Scrambled Egg-cellence

Ok, so love is in the air.  If you fancy knocking up a bit of Valentine's breakfast for the one you love, why not try this version of Scrambled Egg's...

So this is something I learnt along the way from watching some old Ramsay programme quite a while ago, and hats off to him, it works very well. The technique is a bit different to normal.

You'll need (For 2 people);

6 eggs (As fresh as possible, and Free Range.  Use less eggs if not as greedy as me!)
A knob of butter (not marge!)
A generous splash of cream (milk will do if you don't have cream, just won't be as rich and luxurious)
Salt (sounds stupid, but there is nicer types of salt, I use Maldon Sea Salt) and Pepper
A pan (obviously, try not to use too small a pan as it makes it harder to work the eggs)
A spatula or wooden spoon (I use a heat proof spatula, they're very useful)
Any additonal flavours (only if you want, thinly sliced Truffle, fried Lardons or Mushrooms etc.)

Crack the eggs into the pan, and add the Butter and Cream. Do NOT whisk the eggs or add any salt and pepper (do this at the end, the salt breaks down egg white and effects the texture)

Put the pan on the heat and start to work the eggs with the spatula. What you've got to bear in mind is that the pan holds quite a lot of residual heat even when its not on the hob. Every so often take the pan off the heat, and keep working it away from the heat. Keep repeating this process (by taking the eggs off the heat every so often you avoid over cooking the eggs with the residual heat)

I like my scrambled eggs a little runny, so when I feel its getting close to how I like it I take it off the heat and work it, the residual heat might be enough to finish it. If not I briefly put it back on the heat.

Now you should season the eggs with the salt and pepper. You should taste as you season (in all cooking) and just be wary that if you're adding anything salty (eg Bacon, Lardons), they eggs won't need as much salt.

And thats it. Sounds a bit complicated, but its not really. Just a case of paying attention to the cooking and seasoning.

Menu for the 6th Feb...

So there’s still space available for this Saturday’s Supper Club, and for Valentines night (very limited space). Email me at the-baysc@hotmail.co.uk or ring 07817168708 to make a booking.

The menu this weekend (Saturday 6th) will be;

Canapés

Black Olive Tapenade, Crostini toast
Beetroot Hummus, Crostini toast

Home made Bread

Starter

Home Smoked Mackerel, New Potatoes, Horseradish Cream, Watercress

Main

Crispy Duck Breast, Ravioli of Confit Duck leg, Dauphinoise Potato, Cabbage, Apple Chutney, Rosemary Cream Sauce

Dessert

Apple Tarte Tatin, Vanilla and Cinnamon Parfait

Coffee

(Veg option available on request, menu still subject to slight change)

A selection of Canapé’s from John and Laurie’s Burns Night Cocktail Party

Thank to John and Laurie and their wonderful guests for a great evening. Thanks also to Sarah and Clara for all their help waiting on. They carried around wine and Canapé’s (Beetroot Hummus, Home Smoked Mackerel and horseradish Cream, Black Olive Tapenade, Chicken and Duck Liver Parfait, Mushroom Pate and Egg Mayonnaise with Chorizo), and then the guests also enjoyed a ramekin of Haggis, Neeps and Tatties. If you have a party coming up (be it a birthday dinner, a drinks party or you just fancy catching up with old friends)and want some help with the cooking, or need somewhere to have it, email me on the-baysc@hotmail.co.uk or call me on 07817 168708.

Old friends and fun times...

We’re in the second half of January already, and if the next few weeks are anywhere near as fun as the first few, I’ll be a very happy Supper Club runner!!  A brilliant evening on Saturday; booked out by old friends for Verity’s birthday party.  It was all wine, smiles and stories, and so great to host them all.  Thanks guys!!

Not long now until the next Supper Club and there are still spaces available.  So if you’re free on 29^th January grab get some friends together, grab a few bottles of wine and come and enjoy what’s shaping up to be another great night.  If you can’t make it on the 29^th keep your ears and eye’s open for future dates.  Looking forward to February, if you have a birthday, special occasion or just fancy catching up with friends, why not book the place out?  For any bookings or enquiries email me at the-baysc@hotmail.co.uk

Roast Peaches, Thyme Honey and Stilton

This week’s recipe is one I read about in Diana Henry’s “The Gastropub Cookbook, Another Helping.” It was a featured recipe from The Gurnard’s Head in Cornwall. I replaced the Gorgonzola with a local award winning Stilton, and instead of serving this as a plate of food, I served it as a Canapé at this weeks Supper Club. There’s not a huge amount of cooking involved, but it taste’s stunning.

