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Potato & Green Chilli Cake with Salted Cashews
Pretty Salad with Honey Mustard & Lemon Dressing
White Wine Spritzer
Wild Blackberry & Vodka Sorbet
Coffee
Potato & Green Chilli Cake with Salted Cashews
Pretty Salad with Honey Mustard & Lemon Dressing
White Wine Spritzer
Wild Blackberry & Vodka Sorbet
Coffee
Today when my stomach mentioned it was lunchtime I couldn’t think of anything to eat but then, zut alors, I found some leftover mash in the fridge. What luck! Immediately my meal became obvious – a Potato & Green Chilli Cake, of course.
Potato & Green Chilli Cake
If I had been preparing potato specifically for this dish I would have mashed it with mayonnaise instead of butter and milk but this was leftovers and buggers can’t be choosers
1 portion of leftover mashed potato
scant ½ teaspoon of Patak’s Chilli Pickle
scant ½ teaspoon of Patak’s Chilli Pickle
~ Munge together the cold mashed potato and the chilli pickle.
~ Form into a cake shaped thing and fry in a little olive oil till crispy on both sides and hot right through.
Patak’s super-excellent and very hot Chilli Pickle is a pantry (or rather tiny fridge in our caravan) staple for me and I feel I might write quite a lot about it. My standard “pretty salad”, which will be appearing frequently, is lettuce, red onion, tomato, peppers and carrot tossed together. Today I dressed it with a little bought in honey mustard dressing mixed with a squirt of lemon juice. A few salted cashews on top, a refreshing spritzer on the side and Bob’s your uncle.
Despite the summery lunch the good weather seems to have gone, I thought it would, its almost October. The forecast is for rain forever now but yesterday was still warm and sunny so I went on a last blackberry picking trip. I didn’t get many as it seems the Devil has already spat on them. When I got home with a paltry half a pound or so of fruit I made Blackberry & Vodka Sorbet just for the hell of it and today I had to give it a “test”. It was cold, sweet, melt in the mouth essence of blackberry; a perfect cheering-up pudding on a rainy day.
Blackberry & Vodka Sorbet
500g wild blackberries – picked over and stalks removed
80g sugar
80ml water
80ml water
1 tablespoon vodka
~ In a small pan heat
together the sugar and water, stirring, till the sugar has dissolved.
~ Turn up the heat and
bring to a boil.
~ Add the prepared
blackberries and return to a boil, stirring.
~ Turn down the heat
and simmer, stirring from time to time, till the fruits start to burst. You can
help them by mashing them against the side of the pan.
~ When the fruit is
soft strain through a nylon sieve into a clean bowl, pressing on the fruit to
squeeze every bit through the sieve, just leaving seeds.
~ Cool the blackberry
syrup, stir in the vodka and pour into a shallow, preferably, metal dish.
~ Put in the freezer
till almost frozen then stir and mash it about with a fork to break up any
large crystals.
~ Freeze solid.
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