Three things foodie

Firstly, it is with great sadness that I note that The WIld Elephant in Edinburgh has closed down. I was absolutely saddened to see the restaurant closed on Saturday evening when I was in Edinburgh.

Instead, friends took us to another Thai restaurant, Lemongrass, in Bruntsfield. I am also saddened to say that this place pales in comparison. My friends enjoyed their meals but mine was a second to the Green curry of the Wild Elephant. However, I must note that the service in this reataurant was very poor. We were given a table straight away and not told that a party was coming in at 8pm. We had just finished our main course and asked for the dessert menu, when the manager came over and said we should just have drinks, as the table was required.

We had not been informed of the time of the reservation, we saw several other tables of 4 being seated after us, not reserved and one of my friends did not hear this, so ordered a dessert, as did another friend. This was poor organisationa dn management and resulted in a scene with the people who were waiting more than half an hour for their table and the manager, who tried, I believe, to blame us for this delay. i heard the woman who booked the table stating 'No, this is your fault!'. It was not a good advert for this restaurant.

Secondly, my trip to mid Argyll saw me in a wonderful shop called Cockles, in Lochgilphead. I have family there and this shop is simply delightful. It is a fish mongers as well as a whole foods shop and the owner, Kay Hunter, is as friendly and as helpful as you could ask. They sell the best fish I have tasted in a while, less common flours and vingears, oils and more condiments than you could ever need. Cheese is another staple of this shop and their range is impressive given the compactness of the shop.

I noticed that they are recommended by Gourmet Britain, the Real Food Guide and Rick Stein, as well as Delia Smith :D They have a website: http://www.cocklesfinefoods.com/ I cannot recommend this highly enough.

Thirdly, while is the aforementioned shop, I spotted a wonderful product. It is hemp milk! I had never heard of this before and was surprised to find something this bizarre here. I am lactose intolerant and so gave it a try! Much tastier than soya milk, it was lovely without the pastey/powdery after taste. This particular product, called Good Hemp from Braham and Murray. 1 glass is 50% of the RDA of Omega 3. It is completely dairy/lactose free and contains natural omega 3, calcium and Vitamin D. It is also low in saturated fat! Wat a wonderful find in a wonderful shop. It is also easy to grow and is good at capturing carbon as well!

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Review of The Three Chimneys

On Monday I had the privilege of being taken to The Three Chimneys Restaurant at Colbost, on the Isle of Skye.

This is a 3 Rosette awarded restaurant and it is quite obvious why this has been awarded such a high standard.

The restaurant sits opposite a stunning view across Loch Dunvegan and is elegantly but simply dressed. The atmosphere is of warmth and professionalism, cosiness and efficiency, an impressive combination. The staff are welcoming and very well practiced.

As to the food, it is out of this world. I find it very hard to understand why this chef, Michael Smith, has not yet received a Michelin star.

An esteemed New York food critic named this restaurant in his top 5 places to eat in the world!

Mr Smith and his staff produce seasonal, sumptuous delicacies which are quite simply divine!

Currently, a 2 course lunch will cost £28.50 and a 3 course lunch will cost you £37.00.

Some people may find this excessive but as a treat, this is well worth the cost.

I had a wonderful ham and haddie terrine, with orange, nisturtium, beetroot and quails eggs. This was perhaps the best thing I have ever eaten! This was followed by tongue (which I had never eaten before) and shin of beef with mushrooms, celeriac and rosti. It was quite simply divine. Adding to this, complimentary bread was offered. I tried a taste of buttermilk bread and also a rosemary and sea salt roll. Utterly wonderful. I did not know bread could taste this vibrant!

I highly recommend this wonderful restaurant.

Cooking Tips from Gordon Ramsay

Gordon Ramsay’s Ultimate Cookery Course is on channel 4 at 5pm. It began on Monday, 10th September and is packed with recipes and tips. This is not an introduction to cooking, it's based on the fact that you know how to turn on a cooker etc but he does show you how to cut veg/meat and a whole host of other stuf.

What I really love is that he talks to you, not at you. There's nothing patronising about this show.

Mondays tip's included:

Using a peeler to thinly slice cheese, vegetables and even chocolate.

Placing a damp cloth/kitchen towels or tea towel under a chopping board to stop it wobbling.

Being able to change the type of ground pepper from a pepper mill was an exceptional tip. I just thought you tightened the peppermill and ground it fairly fine, however, having it:
Tightly closed at top = fine ground pepper
Slightly loose = medium ground pepper
Loose at top = coarsely ground pepper!

This was definitely new to me.

