Tuesday, 14 October 2014

Theo Chocolate from Seattle


This is just a very quick post to a) get me into the habit of blogging more regularly and b) capitalise on the fact that this week is Chocolate Week in the UK, thus taking advantage of all the traffic that is currently steering its way. To all the chocolaty things on the Internet. Or not, as the case may be. Gawd knows how it all works. I am just going to hashtag the shizzle outta this.

But yes, chocolate! I had some rather nice chocolate the other day that found its way into my grubby mitts via the lovely and gregarious Susan....something or the other. You know, I don't think I know her surname but she writes a great blog, eats and drinks, is very funny and divides her time between the US and the UK and when I met her a few weeks ago, she very kindly gave me some chocolate from Seattle.

I then promptly forgot about these bars of delight, having stashed them away in my rucksack and only just came across them after fishing out a rather rancid over-ripe pear at the bottom of the bag. Yes, I am that forgetful. Thankfully, the chocolate wasn't ruined in any way and upon discovering them, they certainly delivered a triumphant fist pump to the air; a feeling akin to finding some Jaffa cakes in your pocket for instance.

Now, I am not a connoisseur of cacao by any means. The grubby stuff i.e. corner shop confectionery is more than suitable for my palate but I have always, rather snobbishly, assumed that American chocolate was really rubbish. Hershey's springs to mind. Past experiences and memories equate to gobfulls of too sweet, brown, grainy shite basically and how it has the temerity to call itself chocolate is beyond me. However, the bars of Theo Chocolate handed over to me were amazing.

Ticking all the boxes regarding provenance, non-GMO, organic, fair-trade etcetera etcetera, the guys at Theo do go to 11 on the worthy-o-meter but hey, what is the point of making something good unless it makes you feel good eh? And boy, does this chocolate does make you feel good. From what I understand is their 'Fantasy' range, I sampled (or we, I should say) the Bread & Chocolate bar, made using 70% dark chocolate and their Chai, using 45% milk chocolate. And chai tea, naturally.

The breaded bar was my favourite. Dense, smooth and slightly bitter with gorgeous nuggets of sourdough crumbs, it was reminiscent of other biscuit-based chocolate I've tried before. Like um, a Yorkie bar but it was much, much better and I don't even know why I am thinking about them. A poor comparison but hopefully you get the idea.

By contrast, the 'Chai' was stronger in flavour, spicier and more fragrant and I think I would have preferred it married up with dark chocolate, instead of milk. However, yet again, this chocolate delivered another pleasantly surprising hit. Tea. Chocolate. I could do this again. Perhaps with a cup of tea. How would that be? Too much? Maybe.

So there we have it. A new perspective on US chocolate. After trying these bars, I certainly won't be so dismissive in future. It might even be worth importing some from across the Atlantic. Although I might just wait till I catch up with Susan again. I must work on the forgetfulness though. Whenever we secretly eat chocolate at night; in the morning, when the children get up, they nearly always find the wrappers. Slovenly stowed not so secretly under the settee.

"Daaaaad, have you been eating chocolate again?"

Nothing worse than a tutting six year old, wagging a finger in your face, at 7AM. I can tell you that.

Also, I've said the word 'chocolate' and alliterated and rhymed far too many times in this post, sorry.

Saturday, 11 October 2014

Wine Urchin #5 - Montagne Saint-Émilion from Lidl


Does expensive wine ever maketh the dish? And by that I mean, if you are going to cook with wine, should you splash out on a decent bottle to stick into the pot? Or should you just plunk for an economical bottle of plonk? Speaking as someone who in the past has poured the best part of twenty squids over stewing steak that only cost me a fiver, it can still be a bit of a puzzling quandary. I mean, after serving up that said bourguignon, I looked around the table and waited for faces to melt into frames of delight and a chorus of rapturous applause but nothing happened. People were complimentary for sure. It was very "nice", "tasty" and "delicious" even. But no-one slid off their chairs and fell onto the floor in a spasm of orgasmic joy. I wanted to grab them by their lapels and ear lobes and shout "I spent £19.95 on the Cote du Rhone that went into that, you ungrateful motherfunksters!" But I am sure my father-in-law would have punched me in the face if I tried a stunt like that so early into our blossoming, familial relationship.

