Chilli and Chocolate : 2009 : December - A Belfast food blog

Archive for December, 2009

Belfast Christmas Continental Market 2009 – breaching the Trade Descriptions Act?

Posted: 21 December '09 by Niall

When I wrote the post about the Belfast Christmas Continental Market 2009 I did say that I had two misgivings about the event: the cost of everything at the market and, more importantly, the increasing prominence of the beer tents in the event. Now that the Christmas Market has closed for another year, perhaps it’s time to review..

We went to the market once this year, and once was more than enough. The huge queues for the Laverys beer tent which blocked other stalls, the drunken revellers falling about the City Hall grounds and the streets beyond, and the smell of stale beer and puddles vomit meant that it was also a flying visit.

I’ve never quite understood how Laverys beer tent – and the term “tent” hardly does the sprawling, canvas covered bar area credit – came to be part of the “Continental” market. Are Frogs’ Legs or Pretzels sold as bar snacks? Perhaps the sale of French beer is all that is required? Or maybe it just comes down to how much money is being paid for the premier location that the vast marquee seems to be provided with. Whatever the reason – and it really doesn’t matter what the rationale is – the beer tent doesn’t contribute to the enjoyment, to the festive atmosphere, to the (much publicised) family-safe character, nor the “continental” content of the Belfast Christmas Continental Market.

Given the sheer size of the Laverys tent in what is a very limited space it felt that there was very little which was “continental” about the market. I’m no marketing copy-writer, so I’ll leave it to someone else to come-up with a snappier strapline than what would be a more accurate description of what the Christmas Market has turned into: The Belfast City Hall Booze-Up-with-Crepes-which-happens-to-be-at-Christmas.

It’s partly our fault too. Every time that there’s a bar at these events it’s absolutely stuffed with thirsty customers and the whole thing seems to become all about the drink – just look at the Belfast Taste and Music Festival 2009. I know that having a drink is part of our culture, but does it have to dominate an event to the detriment of everything else? Both Kelly and I love St. George’s Market and really enjoy the cosmopolitan and friendly the atmosphere – and we’ve wondered whether Belfast could carry-off the sort of frenetic, energetic celebration of food that la Boqueria in Barcelona seems to manage so effortlessly, where you can buy still-twitching fish from one stall and stop for a refreshing glass of prosecco or beer and a bite to eat at another. Sadly, probably not – the addition of alcohol would probably spoil what we already have.

The Christmas Continental Market could be a truly enjoyable, welcoming event, one that does become part of everyone’s festive calendar – but it needs someone to be brave and to have some vision for the City Centre and what the majority of people really want from their city at Christmas-time. So, come on BCC – next year, give us a real Christmas treat – a Christmas Market that is about the people, not about how much money can be generated from selling pitches to local bars. Maybe then you’ll have some real Christmas cheer in the city centre.

Categories: Things to do

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By popular demand – part 1

Posted: 18 December '09 by Niall

Kelly and I threw a small, civilised (apart from one individual – you know who you are!) Christmas party at the start of the month and of all the party food we prepared, two dishes stood out and had several friends asking for the recipes.

The first of those dishes was Goats’ Cheese Crostini with Red Onion Marmalade.

The first rule for party food is that it must be easy to prepare, and that’s certainly true of this dish. But the simplicity of the preparation isn’t reflected in the taste – the creamy piquancy of the goats’ cheese is tempered by the sweet and sour of the red onion marmalade to create a delicious treat.

So, for everyone at the party (and for anyone that wasn’t) here’s the recipe – enjoy!

Ingredients

Red onion marmalade

• 50ml Olive oil
• 1 kg red Onions, finely sliced into long thin slivers
• 250g soft dark brown sugar
• 150ml red wine vinegar

Goats’ cheese crostini

• 1 long, thin, white baguette, cut into ½ cm thick slices
• Olive oil, for drizzling
• 200g soft Goats cheese
• 1 punnet mustard cress

Method

1. For the red onion marmalade: heat the olive oil in a large frying pan over a low heat and add the sliced onions. Sweat the onions until they are soft, sticky, and translucent.
2. Add the sugar, stirring as it melts, and then add the vinegar. Simmer the mixture so that the liquid reduces and you are left with a thick, sticky jam consistency, stirring occasionally – this should take about 45 minutes.
3. Spoon the marmalade into a bowl and allow to cool
4. For the crostini: preheat the oven to 180C/gas 4.
5. Put the baguette slices on a baking tray and drizzle each with a little olive oil.
6. Put the tray in the oven and toast the crostini until they are golden brown.
7. Remove the crostini from the oven and leave to cool on a rack.
8. Put the goats’ cheese into a bowl and season with salt and pepper.
9. Spread a little goats’ cheese onto each crostini and top with a small spoonful of the red onion marmalade.
10. Finish with a few stems of mustard cress.

