Farmers Market Hero

My Farmers Market hero this month is Offchurch Farm, they are a poultry farm in Offchurch Leamington Spa specializing in good quality free range eggs and chicken. The flavour and texture of their poultry is by far superior in quality to cheaper supermarket brands. The eggs they sell are available in all sizes you can even purchase jumbo! The yolks are beautifully golden in colour and the whites are firm, with a flavour unique to that of free range eggs.

This recipe is one of my favourites, full of flavour with a hint of spicy heat. Move aside cold, dark winter nights spring has sprung!

Chicken breasts with butter bean and chorizo stew

Marinade

2 free range chicken breasts (each one sliced into three)

1 small red chilli – deseeded and finely chopped

small bunch of coriander – finely chopped

1 clove of garlic – crushed

100ml (4 fl oz) rapeseed oil

grated rind of half a lime

Butter bean stew

400g tin butter bean

125g chorizo sausage – sliced and then quartered

2 shallots – finely sliced

small bunch of basil

½ red pepper – cut into dice

335g jar of tomato based pasta sauce

50g butter

tablespoon rapeseed oil

Serves 2 – 3 people

Combine all the marinade ingredients and generously coat the chicken on all sides, place in a non-metallic bowl and cover with clingfilm. Place into the fridge for at least an hour.

Heat the butter and oil into a deep pan and saute the onions over a moderate heat for a minute then add the chorizo and cook until the onion is softened.

Add the pepper and drained tin of butter beans, warm through and then mix in the jar of pasta sauce. Simmer for 10 minutes.

Meanwhile heat a griddle pan and cook the chicken on both sides until browned and cooked through.

Tear the basil and stir through the stew, spoon into warmed dishes and place the chicken on top. Garnish with a few rocket leaves.

This dish can easily be multiplied to feed a crowd!

Easter is just around the corner and as a result of longer evenings and lighter mornings my chickens and Mrs Donald our duck have begun to lay again! Here are some of my 'eggy' recipes for you to try over the Easter hols for breakfast, lunch and dinner.

Scrambled eggs with smoked ham

6 free range eggs

50ml (2 fl oz) double cream

knob of butter

2 tablespoons smoked wafer thin ham, cut into thin strips

black pepper

granary bread to toast

Use a non stick pan on a low heat and melt the butter.

Beat together the eggs and cream, ham and ground black pepper. Pour into the pan.

Stir with a wooden spoon until fluffy.

Serve immediately with hot granary toast.

NB: If you like replace the ham with smoked salmon trimmings, grated cheese or chives.

Serves 4

Poached duck egg and asparagus

bunch of local asparagus

2 slices of stale focciaca bread

cupful of grated Parmesan

50g sun-dried tomato butter (plain butter will do if unavailable)

4 ducks eggs

8 rashers of pancetta or streaky bacon

Lightly boil the asparagus until el dente.

Grate the bread coarsely and fry until golden in butter, then add the Parmesan and take off the heat.

Dry pan fry the pancetta until crispy.

Poach the duck eggs so that the yolk is still runny.

Assemble on a plate, asparagus first topped with breadcrumbs, place the poached egg on top with the pancetta and enjoy!

Fritta

4 potatoes diced and parboiled

1 clove of garlic – crushed

½ sliced red onion

1 tablespoon rapeseed oil

8 free range eggs – beaten

100g (3 ½ oz) chorizo sausage – sliced thinly

salt and pepper

100g (3 ½ oz) Gruyere cheese – grated

serves 4

Heat the oil in a non stick pan. Add the onion and garlic, cook on a low heat until soft.

Stir in the pepper, potatoes and chorizo, season and then pour over the beaten eggs.

Cook until the eggs are firm then top with the cheese and place under the grill until melted.

Serve with a seasonal baby leaf salad and cherry tomatoes.

Restaurant Review

Cinnamon Gold

10^th March 2012

A contemporary Pan Asian restaurant, conveniently positioned at Beeches walk in Sutton Coldfield.

Last Saturday evening John and I, carrying our bottle of reserva rioja entered Cinnamon Gold restaurant. It was around 7.45 and there was a number of diners including families, friends and couples. There was a nice atmosphere and the interior was pleasant, the walls are painted warm red and have a collection of canvasses showing aspects of Indian heritage hanging upon them. In the background one could hear authentic music playing. The kitchen, clean and well organized is on full view from the dining room.

The Dining Experience

The waiter greeted us and showed us to a table towards the rear of the restaurant, we were offered menus and then he opened our wine. For those of us who are penny wise, this unlicensed restaurant allows you to bring along your own alcoholic beverages, although I do offer a full range of soft drinks should you wish to purchase.

