  Afternoon Tea At Bramble Cafeby Mat Follas (Ryland, Peters & Small, £16.99)
24/1/2018 0 Comments Sausage Roll Off 2018 Mat Follas at the Great Sausage Roll Off. He said, "I'm gutted not to have gotten into the top three but it's always a fantastic evening of fun for all the chefs."
Since 2013, the Red Lion in Barnes has been giving this much overlooked buffet item the attention it deserves with the creation of the almost, nearly, infamous, Great Sausage Roll Off. A bit like the X Factor meets Masterchef, it is an evening of crazy culinary pleasure, taken in the most seriously light hearted way. It is a live cooking event where around 20 professional chefs take their turns to create, roll and bake their own take on the Sausage Roll. It’s no mean feat, the cooking goes on in heats and lasts up to four hours! Hosted by Melissa Cole, this year's Sausage Roll Off took place on Wednesday 24th January 2018. 17/10/2016 0 Comments Is food and Freud a perfect pairing?by Jessica Rees
The acclaimed chef opened his first restaurant The Wild Garlic to considerable national acclaim. In 2016, Mat opened Bramble Cafe & Deli with his wife Amanda and their business partner Kate. The chef is collaborating with Annie Freud to bring some of her poems to life with six courses matched to lines from some of Annie’s poems from her award winning books of poetry. Here is a sneak taster of the poetry and some of the courses: Follas & Freud, at 7pm on October 20. Contact the cafe to book.    VEGETABLE PERFECTIONby Mat Follas, Ryland Peters & Small, £16.99 Aimed at: adventurous carnivores, flexitarians
The Telegraph 30 April 2016 The best fish recipes It's healthy, quick to cook, versatile and most importantly, delicious - no wonder so many chefs say that fish is their favourite food to serve up. Here, we've gathered the very best fish recipes, whether you're in the mood for a quick midweek salad or an indulgent Saturday night curry. Buy the freshest you can, and always try to make sure your fish is sustainable. Happy eating.
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| METHOD Put the bacon, onion and garlic in a large saucepan with a little butter (or use all of the butter if you decide not to use bacon). Fry over a gentle heat until the onion and garlic are translucent and the bacon is cooked and just starting to brown. Add the stock and simmer until the stock has reduced by half. Add the potatoes and simmer for five minutes, then add the cream, cheese and parsley and simmer for another five minutes. Stir and taste. Add a pinch of salt, if needed, and the white pepper. Mix the cornflour with a spoonful or two of the sauce, then add this back to the sauce and stir through to thicken it. Allow to cool completely, then add the plaice and chill. Preheat the oven to 180C/350F/Gas 4. Roll out 200g of the pastry on a lightly floured surface to a thickness of about 3mm and use it to cover the bottom and sides of a deep 30cm round casserole dish. Prick the base all over with a fork. Cover the base with foil and fill with baking beans, then bake in the oven for 10 minutes. Remove from the oven, remove the beans and foil, then glaze with beaten egg and bake for a second time, for two minutes, to seal the pastry. Reduce the heat to 160C/320F/Gas 3. Roll out the remaining pastry on a lightly floured surface to about 3mm thickness. Fill the pie base with the chilled mixture, then cover with the pastry. Using leftover pastry, make fish and seafood shapes to decorate the top. Glaze with beaten egg and bake in the oven for 40 minutes. Serve while hot with salad or new potatoes, if desired. Recipe from 'Fish' by Mat Follas (RPS, £19.99)  |
14/4/2016 0 Comments
Vegetable Perfection is published
'Move over Meat' was the headline in the NY Times Weekend
"More than ever before modern chefs use interesting new cooking techniques and ingredients to boost texture, add depth of flavour and make so much more of humble carrots, kale and cauliflower.