In part 2 I’ll give the recipe for chargrilled haloumi skewers with tomato and chilli jam..

Categories: Jams and Preserves > Recipes

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How to make Creamy Fish Pie with Mushy Peas

Posted: 16 December '09 by Niall

Kelly and I both love fish pie, and it makes a regular appearance on our dining table. It’s a real winter dish, being warming and filling, and it’s also economical – those fish fillets can be expensive, but combining them with potatoes, cheese, and creamy sauce makes them go that bit further.

Fish pie is something that should be relatively easy to make but it can go disasterously wrong – from a flavour-less, watery consistency all the way to a glue-like gloop. To my mind, the success of your pie comes down to the quality of your bechamel and the flavour of the creamed potatoes, but particularly the former. It really does pay to apply yourself – and your taste testing tastebuds – to this part.

This fish pie is filled with a mixture of smoked and unsmoked fish. Some recipes add salmon or prawns, but I think that that’s a bit over the top, and doesn’t really contribute anything to the recipe – the flavour of the smoked haddock in particular would just overshadow the more subtley flavoured prawns. The addition of parsley is important, however – it not only tastes good, but it also adds a splash of colour to an otherwise anemic, pale pie. The golden cheese crust is also vital in my book.

I usually accompany the fish pie with mushy peas. Although you can buy tins of mushy peas, nothing comes close to those that you can make yourself. It does take a bit of effort (soaking the peas overnight) but, believe me, it’s all worth it.

This recipe makes a hearty, four person Fish Pie.

You can see more photos hereImage 1Image 2Image 3Image 4Image 5Image 6

Ingredients

For the fish pie

• 600g of any firm white fish – we use cod or haddock fillets
• 200g of smoked haddock
• 750ml milk
• 1 medium onion, roughly chopped
• 1 large carrot, roughly chopped
• 1 stalk celery, roughly chopped
• 1 bay leaf
• some fresh parsley, chopped
• a few peppercorns
• 400g mature cheddar, grated
• 1kg floury potatoes, such as Maris Piper
• 125g butter, plus extra to grease the dish and dot on top of the pie
• 75g plain flour
• salt and freshly ground black pepper

For the mushy peas

• 250g of marrowfat peas
• Bicarbonate of soda tablets
• 11/2 pints of boiling water – and more fresh water to cook
• Sugar, butter, salt and pepper (to taste)

Remember! If you want to make mushy peas they need to be left to soak for between 12 and 16 hours – so you’ll need to do this the night before you plan to eat.

