Recipe: Savoury cheesecake

Cheese cake, sneakin’ out the back door

Goats’ Curd and Herb Savoury Cheesecake with Tomato Jam and Pesto Oil

I have a friend who does not like cheese*. I think he is weird, because what’s not to like? I tell him so with regularity, which he takes in good humour! For reasons not worth detailing here, we happened to have far too much parmesan cheese and were looking for an excuse to use a batch in one go. We were also entertaining that week and figured that a savoury cheese cake would be an excellent choice for a starter which could be made in advance, but still taste delicious on the day.

This dish is quite a cheese fest, with light goat’s curd mixed with thyme and a buttery melt-in-the-mouth parmesan short-bread biscuit base. Accompanying the cheese cake is a zingy, sweet tomato jam and pesto oil. You can substitute with fruity chutneys too.

Your cheese lover friends will hopefully enjoy this every bit as we did. Plus, you may get lucky and have a slice or two left over for brunch the next day. Enjoy with a Muscat or fruity light red wine. Alternatively, serve in lieu of a cheese course with a fruity tawny port.

* Except for mozzarella as “it doesn’t taste of anything”.

Prep time: 45 min

Cook time: 1 hour 30 min

Total time: 2 hours 15 min

Yield: One 20cm (8”) cake (8 servings)

Parmesan Crust Ingredients

• Flour: 125 grams
• Butter: 85 grams
• Parmesan cheese: 100 grams, freshly grated
• Cayenne pepper: 1/2 tsp

Filling Ingredients

• Goat milk curds (or ricotta if not available): 300 grams
• Cream cheese: 250 grams
• Eggs: 4 medium sized plus 1 egg white
• Regular cream cheese: 250 grams
• Salt: pinch
• Freshly chopped chives: 1 tablespoon
• Fresh thyme leaves, chopped: 1 tablespoon

Tomato Jam Ingredients

• Coarsley chopped tomatoes: 250 grams
• Shallot: 1 medium
• Soft brown sugar: 40 grams
• Salt: 1 teaspoon
• Ground coriander: 1/2 teaspoon
• Cumin: 1/4 teaspoon
• Cider vinegar: 40ml

Pesto Oil Ingredients

• Fresh basil leaves: 150 grams
• Freshly grated Parmesan cheese: 30 grams
• Toasted pine nuts: 20 grams
• Extra virgin olive oile: 50ml

Method:

To make the parmesan shortbread

1. Mix the butter and flour together until you get a breadcrumb like texture. Use the paddle attachment if using an electric mixer.
2. Add the parmesan and cayenne pepper and mix until even. Try not to over mix.
3. Form the mixtre into a ball of dough and cover in cling film and refrigerate for an hour to allow the gluten in the flour to settle.
4. Remove the cling film and roll out on a floured surface to a thickness of about 3/4 of a centimeter.
5. Use a knife or a cutter to cut “cookies” from the dough into 5cm sections (they don't have to look perfect because you're going to smash them up later) and place onto a baking tray lined with greaseproof paper.
6. Return to the fridge for another hour.
7. Preheat the oven to 180C (Gas mark 4) and bake for 14 minutes or until they are golden in colour.
8. Use Use a spatula to remove the cookies from the tray and leave to cool completely on a cooling rack.

To make the cheesecake

1. Place the parmesan shorbread into a freezer bag and smash up with a rolling pin into a coarse consistency.
2. Melt the butter in a small pan, then add the crumbs and mix well.
3. Spread the crumbs over the base of a tall 20cm springform cake tin. Press down firmly with a glass until it is flat and well compacted.
4. Place the tin with the base into a preheated oven at 180C (gas mark 4) for 15 minutes
5. Put the goats curd and cream cheese into a large mixing bowl and stir with a whisk until smooth and soft.
6. Mix in the soured cream, chives, and thyme.
7. Beat the 4 eggs together and add to the mixture bit by bit, beating just until a smooth consistency is reached.
8. Take the tin out of the oven and brush the surface of the base lightly with egg white.
9. Turn the oven down to 110C (Gas Mark 2). Keep the door open for a minute or two to help it to cool down.
10. When the base has cooled, pour the filling mixture into the tin, and shake gently to level it.
11. Put the tin onto a baking sheet and place in the oven for about 1½ hours until it has almost set but still a bit wobbly in the middle
12. Run a thin spatula around the edge to separate the cake from the tin, then turn the oven off and allow the cheesecake to cool completely inside before taking it out and refrigerating

