This is another recipe that has evolved on a scribbled piece of paper (with many crossings out and adjustments!) from several others and become a firm favourite in my kitchen. It’s very easy and quick but transforms the good old fashioned flapjack into a delicious and altogether more grown-up experience! They are great for elevenses or mid-afternoon snack with a cuppa and with all that lovely oat and ginger, they’re not all bad for you!
Chewy Ginger Flapjacks
Posted 17th May 2012 at 2:34 pm by MandyId Beauty Organic
Posted 17th May 2012 at 12:38 pm by John
Id Beauty Organic will be open for business this Thursday at id hair briport.
id beauty will be re-born with a twist on beauty! Can’t wait to see all my familiar friendly faces again, and new ones too! we are taking bookings now… 01308 459727 X
Asparagus & crab salad
Posted 13th May 2012 at 6:13 am by John
After my visit to Portland Shellfish I thought I would prepare my favorite crab starter, asparagus & crab salad. This incorporates crème fraiche, fresh lime and Dijon mustard to give a wonderfully fresh dish. This recipe made just enough for three, you will need to buy another dressed crab or buy cartons of white & brown meat.
Monkfish with butternut squash fondant
Posted 13th May 2012 at 6:05 am by John
A Masterchef recipe from Lisa Faulkner actress and 2010 Celebrity champion. With my fish catching skills put to the limit with this continuing weather that is stopping me from hunting the shoals of bass. This means I’m still having to revert to shop bought fish, which is no bad thing as it forces me to try different recipes. I first found a nice sized monkfish tail from The Old Watch House and then searched my recipe books for a suitable recipe. This one had the added interest of the squash fondant and the complete absence of potato, which I though would be rather interesting. The finished dish was great balance with the wonderful meaty monkfish and the fragrant sauce vierge over the tender squash, Mr Potato wasn’t missed at all!!
Portland Shellfish Ltd.
Posted 11th May 2012 at 2:56 pm by John
Portland Shellfish was formed in 1997 by Martyn Assirati and his son Nick. They started out in a small building (they say a hut) within the Portland Port complex over looking Balaclava Bay. In 2002 Martyn’s eldest son Tim joined in 2002 as their main salesman visiting potential customers and building the business up. Ben, Martyn’s youngest son joined the sales team in 2007, now a real family business things really took off..
Dorset Apple Cake
Posted 4th May 2012 at 6:17 am by Vicky
Call this a blog about West Dorset food and there’s not even a recipe for Dorset Apple Cake, well there is now! The recipe is from a hand written recipe has been kicking around our recipe books for a long time now. I could say it is the true recipe for Dorset Apple Cake, but I would be wrong because there is no one recipe. Dorset Apple Cake is just a cake that has apples, cinnamon and brown sugar, they can be in the cake, on top, both on top and in the cake, it’s entirely up to you. It’s similar to the debate on when is a Cornish Pasty, a Cornish Pasty?!?!?
Mediterranean Chicken
Posted 2nd May 2012 at 5:50 pm by John
Mediterranean Chicken aka “what veg is left in the fridge Chicken”! This is a concept dish, one that has no hard and fast rules; you can add or remove ingredients depending on taste, but more importantly what you actually have in the fridge! It is an easy dish to make and tastes great, serve with crusty bread and a good salad.
Wild Garlic Pesto
Posted 1st May 2012 at 6:44 pm by John
Ramsons, Allium ursinum — also known as buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, and bear’s garlic is now the very much sought after spring leaf that chefs just love to cook with. Unlike common cultivated garlic, it’s the leaves & flowers that are eaten rather than the bulbs. The taste is more delicate too, similar to the flavour of chives and it can be used in salads, pasta and made into a pesto. This increase in use coincides with the level of foraging coverage on TV (Hugh & Matt for example) and new “hands on” foraging courses & books now available.
Sea Spring Plants
Posted 30th April 2012 at 5:05 pm by John
Where would we be if there were no chillies, food would be a lot less interesting and late night drinkers would have nothing to challenge their taste buds! I have been growing chillies for many years now and once picked I just wash them and freeze whole, this really does lock in their wonderful fresh flavour. You can also chop them when still frozen to add that little burst of heat to any meal. I also make a batch of chilli pickle each year – see my recipes for Yom Yom Chilli Pickle.
Plain (or seeded) White Loaf
Posted 29th April 2012 at 1:56 pm by Mandy
Following disastrous, inedible offerings produced in school cookery classes, I have always had a great aversion to baking bread and yeast mixtures. The whole process seemed time consuming, complicated and fraught with opportunities to fail….. until a certain TV Baking competition nurtured a spark of self belief and inspired me to buy a bag of flour and some yeast……