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Wednesday, April 17, 2013

Friday 12th April, "the Unsilencing of the Lambs" at Mouse & de Lotz

Another fantastic week has gone by; I made so much delicious food for so many different people in all sorts of guises such as catering events, press launches, interactive canapes (new idea, worked really well!) and it all culminated in an awesome collaborative supperclub with the beautiful people at Mouse & de Lotz in Dalston! Not bad for 7 days! 

We opened up with some of my friend Hugo's "Nduja" as a canape on arrival with wild garlic toast. Nduja is pork belly, fat and ancho chilli which has been cured for two months in his fermentation chamber (aka cellar) and it is delicious! I've been lucky to work with Hugo at E% bakery and he was always bringing new products in for us to try. He is about to launch his own cured meat company and I intend to put some of his produce on every one of my menus for as long as possible because the quality is amazing and he uses only British rare breed pigs.

The next course was baked ricotta (with loads of lemon, thyme and black pepper) mushroom ketchup (sweet, sour, umami) dehydrated and fresh Italian tomatoes, candied black olives and capers and a crunch of toasted oats, cous sous, and pickled fennel. delicious

As you can see the 'kitchen' was fairly well equipped with camping and induction hobs, fortunately there is an oven in the other room and I think for future events we'll run the kitchen from the front room so that I can ensure all the guests are well happy!

The next course was flaked wild salmon with sorrel creme fraiche, pickled fennel and radishes

To tie in with our dark side of Spring theme, I couldn't resist popping a lambs tongue on the menu, i thought this was awesome! I poached them in a basic stock for a few hours, peeled them, portioned them and then coated them in bread crumbs, ready for the frying! I served them here with pickled cucumber (which when my friend found out that I had pickled them he was truly amazed then I was amazed about how amazed he was!! amazing.) green beans, pomegranate, lemony goats curd, wild garlic pesto (foraged from Wales) and some crispy turnips.

For 'mains' we served up a trio of lamb: rack, rump and breast. The breast is an under used cut which is cheap and delicious. I cooked my very quickly in a pressure cooker with stock, wine and more aromatics, then removed the bones and rolled it up into a long tube using cling film. popped it in the fridge overnight and then was able to portion it out very easily into deliciously succulent and tasty morsels! The braising liquor was reduced and used as a gravy. I stuck some cinnamon bark in too which made it delightfully earthy and woody with a hint of sweetness!

They were served up with a salsa verde of herbs including tarragon, basil and parsley, plus ground cumin and coriander. Slow cooked carrots with a hint of star anise alongside a millefeuille of potatoes (loads of butter yum!!!) brought this dish together nicely. All the hard working people that night (myself, Kat (partner in crime) Victoria and Nadya (both of Mouse & de Lotz fame)) were left tucking into buttery potato and lamb. The highs always outweigh the lows in this game.

A quick palate cleanser (definitely needed after lamb three ways me thinks) of lemon thyme granita and we move onto a play on a carrot cake. I was planning to served an almond pannacotta with spiced pears but remembered that our guests from Tuck supperclub had served us pannacotta at the beginnings of the rhubarb season, so at about 1am on the morning of the supper club, inspired by a carrot cake i had made for an event that day I decided to make a deconstructed carrot cake which ended up being served with candied walnuts, raisin and Lapsang tea puree, carrot salt, orange powder, curled and poached carrots and a cinnamon mousse. This was lapped up by all the hardworkers again and I think the sugar really helped us clean down quickly!! We then finished up with some fennel and cumin chocolates that I made very simple by toasting the spices and adding awesome chocolate then setting in the fridge, simples

Overall, an awesome night, the first of many collaborations between the Candlestick Maker and Mouse & de Lotz, so watch this space, its gonna be lots of fun. It's such a beautiful venue with so much thought and detail given to the decor, I feel proud to be hosting a regular supperclub there now, so watch this space. 

And secretly, I think Kats quite happy that its not being held in the flat as regularly now (note I never said never!!)

hope to see you all soon; happy eating, living, laughing and loving


the hard working team, well done all of us x

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