Fresh, crisp poppadoms and condiments, including a mildly spiced mint sauce and smooth mango chutney, were brought swiftly to the table whilst we browsed the menu.

I was impressed with the menu there was a good selection of different chicken, meat, fish and vegetarian dishes. All the usual favourites are available alongside a list of specialty dishes and chef's recommendations it was to these that I was drawn. The menu is fairly priced, starters range from £2.95 to £5.95 and main dishes £6.50 to £12.95.

The Verdict

Tandoori kebab platter, barbecued in a clay oven over charcoal this dish was both well flavoured and moist. It was well presented and a good portion comprising of chicken, lamb, fish and a sheek kebab.

Afghani Malai tikka, this dish was a delight. Once again the chicken was moist with a delicate flavour of black cumin and cardamon with a hint of fresh ginger. The cheese was a lovely addition and the mildly spiced sliced onion with coriander was an ideal garnish. I was particularly pleased to see no artificial food colouring, which enhanced the purity of the dish.

I agree with the chef this is a dish you must try!

Both John and I decided to choose our main dish from the chef's choice, we were not disappointed.

Anisa special chicken curry, this dish is unique to the Bengal Lancer. The sauce was an interesting and tasty combination of hot, sweet, sour and spicy. It was very enjoyable and really tickled the taste buds with an explosion of flavours! With so many levels of taste it is not surprising this dish is a firm favourite with regular customers.

Murgh sagrana, once again this curry is unique to Bengal Lancer where it is traditionally prepared as a dish at wedding feasts it is also the chef's specialty.

I thoroughly enjoyed the mild flavour of this curry, the blend of spice gave it a gentle heat whilst still delivering on flavour. This is a very rich dish and so therefore I did not manage to eat all the sauce. But definitely an ideal curry to serve at a special occasion – a real crowd pleaser.

One particular dish Palak Makhani really stood out for me, we ordered this as a side with a tandoori roti and special fried rice. This combination I have not tried before but will definitely have again. It comprises of cottage cheese cubes in a special mild Mughali sauce, it really was quite lovely. The cheese remained firm and was wonderfully flavoured in this creamy almond sauce.

To cleanse the palette we enjoyed a typical Indian mango ice cream.

In summary

Cinnamon Gold is a pleasant Indian restaurant offering a good selection of Pan Asian dishes. It is affordable and well positioned with the added benefit of being able to take along your own alcoholic beverages. A great venue for an informal evening with family and friends that wont break the bank.

Penny Zako

Farmers Market Hero

Food producer of the month goes to Woodhouse farm from Elmesthorpe, Leicestershire,LE9 7SE www.woodhousefarm.co.uk

Those of you who are regular visitors to our local farmers markets in Sutton Coldfield, Lichfield, New Street B'ham and Solihull will no doubt be familiar with the cheeky chappie Alan; who is passionate about the rare breed and traditional meat which is available as sausages, bacon, black pudding and jointed meat to buy at his stall. At Solihull ,owner Andrew carves up his spit roasted pig served in baps to hungry shoppers.

It is wonderful to see a family farming business that are so passionate and hard working in order to produce wholesome,tasty affordable food. As a result they have won no less than 15 gold great taste awards!

For the recipe below I used their dry cured back bacon which is produced, butchered and smoked at their farm in Leicestershire.

Bacon and spring pea soup

25g (1oz) unsalted farmhouse butter

8 rashers dry cured back bacon

3 leeks, sliced into rings

2 garlic cloves, crushed

500g (1lb 2oz) frozen peas (not petit pois these will make the soup too sweet) or you can use fresh

2 tablespoons of garden mint

1.2l (2 pints) fresh chicken stock

To Garnish:

Crispy pancetta cubes

Spoonful of sour cream

Serves 6

Method

Melt the butter in a heavy based pan over a moderate heat, add the bacon,leeks and garlic cook until softened-this should take about 5 mins.

Next tip in the peas, chopped mint and pour in the stock.

Cover and allow to boil once the peas are tender turn down the heat and allow to simmer for about 25mins.

Take off the heat and allow to cool before blending until smooth.

Return to the pan to heat through and then serve in warmed dishes garnished with a swirl of sour cream and crispy pancetta season with black pepper.

You don’t have to be a professional cook to prepare delicious tapas at home. I very often share a “nibble” at home with friends and family. My mum has a couple of recipes to share with you this month which are easy to make and a delight to serve.

Chicken Madrileno

These chicken wings are exceptional, my dad loved them! Very crunchy on the outside yet juicy and tender, adults and children alike will devour them in minutes. This makes this dish great for family parties.

