Review - Ottolenghi Knightsbridge

So I'm back on the rock after a few days in London. Looks like I'll be eating dhal for the next week after 'investing' heavily in various London eateries.

So where did I make it to?

• Ottolenghi - Motcomb St branch
• Leiths cookery school
• Hummingbird Bakery - Old Brompton Rd
• No. 10 - Schezuan place we went to last time
• HiX Soho

Plus...errrm...Pret and Marksies....but you probably know what they're like

I was sooo excited about going to Ottolenghi, their food is definitely my cup of tea. Delicious filling salads with loads of herbs/spices and amazing cakes, all beautifully presented with loads of colour.

I hit the salads in the form of

• Chargrilled broccoli with chilli and garlic
• Green beans and mange tout with hazelnut
• Roasted aubergine with saffron yoghurt
• Courgette with feta
• Roast fillet of beef with a l0vely dipping sauce (watercress and mustard I think)

Then after much consideration I went for carrot cake and a vanilla/mascarpone friand style something for dessert.

Everything was beautifully presented and chock full of flavour

They have 4 branches over London, I'd highly recommend a detour :o)

London calling.....wahooooo!

I'm off to London next week for a few days of hard work......hehehehe........'research' in the capital's eating establishments. In order to provide the best quality eating experience for my cookery school + catering clients back here. Yes, I am doing it for you! My dedication knows no bounds.

Possibilities include....Mark Hix's new place in Soho, Tim from Island Seafare/Paddy's Market was there last week and recommends it. Well he does supply them with queenies so it's must be good!........Leiths Cookery School to watch a few demos........L'Atelier de Joel Robuchon looks pretty slick so may be graced with my presence.

Meeting up with my brother so expecting some Italian goodies..........Andrew if you are reading this.....get to the shop please

Relish Cooks column.....hits Manx Independent

On the first week of every month I'll be gracing the pages of the Manx Independent with my new cookery column. Featuring loads of local food-involved people.

First up I headed to Teare's Butchers, where Mark butchered a lamb. Then I toddled off to the cookery school to cook Lamb Tagine. See it all in photos/video here at http://www.iomtoday.co.im/news/Relish-the-chance-to-tuck.6042744.jp

There's no knead for that...

Hahahaha........am I the only person laughing at the hilarious food pun?

Much as I can appreciate the care and attention that goes into kneading and shaping a hand-made loaf......sometimes I just can't be bothered doing it. Enter *da-da-da-da-daa-daaaa* this fab little no-knead loaf.

The recipe was developed by a little lady called Doris Grant in the 1940's, if you google 'Doris Grant loaf' you get tons of hits. Okay I accept, not many of you will be joining in on that one.

• 2tbsp olive oil, plus extra for greasing
• 700g wholemeal flour
• 200g white flour
• 1 1/2 tsp salt
• 7g fast action yeast
• 850ml warm water

Grease 2 large loaf tins (if you don't have loaf tins you can use any tin with a side 3cm of higher).
Mix the dry ingredients in a big bowl, then add the oil and water. Mix well with a spoon, at this point it will look highly unappetising. Divide the mix into your tins, then cover with tea towels and leave to rise (doesn't have to be in a warm place) until the mix has doubles in size. Mine took ages because my kitchen was chilly that day, about 3 hrs. Be patient otherwise your bread will be too heavy.

Cook the bread in a hot 200degree oven for 40 mins, until they are crispy and golden. Then take them out of their tins and give them another 10mins in the oven. Give the base a tap, if it sounds hollow, it's ready.

It comes out fairly dense, a good healthy bread that freezes really well.

I have been enjoying mine toasted with avocado/lime juice/sesame seeds/salt/pepper

Mmmmm canapes

Had a little canape job on last week, only 40 people so nice and easy. Thought you might like to see what the finished result looks like so here is a wee selection.

First up 'Curry Puffs' these had a samosa style filling .......potato, pea, loads of spices......often I do these with minced chicken too which are Stokesy's favourite for packed lunch.

Aaah the 'Garlic Butter Popcorn' you all know that savoury popcorn is well trendy nowadays? Course you do! I went for individual bags rather than serve a big bowl of popcorn, not only does it look a lot cooler, it is also waaay more hygienic.

I made the popcorn for gathering at home with garam masala, chilli and butter.....t'was good

Last, but certainly not least 'Meringues with Baileys cream, toasted hazelnuts and chocolate', I guess these little beauties are my signature canape. I would tell you how to make them but I'd have to kill you.

I managed to eat 15 one day, in my defence they are quite small :o)

Italian night with Big Momma, CB + BB

After scoring big on the food front when my brother came from Italy for Xmas we had to have a go at an Italian-ish evening. We soon discovered that this ended in us stuffed to the gunnels with carbohydrate and having to undo top buttons.

To begin we had a nice little antipasti plate: Bresaola from my bro :o) , chorizo from errrm Spain, some nice little mozzarella balls with basil/olive oil/parmesan, then I made foccacia with a cumin/coriander/salt crust. Foccacia as taught by Liz on the Bread Making day at the school.

Next up....pizza :o)

We used a Jamie recipe which you can read in full here in our piccie CB helpfully demonstrates the flour well method. Look at the determination in his face, grrrrr mix it!

Him hungry ug!

After much friendly 'discussion' re. toppings we went for a few options: red onion/mozz/chorizo, mozz/tom/basil (me being boring.....ahem...classic) and a meaty feast option aswell.

Cookery School - Midweek Meals II

A new set of victims arrived at the school on Saturday - Helene with Sue and Jean, Naomi and Alex. Several of them had been given the day as a Christmas present (a VERY good present hahaha). As the name suggests this class is all about giving you ideas for when you're brain dead after a hard day at work/chasing kids and need some sustenance.
On the menu:

• Lamb tagine with herby couscous
• Prawn and avocado linguine
• Crispy pork belly with fennel, served with braised cabbage
• Lemon and garlic chicken
• Cardamon and banana raita for puds

It was went swimmingly, everyone's dishes turned out really well. The Lamb Tagine came out top in the opinion poll.

The dessert got a mixed review, memories of biting into whole cardamon pods and just a plain old dislike of raisins, put a couple off. But we agreed that a substitute for cinnamon and leaving out the evil raisins would be perfectly acceptable.

Alex and Helen put the finishing touches to the dessert. Lovely sprinkling action.

Sorry everyone but I failed to get a photo of Alex in his cute kitten apron, d*mn! Maybe next time. Note to other men attending, if you wear your girlfriend's apron to class you will get stick for it.