Christmas Countdown - Firebox's foodie fun

Ok, it's been a while so apologies, but I'm back. I'm pretty sure the last time I blogged it was about eating ice cream in the sunshine sometime in July and now I'm talking about Christmas - whoops.

I've been getting in the mood for Christmas and trying to find some inspiration for possible gifts I was perusing the Firebox website. I love the collection of random things they have and in particular the food category and here's my top finds:

Magic Choc
Forget the board games and charades on Christmas Day, play 'Choccywoccydoodah' instead. This chocolate comes with a magic ingredient which allows you to mould and manipulate it like clay, but unlike clay you can eat it :-)

Joe & Seph's Gourmet Popcorn
Great gift for a movie buff, choose from:

• Caramel, Pepper & Chilli
• Caramel with Rich Belgian Chocolate
• French Goats’ Cheese & Malabar Black Pepper
• Caramel & Espresso
• Toffee Apple with Cinnamon

Giant Baby Jelly Mould

Edible Bling Spray
A great gift for the cupcake enthusiast, allowing them to take their creations to the next sparkly level.

LEGO Lunchbox

Whisky StonesFor the hardcore Whisky drinker who likes it chilled, but not watered down - looks pretty cool too.

Graffiti Cocktail ShakerFor the cocktail lover who's a little more 'street' than Tom Cruise in Cocktail.

Marmite Chocolate
I'm pretty sure it can't be anymore disgusting than chilli chocolate. I guess you'll either love it or hate it.

Padstow & Rick Stein Overload - Part 4

Most people went home on the Friday after lunch but a few of us stayed on in pretty Padstow to make the most of the weekend. After a couple of boozy nights we all went for a walk along the beach to clear our heads and get ready for another day, we had a look around the harbour and in Rick Stein's deli and patisserie.

For lunch we went for classic cornish pasties and ice cream from Cornish creaters Roskillys, the ginger ice cream was especially tasty.

We the headed to the pub that had become our local during our stay, The Shipwrights Inn, a pretty pub right on the harbour with a pool table which we hogged for most of the weekend. Plus they served the Rattler, a cornish cider with a very amusing styled tap in the shape of a rattlesnake in sunglasses - not so classic Cornwall!

This evening was the first time we had to organise ourselves (in a relatively sober manner) for dinner and as there was 17 of us no easy task. A few people had recommended an Italian, Purcelli's overlooking the harbour so we attempted to go there but they had a no booking policy, but luckily the staff were lovely and cleared us a big long table by 8.30 so we could all eat together. The place was light and airy and had great views even though it was dark outside.

We all shared starters of olives and garlic bread (with a few people going for calamari too).

What was strange is even though I had eaten loads of fish and shellfish and though I was sick of the delights from the sea I still went for a crab linguine with chilli and lemon. It was no where near as tasty as some of the stuff I had eaten in the Rick Stein restaurant but I think I had been spoilt, it was still delicious and the crab again tasted so fresh, just what you expect being in the centre of a fishing village.

The boyfriend went for the lasagne and it was rich and full of flavour, which was a sharp contrast to all the light delicate fish dishes we had been eating but a welcome change for him.

I have to say I loved Padstow and so glad we stayed on an extra couple of nights to explore. I would really like to return and stay in one of Rick Stein's accommodation as they do all look lovely, plus the food was amazing from start to finish.

Padstow & Rick Stein Overload - Part 3

After all the fish meals we I had so far and a very boozy night (that resulted us going to bed about 5am) the thought of more fish for lunch was not that appealing but we had already chosen our courses for lunch we had no choice!

For lunch before most people headed back to London we were treated to three courses at St Peroc's Bistro, another Rick Stein restaurant. As with all his restaurants they are simply decorated with small details that relate to sea and have a relaxed and slightly rustic feel, making you instantly feel at home. The rooms in this place looked amazing too and I was very jealous of the people who got to stay here.

I started with squid, again the batter was really light and served with smoked pimenton and garlic mayo but the most amazing element of the dish was the tomatoes dressed with fennel - amazing!

This was followed by the most garlicky meal I have ever eaten - hake with potatoes, caramelised garlic, tomato and onion. The garlic paste on top was delicious but if you managed to eat a whole glove it packed a powerful punch but the fish was so soft and flakey it melted in the mouth.

As it was only lunchtime I was starting to feel quite full but I could not resist the sticky toffee pudding with the biggest dollop of clotted cream ever! I again ate it all and then had to have a walk in the sea air and a little nap to get over all the food I had eaten!

