Sunday, 28 August 2011
DIAMOND AWARDS 2011- The Heart of England food Oscars!
This is a date in my diary that I look forward to annually. The evening was hosted by Suzanne Virdee, known to us from BBC’s Midlands Today. A talented brigade of chefs presented us with a delicious six course menu at the Hilton Metropole in Birmingham; during which the fourth annual diamond awards were dished out to outstanding food and drink producers in the heart of England region.
Balti towers restaurant owner Mohammed Sadique from Birmingham won the award for the best new business. His award winning balti sauces are low in fat and cholesterol free available in medium and hot strengths. I visited Mohammed’s restaurant; set in modest surroundings it is here the award winning sauce originated. When a regular diner emigrated to the Netherlands, he missed his weekly fix of chicken balti that he requested the chef should bottle the sauce and dispatch it to his new home in Denmark- Balti Towers cooking sauces were born. Now they are available in forty local co-operative stores and are proving to be a big hit with weekly shoppers. Balti Towers is a definite hotspot in the Black Country.
Try the recipe below and create your own home Indian takeaway!
Tips: add coconut milk or natural yogurt for a creamy curry or you can add wilted spinach or toasted flaked almonds. This recipe is a good base for endless Indian curries so get cooking, tell us about your creations at food@streetsaheadmag.co.uk
DID YOU KNOW?
Turmeric also known as the ‘king of spices’ is well renowned for its healing qualities, especially when you have a burn! Mix to a paste with a little water and apply to the affected area, it acts as a natural antiseptic- wonderful result with no nasty chemicals.
Fennel seeds have been part of our diet since the middle ages. They aid digestion and cleanse the palette. Whilst demonstrating at Malvern food fair last month I came across a real find, sugar coated fennel seeds produced by Tiffy and Salim Kabir. I keep a small jar in my handbag a great alternative e to smints!
Email tiffykabir@aol.com
Mint Restaurant Sutton Coldfield West midlands
Mint Restaurant- Burnett Road Streetly village
Friday8th July
The name Mint gives no indication to the style of cuisine served at this restaurant; so as this was to be my first visit there I decided to do some market research.
I was both surprised and intrigued by peoples comments, many that I asked had heard of Mint but had never dined there. Others had been to functions catered for by Mint and had thoroughly enjoyed the food. But those who had visited the restaurant gave mixed reviews, ‘lovely food but didn’t like the dining room’, ‘stylish and tasty menu but not enough on the plate’, ‘.’Gorgeous food but inexperienced staff’.
So always with an open mind my husband and I arrived promptly at 8pm on a Friday evening. We were greeted by a very pleasant young lady, who offered us a seat in the lounge area and handed us a drinks menu.
The Lounge
The lounge is also the reception area, it is glitzy and glamorous in a Boudoir style, and it reminded me of a restaurant that we recently visited in Soho London but on a much smaller scale. The one wall is covered in peacock paper and there are hints of glitter, the seating includes large sofas with animal print cushions. Admittedly the decor is not to everyone’s liking but it certainly gives the restaurant character and creates a relaxed atmosphere. To the right of the well stocked bar is a circular table for the casual diner. This area is open from 6.30pm for those who fancy a couple of drinks and perhaps a sharing plate.
The Diners
The lounge was busy with a mixture of potential diners, they were of various ages, some couples, a group of ladies and families with teenage children; all enjoying a pre dinner drink as they browsed the menu. There was a gentle buzz of conversation creating a very pleasant atmosphere.
The Menu
Mint www.mint-restaurant.com offer the option of a £20 menu Wednesday to Friday, which includes 3 courses, half a bottle of wine and coffee and is available from 6.30pm- which I consider to be excellent value and suitable for all ages and budgets.
We opted for the main menu£29.50 for 2 courses, £36.50 for three courses; which included 6 starters, mains and deserts or a local cheeseboard.
Local Seasonal produce
Browsing the menu it became obvious that Mint is very keen to offer local seasonal produce. Dan the owner tells me he visits Birmingham wholesale markets each day to buy the best fish. He also purchases Packington pork, Great Wyrley beef and local pigeon when in season, the entire restaurant’s fruit and vegetables are fresh from a farm in Shenstone.
As a keen supporter of local produce this impresses me, buying local helps sustain our local economy and reduces food miles, ensuring the freshest produce from farm to table. www.pennyzako.co.uk
A talented adventurous chef
The menu is a novel of complex combination dishes each dish tells its own story, the meat or fish being cooked in 2, 3 even 4 different ways. To the untrained palette the menu may appear over bearing even pompous. However that said the flavours and textures should work well together and are an indication of a talented adventurous chef As long as each dish is cooked correctly and well balanced the evening promises to be a gastro feast. The menu excited me and I was so looking forward to tasting it.
To Start
John ordered
- A trio of Cornish Mackerel, pan fried, soused, smoked pate with peanut, cucumber, dill and pineapple
And I
- Hand dived Scallops, belly pork, apple puree, Clonkilty black pudding, purple sprouting broccoli.
We ordered a bottle of
- Petit Bourgeois- Sauvignon blanc vin de payes du Jardin de la France 2007
- (likened on the menu to a Sancerre)
I was disappointed that there were no English wines offered on the menu, considering we have a vineyard (www.buzzardvalley.co.uk) only five miles away bearing in mind Dan the owners passion for local produce. However the menu offers a good range of beverages starting from £15 up to 3101.
The Dining Room
Upstairs the glitzy boudoir theme is continued with silver, glittery pillars and mirrors. The dining room is quite small and can only be accessed via a steep staircase, so unfortunately those who are not able bodied only have the option of casually dining downstairs. For those who are capable there is the option during fine weather to dine on the balcony terrace, with a lovely view of Sutton Park.
The Meal
John’s mackerel starter looked pretty and had a lovely fresh flavour. The handmade peanut butter added texture and brought the dish together, overall it was a pleasant well balanced dish.
