A Taste of Greece : Grilled Aubergine with Mint and Feta

A Taste of Greece: Grilled Aubergine with Mint and Feta 

Warning! Never underestimate the taste of grilled aubergine, if you do you'll be missing out on a rich, smoky, flavour filled delicacy. This is such a simple recipe and inspired by the lovely Simon Hopkinson aka The Good Cook. Are you a fan of his work, like I am ? Recently, my Saturday mornings have been spent watching his programme and it is guaranteed to leave me in either one of two states; starving or salivating. No, not a nice image but I love how his recipes are themed on the classics and are approached in a simple but passionate way.
There is a slight difference with this recipe in that he uses parsley. I am using mint.
This entry contributes to the Bookmarked Vegetarian recipes event being hosted by Jacqueline over at Tinned Tomatoes and the founder of the event, Ruth. A big hello and thank you ladies!

Time:
Preparation: 5 minutes
Cooking: 25 minutes

Portion Control:
Works well as a starter for 2 or light supper for 1

Ingredients:
1 aubergine
1/2 garlic clove
25g of feta cheese
2 tbsp of olive oil
Bunch of fresh mint leaves
1/2 lemon
Salt and pepper for seasoning

Directions:

• Pre-heat grill to high
• Run a small, sharp knife round the top of the aubergine, 1cm/½in below the stalk and only just cutting through the skin; then make four evenly spaced, similarly shallow cuts, along the length of the aubergine right down to the end
• Grill the aubergines for about 25 minutes, turning every 5-7 minutes, until evenly cooked with charred skin, and until the aubergine feels soft, but not too collapsed within. Transfer to a large dish and allow to cool for two minutes.
• On a chopping board, finely cut the garlic, then finely chop the mint. Add the garlic to a small bowl along with the olive oil and stir. Leave to the side. This will be your dressing for the aubergine.
• Peel away the aubergine skin in four long, narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end.
• Spoon the olive oil and garlic mixture over the aubergine.Season lightly with salt (remember that feta is salty anyway) and pepper, and crumble the feta cheese over the top. Finish lastly by scattering the mint over the aubergine and if required, more olive oil.
• Serve warm, with freshly squeezed lemon and grilled pitta bread. Works even better when served with a chilled glass of wine. Cheers!

Book Review: Ocean Voyage by Mark Jordan

Ocean Voyage: A book of  gigantic proportions!

A couple of weeks ago, the book, Ocean Voyage arrived at the MeLikeyUK residence with an almighty crash, bang wallop! This book is big on creativity, imagery and ahem, size. It depicts, Michelin star chef Mark Jordan's journey at the Atlantic Hotel in Jersey and recounts his success, showcasing his signature dishes. It also pays a fitting tribute to his inspiration and mentors, including the renowned and much missed Keith Floyd.

Here are my thoughts on the book:


Pros:

• Mark's passion for good quality local produce, his love for the island of Jersey and the strong rapport he has built with his suppliers emerges powerfully in the book.
• The photography is out of this world. A long time can be spent pouring over the pictures of the food and the island of Jersey alone. Mark's accomplishments are exquisite; showing finesse, flair and attention to detail.

From the Start: Pan-Seared Foie Gras, Apple Tart  aux Fine, Salted Caramel

From the Ocean: Pan-Roast Sea Bass Fillet with
 Fresh Garden Peas and Seared Jersey Scallops

From the Desserts:Raspberry Nougatine,
Pistachio Cream, Raspberry Reduction

The Contents Section

• The Contents section is very cleverly laid out in the form of a menu: "From the Start", "From the Ocean", "From the Land" and "From the Desserts".
• It is the perfect book for aspiring chefs and those wishing to emulate the fine dining experience at home. This book lends itself to various techniques which will set expectations to a superior level.
• The Appendixes/Appendices section includes a list of useful shorter recipes which are often referred to in the main section of the book. These range from Parmesan Foam to Veal Jus. Indeed, it was from this section I had today's lunch ; "Linguine with Home Made Pesto". Simple ingredients, but packs a powerful punch in the taste ratings. 