That was then though and now I think my general train of thought is that even a splash of the most unassuming and frugal wine (i.e. cheap) is good enough to lift a dish. And I say this with confidence because I have spotted many a box of catering glug tucked away on shelves in restaurant kitchens. Clad in white cardboard and plainly labelled 'cooking wine' it obviously serves its purpose and when you consider the margins, well no-one is going to be spunking the good stuff are they? Plus, why on earth would you cook the bejesus out of something that is going to taste so much better unadulterated? Even more importantly, there be alcohol in that there wine. So yes, these are my thoughts........

.......however, I can still get all knee-jerky and twitchy whenever the subject of 'cooking with wine' arises. After making enquiries on Twitter* a couple of weeks ago, on how to make Coq au Vin (because I have never made this classic before) a few of the suggestions that came back said that I should absolutely, unequivocally and on pain of death use the finest wine possible. You know, like available to humanity. 

Which pained me. It really did. So much so that I spent an inordinate amount of time pacing up and down the kitchen, wondering what one must do about the situation, with much hand wringing and  brow furrowing. In the end I opted for the middle road and pulled out a bottle of Montagne Saint-Émilion that I had been given to try. This bottle of Merlot came from Lidl no less, one of the German twin sisters that is currently kicking the big supermarkets square in the cream crackers and they are obviously upping the game with big additions to their wine cellar. You can now wander into a Lidl store and pick up a bottle of Bordeaux for £25 these days don't you know. Which does belie the original incentive of going in to pick up cheap fruit and veg, continental meats and drill bits but I suppose it only goes to show how far they've come along.

Anyway, after having a quick taste, a rich slurp of plum with spice and just a smidgen of oak, I thought to myself - "What the hell, this might cost £8.99 and would probably be better to drink on a cold and damp Autumn evening, in front of the fire but I don't have a fire and I want to make sure this chicken dish tastes delish, so ....fuck it." And so in it went.

I didn't go the whole hog with the coq thing by the way, buying a tough old bird for the pot. I just went for plain ol' chick'n; free range of course, using a recipe by some guy called Arby. The end result, after marinating overnight and some faff with toasting plain flour, was pretty damn good and if you haven't made coq au vin before I would wholeheartedly recommend you try Arby's method. My plating up left a little to be desired in the presentation stakes but blimey, red wine with chicken, mushrooms, bacon, mash and gravy; who'd have thought that could taste so gorgeous eh? Talk about ask a silly question. Still, maybe part of that was down to using a decent bottle of wine. It is definitely something that I am going to consider more in future.

The twist in the tale of course is that I was also sent a bottle of rather lush Fleurie, a fruity and fresh Gamay from Burgundy that retails slightly cheaper at £6.49. So we poured out a couple of glasses to accompany the casserole and much happiness was delivered to the table. But if you know your wine and know your way around regional French cuisine, you might have already spotted a glaring mistake.

I wonder if you can tell me what it is?

Wine, reduced
Marinated coq (chook)
We were dye-ing to eat this chicken.......ha!
Messy but delicious
* I often get told off for making general food enquiries on Twitter with many people barking back that I am lazy and that I should simply use Google. Those folk can do one, because Google doesn't converse with you like Twitter does. And I much prefer that.

Wednesday, 8 October 2014

Lime Pickle


You know how the saying goes. When life hands you a bunch of lemons, then make lemonade. And if life gives you melons, well it could be worthwhile getting checked out to see if you are dyslexic or not. But what do you do when life chucks some limes your way?

