dinner and dance

Went to a dinner and dance last night. A table with my bosses and colleagues saw a great and sober night, spoilt only by a sight of my dancing on the floor! I'll post a pic when i get a copy of the full Welsh kilt on display!

I'm exhausted today though and with Caz at work i'll be walking the dog and making the tea - recipe below.

Ras al-Khaimah has 10" inches of snow! There is no word in their language for snow i am told. That's in the UAE. Climate change!

I received a dvd from Erik and Tonya Paulson via Bob Burgee on Neckcranks. Thanks guys! Still haven't made a decision on LA in March yet, but will do so in the next few weeks.


Erik Paulson - Neckbreaker Trailer - Watch more amazing videos here



Ingredients
For the baked leeks
2 leeks, cut diagonally into 10cm/4in pieces
2 tbsp vegetable oil
salt and freshly ground black pepper
1 garlic clove, finely chopped
400g/14oz goats' cheese
175g/5¾oz unsalted butter
1 free-range egg
1 tbsp chopped fresh chives
To serve
2 large handfuls baby leaf spinach, washed
4 slices pumpernickel bread

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the baked leeks, place the leek pieces into an ovenproof dish and drizzle over the oil.
3. Season, to taste, with salt and freshly ground black pepper, then sprinkle over the chopped garlic.
4. Transfer the dish to the oven and roast for 12-15 minutes, or until the leeks have softened. Set aside to cool a little, then carefully remove the hardened outer skin on each piece of leek.
5. Meanwhile, in a bowl, beat together the cheese, butter and egg for about five minutes, until smooth and well combined. Season, to taste with salt and freshly ground black pepper, then stir in the chives until well combined.
6. Preheat the grill to its highest setting.
7. Spoon a little of the cheese mixture onto each of the roasted leek pieces and press down gently.
8. When the grill is hot, place the leeks under it and grill for 3-4 minutes, or until the cheese mixture is golden-brown and bubbling.
9. To serve, divide the baby leaf spinach equally among each of four serving plates. Cut each slice of pumpernickel bread into fingers and place one piece of baked leek on top of each. Place one portion of bread and baked leeks alongside each portion of spinach. Serve immediately.