Appendixes/Appendices section

From the Appendixes/Appendices Section: Home Made Pesto

• The book goes beyond Mark Jordan's cuisine, but acknowledges the luxurious Atlantic Hotel and Jersey as a food lovers paradise . Having never been to Jersey, I am much more appreciative of what the island has to offer.

Cons:

• Practicality, accessibility and price of ingredients.

The dishes listed are very much akin to Michelin fine dining and they should be regarded in this light. The reproduction of some of these dishes could be rather intimidating to those amateur home cooks. Ingredients such as 3kg of lobster carcasses, Shimeji Mushrooms, Oscietra Caviar and Caper Berries would not be at everyone's fingertips. From a personal point of view, I would rather eat at the Ocean restaurant than spend money on top end ingredients where there is no guarantee they turn out as intended. However, this reflects my own ability to attempt Michelin style food at home, I am a lot better at eating it, than making it!

• Complexity and time involved.

When I start a dish, I like to know how long it is going to take me from start to finish so that I can organise myself around it. To facilitate this, a section dedicated to time to prepare and cook the dish could be included. Some of the dishes themselves are very much "projects", referring to a series of different techniques to achieve some of the core ingredients.

• Size of the book

It is a very minor point, I know, but the size means it does not fit on my bookshelf. Perhaps the photographs would have looked less stunning if the book had been smaller. Who knows?

I have really enjoyed leafing through this book, and while I am not quite brave enough to attempt some of the dishes, I have been moved by the beautiful creations and the passion that has been exhibited throughout. I have yet to visit the island of Jersey, but this book has given me plenty of incentive to go to the Atlantic Hotel and the Ocean restaurant to sample Mark Jordan's cuisine.

Overall MelikeyUK rating: 7.5/10

Ocean Voyage is available to purchase here.
For more information on The Atlantic Hotel and Ocean Restaurant click here.

I would like to extend my thanks to The Dovetail Agency for sending me a copy of Ocean Voyage to review.

Bacon, Avocado, Roquefort and Walnut Salad

Dive into Summer: Bacon, Avocado, Roquefort and Walnut Salad

With a return to sunshine here in London, (yippee!) I raided the fridge (and fruit bowl) to make my simple Bacon, Avocado, Roquefort and Walnut Salad. This is so easy to put together and the ingredients complement each other really well. The roquefort provides the tang while the walnut brings the crunch. I say the fruit bowl as I often ripen my avocado pears next to the bananas. And before too long, they are ready to use.Works like a dream every time.

Time:
Preparation: 8 minutes
Cooking: 6 minutes

Portion Control:
Generous serving for 1

Ingredients:
3 rashers of smoked bacon
1 small avocado pear, or half a regular sized avocado pear
1/2 of 120g mixed salad bag, including rocket.
20g of roquefort cheese, chopped into cubes
6 Santini tomatoes (entirely optional - I am just addicted to these at the moment!)
6 walnut pieces
2 tbsp olive oil
1.5 tbsp of white wine vinegar (you may want to use 1 tbsp of vinegar depending how strong you like the vinaigertte dressing)
Salt to season.

Directions:

• Pre-heat grill for 5 minutes before putting bacon onto cook. 
• Remove bacon as soon as both sides have been sufficiently grilled. Leave for a couple of minutes to cool down.
• Remove peel from avocado pear. Cut pear in half removing the stone in the process. Each pear half should be cut into 4/5 slices lengthways. Cut each slice into 3.
• Tear the bacon rashers into pieces.
• In a large salad bowl, add the olive oil and white vinegar and salt to season and whisk with a fork.
• Add the salad leaves, the avocado chunks, roquefort, tomatoes and bacon pieces to the bowl and toss gently ensuring all ingredients are lightly coated in the dressing.
• Garnish with the walnut pieces.
• Serve with warm crusty bread and a very, very large chilled glass of Viognier. Cheers!

Comforting Clafoutis

Saturday 16 July 2011 was National Cherry Day and in a fitting tribute, I made my own French dessert of Clafoutis. It is quite a rustic yet, deliciously comforting pudding. I am contributing this recipe to the  Simple and in Season July Blog Event  over at Fabulicious Food. Thank you Ren! Also, I am forwarding this to Julia Parsons for the fruity round up on Cherry Pie Blog. Much appreciated Julia!.

