Try This: A Quick Sunshine Lunch

The perfect sunshine lunch is sometimes the simplest of dishes.

Pick up whatever fruit and veg you have in the fridge – along with anything you can pick from the garden – toss it together in a bowl with a bit of salt and olive oil, and you’ve got a deliciously fresh salad.

Give it a go…

 

Try This: A Little Something For A Quick Sunshine Lunch

 

A LITTLE SOMETHING FOR A QUICK SUNSHINE LUNCH

 

INGREDIENTS:

1 large ripe tomato, cut into chunks
¼ cucumber, peeled and sliced
1 ripe but firm peach, cut into wedges
8 torn basil leaves,
10 torn mint leaves
1 tbsp whole, blanched almonds
½ tbsp best quality balsamic vinegar
1 tbsp best quality extra virgin olive oil
Maldon sea salt

METHOD:

  • Toss the tomatoes and cucumbers in a bowl with a pinch of salt and the olive oil.
  • Add the peaches and herbs.
  • Divide between two salad plates, drizzle with balsamic vinegar and scatter the almonds.
  • I often add some torn buffalo mozzarella or sometimes a plate of parma ham for a more substantial lunch

Follow this recipe and share with us on social media using the hashtag, #21AtHome. 

Read, Watch & Listen with Nick Shottel

During this lockdown period we’re constantly on the look out for something a bit different to entertain us.

Nick Shottel keeps us busy with his round-up of the best books, TV shows, documentaries, podcasts and playlists…

 

 

READ

FROM BENWELL BOY TO 46TH BEATLE… AND BEYOND – by Bob Smeaton

Bob has been a customer of ours on-and-off since we opened. The book tells the story of how he started off in a local pop group called White Heat and went on to work with the likes of Paul McCartney, Elton John and The Rolling Stones, producing films about them. He, alongside another regular customer of ours, Geoff Wonfor, produced the definitive anthology of The Beatles. A read jam-packed with anecdotes and humour. Some of you will recognise some of the characters spoken about, even one who has an unequalled love of Cointreau… if you know, you know!

WINE AND WAR: THE FRENCH, THE NAZIS AND FRANCE’S GREATEST TREASURE – by Donald Kladstrup & Petie Kladstrup

It tells the story of France’s courageous, clever vintners, who protected and rescued the country’s most treasured commodity from the Germans during the Second World War. A really amusing and informative read.

 

WATCH

SAVE ME TOO – On Sky Atlantic catch-up at the moment is Save Me Too, staring Lennie James as a father searching for his missing daughter. The first series is also available on catch-up.

GANGS OF LONDON – Another Sky Atlantic series worth a watch. It’s fast-paced, action-packed and – word of warning – it’s absolutely brutal!

BRASSIC – A really entertaining series that should be watched before the second one is released online this week. This Sky One show stars Michelle Keegan and Joe Gilgun and is a dark comedy with some real laugh-out-loud moments to lighten the mood.

STILL GAME – One for those of you who have access to Netflix – and for those who ‘get’ Scottish humour.

INDUSTRY-BASED DOCUMENTARIES – There are some tremendous industry-based documentaries out there at the moment, such as ‘Chef’s Table’ and ‘Cooked’. There is a film called ‘Uncorked’ about a guy who wants to train as a sommelier, much to the dismay of his father who wants him to carry on the family’s Memphis BBQ joint.

 

LISTEN

DESERT ISLAND DISCS – You all probably consider yourselves too young to listen to Desert Island Discs. I know I did! Anyway, I was scrolling through BBC Sounds on my phone, looking for something to listen to – and happened on a Desert Island Disc podcast featuring Ian Wright. I found it really entertaining and, in part, quite moving. The podcasts only have a portion of the chosen ‘discs’ so it is all about people’s stories. I enjoyed the podcast so much that I started going through the D.I.D. archive and found loads of interesting stuff. There were programmes featuring lots of chefs including Marcus Waring, Angela Hartnett and many others. There is even one with a good friend of Terry and me, Anton Edelmann.

VINES ON THE FRONT LINE – I also found an interesting podcast on there called Vines on the Front Line, which was about the vineyards of the Bekka Valley in Lebanon.

THE ART OF THE MENU – There was another interesting podcasts called The Art of The Menu, which is about the power of the menu and highlights the tricks and secrets within it.

ROUND THE HORNE – If you like classic comedy, there’s no end of vintage stuff that’s still relevant today and extremely funny. A classic that I really like is called Round the Horne and is primarily a sketch show that has a running joke through it. At the time, this show really pushed the boundaries and laid the foundations for a lot of comedy shows to follow.

 

PLAYLIST >>

In the last newsletter, I shared a playlist that was bit more alternative to my usual taste, but I hope you enjoyed it all the same. This time, I’ve put one together that I’m sure you will agree is a bit more ‘me’.

It’s entitled SOCIAL-DIS-DANCING – DISCO. I hope you enjoy it! Check it out here: open.spotify.com/playlist

Try This: Dan Warren’s Lockdown Chicken

Dan Warren, Head Chef at The Broad Chare, shares a simple ‘one-pot’ dish that really delivers when it comes to spring flavours. 

 

This chicken recipe is quick and easy to make, with no compromise on flavour. It’s made up of pretty straight-forward ingredients and is the ideal one-pot dish to see you through a day or two in lockdown.

The bird is cooked sealed tight with potatoes, aromatics, stock and butter, resulting in juicy flesh, tender vegetables and a rich fragrant liquor.

 

 

LOCKDOWN CHICKEN

 

INGREDIENTS:

1 free-range chicken (around 1.5kg)
400g waxy salad potatoes, peeled and halved
2 celery sticks, washed & roughly chopped
1 small leek, washed & roughly chopped
6 cloves garlic
3 bay leaves (fresh or dried)
Sprig of thyme and lovage (optional)
1 unwaxed lemon
50ml EV olive oil
100g unsalted butter, softened
200ml chicken stock or water
Salt and pepper
300g peas (fresh or frozen)

 

METHOD:

  • Preheat the oven to 220°C / gas mark 7.
  • Remove the wishbone from the chicken to ensure easier carving when cooked, then season liberally inside and out.
  • Place the potatoes, celery, leeks, garlic, pared lemon zest and herbs in an ovenproof (ideally cast iron) dish, then set the chicken on top.
  • Spread the butter generously on to the bird, pour over the stock and olive oil and season again. Place a square of greaseproof paper on the chicken, then foil the dish to create a tight seal, to prevent any moisture from escaping.
  • Cook for 45 minutes, then reduce the temperature to 150°C / gas mark 2. Cook for a further 45 minutes or until the juices run clear.
  • Remove chicken from the dish and add the peas for a further 30 minutes, while the bird rests. The peas will lose their verdant colour but will swell and become tender and sweet, absorbing the rich chicken juices.
  • To finish, joint the chicken and colour skin-side in a little foaming butter if desired. Adjust the cooking liquor to taste with a little lemon juice and seasoning.
  • Serve the chicken with the braised vegetables and their juices. Enjoy with aioli and some good bread.

 

Fancy giving Dan Warren’s Lockdown Chicken a go? Follow this recipe and post on social media using the hashtag, #21AtHome.