Spicy “Po’ boy” Toastie

These days, it’s not often that I get a chance to go out with my son. Jake has gathered his London ‘tribe’, the size of which ebbs and flows like the fickle tide of fame but I am pleased that his close friends have remained constant throughout. My point is, that in his spare time, he is always busy, friends to meet up with, an event to go to or a party to attend – with a tribe that large there is always something going on. It’s nigh on impossible to do anything on the spur of the moment that includes him. Unless he is grounded, which was the case last week. So I snatched at the opportunity to take him shopping with me (he needed some things too, so don’t go feeling sorry for him at being grounded and dragged round the shops!) at the weekend. We stopped for some much needed fuel at “Pho“, one of a chain of Vietnamese restaurants that seem to have sprung up everywhere. Jake had the Pho Combo which was really tasty – full of aniseed and beefy flavours, but a huge portion as most of these noodle soup bowls are – does anybody actually finish one? I had the green papaya salad with peanuts and chicken which was absolutely gorgeous – fresh, crunchy and light. Looking around, I couldn’t help but notice how many bottles of Sriracha Sauce they had lining the shelves, as well as on every table. No wonder there is a dearth of them in the shops for us mere consumers! It was really lovely to spend a few hours with Jake, outside of the house (aka the battlefield) and just hang out like old times.

I adore Vietnamese food – really fresh flavours with mint and coriander, bone broths (Pho), noodles and lots of salads – quite easy to eat well and healthily.  I’ve heard so much about bánh mì sandwiches – French bread sandwiches stuffed with all manner of glorious fillings and also known in New Orleans as a Vietnamese Po’ boy. I had fried seafood sandwiches on my mind when I received some packets of Whitby Seafood to review.

Whitby is an independent family business, founded in 1985 by Graham Whittle who has now been joined at the helm by his daughter and sons – isn’t that just such a wonderful thing in these days of giant omnipresent, multinational, community destroying, food businesses?  They have rebranded themselves – rather wonderfully in my opinion – with packaging that is modern, relevant and eye-catching and a website that is so easy to navigate and read. Whitby Whole Scampi (langoustine), fished in British waters, is one of their best sellers and has been awarded a Great Taste 2014 Star too. Funnily enough, I was chatting to a friend earlier today and she had just bought a couple of packets in Morrisons – they are on sale – 2 for £4 and I would recommend snapping up a few packs – you won’t regret it!

So, I made a toastie version of a Po’ boy, with Whitby’s Whole Scampi, spicy homemade mayonnaise and that wonderful Barber’s 1833 Farmhouse Vintage Reserve Cheddar, which comes from another independent food producer, who are in fact the the oldest cheese makers in England.  I have written about Barber’s previously here. I didn’t realise that Jake was going to be home this morning and for lunch (he is on study leave/writing exams) so I was really pleased that he was here to try my Spicy Po’ boy Toastie. After claiming that he wasn’t hungry, he scoffed the lot, saying between mouthfuls “this is really good” and “can you make this again”.

Crispy on the outside, soft on the inside bread, crunchy coated, tender scampi, spicy, smoky, creamy mayonnaise and gooey melted cheese – with a few cornichons or pickles to add sharpness – simply divine. I’m not going to lie – this is utter comfort food and with the wild weather we have been having, seemed like the perfect thing to eat.

Barber’s 1833 Cheddar

Scampi on the spicy mayo

Cover with cheese

Top with buttered bread

They are really easy to make. While the scampi are cooking in the oven, mix up the spicy mayo, grate the cheese and generously butter the bread. Then, once the scampi are cooked. put a frying pan on a low heat, place one slice of bread in it, buttered side down, spread with the spicy mayo, then top with the scampi and cheese. Place the second slice of bread on top with the buttered side up, cover and gently sizzle for a minute or two – just keep checking the underside. When it’s a nice golden colour, flip it over, press down gently and let it cook for another minute or so. I find covering the pan heats everything through and makes the cheese melt more evenly. Use soft butter on the bread – it will tear otherwise and the mayo and cheese will leak out into the pan.

Disclaimer – I was sent the products to review but the opinions expressed are my own.

• Servings: 2
• Difficulty: easy
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INGREDIENTS

• 1 x 225g package of Whitby Whole Scampi
• 4 tsp mayonnaise
• 1 tsp smoky paprika
• pinch of chilli flakes
• a few drops of hot sauce
• soft butter
• 80g Barber’s 1833 Farmhouse Vintage Reserve Cheddar
• 4 slices of bread

INSTRUCTIONS

1. Pre-heat the oven to 220C/425F and cook the Whitby Whole Scampi for 15 minutes or a couple of minutes less than directions on the package.
2. In the mean time, mix the mayonnaise with the smokey paprika, the chilli flakes and a few drops of hot sauce (I used 4 drops)  and set aside.
3. Generously butter two slices of bread – this will be the outside of the toastie.
4. Coarsely grate the Barbers Vintage Reserve Cheddar Cheese.
5. When the scampi is ready, place a non-stick frying pan on a low heat and place one (or two, depending on the size of your pan) slice of bread, buttered side down in it. Spread the unbuttered side which should be facing you, with half the spicy mayonnaise mixture, then top with about 7 or 8 pieces of scampi and half the grated cheese. Top with the other slice of bread, buttered side up and cover the pan with a lid. Check the underside after 1 ½ minutes – it should be golden brown. If not leave for a few more seconds.
6. Using a spatula, lift the toastie out of the pan and flip it over and put it back in the pan. Press down gently and cook for another minute or until the underside is golden and the cheese has melted.
7. Serve with a side of cornichons or pickles and lots of napkins!

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Sour Cherry, Coconut and Oat Slice

These gorgeous Sour Cherry, Coconut and Oat Slices are so easy to make and very child friendly too by which I mean that it is something that you could make with young children if you were so inclined. Other than needing a knife to cube the butter into tiny pieces, there is no need for any implements other than a set of scales and a spoon.

First, prepare your baking tin. There is a good description in the Baking section, over on my Tips and Tricks page – click on the link. Once you have papered it, either spray or brush on some melted butter.

Stores are running low…

Tinier cubes would be better!

Rub in the butter

Pat down and smooth

Then, it’s simply a matter of one bowl into which you mix the dry ingredients with your hands, breaking up any brown sugar lumps with your finger tips and then rubbing in the butter and patting most of the mixture into a prepared baking tin.

Add the jam

Even it out

Add topping and coconut

Baked till golden

Spoon over the jam and sprinkle over the remaining oat and flour mixture and some shredded coconut and press it lightly into the jam. That is it. Then it goes into the oven and emerges looking like hipster cafe offering. You could drizzle a little melted white chocolate over it if you wanted to get all fancy pants but it looks and tastes rather lovely as it is.

I resisted the urge to scatter over almond flakes even though almonds and cherries are a match made in heaven – it’s just that I tend to put them on everything! Instead I opted for shredded coconut which adds a lovely flavour.

With such a short ingredient list, it is important to use good quality butter, and a really tasty jam. I admit to having a complete weakness for the Maribel jams from Lidl – the Sour Cherry Conserve is my absolute favourite.

This recipe is endlessly adaptable – all sorts of combinations come to mind – blueberry jam with some lemon zest in it; fig jam with some crushed walnuts in the topping; apricot preserves with vanilla and definitely flaked almonds in the topping; strawberry or raspberry jam with white chocolate drizzled over the top when it has cooled…so many possibilities.

If you have some homemade jam that needs using up – this is the recipe for you. Surprisingly, it’s not too sweet and is rather wonderful with a cup of coffee or a glass of milk. The recipe adapts easily to being doubled if you want to bake a big batch and the slices are sturdy so these are perfect as a hostess gift or for a bake sale.

I am taking a large tray of these Sour Cherry, Coconut and Oat Slices over to Angie’s Fiesta Friday #68 which this week is being co-hosted by Justine @ Eclectic odds n sods and Jhuls @ The Not So Creative Cook.. I’ve not been for a few weeks and look forward to checking out the new venue (fiestafriday.net) and meeting the new bloggers who have joined in the virtual weekly party! Now where is the bar and who’s brought the cocktails?