To make the tomato jam

1. Place tomatoes into a pan with the rest of the ingredients, bring to the boil and lower to a gentle simmer for 2 hours until a thick sticky jammy consistency is reached
2. Allow to cool before transferring to a sterilised jar and keep refrigerated.

To make the pesto

1. Toast the pine nuts
2. Put all ingredients into a food procesor with a chopping blade and pulse until a coarse but even consistency is reached

By Wennie’s Affairs August 30th, 2011

Recipe: St Germain Panna Cotta with Lime Pisco Granita

Do the wobble baby!

St Germaine Panna Cotta With Lime Pisco Granita

Ever since we first tasted St Germain with its delicate, sweet and floral flavour, we have taken pleasure in discovereing new cocktails and conconctions containing the Elderflower Liqeur.  There are a number of cocktail suggestions on the St Germain web site, one of them being “Cuzco Fizz” which combines the liqueur with lime and pisco.   Keith’s parents spend our winter months on their farm in Peru, just south of Lima.  They have been cultivating grapes which have been pressed, fermented and distilled to create their own pisco. A bottle of their finest was flown back and hand delivered on their last visit to Wennie towers in March. Keith had a brainwave that the flavours could be applied and work well as a summer dessert.  This creation turned out to be a recent hit when served at lunch with friends.  The cool, refreshing granita cleanses the palate and lightens the creamy panna cotta. Plus there is the sexy, famed wobble to impress your guest.

Published: August 15, 2011

Prep time: 30 min

Total time: 2 hour 30 min

Yield: 8 servings

Ingredients:

Panna Cotta

• Single cream: 250ml
• Milk: 180ml
• Vanilla pod: 1
• St Germain Liqueur: 150ml
• Golden caster sugar: 40g
• Gelatine granules: 1 sachet
• Cold water: 2 tablespoons
• Summer berries, we served red currants

Lime Granita

• Lime juice: 50ml
• Lime zest: 2 tbsp
• Granualted white sugar: 40g
• Water: 75ml
• Pisco: 30ml 
• Mint leaves to garnish (optional)

Method:

To make the panna cotta

1. Mix the cream and milk together into a saucepan.
2. Split the vanilla pod lengthways with a sharp knife and scrape all the seeds into the cream and milk mixture. Add the empty pod for extra flavour.
3. Add the sugar into the milk and cream and heat gently unitl it has all dissolved. Do NOT boil!
4. Empty the sachet of gelatine granules into a large bowl, pour over the cold water and leave for 2 minutes.
5. Pour the hot cream mixture and the elderflower liqueur over the swollen gelatine granules stirring thoroughly until evenly mixed.
6. Take 8 small pudding dishes and use a paper towel to rub a little vegetable oil (or any other flavourless oil) around the inside. This will help when coming to turning out and serving.
7. Pour the panna cotta mixture into the small pudding dishes and leave to set in the fridge for at least 2 hours.

To make the pisco lime granita

1. Dissolve the sugar and water together in a pan over a medium heat.
2. Add the lime juice and zest and leave to cool.
3. Add the pisco and pour onto a shallow-rimmed baking tray and leave in the freezer.
4. Every thirty minutes use a fork to break the mixture into a slush.
5. The granita will take about 2 hours to get to the correct consistency which should be an icy slush similar to a simple sorbet.

To serve, immerse the pudding dish into hot water for no more than thirty seconds and turn onto a plate. You may run a sharp knife around the edge to help persuade it out. Serve the granita in a shot glass garnished with a mint leaf.  Scoop Summer berries onto the plate.

