tag:blogger.com,1999:blog-39289615844924139392024-03-13T21:48:09.007+00:00the candlestick maker.....the butcher, the baker....
supper club and dining experiencesAnonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-3928961584492413939.post-37982363467657868662015-06-22T14:00:00.001+01:002015-06-22T14:00:33.025+01:00The Great American Chow Down- July 2015<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 32px;"><strong style="line-height: 20.7999992370605px;"><span style="color: #cccccc;"><span style="font-size: 16px;">Wow, its been so long since i've written one of these! We've been super busy here at Cult HQ and have been doing some pretty crazy events plus running the bars and restaurant at the House of VANS. Its here where we have decided to relaunch our Supperclubs, no longer from my one room flat but now housed in the Green Room at this stunning venue in Waterloo, SE1 baby!! The first ones are the 3rd, 4th & 17th July, see below.<br /><br />We're also doing some super fun stuff around the Waterloo Food Festival, so if you're free then get involved!! In September we are teaming up with Alert International and are hosting the Conflict Cafe dinners as part of the Talking Peace festival, for more info, watch this space!</span><br /><br /><span style="font-size: 15px;">As always, keep your candles burning bright and your smiles bright at night! ix</span></span></strong></span></h3>
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<span style="color: #cccccc;"><br /><br /><span style="font-size: 15px;"><span style="font-family: gillsans, sans-serif; line-height: 24px;">Join us and The Wall SE1 on the </span><a data-cke-saved-href="http://culte.us6.list-manage.com/track/click?u=8303addaaf77ab3cf4cc82610&id=bec8e27f3b&e=38413e0d4a" href="http://culte.us6.list-manage.com/track/click?u=8303addaaf77ab3cf4cc82610&id=bec8e27f3b&e=38413e0d4a" style="border: 0px; font-family: GillSans, sans-serif; font-size: 16px; font-stretch: inherit; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">3rd</a><span style="font-family: gillsans, sans-serif; line-height: 24px;">, </span><a data-cke-saved-href="http://culte.us6.list-manage.com/track/click?u=8303addaaf77ab3cf4cc82610&id=72a059a257&e=38413e0d4a" href="http://culte.us6.list-manage.com/track/click?u=8303addaaf77ab3cf4cc82610&id=72a059a257&e=38413e0d4a" style="border: 0px; font-family: GillSans, sans-serif; font-size: 16px; font-stretch: inherit; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">4th</a><span style="font-family: gillsans, sans-serif; line-height: 24px;"> and </span><a data-cke-saved-href="http://culte.us6.list-manage.com/track/click?u=8303addaaf77ab3cf4cc82610&id=0bab442c80&e=38413e0d4a" href="http://culte.us6.list-manage.com/track/click?u=8303addaaf77ab3cf4cc82610&id=0bab442c80&e=38413e0d4a" style="border: 0px; font-family: GillSans, sans-serif; font-size: 16px; font-stretch: inherit; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;" target="_blank">17th</a> of July,<span style="font-family: gillsans, sans-serif; line-height: 24px;"> at the iconic </span><a data-cke-saved-href="http://culte.us6.list-manage.com/track/click?u=8303addaaf77ab3cf4cc82610&id=cb565b92d2&e=38413e0d4a" href="http://culte.us6.list-manage.com/track/click?u=8303addaaf77ab3cf4cc82610&id=cb565b92d2&e=38413e0d4a" style="border: 0px; font-family: GillSans, sans-serif; font-size: 16px; font-stretch: inherit; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">House of Vans London</a><span style="font-family: gillsans, sans-serif; line-height: 24px;">, for a night of </span><a data-cke-saved-href="http://culte.us6.list-manage.com/track/click?u=8303addaaf77ab3cf4cc82610&id=0b2e531b9f&e=38413e0d4a" href="http://culte.us6.list-manage.com/track/click?u=8303addaaf77ab3cf4cc82610&id=0b2e531b9f&e=38413e0d4a" style="border: 0px; font-family: GillSans, sans-serif; font-size: 16px; font-stretch: inherit; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;" target="_blank">British American tapas</a><span style="font-family: gillsans, sans-serif; line-height: 24px;">!</span></span><br /></span></div>
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<span style="color: #cccccc;"><span style="font-family: Arial, Verdana, sans-serif; font-size: 15px;"><span style="font-family: gillsans, sans-serif; line-height: 24px;">Enjoy a night of British American sharing plates back stage in the Green Room at the iconic House of Vans London, </span><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong><span style="font-size: 16px;"><a data-cke-saved-href="http://culte.us6.list-manage1.com/track/click?u=8303addaaf77ab3cf4cc82610&id=e84ec3c311&e=38413e0d4a" href="http://culte.us6.list-manage1.com/track/click?u=8303addaaf77ab3cf4cc82610&id=e84ec3c311&e=38413e0d4a" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; word-wrap: break-word;">for only £25</a></span></strong>!</span><span style="font-family: gillsans, sans-serif; line-height: 24px;"> Eat your dinner where Dave Grohl drank his gin and juice, and where Public Enemy chowed down on our infamous chicken wings.</span></span><br /></span><div class="mb" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: GillSans, sans-serif; font-size: 16px; font-stretch: inherit; line-height: 24px; margin-bottom: 20px; padding: 0px 76.796875px; vertical-align: baseline;">
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<span style="font-size: 15px;"><span style="color: #cccccc;">Chiccarones with avocado puree & Lemon Juice</span></span></div>
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<span style="font-size: 15px;"><span style="color: #cccccc;">“Country ham” with Redeye mayo, served on fresh baguettes</span></span></div>
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<span style="font-size: 15px;"><span style="color: #cccccc;">Shell on Prawns, pepperoni & sweet corn custard</span></span></div>
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<span style="font-size: 15px;"><em style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #cccccc;">MAINS</span></strong></em></span></div>
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<span style="font-size: 15px;"><span style="color: #cccccc;">Bramen- British Style Ramen with pork shoulder & an Onsen Egg</span></span></div>
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<span style="font-size: 15px;"><span style="color: #cccccc;">BFC – Buttermilk Fried Chicken – Brined & Buttermilked Chicken Thighs</span></span></div>
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<span style="font-size: 15px;"><span style="color: #cccccc;">Watermelon, peanuts, mint coriander & spring onion</span></span></div>
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<span style="font-size: 15px;"><span style="color: #cccccc;">Braised short rib, fondant potato, pickled carrot & mustard seeds</span></span></div>
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<span style="font-size: 15px;"><strong style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><em style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #cccccc;">DESSERTS</span></em></strong></span></div>
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<span style="font-size: 15px;"><span style="color: #cccccc;">Strawberry milkshake</span></span></div>
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<span style="font-size: 15px;"><span style="color: #cccccc;">Fried apple pie with clotted cream ice-cream</span></span></div>
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<span style="color: #cccccc;"><span style="font-size: 15px;"><em style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Vegetarian & other dietary options available upon request</em></span><br /><br /><em style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><span style="font-size: 18px;">Click on the below dates to get tickets!!</span></em></span></div>
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<span style="color: #cccccc; font-family: Gill Sans;"><a data-cke-saved-href="http://grubclub.com/cult-events-presents-the-candlestick-maker/cult-events-presents-the-candlestick-maker-the-great-british-american-chow-down/2895" href="http://grubclub.com/cult-events-presents-the-candlestick-maker/cult-events-presents-the-candlestick-maker-the-great-british-american-chow-down/2895" target="_blank">3rd July</a><br /><a data-cke-saved-href="http://grubclub.com/cult-events-presents-the-candlestick-maker/cult-events-presents-the-candlestick-maker-the-great-british-american-chow-down/2896" href="http://grubclub.com/cult-events-presents-the-candlestick-maker/cult-events-presents-the-candlestick-maker-the-great-british-american-chow-down/2896" target="_blank">4th of July</a><br /><a data-cke-saved-href="http://grubclub.com/cult-events-presents-the-candlestick-maker/cult-events-presents-the-candlestick-maker-the-great-british-american-chow-down/2902" href="http://grubclub.com/cult-events-presents-the-candlestick-maker/cult-events-presents-the-candlestick-maker-the-great-british-american-chow-down/2902" target="_blank">17th of July</a></span></div>
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-44395064265652989472014-05-06T12:26:00.001+01:002014-05-06T12:30:43.748+01:00Oxford asparagus, foraged wild garlic, herbs, new season peas, freshly made curds<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>Oxford asparagus, foraged wild garlic, herbs, new season peas, freshly made curds</b></i></div>
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-the starter for School Supper Society, this Saturday 10th May 2014 (<a href="http://www.schoolsuppersociety.com/">www.schoolsuppersociety.com</a>)</div>
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"I
love this time of year" as said by chefs all over the country, prob
most notably on the television. Me? I love every part of the year for
different reasons, but yeah I have to agree that after a few months
focusing on roots vegetables and heart warming dishes, the arrival of
some sunshine brings a different type of warmth to many a heart. Not
only is it warmer, but the world seems like a lighter more inviting
place, days are longer and life appears bountiful. Look out the window
(if you're lucky enough to have one) its green out there, chlorophyll
is everywhere and that is the inspiration for this dish. <br />
<br />
I'm not
changing the world or breaking the mold with this one. There's no
need, i'm very happy with the world as it presents itself to me and this
time of year is when you should let that world speak. <br />
<br />
So let it speak…..<br />
<br />
New
Season English Asparagus, which i'm hoping to pick myself from Oxford
if time allows. Its amazing. If you can make it to a PYO in the next
couple of months please do. You enter the field and you're like "where
the fiddlesticks are the asparagus?" and then you see them. They are
everywhere, shooting up in isolated little patches, aching to reach the
sun. You can even smell them, which, to be honest, smells like the jimmy
riddle apres an asparagus binge!!<br />
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<a href="http://2.bp.blogspot.com/-ogvGXyC5Jew/T8KU0G8jpKI/AAAAAAAAAzk/AQIjQgTKFiM/s1600/asparagus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ogvGXyC5Jew/T8KU0G8jpKI/AAAAAAAAAzk/AQIjQgTKFiM/s1600/asparagus.JPG" height="400" width="298" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">An old picture of an asparagus dish in one of our very first pop ups!! </td></tr>
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Treat them simple and eat them well. I like to snap the ends off and
peel the stalks of their fibrous skin, though the younger ones won't
need it. Boiling salted water, drop them in and literally a minute later
squeeze one of the stalks and you'll feel it give, boom, that's it, get
them out and into cold/iced water. Blanch and shock init. This technique
will serve you well for many green vegetable and really locks in colour
and nutrients. It also gives you a headstart when cooking for
guests/friends/loved ones (all of the above, rolled into one?)</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-AZmnVYDWfk8/U2jAL9Qo5yI/AAAAAAAACT4/YCqnJHwr23s/s1600/IMG_5559.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="http://2.bp.blogspot.com/-AZmnVYDWfk8/U2jAL9Qo5yI/AAAAAAAACT4/YCqnJHwr23s/s1600/IMG_5559.JPG" height="300" title="A old picture of an an asparagus dish in one of our very first pop ups!!" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2 years ago, served from the back of a church, nice</td></tr>
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If I was just eating asparagus then I'd foam some butter in a pan, pop in the asparagus, good sprinkle of Maldon, baste them in the foaming butter for a minute, squeeze of lemon, crack of black pepper, on the plate, simple. Now devour, maybe with a dip, maybe a poached egg, maybe on your own looking out of that window<br />
<br />
I'm planning to serve the asparagus with wild garlic/ramsons, again another symbol of Spring which everyone shouts about, mainly because its so damn fresh, green and generally free!! I've found a few spots for both wild garlic and three corner garlic so all those coming on Saturday will have a bit of both. Really simple to prepare, treat it like spinach or blitz it with oil to combine or make into a pesto or salsa. f, f,f ,f ,f ,f fresh<br />
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The other components are there to add herb notes, flavour and a touch of citrus and then we are going to add home made curds to add a lactic/creamy component to the dish. This is a really simple process and the beginnings of cheese making. Basically……<br />
<br />
Pour 2 litres whole organic milk into a clean non-reactive saucepan and add a pinch of salt. Heat the milk gently to body temp (38c), and remove from the heat. Stir in 2tsp rennet (or lemon juice/vinegar but not as effective!) until it's well combined, then leave for 15 minutes, for the milk to separate into curds at the top and whey at the bottom.<br />
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Line a colander with a large, double-layered piece of muslin or a clean blue dish cloth. Scoop up the curds in as large pieces as possible, and put into the muslin. Tie up the corners of the muslin and hang to drip above a bowl or sink for about three hours. <br />
<br />
Ta da!!! You made Cheese!!! <br />
<br />
And that's that. Put it all together or eat them separately its up to. This is the starter we are serving up alongside a plethera or musicians, artists and awesomeness this Saturday as School Supper Society, get involved <a href="http://www.schoolsuppersociety.com/">www.schoolsuppersociety.com</a><br />
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I do hope you have enjoyed this intro to the menu and a little delve into the mind of a chef/food obsessive/cook/eater/child <br />
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Enjoy ix</div>
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Cake poppin, it aint no stoppin!</div>
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March has been a crazy month, busiest yet with all sorts of events, canapes launches, dinners and yes, over a thousand cakepops! </div>
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They are very simple but lots of fun and have provided many smiles and entertainment this month. The method is straight forward, make cake, crumble it up and make it into balls with the help of some chocolate or icing and stick it on a stick! You can go proper American with this and coat it in coloured sugared craziness or you can mix it up and go all natural with real chocolate, toasted nuts, sesame seeds. I couldnt resist doing some OTT hundreds & thousand stylings as wel, however the highlight was easiy the spray gun that I acquired and created sunset scenes, rainbows, all sorts of colourful bits, so much fun!!!</div>
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The key to the topping is choosing it ahead of time and make sure you apply it appropriately. If it needs sticking to the cake pop then dip the cake in melted chocolate, give it a swirl to remove the excess, then sprinkle on the decoration, leave to dry in a carefully prepared area (I stuck them in a polystyrene lid!) and crack on with the next one. If you want to paint them or apply swirls and twirls of chocolate then you will need to let the chocolate coating or icing set first. </div>
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Then let your creativity get the better of you and have fun ix</div>
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-91146060795042489962014-01-27T11:24:00.003+00:002014-01-27T11:28:12.862+00:00Vealification- the truth about Veal (Nov 2013)<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm very lucky, in life and in general, that I get to work with amazing people doing the things I love. And part of this is that I have the opportunity to learn, and I embrace this, everyday, whenever possible. This is why veal is such an important topic for me as it is still so miss understood in this country (as is MSG but thats a different story!) 20 years we go banned the cages that calves were kept in (still are on the continent, again, whole new can of worms, think pig farmers and protecting our own) If you partake in any dairy then ethically you should eat veal, which at least provides some life to what is seen as a waste product of the diary industry. Approximately 120,000 male calves are killed shortly after birth in this country as they cant produce milk and there is little/no demand for veal. A friend of mine has recently started her company called Cotswold Veal, providing ethical reared organic veal, so we decided to hold a night celebrating veal and hoping to illuminate and educate as we went!</div>
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The menu went something like this:</div>
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Mini veal Milanese with veal ragu, confit lemon, served as a tortellini</div>
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Calves liver parfait with red onion </div>
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Veal tartare with shallots, capers, lemon, on sourdough with hay smoked duck yolk</div>
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Liver n Onions- onion puree, fried onions, raw onions and herbs</div>
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Braised n BBQ'd jacobs ladder (short rib), celeriac purée, Hackney Wick herbs & toasted hazelnuts</div>
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Raw milk granita with mint oil, served off the bone</div>
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Roasted hay pannacotta, chocolate coated veal jerky, brown butter ice cream </div>
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Marshmallows</div>