• Servings: Cuts into 16 squares
• Difficulty: easy
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Adapted from Raspberry Oatmeal Cookie Bars on Allrecipes.com

INGREDIENTS

• 125g plain/AP flour
• 100g soft brown sugar
• 100g rolled porridge oats
• ¼ tsp baking powder
• good pinch of salt
• 115g cold, unsalted butter
• 250g sour cherry jam
• 2 Tbsp shredded coconut

INSTRUCTIONS

1. Preheat oven to 180C/350F and line an 9″ square tin with baking parchment or aluminium foil, leaving a little overhang so that you can use them as handles later. Grease the bottom and the sides of the paper.
2. Combine the flour, sugar, oats, baking powder and salt in a medium sized bowl, mixing well.
3. Cut the butter into the smallest cubes you can and thoroughly rub into the flour mixture.
4. Set the prepared baking tin onto the scales ands set to zero. Measure out 300g of the mixture into the baking tin and press evenly onto the bottom of the pan. Make sure to get into the corners. Smooth the top by running a flat bottomed glass over it.
5. Spread the sour cherry jam over the surface to within 1 cm of the edges. The jam spreads as it bakes so this prevents it from seeping from the edges and burning.
6. Sprinkle over the remaining flour mixture and evenly top with the shredded coconut. Press lightly into the jam.
7. Bake for 35 – 40 minutes or until golden. Leave in the tin on a rack, to cool completely. Then using the paper overhang, lift the bake out of the tin and onto a chopping board. Using a long knife or a pizza cutter, slice into squares.

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Ricotta and Chive Cakes

I have a friend who I think of as the Imelda Marcos of lunch boxes. She has the most incredible selection – ones for breakfast, ones with separate compartments for salads and dressing, ones that can go in the microwave, spill proof soup mugs, ones that have their own placemat, ones that have their own cutlery – you name it – she’s most probably got it! She takes the most delicious things to work and obviously saves a fortune in the process.

Have you ever totted up what you spend on food during the working week? I’m not talking about going out for restaurant  lunches but the stuff you get from the thousands of takeaway sandwich bars and cafe’s that line our streets. Starting with your morning latte and yoghurt pot/muffin/croissant to a mid morning snack, lunch of sandwiches/salads/noodles/sushi, coffee or tea, juice etc…it really adds up. At let’s say £5 – £10 a day, that’s £25 – £50 a week which works out to £1,250 – £2,500 a year! With a little fore thought and organisation, you could so easily be taking in your own food which will be delicious, not full of salt, sugar, preservatives and additives and saving you a fortune at the same time. Those Manolos might be yours sooner than you think…

Anyway, I popped round her house recently and she gave me a ricotta cake to try – she had mentioned them a few times in the past and said how wonderful they were and how perfect in one of her “salady” lunch boxes and I could immediately see why. It was so savoury; light but filling and extremely low carb, so, no mid afternoon carb coma. She did tell me what was in them, but all I could remember was the ricotta and parmesan. Possibly basil.

The other day, I bought some ricotta to make ravioli and had some left over so thought I would give the cakes a go. I did a little googling to get the proportions right and came up with these…They are so easy. Just whisk up a couple of eggs with salt and pepper, snip in the chives and stir in the cheeses. Spoon into very well greased tins, top with a little more parmesan and bake. So, so delicious!

These are really quite small – you would probably want 2 or 3 – maybe more, per serving, depending on your appetite. I also think that these would be lovely with a little grated lemon zest in them and maybe a sliver of sundried tomato on top. Thyme or oregano would work well here too. So many possibilities…

P.S. if you click on the link to the Manolo Blahnik website, there is THE most fabulous short film about how, as a child growing up in the Canary Islands, Manolo Blahnik made shoes from sweetie wrappers for lizards. I used to make Christmas decorations out of sweetie wrappers – think I may have missed my calling…

• Servings: makes about 22 small cakes
• Difficulty: easy
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INGREDIENTS

• 2 large eggs, free range or organic
• ½ tsp salt
• ½ tsp ground black pepper
• 1 bunch of chives about 25g
• 500g ricotta cheese
• 60g finely grated parmesan cheese, halved

INSTRUCTIONS

1. Pre-heat the oven to 150C/300F. Thoroughly grease and flour a couple of 12 hole patty tins (the shallow kind used for mince pies or Yorkshire puds).
2. Lightly whisk the eggs in a medium sized bowl. Whisk in the salt and pepper and snip in the chives – scissors are much better than a knife for chives.
3. Add the ricotta and half the parmesan and whisk until all the ingredients are well mixed together.
4. Pop a tablespoon of the mixture into each hole and lightly smooth over the tops.
5. Evenly sprinkle over the remaining parmesan cheese.
6. Bake for 20 minutes or until lightly golden. Let cool for 5 minutes then remove from pans to either finish cooling on a wire rack or eat warm with a salad.
7. Store in a lidded container in the fridge for up to 7 days.

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Agnello e Patate al Forno (Apulian Shepherd’s Pie)

Apulia is the southern Italian region which makes up the “heel” of the boot after which the country of Italy is likened. The area was once known as the Wine Cellar of Europe and today, their olive oils are much coveted by the cognoscenti . Their food espouses that wonderful Mediterranean diet of olive oil, fresh vegetables, fresh fish and shellfish, pasta and regional cheeses. The meat of choice is lamb or kid which is grilled, roasted or baked which brings me to this recipe for Agnello e Patate al Forno which translates to Lamb and Potatoes of the Oven or an Italian version of Shepherd’s Pie!

It’s from a wonderful book called Italian Country Cooking by Susanna Gelmetti which I have had for many more years than I care to remember.  Over those years, I have made many a recipe from it but this is the one that gets made time and time again. Italian cooking is cooking from the heart. It is all about excellent quality ingredients generally cooked simply and without fuss and this ethos completely appeals to me. This recipe depends on flavoursome lamb, tasty fresh tomatoes, good pecorino cheese, good wine and fresh herbs. I have made it with and without wine – it is better with, of course. I tend to use lamb neck fillet as despite being tender, it has a lot of flavour and cooks a little more quickly than other cuts. The dish comes together in about 15 minutes and cooks for 1 – 1.5 hours depending on the cut of meat used.

I start by pre-heating the oven to 200C/400F and placing a couple slices of bread in it to toast for the bread crumbs. I set the timer for 5 minutes too so that I don’t forget about them! Then I place the garlic, the cheese and the herbs in a small processor and blitz until the mixture resembles green crumbs, which is set aside. Once the bread is out and has cooled, I tear this up and blitz it too and mix it into the cheese and herb mixture. I peel and cut up the potatoes, dice the tomatoes and chop the lamb. A little olive oil is judiciously poured into a baking dish, into which the lamb, potatoes and tomatoes are tumbled about, seasoned and covered with the herbed breadcrumb mixture. A little wine is poured in and a little water to come halfway up the potatoes. At this point I like to pull up bits of lamb to poke through so that the tops get nice and crispy while the underneath braises in the delicious wine and tomato juices and gets melting tender. A little olive oil is then lightly drizzled over the top and it goes into the oven to cook, undisturbed for an hour or so.  In the past, I have used stock for all the liquid if wine was not at hand and also added lemon zest to herb mixture and the juice to the liquid. It smells amazing as it cooks and benefits from resting for a few minutes after coming out of the oven. Served with a peppery rocket salad, it’s a lovely meal at this time of the year.

• Servings: serves 3 people or 2 generously, with left overs
• Difficulty: easy
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Adapted from  Italian Country Cooking by Susanna Gelmetti

INGREDIENTS

• 35g pecorino cheese
• 2 cloves of garlic
• 3 sprigs of rosemary – about 5g of needles
• 25g fresh parsley including the stalks
• 1 tsp oregano
• pepper
• 25g fresh bread crumbs
•  500g potatoes (floury or waxy – both types are fine here)
• 400g – 500g lamb neck fillet or lean lamb
• 5 ripe tomatoes
• salt
• 100ml approx of white or red wine
• 100ml approx of water or stock
• Extra virgin olive oil
• Fresh parsley and pecorino cheese to serve.