Our recipe will make enough granita for more than just the one serving.  Transfer to an airtight container and store in the freezer.

There are still hopefully two whole weeks of summer left, so if you can muster an excuse to have a go at making this dessert, you will not be disappointed.  Did we mention that you can also serve the granita on its own?  Alternately, serve as a cocktail with a prosecco top.

By Keith and Lolli

Review: Sacla' at The Friday Food Club

You’ve got sauce

A summer’s evening by the Thames for some quality food and vino

Despite several trips to idyllic Italy, we have never tired of its diverse landscape, achingly good wine and simple but delicious food. Last Friday we unfortunately were not on the banks of Lake Garda or trekking the undulating hills of Umbria, but attended an equally pleasing dinner courtesy of Sacla’, the Italian Food Company and The Friday Food Club.  The evening was organised to showcase Sacla’s new range of fresh produce and celebrate the brand’s 20th year. The parmesan on the pasta (ok, groan) is that not only would The Friday Food Club (Lee & Fi) be preparing the meal that evening as part of their renowned Supper Club, but they would be teaming with Masterchef Professionals Winner 2009 Steve Groves, Ex River Cottage Head Chef Mark Lloyd, renowned food terrorist John Quilter and private caterer Lily Simpson.   

 

The Mediterranean sun-gods shone down on us, as we were welcomed to the evening with a refreshing glass of Bruno Giacosa Extra Brut Spumante, on the al fresco terrace of the Auriol Kensington Rowing Club in Hammersmith.  The Spumante was light, effervescent and biscuity in taste.  We immediately relaxed us into the celebration. The hubbub of Friday evening revelry from pub goers below us and enchanting views over the Thames made us giddy with anticipation as we mingled with twitterati friends.  The attentive waiting staff glided in between guests offering platters of sage puffs, quails eggs with artichoke and basil sauce, poached mussels pesto cream crumb and goats cheese and tomato pesto calzoncini.

The amuse buche was a coriander pesto pea fritter with spiced green sauce. The coriander pesto, using cashew instead of pine nuts is part of the Sacla’ Italian range, however the pre-starter felt Asian inspired. The crisp fritter dipped in the sauce had a superb bite, and the kick from the heat had a satisfying warmth.  It was served with a Roero Arnies 2010. The wine was flaxen in colour with delicate apricot and citrus aromas. It had an intensity which married well with the fritters.

Coriander pesto pea fritter with spiced green sauce

The primi platti was Sacla’ fresh Trofie pasta with cherry tomato and wild garlic sauce and shaved aged parmesan. I enjoyed this dish as it was probably one of the truest to the Sacla’ range. Endorsements by people we trust are great, but I had been sceptical as to whether we would have the opportunity to try any of the range in its true, naked, no bells and whistles form.  Foodies do not like to admit we buy ready made meals, or eat take away. Keith and I lead busy lives and we sometimes have to take shortcuts at meal times, especially on a Friday night post a sociable Thursday evening.  We could imagine ourselves on an evening off from the kitchen, tucking into a bowl of comforting pasta smothered with a rich, tangy vine tomato sauce, sprinkled with fresh basil and parmesan shavings. 

Fresh Trofie pasta with cherry tomato and wild garlic sauce and shaved aged parmesan

Secondi platti consisted of arancini and pork bitterballen served with spicy red pepper sauce and rocket pecorino salad.  The delicious breadcrumbed risotto spheres were crisp on the surface and then oozed seductively with molten mozzarella.  The spicy red pepper sauce fired subtle heat bullets, dissipating the richness of the balls. The pork bitterballen (a Dutch mince cutlet) was equally tasty. We felt that maybe the arancini and bitterballen were a little too similar in texture.  We would have been perfectly happy eating one or the other.  This course was accompanied by Nebbiolo D’Alba a fantastic, mellow, strawberry hued wine, bursting with summer berries.  I could not resist the hypnotic, allure of the ripe bouquet. 

