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Friday, 8 November 2013

Book Launch - Cook Like a Man - for Movember


Mo is slang for moustache, and in the month of November Mo brothers and sistas spend the month raising awareness about issues of mens health for the month of Movember. 


COOK LIKE A MAN cookbook!! featuring Simon Fernandez (err . . me) of ferdiesfoodlab! (amongst others)





























Much more eloquently put by Ray Winston with some beautiful snooker shots by Jimmy White here!


And on the Movember web site here!

Sunday lunch followed
shortly after! : ) 
For the past 3 years Movember have got together with all manner of very creative chefs (one of whom I'm privileged to be) to make an annual Movember bulletin with a tonne of helpful advice and recipes and written with a great deal of humour.



This year Movember have teamed up with Macmillan, who sponsored the endeavour to create a cook book from all the past contributions. Resulting in a fabulously broad - dare I say spectacular cook book filled with all sorts of recipes and a written with a great deal of whit!

For the launch party chefs made their creations from the book and we all had a fabulous chow down, along with some music and a couple of drinks.  It's a real corker so I suggest you get a copy and have a Movember feast of your own!!

The book is available in all good book stores including Waterstones and Amazon and you can get the hardback delivered to your door for as little as £6 of for you Kindle for less than £4.50, and don't forget proceeds go to the Movember charity! 

You can get a copy for less than a pint of Hoegaarden! It's a no brainer


A bit about the book:
The book is split into sections on: soups and salads, starters, BBQ's, meat, gastronomic TRAILBLAZERS, poultry and game, fish, desserts, and my favourite; sauces, chutneys and jams! So there's all sorts to try out!

Seriously if you had to choose between a pint / glass of wine less one evening or a rocking cookbook? Simple choice!

Just to give you an idea (an excerpt):
"The 'perfect' dinner party brings to mind magical evening of social grandeur. The the impeccably dressed host meeting guests at the door, champagne and canapes on arrival, seamless courses of Michelin star worthy haute cuisine, and conversation so significant that it actually means something. Rubbish. This book is for Mo Bros and Mo Sistas and they, more than anyone, understand that any home-cooked meal shared with friends makes for a great night." which a statement I whole heartedly agree with!


Mo Chefs - posing!!
Chefs in the book (order of apearance):
Dave Bone, Richard Robinson, Sam Wilson, Deon Jansen, Brad Stoward, Fred Smith, Andy Waugh & Rauride Elmslie, Giles Clark, David Johnson, Luca & Guglielmo D'Alfonso, Duncan Maguire, Risto Mikkola, Ant Power, Wolf Conyngham, Mark and Connor Bereen, Oisin Davis, Simon Fernandez, Mark Bereen & Ciaran McGonagle, David Cuspinera, Eduard Prades, Joan Ramon Galindo, Evan Doyle, John Tremayne, Ivan Varian, Troy McGuire, Nick Butler, James Lyon-Shaw, Martin Dorey

Mo bro's at the launch party!! Great work!!

Tuesday, 5 November 2013

Recipe: Pumpkin w/ Preserved Lemon & Plum Stuffing for Halloween (Vegetarian)



Well after all the care, attention and surprises the time has come to harvest the unidentified gourd / pumpkin / squash thing maybe a  Baby Bear? or a Sugar Pie? pumpkin. Not sure! If you can identify it please comment!!! It made a very nice vegetarian dinner served with cherry tomatoes and lightly poached fine green beans. The lemon oil, honey and cherry tomatoes produce a gorgeous sauce during the roasting process, very nice! 

: ) Enjoy!

ingredients (serves 4 as a side or starter)

for the pumkin
1 small pumpkin 
1/3  large red onion (sliced into quarters lengthways)
4 tbsp stuffing & plum jam mix
1 salted lemon (cut into 8 slices)
4 tbsp olive oil (from salted lemons)
2 tbsp honey (loosened w/ 2tbsp water)
12 cherry tomatoes



method (170C / 45mins)
Quarter the squash and scoop out the seeds.
Place the squash skin side down in a roasting tin.  Put one tsp plum jam and a tbsp of stuffing in the first quarter,
then place an onion segment and 2 slices of salted lemon on top of that. Repeat for each of the remaining quarters.
Dress each quarter with the loosened honey and then the lemon infused extra virgin olive oil from the salted lemons.
Add the cherry tomatoes and and season with salt an pepper.
Pop it into the oven for 15mins then remove it, cover the base of the roasting tin with about 1cm of water an return it to the oven for another 30 minutes or until nicely roasted.
Add the green beens to a pot of salted boiling for about 5mins. Then drain them and dress them with a little vinegar and olive oil. Serve immediately with the pumpkin.

























variations
I reckon this would work pretty well with squash or even sweet potato instead of pumpkin!



How To Book / Attend

How To Book / Attend
Fancy getting stuck in? Click on the image above and to see how : ) . . . hope to see you soon.

More Techniques, Basics and Corker Recipes

More Techniques, Basics and Corker Recipes
If there's something you've tried at ferdiesfoodlab or a technique you want to know about drop us a line at bookings@ferdiesfoodlab.co.uk and I'll put up a post about it!!

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