INSTRUCTIONS

1. Pre-heat the oven to 200C/400F. If you are making your own bread crumbs, which I recommend, then place the bread slices in the oven to dry out for 5 minutes while the oven is heating up. In my experience, it is best to set a timer so that you don’t forget about them!
2. Chop the pecorino into cubes, peel the garlic and strip the needles off the rosemary. Place in a small processor and blitz until it’s crumbly. Add the parsley and oregano and blitz again. Scrape out and set aside. When the bread has been in the oven for 5 minutes, remove to cool, then tear up and blitz into crumbs. Stir into the herb and cheese mixture and grind over lots of freshly milled pepper. Mix well.
3. Smear the bottom of an oven proof dish with a little olive oil. Mine is about 9″ x 5″.
4. Peel and chop the potatoes into smaller chunks that you would for a roast. So the larger ones into about 8 equal sized pieces and smaller ones into 4 and place in the dish. Cut the lamb, across the grain in similar sizes to the potatoes. Dice the tomatoes keeping them chunky. Tumble the lot into the dish and season with a good sprinkle of salt. Arrange so that bits of lamb and potato are poking through.
5. Carefully pour in the wine and water, tilting the dish so that the liquid is evenly distributed. It should come halfway up the potatoes.
6. Shake over the breadcrumb mixture to cover the top evenly and drizzle over a little olive oil.
7. Cook in the oven for 1 – 1½ hours or until the potatoes are cooked through. Let rest for 5 minutes then sprinkle over some fresh parsley and shaved pecorino before serving.

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Masala Chai Banana Bread with Coconut Cream Cheese and Cardamom Icing

This year’s UK Master Chef series on the television has been fantastic. The final five were all incredibly creative and really put through their paces as the competition ruthlessly progressed. (Don’t worry, there are no spoilers here if you haven’t watched the final episode to crown the winner.)  Of the final five, I was really inspired by Emma whose love of middle eastern spices and modern use of ingredients mirrors the zeitgeist made mainstream by Ottolenghi.

You may recall that Adagio Tea sent me a sample pack of their gorgeous teas to try. I wrote about their artisan teas in last month’s IMK post. They have a huge range and their green teas alone are worth a look at. Their Masala Chai is quite incredible – it has the deep flavour that I remember from my childhood and is chock full of whole spices like cloves, cinnamon bark, cardamom seeds and ginger as well as black Ceylon tea.

Spurred on by Emma’s creations on Master Chef, a LOT of dangerously dark bananas and Adagio’s Masala Chai, I adapted my go-to recipe for Banana Bread from How to be a Domestic Goddess by Nigella Lawson. It’s a recipe I have been making for years and it never lets me down. It’s particularly devilish and delicious when made with chocolate chips instead of fruit, but that is another story!

Because I had so many bananas I used them all and in retrospect, it was too much and caused the loaves to become heavy and sink in the middle when cooling. In the recipe below, I have written the amounts as they should be and not as I did this time.

I quite often use frozen bananas but let them thaw and drain off the liquid before mashing and mash the bananas coarsely as this enables the loaves to remain lovely and moist. I prefer to use light brown sugar for a deeper more caramel flavour too.  Steeping the fruit in very a very strong solution of masala chai gives them a haunting flavour when you bite into a plumped up morsel. I have enhanced that with a little cardamom stirred through the batter too.

The icing. Oh my God, the icing! It’s just sublime. I wanted to compliment the heady banana and masala chai flavours of the loaf and put this icing together. The flavour reminds me of coconut burfi or penda (which my father adored) – Indian sweets as Jake refers to them…

Maggi Coconut Milk Powder

Dried Rose Petals

I really like using coconut powder as you can get the depth of flavour you want and also the thickness by adjusting the liquid to powder ratio. A further rummage in the pantry led me to the gorgeously fragrant rose petals I bought recently on a foray into Shepherd’s Bush with Elaine and a bag of pistachio nuts.

I ended up with a Magic Carpet Banana Bread! I think Emma would approve!

• Servings: Makes 2 loaves
• Difficulty: easy
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Adapted from “Banana Bread” How to Be a Domestic Goddess by Nigella Lawson

My loaf tins are standard 900g/2 lb loaf tins. Measurements may vary slightly from manufacturer to manufacturer, but  they should be approximately 23cm x 13cm x 7cm  or 9″ x 5 ½” x 3″.

INGREDIENTS

• 150 g mixed dried fruit (like berries, cherries, figs and sultanas)
• 75 ml of very strong brewed Adagio Masala Tea Blend
• 175 g Plain/AP flour
• 2 ½  tsp baking powder
• ¼ tsp cardamom powder or 2 drops of cardamom essence
• ½ tsp salt
• 125 g unsalted butter, melted and cooled
• 150 g light brown sugar
• 2 large eggs at room temperature
• 3 medium very ripe bananas
• 1 tsp vanilla extract

For the Coconut, Cream Cheese and Cardamom Icing

• 3 Tbsp coconut powder
• 1-2 Tbsp warm milk
• 1 x 180 g pack of cream cheese
• 1 x 250 g tub of mascarpone cheese
• 5 – 6 Tbsp icing sugar
• 3 drops cardamom essence or the powdered seeds of 2 cardamom pods
• chopped pistachios (optional)
• edible dried rose petals (optional)

INSTRUCTIONS

1. Steep the dried fruit with the hot masala chai for an hour (or microwave on high for 2 minutes and steep for as long as you can)
2. Pre-heat oven to 170C/325F and either pop a paper case into each of two loaf tins or line with two strips of parchment paper. Put the butter in a heat proof bowl and place in the oven to melt. Check after 3-4 minutes.
3. Place the flour, baking powder and salt in a small bowl and whisk to combine. Set aside.
4. Mash the bananas, coarsely, and set aside.
5. With an electric mixer, beat together the cooled melted butter and the sugar until creamy and caramel in colour.
6. Add the eggs, one at a time and make sure to beat well after each one.
7. Add the bananas and the vanilla extract and mix well and finally, stir in the drained fruit.
8. Scrape the batter into the prepared loaf pans and bake for 50 minutes. Test with a wooden skewer which should come out moist but not with batter clinging to it. Let cool completely before icing.
9. While the loaves are baking, make the icing: stir the coconut powder into warm milk until smooth.
10. In a medium sized bowl, mix together the cream cheese and the mascarpone with a rubber spatula then add the coconut mixture and stir in. Sift in the icing sugar, mixing well and taste after you had added 4 Tbsp – it may be sweet enough. Stir in the cardamom essence or the powder and set aside in the fridge. When the loaves are cold, spread with the icing and top with the chopped pistachios and rose petals if using them.

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Devilled Eggs on Sourdough

The bastion of all things butter, Lurpak, commissioned a study into lunches and found that we are creatures of habit, eating the same things pretty much everyday. Other than food bloggers (who seem to eat the most amazing meals, if Instagram is anything to go by), most people seem to eat sandwiches, usually cheese and/or ham. Sandwiches do make a very easy option at lunch time but the filings don’t have to be so mundane. 10 minutes of preparation the night before ensures that you have a tasty, nutritious and delicious lunch for the next day that you will be really looking forward to. And probably eating at 11 a.m. because you can’t think of anything else! Fillings can be made on Sunday or in the evening after work and the sandwiches assembled in the morning or even at your desk/office kitchen. To stop sandwiches going soggy, butter your bread (with Lurpak, naturally) but pop your filing into a small container. The container can go into the fridge at work, while the bread can stay at room temperature. Then all you have to do is a quick assembly job before tucking into a freshly made and delicious sandwich. Below are some easy but tasty fillings. When Jake used to take a packed lunch, I used to make his sandwiches in the morning. It was usually a small baguette stuffed with one of the fillings below and lots of salad leaves too. At least once a week, by request, I also used to make one for one of his best friends – I don’t think his mum ever knew…

