Posts Tagged ‘black douglas coffee house’

Baba Ganoush with griled Halloumi and Beetroot salad by Dalziel Douglas from the Black Douglas Coffee House.

This makes a fabulous  starter or light lunch

Serves 2 for lunch or 4 for a starter…I often serve it as part of a middle eastern spread.

Baba Ganoush…

  • Ingredients:
  • 2 aubergines
  • juice of half a lemon
  • 1 teaspoons tahini or more to taste
  • 2 tablespoons sunflower seeds
  • 2 cloves garlic, minced or more to taste
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • smoked paprika to garnish
  • fresh mint to garnish


  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly grease a baking sheet.
  • Place aubergine on baking sheet, and make holes in the skin with a fork.
  • Roast it for 30 to 40 minutes, turning occasionally, or until soft.
  • Remove from oven, and place into a large bowl of cold water.
  • Remove from water, and peel skin off.
  • Place aubergine, lemon juice, tahini, and garlic in an electric blender, and puree. Season with salt and pepper to taste.
  • Transfer aubergine mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
  • Dry fry sunflower seeds on a low heat until golden brown but not burnt – to decorate when serving
  • When ready to serve, sprinkle with toasted sunflower seeds, some smoked paprika and fresh mint

Beetroot salad – see previous recipe

When you are ready to eat you need to prepare the Halloumi. You should have Beetroot salad and Babaghanoush prepared well in advance

Grilled Halloumi…this is actually dry fried rather than grilled.


  • 1 packet Halloumi cut into 0.75cm slices
  • Chopped fresh mint


  • Get your frying pan really hot and then place the halloumi slices in it.
  • Leave for 1 minute and check the under side. It should be golden brown. turn with a spatula and repeat on the other side.
  • When golden on both sides it is ready to serve. arrange on plates.
  • Sprinkle with chopped mint and drizzle with extra virgin olive oil.



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Butter Bean Hummus from Dalziel Douglas from The Black Douglas Coffee House. “I made the most amazing butter bean hummus for the restaurant this week…unmistakably top notch!”


  • 1 x tin butter beans
  • 1 x heaped soup spoon dark tahini
  • pinch Maldon Sea Salt
  • half teaspoon smoked paprika
  • extra virgin olive oil for texture and taste…or water!!!
  • a small squeeze of lemon or lime and more to taste
  • fresh ground black pepper
  • 3 x dried rose buds, crushed and powdered if available. I get mine from Jing Tea
  • 1 X roasted quarter head of garlic
  • 1 handful sunflower seeds
  • 2 X generous soup spoons of cumin and coriander dry toasted and crushed


Put all raw ingredients in a large bowl. dry fry cumin and coriander seeds and then pummel in a pestle and mortar. Roast 3 cloves of garlic in their skins in the oven at 180 until soft. squeeze the soft insides into the bowl. The oil or water is to loosen the mix and make it easy to blend. I prefer to use strong extra virgin olive oil. Dry fry sunflower seeds until golden brown.

BLEND UNTIL SMOOTH. add more olive oil and lemon to taste. I like to serve this stuff with grilled or fried halloumi and green herb salad with pomegranate seeds. garnish with a few rose petals and sunflower seeds.


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If you are learner in the kitchen this is a great place to start as it is a cinch and tastes delicious.  Perfect for the veggies out there.


  • 1 x packet of puff pastry
  • 8 x large organic portabello mushrooms
  • 1 x bunch fresh tarragon or handful of dried tarragon
  • 4 x plump cloves garlic
  • 2 x organic leeks or 1 x red onion
  • butter
  • olive oil
  • salt and pepper


  • Set oven to 180/gas mark 4
  • Grease a large roasting tin with butter roll out the pastry so it fits into the tin bake until pale gold and puffed up.
  • Slice garlic and saute in butter (set aside)
  • Slice mushrooms and saute in butter (set aside)
  • Slice leeks and saute in butter.  Then mix above together and add tarragon, a pinch of salt and several twists of black pepper.
  • Mix again and put mushroom mix onto pastry leaving an inch around the edge free of filling and stick back in oven for another 20 mins until outer edge is deep golden and more puffed up.

