Saturday 30 April 2011
Creme Caramel
With the weather being so wonderful here at Sallyport we are making very light puddings Today I'v made a Creme Caramel. which we will serve with strawberries and cream and lavender shortbread.Or indeed a beautiful poached pear.
Friday 29 April 2011
Pimms
Well there is not really much I can write about in my food blog to day except its been a wonderful opportunity to come together ( staff and customers) to celebrate the Royal wedding.Thank-you Harry Howard for the toast to the royal couple,thank-you Moira for making the Cake,thank-you Julie for arranging the flowers and thank-you to all my staff for working so hard, you have done a brilliant job.
The wedding and the weather has just been fantastic. Didn't Kate do well she just had so much poise and grace William looked more nervous.Bless him. Well he has found his soul mate .
I made my first pimms of the day at 10.00 this morning! My tip is to use one third pimms to 2 thirds ginger ale. Use lots of freshly cut fruit including strawberries ,lemon and orange slices ,add cucumber and mint and finesh with a couple of straws.
Enjoy!
The wedding and the weather has just been fantastic. Didn't Kate do well she just had so much poise and grace William looked more nervous.Bless him. Well he has found his soul mate .
I made my first pimms of the day at 10.00 this morning! My tip is to use one third pimms to 2 thirds ginger ale. Use lots of freshly cut fruit including strawberries ,lemon and orange slices ,add cucumber and mint and finesh with a couple of straws.
Enjoy!
Thursday 28 April 2011
Strawberry Cream teas
I was brought up on Scones. It was the staple diet of the farming community in the 70's. My mother used to bake every saturday morning and she used to fill the cake tins with all sorts of goodies. It was wonderful. At 4 o clock on the dot they would stop for afternoon tea every day. The table would be properly set with china,The tea pot would be warmed up with boiling water and rinsed out.Loose tea was always used from the tin tea caddy and it was always one for the pot and one for the person and it had to brew for 3 mins. ( afterwards the old tea leaves mixed with oatmeal went to feed my rabbit !) My dad used to come in from the farm and take a much needed break before he went out to milk the Ayrshire herd of cows with my mum.
I'm not surprized afternoon teas have taken off again.With money being tight getting back to basics is really important and being happy being creative is the reward.Being able to have the skills to make your own strawberry jam ,blackcurrent or raspberry jam and put it on your own home-made scones is pretty cool.We live in such a fast paced society , we get pulled away from our roots and our traditions too easily now is the time to take them back.
At 1 Sallyport we make afternoon tea so much fun our customers love all the selection of loose teas that we have so come along and enjoy the experience.Bring Granny and the kids, yes we even have a high chair and disabled access. Also you can bring a well behaved dog !
My own background to cooking is a nice story ,I was lucky to be adopted (when I was 6 weeks old ) by a family in the Scottish Borders who liked to bake .I had a natural affinity to cooking so it was a huge help to be brought up on a farm by a mother who was a good home cook and baker . ( She was also a history teacher) I got my first mini rolling pin and pastry set when I was 4 years old and I'v never stopped baking since! I was totally hooked, when I wasn't in the kitchen I can remember , aged 6 playing out in the farm yard for hours and hours making my pretend pies and selling them.By the time I was 12 I was helping others learn to cook in my class at school.
Anyways here is my mums old recipy for fruit Scones .I bake them every day so Dean ( my son) have a go and impress your girlfriend!enjoy
FRUIT SCONES
1 pound of SR Flour
2 teasp of BP
pinch of salt
2ozs of caster sugar
2 ozs Butter
2 ozs of lard
2 ozs rasins or currents or cherries or sultanas or ginger!
Milk to make a firm dough
egg wash
Heat your oven to 200 and grease your baking tray
Rub your fats into your dry ingredients which you have seived first into a bowl
There should be no lumps!
Add milk to combine into a very firm dough
Roll out on a floured board,cut into rounds,egg wash and bake for 10 to 15mins
Cool on a wire tray
Eat with Lurpack butter and good quality jam
Add some whipped cream and strawberries if you wish to indulge in a very special holiday treat!
I'm not surprized afternoon teas have taken off again.With money being tight getting back to basics is really important and being happy being creative is the reward.Being able to have the skills to make your own strawberry jam ,blackcurrent or raspberry jam and put it on your own home-made scones is pretty cool.We live in such a fast paced society , we get pulled away from our roots and our traditions too easily now is the time to take them back.
At 1 Sallyport we make afternoon tea so much fun our customers love all the selection of loose teas that we have so come along and enjoy the experience.Bring Granny and the kids, yes we even have a high chair and disabled access. Also you can bring a well behaved dog !
My own background to cooking is a nice story ,I was lucky to be adopted (when I was 6 weeks old ) by a family in the Scottish Borders who liked to bake .I had a natural affinity to cooking so it was a huge help to be brought up on a farm by a mother who was a good home cook and baker . ( She was also a history teacher) I got my first mini rolling pin and pastry set when I was 4 years old and I'v never stopped baking since! I was totally hooked, when I wasn't in the kitchen I can remember , aged 6 playing out in the farm yard for hours and hours making my pretend pies and selling them.By the time I was 12 I was helping others learn to cook in my class at school.
Anyways here is my mums old recipy for fruit Scones .I bake them every day so Dean ( my son) have a go and impress your girlfriend!enjoy
FRUIT SCONES
1 pound of SR Flour
2 teasp of BP
pinch of salt
2ozs of caster sugar
2 ozs Butter
2 ozs of lard
2 ozs rasins or currents or cherries or sultanas or ginger!
Milk to make a firm dough
egg wash
Heat your oven to 200 and grease your baking tray
Rub your fats into your dry ingredients which you have seived first into a bowl
There should be no lumps!
Add milk to combine into a very firm dough
Roll out on a floured board,cut into rounds,egg wash and bake for 10 to 15mins
Cool on a wire tray
Eat with Lurpack butter and good quality jam
Add some whipped cream and strawberries if you wish to indulge in a very special holiday treat!
