Relish news - Dates for your diary

Hi Everyone,

As usual life is busy in the Relish corner of the world. Research trips to London and more recently Harrogate, oh and loads of actual real work too. For a peek at what I got up to in Harrogate as a pupil at Bettys Cookery School check out the post below

So you want to know what's coming up over the next few weeks?

First up, Saturday 27th March. Milntown House will be hosting their 2nd restaurant evening. On the menu are dishes such as Carpaccio of beef, Confit duck with juniper reduction, Chocolate bread and butter pudding, hmmmm I promise that not all of their dishes begin with 'c'. For more information or to make a booking contact Jen on 818091.

On Friday 2nd April (Good Friday) and Saturday 3rd April, from 10am to 3pm, Paddy's in Port St Mary is holding a special two-day Easter Market, showcasing the best and most delicious produce the Isle of Man has to offer. There'll be stalls with mouth-watering treats, freshly-made food and drink to go, live music and Easter-themed activities for the family. Just a few of the treats to choose from: Cocoa Red chocolates, The Good Loaf, Staarvey Farm, Ellerslie Oil, Radcliffe's Butcher, Marianne's Flowers, continental cheese and charcuterie selection, plus all of Paddy's usual delicious fresh and smoked fish. Oh and I'll be there too, selling Indian street food under the watchful eye of Meena!

Heading into May the cookery classes rev up again:

Saturday 8th May - Vegetarian Cooking - including Massaman curry, Blue cheese and poppy seed biscuits and wild garlic frittata

Sunday 9th May - Midweek Meals II - including Lemon and garlic chicken, Braised pork belly with fennel and Linguine with prawn and avocado.

Sunday 23rd May - Breadmaking with Liz from The Good Loaf - learn how to knead and shape like a pro. Including 2 kneading techniques, 6 different shapes and a simple foccacia.

Have a great Easter,

Kathryn @ Relish

Bettys Cookery School - Patisserie Course

Wee Jan and I were treated to this class for Christmas.....thank you Roger!


Here you can see Mum's thank you present for him. I must confess that her Sachertorte icing came out waaay better than mine. Mum also averted disaster when someone's tea towel caught fire!


Within the day we learnt Sacher torte; lemon & strawberry torte and a fresh fruit tartlet made with pâte sucrée & crème pâtissière


I think creme patissiere would feature in my 'Condemned Man' meal.

I'd highly recommend a tip to Bettys. We fitted a huge amount of technique into the day, had lovely lunch and were sent home absolutely laden with goodies.

Sarah's Girls - Private cookery lessons - Sticky Asian Pork

Sarah and her gang of girls from 'Hysteria Lane', Glen Vine invited me to teach them a set of 6 night classes. We've just done Week 2, so I thought you'd like to see some of the recipes.

The girls are all busy with families so we're focusing on easy family meals to begin with. So we had to have 'Sticky Asian Pork', this recipe is soooo quick to prepare and really really delicious. Please make it :o)

The sauce sounds weird but it works, trust me!

Sticky Asian Pork
Serves 4
Prep: 5 mins (plus marinating time)
Cook: 30 minutes

Ingredients
• 500g pork fillet
• 1 tbsp clear honey
• 4 tbsp soy sauce
• 2 tbsp vinegar (rice or white wine)
• large knob of ginger, grated
• 2 cloves garlic, crushed
• 4 tbsp peanut butter

Marinate the pork in the honey, soy sauce, vinegar, garlic and ginger for anything from 0mins to overnight.
Preheat the oven to 180 degrees, put the pork into an oven proof dish, cover with foil and cook for 30 minutes.
Mix the peanut butter thoroughly with warm water until it forms a paste. Alternatively you could use a satay sauce mix.

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