A Welsh Lobster

Lobsters are territorial, aggressive and beautiful creatures.
The first time I saw one in its natural environment, I was captivated. John said he used to love coming to the beach as a child along with his father and grandfather many years back, hunting lobsters for the family dinner. John Marshal - third generation at this beach, now lives in Gloucestershire, but still a frequent visitor.
We were on a family holiday in the Gower, taking a long walk on the coastal path when we met John. We started chatting and became friendly quickly. John suggested we join him. He looked at my two boys with challenging eyes full of promise and said, “it beats watching the television and playing computer games any day” So we followed him to the rocky surface the sea had left behind. The tide was very low. We were very slow, watching our step. It was as if we were walking on the moon when John said” it’s not often as low as this, it is a great day for going after lobsters and brown crab”. Sure enough we were led to a large rock pool and within fifteen or so minutes a lobster was in John’s net. It was large and looming. A true beauty, bright turquoise, blue, green and orange with great big claws.
I was thinking - John thank you, but you shouldn’t have. Being a chef and a restaurant owner, loving food, loving sourcing it, growing it and eating it and a frequent visitor to this area my self you just added a competitor to your beach. But I promise myself, if I meet John again on this beach I will share my catch with him and what  better way than cooking my lobster (lobsters hopefully….)his way:

• Build a fire on the beach using driftwood. Once the fire has settled down place a metal bucket full of sea water over it.
• Once the water has boiled, put your catch in and cook for about 20 minutes.

It is so simple and the surroundings are so perfect I just can’t think of a better way. On the journey back home the boys and I are already getting excited planning our next holiday here.
Maybe just maybe I would bring a few ingredients for a zesty hollandaise with me…
 
Zesty hollandaise sauce
Serves 4-6
 
Ingredients:
200g butter, melted
4 egg yolks
1 lemon for its zest
3-4 Tbsp lemon juice
2 Tbsp cold water
Salt, to taste
Cayenne pepper, to taste
 
Method:
1.      Fill a deep saucepan with 5cm of water. Bring the water to a boil and take off the heat.
2.      Combine the egg yolks and the cold water in a bowl, whisk for a minute or two until the mixture is light and foamy.
3.      Set the bowl directly on top of the saucepan. Whisk the eggs over the steam until slightly thickened (3-5 min).
4.      Remove the bowl from the heat and slowly add the melted butter while whisking constantly.
5.      After you’ve added all the butter, whisk in the lemon juice and season to taste.
 

Nettle kibbeh with vine tomato sauce, parmesan and golden sultana garnish
 
Serves 4-6
 
This is a dish that presents my culinary ancestry on a plate with great success. I believe, geographically and historically it draws from the links between Italy and Tunisia and if its popularity at Brosh is anything to go by…
Really you should go ahead and make it.
The flavours are suited to this time of year. They are of young growth character; fresh and gentle.
 
Ingredients
 
Kibbeh shell * (see number 4 in method)
80g medium bulgar wheat
50g plain flour
1 teaspoon of baking powder
Salt to taste
Ground black pepper to taste
2 tablespoons of vegetable oil
Extra vegetable oil for oiling your hands, and for frying
Water
 
Nettle filling
200g nettle leaves, well washed and drained
1 medium egg
1 table spoon of flour
1 lemon for its zest
Salt, to taste
Ground black pepper, to taste
 
Tomato sauce
1kg ripe vine tomatoes, washed
6 cloves of garlic, peeled and thinly sliced
200ml olive oil
3 tablespoons of golden caster sugar
Salt, to taste
Ground black pepper, to taste
 
Garnish
80g parmesan cheese, grated
50g golden sultanas
  
Method
1.Make the shell by cooking the bulgar wheat in plenty of water with seasoning of salt. Cook to al dente - it will take about 5 minutes. Drain well and put in to a mixing bowl to cool completely.
 
2.Put the nettles into a saucepan with 100ml water and cover with a lid. Place onto a high flame and cook for about 2 minutes and until the nettles have wilted down, but are still very green.
Drain and cool rapidly under a cold running water/or in an ice bath.
Squeeze out any excess water, finely chop and add the egg, flour, zest and seasoning. Mix well and fry a small taster.
 