Bowl of Cherries
 Photo credit: JD Wheaton

Time:
Preparation: 15 minutes
Cooking: 30 minutes

Portion Control:
Serves 2-3


Ingredients:
250g cherries
65g of self raising flour
35g of ground almond powder (optional)
4 tbsp of granulated sugar, 2 for batter mixture, 2 for syrup
180 ml of milk
30g of unsalted butter, 15g for batter mixture,15g for syrup
2 medium sized eggs
1 tsp of vanilla essence
A sprinkle of salt
Icing sugar for dusting (optional)

Directions:

• Wash cherries thoroughly and remove stalks and stones.
• Slice each cherry in two.
• Put oven on at 200 degrees Celsius.
• Grease an ovenproof dish round the sides and bottom. I used a dish that measured 6'' by 4''.
• Place flour, ground almond powder, eggs, vanilla essence, salt, sugar, butter and milk into a blender.
• Whizz the mixture for about 40 seconds making sure that any residue is pushed down the side of blender and leave to rest.
• In a frying pan, melt the remaining butter and then add the cherries. Shake the pan tossing the cherries ensuring they are coated in butter.
• Sprinkle the remaining sugar over the cherries and stir the mixture for just over a minute or until you achieve a syrupy consistency.
• Place the cherries and syrup into the greased ovenproof dish and shake to ensure they are evenly spread.
• Pour the batter mixture on top of the cherries and place the dish on the medium tray in oven.
• Bake for 25 minutes.
• Remove the dish and immediately dust with icing sugar as required.
• Serve warm with vanilla ice cream. Yum! Comfort all the way!

Dessert pour moi: Clafoutis

The Walking Week - Tackling the Seven Sisters, Eastbourne

Continuing my theme of walks this week and to cross off number 1 on my Keeping Fit Wish List is walking the Seven Sisters in the South Downs.

There are a few of these signs in The Seven Sisters Country Park

The Seven Sisters is a series of chalk cliffs forming part of the South Downs in East Sussex. They are positioned between Birling Gap and Cuckmere Haven.
We started off in the seaside resort of Eastbourne just across from The Grand Hotel. As long as you follow the coastal route, you cannot go wrong.
Our first challenge was to ascend Beachy Head. This is not part of the Seven Sisters series, but if walking from Eastbourne, it is something that has to be conquered! Beachy Head is the highest chalk sea cliff in Britain, rising to 162 metres above sea level, this explains why it is notorious for it's spate of suicides.
If your fitness, is anything like mine (i.e. practically non-existent) you'll be puffing and panting all way to the top. It will leave you begging for mercy. Fortunately, this represents the most arduous climb of the walk and while the other cliffs are hardly plain sailing, they are certainly more manageable!

View from Beachy Head with Eastbourne in sight

Once you get your breath back, you are all immediately too aware of what is ahead of you. A series of green velvety undulating hills. Just gorgeous!

The View Ahead from Beachy Head 

An additional lighthouse was built in the sea in response to mist and low clouds hiding the light of the original Belle Tout(e) Lighthouse. It can be seen in the picture below.

Looking at Beachy Head and Lighthouse

Continuing straight ahead, the next striking vision is the original Belle Tout(e) Lighthouse. It has been referred to as Britain's most inhabited lighthouse as the location is used for various film and television programmes.

Heading towards Belle Tout(e) Lighthouse

The lighthouse was purchased in 2008 and turned into a luxurious bed and breakfast. Have a sneaky peak at the interior. Who wouldn't want to wake up to 360 views of The South Downs and the English Channel ?

The view from Belle Tout(e) Lighthouse

With the lighthouse behind you, you are faced with a great expanse.This is a perfect spot for a picnic. However, be wary, because it is so exposed, at times it suffers from strong winds and you might end up chasing your sandwich! Instead, we decided to settle down for lunch at Birling Gap where we could get a full view of the waves lapping on the edge of the cliffs.

 Birling Gap: A perfect spot for lunch

Birling Gap represents the start of the Seven Sisters and taking this route they are passed in this order:

• Went Hill
• Bailey's Hill
• Flat Hill
• Flagstaff Point
• Brass Point
• Rough Brow
• Short Brow
• Haven Brow - last and highest of the Seven Sisters

Funnily enough, there are eight peaks and not actually seven so I am not entirely sure which one should be excluded!