Wednesday 27 April 2011
Hot Buttered Oak smoked Kippers
I'v been making breakfasts for years and have always liked to move with the times but one all time favourite that I can't re-invent is oak smoked Kippers from Patrick Wilkin in seahouses. He has one of the last official smoke houses in Northumberland and his Kippers are totally amazing. Until recently he didn't buy any herring from abroad to smoke (it was all from the north sea) but he can't get enough locally so he has to buy in from abroad now. He is one of Rick Stein's food hero's.When I did a cookery proramme for television I included a visit to Patricks smoke house. You reek of smoke afterwards!
As Kippers have a very strong smell that can linger in the kitchen for hours and hours I usually wrap them up in foil with a knob of butter and bake them in a extreemly hot oven for 10 mins. Serve with a wedge of lemon ,dill, a knob of butter and hot buttered toast. Normally you would serve a pair of kippers per person or you can add a poached egg.
I personally don't eat fish but there you go luckily I can still cook it for other people.
As Kippers have a very strong smell that can linger in the kitchen for hours and hours I usually wrap them up in foil with a knob of butter and bake them in a extreemly hot oven for 10 mins. Serve with a wedge of lemon ,dill, a knob of butter and hot buttered toast. Normally you would serve a pair of kippers per person or you can add a poached egg.
I personally don't eat fish but there you go luckily I can still cook it for other people.
Tuesday 26 April 2011
Mojito
It feels like summer, I'v been out to buy the bunting ,union jack mugs ,napkins ,tea towels, pimms,we have the barbeque on standby and a real 3 tier wedding cake has been ordered to be delivered (from the multi talented Moira Kay) on Friday so come on kids get your self along , we can celebrate in style with champagne Afternoon teas and wedding cake.I'm going to make home-made lemonade too. Yes I'v going to feel very British and nostalgic and yes we will have a 42" plasma screen so we can watch Kate and Wills big day.
We have been practising using the barbeque,you have to get the charcoal really hot and let all the flames die down so you have just got glowing embers and have the food very very close,almost touching to the charcoal . I'm preaching to the converted here I know I'm a complete novice myself, I'v got a lot to learn................but I am willing and so is the rest of the team.........I think its perfect for a party.
Today dish isn't really a dish its a cocktail because lets face it not many people want to eat in this weather ..............well that's not quite true as we have been really really busy today in the restaurant ( I think its the hot kitchen that kills your appetite or rather mine and I'v been doing very long shifts.)
You need the following: A tall slim glass
1 12 mint leaves
2.3 teasp brown sugar
2b.25mls fresh lime juice
3. 50mls Bicardi Gold
4. lots of crushed ice
5 soda water ( just a splash)
6. A whole lime cut up into segments
7. mint to garnish
Method
Crush the mint really well ,we call it muddle, with the lime juice and brown sugar add the crushed ice until your glass is almost full the pour in the rum and with a long spoon mix it all through. Add all your chopped lime and mix that well together finally give it a splash of soda and a sprig of mint to garnish. Serve on a funky napkin with two straws .
Anyways I'm away to get a mug of Earl Grey tea and Hot toast (Chefs never eat properly)lol
We have been practising using the barbeque,you have to get the charcoal really hot and let all the flames die down so you have just got glowing embers and have the food very very close,almost touching to the charcoal . I'm preaching to the converted here I know I'm a complete novice myself, I'v got a lot to learn................but I am willing and so is the rest of the team.........I think its perfect for a party.
Today dish isn't really a dish its a cocktail because lets face it not many people want to eat in this weather ..............well that's not quite true as we have been really really busy today in the restaurant ( I think its the hot kitchen that kills your appetite or rather mine and I'v been doing very long shifts.)
You need the following: A tall slim glass
1 12 mint leaves
2.3 teasp brown sugar
2b.25mls fresh lime juice
3. 50mls Bicardi Gold
4. lots of crushed ice
5 soda water ( just a splash)
6. A whole lime cut up into segments
7. mint to garnish
Method
Crush the mint really well ,we call it muddle, with the lime juice and brown sugar add the crushed ice until your glass is almost full the pour in the rum and with a long spoon mix it all through. Add all your chopped lime and mix that well together finally give it a splash of soda and a sprig of mint to garnish. Serve on a funky napkin with two straws .
Anyways I'm away to get a mug of Earl Grey tea and Hot toast (Chefs never eat properly)lol
Monday 25 April 2011
Easter Monday!
Rack of Cheviot Lamb with a herb crust and rosemary jus.
We have sold masses of Cream teas today which has alot to do with the weather I guess but to night I am cooking local Lamb served with dauphinoise potatoes and spring greens. The french used to be way ahead of the brits on food but no longer we as a nation have come a long way thanks to the power of TV and the popularity of cookery programes. I am a huge fan of Jamie Oliver..............he is so much his own person and he is just naturally charismatic and a huge influence for good on young men and women. When Jamie Oliver Italian opened in George Square in Glasgow I went up the second week on business and it was a fantastic treat to go there after a mean meeting. For me it was such a vibrant place to be the brand is just soooooo huge and there were all ages there sitting on funny plastic chairs with tins of beans on the table( to rest your plank on). Who but Jamie Oliver could get away with that! I think he is Ace anyways Amazing!
Rack of Lamb is easy to cook , here are some tips.
1. Remove the outer skin from the lamb before you sear it in the pan
2. Remember to season the meat well, we always use Malden sea salt and freshly ground pepper.
3.Roast it in the oven 190 degrees for 10mins
4.Then brush the rack with dijon mustard and roll it in a mixture of soft bread crumbs,chopped parsley,thyme,garlic and a touch of olive oil
5.Return to oven for another 5 mins. Don't over cook!A rack of lamb only needs 10 to 12 mins to cook max.!
