Soaking
Blue
Port / ’Barkham Blue’ / Grapes
#Story
Time
Cam and I met almost 5 years go at Mark Greenaway's, a wee fine dining restaurant in Edinburgh. Now, all the food that I tried there was pretty impressive but his wee dish or one very similar was one of my favourites.
No one should admit to stealing but I’m an honest thief. I definitely don’t condone my behaviour, nor am I proud, but sometimes we humans have problems we can’t control. So first off, sorry Mark - I hope you can forgive me! Before you get ahead of yourselves I would never steal any physical artefact but I have been partial to the edible kind. That port soaked blue (and those little amazing homemade dark chocolate caramel bars) were way past my sobriety! Again, I’m sorry, I’m really sorry! To put it in context both of these sexy little things took a fair bit of effort and time to make.
As my Dad always said though, “Under no circumstances should you steal. Well, except if you eat it before you leave the shop. That one doesn’y count.” Wise words! He was a lot more thorough with his discipline which I won’t go into but all in all he was a very firm believer in Karma!
What I’m trying to say is that I’m very well aware that if we ever get the chance to open our dream restaurant, a cheeky overly confident waiter is going to come along and scran their way through the good stuff right before a busy service. Which is fair do’s and while we’re being honest it will still have been completely worth it. I’ll just say now ahead of time - Sorry Cam!
Jade x
Junk’s Jam
Serves 2
Hey!
This one doesn’t need much introduction. Best blue cheese dish Jade’s ever had! Get making it! Full stop.
Equipment…
>Pasta Machine
(optional)
The Recipe
Stage #1
>the PREP
The Cheese
300g Two Hoots Barkham Blue Cheese
325 Tawny Port
1 Tbsps Sherry Vinegar
Pour the 325ml of Port over the Blue Cheese and let steep for a minimum of 6 hours and maximum of 1 week
After the steeping, remove from the Port and pat dry.
Make sure the cheese has been at room temperature for at least a hour before plating.
‘Melba’ Toast
3 Slices Cheap White Bread
1 Tbsps Nigella Seeds
1 Tbsps Sesame Seeds
2 Tbsps Melted Butter
Pre-heat the grill of your oven and Slice off the crusts of the bread.
If you have a Pasta Machine then congrats, life will be so much easier. Just roll that Bread all the way through to number one. Leave to one side.
Brush a little of the Melted Butter on each slice, coat with a sprinkle fo the seeds. Place in the under the grill until start to toast and go wavy and golden.
Remove from the oven and cool
No pasta machine no problem! Roll it out with a rolling pin for several hours until its nice and thin. Realise how much you would like to get a pasta machine. I mean you have earned it. You deserve a pasta machine! You are due a pasta machine. God himself OWES you a pasta machine. Do not continue this recipe until you have one!
Still not got a pasta machine or rolling pin? Get a can of beans or perhaps some chopped tomatoes and spend the entire evening rolling out the bread until nice and thin. Never going to look good enough so throw the bread in the bin and eat the beans from the can.
No Cans No PROBLEM. Get a bottle of wine. Drink the bottle of wine. Start rolling your bread. Smash the wine bottle half way though rolling the bread. Throw the bread in bin. Get another bottle of wine and a bandage. Put the bread in the toaster. Add butter. Drink the wine.
Jobs a good un’!
Frozen Grapes
1 Packet of White Preferably Seedless Grapes
Wash your Grapes.. or don’t your call, your life!
Using a pair of scissors snip small little bunches into a decent sized tub and place into the freezer…
Yep. Thats All Folks.
Port & Sherry Drizzle
200ml Ruby Port
15g Pedro Ximenez
1 Tbsp Sherry Vinegar
15g Caster Sugar
Pour 125ml of the Port, Sherry Vinegar & Ximenez and place into a pan, reduce down to 30ml or until thick and sticky.
Leave to cool & reserve for plating.
Stage #2
>Cook it baby!
Nothing to cook todays guys