Since I started food blogging there has been a slight shift in my focus – previously when eating any food that was new to me – it was to just delight my taste buds – but now I have the need to photograph EVERYTHING before I eat ( luckily the family are tolerant enough not to roll their eyes).
This means that the places of interest to visit also adjust a bit. Lynn and Linda took me to visit Borough Market in London Bridge which started as a retail market about 10 years ago and is regarded as London’s most renowned food market – a source of exceptional British and international produce.
The weather forecast was for a sunny Saturday – we left for the market suitably dressed and as there is no parking available in that area – we took the tube – and as we entered the market – it started to rain – luckily most of the stalls are under shelter.
The very first stall was all Turkish – from Turkish delight – unusual flavours.
Turkish salad – aubergines and potatoes
We then entered the fresh veg and fruit sections.
Luscious Lynn eating imported watermelon and Lovely Linda enjoying some fresh juice.
Quails eggs – had not seen them before.
There is this tantalizing aroma from the various stalls that drift through enticingly – and you realize that are just too many stalls to take in everything in just one visit.
Some of the cold meats, pies and cheese.
It was still raining when we left the market we stopped for drinks and snacks at a popular Spanish restaurant called Tapas Brindisa in London Bridge.
And Food24 is currently having a Tapas competition – had to grin at the timing.
These tapas were delicious and might inspire those who enter the competition.
Grilled smoked chorizo on toast with rocket and piquillo pepper
Gambas Al Ajillo (Chilli garlic prawns)
Deep Fried Monte Enebro –handmade goats cheese with orange blossom honey and crisp beetroot.
I used the mushrooms from the Borough Market to make stuffed mushrooms using blue cheese and bacon lardons. I had never heard of bacon lardons before seeing George using it in Masterchef Australia.
Stilton Cheese and Bacon-stuffed mushrooms
- 3 flat mushrooms
- 3 tbsp olive oil
- salt and freshly ground black pepper
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- 2 rashers unsmoked back bacon, chopped ( I used lardons)
- 2 tbsp white wine
- 3 tbsp double cream
- 100gr blue cheese, crumbled ( I used stilton)
- 1 tbsp chopped fresh sage herbs (I used chives)
- Preheat the oven to 180C.
- Remove the stalks from the mushrooms and reserve them for the stuffing. Drizzle the mushrooms with two tablespoons of olive oil and season with salt and freshly ground black pepper.
- Heat a griddle pan and fry the mushrooms, gill-side down, for a couple of minutes or until they are turning golden-brown.
- Heat the remaining oil in a frying pan and gently fry the onion and garlic for about five minutes, or until softened.
- Chop the mushroom stalks and add them to the pan along with the bacon. Fry for 4-5 minutes, or until slightly browned. Add the wine and simmer until slightly reduced. Stir in the cream and half of the cheese.
- Turn the mushrooms over and pile in the filling. Top with the rest of the cheese and sprinkle with the chopped sage.
- Place onto a baking sheet and transfer to the oven to bake for 6-8 minutes, or until the cheese has begun to brown. Serve warm.