My generous portion of scallops and belly pork was beautifully presented. The packington pork belly melted in the mouth, the puree was smooth and well seasoned and the sweetness of the apple sauce partnered well with the scallops. The black pudding when tasted on its own disappoint had very little fat in proportion to rusk, however because the belly is a fatty cut the combination balanced perfectly.
I was a little dismayed that at 8 o’clock on a Friday evening that they had sold out of my first choice main course- the fish platter. so instead I ordered the lamb
- Slow cooked shoulder, lamb fillet and lamb breast, lamb liver, garlic and olive puree, crispy potato and asparagus.
John ordered
- Duo pork tenderloin and slow cooked shoulder, courgettes, morels lavender carrots, crispy potato and asparagus.
The pork dish was quite simply divine; the carrots had just a subtle fragrance of lavender which did not overpower the dish much to my surprise. The thick sticky glaze added a depth of flavour which complimented the earthiness of the succulent local pork and the woodland morels- partners made in heaven.
My lamb dish was cooked beautifully, full of flavour and slightly pink it was the star of the dish and looked stunning on the plate. The garlic and olive puree added a touch of acidity which counteracted the sweetness of the lamb and the peppery spinach cut through the richness of the meat.
To Finish
- Pistachio macaroon, strawberry puree, Chantilly cream, basil sorbet and strawberry jelly
- Followed by a board of local cheeses.
The desert was Picasso on the plate; macaroons are very in vogue at the moment. The basil sorbet complimented the sweetness of the seasonal strawberry jelly, which was intensely flavoursome and had just the right wobble!
My verdict
Dan and his team have worked hard to establish their restaurant in streetly, their dream of a drop in venue for brunch, afternoon tea, pre dinner drink or full menu I feel is a little over ambitious, not because they cannot deliver on service, taste or quality of food, quite the contrary it is purely down to their location.
If you could pick up Mint and relocate it in the grounds of Sutton Park I do think people would think differently about dining there. The building itself is historic but there is no getting away from the fact it was once a clothes shop!
In summary
We had a very pleasant dining experience and I applaud Dan and his team for what they are striving to achieve. We were served attentively by young but well informed polite staff. The food was presented with finesse and artistic flair and the unusual flavour combinations were delicious.
My response to the pre dining comments that I received- please give Mint another chance to impress.
Mint is a restaurant for the sophisticated palette and those who appreciate the fine dining experience. If you are a foodie and love local food cooked beautifully with artistic flair, pay Mint a visit- I promise you won’t be disappointed.
Loveourbritishfoods
More local produce recipes
Lemon Chicken with Ricotta and Ox springs air dried ham
The key to the success of this dish is the use of the fine quality oil and vinegar
Serves 2
125g ricotta cheese
15g fresh rocket finely chopped
½ pack traditional air dried ham finely chopped
1 large roasted red pepper diced finely
20g pine kernels
1tbsp just Oils rapeseed oil with lemon
1tbsp Vinig-Couture white wine vinegar
2 chicken breasts- part boned skin still intact
Preheat the oven to 190oc/375of/gas mark 5
Put the ricotta, finely chopped rocket, ham, roasted red pepper, pine kernels into a bowl add seasoning and mix to combine.
Divide the mixture into two and stuff each chicken breast beneath the skin, take care not to rip. Then place skin side up onto a lightly greased baking sheet.
Blend the rapeseed oil and the white wine vinegar with some salt and ground black pepper. Drizzle half over the chicken reserve the rest for the next recipe- Roasted vegetables.
Place in the oven and cook for 35 minutes or until cooked through.
Roasted vegetables
Cut into chunks- 2 courgettes, 1 red onion, 1 red pepper, 1 yellow pepper.
Slice two garlic cloves into slithers (I love the snoggable garlic companies paprika variety)
Place on a lightly oiled tray and sprinkle with rock salt and freshly ground black pepper, drizzle over the remaining oil and vinegar mixture from the previous recipe. Then roast in the oven for about 25-30 minutes.
When cooked garnish with torn basil leaves and serve as a compliment to the lemon chicken.
Tomato and Basil Bruschetta
Ciabatta loaf
Rapeseed oil with a hint of chilli
1 garlic clove
Pomodorino tomatoes, orange and red mixed
1 red onion
Bunch of fresh basil
Good quality Olive oil
Vinig-Couture tomato vinegar
Cut the bread into thick slices grill on one side, remove and then brush generously with the rapeseed oil.
Finely dice the red onion and the tomatoes; finely chop the garlic and mix to combine with the torn basil leaves. Mix 1 tablespoon of tomato vinegar with 1 tablespoon of olive oil add freshly ground black pepper and salt to taste.
Place the bread under the grill until crisp remove and top with the tomato mixture drizzle with the olive oil dressing and garnish with whole basil leaves.
A tasty little snack or starter in minutes.
Local trout recipe
Local baked trout with herb and caper sauce
A work colleague of my dear mum fishes regularly in a local lake, he catches the most beautiful rainbow trout. I am very lucky to receive the odd fish now and again and I love nothing more than cooking it as below.
Serves 4
One large 4lb rainbow trout or 4 small (gutted and descaled)
50ml dry white wine
50ml water
50g butter cut into cubes
50g butter at room temperature
½ tablespoon flat leaf parsley
½ tablespoon chives
½ tablespoon mint leaves
11/2 tablespoons capers
3 anchovy fillets
1 crushed garlic clove
½ teaspoon Dijon mustard
½ lemon (juiced)
1 lemon cut into slices
Small bunch of each parsley, chives and mint
1 sliced fennel bulb
Olive oil
1 teaspoon plain flour
Sea salt and black pepper
Method
Pre heat the oven 200oc/400of/gas mark 6
Lightly grease a shallow baking dish with olive oil
Season the trout with sea salt and freshly ground black pepper, place into the baking dish.
Place the lemon slices, sliced fennel bulb and the bunches of herbs inside the fish, pour over the wine, drizzle the fish with olive oil and dot with the cubes of butter.