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<tr><td class="tr-caption" style="text-align: center;">the produce arrived, we were pretty excited!!</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-W4SGzzvVj0k/UuYtJH7nJbI/AAAAAAAACOQ/IwQ0N6j5q1U/s1600/2013-11-13+11.21.45.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-W4SGzzvVj0k/UuYtJH7nJbI/AAAAAAAACOQ/IwQ0N6j5q1U/s1600/2013-11-13+11.21.45.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the liver!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">We roasted hay from the actual farm and infused it into cream and milk for our pannacotta- tasted amazing!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">smoking the yolks, simple and effective</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PSo9iPmYJos/UuYtlFnj87I/AAAAAAAACOw/01V4e1VGgLs/s1600/2013-11-14+14.19.19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-PSo9iPmYJos/UuYtlFnj87I/AAAAAAAACOw/01V4e1VGgLs/s1600/2013-11-14+14.19.19.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sourdough breads, we tried baking some in the hay, interesting smells!!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Veal ragu tortellinis, rolled by hand, perhaps a little too thick but by gosh they tasted good!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wAXmPjTlLbI/UuYt5glIDtI/AAAAAAAACPA/MSUT_AHEA40/s1600/2013-11-14+20.18.02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-wAXmPjTlLbI/UuYt5glIDtI/AAAAAAAACPA/MSUT_AHEA40/s1600/2013-11-14+20.18.02.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the veal tartare with smoked yolk</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-daPLjxeC1bM/UuYt-EnvriI/AAAAAAAACPQ/vpuFyEKqjbk/s1600/2013-11-14+20.47.42.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-daPLjxeC1bM/UuYt-EnvriI/AAAAAAAACPQ/vpuFyEKqjbk/s1600/2013-11-14+20.47.42.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Liver and onions</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CT1lJ_vfeBU/UuYuLEymtFI/AAAAAAAACPY/OKa_vAPCNVw/s1600/2013-11-14+21.41.00.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-CT1lJ_vfeBU/UuYuLEymtFI/AAAAAAAACPY/OKa_vAPCNVw/s1600/2013-11-14+21.41.00.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">40 people, 5 lots of 8, easy, no heat lamp though!!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-W2EGSiXLDjw/UuYuL8PC5CI/AAAAAAAACPc/kD3SmWC0nmc/s1600/2013-11-14+21.41.41.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-W2EGSiXLDjw/UuYuL8PC5CI/AAAAAAAACPc/kD3SmWC0nmc/s1600/2013-11-14+21.41.41.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the herbs we foraged from along the river lea, which is on our door step</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-aHbTpqCOhYA/UuYuXYmgKFI/AAAAAAAACPo/ildZBR7q0bM/s1600/2013-11-14+22.20.33.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-aHbTpqCOhYA/UuYuXYmgKFI/AAAAAAAACPo/ildZBR7q0bM/s1600/2013-11-14+22.20.33.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hugo Jeffreys (BlackHandFoods) was awesome in the kitchen with me and in the lead up to the event, so here's some of this charcuterie!! </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9ZM8zx1jYII/UuYuc6kAayI/AAAAAAAACPw/9sieTlYnBcI/s1600/2013-11-14+22.29.05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-9ZM8zx1jYII/UuYuc6kAayI/AAAAAAAACPw/9sieTlYnBcI/s1600/2013-11-14+22.29.05.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw milk granita, served on the veal rib bone, with mint oil!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-aTVMb_FpMpc/UuYudAgfJRI/AAAAAAAACP0/a0d8XOnT9aQ/s1600/2013-11-14+22.53.12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-aTVMb_FpMpc/UuYudAgfJRI/AAAAAAAACP0/a0d8XOnT9aQ/s1600/2013-11-14+22.53.12.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I loved this dessert; we made veal jerky from part of the fillet, marinating and dehydrating it, then coated it in spices and then in chocolate, it was definitely a marmite!!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PBf2u0m_SG8/UuYuk2xpVDI/AAAAAAAACQA/kabee46zSQk/s1600/2013-11-14+23.21.24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-PBf2u0m_SG8/UuYuk2xpVDI/AAAAAAAACQA/kabee46zSQk/s1600/2013-11-14+23.21.24.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">why not? Had all the egg whites left after smoking the yolks so marshmallows it is then!!<br />
<br /></td></tr>
</tbody></table>
Hopefully not the last of these style of events that we do, thoroughly enjoyed it, had Chantal the Farmer, come down to speak about her calves which I think is amazing.<br />
<div>
<br /></div>
<div>
Here's some links to press n bits</div>
<div>
<br /></div>
<div>
<a href="http://www.islingtongazette.co.uk/what-s-on/eating-out/restaurant_review_autumn_yard_suppers_hackney_wick_e3_1_3054216">http://www.islingtongazette.co.uk/what-s-on/eating-out/restaurant_review_autumn_yard_suppers_hackney_wick_e3_1_3054216</a></div>
<div>
<a href="http://cotswoldveal.co.uk/">http://cotswoldveal.co.uk</a></div>
<div>
<a href="http://vimeo.com/77436620">http://vimeo.com/77436620</a></div>
<div>
<br /></div>
<div>
ix<br />
<br />
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-77819950430212350792013-10-20T19:16:00.005+01:002013-10-20T19:16:21.435+01:00Next Event: School Dinners 26th Oct<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
We've recently collaborated with the guys behind Bookslam, an awesome literary night out, and have been planning an event in a central London school. The date is fast approaching, ie this Saturday 26th October. </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Many people have asked, well what is it? is it actually going to be school dinners, ie shit?! </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
No, of course its not going to be, it's going to be a chance to spend an evening in an amazing building in central London, steeped in history and also nostalgia, whilst being wined (by Hugo), dined (by me and team) and entertained by the likes of Ben Goldacre, Sophie Heawood & Mark Grist</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
There's also a entertainment only ticket available for those not wanting to dine, who are these people?? I dont know....</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Check out the website for more details: <a href="http://www.schooldinners.info/">http://www.schooldinners.info/</a></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
And as readers of my blog &/or email ting, the link below has been set up for discounted tickets for the night: <a href="http://schooldinnersdiscount.eventbrite.co.uk/">http://schooldinnersdiscount.eventbrite.co.uk/</a></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Below is the menu and some little notes I wrote about it, attempting to explain the thought processes, not that I feel I need to, more that I think its worth sharing ideas</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Snack on arrival<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Cereal milk foam on milk parfait with crunchy nut biscuit<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="font-family: Times;"><i>I thought it would be fun to start the meal with something that intensely reminds me of childhood and that is the milk in the bottom of my cereal bowl in the mornings, slurping it out and eating toast! So the idea here was to re create the cereal milk a la childhood, make it into various textures and serve it as a rather interesting canapé/snack.</i></span><span style="font-family: Times;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Lunch box sourdough breads with butters<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US"><i>I was never a lunchbox person, I queued up like the rest of them, waiting for my fried/overcooked/lumpy plat du jour. But whenever a school trip came around my mum would get up at 4am (ish) to make mountains of sandwiches for us to take in, it was crazily brilliant, inches of that wafer thin ham, jam, banana and choc, so much!! Loved school trips!! Anyway, the point being I plan to serve an array of sourdough breads (which we make in our little bakery) and serve them in a lunch box with a selection of butters, no wafer thin ham this time!!</i><o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Starters<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Salmon & beetroot; salmon tartare, pickled beets, salmon and beetroot parfait<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US"><i>I love fish and I love beetroots. My childhood and school memories of these were appalling, over cooked, over pickled and generally unhappy which meant my love affair with these ingredients really didn’t come to fruition until adult life. Lots of fresh herbs, hints of fragrant sweet and sour pickle, a delightful way to start the meal I think!</i><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Fennel & soft cheese salad, green beans, olives, capers, dill, mustard (v)<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Mains<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Free range Creedy Carver chicken breast, elderberry glaze, confit leg ‘twizzler’, crown prince squash puree, buttered kale & wood sorrel<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US"><i>Fantastic free range Creedy Carver chickens from Merrifield Farm in Devon, slow cooked and roasted to finish producing a wonderfully succulent and flavor some breast, glazed with some of the local elderberries I’ve been hoarding recently, a “twizzler” made from the confit leg and thigh meat with ample shallots and garlic. Accompanied with kale, squash and sorrel; Autumnal heroes and absolutely delicious.<o:p></o:p></i></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US"><br />Roasted squash & salt baked beets with a braise of borlotti beans, leeks, kale & pearl barley</span><span lang="EN-US"> (v)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Cleanser<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Green apple sorbet ‘icepop’<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US"><i>After school treats on a warm Summer day, so incredibly refreshing and just what you want to cleanse the palate and leave you ready for dessert/afterschool football match</i><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Dessert<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Quadruple chocolate brownie with plantain ice-cream, toasted pecan nuts, and a sweet & sour caramel sauce <span> </span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US"><i>Memories of chocolate concrete and lumpy banana custard were the inspirations behind this dish. Chocolate has always been a love of mine, I think its such an amazing ingredient so creating a multilayered and textured brownie is an awesome way to a) make me happy & b) provide our guest with a real ‘showstopper’ of a dessert. Plantain ice cream, sweet & sour ice caramel and toasted pecans, well they are just downright delicious, all together or on their own, in big bowls with a spoon, or just your fingers when no ones around…..<o:p></o:p></i></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i> </i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>EDI BIBI DIDICI</i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>I ate, I drank, I learned</i></div>
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<i><br /></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
ix</div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-30891598826011810442013-10-20T19:16:00.003+01:002013-10-20T19:16:20.114+01:00Next Event: School Dinners 26th Oct<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
We've recently collaborated with the guys behind Bookslam, an awesome literary night out, and have been planning an event in a central London school. The date is fast approaching, ie this Saturday 26th October. </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Many people have asked, well what is it? is it actually going to be school dinners, ie shit?! </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
No, of course its not going to be, it's going to be a chance to spend an evening in an amazing building in central London, steeped in history and also nostalgia, whilst being wined (by Hugo), dined (by me and team) and entertained by the likes of Ben Goldacre, Sophie Heawood & Mark Grist</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
There's also a entertainment only ticket available for those not wanting to dine, who are these people?? I dont know....</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Check out the website for more details: <a href="http://www.schooldinners.info/">http://www.schooldinners.info/</a></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
And as readers of my blog &/or email ting, the link below has been set up for discounted tickets for the night: <a href="http://schooldinnersdiscount.eventbrite.co.uk/">http://schooldinnersdiscount.eventbrite.co.uk/</a></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Below is the menu and some little notes I wrote about it, attempting to explain the thought processes, not that I feel I need to, more that I think its worth sharing ideas</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Snack on arrival<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Cereal milk foam on milk parfait with crunchy nut biscuit<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US" style="font-family: Times;"><i>I thought it would be fun to start the meal with something that intensely reminds me of childhood and that is the milk in the bottom of my cereal bowl in the mornings, slurping it out and eating toast! So the idea here was to re create the cereal milk a la childhood, make it into various textures and serve it as a rather interesting canapé/snack.</i></span><span style="font-family: Times;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Lunch box sourdough breads with butters<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US"><i>I was never a lunchbox person, I queued up like the rest of them, waiting for my fried/overcooked/lumpy plat du jour. But whenever a school trip came around my mum would get up at 4am (ish) to make mountains of sandwiches for us to take in, it was crazily brilliant, inches of that wafer thin ham, jam, banana and choc, so much!! Loved school trips!! Anyway, the point being I plan to serve an array of sourdough breads (which we make in our little bakery) and serve them in a lunch box with a selection of butters, no wafer thin ham this time!!</i><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Starters<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Salmon & beetroot; salmon tartare, pickled beets, salmon and beetroot parfait<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US"><i>I love fish and I love beetroots. My childhood and school memories of these were appalling, over cooked, over pickled and generally unhappy which meant my love affair with these ingredients really didn’t come to fruition until adult life. Lots of fresh herbs, hints of fragrant sweet and sour pickle, a delightful way to start the meal I think!</i><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Fennel & soft cheese salad, green beans, olives, capers, dill, mustard (v)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Mains<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Free range Creedy Carver chicken breast, elderberry glaze, confit leg ‘twizzler’, crown prince squash puree, buttered kale & wood sorrel<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
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<span lang="EN-US"><i>Fantastic free range Creedy Carver chickens from Merrifield Farm in Devon, slow cooked and roasted to finish producing a wonderfully succulent and flavor some breast, glazed with some of the local elderberries I’ve been hoarding recently, a “twizzler” made from the confit leg and thigh meat with ample shallots and garlic. Accompanied with kale, squash and sorrel; Autumnal heroes and absolutely delicious.<o:p></o:p></i></span></div>
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<br /></div>
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<span lang="EN-US"><br />Roasted squash & salt baked beets with a braise of borlotti beans, leeks, kale & pearl barley</span><span lang="EN-US"> (v)<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Cleanser<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">Green apple sorbet ‘icepop’<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US"><i>After school treats on a warm Summer day, so incredibly refreshing and just what you want to cleanse the palate and leave you ready for dessert/afterschool football match</i><o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">Dessert<o:p></o:p></span></div>
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<span lang="EN-US">Quadruple chocolate brownie with plantain ice-cream, toasted pecan nuts, and a sweet & sour caramel sauce <span> </span><o:p></o:p></span></div>
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<span lang="EN-US"><i>Memories of chocolate concrete and lumpy banana custard were the inspirations behind this dish. Chocolate has always been a love of mine, I think its such an amazing ingredient so creating a multilayered and textured brownie is an awesome way to a) make me happy & b) provide our guest with a real ‘showstopper’ of a dessert. Plantain ice cream, sweet & sour ice caramel and toasted pecans, well they are just downright delicious, all together or on their own, in big bowls with a spoon, or just your fingers when no ones around…..<o:p></o:p></i></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i> </i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>EDI BIBI DIDICI</i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>I ate, I drank, I learned</i></div>
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<i><br /></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
ix</div>
<div>
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-42173901266697501652013-10-20T19:15:00.000+01:002013-10-20T19:15:08.287+01:00School Dinners approaching<div dir="ltr" style="text-align: left;" trbidi="on">
We've recently collaborated with the guys behind Bookslam, an awesome literary night out, and have been planning an event in a central London school. The date is fast approaching, ie this Saturday 26th October.<br />
<br />
Many people have asked, well what is it? is it actually going to be school dinners, ie shit?!<br />
<br />
No, of course its not going to be, it's going to be a chance to spend an evening in an amazing building in central London, steeped in history and also nostalgia, whilst being wined (by Hugo), dined (by me and team) and entertained by the likes of Ben Goldacre, Sophie Heawood & Mark Grist<br />
<br />
There's also a entertainment only ticket available for those not wanting to dine, who are these people?? I dont know....<br />
<br />
Check out the website for more details: <a href="http://www.schooldinners.info/">http://www.schooldinners.info/</a><br />
<br />
And as readers of my blog &/or email ting, the link below has been set up for discounted tickets for the night: <a href="http://schooldinnersdiscount.eventbrite.co.uk/">http://schooldinnersdiscount.eventbrite.co.uk/</a><br />
<br />
Below is the menu and some little notes I wrote about it, attempting to explain the thought processes, not that I feel I need to, more that I think its worth sharing ideas<br />
<br />
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{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
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mso-style-parent:"";
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mso-ansi-language:EN-US;}
</style>
<![endif]-->
<!--StartFragment-->
<div class="MsoNormal">
<span lang="EN-US">Snack on arrival<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Cereal milk foam on milk parfait with
crunchy nut biscuit<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-style: italic;"><i>I thought it would be fun to start the meal with
something that intensely reminds me of childhood and that is the milk in the
bottom of my cereal bowl in the mornings, slurping it out and eating toast! So
the idea here was to re create the cereal milk a la childhood, make it into
various textures and serve it as a rather interesting canapé/snack. </i></span><span style="font-family: Times; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Lunch box sourdough breads with butters<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><i>I was never a lunchbox person, I queued up
like the rest of them, waiting for my fried/overcooked/lumpy plat du jour. But
whenever a school trip came around my mum would get up at 4am (ish) to make
mountains of sandwiches for us to take in, it was crazily brilliant, inches of
that wafer thin ham, jam, banana and choc, so much!! Loved school trips!!
