Tuesday, 28 April 2015

Rhubarb & Apple Chutney Served With Smoked Mackerel Pate

The sun is still shining at The Nook On The Square this week and our fine lady gardener informed me that there was Rhubarb at the end of the garden if I could use it for anything.
Cooking is certainly a passion, but to actually cut produce grown in your own garden and create a recipe for the public to eat and enjoy certainly takes passion to the next level.

Rhubarb In The Nook Garden
Always up for the challenge, I immediately got onto google for ideas and found a few recipes that put rhubarb and smoked mackerel together. Sounded lovely!
Straight away I got some smoked mackerel in and got Eli, my super assistant, to make pate whilst I attempted a chutney to accompany it.
I chopped about 4 sticks of rhubarb and put in a pan with some light brown sugar (about 75g), big handful sultanas, finely chopped red onion, 1 inch grated ginger, salt, pepper, zest and juice of an orange and 5 tbsp white wine vinegar and put on the stove.
I left all ingredients to come to the boil, then let simmer.
If I'm honest I didn't measure the vinegar and put a little too much in and the rhubarb seemed saturated which is where I had the idea to skin, core and chop a couple of apples and add to the pan.

Fresh Chopped Rhubarb

As the mixture reduced I removed from the stove and put in small dishes to accompany the pate.
Served on our rustic wooden boards with toasted sourdough this dish has proved to be another winner on the menu this week.
Smoked Mackerel Pate served with Rhubarb & Apple Chutney and Toasted Sourdough
Linking up with Foodie Friday And Everything Else Party  and have also just discovered Tasty Tuesday to join in with.

Friday, 24 April 2015

Sweet Potato And Salmon Fishcakes With Chilli, Lime And Coriander

Summer has arrived at The Nook!
This week the sun has shone, new bunting hung and the garden has opened for our customers.

Summer at The Nook On The Square
So with the hot weather comes some new summer menu ideas.
This week I've made these lovely Sweet Potato & Salmon Fishcakes served with a fresh summer salad, topped with apple, avocado and mango, for the specials board and they have proved to be a huge hit.
About half hour to prepare and 15 minutes to cook they are ideal as a weekday meal for the family.
If you fancy giving them a go the recipe can be found below the photo.
Linking up this week with Foodie Friday and Everything Else blog hop.

Sweet Potato and Salmon Fishcakes with Chilli and Lime

1lb Sweet Potatoes (cooked and mashed)
1lb White Potatoes (cooked and mashed)
14oz Cooked Salmon Fillet
Zest and Juice of 2 Limes
1 Red Chilli (finely chopped)
Handful Chopped Coriander
Salt & Pepper to taste

Small Bowl Plain Flour
2 Eggs (beaten)
Small Bowl Natural Breadcrumbs

1. Combine the 2 sets of potatoes. Flake the salmon and stir into the potato mix.
2. Add all other ingredients and mix.
3. Mould into small fishcake shapes.
4. Dredge each cake with flour, dip and cover with beaten egg then cover with breadcrumbs.
5. To cook, heat a small amount of oil or butter in a frying pan and add fishcakes. Cook for few minutes and turn in the pan. After another couple of minutes transfer to a baking tray and place in oven heated to 180C for 10/15 minutes.
6. Serve with your choice of salad and dressing.

Thursday, 2 April 2015

The Italian Festival Chicken Sandwich

On todays menu at The Nook On The Square I have put the Italian Festival Chicken Sandwich, served in award winning red onion focaccia, created by The Revel Bakery.
Based in the small Warwickshire village, Stretton-under-Fosse, The Revel Bakery specialises in artisan bread and patisserie made with good ingredients, time and no additives resulting in, what they believe to be, great tasting products.
Their focaccia breads take up to 16 hours to make and the red onion flavour won Gold and overall category winner in the Tiptree World Bread Awards 2014.
Todays sandwich contained rocket, red pepper, chicken, prosciutto, grated parmesan and pesto mayonnaise. Absolutely scrumptious!

The Italian Festival Chicken Sandwich at The Nook On The Square
The Revel Bakery also supplies The Nook with Artisan sourdough, Panini's, cinnamon buns, fruit buns and they were the creator of our breakfast 'square' muffins.
Find out more about the bakery through this link http://www.revelbakery.co.uk/

The Revel Bakery
This week I've entered this post into a link up party at Rattlebridge Farm blog. Pop over and see what lots of other bloggers have been up to this week http://designsbygollum.blogspot.co.uk/2015/04/foodie-friday-and-everything-else.html#more