Wild and Game introduces two delightful new pâtés

Wild and Game pâté

Today I’m introducing some delicious new pâté. I love pâté. It’s perfect as a starter as well as an anytime satisfying snack. And I’ve been tasting the new grouse and pheasant pâté by UK game specialist Wild and Game.

Wild Game Pate

The tasty and exotic new game pates

They come in two flavours – Grouse, Brandy & Herb and Pheasant, Pistachio and Port. How exotic does that sound? They’re smooth, rich and satisfying spread on toast, crusty bread or crackers – or even on thick slices of cucumber if you’re wanting to go carb free.

With the addition of the pâté to their range, the company is keen to demonstrate the versatility and all-round appeal of game. Wild and Game co-founder Steven Frampton says: “Our mission is to make game popular on British dinner tables all year round. It’s low-fat and readily available, so it deserves to be used more widely.  At Wild and Game we have a focus on traditional dishes that people already love, so pâté seemed a perfect addition to our range.”

Wild and Game

Delicious spread on fresh, crusty bread

The Wild and Game range currently also includes sausage rolls, pasties, pies and sausages. Perfect fare for mellow autumn days.

Find out more at wildandgame.co.uk

Recipe: Baked prawn tortilla canapés

Today I’m back in the kitchen, at last! Hasn’t been enough creative cooking going on in my house recently, time to change that. Having just got back from Spain I’ve got tortilla on my mind and as we were having friends round for drinks I thought I’d experiment by trying a baked, herby sort of tortilla with the luxury of added prawns.

It’s a really easy recipe with few ingredients and very little work. And the outcome is delicious. The only slightly tricky bit is getting your tortilla out in one piece, take care and gently loosen it from the bowl using a knife and thin spatula if you need to.

You can serve these tasty bites warm or cold. And my soya and sesame sauce is delicious. Enjoy!

I served up my delicate canapés on my new Judge Slate platter. Love a bit of slate and this large platter (it’s 40cmx20cm) certainly showed them off beautifully. There was even room to fit my little bowls of dipping sauce on the side. Perfect.


The baked tortilla with its pinks and greens

Makes about about 18 pieces

4 eggs

4 spring onions, trimmed and sliced

2 handfuls of fresh coriander, chopped

1 tbsp sunflower oil

100g small, peeled, cooked prawns

For the dipping sauce

2 tbsps rice wine vinegar

1 tbsp soya sauce

1 tsp sesame oil

1 dried chilli, crumbled

A dash of fish sauce

Beat the eggs and stir the spring onion and coriander through the mixture.

Pour the sunflower oil into an oven proof baking dish and make sure it coats the bottom of the bowl.

Pour in the egg mixture.

Place the prawns evenly through the mixture.

Bake in the oven at 180C for about 20mins or until the omelette is set and cooked through. Stick a skewer through the middle to test, if it comes out clean your tortilla is ready.

Remove from the oven and allow to cool slightly.

Run a knife gently around the edges and under the tortilla to loosen. Place a plate on top of the dish and flip over, the tortilla should come out easily.

Turn it back over so the prawn side is up and slice into small wedges.

Serve with hot chilli sauce and my soya and sesame sauce as above.


The perfect display on my new Judge Slate platter


Close up to the tasty bites

To find out more about Judge’s great range visit www.judgecookware.co.uk


The Cook with Biltong Club: Biltong, strawberry and mascarpone blinis

A heatwave has hit London…hooray. So it’s time for some summery food. Today I was inspired to make some biltong blinis using the beautifully juicy English strawberries that are around at the moment.

I cheated and bought ready-made canapé blinis (why wouldn’t you!) from Sainsbury’s. Then all it takes is a little slicing and some assembling and you’ve got creamy, sweet and savoury bite-sized snacks. My guests loved them!

Makes 24

24 mini blinis

1 small carton of mascarpone

12 strawberries, destalked and sliced in half

24 small slices of biltong

24 mint leaves

Spread the blinis with mascarpone.

