Pat Coldricks much anticipated new album 'Cityjam' has just been released. Hailed as a classical guitarist and composer one thing that will strike you is that this is not what you were expecting.
Unless you have been to one of Coldricks recent intimate concerts where only the discerning have had little tasters of this album, you will not have heard this piece, you will not have experienced the energy, edginess and pure electricity that exudes from this performance, you will not know the ethos of this performer, what he has been trying to tell us all along….. Until now.
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Nevens Recipes - Veggie salads- 1st August
Bellingham Blue and Fennel Salad with Watercress, Pears and Walnuts
Bellingham Blue is a creamy, blue-veined, award-winning Irish cheese that is handmade by Peter and Anita Thomas in Louth from a herd of Friesian cows. As an unpasteurised cheese it has a distinct tangy, almost nutty flavour with a slight hint of fruit.
3 tbsp extra virgin olive oil 1 tbsp white wine vinegar 1 tsp Dijon mustard 1 small fennel bulb, with fronds intact 50g (2oz) fresh watercress sprigs, well picked over 1 firm, ripe pear, cored and thinly sliced 200g (7oz) Bellingham Blue, roughly crumbled 25g (1oz) toasted walnut halves or pieces, roughly chopped sea salt and freshly ground black pepper
To make the dressing, whisk the olive oil, vinegar and mustard in a small bowl, adding a little water if the dressing becomes too thick. Season to taste.
Using a Japanese mandolin, thinly slice the fennel and toss it in half of the dressing. Reserve the fronds to garnish.
To serve, arrange the dressed fennel on a platter and scatter over the watercress, pear slices, Bellingham Blue and walnuts. Drizzle the rest of the dressing on top and garnish with the reserved fennel fronds.
Broccoli, Feta and Cherry Tomato Salad
I just love this simple salad, with its variety of textures and flavours. The broccoli can be left raw if you prefer, but I like to blanch it long enough to bring up its colour. If you want to prepare it in advance, just leave out the hazelnuts until the last minute or they may lose their crunch.
450g (1lb) head of broccoli, broken into small florets 225g (8oz) cherry tomatoes, halved 175g (6oz) feta cheese handful of roasted, skinned hazelnuts, roughly chopped
1 tbsp white wine vinegar pinch of caster sugar pinch of salt 4 tbsp extra virgin olive oil 1 tbsp snipped fresh chives 1 tsp Dijon mustard 1 tsp wholegrain mustard sea salt and freshly ground black pepper
To make the mustard dressing, place the vinegar in a screw-topped jar and add the sugar and a good pinch of salt, then shake until the salt has dissolved. Add the oil to the jar with the chives and mustards and shake again until you have formed a thick emulsion. Season to taste and chill until needed.
Blanch the broccoli for 1–2 minutes in a pan of boiling salted water, then drain and quickly refresh under cold running water. Tip into a serving bowl and scatter over the cherry tomatoes.
Using your hands, break up the feta cheese into small pieces and sprinkle on top. To serve, drizzle the mustard dressing over the broccoli, cherry tomatoes and feta and then add the hazelnuts. Gently fold in until well combined.