Food

Brunch with Gizzi & Nescafe Dolce Gusto

November 2, 2014

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Occasionally I find my self cooking and when I do, it tends to be pretty awesome! When Nescafe Dolce Gusto invited me for a brunch with Gizzi Erskine where we would be the ones cooking I thought, why not, it could be awesome! Here’s the video on what we made! The recipes are below, so try it out, overall it was quite easy!

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Full recipes

SALTED CARAMEL CHOCOLATE TART
SERVES: SIXTEEN
COOK TIME: 1:151:30 mins
TIME TO SET IN FRIDGE: 1 HOUR

Ingredients

For the chocolate tart :
• 150g unsalted butter
• 1 x pack of ready to roll short crust pastry (based on 200g pastry used for tart-25cm)
• 160g good quality chocolate (Lindt or Green & Blacks 70%)
• 8tbsp cocoa powder
• Small pinch of salt if required.
• 4 eggs
• 180g caster sugar
• 3tbsp golden syrup
• 3tbsp single cream

For the caramel:
• 150g caster sugar
• 65g unsalted butter, diced
• 100ml single cream
• 1tbsp sea salt

Grease a tart tin (25cm) with butter and then dust flour inside, place the pastry inside and blind bake in the over on 170°C for 30-35 minutes. Cook the tart without the blind bake for the last 5 minutes of cooking.
When the pastry is cooked and starts to get a little brown take it out and leave to cool. In the meantime, make the caramel by melting the sugar and a splash of water in a saucepan on a medium heat until it is a light golden colour, then whisk in the butter and then the double cream.
Finish with the salt. Pour the caramel into the cooked tart and place in the fridge to set for 1 hour.
Preheat the oven to 140°C. When the caramel has almost set, start making the chocolate mix by melting the butter, chocolate, cocoa powder and salt in a bain marie (a bowl held above a saucepan of simmering water) stirring until it’s smooth. In a separate bowl, beat the eggs and sugar together until light and well creamed, followed by the golden syrup and double cream. Add the chocolate mixture and mix well.
Pour the mix into the tart on top of the set caramel and bake in the oven for 40 to 45min.

SWEETCORN FRITTERS WITH ROASTED CHORIZO, TOMATOES AND AVOCADO
SERVES: FOUR
PREP TIME: 15 mins
COOK TIME: 20 mins

Ingredients

FRITTERS:
• 200g sweetcorn, freshly cut off the cob
• 2 spring onion, finely sliced
• 1 green chili, halved seeded and thinly sliced
• 1 large egg
• 1 egg yolk
• 75ml buttermilk
• 30g polenta
• 15g corn flour
• teaspoon salt
• teaspoon ground black pepper
• Oil for frying

Olive oil for drizzling:
• 4 cooking chorizos
• 250g cherry tomatoes on the vine
• 1 avocado, sliced
• The juice of lemon or lime
• Sea salt
• Coriander

Heat the oven to 200°C. Rub the chorizo with oil and pop in the oven to roast for 20 minutes for the last 10 minutes add in the cherry tomatoes drizzling them with some oil too. Mix together the corn, spring onion, chili, egg, buttermilk, polenta, corn flour, and seasoning in a large bowl. Now leave covered in the fridge to rest for 15 minutes.
Heat a frying pan and add a little oil. Spoon into the hot pan a half of the fritter mixture into 2 -4 dollops (they will spread out), and cook it for 1-2 minutes until it is golden underneath, and it starts to bubble up. Using a wide spatula, flip it over carefully and cook on the other side for a minute, then remove to a warm plate while you cook the rest.
Serve the fritters between 4 plates. Top with chorizo, roasted tomatoes, avocado, squeeze over the lemon juice and serve with fresh coriander.

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**video shot by me but pictures by Shini.

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Brunchin’ times

October 10, 2014

BRUNCH. Now I’d say its a fairly important meal of the day, especially if like me, Breakfast isn’t your thing. Personally I feel like Saturday is truly the most “brunchable” day of the week.

Picture this:

You meet up with friends around, say 11am, spend copious amounts of time catching up, ordering food, laughing and such. Then a certain realisation kicks in, what am you going to do with the rest of your day. You look at your watch and see its now 3pm, you’re shocked but you also find it quite hilarious that you’ve been there for so long. You decide to continue the chilled day with a walk around London for a bit, you stumble across a rollerblading party, right in the middle of Green Park. You feel like you are genuinely in another time, let’s say the 80s, where everything is just so chilled and fun; then you retire home, lie on your sofa and spend the evening watching Scandal with your friends.

Isn’t this what ideal Saturdays are made of, well I think so. As you’ve probably guessed, that was pretty much how I spent my Saturday a few weeks back and honestly, a good brunch, like the one at Chotto Matte, was the key to that Saturday being perfect.. okay okay, perhaps it wasn’t the only key, but they do have a seriously awesome menu!

CHOTTE MATTE 10

Cassava and sweet potato chips (v) Yellow tomato salsa, guacamole
Padrón peppers (v)  Peppers, den miso

CHOTTE MATTE 11

Scallop Tiradito
Scallop sashimi, coriander, jalapeno, black salt, lemon, lime juice

CHOTTE MATTE 12

Pollo Den Miso
Chicken miso, carrot, daikon, yellow chilli salsa

CHOTTE MATTE 7CHOTTE MATTE 4

(left) Ojo De Costilla

(right)Beef rib eye, chives

CHOTTE MATTE 5 CHOTTE MATTE 6

Smoked Salmon
Poached egg, crisp tortilla, aji Amarillo yogurt, baby water cress

CHOTTE MATTE 9

Chuleta De Cordero Ahumada
Lamb chops, quinoa, coriander, Peruvian chilli miso

CHOTTE MATTE 13CHOTTE MATTE 8

(left) Camaron Tigre Nipon
Tiger prawn teriyaki

(right) Pure De Papas Moradas Ahumadas
Smoked purple potato pure

CHOTTE MATTE 1

Salted caramel chocolate fondant

CHOTTE MATTE 3

Passion fruit Creme Brulee

CHOTTE MATTE 2

CHOTTO MATTE
11-13 frith street
W1D 4RB

Nearest tube station:
Tottenham court road
Leicester square

Aubaine food & fun

April 11, 2014

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WAAY back in December Aubaine invited me to a nice little Christmas dinner! It was cute and I was surrounded my some of my favourite people! Just thought i’d still post some of the pictures, as Aubaine never gets old, its a go to restaurant of mine, so be sure to try it out! x

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Aubaine
7 Moxon Street W1U 4EP London

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