This was the question I faced yesterday, as in my fridge I found 11, nay 12 limes that were just teetering on the edge of decay. Green but slowly turning to yellow and beginning to collapse inwards like a collection of dying citrus stars. Where they came from I do not know. People are always giving me shit. And I don't just mean that in the freeloading sense of the word or grief. Although I do get both of that too. No I mean people are always giving me shit to cook. Take last weekend for instance. I went to a house party where free colonic irrigation was on hand by means of home brewed beer and a friend wandered up to me with a plastic orange bucket, full of passion fruit that he had collected from his garden.

"Here you go Dan, thought you could do something with this lot."

"Um, like what?"

"I dunno, you're meant to be the frigging cook."

And off he went, tutting along the way, making me feel all awkward and questioning my own credentials as a foodie (sorry, lover of food) so I called after him.

"I can.......er......I can make some jam I suppose.......or....a jelly?"

But it was too late, the moment was lost.

A plate of sliced limes
Coming back to the limes though, when I saw them languishing away, the old light bulb did ping up pretty much straight away. I decided that I would make some lime pickle with them.

Now for me, lime pickle is firmly planted in the category of 'Foods wot I never used to like but forced myself to like'. It has taken me years to get to the stage of dolloping a tangy thwack of flavour on my poppadom. Building up slowly, with much wincing along the way. The sourness isn't so much the problem but more the texture. A sliver of cold rind, peppered and congealed with oily, spiced mush takes some getting used to. But I have grown to love it.

So of course the next stage had to be to make some of my own, rather than rely on Mr Patak, and I was very happy with the results. Recipes vary and microwaving seems to come up a lot but I looked to my old faithful 'Asian Cookbook' to help guide me through proceedings. I got the book from WHSmiths ages and ages ago and it really has been a stalwart. I think it is out of print and I have messed around a bit with the recipe but this how I transformed a bunch of neglected fruit and turned them into a magnificent pickle. 

Naturally, this probably shouldn't be considered as a 'definitive' method. I am sure some of the feedback will go along the lines of "Uh-uh. You forgot to do this, didn't do that, blah blah blah."

But the more I think about it, the more I reckon that this recipe could probably work with passion fruit too.

I wish I thought about it on Saturday.

Lime Pickle - makes about 750gms, or enough to fill a sterilised Kilner jar (you know, one that can hold about 750gms)

Ingredients

12 limes, fresh, or dying
4 chillies. seeded and finely chopped
1 tbsp of garlic and ginger paste
250mls sunflower oil
2 tsp mustard seed
2 tsp cumin seed
2 tsp fenugreek seed
2 tsp fennel seed
1 tsp turmeric powder
1 tbsp sugar
Salt

Method

First cut each lime into 8 slices and arrange flat down onto a large plate and sprinkle liberally with salt. Put to one side and leave for about an hour (some methods cure for a lot lot longer but I was in a hurry).

Then place all your spices into a frying pan over a medium heat and lightly toast for 1-2 minutes. Put into a pestle and mortar and grind down to a fine powder.

Place a larger pan on the hob and add a tablespoon of oil and then add the chilli and garlic and ginger paste. Stir fry until golden and then add the limes, sugar, spices and remaining oil. Reduce the heat to produce a low simmer and gently cook for 15 minutes, stirring occasionally. Take off the heat and leave to cool slightly before pouring into said sterilised Kilner jar.

Cool completely and then store in the fridge until such time that you fancy some lime pickle. I expect to discover this batch in about oooh, six months time?

A close up of sliced limes

Sliced limes cooking

Lime Pickle

Tuesday, 9 September 2014

The Bull and Last, Kentish Town


Despite taking a keen interest in geography when I was younger, I have to say that my sense of direction is notoriously bad. If you ever find yourself lost on the streets of London, don't ever ask me which way to head. Because I will almost certainly send you down the wrong street to the wrong side of town. Once, around lunchtime near my office, a poor soul anxiously approached me wishing to get to St Pauls and I sent them on their way with a series of left/right gesticulations, smiling confidently as I did so. However as I soon as I turned tail, I realised that I had actually sent them in the opposite direction so I hastily blended into the crowd and waltzed off myself. I spotted the same person about 10 minutes later and the look on his face suggested to me that he was very angry. And quite possibly late. But hey, he must got directions off the right person because as he surged down the street, I could see St Christopher's dome rising magnificently in the background. I was just glad that he didn't see me.

