Todays’ work in progress is a one off recipe ideas book for a very good friend who has asked for some tips.
Rather than send an email I though a personal notebook would be nice and would allow me to use some of by food related letterpress blocks.
Because its a one off I’m hand blocking which is very slow but easier than setting up the Adana.
I’m pleased with its slight quirkiness so far.
I’ve been meaning to post a picture of this for ages because I love the way the cheese has been moulded into a fancy shape
I also happen to love brown cheese, this one seemed more savoury that some of the ones I’ve tried.
It came from deepest darkest Norway courtesy of Ms Scandilicious.
Note: for those who’ve never tried in brown cheese aka gjetost is rather an acquired taste been a rather unusual mix of sweetness yet savoury umami. Its made from why left from cheesemaking that is simmered slowly until it crystallises and thickens. i love it, many don’t.
Love the look of this definitely need to head along and see what its all about, especially as its at St Bride’s Where I’ve been meaning to go for a while.
Its pouring with rain today in London making the autumn evening dark even sooner…whats needed is a warming stew.
I’ve made this one a few times but the first time I did was back in early 2010 when the lovely people at Orce Serrano Hams sent me some of their chorizo and morcilla to try. This dish adapted from the Moro cookbook seemed the perfect way to try them out.
It’s pretty easy and quite and of course you can use chorizo and black pudding sourced in the UK but the Orce morcilla was something truly special, well worth treating yourself or friend to.
My Lentejas (Lentil, chorizo and morcilla stew)
200g of whole chorizo sweet or spicy as you prefer, slice into 2cm chunks
200g of morcilla or black pudding from your favourite supplier, slice into 2cm chunks
1 large onion, chopped
oil
smokey paprika
chilli flakes
250g of green lentils
10 peppadew peppers, sliced (optional)
stock or water
Heat the oil and then add the sliced chorizo and fry over a medium heat to cook and low the spicy juices to flavour the oil. Push the chorizo to one side and add the onion and peppers if using, cook for 5-10 minutes over a low heat to soften. Add the lentils and then the spices. Pour over the stock and bring to the boil. Drop in the sliced morcilla and top up the liquid so everything is just covered. Simmer until the lentils are cooked and the liquid absorbed (20-30 minutes).
Serve with steamed greens or cabbage and mash or sourdough bread.
I have been trying to get a few extra letterpress things on ebay lately.
This was one of my successes.
Love how its wrapped like a gift and service was super swift.
And inside….
A rather large letter X
Wonderful bright autumn berries in the garden
I sometimes forget to share the great food things that are on my doorstep/in my manor.
This is one.
When I first lived in Wanstead I thought it was nice as in the adjective, rather than Nice as in the place in France
Either way their croissants are flippin nice.
The one above is a cheese and ham…done properly with bechamel mmmm.
Find them here:
Nice Croissant, 119A High Street, Wanstead, E11 2RL
Don’t be put off by its lack of shiny newness its the real deal.