Serve with a dry white Sauvignon and a delicious herb salad.

Herb salad – ingredients

  • 1 x bunch coriander
  • 1 x bunch dill
  • 1 x bunch rocket
  • Strong extra virgin olive oil
  • Fresh lemon juice
  • Pepper and Maldon sea salt


  • Wash and chop herbs add olive oil, lemon juice, pepper and salt to taste
  • Toss and serve

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Rabbit stew for 2 – 4  by Dalziel Douglas from The Black Douglas Coffee House

In this freezing weather its nice to cook a real winter warmer for all the family.  My husband and I cook this when we have friends to supper at The Black Douglas and serve with a really good burgundy. Its always a winner.

Wild rabbits are in season at the moment and you should be able to buy them from your fish monger or game dealer.


  • 1 medium size wild rabbit
  • 1 large onion
  • 3 plump cloves of garlic
  • bunch of fresh thyme
  • butter
  • muscovado sugar or honey
  • Bottle of passatta or 1 tin of chopped tomato’s
  • black pitted olives
  • capers
  • anchovies
  • balsamic vinegar
  • red wine
  • water

Remove the legs, front and back with a sharp knife (click here for a demo). Cut the saddle in two with a heavy sharp knife so you can get through the bone. If you are feeding 4 people give a front leg and a piece of saddle for 2 of them and one back leg each for the other two. The front legs are smaller. The back legs are in my view the best pieces of the rabbit so bear that in mind when you are dishing it out!

Chop and saute an onion in olive oil. In a separate pan brown the pieces of rabbit in olive oil. This browning of the meat before stewing adds flavour. Add the cooked onions to the rabbit, cover with a bottle of passatta or a tin of chopped tomato’s, a glass of red wine and set on a gentle heat. You want it to simmer without letting it stick to the bottom.

Chop and gently fry 3 cloves of garlic in butter but don’t let the garlic go brown because it will give a burnt garlic flavour to the stew. Add the cooked garlic to the stew. Chop and add 3 anchovies.  Remove the leaves from a bunch of thyme and add to the stew, reserving some to sprinkle on top when you serve.

Add a generous spoonful of honey or a spoonful of muscovado sugar, a dash of balsamic vinegar, a knob of butter and simmer for 1.5 hrs – 2 hrs. Half way this cooking time add a handful of black olives. I like to use kalamata olives.  If the stew appears to be drying out, add a glass of water, red wine or more passatta. The saddle pieces will be a better texture if you remove them as soon as they are tender, set aside and cover. They will become tender sooner than the legs and have a tendency to dry out if stewed for too long.  Add them back into the stew, 15 minutes before you switch it off. At this point you can also add a handful of capers.

The stew is cooked when the legs are tender and the meat comes easily away from the bone. When the stew is cooked add a pinch of flaky sea salt and some cracked black pepper.  A young rabbit will become tender before an older rabbit so keep you eye on it since the cooking time will vary depending on the age and size of the rabbit. The stew should sit for 20 minutes with the lid on before serving.  This stew is fabulous served with polenta. I find one of the easiest ways of cooking polenta is to follow the guide lines on the packet in terms of quantities of polenta and water. Mix it up and bring to the boil on the hob. Switch it off just when it seems like its all going to stick to the bottom. Add generous amounts of butter, freshly grated parmesan or a good strong cheddar, salt and pepper. Pour into an oven tin so the mixture is 1 – 2 inches thick and bake in the oven at 180 – gas mark 4 until the polenta is golden and crispy on top. You can get this on the go once your stew is simmering away. It can sit in the turned off oven for about 20 mins if necessary before serving because it retains its heat in the tin.

Serve the rabbit stew and the polenta or fresh bread with watercress on the side. Delicious.

If there is any stew left it can be turned into a delicious base for a pasta dish for the kids the next day. Make sure there are no small rabbit bones lurking around, break up into small pieces any rabbit that’s left. Add some cooked pasta, some cheddar, a bit more passatta if neseccary, a spoonful of cream cheese, mix it all up, add some more grated cheddar on top and bake in the oven for half an hour for the kids supper.

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