Restaurant Review: Don Diego, Sutton Coldfield

Ala,

Don Diego's is an unassuming  gem! This was my second visit to my new local tapas bar. I have been raving about it ever since. It is in a bit of a doomed location in Sutton just of the main island next to ask. Before it was don Diego's the space has been host to an assortment of different restaurants but never have lasted very long. I really hope the curse has finally been lifted as it is honestly my favorite place in Sutton right now. The outside doesn't hint at the authenticity on offer here. But once inside all the familiar sounds and smells of Spain fill the air.  We were meeting friends but arrived early so got to prop up the bar and make the most of the Spanish beer on offer and the delicious olives. When our friends arrived we were quickly shown to our table, which was in the conservatory. The menu is extensive which means that it is often hard to pick what to have but on Wednesdays they offer 2 tapas for £5 so we each chose two plates.

This is what we had:

Chorizo in Rioja
Pork meatballs
Patatas bravas
Patatas alioli
Butter beans and chorizo
Pork skewers
Garlic chicken thighs
White bait

... and bread to mop up all the tasty juices!

For the wine, the boy chose MATSU 'El Picaro' you can read about it on the Wood & Wine blog here: http://t.co/zh86AKhU

It was so delicious we even had room for dessert, I shared Churros con chocolate with my fiancee.  I thought it was a little skimpy on the Churros  only two small curls, but the chocolate was delicious and after a large meal you didn't want much.  Anyway we had a great night and I think you would too!

Book yourself in! http://www.dondiegobirmingham.co.uk/index.php

Polly x

My Fougasse

Ala,

So here it is, challenge one: Fougasse completed. I wasn't entirely sure this would work as it involved an entirely different method of working the dough. However I am very happy with the results, and they were pretty tasty too.

Here is how I made them:

500g strong white flour (I used Waitrose essentials range)
10g salt
10g yeast (dried fast action yeast- orange packet)
350g water (Richard Bertinet advises you weigh the water for better results)

All seemed pretty simple, flour, yeast and salt first then add luke warm tap water. You spin the bowl with one hand and mix with the other for 2-3 mins. The mixture is very wet and although it feels wrong, Bertinet advises not to add any more flour-including to the surface, so it sticks a little. The mixture continues to feel very sticky and I thought I had got it completely wrong but decided to stick with it (pardon the pun) and followed the recipe to the letter. Bertinet advises to work the dough rather than knead it. So there is a lot of slapping and pulling to get the air in. Finally after 5 mins of this, the dough starts to form and it can be left to prove for one hour. 

When it has doubled in size, you carefully remove from the bowl onto a very floured surface. The dough pools naturally so go with it and cut into six equal pieces. Each piece then gets cut seven times and you pull at each cut to create the unique fougasse shape. Bake in a hot oven (180-200) for 10- 12 mins on a pizza stone- mine is from the Jamie Oliver range. 

And there you have it... Fougasse. A bit fancy but worth the extra effort for the added wow factor.

I ate mine with iberico ham and a glass of vintage cava. Ah, the good life (champagne taste on a lemonade budget!) 

Polly

x

challenge one: Fougasse

Ala,

The book has arrived and so the challenge begins. I have decided to start with fougasse as it is a simple white dough but looks fancy! This is what it should look like. 

Lets see how mine turns out..keep posted!

Polly

x

Welcome

Ala,

You are one of the first to join me on my food journey. This blog will document my trails and triumphs in the kitchen as I attempt to bake all the breads in this book.  The challenge may be simple but I am sure there will be plenty of drama along the way. The Great British Bake Off is a testament to the pressure of a perfect pastry! 

Alongside this project, I will also be commenting on the various food haunts I visit on my travels from Michelin starred restaurants to the albeit more frequent local food fodder. I am no expert, just a hungry artist munching my way through the book of life.

I hope it will be more Dough the Doh! but we will have to wait and see.

Pollyx