16 chicken wings

1 sprig of rosemary

salt

3 garlic cloves crushed

1 teaspoon paprika

275g (10 oz) dried breadcrumbs

1 lemon

bunch of flat leaf parsley finely chopped

½ teaspoon Tabasco sauce

100ml (4floz) dry sherry (Spanish is the best)

8 tablespoons Olive oil

3 eggs beaten

Method

Trim the chicken wings.

finely chop the tips of the rosemary and mix with the crushed garlic, paprika, Tabasco, sherry and 2 tablespoons of the oil.

Place the chicken wings in a large bowl and massage in the marinade, cover and leave for at least 1 hour.

Heat the remaining oil in a heavy based pan.

Lift the chicken out of the marinade, roll in breadcrumbs then in the beaten egg and again into breadcrumbs.

Fry the chicken in batches until crispy on both sides keep warm in a low oven.

To serve garnish with lemon wedges and parsley and a dish of garlic mayonnaise to dip in!

Pickled Quails Eggs

Faced with a glut of eggs from a flock of adopted quails my dad had brought home! Mum made jars of these and gave them as gifts for Christmas, they really are quite special not at all like the giant jars of pickled eggs you see on counters down your local chippie!

My friend Stuart adores them! Try serving on cocktail sticks with slithers of smoked salmon or anchovies or just do as Stu does and pop them in whole.

Pickling ingredients

25 boiled quails eggs

1 cup water

1 ½ cup vinegar

¾ teaspoon dill seed

¼ teaspoon white pepper

3 teaspoon salt

¼ tsp mustard seed

½ teaspoon onion juice

½ tsp crushed garlic

Soak the eggs in warm water for a few minutes and wipe clean.

Put into a pan, cover with cold water

Bring to a rolling boil then remove from the heat

Stand in the pan for 10 minutes

Gently stir to prevent the yolks from setting to one side

Drain the water and cover the eggs with white wine vinegar

Stir every few hours

After 12 hours the shells should of dissolved in the vinegar leaving the membrane

Rinse the eggs thoroughly and peel

Rinse again and place into a glass jar

Place the pickling ingredients in a pan and simmer for 15 mins

Pour the liquid over the eggs so they are covered

Allow to cool then cover and refridgerate

NB If you cannot find dill seed at your local supermarket try www.greencusine.co.uk

MAVERN Show on 28th May

Don Diego – Tapas bar

5 Manor Road, Sutton Coldfield

Don Diego is a ray of Spanish sunshine, a welcome addition to Sutton Coldfield town centre.

I was very excited to learn that my next review would be the new tapas bar, Don Diego in Sutton Coldfield.

We have holidayed endless times in Andalusia and so my family and I are well accustomed to the informal style of tapas dining. As tapas are served as an accompliment to those partaking in a sociable drink, they are served in small portions as of when they are ready, how many you devour depends on your appetite or on your length of stay at the bar. In Spain one should not and does not drink without eating! Because of their smallness in size tapas have to be perfect. The ingredients should be of the highest quality and whenever possible regionally sourced. They should be prepared freshly and their presentation should be simple yet immaculate!

The service of a tapas bar is a huge undertaking and has very high standards to live up to; so my expectations of Don Diego were exceptionally high, I would be looking for supreme quality, prestigious presentation and service second to none.

My Experience

John and I arrived at 7.30 on a Friday evening in April, the restaurant already had a number of diners, some seated at tables others on high stools at the bar. We were greeted warmly by the Spanish waiting staff, who were all well presented dressed smartly in black.

Emma who co owns the bar with her Spanish husband introduced herself and kindly showed us to a table for two. Upon meeting her it was obvious her passion for this Spanish custom of tapas. Her knowledge of the dishes was outstanding and I wasn't surprised to learn they already have two other restaurants one in Bridge north the other in Shrewsbury.

The tapas

We were swiftly served some lovely crusty bread which was accompanied with homemade alioli [ garlic mayonnaise ], roasted corn kernels and juicy green olives – which were served at room temperature and so full of flavour.

The menu

The menu is very helpfully laid out into sections, the recommendation is to choose 2 – 3 tapas per person depending how hungry or adventurous you are. These are appetizers and cold tapas, hot fish and meat, hot vegetables and a wonderful selection of specially selected Iberian cured meats.

We opted for :

Jamon Iberico de bellata

Chorizo Iberico and

Lomo Iberico

To accompany this I had a small glass of chilled dry sherry and John opted for a cold Spanish beer.

We ate the meats with our fingers in true tapas style, the warmth of the hands melts the fats inside the meat which intensify the flavour of the cured pork, each one was typically distinctive in taste. A real foodies treat, we loved them.

