Charming Chillies

The brilliantly coloured chilli crop has been harvested and the greenhouse cleared out for another season marking the end of a summer of mixed success on the fruit and vegetable front.

Harvesting the chillies regularly has prolonged the fruiting which has lasted some four months (see my blog of 17 July for a great Chilli Jam recipe)

My predicament now is what to do with these beauties give there are only so many chillies you can eat, particularly the scotch bonnets with their heat rating of 9/10.

Searching around I came across this site www.worldofchillies.com/ which tells you pretty much everything you want to know about this varied and versatile  crop.

For the red chillies I opted for chopping the flesh with the seeds, blitzing in a food blender, cooking for five minutes in a saucepan with a little water, then putting a teaspoon of the mixture in each compartment of an ice cube container (kept just for this purpose).

Beware though the fumes at each stage are fairly overpowering so keep a door or window open for fresh air.

After freezing for a couple of hours the finished result can be easily stored in the freezer for direct use in a whole range of recipes.

More Soup

I have posted a couple blogs about soup, including Speedy Mushroom Soup on 4 May and Good Food Shows in late April. It was in the latter that I introduced my Morphy Richards Soup Maker and here it is

This one stop soup making machine turns raw ingredients into smooth creamy soup

From this

To this 

and it takes just 15 minutes to boil, blitz and blend. My top tip is to use a decent quality stock such as Knorr Touch of Taste concentrated chicken stock pictured and plenty of black pepper.

Bacon and Pea Risotto

It has been a while since I posted a recipe so here is my Bacon and Pea Risotto creation topped with parmesan and mixed herbs fresh from the garden. This was an extremely delicious, successful and quick dinner for one.

Fry 1 stick of finely chopped celery, 1/2 a chopped red onion, 1 rasher of thick bacon cut into small pieces (fat removed) and 1 small clove of finely chopped garlic in a little olive oil until soft.

Add 65 grams of risotto rice and mix thoroughly, turn the heat down

Add a splash of vermouth or white wine then gradually add 500ml of good chicken stock letting it be absorbed by the rice

Once the rice is almost cooked add 2tbs frozen peas and season with white pepper

Turn up the heat and stir occasionally until the peas are just cooked through and the risotto is very hot

To serve add finely chopped chives, parsley and grated parmesan cheese

Assiette Anglais

The first of our two course lunch at Assiette Anglais was no ordinary leek and potato soup but a smooth velvety creation, with a poached egg yolk and finely chopped chives.  It tasted as smooth and creamy as it looks.

This newish modern brasserie at 489 Liverpool Road Islington (5 minutes from Highbury and Islington tube) is situated in an unassuming row of shops. Inside the warm welcome was matched with friendly, informative, unobtrusive service throughout the lunch.

Trade in this restaurant which is open from 8 in the morning and also serves dinner was steady for a Tuesday lunchtime with couples, workers and families. The one menu covers the range of meals and is varied, tempting and changes with the seasons.

For main course we chose the signature assiette dish in meat (there is also a vegetable and a cheese version)

Delightfully presented charcuterie, terrine, baby carrot, fennel, red chicory and tiny roast onions were accompanied by savoury bagna cauda flavoured with just the right amount of anchovy and garlic. 

The bread was fresh and thinly sliced and replenished regularly and tap water in half litre bottles offered and refilled at just the right moment

Coffee a "flat white" and a ginger and lemon grass tea completed our lunch

This is a great little restaurant and is also excellent value at £5 for starters and £12 for main course the bill with water, coffee and bread came to £39 take a look at the full menu below

http://www.assietteanglaise.co.uk/menus.php

Ulster's Finest

There were far too many good things about our recent holiday in Northern Ireland to fill only one blog. I have already written about the outstanding north Antrim coast and mouth-watering food at the Bushmills Inn Hotel. This one is a bit of a mix of the other features not to be missed.

Fresh seafood, prime meat and an extensive range of freshly baked breads are going from strength to strength as the taste of Ulster link below describes

www.nigoodfood.com/

Of course no trip to this area is complete without sampling the superb smooth and creamy guinness.

Then there is the Bushmills distillery with the excellent value £7 tour complete with a tot of your choice in the bar at the end of the visit. There is a great upmarket souvenir shop as well.

Extensive types of traditional cheeses are a main feature.  I loved the selection served in The Bushmills Inn www.bushmillsinn.com with chutney, frozen grapes and the enlightening scroll

There are also plenty of outdoor activities in this beautiful part of the world, including walking, fishing, surfing and golf.  It is of course home to our celebrated and recently successful Ryder Cup team members Darren Clark, Graham Mc Dowell and Rory Mcllroy

Below is one final photo (well for now anyway) of surfing and the golden sand at Portrush

Bushmills Inn Hotel

On the stunning north Antrim coast just a couple of miles from the Giants Causeway is the Bushmills Inn Hotel. This coaching house circa 1680 has been authentically and regularly renovated to offer a delightful combination of an original charm with up to the minute comfort and facilities.

The food is exceptionally good. We recently stayed for three nights enjoying locally sourced starters such as onion and guinness soup, Rathlin island scallops with smoked pork belly and Kilhorne Bay crab macaroni.

Here are two of the main courses hake with leek, smoked bacon. mussels and shellfish sauce

and sirloin steak with shallots, mushrooms, bone marrow persillade and red wine sauce

The Causeway Coast has stunning scenery and plenty to do particularly when the weather is great. Attractions include the Giants Causeway, Carrick-a-rede rope bridge and Glenariff Forest Park. The National Trust beach at Port Stewart is worth a visit and Portrush is a great holiday town and of course there is the Bushmills distillery with guided tours and the opportunity for a tasting at the end. Try www.causewaycoastalroute.com/