Anyway, the point being I plan to serve an array of sourdough breads (which we
make in our little bakery) and serve them in a lunch box with a selection of
butters, no wafer thin ham this time!!</i><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Starters<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Salmon & beetroot; salmon tartare,
pickled beets, salmon and beetroot parfait<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><i>I love fish and I love beetroots. My
childhood and school memories of these were appalling, over cooked, over
pickled and generally unhappy which meant my love affair with these ingredients
really didn’t come to fruition until adult life. Lots of fresh herbs, hints of
fragrant sweet and sour pickle, a delightful way to start the meal I think!</i><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Fennel & soft cheese salad, green
beans, olives, capers, dill, mustard (v)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Mains<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Free range Creedy Carver chicken
breast, elderberry glaze, confit leg ‘twizzler’, crown prince squash puree,
buttered kale & wood sorrel<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><i>Fantastic free range Creedy Carver
chickens from Merrifield Farm in Devon, slow cooked and roasted to finish
producing a wonderfully succulent and flavor some breast, glazed with some of
the local elderberries I’ve been hoarding recently, a “twizzler” made from the
confit leg and thigh meat with ample shallots and garlic. Accompanied with
kale, squash and sorrel; Autumnal heroes and absolutely delicious.<o:p></o:p></i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
Roasted squash & salt baked beets with a braise of borlotti beans, leeks,
kale & pearl barley</span><span lang="EN-US"> (v)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Cleanser<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Green apple sorbet ‘icepop’<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><i>After school treats on a warm Summer day,
so incredibly refreshing and just what you want to cleanse the palate and leave
you ready for dessert/afterschool football match</i><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Dessert<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Quadruple chocolate brownie with plantain
ice-cream, toasted pecan nuts, and a sweet & sour caramel sauce <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><i>Memories of chocolate concrete and lumpy
banana custard were the inspirations behind this dish. Chocolate has always
been a love of mine, I think its such an amazing ingredient so creating a
multilayered and textured brownie is an awesome way to a) make me happy &
b) provide our guest with a real ‘showstopper’ of a dessert. Plantain ice
cream, sweet & sour ice caramel and toasted pecans, well they are just
downright delicious, all together or on their own, in big bowls with a spoon,
or just your fingers when no ones around…..<o:p></o:p></i></span></div>
<!--EndFragment--><i> </i><br />
<i>EDI BIBI DIDICI</i><br />
<i>I ate, I drank, I learned</i><br />
<i><br /></i>
ix<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-84267498871610952722013-09-28T15:35:00.001+01:002013-09-28T15:35:29.363+01:00a late September flourish<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
Most people are cursing the change in seasons, the hints of rain and the lack of sunshine. Pah I say, I think this is an awesome time of year, check out the trees and fields and everything thats changing and deeepening in colour. There's still berries clinging to branches, mushrooms are popping up, scarves are being dug out and, you may hate me for saying this, but christmas is coming which for me is brilliant. I absolutely love this period, not for religion or the coca cola santa, but what it means In Britain and the way we naturally move from light, leafy salads to earthy veg and onto hearty "Winter warmer' foods. We indulge in warmer drinks, gluhwein and mulled cider, spiced hot chocolate with rum. The movement from Halloween to Bonfire night to Christmas is still filled with outdoor adventures, all be it with more clothes on. But we've had an amazing Summer and Autumn is already feeling pretty sweet (apples and blackberries grow nearby!) and my Winter menu planning is getting me proper excited about whats to come!!</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
So put on a sweater, dig out your favourite scarf n boots, and get ready for the hibernation period which is often when so much comes to life.</div>
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<div class="separator" style="clear: both; text-align: center;">
Below are some recent photos from our events, still lovin it everyday!! ix</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LicPJ9bLd9U/Ukbiji3mSVI/AAAAAAAACI8/blvq5Tz5XF4/s1600/IMG_1011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-LicPJ9bLd9U/Ukbiji3mSVI/AAAAAAAACI8/blvq5Tz5XF4/s640/IMG_1011.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dehydrated carrots with spiced milk foam</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-21NgYKKbePE/Ukbitv7d2fI/AAAAAAAACJE/7IUTstLRejU/s1600/IMG_1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-21NgYKKbePE/Ukbitv7d2fI/AAAAAAAACJE/7IUTstLRejU/s640/IMG_1024.jpg" width="466" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hkSR5q9cp_g/UkbiwoCxibI/AAAAAAAACJU/ZhdQha9Vwow/s1600/IMG_1028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-hkSR5q9cp_g/UkbiwoCxibI/AAAAAAAACJU/ZhdQha9Vwow/s640/IMG_1028.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Local charcuterie from my mate Hugo's BlackHand Foods</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-dkLhW3G0YuU/Ukbiu2mhkUI/AAAAAAAACJM/hh7EuqdmyiU/s1600/IMG_1029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-dkLhW3G0YuU/Ukbiu2mhkUI/AAAAAAAACJM/hh7EuqdmyiU/s640/IMG_1029.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nduja, pickled apples, chicory, sweet peppers and sorrel</td></tr>
</tbody></table>
<br />
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<a href="http://3.bp.blogspot.com/-6RPJ9_FqdB4/UkbjLhLmSrI/AAAAAAAACJ0/QTUmS0L8Ot4/s1600/IMG_1032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-6RPJ9_FqdB4/UkbjLhLmSrI/AAAAAAAACJ0/QTUmS0L8Ot4/s640/IMG_1032.JPG" width="640" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_bXTHoaXD5w/Ukbi1EZDQTI/AAAAAAAACJc/g7lQw4Uhqdo/s1600/IMG_1033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-_bXTHoaXD5w/Ukbi1EZDQTI/AAAAAAAACJc/g7lQw4Uhqdo/s640/IMG_1033.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rye breads, browned butter, honeycomb, bee pollen, oh and mead!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-du_d1DMVd_s/UkbjC2_LOFI/AAAAAAAACJk/37RAOwDVewk/s1600/IMG_1034.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-du_d1DMVd_s/UkbjC2_LOFI/AAAAAAAACJk/37RAOwDVewk/s640/IMG_1034.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deconstructed Knickerbocker Glory</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-28jQhD5eGjQ/UkbjExeYjmI/AAAAAAAACJs/lasbDYYyvxM/s1600/IMG_1046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-28jQhD5eGjQ/UkbjExeYjmI/AAAAAAAACJs/lasbDYYyvxM/s640/IMG_1046.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BBQ action, smokin</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UJdBhysBm7M/UkbjRw92mhI/AAAAAAAACKE/4ZlDUG9vDSg/s1600/IMG_1047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-UJdBhysBm7M/UkbjRw92mhI/AAAAAAAACKE/4ZlDUG9vDSg/s640/IMG_1047.jpg" width="480" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZVDjtzo3KDc/UkbjRJCpKgI/AAAAAAAACJ8/O1eOVGAinHU/s1600/IMG_1048.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-ZVDjtzo3KDc/UkbjRJCpKgI/AAAAAAAACJ8/O1eOVGAinHU/s640/IMG_1048.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">She definitely needs a lick of paint. I still love her dearly though </td></tr>
</tbody></table>
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<a href="http://4.bp.blogspot.com/-VdbzYznWsPM/Ukbjc5_y43I/AAAAAAAACKM/-UkjYhO4WbE/s1600/IMG_1049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-VdbzYznWsPM/Ukbjc5_y43I/AAAAAAAACKM/-UkjYhO4WbE/s640/IMG_1049.JPG" width="640" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-4b3la9xogc8/UkbjjiIRObI/AAAAAAAACKc/jCzoI2QLbbo/s1600/IMG_1050.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-4b3la9xogc8/UkbjjiIRObI/AAAAAAAACKc/jCzoI2QLbbo/s640/IMG_1050.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My version of a tamale using chard</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ePzt3dGM9Bg/Ukbji7bo33I/AAAAAAAACKU/4jwvM80jQ0U/s1600/IMG_1051.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-ePzt3dGM9Bg/Ukbji7bo33I/AAAAAAAACKU/4jwvM80jQ0U/s640/IMG_1051.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Should of kept it a little further from the flame, but damn it tasted good!</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-fwnlj6N46Wg/Ukbjxj9Lp6I/AAAAAAAACKw/2iFHgT4ZUus/s1600/IMG_1055.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-fwnlj6N46Wg/Ukbjxj9Lp6I/AAAAAAAACKw/2iFHgT4ZUus/s640/IMG_1055.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pisco Fuego event for PWC</td></tr>
</tbody></table>
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<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rEgpXa81r64/Ukbj-La28GI/AAAAAAAACLE/TAZxqQKjlQM/s1600/IMG_1058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-rEgpXa81r64/Ukbj-La28GI/AAAAAAAACLE/TAZxqQKjlQM/s640/IMG_1058.JPG" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-VBdlNXJrFUM/UkbkA61EkpI/AAAAAAAACLM/9PmBH75sU7c/s1600/IMG_1059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-VBdlNXJrFUM/UkbkA61EkpI/AAAAAAAACLM/9PmBH75sU7c/s640/IMG_1059.JPG" width="640" /></a></div>
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-UXY_2Kbv03o/UkbkSNnPyfI/AAAAAAAACLs/7PUiN1ie_zI/s1600/IMG_1066.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-UXY_2Kbv03o/UkbkSNnPyfI/AAAAAAAACLs/7PUiN1ie_zI/s640/IMG_1066.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy peeps I reckon!!</td></tr>
</tbody></table>
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-39398905012055465632013-09-06T16:35:00.000+01:002013-09-08T09:28:42.285+01:00Asian Banquet, food from my travels<div dir="ltr" style="text-align: left;" trbidi="on">
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Asian Banquet.</div>
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Wow this feels like so long ago!! Twas only 3 weeks but so much as happened since then, hence the lack of and delay in bloggin!</div>
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I think i ended up doing about 12 courses as many were little bites of fun, such as the momos from Tibet/north India which we served with a vegetable broth. When we were staying in the Himalayas this was what we ate and the family we were living with taught us how to make them. Simple little dumplings but oh so much fun! A community of farmers and preservers, they were an amazing bunch up there, blocked off from the rest of India by snow for the majority of the year, we were on a 60 hour bus journey there as got caught behind a landslide..... anyway I digress.</div>
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I made little Char Sui pork buns which I've wanted to make for so long as I absolutely love them! I used some of the belly to BBQ, well, first marinate overnight and then roast n baste which produced an incredibly moreish pork that I ate much of and used the rest the stuff some very simple dough which we then steamed. Delish.</div>
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The bread was sourdough of course and was laced with Kim Chi, which resulted in a super tangy and mind twitching bread. There were lots of demands for more, even after we ran out!!</div>
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We filleted and cured some trout which we then gently smoked to produce a rather delightful component to go on our betel leaves Thai street food style, mixed with peanuts, chillies, palm sugar, shrimp paste and a whole other array of goodies, frickin love this things!!</div>
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Malaysian inspired chicken skewers were awesome. Chicken thighs marinated over night in cumin, paprika, coriander, tumeric, curry powder and sugar, onto the skewers just before service and then grilled. I had to get the blow torch out to finish them off as the grill was weak. Plus I love getting the blow torch out. I'd wanted to set up a BBQ out front and do this course proper street style but figured some drunk passerby may start messing with it, I know I would!!!<br />
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We did a course of oyster po-boys which consisted of a deep fried oyster on a siracha laced lettuce leaf on sourdough baguette, a reference to the poor mans sandwich, apparently. Big thumbs up for this!<br />
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We made a really tangy sour orange curry using chillies and tamarind which we poached some pollack in and served with morning glory (a type of plant) and some long beans. Cleansing and happiness giving.<br />
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One of my favourite dishes of all time. This makes me smile from the inside out and really tickles me. Pork belly with holy basil and chillies. A really balanced sauce with palm sugar, a touch of fish sauce, ginger, garlic, chillies and lastly holy basil. With crisp belly pork I just melt, seriously.<br />
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The Vietnamese beef short rib was cooked overnight in coconut water and was melting by the time we served it. The accompanying salad of carrot, cabbage and onion with lemon juice, sugar and fish sauce served to cut through this rich dense deep piece of meat that was so good!!<br />
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The dessert always a favourite of mine was a spiced chocolate pudding with a lime marshmallow, peanut brittle and a raspberry foam. I thoroughly enjoyed making and serving this, balancing sweet with sharp and bitter whilst also playing with textures, joy!<br />
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I had a few puddings left so I ate one for breakfast the next day, bit of yoghurt and granola, yum!<br />
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I did actually eat two after dinner on the same day, sounds unbelievable but its incredibly and unfortunately true. Shame on me, sort of!!<br />
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com1tag:blogger.com,1999:blog-3928961584492413939.post-25017060880470327842013-08-08T09:01:00.002+01:002013-08-08T09:01:35.405+01:00Mr Penfold <div dir="ltr" style="text-align: left;" trbidi="on">
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Food and art collaborations, oh what fun!!</div>
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We teamed up with friend and street artist Mr Penfold for his first London show and designed a colourful vibrant menu to accompany his work. This was such a challenge that I absolutely relished! After being massively inspired and in awe of the artwork that came out of kitchens like El Bulli, I felt here was an opportunity to interpret ideas in art and artistic styles and create dishes based upon this. Brilliant!!</div>
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These are some of the early sketches and ideas, at first the idea was to replicate some of the artwork in an edible form. I played with this idea but decided that there were too many blues (a difficult colour to recreate naturally!) and after speaking with Mr Penfold (aka Tim) I stuck with the interpretive ideas. I thought about serving dishes on pieces of brick or wood (i.e. wall or fence, where the street art would normally be) but decided to serve food on plates. We did end up serving the canapes for the launch night on pieces of Mr Penfolds display from the second room, nice. See pic below.</div>
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This was the menu for the Friday and Saturday evening:</div>
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<span lang="EN-US"><b>Stuffed radish with hollandaise<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Pigs cheek with tarragon and beets<o:p></o:p></b></span></div>
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<b>Radish & beetroot salad, beetroot and orange puree, horseradish foam</b></div>
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<b>Peas, beans and greens, herbs, leaves and strawberry</b></div>
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<b>Roasted tomatoes and onions with garlic and almonds</b></div>
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<b>Deconstructed burger with brioche cream, charred lettuce, pickled apples</b></div>
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<b>Watermelon sorbet, churned to serve</b></div>
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<b>Carrot cake, taken apart and put back together again</b></div>