Top with a mint leaf, then a slice of biltong and then half a strawberry.

Serve immediately.

I got my biltong from The Chichester Biltong Company. To order from a wide range of delicious flavours including habanero, garlic, barbecue, peri peri and of course classic steak, visit Chichester Biltong Company.


Summer snacks for al fresco entertaining


The three main ingredients


Simply top your blinis with four ingredients for a taste sensation


Recipes: Really easy ideas for canapes

I’m very partial to a canape! I even made them for about 40 people one Christmas…never again, I tell you, I think I spent about three days in the kitchen. And from that I learned (besides not to volunteer for doing mass catering on my own)…keep canapes simple! Which is what I’ve done here.

These delightful little snacks are quick to assemble, involve no cooking and they taste delicious. It’s all about ingredients and combinations.

As the base I’ve used tasty new seaweed water biscuits and seaweed oatcakes from a bakery called Stag. They’re made in Scotland and their special ingredient is Hebridean seaweed, which really transforms the flavour. The water biscuits are good enough to eat as snacks on their own and taste of the sea, yes really!


A colourful plate to serve up to your guests

Prawn, mango, mint and lime

Mix cooked king prawns with chopped mango and chopped fresh mint. Squeeze over the juice of a fresh lime and leave for at least an hour.

Top each biscuit with a prawn, piece of mango and some mint.


Smoked salmon with wasabi creme fraiche and chives

Add wasabi paste to the creme fraiche and mix well. Experiment with quantities until you get the right balance of heat and creaminess for you. Start with a little wasabi and increase as necessary – it’s very hot and you can’t take it out!

Snip the chives into pieces just less than the diameter of the biscuits.

Cut the smoked salmon up into pieces twice the size of the biscuit. I like to use kitchen scissors to do this.

Fold the smoked salmon in half and put on the biscuit. Add a dollop of wasabi creme fraiche and top with chives. I’ve made a cross with them here which made me think of kisses. Canapes with love!


Cheddar, pear and mango & lime chutney

Slice the Cheddar and the pear into pieces just smaller than the biscuits.

Place the Cheddar on, add a dollop of chutney and top with the pear slices.

I used Khanum mango and lime chutney, but any chutney would work.

canapes3Parma ham and nectarine

Cut the Parma ham into generous slices and fold on top of the biscuit.

Slice the nectarine and place on top of the ham.

You could also add some Buffalo Mozzarella on top.

canapes4And here’s the main ingredient throughout, delicious seaweed biscuits.

biscuits1I  love my sunflower plates, which are from a company called www.miafleur.com. The canapes just look perfect on them!

The Cook with Biltong Club: Biltong, goat’s cheese and avocado bruschetta

It’s the beginning of August, where is 2014 going? It seems to be super-speedy. Anyway, a new month means it’s time for my monthly biltong recipe. I love this mix of creamy goats cheese and avocado, spicy biltong and refreshing mint.

Really quick and easy to prepare, these bruschettas make the perfect starter or wonderful snacks with those alfresco summer drinks. And I think they look stunning, too!

goats cheese avo

A plateful of delectable bruschetta

1 loaf fresh ciabatta

i large clove of garlic, peeled

150g soft goat’s cheese

2 avocados

100g Chichester Biltong Company peri peri biltong

2 handfuls of fresh mint leaves, pulled from the stem

Slice the ciabatta and lightly toast it on one side.

Rub the garlic clove over the toasted side.

Spread generously with the goat’s cheese.

Peel and slice the avocado and place a couple of slices on top of the goat’s cheese.

Top with the biltong slices and mint and your bruschetta are ready to eat!


All the ingredients ready to go

Join our club and get cooking with biltong

If you can’t find biltong in the shops near you, don’t despair. If you live in the UK you can order online from the Chichester Biltong Company. Their tasty biltong comes in different flavours and you can select how wet and fatty you’d like your meat to be, too.

