tag:blogger.com,1999:blog-64763303999734834982024-02-21T03:51:08.252-08:00Green OnionsTales of cooking and eating from a council flat kitchen in HackneyGreen Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-6476330399973483498.post-53254574324156032172011-05-19T16:22:00.000-07:002011-05-20T02:18:40.291-07:00Humpty Dumpty<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZLjfmZMNhxiJkEiY3LVkmbU_Kyx77ytuiMQ3DTH0qKw6dU4CzvNlMLwuEA0dht9Ozg7Pe09_4jAJd1sC5EEHYy31L7-5RZfEr326V_40_kcPqQXnt-iCJCB0dnY3pUBs17z3wQvNRYo1/s1600/IMAG0035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZLjfmZMNhxiJkEiY3LVkmbU_Kyx77ytuiMQ3DTH0qKw6dU4CzvNlMLwuEA0dht9Ozg7Pe09_4jAJd1sC5EEHYy31L7-5RZfEr326V_40_kcPqQXnt-iCJCB0dnY3pUBs17z3wQvNRYo1/s400/IMAG0035.jpg" width="266" /></a></div><br />
I'm pretty skint at the moment, having decided to finally jack the day job in and concentrate on the cooking malarkey full time (hence the quietness on here for a while). I was meant to go to the Isle of Wight this weekend for my amazing <a href="http://yetanotherbloomingblog.blogspot.com/">friend's</a> birthday celebrations, but have had to pull out at the last minute due to lack of funds. To cheer myself up over the fact I could no longer go to the Isle of Wight, I went on a bit of a food splurge, thanks to <a href="http://www.markymarket.com/MarkyMarket/fresh_food_from_the_markets.html">Marky Market</a> and a lull in concentration at work. I ordered some Barnsley chops and a live crab (which is currently resting in my freezer), but it was the mention of Gull eggs which had lured me in. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrAOINT-AgQAsZVOKfOdm1XXV4w_Icj26NiC-To3KuyMoFy26bTmwpejq7R2nFJQrXI1_sXa-M3l7SbeVN0oKndpQN5GwPmf86F9vCIqYK3HsbJz6sTuV2ZKb0rUblOHt8XkQzNC3H4Im/s1600/30017108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrAOINT-AgQAsZVOKfOdm1XXV4w_Icj26NiC-To3KuyMoFy26bTmwpejq7R2nFJQrXI1_sXa-M3l7SbeVN0oKndpQN5GwPmf86F9vCIqYK3HsbJz6sTuV2ZKb0rUblOHt8XkQzNC3H4Im/s400/30017108.jpg" width="293" /></a></div><br />
Gull eggs are only in season for a few weeks, from the beginning of April through to mid May. The eggs are a speckled green colour, gamey in taste and are bloody expensive !! The high price of gull eggs is down to both the short season and the fact that there are only about 25 Defra licensed Gull Egg collectors in the whole of the UK. <br />
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So when I got my delivery dropped off with the news that one of the two eggs had been broken in transit, I was both deflated at the fact that one had been broken, whilst been slightly pleased that I now had to only pay for one egg ! I was kindly given the broken Gull's egg in a ramekin - a bit of a double win for me there been a from Yorkshire and all that - and was told to make a omelette with it. <br />
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I knew that it would be a sacrilege to add some of the mild cheddar which had been languishing in the fridge for a week or two to the omelette.The previous day I had been at <a href="http://www.alittleofwhatyoufancy.info/">a little of what you fancy</a> for a great lunch of Asparagus, Parmesan and Fried Duck Egg, with the Old Man. After thoroughly enjoying the lunch the day before, I picked up some English Asparagus and some Berkswell Cheese on the way home<br />
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<b>Gulls Egg, Asparagus and Berkswell Omlette</b><br />
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<b>Ingredients </b><br />
<b> </b><br />
1 x Gulls Egg lightly beaten and seasoned<br />
2 x Stems of Asparagus sliced<br />
Grated Berkswell Cheese<br />
Knob of butter <b></b><br />
<b><br />
</b><br />
1. Melt butter in a frying pan and add asparagus, cook for a minute.<br />
2. Add the egg and make an omelet, sorry I can't explain step by step how to make an omelette - sorry its just making an omelette, my grandad taught me how to by showing me rather than telling me how to do it. If your stuck check out Delia <a href="http://www.deliaonline.com/how-to-cook/eggs/how-to-make-an-omelette.html">here</a> . <br />
3. Just before folding the omelette, grate some Berkswell over the top, fold and then eat straight away.<br />
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So there you have it, probably the smallest most expensive omelette I have ever cooked and ever will cook.<b> </b>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com2tag:blogger.com,1999:blog-6476330399973483498.post-34095827289372378592011-04-14T10:00:00.000-07:002011-04-15T07:10:27.683-07:002nd Birthday celebrations with a Secret Easter Sunday Lunch<span class="Apple-style-span" style="font-family: Verdana; font-size: 12px; line-height: 16px;"><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7jaiUYz1XIjvkVeHrxmO99Z-uZmyvy3gQUH3cFHE5s20BcUTNh6y4SDDvtykIMolOPapEUmiwERkvw47Cq78gcM90pClqdbysW2rK3UsFcio8rwXm4EkMgPmZ9xOdIKHPmbycijet2bu/s1600/3300256542_9933d57809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7jaiUYz1XIjvkVeHrxmO99Z-uZmyvy3gQUH3cFHE5s20BcUTNh6y4SDDvtykIMolOPapEUmiwERkvw47Cq78gcM90pClqdbysW2rK3UsFcio8rwXm4EkMgPmZ9xOdIKHPmbycijet2bu/s320/3300256542_9933d57809.jpg" width="320" /></a></div><br />
<br />
<br />
</div><div>I will have been doing secret suppers and hidden dining for two years now. Starting from humble beginnings with a crazy idea over a pint of Guinness with the Boy Wonder to now serving 200 people in two nights at Shacklewell Nights, it seems that the crazy idea has paid off with fun and lots of laughter along the way.<br />
Fingers crossed the next two years will prove to be even more exciting and full of more amazing adventures in the culinary world.</div><div><br />
</div><div><br />
</div><div>To celebrate the 2nd Birthday of Green Onions, we will be a Secret Easter Sunday Lunch on the 24th April 2011 in a zone 1 location.</div><div><br />
</div><div>The menu will be prepared by an ex Gordon Ramsey Holdings chef and who currently works in one of East London's cutting edge restaurants </div><div><br />
</div><div><span class="Apple-style-span" style="font-weight: bold;">M</span><span class="Apple-style-span" style="font-weight: bold;">enu</span><br />
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<span class="Apple-style-span" style="font-weight: bold;">Sloe Bellini </span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br />
</span></div><div><span class="Apple-style-span" style="font-weight: bold;">Grilled Radicchio, Pecorino, Black Olive & Lemon Oil</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br />
</span></div><div><span class="Apple-style-span" style="font-weight: bold;">Seven Hour Lamb or Caramelised Chicory & Roquefort Gratin (v), Roast Potato's, Carrots, Kale and Purple Sprouting Broccoli</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br />
</span></div><div><span class="Apple-style-span" style="font-weight: bold;">Lemon Curd Trifle & Pistachio Shortbread</span><br />
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<span class="Apple-style-span" style="font-weight: bold;"><br />
</span></div><div>Please expect Easter egg fun as well !!</div><div><br />
</div><div>Price for an afternoon of great food and company will be £35 </div><div>Please note Menu may change due to availability of Ingredients</div><div><br />
</div><div>Book your places please email greenonionguerillacooking@gmail.com</div><div><br />
</div><div>If you or anyone in your party wants the vegetarian option, please let us know.</div><div><br />
</div><div>For further information please email greenonionguerillacoooking@gmail.com<br />
<br />
<br />
Would also like to thank everyone who has partaken, eaten and supported Green Onions over the past two years, but most of all I would like to personally thank everyone who has worked along side me at both Green Onions and <a href="http://www.shacklewellnights.com/">Shacklewell Night</a> s as none of this would have been possible without them.</div></span>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com0tag:blogger.com,1999:blog-6476330399973483498.post-27022621500317986412011-03-11T04:26:00.000-08:002011-03-11T04:26:26.653-08:00More adventures into Hidden Dining with Shacklewell Nights<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJOzP7DUzXRCr6DGP4MlcUMWPEdQqoyDVecc2M7HzFiOua2qp3ezd5GwC-of-Qm4CCbX7Bb9uqgEFkEx9B_LbjmRkCI6_poPN4b-5NTnF9ZGeLje27efzT3PqOOUQM31KvpN2l6Zcu2eF/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJOzP7DUzXRCr6DGP4MlcUMWPEdQqoyDVecc2M7HzFiOua2qp3ezd5GwC-of-Qm4CCbX7Bb9uqgEFkEx9B_LbjmRkCI6_poPN4b-5NTnF9ZGeLje27efzT3PqOOUQM31KvpN2l6Zcu2eF/s400/1.jpg" width="400" /></a></div><br />
<br />
We are pleased to announce new dates for Shacklewell Nights and our adventures in to Hidden Dining.<br />
<br />
After a small break we return with a great seasonal menu in a brand new location in the depths of Hackney.<br />
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We will be holding two nights of great food, drink and company on Friday 25th March and Saturday 26th March 2011 in relaxed, informal and unusual surroundings .<br />
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Menu will be <span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;">Aperitif</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;">Smoked Trout, Pickled Beetroot & Horseradish</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;">–or– Perroche, Pickled Beetroot & Watercress <span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #336633; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">(v)<span class="Apple-style-span" style="color: #333333;"></span></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #336633; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #333333;">Snails, Bacon, Borlotti Beans & Wild Garlic</span></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #336633; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #333333;">–or– Wild mushrooms, Leeks & Borlotti Beans <span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #336633; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">(v)<span class="Apple-style-span" style="color: #333333;"></span></span></span></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #336633; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #333333;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #336633; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #333333;">Orange & Cardamom Cream, Yorkshire Rhubarb & Hazelnuts</span></span></span></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #336633; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #333333;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #336633; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #333333;">Neal’s Yard Cheese Plate, Oat Cakes & Hackney Chutney</span></span></span></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #336633; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #333333;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #336633; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #333333;">Digestive<span class="Apple-style-span" style="font-size: 10px;"></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 10px; line-height: 23px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #336633; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #333333;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #336633; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-size: 10px;">Please note Menu may change due to availability of ingredients</span></span></span></span></span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 10px; line-height: 23px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 23px;"></span><br />
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 1.7em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Book your places with <a href="http://breadandbutterdining.eventbrite.com/" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #0060ff; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">breadandbutterdining.eventbrite.com</a> — if you or anyone in your party wants the vegetarian option, you can set this after entering payment details on the Eventbrite booking page.</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin-bottom: 1.7em; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Hopefully see you at the end of March </div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com0tag:blogger.com,1999:blog-6476330399973483498.post-24251864575263229732011-02-25T03:40:00.000-08:002011-02-25T03:50:08.707-08:00How to get what you want....<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLANh7nLIqgRLlYcyoU_DOjtBrtSszBhzP9SlJGV3vOJgFIWDW6qddfRcH47HamTfIPGc1a2hM6G1ZtoXilpF1a-XwUrMSr6X9Uzj0QLg7iwTVTIvASjPSHqETJZwYweLwcos_6_XrSiJ/s1600/IMAG0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLANh7nLIqgRLlYcyoU_DOjtBrtSszBhzP9SlJGV3vOJgFIWDW6qddfRcH47HamTfIPGc1a2hM6G1ZtoXilpF1a-XwUrMSr6X9Uzj0QLg7iwTVTIvASjPSHqETJZwYweLwcos_6_XrSiJ/s400/IMAG0005.jpg" width="266" /></span></span></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I once received a pearl of wisdom about life and love from a elderly lady who lived over the road from my parents when I was a kid. I would go and help the said lady with her weekly baking every Saturday afternoon.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana;">Every Saturday afternoon, when I was a child I would alternate between my Grandad's Kitchen and an amazing lady called Dina's, who lived over the road from my parents. In was in these two kitchens on a Saturday afternoon I learnt how to bake.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I spent Saturday afternoons creaming sugar and butter for cake batters and learning how to make all different kinds of pastry. It was during one of these afternoons of baking pies, tarts and cakes that a valuable pearl of wisdom about love and life was uttered by an aunt. I must admit it somewhat went over my ten year old head, having not at all been aware of boys at that age and far more interested in ponies and Cindy dolls at that point. The pearl of wisdom was uttered whilst rubbing butter into flour as I was learning to make rough puff pastry for the first time "if you ever want anything from a man then the best way to do it is to feed them first with the best home cooked food you can. Then once they finished and have sat down and got comfortable, then you ask them for whatever it is that you want, mind you don't be unreasonable or greedy with your asking and no doubtably the answer will always be - Yes."</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> So in the latest bid to find a venue for the Green Onions Supperclub I employed the very same tactic that Auntie Dina had passed on to me. I used the bribery of good old honest food to wheedle my way into a venue that I had an eye on for sometime - a very nice workshop that a couple of my lovely furniture maker friends have. Mind you it take a couple of weeks of going around with dishes of food to try and get my way, but in the end it was the Rhubarb and Blood Orange Crumble that worked the magic with the guys and we were given the green light to go head with the supperclub</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Rhubarb and Blood Orange Crumble </span></span></b><br />