Method

For the fish pie

1. Place the fillets of fish in a medium saucepan. Add the milk, onion, carrot, celery, bay leaf, a couple of stalks of parsley and the peppercorns.
2. Place the pan on a low heat and let the milk heat up gently. As soon as it comes to a simmer, switch off the heat and cover the pan. The fish will continue cooking in the hot milk. This is my favourite way for cooking fish – it keeps the flesh plump and moist, and doesn’t add or detract from the flavour.
3. Peel the potatoes, cut them into even, bite-sized chunks so that they cook evenly, and put them in a large pan with just enough water to cover and put the pan on the hob over a high heat. Add a teaspoon of salt and let the water come to the boil. Lower the heat to a simmer and cook the potatoes until a fork will pass easily through the flesh, but not so much that they disintegrate in the water.
4. Carefully drain the potatoes and allow them to cool in a colander for a minute or two. Return them to the pan and mash them, adding 50g of the butter, using a spoon to mix the creamed potato at the end until you have a golden, smooth consistency. Put the mash to one side.
5. Stand a sieve over a large jug and tip in the fish and milk mixture.
6. Take your oven dish and break the cooked fish fillets into it – not too much though – you ideally want nice chunks of meaty fish in your pie.
7. Heat the oven to 200C/400F/Gas 6.
8. To make the béchamel sauce, put the remaining 75g of butter in the clean pan and melt it over a low to medium heat. Add the flour and stir well with a wooden spoon to make a roux. Cook for two minutes, stirring every few seconds. Then gently whisk in one third of the hot fishy milk. The paste will quickly turn into a very thick sauce. Add another third of the milk, whisking all the time, and then the final third, so you end up with a creamy sauce.
9. Add the chopped parsley and after tasting the sauce you can season the béchamel with salt and freshly ground black pepper.
10. Reduce the heat until it is very low and let the sauce simmer gently for a couple of minutes.
11. Pour your creamy, fishy bechamel sauce over your fish.
12. Spoon over the mash and spread it carefully across the surface of the fish sauce.
13. Sprinkle the grated mature cheddar over the top of the creamed potatoes, making sure that the surface is covered evenly.
14. Place the pie in the oven and bake for about 25 minutes or until the top is starting to brown and the fishy sauce is bubbling up the sides of the mash.

For the mushy peas

1. Dissolve the bicarbonate tablets (they usually come in a box) in one and a half pints of boiling water.
2. Pour the solution over the dried peas.
3. Leave to soak overnight, or for at least 12 to 16 hours.
4. Drain the peas, then put them in a saucepan and just cover them with cold, fresh water.
5. Bring to the boil, then simmer for 20 to 30 minutes, stirring occasionally.
6. Once the water has reduced and the peas have become mushy add salt, pepper, sugar, and butter to taste.

To accompany the dish

Fish pie is a rustic dish and deserves a glass of something equally tasty and uncomplicated. Rather than white wine, what about a glass of chilled lager? The slightly bitter Budweiser Budvar would be perfect – light and crisp, with a buttery flavour common the Czech beer, and with plenty of hops on the nose.

Enjoy.

Categories: English Food > Featured Post > Recipes > Seafood

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More tea vicar?

Posted: 11 December '09 by Kelly

We were recently sent some tea to try from Oscar and Anne, owners of ‘Suki Tea’. To be completely honest I was a bit sceptical… what difference could there be?!

One thing that you should now before reading further.. I LOVE tea! It’s one of my favourite things, especially on a cold day to help you thaw out and relax. BUT to be honest, like most of us, I like my basic, shop-bought tea (with Nambarrie being my preferred choice!!). When I lived in England it was one of the things I missed most (apart from Niall obviously, haha!) so I used to get my mum and Niall to bring me my teabag supply whenever they were visiting. So it fell to me to give the final verdict in this tasting.

Suki Tea is a fairtrade, organic company based in Belfast, with ethical sourcing as their priority. They first started in 2005 at St George’s market in their quest to find the ‘perfect cuppa’. They now sell speciality teas, tisanes and hearbal infusions from around the world such as White Tea, Pu-erh, and Oolong Tea.

Niall and I tried quite a few of the teas over a few days and Niall’s favourite was the ‘China Jasmine Dragon Phoenix Pearl’ or the ‘Earl Grey Blue Flower’. The ‘pearls’ were really unusual, the leaves being hand rolled into pearl shapes and then they unravel as they fuse the water. They can also be used up to three times.

My own favourite had to be the ‘Christmas tea’. It reminded me of mulled wine, it had that spiced citrus-y taste to it. You could add some brandy or honey to add a bit of a kick to the tea but to be honest it doesn’t need anything added to it, it is a beautiful tea. The Christmas tea is also a ‘black tea’ which is probably why I like it so much – I love my tea strong and black and often leave the tea bag in…

Suki Tea have so many different types of tea, all full of flavour and wonderful aromas, so treat yourself and get down to see Oscar or Anne at the Belfast Christmas market or St George’s market and try them.

Other information

You can visit SUKI Tea online at: www.suki-tea.com

Categories: Local Food Heroes

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Spinach and Ricotta Cannelloni

Posted: 09 December '09 by Niall

Here’s the recipe for one of our favourite Italian dishes: spinach and ricotta cannelloni (or is that “canneloni”?). Given that the recipe is suitable for vegetarians, it just shows you that bechamel with melted cheese can overcome all obstacles to enjoyment!