Cover with foil and bake for 25-30 minutes- until the fish flakes off the bone.
Whilst cooking mix the chopped herbs, capers, anchovy fillets and garlic in a pestle and mortar to form a paste or use the flat blade of a knife and a board.
In a bowl mix the lemon juice and mustard together add the paste and mix.
Take the fish from the oven, drain the liquid into a saucepan and cover the fish to keep warm.
Mix the butter with the flour to form a paste- add gradually to the liquid until thickened. Then add the herb paste.
Spoon over the fish and serve.
I love to serve this simply with new potatoes and oven roasted vegetables.
Delhi 6 Burnett Road Sutton Coldfield - restaurant review
Delhi6- Wednesday 25th May
Delhi6 in Burnett Road, Streetly, is not your average Indian restaurant. Brothers Mac and Liton are attempting to target the fine diner with their a la carte’ Indian menu; which they describe as fusion.
Upon entering, the door boasts a five star certificate from the food standards agency incurring confidence of a clean well managed kitchen.
The interior is well furbished with a modern contemporary look. The seating is comfortable with a good mix of tables, including booth seats and a large circular table in the front window which seats eight. The stylish French designed cutlery, glassware and place settings add a touch of class. Despite the subtle authentic music playing in the background I did feel that the dining room lacked ambience. However it was a Wednesday evening and there were few other diners.
Mac and Say are front of house and Mamun serves the bar. They are friendly and well informed. We are greeted warmly and shown to our booth seats.
To start we are served onion salad and mint sauce with two homemade chutneys; pommegranate and pineapple and the second, mango. They are clearly freshly made and both include fennel seeds, a lovely accompliment to the crisp popppodoms.
The starters range from £4.50 upwards and offer a good choice:
Salmon Dil Tikka- salmon fillet marinated with hung yogurt, chaat Masala, ginger garlic paste; served with mixed baby leaves and honey, mustard sauce
Is cooked very well, a difficult dish to get right as it is cooked in a clay oven. The level of spice is spot on and does not overpower the subtle flavour of the succulent Scottish salmon fillet. The smooth mustard sauce compliments the fish.
The Dhoomer kebabs are excellent, firm in texture but juicy and have a lovely smoked flavour.
Say tells me their main cliental are couples and adult diners; this is not a place to take the kids. If you require a good Balti or the nation’s favourite- chicken tikka masala, this is not the restaurant for you.
Delhi6 offers a fine dining experience of delicious Indian dishes. They roast and blend their own spice mixes here to produce authentic, original Indian cuisine, from north to south the mains menu is a trip around India. The chef liton has chosen classic Indian recipes to include sea bass, cod, prawns, chicken, venison, beef loin and lamb which represent the Goan, Bengali, southern and Kashmiri regions.
The chefs here are so confident in their marinades and seasoning, they do not offer salt and pepper! In fact whilst there a diner requested extra salt and was told there was none available. However do not mistake this for arrogance, after tasting the food in this restaurant I feel they are entitled to have this level of confidence.
I was impressed to learn that they do not use ghee (a clarified butter) in their cooking, so there is no unpleasant film of fat hovering on top of your plate as is very often the case in many an Indian restaurant. Quite the contrary the Kashmiri Rogan Josh was the highlight of the evening. The lamb melted in the mouth, free from artificial colours and flavours the Rogan Josh was divine. The side dishes of spinach and the pilau rice were well portioned and cooked well. If I have one criticism it would be the lack of serving spoons, which I understand are on order!
The Gulab jamun for desert was deliciously rich and delicately spiced with cardamom was fragrant on the nose and very Moorish! I did feel the choice of deserts was disappointing but the chef assures me he is at present in the process of developing more homemade dishes.
There are a lot of good Indian restaurants in our area and I hope the team at Delhi6 can do enough to impress their diners to make a success of it. My advice to them is to stay true to what they have set out to achieve and continue to produce authentic, high quality, well presented Indian food.
I would recommend this restaurant and mark it as one to look out for in the future. If you want sophisticated, tasty Indian food Delhi6 is the place to go.
Simply Delicious Aldridge West Midlands - restaurant reviewSimply Delicious – August 3rd 2011
Simply Delicious – August 3rd 2011
Simply Delicious is a ‘little gem’ of a restaurant, sandwiched between two high street banks in Aldridge village.
When I was asked to review a restaurant in Aldridge I had mixed feelings. In the 90’s I taught at a local primary school, the children were a pleasure to teach and I hold fond memories of St.Mary of the angels. However my impression of Aldridge was that of a village stuck in a 70’s time warp! And not a place that I would consider to visit for a meal; therefore I was intrigued.
On my arrival I noted that Aldridge has had a bit of a makeover! A quality fireplace centre, a well stocked contemporary florist, traditional family butchers and a classy Italian restaurant and there on Aldridge High street, my destination – Simply Delicious.
The sun was shining and people were dining al fresco on the pavement, there was a very pleasant atmosphere I could have been in rustic France.
Simply Delicious is owned and run by twin sisters Sarah and Ellie. It was Sarah who warmly greeted us. As the restaurant is only open during the day I had taken along my mum and son James. We were all made to feel very welcome, as were all the diners that entered the restaurant whilst we were there’
Inside the fully licensed restaurant it is light and airy; the whole frontage is glass which gives a clear view of the high street. In true Anglo-François style the menu is based on a wide range of local produce which you can also buy to take home from the in-house Delhi. You can purchase oils and vinegars on tap, local cheeses, fresh bread, chutneys, jams, handmade chocolates and homemade cakes.
Alan Foster the family butcher from across the street provides the sausage, bacon and pork pie and Hay head Farm on Longwood lane produce all the local seasonal vegetables. It is due to such partnerships between local businesses that Aldridge has raised its profile in return by supporting one another the local economy is improving.
The menu offers a wide choice of sandwiches, baguettes, salads, olives, soup, jacket potatoes, Panini’s and daily special dishes.