Step 1

To make the Thyme infused honey, gently heat the honey along with a couple of Thyme branches for about 10 minutes, being careful not to boil it. Make sure you don’t make the mistake I did and try tasting it while its still hot...I had a wonderful pair of burns on my lips from where the spoon touched and a very tingly tongue (what a fool I hear you cry, and I’ll be honest, I have to agree with you!!)

Step 2

Preheat the oven to 200oC, Gas Mark 6

Step 3

Cut the Peaches in half, and remove their stones. Place tightly in a baking tray and place a knob of butter on top of each. Scatter some Thyme Branches on top and drizzle with honey.

Step 4

Roast until the flesh starts to collapse; about 15 minutes.

Step 5

Allow to cool and serve all elements at room temperature. I decided to serve it in classic “cheddar and pineapple” style on a cocktail stick for a bit of fun, with a little of the Thyme honey drizzled on top.

Snow and Smoke

This week has been one of cycling through the snow to pick up ingredients, cups of tea and peering out through the window to check the weather and determine if anyone would be able to get here. It’s a relief to tell you that they could, and that they did!! A great party last night for Meera’s mum, thanks to those who came; it was an absolute pleasure.


I’ve just added a new date (29th January), so if you’re interested email me at the-baysc@hotmail.co.uk.


This week I’ll be talking you through a technique, as opposed to a recipe. The starter for the party was Home Smoked Mackerel with Potatoes, homemade Horseradish cream and Watercress. The fish was sweet, delicate and lightly smokey, and it’s a fairly straightforward process.


Step 1


You need to find a metal box of some sort, with a removable lid. I was lucky to find an old bread bin in an Oxfam shop for £3.


Step 2


Drill a couple of holes about 2-3 inches from the top and a couple of inches in from the sides. Drill corresponding holes on the back of the box. Do the same at the bottom of the box.


Step 3


Push metal rods through the front hole, and out through the back hole at each of the four positions.


Step 4


To deflect some of the heat I use the bottom two rods to support a metal sheet; leaving about an inch all around to allow the smoke to pass into the main cavity. The top two rods support a rack onto which the fish sits. The whole box is placed upon a camping hob (I wouldn’t recommend doing this inside…unless you like furniture that smells of wood smoke!!)


Step 5


You need to soak dried wood chips for about 30 minutes (there are all kinds of chips available, including Oak, Beach, Apple, Maple, and even old Whisky casks) in water. Whilst the chips are soaking, cover the Mackerel fillets generously with Salt (this helps draw out some of the moisture from the fish. After 20 minutes, thoroughly wash the salt from the fish and dry well with a clean tea towel. Drain the wood chips of the water.


Step 6


Light the gas camping hob and place the box on top. Drop the chips directly onto the base of the box, put the deflector sheet in, followed by the rack and then the lid.


Step 7


Once smoke is billowing out of the top of the box place the mackerel flesh side down directly onto the rack. On a very high heat the Mackerel can take as little as 8 minutes, but may take up to 20 minutes. Check the fish after 8 minutes and every couple of minutes thereafter. Ensure that it is cooked through. Remove the rack (being careful as it may be hot) and tuck in then and there, or flake the flesh from the skin to scatter in a salad or to make a pâté.


Any questions just send me an email at the-baysc@hotmail.co.uk. Happy smoking!!


Richie

Confit Tomatoes

Confit Tomatoes

Ok, really simple and totally delicious. I served them at last nights Supper Club rolled up with a Basil leaf inside as an appetiser, but they’d be great in a salad or served with fish.

Step 1

Pre-heat your oven to 150oC/300oF/Gas Mark 2

Step 2

Cut your fresh Plum tomatoes in half (length ways) and using a spoon scrape out the seeds and nick out the top where the stalk would have attached with a knife.

Step 3

Place the tomatoes skin side down on a baking tray. Generously drizzle with Olive Oil, and season with Salt (I use Maldon Sea Salt) and Pepper. Gently bruise a few garlic cloves with the skin still on and scatter around the tomatoes, along with a few sprigs of Thyme.

Step 4

Once the oven is up to temperature, place the tray in the oven. After 30 minutes, turn the tomatoes over (skin side up) and continue to cook for a further 30 minutes.

Step 5

There is no step 5…they’re that simple!! Some people may like to take the skins off, but I prefer to leave them on for added flavour and texture.

Enjoy