My latest acquisition. A Smythson notebook for restaurant reviews. Love.

Spring salad with cantaloupe, raspberries, prosciutto and white balsamic vinaigrette

For the vinaigrette: 
5 tablespoons olive oil 
2 tablespoons white balsamic vinegar
1 teaspoon honey
1 garlic clove, peeled and minced
pinch of sea salt
Pinch of freshly cracked pepper

In a jar, add the olive oil, vinegar, honey, garlic, salt and pepper and shake to combine; set aside.

For the salad:
¼ cup hazelnuts nuts, toasted in frying pan for 2 minutes
4 handfuls of fresh herb salad, washed and dried
1 cup of cherry or grape tomatoes, cut in half
1 cup raspberries
½ cup figs, cut in bite size pieces
½ cantaloupe melon, spooned into balls or cubed
4 slices of prosciutto
Shaved Parmesan cheese to taste

To assemble:
Divide the salad greens among 4 plates. Add equal amounts of tomatoes, raspberries, figs, and cantaloupe. Drizzle the salads with the vinaigrette and top with shaved cheese and hazelnuts.

Fig, shallot and chilli compote

Now this is impressive. Saute a couple of finely chopped shallots with a couple of chopped chillies for about 5 minutes, quarter ten figs and add to the pan, top up with a cup of water and the juice of half a lemon, add about 75g of jam sugar and boil gently for about 10 minutes. Store in sterilised jars. Amazing with goats cheese.

Review - The Star Bistro, National Star College, Ullenwood

The Star Bistro - Ullenwood nr. Cheltenham

The National Star College is a specialist educational facility that enables people with disabilities to fulfil their potential through education and practical vocational skills. I was fascinated to learn about a new partnership with the Wriggly Worm Charity. The Star Bistro, which opened earlier this year, is the worthy result of their joint venture.

Social entrepreneur, Rob Rees MBE, heads the Wiggly Worm.  It promotes health and self esteem amongst the disadvantaged. Rob was determined that his collaboration with the Star College would be a valid, cost effective proposition that served superb quality local food, as well as teaching skills to the students. Rob is one of the most motivational food professionals I have ever met, his enthusiasm and determination to use his knowledge and influence for the good of people, as well as promoting a local and sustainable supply chain, is both contagious and impressive.

Chef Matt Black, patiently demonstrated techniques as he tutored the Star College students, preparing the ingredients and dressing the plates with immaculate precision. I love an open kitchen, but in this instance it was a real insight to the meaningful work. Most pro-kitchens are noisy, frantic, even stressful, but here at the Star Bistro all was cool, calm and collected.

We ate there in mid June and every mouthful sang a song of summer, the menu leans towards a light lunch selection so we managed to devour three courses. Every morsel was a delight.   

I began with a hearty pate, perfectly seasoned with local herbs, and Mr N had an attractive Onion Tarte Tatin with Goats Cheese Mousse. Quite frankly, both were stunning.

My main course was a warm vegetarian seasonal salad, perfectly prepared. Asparagus, broad beans and pea, in a light hollandaise, and topped with poached Star chicken egg (the chickens are cared for by the students). It was a pleasure to eat. My husband’s veal shin croquette was more delicate than expected, and served with a sauce gribiche.

Pudding was a revelation; so simple I couldn’t understand why I had never had it before. Fresh summer berries, topped with a whisked warm Marsala sabayon, and flashed under a grill. Totally heavenly.

I could quite happily return and eat here twice a month, with an ever-changing seasonal menu. Also featured were humble bacon butties, with locally butchered bacon, and an artisan cheese selection if you want an unassuming snack.

Rob Rees is the guiding light and driving force behind the enterprise, and I left with enough material for three interviews, but I especially want to praise the man behind the stove, Matt Black. My overall impression was that Matt is not only an excellent chef (and one who has a magical touch with herbs) but watching him work calmly and patiently with his small team of eager students, he impressed me on another level. He is a real gem.

The meal was an affordable total of £31.00. The Plat du Jour costs just £12 or £15.00 for two or three courses respectively.

Verdict: A cleverly conceived menu. Don’t wait another minute, pick up the ‘phone and book now. The quality and creativity of the food is exceptional, and the Star Bistro is a really worthwhile enterprise to support.

website address is www.starbistro.org and the phone number is 01242 535984.

Chilli Fever

Chilli Fever 

Chorizo, Tomato, Lime and Chilli Tapas

I am besotted by Chilli. From sweet and smoky Chipotle, to the blistering bite of Bird’s Eye or Scotch Bonnet, I am hooked on hot stuff. They add spice to your life in more ways than one, for Chilli is considered to be an aphrodisiac. Chillies have astonishing health benefits, lowering blood sugar, boosting circulation and thinning the blood. They clear congestion, reduce inflammation, and researchers at Harvard University believe Capsaicin can be used to target pain receptors.

I had originally intended my recipe page this month to be dedicated to Chilli preserves. I recently made a quick Fig, Shallot & Chilli Chutney, and it was a triumph that I wanted to share. However, my plan to tempt you with a cheeky Chilli Jam was thwarted.

Just as I sat down to write this column, dedicated to my love affair with the jalapeno, I noticed a recipe for a super Chorizo, Tomato, Lime and Chilli Tapas concoction, courtesy of the Author, Jude Calvert-Toulmin. Jude won ‘Come Dine With Me’ last year, with her larger than life personality and an exotic menu. She is a good friend of mine, and a very accomplished and imaginative cook. I sought her permission to share her tapas with the readers of Cotswold Style.

This is a two-stage recipe; you must prepare the tomato, chilli, lime and garlic sauce first. For the tapas dish, the inclusion of half a cup of sauce is absolutely essential to get the right flavour. Without the sauce, this dish is a clear night sky. With the sauce, it's a clear night sky with a big shining full moon.

Tomato, Chilli, Lime and Garlic Sauce

Ingredients:

2 x 400gm tins chopped tomatoes

2 cups granulated sugar

1 cup red wine vinegar

5 cloves garlic, chopped finely

2 cups water

1 tablespoon virgin olive oil

1 tablespoon chilli powder

1 tablespoon garlic powder

6 tablespoons lime juice

A pinch of salt

First step is to sterilise a large jar. Gently fry the garlic in the oil for one minute. Add the rest of the ingredients and boil gently for about 20 minutes in a covered pan. Leave to cool then liquidise. Bring to boil again, take off heat and pour into the jar. Leave to cool, then put the lid on.

Chorizo, Tomato, Lime and Chilli Tapas

Ingredients:

300gm chorizo

500gm cherry tomatoes cut in half

5 cloves garlic, crushed

2 red bird's eye chillies, thinly sliced

1 tablespoon virgin olive oil

Handful of fresh basil, shredded

Half a cup of tomato, chilli, lime and garlic sauce.

Salt and pepper.

Slice chorizo 5mm thick. Gently fry in oil, turning over all the time, for 5 minutes. Add garlic and chilli then fry for another 30 seconds. Add tomatoes, seasoning and basil. Cook for another 8 minutes, still on a gentle - medium heat whilst stirring constantly. Serve with a hunk of warm bread.

*With thanks to Jude Calvert-Toulmin