With that in mind, my inner GPS went all shonky again this weekend. For an anniversary treat I booked a table at The Bull and Last, an esteemed gastropub favoured by Chris Pople and some bloke called Coren. And when I say I booked it, I mean just that. "Hello? Can I have a table? Thank you. Goodbye." I didn't think much more of it afterwards. So when the time came around, after a night in Hammersmith, watching some strange witch-like woman wail and float around the stage, when Mrs FU asked me if I knew where we were going, I naturally said yes. 

When we got off the tube at Highgate Station she asked me the question again.

"Yes, the pub is around here somewhere," I replied as we trotted off down the hill. "It's on Highgate Road. This is Highgate Hill. Look see the road sign. Let's just keep walking, we'll find it soon enough."

Mrs FU gave it the magic 10 minutes before she asked me one more time.

"Are you sure it's around here?"

"Um, yes.....no....... I don't really know."

After a quick peruse on Google maps on the phone, it soon turned out we were quite a fair distance from the pub. In roughly the right area, I hastily tried to defend but oooh, it was still a bit of trek wasn't it. The silence was deafening as we started to sprint, apart from the occasional pant of breath and "Mind that dog shit" (the streets of North London are caked I tell you). Luckily we managed to get to the pub, bang on the nose for our reservation.

I don't think I have ever seen my wife down a pint so quickly before but as she wiped the sweat away from her brow and judging by the look in her eyes, I don't think I'll be in charge of booking restaurants for much longer.


The great thing about The Bull and Last, or where we were sat upstairs at least, is that the place is large and airy and when asked, the waiters will gladly open a window for you. So we managed to cool down and get nice and comfortable quite quickly. The decor of old paintings, stuffed animals wearing jaunty napkins, bashed up tables and chairs was fairly de rigueur for a gastropub; which does makes wonder whether everyone goes to the same taxidermist-come-antiques dealer (who must be making a fortune). But still, the ambiance was relaxed, with only the occasional "Rah!" to puncture the air and the aforementioned beer was very good. A pint of Five Points Pale Ale and a pint of Redemption..... something or the other. I think.


The menu was seasonal and British, leaning towards to the more gutsy side of proceedings, which suited me down the ground. I did ponder for a little while about some delicate sounding English beetroot with cow's curd and roasted walnuts, but I was starving after that walk so I ordered the braised pig cheek with watermelon pickle and sesame. Followed by the pork belly, black pudding, crackling and all the trimmings. Yes, double pork. Or triple in fact.

  

Now I love a pig cheek or two and the idea of pairing them with watermelon seemed very fanciful. It certainly looked exotic when the plate arrived at the table and as I pressed my fork into the teriyaki oyster of pork, it collapsed wonderfully under the weight. Coupled with chunks of pickled yet still crisp watermelon and peppery herbs, each mouthful was unusual, quirky and perhaps one of the best things I have eaten all year. My praises for this dish would have gone superlative if the waiter had put two cheeks in front of me. But alas, I only got one and half cheeks. Which seemed a touch stingy when you consider how cheap they are. Nevertheless, it got me first points on the score board which is oh so important when you eat out with your partner.

Not that Mrs FU's choice misfired. Her wild game terrine with damsons, pickles and toast also hit the spot and there is always something to admire in a well constructed slice. We played quite the guessing game as to what game was in the meat loaf and I am adamant that they stuck a prune into the mix. Not that my wife listened to me. She was too busy licking the damson jelly off the plate. Also, fantastic radishes but still, 1-0.