Arancini and pork bitterballen served with spicy red pepper sauce and rocket pecorino salad

For dessert we had bison grass vodka and mint pannacotta with candied pistachio and summer berries. Lee was concerned for the wobble, but he needn’t have been as it had the perfect Jessica Rabbit swagger.  It was deliciously light and creamy with a sexy, boozy bite but underlying hint of refreshing mint. The candied pistachio provided a crunchy texture whilst the fruity summer berry offered bursts of sweetness.

Bison grass vodka and mint pannacotta with candied pistachio and summer berries

The Supper goers of the evening were ablaze with commendations. In the morning, the Twitterati fired praise and pleasure for Sacla’, Friday Food Club and Team’s hosting efforts.  Another fabulous evening was had by all, so a special thank-you to Lee, Fi and Claire Blampied (Sacla UK’s Managing Director).  We look forward to lazy suppers with wholesome bowls of Sacla’ fresh pasta and authentic sauces accompanied by a splash of red wine. 

Say “Sacla’ Fresh”!

Sacla’ Fresh Range – available in Selfridges, Waitose and Opodo

The Friday Food Club

Steve Groves

Mark Lloyd

John Quilter

Lily Simpson

Top Chefs: Steve Groves, Mark Lloyd, Lily Simpson and John Quilter

Recipe: Pasta with pork sausage and spinach topped with garlic bread croutons

All energy fennel, all becomes you

If you love pasta, you may agree that it is easy to fall into habits where you end up preparing the same dishes with almost ritualistic regularity. We all have our favourite pasta dishes, but if you want to expand your repertoire to include another relatively quick meal, with an added twist of originality, then try this.

Good quality pork sausage meal is skinned and tossed into pasta, baby leaf spinach and garlic bread croutons. The mashed up pork and crunchy bread keeps the dish alive with texture. The distinctive flavour of fennel is very characteristic of an Italian dish of this kind. Fennel can be overwhelming, in this dish it is very subdued.

We enjoyed our pasta with a glass of Valpolicella Ripasso wine from Waitrose (£10.44) a strong flavour with ripe red berry undertones and vegetable.

Ingedients

• 175g pasta
• 125g Pork sausages, skins removed
• 1 teaspoon fennel seeds, crushed
• 1 medium onion, finely diced
• 3 cloves garlic, crushed or grated
• 75g Pecorino Romano cheese
• 2 tablespoons olive oil
• 2 crusty rolls or 75g crusty bread cut into 1cm dice
• 2 teaspoons dried oregano
• 60g baby spinach leaves
• 50g sun dried tomatoes, chopped
• 175ml dry Italian red wine

Method

1. Boil your pasta according to packet instructions.
2. Sauté the sausage meat for 6 minutes until brown.
3. Whilst the sausage meat cooks, heat olive oil in another pan, add 1/3 of the garlic with the cubes of bread and oregano. Fry the bread until you have golden coloured croutons.
4. Once the meat has browned, remove from the pan into a large bowl
5. Add the onions and 2/3 of the garlic to the pan and fry gently for 2 to 3 minutes until slightly brown. Add the red wine to the onion to deglaze the pan and simmer for another 2 minutes.
6. Add the onion mixture to the sausage meat.
7. Add the spinach, fennel, sun dried tomatoes, a pinch of salt and a grind of pepper. Stir until the spinach has slightly wilted.
8. Stir the sausage mixture into the pasta with 2 tablespoons of the cooking water to add texture.
9. Serve in a pasta dish and top with the croutons and grated cheese.

Wine Paring

Waitrose Ripasso di Valpolicella Classico Superiore, Fratelli Recchia 2008 Veneto, Italy (£10.44 from Waitrose) A positively dry red with clearly defined red fruits and vegetable notes coming through the mid palate. There is also a dash of spice that held together beautifully with the fennel in the sauce.

Recipe: Homemade Portuguese Style Pizza

To eat the crust on pizza

For the first time in weeks we had a free weekend at home.  For us that could only mean three things; Wine, pizza and movies.  I visited my mother in Portugal a couple of weeks ago and brought back queijo curado (a hard, salty cheese, creamy in colour and texture) and black pig chouriço (a lesser known spicy sausage equal in taste to the Spanish varieties).  Along with the cheese and chouriço, we decided on toppings of piri piri chicken, olives, onions, peppers and obligatory egg. We also made the tomato sauce slightly piquant.

