Tag Archives: Source

New Year’s menu

Sometimes, I wish that every meal I ate could be sourced from the deli / butcher / restaurant Source but alas it just isn’t meant to be. For special occasions, however, they are the most wonderful resource in Bristol. My household had Christmas dinner from there which we ordered in advance and I also went there for ingredients for my New Year’s dinner.

The main meal was steak and frites. Two aged Aberdeen Angus sirloin steaks were cooked simply on the frying pan after being left out to get to room temperature. They were covered in oil and salt first. That doesn’t require much of a recipe but it may need a little improvement so suggestions are welcome. Maybe I should have tenderized the beef slightly by bashing them with the frying pan first? I shall experiment.

The first dish I cooked was a lovely chorizo, chickpea and prawn stew. It was very nice and could turn out to be amazing with a bit more care and seasoning. I bought tiger prawns from Source that were so big I managed to cut myself three times on the shells as I peeled them. I undercooked the prawns, didn’t have sherry so I used Port and I forgot to add salt and pepper.

But next time the stew will be incredible.

For now, here’s the recipe.

INGREDIENTS
3 tbsp olive oil
4 fresh piquillo peppers, cored, deseeded and cut into 2cm squares
1 small red onion, peeled and finely chopped
150g good-quality cooking chorizo sausage, sliced
2 garlic cloves, peeled and finely chopped
1 ½ tbsp sherry vinegar
3 tbsp dry sherry
600g drained cooked chickpeas (freshly cooked or tinned)
100ml chicken stock
70g baby spinach leaves, washed
20 good-quality raw tiger prawns, peeled, deveined and heads removed
Large handful of basil, leaves only, torn
Sea salt and freshly ground black pepper
METHOD

How to make tiger prawn, chorizo and chickpea stew
1. Heat 2 tbsp olive oil in a large, wide pan and add the peppers, red onion and chorizo. Cook for a few minutes, then add the garlic. Cook for a couple of minutes again, then add the sherry and vinegar and reduce down.

2. Add the chickpeas, stir and cook for a couple of minutes, then add the chicken stock and cook for 10 minutes on a medium heat.

3. In a separate pan, fry the tiger prawns in the remaining olive oil for about 30-45 seconds each side. Once cooked, add to the chickpea stew with the spinach. Let wilt slightly, then scatter over the basil, season and serve.

© Gordon Ramsay
http://www.channel4.com/4food/recipes/chefs/gordon-ramsay/tiger-prawn-chorizo-and-chickpea-stew-recipe

All the lunches I never had, Bristol

After coffee with the lovely Eleanor today, I wandered around Bristol to run some errands and find something delicious for lunch. We both had Americanos at Bordeaux Quay and then I headed off to Broadmead while she went off on her own way.

I could have had pasta at Bottelino’s but walked on to not have a rocket and crayfish sandwich at Chando’s Deli. No lunch special of two courses and a glass of wine at Brasserie Blanc and no arancini ball at Carluccio’s. No lasagne at £9 at Piccolino’s although the most beautiful green colour of the seating was extremely enticing. I didn’t have a mushroom and cheese panini at Starbucks accompanied by a vanilla soy latte, no rough and ready sandwiches made with home made bread at Sourdough, the new sandwich shop at St Nick’s. No jerk chicken at Caribbean wrap and no Kofta kebab with babaganoush at the Real Olive Company. No lamb sweetbreads or pork, chorizo and clam stew at Source just past Trethowan’s cheese stall. No mezze platter at Big Chill Bristol followed by warmed up pecan pie and no coffee and no panini with haloumi and roast vegetables at Gusto. No smoked salmon and cream cheese sauce on spaghetti at the Watershed (pasta of the day) and no chips at £2.25 from @Bristol cafe. No La Reine pizza at Pizza Express and no king prawns and aromatic crispy duck at Zen. No curly fries at Las Iguanas and no food and non-alcoholic fruit cocktail at the Living Room.

I didn’t even venture up Park St so no soy latte and no bean burger with potato wedges from Boston Tea Party. No amai udon at Wagamamas and definitely no tamarind and chilli pavlova for dessert. No lunch time buffet at Cosmo for £12.50 and no charcuterie platter at Browns. After wandering from a quarter to 12 until almost one thirty to try to find some lunch, I started to get fed up (no ironic pun intended). I couldn’t decide on what, but I wanted something amazing and it occurred to me that whatever I ate it would probably not be as wonderful as the next thing along. Nothing to do but let someone else decide.

So I took home a Caribbean pasty and a feta and spinach triangle from Royce Rolls and I shared them with my housemate who had his lunch at home. Lunch was his choice and accompanied by crisps and four Oreo cookies it all worked beautifully. There is so much from which to choose in Bristol that it can get very tiring. Was a great wander around town though.

Duck Confit Scotch Eggs



Duck Confit Scotch Eggs, originally uploaded by still awake.

Wonderfully indulgent Scotch eggs with a crispy breadcrumbed exterior, an interior of just past soft boiled eggs, and a duck confit meat filling. Bought from @Sourcefoodcafe today (http://twitter.com/sourcefoodcafe).

British tourists were taking photos of the bearded proprietor holding a bunch of coriander. I would have liked to have done the same but he was decidedly unimpressed.