My mains could on face value be described as regular Sunday lunch fare but it was head and shoulders above the usual offering from our local pub. Sweet belly that again melted at the touch of a fork, nuggets of blood pudding, soft baked pear and crunchy spuds all made for very happy eating indeed. The crackling snapped with delight and the sprouting broccoli offered virtue but the best part of this dish for me, surprisingly, was the celeriac. God, I've missed that ugly son of gun and this was a timely reminder that root veg is firmly back on the agenda. I think I might just buy a few gnarly boulders on the next shopping trip actually. In short, for me, this plate heralded the start of Autumn.


However, even though I thought my mains was really good, Mrs FU (in her humble opinion) decided that her fish platter evened up the scores, citing that her wooden board filled with gravalax, brown crab, mackerel pate, chipirones, haddock croquettes, fennel salad and *sharp intake of breath* treacle bread beat my Sunday standard well into submission. And sure, it looked pleasing but there was no way that it whipped my nutty celeriac mash. Apart from the potted crab. That did taste amazing and rich. And the fresh mackerel. The beetroot cured salmon wasn't bad either. But the rest was raaaahbish. Except for the croquette. The fennel, the fennel was shit. I am done with that aniseed claptrap. Until next week maybe. 

OK.

1-1

In hindsight, we should have left desserts well alone but as this was a special meal, we ploughed on regardless, deciding on a just light bite and digestif to finish things off. Namely cheese and port. From the small selection available we went for Stichelton, Keen's Cheddar and Reblochon, all of which were delightful. Although I felt the French cheese could have been just a touch more gooey. I am only nit-picking though, trying to proportion some element of blame. For by the time we'd finished, we felt thoroughly turgid. Joyful but definitely swollen.

2-2

A draw.

As far as the actual cost of Sunday lunch, a bill of just over a hundred squids did edge things towards the expensive end, especially since we didn't have that much to drink. Honest, we really didn't (a few more pints and half a carafe of Picpoul). And I have to been mulling it over in my head ever since as to whether The Bull and Last represented value for money. I think they just about pulled it off. Their menu wouldn't look out of place in most decent boozers up and down the land but in the cooking and presentation, I would say that they do deliver that extra bit of care and attention. That fish platter was certainly a labour of love with all its elements and the service was charming and friendly. We had quite a giggle with our waiter at the end, belying some reports that the staff can be po-faced. And I really did like those pig cheeks with the watermelon. All one and half of them. No, I was more than satisfied with the meal we had there and you only live once and all that. Next year we are going to IKEA for meatballs.

BUT! If I did have to complain about one thing, it would be the fish eye mirror that hangs in their toilet upstairs. Jesus, it very nearly knock me for six when I stared into it after conducting my ablutions. I was so disorientated by the thing that after leaving, I started to wonder back up towards Hampstead Heath. 

Thankfully Mrs FU was on hand to direct me down the hill, towards Kentish Town tube station. The stop that we should have gotten off at in the first place.

Wednesday, 3 September 2014

Lobster, Fish and Happy Shopper Camp Chowder

Bliss (kinda)
 Yes, that is me on the left, basking in the warm glow of a not-quite-Autumn-yet sun. As you can see, the soft grass beneath my feet dips downwards, masking primal granite underneath. And just beyond that tent in the middle, just beyond a hedge of bracken, jagged rocks pierce the Atlantic; like old man's teeth gnashing and foaming in the brine. The mysterious island of Lundy sits squat on the horizon and after that, well, who knows. This is Mortehoe in North Devon, an undeniably beautiful place. However, do not let this serene, wistful photo fool you. It may convey a sense of wonder, a frame of a man at peace with the world, soaking up the best that nature can offer. But the reality is, or was rather, when this photo was taken, I was getting smashed by winds of up to 90 miles an hour. Nature was farting in my face and laughing and giggling with glee and to be honest, it wasn't pleasant. The whole time we were there, it was like nature was bellowing:

"You've come camping? Here? On one of the most exposed parts of the British coast? HA! You fool! Can you feel my windy buttocks buffeting your face? Watch then, as I sit on your tent and squash it with them! Hahahahaha! Can you hear that snapping? That's your tent poles that is! That will learn you for using a cheap tent! Whoops, there goes your hat! AND YOUR EVENT SHELTER! Ha! Oh joy! Oh joy, joy, joy!"