6.Then the most important thing is to leave it for at least another 5 mins( once you have taken it out of the oven )to relax.
7. serve with creamy dauphinose potatoes and a rosemary jus and lovely lightly cooked green vegetables.
We have sold masses of Cream teas today which has alot to do with the weather I guess but to night I am cooking local Lamb served with dauphinoise potatoes and spring greens. The french used to be way ahead of the brits on food but no longer we as a nation have come a long way thanks to the power of TV and the popularity of cookery programes. I am a huge fan of Jamie Oliver..............he is so much his own person and he is just naturally charismatic and a huge influence for good on young men and women. When Jamie Oliver Italian opened in George Square in Glasgow I went up the second week on business and it was a fantastic treat to go there after a mean meeting. For me it was such a vibrant place to be the brand is just soooooo huge and there were all ages there sitting on funny plastic chairs with tins of beans on the table( to rest your plank on). Who but Jamie Oliver could get away with that! I think he is Ace anyways Amazing!
Rack of Lamb is easy to cook , here are some tips.
1. Remove the outer skin from the lamb before you sear it in the pan
2. Remember to season the meat well, we always use Malden sea salt and freshly ground pepper.
3.Roast it in the oven 190 degrees for 10mins
4.Then brush the rack with dijon mustard and roll it in a mixture of soft bread crumbs,chopped parsley,thyme,garlic and a touch of olive oil
5.Return to oven for another 5 mins. Don't over cook!A rack of lamb only needs 10 to 12 mins to cook max.!
6.Then the most important thing is to leave it for at least another 5 mins( once you have taken it out of the oven )to relax.
7. serve with creamy dauphinose potatoes and a rosemary jus and lovely lightly cooked green vegetables.
Sunday 24 April 2011
Easter Sunday!
Eggs Benedict
At long last Easter has arrived . We have cut into the simnel cake and its brilliant , slightly spicy fruity and moist . All the 6 staff are having coffee and cake this morning.It is a day you can roll your eggs ,if you have been lucky enough to get one.We are reminded that the stone was rolled away and Christ has gone from the tomb and he has risen from the dead..I really wanted to dye eggs this year and I didn't get time but hey the day isn't over yet. Do you boil them with onions tied to the egg or cloths? Please e-mail on info@sallyport .co.uk if you know ( my comment box doesn't seem to be working..............I'v obviously not set the blog up right but will work on that) how to do it as I would love to know. Well the hotel is filled with guests and they have all had their breakfast ( eggs benedict of course!) and have gone off sight seeing. The weather is just amazingly good I am so pleased for everyone that Easter is just so wonderful. No grumpy guests for us. te he
Eggs Benedict is a firm favourite for many people and what you need is a muffin split in two toasted then buttered and then place a slice of best quality baked ham on, top, lightly poach a free-range egg and put that on top of the ham and then place a spoon ful of Hollandaise sauce on. Decorate with a sprig of tarragon or failing that a spig of flat leaf parsley. If your vegetarian just do some nice spinach instead of the ham. Delicious!
At long last Easter has arrived . We have cut into the simnel cake and its brilliant , slightly spicy fruity and moist . All the 6 staff are having coffee and cake this morning.It is a day you can roll your eggs ,if you have been lucky enough to get one.We are reminded that the stone was rolled away and Christ has gone from the tomb and he has risen from the dead..I really wanted to dye eggs this year and I didn't get time but hey the day isn't over yet. Do you boil them with onions tied to the egg or cloths? Please e-mail on info@sallyport .co.uk if you know ( my comment box doesn't seem to be working..............I'v obviously not set the blog up right but will work on that) how to do it as I would love to know. Well the hotel is filled with guests and they have all had their breakfast ( eggs benedict of course!) and have gone off sight seeing. The weather is just amazingly good I am so pleased for everyone that Easter is just so wonderful. No grumpy guests for us. te he
Eggs Benedict is a firm favourite for many people and what you need is a muffin split in two toasted then buttered and then place a slice of best quality baked ham on, top, lightly poach a free-range egg and put that on top of the ham and then place a spoon ful of Hollandaise sauce on. Decorate with a sprig of tarragon or failing that a spig of flat leaf parsley. If your vegetarian just do some nice spinach instead of the ham. Delicious!
Saturday 23 April 2011
Easter Saturday!
Lemon Curd Meringue Roulade
This is a Easter dessert that I have made for tonight. Lemon curd is a gorgeous vivid yellow colour so I thought it was appropriate for Easter. This Easter has rather been taken over by the Hype of The Royal Wedding which is a real shame. I think Kate should run away now and say I'v changed my mind as the media will ruin her life don't you think.
Okay here is the recipy : Heat your oven to 180 degrees or 350 then take 6 egg whites and whisk them until they are very stiff in a Kenwood mixer fitted with a balloon whisk. Weigh out 12ozs of caster sugar and then slowly spoonful by spoonful ,(while the machine is still running on full blast ) add the caster sugar and at the end a drop of vanilla essence. Line a very large swiss roll tin wth greaseproof paper and spread the mixture out flat. Bake for 20 mins, then let it go cold. On you table cut out a large rectangle of foil then the same of greaseproof paper dust it with icing sugar and then drop on to it the meringue face down . Cover it with whipped cream and then a layer of home-made lemon curd. Then with a firm hand roll it up and bob's your uncle you've got a lovely pudding. If you can't be bothered come round and try a peice at Sallyport!
This is a Easter dessert that I have made for tonight. Lemon curd is a gorgeous vivid yellow colour so I thought it was appropriate for Easter. This Easter has rather been taken over by the Hype of The Royal Wedding which is a real shame. I think Kate should run away now and say I'v changed my mind as the media will ruin her life don't you think.
