Black Pudding Burgers

Today is National burger Day or as “Burgerac so ably expressed it: “In order to celebrate the UK’s buzzing and burgeoning burger culture, Mr Hyde (the daily email newsletter from the same folks that create Shortlist magazine) has declared that the 27th August is National Burger Day here in the UK…”

So here is a burger with a difference or at least it is if you define a burger as a bread roll with some meat sandwiched in between two halves of a bread roll. In this case the meat is a slice of Nick Nairn’s superb black sausage (blood pudding; available from Morrison’s) lightly fried in olive oil and combined with a slice of tomato and a spoonful of scrambled egg in a miniature bread roll (Waitrose); a perfect breakfast!

Black Pudding Burgers

Nick Nairn Black Pudding KG130827006aWeb1 KG130827008a1Web1Perhaps I should have revised the order of the fillings and the this dish could have become the national dish of Germany or Belgium!

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Good food – it’s all about sharing. ENJOY!

Copyright: All photographs and text in the blog “Brunch at Goodies” are subject to copyright. © Keith Gooderham 2011-2013 All rights reserved. Do NOT copy material without requesting permission to do so. If you would like permission simply contact me.

Pasta With Love

Tagliatelle by “Pasta With Love”

Given that tomorrow is Valentines’ Day the title of this post my be regarded as a little contrived, however, the title has made itself in that it is the name of a small startup company which has been making a big impact on the farmers market scene in both Glasgow and Edinburgh ever since they first started business a little under a year ago. “Pasta With Love” is the work of a young couple, Duncan and Ness Fildes, who are clearly on a meteoric trajectory after winning a Great Taste Gold Taste Award for their linguine only three weeks after they started to trade!

“Pasta With Love” are to be found at the Mansfield Park Market in Glasgow every second and fourth Saturday each month and they also attend the markets at Queens Park, again in Glasgow as well as at Edinburgh’s Stockbridge Market. For more information visit their FaceBook page and see also Caroline von Schmalensee’s excellent article about “Pasta With Love” in her blog the “Edinburgh Foody”

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Tagliatelle with cheese sauce, tomato, mushrooms and bacon

This is a simple and quick dish packed with wonderful flavours and makes a perfect meal. For an even easier version use smoked Bavarian ham (Lidl) instead of bacon, a great taste and no need to cook it, though it is fantastic on pizzas!

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Serves 2 ready in 15 minutes.

Switch on the oven and set to 190oC, put a large pan of water, half full, on to boil, adding a glug of olive oil to the water; extra virgin (Is there any other? This will help stop the pasta sticking together once it has cooked). Wash a dozen or so freshly plucked basil leaves and 4 to 8 ripe tomatoes, depending on size, before slicing the tomatoes; crossways is best and leave to one side. Place 4 or 6 rashers of smoked bacon (pancetta or streaky bacon is fine too) in a baking tray lightly coated with olive oil and put in to the oven. Take 6 or so chestnut mushrooms, brush off any dirt and cut off the base of the stems before slicing vertically and placing in a frying pan with a good glug of oil and sauté. By this time the water for the pasta should be boiling, remove the saucepan lid and add the pasta, approximately 300g will be ample and boil for 3 to 4 minutes (4 to 5 minutes if cooking from frozen). While the pasta is cooking finish off the mushrooms by adding a dash of dark soya sauce and stir well. As soon as the pasta is ready tip it into a colander and allow to drain, covering with the saucepan lid. Return the pan to the stove and tip in 250ml of four cheese sauce (widely available from most supermarkets, alternatively make your own but we are keeping things simple!), reduce the heat to medium, tip in the pasta and mix thoroughly with the sauce. Put the plates in the oven to warm, (pasta hates cold plates!) while removing the bacon. Cut the bacon into stamp sized pieces and together with the mushrooms add to the pasta – cheese sauce mix and stir in. Take the plate from the oven and plate-up not forgetting to add the sliced tomato and basil! Season to taste and enjoy!

