Blackberry Jam Crumble Tart

You might have to be quick to catch the last of the blackberries this year, but there are still some around. I think they came early this year, but while it is still 18 degrees outside I kind of forgot it was meant to be autumn...

I've been climbing around in bushes in the Ouseburn to gather what I can. I've made a little stock of jam, which is delicious with some toast in Cook House of a morning, but I also discovered a blackberry jam tart with a crumble topping...

It came about by accident as I needed something sweet for the menu at Cook House but had run out of eggs, cakes without eggs wasn't filling me with ideas or inspiration. A simple jam tart seemed the answer, then came the thought of crumble... it's so good... Unfortunately it uses a whole jar of jam each time I make one, so I'll have to get back out and find some more blackberries...

For the jam I started with a small batch, so you can scale up if you have more. These amounts made one large jar of jam. Take 300g of blackberries and wash them thoroughly, I came across some of the biggest spiders I've ever seen picking these guys... Put them in a pan with 20ml of water, 1 tablespoon of lemon juice and a piece of lemon rind and simmer very gently for 15 minutes until the fruit is really soft. Then add 300g of caster sugar, dissolve it slowly, then turn up the heat and boil for about 10 minutes, until it reaches 105°C. Turn off the heat and let it sit for 10 minutes, then fill sterilised jars and label.

For the tart I made a small batch of shortcrust pastry, 125g of plain flour, 55g of cold butter cubed, blitzed in the food processor to a fine crumb, then drizzle in a tiny amount of very cold water until it comes together. It often turns out better if you make double this amount however, then you get two tarts for your money, or you can freeze or refridgerate the other half...

Roll the pastry out and line a shallow tart tin, then spread a thin layer of the jam over the base of the pastry. To make the crumble topping melt 60g of butter in a pan, then add 5 tablespoons of oats, 4 tablespoons of caster sugar, 5 tablespoons of self raising flour and 2 tablespoons of ground almonds. Mix with a fork until you get a crumbly mix then sprinkle over the top of the jam.

 

Finally bake the lovely tart at 200°C for 15-20 minutes. It is a delicious autumnal jam tart that has me constantly making more jam so I can eat it again at the moment...

Charlotte's Butchery at Cook House Food School

Last week I held the first installment of 'Food School' at Cook House. I aim to get interesting food folk in every month or so to tell you about what they do, demonstrate, cook, chat; an informal fun way to learn more about other people's skills and talents. To start we welcomed Charlotte from Charlotte's Butchery in Gosforth.

Charlotte arrived with a whole lamb over her shoulder, and over the course of the evening she talked us all through how to break it down into its various cuts. The audience loved it, full of questions and interest for Charlotte and her profession, I genuinely learnt a lot. Charlotte is a very entertaining guest, especially when weilding a saw and the bloodied carcass of a lamb... she can come round any time...

There will definitely be more, from Charlotte again, perhaps with a pig next time... but before then there will be some wine tasting, bread baking and coffee education... dates will be available soon.

Roast Carrot and Cumin Seed Salad with Feta, Mint and Honey

People wander down from offices and studios around the Ouseburn for their lunch, friends and family visit, people staying at Hotel du Vin pop in, tourists and curious visitors to the Victoria Tunnel tour ask what I’m up to. Someone new and interesting seems to pop their head in everyday to ask what exactly is going on in this little shipping container.

There have been so many lovely customers in a very short space of time; I have only been open a month... long may it continue. I’ve met lots of new faces and taken on some new and exciting projects as a result. I can honestly say that I’m thoroughly enjoying the whole Cook House experience, albeit whilst totally exhausted...

I’ve been trying to plan my menus a week ahead, but I’m still getting used to the nuances of running my own ‘caff’... How much people will eat, how many people will come, what days are busy; it is all a learning curve that I’m trying to map out with tasty food... I think everything I have put on the menu has gone down pretty well so far. Most days are a balance of hearty meaty sandwiches or tarts with interesting tasty salads, which have been very well received. Today was Cauliflower Cake with mint salad, Pancetta and Gruyere Tart, Green Herb Couscous, Roast New Potato Salad with Dill and Orange and this... Roast Carrot and Cumin Seed Salad with Mint, Feta and Honey, a tasty new addition to the menu...

Chop 500g of carrots on the diagonal, cutting them down again if your carrots are particularly large, think bite size pieces... Then toss them in olive oil in a large roasting dish and sprinkle with salt and pepper and lots of cumin seeds. Roast them for 25 minutes at 200°C, until they have started to turn golden brown in places but still have a slight bite to them.

Turn them out into a large bowl and toss with a tablespoon of honey and a tablespoon of lemon juice. Keep giving them a stir as they cool to room temperature so the dressing can sink in. When they have cooled stir through a large handful of lambs leaf lettuce and a large handful of chopped mint. To serve crumble over about 100g of feta cheese... I’ve added toasted walnuts before if you fancy that too, and you can use caraway seeds as an alternative too... The carrots are sweet and spiced, delicious with fresh mint and creamy cheese, a tasty lunch...

Cook House Launch

It all looked so beautiful.... It was lovely to see Cook House finally finished, with happy people, laughing, eating, drinking and generally having a good time last Thursday.

Hannah and Beth, some talented friends of mine are in the process of launching themselves as 'Blume' and they came along to 'dress' Cook House ready for her guests. It was lovely setting up with talented creative friends, bringing everything together, with Garrod on hand to take beautiful photos for us...

The supperclub marked the start of a range of events at Cook House, there will be monthly supperclubs and food school events, private dinners, guest chef take overs and much more. You can check the Cook House website and book in to any you fancy, or just pop in...

 Cook House

Blume

Garrod Kirkwood