Okay here is the recipy : Heat your oven to 180 degrees or 350 then take 6 egg whites and whisk them until they are very stiff in a Kenwood mixer fitted with a balloon whisk. Weigh out 12ozs of caster sugar and then slowly spoonful by spoonful ,(while the machine is still running on full blast ) add the caster sugar and at the end a drop of vanilla essence. Line a very large swiss roll tin wth greaseproof paper and spread the mixture out flat. Bake for 20 mins, then let it go cold. On you table cut out a large rectangle of foil then the same of greaseproof paper dust it with icing sugar and then drop on to it the meringue face down . Cover it with whipped cream and then a layer of home-made lemon curd. Then with a firm hand roll it up and bob's your uncle you've got a lovely pudding. If you can't be bothered come round and try a peice at Sallyport!
Friday 22 April 2011
Good Friday 22nd April 2011
Berwick hand-picked Crab
We have just had a delivery ,this morning of Dougi Flannigan's hand picked crab and as it is the most popular item on our menu I thought it totally deserved my award of being discussed on Good Friday as its such a pure and unproceesed item of food. Very special to these shores and a big part of of culture here in the harbour town of Berwick and close by Burnmouth.We buy our carb already hand-picked we just don't have the staff available to cook the crabs ourselves but that, certainly would be my dream.
Douglas brings the crab from his work-shop just 5 mins drive from us so that is diffinately a high score on food miles. We always pay Dougi cash on the nail for his crab as I know he is struggling with restaurants going bust right left and centre and this morning he was telling me he hates his job now as all he does is chase after money.One trader in France owed him more than £250 000 and after 3 months of practically camping on his door step he has eventually got his bill paid. You see More than 90% of his lobsters and crab go abroad to France and Spain...................your talking about 6 to 8 ton a week! Don't France and Spain have any Crab and lobsters of their own? No they don't!! They have over fished and there is none left hence it comes from Britain. Here we police our fishing and make sure small crab and lobsters are put back and that we don't over fish. In Spain and France they didn't care two hoots about sustainabilty ,in the 70's they took so much out of the sea ,they have nothing left,They were so irresponsible they even took the undersized lobster and crabs. Makes your blood boil thinking about it doesn't it?
Anyways on a more cheerful point,the town is full of holiday makers and fresh crab is what you look for when you go to the coast isn't it and Douglas's crab is the finest I have ever seen, you can go along and choose your own lobster and crab at his factory at Tweedmouth, tell him Lizzie sent you.Lol We don't mess on with Crab we buy little and often so it rotates properly. My preference is for pure white meat but it is really a personal choice, alot of people prefer the brown meat. (Douglas himself says he likes crab rather than Lobster for flavour)For sandwiches and salads we mix 3 parts white to one part brown, add some fresh lime or lemon juice, go easy on the mayo and a dash of tobasco and freshly ground pepper. My favourite way of serving Crab is in a quelle ( shaped with two spoons) with pink grapefruit and pureed avocado that has got creme fraich and lime juice in it.It has got to be home-made mayo and the crab has to be hand-picked that day and not kept for hours in a fridge.
We have just had a delivery ,this morning of Dougi Flannigan's hand picked crab and as it is the most popular item on our menu I thought it totally deserved my award of being discussed on Good Friday as its such a pure and unproceesed item of food. Very special to these shores and a big part of of culture here in the harbour town of Berwick and close by Burnmouth.We buy our carb already hand-picked we just don't have the staff available to cook the crabs ourselves but that, certainly would be my dream.
Douglas brings the crab from his work-shop just 5 mins drive from us so that is diffinately a high score on food miles. We always pay Dougi cash on the nail for his crab as I know he is struggling with restaurants going bust right left and centre and this morning he was telling me he hates his job now as all he does is chase after money.One trader in France owed him more than £250 000 and after 3 months of practically camping on his door step he has eventually got his bill paid. You see More than 90% of his lobsters and crab go abroad to France and Spain...................your talking about 6 to 8 ton a week! Don't France and Spain have any Crab and lobsters of their own? No they don't!! They have over fished and there is none left hence it comes from Britain. Here we police our fishing and make sure small crab and lobsters are put back and that we don't over fish. In Spain and France they didn't care two hoots about sustainabilty ,in the 70's they took so much out of the sea ,they have nothing left,They were so irresponsible they even took the undersized lobster and crabs. Makes your blood boil thinking about it doesn't it?
Anyways on a more cheerful point,the town is full of holiday makers and fresh crab is what you look for when you go to the coast isn't it and Douglas's crab is the finest I have ever seen, you can go along and choose your own lobster and crab at his factory at Tweedmouth, tell him Lizzie sent you.Lol We don't mess on with Crab we buy little and often so it rotates properly. My preference is for pure white meat but it is really a personal choice, alot of people prefer the brown meat. (Douglas himself says he likes crab rather than Lobster for flavour)For sandwiches and salads we mix 3 parts white to one part brown, add some fresh lime or lemon juice, go easy on the mayo and a dash of tobasco and freshly ground pepper. My favourite way of serving Crab is in a quelle ( shaped with two spoons) with pink grapefruit and pureed avocado that has got creme fraich and lime juice in it.It has got to be home-made mayo and the crab has to be hand-picked that day and not kept for hours in a fridge.
Thursday 21 April 2011
Thursday 21 April 2011
Rare breed (Tamworth) ,slow Baked Ham.
We are so used to buying sliced pre packed ham in the super market it is quite an eye opener when you see a kitchen cook a whole rare breed ham with love and care. We buy our hams from a small organic farm 3 miles from us and its called Peelham farm at Foulden and it is run by the Walton family . You can actually order it and other products your self on line. This glorious ham arrived last night and we boiled it today for several hours then slowly baked it in a moderate oven after first covering it with a home-made maple syrup and orange glaze (we had studded the ham with cloves before hand.) We will be serving it in all our sandwiches and salads tomorrow.