The interior

Whilst leisurely enjoying our first tapas my eyes scanned the restaurant, its design is typical of a Spanish tavern. A long bar with high stools runs along one wall. The wooden tables and chairs add a rustic, informal air as does the terracotta tiled floor.

The traditional yellow and blue ceramic tiles run the length of the dining room and there are hanpainted authentic ceramics hung upon the wall and sitting on windowsills and random shelving. There are also a selection of pictures showcasing aspects of Spanish life. All this combined creates an ambiance of an informal, relaxed, cosy dining room.

To accompany the rest of our tapas we ordered a bottle of Vino Ardanzi – Reserva special Rioja. The wine list is very impressive and I would urge any diner to match the quality of the food with one of these specially selected Spanish wines.

Our waiter decanted the bottle so that we could fully appreciate its quality. We were then served the remainder of our tapas.

Cazon Adobado – Dogfish marinated in mint and then deep fried

This dish was cooked to perfection, delicately flavoured with hints of citrus and mint the fish was firm and the coating crispy.

Fritura de Calamari – deep fried Squid

Soft rings and the tentacles of Squid encased in a light crunchy batter.

Once again this was cooked well and care was taken in the presentation. The homemade Alioli goes exceptionally well with this tapas.

Al Bondigas – Pork and beef meatballs served with a secret recipe tomato sauce

These were walnut sized, close textured meatballs. They were well seasoned and the thick, rich tomato sauce was a perfect partner.

Whilst enjoying these dishes I couldn’t help but notice that the restaurant was steadily filling up. The table of four sat to the left of us were happily deciding which tapas to choose, they were in a state of euphoria! Caught up in the pleasure of the informal setting and the charm of the many different type of tapas on offer. This type of dining goes hand in hand with the pleasant company of friends and family.

Next to host our table was;

Pimentos Rellenois de Queso de Cabra – stuffed peppers

These were served on Emma’s recommendation, the sweetness of the pepper married beautifully with the acidity of the goats cheese and the inclusion of chopped nut just gave the dish another dimension. This tapas was by far my favourite.

Rinones al Jerez – lamb kidneys cooked in Spanish sherry

I have to profess that I am a bit of an expert at cooking lambs kidneys and I frequently serve these to my guests at dinner parties or we have them as a light snack for lunch and even breakfast as a special treat. (Check out my recipe)

Although I did enjoy the dish and it was cooked well, in comparison to my English version dare I say we could teach the Spanish a thing or two!

Our final savory tapas was

Patatas Mixtas – crispy fried potato

These potatoes were served with a spicy red pepper sauce and a cooling fresh garlic and lemon sour cream. Simply divine, this dish is a weight watchers nightmare but a food lovers dream. Heaven in a dish!

It is worth noting that due to the informal nature of tapas, the dishes are served fresh and so are delivered to your table as soon as they are prepared; so you may end up with a number of tapas arriving all at once ! When you dine tapas style forget the formalities of starter, main and desert!

To Finish

The selection of sweet tapas change on a daily basis and so the waiter will show you the choices on a blackboard.

Chocolate Con Churros

I could not review a Spanish restaurant without trying Don Diego's version of the Churners, which I describe as the Spanish alternative to the English donut; sheer indulgence! Dough is piped into hot oil in the shape of a horseshoe and then deep fried, to produce a lovely hot, crunchy yet light biscuit. This is served with a rich chocolate sauce to dip into – a very moreish dish.

Torta de Santiago

A delicately flavoured homemade almond tart, this was delightful with a crisp sweet pastry and light almond sponge it was served warm with ice cream.

In summary

Don Diego has seduced me ! I succumbed to their tasty morsels of tapas and the charm of the intimate, social dining experience that they offer.

The ingredients that they use are specially selected and of superior quality . A lot of Spanish pride and passion is obviously put into the preparation and presentation of the tapas, whilst remaining true to traditional recipes and tradition.

John and I thoroughly enjoyed the variety and experience of Don Diego. I would certainly recommend this restaurant and urge you to embrace this wonderful Spanish experience of Tapas.

Don Diego is certainly a ray of Spanish sunshine and a very welcome addition to the rapidly becoming culinary destination of Sutton Coldfield This restaurant is certainly one to watch,I'm sure anyone who dines here will agree. Don Diego therefore earns the highest accolade and only the second restaurant to be given it since I have been food editor for Streets ahead; as a must dine destination!

Well done Don Diego!