By the time we were ready to order the restaurant was full of diners, a mixture of all ages; mums and toddlers, local business men, mothers and daughters, young ladies and families. A lovely mix of folk creating a mediterranean atmosphere, although being typically English the surroundings and ambience were reminiscent of holidaying on the continent and lunching in a classy bistro.
Service was quick and before long our food had been delivered to our table. I had opted for the simply delicious ploughman’s lunch:
Wookey Hole Cheddar Cheese, a wedge of locally made pork pie with sweet pickle, homemade coleslaw, salad garnish, red grapes and speciality bread.
Mum the finest Devon dressed crab:
Finest Devon dressed crab – served with salad garnish, homemade coleslaw, lemon mayonnaise and speciality bread.
And James:
Chicken breast and crispy bacon baguette.
All the food was beautifully presented and clearly fresh, my Ploughman’s was the best I’ve had in a long while. James’ baguette was soft yet crusty on the outside with plenty of filling, but I think we all agreed the star of the show was mums crab.
The coleslaw was homemade and the mayonnaise with lemon zest was ‘simply delicious’; the bread was freshly baked and I particularly liked that the butter was soft so it spread easily without ripping the bread. The generous portion of crab was carefully picked and served in its shell. All the food was of a superior quality.
This restaurant is clearly very popular with the locals, already full they had to turn people away so booking is highly recommended. I’m afraid Aldridge the word is now out you will have to share this wonderful Delhi restaurant with us outside.
There is a lovely relaxed atmosphere which I think is partly due to the design of the restaurant but also down to the genuine nature of Ellie and Sarah whose bubbly personality encases this venue.
To finish we decided to sample the homemade and local cakes, I had the Lemon Drizzle cake which was divine; a moist light sponge with a sharp citrus icing it finished my lunch on the right note.
Whilst I was there I decided to ask some of my fellow diners what they thought of the restaurant here are their comments;
‘...a relaxed atmosphere...we like the finishing touches to the food – it’s a little bit of affordable luxury...a refreshing change.’ (Two ladies doing lunch)
‘It’s a bit of a treat, we come once a week.’ (Husband and wife)
‘It’s the nicest place in the area.’ (Businessman)
‘Excellent food, great presentation and quality, very pleasant staff. We come in most days for breakfast and lunch!’ (Paul and Gary Smith- Smith brothers roofing Ltd)
So my experience of ‘Simply Delicious’ was just that, simply delicious and judging from the comments every day is just as delicious if you dine here.
Sarah and Ellie are living their dream and have been running their continental style Delhi Restaurant since 2008.The sisters have brought sophistication and a touch of class to Aldridge village. You really should take time out to visit them for breakfast, brunch, lunch or afternoon tea, it is definitely worth it. No fancy recipes just good quality, fine tasting honest food which speaks for itself – no messing!
I shall definitely be returning and recommending your restaurant Ellie and Sarah, thank you for changing my perception of Aldridge – You are simply delightful and your food is simply delicious.
October recipes
Now autumn is upon us and the nights are drawing in I decided for this month to include a couple of simple but tasty recipes, comfort food at its best.Field mushrooms stuffed with chicken livers and bacon
This recipe can be served with a leafy salad as a starter or as main meal with creamy mashed potato and broccoli
Serves 4
8 large flat mushrooms
Olive oil
8 bay leaves
16 sprigs of thyme
Salt &pepper
225g or 8oz chicken livers
16 rashers of pancetta or streaky bacon (rind trimmed off)
1 white onion
50ml or 2 floz dry sherry
Method
Preheat the oven to 200 oc (400 of) gas mark 6.
Wipe the mushrooms and then brush liberally with olive oil.
Arrange on a greased baking tray placing a bay leaf underneath each one.
Sprinkle with sea salt and black pepper.
Place the chicken livers inside the mushrooms then sprinkle over half of the sherry.
Arrange the pancetta slices on top.
Peel the onion and chop finely, scatter on top of the mushrooms and then add a couple of thyme sprigs.
Add the remainder of the sherry onto the tray and bake in the oven for about 25 minutes.
Serve two per person with the juices from the tray.
Enjoy!
Toffee apple cake with blackberry cream
For the cake
2 eggs
4oz self raising flour
4oz soft butter
4oz caster sugar
50ml Toffoc (toffee vodka!) available from good supermarkets
3 peeled and chopped desert applesGrated rind of half a lemon
For the toffee drizzle
4oz caster sugar
5oml water
Squeeze of lemon juice
For the blackberry cream
1 pack of blackberries
284ml double cream
2 desert spoons icing sugar
Method
Apple toffee cake
Cream together the butter and sugar until pale.
Add flour and eggs mix until well combined.
Add Toffoc, lemon rind and chopped apple, mix gently until the apple is evenly distributed.
Put mixture into a greased and lined 8inch cake tin.
Cook for about 30 mins until golden brown in a preheated oven around 160oc.
Meanwhile prepare the blackberry cream
Whisk the cream with the icing sugar to form soft peaks then gently stir in the blackberries.
Place the bowl in the fridge to set slightly.
Once the cake is cooked make the toffee drizzle
Place the sugar, water and lemon juice in a heavy based pan.
Put onto a low heat until the sugar is dissolved; stirring frequently.
Simmer for about 4 – 5 mins until the sugar begins to colour take off the heat and stand in iced water to prevent further cooking.
Drizzle over the cake and serve with a dollop of blackberry cream – Yum Yum!
Penny’s Diary
There’s nothing I enjoy more than a leisurely stroll through our local farmers markets; held in general once a month in Sutton Coldfield, Lichfield, Birmingham and Solihull they are a delight to visit.
Stalls selling fabulous fresh vegetables and fruit, locally produced meat and cheeses, homemade cakes, pickles and preserves as well as seasonal plants all line the streets of the high street, and you can often pick up a spicy samosa or traditional pork and stuffing bap for lunch.