Padstow & Rick Stein Overload - Part 2

After working up an appetite on the bicycle ride and getting completely covered in mud, we headed back to the hotel to get glammed up for a champagne reception before heading to the most impressive of Rick Stein's restaurants in Padstow - The Seafood Restaurant.

We started with a selection of bread which was washed down with Rick Steins own wine. the restaurant itself is really simply decorated and again feels quite relaxed but the service and food elevates it to something special.

We were treated to a six course tasting menu and everything was amazing, it is difficult not to end up repeating myself on each course so I will just talk about the two stand out dishes for me. The first course of carpaccio of hand dived scallops with pickled ginger was beautifully presented in its shell, tasted so fresh and the flavours were delicate and complimented each other perfectly, I especially liked the crispy seaweed.

This was followed the sea bass fillet with roasted fennel seeds, this was my second favourite dish, again because I think it tasted so fresh and light, plus the wine hadn't quite kicked in yet so I have the most vivid memories of these first two dishes.

The third course of fish and shellfish soup divided opinion on the table, I really enjoyed mine (so much I burnt my tongue in my eagerness to eat it), it was unusual being served with parmesan to sprinkle on top but I loved the cheese and fish combo. I think what may may have put people off was that this was the fish-ist course of the meal.

This was followed by the 'main' course (I say main as it was the biggest dish) of braised fillet of brill with autumn black truffle, silvers of potato, mushrooms and truffle oil.

I said I was only going to rave about two dishes but I almost forgot how I devoured the pudding. By this point people were wandering round chatting but I stayed put and barely spoke apart from to make noises such as 'mmmmm' as I tucked in to apple and blackberry pavlova with creme anglaise. The meringue was by far the lightest and most delicious one I have ever tasted, and was perfectly set off by the slightly tart berries.

We then finished off with petit fours and coffee, but these tasty little treats did not get the recognition they deserved as everyone was so full and being distracted by the cocktails at the bar! I had a couple of the white chocolate truffles but just couldn't try anymore as I was so full.

I would love to go back to this restaurant as the food, service and settings was perfect, plus it felt like a real treat and a great way to celebrate 25 years of Design Bridge.

Padstow & Rick Stein Overload - Part 1

To celebrate the 25 year anniversary of the company I work for, all the staff were lucky enough to be taken to Padstow in Cornwall for the night. Affectionately known as Pad-stein due to the fact the TV chef Rick Stein has a home there and proceeded to open restaurants, deli's and accommodation in the little harbour town.

We arrived midday and checked in to our hotels. Before heading off to do an activity (I chose the bicycle ride along the beautiful and flat Camel Estuary due to the fact there was a promise of five pubs on route) we went to Stein's fish and chip shop.

Due to the fact there was so many of us (around 120) we went in this casual restaurant in a few sittings. It was by far the classiest fish and chip shop that I have ever been in. Not poncey but the wooden communal tables, bright white tiles and beautifully illustrated fish printed on a few of them made it feel relaxed but with a great attention to detail.

On to the main event, we were all served up a massive portion of cod and chips. The fish tasted really fresh and the batter so light that I ate almost every last scrap. The chips are cooked in beef dripping, which is the old fashioned way, and all served with delicious mush peas and all the classic conditments you could think of!

It set us all up for the 26 mile bike ride we then went on, and meant I ate them guilt free as I am pretty sure I burned enough calories to cover it.

American Pancakes - The full works

As my Mom was visiting for the weekend, before she headed off for the journey home I wanted to make sure she was well fed so decided to make a huge brunch - American pancakes with crispy bacon, scrambled eggs and maple syrup.

What makes the pancakes American is achieving a thick fluffy pancake rather than a thin french style crepe. To do this, its all in how you make the batter - make like normal pancakes but separate the eggs and whisk the whites into soft peaks before folding into the other mixed ingredients, this makes an almost foamy batter. I used a James Martin recipe from BBC Food which is below.

I am already a big fan of the this sweet and savoury combination but my Mom and the boyfriend needed a bit of convincing. The maple syrup did that for me and they devoured every last mouthful. I was really shocked by how expensive maple syrup is though, £5.19 for a bottle was the cheapest I could find!