Regards penny Zako www.pennyzako.co.uk

La Scala (Wednesday 27/4/11)

La Scala by Penny Zako

The exterior has a contemporary look, with large glass windows and modern signage which gives the impression of a classy establishment offering fine dining – you will not be disappointed.

Upon entering the well-lit and spacious reception bar we were greeted by authentic Italian staff and offered an aperity. My eyes were drawn to the lighting which reminded me of upside down wine goblets, there is light music playing and comfy chairs to relax in.

Seated is a real mix of diner, families, business men, romantic couples and friends of Alfredo. There is a gentle buzz of conversation and laughter which adds to the relaxed atmosphere. Any dress code seems to go, dressed up for that special occasion or smart casual for midweek get together – all seem to be welcome at La Scala.

Alfredo the owner comes over to chat with us and to take our order. He is from Lucca in Tuscary and sources a lot of his ingredients from this Italian region, in order to be true to the flavour and textures of his dishes. He tells me that the menu is inspired by closely guarded Luccian recipes passed from one generation to the next, Alfredo has a real surge of passion about this.

The dining room is like entering a penthouse suite; I would describe the décor as air décor meets contemporary. It has a tasteful tense of luxury but yet manages to maintain a homely feel. There is a mix of tables and booths aswell as a separate room seating around 12 for those wishing for a private dining experience/

Alfredo tells me in order to achieve the look and ambience of the design features were imported from Milan.

To start our meal we were bought homemade foccaica with a grassy olive oil and balsamic dip.

I opted for “Capesante vestite” – scallops filled with Parma ham and parmesan cheese grilled and served on a bed of rocket with sundried tomato pesto dressing. They are presented in their shells, the saltiness of the ham marries beautifully with the sweet scallop and the richness of the sauce.

My husband, John, chooses “Calamari fritti” – deep fried squid with caramelized red onion mayonnaise. It is cooked to perfection with a wonderful crispy batter, the homemade mayonnaise is sublime (definitely one I will attempt to recreate at home).

Alfredo works the dining room well, he is eager to talk to the customers and gives well informed recommendation as he is an accomplished chef himself.

Our next course is pasta, all homemade and cooked slightly el dute; as it should.

The Ravioli al brasato is well seasoned and served with just the right amount of sage butter and cheese fondue, the fried sage leaves adds to the texture of the dish.

The “Pappardelle all argentina” has the right ratio of meat to pasta the zesty duckling Tuscan style ragu has a good blend of herbs, which does not overpower the tender duck.

To accompany our meal we nip on a well-rounded “Vernaccia di San Grimminguano” white wine – recommended by the Sommeiller.

Manuela, Alfredo’s wife introduces herself; as well as supporting her husband in getting up and running the restaurant. She also teaches at the local boys grammar school. She tells us that they are very eager to encourage families to the restaurant, as is very traditional in Italy and a welcome change to the room in this country.

They have a dining area on the 1^st floor, which is available to hire for breakfast, lunch and evenings – a perfect venue for business meetings with a difference! They also hope to attract the informal diner at lunchtimes and those wishing to have an after-work cocktail maybe accompanied by a light antipasto dish.

Our Piatti Principali – main courses arrive Fulletto is cooked well, unfortunately the medallion of crispy polenta is disappointly soggy and I felt that the salad garnish was totally unnecessary and detracted from the dish. However the madeira sauce made with an excellent stock more than makes up for there slight imperfections.

John’s “Saltimbocca” was devine and I loved the accompanying “Zucchini fritas” which added another texture and dimention to the dish.

Although totally contented with the generous portions we had already received. We felt we had to sample the Italian ice-cream, very much like a fruit sorbet, full in flavour, light in texture, a perfect end to a heavy meal and cleansed the pallete.

Here they served their Italian cheeses with honey and marmalade! I am intrigued! The tangy marmalade is excellent with the gorgonzola.

Alberto the head chef comes out of the kitchen at the end of our meal what a character, 30 years experience he has cooked all over the world in the USA, Japan, Australia, Korea, China, Ireland, and now Sutton Coldfield.

He is passionate and truly dedicated, he tells me it is important to stay true to the core ingredients of a dish and he likes to use seasonal, local ingredients and fresh stocks. This passions and love of food is evident in his style of cooking, the dishes he produces makes dining here a truly enjoyable experience for anyone who loves good food.

The location is fantastic, easily accessible day and night and caters for all ages and palettes. A suitable venue for all occasions.

From reading the good quality well thought out menu the scene is set – a good evening is in store, fine food, great atmosphere – a must dine destination!

Look out for the live entertainment evenings coming soon. I look forward to returning in the autumn to sample Alberto’s version and wild boar.

Well done La Scala and good luck.