SITGES, SEPTEMBER 2012
By Jessica

Contracting food poisoning is a hideous fate when you’re a foodie, being surrounded by glorious morsels when you have no appetite is my idea of hell on earth. So I wasn’t best pleased when I found myself in Spain, during my best friend’s wedding week, in exactly this predicament and only being able to manage meagre bowls of soup. (The only bonus was I managed to lose a few pounds during the week and looked particularly svelte on the actual wedding day!!)
The wedding banquet was glorious, being unable to stomach any of it was shockingly sad! However, I was craving sugar by that point and wolfed down the beautiful dessert which was a delicate cross between a macaroon, banoffee pie and cheesecake with a wonderfully nutty note running through (pictures left). I could have eaten 20 of them!  These cookies were inspired by my need for all things sweet, and  Christian ate the lot in 2 days flat!

Scrumptious Almond Macaroons (makes about 15 cookies)
Ingredients:  1/2 pack butter, 1 bag ground almonds 200g, tablespoon runny honey, 2 tablespoon white sugar, tablespoon rum (I used spiced rum), enough fine white flour to bring to a ball rolling consistency (around half a cup)


The mix In a large bowl put the butter and the sugar, beat until it looks light and fluffy and the sugar granules have dissolved. Beat in the honey until combined. Add the ground almonds and mix thoroughly. Add the rum and mix thoroughly. Add the flour bit by bit until the dough forms a soft ball. You should be able to roll lumps of the dough in to balls in your hands so it can’t be too sticky, but you don’t want the mix to be dry and crumbly, so go for a soft ball consistency.

Bake Preheat your oven to 180c (if it’s a fan oven go a little cooler at 150c), line a large baking tray with greaseproof paper, roll the balls around the size of a golf ball and squash slightly to make fat discs. Put on the tray with a little gap in-between each as they will spread when cooking. Bake for 6-10 minutes until very lightly golden, watch them carefully as they can burn easily. They should still be soft and squidgy when you bring them out. Leave them to cool slightly them transfer gently to a rack to cool completely. They should be soft on the inside and a little crunchy on the outside.
Tip If you have a wheat allergy you can always replace the flour with more ground almonds so they are completely wheat free. Also, for a twist on the plain cookie, you can cut fresh stoned cherries in half and press half a cherry in to the top of each cookie before baking them.

DUBLIN, AUGUST 2012
By Jessica
This was my first ever visit to the green Isle, and being an adult now we had a very grown up weekend, viewing actual historical sights and listening to a tour guide. I thought I’d be bored to be honest, my idea of a good weekend usually means stuffing my face with local delicacies and  washing it back with local booze (all in the name or research of course). However, I was taken aback by Irelands history, which seems so steeped in sorrow, with plagues, famines and  volatile politics to boot. However, the culture and the people bring a warmness that reaches your heart and soul just as much as the hearty hot stews and pints of Guinness do, and it was in a beautiful little restaurant in the Temple Bar area of the city that has inspired this fittingly cosy dinner.

Slow pork and beans (4 people)
Ingredients:  Pork belly rolled and tied (enough for 4 people - ask your butcher), tablespoon of olive oil, salt and pepper,  1 x tin chopped tomatoes, 1 x tin cannellini beans - also reserve half of the cannellini water from the tin, 2 x red onion diced, 1 x yellow pepper diced, 1/2 teaspoon (tsp) of chilli flakes, 1/2 tsp of cumin seeds, 1 tsp of mild curry powder, 1 crushed garlic glove, chicken stock cube (I like the knorr gel ones they have better flavour), cabbage (any kind you like - if you dont like cabbage sub for other green veg)

The Pork Rub the top of the pork with a tablespoon of oil, salt and pepper. Place on a tray in the oven at 200 degrees for 30 mins then turn the temperature down to 180c for the remaining hour. Check constantly and if the top starts to look too brown cover with foil. The top should go brown and crispy, after this time if the cracking isn't crackled, just turn the heat up to max and leave it in until the cracking does its thing and is crisp and golden. Take out and rest on a plate for a few minutes. You can loosely cover with foil to keep warm if you wish to.
The Beans Place the tinned tomatoes, cannellini beans and their water, red onion, spices, garlic, chicken stock cube and yellow pepper in to a pan, bring to a simmer with the lid off on a gentle bubble whilst the pork cooks. The sauce should reduce and become thicker, if it's getting too thick for your liking cover and turn the heat very low. You can always add a splash of water if it reduces too much.
Cabbage Shred the cabbage very finely and place in a pan of salted boiling water for a couple of minutes until tender. Drain well to serve.
To Serve Place some cabbage on to each plate (a shallow serving bowl is ideal), then spoon on the bean mix in to  the middle giving everyone some beans as well as some tasty sauce. Cut the pork belly roll in to 4 disks so everyone gets some cracking from the top (cut the roll in half and each half in to half again so you get 4 pieces)  and place one disk on top of each bean and cabbage pile. I like to grind some black pepper on top of this dish and maybe a sprinkling of parsley, if I feel fancy!

ROVINJ, JULY 2012
By Jessica
Croatia has only really been out of war for 15 years, and isn't a member of the EU until next July, I wasn't sure what to expect from a culinary standpoint. Granted we went to the very north of Croatia,  a small town called Rovinj, opposite Venice, so I knew the food would be Italian influenced. I was delighted upon arrival to learn that Croatia is the home of the white truffle, makes stunning wines and has fantastic, simply prepared seafood and meat dishes! It's a charming place with beautiful people, dramatic sunsets and the most turquoise seas I've ever seen. 

Chicken with mushrooms and polenta (4 people)
Ingredients:  4 chicken breasts, 1 cup chestnut mushrooms chopped very finely,  1 cup of red onion chopped very finely, 1 tub mascarpone, truffle oil (if using), small bunch of thyme, salt and pepper, olive oil, large knob of butter, polenta, 2 cups of chicken stock, grated parmesan cheese, teaspoon of flour. 

The Chicken Bash out each breast with a rolling pin until it's long and thin, chill until needed. Fry the mushrooms and onions in butter until they are golden, set aside to cool. Once cooled stir the mushroom mixture in to the mascarpone and if you're using the truffle oil add a few drop of this now also. Season the mixture with chopped thyme, salt and lots of black pepper to taste. Spread equal quantities of the mixture on to each chicken breast and gently roll up the breast, secure each breast with a wooden cocktail stick. Place the breasts in to an oiled baking dish (that they fit snugly in to), dot the tops with butter, cover with foil and bake at 180 for 30 minutes or until the chicken is cooked through but still tender. Take out of the oven and leave to rest in their dish. 
The Polenta Using the packet instructions for 4 people but using chicken stock instead of water, make the polenta. This should be fairly sloppy like loose mashed potato, if it's too stiff add more hot sock to loosen it a little. Then stir in a big knob of butter, a handful of grated parmesan to taste. 
The Sauce Take the chicken out of their dish and rest them on a plate, in the bottom of the dish should be some resting juices from the chicken. Scrape all the juices and bits out of the dish in to a pan and place on the heat, add in a splash of oil and a teaspoon of flour to make a roux. Stir and cook for 1 minute and add a cup of chicken stock bit by bit stirring all the time to make a rich gravy. 
To Serve Spoon the polenta on to warm plates, top with a chicken roll (take out the cocktail sticks to serve), and spoon over some of the rich gravy.