3.Finish off the shell by adding the flour and baking powder to the Bulgar wheat mix well. Add the 2 tablespoons of oil and start mixing/ kneading with one hand while adding a table spoon of water at the time until the mixture is coming together like dough. Set it aside to rest for 20 minutes.
Fill a large saucepan with slightly salted water. Place over a flame, cover with a lid so the water steams well but does not simmer.
 
4.Roll a large rectangle of cling film on to your work surface. Place the bulgar wheat dough in its centre and spread it with oiled hands to a 2mm thick rectangle. Put the nettle filling along one side and roll the bulgar dough over the filling by using the cling film underneath to make a cylinder shape.
Trim any excess shell and roll the cling film to wrap it all into a nice shape, twisting the ends to seal it all into place.
Put the bulgar sausage into the saucepan with the steaming water. Leave the saucepan only partly covered and cook for 30 minutes.
Place the kibbeh onto a tray and leave to cool completely while still in the cling film (best made the day before you wish to serve)*.
Remove the cling film and cut the kibbeh in to 5mm thick slices.
 
5.Cut the tomatoes in half and each half to four squareish chunks.
Put the olive oil into a saucepan, add the sliced garlic, then fry over a low flame so the garlic turns a light golden colour. Add the tomato chunks, season with salt, pepper and the sugar, mix and cover with a lid. Turn the flame up and cook the sauce simmering for 5-7 minutes until the tomatoes are cooked, but not completely disintegrated. Set aside and keep it warm.
 
6.To serve shallow fry the kibbeh slices to a light golden colour and serve along with the sauce, parmesan shavings and golden sultanas.

brosh  

cookery lessons

Be inspired. Learn to cook the brosh way – improved kitchen mentality and enjoyment leads to amazing results.

Run by, Brosh chef Raviv Hadad

Class two

Brosh pastries

You will make 4 Middle Eastern pastries including the perfect baklawa. 

Classes will include a short introduction, coffee and light refreshments followed by a hands on workshop. We will use a variety of cooking techniques for ease and improved results in your general day to day cooking, along with great food that you have cooked to take home.

For groups of 6-10 at £95 per person (or ask to be put on the waiting list)

Day classes - run from 10am until 2pm Mondays to Saturdays

Evening classes – run from 5pm until 9 pm Mondays and Tuesdays

To arrange a class call us on 01242 227277

brosh                    

cookery lessons

Be inspired. Learn to cook the brosh way – improved kitchen mentality and enjoyment leads to amazing results.

Run by, Brosh chef Raviv Hadad

Class one

Introducing mezze

Flatbread dough - its uses and versatility along with a

selection of mezze

Classes will include a short introduction, coffee and light refreshments followed by a hands on workshop. We will use a variety of cooking techniques for ease and improved results in your general day to day cooking, along with great food that you have cooked to take home.

For groups of 6-10 at £95 per person (or ask to be put on the waiting list)

Day classes - run from 10am until 2pm Mondays to Saturdays

Evening classes – run from 5pm until 9 pm Mondays and Tuesdays

To arrange a class call us on 01242 227277

Summer, what a great time for quality fruits and berries. If you think like me and once your jam jars and preserves are full, use some of the fresh fruit and berries to accompany these 2 simple and delicious recipes. My kids love them and our guests want to know how to make them so …

HALVA FONDANT WITH BERRIES, serves 4

For the berries:

I use blueberries and strawberries, about 200g for 4 people.

Firstly make a syrup using 100g golden caster sugar, zest of 1 orange, 300ml orange juice put into a saucepan. Bring to a simmer, cook for a couple of minutes and take off the heat. Cool down and place in a bowl with the fruit. Set aside to infuse.

For the fondant:To buy halva go to your local oriental shop (in Cheltenham, the Lower High Street), Waitrose World Food Section or online. The fondant can be made in ramekins or a loaf tin and then spooned out.

Ingredients

100g vanilla halva

100ml double cream

1 egg yolk

15g cornflour

2 egg whites

40g golden caster sugar

1.       Set the oven to 200°C. Oil (vegetable oil) the ramekins and place onto a baking tray.

2.       Use two bowls. Put the halva and cream in one and mix well to dissolve the halva. Add the egg yolk and cornflour and mix well. Place the egg whites and sugar in the second bowl and whisk to a medium peak.