I also knew how to peel a garlic clove – bash with back of knife to take off easily. However, I did not know that to peel an entire bulb, crush/ bash with hand, place all in a casserole dish or something else with a lid then put lid on and shake for 10 seconds – pick out your peeled garlic :D

He talks about what knives to buy, how to tell if fish is fresh and a whole host of other foody ideas. Plus he has some stunning recipes!

I won’t go through the week’s tips for you – no point. You can do this for yourself on the channel 4 website – www.channel4.com/gordon


On another note, my second book, The Island of the Mist, is now available in Kindle and on paperback:
UK: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

and US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

First book, The Stone in the Sword - UK: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

and US: http://www.amazon.com/Stone-Sword-Kingslayer-Series-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1338752368&sr=1-3

Bread Making

I use a breadmaker when making bread because no one has ever shown me how to do it by hand. The breadmaker is an old model and its ok but it's just not the same as hand made bread.

I am, alas, one of these people who needs to be physically shown how to do something like this - much like knitting and crochet, it's v difficult to learn from a book or video (and my dongle internet connection doesn't allow me to watch videos).

So I decided to have a look at one day courses/workshops on bread making. OH my! These school charge a fortune! Don't get me wrong, they look and sound amazing but who has a spare £130= for a single day course? Not I! I typed breadmaking courses, Scotland into Bing and got quite a few results. Here are a couple of lovely looking ones, although they are out of my price-range.

http://www.entcs.co.uk/bread-making
http://www.lesleyskitchen.com/

If, unlike me, you can used a recipe and know how to make bread, here are some stunning recipes that I really want to try myself :D

One thing I will warn you about. I know the difference between unleavened and leavened bread (yeast, basically). Naan is an unleavened bread but for some reason there are recipes out there telling you to put yeast in it. This is not real naan bread, I have to say. Good naan recipe:

http://www.bbc.co.uk/food/recipes/naan_86626


Basics:
http://www.bbc.co.uk/food/bread

Something special:
http://www.bbc.co.uk/food/recipes/sundriedtomatoandoli_66043

http://www.bbc.co.uk/food/recipes/cheesegalettebreadwi_83503

and for something less common in the UK - Corn Bread:
http://uktv.co.uk/food/recipe/aid/514368

For something a little more desserty or as a tea time treat:
http://uktv.co.uk/food/recipe/aid/634893

Thats all for now. these sound amazing and I really will try to find someone to show me how to do this. Darn my practical learning skills!

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

Autumn Foods

Autumn is here, and the colours abound! It is, as mentioned before, a time of plenty and a time of wonderful flavours.

Berries are still out - you can see them in the hedgerows.

A wonderful lunch meal is portobello mushrooms, stuffed with halloumi and black olives. It keepos the summer Italian/Greek feel alive into the autumn months.

Soup is perfect at this time of year as well, and thankfully, its also the time of year for squashes and sweet potatoes. stock, spices and a hand blender/liquidiser is all you need.

Another great thing to do at this time of year is bake. Baking bread is such a wonderful, cosy activity and there are a multitude of videos out there - look on the BBC/Food website or GoodFood website. Both show tutorials on a variety of things from how to spatchcock a hen, to baking bread.

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:

Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3

It is with sadness that I have to report that Morrisons have gone back on their word to Compassion in World Farming and have begun to sell caged hen eggs once again.
This is disgusting on so many levels and should be boycotted where possible. To this end, I have decided that (given that the nearest Sainsbury’s in 90+ miles away, I will be shopping at Asda for a while.

I think it is abhorrent that supermarkets think they can make a pledge and then, if sales aren’t as high as they hoped, go back on their word. I am sick of big business lying to us.

I recommend that if you agree with this boycott, you pass on the news. I would NOT recommend shopping in Tesco’s – almost anywhere is better than that amoral market. However, that is entirely your choice.

I try to support local farmers when it comes to eggs but I do buy them from supermarkets occasionally. I will never buy eggs from Morrisons again.

For more information on this, and for information on Compassion in World Farming, following this link: http://www.ciwf.org.uk/news/laying_hens/morrisons_breaks_egg_promise.aspx

On another note, my second book, The Island of the Mist, is now available on both Kindle and paperback formats:
Kindle: http://www.amazon.co.uk/Island-Mist-Kingslayer-Series-ebook/dp/B0092TUS7U/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1346945410&sr=1-2

And paperback: http://www.amazon.co.uk/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346506656&sr=1-2

and in the US: http://www.amazon.com/Island-Mist-N-Roy/dp/147921292X/ref=sr_1_2?s=books&ie=UTF8&qid=1346946271&sr=1-2&keywords=the+island+of+the+mist

And you can still obtain the first book, The Stone in the Sword: http://www.amazon.co.uk/Stone-Sword-ebook/dp/B006ZQIEPG/ref=sr_1_3?s=digital-text&ie=UTF8&qid=1327179005&sr=1-3