tag:blogger.com,1999:blog-83479603210362690662024-03-13T17:13:07.817+00:00ferdiesfoodlab - London Supper Club - BatterseaLondon Supper Club - ferdies foodlab is a de-formalised social banquet it's bring your own drinks, which helps keep the cost of this 6-8 course banquet down to £45pp.ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.comBlogger213125tag:blogger.com,1999:blog-8347960321036269066.post-62165082533154190682021-04-02T12:30:00.001+01:002021-04-02T12:30:01.486+01:00Experiment / Recipe: Duck and Apple Quinoa w/ Wild Garlic & Duck Butter<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-l18eCzCUxBfj4yVH7p4dyRYSLXjBWku5myA_LVgGdC6Wvav7m4I_1bPSc91h4MI54YfRlvgyjte5J3WeQn1BmuQZahxGOcqojdBFlY3WJXLb6J3BDyJv1JEurPLobGGzPYFWrvyOtQND/s2048/no+rush+to+serve.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1360" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-l18eCzCUxBfj4yVH7p4dyRYSLXjBWku5myA_LVgGdC6Wvav7m4I_1bPSc91h4MI54YfRlvgyjte5J3WeQn1BmuQZahxGOcqojdBFlY3WJXLb6J3BDyJv1JEurPLobGGzPYFWrvyOtQND/w265-h400/no+rush+to+serve.jpg" width="265" /></a><span style="font-family: Helvetica; font-size: 15px;">by </span><a href="http://twitter.com/#!/ferdiesfoodlab" style="font-family: Helvetica; font-size: 15px;">Simon Fernandez</a><span style="font-family: Helvetica; font-size: 15px;"> of </span><a href="http://www.ferdiesfoodlab.co.uk" style="font-family: Helvetica; font-size: 15px;">ferdiesfoodlab</a></p><p class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">For this recipe I added a little lemon and<span class="Apple-converted-space"> </span>sugar to the apples to stop them oxidising & give the salad some light notes for a sunny spring day! If it’s a rather greyer colder day, it comes out rather well if you caramelise the apples. Add just a touch of sugar with a little cinnamon, and add some chopped dates to the salad too!<span class="Apple-converted-space"> </span></p><p class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">This make a pretty decent vegetarian dish if you drop the duck, and replace the duck butter with 50/50 salted butter and creme fraiche!!</p><p class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><b><i>for the wild garlic & duck butter (makes 350g)</i></b></p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">150g duck butter (<a href="http://www.ferdiesfoodlab.co.uk/2021/03/recipe-duck-confit-duck-butter-on-toast.html" target="_blank">recipe</a>)</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">200g wild garlic (blanched and refreshed)</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1/2 lime (juiced)</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">~</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Blanch the wild garlic for 10 minutes tops, then drop it into cold water to stop it cooking and preserve the colour.</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Probably best to do all the wild garlic at the same time and keep a third back for the salad!!</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Chop it up so it doesn’t cause problems for the stick blender. Blend the leaves and lime juice in a high side jug</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Once you have a relatively smooth paste add the butter in thirds until you have a loose puree.</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Check it for seasoning, adjusting the salt and lime as necessary, then put it in the fridge to set</p><p class="p5" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p5" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GCMMfWIa6CdBL2aGNYcMmcEA5sK9GnYQR2b7Cah_suxvhYlVXuFq11b6xaSghsLtZoZJSfBY9IsiJZxoQ6u254ZTJtQQm4ptF4KpUOyGVoVSGwlJ84mabnZYfA-i2XxmBsCPHG43Du5U/s2048/mix+in+the+crispy+duck.jpg" imageanchor="1" style="font-family: Times; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1360" data-original-width="2048" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GCMMfWIa6CdBL2aGNYcMmcEA5sK9GnYQR2b7Cah_suxvhYlVXuFq11b6xaSghsLtZoZJSfBY9IsiJZxoQ6u254ZTJtQQm4ptF4KpUOyGVoVSGwlJ84mabnZYfA-i2XxmBsCPHG43Du5U/w640-h424/mix+in+the+crispy+duck.jpg" width="640" /></a></p><p class="p5" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><b><i>for the duck and apple quinoa salad (serves 2 - light lunch)</i></b></p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">100g quinoa</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">250ml chicken stock</span></p><p class="p3" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-size: 14px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s3" style="font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"><span style="font-family: arial;">1 quarter confit duck leg (picked, <a href="http://www.ferdiesfoodlab.co.uk/2021/03/recipe-duck-confit-duck-butter-on-toast.html" target="_blank">recipe</a>)</span></span></p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: arial;">1 onion (brunoise)</span></p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1 clove garlic (crushed, chopped)</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">100g wild garlic (blanched, refreshed and chopped)</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1/2 lime (for garnish / extra dressing)</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">~</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Put the the quinoa and boiling stock in a pot with a lid, cook for approximately 10mins.</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">When it’s cooked the quinoa should have a little bite and have white circular whispy bits.</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">In the mean time put the picked duck into an oil coated pan on medium heat and leave it to crisp up.