<span class="Apple-style-span" style="font-family: Verdana; font-weight: bold;">Ingredients</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Filling </span></span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">8 Stalks of Forced Rhubarb</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 Blood Oranges</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">100g of Golden Caster Sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 Vanilla Pod</span></span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Topping </span></span></b><br />
<strong style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">200g Plain Flour with a pinch of salt<br />
150g Chilled, Unsalted Butter, cut into cubes<br />
50g Dark Brown Demerara Sugar<br />
40g Golden Caster Sugar</span></span></strong><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b></b></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Couple of handfuls of rolled oats </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #333333; line-height: 16px;"></span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1. Preheat the oven to 180C.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana; line-height: 16px;">2. Cut the rhubarb into 5cm long sticks and place on an oven tray, zest the blood oranges over the rhubarb, pour juice of blood oranges over rhubarb, add split vanilla pod and caster sugar and roast in the oven for 10 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Verdana; line-height: 16px;">3. Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.</span><br />
<span class="Apple-style-span" style="font-family: Verdana; line-height: 16px;">4. Rub the butter into the flour and sugar to make the crumble topping or blitz the flour, sugar and butter in a food processor. Once resembling bread-crumb like mix add the rolled oats.</span><br />
<span class="Apple-style-span" style="font-family: Verdana; line-height: 16px;">5. Cover rhubarb with topping mix and add some dark brown sugar on the top and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Verdana; line-height: 16px;"><span class="Apple-style-span" style="color: black;">6. Serve with Clotted Cream or Ice Cream</span> </span>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com2tag:blogger.com,1999:blog-6476330399973483498.post-20726806479170812822011-01-28T09:49:00.001-08:002011-02-03T14:42:30.811-08:00The Simple Life<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJfBZuGWsq4FaxMGxSmIbyS5s3NsqDdcLCPMstZj83H14SQYCzUxPyYRrjPa21woHwdHgeeovpUh3Fflo8XWkYblt19g1U-jDjRxQwb9C9PgTDOY3Rk-1TSvxcgt3AAac6GKqYEunn7mF/s1600/IMAG0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJfBZuGWsq4FaxMGxSmIbyS5s3NsqDdcLCPMstZj83H14SQYCzUxPyYRrjPa21woHwdHgeeovpUh3Fflo8XWkYblt19g1U-jDjRxQwb9C9PgTDOY3Rk-1TSvxcgt3AAac6GKqYEunn7mF/s400/IMAG0002.jpg" width="266" /></a></div><br />
<br />
Its been a tough few months since I was last spouting off on here. To be honest I've not had time to post or to be fair actually felt that I have anything interesting to write. Thanks to now having to start leading a more frugal life than last year, the clatter of pots and pans can be heard night and day round our way and I'm slowly getting back into writing down my witterings on all things food related.<br />
<br />
The flat has now turned into Piccadilly Circus on a weekend with friends and family dropping round to share a pot of tea and on the off chance of some late breakfast. My new favorite weekend breakfast dish at the moment is the humble leeks on toast. Totally inspired from a lunch last year at the <a href="http://www.railroadhackney.co.uk/word/?page_id=166">Railroad Cafe</a> and a small plate from <a href="http://www.stjohnbreadandwine.com/">St John Bread and Wine</a> (which was possibly one of the best things I ate last year). A some what light dish, which surprisingly ticks every breakfast box especially with a poached egg on top of the buttery leeks. It even clears the aftermath fugs of hard and busy weeks on a Saturday morning with a pot of tea and the weekend papers. Oh and its a really really easy dish to make - you see I'm easing my way back into all this very slowly ! <br />
<br />
<b>Leeks on Toast </b><br />
<br />
Slice of Sourdough<br />
<br />
1 - 2 leeks depending on size<br />
1 Egg <br />
Fresh thyme<br />
Butter<br />
Dijon Mustard<br />
Maldon & White Pepper<br />
<br />
<br />
1. Toast slice of Sourdough<br />
2. Slice the leeks as thinly as possible<br />
3. Melt a knob of butter, don't scrimp with the butter the more the better as the leeks taste better with the more butter you add in my opinion<br />
4. Let leeks sweat down in the butter for a couple of minutes and then add the fresh thyme.<br />
5. Sweat for a few minutes more, so that leeks are fully sweated down<br />
6. Add a small spoon of Dijon if your feeling in that kind of mood and cook for a few moments more<br />
7. Place leeks on top of Sourdough, and place a poached egg on top if wanting something more substantial. (I would let you know how to poach an egg but to be honest my method is unorthodox and I have been repeatedly told off on many occasion for it not been the correct way - so I'm not going to share my method !)<br />
8. Enjoy with a pot of tea and the weekend papersGreen Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com2tag:blogger.com,1999:blog-6476330399973483498.post-532708829742597162011-01-28T08:03:00.000-08:002011-01-29T03:27:03.502-08:00New Green Onion Dates for a weekend of Retoxing Secret Dining<span class="Apple-style-span" style="color: #444444; font-family: Georgia; font-size: 13px; line-height: 18px;"></span><br />
<div class="ecxintro" style="font-size: 18px; line-height: 131%; margin: 0px 0px 1.35em; padding: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrLyv4lj3ntZdKugfrn5mPZDxoVFShi6b_rUk50NUB3zX0dnU9zXjFSPeIgppzIMNMfUfCBuhk1rwUY1Zl2iU6EiFOLu1ezZVUrdT4mX8QsIHuMN0D-lrsnUeQJUfmd3oQtXajC2s_aN6/s1600/rhubarb-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrLyv4lj3ntZdKugfrn5mPZDxoVFShi6b_rUk50NUB3zX0dnU9zXjFSPeIgppzIMNMfUfCBuhk1rwUY1Zl2iU6EiFOLu1ezZVUrdT4mX8QsIHuMN0D-lrsnUeQJUfmd3oQtXajC2s_aN6/s320/rhubarb-1.jpg" width="320" /></a></div><h1 class="ecxprimary-heading" style="color: #333333; font-size: 70px; font-weight: normal; line-height: 100%; margin: 0px 0px 5px; padding: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; font-size: 32px; line-height: 41px;"><br />
</span></h1><h1 class="ecxprimary-heading" style="color: #333333; font-size: 70px; font-weight: normal; line-height: 100%; margin: 0px 0px 5px; padding: 0px; text-align: left;"><br />
</h1><div style="line-height: 131%; margin: 0px 0px 1.35em; padding: 0px;"><span style="color: black; line-height: 131%;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">We are pleased to announce that we will be holding a weekend of retoxing secret meals to chase the January blues away in a secret and unusual location in Hackney .<br style="line-height: 131%;" /><br style="line-height: 131%;" />We will be providing a Secret Supper on Saturday 5th February starting at 8pm and then a Secret Sunday Lunch On Sunday 6th February starting at 1.30pm <br style="line-height: 131%;" /><br style="line-height: 131%;" />The menu for each meal will be :</span><b style="font-weight: bold; line-height: 131%;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"></span></b></span><br />
<span class="Apple-style-span" style="font-family: Verdana; font-weight: bold;"><br />
</span><br />
<span style="color: black; line-height: 131%;"><b style="font-weight: bold; line-height: 131%;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">Rhubarb Prosecco,<br style="line-height: 131%;" /><br style="line-height: 131%;" />Smoked Mackerel, Apple & Beetroot Slaw,<br style="line-height: 131%;" /><br style="line-height: 131%;" />Tamworth cooked in Hay, White Beans and Confit Garlic,<br style="line-height: 131%;" /><br style="line-height: 131%;" />Blood Orange Jelly, Caramel Cream & Shortbread</span></b><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br style="line-height: 131%;" /><br style="line-height: 131%;" />Vegetarians options will be available <br style="line-height: 131%;" /><br style="line-height: 131%;" />The menu will be prepared by Jon Rotherham and </span></span><span style="color: black; line-height: 131%;"><span style="background-color: lightgrey; line-height: 131%;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="background-color: white;">T</span><span class="Apple-style-span" style="background-color: white;">herese Gustafsson, two of London's most up and coming chefs </span></span></span></span><span class="Apple-style-span" style="font-family: Verdana,sans-serif;"><br style="line-height: 131%;" /></span><span style="color: black; line-height: 131%;"><span class="Apple-style-span" style="font-family: Verdana,sans-serif;">We will be operating a BYO policy all weekend without any corkage fees <br style="line-height: 131%;" /><br style="line-height: 131%;" />Price will be £35 per person <br style="line-height: 131%;" /><br style="line-height: 131%;" />For further information or to book places please contact greenonionguerillacooking@gmail.com</span></span></div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com0tag:blogger.com,1999:blog-6476330399973483498.post-61534821618920349592010-11-11T10:23:00.000-08:002010-11-12T02:34:01.294-08:00Drink more Gin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwp3d_e-ZHe84MjgEAuBftbhTgBZlL1GpseZGQ__glVOhWo96XNhiL_B1wE0K0VQFwe9i65ouwqXAmMVpTkB69BDsGM1Qry5CHb2YBnw3vtlSrVcIJXmvefmY-b9DbDiaYm6lftmC9d66M/s1600/2010-11-06+23.17.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwp3d_e-ZHe84MjgEAuBftbhTgBZlL1GpseZGQ__glVOhWo96XNhiL_B1wE0K0VQFwe9i65ouwqXAmMVpTkB69BDsGM1Qry5CHb2YBnw3vtlSrVcIJXmvefmY-b9DbDiaYm6lftmC9d66M/s400/2010-11-06+23.17.09.jpg" width="300" /></a></div><br />
<br />
<br />
Its no secret, I love drinking Gin in every form. From the simple and classic Gin and Tonic with ice and a slice to high grade martini's in some of the best cocktail bars in the capital, my current favorite bar been <a href="http://www.69colebrookerow.com/">69 Colebrooke Row</a> in Islington. I love the stuff, the refreshing botanical flavors that hit you in a thirst quenching moment, the decadence of a Gin cocktail in a great bar that transports you back to the roaring twenties or understated fifties and of course the ceremony of making a great G n T.<br />
<br />
A month ago or so I became kind of obsessed by making Sloe Gin and sent out a plea on the best way to make your own Sloe Gin to the Twitter Ether. The flurry and amount of tweets I got in return was astounding. Sagely advice on the topic ranged from don't do anything yet as its to early in the year to start making Sloe Gin as there hasn't been any frosts yet , don't bother pricking them all with a pin just bash them with a rolling pin. Thankfully, the best tweet of the day was from a dear friend in Dorset.<br />
<br />
"Don't worry there are shedloads down here, I will pick them and send them up to you"<br />
<br />
True to his word, within three days a courier dropped off a small box with a kilo and half of the beautiful deep dark berries carefully wrapped up in bubble wrap for me. I must admit when I opened the box, I squealed with delight like a small child discovering a new toy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNK_LUce_JlSCIvFwavdtaeNmd0hblorZu1oBaNmJu2RNNP6YbO7_HOrijm3PaEBV2mXrQcmJHqLoUP58UN0173WQ-ld8Nd146WI25dg93hA-mxivbmlCGv2d_QSKVG8Jp9hICnb2pbGK/s1600/SloeBerries2b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNK_LUce_JlSCIvFwavdtaeNmd0hblorZu1oBaNmJu2RNNP6YbO7_HOrijm3PaEBV2mXrQcmJHqLoUP58UN0173WQ-ld8Nd146WI25dg93hA-mxivbmlCGv2d_QSKVG8Jp9hICnb2pbGK/s320/SloeBerries2b.jpg" width="320" /></a></div><br />
<br />
Apparently the key to a good Sloe Gin is to put the Sloe berries in the freezer, as this simulates the berries been left out until the first frost, something that is apparently key to making Sloe gin according to English folklore. So as soon as they arrived I popped them in the freezer for a day or two, until I was ready to make the Gin<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7S0Ogwps7KAJPJwAdrQmm-d39svoDLpDRgm3dx1adwwVAlXOncrRYxuvmNKpbV9H_SnvwH6fyku59krny3laafb8EnuhE6gdY6ZI_VStK6hX48Be7G-jErIsX6xY5R8bHCezKG3wK0d2_/s1600/2010-11-05+22.57.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7S0Ogwps7KAJPJwAdrQmm-d39svoDLpDRgm3dx1adwwVAlXOncrRYxuvmNKpbV9H_SnvwH6fyku59krny3laafb8EnuhE6gdY6ZI_VStK6hX48Be7G-jErIsX6xY5R8bHCezKG3wK0d2_/s400/2010-11-05+22.57.07.jpg" width="300" /></a></div><br />
<span class="Apple-style-span" style="font-weight: bold;">Sloe Gin</span><br />
<span class="Apple-style-span" style="font-weight: bold;">Makes 2 1/2 litres roughly </span><br />
<br />
<br />
Ingredients & Equipment<br />
<br />
3 sterilized bottles or jars<br />
2 litres of Gin - there is no point buying really expensive gin for this recipe as it s a waste of money<br />
1 Kg of Sloe Berries<br />
600g of Caster Sugar<br />
<br />
Method<br />
<br />
First of all I took the Sloe berries out of the freezer and let them slightly defrost for a hour and a bit<br />
<br />
Normal advice is when making Sloe Gin is that every berry should be pricked with a pin or needle, and after reading about the process some folklore says that the berries should be pricked with a thorn off the very same bush the berries were picked from. Now those that know me will know, I neither have the patience or the time for any of this malarkey. So on the advice of <a href="http://lickedspoon.blogspot.com/">@lickedspoon</a> , I bashed the hell out of them with a rolling pin.<br />
<br />
Fill the jars a third full of the berries and then add about 200g of Caster Sugar to each of the bottles. The sugar draws out the juice from the berries and thus in turn color the gin.<br />
<br />
Then fill the bottles/Jars up with Gin, don't make the fatal mistake that I did and not buy enough Gin - i had to do a mad dash to the local off license for another litre bottle of Gin (the shopkeeper, bless him asked me if i was alright after buying my second litre bottle of the evening from him an hour after buying the first one).<br />
