Tuesday 17 April 2018

Rusty Shears, Whitby (my new happy place)

We took ourselves off to Whitby for a couple of days this last weekend. We booked it months ago to mark the date on which we first met (fourteen!!! years ago) but we never need very much excuse to travel across. It's the perfect place to relax, take deep breaths of chip-scented sea air and be a wee bit indulgent.

And if it is indulgence that you are after, alongside a side of whimsy and a good, stiff gin then look no further than Rusty Shears - a tea shop come House of Gin. Was there ever a more appealing combination?


It doesn't open in the evening, but the sign reassures customers that gin is served from 11am, and there is nothing guaranteed to make one feel more hedonistic than ordering gin and tonic with lunch (we waited till one o clock because spirits before noon does feel wrong). There is an absolutely massive selection - we managed to try five different ones across the course of two visits and still had barely scratched the menu's surface. Amongst them - a local gin brewed in someone's garage just up the road and a Scottish gin with a mere two botanicals (juniper and rosehip should you be interested). It was total ginvana.



But obviously sustenance is needed alongside and the menu of sandwiches, light bites and the most delicious homemade cake hit the spot perfectly. I jumped at the chance to order a Reuben on rye, a great personal favourite, and D opted for wild mushrooms on toast. Then we committed the grave error of treating ourselves to a piece of cake apiece. I say error; the cake was fantastic, sublime. My Guinness cake with a thick layer of lighter-than-air-and-sweeter-than-a-kitten's-purr frosting was perfect. D's maple pecan cheesecake was a delight. But all that sugar occasioned, unsurprisingly, quite the slump and we ended up staggering back to our room for a much needed post-cake nap. Still, that's what holidays are for, no?




There was nothing that I did not like about this place from the eccentrically nostalgic decor (Miss Marple after she'd hit the gin selection) to the enthusiastic and charming staff. Oh, actually. I'm sad about the fact that it isn't open in the evenings - we could absolutely have whiled away an entire evening and an awful lot of money there - and that it is in Whitby rather than Leeds. But perhaps, given how much I both gin and cake, it is all for the best.



Monday 16 April 2018

MPM: 16th April 2018

For the first time in quite a while, we have a full week of dining in to plan. Work is likely to be hectic and full on for the next few weeks, especially for poor old D who is currently co-ordinating a massive project on top of his day job. If he has any hair (or fingernails) left by the end of April it will be something of a miracle. So I want to make sure that he has plenty of nice evening meals to which he can look forward.

Monday and Thursday: fast day - soup.

Tuesday: this week's recipe book is Jamie Oliver's 15 Minute Meals. I have no idea why I bought it; I dislike the concept and note from watching the programme (which is never off the Food channel) that Mr Oliver's timings do not include any sort of clearing up. Anyway. We're giving it a go and making a beef stroganoff with rice.

Wednesday: chickpea and paneer black pepper curry.

Friday: crispy sole with brown shrimp butter.

Saturday: D plans to make a batch of Merguez sausages. He's done them before and they are AMAZING. We're going to hold back a little bit of the mixture and make little patties to have as a burger. Can't wait for this!

Sunday: we've not had a roast dinner in a while so I think that it's high time for one with all the glorious trimmings.

Now that little lot has made me thoroughly hungry...

Friday 6 April 2018

Easter Sunday lunch

Although Christmas Day is generally the time where we push the boat out with regards lunch, we decided to put a little bit of time, trouble and thought into our Easter repast this year.  And, might I say, the results were very pleasing.


We wanted our starter to be nice and simple and, as luck would have it, we still had a packet of Tobermory smoked salmon in the freezer so elected to have that alongside some homemade bread.  It turned out, when said packet was retrieved, that the smoked salmon was actually smoked trout but we enjoyed it just the same.  It needed nothing more than a scrunch of black pepper and a few drops of lemon juice to make it perfect.  As for the bread, my love affair with Dan Lepard's sour cream loaf continues.  Such a good bread.  We ate the last of it yesterday (Thursday), lightly toasted, and it was still very delicious indeed.


For our main course, we wanted to try and recapture the glorious duck dish that we ate at Joro earlier this year.  The duck was brined for 48 hours and then served with a coriander and peanut pesto and a katsu sauce.  To make it more substantial than the original, we added a side of rice through which we stirred D's coriander and green chilli chutney.  This was utterly sublime, and I intend to blog the full recipe very soon so that I don't manage to forget exactly what we did.  If you happen to come to our house for dinner in the course of the next year, it is quite likely that this is what you will be served.


D gave up sweet stuff for Lent, bless his heart.  For six weeks he eschewed puddings, sweets, chocolate, biscuits and cake like a little trooper.  So I let him choose what he wanted for dessert on Easter Sunday, and his request was for a no-bake lemon cheesecake.  When I came to research this, I found that the majority of lemon cheesecake recipes were, in fact, baked.  But I came across this one by Mary Berry which seemed to fit the bill nicely.  It may seem a cheat to use lemon curd as a flavouring but the results were delicious and it was incredibly easy to do.  Instead of making one large cake, which served eight, I opted to half the recipe and make four cheesecake pots which makes life an awful lot easier in terms of serving.  My only criticism was that, for me, the ratio of base to topping was slightly off - the biscuit at the bottom is always my favourite part of a cheesecake.  So, if I make this again, I'd probably up the amount of crumb in the bottom of the pots by half.  Bear in mind though that I am greedy. 

We finished with cheese from The Cheeseboard in Harrogate.  If you ever happen to find yourself in Harrogate, and if you are a lover of cheese, then you must make them a visit.  The selection is amazing and they do nice bread and chutneys too (although obviously my bread is better!)

There may not have been a roast lamb in sight (I will remedy that shortly - one should never have to wait too long for a roast lamb dinner) but a very pleasing meal all the same and it was nice to mark the most important celebration in the liturgical year for all that I would no longer consider myself a practicing Catholic.  I hope that everyone out there on T'Internet, particularly those of the Christian persuasion, had a very happy and holy Easter.  The next stop is surely Spring!

Sunday 1 April 2018

Recipe corner: D's green chilli and coriander salsa / chutney / sauce / thing

Hey! Long time no blog! I'd love to say it's because I've been out and about having adventures but other than going to work and getting ahead on my Goodreads challenge, I have accomplished very little.

I've been cooking - it's not that there has been nothing to say. We had a week of vegetarian meals, for example, which was great. I loved trying out some new recipes which included finally making Marcella Hazan's tomato butter sauce which I thought was DREAMY. And the kale salad that I served on the side was also a surprise hit.

We've also both developed something of an unholy passion for sriracha and are busily drizzling it on everything. Top tip - combine it with mayonnaise, Greek yoghurt, dill and a squoosh of lemon juice for the most fabulous burger sauce.

But today we're talking about another condiment which has taken up permanent residence in our fridge. This stuff is so good - stir it through rice, splodge it on cheese on toast or just eat it with a spoon, it's addictive. D just made his latest batch today and I got him to weigh out everything so that I could report it EXACTLY but, of course, as with any sauce of this type, you can tweak to your own individual tastes.


This keeps in the fridge for weeks. We run through it pretty quickly though.

Ingredients

150g green chillies
150g fresh coriander - stalks and all
25g shallot
25g garlic
90g vegetable oil
30g white wine vinegar
15g lemon juice
Salt and pepper to taste

Whizz all the ingredients up together and season well. The end.