Needless to say our first camping holiday with the twins was a bit of a trial. Not an unmitigated disaster mind. In the company of very good friends and with the aid of copious alcohol, bags and bags of 2p coins for the arcade and stereotypically English stiff upper lips, we did manage to have a most excellent time. And the children certainly loved it. They even went into the sea, the nutters. Personally though, when we finally left Devon, I was just a little bit disappointed that I didn't get to do as much cooking in the Great Outdoors as I would have liked. I had plenty of ideas and I had even bought a copy of Josh Sutton's Guyrope Gourmet to try out some of his recipes. But trying to read the damn thing out in the open, with pages whipping from left to right was nigh on impossible. In the end, I just popped it back in tent and took to standing in the gale, whilst sipping stupidly strong scrumpy and flicking V's back at the sky.

We did have a couple of breakthroughs at breakfast time, which came in the shape of bacon and black pudding butties and some eggy bread. And we also managed to rustle up one meal in the evening, namely my mate John's infamous chowder. I was pretty insistent that we made this actually. Largely because John has been bleating on about this fabulous seafood stew he makes whenever he goes camping, for like, forever. And largely because I have always been intrigued by the juxtaposition of the ingredients within, which mainly consists of very expensive and luxurious lobster, coupled with dirt cheap tinned potatoes. By all accounts, this recipe was borne out of sourcing what is available in Mortehoe and as you might guess, there isn't much. A pretty well-stocked fishmonger, come fish and chip shop. And an efficiently stocked camp shop. Oh, plus three pubs. I did wonder if I should point out to John that the camp shop sold fresh spuds but after seeing him gamble up to the till with a silly grin on his face and an armful of Happy Shopper tinned new potatoes (59p), I felt it was a risk worth taking.

And it was. Given that in reality, we used very little to pep everything up - this meal basically consists of lobster, fish, water, wine, onion and cream - it tasted bloody amazing and was testimony to the simple approach when cooking. Served up in a mess-tin for authenticity, it was rich, indulgent and life-affirming; a cor-blimey smack on the lips to be mopped up with bread slathered with butter. My only addition when preparing and helping to finish at the end was to issue a small smattering of capers over the top, which gave just enough spike to help cut through the silky broth.

After licking the remains of the sauce out of the mess tin using my stubby digits, I threw the lightweight vessel into that ferocious wind, roared at the top of my lungs and turned my back to it victorious. Moments later, the mess-tin returned and hit me on top of my delicate head. So in the end, nature won. But if you do ever go like to camping yourself and have access to a decent fishmonger, and some Happy Shopper spuds, you really should try this recipe. It will blow you away....he he geddit? Ha ha ha.......ah fack it.....

Lobster, Fish and Happy Shopper Camp Chowder - serves 4 adults and 2 children

Chowder
Ingredients (fish is fairly approximate as we bought everything by pointing)

2 lobsters, cooked
750gms of cod fillet, sliced into goujons
250gms of gurnard fillet, sliced into goujons
2 tins of Happy Shopper New Potatoes, drained and cut in half
1 onion, finely chopped
300mls double cream
1 large glass of white wine, possibly 2
Olive oil
Black pepper
Water
Capers (optional)

Bread and butter to serve

Method

If cooking this outside, first make a perimeter around your cooking area to shield you from the wind. Use cars, trailers, windbreaks, jackets and chopping boards to ensure that your Campingaz single burning stoves work efficiently. Keep a flagon of strong Devonshire cider handy to keep you sane when everything blows off the table.

Now, break up your cooked lobster and remove as much meat as possible from the claws, legs and head. Crack the tail and peel and cut the flesh into chunky medallions. Reserve the meat in a pot of some description. Then place all the lobster shell into another pot and filled with approximately 2 litres of water. Bring to the boil on your gaz burner and simmer and reduce for about 45 minutes. This will form the main part of your stock.