• Fry off or roast some red and yellow peppers with a couple of sliced onions and keep them in the fridge. Spread a wrap generously with soft goats cheese, strew with the peppers, a little freshly chopped mint and rocket leaves and roll up, slice in half and wrap. (The cooked peppers and onions keep for 5 days at least, well covered, in the fridge.
• Chop up a packet of pre-cooked prawns, a couple of spring onions, a little bundle of chives, half a mango, a few fresh coriander leaves. Include tiny squares of finely chopped red chilli if you like a little heat. Squeeze over some lemon juice and grind over some pepper. Taste to adjust seasoning. Take in a container along with a few whole baby gem lettuce leaves. Spoon the mixture into each lettuce leaf for a carb free lunch! (Fish and shellfish do not keep well so make this the night before.)
• Chop up a portion of left over roast chicken (or roast off some thighs) and stir in a spoonful of pesto and a little creme fraiche or mayonnaise. Stuff into a buttered baguette and top with sliced tomatoes and a few basil leaves. (Roast chicken keeps for 3 or 4 days in the fridge)
• Chop up a packet of chicken tikka pieces and stir through a little tzatziki and fresh mint. Spread a little mango chutney on a wrap, top with the chicken mix and a few salad leaves. Roll, slice and wrap.
• Homous, shredded left over roast lamb and mâche lettuce are delicious in a wrap. You can substitute shredded carrot for the lamb to make it vegetarian and vegan.
• A tin of well drained tuna and a finely chopped stick of celery, mixed with a really small amount of mayonnaise, lots of freshly ground black pepper and lemon juice can be put in a container along with a handful of cucumber slices and buttered bread of your choice. Assemble just before eating.

If you are avoiding carbs, most of these fillings can be eaten using lettuce leaves as the “bread” or just dolloped on top of lots of salad leaves and slices of cucumber. Elaine has a lovely recipe for mayonnaise on her blog, foodbod, if you want to have a go at making it yourself. These smoky devilled eggs are a favourite and the mixture keeps well for a couple of days in the fridge. Buy the best eggs you can afford – battery eggs taste of nothing – please don’t buy them. Look at the deep yellow colour of the yolks of these…

Alabaster peeled eggs

Spicy mayonnaise

Chopped eggs with golden yolks

Eggs are a soft in texture and benefit from something crisp and salty on top. I had mine with salmon but Jake had his with crispy fried turkey bacon and it was a much nicer contrast in textures. The sharp, lemony beetroot or radish slices make a welcome contrast to the richness of the eggs. This is the crumb shot of my home made sourdough loaf made with my starter, Twinkle.

• Servings: 4
• Time: 20 minutes
• Difficulty: easy
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INGREDIENTS

• 6 large fresh eggs – organic or free range at room temperature
• 3 Tbsp mayonnaise
• 1 tsp smoky paprika
• ¼ – ½ tsp cayenne pepper – adjust this to your palate or leave it out if there are young children involved.
• ¼ tsp salt
• lots of freshly ground black pepper
• 1 Tbsp chopped fresh parsley and or chives
• 4 slices of sourdough bread
• Lurpak butter

TOPPINGS

• smoked salmon
• crisp fried shallots or
• crispy bacon/turkey bacon (chop and fry in a non stick pan with no added fat) or
• chorizo cubes (fry in a non stick pan with no added fat, stirring frequently until it’s oil runs and the edges crisp up)
• thinly sliced raw chioggia beetroots or radishes, tossed in a little lemon juice and salt.

INSTRUCTIONS

1. Place the eggs in a small lidded pot and cover with cold water. (If the eggs are fridge cold, cover with tap-hot water for 5 minutes then drain. The shells will crack otherwise) Place over medium low heat and bring to a boil. Let them boil for 1 minute then remove from the heat and let them sit, covered in the pot for 9-10 minutes. Drain and fill the pot with cold water to stop them cooking any further. Crack the shells (I give the fat end a bash in the sink) and put back in the cold water. The water gets between the membrane and the egg and makes it very easy to peel.
2. While the eggs are cooking;  1. Put the shallots or bacon or chorizo on to fry. 2. Whisk together the mayo, smoky paprika, cayenne, salt and pepper in a medium sized bowl. 3. Slice the chioggia beetroot or radishes as thinly as you can and toss in lemon juice. 4. Chop the parsley/chives.
3. Chop the boiled eggs  (smaller that in my photos as they are less likely to fall off the bread than chunky pieces) and stir into the mayonnaise mixture together with the parsley/chives. Taste and adjust seasoning if necessary. I don’t like too much mayonnaise but feel free to add more if you like your fillings creamier.
4. Butter the bread and top with the eggs and crispy topping of your choice and a few slices of the lemony chioggia or radish slices on the side.

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

In My Kitchen – April 2015

In my kitchen, Spring has truly sprung!

Earlier in the month I had a bunch of white tulips and purple hyacinths. Now there is a large bunch of those pretty cream coloured daffodils on the windowsill. If you would like to know more about the rather beautiful handblown glass bowl next to the vase, take a look at my second IMK post for the details.

In my kitchen I have a wonderful new cookbook and some utterly delicious produce. I was thrilled  to receive an invitation to Theo Randall’s launch party for his latest book, My Simple Italian. It was held in his elegant restaurant Theo Randall at the Intercontinental off Park Lane, heaving with friendly, creative, foodie people – well, the ones I met were! As we chattered, the most delicious canapés were being served by his charming and knowledgeable staff who also refilled our glasses with what seemed to be a never ending supply of bubbles. The recipes for the canapés are all to found within the covers of Theo Randall’s book and they all depend on one thing – really good, tasty ingredients. He along with many Michelin starred chefs, get their produce from a company called Natoora, who, luckily for those of us without the expense account, also sell to consumers via their website and Ocado. They carry unusual ingredients like Monk’s Beard, Marinda Tomatoes, Calcott Onions, Speckled Wild Baby Radicchio, Wild Garlic Leaves as well as fish, meat and cheese – their website is well worth a browse. I came home with a Theo Randal jute shopping bag, stuffed full of lemons, blood oranges and a selection of the most savoury tomatoes I have ever eaten. There was also a bag of chocolate truffles and a signed copy of his excellent new book, My Simple Italian.

The recipes are simple yet full of flavour with a wealth of tips gleaned from his travels and years at River Cafe. The photography is stunning – showcasing his gorgeous food in a very simple way.  I cannot wait to get started – I have earmarked lots of pages and I have a pheasant in the freezer that is now destined to be cooked in milk and celeriac as per Mr Randall’s instructions! (Just a reminder – if you click on the first photo, you can see the enlarged version of the picture in the each of the galleries.)

In my kitchen I have some delicious packets of artisan tea from Adagio Tea and their ingenious IngenuiTea tea brewer. The teas are just gorgeous – full of flavour and really unusual too. If you are a tea drinker, I highly recommend a look around their website – from large range of unusual green teas to a vaiiety of rooibos; herbal teas to flavoured ones –  there is such a fabulous and interesting selection. I really like the Blood Orange tea – it’s incredibly fragrant and quite tart – I think it would be wonderful as a cold drink in the hotter weather.

The IngenuiTea brewer is fabulous – after steeping the tea, you place it on top of your cup which releases the valve and the brewed tea pours straight into the cup. I have some recipes which I am going to try out using their blends.

In my kitchen I have a bowl full of gorgeous unwaxed organic lemons from Chegworth Valley Farm Shop in Borough Market. Unwaxed lemons are essential for zesting but don’t keep as long as their waxed ones.

In my kitchen I have a funky tea towel sent by a friend in New Zealand. I feel like I should rename the blog!!

Her sister, who lives in London, also brought me back some wonderful Kiwi Manuka honey – it’s so good spread on my home made sourdough bread!

In my kitchen I have mini spatulas and a pretty new jug. I realised the other day, as I was trying to scrape the last of the peanut butter out of the jar that I really, really needed a mini rubber spatula. I popped into TK Maxx and there was a happy little bunch of them waiting for me to take them home! The jug comes from a fabulous new shop on Queenstown Road called Les Sardines –  I couldn’t resist it. It looks wonderful filled with flowers!

In my kitchen I have a new peeler with a ceramic blade. I find these so smooth and efficient – I had my last one for about 8 years so was a little bereft when it snapped. Being ceramic, they are not as robust as metal but with a little care and thought, they last a very long time. I was so pleased to find another one even though it’s a bit wider than I am used to – it does, however, still do a marvellous job.