Recently I visited Brindley Place local produce market and cooked up some dishes for the public to sample the delights on offer, my pea, broadbean and locally produced Woodhouse Farm pancetta was a huge hit.Last month I also spent a very pleasurable Friday and Saturday at Shrewsbury Flower Festival with the HEFF cookery theatre. Cooking alongside the cheeky Italian Gino d’acampo, Brompton cookery school and Our Lizzy was a pleasure.
It was wonderful to see so many of our local food producers in the food marquee and it was an honour cooking with their produce. Check out my recipes www.pennyzako.co.uk – love our britishfoods.
I highly recommend to all you foodies Gino’s new book – ‘Gino’s pasta’ by Gino d’acampo rrp £16.99
Fantastic pasta recipes to suit all, from family fayre to dinner party dishes – check it out!
Each month I shall be recommending one of our local farmers market traders this month it is:
The snoggable garlic company
They really are what they claim to be, even though Ann who runs the stall on Birmingham New Street adds; I can’t guarantee the snog!’ Their fantastic tasting garlic has all the flavour without the smelly breathe! There is a selection of flavours: hot chilli, paprika, lemon, lime, ginger 7 thyme, simply snoggable and oak smoked. I particularly liked the paprika variety which I used to marinate some local fillet of beef. They are all suitable for snacking on or to use in marinades or dressings.
For those of you who like a touch of hot and spicy, the harrisa paste from this company is second to none, glaze a leg of lamb with it and roast in the oven serve with sour cream cucumber dip and paprika potato wedges; it’s a great alternative to the traditional roast.
I recommend seeking out this stall at your local farmers market or visit their website @snoggablegarlic.com
Wednesday, 29 June 2011
Britain's Best Dish | The Final
Winning Britain’s best starter dish was an amazing experience and one which I shall never forget. But there was one more hurdle, the ultimate title of Britain’s best dish. In this final the three course winners would cook their dishes for a live audience as well as the judges, food critics and the team from the Savoy. But it would be the great British public who would choose the ultimate winning dish.
This was a difficult task to expect people to choose between a starter, main and desert as their favourite. This was a difficult one and all I could do was to cook to my very best ability and hope that the audience liked my starter enough to vote for me.
I led a team of highly talented chefs to prepare my dish and then it was served to the audience in the ITV restaurant. I really enjoyed the day because I had already achieved what I had set out to do.
My husband John and mum and dad were going to watch the show today. They joined me in the green room along with the other relatives of the other two contestants. Sharon the mains cook and Conor the desert. Then they went into the studio whilst we had a pep talk from the executive producer, we were told that the audience had tasted all three courses and had voted for their favourite dish; but it was all still to play for as in a twist to the rules the judging panel would also taste and judge our dishes. In the event of a tie the Savoy staff would make the final decision.
So out back into the studio where it had all started the three of us filed out. It was a totally different atmosphere this time, cooking in front of a live audience with our families present was for me a really pleasant experience.
Mary Nightingale went out into the audience to ask which dish had been their favourite and to chat to our relatives. Six out of the seven asked said they had really enjoyed the starter one the desert- maybe just maybe my dish would be chosen to grace the table at the Savoy.
The time came for the judgement Sharon was first to be eliminated, which left Conor and I. It was not meant to be Conors name was called out, a sixteen year old catering student and runner up of young chef of the year, had done it. His desert would appear on the Savoy menu and along with the £10000 he was offered an apprenticeship at the Savoy. What an opportunity for him, a young lad who seriously wanted to be a chef and own his own restaurant one day, a totally life changing experience.
I was a winner too and this experience had also been life changing, as a former school teacher and lover of British produce and recipes I have decided to offer my services to other keen, enthusiastic cooks. I have launched my website and taken up the post as food editor and restaurant critic for regional magazine streets ahead. I will be appearing at Malvern, Stafford and Shrewsbury food festivals demonstrating my dishes and promoting local produce.
Click on services to see what I have to offer and follow my trail around the country and local farmers markets sourcing good quality local produce, try out my seasonal recipes.
I am currently compiling a British foods recipe book and on July 17th Newlands Garden centre is hosting a love food festival, where you will have the opportunity to taste my winning dish, as well as taste and prepare local foods from a whole host of local suppliers.
This was a difficult task to expect people to choose between a starter, main and desert as their favourite. This was a difficult one and all I could do was to cook to my very best ability and hope that the audience liked my starter enough to vote for me.
I led a team of highly talented chefs to prepare my dish and then it was served to the audience in the ITV restaurant. I really enjoyed the day because I had already achieved what I had set out to do.
My husband John and mum and dad were going to watch the show today. They joined me in the green room along with the other relatives of the other two contestants. Sharon the mains cook and Conor the desert. Then they went into the studio whilst we had a pep talk from the executive producer, we were told that the audience had tasted all three courses and had voted for their favourite dish; but it was all still to play for as in a twist to the rules the judging panel would also taste and judge our dishes. In the event of a tie the Savoy staff would make the final decision.
So out back into the studio where it had all started the three of us filed out. It was a totally different atmosphere this time, cooking in front of a live audience with our families present was for me a really pleasant experience.
Mary Nightingale went out into the audience to ask which dish had been their favourite and to chat to our relatives. Six out of the seven asked said they had really enjoyed the starter one the desert- maybe just maybe my dish would be chosen to grace the table at the Savoy.
The time came for the judgement Sharon was first to be eliminated, which left Conor and I. It was not meant to be Conors name was called out, a sixteen year old catering student and runner up of young chef of the year, had done it. His desert would appear on the Savoy menu and along with the £10000 he was offered an apprenticeship at the Savoy. What an opportunity for him, a young lad who seriously wanted to be a chef and own his own restaurant one day, a totally life changing experience.
I was a winner too and this experience had also been life changing, as a former school teacher and lover of British produce and recipes I have decided to offer my services to other keen, enthusiastic cooks. I have launched my website and taken up the post as food editor and restaurant critic for regional magazine streets ahead. I will be appearing at Malvern, Stafford and Shrewsbury food festivals demonstrating my dishes and promoting local produce.
