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Posts Tagged ‘Gilly Robinson’

The Cabbage Patch Kids!

When the Harrogate Flower Show call and say “Steph we want to cook as many dishes as we can from a giant cabbage” what do you say but fantastic count me in!

Peter the gardener who grew the giant cabbage shows Gilly and Steph how to cut it!

Peter the gardener who grew the giant cabbage shows Gilly and Steph how to cut it!

I love cabbage and think it gets a bad rap as a vegetable it is not “Sexy”! Well, I beg to differ when you have 10 chefs from Yorkshire cooking for a world record. The cabbage is dressed to thrill and the world record is a challenge we all relished!

Try this at home but perhaps not the full 105 dishes all at once!

We had 2 soups, 4 salads, 2 potato dishes, 3 meat dishes, 3 fish dishes and a veggie dish per chef. Lots of food and lots of imagination!

See below the dishes lined up for adjudicating.

Cabbage cookery

Cabbage cookery

Just a few suggestions of how to cook your cabbage…

Meat

Rabbit Pasty with cabbage, wholegrain mustard and pickles

Venison with liquorice, cabbage colcannon and butternut puree

Lamb cutlets with cabbage parcel of ratatouille, basil , mint gremolata and fondant potato

Fish

Plaice with potato scales, autumn cabbage greens and creamy chive sauce

Seabass stuffed with Thai spiced cabbage, steamed with Thai fragrant rice and charred peppers

Mackerel with spiced cabbage

Veggie

Rosti potatoes with cabbage and lentil pine nut sauce

Pasta Papperdelle with cabbage, Yorkshire Blue, pinenuts and cherry bombs

Cabbage fajitas with vegetable piri piri and melted cheese

Potato

Crushed new potatoes cake with cabbage, bacon and a poached egg

Salad

Cabbage strands, char grilled courgette and tomato bombs with giant cous cous and herb crème fraiche

Cabbage with vegetables and caraway

Cabbage, Indian spiced chilli rice salad

Soup

Cabbage Scotch broth with whisky shot

Minestrone soup with cabbage and parmesan.

Just one chefs line up of dishes…

Cabbage mania

Cabbage mania

The supersize veg was grown by Peter Glazebrook from Nottinghamshire and what a super cabbage it was too. Very tender when cut into (this really surprised me ). I thought it might have been tough and chewy, but not at all.

The date of the cook off was Friday 13 September, unlucky for some but thank fully not for us!

Team-Cabbage-get-ready..

Martin Fish the Harrogate Flower Show director -was delighted with the event and spoke of how the number of dishes had surprised him from one cabbage!

Martin Fish is a brave man!

Harrogate Flower Show Director Martin Fish is pursued by ten North Yorkshire chefs as they prepare for a world record attempt to create a monster menu of 105 dishes from one single giant cabbage at the Autumn Show 13 - 15 September. From left to right:Jason Moore (Provenance Inns),Chris Oakden and Jonny Purnell (Coniston Hotel, Skipton), Ashley McCarthy (Ye Old Sun Inn, Colton), Stephanie Moon ( Rudding Park, Harrogate), Gilly Robinson (Ripon), Ian Rae and David Spencer (Cliffemount Hotel, Runswick Bay), Helen Wright and Lisa Bennison (Betty's Cookery School, Harrogate).

Harrogate Flower Show Director Martin Fish is pursued by ten North Yorkshire chefs as they prepare for a world record attempt to create a monster menu of 105 dishes from one single giant cabbage at the Autumn Show 13 – 15 September. From left to right:Jason Moore (Provenance Inns),Chris Oakden and Jonny Purnell (Coniston Hotel, Skipton), Ashley McCarthy (Ye Old Sun Inn, Colton), Stephanie Moon ( Rudding Park, Harrogate), Gilly Robinson (Ripon), Ian Rae and David Spencer (Cliffemount Hotel, Runswick Bay), Helen Wright and Lisa Bennison (Betty’s Cookery School, Harrogate).

Well wild cooks time to try it!

Steph x

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Yes I have seen the movie, yes I have eaten blinis and yes I have drunk the very rare glass of Vodka! Wild cooks, what Russia had in store for my friends and I on a recent trip was incredible. Prepare to be amazed!

Nothing can get you ready for being looked after like this – Moscow was definitely calling!

We were met at the Airport after a 3 ¾ hr flight by not one but two chauffeur driven Mercedes before taking a trip to downtown Moscow to our destination the Hotel Metropol where we met our hosts Stephen Quinn, Food and Beverage Director and his PR Manager Andreas. 

 My Bed room Hotel Metropol

The hotel is amazing, the history oozes out of it, and the gold leaf and chandeliers are incredible (I even had a chandelier in my bedroom!)

We ate caviar and blinis and listened to a grand piano in the restaurant before tucking in to a feast of marinated fish, smoked salmon, beef stroganoff, chicken kiev, cranberry juice and a glass of Vodka that was a far cry from our Saturday night tipple over here!

The restaurant has an incredibly high ceiling and is made up of hundreds of pieces of glass. We were dining in the hotel Kevin Costner and Robert Downey Junior had stayed in the week before and as we looked over the way Don King was sat with a boxer from America!

Refreshed by a wonderful supper, at about 1am Russian time we set off for a walk around Red Square with Stephen Quinn! But then off to bed worn out after a big day. I sunk into my giant double bed and slept like a baby!

We saw some amazing sights: St Basil Cathedral, The Kremlin, The Gateway to Red Square and the major shop a kin to Harrods “Gum”.