American Pancakes

Serves 4

Ingredients:

• 175g/6oz plain flour

• 1 tsp baking powder

• 25g/1oz caster sugar

• 2 free-range eggs, separated

• 250ml/9fl oz milk

• 25g/1oz butter

To serve:

• 12 rashers maple-cured back bacon

• 6 eggs beaten

• 50ml milk

• knob of butter

Method:

1. Place the flour, baking powder and caster sugar into a bowl and stir to combine.

Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter.

2. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter.

3. Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place ladlefuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.

4. Meanwhile, heat a frying pan until hot, add the bacon and cook for two minutes on each side, or until crisp. Remove from the pan and drain on kitchen paper.

5. Combine the 6 beaten eggs with the 50ml milk and knob of butter in a pan and cook on a low heat, stir occasionally until just cooked. Set aside.

5. To serve, divide the pancakes among four serving plates, top with the bacon and scrambled eggs and drizzle with maple syrup.

Kettners followed by an afternoon at the theatre

As a birthday treat for my mom I decided to take her to see Jersey Boys at the Prince Edward theatre in Soho but first for a spot of lunch.

I chose Kettners for its location, great priced set menu (found through toptable) and it looked lovely. The decor is feels a little French and embraces the shabby chic look with worn mirrors and rugs, opulent booth style seating along one wall and white painted wood panelled walls.

I was a bit worried it would be lacking in atmosphere as it was a lunchtime but the place was bustling. The menu was £20 for two courses and a cocktail. We both started with a cocktail, I went for Kettners 75, a delicious mix of gin, pear puree, lemon and prosecco - the lemon balanced really well with the sweetness of the pear. Mom went for the very fruity and refreshing Menage Framboise - vodka, creme de framboise, lemon, sugar and soda.

Even though we were choosing from a very limited set menu I wanted to try everything on it! In the end we both went for the glazed smoked salmon in a pink peppercorn and champagne sauce, it was lovely but it felt more like a brunch dish as the sauce reminded me of hollandaise.

I then went for the super unhealthy towering burger and chips, the beef was Galloway Longhorn and juicy and cooked medium rare to perfection. My mom was trying to be slightly healthier so went for the roasted vegetable tart with a creamy goats cheese and even though it was yummy she was very jealous of the burger.

Unfortunately we didn't have room or time for pudding so grabbed an ice cream in the interval of the Jersey Boys, which was brilliant. The whole day felt like well deserved birthday treat.

Hearty Chicken & Mushroom Pie

Now the weather is finally starting to feel autumnal after the glorious Indian summer, it seemed the right time to get the Canteen cookbook out and make a very hearty meal for the girls who were visiting the new place and watching the first X factor live show.

I have never made a pie before so followed the recipe pretty much to the letter. The potential of the pie quickly became apparent and I can't wait to start trying out some of my own concoctions. This pie was amazing though and I was so proud of my first attempt that was decorated with an 'X', the porcini mushrooms and the slow cooked chicken thigh meat added so much depth and flavour.

Canteen's Chicken and Mushroom Pie

Serves 6

Ingredients:

• 2 tsp olive oil

• 45g butter

• 1 medium onion, diced

• 100g celery, diced

• 200g leeks

• 2 garlic cloves, chopped

• 10g fresh tarragon sprigs, leaves picked and chopped

• 700g skinless chicken thigh meat, cut in 4-5cm chunks

• 1 heaped tbsp dried porcini

• 300ml white wine

• 25g plain white flour

• 200ml double cream

• 1 heaped tbsp dijon mustard

• 200g button mushrooms, halved

• salt and white pepper

To finish:

• 700g puff pastry

• 1 egg, beaten

Method:

1. Heat the oil and 25g of the butter in a large, heavy-bottomed pan. Sweat the onion, celery and half the leeks for about 10 minutes or until soft and translucent.

2. Add the garlic, tarragon, chicken, dried porcini, stock, wine and 1/2 teaspoon salt. Cover and cook on a low heat for 30-45 minutes until the chicken is cooked through.

3. Pour into a sieve set over a bowl, to strain the cooking liquid. Reserve the chicken mixture.

4. Melt the remaining 20g butter in a clean pan. whisk in the flour and cook for 2-3 minutes until bubbling. Gradually whick in the cooking liquid and bring to a simmer. Whisk in the cream and mustard and check the seasoning. Remove the heat.