Click on services to see what I have to offer and follow my trail around the country and local farmers markets sourcing good quality local produce, try out my seasonal recipes.
I am currently compiling a British foods recipe book and on July 17th Newlands Garden centre is hosting a love food festival, where you will have the opportunity to taste my winning dish, as well as taste and prepare local foods from a whole host of local suppliers.
The Savoy Hotel
Next and final stop the Savoy hotel. Six of us would cook here for the ultimate accolade of been named the best of our course categories. Oh- to be crowned Britain’s best starter dish would be such a triumph, what an achievement. But equally what an honour to be allowed to cook in the professional kitchen at the Savoy hotel, for none other than the executive chef Bernard; as well as the food and beverage and restaurant managers. This is where we really had to impress- no time for panic or slip ups today!
I arrived the day before and met up with Ivan, the other starter cook. It was lovely to see him as we got on very well right from our first meeting at the catering college.
In the evening g we dined in the Strand Palace hotels al a carte’ restaurant and chatted about our experiences on the show, then we wished one another well until the morning.
I slept surprisingly well and was up bright and early, ready to face the Savoy. What a beautiful hotel, recently refurbished to its former glory, it was all that I expected and more. Expectations of us would be exceptionally high here, I was in awe!
Before cooking we met Bernard a very tall and plain talking man, he told us that nothing but the best would be acceptable and so the pressure was on.
Ivan and I were the first to cook our dishes, Jilly popped in to see us and warned me to finely chop my parsley but other than that the other judges were pleased with what I was doing. Time moved swiftly on but I felt more organised this time and very confident that my dish would be right. The kitchen was surprisingly small, so it was a good job Ivan and I got on so well!
All went to plan and it was time to deliver our starters to the Savoy team, I felt so nervous. To please the judges here would be my ultimate dream. Both dishes looked fantastic we had raised our game; this was cooking at the highest level.
All three judges tasted, there were a lot of nodding and then a smile spread across Bernard’s face, he looked at me and said- “...your dish, it is delicious.” I couldn’t have hoped for more- high praise indeed! Now we would have to wait until the other main and desert cooks had finished their dishes.
It was such a long wait, the film crew booked into one of the suites at the hotel so that we could wait in comfort. We were all so tired with anticipation, exhausted from the hot heat of the kitchen and drained from the experience. It was hours before we were all called back downstairs. Even then it seemed to take the film crew for ever to arrange everyone into position. I felt quite dizzy, the waiting had been long the decision was imminent. It all got a little too much and I swooned. Mary Nightingale was the first on the scene, she was so kind. A sweet cup of tea and a blast of fresh air and I was back on my feet again. This competition really meant something. I love to choose fresh local produce and create a dish. This is my passion, what I want to do; here was an opportunity to establish myself.
I could not believe it the judges at the Savoy chose me as Britain’s best starter. I had won- I was the creator of Britain’s Best Starter Dish 2011. What an achievement, I felt so overwhelmed.
I arrived the day before and met up with Ivan, the other starter cook. It was lovely to see him as we got on very well right from our first meeting at the catering college.
In the evening g we dined in the Strand Palace hotels al a carte’ restaurant and chatted about our experiences on the show, then we wished one another well until the morning.
I slept surprisingly well and was up bright and early, ready to face the Savoy. What a beautiful hotel, recently refurbished to its former glory, it was all that I expected and more. Expectations of us would be exceptionally high here, I was in awe!
Before cooking we met Bernard a very tall and plain talking man, he told us that nothing but the best would be acceptable and so the pressure was on.
Ivan and I were the first to cook our dishes, Jilly popped in to see us and warned me to finely chop my parsley but other than that the other judges were pleased with what I was doing. Time moved swiftly on but I felt more organised this time and very confident that my dish would be right. The kitchen was surprisingly small, so it was a good job Ivan and I got on so well!
All went to plan and it was time to deliver our starters to the Savoy team, I felt so nervous. To please the judges here would be my ultimate dream. Both dishes looked fantastic we had raised our game; this was cooking at the highest level.
All three judges tasted, there were a lot of nodding and then a smile spread across Bernard’s face, he looked at me and said- “...your dish, it is delicious.” I couldn’t have hoped for more- high praise indeed! Now we would have to wait until the other main and desert cooks had finished their dishes.
It was such a long wait, the film crew booked into one of the suites at the hotel so that we could wait in comfort. We were all so tired with anticipation, exhausted from the hot heat of the kitchen and drained from the experience. It was hours before we were all called back downstairs. Even then it seemed to take the film crew for ever to arrange everyone into position. I felt quite dizzy, the waiting had been long the decision was imminent. It all got a little too much and I swooned. Mary Nightingale was the first on the scene, she was so kind. A sweet cup of tea and a blast of fresh air and I was back on my feet again. This competition really meant something. I love to choose fresh local produce and create a dish. This is my passion, what I want to do; here was an opportunity to establish myself.
I could not believe it the judges at the Savoy chose me as Britain’s best starter. I had won- I was the creator of Britain’s Best Starter Dish 2011. What an achievement, I felt so overwhelmed.
Hackney Catering College
A real treat to be allowed to cook my starter course in a professional kitchen, something that I had never done before. This was a whole different environment to the studio; it was a little bit scary and at the same time very exciting. Here I would meet the best of Britain’s best cooks, all the other six regional finalists in the starter category.
What a lovely group of people, all different ages and backgrounds with a story to tell of the origins of their chosen dishes.
The stakes had been raised in this round of the competition not only would we be cooking for the judges but also for three food critics; in an environment I was not used to and using equipment very different to domestic appliances, this round was going to be very testing!
I had taken on board the criticisms I had received in the previous round and had decided to double strain my veloute to improve both the consistency and to counteract the sweetness of my Petit pois by using lemon juice and a drop of apple balsamic vinegar. More mustard would be added to the butter.
