French Rooms Flavours is back with plans for some relaxed, easy to prepare food for the first of the May Bank Holidays. We are still in Covid19 lockdown, have a look at the following ingredient lists, see what you have and add anything you need to your next essential shopping trip. We have chosen a couple of ‘Meze’ staples, as let’s face it we are all at the stage where we are yearning to gather with friends, share great food, lots of wine and Covid19 survival stories. This weekend’s bank holiday menu is designed to give you and your household a taste of good times to come!
Spicy Carrot hummus
Why carrot? Quiet honestly – I have lots, I don’t know why but we have a zero waste policy here! This recipe works really well with beetroot as well. The mixed spices are quiet extensive and you can adjust or omit but I recommend you make more than you need for this recipe and use it at another time as a marinade for lamb, chicken or fish. The Broighter Gold Chilli oil adds the real heat, so that is an essential component!
- 1 cup Chickpeas
- 1/3 cup Tahini
- 5 cloves Garlic
- 300g Carrots (chopped into chunks)
- 2 tablespoons fresh lemon juice
- 1/4 tsp ground cumin
- 1/4 tsp ground ginger
- 1/4 tsp salt (North Coast Smokehouse salt)
- 1/4 tsp cracked black pepper
- 1/4 tsp cinnamon
- 1/4 tsp coriander
- Broighter Gold chilli oil
Lamb & feta meatballs, served with mixed quinoa, salad & pitta bread
A tasty Middle Eastern inspired dish which can be served as a canape or main course. Keeping the meatballs small in size helps cook them quickly and consistently and without overcooking the feta cheese.
- Ingredients (served 2 for main course)
- 250g lamb mince
- 50g feta cheese crumbled
- 1 tbsp fresh thyme
- 2 garlic cloves crushed
- 5g chopped parsley
- 25g fine breadcrumbs
- 1/4 tsp cinnamon
- Salt & pepper (North Coast Smokehouse)
- Broighter Gold Chilli Oil
- 2 pitta breads
- 1 cup dried Quinoa – a mix of red and white if possible
- 2 tablespoons of pomegranite seeds (optional)
- Mixed salad (add whatever you have, chopped herbs, lettuce, tomatoes, cucumber, courgette, peppers, red onions & dress with our Turkish Dressing (see seperate blog).
Rhubarb & Rosewater Cake
When you grow your own rhubarb you will gravitate to any recipe that does not involve a crumble topping!
- 200g softened butter, plus extra for greasing
- 200g caster sugar, plus 3 tbsp for the topping
- 3 large free range eggs
- 1 tsp rosewater
- 200g ground almond
- 200g self-raising flour
- 1 tsp baking powder
- 3 tbsp milk
- 300g slender yourng rhubarb cut into small chunks
Rosewater glaze & decoration (optional)
- Icing sugar
- Rosewater syrup
- crystalised rose petals
- pistachio nuts (chopped)
See you all on Friday 8th May 2020 where we will be bringing you the full recipes and some suggested drinks to accompany the dishes!