In my kitchen I have a tub of Dodoni feta cheese. While I was in Cape Town, I observed how feta is sold in large pots rather than the little vacuum packed slabs we are more used to. When I popped into the Mediterranean grocery store around the corner from me, I saw that they sell slices of feta in tubs. It keeps really well in the brine rather than going off in the packet when you have used a bit for a recipe. I used the feta on my Chermoula Spiced Aubergine Wedges and also in my pull apart rolls, below.

In my kitchen I went sourdough crazy and baked up a fruit loaf, a red pesto, feta cheese and olive pull apart rolls and a green pesto and tomato pull apart rolls. It’s the basic overnight dough divided into 2 equal portions, stretched out, filled, rolled up and sliced and baked. Being sourdough, they are chewy rather than soft and fluffy and so full of flavour! Just wonderful with bowl of steaming hot soup.

In my kitchen I had sourdough hot cross buns – inspired and instructed by tweets from Celia! My crosses are very wonky and I also need to work on shaping buns but they were very tasty indeed. I am working on a chocolate chip and espresso version now…

Well, that is it from my kitchen – what’s been going on in yours?

Huge thanks, as ever to the generous Celia of Fig Jam and Lime Cordial who hosts this monthly event – peeking into everyone’s kitchens all over the world is so inspiring!  Make yourself a cuppa and have a little browse – all the links to the participating blogs are on the right hand side of Celia’s post. I have linked her post to her blog name so click and take a little tour!

Crustless Cardamom & Blood Orange Milk Tart

Browsing through Woolworths’ South African website, I came across this intriguing recipe for Milk Tart, which is apparently, the ultimate braai recipe. It’s very unusual in that it is a really liquid batter but it does work and is absolutely delicious.

As a bonus, the house smelt amazing too – cardamom and cinnamon baking together is just such a wonderful smell! I think that this would be a lovely alternative to a chocolate dessert for easter lunch – it can be made a couple of days ahead and refrigerated so is absolutely perfect for entertaining.

I must admit that my heart stopped when I realised how much liquid I was dealing with and I gingerly put it in the oven not expecting it to work at all but it did. “Folding” the egg whites into so much liquid was not easy.

I think it would work better if the egg whites were folded in to only half the liquid and the rest stirred through. I used the last of the blood oranges to make this but you could of course, use conventional oranges.

Not wanting any waste, I made a lovely syrupy orange sauce to go with it using sweet dessert/pudding wine, sugar and orange segments. If you don’t want to use a sweet wine, then just add a little orange juice instead.

I am thrilled to be co-hosting Fiesta Friday #61 with the incredibly talented  Margy @La Petite Casserole for Angie of The Novice Gardener. In case you missed it, Fiesta Friday has a new home now – http://www.fiestafriday.net.

If you are new to blogging, please do join the party, we would love to see you. Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration!

Submit a post (please be sure to include the link and a mention, in your post, to Angie’s   Fiesta Friday #61 post – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to! If you’re new to Fiesta Friday, please do take a minute to read the guidelines.

Click on the purple button below to be taken to the party – you can take a look at what everyone has brought or join in with a post of your own. Enough nattering – let’s fiesta!

Crustless Cardamom and Blood Orange Milk Tart

• Servings: 6-8
• Difficulty: moderate
• Print

Adapted from Woolworths South Africa

Ingredients

• 700ml / 3 cups milk
• 1 tsp vanilla paste
• 1 tsp ground cardamom
• 1 orange, zested (1 large or 2 small) and segmented
• 4 large free-range eggs, separated
• 200 g soft brown sugar
• 3 Tbsp soft butter
• 140 g plain/AP flour
• 1 tsp baking powder
• 1/2 t salt
• cinnamon sugar, for dusting
• Sugar
• Sweet pudding wine

Instructions

1. Preheat the oven to 160°C. Line a deep, 25 cm baking tin with baking paper. If it is a springform pan, you may want to also cover the outside with some foil to protect against seepages.
2. Measure out the milk in a jug then stir in the vanilla paste, cardamom and orange zest and set aside.
3. In a small bowl, sift or hand whisk together the flour, baking powder and salt to mix it all together and set aside
4. Beat egg whites until stiff and set aside.
5. Beat the egg yolks, sugar and butter until pale and creamy.
6.  Fold the flour mixture into the egg mixture with a enough of the flavoured milk to make a loose batter.
7. Gently fold in the stiffly beaten egg whites.
8. Then slowly stir in the rest of the milk.
9. Set your prepared pan onto a rimmed baking sheet – it’s easier to move and safe guards against oven disaster.  Pour the very liquid batter into the prepared pan. Sprinkle with a good dusting of cinnamon sugar, then bake for 1 hour, or until almost set – it should have a lovely golden crust. A quick poke with a wooden skewer will tell you if it is done.
10. Remove from the oven and leave to cool, then refrigerate until set.
11. Segment the oranges and place in a pan. Squeeze over any juice from the membranes and sprinkle with a little sugar. Add a splash of booze. Heat until syrupy. Cool and serve with the slices of the tart and a small glass of the remainder of the pudding wine!

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Spicy, Slow Cooked Butter Beans with Chorizo

No matter what I do, when I cook meat in the slow cooker (aka the crock pot), it becomes wooly and all the delicious seasonings I have added become dull, dull, dull. On the other hand, I love the texture and flavour of meat slow cooked in the oven or braised on the stovetop. Perhaps the sealed environment of the slow cooker which is essentially slow boiling the meat over a very long period of time, relegates the proteins and the seasonings to a pappy, bland insipidness. Perhaps oxygen and evaporation play a crucial role in the flavour and texture stakes. I don’t know but what I do know is that there are millions of people out there who do make it work and work well – there are some fabulous sounding recipes out there and many a crock pot devotee as a quick search on Pinterest will confirm. Nonetheless, I cannot make it work for me. I have tried “roasting” a chicken in it, braising brisket and stewing meat. I’ve used it to make stock and flavoured legumes. I’ve adjusted cooking times, reduced liquid, increased flavourings and spices – all to no avail. Everything just tastes dull; no matter how much I try and adjust the seasoning after the cooking, I just cannot rescue the texture or the flat taste.

That being said, what I do like is how well it cooks dried legumes like chickpeas and butter beans without the need to pre-soak or watch that the pot does not boil dry. I chuck together the beans, bay leaves and water just before going to bed and in the morning, the beans are soft, juicy and plump, ready to be sauced for supper that evening.

But, I hear you say, why bother when you can get tins of the stuff in practically any corner shop and grocery store? Well, the texture and the flavour is much, much nicer when cooked from dry. I find the liquor in the tins tastes tinny and have to rinse the beans very well indeed before using them. Having said that, I always have a couple of tins in pantry as they do come in very useful for those last minute meals but if I have the time, I much prefer to cook them from dry.

I would suggest that the first time you make these, you do them during the day, when you are likely to be around to check on the water in the crock. I have found that the measurements below are perfect for my crock – the beans cook and soak up just enough water, leaving perhaps a cup of thick liquid that has not been absorbed and is just perfect to thicken the sauce with.

The chorizo sauce is just delicious!! Lemony, tangy, spicy and rich – do, please take the time to caramelise the onions slowly – you can get on with something else in the kitchen for the 10 minutes or so that it will take for them to slowly turn a golden brown. They lend such a depth of flavour to the sauce. And of course you can use the contents of 2 very well rinsed cans of butter beans instead and just use water where the recipe calls for bean cooking liquid. If you don’t have a slow cooker and want to use dried beans, then cook the dried beans, according to the manufacturers instructions on the pack which usually involve soaking them for 8 hours and then simmering them for one or two hours afterwards.

