In To The Frying Pan!

Lady Axelle, Lady Summer, and Lady Chaotic

Lady Susannah and Miss Eva

Lady Coco

Velveteen performing his cooking demo

Our Out Of The Frying Pan event

Lady Lauren and Seb

A big thank you to Velveteen for hosting our Out Of The Frying Pan cooking event earlier today. It's so much fun to talk about food and service - two of our favourites!  Here's today's recipe:

Bruschetta is pretty simple once you get used to it!

Equipment:

Vegetable Knife

Meat Knife

Bread Knife

Chopping Board

Tongs

Griddle pan / Charcoal BBQ

For your basic Bruschetta:

Ciabatta bread,

Ripe tomatoes,

Garlic cloves,

Basil,

Olive Oil,

Sea salt,

Black pepper.

Method:

Slice your bread on the diagonal to make it nice and wide.

Drizzle it lightly with olive oil, season lightly.

Toast it upon your charcoal grill or in your griddle pan until it has nice dark lines.

De-seed a few tomatoes, cut one into quarters and dice the rest.

Peel and half a garlic clove.

Rub the bread with the clove of garlic, and then with the quartered tomato.

Top with diced tomato,

Finely slice basil leaves,

Sprinkle over the top,

Drizzle with olive oil and season to taste.

This sums up the basics, but it can be dressed in a variety of ways to really make an interesting dish.

For a nice citrus flavoured variant, I like to do it with Blackened chicken breast.

Ingredients:

Ciabatta bread,

Ripe tomatoes,

Garlic,

Red onion,

Lemon,

Chicken breast,

Basil,

Olive oil,

Sea salt,

Black pepper.

Method:

Trim your chicken breasts, then slice them into strips diagonally.

Finely dice a couple of garlic cloves.

Zest and juice a lemon,

Add the chicken pieces, lemon juice and zest, garlic and seasoning into a bowl and mix thoroughly, leave for at least 30 minutes.

Finely dice the red onion.

De-seed and dice the ripe tomatoes.

Zest and juice half a lemon,

Finely dice one garlic clove.

Add salt and pepper, with a little olive oil to the red onion, garlic, tomatoes, lemon zest and juice into a bowl.

Diagonally slice your ciabatta bread.

Lightly season and olive oil the slices.

Take your chicken and cook it through on the charcoal grill/griddle pan until it has dark lines on both sides.

Set the chicken aside a moment, place it in a bowl and cover with tin foil to keep warm.

Cook the bread slices on top of where you cooked the chicken.

While the toasted bread slices are still hot, rub with a peeled and halved garlic clove.

Top with a thin layer of the red onion mix.

Layer on chicken pieces.

Sprinkle with a little more red onion mix, a drizzle of olive oil, salt, pepper and finely chopped basil.