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June 20

Believe it or not, as often as I eat out with diners not of my choosing I usually find myself with people who are intelligent, engaging, charming, good-natured, interesting or if nothing else nice to look at.
But on Friday at the Beard House I sat next to the most unpleasant, self-pitying windbag of a freelance writer I have ever met.
Well, okay, maybe not the most unpleasant ever. But she was certainly the worst person I've had to sit next to for an entire evening in the past year.
I didn’t catch her name (and wouldn’t be so uncouth as to mention it if I did) but she had that rare ability to make interesting places sound boring, benign observances seem irritating, a pleasant meal in a nice setting with good wine tedious.
And she would repeat herself, too, and have strong opinions about things of which she was ignorant (she hates Las Vegas, but hasn't been there).
Two hours of my life that I’ll never get back.
Nice hosts, though, from Cero at the St. Regis Resort in Fort Lauderdale. Chef Toby Joseph, his first lieutenant Samuel Childers and pastry chef Jordi Panisello.

What I ate and drank:

Hors d'oeuvre:
Rabbit rillette with morel and stewed dates
Brandade croquettes with citrus caviar rémoulade
(oysters with sour apple granité and Chambord mignonette also were served, along with Napa cabbage and vegetable lobster rolls, but I didn’t get chance to try them)
NV Veuve Cliquot

Seared salmon with fennel and onion confit and black radish with mustard cream
2005 Pieropan Soave Classico

Peekytoe crab crêpe with English pea coulis
2005 Louis Mareau “Vaillons” Chardonnay, Chablis 1er Cru

Pineapple glazed Pacific pink snapper, hearts of palm purée and Asian spiced microgreens
2005 Domaine Schlumberger Pinot Gris “Les Princes Abbés”

Braised oxtail, sautéed diver scallop, porcini and fine carrot salad
2006 Bruno Giacosa Barbera d’Alba

Passion fruit raspberry chocolate fondant with lemon mango raviioli and hibiscus ice cream
NV Chambers Rosewood Vineyards Tokay

Smoked salmon Rolls with cream cheese and dill.

So I was looking for something easy to do for a Christmas starter. I wanted to do something with smoked salmon. I saw Gordan Ramsey video on you tube (below ) Searched the Internet and found this here from Closet Cooking

And also here from the The Culinary Chase

Suncheon makes smoked salmon rolls

My recipe
Courgette cut in thin strips and marinated in a little salt pepper and olive oil
Cream Cheese,
Dill or mint or spring onion,
Lemon juice ,
Smoked salmon .
Lay the courgette down lay a smoked salmon strip on top near the top of the strip add a little of your cream cheese lemon juice dill mixture. Roll
Drizzle with a little balsamic vinegar .

My first idea to look for smoked salmon rolls came from
Gordon Ramsey's Courgette Rolls

Slice the courgettes lengthways, using a swivel vegetable peeler - you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.

1. 
   
2. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rollsup right on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

Beer Batter Fish And Chips

Cooking night June 23rd

Recipe

1 12 oz can light Beer

2 cups Flour

1/2 tsp Salt

1 tsp Paprika

1teaspoon of baking powder



Dip fish in corn starch . Dip in batter deep fat fry .
Enjoy

BORI SAMOSAS

Ingredients:
White flour ...........3-4 cups
Salt to taste
oil
For the filling:
Chicken or mutton mince ... 1/2 kg
Onions ............. 2-3
Garam masala ....1 tsp.
Coriander powder ..... 1 tsp.
Cumin powder ...........1 tsp.
Dry mango powder .... 1/2 tsp.
Turmeric powder ...... 1/2 tsp.
Red chilli powder ........1 tsp.
Coriander leaves.
Method:
(Prepare the filling)


1. Fry the onions to a golden brown colour.
2. Add the mince and all the spices, salt and saute it adding a little water till done. It should remain dry. Add the coriander leaves and let it cool.

3. Now prepare the dough. Just add salt to the white flour and knead it.

4. In a small bowl mix oil and white flour in equal proportions.

5. Make a paste of white flour and water and cook it for 1-2 minutes.(This will be used to bind the samosas)

6. Roll out 4 small rotis from the prepared dough. Apply the white flour-oil mix on each, place the other one on top. Roll together all the 4 rotis.

7. On a hot griddle quickly semi-roast the rotis. Cut them into long strips and seperate them.

8. Fold each strip into a triangular shape and fill it with the prepared mix. Bind it using the paste.

Deep fry and serve hot. For variation you can use any other filling like aloo, paneer etc. etc.