We have recently got into the “habit” of making pizzas at home, which are by far superior to take-aways or store bought.  Incidentally, making a pizza after a hard day in the office or with the kids is a great stress reliever / fun.

Portuguese style pizza from scratch

• Prep time: 1 hour
• Cook time: 10 min
• Total time: 1 hour 30 min
• Makes: 2 x 12" thin crust pizzas

Ingredients for the pizza dough for two pizzas

• 250g strong white flour plus more for dusting
• 1/2 sachet of dried fast action yeast
• 150ml tepid water
• 1/2 teaspoon granulated white sugar
• 1 teaspoon salt
• 2 teaspoon olive oil

 Topping ingredients for two pizzas

• 2 chicken thighs
• 2 tablespoons piri-piri marinade
• 50g Portuguese chourico
• 60g Portuguese mature cheese shaved or grated
• 1/2 medium red pepper, sliced
• 1/2 medium green pepper, sliced
• 200g tinned tomatoes
• 2 cloves garlic, chopped
• 2 piri-piri chilies
• A handful of chopped parsley
• Pinch of salt
• Black pepper
• 2 eggs

Method

1. Score each of the chicken thighs three times on the fleshier side. Mix together with the piri-piri marinade, cover and leave in the fridge for a couple of hours
2. To make the dough, empty the sachet of yeast into a cup with the sugar and half of the water and leave for 10 minutes.
3. Whilst the yeast begins to activate, add the flour to a mixing bowl with the salt and form a well in the middle.
4. Empty the activated yeast into the well and use a wooden spoon to start mixing together with the flour. Continue to do this, adding the remainder of the water a bit at a time.
5. Empty the dough onto a floured surface, dust your hands with flour and knead the dough well for 10 minutes. Add more flour to the surface you are kneading on if it becomes too sticky.
6. Add a little bit of olive oil to the bottom of a suitably sized bow and put in the kneaded dough. Cover with cling film and leave in a warm place for an hour until it doubles in size.
7. After the chicken has been marinading for at least 45 minutes, preheat the oven to 200C or gas mark 5. Cook the chicken for 25 minutes on a rack in the oven so excess fat can easily drip off whilst cooking.
8. To make the sauce, empty the tinned tomatoes with the juice into a suitable pan on a gentle heat. Add the garlic, chilies, a pinch of salt and ground black pepper and simmer for 5 minutes. Use a hand blender to whiz the sauce so that it becomes a nice even consistency.
9. Take the dough out after it has doubled in size (depending on how warm the place where you left it was) and cut into two equally sized pieces. Use a rolling pin to each piece to as uniform a shape as you can and it must be about on average 4 to 5 mm thick. It doesn't need to be circular, this is a rustic pizza so taste is the key this time.
10. Roll the dough up around your rolling pin and use it to lay it back over a floured baking sheet you'll be cooking the pizza on.
11. Construct the pizza by first adding a layer of the sauce but try not to put on too much. Cut the chicken thigh meat into chunks discarding the left over bones and skin.
12. Add the peppers, sliced chourico, onion and cheese evenly over the pizza leaving a space in the middle to crack an egg before transferring to the oven
13. Cook for 10 minutes or until the edge of the crust becomes golden the remove from the oven and sprinkle over with chopped parley and serve immediately.

With massive Portuguese pizza, glass of vinho tinto and “Shutter Island” we had the perfect, chilled out Saturday evening. 

Wine Paring

Quinta do Carmo Dom Martinho, 2000 (Not widely available in the UK - sorry!) Ripe fruits with notes of black cherry. Peppery feel in the mouth with sweet tannins and a smooth but lingering finish.

