Oven Ready Pissaladière
Pissaladière is a ‘pizza’ originating in Niece. The base is traditionally made with a bread dough however for ease and time it can also be made with a good quality all butter puff pastry.
A delicious combination of sweet caramelised onions and salted fish on top of a crisp base of buttery pastry. This dish can be served piping hot directly from the oven, warm or cold. The combination of salt and the lightness of the dish makes it perfect for summer dining – serve with a simple salad and a glass of cool larger or wine. Beetroot and sun-blush tomato salad
When the cookery school began back in 2005 a number of local gents formed a cooking club that met once a month in the Stirring Stuff Kitchen. They called themselves The Big Boys Cooking Club or the BBCC for short. Every month they would suggest a skill or a particular dish that they would like to try and My job was to plan a menu and lesson around their idea. Each evening would culminate in a very late dinner of the dishes that we cooked, washed down with excellent company, vital conversation, friendly banter and good wine. The following Tikka was on the menu from the evening that Cyrus Todiwala http://www.mrtodiwala.com/ was invited to teach us more about using spices in Indian cuisine. Cyrus very generously allowed me to use the recipes that he cooked for us on that evening as the basis for my Curry Club Indian Cook and Dine events at the school. The Curry Club Cook and Dine days and evenings were amongst the most popular course at the School so Thank you Cyrus for helping us on our way. I hope you caught his talk this summer at http://www.henleyonfood.com/. If you haven’t eaten at any of Cyrus restaurant’s then make time to go http://www.cafespice.co.uk/. Failing that then invest in one of his cookery Books, his knowledge of Spices in Indian cuisine is next to none. Continue reading