October 26th Book a place at our Italian Supper!

Italian seasonal menu £35

Friday October 26th

Appetizer.
Crab arancini with creamy sweet corn and thyme dip
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Starter. 
Sautéed Chantarelles with chilli + wet garlic on rosemary focaccia with shaved aged pecorino + rocket
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Main. 
Slow roasted stuffed shoulder of venison with hazelnut gremolata, creamed beet-tops, oozy polenta and blackberry + juniper sauce
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Dessert. 
Torta di mele with orange and mace mascarpone
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Cheese 
Gorgonzola Dolce with frozen black grapes

Salsify - what on earth is it?!

Salsify is making an appearance in many veg boxes now. A strange and ugly plant - it looks a bit like a big brown hairy stick - who would dream of cooking it up and eating it?

It is a bit of a bother to peel (it can be easier to boil and peel after) but its lovely subtle flavour could win you over.  It is also known as the oyster plant - some say it has a faint oyster flavour. Whilst I am not entirely sure about that, I am sure that it is worth peeling and cooking - so, give it a chance and don't let it rot in the back of your veg rack!

In its simplets form - boiled or steamed, you can slice it up and serve with vinaigrette as an interestingly different side or salad.  It can also be mashed up or added to soups and stews.  It has a lovely texture that will stand out - so worth trying.

It can also be made into chips - and I love root vegetable chips.  Par boil, cut into chip size pieces, roll in seasoned flour and deep or shallow fry.

Nutrition wise, it is low in sodium and cholesterol (although smothering it in salt as I tend to probably negates any benefits there!).  It is also a good source of fibre, Vitamin C, Riboflavin, Vitamin B6, Potassium and Manganese. So, for an ugly vegetable, it has lots to offer!

We make these fishcakes for the counter to take away, and also mini ones when we're catering for events when our guests ask for canapes - a lovely mouthful that always goes down well!

 

   

Papadeli fishcakes with dipping sauce

This is one of the simplest and tastiest fishcake recipes we know and they always prove to be hugely popular, especially with the dipping sauce.  For a party, you can make them smaller  and serve as canapés. Delicious.

Ingredients

(for around 16 fish cakes)

5      de-seeded red chillies

1 finely chopped shallot

2 finely chopped garlic cloves

1 small piece finely chopped galangal (available from the Chinese Supermarket in Montpelier)

2 lime leaves (available at the above Chinese supermarket- they’re so much cheaper that the big supermarkets and you buy a big bag of them (instead of three stale leaves in a jar) and you can freeze them and use them in curries etc when you need them.

450g white fish fillets (it doesn’t matter which fish you use – coley, cod, haddock etc are all good)

15ml fish sauce (get it from the Chinese supermarket!!

60g green beans sliced really finely

oil to fry

Pinch of salt

Method

Use a pestle and mortar to pound the chillies, shallots, garlic, galangal, lime leaves and salt into a fragrant paste.

Finely chop or blend the fish into a mince.  Mix in the paste.  Add the green beans and fish sauce.  Knead the mixture with your hands.

Shape the mixture into small flat cakes (smaller that traditional British fishcakes).  (No more than 5-6cm in diameter and 1 cm thick)

Heat the oil (do not let it get too hot) and cook the cakes until golden brown – takes about 2-3 minutes – don’t let the oil get too hot or the cakes will cook too quickly and get tough.

Sauce

Ingredients

125ml rice vinegar

2 tablespoons of sugar

2 inch piece of cucumber with skin

1 small carrot

3 finely sliced shallots

1 medium chilli, finely sliced

1 tablespoon ground roasted peanuts

Method

Boil the sugar and vinegar together until the sugar dissolves and leaves a thin syrup.  Slice the cucumber, carrot and shallots into tiny pieces.  Add these to the syrup along with the chilli.

Add the peanuts, stir and serve with the pancakes.

 

Suitable for all levels or budding chef / cook - small classes so lots of individual attention from professional chefs.  Lovely atmosphere, sit down and enjoy the fruits of your labour at the end!

Book online here
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Thursday 28th June Early Summer in Southern Italy. £75

6.30-9.30pm

Aubergine, Sardines, Courgettes, Mozzarella, Pecorino, Fennel, Artichokes, Nectarines, Strawberries, Chard, Peas, Broad Beans and many more… …………………………………………………………………………

Thursday 26th July Tapas in Southern Spain £75

6.30-9.30pm

Serrano, Chorizo, Fish, Aubergines, Courgettes, Tomatoes, Cherries, Peaches, Artichokes, Spinach, Chard and many more… …………………………………………………………………………

Thursday 16th August £75

6.30-9.30pm

Celebrate all the best ingredients a British summer can bring. Beetroots, Courgettes, Crab, Beans, Sea bass, Globe artichokes, Marrows, Tomatoes, Chicory, Sweetcorn, Figs, Apples, Greengages, Raspberries and many more… ………………………………………………………………………… These courses include hands on cooking, demonstrations, plenty of food and wine… To book please call 0117 973 6569 or book online at www.papadeli.co.uk

Stef's Feast of tapas from Southern Spain and North Africa

29th June 7.30pm £35  Book now!

 

Book online here or phone 0117 973 6569 email info@papadeli.co.uk

Appetiser

Chilled gazpacho with crab, fennel + parsley 

The feast...

~ English broad beans & Jamon 

~ Morcilla & caramelized apple 

~ Feta chicory + orange salad

~ Pigeon with sticky figs, watercress + hazelnuts

~ Okra & nut Pilaf   

~ Mechoula- Tunisian salad of grilled vegetables & hot chillies

~ Braised globe artichokes & Jersey royals with oloroso sherry 

~ Monk fish with prawns, peppers, almonds & saffron 

  -3 dips beetroot and orange, avocado and chilli, and butternut

   squash and cinnamon served with spiced beef, fenugreek and 

   flat breads

~ Roasted wood chicken with grapes, Serrano + almonds 

Dessert

Strawberry rhubarb + rosewater fool with pistachio dust 

Cheese

Rich Montenebro goat’s cheese with orange blossom honey + fennel crackers

Papadeli Jubilee Brownies

Are you planning a Jubilee party? Did you know there is a Bristol website dedicated to all things Jubilee?
As events and parties build up, this great site features what's on along with tips on how to plan a successful Jubilee party.  As a caterer, we at Papadeli have chosen to post a Jubilee brownie recipe.
Our brownies have been called "legendary" and have quite a following - they can be found on our counter at Alma Road, in the cafe at the Royal West of England Academy cafe and at the various parties and lunches we cater for in and around Bristol.
If you can't get to us, why not follow the recipe and make them at home! The recipe can be found here on the Jubilee website.  Happy cooking!

Raffle for the 4kg egg!

Every year we hold a raffle for a ginormous Easter egg.  This year we have chosen the Rainbow Centre , which is a local Bristol Charity which helps children suffering from life threatening illness and bereavement.

The egg is quite splendid and can be seen in our Alma Road delicatessen. Tickets are also available at our cafe at the Royal Academy on Queen's Road.

The winning ticket will be drawn by Dave Rees, former England rugby international on Good Friday.

Good luck to everyone who has bought a ticket and let's hope we manage to raise lots of money for such a good cause.