Sustainabilty and Traceabilty is one of the themes that is close to my heart , I'm not an expert but it the right way forward for an award winning kitchen to know where their food is from and to cut down on the food miles where ever possible . Being proud of knowing where your meat and cheese, fish etc comes from is easy when you visit the fisherman yourself or go to see the farmer who rears the pigs or beef cattle. It is easy because you understand the product so much more and respect it and have that sense of gratitude of using such a wonderful product. After all, we are what we eat so its good to understand what we are putting into our bodies. You want to know who is handling your food and you want to know its being handled with alot of care and alot of thought and yes love.
We started using Peelham farm because our whole sale meat supplier couldn't tell us where the pork was from except that it is British and I just know that is not what I or our customers want.
As for sustainability ,we are using only fish that is not in danger of extinction.I'v got great admiration for Roy Brett chef /proprietor of Ondine in Edinburgh for leading the way forward there . I really take my hat off to him.
Well I am not actually going to have a Ham salad for my dinner tonight its too cold. lol I'm having spicy pork Goulash with chorizo and sweet potato but that's another story
We are so used to buying sliced pre packed ham in the super market it is quite an eye opener when you see a kitchen cook a whole rare breed ham with love and care. We buy our hams from a small organic farm 3 miles from us and its called Peelham farm at Foulden and it is run by the Walton family . You can actually order it and other products your self on line. This glorious ham arrived last night and we boiled it today for several hours then slowly baked it in a moderate oven after first covering it with a home-made maple syrup and orange glaze (we had studded the ham with cloves before hand.) We will be serving it in all our sandwiches and salads tomorrow.
Sustainabilty and Traceabilty is one of the themes that is close to my heart , I'm not an expert but it the right way forward for an award winning kitchen to know where their food is from and to cut down on the food miles where ever possible . Being proud of knowing where your meat and cheese, fish etc comes from is easy when you visit the fisherman yourself or go to see the farmer who rears the pigs or beef cattle. It is easy because you understand the product so much more and respect it and have that sense of gratitude of using such a wonderful product. After all, we are what we eat so its good to understand what we are putting into our bodies. You want to know who is handling your food and you want to know its being handled with alot of care and alot of thought and yes love.
We started using Peelham farm because our whole sale meat supplier couldn't tell us where the pork was from except that it is British and I just know that is not what I or our customers want.
As for sustainability ,we are using only fish that is not in danger of extinction.I'v got great admiration for Roy Brett chef /proprietor of Ondine in Edinburgh for leading the way forward there . I really take my hat off to him.
Well I am not actually going to have a Ham salad for my dinner tonight its too cold. lol I'm having spicy pork Goulash with chorizo and sweet potato but that's another story
Wednesday 20 April 2011
Wednesday 20th April
British Asparagus served with Hollandaise sauce and Balsamic dip
At last the moment many serious cooks have been waiting for the start of the season for serving British Asparagus. Don't be nervous of cooking this famous vegetable ,its dead easy, here are some simple tips.
Asparagus is a vegetable and like most vegetables it is best served al-dente, steamed or boiled in salted water but cooked so it still has a bite to it.The woody ends have to be removed before cooking. Salt is really important in cooking ,in a professional kitchen many chefs don't taste enough and they certainly don't add enough seasoning. I'v watched many chefs at work and you can always tell the great chefs.............they season the food properly. The greatest chef I'v ever worked with is a Geordie lad called Michael Waugh he is verging on brilliance and when he comes to visit us we all gather round the stove and listen wth huge respect to his teaching. Well Done Michael you deserve a OBE.
Anyways back to the Asparagus once it is cooked you can serve it hot with a Hollandaise sauce ( which I can give you the recipy for if you want but google searches these days are pretty good) or cold with a vinagrette. I like serving it that way on a antipasti platter with parma ham, figs and buffolo mozzarella.
At last the moment many serious cooks have been waiting for the start of the season for serving British Asparagus. Don't be nervous of cooking this famous vegetable ,its dead easy, here are some simple tips.
Asparagus is a vegetable and like most vegetables it is best served al-dente, steamed or boiled in salted water but cooked so it still has a bite to it.The woody ends have to be removed before cooking. Salt is really important in cooking ,in a professional kitchen many chefs don't taste enough and they certainly don't add enough seasoning. I'v watched many chefs at work and you can always tell the great chefs.............they season the food properly. The greatest chef I'v ever worked with is a Geordie lad called Michael Waugh he is verging on brilliance and when he comes to visit us we all gather round the stove and listen wth huge respect to his teaching. Well Done Michael you deserve a OBE.
Anyways back to the Asparagus once it is cooked you can serve it hot with a Hollandaise sauce ( which I can give you the recipy for if you want but google searches these days are pretty good) or cold with a vinagrette. I like serving it that way on a antipasti platter with parma ham, figs and buffolo mozzarella.
Tuesday 19 April 2011
Tuesday 19th April 2011
Hand-made Granola served with fresh berries , greek yoghurt and heather chain bridge honey
I love breakfast, I love everything about a new day and I especially love eating elegantly...............white china, Arthur price cutlery, wild flowers in a little jug on your table. You can tell alot from how a table is set when you first sit down at it................................has someone flung the cutlery on the night before in a hurry to go home,not bothered to put the teaspoon on the right side of the tea cup or worse put the cup and saucer on the wrong side or left a stain on the table or left water stains on a glass or maybe even a lipstick smear or has some thoughtful person set the table properly with care. I always look over the breakfasts tables when I first get up in the morning,to check they are okay.It takes alot to impress me but then I like things to be done properly and I like things to be done right so with that in mind I think its important I make the granola by hand and not buy mass pro-duced ,expensive over pack-aged stuff. So I take some runny honey some sunflower oil and some malt extract and boil it together for a minute so it forms a sauce and then I spread it through an assortment of grains,nuts ,seeds and coconut and then toast it in a oven for 20 mins so its beautiful( and I want to show it off to any one that walks in to the kitchen) Yes wonderfully cooked food does really excite me I could talk about it for hours and hours but like many chefs I have the same breakfast on the hoof day after day and its home -made marmalade on home-made wholemeal bread toasted.........with a mug of Earl Grey tea.