<br />
<br />
Once filled with gin, the hard part comes. Place the bottles in a dark cupboard somewhere and then remember to shake or turn the bottles once a day for a week and then shake once a week there after for at least two months. Two months seems like a long time, bit the key is to wait for even longer so that the gin takes on more of the flavor of the berries. I know some one who has had theirs proving for four years !!!<br />
So I'll let you know how it tastes in a couple of months time, thats if I can last that long !Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com5tag:blogger.com,1999:blog-6476330399973483498.post-8160999120006738832010-11-05T05:54:00.000-07:002010-11-05T05:54:19.066-07:00Black Pudding Delight<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNnKZ1AQFycWO8KavokSl3VeKHcKWgwMVJVvwu8PGu4Hzis4LdbP58zTha8pLqf-QHQ5_Oio-Sbb1iCAjkM1WiPph5MFP34DqmP0O0uhpv60_C0r4wtwTldotVMm-Tr16dDkN37t0sOnD/s1600/2010-10-12+13.28.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNnKZ1AQFycWO8KavokSl3VeKHcKWgwMVJVvwu8PGu4Hzis4LdbP58zTha8pLqf-QHQ5_Oio-Sbb1iCAjkM1WiPph5MFP34DqmP0O0uhpv60_C0r4wtwTldotVMm-Tr16dDkN37t0sOnD/s400/2010-10-12+13.28.41.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Cooking for large number's of people sometimes has it's benefits. It normally mean's that there are plenty of leftovers after cooking at events, whether it be actual leftovers or surplus ingredients, there is always something left over. The struggle is sometimes what to do with the leftovers. So after a hectic week of secret suppers at <a href="p://www.thenurseryfestival.com/">The Nursery Festival</a> and with a lovely group of women containing a soon to be bride, I was left with a load of Black Pudding and Salsa Verde. Rather than adding to the ever growing food waste mountain, it only seemed right to try and conjure up a magnificent meal from the leftovers of others.</div><div class="separator" style="clear: both; text-align: left;">Now I love a bit of black pudding every now and again, but find that I mainly use it for weekend lazy breakfasts, especially my favourite, Breakfast of champions. After rediscovering Andrew Pern's book <a href="http://www.amazon.co.uk/Black-Pudding-Foie-Gras-Andrew/dp/0955893003/ref=sr_1_1?ie=UTF8&qid=1288961444&sr=8-1">Black Pudding and Foie Gras</a> in a recent clean up, I thought it was time to be a bit more adventurous with the black pudding and use it in a Monday night Supper for me and the flatmate. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Black Pudding and Chilli Pasta </b></div><div class="separator" style="clear: both; text-align: left;">Serves 2 </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Brown onion finely diced</div><div class="separator" style="clear: both; text-align: left;">3 cloves of garlic finely diced </div><div class="separator" style="clear: both; text-align: left;">1 red chilli </div><div class="separator" style="clear: both; text-align: left;">Half a ring of Black pudding thickly sliced </div><div class="separator" style="clear: both; text-align: left;">About 5 good tablespoons of Salsa Verde </div><div class="separator" style="clear: both; text-align: left;">200-250g of Spaghetti (depends how hungry you are feeling, and to be honest I never weigh pasta out I just do it by judgement)</div><div class="separator" style="clear: both; text-align: left;">Maldon Sea Salt</div><div class="separator" style="clear: both; text-align: left;">Freshly Ground Pepper</div><div class="separator" style="clear: both; text-align: left;">Olive oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. First start by heating up some olive oil in a heavy based saucepan, once hot add onions and then garlic and let them soften slowly</div><div class="separator" style="clear: both; text-align: left;">2. Put another pan on full of salted water and bring to the boil for the pasta </div><div class="separator" style="clear: both; text-align: left;">3. Add finely diced Chilli to the onions and garlic and sweat for a few moments.</div><div class="separator" style="clear: both; text-align: left;">4. Place spaghetti into the pan of boiling salted water and cook as directed on the packet, preferably until al dente</div><div class="separator" style="clear: both; text-align: left;">5. Once Spaghetti is pan of simmering water, crumble the black pudding in to the onion, garlic and chilli mix and gently fry, until the pasta is cooked .</div><div class="separator" style="clear: both; text-align: left;">6. Drain the cooked pasta and return to the pan.</div><div class="separator" style="clear: both; text-align: left;">7. Add the pasta to the black pudding and onion mix and then combine together.</div><div class="separator" style="clear: both; text-align: left;">8. Then spoon in the salsa verde into the pasta, mix thoroughly once again and serve</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It was a joy to discover that the dish contain the right balance of heat from the chilli, herby goodness from the Salsa Verde and earthiness from the Black Pudding. We enjoyed the pasta with a bottle of young Portuguese Vino Verde which proved to be the perfect accompaniment for this unusual offally pasta dish </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><span id="goog_61100054"></span><span id="goog_61100055"></span>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com0tag:blogger.com,1999:blog-6476330399973483498.post-90319301074921700402010-11-03T15:08:00.000-07:002010-11-03T16:16:05.060-07:00Illicit luxury lone dining<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBcyrzg98l_3I-ihA8v_Qjw3kGgaQTL9z67RxkPYb_nVGOr1454KS2WsHxShLtYEQrcQ4fmWwRWfqMvDUWx6Qwrw3fJOpxrXqvxBn2R6nrlCt5PQkE5PSo8pRQkXH_dRidW8RbN_cK4mQ/s1600/gravalax.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBcyrzg98l_3I-ihA8v_Qjw3kGgaQTL9z67RxkPYb_nVGOr1454KS2WsHxShLtYEQrcQ4fmWwRWfqMvDUWx6Qwrw3fJOpxrXqvxBn2R6nrlCt5PQkE5PSo8pRQkXH_dRidW8RbN_cK4mQ/s400/gravalax.jpg" width="300" /></a></div><br />
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So apparently we are in a double dip recession, to be honest I have no idea what this means. I just know that most people are pretty skint and graphs showing the country's descent into an even deeper economic downturn looks like a reversed sign for a humped back bridge. Dining out and eating fancy foods have been somewhat curbed recently due to moving into a new ex council flat near Broadway Market in Hackney. My life's been a bit hectic in the past months what with the move, deposits, flaky landlords and of course the first weekend of Hidden Dining at Shacklewell Nights, so a treat of the culinary nature was defiantly order of the day.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzIILLq4jMK3dj2aApJM2uuxVhXt2Nkp4s_fpFDpNYUoLkNmqvpbj9y6L1P978ucJnkX0Me1CeJoM8kqF7vzMnQX8Tt7UZT34JYiW9VzopAYW0lVQxSlNmd5t599qA5ChesuveE3cFO-z/s1600/The-Scandinavian-Cookbook-0740780948-L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzIILLq4jMK3dj2aApJM2uuxVhXt2Nkp4s_fpFDpNYUoLkNmqvpbj9y6L1P978ucJnkX0Me1CeJoM8kqF7vzMnQX8Tt7UZT34JYiW9VzopAYW0lVQxSlNmd5t599qA5ChesuveE3cFO-z/s400/The-Scandinavian-Cookbook-0740780948-L.jpg" width="311" /></a></div><br />
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Once moved into the new flat the first thing I unpacked was my collection of cookbooks (I have already filled up one bookcase with them all in), while I was unpacking them I found a copy of <a href="http://trinahahnemann.com/en/">Trina Hahnemann</a> 's <a href="http://www.amazon.co.uk/Scandinavian-Cookbook-Trina-Hahnemann/dp/1844006131/ref=sr_1_1?ie=UTF8&s=books&qid=1264163228&sr=8-1">Scandinavian Cookbook</a> that had been sent to me by the lovely people at <a href="http://www.quadrille.co.uk/">Quadrille Publishing</a> before the move out of the old flat. Since the boy wonder disappeared to Sweden six months ago, I have become somewhat intrigued about Scandinavian cooking. Tales of the best tasting fish and kelp's that taste of the sea and tins of exploding fermented herrings in the dry store, have fuelled me to learn more about the Scandinavian cuisine.<br />
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Finding my copy of the Hahnemann's Scandinavian Cookbook, got me thinking about and craving one of my most favourite foods - Gravalax. Gravalax is Salmon cured in a mixture of sugar, salt and dill, and is left for a few days (if you can bear the wait) for the fish to take on the cure. The Swedish use to and probably still do, bury the salmon in the ground for the curing process, as the word gravalax in Swedish means buried salmon.<br />
The recipe is adapted from a number of sources, mainly my lovely Swedish work mate who first turned me on to the wonders of gravalax and of curing your own salmon at home and Hugh Fernly Whittingstall through a programme of his that I had seen a few years ago.<br />
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<b>Beetroot Gravalax</b><br />
<b>Ingredients</b><br />
<br />
a whole salmon halved, with skin<br />
2 bunches of fresh dill <br />
6 raw beetroot's grated<br />
200g sea salt <br />
200g caster sugar, sometimes I use a half and half mixture of caster sugar and soft dark brown sugar for a more stronger tasting cure <br />
tsp peppercorns, crushed <br />
4 tbsp vodka<br />
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<b><br />
</b> <br />
<br />
Pick out any small bones left in the salmon with tweezers. Wash, dry and roughly chop the dill. Peel and grate the raw beetroot<br />
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Mix the dill, beetroot, sea salt, sugar, pepper and vodka in a bowl thoroughly.<br />
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Place a length of cling film on a chopping board and place on side of the salmon skin down on the length of cling film <br />
Place the curing mixture one one top of the salmon, then place the other side of the salmon on top of the cure mixture with the skin side facing upwards.<br />
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<br />
<br />
Wrap the whole of the salmon with clingfilm (you will probably need more clingfilm to wrap the salmon and refrigerate for 24 hours, turn the salmon over and refrigerate for a further 12 to 24 hours. <br />
<br />
Remove the fish, rinse most of the excess cure and pat dry. Finely slice and serve. <br />
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The best accompaniment for the Gravalax is a mustard dressing made from mustard, sugar, salt, white wine vinegar and dill and a good rye crisp bread. I can thoroughly recommend <a href="http://www.petersyard.com/home/crisp-bread/">Peters Yard's</a> Swedish crispbreads, which come in big disc's perfect for sharing or if like me perfect for indulging in some indulgent illicit luxury lone dining.Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com3tag:blogger.com,1999:blog-6476330399973483498.post-13935115932031287982010-10-18T13:03:00.000-07:002010-10-18T13:03:25.879-07:00Autumn Days at Shacklewell Nights<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumEtNHF4uMfdSKb7OOE-O9yvBTOvh8__FCDc0FoFCrSWJryRQoyBdQHmCzH-jsdXP6sioLlezTkGtL1ned8hoqnIZUP3DnhJnwaveD0u8wYHjfcn7Z7TS5YYGT-e3zq7725b0CeYIt5ju/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumEtNHF4uMfdSKb7OOE-O9yvBTOvh8__FCDc0FoFCrSWJryRQoyBdQHmCzH-jsdXP6sioLlezTkGtL1ned8hoqnIZUP3DnhJnwaveD0u8wYHjfcn7Z7TS5YYGT-e3zq7725b0CeYIt5ju/s400/1.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipz6bPRL7-UWLgaHu9r_Z43zMPRU6uesTfyIG2cmqiV4-Or5Ox5Jv6vTXpQq8Yi3cPdvkv_INQn19z1Qf58VNMXsTxinqzEX6svldLCgQdWsfqyEJzVP58r6AQffCc2SDwyREkOZ9pvVI1/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipz6bPRL7-UWLgaHu9r_Z43zMPRU6uesTfyIG2cmqiV4-Or5Ox5Jv6vTXpQq8Yi3cPdvkv_INQn19z1Qf58VNMXsTxinqzEX6svldLCgQdWsfqyEJzVP58r6AQffCc2SDwyREkOZ9pvVI1/s400/4.jpg" width="276" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJUN_9gWc_IUeDnGkfd8z66bECc8RgkKECnPcNQYb5Q6stu6ax-2jfBkx_VqfeSldjA6ibLNubXGVTeoUm9jHVba2xW763wxLEr11FPQftOBPxkRk1AqJWy12tX0LF7Q4dzsM5v00t04s/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJUN_9gWc_IUeDnGkfd8z66bECc8RgkKECnPcNQYb5Q6stu6ax-2jfBkx_VqfeSldjA6ibLNubXGVTeoUm9jHVba2xW763wxLEr11FPQftOBPxkRk1AqJWy12tX0LF7Q4dzsM5v00t04s/s400/7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIjMca1iFy5fZIctxrVID85Cx8a9hzWmIlCGuKwrndWj0uz0335AlxyaVO-CyC8wnehojS8RyKsoaXIkM0aw2OmPJndzwxHribh0mSAq5e2DXmSqhiyH9CsnJIcu-8UlmjMsmjHftSJ2v/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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<span style="font-family: Verdana,sans-serif;">With a definite change in the season's Shacklewell Nights presented an autumnal menu of</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Roast Parsnip Soup with Colton Basset and Roasted Walnuts</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Confit of Rabbit Leg with Butterbeans, Rocket and Red Onion</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Discovery Apple Jelly with Spiced Mascapone Cream </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Neal Yards Cheese Plate, Biscuits and Hackney Chutney</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">The next weekend of Shacklewell Nights will be on the 19th and 20th November 2010. For further details and booking </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><br />
<div style="font-family: Verdana,sans-serif;"><strong>info@shacklewellnights.com</strong></div><div style="font-family: Verdana,sans-serif;"><strong>www.shacklewellnights.com</strong></div><div style="font-family: Verdana,sans-serif;"><strong> </strong></div><div style="font-family: Verdana,sans-serif;"><strong>@Shacklewel1</strong></div><div style="font-family: Verdana,sans-serif;"><strong> </strong></div><div style="font-family: Verdana,sans-serif;">Many thanks to all who were involved, attended and supported us A special thanks to Miguel from Casa Leal, Nick from The Drapers Arms, Henry from Leon, Auchentoshan, and Paddy from Neal Yard’s Dairy.<strong> </strong></div><div style="font-family: Verdana,sans-serif;"><strong><br />
</strong></div><div style="font-family: Verdana,sans-serif;">Images used by permission from <a href="http://www.snapshotlondon.co.uk/" target="_blank">www.snapshotlondon.co.uk</a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"></span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIjMca1iFy5fZIctxrVID85Cx8a9hzWmIlCGuKwrndWj0uz0335AlxyaVO-CyC8wnehojS8RyKsoaXIkM0aw2OmPJndzwxHribh0mSAq5e2DXmSqhiyH9CsnJIcu-8UlmjMsmjHftSJ2v/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com2tag:blogger.com,1999:blog-6476330399973483498.post-48160119067934699722010-10-18T02:22:00.000-07:002010-10-18T15:19:44.544-07:00The House Made of Tin<div class="separator" style="clear: both; text-align: center;"></div><br />
