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Slow-roasted garlic with fresh goat’s cheese: a delicious snack or starter by Stevie Parle of the Daily Telegraph.
You ideally want to find young, wet garlic for this, but if not, just try to buy the freshest you can find.
4 heads of garlic
1 tsp thyme leaves
4 slices of sourdough bread or ciabatta bread
120g fresh goat’s cheese
A few drops of milk
Juice of ½ lemon
Preheat the oven to 160C/325F/Gas 3. Slice the top off each head of garlic so that you reveal the tops of the cloves. Sprinkle the cut side with salt and thyme leaves, then cover each with 10g butter. Place in the oven for 30-45 minutes, until the cloves start poking out the top, looking as if they want to escape, and the flesh yields when you squeeze it.
Meanwhile, give the spinach a quick wash, then drop it into a pan with a lid along with a pinch of salt. Place over a medium-high heat and cook for a few moments until it wilts. Remove from the pan, squeeze out any excess water and leave to cool on kitchen towel. When cool, place in a bowl and add the rocket leaves. Season well with salt and pepper, then drizzle with oil and squeeze over the lemon. Toss everything together with your hands, making sure the spinach and rocket get to know each other. Put to one side for a moment.
Empty the goat’s cheese into a small bowl and beat it well with a fork. Add a few drops of milk to loosen it and make it the texture of ricotta. Toast the bread and spread each slice with the goat’s cheese. Place on plates, then drape over a handful of cold spinach and rocket and put a garlic head on each plate. Drizzle everything with a little oil, then serve immediately
The Scotch Egg needs no introduction although, despite the name, it actually traces its origins to Fortnum & Masons of Piccadilly in 1738. Here’s a great recipe courtesy of Felicity Cloake of The Guardian.
200g plain sausagemeat
200g pork mince
3 tbsp chopped mixed herbs (I like chives, sage, parsley and thyme)
A pinch of ground mace
1 tbsp English mustard
Splash of milk
100g panko breadcrumbs
Vegetable oil, to cook
1. Put four of the eggs into a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes.
2. Put the meat, herbs, mace and mustard into a bowl, season and mix well with your hands. Divide into four.
3. Carefully peel the eggs. Beat the two raw eggs together in a bowl with a splash of milk. Put the flour in a second bowl and season, then tip the breadcrumbs into a third bowl. Arrange in an assembly line.
4. Put a square of clingfilm on the worksurface, and flour lightly. Put one of the meatballs in the centre, and flour lightly, then put another square of cling film on top. Roll out the meat until large enough to encase an egg and remove the top sheet of clingfilm.
5. To assemble the egg, roll one peeled egg in flour, then put in the centre of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape with your hands. Dip each egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.
6. Fill a large pan a third full of vegetable oil, and heat to 170C (or when a crumb of bread sizzles and turns golden, but does not burn, when dropped in it). Cook the eggs a couple at a time, for seven minutes, until crisp and golden, then drain on kitchen paper before serving.
This light golden black tea from the foothills of the Himalayas in the Darjeeling district of West Bengal is considered the champagne of teas. The high altitude, soil and climate of the Darjeeling plantations contribute towards its unique and delicate taste. Darjeeling varieties include light spring and summer brews, late summer robust blends and lighter, early fall flavors.
Available at our restaurant, shop and on-line.
A northern classic – Lancashire Hotpot. Mutton can be hard to come by these days so feel free to use lamb instead. Recipe by Felicity Cloake.
4–6 best-end or middle-neck lamb or mutton cutlets
400g diced lamb or mutton neck fillet or shoulder
Flour, sugar, salt and pepper, to dust
3 largeish floury potatoes, such as maris piper
2 sprigs of thyme, leaves picked
1 bay leaf
2 onions, sliced
500ml lamb stock
20g butter, melted, plus extra to grease
Preheat the oven to 170C. Dust the meat lightly with flour and sprinkle with a pinch of sugar, salt and pepper. Peel the potatoes and slice them thinly.
Butter a high-sided casserole dish and arrange about a third of the potatoes in the bottom. Season them and sprinkle with a little thyme. Top with the meat and bay leaf and season in the same way, followed by the onions, seasoned in the same way.
Arrange the remaining potato slices on top of the onions like overlapping fish scales, and season these with salt and pepper. Pour enough stock over the potatoes to just come up to the base of the topping (take a piece off to see this better), then brush them with melted butter.
Cover and bake for two hours (two and a half hours for mutton), then uncover and bake for another 30 minutes, until the potatoes are golden and crisp. Serve with pickled red cabbage.
Christmas will soon be here and we have a selection of Christmas puddings and brandy butter available at the shop. Mince pies will follow shortly along with many other Christmas favourites. Call (212) 807-8329
Assam is a bold black tea named after the region of its production, Assam, in India. Assam, most of which is grown at or near sea level, is known for its body, briskness, malty flavor, and strong, bright color.
Assam is India’s largest producer of tea, and the broad flood plains make for some of the most fertile tea estates in the world. Lying on either side of the Brahmaputra River, and bordering Bangladesh and Myanmar, this part of India experiences high rainfall during the monsoon period and the daytime temperature rises to about 103F (40 °C), creating greenhouse-like conditions of extreme humidity and heat. This climate contributes to Assam’s unique malty taste, a feature for which the tea is well known.
Available at our restaurant, shop and on-line.