I love breakfast, I love everything about a new day and I especially love eating elegantly...............white china, Arthur price cutlery, wild flowers in a little jug on your table. You can tell alot from how a table is set when you first sit down at it................................has someone flung the cutlery on the night before in a hurry to go home,not bothered to put the teaspoon on the right side of the tea cup or worse put the cup and saucer on the wrong side or left a stain on the table or left water stains on a glass or maybe even a lipstick smear or has some thoughtful person set the table properly with care. I always look over the breakfasts tables when I first get up in the morning,to check they are okay.It takes alot to impress me but then I like things to be done properly and I like things to be done right so with that in mind I think its important I make the granola by hand and not buy mass pro-duced ,expensive over pack-aged stuff. So I take some runny honey some sunflower oil and some malt extract and boil it together for a minute so it forms a sauce and then I spread it through an assortment of grains,nuts ,seeds and coconut and then toast it in a oven for 20 mins so its beautiful( and I want to show it off to any one that walks in to the kitchen) Yes wonderfully cooked food does really excite me I could talk about it for hours and hours but like many chefs I have the same breakfast on the hoof day after day and its home -made marmalade on home-made wholemeal bread toasted.........with a mug of Earl Grey tea.
Monday 18 April 2011
Monday 18th April
Simnel Cake
It is one week to Easter and I just feel duty bound to bake a delicious authentic Simnel Cake. In a world full of plastic and throw away material its great news that traditional Cakes are really popular again! As I'v always baked cakes it was news to me that I had been out of fashion all this time but I'm glad I'm cool now. Te he
A proper simnel cake has a layer of marzipan cooked in the middle of the spicy fruit mix. When it is cold I will put a layer of Marzipan on the top and 11 balls( Each ball represents the 11 appostles , Judas is missing as he betrayed Jesus otherwise there would be 12) and authentically toast it under the grill. It won't be cut until Easter Sunday when I hope its as delicious as it looks!
It is one week to Easter and I just feel duty bound to bake a delicious authentic Simnel Cake. In a world full of plastic and throw away material its great news that traditional Cakes are really popular again! As I'v always baked cakes it was news to me that I had been out of fashion all this time but I'm glad I'm cool now. Te he
A proper simnel cake has a layer of marzipan cooked in the middle of the spicy fruit mix. When it is cold I will put a layer of Marzipan on the top and 11 balls( Each ball represents the 11 appostles , Judas is missing as he betrayed Jesus otherwise there would be 12) and authentically toast it under the grill. It won't be cut until Easter Sunday when I hope its as delicious as it looks!
Sunday 17 April 2011
Sunday 17th April 2011
Day Fresh Creel Caught Langoustines with lemon and Garlic butter served with fresh rustic breads
When the Langoustines arrive from Ross Dougal they are always alive and kicking! We are always really amazed at how much of Britans shelfish goes abroad to France but I'm told its around 90%. As a nation we don't seem to eat much ourselves. You hardly ever see a fishmonger on the high street nowadays, when I was young we had a wonderful Salmon shop called ''Ralp Holmes and Son'' it is now the Green Shop on Bridge Street. On the west coast of Scotland its guareented to have wonderful fish available and here in Berwick we make a point of always having stunning seafood platters on the menu. but its always advisable to book, last night people turned up and there wasn't any tables for them (we had over 50 people dining with us last night )and we would hate anyone to travel a distance and be dissappointed. Ring us on 01289-308827 if you would like to reserve a table. Anyways back to the langoustines, you can cook them in a couple of ways but we tend to pan fry them alive in a very hot pan (and at the very end their body has to curl up tight that's how you know they are cooked) we add the freshly chopped garlic and parsley hot butter and drool it all over the prawns. Plate them drenched in this sauce and serve with wedge of lemon also serve a finger bowat the table and some really nice bread. As we carry them into the dining room the wonderful aroma is a real head turner. This is diffinately where great food speaks for itself.
When the Langoustines arrive from Ross Dougal they are always alive and kicking! We are always really amazed at how much of Britans shelfish goes abroad to France but I'm told its around 90%. As a nation we don't seem to eat much ourselves. You hardly ever see a fishmonger on the high street nowadays, when I was young we had a wonderful Salmon shop called ''Ralp Holmes and Son'' it is now the Green Shop on Bridge Street. On the west coast of Scotland its guareented to have wonderful fish available and here in Berwick we make a point of always having stunning seafood platters on the menu. but its always advisable to book, last night people turned up and there wasn't any tables for them (we had over 50 people dining with us last night )and we would hate anyone to travel a distance and be dissappointed. Ring us on 01289-308827 if you would like to reserve a table. Anyways back to the langoustines, you can cook them in a couple of ways but we tend to pan fry them alive in a very hot pan (and at the very end their body has to curl up tight that's how you know they are cooked) we add the freshly chopped garlic and parsley hot butter and drool it all over the prawns. Plate them drenched in this sauce and serve with wedge of lemon also serve a finger bowat the table and some really nice bread. As we carry them into the dining room the wonderful aroma is a real head turner. This is diffinately where great food speaks for itself.
Saturday 16 April 2011
Saturday 16th April 2011
Sallyport club Sandwich with rarebreed Tamworth ham, mayo,tomato and lemon and honey dressed leaves
The week-end is very precious to most people and we are no different. The only thing is we have to work extra hard during that time because this is when most people want to be out enjoying themselves. This is something that can put some people off entering the industry..............................because to be fair it isn't for everyone.
However there are many people like myself who get hooked in early on in their career because they receive a huge buzz working in a restaurant and wouldn't dream of doing anything else. Also Successful waiting on staff genuinely love being nice to people and making sure others have a great night. We had a fantastic time last night with Gary our amazing guitar player was wowing all our friendly and hungry guests, ( we had a packed house) he can even play your requests. How good is that! Gary plays for us every week-end so do come along and enjoy the wonderful atmosphere as well as our food and cocktails!