The recipe does take a little bit of effort – stuffing the pasta tubes with the spinach and ricotta mixture requires some patience – but it’s all worth it in the end. The canneloni is also great for mid-week dinners, as it invariably lasts for two nights, and tastes even better the next day.

The dish is great by itself, but we prefer a small rocket salad and warm ciabatta alongside.

You can see more photos hereImage 1Image 2Image 3Image 4Image 5Image 6Image 7Image 8

Ingredients

• 2 tbsp olive oil
• 1 large onion, peeled and minced
• 2 cloves garlic, peeled and minced
• 2 pinches of dried oregano
• 2 pinches of dried basil
• 1 tbsp tomato purée
• 1 bay leaf
• 2 tbsp red wine
• 500g spinach
• 300g ricotta
• 1 x 400g tin chopped tomatoes
• Freshly ground black pepper
• As many cannelloni tubes as will fill your oven dish

For the Napoli sauce

• 25g butter
• 25g flour
• 300ml milk
• Pinch of ground nutmeg
• 60g Cheddar cheese, grated
• 30g Parmesan cheese, grated

To finish:

• 60g Cheddar cheese, grated
• 10g Parmesan cheese, grated

You might also use: a piping bag to put the mixture into the cannelloni tubes.

Cooking Method

Cooking Method – Spinach and Ricotta

1. Place a frying pan on a low heat and add some olive oil
2. Place the spinach leaves in the pan and cook until they have wilted slightly
3. Remove the leaves from the pan and drain in a colander, using the back of a spoon to press the leaves until most of the excess liquid has drained
4. Chop the drained spinach leaves until they are quite fine
5. Allow the spinach to cool
6. Place the ricotta in a bowl and add the cooled spinach leaves, mixing thoroughly
7. If you are using a piping bag, spoon the mixture into the bag and squeeze it down to form a continuous mass, ready for squeezing
8. Taking your cannelloni tube either: squeeze the mixture into the tube until it is full; or using the back of a spoon, scoop the mixture up and place inside the tube
9. Repeat this process until all of the cannelloni has been filled, placing each filled tube into the oven dish as they are finished

Cooking Method – Napoli Sauce:

1. Pre-heat the oven to 225°C.
2. Heat the olive oil in a hot pan and sweat the garlic and onion down until they are translucent.
3. Add the basil, oregano, and black pepper and stir thoroughly.
4. Add the wine and cook off the alcohol.
5. Add the tomatoes and bay leaf, stirring well before leaving to simmer for a further 2-3 minutes.
6. Finally add the tomato puree and allow some time on the heat to reduce the sauce (it needs to be relatively thick, without any excess liquid).

Cooking Method – Bechamel:

1. In one saucepan. add the butter and place over a low heat.
2. In a second saucepan, add the milk and nutmeg, warming the milk until it is just shy of boiling point.
3. Reducing the heat completely When the butter has melted, add the flour and mix together, until you have a thick paste (similar to play-doh).
4. Add a third of the milk to the play-doh, whisking to prevent any lumps forming – then add the rest of the milk a third at a time, whisking as you go. You want to get a smooth sauce.
5. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.

Cooking Method – Assembling the dish:

1. Spoon the sauce over the filled cannelloni.
2. Pour the bechamel on top of this, making sure that you cover the layer below.
3. Sprinkle the remaining grated cheese and parmesan over the bechamel.
4. Place the oven dish in the oven to bake for 30-35 minutes, or until golden brown.

Wine selection

There’s only one option for me here – a robust chianti compliments the rich, tomato-based cannelloni perfectly.

Categories: Featured Post > Italian Food > Main Course > Pasta > Recipes > Vegetables

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About Chilli & Chocolate

Chilli and Chocolate is a food blog from Belfast, Northern Ireland. Written by Niall and Kelly, the blog covers all sorts of good things: recipes, restaurant reviews and wine reviews, and upcoming foodie events in Northern Ireland. We also get the chance to tell you about some great local producers - who they are, what they do and how to find them.

Our friend Ciara, a working mum and wife from Dublin, writes Ciara's Corner which is full of her own recipes and local restaurant reviews.

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