• Servings: 6 - 8
• Print

INGREDIENTS

• 250 g dried butter beans
• 650 ml water
• 2 bay leaves
• 1 tsp olive oil
• 1 onion finely diced
• salt
• 1 cooking chorizo sliced into ½ cm rounds
• 1 tsp fennel seeds
• ½ – 1 tsp chilli flakes
• 2 tsp smokey paprika
• 2 Tbsp tomato paste
• 2 large tomatoes diced
• handful chopped parsley

INSTRUCTIONS

1. Either the day before or at least 9 hours before you wish to eat; place the dried butter beans and bay leaves in the crock, top with water cook on low heat for 7 – 8 hours. I don’t find it necessary to add any salt or baking soda. The beans will become plump and tender, having soaked up most of the water.
2. An hour or so, before you wish to eat; heat the olive oil in a pan and stir in the finely chopped onion. Sprinkle with a little salt and cook on a low heat for about 10 minutes or until golden brown. Take time to cook them slowly to get that deep flavor from the caramelised onions.
3. Stir in the sliced chorizo and the spices. Let this cook gently until the oil turns orange from the chorizo.
4. Add a ladle of the bean cooking liquid, stirring to deglaze the pan by scraping any sticky bits off the bottom. When it has evaporated, stir in the tomato paste and the diced tomato. Stir and add another ladle of the bean cooking liquid, when it has evaporated, add a final one. There shouldn’t be much liquid left in the beans – try and get as much of it into the chorizo mixture to evaporate. If you don’t have much liquid left in the beans then use water instead.
5. Stir in the butter beans, taste and adjust the seasoning if necessary. Simmer gently for half and hour to allow the flavours to blend and any excess liquid to evaporate.
6. Just before serving, stir in the parsley.
7. Serve with rice, a dollop of greek yoghurt and a sharp green salad.

Left overs are even better the next day!

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Chermoula Spiced Aubergine Wedges with Tahini Sauce and Feta

While I was in Cape Town, I stayed with friends in their gorgeous villa.  Justin has designed and decorated the house so that it is not only stunning to look at but also very liveable – and while the rooms are classically arranged, there is nothing precious about the house at all except of course, for their gorgeous Labradors who kept me company! In their fabulous kitchen, antique blue and white Spode plates jostle for position on the open shelving with contemporary blue and white bowls and mugs; bone and silver cutlery is stored in earthenware jars, fruit and vegetables are displayed in blue and white bowls on the island and silver and glass cloches are in constant use to cover food which has been prepared. Mixing old and new, marble and wood – the kitchen is just such joy to work in. The evening before the wedding, they had planned to host a “casual” braai (barbecue). We had all had all been to a cocktail party the night before, at the grooms’ (also stunning) house and some of us were feeling a little fragile! Nonetheless, that morning, Justin went off shopping, coming back with bags full of fresh produce, tender beef and cases of bubbles. Jake was arriving that afternoon, flying out straight after finishing his last mock exam and had to be collected. On the way to the airport we discussed the menu and what had to be done. Traffic was horrendous which meant we were running a little late and Justin had some work to do when we got back, so I assumed the role of sous chef and set about chopping ingredients for a salad and marinating the beef for the barbecue.

That evening, the table was covered in a stunning trellis patterned cloth; the centrepiece was a trio of coral Himalayan salt candles surrounded with a swathe of fresh mint from the garden.  Plates and napkins were piled up and salads were laid out under the cloches. Huge wooden platters with bowls of nibbles and cheese circulated around the pool where we mingled before the meal and watched another spectacular sunset over the South Atlantic.

While I was sous-cheffing, I found a pile of glossy, purple aubergines which were to be turned into ‘chips‘. Further enquiry led to the clarification that chips meant wedges, so I tossed them in a spice mix I found int the larder and they were roasted in the oven that evening. The leftovers were sprinkled with feta and parsley and served at room temperature with houmous and were absolutely delicious. I couldn’t wait to re-create this when I got back. Chermoula is a North African spice blend consisting of ground cumin and coriander seeds, sumac, chilli, paprika, salt and pepper. It is mixed into a paste with lemon juice, olive oil, garlic and coriander before slathering over meat and fish. You can make your own or buy it ready mixed. Google is your best bet! I use the chermoula as a dry rub, coating the aubergine wedges after tossing them in olive oil. The wedges are roasted, turning them over halfway through the cooking time and roasting until the edges are crispy and the thicker bits are soft and squidgy. It’s that wonderful combination of flavours and textures; soft and  crispy with a nutty, smokey, tart and salty flavour with the freshness of the chopped parsley and coriander leaves. Delicious with barbecues, as a side to roast lamb or chicken or as part of a mezze.

I am taking this over to Angie’s Fiesta Friday #59 which this week is being co-hosted by the lovely, bubbly Jhuls @ The Not So Creative Cook and  the fabulous Mila @ milkandbun. If you are new to blogging, please do join the party, we would love to see you. Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration! Submit a post (please be sure to include the link and a mention, in your post, to Angie’s   Fiesta Friday #59 post – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to! If you’re new to Fiesta Friday, please do take a minute to read the guidelines.

• Servings: 4 side servings
• Difficulty: easy
• Print

INGREDIENTS

• 2 aubergines (eggplants)
• 2 tsp chermoula dry spice blend
• 2-3 Tbsp olive oil
• a good pinch of salt
• 2 Tbsp tahini
• 1 clove of garlic, crushed
• 1 lemon halved and one of the halves, sliced into wedges
• water to thin
• 50 g feta
• 1 Tbsp chopped parsley and coriander leaves
• olive oil to drizzle.

INSTRUCTIONS

1. Pre-heat oven to 180C/350F
2. Slice the aubergines into 12 – 16 wedges each, depending on their size.
3. Toss wedges in olive oil then sprinkle over the chermoula spice mix and a god pinch of salt and toss again. I do all of this on the baking sheet.
4. Roast for 20 – 25 minutes, turning them over once, half way. They should be golden, cooked through and a little crispy at the edges.
5. In the meantime, mix the tahini with the juice of half a lemon which will make it very think. Stir in a little water at a time to get it to a good drizzling consistency and then stir in the garlic and set aside.
6. Crumble the feta and chop the parsley.
7. Place the wedges in a serving platter, drizzle with tahini mix and scatter over the feta and parsley. Drizzle over a little olive oil and serve with lemon wedges.

You can omit the tahini and serve these with a scoop of houmous instead.

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

In My Kitchen – March 2015

Thank goodness that February is a short month – it brings those of us in the Northern Hemisphere just a little closer to Spring! Nonetheless, I’ve had a lot going on in my kitchen despite also spending two glorious weeks in Cape Town to attend the wedding of one of my oldest friends. I thought that you might like to see some photos of the stunning table setting and the food which was divine. The last photo above, is of the first course. I brought back our name cards as a momento. (If you click on the first photo, you can see the enlarged version of each picture in the gallery.)

Blood Oranges

Cavolo Nero or Black Cabbage

Fregola – toasted grains of pasta

Blood Orange, Cavalo Nero & Fregola Salad

In my kitchen there have been blood oranges, cavolo nero and fregola from which I made a salad because earlier in the month, I together with some friends, visited a fabulous shop called Vallebona which I wrote about here. It’s full of gourmet Sardinian groceries. These are some of the goodies I brought back.

Olive oil, truffle honey, grape must

Cheese plate with truffle honey

Carta Muscia with blue cheese and grape must

Cherry Blossom Green Tea

We sampled the honey with white truffle on cheese and I tried some blue cheese with the grape juice must which were both wonderful. They both went into my basket! Vallebona sell a very thin cracker that comes in huge sheets which you just break off to eat – it’s called Carta Musica and lasts forever. I also bought the green tea with cherry blossom which is lovely.

Spode plates

Chelson tea setting

I popped into a couple of local charity shops and came away with more china bargains. It’s becoming a bit of an obsession now – how did I go from shoes to plates?

I had this beautiful purple savoy type cabbage in my Sutton Community Farm veg box – unfortunately there was no time to make anything with it before I left, so I gave to a friend.

Chefs Warehouse and Canteen

Interior

Calamari two ways

Cape Town has a fantastic food culture and I always look forward to seeing what they are up to. This time, a friend took me to a tiny award winning restaurant called Chefs Warehouse and Canteen run by a chef Liam Tomlin and his wife Jan.  They serve a very popular tapas style menu which is what we had. Wow – such incredible food – balanced, intense flavours and beautifully presented. There are more photos on my Instagram feed.