WenniesAffairs.com

Review: Nopi, Yotam Ottolenghi's Adventure into combining Middle Eastern and Asian cuisine with a European twist

No-pi in the sky

Nopi is the new buzz of Soho and the brain child of Ramael Scully, head chef, and Sarit Packer and Yotam Ottolenghi, executive chefs. The modern decor of Nopi with shiny brass fittings, marble and white washed walls and open kitchen (in the basement), befits the brasserie's eclectic feel.  The Nopi headline is that it “tyically” specialises in bringing together Middle East and Asian cuisine in a casual, but stylish brasserie ambience. The dishes are mezes style (small plates) priced between £8 and £12. The restaurant recommends three dishes per person. We chose:

• Seared scallops, pickled daikon, green apple (£12)
• Grilled sea bream, fresh coconut, mint and peanut salad (£9)
• Burrata, blood orange, coriander seeds (£7)
• Raw brussels sprouts, oyster mushrooms, quail eggs (£9)
• Ossobuco, sage and parmesan polenta (£12)
• Brasied lamb meatballs, yoghurt sauce, pomegranate seeds (£9)

The perfectly cooked cushions of scallops were considerable in size and served with a crunchy salad of bitter radish, peppery daikon, tart apple and topped with sweet chilli jam. We chose an Austrian Grüner Veltliner, Laurenz V 2009 (£7.25 per glass) to accompany the seafood dishes. It was a perfect choice. The refreshing and mild hints of grass and spritz of lemon suited the light, delicate scallops and salad, but was also complimentary with the spiciness of the jam.

The succulent grilled sea bream was beautifully fluffy yet firm. It would have been amazing had it been served on its own.  The coconut in the salad was a little too subtle, but the crunch of peanuts (in a spicy brittle) and heat of the chillies saved it from blandness.  The real crowd pleaser are the mint leaves, which are a stroke of genius.  Bravo!  Again, the Grüner Veltliner in its satisfying, versatile white wine capacity, was a formidable accompaniment to the meatiness of the sea bream. 

The ball of Burrata (mozzarella and cream) had a satin, soft texture and as you can image was amazingly creamy. The crisp breads were subtly spicy and the sweetness of the blood orange was just the right tone.  Too much citrus and tart and it would have overwhelmed the rich cheese.  The drizzle of olive oil and smattering of coriander seeds were the final elements which tied the dish together. Heaped on a the crisp bread with a leaf of watercress you had no idea where it would take you, but it worked.

At this point we were scratching our heads (in a metaphorical, not unhygienic kind of way).  What the hell were we eating?  Italian, Japanese, Asian. The list went on.  We were having a confused moment from the eclectic dishes. We felt we should take issue, but every plate we had tasted to far was fun and interesting.  We were enjoying the taste sensation surprises. We noticed there were no salt or pepper mills on the table.  It pleased us.  It meant that Ottolenghi had wanted the dishes to taste just as presented, seasoning and all.  In addition, when the plates were presented to us the waitress advised against trying the ingredients on their own.  Rather, she suggested that to make the dish “pop” we should try a soupcon of each element of the dish.  Her advice was well received. 

Next up were the brussel sprouts.  You may not believe that we readily chose this, but we did.  We love brussels and Heston's method of cooking them involved shredding so we thought why not?  Continuing the head scratching and gormless looks of disbeliefs, the dish consisted of meaty oyster mushrooms, rich beads of poached quail egg and shavings of nutty Spanish manchego cheese.  It has never occurred to us to eat raw brussels, but the salads composition was very smart and came together like the San Francisco Symphony Orchestra playing Metallica.  Again, it just worked, incongruous warts and all. 

We had problems choosing our wines as the range of flavours of our dishes meant that it was hard to pair accurately.  In the end we settled for an Italian Monte di Grazia, Campania 2007 (£39). This thrilling wine is made from old vines, so as you can imagine was very robust.  The aroma was astonishing; caramalised sugared cream. On the palate one could taste minerals, leather but also plums and dark berries.  We figured that even if it did not pair well with our choices, it would at least be delicious. 

