This guy is a shaft - this was the first thought that instinctively jumped into my head after thirty seconds of conversation with a future employer. The owner of a vegetarian restaurant in west London, niewysokim blond with an apparent abundance of energy and opaque way of expression. His restless, scanning eyes, slightly hoarse voice, and fanning her eyelashes may operate in other situations ...
decided to take a chance, despite the fact that the name of the restaurant for good measure, you can give freely translated as: chatter or chatter. I started the next night, thousands of abandoned site of my new rules, but the gloomy professionals smiling staff, who despite the lack of camera gives the impression of being under constant observation. The highlight of the evening, which brought some genuine emotion, is to refer Chris "Coldplay" Martin empty-handed (with the no free tables).
morning I got the phone, I do not have to come because it is a little book, the next two days at home gave me food for thought and helped to learn more about my new job. I was not the only one who took part in a game of cat and mouse (a bit strange playing as a vegetarian restaurant, hehe) and decided to withdraw from this farce. However, there was also a positive side and this wonderful meeting. As a novice cook I got there, the council of life: in the kitchen does not have time to do something twice. In other words, do something bad takes as much time as doing something well.
was worth.
roulade with turmeric and basil in a thick soup with Harissa
(ok.6 servings)
roll:
60g butter 90g
flour ½ teaspoon turmeric
375ml warm milk
sea salt Freshly ground pepper
5 eggs (white and the yolk separately)
few sprigs of basil (roughly chopped)
Filling:
400g ricotta cheese
2-3 handfuls of spinach
Soup:
1 onion (cut into cubes )
3 cloves garlic (crushed)
1-2 tablespoons olive
1 level tablespoon harissy from the store or from Carolina
2 large potatoes (cut into cubes)
Juice and grated rind lemon
1 red bell pepper (cut into cubed)
3 tomatoes (cut into cubes)
500ml vegetable stock
500g chick peas (2 cans)
handful of spinach (roughly chopped)
Preheat oven to 200 º C, spread with butter and Sprinkle flour on a plate the size of 23x33cm. Melt the butter in a pan, pour the flour and turmeric. Stir fry for 3 minutes. On the small / medium heat pour the milk gradually, stirring constantly (preferably a small whisk) until a thick sauce. Season with salt and pepper to taste. Remove from the heat for a minute, add egg yolks and stir it vigorously until the sauce is shiny and uniform. Stir in basil and allow to przestudzenia. In the meantime, whisk the protein stiff. Stir in the slaughter of protein to "yellow matter" Spread evenly on baking sheet. Bake for 15 minutes until dough is overgrown and resilient. Remove from oven, put on wire rack to cool down *.
Spice ricotta with salt and pepper and smear it evenly dough, cover with a layer of spinach and roll in a roll. Wrap the roll formed several times in the film of plastic. Store in refrigerator.
soup. In a saucepan fry the onion and garlic in oil until soft. Add Harissa, potatoes, peel and lemon juice, paprika, tomatoes and broth. Boil, reduce heat, cover pot and continue cooking for 15-20 minutes or until potatoes are soft but not disintegrating. Add chickpeas and spinach. Boil to chickpeas to PJ. Preheat oven to 180 º C, place the roll (still wrapped in foil) on a baking tray and heat for 10-15 minutes. Cut into slices and serve given the soup.
Delicious and impressive!
* This can be removed from the oven shelf.
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