Glazed ceramic tapas dish

Fruity butter toffees

There is also a small but well curated shop attached, full of professional cookware, ceramics, ingredients and cookbooks. I bought a gorgeous glazed tapas dish just like the one we were served calamari in and a couple of packets of fruity buttery toffees – Sour Fig and Orange and Pomegranate. I really wish that I had bought a copy of his “Tapas” book but I just can’t justify another cookbook at the moment.

The friends we were staying with took us to the Oranjezicht City Farm Market which is held on the grounds of the Premier Helen Zille’s official residence, Leeuwenhof. Every Saturday, she opens up the gardens and the pool to the general public and independent local farmers and artisanal food producers. Apparently it’s the equivalent of David Cameron opening up Chequers to the hoi polloi! The fresh produce is fantastic and I was very surprised at how delicious the cheeses were too. There was a separate tent full of stall holders making and selling gorgeous and healthy food to eat.

Raw Buffalo Thorn Honey

Fig and Grape Must Chutney

I bought some intensely deep flavoured honey which took me right back to my childhood in Nairobi. This honey is similar to the Arabian Sidr Honey. I also bought a bottle of fig and grape must chutney.

A couple of days after returning to London, I received a lovely Welcome Home card and pack of black garlic from Elaine of foodbod which was such a surprise and had me squealing in delight.

Well, that is it from my kitchen this month – huge thanks to the lovely Celia of Fig Jam and Lime Cordial who hosts this monthly event – peeking into everyone’s kitchens all over the world is so inspiring!  Make yourself a cuppa and have a little browse – all the links to the participating blogs are on the right hand side of Celia’s post. I have linked her post to her blog name so click and take a little tour!

Before you take your leave, feast your eyes on this amazing sunset – a display that Capetonians enjoy most evenings!

Sunset over the South Atlantic Ocean from Seapoint, Cape Town

Blood Orange, Cavalo Nero and Fregola Salad

A couple of times a year, four of us get together and spend the day wandering around a food market, shopping and then repairing to one of our homes to cook a tasting style menu. Usually, friends and family will turn up later on for dinner – it’s such a lovely and convivial day – I wrote about it in a little more detail, last year.  I suppose it is an echo of days gone by when families, friends and neighbours would gather to celebrate a harvest, cooking and eating together. This time, M suggested that we visit a Sardinian store called Vallebona, to which she had taken me before. I am not sure that I can find the words to describe the Vallebona experience but I will try. It’s like stumbling upon the most wonderful secret and realising that you have just joined the best club ever. It is family owned and run with great, enthusiasm, knowledge and style – visiting is just an utter delight and pleasure. Vallebona in the middle of an industrial estate in Wimbledon, so finding it is the first challenge. Upon pulling up, it’s all forbidding burgundy coloured steel doors with only the signage to indicate that you are in the right place.

Upon pressing the buzzer to gain entry,  the door swings open into a stunning white space, filled with stylishly arranged Sardinian groceries and wine. The rooms have a distinct warehouse vibe with white painted brick walls and vintage shelving and accessories.

Nibbles in wooden cones

You are pretty much handed a glass of wine and a few nibbles shortly after walking in which makes it a very enjoyable way to browse through the stunningly arranged warehouse rooms.

The Cheese Room

The Cheese Room

The Cheese Room

Torta di Gorgonzola e nocci

A very ripe and delicious gorgonzola

There is the most fabulous climate controlled cheese and meat room and also a kitchen from which they produce samples of their food to try and where they also cater for lunches and dinners.

Vallebona have recently started stocking fresh fruit and vegetables so it was the perfect food destination from which to make up our menu.

Spicy Sausage and Fregola

Cheeses with Vallebona Truffled Honey on one of their beautiful plates

There were recipe suggestions galore so we decided on Spicy Sausage and Fregola main dish, a fabulous selection of cheeses and this gorgeous Blood Orange, Cavalo Nero and Fregola Salad. For this recipe, you will need to segment oranges. It is really easy to do so give it a go if you haven’t tried this before. The video below shows how easy it is.

Fregola – toasted grains of pasta

Cavolo Nero or Black Cabbage

Fregola is similar to the giant Israeli couscous except that it is lightly toasted so has a wonderful flavour. Cavalo Nero is related to kale and cabbage and is used to make the classic Tuscan Ribollita Soup.

Dan Lepard’s Rye Crackers

I always make something to take with me and this time I made Dan Lepard’s Rye Crackers to have with the cheese that I knew we would buy. They were delicious and easy to make but really showed up the hot spots in my oven! The recipe is in his book Short and Sweet which I highly recommend if you enjoy baking.

Blood oranges

Blood Oranges

This Blood Orange, Cavalo Nero and Fregola Salad is a delicious marriage of flavours; sharp, sweet, salty, toasty and green. and perfect with fish too. If you can’t find blood oranges, use regular ones instead. Walnuts would also be the perfect substitution for the toasted sliced almonds. I am taking this to the virtual table at Fiesta Friday #58, hosted by the talented Angie of The Novice Gardener. Last week was sugar fuelled so a salad like this is sure to balance things out! This week we have Caroline @Caroline’s Cooking and Elaine @foodbod to thank, as our co-hosts. Both are fantastic cooks and have a wealth of recipes on their sites – do go over and take a look. If you blog, please do join in, reading the the guidelines first to get you going.

• Servings: 4-6
• Difficulty: easy
• Print

adapted from Vallebona’s recipe for Cavalo Nero, Blood Orange and Almond Salad

INGREDIENTS

• 100g dried weight fregola,
• 2 blood oranges
• 1 lemon
• 200 g Cavalo Nero (also known as Black Kale or Black Cabbage)
• 1 tsp flakey sea salt
• ½ tsp sugar
• 2 Tbsp olive oil
• handful of sliced almonds

INSTRUCTIONS

1. Soak the Cavalo Nero in plenty of cold water.
2. Cook the fregola in lots of boiling, salted water for 10 minutes; drain, rinse and set aside.
3. in the meantime, segment the oranges by slicing off the top and bottoms, then vertically running a knife between the flesh and the pith, following the curve of the orange. Then segment by slicing out the flesh from between the membrane. Cut these segments into 2 or 3 pieces each and set aside.
4. Squeeze all the juice out of the membranes into a separate bowl. Juice the lemon into this bowl too and set aside.
5. Drain the Cavalo Nero and remove the stalks and discard. Slice the leaves into 1 inch pieces then chop a couple of times.
6. Sprinkle the salt and sugar over the Cavalo Nero then pour over the combined juices. Massage (squelch) the leaves with the mix of salt, sugar and citrus juices for 4 or 5 minutes to break down the fibres and soften the leaves. Pour over the olive oil and massage again for a minute or so then set aside for 15 – 20 minutes.
7. Toast the almond slices until golden brown.
8. When ready to eat, toss the Cavalo Nero with the blood orange pieces, the cooked fregola and the toasted almond slices. Toss and serve.

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Fruit and Nut Sourdough Crackers

Hello from gorgeous Cape Town! I’m here for a wedding but wanted to share these fabulous crackers with you.

Whenever I dry any sourdough starter, I always test some before sending it out or storing it. This recipe is just perfect for using up the test batch as it makes about a cup.

Rehydrated sourdough starter

The artisan crackers are just delicious – on their own or with cheese and also make the most gorgeous gift too.

Make sure to pre soak the dried fruit before starting. I used water but next time I will soak them in strong black tea or port.

Nuts and Seeds

Batter

Filled loaf tins

Slightly domed

Sliced from frozen

Rosemary, Dried Fruit and Nut Sourdough Crackers

• Servings: about 100/125 crackers
• Difficulty: easy
• Print

Adapted from Dinner with Julie

INGREDIENTS

• 80 g plain/AP flour
• 70 g wholemeal flour
• 80 g rye flour
• 90 g soft brown sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup recently fed sourdough starter
• 200 ml milk
• 100 ml greek yoghurt
• 1/4 cup honey
• 1 cup dried fruit – I used berries, cherries and raisins, soaked and drained
• 50 g chopped almonds
• 50 g chopped hazelnuts
• 40 g pumpkin seeds
• 30 g sesame seeds
• 40 g linseeds
• 2 Tbsp/7g chopped fresh rosemary needles

1 x 6 mini loaf tin. Each one of mine measures 11.5 cm long, 6 cm wide and 3.5 cm deep.