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Copyright: All photographs and text in the blog “Brunch at Goodies” are subject to copyright. © Keith Gooderham 2011-2013. All rights reserved. Do NOT copy material without requesting permission to do so. If you would like permission simply contact me.

Sloppy Omelette with a Fiery Salsa

Egg and cheese omelette with a tomato, jalapeño pepper and dry Greek style black olive salsa on toasted Ciabatta with basil, salt and pepper to taste; this simple dish is guaranteed to put a spring in your step!  The Greek style dry black olives are quite salty and work brilliantly with the tomatoes while the jalapeño peppers add a real zing to the dish; personally I don’t like my food too hot and spicy so I am always careful to remove any seeds from the peppers but that is just a matter of taste. The salsa can be made beforehand and will keep in the fridge for up to 3 days, it also makes a great standalone snack served as a brushetta on slices of toasted Ciabatta and a drizzle of olive oil together with a glass or two of crisp dry white wine.

Sloppy Omelette with a Fiery Salsa

Preparation 10 minutes; Cooking time 5 minutes. Serves 2

Ingredients

Salsa

    • 8 small tomatoes (Perino tomatoes from Tesco are ideal)
    • 6 jalapeño pepper slices
    • 6 Greek style dry black olives
    • 1 desert spoon full of freshly chopped coriander leaves (optional)
    • 1 clove garlic finely chopped (optional)

Omelette

    • extra virgin olive oil
    • 4 eggs (Clarence Court, Burford Brown eggs with their rich yellow yolks are my favourite)
    • 40 g Orkney coloured cheddar (this yellow cheese adds to the already rich yellow of the egg yolks)

Accompaniments

    • bread for toasting (Ciabatta works well)
    • fresh basil
    • sea salt (Maldon)
    • black pepper (freshly ground in a pestle and mortar – try it; it is so much more pungent this way!)

Method

  1. To prepare the salsa dice the tomatoes (even using a sharp knife you will find it easier to cut the tomato with the skin side facing downwards)
  2. Take 6 or so slices of jalapeño peppers from the jar (no fingers, use chop sticks!) and remove the seeds before dicing them as well.
  3. Cut the flesh off the olives and discard the stones and finely chop.
  4. Add the chopped coriander leaves and / or finely chopped garlic if using and mix all of the ingredients. I usually do this using a large knife scooping the salsa on to the blade of the knife and turning the salsa until it is uniformly mixed.
  5. Finally place the salsa in a small bowl and set aside until required or if it is being made in advance cover and place in the refrigerator.
  6. To prepare the omelette add a glug of olive oil to a frying pan ( a 21 cm pan will be ideal) and using a paper towel wipe the oil over the inside of the pan so a to create a uniform thin-film.
  7. Place the pan on the stove over a medium heat.
  8. Meanwhile crack the eggs into a bowl and whisk (use the chop sticks that you used to get the peppers out of the jar) and pour into the frying pan and grate the cheese onto the top of the egg mix.
  9. Cut 4 slices of Ciabatta and toast and at the same time put two serving plates in the microwave to warm (2 minutes at full power will be ample)
  10. As the omelette begins to cook continually draw the edges of the omelette into the centre of the pan using a narrow (5 cm) wooden straight ended spatula.
  11. Once the plates have warmed and the toast is ready the omelette should be cooked and ready to serve; take it off the heat so that it doesn’t become over cooked and dry.
  12. Place two slices of toasted Ciabatta onto each  plate and top with omelette and a teaspoon full or two of salsa.
  13. Garnish with basil and add salt and pepper to taste

Serve and enjoy!

Copyright

All photographs and text in the blog “Brunch at Goodies” are subject to copyright. © Keith Gooderham 2011-2012. All rights reserved. Do NOT copy material without requesting permission to do so. If you would like permission simply contact me.