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<b>Lemon foam raspberry financier</b></div>
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This is part of the main room of the gallery. You can see the one of the tables we had painted which was where the 16/17 guests sat and dined on the Friday & Saturday night. Its funny, when I sat down at the table at the end of the Friday night service, it felt almost magical and I well and truly believe that this was such an unique event, such vibrancy of setting with food & drinks to match. I felt very happy as I sipped on the Mr Penfold beer that our friends at <a href="http://honestbrew.co.uk/" target="_blank">Honest Brew</a> had come up with (check them out, they make brewing accessible to all and are really awesome people!)<br />
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This was ajo blanco, basically almonds and garlic, with roasted sweet tomatoes and onions with tarragon oil and toasted hazelnuts. Looks unassuming but the flavours were intense. I tried to use onion rings and have vibrant colours and flavours to represent Mr Penfolds use of shapes and colour</div>
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This was walnut brittle that I made using isomalt, a sugar substitute made from sucrose. As you can see if leaves a very clear finish as it doesn't caramelise in the same was normal sugar does, pretty awesome I think! This was used as part of the garnish for the carrot cake.</div>
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On the Saturday night I was having a few issues with the pork cheeks that I had cooked and pressed, basically I didnt have enough that had held together as the numbers went up on the last day. So I had the idea of creating a parcel of cheek meat using my friends Hugo's cured & smoked pork belly (aka pancetta) which we then blow torched to serve. This was delicious as the fat melted onto the cheeks and not only did it add a smokey hit but it also added a really fun dimension to the canapé as I blowtorched them in the dining room for all to see (and eat straight away!!)</div>
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This dish was lots of fun as we decided to churn salted yoghurt to serve, creating a frozen yoghurt parfait, served with summer greens and herbs. It made me laugh as we were meant to send it out with a strawberry, but we forgot both nights!! We were in such a rush to serve the rapidly melting parfait (there was no freezer, hence churn to serve!) that we'd send the dishes and then exclaim "****! the strawberries!!"</div>
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<a href="http://1.bp.blogspot.com/-5AfK84xCmPs/UgH7_NI6q5I/AAAAAAAACEk/I3ZvwwSoAVU/s1600/2013-08-03+22.08.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-5AfK84xCmPs/UgH7_NI6q5I/AAAAAAAACEk/I3ZvwwSoAVU/s640/2013-08-03+22.08.24.jpg" width="640" /></a></div>
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This was a fun dish to plan and execute, the deconstructed burger. There's lots of Mr Penfold stickers in various places now, one is on the side of our oven, and there is one of a burger with eyes & legs. So i thought it would be fun to make a deconstructed burger, especially as the world around us has gone a bit mental over burgers in the last couple of years. I made a paste using brioche, milk and browned butter which was the bun element. I used beef short ribs which I cooked in coca cola for 18 hours and then finished in the pan. The reduction from this was phenomenal and I enhanced it with various elements like, worcestershire sauce, pickled walnut juice and butter! We added a piece of sirloin on the second night to mix it up and allow for the extra numbers. The lettuce was braised in beef stock and the pickle element came in the form of apples pickled in cider vinegar. I'd made a tomato consumme which was to be turned into a jelly, however the agar wasnt setting properly, most likely because of the acidity of the tomatoes. So I whacked it into an isi whipper, with a touch of xanthum gum, charged it and boom, tomato foam, a la minute! really pleased with this last minute substitution as it tasted fantastic and the foam really contrasted with all the other elements<br />
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<a href="http://1.bp.blogspot.com/-Nmapw1aqO24/UgM-HKvlbfI/AAAAAAAACFI/t4xUt-jq0cM/s1600/2013-08-06+17.26.34.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Nmapw1aqO24/UgM-HKvlbfI/AAAAAAAACFI/t4xUt-jq0cM/s640/2013-08-06+17.26.34.jpg" width="640" /></a><a href="http://4.bp.blogspot.com/-B5-orooq3Io/UgH8E0N6fNI/AAAAAAAACE4/s-AnASu5l3A/s1600/2013-08-03+22.45.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-B5-orooq3Io/UgH8E0N6fNI/AAAAAAAACE4/s-AnASu5l3A/s640/2013-08-03+22.45.15.jpg" width="480" /></a></div>
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Deconstructed carrot cake, inspired by Thomas Keller, so much fun as love carrot cake and love the idea of taking all its flavour components (cinnamon, nutmeg, cloves, carrot, walnut, raisins, sugar etc) and turning it into something different but recognisable and familiar.</div>
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"There is a light that never goes out" Morrissey </div>
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Hope to see you all soon, keep smiling, eating, laughing and loving</div>
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ix</div>
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-12183285276990298752013-07-31T07:25:00.000+01:002013-07-31T07:25:21.103+01:00Upcoming & past excitements <div dir="ltr" style="text-align: left;" trbidi="on">
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Firstly, hi, how are you? Awesome. </div>
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Secondly a quick plug for our event this weekend, Mr Penfold and Cult Events presenting an art and food collaboration, basically Mr Penfold's first London exhibition, and a supperclub inspired by his works:</div>
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<span lang="EN-US" style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;"><b>Mr Penfold Supperclub Menu<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Stuffed radish with hollandaise<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Pigs cheek with tarragon and beets<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Chicken skin with purees<o:p></o:p></b></span></div>
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<span lang="EN-US"><b>Wasabi Avocado smear with chicory and
ceviche<o:p></o:p></b></span></div>
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<b>Radish & beetroot salad, beetroot and
orange puree, horseradish foam</b></div>
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<b>Peas, beans and greens, herbs, leaves and
strawberry</b></div>
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<b>Roasted tomatoes and onions with garlic and
almonds</b></div>
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<b>Deconstructed burger with brioche cream,
charred lettuce, pickled apples</b></div>
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<b>Watermelon sorbet, churned to serve</b></div>
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<b>Carrot cake, taken apart and put back
together again</b></div>
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<b>Lemon foam raspberry financier</b><br />
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The supperclub is £35 per person and includes a cocktail on arrival, please book through this link: <a href="http://billetto.co.uk/aneveningwithmrpenfold">http://billetto.co.uk/aneveningwithmrpenfold</a><br />
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<span style="font-family: inherit;">I'm also running a sourdough masterclass on the Sunday 18th August with MadeInHackney, a local charity who are all about making food and learning accessible to all. These classes help subsidise those who are less fortunate, get involved!</span></div>
<!--EndFragment--><a href="http://madeinhackney.org/ai1ec_event/sourdough-masterclass/?instance_id=232" style="text-align: -webkit-auto;"><span style="font-family: inherit;">http://madeinhackney.org/ai1ec_event/sourdough-masterclass/?instance_id=232</span></a><br />
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In no particular order, infact, in an extremely random order, here are some snippets of whats been going on these last few weeks. </div>
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I was helping with a forging walk in Abney Park, all donations went to support the local nature reserve (awesome) and we all learnt a lot about the spaces around us. Check out our garlic mustard find, aka jack(ed) by the hedge, a delicious leaf that tastes like its rather descriptive name!!</div>
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<a href="http://4.bp.blogspot.com/-BJpE_3d-zg4/Uff9vA4FnWI/AAAAAAAACCM/g1i8haoMWf0/s1600/2013-07-28+14.33.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-BJpE_3d-zg4/Uff9vA4FnWI/AAAAAAAACCM/g1i8haoMWf0/s640/2013-07-28+14.33.19.jpg" width="480" /></a></div>
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This one however is called blackwhorehound, which is very bitter and part of the mint family, not sure how it got its name but certainly raised some eyebrows!! We found lemon balm as well and loads of information about all sorts of things green and wonderful. I loved just nibbling on anything above dog height, the stems of so many things are sweet and citrussy, am I about to rene it up and cover the plate with foraged bits? I already do when I take a shine to something new!<br />
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<a href="http://2.bp.blogspot.com/-zoN-sNjXTw8/Uff9-V7Jn-I/AAAAAAAACCY/ubPUG60v9xc/s1600/2013-07-28+13.55.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-zoN-sNjXTw8/Uff9-V7Jn-I/AAAAAAAACCY/ubPUG60v9xc/s640/2013-07-28+13.55.46.jpg" width="480" /></a></div>
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Pickle champagne, a happy mistake but decided more than one sip was too much, just in case, posh picklebacks perhaps?<br />
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<a href="http://3.bp.blogspot.com/-4Y9EWvaL2M0/Uff9-CmX53I/AAAAAAAACCU/FPT-VM2VEI8/s1600/2013-07-18+16.07.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-4Y9EWvaL2M0/Uff9-CmX53I/AAAAAAAACCU/FPT-VM2VEI8/s640/2013-07-18+16.07.39.jpg" width="480" /></a></div>
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<a href="http://2.bp.blogspot.com/-5FGSZmLS7jM/Uff-OxPVrCI/AAAAAAAACCk/L0wPzHy2RjA/s1600/2013-07-19+20.36.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-5FGSZmLS7jM/Uff-OxPVrCI/AAAAAAAACCk/L0wPzHy2RjA/s640/2013-07-19+20.36.45.jpg" width="480" /></a></div>
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These two (clearly iphone) pictures are from the latest supperclub which was a cheeky little number, ie every course had a cheek element. There was ox tongue stuffed with ox cheek (get it?) roasted apple cheeks with "BlackHand" ham, KFC (Kentucky Fried Cheeks), Cod cheek ceviche with avocado, radish and lemon cheeks, peach cheeks with strawberry puree and zabaglione, Ox cheeks with pommes puree (though I wasnt 100%happy with this as tried varying temps with the waterbath....) Onsen egg with pig cheek and pig cheek broth</div>
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<a href="http://1.bp.blogspot.com/-xpGkv589_hY/Uff-UML4TmI/AAAAAAAACCs/sdmXqnT8ThA/s1600/2013-07-19+20.59.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-xpGkv589_hY/Uff-UML4TmI/AAAAAAAACCs/sdmXqnT8ThA/s640/2013-07-19+20.59.28.jpg" width="640" /></a></div>
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It was also a certain someone's bday too so lucky me got to take her out for lunch, I chose newcomer Restaurant Story (Tom Sellers) after a recommendation from a friend. I've already shown so many people all 17 courses we had (10 course plus snacks) and I never get bored, however I have resisted here as I want people to go and enjoy for themselves. There is however a picture of a recently cleaned plate and the infamous three bear porridge!<br />
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<a href="http://3.bp.blogspot.com/-_s9_eUtmdfw/Uff-bxoirXI/AAAAAAAACC0/UlTQKa21By0/s1600/2013-07-23+15.10.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-_s9_eUtmdfw/Uff-bxoirXI/AAAAAAAACC0/UlTQKa21By0/s640/2013-07-23+15.10.09.jpg" width="480" /></a></div>
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Its also worth noting that during this meal it was pointed out to me that I no longer know how to eat with both a knife and fork; I was opting for the fork and thumb technique, much more masterful and controlled, especially as my face was poised inched above the plate as I examined and enjoyed. Turns out that I need to remedy this before I have children for fear of teaching them bad manners. I intend to get them on the dishes straight away and get them owning their sections before they hit nursery, molecular gastronomy kits for kids?<br />
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<a href="http://2.bp.blogspot.com/-sT0imUasyPs/Uff-gKu59wI/AAAAAAAACC8/3vKnURS_E5M/s1600/2013-07-23+15.48.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-sT0imUasyPs/Uff-gKu59wI/AAAAAAAACC8/3vKnURS_E5M/s640/2013-07-23+15.48.05.jpg" width="640" /></a></div>
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If you can make it Somerset House for the Ferran Adria expo, check it out, very interesting stuff, especially about creativity and the history of El Bulli, below is an excerpt about technique and creation an idea that inspired the team to produce so many new techniques and inspire a generation of cooks/chefs. Nice work!<br />
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<a href="http://1.bp.blogspot.com/-rNGULQmQfd4/Uff-s6upBBI/AAAAAAAACDE/qgcFQocBIgY/s1600/2013-07-22+11.16.56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-rNGULQmQfd4/Uff-s6upBBI/AAAAAAAACDE/qgcFQocBIgY/s640/2013-07-22+11.16.56.jpg" width="480" /></a></div>
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And lastly this is a quick snap from the Red Bull Headquarters where we held a tasting yesterday. All went really well (of course!!) and now looking forward to Notting Hill Carnival where we will be looking after the Red Bull Parties cocktail bars and BBQ food outlets, boom ting indeed!!</div>
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<a href="http://1.bp.blogspot.com/-IJXGeVWeunU/Uff9im0iAkI/AAAAAAAACCE/2uTHP4GHjH4/s1600/2013-07-29+17.55.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-IJXGeVWeunU/Uff9im0iAkI/AAAAAAAACCE/2uTHP4GHjH4/s640/2013-07-29+17.55.20.jpg" width="640" /></a></div>
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Until next time, ix</div>
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-32059812730902514612013-07-17T12:20:00.002+01:002013-07-17T12:20:37.652+01:00thoughts on a new place near us<div dir="ltr" style="text-align: left;" trbidi="on">
We went to a new Palestinian restaurant in Stoke Newington, just by Church st, worth noting I thought as the lady who runs it has an amazing heart, very kind natured and its the soft launch at mo. so small menu but pillowy soft pitta bread freshly baked to order, boom! <br />
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<a href="http://1.bp.blogspot.com/-UFHvQFmfRcE/UeZ7G9Q35II/AAAAAAAACBQ/jqDxhWUsviU/s1600/2013-07-16+21.21.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-UFHvQFmfRcE/UeZ7G9Q35II/AAAAAAAACBQ/jqDxhWUsviU/s320/2013-07-16+21.21.13.jpg" width="240" /></a></div>
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<a href="http://1.bp.blogspot.com/-5tjjH_cLyvs/UeZ69CyiYvI/AAAAAAAACBA/jWUBBOz7wgU/s1600/2013-07-16+21.21.09.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-5tjjH_cLyvs/UeZ69CyiYvI/AAAAAAAACBA/jWUBBOz7wgU/s320/2013-07-16+21.21.09.jpg" width="240" /></a><a href="http://2.bp.blogspot.com/-86F8qRhwDIA/UeZ7C-4af1I/AAAAAAAACBI/G62LgA5Uf5s/s1600/2013-07-16+21.21.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-86F8qRhwDIA/UeZ7C-4af1I/AAAAAAAACBI/G62LgA5Uf5s/s320/2013-07-16+21.21.15.jpg" width="240" /></a></div>
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Its also worth noting how massively that whole area has changed, I was looking at a site for a cafe bar there over a year ago and now the area is buzzing with places (not all well conceived but hey?)<br />
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Hope alls tasty where you are x</div>
Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-45798304036430302292013-06-10T10:52:00.002+01:002013-06-12T08:06:56.942+01:00May in a photographic nutshell<div dir="ltr" style="text-align: left;" trbidi="on">
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<!--StartFragment-->
<br />
<div class="MsoNoSpacing" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-size: small; font-weight: normal;"><span lang="EN-US">The month of May has been and gone,
it was a roller coaster, much like life in general it seems! What has happened?