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I feel slightly guilty, its been an age since I updated the blog with my adventures of cooking and eating. I know that its no excuse but it seems that my summer of fun came slightly later than everyone else's this year. After the success of the first <a href="http://www.shacklewellnights.com/">Shacklewell Nights</a> at the end of July, its been a whirlwind of cooking for other people in weird and wonderful locations for the past couple of months. I have also moved into a new flat, which unfortunately doesn't have enough room to hold a supper club and if truth been known, I have been slightly put off cooking due to the acrid color of the walls in the kitchen. The mustardy yellow color is not the most beneficial color to be productive, whether your feeling slightly fuzzy headed or not.<br />
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There have been a number if highlights since I fully got into the swing of summer in mid August, but the main highlight was running a pop up bed and breakfast of sorts for friends who were staying in a converted tin tabernacle in the Isle of Wight in the run up to <a href="http://www.bestival.net/">Bestival</a> at the beginning of September.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Our stay in the converted former 19th Century Mission Hall was a delight from start to finish. It was easy to forget that I was in fact there to provide a service for people who were staying at the converted chapel. The beautiful tin structure held even more surprises inside, <a href="http://www.vintagevacations.co.uk/mission.htm">Vintage Vacations</a> had decorated and styled the interior as a homage to all things vintage and kitsch. The kitchen itself was kitted out in a fully restored 1950's 'English Rose' kitchen. I was in my element, it felt as if you had just been transported straight in to a scene of Mad Men, just without Don Draper being there unfortunately. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Staying at the Mission really was a week full of communal breakfasts of Granola, yogurt and Stewed apples from the apple tree in the garden of the Mission or slow roasted tomato's on sourdough, perfect preparation for a hard day's work at the festival site. Once guests returned from the site, there were big pans of chilli, stews and plenty of home baked cakes, waiting for them to recharge their batteries. It was a hectic week of people wandering round with phones glued to their ears. The kitchen table turned into a hub of communication, at one point sitting 10 people their laptops and shouting down their phones, but thankfully once they left to go onto site I had the chance to soak up the atmosphere of the tin house on my own, reading books,listening to Radio 4,drinking tea, baking cakes and day dreaming of Don Draper to my hearts content. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Images used from www.vintagevacations.co.uk </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span id="goog_1216504242"></span><span id="goog_1216504243"></span></div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com2tag:blogger.com,1999:blog-6476330399973483498.post-58979931558520879312010-08-25T02:18:00.000-07:002010-08-25T02:18:32.068-07:00Feastival<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidSwrdjSTOO-ybo7O9SKKe8Y-DqwgRWEC3wa_AMRgJUzu0sdvsgxmgKnqmI0zzT8Z6bA4IXalwmeYp3F7ymey8nRHqZ8DB6Uws1yzmfPmVQ1n1404nqZTpo1L2ENFSrQ4BVZ9WvYKgklpF/s1600/BR_4+SHARK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidSwrdjSTOO-ybo7O9SKKe8Y-DqwgRWEC3wa_AMRgJUzu0sdvsgxmgKnqmI0zzT8Z6bA4IXalwmeYp3F7ymey8nRHqZ8DB6Uws1yzmfPmVQ1n1404nqZTpo1L2ENFSrQ4BVZ9WvYKgklpF/s400/BR_4+SHARK.jpg" width="282" /></a></div><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For all those that are off to one of the last festivals of the year - </span><a href="http://www.bestival.net/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bestival</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> on the Isle of Wight.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Keep your ears open and your radio's tuned at 87.7 FM, as Green Onions will be currating Feastival, two radio shows on </span><a href="http://www.bestival.net/what-else/bestival-radio-competition-bestimix"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bestival Radio</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> on Saturday and Sunday afternoon at 1pm.</span>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com1tag:blogger.com,1999:blog-6476330399973483498.post-2329598132149985812010-08-17T15:09:00.000-07:002010-08-17T15:09:22.085-07:00Hidden Dining<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSYzPYwNowW-6W-lmDtc0hyQoeZXT3fdhWlGDKBJYNYXnl9o47ylZei_lko5Nar6obPYg3AyxbOZr_4FClTg3HdENjvh_SbIHhcHysmvt8j7XubeCK2gF8Ex1YJFariFMGJXm6Fgascp9/s1600/20100731-Shacklewell-050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSYzPYwNowW-6W-lmDtc0hyQoeZXT3fdhWlGDKBJYNYXnl9o47ylZei_lko5Nar6obPYg3AyxbOZr_4FClTg3HdENjvh_SbIHhcHysmvt8j7XubeCK2gF8Ex1YJFariFMGJXm6Fgascp9/s400/20100731-Shacklewell-050.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Wneu64tk0GhVAUr6WZYQROZVErkZwQfYga2Sbu2c28X7_KP3-qrTKB800_uBXKPCVMmYTZdDKamLT4llx5IUrqp87guMa3Joui_XTt8dNHDOd2OTkq2TfLd8qhonnYM1QTTj1pZ-KyIC/s1600/20100731-Shacklewell-013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Wneu64tk0GhVAUr6WZYQROZVErkZwQfYga2Sbu2c28X7_KP3-qrTKB800_uBXKPCVMmYTZdDKamLT4llx5IUrqp87guMa3Joui_XTt8dNHDOd2OTkq2TfLd8qhonnYM1QTTj1pZ-KyIC/s400/20100731-Shacklewell-013.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXKWsHRBKnpD0OoDFSUyoeKIoXtXazdpdM1afzJCbuYP0NOI4SZ6C-3oE5AQF1uQ0Zhh23fi7u-t4IIgD1gb_3LzRx8aoGJM-wYTkmjT7mbI0WnpISJ5yNoa5KSVJyX-lRKnj-L1gGQeK/s1600/20100731-Shacklewell-034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXKWsHRBKnpD0OoDFSUyoeKIoXtXazdpdM1afzJCbuYP0NOI4SZ6C-3oE5AQF1uQ0Zhh23fi7u-t4IIgD1gb_3LzRx8aoGJM-wYTkmjT7mbI0WnpISJ5yNoa5KSVJyX-lRKnj-L1gGQeK/s400/20100731-Shacklewell-034.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS49YZmChrNGrW_oLPYltbEbPqPWhdXjnNwdTG3ZuXV8SMAkePYq52NQPlaRU_PQtlu0EdC8E8ac40EpXZHt__5vOuCGC3mdbfZLnz9-D8SCPOTlnngyX_VNdApXjzqh8k5OfV85PDhH9D/s1600/20100731-Shacklewell-044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS49YZmChrNGrW_oLPYltbEbPqPWhdXjnNwdTG3ZuXV8SMAkePYq52NQPlaRU_PQtlu0EdC8E8ac40EpXZHt__5vOuCGC3mdbfZLnz9-D8SCPOTlnngyX_VNdApXjzqh8k5OfV85PDhH9D/s400/20100731-Shacklewell-044.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Verdana,sans-serif; font-size: small;">So we did it, our first evening of Hidden Dining at Shacklewell Nights. We couldn't of wished for anything better. Many thanks to all who were involved, attended and supported us </span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">in our new endeavours</span></span>.<br />
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<div style="font-family: Verdana,sans-serif;"><b>info@shacklewellnights.com</b></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><b>www.shacklewellnights.com</b></div><div style="font-family: Verdana,sans-serif;"><b><br />
</b></div><div style="font-family: Verdana,sans-serif;"><b>@Shacklewel1</b></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Images used by permission from <span class="UIIntentionalStory_Names" data-ft="{"type":"name"}"><a href="http://www.bettybhandari.com/">Betty Bhandari</a></span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com6tag:blogger.com,1999:blog-6476330399973483498.post-46701081526548838902010-08-16T11:05:00.000-07:002010-08-16T11:05:21.988-07:00Hobo Supper III<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8c5cB-W1gLkElMNVv4jUz8Qaytc3lzXFG1jRb0i8cPugJUhkyYzJG6R_SXdUMfNUdaKJDVJ0ZDubgFC7lRbBwWUYltrR1OUzPz4REqLoJl_rLUZiLIVMFd_jE_2mObjLeFlbFvSQqO9Ns/s1600/2010-07-26+20.49.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8c5cB-W1gLkElMNVv4jUz8Qaytc3lzXFG1jRb0i8cPugJUhkyYzJG6R_SXdUMfNUdaKJDVJ0ZDubgFC7lRbBwWUYltrR1OUzPz4REqLoJl_rLUZiLIVMFd_jE_2mObjLeFlbFvSQqO9Ns/s400/2010-07-26+20.49.36.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After the recent rounds of friends sofa's and spare rooms for the past week, I have thankfully got a whole house to my self for a week. I was lucky enough to have a house lent to me for a week whilst some friends took their kids on holiday. Their house is one of those houses which I would love to own when I grow up (even though I think I am actually grown up, but more than likely will never own a house, never mind one as amazing as my friends), a beautiful family home in the midst of Hackney full of gorgeous handcrafted objects and decorated internally in a homely yet modern fashion. The main delight of the house though is the large expansive garden out the back, which my friends have turned into a large veggie plot, providing them with all the fresh veg, fruit and herbs that anyone could dream of. </div><div class="separator" style="clear: both; text-align: left;">When I moved in there was a note on the table telling me where the freshly washed sheets were and to make myself at home, but to make sure that I watered the garden every day. In return for watering the garden I could eat any of their produce which was ready to eat - I literally skipped out in to the garden and went to see what was ready and what I could cook and eat for supper that evening. After an initial look around there seemed to be nothing available, but after a closer inspection I spotted a lone courgette peaking out from underneath some leaves. One courgette was enough to produce a plate of supper of some kind surely, having doubts I then remembered a dish that me and a dinner companion ate a few weeks earlier at <a href="http://www.stjohnbreadandwine.com/home/">St John Bread and Wine</a> , I quickley sprang into action. Well not so much sprang into action, but a slow amble to the local shop to get some more ingredients to go with the courgette.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Courgette, White Bean and Goats Curd </b></div><div class="separator" style="clear: both; text-align: left;">1 x Courgette sliced</div><div class="separator" style="clear: both; text-align: left;">1 x Brown Onion finely diced </div><div class="separator" style="clear: both; text-align: left;">1 x Clove of garlic</div><div class="separator" style="clear: both; text-align: left;">1 x tin of Cannelloni Beans (can use any white beans for this dish including butter beans and haricot beans)</div><div class="separator" style="clear: both; text-align: left;">Goats Curd or Soft Goats Cheese </div><div class="separator" style="clear: both; text-align: left;">Veg stock </div><div class="separator" style="clear: both; text-align: left;">Fresh Thyme </div><div class="separator" style="clear: both; text-align: left;">Fresh Parsley </div><div class="separator" style="clear: both; text-align: left;">Maldon and Black Pepper</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Sweat brown onion and garlic in a pan with a knob of butter and olive oil.</div><div class="separator" style="clear: both; text-align: left;">2. Add chopped leaves off a few stalks of Thyme </div><div class="separator" style="clear: both; text-align: left;">3. Add sliced courgette and sweat off for a few more moments </div><div class="separator" style="clear: both; text-align: left;">4. Add the rinsed Cannelloni beans, stir and season </div><div class="separator" style="clear: both; text-align: left;">5. Add a drop of veg stock to braise the veg and the beans for a few more minutes</div><div class="separator" style="clear: both; text-align: left;">6. Once courgettes and beans have braised for about five minutes add some chopped parsley</div><div class="separator" style="clear: both; text-align: left;">7. Place the bean and courgette mix onto a plate and then top with Goats Curd or Soft Goats cheese (which more readily available).</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com1tag:blogger.com,1999:blog-6476330399973483498.post-81143126933594196142010-07-28T16:06:00.000-07:002010-07-28T16:07:18.043-07:00Hobo Suppers II<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpK3atR1UYRhGifHFci-mjCsesYvOL0dBONaqChumzXyIcyqF1uXHb0dbxiW-nz5r65r_XD1GDoqqunmSbE-VVmiobkcR-JTgIpFm83FfXVyb44-ltdu5nlW-slXcxjVEKtM-2mRHbeLS/s1600/P1020411-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpK3atR1UYRhGifHFci-mjCsesYvOL0dBONaqChumzXyIcyqF1uXHb0dbxiW-nz5r65r_XD1GDoqqunmSbE-VVmiobkcR-JTgIpFm83FfXVyb44-ltdu5nlW-slXcxjVEKtM-2mRHbeLS/s400/P1020411-1.jpg" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: x-small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">I had a pretty full on week last week. The stress of moving, sofa surfing around the leafy streets of Hackney and of the day job, had pretty much left me an emotional wreck by the time 6pm came round on Friday afternoon. Normally I'm bouncing out of the door, eager for the weekend to properly start. This week was a different story, I just wanted a quiet night in watching a movie and eating good home cooked food. Thankfully a quick phone call to the Brummie, whose house I have been staying at recently, I discovered he was feeling pretty much the same about spending the evening eating, drinking beer and watching a rubbish film to forget the arduous week. I must admit that I had been itching to get back into a kitchen and actually cook a full meal from scratch. Its all well and good eating out or having dinner at friends houses, but I do miss the cathartic and soothing process of the preparation of ingredients and cooking the dishes.</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">On the train back to the leafy salubrious surroundings of Cannonbury (far grander than the dizzy heights of Upper Clapton, that's for sure, no burnt out cars for a start !), in a bid to cheer both me and Brummie up I decided that Mexican food and beer would be the only thing that would save the last remnants of what had been somewhat of a 'carcrash' week for both of us.