Cuckmere Haven : At the foot of the Seven Sisters

It does not take too much time to work your way up and down the Seven Sisters. But it finishes at Cuckmere Haven where you can give yourself a huge pat on the back. The walk from here is pretty level as you head out towards Exceat following the Cuckmere River. This should lead you to facing the Exceat Visitor Centre at the end of the track.

The Cuckmere Valley, heading towards Exceat

Depending on energy levels from here, you can take the 12/12A bus back to Eastbourne. If you want to challenge yourself further you can continue in the direction of Seaford for approximately 4 miles. This means crossing the Exceat Bridge and following the Cuckmere River on the opposite side.

On the other side of  Cuckmere Haven, heading towards Seaford

From Cuckmere Haven, you climb a hill to be walking parallel to Seaford Head Golf Club. Continue to follow the coastline until the hill descends and leads you to the town of  Seaford.
Trains are not direct from Seaford to Eastbourne but you can change at Lewes.
Throughout the year, Metropolitan Walkers lead walks in the South Downs, consult their website for further details.
Alternatively, use Time Out Country Walks which provides a detailed guide of a similar walk in the area.

Trains are direct from Victoria to Eastbourne
Distance from Eastbourne to Exceat is 10 miles
Distance from Eastbourne to Seaford is 14 miles

For the whole outing and longest walk, allow 12 hours for travel, food and walk.

Do you have any favourite walks? I'd love to know more about your choices!

The Walking Week - Lavender Fields in Kent

Besides eating, making and thinking about food, one of my other passions is taking in the great outdoors, stretching my legs and discovering new and picturesque landscapes. This week I'm posting entries depicting scenic summer country walks.
This post relates to "The Lavender Walk". We call it this, as we first discovered it during the Lavender Festival which takes place in the first two weeks of July in Shoreham, Kent. It brings a little bit of Provence to our doorstep. This is a relatively easy 8 mile circular walk.
Our starting point was Eynsford train station where we parked for free (yes, you heard me free, but only at the weekend!).

Ford over the river Darenth in Eynsford Village

Crossing over the hump-back bridge in Eynsford village, we were placed nicely in full view of all those paddling, and casting their fishing nets in the ford. The Plough Inn on the right hand side was worth remembering as we called for a well deserved chilled Chablis at the end of the walk. Continuing down the road, we were met with the option to take a small grassy hill on the right with a yellow sign indicating public footpath. Following the incline, we immediately found ourselves isolated from the rest of the world and in a great expanse of vegetation. Looking over to the left, a former Roman acqueduct came into view.

Former Roman Aqueduct in Darent Valley

This forms part of the rail infrastructure for South Eastern trains and before too long, we were crossing over the tracks with some trepidation. The paths are relatively easy to follow as previous walkers have carved out a route on the terrain.
A place we thought was a great spot to pause and watch the world go by was beneath this solitary tree. Feeling you are miles from London, with a view overlooking the Darent Valley, yet you are actually only a short car journey away!

Single Solitary Tree

Following on from this spot, we had to cross a few open fields. The striking difference from before was the colours that greeted us; a wave of poppies. A vibrancy of colour, against the parched sandy earth.

A wave of poppies

A few fields further on and we were traversing a wood (which I believe is Beechen Wood), to be parallel to Lullingstone Golf Course and then crossing over the golf course (10 seconds maximum!) to end up on Castle Farm Road. From there, we continued to hike up the road taking a left at the brim of the hill at a green public footpath sign. This allowed us to walk parallel to Shoreham village but from a great height, taking in some spectacular scenery.After walking for about 10 minutes, the path levelled out and we had the option to descend the fields into the village.
Shoreham itself depicts a typically charming English village. You can stop for lunch and dine al fresco at The Two Brewers Pub or if you are in need of a sweet treat, walk further down the main street to come to The Honey Pot which serves a selection of cakes, scones, teas and coffees.

Photo credit: The Two Brewers Pub

Just down from The Honey Pot, a little bridge, beckons you to cross the River Darent.

The Honey Pot. Photo by Kfoftis

We followed the river in the direction of the left so that we were passing beautiful residences and cottages along the way. Oh to have a country house in Shoreham! Bliss!