What hasn't happened? Its a blur. Only recountable from a pile of receipts,
hazy memories and scribblings in my journal. The biggest news is that we've finally
taken over our warehouse space in Hackney Wick, the electrician is finally out,
and after much kicking and screaming I have hot water!!!!</span><span lang="EN-US"><o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-size: small;"><span lang="EN-US" style="font-weight: normal;"><br /></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify; text-justify: inter-ideograph;">
<span lang="EN-US" style="font-weight: normal;"><span style="font-size: small;">We've been involved in numerous
automobile failures, generally on way to events, one was on the way back from a
wedding tasting on the side of the M25, but we have lived to tell the tale and
they do get better every time we do!<o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify; text-justify: inter-ideograph;">
<span lang="EN-US" style="font-weight: normal;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify; text-justify: inter-ideograph;">
<span lang="EN-US" style="font-weight: normal;"><span style="font-size: small;">For me the food has been developing
as Spring has moved into Summer (slowly) and i've really enjoyed asparagus
picking and the first strawberry crops. Colour, vibrancy and freshness have
been evident in both the world around us and in the food we have been cooking
and eating. I just wish I could find more time to go running.<o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify; text-justify: inter-ideograph;">
<span lang="EN-US" style="font-weight: normal;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify; text-justify: inter-ideograph;">
<span lang="EN-US" style="font-weight: normal;"><span style="font-size: small;">Our Latin American BBQ and cocktail
pop up has been well received and the abundance of chillis, lime, coriander and
smokey outdoor BBQ cooking has really made Summer feel like a reality. We're
popping up in Angel on Friday 21st and Saturday 22nd June, check us
out <a href="http://www.edibleexperiences.com/p/1320054/Cult-Events/1001/Pisco-Fuego">http://www.edibleexperiences.com/p/1320054/Cult-Events/1001/Pisco-Fuego</a><o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-size: small;"><span lang="EN-US" style="font-weight: normal;"><br /></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-size: small; font-weight: normal;"><span lang="EN-US">There also a few seats still
available for the summertime supper club this Friday, please do get in touch if
you want to attend, there's a suggested donation of £35 which includes a
cocktail on arrival and a multi course dinner!</span><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-size: small; font-weight: normal;"><span lang="EN-US"><br /></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-size: small;"><span style="font-weight: normal;">Below are a few shots of whats been going on, enjoy</span></span></div>
<div class="MsoNoSpacing" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-size: small;"><span style="font-weight: normal;"><br /></span></span></div>
<div class="MsoNoSpacing" style="text-align: justify; text-justify: inter-ideograph;">
<span style="font-size: small;"><span style="font-weight: normal;">ix</span></span></div>
<!--EndFragment--></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-KiKkNwPVACQ/UbWfEgSRivI/AAAAAAAAB-c/yVrlR5RWENg/s1600/Photo+May+19,+7+34+09+PM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-KiKkNwPVACQ/UbWfEgSRivI/AAAAAAAAB-c/yVrlR5RWENg/s640/Photo+May+19,+7+34+09+PM.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">side of M25, very little sleep, just after a wedding tasting, blown tire, mocktails, boom</td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;">we cheated slightly as the strawberries were slightly underripe so we poured runny strawberry jam over them, mmmm</td></tr>
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-19271880233533951792013-05-09T21:37:00.001+01:002013-05-09T21:53:33.888+01:00limited words, lots of love<div dir="ltr" style="text-align: left;" trbidi="on">
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I wish I could express all the emotions that have happened before during and after each of these shots, but I cannot. I'm no wordsmith or creator of meaningful prose. But I can make some tasty food and i'm pretty good at making people smile. So hopefully these images will convey some of the love and effort that have gone on behind the scenes to allow all these events to take place and run seemingly effortlessly! big thanks go out to everyone who was involved in any of the events of the last few weeks, especially Mei Lin, Victoria, Ferdie, Hugo, Mark, Linda, James & the QDC lot and most notably Kat, cheers to you all, plus the rest of y'all! </div>
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ix</div>
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ps. James Caan mentioned us in his blog this week</div>
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<a href="http://www.guardian.co.uk/small-business-network/2013/may/08/eyecatching-pr-for-startups">http://www.guardian.co.uk/small-business-network/2013/may/08/eyecatching-pr-for-startups</a></div>
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pps. We took a warehouse space in Hackney Wick, incredibly exciting!!</div>
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<tr><td class="tr-caption" style="text-align: center;">Ferdie of Foodlab fame</td></tr>
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com1tag:blogger.com,1999:blog-3928961584492413939.post-65091155468252511092013-04-22T10:10:00.003+01:002013-04-23T12:20:56.864+01:00it definitely feels like spring has sprung, yes!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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What a weekend!!! </div>
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The sun certainly had its his/her hat on and i'm pretty sure he/she knocked on a few time asking if i wanted to go out and play. No chance, not this weekend. We were holed up in the flat, Kat working her little cotton socks off trying to write an essay whilst I was prepping (and whistling) away in the kitchen. We did manage to jump into the Hackney Marshes briefly for some foraging of early blossoms and a ray of vitamin d, so blessed to live right next to green space, I think I'd go nuts if I didn't!! Perhaps already too late.....</div>
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A faulty printer meant no menus for anyone so I think a few people took photos of it, but here it is. I faithfully handed over all photographic rights and decisions to a friend of mine, i'm still debating whether its bday and xmas lists he's off or just one of them due to only half the dishes being captured, he knows who he is and he knows i'm just playing, sort of.... (ix)</div>
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So we started off with some canapes today, braised and deep fried beef shin with pickled cucumber on top (think Chris wanted a bowl of just this, understandable, it tasted delicious!) then onto Nduja, 2 month cured pork belly, fat and ancho chilli, i've said it before and i'll say it again, its made by Hugo Jeffreys of Blackhand Meats, check it out, i cant even link to it because its that underground but what this space!!! its awesome!! I served it on some of my olive and rosemary sourdough with some wild garlic oil. And the third cheek y number was a dehydrated italian tomato with its fresher sibling, home made curds and some baby basil; colourful, flavourful, Springful, i think</div>
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The bread section on Saturday, with the olive and rosemary bread cooked (and half eaten!) and the two new loaves pre shaped before shaping and final proof. I put 15% rye flour in cos its full of flavour. Love bread.</div>
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Rocket mousse with Jersey Royals coated in butter, balsamic jelly and wild garlic pesto which we served up with some clapton sourdough bread that I bake in the flat with microbes from all around and three types of butter, another new passion of mine. Churn cream, make butter. simple. But then what else can you do to it? I kept some just maldon salted, some I smoked and some I churned brown butter through. I think it all went down very well, check that plate below, I swear thats a tongue mark across the middle!!</div>
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I think this is a brilliant photo, Kat (my better half) doesn't see it. Please comment your thoughts about this (or anything) as I always press "publish" and then wonder if anyone bothers to read this but now I know people do (you told me!) I'm like, wow, check that out!!</div>
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Plating up the 65/65 egg dish with braised leeks, pickled and raw carrots, radishes, cauliflower, romenesco, herbs, and finished with a smoked milk foam (I popped it in with the butter, smokin') This was inspired by a noma dish i'd read about of pickled veg with smoked bone marrow. I decided I loved the idea of it but wanted to play around with more than just pickled veg, I wanted different textures, colours, mouthfeel, acidity mixed with lactic and smokey and then the egg adding richness but also different textures. I was very happy with this dish but there's a million different ways it could go and i'm looking forward to exploring some of them.</div>
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Thats what we like to see, people passing plates to Kat, some times I think people forget that its a supperclub and not a restaurant, fortunately, everyone who as there on Saturday was awesome and we liked you all a lot!!</div>
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Then we had the crayfish dish, inspired by classic French cooking, with a Nantua sauce which is basically a sauce made from the shells and heads of the crayfish, Toby asked for the recipe so here's a v.quick version: Sweat off a load of onion, fennel, celery, leek, garlic and carrot in a pan (play with what you like, there's tradition and then there's what you like or have available, sometimes they match, sometimes not) deglaze the pan with booze, depends where you want the sauce to go, I used white wine, cognac would be good n sweet. Add tomato puree (i didn't as i didnt have any but it would add a nice depth and colour) cook that out then add the shells, cook whilst crushing shells, add fish stock (I used the poaching liquor that i cook the cray in which was full of aromatics) stick the stick blender in, blitz up the shells, and reduce for 20-30 mins, strain, taste, add cream, taste, adjust..... make it taste like you want it to taste, i.e. bloody good!! enjoy. </div>
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Below are the lil fellas alive and dead, i served them with the Nantua sauce, peas and broad beans and some sured and flaked trout which I added last minute because I made extra as there were two no seafood!</div>
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'Main course' was spiced lamb rump, braised and rolled lamb belly, caramelised fennel puree, pub, salsa verde, crispy shallots and toasted hazelnuts. This was a winner in many people eyes. I really liked the fennel puree too, last minute idea and it really worked. Lots of comments were that they didnt think they liked fennel but after tonight..... I think thats awesome. One of the main points of what I do is to educate people (including myself) about food and opening your eyes to whats out there. I'm about to start working with children in care helping teach them how to cook and I cant wait!</div>
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No images of the blood orange sorbet I'm afraid or the pear and elderflower sorbet I made for Caroline who could't have oranges. Sadly no images of the choc and coffee delice with salted caramel and muscavado meringue, malt ice cream (i love my new ice cream maker!!) and chicory. And no images of the petit fours. Kat quite rightly pointed out that I could of taken some the next day rather than just eating all the left overs...... pah </div>
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<i><b>update: </b> photographer Max has redeemed himself and provided more snaps, so here are the petit fours and you can just see the bday plate I made for Lauren, the bday girl!</i></div>
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If you took any photos n the night please do share them with me as I get so excited when I see images of what i've made!! We did manage to get some snaps of the comment cards (boom!! all positive!!) so once again a massivethankyou to all who came, you were wonderful guests, some of you we met for the first time, some of you i've known most of my life, but all of you were fantastic and very much appreciated and as we slumped onto the sofa at the end of the clear up, neither of us could speak but we could definitely both smile, and we did, so thank you</div>
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com1tag:blogger.com,1999:blog-3928961584492413939.post-23839308037193032982013-04-17T13:57:00.000+01:002013-04-17T16:20:16.391+01:00Friday 12th April, "the Unsilencing of the Lambs" at Mouse & de Lotz<div dir="ltr" style="text-align: left;" trbidi="on">
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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! </div>
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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.<br />
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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</div>
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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!<br />
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The next course was flaked wild salmon with sorrel creme fraiche, pickled fennel and radishes<br />
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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.</div>
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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!<br />
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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.</div>
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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<br />
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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. </div>
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And secretly, I think Kats quite happy that its not being held in the flat as regularly now (note I never said never!!)</div>
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hope to see you all soon; happy eating, living, laughing and loving</div>
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ix</div>
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the hard working team, well done all of us x</div>
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-9292472418647215502013-03-19T16:08:00.002+00:002013-03-21T09:29:39.116+00:00Early Spring<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">I really need to get better at taking photos, seriously, I just never find the time when trying to prepare 8 courses for 16 people. Note to self: make an extra plate, take photos of it, then eat it... or just taste it, move it to one side and get on with the next course!!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The supperclub last saturday was so much fun! Lots of new faces and, from the comments throughout, lots of happy diners! So much so that one diner, Victoria from <a href="http://www.mousedelotz.com/" target="_blank">Mouse & deLotz</a>, asked if I'd like to hold a supper club there! So, after a rather enjoyable meeting this morning we have arranged one for Friday 12th April. Boom, just like that!!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">So if you interested in coming along to this please get in touch with <a href="mailto:victoria@mousedelotz.com" target="_blank">Victoria</a>. Its a beautiful space on Shacklewell Lane, Dalston, where they serve up some quality flat whites, home made cakes and other delicious cafe fare. I'll be bringing my usual game face (ie smiling) along with some food that will make you smile too!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Other dates in April are the 20th & 26th, both are which are nearly full so if keen please do get in touch soon!</span><br />
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<tr><td class="tr-caption" style="font-size: 13px;">everyone hanging out in my flat</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">This is the menu from Saturday:</span><br />
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">Spring
has nearly sprung</span></span></div>
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<span style="color: #93c47d; font-family: Bangla Sangam MN;">16<sup>th</sup>
march 2013</span></div>
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">cardamon
& lemongrass gin & tonic</span></span></div>
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<span style="color: #93c47d;"><br /></span></div>
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">bread
n butter</span></span></div>
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">homemade
butter and clapton sourdough breads</span></span></div>
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<span style="color: #93c47d;"><br /></span></div>
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">psb
with almond cream, leaves, lemon, anchovy dust w 65/65 egg</span></span></div>
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<span style="color: #93c47d;"><br /></span></div>
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">flaked
salmon, fennel, apple, dill, chervil</span></span></div>
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<span style="color: #93c47d;"><br /></span></div>
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">fried
packington chicken, coleslaw, smoked ketchup</span></span></div>
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">(lucky
fried chicken? chicken shop? Whatever)</span></span></div>
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">salmagundi</span></span></div>
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">17<sup>th</sup>
century salad with a 21<sup>st</sup> century twist</span></span></div>
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">beef
ribs with green chilli, shallots, coriander, sweet potato</span></span></div>
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<span style="color: #93c47d;"><br /></span></div>
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">cheese
w candied olive crumb n rhubarb compote, fresh basil</span></span></div>
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<span style="color: #93c47d;"><br /></span></div>
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">choc
coffee delice, salted caramel , meringue, malt shake</span></span></div>
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<span style="color: #93c47d;"><br /></span></div>
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<span style="font-family: Bangla Sangam MN;"><span style="color: #93c47d; font-size: medium;">gin