</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">Most Mexican food I find when you go out to eat are full of melted cheese and covered in tomato salsa and sour cream. I have found that the only place that serves good fresh flavoured food is Thomasina Miers's <a href="http://www.wahaca.co.uk/">Wahaca </a></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">it serves the best </span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">quesadilla's</span></span><span style="font-size: small;"> filled with Broad Beans and Feta. I was desperate to try and recreate these, but my copy of Miers book <a href="http://www.amazon.co.uk/Mexican-Food-Simple-Thomasina-Miers/dp/0340994975/ref=sr_1_1?ie=UTF8&s=books&qid=1280355615&sr=8-1">Mexican Food Made Simple</a> is packed away in a box which is stored some where in Hackney. So I free styled the evening, but I have a nagging feeling that I may have spied this on someone else's blog and can't really remember where.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Cucumber, Mango and Mint Salsa </b></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Serves 2 - 3 </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Ingredients</b></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 x Cucumber. seeded and finely diced </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 x Mango, finely diced </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 x Red Onion, finely diced </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">8 x Mint Leaves, chopped</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Freshly ground black pepper</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Olive Oil</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b> </b></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1. Mix cucumber, mango and red onion in a dish </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2, Mix well and season with mint, black pepper and olive oil</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3. Leave for around 15 minutes at room temperature and then serve</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I found it best to leave the salsa to sit for a few minutes so that the flavours started to combine, but could be served straight away. I also felt that using salt wouldn't really benefit the dish as it would draw water out of the cucumber and not compliment the mango, where as the pepper did.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> This salsa was a refreshing alternative to the normal tomato variety. With the abundance of cucumbers and mint at the moment, it was great to combine them to make this side accompaniment which cooled the heat of the fresh chillis in the quesadilla's</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">.</span></span><br />
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</div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com1tag:blogger.com,1999:blog-6476330399973483498.post-54034115116041554962010-07-20T15:51:00.000-07:002010-07-21T02:39:18.374-07:00Hobo Suppers<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQ-VKjVlKcTB2m72QMuGd4X-mQVYjxEFRzU9vZY_dxJTBjXul-iub5o31dHyEmuvf7tKSOP2-I4Chh1Su6JOg5wP6gfr6PCcIlaRKSWDXGyt2NkwCvvqMAexuGUNym9rNfzQcGqmBv_ny/s1600/2010-07-19+19.41.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQ-VKjVlKcTB2m72QMuGd4X-mQVYjxEFRzU9vZY_dxJTBjXul-iub5o31dHyEmuvf7tKSOP2-I4Chh1Su6JOg5wP6gfr6PCcIlaRKSWDXGyt2NkwCvvqMAexuGUNym9rNfzQcGqmBv_ny/s400/2010-07-19+19.41.21.jpg" width="400" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">So I moved out of the first flat I have ever lived in on my own, after 15 months. Its been a pretty eventful 15 months full of adventure, discovery and learning in every way imaginable. When I moved in to the flat last year, I didn't expect that I would have been cooking for over a thousand people eating in my front room. I also didn't expect to rediscover a passion for cooking, eating and providing great environments for people to partake in these joyous activities. So moving out Saturday I did feel slightly down hearted, but armed with lessons learnt, a new confidence and a belief in the future and for all the new opportunities that the future will bring, I strided off to a Toots and the Maytels gig with a smile on my face once the moving was over.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I now find myself, some what semi homeless at the moment and seem to be doing the sofa surfing rounds in 'Ackney. Sofa surfing isn't as bad as what it was when I was in my twenties. Most of my friends now have all the mod cons - great kitchens, spare bedrooms and most of all, eat good food. Thankfully no takeaways, no sleeping amongst beer cans and fag butts and of course no sleeping on air mattresses in corners of friends bedrooms.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">The up shot of all this sofa surfing is that I have had my first commute in nearly five years ( I may live and work in London , but haven't had to take public transport to work as have lived with in a twenty minute walk to walk). The commute home was made a whole lot enjoyable, as I was able to stop off at my favourite fruit and veg shop and a new Italian trattoria and deli in Newington Green where I picked up some provisions.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">After a hard weekend and tiring Monday at work, I found myself alone at a friends flat and preparing dinner for myself and looking forward to reading the new Observer Food Monthly.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: bold;">Insalata Newington Green</span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Serves 1 - 2</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Ingredients </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Mixture of ripe tomato's</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 Ball of Buffala Mozzarella</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">3 slices of Parma Ham </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">15 Basil leaves</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Extra Virgin Olive Oil</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Black Pepper</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1. Slice tomato's thinly</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2. Slice Mozzarella</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">3. Tear Parma ham over the tomato's and Mozzarella </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">4. Arrange on plate</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">5. Season with black pepper, torn Basil leaves and olive oil.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Obviously I felt a bit weird making this and then sitting down to find Nigel Slater's recipe for Insalata Caprese in the Food Monthly. Its true what God like Mr Slater said in his article, this dish is truly at it best when the ingredients are at their best and most ripest. The whole dish is about the fresh tasting tomato's and cheese and the olive oil shouldn't hamper the fresh taste of tomato's and cheese, whilst the flavour of the pepper and basil do the offsetting instead of the oil. The inclusion of the Parma Ham gives a nice salty undertone which complements the salad as well. All in all a refreshing, comforting summer dish which somewhat revived a very tired and emotional homeless lady on a Monday night.</span></span><br />
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</span>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com5tag:blogger.com,1999:blog-6476330399973483498.post-72934714235251774662010-07-20T07:36:00.000-07:002010-07-20T07:36:07.913-07:00An Ode.....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlA1pKKTO6AJMWMLKK1RIi4grKyUOBlI4jYBitr1nBByL0t1P1urVQR-4o_441ElTiM5xtw6nIvUTsB-EYRAcHq4lQQ7pSLDVb7l24294uXDVkeFJi1xDNTENCImjr_kDhoRmJBGNM1ZaT/s1600/2010-07-17+17.59.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlA1pKKTO6AJMWMLKK1RIi4grKyUOBlI4jYBitr1nBByL0t1P1urVQR-4o_441ElTiM5xtw6nIvUTsB-EYRAcHq4lQQ7pSLDVb7l24294uXDVkeFJi1xDNTENCImjr_kDhoRmJBGNM1ZaT/s400/2010-07-17+17.59.23.jpg" width="300" /></a></div><br />
<div style="text-align: center;">I never thought you had it in you</div><div style="text-align: center;">You'd seen the best years of your life before i met you </div><div style="text-align: center;"> Your spark had left and dial numbers had vanished</div><div style="text-align: center;">But you stood firm and took one final beating</div><div style="text-align: center;">Like a faithful compainion, you kept the fires burning<br />
It is you, I owe all the success and kind words to<br />
You never faltered once, in feeding 1000 mouths<br />
But now the time has come to say goodbye and part<br />
I have not a tear in my eye<br />
But whole hearted admiration in my heart for you<br />
You were the oven that never failed<br />
Thank you<br />
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</div><div style="text-align: center;"></div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com1tag:blogger.com,1999:blog-6476330399973483498.post-81992024271158617502010-07-03T07:31:00.001-07:002010-07-04T14:47:45.367-07:00Super Smashing Summer Greatness<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTUunY4lNslY2kKn4Zxa2I_3X9ikbMrDW1JDqrHlYv65LuGcAMR8dbl6AG_I7fQhK7le7wgpxAprQkL2i3zrSk1PDmi_CeCdXPtlRqr1uR4j1WDV8CpwYCebci0KBu9XPlJ5xSmOv24QV/s1600/2010-07-03+15.12.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTUunY4lNslY2kKn4Zxa2I_3X9ikbMrDW1JDqrHlYv65LuGcAMR8dbl6AG_I7fQhK7le7wgpxAprQkL2i3zrSk1PDmi_CeCdXPtlRqr1uR4j1WDV8CpwYCebci0KBu9XPlJ5xSmOv24QV/s400/2010-07-03+15.12.42.jpg" width="400" /></a></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">After a week of trials, tribulations and teeth, the last thing I want to do today was anything hectic. All I wanted was to stay at home, relax and potter around on my own .</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">After a quick detour to Stoke </span><span class="goog-spellcheck-word" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: yellow none repeat scroll 0% 0%; font-size: small;">Newington</span><span style="font-size: small;"> Farmer's Market and the </span><span class="goog-spellcheck-word" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: yellow none repeat scroll 0% 0%; font-size: small;">Newington</span> Green Fruit and Veg shop after a visit to work, I managed to come home with a bag of fresh food goodies and the paper. It quickly became apparent that nothing on my very long to do list was actually going to get done. The sofa in my garden was calling loudly, along with the paper and new Jane <span class="goog-spellcheck-word" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: yellow none repeat scroll 0% 0%; font-size: small;">Grigson</span><span style="font-size: small;"> book I had bought the day before. There was just the small matter of lunch to be sorted out and that would be done and dusted for today.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I quickly decided on using the Broad Beans and Pea's, which I had picked up from the Farmers Markets, along with the Sourdough Bread that I had also picked up from Syd's stall.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Smashed Peas and Beans on Sourdough Toast </b></span></div><div style="font-family: Verdana,sans-serif;"><b><span style="font-size: small;">Serves 1</span></b></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Ingredients</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Good handful of podded pea's</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Good handful of podded Broad Beans </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 stalks of mint, leaves removed</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Extra Virgin Oil</span></div><div style="font-family: Verdana,sans-serif;"><span class="goog-spellcheck-word" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: yellow none repeat scroll 0% 0%; font-size: small;">Maldon</span><span style="font-size: small;"> and Black Pepper</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Parmesan Cheese</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 slices of Sourdough Bread</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1. Place pea's in a bowl and season with some </span><span class="goog-spellcheck-word" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: yellow none repeat scroll 0% 0%; font-size: small;">Maldon</span><span style="font-size: small;"> salt.</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2. Bash the hell out of peas with a full jar of homemade marmalade (or a pestle and mortar if you have one - I don't, since I smashed mine the other week).</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3. Add beans, a few at a time and the mint and keep on smashing the hell out of them, until you have broken them down to a pulp consistency. (or like me when you have had enough of smashing them, I like them to have a bit of a bite to them anyway ).</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4. Add a splash of olive oil, so mixture combines together well.</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">5. Season with black pepper.</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">6. Grate Parmesan cheese into mixture and mix together well.</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">7. Toast slices of sourdough.</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">8. Once toasted, serve pea and bean mix on top of the sourdough and grated some Parmesan cheese over the top of each slice.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Perfect accompaniment for afters to a summer afternoon spent on the sofa in the garden, reading, enjoying your own company. Also enjoyed some great cherries and flat peaches from the </span><span class="goog-spellcheck-word" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: yellow none repeat scroll 0% 0%; font-size: small;">Newington</span><span style="font-size: small;"> Green Fruit and Veg shop for afters </span></div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com0tag:blogger.com,1999:blog-6476330399973483498.post-44200470330834525342010-06-30T14:45:00.000-07:002010-06-30T14:57:54.527-07:00Breakfast of Champions<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxzbo83dS72wBx6UsxUJDJ-oX_FgjQuc7Et0K3tis82i72opICrfg7C3CKysg65nyHSRKDaePo1vaxLgfDKAdqULZvP7k8HiF26YGN27-yViAILaPjfbgeM3YHPGINbxxER1BNNfvnIjG/s1600/1259175191_Stone+Circle+sunset.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxzbo83dS72wBx6UsxUJDJ-oX_FgjQuc7Et0K3tis82i72opICrfg7C3CKysg65nyHSRKDaePo1vaxLgfDKAdqULZvP7k8HiF26YGN27-yViAILaPjfbgeM3YHPGINbxxER1BNNfvnIjG/s400/1259175191_Stone+Circle+sunset.jpg" width="400" /></a></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
