The first part of the day started with Neil driving us to "The Curlew" at Bodiam on the Kent/ Sussex borders. The morning sun was desperately try to break through the mist firmly set on the rolling hills. Arriving a little early we continued to the village and walked around the moated castle. Proceeding to the restaurant we viewed the menus and contemporary design, whilst thawing out next to the wood burning stove.
I booked us a table at 12.30 thinking we would be the first dinners, forgetting appetites in the country side develop earlier in the day. Choices made, Zac decided to have Rye Bay Scallops, oak smoked haddock, jerusalem artichoke. A fellow chef friend used to write Palestine artichokes on his menus describing this tasty winter treat mixing up a city witha country .There was a little confusion, as The Restaurant had opened on the 14th offering Valentine fayre to their loved up customers. Some deliveries were late but arrived after we ordered, enabling Zac to enjoy his starter. He commented "Rye Bay Scallop, so delicious for a first timer." First up however was some fruited bread , home baked and served with runny honey, again no fuss from our young diner.
Zac went onto Cod, line caught fillet, mashed potato, parsley sauce. We are talking the bright green version of the parsley sauce. All mopped up with extra bread he went onto comment, "The Cod was exquisite" Zac aged 11. Followed by Chocolate, hot chocolate pot, malt ice cream "A double thumbs up. I don't know where he but it all. His final comment about his dining experience was "I didn't expect to come to a Michelin Stared restaurant so soon (in life)."
After such a good lunch I thought it was only fitting that we would all bake a simple foccacia for dinner. This flat bread was livened up with, mozzarella and parmesan cheese, studded with rosemary one side and basil the other, olive oil generously poured over and finished with parma ham. As Zac is so keen to try new dishes I think its time to launch Zac's Snacks and each week I will do a dish for the younger diner.
Focaccia
459g Strong flour
1 tsp salt
1tsb honey
1 x 7g yeast
300 ml tepid water
4 tsb olive oil plus extra to pour over cooked bread
Sea salt to garnish.
Method
Pre heat the oven to 220 c. Mix all the ingredients together except the sea salt. Kneed well until the dough is smooth and developed. Roll out onto a tray until about 2 cm thick and cover with a damp cloth. Allow to double in size in a warm place. Remove the cloth and press indentations with wet fingers. Spinkle with salt and add mozzarella, herbs. Bake for 30/35 mins and finish off with a good gulg of olive oil, parma ham or your preferred salamis.
I disscused this and othert recipes with James Piecowye on Dubai Eye 103.8 fm, the link is below.
http://nightline.podomatic.com/entry/2011-02-22T23_28_12-08_00.
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