fudge, white choc truffle</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Two sourdough loaves, with homemade butter started the night off nicely. The purple sprouting broccoli we received that morning was stunning and tasted delicious, served up with an almond cream, anchovy salt (dehydrated anchovy, blitzed with salt) and a 65/65 egg. First tried this egg in Melbourne and thought it was amazing, cooked at 65c for 65mins, the white is just cooked yet melting in texture, so moreish and delicious!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The salmon was cured and then cooked gently with a touch of honey, just until the flakes oozed off, an absolute thing of pleasure and something that people really loved. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Fried chicken, had to be done, and it was the best i've had in a long time (since the infamous jerk fried chicken night...) served up in 'takeaway' containers with red n white checked napkins. This is what I ate at 1am when I had finished clearing up!!</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-pRjZzYN80JA/UUiDCwS_zHI/AAAAAAAABRA/v3qwqxMyLTc/s1600/2013-03-16+21.59.18.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-pRjZzYN80JA/UUiDCwS_zHI/AAAAAAAABRA/v3qwqxMyLTc/s640/2013-03-16+21.59.18.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">24 hour braised fore ribs, delicious </span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">This was followed by my Salmagundi salad, many flavours and textures, i even managed to get out onto the marshes in the morning, despite the rain, and pick some three cornered garlic to make a puree with for this course. Very tasty. Next the beef fore ribs which I had cooked at 65c for 24 hours, and finished with sweet potato puree, green chilli salsa for freshness and some toasted hazelnuts.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Robluchon cheese really kicks you in the nose, but its worth everybit of it. I paired it with candied olive (thanks James Knapett!) and poached rhubarb. The star of the show for many was the dessert; the idea being a deconstructed coffee, with a chocolate and coffee set mousse, salted caramel, malt milkshake and a muscavado meringue. I thought this was wicked. I took the left over meringue, carmel and shake to the bakery yesterday and gave everyone a taste, they thought it was special, lots of licked dough scrappers!!! (better than plates, canape idea if every hold a supperclub in the bakery!)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Petit fours were gin infused fudge and white chocolate and citrus truffles, rolled in pistachio & popping candy, fun!!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Again, just wish I had some more pics, the ones here are from my phone, bound to be poor quality but worth a giggle!</span></div>
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<span style="color: black;"><span style="font-family: Bangla Sangam MN; font-size: x-small;"></span></span><br />
<span style="color: black;"><span style="font-family: Bangla Sangam MN; font-size: x-small;"></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Some of the comment cards at the end</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">I should also mention the amazing gin that Ross Butler, a friend of mine from Hackney Wick, provided for the opening drink, its infused with lemongrass and cardamon, and was a delight with freshly sliced cucumber and tonic, here's a picture of the bottle, look out for it or <a href="http://www.butlersgin.co.uk/" target="_blank">get in touch with him</a>!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Many thanks to all who came down, it was such a delight, the food and the people were awesome and in my opinion thats all that matters really!!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Stay happy n healthy ix</span><br />
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-21444701925172712222013-02-21T10:22:00.000+00:002013-02-22T09:00:23.858+00:00Melba Launch n other things<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">a tad cringy me thinks, but needs must i suppose</td></tr>
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Right, time for a quick recap as to what has been going on, cos I cant keep track of it and I know my friends who I see regular like to tease my sporadic, ever changing ways. I like spice, what can I say, & variety is one such spice. There's been supperclubs, both Candlestick and <a href="http://www.ferdiesfoodlab.co.uk/" target="_blank">Ferdies Food lab</a>, tastings in Canary Wharf (bizarre, always carry hi-vis is the lesson!!) lots of sourdough bread making, offers made on properties (still not returning my calls, highly unprofessional) and life being lived. Managed to squeeze in a late Valentines dinner too (<span style="text-align: center;"><a href="http://ian-ballantyne.blogspot.co.uk/2013/02/the-chefs-table-at-bubledogs-review.html">http://ian-ballantyne.blogspot.co.uk/2013/02/the-chefs-table-at bubledogs-review.html</a>) which went down awesomely well, </span>though we were sat at the chefs table so wasn't really concentrating on conversation.... I tried!!</div>
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Most excitingly was the launch of <a href="http://melba.co/" target="_blank">Melba</a>, a platform I've previously mentioned, all about Supperclubs, food, feasts and the like, plus ways of getting involved. I was fortunate enough to be invited to make a course for the launch, it was much fun as the photos will hopefully show, though I was slightly hungover due to the food and wine tasting the night before for a friends wedding, no spittoons provided!!<br />
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<tr><td class="tr-caption" style="text-align: center;">nearly ready, 45 plates, nice<br />
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I got to work with some other supper clubbers, The Wandering Chef and the Thinkers Balcony plus Tim from Salvation Jane. Everyone was awesome, despite a few kitchen space issues, all went smoothly, so hats off to the Melba team, especially Duncan and Elco, for what was a very fun and well received event. I hear the NYC launch was pretty sweet too, where was my invite? lol</div>
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<tr><td class="tr-caption" style="text-align: center;">pretty</td></tr>
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<a href="http://2.bp.blogspot.com/-50ddUlqGO-4/URwdkQZtZRI/AAAAAAAABO8/mtIuPL-niuM/s1600/Melba_090_resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-50ddUlqGO-4/URwdkQZtZRI/AAAAAAAABO8/mtIuPL-niuM/s640/Melba_090_resize.jpg" width="640" /></a> </div>
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Anyways, the dish was a version of a Salmagundi which is a multi component salad dating back to the 17th century, I've served this at a few supperclubs and really feel it excelled into something I was incredibly proud of, especially with the additional touches that I feel made it that extra bit special, such as dehydrated kiwi, hazelnut praline, 100% chocolate, and basically lots of awesome veg that was vibrant and delicious and interesting. I spent so long preparing the broccoli and cauliflower for example, trying to really showcase it for what it is. Try it, next time you prepare fruit or veg, look at it, feel it and respect it. Dont hack at it and boil the shit out of it. Love it, and it will love you back! lol!!</div>
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<tr><td class="tr-caption" style="text-align: center;">had to introduce the dish too, rabbit in headlights!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">a welcome beer<br />
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<span style="font-size: small;">Got some nice blog reviews too for the event so check them out too. Next events are booked in for 16th March and 20th, 26th April, get involved.</span></div>
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<a href="http://www.bollocks2thewellingtons.com/2013/02/13/melba-supperclub-launch/"><span style="font-size: small;">http://www.bollocks2thewellingtons.com/2013/02/13/melba-supperclub-launch/</span></a></div>
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<a href="http://ginfizzgirl.blogspot.co.uk/2013/02/melba-supper-club-dinner-four-delicious.html"><span style="font-size: small;">http://ginfizzgirl.blogspot.co.uk/2013/02/melba-supper-club-dinner-four-delicious.html</span></a></div>
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<tr><td class="tr-caption" style="text-align: center;">sing!!</td></tr>
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Hope to see you soon,</div>
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much love as always<br />
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ix<br />
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com1tag:blogger.com,1999:blog-3928961584492413939.post-44550508901710996602013-02-18T14:52:00.002+00:002013-02-18T15:02:41.221+00:00&, the chefs table at Bubledogs, a review<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: black; color: #eeeeee;">Valentines came and went. The meal we mistakenly went out for should not really be mentioned on the same page as the meal we subsequently had in which we had our little culinary socks blown off. </span></div>
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<span style="background-color: black; color: #eeeeee;">Apologies in advance for the appalling camera work, i'm not one for lingering with a camera when food is placed in front of me.</span></div>
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<span style="background-color: black; color: #eeeeee;">Tangents already, this could take a while, right, where to begin?</span></div>
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<span style="background-color: black; color: #eeeeee;">....perhaps the beginning as we strolled past the growing queue stretching out of Bubbledogs, "who are they?" I heard people cry as we were ushered into the bar.</span><br />
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<a data-mce-href="http://culteventsblog.files.wordpress.com/2013/02/2013-02-16-19-22-48.jpg" href="http://culteventsblog.files.wordpress.com/2013/02/2013-02-16-19-22-48.jpg"><img alt="Image" class="size-full wp-image" data-mce-src="http://culteventsblog.files.wordpress.com/2013/02/2013-02-16-19-22-48.jpg?w=710" id="i-135" src="http://culteventsblog.files.wordpress.com/2013/02/2013-02-16-19-22-48.jpg?w=710" style="border: 0px; cursor: default;" /></a></div>
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<span style="background-color: black; color: #eeeeee;">After an 'exchange' with a bar keep with minimal words, expression, attention we received our cocktails, mine an absinthe sour, Kats a Damoska which had lime and damson jam notes. Very pleased with my choice as it was punchy with its sourness and really cleared the palate ready for lay ahead. We were excited and the scene was set</span><br />
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<img alt="Image" class="size-full wp-image" data-mce-src="http://culteventsblog.files.wordpress.com/2013/02/2013-02-16-19-40-49.jpg?w=710" id="i-89" src="http://culteventsblog.files.wordpress.com/2013/02/2013-02-16-19-40-49.jpg?w=710" style="border: 0px; cursor: default;" /></div>
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<span style="color: #eeeeee;">This is the chefs table where we very happily spent the next three hours, a great concept, much like the supperclub I hold, in that the kitchen is completely open and on display. The only downside was that it was difficult for Kat to get any conversation from me as I was engrossed in the activities playing out in front of me.</span><br />
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<span style="color: #eeeeee;">We started we raw mackerel with a sparkling wine granita and apple, a fantastic start as really opened our mouths and palates to what was ahead. The fish was firm and delicious and the apple not to sour and was complemented by the sweet apple puree underneath that sort of wrapped it all off on your tongue. nice </span><br />
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<span style="color: #eeeeee;">Cod's roe that i believe was smoked and then served with shavings of dehydrated scallop roe and warm crusty rye bread (not 100% rye obv!) This was plate licking goodness at its finest as we both mopped up the smoked cod with gentle scallop seasoning, could of done a whole bowl quite easily!</span><br />
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<span style="color: #eeeeee;">As flavour combos went, this was the boom of the evening as we had crispy chicken skins, rosemary mascarpone and bacon jam in one, which ticks some serious textural and flavour boxes leaving us both giggling slightly and pretty damn happy.</span><br />
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<span style="color: #eeeeee;">Forgot to get a shot of this as we both dived in, half seared salmon with a bergamot, lime and cucumber yoghurt, so fresh and refreshing and again the pla</span><span style="color: #eeeeee;">yfulness of the textures of the salmon.</span><br />
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<span style="color: #eeeeee;">Perfectly cooked and seasoned scallop, with the tang and sweetness of rhubarb, some little turnip rings and a mustard leaf of sorts. Kat wondered about the purpose of the leaf and I am thought it was an interesting additional flavour but agreed it was perhaps unnecessary. The scallop, rhubarb and turnip were a delight though!</span><br />
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<span style="color: #eeeeee;">This also appeared on our list of game changers, the calçot, like a thick spring onion from Catalonia with bags of flavour, mint puree and leaves, creme cheese (cheese and onion..) and onion powder. Delicious and very interesting, got me thinking about cheese and onion crisps as recently dehydrated cream cheese with some tasty results.</span><br />
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<span style="color: #eeeeee;">Mac and cheese, sort of, more perigord and mac. When asked if we wanted some extra truffle I blurted out "yes of course!" as we rarely have the time or money for dinners like these so figured why hold back, and we didn't. The truffle was as it should be, meaty yet soft, earthy and lingering, subtle yet intense. I do love truffle. So unlike anything else. I remember as a sip of wine (sorry Jack, forgot to write down names!!) and it opened everything in my mouth up and I sat there, smiling to myself, probably looking a little odd to all outside my truffle bubble!!</span><br />
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<span style="color: #eeeeee;">A textural play once more as a succulent piece of lamb was placed before us with dehydrated pickles & raisins, oats, wheat, barley all of which played beautifully with the lamb and its jus. The rosemary backing it all up with a hit of earthyness and the pickles (fennel?) lifting things on your tongue so that your mouth has a proper good teasing. James and his team were kind enough to do the same dish but with a chicken thigh for Kat who feels lamb to cute and earthy for her tastes. Damn your attention to detail! This usually means two dishes for me!! </span><br />
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<span style="color: #eeeeee;">The lamb dish was accompanied by, well basically the best shepherds pie you'll ever get to eat as, full of depth and meaty goodness, rich and delicous, topped with creamy mash (butter% up to 40 me thinks?) and some little diced red peppers. Kat and her none lamb ways received a venison ragu, boom, that was again a touch of class and fortunately she couldn't manage it all so I happily helped. Some of the guys in the kitchen think she got the better deal, maybe so, but I think overall i did!! </span><br />
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<span style="background-color: black; color: #eeeeee;">Mrs Sharpham from Devon, you do make some exceedingly good cheese! Ripe & creamy; James told us it was the cream of Devon and he was damn right! Concorde grape puree with candied black olive and basil. This was basically mouthfuls of gooey creamy goodness, sweet fruits and salty yet candied olives with a peppery bite from our mini basileus. </span><br />
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<span style="color: #eeeeee;">As you can see from the image above the camera work really did start to deteriate by this point as Jack had been very attentively recommending wines as we went along, highlights were definitely the Reisling, the Gruner and the pinot noir, actually loved them all, the wine from Beune and the 100% granache all tticked the box at just the right time and complimented the meal perfectly. Like this little palate clenser did. Entitled mango, what fruit is there with such downright deliciousness and succulence? I wish one day to have a mango tree in my garden. I'd move country to do so. Puree , granita, fresh young coconut, yoghurt, pupils dilate and that smile widens. Love the way the cheese course was snuck in after the lamb and then followed by the cleanser, smart, a nod to the french, and left us feeling light rather than gorged. </span><br />
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<img alt="Image" class="size-full wp-image" data-mce-src="http://culteventsblog.files.wordpress.com/2013/02/2013-02-16-22-31-39.jpg?w=710" id="i-125" src="http://culteventsblog.files.wordpress.com/2013/02/2013-02-16-22-31-39.jpg?w=710" style="border: 0px; cursor: default;" /></div>
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<span style="color: #eeeeee;">After being suitably cleansed what better then to have our spirits lifted with a shot of coffee in the form of ice cream, with milk puree, coffee crumb, caramel and malt loaf. This was phenomenal. I dont have a sweet tooth, I have about three and a half, and this danced all over them leaving me sitting perkly in my chair with a few bits of maltloaf stuck in my teeth (maybe a tad too big n chewy?) but delicious and a toothpick would of been great for kat as she wouldn't of had to witness me remove malt loaf and then re eat said malt loaf. oh happy days</span><br />
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<span style="color: #eeeeee;">Finished the meal off with a mandarin marshmallow teacake with dried ottweed seeds which i did in one, much to the amusement of those around me but left me feeling slightly foolish, but rather happy with myself. </span></div>
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<span style="color: #eeeeee;">To conclude:</span></div>
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<span style="color: #eeeeee;">This was a treat, a well earned and well delivered treat. We felt like we were friends with everyone who crossed our paths, we were made to feel so welcome and special by the way we were looked after, spoken to, and fed. The attention to detail as I mentioned before was fantastic and the experience of the FOH showed, thank you Sandia and Jack. as for the food, well, it was soooo good! The perfectionism takes places on the days, hours and minutes leading up to that 7:30 seating and then the stage is set, the audience is positioned and we were indulged. Many thanks again to James and his team, those we saw and hose we didn't. You made our night (and saved my bacon!) and have inspired so much in me.</span></div>
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<span style="color: #eeeeee;">Thank you</span><br />
<span style="color: #eeeeee;"><br /></span></div>
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<span style="color: #eeeeee;">ian</span></div>
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-24119822168758133672013-01-28T09:08:00.001+00:002013-01-28T09:12:15.097+00:00Vegetarian Extravaganza!! 26th Jan 2013<div dir="ltr" style="text-align: left;" trbidi="on">
