Friday, August 29, 2008

FRANCAIS JAPONAIS. and dinner with Gido and Gaspard.


another coffee in the Market. it isn't such a tough life really.
then dani and i went over for dinner and G & G's and they made amazing sorbet with fresh berries, and we added a little mint.

for dinner we all cooked a delicious teriyaki sauce, to go with strips of delicious beef, and a noodles salad.
excellent company, in a wicked apartment, great food and wine. it was a perfect end to the parisian foray.

Wednesday, August 27, 2008

CHEZ PARIS. with Dani

GALETTES IN Le Marche des Enfants Rouges. this is a beautiful old market with loads of different vegetables and restaurants. wonky pumpkins, tomatoes flecked with green, and garlic smudged over our carrot salad. delicious.

RUE DES ROSIERS. the jewish quarter of the marais. we ate delicious bread, swiped with aubergine pesto, and bought awesome fig cakes.

we are going to eat them later with a white burgundy, morbier, reblochon and chevre frais. can't wait.

Tuesday, August 26, 2008

A CARNIVAL OF FOODS

LEFT TO RIGHT 1. BRAZILIAN COXINHAS (i call them chicken bombs and ate them with my Dad in Harlesden) 2. THE WHOLE SHEBANG with plantain and a delicious clean slaw 3. CARNIVAL DEBRIS 4. JUSTIN, RAF AND TODDLA T






Monday, August 25, 2008

PRESERVE THE SUMMER. new tomato chutney

i love making preserved things and got really into it last summer when i was off work at this time of year with way too much time on my hands. it's so very thrifty and satisfying. and now is the absolute season to buy a box of on the turn fruit or vegetables from the market, and jar them up with spices and tart vinegar and bags of sugar, to last you through the grizzly winter. you can be pretty adventurous.
make sure you start stashing away used jars in order to fill them with the summer's delights. so last week i made a tomato chutney. my lover and i tested it out on saturday morning in sandwiches with the papers: lathered on standard bread with crispy fried bacon and handful of spinach. i must concede it's just perfect: sweet from the sugar and plum tomatoes; full of aromatic preserving spices; and all together juicy and delicious. the flavour is somewhere between a brown sauce and a classic ketchup. making a batch is a great way to spend a sunday afternoon too.


TOMATO CHUTNEY makes 6 or 7 jars. i'm going to make it again to double check all the times and measurements, but this is what i've got so far.

800g onions
2.5k tomatoes
2 chillies
1 pint of malt vinegar
1 tsp turmeric
1 tsp ground cloves
1 tsp ground ginger
2 tsp smooth Dijon mustard
salt & pepper
800g brown sugar

dice onions and sweat in a pan with 3 tbsp of the vinegar for a few minutes. Chop tomatoes into 12 pieces each, roughly chop the chillis complete with seeds, and add both to pot. Sweat with spices and mustard and salt and pepper for one hour.

Now add the sugar and vinegar and simmer on a very low heat for 2 ½ to 3 hours.
Disinfect the jars that you are using by pouring boiling water pouring in to each jar, with a spoon in each to dissipate the heat. Now pour out the water and ladle the chutney into each jar. Seal immediatelyand leave to cool.

the next condiment thing i make is going to be ketchup inspired by jamie oliver... so watch out!

Sunday, August 24, 2008

AN OLYPIC DINNER. for T and T

after an inspirational dinner cooked by my friend Zahra (an awesome array of Moro-esque dishes including a monk fish tagine, perfect spiced rice, crunchy salad, homemade rose water brioche and the best trifle i ever ate) for once in my life, i decided to actually follow a recipe. the brief was spare ribs for Toddla T and Toby. i found a recipe in my favourite of manuals, the australian woman's weekly, and set to it. typically, on arrival i realised i'd forgotten the recipe, so had to ad lib as usual. here's the creation: star anise ribs, pear and chilli salad, and egg fried rice. toddla needs to keep his energy up for his busy DJ merking schedule. this went down a treat, and the noises that came from toby were x rated, which is surely a recommendation.


STAR ANISE SPARE RIBS:
1 jar of plum sauce
4 tbsp oyster sauce
1 chili
3 whole star anise
1 square inch of grated ginger
1/2 lime
1 tbsp groundnut oil
2 kilos of pork ribs

in a medium saucepan on a low flame, warm together the plum sauce and oyster sauce. finely chop and add the chilli, complete with seeds, peel the ginger and grate. now add these , and the star anise, to the saucepan. when it is hot and fully amalgamated, whisk in the lime juice and groundnut oil. leave the marinade to cool. meanwhile, preheat the oven to 180C. pour the cooled marinade over the ribs, and place in the oven for 20 minutes to half an hour. you may need to remove them a few times to baste and get excited. when they are cooked through, place under a hot grill for a few minutes so that they become dark and caramelized and really sweet.


for the PEAR SALAD, you need....
2 chinese pears
1 chilli
1 or 2 spring onions
a handful of fresh mint
1/2 lime

slice the pears (which smell wonderful) into very fine segments. finely chop the chillis so that they are diced within an inch of their life. slice the spring onions into roundels. shred a handful of mint. combine these four ingredients into a good sized salad bowl and then squeeze over the lime juice.

TUCK IN!


http://www.myspace.com/toddlat

with this meal under his belt, toddla was ready for 'get loaded on the common', where he dj'd on the main, with serocee. so, everyone was happy.

Thursday, August 21, 2008

ABSENCE!

clearly i've been absent, due to the fact that i'm writing a cookery book for harpercollins (called SPOONING WITH ROSIE). as soon as i stop testing recipes and editing words for you all, i'll be back. xxxxxx