St Basils Cathedral Red Square

St Basil’s Cathedral Red Square

Day two I woke up and looked out of my window to see this amazing building what was it?

 view from my balcony Bolshoi Theatre

View from my balcony Bolshoi Theatre

Then a quick turn to the left and look, Red Square in the distance…

balcony towards red square

Balcony towards Red Square

What a view! Off for a hearty breakfast and then out into the Moscow city centre in the sunshine! After a satisfying breakfast of fruits, cereals, all usual meats, eggs, vegetables and mushrooms with some unusual items like soured milk, a dessert table and of course the blinis and caviar option we were given a tour by Andreas of our home for the next few nights, The Hotel Metropol.

I would describe the hotel as historic and beautiful and all the staff were incredibly friendly and informative. Even having worked at The Dorchester in my youth, the gold leaf and sheer opulence took my breath away. This is such a historic hotel, a real contrast to the contemporary features of Rudding Park.

The tour took in everything from the dining rooms to the private cinema theatre (not that different to Rudding Park then!), the renovations of the former nightclub, a desk once sat at by Churchill and a room Michael Jackson stayed in.

So out into Moscow and a trip to the Red Square by day in the hot weather (No Russian hats required even though the snow had been a foot deep the week before).

Gilly, Wendy, me and Elaine

Gilly, Wendy, me and Elaine

Next to Restaurant Varvare, known in Russian as “Barbarian!”. Nothing could be further from the truth. The food of  Anatoly Komm’s  Moscow restaurant was full of finesse and fun. I loved the delicate flavours and the humble concepts around his dishes of borsch and my veal sweetbreads were delightful.

Wow what a starter!

Wow what a starter!

 To start see above…
Paste from sea urchin, Russian beetroot powder with supplemented paste, bread and sunflower oil, caramelised sunflower bubble, cheese ice cream, beetroot paper with herring, beetroot powder with sour cream, cream of Jerusalem artichoke with pine kernels, herring and beetroot powder paper. To start with the sunflower oil tasted like bacon and the bubble was light and crisp and just cracked delicately. The herring was light and delicate the beetroot with a sushi was sensational.

We drank Russian rose wine which married perfectly to our challenging plate of flavours.

My sweetbreads had a white port sauce red pepper coulis and Ash burnt black salt with black rice crisps.

Borsch as you have never seen it before

Borsch as you have never seen it before

Warm soup juice was poured into a bowl filled with red vein sorrel, sour cream ice cream, shredded veal. Pain pushca (a bread crisp and light with a thin shard of rye flavoured bread almost tuille like in its consistency).

The ball of sour ice cream was hollow and melted gently into the beetroot powder and red vein sorrel.

Wendy's Quail with Starwberry dust!

Wendy’s Quail with Starwberry dust!

The quail had a deep water seaweed sauce, aubergine layers and strawberry dust.

Back to the Hotel Metropol for the Yorkshire Pudding vs Blini challenge – bring it on I say!

 Vladimir makes blinis

Vladimir makes blinis

Vladmir was busy making blinis and the kitchen was a hive of activity with Yorkies and blinis all over the place!

Plain flour and self-raising flour are not available in Russia so we used some flour given to us by the Sous Chef Hamdi, the only flour we could use. The milk was not what you would expect either. However, with Elaine Lemm (Author of the Yorkshire Pudding Book) on my team we felt confident, but I guess you never know!

Yorkshire Pudding preparation!

Yorkshire Pudding preparation!

Elaine and the Yorkshire Pudding boys

Elaine and the Yorkshire Pudding boys

(When looking around the hotel we came across some old style posters on the staff quarters wall)

I hope she is not the judge!

I hope she is not the judge!

The team from the Hotel Metropol included Ian, the pastry chef who is an English man in Moscow, along with Stephen who often dons his chef jacket,   Hamdi from Egypt and Igor and Vlad who are Russian.

The team in action! at The Hotel Metropol

The team in action! at The Hotel Metropol

Which do you prefer Yorkshire Pudding versis Russian Blinis

Which do you prefer Yorkshire Puddings versus Russian Blinis

Well… Director of Food and Beverage Mr Stephen Quinn was very diplomatic and declared both sides as winners!

Bolshoi is the theatre I can see from my bedroom window and who would have thought I would have the view of our next destination. A trip to the Bolshoi ballet is most peoples idea of heaven and we felt humble to be asked to be the guests of the Hotel Metropol to see “Ivan the Terrible”.

Bolshoi beware Ladies on Tour

Bolshoi beware Ladies on Tour

The ballet was wonderful! The dancers were extremely talented portraying a true Russian story.

 And then to the Kremlin…

Some of the many Kremlin towers

Some of the many Kremlin towers

The VIP pass to Putin’s private residence was incredible. We saw state room after state room clad in gold leaf and historic floors that have been danced on my many a Russian Tsar.

The Kremlin also has amazing collections of everything from diamonds and faberge eggs to coaches, some given as gifts from the English. There are many towers in the Kremlin churches and even the world’s largest cannon!

The markets were also amazing in their own way. I got into trouble for taking a photo of some fish in the window of a shop by the police! Thankfully we had Katiya with us to translate! Help…

The food was stunning – the fact that all the food was not packaged I found refreshing. Our EHO’s over here would have had many a comment but the variety and freshness of the food was truly fantastic.

00000000000000000000000000Katia and the Gherkins

Chickens at the market

Chickens at the market

Ladies looking after their stall of dried fish!

 Fish and a dammed good read!

Fish and a dammed good read!

Next a trip to Cafe Pushkin a modern cafe made to look very olde traditional Russian.

Thank you to everyone at Hotel Metropol for looking after us so well. It has been an amazing experience. We all loved Russia and the food was just inspirational.

Steph x

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