Ossobuco, a braised veal dish with vegetables was the penultimate of the tapas dishes. The veal was tender and soft in a warming subtle spiced sage coating.  The polenta had a citrus zing along with the flavoursome parmesan.  Last but not least were the lamb meatballs, which were imbued with cinnamon, cumin, pinenuts and sprinkled generously with droplets of ruby pomegranate seeds.  The spiced yoghurt coating itself caused a division in the ranks.  Keith loved it, whilst I thought it tasted cheap.  For me, the spice did not infuse with the yoghurt, but sat on it, rather than in it.  It is a shame really, as this meat balls look mouth watering. I think the solution is as simple as the chefs blending the spices into the yoghurt better.

For desserts we chose churros, fennel sugar and hot chocolate.  The churros were slightly overcooked.  They should be crispy on the outside with a light fluffiness on the inside.  Nonetheless, we had great fun dunking into the pot of velvet chocolate and then dipping in the fennel. I am fussy about fennel, mainly as I do not enjoy liquorice, but the flavours themselves came together very well.  If they can perfect the doughnut cooking process, they will be on to a winner.

The other dessert we chose was chocolate, peanut brittle, mace and crème fraiche.  If menus were advertisements, then there would have been several complaints to the British Advertising Commission.  The chocolate was actually a cakey dark chocolate mousse, which was fine, but nowhere on the menu was the word “mousse” used.  We also expected chunks of peanut brittle, but instead it had been beaten within an inch of its life. The crème fraiche was unoffensive but did not add anything to the dish.  Together, it was a little disappointing after the ingenuity of the mains.

Nopi is amongst one of the most interesting restaurants we have been to in a while. We are not sure for how much longer they can continue selling it as “typically” Middle East meets Asia, as there are many other strong regional influences on each of the plates.  Each dish was an experimental delight and we love to see Chefs break the rules and succeed.  This was not a food scientist moment, rather the musings of a cupid chef who encourages foods of all genres to indulge in each other.  The service was slow to commence, but our waitress was polite, friendly and well versed in selling the dishes. By the way, enjoy the toilets, they are hauntingly strange in a Japanese horror film way, but again it is all fun, fun, fun– and it will put a smile on your face.

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Recipe: Pearl barley risotto with chicken and mushrooms

Upon the fields of barley

When we dined at Texture in November, we had an unforgettable cod and barley risotto courtesy of Michelin Starred Chef Aggi Sverrisson.  We have not been able to get it out of our minds and I have become obsessed with trying to re-create it.  However, taking baby steps we decided to attempt a very simple traditional risotto recipe, with the exception of using arborio rice.  The tiny baubles of barley are perfect if you prefer your foods al dente.  Barley is quite firm and the robust textures leaves you feeling intensely satisfied.

Since January is health kick month, you will find this a great low GI recipe, which compared to rice is a preferable option in terms of regulating hunger and your energy levels.  It therefore make a great, easy weekend cheat-treat. We have more experimental ideas that we are eager to try out with barley.  Watch this space.

Ingredients

• 3 tbsp olive oil
• 150g uncooked pearl barley
• 1 small onion, finely chopped
• 2 cloves garlic, grated or finely chopped
• 600ml Chicken stock
• 175 ml glass of dry vermouth
• 200g chicken breast
• 100g mushrooms
• 40g grated parmesan
• Salt and freshly ground black pepper

Method

1. Cut the chicken breast into small pieces and cook in a frying pan with 1 tbsp of the olive oil for 6 minutes until browned. Season and leave to one side.
2. Roughly chop the mushrooms (not too fine and not too chunky) and fry for 3 minutes until cooked.
3. On a medium to low heat, add 1 tbsp of the olive oil into a good sized saucepan and add the onion and garlic. Fry gently for about 5 minutes until it becomes soft and aromatic.
4. Add the barley straight to the pan with the vermouth and stir for about a minute.
5. Add one ladle full of the stock to the barley and give it a good stir. As the mixture becomes a little drier, use the ladle to add more stock. Keep repeating until the stock has all gone, expect this to take up to about 30 minutes and you should have a nice creamy risotto.
6. Stir in the cooked chicken and mushrooms, the parmesan, chopped chives and serve immediately.

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