When done, place a frying pan on the burner, add a splash of olive oil, then the onion and gently fry until translucent. Add the wine and reduce by half and then add some of the stock. John was the master of ceremonies at this point and carefully adding the shellfish stock by the ladle, taking his time. Whereas I would have dumped the lot in but I expect this was to gain maximum efficiency from the gaz or gas or whatever.

Then add your Happy Shopper spuds and the cream and begin to reduce further.  As the stock thickens, pop the lobster in to warm through and then add the fish. Cook for about another 5 minutes.

When ready, serve in mess-tins or bowls, add a crack of black pepper and a scattering of capers if you so wish. Add a slice or two or bread and butter and off you go.

Enjoy whilst the sun goes down and eat quickly. As the wind tends to turn things cold very soon.

Happy Shopper Spuds
Lobster and Cidre
Lobster Meat
Lobster Stock
Essential for camping

Wednesday, 6 August 2014

Sub Cult and Sun Hats

Rodeo-Sub
I don't normally do this. I don't normally eat something for lunch and then race back to my computer to eulogize and slobber all over the keyboard. I am normally far too lazy to do anything like that. And besides, I find the whole deal of rutting at the desk, fingers hammering a go-go, chair shifting back and forth a bit... well, a bit seedy. I have read some blog posts in the past; on new, hip and happening openings and have got the distinct impression afterwards that the writer has just spent 5 minutes of their lives, grunting and gurning away behind a screen; before spilling forth with that final sentence of "Oh my god it was soo good, and I got there first, I was there maaanandIgottherefirstandahmagaaaditwassoosoogood!!!"

I can see the said writer right now, all sweaty after triumphantly reviewing. Head slumped forward, lolling lasciviously about the place, genitals quite possibly out on display.

I never do that sort of thing.

BUT I have eaten a sandwich today that has made me want to do just that! So please, let me tell you all about it!

(Don't worry Mum, I am not typing this with my winky out.)

Yes, I visited Bishopsgate Market for the first time today, yet another street food shebang that has set up on the clean streets of the City of London. I say clean, Bishopsgate Market is set up on a gravel base building site. Anyway, they are popping up all over the place now and I must admit, I have spent some time cynically mulling that this explosion is simply the consequence of a 'trend' and the rush to make a quick buck. Perhaps it is for some. But the more and more I eat from various trucks, tents and wagons, the more and more I become convinced that this ever growing movement is, in the immortal words of John Torode, a good thing. For instance, the variety of what is available these days for lunch is breathtaking and definitely gives hungry punters a break from the banality of what the chains and supermarkets can offer.

Back to that sandwich though, namely a Rodeo-Sub from Sub Cult. Now when making decisions at these markets, I don't normally believe in choosing the longest one because far too many prats will join a queue on the simple basis that it is a very long queue and today Sub Cult had a very long queue. However, having sneaked a peek at the menu, there was enough on the board to pique my interest and make me want to stand in the blazing sun, like a prat. For about, ooh 20 farking minutes. Still, I thought a combination such as sweet scallop, free range pulled pork, calamari and lemon and parsley mayo would make the wait worth it.

Of course, when I finally made it to the relief of the shade of the van's side hatch, I was told by a man with unfeasibly large sideburns that they had sold out of their Sub-Marines. So, masking quite anger, my cohort and I plumped for the Rodeo-Sub instead, which cost £6.50 of our English pounds. And I am so glad we did, because it was gorgeous. Resplendent with 28 day (well?) hung beef, Provolone cheese, pickled chillies, baby onions and black truffle mayo, and a few spinach leaves to feign a healthy approach, this sandwich was amazing. Coupled with the soft brioche sub that contained the filling, each bite was a savoury, tangy, meaty delight. The back note of the truffle was particularly good, tying everything together with a pleasant hit of ommmaaaaamee.