3.       Put ⅓ of the egg white mix into the halva and cream. Mix in to loosen the texture and then fold in the rest of the egg white. Pour into the ramekins so they are ⅔ full and bake for 18 minutes. Take out and leave to settle for 10 minutes. The fondant will reduce in size as it should do but will still be light and delicious.

4.       Serve with the berries in syrup and some halva shavings.

MASCARPONE AND HONEY SORBET, serves 6-8

Very refreshing with preserved or fresh fruit (my choice is apricots, nectarines, or figs).

Ingredients

100g granulated cane sugar

200ml water

500g mascarpone cheese

170g honey

60ml lemon juice (1 large lemon)

Method

1.       Make a short thread syrup from the sugar and water.

2.       Place the mascarpone and honey in a deep bowl. Add the syrup and lemon juice and use a hand blender to mix. Place into an ice-cream machine and churn to a ribbon stage (takes 30-40 minutes). Alternatively place into a well sealed tub and put in the freezer for at least 6 hours before serving.

WILD GARLIC SALAD

Serves 4

I live a few miles out of town and cycling to work on a sunny spring day is a great start. I enjoy the weather and can keep an eye on how the wild garlic is progressing.

It’s something the kids love doing, wild garlic picking in the woods and is a great adventure.

This salad is very seasonal, the wild garlic isn’t around for long. It starts mid to late April and before you know it, a few weeks have passed and it has gone, although the memory of its mild garlic flavour will linger.

It is great on its own or you can serve it with a white flat fish like sole, very simply cooked.

Ingredients

200g wild garlic leaves and flowers, well washed and drained

50g roasted sesame seeds

50g roasted walnut pieces

50g parmesan cheese – into freshly made shavings

10g rose petals for garnish

10g sumac to taste

100ml olive oil for dressing

Salt to taste

Method

1.      Place the garlic leaves onto a chopping board (set the flowers aside). Slice the leaves into 3-4 cm long pieces. Place in a salad bowl, add the flowers and parmesan.

2.      Slowly add a dressing of salt, sumac and olive oil, mix and garnish with sesame seeds, walnuts and rose petals. Carefully mix again.

3.      Taste and serve individually plated with freshly baked bread and butter.

Safra recipe by Raviv Hadad of Brosh

If you like Moroccan food/ Maghreb inspired recipes, try this.

SAFRA

This is a semolina based cake. It has a rich, zesty flavour and a bit of a crumbly texture. One of my favourite options to serve alongside a strong coffee.

Ingredients

250g semolina

150g caster sugar

1 teaspoon baking powder

100g pecan nut halves

50g sultanas

Zest of 1 orange

Zest of 1 lemon

2 medium eggs

60ml vegetable oil

200ml freshly squeezed orange juice

1 tablespoon lemon juice

100g caster sugar

Method

Arrange all the ingredients onto your work top. Light the oven to 180°C and set the shelf to the middle of the oven. Also line a 500g loaf tin with a light film of vegetable oil and place onto a baking tray.

1.      Place the semolina into a large bowl with the sugar, baking powder, pecans, sultanas and zest and mix well. Then add the vegetable oil and eggs and mix well. The mixture will look dry but that it’s the way it should be when all the ingredients are well mixed together. Place the mixture into the loaf tin and spread evenly. Bake for about an hour until the top of the cake is golden brown and the cake is coming away a little from the sides. Also when you press the top it should feel firm.

2.      While the cake is baking make a syrup out of the orange juice, a little lemon juice and sugar by placing all ingredients into a saucepan over a high flame. Bring to a quick boil and take off the heat so you end up with a thin enough syrup to trickle through the cake well and moisten it.

3.      When the cake is just out of the oven and still hot. Pour the syrup on top. Use all the syrup until it has all been absorbed by the cake. Leave to cool for a few hours before serving. This cake will store well in the fridge for a couple of weeks.

Options – replace the pecan with roast hazelnuts or make a mixture of the two.