Many many thanks to all those lovely people who came, ate, smiled and left, whilst smiling some more. I too was left smiling, admittedly slightly slumped in a chair with a glazed over look in my eyes and nursing half an armagnac, but smiling none the less!!<br />
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The vegetarian supperclub was so much fun, it was such a treat not to use meat but to really get excited about vegetables and to be creative with them, playing with textures & combinations and, despite the recent snow, still attempting to use mainly British produce. I should note that the risotto was something I tasted when working with Ben Spalding, and really wanted to recreate it!!<br />
This was the menu:</div>
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“<span style="font-family: Bangla Sangam MN;">Crude
et tu”</span></div>
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<span style="font-family: Bangla Sangam MN;">Carrot
Sticks cooked in Carrot Juice</span></div>
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<span style="font-family: Bangla Sangam MN;">Parsnip
Sticks cooked in Cumin Milk</span></div>
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<span style="font-family: Bangla Sangam MN;">Pickled
Potatoes</span></div>
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<span style="font-family: Bangla Sangam MN;">Jerusalem
Artichoke Soup with Rustic Almond Pesto</span></div>
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<span style="font-family: Bangla Sangam MN;">Clapton
Sourdough, Kimchi Sourdough, Raw Butter</span></div>
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<span style="font-family: Bangla Sangam MN;">Salamagundi</span></div>
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<span style="font-family: Bangla Sangam MN;">17<sup>th</sup>
Century Salad with a 21<sup>st</sup> Century Twist</span></div>
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<span style="font-family: Bangla Sangam MN;">Vacherin
Risotto</span></div>
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<span style="font-family: Bangla Sangam MN;">With
Barbecued Cucumber Juice Vinaigrette</span></div>
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<span style="font-family: Bangla Sangam MN;">Ode
to a Cauliflower; </span>
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<span style="font-family: Bangla Sangam MN;">Spiced
& Roasted, Pureed with Brown Butter & Romanesco</span></div>
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<span style="font-family: Bangla Sangam MN;">With
Apple & Cumin</span></div>
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<span style="font-family: Bangla Sangam MN;">Ode
to a Beetroot;</span></div>
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<span style="font-family: Bangla Sangam MN;">Marinated,
Chutneyed, Crumbed & Wilted Leaves </span>
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<span style="font-family: Bangla Sangam MN;">With
Goats Cheese Brulee</span></div>
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<span style="font-family: Bangla Sangam MN;">Fennel
and Lemon Thyme Palate Cleanser</span></div>
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<span style="font-family: Bangla Sangam MN;">Chocolate
Delice with Passionfruit Curd</span></div>
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<span style="font-family: Bangla Sangam MN;">Popcorn
Pudding with Vanilla Salt Popcorn</span></div>
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<span style="font-family: Bangla Sangam MN;">Dark
Chocolate and Lime Leaf Truffles</span></div>
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As we've just done two weekends back to back, therefore two blog posts back to back, i'll keep this one sweet and short. I think Kat is looking forward to having the flat back for a slightly longer period this time, deservedly so me thinks. Anyone who has been to the last three nights can vouch for her amazingness, she is. </div>
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Next events are booked for 15th and 16th February, then its the 15th & 16th March, awesome, plus i've got a brunch pop up at Cakey Muto this coming Sunday (3rd Feb) so get down to Chatsworth Road Market and pop in and say hi!</div>
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ix<br />
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<tr><td class="tr-caption" style="text-align: center;">Punchin it up with the Wassail</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Crude et tu</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bread n soup</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">3</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">2</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Eat!!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">getting down with the fractals </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ode to a cauli</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Delice & popcorn pudding</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Is there a better way to end the meal?</td></tr>
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-81797699649435674672013-01-23T14:14:00.003+00:002013-01-23T14:52:55.616+00:00Saturday 19th Supperclub<div dir="ltr" style="text-align: left;" trbidi="on">
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What a night!!</div>
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This was one of my favourite supperclubs to date! 14 people coming down, there was a thick blanket of snow outside, and a good chance that TFL would grind to a halt leaving me with nothing else to do but eat food and cry a little. </div>
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But no! everything went pretty much according to plan, I even managed to nip down to the Growing Communities people in Stoke Newington and collect my leaves, greens and crown prince pumpkins. Slightly precarious I admit was the cycling down the hill by our flat with a rucksack full of food and three newly purchased fold up chairs around one arm, scary but time was very much of the essence! The guys in the shop were laughing at me, but also help attach the chairs to my bag so at least if one went, we all went!</div>
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Friends old and new came along, some i'd known since I was 4years old but hadn't seen in nearly ten years, the power of social media!! </div>
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This is the menu that we ended up doing:</div>
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<span style="font-family: American Typewriter, monospace;">Oysters</span></div>
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<span style="font-family: American Typewriter, monospace;">Mignonette
& Rockafella</span></div>
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<span style="font-family: American Typewriter, monospace;">Clapton
Sourdough, Kamut Sourdough, Malthouse Rolls</span></div>
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<span style="font-family: American Typewriter, monospace;">Browned
Butter</span></div>
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<span style="font-family: American Typewriter, monospace;">Salamagundi</span></div>
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<span style="font-family: American Typewriter, monospace;">A
many component salad from the 17</span><sup><span style="font-family: American Typewriter, monospace;">th</span></sup><span style="font-family: American Typewriter, monospace;">
Century</span></div>
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<span style="font-family: American Typewriter, monospace;">Jerk
Prawns, Caribbean Mojo</span></div>
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<span style="font-family: American Typewriter, monospace;">Venison,
Marinated Beetroot, Roasted Onion Puree, Radish, Herbs</span></div>
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<span style="font-family: American Typewriter, monospace;">XO
Pork Belly, Crown Prince Pumpkin Puree, Chard, Spring Greens</span></div>
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<span style="font-family: American Typewriter, monospace;">Fennel
& Lemon Thyme Granita & Roasted Cumin Palette Cleanser</span></div>
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<span style="font-family: American Typewriter, monospace;">Chocolate
Delice, Frozen Spiced Junket, Passionfruit Curd, Sesame Wafer</span></div>
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<span style="font-family: American Typewriter, monospace;">Homemade
Fortune Cookie</span></div>
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<span style="font-family: American Typewriter, monospace;">Pistachio
& Burnt White Chocolate Macaroon </span>
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<span style="font-family: American Typewriter, monospace;">Dark
Chocolate & Lime Leaf Truffles</span><br />
<span style="font-family: American Typewriter, monospace;"><br /></span>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hAC_Rk9SwCI/UP_PBuTSvnI/AAAAAAAABJo/rV4ik7Spmig/s1600/photo-7.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="550" src="http://4.bp.blogspot.com/-hAC_Rk9SwCI/UP_PBuTSvnI/AAAAAAAABJo/rV4ik7Spmig/s640/photo-7.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oysters!! We keep them cool in a pile of snow<br />
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<span style="font-size: small;">Rockafella is basically wilted spinach with garlic, shallots and butter, topped with parmesan, breadcrumbs and chervil. </span></div>
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<span style="font-size: small;">Mignonette is traditionally with champagne vinegar but I used balsamic to really boost it up and make it sweet and sour with much more moody depth, plus shallots of texture and sweetness and again some chervil</span><br />
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<a href="http://4.bp.blogspot.com/-kQDBAmU1akc/UP_l-DX8x8I/AAAAAAAABLE/FFnOpnbsXyg/s1600/2013-01-17+16.19.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-kQDBAmU1akc/UP_l-DX8x8I/AAAAAAAABLE/FFnOpnbsXyg/s640/2013-01-17+16.19.30.jpg" width="478" /></a></div>
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<span style="font-size: small;">It was quite amusing. I arrived home late on the Friday evening (1:30am) and decided that one type of sourdough wasn't enough, so split my mudda into three and feed them heavily with their respective flours, wholemeal and spelt for the Clapton sourdough, Kamut (an old Egyption grain, very creamy) and then a malthouse mix with whole grains. Shame no pictures, only this one from a few days before!!</span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-F48R6tw8R2g/UP_O-JfkLYI/AAAAAAAABJg/zs_3lPiItVk/s1600/photo-9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-F48R6tw8R2g/UP_O-JfkLYI/AAAAAAAABJg/zs_3lPiItVk/s640/photo-9.jpg" width="600" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fun salad!!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WpMdCGb2jK0/UP_Pa0NvCYI/AAAAAAAABKM/ZpZUNRuslkQ/s1600/IMG_5785.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-WpMdCGb2jK0/UP_Pa0NvCYI/AAAAAAAABKM/ZpZUNRuslkQ/s640/IMG_5785.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">more fun salads!<br />
<div style="text-align: center;">
<span style="font-size: small;"><br />I really like this salad, its got whatever I can find in it. I made a red pepper puree & a basil puree which I smeared across the plate, then some of those lovely Growing Communities leaves, fresh herbs, thinly sliced beetroots, radish, some pineapple, </span><span style="text-align: center;"><span style="font-size: small;">pomegranate, celery, apple, pear, carrot, sugar snap peas, samphire and others i'm sure but just cant </span></span><span style="text-align: center;"><span style="font-size: small;">remember! It was inspired by Michel Bras' G</span></span><span style="text-align: center;"><span style="font-size: small;">argouillou, Ben Spaldings 35-55 piece salad, and a 17th Century British salad called Salamagundi which includes the addition of </span></span><span style="text-align: center;"><span style="font-size: small;">nuts, meat and fish.</span></span></div>
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<a href="http://4.bp.blogspot.com/-APx0STOVCJA/UP_PSr8c76I/AAAAAAAABJ4/IgJozt6VZZ8/s1600/IMG_5782.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-APx0STOVCJA/UP_PSr8c76I/AAAAAAAABJ4/IgJozt6VZZ8/s640/IMG_5782.jpg" width="502" /></a></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-LK0sItGo5Os/UP_lqV96lvI/AAAAAAAABK0/4jZr8vXzMoI/s1600/2013-01-19+13.11.27.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-LK0sItGo5Os/UP_lqV96lvI/AAAAAAAABK0/4jZr8vXzMoI/s640/2013-01-19+13.11.27.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jerk marinade</td></tr>
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<a href="http://2.bp.blogspot.com/-2mgeB072VeY/UP_PaX-lVRI/AAAAAAAABKE/Hvr1pPOXPJc/s1600/IMG_5788.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-2mgeB072VeY/UP_PaX-lVRI/AAAAAAAABKE/Hvr1pPOXPJc/s640/IMG_5788.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jerkin up the prawns<br />
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<span style="font-size: small;">I love jerk anything: pork, prawns, lobster, chicken, anything. Today I went with some lovely looking prawns and spiced them up woth my secret jerk recipe</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rshMSG491Vk/UP_l2-2NlxI/AAAAAAAABK8/lj45AMEodlQ/s1600/2013-01-19+13.59.21.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-rshMSG491Vk/UP_l2-2NlxI/AAAAAAAABK8/lj45AMEodlQ/s640/2013-01-19+13.59.21.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">XO pork belly about to enter the oven!!<br />
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<span style="font-size: small;">This contains dried prawns, dried scallops, soy, chilli, ginger and is a Hong Kong sauce that is extremely potent, rich and downright tasty. Highly recommend making some!</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-SQgwzvG7dPI/UP_Pg7wKSKI/AAAAAAAABKU/NbLv5aFTfbk/s1600/IMG_5792.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-SQgwzvG7dPI/UP_Pg7wKSKI/AAAAAAAABKU/NbLv5aFTfbk/s640/IMG_5792.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Venison, nice n pink, marinated beets a hit!<br />
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<span style="font-size: small;">Roasted onion puree for this was delicious, marinated beets (with soy, honey, sesame oil) a winner with guests and the venison was deep, meaty, cooked to the rarer side of medium rare and throughly enjoyable, though I only managed to taste a very small amount!!!</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uMHnmTl4S7U/UP_PB0h6uXI/AAAAAAAABJs/SM3VOujY3sA/s1600/photo-8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-uMHnmTl4S7U/UP_PB0h6uXI/AAAAAAAABJs/SM3VOujY3sA/s640/photo-8.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">homemade fortune cookies with handwritten fortunes, very amusing!!!</td></tr>
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Finished off with some of my favourite petit fours: macaroons, truffles and fortune cookies. Had the idea that next time I will put my favourite Dylan lyrics in them, this time I went for quotes off the internet, which were still pretty cool and a lot quicker to compose too!! I tried to use peoples favourite quotes off facebook, but the only favourite quote I could find from a guest was very inappropriate!!<br />
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Many thanks to all who came, it was a real pleasure!<br />
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The next event is a Vegetarian Supperclub which is already fully booked, but after that we are planning a <span style="font-size: large;">Sea & Air Feast for Friday 15th and Saturday 16th February,</span> so if you fancy either of these dates, please RSVP, get in touch and let me know. The idea is to continue the stylings of the most recent menu but to only use meats and fish from the sea and air, an idea suggested by a close friend!<br />
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Also, on Sunday 3rd February, we're holding a brunch pop up at <a href="http://www.cakeymuto.com/" target="_blank">Cakey Muto</a> on Chatsworth Road in Clapton. There's also the growing <a href="http://www.chatsworthroade5.co.uk/market/" target="_blank">Chatsworth Road market</a> happening so definitely worth a trip down!<br />
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This a taster menu:<br />
<span style="font-family: inherit;"><br /></span>
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 16px;">BRAP- bacon, rocket, avocado, spiced pineapple chutney</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 16px;"><br /></span>
<span style="background-color: white;"><span style="font-family: inherit;">
<span style="color: #333333; line-height: 16px;">Braised beans smoked ricotta, pork belly and chorizo on C</span></span></span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 16px;">lapton sourdough;</span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br style="color: #333333; line-height: 16px;" /></span></span>
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 16px;">Ricotta hotcakes with passion fruit curd or poached pear or </span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 16px;">roasted fruits or spiced butterscotch and banana;</span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><br style="color: #333333; line-height: 16px;" /></span></span>
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 16px;">.....this menu constantly changes so anticipate surprises..</span><br />
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Awesome, hope to see you all soon,<br />
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Warmest regards as ever<br />
<br />
ix<br />
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-50637167355993479172013-01-15T12:15:00.003+00:002013-01-15T12:15:53.196+00:00Clapton sourdough in pictures<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Sourdough bread, in pictures, cos I thought it would be fun!!</span><br />
