We decided to drive out to Stoke Place on Sunday to have a look around since they were having an open house for Weddings.. and since we are planning ours we thought it would be fun to take a little peek.. We also decided to have lunch there since the food is pretty good.. and good value for money, £15 for 2 courses - not bad at all.
I went for a layered terrine of smoked salmon and anchovy butter with marinated cucumber and a citrus dressing, served with brown toast. I really loved the dish, so simple but really nice.. i will have to experiment with some sliced smoked salmon at home i think!
Karim went for a chicken mousse terrine served with a chutney, beautifully presented and very tasty i'm told.
For main i had a pan fried bream with borlotti beans and sauce vierge. Tasted lovely and fresh.
Karim went for the roasted sirloin of beef, roast potatoes and yorkshire pudding (surprise surprise) :-)
We did not have space for dessert but they did look very tempting too. :-)
We are currently living in an apartment hotel since we are having repair work done to our flat.. i have only really heated up soups until now.. but on Friday i thought, Let's Cook!
It is a fully fitted kitchen in the apartment but i am of course missing some of my favorite tools.. never mind - time to improvise!
I decided on making a dish i saw in Metro newspaper one morning.. with a few tweaks.. it was YUMMY.. so here we go:
Chorizo, Butternut and Sweet potato bake
(2 people)
- 400 gr, ready cubed mix of butternut squash and sweet potatoes ( or you can of course cut them yourself)
- (about 300 gr or 5 small) cooking chorizo's
- 1 red onion
- bag of rocket salad
- 1 tub of feta cheese
- handful of pine nuts (toasted in a hot frying pan)
- chopped red chili
- Olive oil, salt, pepper
Put the butternut squash and the sweet potatoes in a lined oven tray with the red onion (quartered) and the chopped chili. drizzle about a tbps of oil or less over, grind some salt and pepper and mix with your hands. cut the chorizo length ways and add to the tray.
Put in the oven for about 25 min on 200 degrees C, turn a couple of times for it to cook evenly.
Scoop on to plates, crumble the feta over, then add the pine nuts and top with the rocket salad. Lovely!