However because the straining of the veloute now took twice as long I was very anxious that 50 minutes would not be enough time. I was so eager to impress, my heart was pumping and I felt dizzy with anxiety and adrenalin.
All seven of us entered the kitchen it was time to start cooking. Firstly I prepared the veloute vegetables, then the rocket oil and next my bread- but oh no my oven had been turned off!! Hastily we ignited it and the bread went in with 20 minutes to go.
Time was running out, panic set in my veloute was taking ages to strain and when I finally finished the taste was very sweet and it was much too thin! Oh no what was I to do, John noticed my dilemma and joined me in the kitchen. He guided me and helped me to focus again, telling me that I had come too far to go out of the competition at this stage.
I ran to the blast cookers and transferred my bread into them, with five minutes to go I seasoned my Veloute adding cream and butter to counteract the acidity of the lemon juice that I had heavy handily added. It worked, thank God! I then turned my attention to plating up; my bread was done within seconds of the plates being tasted by the judges. I had done it- Just! Emotion set in and tears streamed down my face, the crew were so lovely and comforted me. I really was so unsure how the judges would view my dish. I had felt so rushed so out of control- please God I whispered let me go through.
We were called in for the verdict, all lined up ready for the judges cull. The first bullet was fired! John announced that only four of us would be chosen to cook for the food critics, the others would be sent home! Waiting there seemed like an eternity, but then in the fuzz and blur I heard my name- once again I was through- fantastic!!! But I was only half way there- now I had to convince the food critics.
I and the other lucky chosen three walked down the stairs to present our starter dishes to the critics. They stood there expressionless as we placed our dishes in front of them. They would taste them in private and then relay their decision to the judges.
Once again it was a waiting game, all of us unsure of what the decision would be. At last we were called in for the final verdict. Ivan was put through first with his smoked mackerel pate and beetroot done three ways. The three ladies were left. I was so shocked the second person to go through and to cook at the Savoy hotel was ... Penny Zako, with her pea Veloute and marinated ham hock- ME, whow I had done it!
I Love Our British Food.
What a lovely group of people, all different ages and backgrounds with a story to tell of the origins of their chosen dishes.
The stakes had been raised in this round of the competition not only would we be cooking for the judges but also for three food critics; in an environment I was not used to and using equipment very different to domestic appliances, this round was going to be very testing!
I had taken on board the criticisms I had received in the previous round and had decided to double strain my veloute to improve both the consistency and to counteract the sweetness of my Petit pois by using lemon juice and a drop of apple balsamic vinegar. More mustard would be added to the butter.
However because the straining of the veloute now took twice as long I was very anxious that 50 minutes would not be enough time. I was so eager to impress, my heart was pumping and I felt dizzy with anxiety and adrenalin.
All seven of us entered the kitchen it was time to start cooking. Firstly I prepared the veloute vegetables, then the rocket oil and next my bread- but oh no my oven had been turned off!! Hastily we ignited it and the bread went in with 20 minutes to go.
Time was running out, panic set in my veloute was taking ages to strain and when I finally finished the taste was very sweet and it was much too thin! Oh no what was I to do, John noticed my dilemma and joined me in the kitchen. He guided me and helped me to focus again, telling me that I had come too far to go out of the competition at this stage.
I ran to the blast cookers and transferred my bread into them, with five minutes to go I seasoned my Veloute adding cream and butter to counteract the acidity of the lemon juice that I had heavy handily added. It worked, thank God! I then turned my attention to plating up; my bread was done within seconds of the plates being tasted by the judges. I had done it- Just! Emotion set in and tears streamed down my face, the crew were so lovely and comforted me. I really was so unsure how the judges would view my dish. I had felt so rushed so out of control- please God I whispered let me go through.
We were called in for the verdict, all lined up ready for the judges cull. The first bullet was fired! John announced that only four of us would be chosen to cook for the food critics, the others would be sent home! Waiting there seemed like an eternity, but then in the fuzz and blur I heard my name- once again I was through- fantastic!!! But I was only half way there- now I had to convince the food critics.
I and the other lucky chosen three walked down the stairs to present our starter dishes to the critics. They stood there expressionless as we placed our dishes in front of them. They would taste them in private and then relay their decision to the judges.
Once again it was a waiting game, all of us unsure of what the decision would be. At last we were called in for the final verdict. Ivan was put through first with his smoked mackerel pate and beetroot done three ways. The three ladies were left. I was so shocked the second person to go through and to cook at the Savoy hotel was ... Penny Zako, with her pea Veloute and marinated ham hock- ME, whow I had done it!
I Love Our British Food.
Tuesday, 31 May 2011
Britain's Best Dish Second Round
I didn’t have to wait as long this time to find out if I was one of the lucky two, as the regional final was on the 21st. But the wait was none the less agonising.
Once again it was Mark Butcher (whom I had grown quite fond of) who delivered the good news. I squealed with delight, ITV would be coming to film me at work and then at home with the children in a few days time- time to tidy up !!!
Then I would travel down to London to face my unknown competitor. Who would be given the title of the Midlands best starter? and an opportunity to compete in the national quarter finals?
Everyone was excited; the children were given special permission to miss the afternoon of school. My very good friends arrived at work to support me as well as mum and dad.
The film crew were totally great they filmed me at work in the garden centre shop and then demonstrating how to prepare a spring hanging basket.
Then it was time to get cooking. The children and I made cupcakes, which is one of our favourite activities. Using our own free range eggs and baking them in my beloved Aga- Aggie. We had such fun!
I travelled down to London on the 20th, once again with my cool bag containing my priceless Chase Farm gammon hock and Just oil, extra virgin rapeseed oil and my local butter.
This time I didn’t feel nervous about the cooking, having already experienced the studio and aware of the processes involved in filming, I actually felt a sense of calm excitement. However now the competition actually meant something to me- if I won the regional final I would be given the opportunity to cook in the professional kitchens at Hackney catering college. Where not only would the three judges taste my dish but also three prestigious food critics also including the much admired Sophie Grigson and Waitrose’s William Sitwell. An opportunity to impress, what an honour too. That would be totally amazing!