Anyways I degress ........................... the humble sandwich is elevated to great heights here on our new beautiful leather menu's and luckily it just happens to be perfect fodder for a tired and hungry chef or waiter and we reccommend you try one . I'm just off to get one now as we speak..........................yum yum
PS
The good news is lots of chefs meet their girlfriends ( they are the pretty waitresses!) at work and chilling out time can be had after service when I know most of our staff enjoy a glass of wine or beer. After a busy service it takes a long time to wind down sometimes and its good to mull over the events of the past few hours We are now extreemly busy enjoying the trade from the English children being on their school holidays.
The week-end is very precious to most people and we are no different. The only thing is we have to work extra hard during that time because this is when most people want to be out enjoying themselves. This is something that can put some people off entering the industry..............................because to be fair it isn't for everyone.
However there are many people like myself who get hooked in early on in their career because they receive a huge buzz working in a restaurant and wouldn't dream of doing anything else. Also Successful waiting on staff genuinely love being nice to people and making sure others have a great night. We had a fantastic time last night with Gary our amazing guitar player was wowing all our friendly and hungry guests, ( we had a packed house) he can even play your requests. How good is that! Gary plays for us every week-end so do come along and enjoy the wonderful atmosphere as well as our food and cocktails!
Anyways I degress ........................... the humble sandwich is elevated to great heights here on our new beautiful leather menu's and luckily it just happens to be perfect fodder for a tired and hungry chef or waiter and we reccommend you try one . I'm just off to get one now as we speak..........................yum yum
PS
The good news is lots of chefs meet their girlfriends ( they are the pretty waitresses!) at work and chilling out time can be had after service when I know most of our staff enjoy a glass of wine or beer. After a busy service it takes a long time to wind down sometimes and its good to mull over the events of the past few hours We are now extreemly busy enjoying the trade from the English children being on their school holidays.
Friday 15 April 2011
Friday 15th April 2011
Lemon Spiced Chicken Skewers on a bed of Roasted Vegetables with Lemon and parsley Gremolata
This is a lovely spring lunch time dish or light supper dish that we are serving today. The recipy was given to us by Steve Gilroy who visited us briefly in the kitchen yesterday. We love meeting talented experienced chefs who tell us all about their expliots when working all over Scotland. Steve told us about smoking our own salmon from the wood from a whisky barrell..................we can't wait to try it.Smoking our own fish is very much some thing we want to do this summer.Keep an eye on this blog and we will tell you when its ready!!.
Cooking in a restaurant kitchen is tough make no bones about it..................you hardly see any old chefs in a kitchen now adays its mostly full of kids................... many of the older lads just can't stand the pace.But their knowledge and experience is worth its weight in goal. At Sallyport we love to see how other chefs do things and learn about scottish produce and suppliers. That's what makes the job fun.
This is a lovely spring lunch time dish or light supper dish that we are serving today. The recipy was given to us by Steve Gilroy who visited us briefly in the kitchen yesterday. We love meeting talented experienced chefs who tell us all about their expliots when working all over Scotland. Steve told us about smoking our own salmon from the wood from a whisky barrell..................we can't wait to try it.Smoking our own fish is very much some thing we want to do this summer.Keep an eye on this blog and we will tell you when its ready!!.
Cooking in a restaurant kitchen is tough make no bones about it..................you hardly see any old chefs in a kitchen now adays its mostly full of kids................... many of the older lads just can't stand the pace.But their knowledge and experience is worth its weight in goal. At Sallyport we love to see how other chefs do things and learn about scottish produce and suppliers. That's what makes the job fun.
Thursday 14 April 2011
13th April 2011
Angus Bread
Angus Bread is an old fashioned tea loaf that my mother used to make 50 years ago ( she is now 92) It is a mixture of dried fruits and sugar steeped over night in cold tea. The following day it is mixed with beaten eggs and flour and a pinch of salt. and baked for 45 mins in a moderate oven . When it is cold it is thinly sliced and served buttered. It is absolutly delicious. On the subject of tea we are thrilled to be serving Eteaket loose tea from Frederick Street in Edinburgh.I was lucky enough to go on a tea tasting workshop two weeks ago and I am a complete convert now.I am truly thrilled that Erica is kind enough to supply us wholesale.We are even going to hold our own tea tasting very soon. We now stock over 30 loose teas for you to enjoy, I will never look at a typhoo tea bag the same way!
Angus Bread is an old fashioned tea loaf that my mother used to make 50 years ago ( she is now 92) It is a mixture of dried fruits and sugar steeped over night in cold tea. The following day it is mixed with beaten eggs and flour and a pinch of salt. and baked for 45 mins in a moderate oven . When it is cold it is thinly sliced and served buttered. It is absolutly delicious. On the subject of tea we are thrilled to be serving Eteaket loose tea from Frederick Street in Edinburgh.I was lucky enough to go on a tea tasting workshop two weeks ago and I am a complete convert now.I am truly thrilled that Erica is kind enough to supply us wholesale.We are even going to hold our own tea tasting very soon. We now stock over 30 loose teas for you to enjoy, I will never look at a typhoo tea bag the same way!
Tuesday 12 April 2011
12th April 2011
Cullen Skink
Cullin Skink is a traditionally Scottish Soup that is made with undyed smoked haddock,leeks,potatoes,onion and milk.It is very popular in the brasserie and much loved. I think it is really good to serve food that is traditional to the area, because it looks like and tastes like a chowder it can be a meal in itself especially when we serve it with a selection of lovely breads.
Cullin Skink is a traditionally Scottish Soup that is made with undyed smoked haddock,leeks,potatoes,onion and milk.It is very popular in the brasserie and much loved. I think it is really good to serve food that is traditional to the area, because it looks like and tastes like a chowder it can be a meal in itself especially when we serve it with a selection of lovely breads.
