Sunday, 22 January 2012
The Bristol. 112 Rue Faubourg St Honore,Paris 75008.
Greas oven proof bowl with a small amount of butter. Slice the pannetone and layer in the bowl.
Mix all the other ingredients together using a whisk and pour over the pannetone.Sprinkle with dem sugar. Put in the oven mark 180 for 35 to 40 mins. Serve with cream or creme fraiche.
Sunday, 15 January 2012
May i recommend you make a little extra it gets better with age.
Fry 1 red onion finely chopped, 2 cloves of garlic,2 long red peppers finely sliced, add 1 tin of red kidney beans, half a teaspoon of chili powder,half a teaspoon of cayenne pepper, a quarter of a small bar of bornville chocolate, one tin of tomatoes, 2 heaped tablespoons of tomato puree, 2 large handfuls of chestnut mushrooms sliced. Simmer on a low heat for 25 mins adding some vegetable stock to keep the liquid if needed. Then add 3 large handfuls of fresh spinach and cook for a further five minutes. Sprinkle with fresh chopped parsley.
Thursday, 5 January 2012
Line the bowl with slices of Madeira Cake. Drench in Prosecco. Add an abundance of fresh dark fruits blackberries, blueberries, raspberries. Add one tin of forest fruits with the juice. Cover with custard (ready made is perfect) whip some cream and cover the custard and finish off with dark chocolate shavings. Mmmmmmmm.
Wednesday, 4 January 2012
Royal China.40/42 Baker Street,London W1.
Brown rice already cooked,carrots,a bag of spinach,garlic,red onion,mini sweetcorn.
Fry the onion, garlic and sweetcorn, grate in some carrot. Add the rice and a bag of spinach.
Add some sake, soya sauce and chili sauce and some sesame seeds if you have any and lots of black pepper.
Add some double cream, dijon mustard to taste,black pepper,lemon juice. Then add handfuls of mature chedder cheese and simmer until all the cheese has melted.
Place fish filets i use smoked haddock and cod into a casserole and cover with raw spinach leaves.
Pour over the creamy sauce.
make mash Potato and cover all the above.
Pop in the oven at 180 for 30 mins.
Turn and add some red wine,cranberry sauce and a some mint sauce.
carry on roasting until chops are golden on both sides.
Steam some spring greens and serve immediately.
Bistroteque.23/27 Wadeson Street,London E2 9DR. 0208 983 7900.