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</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">Okay, I admit that I stupidly decided that I wasn't going to go to <a href="http://www.glastonburyfestivals.co.uk/">Glastonbury</a></span> this year. Deciding that I wouldn't peruse an opportunity to work or even to buy a ticket to go to the festival, was quite a big step. Deciding I was finally to old to be kicking around and causing mischief at festivals. I was happy, in fact proud, that my summers didn't consist of traveling the summer months in a trannie van with a group of boys selling goods to festival goers. The reality is, I am absolutely gutted that I didn't pull my finger out and get a ticket of some kind to the greatest festival on the earth. </div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">We use to leave London half way through June and wouldn't return until mid September, apart from a couple of days here and there. To say that we ate well whilst gallivanting around the countryside, is a massive lie. On a good day, our diets consisted of service station sandwiches, crisps, bacon butties, cups of strong builders tea and not much else. Breakfasts were unheard of in those days, and if by some strange incident we were awake at that hour the breakfast of choice was usually a warm can of larger and a rollie. Later to be named by the motley crew as a 'Breakfast of Champions'.</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;"><span style="font-size: small;">To combat the misery of not going to Glastonbury I went out on Friday night and drank a copious amount of gin and woke up on Saturday morning feeling a little worse for wear. There was only one thing for it and that was to make a breakfast fit for a proper champion.</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">The other week I was lucky enough to be given a free ticket for Taste of London in Regents Park . I got there quite late after a busy day at work and by the time I got there I was Hank Marvin. I met up with some fellow foodie friends to have a wander around and taste some wonderful food cooked by some of the country's finest chef's and meet some suppliers. After consuming too much gin at <a href="http://www.sipsmith.com/">Sipsmith</a> 's stall, I was steered in the direction of <a href="http://www.clonakiltyblackpudding.ie/">clonakilty blackpudding</a> exhibition and forceably had a pack containing both their fabulous white and black puddings handed to me. I completely forgot that had this pack left in my fridge and couldn't contain my excitement, once the gin haze had disappeared on Saturday morning when I remembered. For that mornings 'Breakfast of Champions' wasn't going exist of warm larger and a rollie,oh no - only the best Irish Black pudding would do that morning.</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGDH0Q6vGXJ6RNOkJinSnne4BE04fXkIld8_iYMSiH6MlfcSQoCoZVfOvDPY09frn92CeT5Miqq59CyGylphenm3AB3-SiCA6FIc16c9chCLmYbNS3WxcA6l-yu1t2-Rgzk8eohTxaCt6/s1600/2010-06-26+14.32.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGDH0Q6vGXJ6RNOkJinSnne4BE04fXkIld8_iYMSiH6MlfcSQoCoZVfOvDPY09frn92CeT5Miqq59CyGylphenm3AB3-SiCA6FIc16c9chCLmYbNS3WxcA6l-yu1t2-Rgzk8eohTxaCt6/s400/2010-06-26+14.32.16.jpg" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
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</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><b>Breakfast of Champions</b></span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><b>Serves one </b></span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: small;"><b style="font-family: Verdana,sans-serif;">Ingredients </b></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">6 thick slices of Black Pudding </span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">1/2 White Onion peeled and diced </span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">1<b> </b> Potato peeled and diced </span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">1 Egg </span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Oil </span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Maldon and black pepper</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
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</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">1. Place diced potato in to a pan with water and par boil for 8 minutes.</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">2.Heat the oil in a frying pan and add the potato gently fry off to reach a golden colour.</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"> 3. After a few minutes add the onion and black pudding and fry gently for a further 4 minutes.</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"> 4. Season with Maldon and black pepper</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">5. Transfer the onion,potato and black pudding to a plate and keep warm under the grill.</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">6. Fry the egg in oil, once done place on top of the onion, potato and black pudding mix and eat straight away.</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Defiantly a 'Breakfast of Champions', so much so it 'll put hairs on your chest !</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><a href="http://www.clonakiltyblackpudding.ie/">clonakilty blackpudding</a> was some of the best black pudding I've ever tasted. It reminded me a lot of the black pudding I tasted in San Sebastian in the Basque region of Spain. Mainly because of the texture, I think this is because Clonakilty use pin head oats in their puddings - a good choice in my opinion. Needless to say though, I will be attending the next Glastonbury Festival. I have decided that your never to old to enjoy a bit of what you fancy every now and again.</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;"><br />
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</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"><span style="font-size: small;">Photo of Glastonbury festival </span><span style="font-size: small;">used </span><span style="font-size: small;">courtesy from the offical <a href="http://www.glastonburyfestivals.co.uk/">Glastonbury festival website.</a><br />
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</div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com5tag:blogger.com,1999:blog-6476330399973483498.post-89731473476629582312010-06-26T16:21:00.000-07:002010-06-26T17:19:49.847-07:00Soup Society - Part III<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbEL2G7jbz7RcvZhGv1Gf5U-vaL3wKF4Pfml_yB625D3-E8S5k9UA_Z3hZE5uWGWEyn1WPf0jd0qNHi-ccpUK20IU_QVuByLYPK6r6pI48-9tBS4wLcIuau6uOmk21NAr9D8LatCm5qHM/s1600/100_1866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmbEL2G7jbz7RcvZhGv1Gf5U-vaL3wKF4Pfml_yB625D3-E8S5k9UA_Z3hZE5uWGWEyn1WPf0jd0qNHi-ccpUK20IU_QVuByLYPK6r6pI48-9tBS4wLcIuau6uOmk21NAr9D8LatCm5qHM/s400/100_1866.JPG" width="400" /></a></div><br />
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<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">A few weeks ago I arranged to go to <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">Hix</span> on Brewer Street to meet a friend to finally taste some of Mark <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">Hix's</span> food. Obviously been pretty broke most of the time, we arranged to meet early and go eat off the <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">pre</span> <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">theatr</span>e menu as it's 3 courses for £19.95 each.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">As I sneaked out of work early to get into town, a torrential downpour started in Hackney and there was no sign of it stopping as I walked out of the tube station at Oxford Circus. By the time I'd walked to Brewer Street I was drenched from head to foot, even my shoes were soaked right through. As I pushed the heavy door open and poked my head around it, the receptionists gasped with horror at the extent of my drenching, and quickly surrounded me helping me get my coat off and offering me a towel to dry my hair. </span><br />
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<span style="font-size: small;">I sat down, looking like a cross between a drowned rat and a fish out of water. I asked for a glass of house red and started to look around the restaurant taking in the amazing Damien <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">Hirst</span> mobiles hanging above the bar. I must of been staring into space for a while as the waitress coughed after standing with a glass of wine for me for a couple of moments to long. As I turned to answer her, I saw over her shoulder Mr <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">Hix</span> was sat at the next table looking and smirking at me and my prolonged wonder of the dining room. This all proved to be a bit much for me I must admit and I suddenly reverted to a old childhood mannerism of mine, which I use to adopt when I use to get shy as a child (which was quite often)- sitting on my hands and looking down at my shoes.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Thankfully my lovely friend, turned up looking as glamorous and well turned out as always and thankfully diverted all attention away from me. We quickly ordered to meet the 6.30pm curfew on the <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">pre</span> theatre menu. This proved quite easy as there were only two choices for each course so we obviously we ordered the opposite of each other so that we could taste everything that was available. After ordering we became lost in the usual conversations of life, love and future endeavors, and were interrupted with the arrival of our starters.</span><br />
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<span style="font-size: small;"> I had ordered deviled chicken livers on Sourdough and minted pea soup for my friend. To be honest, even though there were only two choices on the menu, I chose the livers as my friend has decided to stop eating meat again and it meant that I could eat all of the dish and still try hers at the same time! The chicken livers were moist and velvety like they should be, with a good kick from the cayenne pepper, but the revelation of the evening was my friends minted pea soup. The soup not only hot, bringing warmth back to our bodies wrapped in soggy clothes but fresh, delicate and smooth. My eyes lit up with enjoyment as I drank for the stolen spoon full, and went to steal another spoonful. A spoon fight quickly developed as my friend tried to guard her soup with no holds barred "Back off, this is mine its too good to share. Gutted, I retreated straight away in fear of been wrapped on the knuckles with the back of her spoon. </span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I can't really remember much of the rest of the meal to be honest, not because of copious amounts to drink, in fact I only had glass of wine to drink. Its because the minted pea soup was a dish to be hold and played on my mind for days on end. I know that minted pea soup isn't hard to make in fact its quite easy I guess, but the consistency and texture of what I tasted in <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">Hix</span> was something else. So much so I was determined to recreate the very same soup not only for my self but for the last run of Secret suppers.</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
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</span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcOwEyODz2g_ajZKTk7DdL0ztlxD03_2H4KQkKgoAK23sbCSXDzaXWdDjfT4WBcajSBvhi9pbTEGgh16J6DIsygo5u6aXVrTrD9AuIhukHPejPQY9__UWUQ5WtpHUFwbgJ9fVoIpUn8bn/s1600/2010-06-08+20.47.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcOwEyODz2g_ajZKTk7DdL0ztlxD03_2H4KQkKgoAK23sbCSXDzaXWdDjfT4WBcajSBvhi9pbTEGgh16J6DIsygo5u6aXVrTrD9AuIhukHPejPQY9__UWUQ5WtpHUFwbgJ9fVoIpUn8bn/s400/2010-06-08+20.47.28.jpg" width="400" /></a></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Minted Pea Soup </b></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Serves roughly 4 - 6 people </b></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small; font-weight: bold;">Ingredients</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small; font-weight: bold;"><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 15px;">2 leek, roughly chopped and washed<br />
2 onion, peeled and roughly chopped<br />
50g butter</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small; font-weight: bold;"><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 15px;">about a litre and a half of Veg stock <br />
500g frozen peas - easier than podding loads of pods. (I did include some fresh peas as I want the pods for the stock )<br />
5 stalks of mint - half finely chopped rest left on stems</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small; font-weight: bold;"><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 15px;">Creme <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">Fraiche</span><br />
<span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">Maldon</span> and freshly ground black pepper</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">For Veg stock </span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">1 Leek </span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">1 onion</span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">1 Carrot </span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">2 stalks of celery </span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">A load of empty pea pods</span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">Parsley stems </span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">About 3 litres of water </span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">1. Wash leek, cut length ways and place in pan of water with peeled onion chopped in half, carrot chopped in half length ways, parsley stalks and pea pods. Place on heat and let it work its magic on a gently roll for a couple of hours. </span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">2. Once its worked its magic over a couple of hours, remove from heat and pass through a sieve, to remove veggies.</span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">3. In a separate pan, cook the onions and leeks in the butter until soft. </span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">4. Add the stock and season with <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">Maldon</span> and pepper and simmer for around 20 minutes.</span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">5. Add peas and the stalks of mint with the leaves on and simmer for a further 6 to 7 minutes.</span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">6. Remove from heat and then liquidize in a blender.</span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">7. Sieve through a fine mesh sieve into another pan or bowl. </span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;">8. Add a tablespoon of Creme <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">Fraiche</span> and the rest of the mint and stir through.Add more seasoning if needed.</span><br />