Monday 11 April 2011
Monday 11th April 2011
Scrambled Maron Eggs and Oak traditionally Smoked Salmon
Salmon is a subject very close to my heart .Living 1 minute away from the mouth of the Tweed its quite common for us to see free-range organic salmon frequently. When we have visiting chefs it is one of the things that blows their mind away when they see the quality of the fish that we work with. No where in the city could they get fish as fresh as we get here at Sallyport. Farmed Salmon is ''FAT'' and takes far longer to cook and it is a totally different colour from wild Salmon (that's cos they never have to do a days work in their life they just lie around and eat all the time!!) At Sallyport we feel honoured to work with the King of fish.
Salmon is a subject very close to my heart .Living 1 minute away from the mouth of the Tweed its quite common for us to see free-range organic salmon frequently. When we have visiting chefs it is one of the things that blows their mind away when they see the quality of the fish that we work with. No where in the city could they get fish as fresh as we get here at Sallyport. Farmed Salmon is ''FAT'' and takes far longer to cook and it is a totally different colour from wild Salmon (that's cos they never have to do a days work in their life they just lie around and eat all the time!!) At Sallyport we feel honoured to work with the King of fish.
Sunday 10 April 2011
10th April 2011
Sunday Breakfast
Wow the weather this morning is just amazing, we have waited 6 months for this................lets celebrate with a stunning breakfast. At Sallyport we always cook with the best of ingredients so I'v made a home-made granola and also a fresh fruit compote scented with lemon served with some Greek yohurt. Much as I'v tried lots of exciting breakfast dishes in the 20 years I'v been running the B&B a full cooked breakfast is by far the favourite with guests. I cook back Aryshire bacon (grilled),old English pork sausages, portobello mushrooms, maren free range eggs,roasted cherry tomatoes on the vine, Mr. Redpath's black pudding and fried fruit scone. I think this must have a million calories
Wow the weather this morning is just amazing, we have waited 6 months for this................lets celebrate with a stunning breakfast. At Sallyport we always cook with the best of ingredients so I'v made a home-made granola and also a fresh fruit compote scented with lemon served with some Greek yohurt. Much as I'v tried lots of exciting breakfast dishes in the 20 years I'v been running the B&B a full cooked breakfast is by far the favourite with guests. I cook back Aryshire bacon (grilled),old English pork sausages, portobello mushrooms, maren free range eggs,roasted cherry tomatoes on the vine, Mr. Redpath's black pudding and fried fruit scone. I think this must have a million calories
Saturday 9 April 2011
9th April 2011
The Royal Wedding Cake
Yes I have made a stunning mouthwatering rich fruitcake that will be fed with brandy that will be ready for the 29th of April where we will be having on display a beautiful iced 3 tier Royal wedding cake. This will be served with our champagne afternoon teas to celebrate Kate and Wills big Day. We will have a plasma screen on the wall showing the wedding.......................I can't wait!
Yes I have made a stunning mouthwatering rich fruitcake that will be fed with brandy that will be ready for the 29th of April where we will be having on display a beautiful iced 3 tier Royal wedding cake. This will be served with our champagne afternoon teas to celebrate Kate and Wills big Day. We will have a plasma screen on the wall showing the wedding.......................I can't wait!
Friday 8 April 2011
8th April
Scottish Oatcakes
Everyday for a year I am going to cook a delicious dish and write about it.Today apart from many others things I'v been baking oatcakes to go with our delicious cheeses.( Did you know there is a a cheese called Blue Monday? Well there is and it is made by Alex James from the band 'Blur' it is named after the song.)I love learning something new (don't you)and as we are very passionate about cheese at Sallyport it's always good to hear a new story.Anyways Blue Monday is quite mild it is not a very strong blue cheese and we can recommend it.
We will serve it with the home-made oatcakes. What cheeses can you recommend from Scotland? We have a few but would love to learn about more.
Everyday for a year I am going to cook a delicious dish and write about it.Today apart from many others things I'v been baking oatcakes to go with our delicious cheeses.( Did you know there is a a cheese called Blue Monday? Well there is and it is made by Alex James from the band 'Blur' it is named after the song.)I love learning something new (don't you)and as we are very passionate about cheese at Sallyport it's always good to hear a new story.Anyways Blue Monday is quite mild it is not a very strong blue cheese and we can recommend it.
We will serve it with the home-made oatcakes. What cheeses can you recommend from Scotland? We have a few but would love to learn about more.
Thursday 7 April 2011
today is thursday 7th of April my very first blog
Welcome,
my name is Elizabeth Middlemiss ( Lizzie to my friends) and I run a boutique hotel in North Northumberland which is devoted to good food . I am not a journalist I am a chef/single woman proprietor who loves writing as well as cooking so I thought it would be interesting to blog about it. Well actually it was my hairdressor who persuaded me to do it..................she has heard so many hilarious stories? So for the next 365 days I am going to tell all about the ups and downs of running a luxury 6 bedroom hotel with a 35 seater brasserie /Restaurant. From the outset I have to tell you my main passion in life is creating gorgeous hand-made food in beautiful surroundings................so if your interested in food you will hopefully enjoy this blog.
my name is Elizabeth Middlemiss ( Lizzie to my friends) and I run a boutique hotel in North Northumberland which is devoted to good food . I am not a journalist I am a chef/single woman proprietor who loves writing as well as cooking so I thought it would be interesting to blog about it. Well actually it was my hairdressor who persuaded me to do it..................she has heard so many hilarious stories? So for the next 365 days I am going to tell all about the ups and downs of running a luxury 6 bedroom hotel with a 35 seater brasserie /Restaurant. From the outset I have to tell you my main passion in life is creating gorgeous hand-made food in beautiful surroundings................so if your interested in food you will hopefully enjoy this blog.
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