Sunday, 20 September 2015

A Lot On Her Plate by Rosie Birkett plus giveaway

I only discovered Rosie Birkett, author of A Lot On Her Plate via Instragram (don't you just love social media sites). I have been salivating over her colourful, hearty and seasonal dishes which are regularly posted on her social media sites. With critical acclaim over her imaginative and seasonal dishes found in her debut book A Lot On Her Plate, which I recently purchased at the beginning of Summer. I was instantly impressed with Rosie's thorough knowledge of food, not just about recipes but about sustainable meats, how to shop, getting to know your local suppliers, how to make ingredients stretch and also economical ways to revamp dishes, alongside basic ingredients and their uses. Rosie also shares what are her culinary essentials in her kitchen and others that are useful but not so essential.
For me, this book is one of my favourite books of 2015 due to the imaginative, creative and delicious recipes for the advanced cook. In my opinion, this is not a cookbook for beginner cooks, instead it's for the more advanced cook for those that want a little wow on your plate. So far, I've cooked a few dishes from this book: Baba Ganoush, Coconut and Almond Granola and Bavette and Chips, which is my personal favourite so far. Rosie writes with such passion and enthusiasm that it's easy to quickly fall in love with this book. A Lot On Her Plate also includes stunning and mouthwatering photography (which makes me hungry), alongside cute and quirky illustrations. I also love this book as it's introduced me to a wave of new ingredients such as siracha (type of chili sauce), migtias (a Mexican fried dish) and to my local Asian supermarket to stock up on frozen octopus. 


Bavette and Chips (my way, with fried plantains)

Bavette and Chips

Coconut and Almond Granola. 


Baba Gnash

The chapters are split into the following:
  • Breakfast and Brunch, I love a good breakfast so the majority of recipes appeal to me, but my favourite so far is: Cod's roe & sweetcorn fritters with avocado & siracha, Coconut and Almond Granola, Guacamole bread with fried eggs & chipotle salsa and Becy's migitas
  • Starters and Small Plates: delicious recipes to try incude: Crispy sesame-crusted tuna tacos with mango salsa, Bavette carpaccio with fried capers & mustard mayo, Chili crab cocktail tartlets and Keema Pau.
  • Snacks and Sides: stand out recipes include Baba Ganoush and Baby Potato and Rosemary Pizzas. 
  • Bigger Plates and Supper Suppers"Mushroom Ragu with truffled polenta, Bavette and Chips with Bottarga Butter and Grilled Baby Gem, Pan Roasted Pollock with lettuce, bacon and clams and Kale and Almond Pesto Linguine.
  • Feasts for Friends: delicious recipes to try include: Chicken, mushroom and tarragon cassoulet, maple brazed pigs cheeks with apple, roasted hazelnuts and parmesan polenta and home-style porchetta.
  • Salad and Vegetables: recipes to try include: fig, rocket & gorgonzola salad with toasted almonds and maple dressing, mum's seafood orzo salad and panzanella.
  • Dessert and Drinks: one of my favourite chapter recipes include: salted butterscotch popcorn cheesecake, lychee & hazelnut pavlova, black cherry brûlée and peanut butter ice-cream. 
The lovely people at Hardie Grant are giving one lucky reader of Food Glorious Food a copy of A Lot On Her Plate. Continue to scroll down to enter via Rafflecopter.

Recipe for Bavette and Chips with Bottarga Butter and Grilled Baby Gem.
Serves 2

Ingredients
500g (1lb 2 oz) bavette steak
20g bottarga (or 8 best-quality anchovy fillets, minced)
50g unsalted butter, softened, plus extra for the sauce
grated zest and juice of 1/2 unwaxed lemon
4 medium potatoes, peeled and cut into chips
800ml vegetable, sunflower or groundnut oil
3 sprigs rosemary, leaved picked and roughly chopped
sea salt and freshly ground black pepper
olive oil for greasing
1 head of baby gem lettuce, cleaned and cut in half
50ml chicken stock or water.