INSTRUCTIONS

1. Preheat oven to 180°C/350°F.
2. In a large bowl, whisk together the flours, sugar, baking soda and salt to evenly distribute all the ingredients.
3.  Then, add the starter, milk, the yoghurt and honey and using wooden spoon, mix well.
4. Stir in the raisins, the nuts, pumpkin seeds, sesame seeds, linseeds and rosemary.
5. Pour the batter into .
6. Divide the batter evenly between 8 mini  4″ x 2 1/2″ loaf pans that have been well sprayed with nonstick spray.
7. Bake 25 – 30 minutes, until the tops have domed and turned golden-brown, and a toothpick inserted into the middle of the cakes comes out clean. Cool for 5 minutes then turn out to cool on wire racks. You can slice  when cold but they slice more thinly when frozen.
8. Freeze when cold and leave 15 mins or so at room temperature to soften slightly.
9. Pre-heat oven to 150°C/300° F
10. Slice one loaf as thinly as you can using a serrated knife and place the slices in a single layer on an ungreased baking sheet.
11. Bake the crackers for about 15 minutes, then flip them over and bake for another 5-10 minutes, until crisp and brown. Repeat with the remaining loaves, as you need them.
12. Store in an airtight container and try not to eat them all at once!

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

FIVE by Rachel de Thample – Recipe Book Giveaway

R e a d e r   G i v e a w a y!

Win a copy of FIVE by Rachel de Thample!

Ever since my son, Jake, began weaning, I have instinctively incorporated more fruits and vegetables into our diet. I always make sure to include at least three fruits/vegetables at meals – usually more if I can. For instance the other day we had a stir fry of shredded white cabbage, cavalo nero, ruby chard, kale tops, leeks and red onion with some salmon. This is why Rachel de Thample latest recipe book, FIVE which I reviewed last week, appeals so much to me

She shows you how easy it is to eat well and deliciously.  The book is full of varied, accessible and delicious recipes that will have you packing away fruits and vegetables without any effort at all. There is a very useful double page spread listing fruits and vegetables and their portion sizes and the headnotes clearly state how many portions are in each recipe. And the recipes! There isn’t a single one which I wouldn’t make – from creative breakfast truffles and clever muffins to galettes, latkes, stunning salads, hearty soups, curries, pastries, cakes, puddings, sorbets. These are some of the recipes – Mexican Roast Pumpkin Soup with Lime; Lemony Scrambled Eggs with Indian Spiced Spinach and Mushrooms; Sassy Cherry and Watercress Salad with Crushed Pistachios; Athenian Rissoles with Pavlos’ Sauce; Summer Veg Patch Gumbo with Chorizo and Crab; Honeyed Aubergine, Feta and Walnut Borek; Honey Blossom Peaches; Mulled Figs with Mascarpone…doesn’t it all sound delicious?

I have one copy to give away to a lucky reader!

All you have to do is follow my blog via email (if you don’t already) and leave a comment below describing one of your favourite vegetable dishes – one of my favourites is  griddled courgette/zuchinni slices, tossed with basil or mint, lemon zest, olive oil, parmesan and toasted almond slivers – so delicious!

All entries will go into a hat and I will pick the winner on Friday 20 February 2015.

One entry per person, so if you followed and commented on my last post, your name is already in the hat!

My recipe for Ruby Chard, Shiitake Mushroom and Chestnut Tart is featured on the Happy Foodies website along with 4 other bloggers – see what they have to say and what they made – http://thehappyfoodie.co.uk/articles/number-five-challenge

Romanesco and Feta Cakes with Za’atar

One of the few benefits of globalisation is the exposure and the availability we now have to a huge variety of fruits and vegetables. In England, garlic, which was once regarded as foreign muck is now as ubiquitous as the humble spud. Blood oranges, native to Italy are now cultivated and eagerly anticipated worldwide. When we moved to Canada in the mid ’70’s coriander leaves were scarce and an exotic luxury – my mother would use them parsimoniously out of necessity. Today, sheaves of them can be bought in the grocery stores. It is easier than ever to eat a huge variety of fruits and vegetables which has so many knock on benefits.

I can’t remember when I first saw my first romanesco broccoli (aka romanesque cauliflower) but it was a stunningly beautiful if strange, otherworldly looking vegetable that once brought home, I could not bear to destroy by cooking! Cultivated in Italy since the 15th/16th century, this is another vegetable that is now easily available to us. It has a the nutty, buttery flavour of the more familiar broccoli and cauliflower but without the bitter edge that cauliflower can sometimes have and is much preferred by children for that very reason.  I love the florets in a cauliflower cheese, or pureed to go with a roast or roasted themselves, but these cute little cakes another way to have them that doesn’t take long and can also be assembled ahead of time if necessary. The feta gives them a salty creamy kick and the za’atar picks out the lemony flavours. A hint of earthy, aromatic rosemary pulls it all together.

Steam the romanesco

Slightly mash them

Crumble the feta

With feta

and za’atar

Forming the cakes

Fresh from the oven

After steaming the florets, just mix the ingredients together, shape into little patties and bake – what could be easier?

I am sharing these with those die-hard party goers at Fiesta Friday, hosted by the talented Angie of The Novice Gardener. This week we have  Suzanne @apuginthekitchen and Sue @birgerbird to thank, as our co-hosts. Both are fantastic cooks and have a wealth of recipes on their sites – do go over and take a look.

If you blog, please do join in, reading the the guidelines first to get you going.

R e a d e r   G i v e a w a y!

Win a copy of FIVE by Rachel de Thample!

Ever since my son, Jake, began weaning, I have instinctively incorporated more fruits and vegetables into our diet. I always make sure to include at least three fruits/vegetables at meals – usually more if I can. For instance yesterday we had a stir fry of shredded white cabbage, cavalo nero, ruby chard, kale tops, leeks and red onion with some salmon. This is why Rachel de Thample latest recipe book called FIVE which I reviewed last week, appeals so much to me. it shows you how easy it is to eat well and deliciously.  It is full of varied, accessible and delicious recipes that will have you packing away fruits and vegetables without any effort at all. There is a very useful double page spread listing fruits and vegetables and their portion sizes and the recipes clearly state how many portions are in each recipe. And the recipes! There isn’t a single one which I wouldn’t make – from creative breakfast truffles and clever muffins to galettes, latkes, stunning salads, hearty soups, curries, pastries, cakes, puddings, sorbets – and I have one copy to give away to a lucky reader!

All you have to do is follow this blog via email (if you don’t already) and leave a comment below telling me what one of your favourite vegetable dishes is – one of my favourites is  griddled courgette/zuchinni slices, tossed with basil or mint, lemon zest, olive oil, parmesan and toasted almond slivers – so delicious!

Now on to the recipe –

Romanesco and Feta Cakes with Za'atar

• Servings: makes about 9 small cakes
• Difficulty: easy
• Print

INGREDIENTS

• 1 small romanesco cauliflower ( approx. 175 g prepared weight) or substitute broccoli or cauliflower
• 75 g feta cheese
• 20 g panko or bread crumbs
• zest of half a lemon
• ½ tsp finely chopped rosemary needles
• ½ tsp vegetable bouillon powder or a good pinch of salt (remembering that the feta is salty)
• 1 Tbsp finely chopped parsley
• 1 Tbsp za’atar
• 1 egg, lightly beaten
• 1 tsp fine semolina

INSTRUCTIONS

1. Preheat the oven to 180C/350F
2. Break up the romanesco into fairly small florets and steam for about 8 minutes. A knife should be able to pierce them easily but they should not disintegrate. Allow to cool a little.
3. In the meantime, crumble or chop the feta in small cubes,
4. When the romanesco is cool enough to handle, mix in the remaining ingredients.
5. Taking walnut sized pieces of the mix, squeeze and shape into balls. Wetting your hands makes them easier to shape.
6. Lightly oil a baking tray and place the balls on the tray, Flatten them slightly and then drizzle over a little oil. Dust with semolina, Turn over and repeat.
7. Bake for 10-12 minutes until tinged with gold.
8. Serve warm with a dollop of lemony creme fraiche or greek yoghurt.

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.