The legend that is Keith Floyd
Here we are, the final offering before we head west into the wilds of Wales. It’s been a great pleasure cooking for everyone over the last four months and many thanks for all the feedback, that certainly makes it worthwhile. We are back at the stoves on September the 7th, with the first take away available Friday 11th. We will publish the menu a couple of weeks in advance of that date to give you plenty of time to decide what you would like.
This week I have paid homage to the legend that is Keith Floyd. A chef who was a major influence on my approach to food along with many others I suspect. His book; ‘Far Flung Floyd’ – As seen on TV, was first published in 1993 and is still a fall back for some dynamite dishes. In the world of the international, ‘Epic House’ DJ’s, a genre of music I’m sure you’re all familiar with, the dish I have picked for this weeks summer finale would be described as ‘All killer, no filler’ and it’s not for the faint hearted. to find out more about the dish take a look at the website - www,breadandflowersathome.co.uk
Here we are, the final offering before we head west into the wilds of Wales. It’s been a great pleasure cooking for everyone over the last four months and many thanks for all the feedback, that certainly makes it worthwhile. Were back at the stoves on September the 7th, with the first take away available Friday 11th. We will publish the menu a couple of weeks in advance of that date to give you plenty of time to decide what you would like.
VIETNAMESE PORK AND PRAWN STEW & RICE
I have to pay homage to the legend that is Keith Floyd. A chef who was a major influence on my approach to food along with many others I suspect. His book; ‘Far Flung Floyd’ – As seen on TV, was first published in 1993 and is still a fall back for some dynamite dishes. In the world of the international, ‘Epic House’ DJ’s, a genre of music I’m sure you’re all familiar with, this dish would be described as ‘All killer, no filler’ and it’s not for the faint hearted.
Ingredients (allergens in brackets) Pork, Garlic, Shallots, Fish sauce (fish), Spring onions, Groundnut oil (nuts), Sugar, Coconut Milk, Prawns (Crustaceans), Ginger, Pepper, Rice, Butter (milk)
£9.50
SQUID, BLACK RICE, GREEN PEPPER PAELLA
We cooked this recipe from ‘Moro The Cookbook’ a few years ago for Tom Bradby’s birthday party, he loved it. Who’s that, I hear you ask. Well, he’s the ITV news anchor I reply, name dropping furiously in the hope of generating more sales. The ‘black’ comes from the squid ink used, which I know freaks a lot of people out, but it’s absolutely delicious, so live dangerously and give it a go.
Ingredients (allergens in brackets) Olive oil, Squid (fish) Onion, Pepper, Garlic, Rice, White wine, Fish stock (fish), Squid ink (fish) Tomato puree, Parsley, Lemon, Salt, Pepper
CARROT, FENNEL SEED, RED LENTIL SOUP. LABNEH, SESAME OIL
Sometimes all you need is a bowl of lovely, nourishing, tasty soup. I had one for supper last night, it was perfect. Light, aromatic, I even skipped the obligatory bread roll, the lentils seem to do that job. I always love the combination of hot soup with the cold labneh. Don’t be tempted to put the labneh on your lemon tart though, the garlic doesn’t quite marry. (You know who you are)
Ingredients (allergens in brackets) Fennel seed, Vegetable oil, Ginger, Onion, Carrots, Garlic, Turmeric, Lemon, Lentils, Yoghurt (milk), Garlic, Salt, Sesame oil (sesame), Salt, Pepper, Chilli flakes
£5.00
LEMON TART
The girls are on holiday, so my amazing pastry chef Karen has stepped into the breach to sort out this week’s pudding. A cleansing lemon anything is great at the end of a meal and I know we should probably be offering lychees or similar to follow the Vietnamese dish, but we’re not. Enjoy.
Ingredients (allergens in brackets) TBC
£5.00