Go to http://www.biltongcompany.co.uk and enter the code EATINGCOVENT when you order.

Do you have any inventive ideas for using biltong? I’d love to try them out, please get in touch.

Please also like our facebook page at https://www.facebook.com/CookWithBiltong

I love my sunflower plates which are from www.miafleur.com They’re just perfect for serving up summery snacks on a sunny day.

Tasty recipes using olives

I love olives in all their colours, shapes and forms. My marinated ones have achieved some sort of fame – everyone loves them and I’m always being asked to make them for special occasions. You can find the recipe in a previous post at this link. http://eatingcoventgarden.com/2012/10/03/zesty-citrus-olives/.

Originally thought to symbolise peace and wisdom, olives are also really good for you as they’re high in fibre and contain plenty of minerals and nutrients.

To celebrate the olive harvest season Olive it! have teamed up with top chef Jose Pizarro to create some delicious autumn-inspired recipes. They’re really simple and tasty and will give you more of a creative olive outlet. I know I’ll be trying them. If you’re inspired by this (which I’m sure you will be!) and feel the need for more olive recipes, visit www.oliveit.eu

You can also watch this fantastic video:  http://www.youtube.com/watch?v=i6IjkMUck0E

Just copy and paste this link.

Videos on my blog…now I’m impressed!

Sautéed girolles, black olives and thyme

Sauteed girolles, black olives and thyme

Sauteed girolles, black olives and thyme

125g black olives

2 tbsp extra virgin olive oil

1 small shallot, finely chopped

1 clove of garlic, finely chopped

75g small whole girolles, cleaned

2 sprigs thyme


Freshly ground black pepper

In a frying pan, heat the oil and fry the shallots over a medium heat for a minute or two until they soften but don’t colour

Lower the heat a little then add the garlic and the girolles and cook for three minutes before adding the olives and the thyme

Cook for a few minutes more then season with salt and black pepper.

Pour into a serving bowl and serve warm

Chicken stew with tomatoes, chorizo and black olives

Serves 4

Chicken stew with tomatoes, chorizo and black olives

Chicken stew with tomatoes, chorizo and black olives

100g black olives

1kg chicken breast and thigh meat, cut into 2cm cubes

Sea salt flakes and freshly ground black pepper

4tbs olive oil

200ml red wine

2 medium onions, chopped

6 garlic cloves, finely chopped

125g chorizo sausage, chopped

2 tsp bitter-sweet pimento

2 tbsp tomato puree

1can 400g chopped tomatoes

300ml chicken stock

The leaves from 3 large sprigs thyme

2 bay leaves

3tbs sherry vinegar

1tsp sugar

2tbs chopped flat parsley

Season the chicken with salt and pepper. Heat 2 tablespoons of oil in a large casserole and brown the chicken in batches until nicely browned, set aside in a bowl

Add another 2 tablespoons of oil to the pan with the onions and fry gently for 15 minutes until very soft and lightly browned. Add the garlic and chorizo and fry for 2-3 minutes more. Add the wine to the pan and as it bubbles up, scrape the base of the pan with a wooden spoon to release all the caramelized juices

Stir in the pimento and cook for 1 minute, then add the tomato puree, the tomatoes, chicken stock, thyme and bay leaves. Season with salt and pepper, cover and simmer gently for 30mins.  Add the chicken to casserole and cook for another 10mins

Put the sherry vinegar and caster sugar into a small pan and boil until reduced to 1 tablespoon. Stir it into the casserole with the olives then simmer for another 10 minutes leaving it uncovered if the liquid needs to reduce a bit more

Add more seasoning if required and finish with the parsley

Black olives, anchovy, orange and rosemary 

Black olives with anchovies, oranges and rosemary

150g black olives

30g tinned anchovies, drained of oil and halved

1 medium orange, peeled and segmented

4-5 small sprigs rosemary

Freshly ground black pepper


Mix the olives, anchovies, orange and rosemary together and leave to marinate for 2-3 hours

Season with a little pepper before serving