Method
Take the steak out of the fridge 30 minutes before you cook it, to bring it up to room temperature
To make the bottarga butter, finely grate the bottarga into a bowl, add the 50g of butter and lemon zest , and mash together thoroughly. Place 3 layers of cling film on a work's surface, spoon the butter into the middle of it, and tightly roll, twisting the ends so you have a cling film-coated sausage of butter. Place in the freezer to set.
To make the chips, dry the potato pieces with kitchen paper, and, if using a deep-fat fryer, heat the oil to 190C / 375 F/ Gas Mark 5. Fry the chips in two batches for 7-10 minutes, until golden brown and soft on the inside. Drain them on kitchen paper and toss with fresh rosemary and sea salt. Lay on a roasting tray and keep in a warmed oven (100C/215F/Gas 1/2) until you are ready to dish up, blasting them on a high heat for a few minutes, just before you serve. If you don't have a deep-fat fryer, toss the chips with plenty of olive oil, salt and rosemary, and roast them in one layer in a preheated oven at 180C (350F/Gas Mark 4) for 35-40 minutes, turning them halfway through, until crisp and golden on the outside and soft and fluffy on the inside.
Season the steak thoroughly with salt and pepper on both sides. Heat a greased heavy-based frying pan until stinking hot. Put the steak in the pan it should sizzle immediately) and cook for 3-5 minutes on each side for medium rare or 5-7 minutes for well done. Transfer to a chopping board (but keep the steak pan) cover loosely with foil and leave to rest. Remove the bottarga butter from the freezer and put two plates in the oven to warm.
Brush the cut sides of the baby gem halves with olive oil and place them face down in the steak pan, over a medium heat. Leave for 2 minutes then pout over the chicken stock or water to deglaze, add a knob of butter, and pour the lemon juice. Saute for 3-4 minutes, until wilted and caramelised on the cut side but still retaining the shape.
Slice the rested steak into thin slivers, against the grain and divide between the warmed plates along along with any juices that might have escaped. Cut the end off the bottarga butter sausage and cur 2 x 5 mm (1/4) thick rounds of the butter  for each steak, making sure to peel the cling film off the outside. Place the butter directly onto the steak and serve with the chips and baby gem.

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Disclaimer: A Lot on Her Plate was a personal purchase, Hardie Grant books have kindly offered to host a giveaway.
xxx
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39 comments

  1. My homemade macaroni cheese always goes down well!

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  2. I'm trying to incorporate yoghurt into meals still at the experiment phase :)

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  3. A Curry - Easy to vary the taste and heat - can get creative with the ingredients. and hard to get wrong.

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  4. we love a big seafood tea with salad and potatoes

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  5. Fab blog fantastic recipe def going to try this thanks

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  6. My favourite recipe to make for a special occasion is duck breast with figs and red wine jus. Delicious

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  7. I am a dab hand at summer berries pavlova

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  8. fish pie we've been experimenting and made a spicy version

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  9. i like making sticky lemon chicken with noodles xx

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  10. Hubby makes his own version of chinese chcken which goes down a storm. He's the experimental one in our household when it comes to cooking.

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  11. Eat more fish and your brain power will increase and your waist line will decrease

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  12. I love making soup with interesting ingredients!

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  13. Orange glazed chicken - that's pretty creative for me! ;)

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  14. I make a wicked ice cream sundae with brownies

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  15. Mint choc icecream, using no sugar, dark chocolate chips and fresh mint, great for stomach problems.

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  16. chicken stir fry with my own sauce

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  17. mix up pasta and shredded pork

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  18. I like getting creative with Mexican :)

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  19. I do a 'clean' shepherds pie, with sweet potato mash and goats cheese on top

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  20. Chicken Fajitas are my speciality

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  21. I love making chinese food! Its so tasty.

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  22. My favourite creative recipe is bacon and mixed veg risotto

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  23. Stir fry is generally pretty creative as I incrporate whatever veg is in stock at the time

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  24. Butternut squash lasagne..., I make my own pasta and have come up with this which the family love. x

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  25. I love making random puff pastry pies! I did a really nice gammon, mushroom and mustard one with a white sauce once :)

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  26. Vegetarian Lasagne with lots of different vegetables

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  27. I like to do home made pizza with a variety of toppings depending what's in the fridge!

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