It was only when Sarah (a really lovely member of the crew also from the Midlands) came to collect us from the hotel that I met my fellow starter cook. His name was Michael and once again I recognised him from the auditions in Coventry. A truly nice guy but clearly competitive and very eager to win. Had I met my match?
He was cooking Jerk Chicken- a dish very special to him and his Jamaican roots. He was using a complex mix of spices adapted from a traditional family recipe. This was going to be tough, but I told myself to enjoy the day. I was confident in my dish, made with good quality British ingredients, a good British dish made by a good (well most of the time hee hee!) cook- that’s ME. The best starter would shine through.
I had decided to eliminate the coconut foam from the dish as in the last round all judges had not been particularly complimentary about it! In its place I would garnish my ham hock with fresh pea shoots and to the reduced liquid a dash of vinegar, to glaze the meat and bring out more flavour. To the local butter I would add two types of mustard a strong English and a whole grain mild variety to add texture.
Upon practising the dish at home I felt that these improvements would be well received by the judges- but only time would tell.
Mary Nightingale greeted Michael and me and it was time for the cook off. Michael clearly shares the same passion for good food as I. His blend of spices for the Jerk chicken smelt divine. I remained focused and set to. 50 minutes really isn’t much time so organisation was key.
All went well and once again proudly delivered my dish to the judges table, I had done my best there was nothing else I could do. The judges decided to taste my dish first, then Michaels. Michael had been anxious that his seasoning had burnt but the judges were very complimentary about the flavour and the presentation of his dish. Jilly felt that the parsley should have been chopped more finely in my ham hock and that I should have perhaps put more mustard in my butter. John commented about the sweetness and consistency of my Veloute. Now I was not feeling over confident at all.
But thankfully when the verdict came both Jilly and John voted for my starter and Ed gave Michael his vote. Which meant I had done it! MY pea veloute and marinated ham hock had triumphed- my starter was the best of the Midlands- what an achievement.
Midlands best starter 2011- Penny Zako’s Pea Veloute and marinated Ham Hock
I Love Our British Foods
Next stop Hackney Cater ring college, now the cooking was serious!
Once again it was Mark Butcher (whom I had grown quite fond of) who delivered the good news. I squealed with delight, ITV would be coming to film me at work and then at home with the children in a few days time- time to tidy up !!!
Then I would travel down to London to face my unknown competitor. Who would be given the title of the Midlands best starter? and an opportunity to compete in the national quarter finals?
Everyone was excited; the children were given special permission to miss the afternoon of school. My very good friends arrived at work to support me as well as mum and dad.
The film crew were totally great they filmed me at work in the garden centre shop and then demonstrating how to prepare a spring hanging basket.
Then it was time to get cooking. The children and I made cupcakes, which is one of our favourite activities. Using our own free range eggs and baking them in my beloved Aga- Aggie. We had such fun!
I travelled down to London on the 20th, once again with my cool bag containing my priceless Chase Farm gammon hock and Just oil, extra virgin rapeseed oil and my local butter.
This time I didn’t feel nervous about the cooking, having already experienced the studio and aware of the processes involved in filming, I actually felt a sense of calm excitement. However now the competition actually meant something to me- if I won the regional final I would be given the opportunity to cook in the professional kitchens at Hackney catering college. Where not only would the three judges taste my dish but also three prestigious food critics also including the much admired Sophie Grigson and Waitrose’s William Sitwell. An opportunity to impress, what an honour too. That would be totally amazing!
It was only when Sarah (a really lovely member of the crew also from the Midlands) came to collect us from the hotel that I met my fellow starter cook. His name was Michael and once again I recognised him from the auditions in Coventry. A truly nice guy but clearly competitive and very eager to win. Had I met my match?
He was cooking Jerk Chicken- a dish very special to him and his Jamaican roots. He was using a complex mix of spices adapted from a traditional family recipe. This was going to be tough, but I told myself to enjoy the day. I was confident in my dish, made with good quality British ingredients, a good British dish made by a good (well most of the time hee hee!) cook- that’s ME. The best starter would shine through.
I had decided to eliminate the coconut foam from the dish as in the last round all judges had not been particularly complimentary about it! In its place I would garnish my ham hock with fresh pea shoots and to the reduced liquid a dash of vinegar, to glaze the meat and bring out more flavour. To the local butter I would add two types of mustard a strong English and a whole grain mild variety to add texture.
Upon practising the dish at home I felt that these improvements would be well received by the judges- but only time would tell.
Mary Nightingale greeted Michael and me and it was time for the cook off. Michael clearly shares the same passion for good food as I. His blend of spices for the Jerk chicken smelt divine. I remained focused and set to. 50 minutes really isn’t much time so organisation was key.
All went well and once again proudly delivered my dish to the judges table, I had done my best there was nothing else I could do. The judges decided to taste my dish first, then Michaels. Michael had been anxious that his seasoning had burnt but the judges were very complimentary about the flavour and the presentation of his dish. Jilly felt that the parsley should have been chopped more finely in my ham hock and that I should have perhaps put more mustard in my butter. John commented about the sweetness and consistency of my Veloute. Now I was not feeling over confident at all.
But thankfully when the verdict came both Jilly and John voted for my starter and Ed gave Michael his vote. Which meant I had done it! MY pea veloute and marinated ham hock had triumphed- my starter was the best of the Midlands- what an achievement.
Midlands best starter 2011- Penny Zako’s Pea Veloute and marinated Ham Hock
I Love Our British Foods
Next stop Hackney Cater ring college, now the cooking was serious!
Tuesday, 10 May 2011
Launch of My New Website pennyzako.co.uk
I have now launched my new website (www.pennyzako.co.uk) about where you will latest news on my entry into Britian's Best Dish 2011, Great British modern seasonal recipes and much more.
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