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</div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;"> </span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: small; line-height: 15px;"> This soup can be served either cold or hot, normally served if hot with a small spoon full of Creme <span class="goog-spellcheck-word" style="background: none repeat scroll 0% 0% yellow;">fraiche</span>.</span></div><div style="font-family: Verdana,sans-serif;"><br />
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</span>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com0tag:blogger.com,1999:blog-6476330399973483498.post-63733492163546479462010-06-17T09:28:00.000-07:002010-06-17T09:42:32.684-07:00There are some things that you can rely on all the time<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHIVJ8FcwuOiHc7QnL7oFaI6pMJBexpE3NqnJEt7QgwUD7CWHtaduwerMqNxlmwee7-pZRgu8949eZ99gN6jAXXl26Xd_XUXp-7lUs84jbfllB9qBMiYKbOfO4hoauZCiLuO1AqsQVG93/s1600/2010-06-15+13.23.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHIVJ8FcwuOiHc7QnL7oFaI6pMJBexpE3NqnJEt7QgwUD7CWHtaduwerMqNxlmwee7-pZRgu8949eZ99gN6jAXXl26Xd_XUXp-7lUs84jbfllB9qBMiYKbOfO4hoauZCiLuO1AqsQVG93/s400/2010-06-15+13.23.04.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">The phone call from an old dear friend came on Thursday night telling me that he would be arriving the next day, staying in London for a couple of days and then disappearing once again to yet another country for the next six months. I was gutted, as the realization of not been able to see him, due a weekend of Supperclubs quickly sunk in, but as I explained that I was going to be busy all weekend cooking for over sixty people. He explained that this was one of the reason's why he came back for a few days - to come and eat at the Green Onion Supperclub before we closed the doors at our present location and relocate to a new space in East London and would it be possible to squeeze him in on the Sunday. I was delighted to say the least.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Normally when he's back in London, we go to posh fancy restaurants for dinner as a treat, well a treat for me to be more precise . Each time we go out I try to bully him out of his eating comfort zone. The sight of him slightly freaking out over a massive bowl of langoustines and mayo at St John's, with the realization that if he wanted one, he would have to peel it himself, left me with a small smirk on my face for days after. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I was looking forward to seeing my friend on Sunday and the thought of been able to give him a proper home cooked meal was both unbearable and satisfying at the same time. The poor sod survives mainly on Room Service, meals in restaurants or takeaways when he's away traveling with work, which I would find absolutely soul destroying. The thought of not even been able to prepare a simple cheese sandwich fills me full of horror and dread. In fact it would actually keep me up with nightmares each night, if I thought about it a bit too long. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Late on Saturday evening I received a phone call from him saying that plans for Sunday were scuppered due to a trapped nerve in his neck after bounding out of bed that morning in a bid to seize the day. I was quickly told not to fear as the trapped nerve meant that he had to stay in London for a few more days before he would be ready for traveling again and that dinner on Monday would be a great time to catch up and hopefully catch up with some other friends as well.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">By the time Monday came I really couldn't muster the energy to go in to town and eat in a restaurant and invited everyone for dinner to mine instead. So with a quick trip to the Italian deli, </span></span><a href="http://www.qype.co.uk/place/832350-Parioli-E5-London"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Parioli </span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> on Lower Clapton Road and the Turkish Supermarket I head off home with a few bags of groceries to prepare some easy eating, sharing food for everyone to enjoy. Which would go well with the 10 litres of Italian red wine that a lovely guest had left the day before, as he had enjoyed his meal at the Supper Club so much.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Laying out the cold meats, cheese and anti pasta for everyone to share, I decided to quickly throw together some Patatas Bravos and </span></span><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Garbanzos con espinacas (Spanish Spinach and Chickpeas) to go with the cold food to add a bit of substance to the meal and to remind us all of a holiday that we had shared in Spain last year (which finally allowed me to go back to visit my adoptive Spanish family who I use to live with in Barcelona in my early twenties, but thats a whole other blogpost). Garbanzos con espinacas is a quick easy dish that can be out together in minutes perfect for last minute entertaining.</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Garbanzos con espinacas (Spanish Spinach and Chickpeas)</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">Serves 4 </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; font-weight: bold; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">1 Large tin of Chickpeas - rinsed and drained </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">1 Large bag of baby spinach</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">1 brown Onion - chopped </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">2 cloves of Garlic - finely chopped </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">Vegetable stock or a splash of white wine if feeling decadent</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">250g of bread crumbs made from day oldish bread</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">Large teaspoon of Ground Cumin </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Large teaspoon of Pimentón - Spanish Paprika </span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">Maldon and Black Pepper.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">Olive Oil</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">1.In a heavy based pan, fry off the bread crumbs in a little oil, once slightly browned remove from pan in to a bowl.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">2. Add a drop more oil and add onion first and sweat them for a few minutes.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">3. Once onions have sweated for a few moments add the garlic and sweat for a further 10 minutes.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">4. Add the rinsed chickpeas to the pan and add the Cumin and Pimenton to the chickpeas and onions.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">5. Once chickpeas and onions are coated in the spice mix, add enough veg stock to slightly cover the mix and reduce the stock down for a few moments.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">6. Add spinach to pan and then place lid over the pan and wait for spinach to wilt down.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">7. Once the spinach has wilted down, season with the Maldon and black pepper and add the breadcrumbs back to the pan.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">Serve immediately with other small sharing plates or can be eaten on its own with some bread or salad if you feel the need. The dish went down well - really well in fact as there was none left when we had finished eating, must have been the home cooking that did it I guess !</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;">I love this dish, it reminds me of days spent traveling around Spain with friends, teaching small children in Barcelona how to speak Yorkshire Spanglish for a living and throughly enjoying myself in the sunshine without a care in the world. Most of all though it reminds me of sharing food, wine and laughter with friends over a dinner table, whether it be in Spain or in Hackney, that's a good memory to keep hold of. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 15px;"><span class="Apple-style-span" style="font-size: small;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com1tag:blogger.com,1999:blog-6476330399973483498.post-19909693629649888532010-06-08T21:11:00.000-07:002010-06-11T02:20:07.187-07:00Soup Society Part II<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-BEz8HUCNHNuqd1eCMjBGGPwqFvCJrUXxzSrmLmfwBv8pZZTxH6T-Td08DNFfYgRgBVnFQV-Oq1L75TXeH4JZlKZzqZPnuFcdFSEnIV_trn_hTBfSABr6ML8eYv0wIMzt99yrRN8qjtqO/s1600/2010-06-08+20.51.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-BEz8HUCNHNuqd1eCMjBGGPwqFvCJrUXxzSrmLmfwBv8pZZTxH6T-Td08DNFfYgRgBVnFQV-Oq1L75TXeH4JZlKZzqZPnuFcdFSEnIV_trn_hTBfSABr6ML8eYv0wIMzt99yrRN8qjtqO/s400/2010-06-08+20.51.26.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8N6yrDZ_1BuYYzqpRmxVKIZ0xmbH5JD0WTxjAaEdSk6U1XqayGeCQc0Nhb2LlzXUN7oVLetWKyUJpfOAZWHOhWAaTSiZP2dkLD3OQBHWzhd0CzASOQxpyyWJoDJ6bd8ZmX953SYefLIJ/s1600/2010-06-08+21-1.08.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8N6yrDZ_1BuYYzqpRmxVKIZ0xmbH5JD0WTxjAaEdSk6U1XqayGeCQc0Nhb2LlzXUN7oVLetWKyUJpfOAZWHOhWAaTSiZP2dkLD3OQBHWzhd0CzASOQxpyyWJoDJ6bd8ZmX953SYefLIJ/s400/2010-06-08+21-1.08.28.jpg" width="400" /></a></div><br />
<div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">After lugging home 10kg of veggies to make the stock with and 5kg of <span class="goog-spellcheck-word" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: scroll; background-color: yellow; background-image: none; background-position: 0% 0%; background-repeat: repeat;">Puy</span> lentils ready for this weekends Secret Supper extravaganza, I was gutted to find that I didn't really have anything in the flat for myself to eat. All that was in the fridge was a bit of butter, some feta cheese and a lettuce which had been in the fridge untouched for a few days and was starting feel a bit sorry for it self.</span><br />
<span style="font-size: small;">So in a tempt to delude myself that I was been healthy and if I'm been honest, to try and cancel out the two Orange Club Biscuits and a piece of birthday cake that I'd snarfed earlier in the day. I made some Lettuce and Pea soup. Its green soup, its got to healthy, right ?</span><br />
<b><span style="font-size: small;"> </span></b><br />
<span style="font-size: small;"><b>Lettuce and Pea Soup </b></span><br />
<br />
<span style="font-size: small;"><b>Ingredients </b></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">1 x Lettuce (English Flat or a couple of Little Gem's), Outer layers removed, washed and sliced</span><br />
<span style="font-size: small;">1 x Brown Onion, roughly chopped</span><br />
<span style="font-size: small;">3 handfuls of Pea's </span><br />
<span style="font-size: small;">Butter</span><br />
<span style="font-size: small;">Veg or Chicken Stock</span><br />
<span style="font-size: small;"><span class="goog-spellcheck-word" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: scroll; background-color: yellow; background-image: none; background-position: 0% 0%; background-repeat: repeat;">Maldon</span> and Black Pepper</span><br />
Feta Cheese<br />
<span style="font-size: small;"><b><br />
</b></span><br />
<span style="font-size: small;">1. Melt butter in the pan, add onion and sweat gently for 10 <span class="goog-spellcheck-word" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: scroll; background-color: yellow; background-image: none; background-position: 0% 0%; background-repeat: repeat;">mins</span>.</span><br />
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<span style="font-size: small;">2. Add peas, stir and then add enough stock to cover the peas.</span><br />
<br />
<span style="font-size: small;">3. Add the sliced lettuce and season.</span><br />
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<span style="font-size: small;">4. Cover and let lettuce wilt down for a few minutes.</span><br />
<br />
<span style="font-size: small;">5. Once lettuce has wilted down and braised in the stock, remove from heat and place in a bender and blitz until smooth.</span><br />
<br />
<span style="font-size: small;">6. Check and season to taste.</span><br />
<br />
<span style="font-size: small;">7. Serve with Feta cheese crumbled on top if you wish.</span><br />
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<span style="font-size: small;">By the time I'd finished a bowl of it I was almost feeling virtuous for a change. I have seen a number of Lettuce Soup recipe's in some of the books I <span class="goog-spellcheck-word" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: scroll; background-color: yellow; background-image: none; background-position: 0% 0%; background-repeat: repeat;">ve</span> got, and I <span class="goog-spellcheck-word" style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: scroll; background-color: yellow; background-image: none; background-position: 0% 0%; background-repeat: repeat;">ve</span> always wondered what it tasted like. I was pleasantly surprised how good it tasted to be honest. Taste of summer in a bowl really and perfect for a rainy June evening sat on the sofa in your pj's watching a rubbish film waiting for pans of stock to finish doing their magic.</span><br />
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</b></span></div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com3tag:blogger.com,1999:blog-6476330399973483498.post-77103702519021900632010-06-07T15:47:00.000-07:002010-06-07T16:27:49.943-07:00A Weekend Off ....<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">This weekend I had one of the first weekends off from cooking I've had in a long time. It was a perfect weekend of drinking, eating, seeing friends who I haven't seen for a long time, going to birthday afternoon tea's, walks in the sunshine along the canal, visiting my new flat, and going to lectures at Stoke <span class="goog-spellcheck-word" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: yellow none repeat scroll 0% 0%;">Newington</span> Literary Festival. In fact generally having an amazing great relaxing weekend with no cooking for a change.</span></span><br />
