"One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolfe

 

theREALfoodkitchen is an innovative and exciting family run business, offering a catering and events service to clients throughout the South West.




Our events are unique, with the added advantage of providing healthier, tastier food that's easier for you.

Latest event - Plymouth's Flavour Fest 2011

It was theREALfoodkitchen's first year at Plymouth's Flavour Fest 2011, and we'd like to think we stole the show with our wild and exotic mushroom risotto - not forgetting our equally well received mushroom sandwich with a balsamic glaze.

 

We look forward to being a part of the 2012 Plymouth Flavour Fest.

Recipe of the week

Griddled Sourdough with halloumi and mushrooms

Use a mix of interesting mushrooms, like shimeji and enoki, along with regular chestnut mushrooms.

griddled sourdough halloumi mushrooms

Serves: 2
Preparation Time: 5 minutes
Cooking Time: 10 minutes

You will need

300g mixed mushrooms
3-4 tbsp extra-virgin olive oil
2 cloves garlic, crushed
8 leafy stalks of parsley, roughly chopped
Salt and freshly ground black pepper
2 x 1.5cm slices Poilâne sourdough bread
250g block of (vegetarian) halloumi cheese, sliced into 6-8 pieces  

Method

1. Cut the chestnut mushrooms into thick slices and separate the shimeji and enoki. Heat two tablespoons of the oil in a frying pan and add all the mushrooms. Cook for around five minutes, until softened and the chestnut mushrooms golden, then add garlic, parsley and seasoning. Stir well and cook for a further minute.

2. While the mushrooms are cooking, heat a large, ridged griddle pan and toast the bread on both sides. Griddle the halloumi on both sides, until golden. Drizzle some of the remaining oil over the toast and add a couple of halloumi slices to each piece, pile the mushrooms on top and more cheese, drizzle over remaining oil and serve really hot.