Vegetable dishes are now storming the menus at some of the world s best restaurants where chefs are treating fresh vegetable produce with the reverence it deserves and turning ingredients that used to be reserved for side dishes into centrepieces. MasterChef winner Mat Follas uses his considerable culinary skills and understanding of flavour to create a collection of wow-factor vegetable recipes for vegans, vegetarians and non-veggies alike.
Organized by type of produce, there are recipes for root veg, green veg, alliums and bulbs, potatoes and squash, legumes and pods, sweet vegetables, shoots and stems, mushroom and funghi, as well as basic recipes for a well-stocked chef's storecupboard.
Choose from Smoked Parsnips with Pear & Blue Cheese, Cauliflower & Truffle Pate, Red Cabbage & Burnt Aubergine Baba Ganoush, Kale Gnocchi, Kimchi, Spring Pistou Soup, Nettle & Wild Garlic Soup with Gruyere Toasts, Red Onion Tarte Tatin, Warm Salad of Samphire, Chilli & Shallots, Pea Panna Cotta, Pizza Bianca, BBQ Sweetcorn with Gochujang Sauce, Spaghetti Puttanesca, Artichoke Frittata, Champagne Mushrooms, Fennel & Roast Tomato Lasagne or a selection of versatile sauces, ketchups, chutneys, pickles, pestos and oils.
Whether you want a revitalizing juice to start the day, a quick summer salad, a slow-roasted winter bake or a new way to preserve an abundance of seasonal produce, you'll find plenty of fresh inspiration here."
"More than ever before modern chefs use interesting new cooking techniques and ingredients to boost texture, add depth of flavour and make so much more of humble carrots, kale and cauliflower.
Vegetable dishes are now storming the menus at some of the world s best restaurants where chefs are treating fresh vegetable produce with the reverence it deserves and turning ingredients that used to be reserved for side dishes into centrepieces. MasterChef winner Mat Follas uses his considerable culinary skills and understanding of flavour to create a collection of wow-factor vegetable recipes for vegans, vegetarians and non-veggies alike.
Organized by type of produce, there are recipes for root veg, green veg, alliums and bulbs, potatoes and squash, legumes and pods, sweet vegetables, shoots and stems, mushroom and funghi, as well as basic recipes for a well-stocked chef's storecupboard.
Choose from Smoked Parsnips with Pear & Blue Cheese, Cauliflower & Truffle Pate, Red Cabbage & Burnt Aubergine Baba Ganoush, Kale Gnocchi, Kimchi, Spring Pistou Soup, Nettle & Wild Garlic Soup with Gruyere Toasts, Red Onion Tarte Tatin, Warm Salad of Samphire, Chilli & Shallots, Pea Panna Cotta, Pizza Bianca, BBQ Sweetcorn with Gochujang Sauce, Spaghetti Puttanesca, Artichoke Frittata, Champagne Mushrooms, Fennel & Roast Tomato Lasagne or a selection of versatile sauces, ketchups, chutneys, pickles, pestos and oils.
Whether you want a revitalizing juice to start the day, a quick summer salad, a slow-roasted winter bake or a new way to preserve an abundance of seasonal produce, you'll find plenty of fresh inspiration here."
17/3/2016 0 Comments
We're open !
Celebrating Poundbury Magazine
It's a great week for the Buttermarket in Poundbury. Today Mat Follas, his wife Amanda and Kate, officially open the doors to Bramble Cafe & Deli in the beautiful Pediment building by Morrish Builders. We've seen the menu and it looks delicious - we'll certainly be in for the mac 'n' cheese. It is open 8.30-4.30 daily for breakfast, lunch and snacks. Good luck for your first week.
It's a great week for the Buttermarket in Poundbury. Today Mat Follas, his wife Amanda and Kate, officially open the doors to Bramble Cafe & Deli in the beautiful Pediment building by Morrish Builders. We've seen the menu and it looks delicious - we'll certainly be in for the mac 'n' cheese. It is open 8.30-4.30 daily for breakfast, lunch and snacks. Good luck for your first week.
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