Tickets selling fast…..


Menu for our October supper club.

Tickets are selling fast for our next supper club coming this October to Nottingham.

Be sure to join us for this fantastic 6 course tasting event in a fantastic setting in the heart of Nottingham's famous lace market.

Menu is attached above, for more information and details of how to book please visit –

http://www.debbiebryan.co.uk/events/friday-6th-october-after-hours/

For more information about what we do and who we are please visit –

http://www.craigfloatechef.com

Tasty new dish

065 - Craig Floate Food Photography by Mark Pugh www.markpugh.com - 3.JPGI was thinking of a refreshing dessert the other day for a new client booking I received, and didn’t want anything too heavy at the end of the 4 course meal so decided on a nice tasty lemon posset with meringue.

 

Such a simple dessert to make with just 3 ingredients!

Cream 600ml

Sugar 200g

Lemon zest x3 plus – 75ml juice

Oh and egg whites for the meringue, but what could more simple! A nice dessert you can once again make in advance and keep in the fridge until service time, giving you more time to entertain your guests.

Gently bring to the boil the cream with the sugar and lemon zest and juice and let the lemon flavour infuse into the cream for 4-5 minutes.

Remove from the heat and transfer into glasses or Kilner jars. Transfer to the fridge and chill for around 4-5 hours.

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For the meringue shards that have become quite popular on restaurant desserts recently. Whisk 2 egg whites with 50g sugar until stiff peaks are formed.

Spread a thin layer onto a baking sheet lined with parchment paper and dry out in the oven at the lowest possible setting it has around 50-70c for around 5-6 hours or overnight if possible.

Remove from oven, allow to cool and then snap into shards and place around the dessert. Garnish with a fresh raspberry and some crumbled honeycomb.

An amazing, tangy, tasty, simple dessert that even your granny could make!!!

023 - Craig Floate Food Photography by Mark Pugh www.markpugh.com - 2

http://www.craigfloatechef.com

 

In honour of Michael O’Hare

Inspired by recently watching Great British menu on bbc2 recently and seeing an amazing chef named Michael O’Hare from his 1 Michelin stared restaurant in Leeds ‘The man behind the curtain’ 

I thought I would try a new playing technique at a recent event. The kind of throw it on there, it just landed on the plate look that we have seen become more popular lately. 

  
I must say plating this way kind of goes against the grain of what we are taught as chefs as in uniformity and consistency and straight lines etc, it was kind of nice to plate with a freedom of knowing that what is on the plate is right and tastes amazing but the look was very different and random, which worked!!!! 
I must say I may take on board some more playing techniques like this in the future. 
http://www.craigfloatechef.com

Win a meal for 4 cooked in your own home!!! 





It’s competition time!!! 

Check out our Twitter post belles and follow and RT to be in with a chance of winning a meal for 4 people cooked in your own home! 

Sit back and relax and let us do all the hard work for free!!! 

What could be easier? Tell your friends, to tell third friends a simple way of trying some amazing food without leaving your house!!! 

https://twitter.com/craigfloatechef/status/571742548768763904

Also find out more about what we do by visiting – 

http://www.craigfloatechef.com

Pop-up finally happening, for Valentines day

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Here it is….. Our first pop-up restaurant event! I’ve been wanting to plan one of these for a while now and after a few offers where the venue wasn’t right we finally have found a perfect venue and we are rolling out a special valentines day pop-up restaurant over 2 night.

The Venue –
Coffee Arnold, Arnold, Nottingham

The dates –
13th and 14th February 2015

The times –
6.30pm – 8.30pm
8.30pm – close

The menu on then night will be showcasing the best of our local suppliers produce which is a passion of mine, knowing where all your food comes from. There will be a small selection of wines and soft drinks available to buy on the night also.

This is a joint venture with myself running the kitchen along with my long time friend Richard Ozenbrook who currently is head chef at the busy ice arena in Nottingham.

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The menu priced at £35ph for 3 courses, features a set menu with all food tasting and looking amazing with a few added extras on there…… ssshhh 🙂

This hopefully will be the start of a new venture that we have named NGdining with pop-up’s happening all over the Midlands in some wonderful and varied places, trailing different foods and different ways of doing all things food. That’s the beauty of a pop-up, it gives you the platform to try out new dishes and testing new flavours, with people usually a bit more forgiving if you get it wrong! (Fingers crossed we don’t)

The event is fully live and available to book now on Eventbrite with all the details of the menu on the evening, location and times etc….

https://www.eventbrite.co.uk/e/ng-dining-valentines-day-pop-up-restaurant-tickets-15467371324

Be sure to tell your friends and family who are looking for something different to try out on valentines weekend.

Thermomix – Spiced red lentil soup

red_lentil_soup1Spiced Red Lentil Soup


The fragrant but subtle tones of the spices and herbs make this soup incredibly moreish. I love the natural vibrant orange red colour which is bright enough to make a dull winters day just a whole lot better. The magical ingredient that I have used in this recipe is the homemade tandoori paste. It’s very special to me, it’s incredibly versatile and has jazzed up many of my dishes in the past.

This Tandoori Paste recipe is über cool, natural and versatile. I normally make a large batch of the paste and freeze it in ice cube trays, once frozen pop the cubes out in to a freezer bag and use them as required. This way the fresh spices and herbs remain super pungent and you always have a magical natural ingredient to hand. This recipe is strong and you require only a small amount to give extra flavour and depth to your cooking. When you wish to use the paste defrost the frozen cubes and either mix the Tandoori paste with equal quantities of natural yoghurt to home made tandoori paste and use it as a marinade for fish or meat. The use and versatility is endless, stir a couple of cubes in to a home made curry or soup for extra depth of flavour or mix a bit in to couscous for an exciting and tasty salad.