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margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7worqXm_NoY5xDzbVMrUCO3buJ6nBsuGb7N4woDv3UZU1C5xG3HkRrdMAelZpXarAHxAzlDepuKFmr6AwI_oZhEwsbgKsUmBlnSW447rh4XpnXDKvj_Z87paAcrzWuVPWzK_UlA0spGzo/s320/32492_430436097805_560712805_5665260_3964008_n.jpg" width="320" /></a></div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com0tag:blogger.com,1999:blog-6476330399973483498.post-67528510603865978442010-06-06T22:03:00.000-07:002010-06-07T16:18:58.112-07:00Asparagus, Pea and Mint Salad<span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahaDEWVv_qLFtn8Bb5K-tKV1qAVDV33MV4Ru0k1e7Ln3Nxgb7v__kcvgNXxm9pUjMPLCnVL9f9_pH6zLAq0fDVCQmYba9eGuTzxZKDOb7A4BEtIRoFAyfLr_jlPn9aLl3-ptjqpTfxyIl/s1600/fetasalad.jpg" style="font-family: Verdana,sans-serif;"><img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahaDEWVv_qLFtn8Bb5K-tKV1qAVDV33MV4Ru0k1e7Ln3Nxgb7v__kcvgNXxm9pUjMPLCnVL9f9_pH6zLAq0fDVCQmYba9eGuTzxZKDOb7A4BEtIRoFAyfLr_jlPn9aLl3-ptjqpTfxyIl/s400/fetasalad.jpg" width="400" /></a><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-family: Verdana,sans-serif; font-size: small;">At the day job we are part of the </span><span style="font-family: Verdana,sans-serif; font-size: small;"><a href="http://www.riverford.co.uk/"><span class="goog-spellcheck-word" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: yellow none repeat scroll 0% 0%;">Riverford</span></a></span><span style="font-family: Verdana,sans-serif; font-size: small;"> fruit box for work scheme, each week we are delivered a big box of fruit that is supposedly meant to last a week inevitably it never does. In each box which is delivered there is always a recipe card included in the box as well. I always tend to be late each morning for the day job, even though I only live a fifteen minute walk fro work. Nevertheless I always make sure that I'm there early or at the best on time when the box of fruit gets delivered on a Monday morning.The sole reason to get there on time is to nab the recipe card which is in the box, I'<span class="goog-spellcheck-word" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: yellow none repeat scroll 0% 0%;">ve</span> even nicked a ring binder out of the stationary cupboard at work to start putting them in. </span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">Jane Baxter and Guy Watson's approach to their products and how to cook and use them is second to none. A philosophy of producing food themselves from start to finish - from the field to the table, following the seasons and the produce which appears with the weather changes of the year.This is the same philosophy which I grew up with, both my dad and paternal grandad were Market Gardener's growing Vegetables and Salad products on a small holding with a fruit and veg shop attached to the side of our home. Well until the invention of the big out of town superstores, which appeared in the nineties and more or less single handily wiped out all independent shops in the area which we grew up.</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
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</span><span style="font-family: Verdana,sans-serif; font-size: small;">As a family we always ate seasonal food, well before it became the "in" and ethical thing to do. It was second nature to follow the seasons and whatever glut of amazing produce appeared.During winter we ate root veggies, <span class="goog-spellcheck-word" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: yellow none repeat scroll 0% 0%;">brassica's</span>, wholesome vegetable soups with pulses, endless casseroles, stews and roast joints of meat, whilst the summer months meals would consist of amazing fresh salads (which me and my sister always went to pick from the fields and greenhouses for tea), quiches and cold meats.</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">So to celebrate the fantastic weather which we have been having recently, the wonder of light nights once again and the influence once again of the <span class="goog-spellcheck-word" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: yellow none repeat scroll 0% 0%;">Riverford</span> Recipe Cards, I decided to prepare a starter salad of Asparagus, Pea and Mint Salad for guests at the last secret supper we had last week. A light salad combining the last of the seasons, British Asparagus, new season peas, combined with mint and a lemon dressing, topped with crumbled feta cheese bought from the deli counter at the local Turkish supermarket.</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
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<b>Asparagus, Pea and Mint Salad<br />
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Serves 4 </b><br />
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</span><span style="font-family: Verdana,sans-serif; font-size: small;">Ingredients</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">1-2 bunches of asparagus, woody ends trimmed</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">4-5 handfuls of peas</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">1 handful of roughly chopped mint</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">150g of crumbled feta, could use Goats curd or Goats cheese</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">Dressing </span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">2 tbsp good olive oil</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">2 tbsp lemon juice</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;"><span class="goog-spellcheck-word" style="-moz-background-clip: -moz-initial; -moz-background-inline-policy: -moz-initial; -moz-background-origin: -moz-initial; background: yellow none repeat scroll 0% 0%;">Maldon</span> Salt and black pepper</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
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</span><span style="font-family: Verdana,sans-serif; font-size: small;">1. Take off the asparagus tips with about an inch of the stem and put to one side.</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">2. Finely slice the rest of the Asparagus stems and then steam until just tender, then refresh in cold water and drain.</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">3. Cook and refresh the asparagus tips in the same way.</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">4. Cook the peas in a lidded pan with only a few tablespoons of water for a couple of minutes. The peas should be tender and bright green. Refresh the same as the asparagus tips and stems.</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">5. Mix together all the dressing ingredients and taste - it should taste lemony and well seasoned.</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">6. Mix peas, asparagus stalks and the mint with most of the dressing and then place in the bowl.</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">7. Dress the tips of asparagus separately and scatter over the salad.</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">8. Crumble the feta cheese over the top of the salad.</span><span style="font-family: Verdana,sans-serif; font-size: small;"><br />
</span><span style="font-family: Verdana,sans-serif; font-size: small;">Great light salad for the summer, tastes light and fresh and some what restorative at the same time, as it helped to get rid of a lingering hangover </span></span> <span class="Apple-style-span" style="font-family: Verdana; font-size: small;"><b> </b></span><br />
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</span>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com5tag:blogger.com,1999:blog-6476330399973483498.post-26642586683062323262010-06-02T04:59:00.000-07:002010-06-08T07:39:56.663-07:00Bank Holiday Supperclub Fun<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
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</span></span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtDVHEaEoq7omJ40XXcbuLxMCKyxk6Ew3_UHrhgyM5vyQ5-i2EmKp3G0SfPoxHD8kjSyaGfqQyRT1qU2_LyLYmGKDF9b-GzAhMhX6Gl8dKGdXj6ZP4fNsfPx2q-jL3G6zLoSknCp6ZQU_/s1600/guests2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: medium;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtDVHEaEoq7omJ40XXcbuLxMCKyxk6Ew3_UHrhgyM5vyQ5-i2EmKp3G0SfPoxHD8kjSyaGfqQyRT1qU2_LyLYmGKDF9b-GzAhMhX6Gl8dKGdXj6ZP4fNsfPx2q-jL3G6zLoSknCp6ZQU_/s400/guests2.jpg" width="300" /></span></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS',sans-serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
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<div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">The supperclub's that we held this past weekend, were some of my most favourite to date. The sense of panic that desended over me after the boy wonder moved to Sweden earlier this year, seems to have finally disappeared somewhat. No longer am I sending emails to Sweden, asking for advice and reassurance in the run up to each Supperclub. Through the patience, reassure and constently been told to "get a bloody grip and get on with it ". I feel as if I have finally found my cooking legs once again. So much so, we tried a two night run for the first time since the Boy Wonder left.</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> We had already planned a secret Lunch for the Sunday, but decided to hold a secret supper on the Saturday night for 12 people (half the ammount that we places we normally do ) at the last moment. I must admit during the first 30 minutes I had serious doubts about 12 strangers sat around one large table striking up conversation with other strangers. Even though we do seat strangers on tables with other strangers, the table sizes are either between 4 and 8 and most people come with other friends, ther was still a serious nagging doubt in the back of my mind that maybe this would be somewhat of a so called social experiment that could go disasterly horribly wrong at any moment. I needn't have worried, I popped my head out of the kitchen door to hear the conversation flowing easily between each of the strangers and the conversation carried on until the small hours. </span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpf01eSmDdE4svXvfGfh9i1MGJxeSeL0Am-5Z4JRFK3rwhLhrLfTl8b2YsTxtmcosPlj-coklmm6EM3zYaeE60qiZr2QmB2V6Lni1l1ZY6_deZw2dVXhCGEUGHS0CNN-TOT4oEHZKBFme/s1600/pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span"><span class="Apple-style-span"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpf01eSmDdE4svXvfGfh9i1MGJxeSeL0Am-5Z4JRFK3rwhLhrLfTl8b2YsTxtmcosPlj-coklmm6EM3zYaeE60qiZr2QmB2V6Lni1l1ZY6_deZw2dVXhCGEUGHS0CNN-TOT4oEHZKBFme/s400/pie.jpg" width="262" /></span></span></a></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgyTRM-F5dX4V1vAXofVq5PdSaIlgVrG5P82LEQe800w3VdfgsYfhNIIyDPIrdM9zvTzOibPJ4n7o23DE88_Lr2Y178VSVyP_uGOUCTcbbr0OjA5N4J4dxHKvAIms8EKU5et37lvPJO-3E/s1600/dessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span"><span class="Apple-style-span"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgyTRM-F5dX4V1vAXofVq5PdSaIlgVrG5P82LEQe800w3VdfgsYfhNIIyDPIrdM9zvTzOibPJ4n7o23DE88_Lr2Y178VSVyP_uGOUCTcbbr0OjA5N4J4dxHKvAIms8EKU5et37lvPJO-3E/s400/dessert.jpg" width="300" /></span></span></a></span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Sunday's Secret Lunch was a similar affair a room full of strangers with happy faces, enjoying food, drink, conversation and laughter with each other for a fair few hours. So much so that nearly every plate that came back into the kitchen was clean and only the smallest amount of the vegetarian pie came back into the kitchen. This was given to Olu the newest helper at the Supper Club. The poor boy had missed out on the veggie pie the night before and had to suffice with oven chips and beans for his staff meal, as there was only leftover meat pie for helpers dinner on Saturday night !</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqLRbG5vLRqBzNbQ7dbJPlxPXE-fgfsytKS_485DaV0oF4hsZDWK1FXl-8_nUuI4-JKUfzQTnHppgB1O2_NtAcPDzAiIkcTklgEIzuCVMM5t53jGZ7CMAZ-mZRU5YjfqHUhntJ67GWoFW/s1600/guests.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span"><span class="Apple-style-span"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqLRbG5vLRqBzNbQ7dbJPlxPXE-fgfsytKS_485DaV0oF4hsZDWK1FXl-8_nUuI4-JKUfzQTnHppgB1O2_NtAcPDzAiIkcTklgEIzuCVMM5t53jGZ7CMAZ-mZRU5YjfqHUhntJ67GWoFW/s400/guests.jpg" width="400" /></span></span></a></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">Bless them they even applauded me and Lucy for providing lunch, with both of us having very slow burning excessive hangovers from the previous evening's shenanigans. Guests even stayed after lunch, where the conversation soon turned fits of laughter thanks to the hilariously funny </span></span><span style="font-size: small;"><a href="http://the%20world%27s%20only%20black%20variety%20&%20striptease%20comedienne...%28probably%29/"><span class="Apple-style-span"><span class="Apple-style-span">Mysti Vine</span></span></a></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> , a returning guest at our supperclub. I actually think I laughed so much and laughed so hard at her banter and quips that the remnants of my hangover thankfully disappeared before the guests left and I disappeared for Supper at a friends house (a true luxury after cooking for over 30 people all weekend, mind you I did eat supper and then promptly fell asleep on their sofa for a couple of hours! )</span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br />
</span> </span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"> </span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">For me this past Bank Holiday, confirmed to me why I do this. I don't do it because I want lots of recognition or create a media persona for myself. I do this because I enjoy cooking and feeding people, hearing the clatter of cutlery and the scrapping of knives on empty plates. I find nothing more satisfying hearing people communicating and laughing with each other over a table of food and drink. This weekend's events and the guests who came, has given me more faith and more confidence in what I'm doing and why I'm doing the Supperclubs. </span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">It may have been a typical Bank Holiday in terms of the poor weather but was a great Bank Holiday in terms of food, drink, company and laughs. </span></span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><br />
</span> </span></div><div style="font-family: Verdana,sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span">(Photos. D Medrano)</span></span></div>Green Onionshttp://www.blogger.com/profile/01390614292177831929noreply@blogger.com2