Village Life: Beautiful residence in Shoreham

The river bank is a popular spot for families and dog walkers alike, it attracts a lot of buzz as people congregate to take advantage of the bursts of sunshine. The river bank route eventually led out to open fields where lavender crops were in full bloom and I was immediately reminded of the South of France.

Lavender Field in view

The scent of lavender intensifies as we approached the Hop Farm Lavender Festival. The festival prides itself in selling fragrant lavender bouquets, lavender cakes, biscuits, ice cream and crisps. Even lavender oils are used to provide massages.

The Lavender Festival is in full swing.
Photo Credit: The Hop Farm Shop

Small windmill at Hop Farm

There is an events diary which can be reviewed for tours and talks but the shop itself is open daily and specialises in selling local produce, some of which are made on site.

Last Year's Festival :Cooling off in the River Darent

Last Year, following a visit to the festival and farm shop, we were joined by the others on the grassy bank of the river to dip our toes in the water. Ah! cool and crisp water, oh now my feet were longing for you! However, this area is now continually cordoned off as a health and safety measure. It is a working farm and therefore has to observe strict health and safety guidelines. Leaving the festival we took the route that follows the river and passed Lullingstone Country Park and we eventually came out at the grounds of 15th century Lullingstone Castle .

Lullingstone Castle

We followed the main road back, passing Lullingstone Roman Villa  and crossing under the aforementioned aqueduct. This brought us back to the village of Eynsford where had a wee drink and soaked up the sunshine.

Lavender season runs from June until early August, so even if you have missed the festival, you can still take in the wonderful views around Eynsford and Shoreham and stock up on goodies at the Hop Farm Shop.

Trains run from London Victoria. If you are taking the train, allow 6-7 hours for the day . This includes travel, food and the walk itself.

Caramelised Banana and Vanilla Smoothie

Following yesterday's post, this is my second and final entry to the Food Blogger Connect Giveaway for a full weekend pass to the FBC 2011 event.
Thank you Cusinart for sponsoring such a great giveaway! Did I mention it also includes the opportunity to participate in a cooking demo with Anjum Anand?
To enter the giveway, you either have to come up with a smoothie recipe yourself, choose one from Cusinart or from one of Anand Anjum's books. Similar to yesterday, this is one of my own creations.
I am not surprised, there have been many applications with some great flavour combinations so I wish all my fellow foodies the best of luck ;-)
As a sweet treat, afternoon pick-me-up or even as a dessert, I like to whip up my caramelised and banana smoothie. Think of it as banoffee pie,without the biscuit base!
The challenge with this recipe is to make sure you take the melted sugar off the heat in time before it burns.Practice makes perfect and a lot of sticky pans!

Sweet Treat - Caramelised Banana and Vanilla Smoothie

Timing:
Preparation: 5 minutes
Cooking: 5 minutes

Portion Control:
2 x 250 ml servings

Ingredients:
2 bananas, skinned and thickly sliced
50g of caster sugar
25 grams of butter
1 teaspoon of vanilla extract
2 tablespoons of cold water
2 generous scoops of vanilla ice cream
8 medium to large ice cubes

Directions:

• In a large frying pan, heat the sugar over a moderate heat, after about 1-2 minutes the sugar will start to caramelise around the edges of the pan. Stir the sugar with a wooden spoon until the sugar has changed to a golden amber colour, being careful not to burn the mixture
• Remove from the heat and add the butter, vanilla extract and cold water to slow down the cooking process. Stir the mixture thoroughly ensuring the butter has sufficiently melted.
• Empty the chopped banana into the frying pan and coat the fruit with the sugary mixture.
• Put the frying pan back onto the heat and cook the bananas for a further 90 seconds ensuring both sides of the banana slices have been exposed to the heat.
• In a blender, put in the ice cubes, ice cream and the caramelised banana and remaining juices.
• Blitz the mixture for about 40 seconds ensuring the ice cubes have been sufficiently crushed.
• Pour mixture into two glasses and consume immediately!

All you need is a straw and some sunshine!

Vanilla pods can be substituted for vanilla extract.This can be a sweet concoction, so those of you watching the waistline, may wish to use a lighter version of vanilla ice cream!

Enjoy!