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Now i've quit my job I supposedly have time on my hands (but where does it go?) so I have been feeding my mudda (name for future bakery?) to get it alive and kicking, and have been making sourdough every couple of days at home, fun and tasty too. Clapton sourdough, yeah!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Jsm0anXT4ZY/UPVFPVB_JzI/AAAAAAAABH8/RPP4seX6Cv4/s1600/2013-01-09+11.12.43.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Jsm0anXT4ZY/UPVFPVB_JzI/AAAAAAAABH8/RPP4seX6Cv4/s640/2013-01-09+11.12.43.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flour, water & mudda, with salt waiting to be added (apres autolyse)</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-O7WSjugG5OY/UPVFYCb_n0I/AAAAAAAABIM/1sg4HYLRLAQ/s1600/2013-01-09+12.09.15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-O7WSjugG5OY/UPVFYCb_n0I/AAAAAAAABIM/1sg4HYLRLAQ/s640/2013-01-09+12.09.15.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salt added, a few turns, some time and love later, see the gluten starting to develop</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-umLIzzNWsrI/UPVFXSOVsYI/AAAAAAAABIE/0AsbGP885TU/s1600/2013-01-09+17.13.56.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-umLIzzNWsrI/UPVFXSOVsYI/AAAAAAAABIE/0AsbGP885TU/s640/2013-01-09+17.13.56.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gluten feeling good, no kneading, just fold n tuck, bit of the ol bulk fermentation init</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-yRDCzmhBFuE/UPVFhsW3AXI/AAAAAAAABIY/Ac_baqJrDSs/s1600/2013-01-09+17.19.10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-yRDCzmhBFuE/UPVFhsW3AXI/AAAAAAAABIY/Ac_baqJrDSs/s640/2013-01-09+17.19.10.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pre shaping, rest then shape, boom</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-iIdcmTkHiAY/UPVFhTp25oI/AAAAAAAABIU/bIVYw1C6lPo/s1600/2013-01-09+17.45.19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-iIdcmTkHiAY/UPVFhTp25oI/AAAAAAAABIU/bIVYw1C6lPo/s640/2013-01-09+17.45.19.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">shaped and ready for final prove </td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1pxQI95TkqU/UPVFnRc5i6I/AAAAAAAABIk/uUTmwqbzink/s1600/2013-01-09+20.15.02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-1pxQI95TkqU/UPVFnRc5i6I/AAAAAAAABIk/uUTmwqbzink/s640/2013-01-09+20.15.02.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">looking good, ready for the domestic oven me thinks</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5--RW6dECdA/UPVFshkJeBI/AAAAAAAABIs/39u5nhJhXdQ/s1600/2013-01-09+20.29.23.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-5--RW6dECdA/UPVFshkJeBI/AAAAAAAABIs/39u5nhJhXdQ/s640/2013-01-09+20.29.23.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">slice it up, preferably with a sharper blade!</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6WdVFYlapeo/UPVFxhSkBqI/AAAAAAAABI8/-IPlvWq2ksk/s1600/2013-01-09+21.18.42.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-6WdVFYlapeo/UPVFxhSkBqI/AAAAAAAABI8/-IPlvWq2ksk/s640/2013-01-09+21.18.42.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">out you go, razor work a bit dodgy here!</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZQJRjfq62kk/UPVFzkMlOLI/AAAAAAAABJE/CUJ8NzCYowU/s1600/2013-01-09+22.06.45.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-ZQJRjfq62kk/UPVFzkMlOLI/AAAAAAAABJE/CUJ8NzCYowU/s640/2013-01-09+22.06.45.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">baked, check that crust!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-VCkJn6VgZHo/UPVFug7DQDI/AAAAAAAABI0/manGIxKIZEA/s1600/2013-01-09+21.16.32.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-VCkJn6VgZHo/UPVFug7DQDI/AAAAAAAABI0/manGIxKIZEA/s640/2013-01-09+21.16.32.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">delicious, 20% kamut flour too, almost creamy flavour, combined with spelt, wholemeal and white</td></tr>
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<br />Awesome, hope you enjoyed the breadmaking class, any q's please get in touch<div>
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ix<br /><br />
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-32989487269499326752013-01-05T17:39:00.004+00:002013-01-08T16:45:45.428+00:00The Candle Stick Maker on Tour!!<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-size: x-large;">Happy New Year to all!!</span></b><br />
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Hope it has been an extremely fun festive period and the kiss/smack of reality has been gentle and quickly soothed by the short week and the arrival of the weekend.<br />
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We've been all over the country and its been epic; food, family and friends. <b><span style="font-size: large;">Christmas eve</span> </b>involved a seafood platter followed by a deliciously rare piece of beef. Possibly a tad too rare for my folks but then they always overcooked meat as I was growing up so perhaps, subconsciously, I was returning the favour/flavour! I did cook them some medium & well done pieces on the side too, it was xmas after all!!<br />
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<b><span style="font-size: large;">Christmas Day</span>,</b> drove for 5 hours and followed this with a delicious nut roast, an intensely clovey and lovely bread sauce, a boozey red wine sauce and plenty of vegetables courtesy of the missus' mum and her allotment. I returned the favour and cooked a vegetarian banquet for their family on Boxing Day. A few years ago I would have been confused, unsure, and scared of this prospect and probably would have snuck off to the local chicken shop (we all have vices) However vegetables aren't scary anymore, they are awesome!! Yeah the French taught us that a meal should be a chunk of protein with a sauce, some sides of veg and a garnish, but we're more creative than that!! Look at a lot of vegetarian cultures around the world, Hindus and Budhists for example, have very diverse and interesting (and tasty) foods. (Some Budhists will eat meat if someone else kills it. I think i'd be this kind of Budhist if I had to be, I'd probably have a mobile too) It shouldn't be about replacing the meat component, more thinking outside this societaly impose box. <br />
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Back to <b><span style="font-size: large;">Boxing Day</span></b>, bring on the veg!!! For starters I did cauliflower three ways; raw with lemon and parsley, panfried in butterand pureed, then blanched n shocked, spiced up an roasted. Made some spelt flatbreads to go on the side. For mains, with the help of Kat and her bro, we made a parsnip, celeriac and Jerusalem Artichoke bake, with cheese, cream, thyme and rosemary from the garden, easy peasy and I must admit I wasn't the only one picking the caramlised cheese off the edges. I made a red cabbage puree, chestnuts and Lissa's kale (which she went and picked in the pouring rain, commitment!) Pudding was a classic that was no doubt sered in homes across the country, Armagnac soaked prune chocolate fondant, with thick cream and frozen yoghurt, boom!!! This expereience has defintely inspired the <b><span style="font-size: large;">Vegetarian Supperclub on Saturday 26th January</span></b>, if interested get in touch!<br />
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<b><span style="font-size: large;">New Years</span> </b>was awesome!! After some requests from amigoes we decided to hold an informal Candles Stick Maker event at a cottage in Kent, invitation only (ie only the peeps at the cottage and Ku & Amy) We were staying in a beautiful cottage in the rural area of Brook near Ashford. The starter was a selection of vegetables and fruits, the idea being inspired by Michel Bras' G<span style="background-color: rgba(255, 255, 255, 0);">argouillou salad which is made from flowers, leafs, herbs, veg and fruit picked from the garden that morning. I was very happy with how this dish came together and am excited to work more on this idea, it will definitely appear in the vegetarian supperclub, in some form!! This was accompanied by roasted beets, some pureed, some caramelized and served with goats cheese cream, pickled potato chips and crisp bread. Mains were roast beef, roast ham (basted with the juices from that mornings pork heavy breakfast) and again lots of veg; celeriac puree, roasted sweet potatoes, celery braised in beef juices, kale amongst others that I cant remember at this point in time!!! Desserts were simple; sweet fennel with a pineapple granita and toasted cumin seeds served as a palate cleanser, accompanied by caramelised apples, creme patissiserie (thick custard) and nut crumble. On the side was a light chocolate mousse with poached pears, I may of added booze, I cant remember, possibly due to brain cells demolished later in the evening!! </span><br />
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<span style="background-color: rgba(255, 255, 255, 0);">Basically, as I'm sure you can all agree, the festive time is FUN, religious or not, but January isn't. Thats why I'm holding two Supperclubs this month, both in my lil' flat in the C side. One is a version of the last one from before Christmas, the <b style="font-size: x-large;">Multicutural </b></span><b><span style="font-size: large;">British</span></b><b style="font-size: x-large;"> Festive(ish) Feast on Saturday 19th January.</b><br />
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After numerous deliberations and conversations we have decided to allow the menu to evolve. Rather than changing everything every time, I want to move with the seasons, flavours and inspirations that get me at that particular point in time. This will allow dishes on the menu to develop, improve and change as feels natural and as supplies allow.<br />
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Below is the last menu from before Christmas which was a fantastic success. There are some obvious movements away from the festive theme,but other than that I will (attempt to) keep an air of secrecy over the finer details.<br />
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<i>2012 Xmas Feast: </i><br />
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<i>Festive cocktail on arrival </i><br />
<i>Oysters three ways; French shallot vinaigrette, Thai salad, Rockafella </i><br />
<i>Confit salmon, berries and sourdough </i><br />
<i> Jerk prawns and scallops, Carribean mojo </i><br />
<i>Mutton loin, beetroot puree, mushrooms, radish, herbs </i><br />
<i> XO pork belly with Bombay roast potatoes, bok choy </i><br />
<i> Fennel palette cleanser with yellow snow </i><br />
<i> Chestnut figgy pudding with kulfi ice cream </i><br />
<i>Tamarind Margarita </i><br />
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">The other is the </span><span style="font-size: large; font-weight: bold;">Vegetarian Supperclub on Saturday 26th January </span>which I mentioned earlier, health kick time!! If interested, please get in touch and i'll send you more details.<br />
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I should probably also mention that I have now quit my job and launched my self into 100% self employment (woop woop!!) pushing ahead with the Supperclubs, food adventures and Cult Events, so expect to hear a little more from me, perhaps more coherently, and I may even get round to sorting out this blog thing so it doesn't look like a 5 year old has done it!!<br />
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Awesome, see you soon ix<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Zy5DrQqwgyA/UOgfFIHs2JI/AAAAAAAABHE/hYrEN2la0TE/s1600/2012-12-31+19.31.57.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Zy5DrQqwgyA/UOgfFIHs2JI/AAAAAAAABHE/hYrEN2la0TE/s640/2012-12-31+19.31.57.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not the best pic of NYE salad, but was a little rushed at the time!!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-A1Yx9sDRdRo/UOgfPxfRMRI/AAAAAAAABHU/ogSpdGyUi1c/s1600/2012-12-31+19.32.00.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-A1Yx9sDRdRo/UOgfPxfRMRI/AAAAAAAABHU/ogSpdGyUi1c/s640/2012-12-31+19.32.00.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beets and fried pickled potato</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-I3PalUhgqHY/UOgfO2etyhI/AAAAAAAABHM/WvnLUtdAiN8/s1600/2012-12-31+21.11.11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-I3PalUhgqHY/UOgfO2etyhI/AAAAAAAABHM/WvnLUtdAiN8/s640/2012-12-31+21.11.11.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fennel, pineapple & cumin palate cleanser, apple, custard and crumble</td></tr>
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0tag:blogger.com,1999:blog-3928961584492413939.post-64917517924263337162012-12-11T18:56:00.002+00:002012-12-11T19:14:32.566+00:00My thoughts after last Saturday<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://1.bp.blogspot.com/-vp8lukACzvk/UMd-NdAg6HI/AAAAAAAABFU/rwyxQ7kETcE/s1600/IMG_5627.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-vp8lukACzvk/UMd-NdAg6HI/AAAAAAAABFU/rwyxQ7kETcE/s400/IMG_5627.JPG" width="400" /></a>I thoroughly enjoyed last Saturday, i really did. The menu was planned out and ready to go, just a few tweeks here and there as the day went on but it was so much fun!!<br />
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I'll paint a very quick picture..... normally its held in a chapel which is dark, moody, decadent and a beautiful old building. But its not my home. Last Saturday's event <b>was</b> held at my home, and it was such a pleasure to welcome people in and look after them.<br />
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I started life managing restaurants and then slid nicely into the kitchen where I belong, but miss that interaction with the guest. Whilst in Melbourne I helped set up an amazing cafe (the Bell Jar, 656 Smith St, check it) where the kitchen was completely open and I was able to say hello as people came in, take orders, cook food, and make the occasional coffee, all from my lil' kitchen. Frickin loved it!! So to be able to cook for people in my home, crack jokes, give hugs and pour mulled wine, all from my lil' kitchen again was awesome! Will definitely continue this way!!<br />
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This is the menu from Saturday for those who missed it:<br />
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<b>Mulled Wine- </b>all the ususal suspects plus loads of cardamon from Kerala<br />
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<b>Oysters</b> three ways; French shallot vinaigrette (we did one with white wine vinegar and one with balsamic), Thai dressing and salad, Smokey Mexican Chilli (cos we found some and it tasted good!)<br />
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<tr><td class="tr-caption" style="text-align: center;">Oyster shucker nowhere to be seen, flat head screw driver had to do!!</td></tr>
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<b>Confit salmon, dill and lime cream and my multi grain Clapton sourdough</b> which i might add I am really pleased with and continue to feed the mutha!!!<br />
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<b>Jerk prawns and scallops, Carribean mojo</b>- this was boom, finger lickin stuff, I licked out a shell!!<br />
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<b>Mutton loin, beetroot puree, mushrooms, radish, herbs</b>- the mutton from Nathan was a delight to cook and eat; rich, tender and melting, served on the rarer side of medium rare, with a forest floor of earthy veg and citrus, served the loin sliced and the bone to gnaw on<br />
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<b>XO pork belly with Bombay roast potatoes, bok choy with garlic and ginger</b>- man that XO was banging! My friend and co chef for the night Greg nurtured this little bad boy, still got loads in my fridge, in fact gonna eat a spoonful very soon. The crackling I should mention was shown a lot of care over the preceeding 24 hours and definitely lived up to expectations<br />
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<a href="http://3.bp.blogspot.com/-m59WR8gCRpY/UMd-82IFMUI/AAAAAAAABGU/qneATMkk-Pk/s1600/IMG_5659.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-m59WR8gCRpY/UMd-82IFMUI/AAAAAAAABGU/qneATMkk-Pk/s400/IMG_5659.JPG" width="400" /></a><b>Fennel palette cleanser with yellow snow</b>- which turned out to be more of a yellow puddle (infused with lemon thyme, but still a puddle, bloody domestic freezers!!) so whipped up some passionfruit into some cream which tasted sweet and probably took the dish away from being a palate cleanser but hey, people wanted to eat yellow snow!!<span class="Apple-tab-span" style="white-space: pre;"> </span><br />
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<b>Chestnut figgy pudding with kulfi ice cream</b>- an old Jamaican tradition, the recipe recently taught to me by my mate Oseba (yea!) chestnuts & dried fruit soaked in booze, then put through a basic cake batter with a few adjustments. Served it up with a bit of kulfi which i was lovingly stirring on friday night til the wee small hours, fortunately I could reach my Guiness so all was not lost! We lit brandy and poured it over the cake, proper Brit xmas pudd style!!<br />
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<b>Beetroot, white choc and lime ganache</b>, served with popping candy, which was followed by bags of candy being handed out and people doing whole bags in one!! I'm not saying I started this, but, well, i did, bad example to the guests!!<br />
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Last but not least I pulled out a <b>Tamarind Margharita </b>because the guests demanded it!!!<br />
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Smiles all around, many thanks to all my friends old and new who came<br />
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com1tag:blogger.com,1999:blog-3928961584492413939.post-21950503546726960862012-11-26T21:10:00.002+00:002012-11-26T21:10:48.410+00:00<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Next Candle Stick Maker Event!! Saturday 8th December </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I love it when a plan comes together. Words immortalised in my childhood by cigar totting, plan forming Col. John 'Hannibal' Smith. Words so true then as they are today. And when it does happen and that spark sparkles and you get all excited and ideas flow and you just cant write/draw things down quick enough, that's when you know its a good plan, one Hannibal would be proud of, one with no planes B.A. I promise.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">So, Christmas is coming; everyones already cursing the music, the wrapping paper, the onslaught of perfume adverts, the juggling of families..... "Its still F*in November!" I hear people cry in shops, well actually thats in my head but I have a good imagination and know i'm not alone. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">If you can't beat 'em, join 'em, I say, plus, I secretly love Christmas as I'm a big kid and it always means copious amounts of food, friends and family, boom!! Hence why I decided on the following theme for our next event: </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">A Proper Londoners Festive Feast: cultures from across London collide in a festive, debauched, indulgent tirade of tantalising titbits, tastes and troubadours. Knees up mother Brown indeed!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The plan is to celebrate the multi cultural flavour elements of life in London, part of what makes the capital such an awesome place to live. The menu is still being finalised and will be released next week, but expect the usual unexpectedness. Think flavour, think festive, think how awesome the food scene in London is, think how much fun you'll have, in fact don't think, just get booked in</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For those who have never been before or need a refresher, all the usual supper club ideals apply, such as bring your own beverages, don't cancel last minute, tell your friends, know that it's not a restaurant, know that it's more than that, suggested donation of 35 pounds stirling, Any dietary requirements or dislikes please let me know and check with your guests too. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />Awesome, kindest regards as always</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">ix</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">ps. below are just some shots from a brilliant Xmas spent in OZ not so long ago, made me smile</span><br />
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Anonymoushttp://www.blogger.com/profile/07060420606069769879noreply@blogger.com0