5. Add the chicken mixture, mushrooms and remaining leeks to the sauce and mix together. Allow to cool completely.

6. Preheat the oven to 170°C. Butter the inside of a 28-30cm pie dish that is at least 8cm deep.

7. Roll out the pastry on a floured board to a thickness of 3mm. Cut an oval piece of pastry to line the dish. The pastry needs to be long and wide enough to cover the bottom and sides of the dish, with some extra for overhang. Place in the dish, leaving the edges hanging over the sides. brush the overhand with a little beaten egg.

8. Fill with the cold pie filling. Cut a piece of pastry for the lid - this should be slightly larger than the dish - and lay it over the filling. Dip your fingers in flour and pinch the edges of the lid to the edges of the pastry lining the dish, to seal them together. Trim off excess pastry with a knife.

9. Cut three or four 1cm slits in the lid, to allow stream to escape whilst baking, brush the lid with beaten egg to glaze. bake for 35-40 minutes until the pastry is golden brown and the filing is bubbling around the edges and through the slits in the lid. Serve hot (with your choice of potatoes and vegetables - I went for mash, broccoli and carrots - classic!).

Koya - Udon (Feet Rolled) Noodles

A restaurant I have wanted to try for a while is Koya, I have heard lots of good things about their udon noodles which are rolled by feet. Plus they have adopted the latest restaurant trend of not being able to book a table and the thought of not being able to get in usually makes a place even more trendy and therefore good, right?

After queuing for about 20 minutes (not bad for a Friday night in Soho) we entered through a fabric curtain and were seated on one of the communal tables. All the menu is printed on wooden panels around the room and you immediately realise that it is udon and not much else, good job I love the fat noodle. These ones are a bit special though, the wheat flour is imported from Japan and then kneaded by feet to make them extra chewy.

When it comes to how you have them it starts to get complicated - hot or cold udon in a hot or cold broth, then with lots of toppings from duck to vegetable tempura and extras such as poached egg or seaweed.

We started with vegetable tempura and braised pork belly in cider, for smaller plates they were huge and more than enough for four to share. The pork belly was amazing, the meat tender and just flaked from the bone, the hot wasabi style sauce it was served with was delicious but too much and it would blow your head off!

The staff were lovely and even though they were busy and the queue outside was growing we never felt rushed whilst we wait for our friend to arrive. I went for the hot udon in hot broth (known as Atsu-Atsu) with beef for my main. The fat, slippery noodles were great, still chewy but they absorbed the flavour from the broth and even though the meat looks unappetising (not just in the photo but in real life too) is was tender and full of flavour with very little fat.

I loved this place and will definitely be coming back!

Golden Union Fish & Chip Shop

I loved the signage on this fish and chip shop in Soho, it reminds me of the golden era of when life was more simple. Golden Union is an independent restaurant which opened back in 2008 and there mission was to create a traditional fish bar with a modern twist.

Apparently it was inspired by the 1950's and posters from the war era, the guy who owns the shop did all the design but has no official training according to one of the staff - nice!

Let's get dipping - Dim sum at Imperial China

As part of an inspiration trip for work we went out to discover the joys of dipping food so went to have brainstorm at a dim sum restaurant in china town. We choose Imperial China due to the great reviews on the web. It is a quite a big restaurant but as it is tucked away from the main street it feels like a little oasis of stereotypical china - koi carp swim under a little bridge and red wooden gazebo.

We started with some jasmine tea whilst we choose from the quite extensive menu.

Some of the dishes were quite a surprise but we also went for some well loved classics such as the sticky spare ribs with meat that just fell from the bone and a sauce that was the right side of sweet. The crispy squid was in one of the lightest batter I have ever tasted and the squid was perfectly seasoned and cooked so not rubbery.

The char sui bus were light and fluffy and the meat inside sweet and soft.

We went for some traditional pork dim sum and sticky rice with meat wrapped in a leaf which adds a tobacco flavour to the dish.

The more unusual dishes were the parsnip cake with stir fried vegetables. Little chunks of parsnip are lightly fried but they have a jelly-like consistency and a slight mustardy flavour. The texture and taste were not really for me and I would not try again but my friend enjoyed them immensely.

We also tried a black sesame paste dumplings with peanut topping, these were really unusual and almost too sweet to served with the main meal as they felt like a pudding but I loved them. Inside was a gooey nutty paste surrounded by a light soft casing similar in texture to the inside of a fruit pastille! And then coated in coconut and topped with peanuts - delicious.

All of which was served with a chilli dipping sauce and soy sauce. I am not sure how much it helped the project directly but it definitely freed our brains and set us up for an afternoon of further research and brainstorming!