Now if I had a penny for every time a sandwich or burger elicited an expressive "hmmmm" from my gobby mouth, I would have about 28p by now. But I have to say, this Rodeo-Sub definitely made me sit up more than usual. After taking my fill, I walked back up to the van to say thanks to the hirsute couple responsible and to commend them on a really fantastic sandwich and naturally they responded with cheers and fist bumps. I also inquired as to whether they towed their camper van everywhere because the interior of the driving compartment looked as ancient as my favourite lucky pants. Torn, ragged, dusty and nearly 23 years old. They assured me that the engine did work and that they drove everywhere, which made me think "Yeah right, jokers." But maybe they are telling the truth though, their sandwiches are certainly righteous enough.

Oh god, and now I am turning into Guy Fieri.

On one last note, if they wanted to take things just that little bit further, I would suggest this for the chaps at Sub Cult. On hot, sunny days when everyone comes traipsing in, braying in single file to form an orderly queue, try handing out some of your paper bags to your customers to use as hats. Some of them don't mind waiting but some of them, especially the paler specimens, do not fare well under the August sun.

Hairy blokes in front of a van that surely can't work
Sunhat

Thursday, 31 July 2014

What would YOU cook with Lurpak's Clarified Butter?


I know. It's a million dollar question isn't it. What the flippin' heck would you cook with Lurpak's Clarified Butter? Do you even know what clarified butter is? Do you need me to *ahem* clarify the whole concept for you?

Well, if you aren't au fait with the notion, clarified butter is butter but with all the milky shite taken out. Thus leaving a beautiful golden fat that you can use in a variety of different ways, cooking at high temperatures and most importantly perhaps, it keeps for weeks.

You can make your own clarified butter at home. Take a saucepan and place it on a gentle heat on the hob and then put a block of solid gold inside. Watch it slowly and very gently melt and then take notice as it begins to separate, with chalky solids falling to the bottom and a light froth appearing on top. The stuff in the middle? That is clarified butter my friend. And that stuff can be an absolute bugger to syphon off. The times I've spent oh so carefully pouring this melted elixir into a Pyrex jar and have ended up having to fish out a lump of calcium with my stumpy fingers, I tell you.......

But I suppose if you have ever come over to my house to eat, you really don't want to know about that.

I digress, as per usual. The important thing to discuss here is that you can now buy, yes buy, clarified butter from the supermarché and don't have to worry about the whole palaver. Lurpak, the Danish Butter Barons, have a whole new Cook's Range to play with and clarified butter is part of the arsenal. I've already tested out their Cooking Mist and tackled crackling and was very impressed with the results (mind you, anything to do with cracking normally impresses me). In all honesty, I have yet to try out the Lurpak clarified butter though and here is the rub, how would I use it? Make hollandaise maybe? Dunking fresh lobster or crab meat into bowl of warmed clarified butter mixed with herbs is a sexy option. Smearing it on my nipples is an even hornier suggestion. But even I am now starting to run of ideas here and I don't think I am alone.

As part of their campaign to spread the word and from intensive market research, Lurpak have cottoned onto this, gathering that the public at large still need edumicating about clarified butter so they have brought on board Chef Tom Sellers, he with the fantastical ginger beard and behind Michelin starred restaurant Story. Now Tom has filmed a selection of very, very short videos which can be found here and although very, very short, I believe they are quite inspiring. He certainly shows off a multitude of ideas so do check them out. Especially his 16 second splurging of clarified butter on steak. Ooof. Nurse!

The best part is that Lurpak have launched a competition to get everyone's noggins working about clarified butter. The prize being a Masterclass with Tom Sellers, the man himself. Imagine that eh? A day in a professional kitchen, hanging around with a super cool chef, flicking each other with tea towels, eating steak and drinking gallons and gallons of clarified butter. And then..AND THEN you get to eat some more food from Tom's seductive tasting menu and drink even more clarified butter/wine afterwards!

That is one humdinger of a prize if you ask me.

To enter just leave your entry on Lurpak's Facebook page. But don't dilly dally for too long, the competition closes next week on August 8th.

So get thinking folks, what would YOU cook with Lurpak's Clarified Butter?