Recipes inspired by life on Golborne Road (see my former post).
WITH CARAMELISED RED ONION & GOATS CHEESE
After a spelt pastry tart did a whoopsie in the car, I had to cook an emergency gluten free meal for a Boden shoot. In a panic, I rushed to Le Maroc and came across gram flour – or chickpea flour. It’s pale yellow and is used in onion bhajis because it’s good binding agent. Socca (or Farinata in Italian) is a thin sort of pancake typical in Northen Italy and Southern France. Imagine a dense, flat, pizza shaped Yorkshire pudding. Yum.
130g chickpea flour
¾ tsp salt
A pinch of ground cumin
2½ tbsp olive oil
Blend together the flour, water, salt, cumin and 1½ tbsp of the oil. Leave to rest for 2 hours (I did not do this and it was fine). Pour the remaining oil into a round tart dish and heat the oil up for 5 minutes on about 200C. Pour in the batter and cook for 25-30 minutes until slightly risen and golden. Put on the pre-prepared red onions and goats cheese with a bit of rosemary and give it a quick grill so the goats cheese melts.
ORANGE BLOSSOM DRESSING
Mix together 2tbsp honey, 1 tbsp olive oil, the juice of half a lemon and ½ teaspoon of Orange Blossom Water. This isn’t exact, have a play around – it depends how sweet or tart you want it, but don’t add to much Orange Blossom Water. A little goes a loooong way.
This goes beautifully with a carrot salad: grate some carrots, chuck in some dried cranberries, mint or parsley and toasted hazelnuts.
ROSE & LYCHEE MARTINIS
425g tin of lychees
500ml of Vanilla Vodka (regualar vodka does the job!)
60ml of rosewater
3 dashes of Peychaud’s Aromatic Bitters (this isn’t essential but gives the drink a pink hue. You can buy it from Amazon)
Fill a large cocktail shaker 2/3 full with crushed ice. Drain the lychees and add the syrup to the shaker, along with the vodka, rosewater and bitters. Stir and strain in a glass prepared with a lychee and a rosepetal. If you want to make it slightly less strong, top up with soda water and a squeeze of lemon.
BEETROOT & WHIPPED GOATS CHEESE ON BRIC PASTRY
Bric or Brick pastry is Tunisian in origin and comes in round, thin lacy sheets. It is absolutely delicious deep-fried – crunchier and better than filo and not heavy like spring roll pastry. Come to Le Maroc on Golborne Road to find some, or slightly easier, Waitrose.
Whisk together an egg white, grated parmesan, dried herbs, chilli flakes, salt and pepper and spread between two sheets of Brick pastry. Lay flat on a baking tray covered in baking paper with another baking tray on top, keeping it flat. Bake for 10 or so minutes until golden.
Meanwhile roast some beetroot and when cool, peel off the skins. Blend with some garlic, olive oil, a squeeze of lemon and a tablespoon of tahini (if you like). Bung a log of goats cheese and half a tub of cream cheese in the blender and whip.
Break the baked, sandwiched bric into random pieces and in the centre of each piece, spoon a little bit of the beetroot mixture. If you have a piping bag, pipe the goats cheese into pretty little dollops on top – otherwise a teaspoon is fine. Garnish with thyme leaves.