A dash of coconut milk tones the sharpness of the chillies to the right level of spiciness. The red lentil is a perfect and delicious thickener. The creamy texture of the cooked lentils adds to the rich and silky texture of the soup.

Home Made Tandoori Paste
80g fresh coriander
100g fresh ginger, peeled
2 lemons, zest grated and juiced
50g cumin seeds
50g mild paprika
4 fresh large red chillies, de-seeded
5 cloves of garlic, peeled
250g tomato puree
2tsp salt
1tsp freshly cracked black pepper

Wash the coriander, peel the ginger and garlic. Gently toast the cumin seeds in a hot pan, cool the toased cumin seeds before using.

Place all the ingredients in a food processor and blend until a smooth paste.

If you are not using the paste immediately spoon the paste in a clean ice cube tray and freeze. Once frozen remove the ice cubes and place them in a freezer bag until needed.

As this paste is a strong concentrate you do not need a lot of it. If you want to marinade chicken, meat or fish mix equal quantities of the paste with natural yoghurt, mix well and spread submerge the protein in the marinade, leave for a minimum of 6 hours before use. I normally let the protein marinade over night to ensure penetration.

Makes a large quantity more than required for the soup, freeze the rest.
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Spiced Red Lentil Soup
80g home made tandoori paste
50g tomato puree
50g sunflower oil
400g tinned diced tomatoes
250g coconut milk
150g dried red lentils
200g carrots, peeled and 10mm diced
200g celery, 10mm diced
200g banana shallots 10mm diced
1 large red chilli de-seeded and sliced
salt and pepper
600ml vegetable or white chicken stock

Heat a large saucepan with the oil to a medium temperature.

Sauté the diced carrots, shallots and celery with a little bit of seasoning. Always remember to season, especially soups,a bit at a time, as during the cooking and reduction processes the flavours becomes stronger and it’s easy to over season. Cook until the vegetables become transparent but not coloured.

Add the sliced red chilli, tandoori paste and tomato puree, cook for 3 minutes, add the dried red lentils and stir.

Add the tinned diced tomatoes and the stock, bring the soup to the boil, turn the heat to low and cover the pan with a lid.

Simmer the soup for 40 minutes over low heat.

Add the coconut milk, turn the heat to high, bring the soup back to the boil and cook for 10 minutes.

Use a ladle and scoop a third of the hot soup in to a food processor or a thermomix and puree until smooth, add this back to the soup and stir. By blending only a third of the soup, this will ensure that your soup has a silky thick and creamy texture with some whole bits of carrots and lentils.

Serve the soup garnished with extra virgin olive oil, cooked red lentils mixed with sliced spring onions and fresh basil.

Serve 6

http://www.craigfloatechef.com

Thermomix – Cranachan with toasted oat wafers

Raspberries
I served them in these small glasses,however it’s the perfect dish to make in small kilner jars and to take along on a picnic. I would suggest however you bake a few shortbread instead of these fragile toasted oat wafers.

Toasted Oat Wafers
15g rolled oats
70g fondant
50g glucose

Preheat the oven to 200 °C and spread the oats on a baking tray. Toast the oats in the preheated oven, keep an eye on it as it does burn easily, stir the oats once or twice to evenly toast , leave the oats to cool.

Place a silpat on a large baking tray before boiling the sugar.

Weigh the glucose and fondant into a medium non-stick saucepan, melt over a moderate heat, once melted increase the heat and boil till the sugar reaches 160°C.
Raspberries2Raspberries1
Pour the boiling hot sugar onto the silpat and leave to cool at room temperature.

Once the sugar is cooled completely break it up using a rolling pin and then powder the sugar and toasted oats using a very powerful blender such as a Thermomix.

Reduce the oven heat to 160°C and turn the fan setting off.

Line a baking tray with parchment paper, use a cookie cutter and sprinkle the sugar powder evenly onto the parchment paper in the desired shapes, I used a 5cm diameter ring cutter.

Bake in the pre-heated oven for approximately 10 minutes, until the sugar dissolves and forms a clear crisp disk.

Let the wafers cool completely, they will be super fragile.

Cranachan
20g rolled oats
100ml double cream
100ml crème fraîche
20g icing sugar
50g Scottish heather honey
1tbs Scottish Whisky, or to taste
2 punnets of raspberries

Preheat the oven to 200 °C and spread the oats on a baking tray. Toast the oats in the preheated oven, keep an eye on it as it does burn easily, stir the oats once or twice to toast evenly, leave the oats to cool completely.

Select four serving glasses for serving, set aside on a tray.

Select the best raspberries, about half the amount, set them aside.

Lightly crush the remaining raspberries with a fork, do not mash too much.

Soft whip the double cream, whisky and the icing sugar, fold the crème fraîche and the crushed raspberries into the soft whipped cream mixture.

Spoon half of the cream mixture in to the selected glasses, arrange a few raspberries, scatter a sprinkle of toasted oats and top with a little honey, repeat the process and finish each glass with the remaining raspberries, scatter the toasted oats and serve with a toasted oat wafer.

Serves 4

http://www.craigfloatechef.com