</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Put the onions garlic and oil in a pan and cook until soft and translucent, then add them to the quinoa once it’s cooked. Chop the wild garlic and mix it, the apple and the duck into the quinoa too.</p><p class="p5" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p5" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryS553SaMeMk-5WKV8Ac2fSIwUj-r1sJYXURq6BKtbNvHsHmmhQgOwtLswQjAkCn4bA89VeVe3Uq9Z77WApx3SDVLzTlqnCsDbZo_-XF_aezaPjlL35jpJncgyZMhU3BDXfo9ZqmMNbbR/s2048/top+with+wild+garlic+puree+3.jpg" imageanchor="1" style="font-family: Times; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1360" data-original-width="2048" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryS553SaMeMk-5WKV8Ac2fSIwUj-r1sJYXURq6BKtbNvHsHmmhQgOwtLswQjAkCn4bA89VeVe3Uq9Z77WApx3SDVLzTlqnCsDbZo_-XF_aezaPjlL35jpJncgyZMhU3BDXfo9ZqmMNbbR/w640-h424/top+with+wild+garlic+puree+3.jpg" width="640" /></a></p><p class="p5" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><b><i>to serve</i></b></p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">5g coriander (chopped)</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1/2 lemon juiced</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">~</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Add the coriander and lime juice, season and mix through well. Place in a serving bowl and top with wild garlic puree and a wedge of lime. No huge rush to serve, it should be at room temperature<span class="Apple-converted-space"> </span></p><p class="p5" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p5" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><b><i>notes</i></b></p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Quinoa water grain cooking ratio: 450:250 stock:grain - yields a cooked weight of 640g - a lot!</p><p class="p4" style="-webkit-text-stroke-color: rgba(0, 0, 0, 0.52); font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Cooking time ~15mins.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbE8xMD07_cZYcEOwOy3fbEucIp-SUHe-B528ZDvtVZw7tZe0bXZZjFrZBi6IUN6iIkqMHEgjr2yNtOYr9aubpECOYmTl9uv1wunH_dOpQ2PHTXuiBjWLL22e6jrDVI0nIw5KZIBXa3914/s2048/cook+the+quinoa+two+to+one+water+to+grain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1360" data-original-width="2048" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbE8xMD07_cZYcEOwOy3fbEucIp-SUHe-B528ZDvtVZw7tZe0bXZZjFrZBi6IUN6iIkqMHEgjr2yNtOYr9aubpECOYmTl9uv1wunH_dOpQ2PHTXuiBjWLL22e6jrDVI0nIw5KZIBXa3914/w640-h424/cook+the+quinoa+two+to+one+water+to+grain.jpg" width="640" /></a></div>ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-85741384849948773402021-03-31T12:30:00.001+01:002021-03-31T12:30:05.967+01:00Recipe: Duck Confit & Duck Butter on Toast (Wild Garlic Duck Butter)<p><span style="font-family: Helvetica; font-size: 15px;">by </span><a href="http://twitter.com/#!/ferdiesfoodlab" style="font-family: Helvetica; font-size: 15px;">Simon Fernandez</a><span style="font-family: Helvetica; font-size: 15px;"> of </span><a href="http://www.ferdiesfoodlab.co.uk" style="font-family: Helvetica; font-size: 15px;">ferdiesfoodlab</a></p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Confit duck is so simple to make it’s unbelievable! It’s also a way to preserve you duck so it will last longer. You can do the legs plain without any additional herbs and spices and flavour them later or you can let them infuse with flavours for the dish you have in mind!</p><p class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXOPnhr2ifCPx3H68iuNlFmdIvDJgesUm9ht9HYDHeFqhaTGzY5t5uW63ZEtO3dVsjDP9JlDXGOQw8AfBIPH_fMhixV41YjxJzR0wN-zUmb2l6ftkUKhazoWRxldsnVHfOjODZIMZprXQ/s2048/better+if+it+has+set+first+and+melts+on+your+toast%2521%2521.jpeg" style="font-family: Times; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1360" data-original-width="2048" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXOPnhr2ifCPx3H68iuNlFmdIvDJgesUm9ht9HYDHeFqhaTGzY5t5uW63ZEtO3dVsjDP9JlDXGOQw8AfBIPH_fMhixV41YjxJzR0wN-zUmb2l6ftkUKhazoWRxldsnVHfOjODZIMZprXQ/w640-h424/better+if+it+has+set+first+and+melts+on+your+toast%2521%2521.jpeg" width="640" /></a></p><p class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">I like to add a lot of garlic, onions and a little chilli to the mix. These slow roast to great tasting warm kind of soft reduction with beautiful savoury flavour. When mixed with a little cream and butter this makes a great alternative spread!</p><p class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQSTt_xSwuFnLrhUf1_-NjzEhMEN-HOUqm5LvxZrmaoLIvz5IbE1VDT3lkH99MjvdkraXUYTI_taAdtHnPkTptgCOqrgkdAG8oInHfvuLWfg8h0IQiT8wC9IL0ok164XOZHM4Ml8iu_XI/s2048/confit+duck+with+chive+gnocchi.jpeg" style="font-family: Times; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1360" data-original-width="2048" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQSTt_xSwuFnLrhUf1_-NjzEhMEN-HOUqm5LvxZrmaoLIvz5IbE1VDT3lkH99MjvdkraXUYTI_taAdtHnPkTptgCOqrgkdAG8oInHfvuLWfg8h0IQiT8wC9IL0ok164XOZHM4Ml8iu_XI/w640-h424/confit+duck+with+chive+gnocchi.jpeg" width="640" /></a></p><p class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><b><i>for confit duck legs</i></b></p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">2 duck legs</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">3 onions</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1 bulb garlic</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">2 chillies</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">big sprig of rosemary</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">250ml vegetable stock</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">~</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Brown off the duck legs in a frying pan seasoning them well.</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Place all ingredients into an oven prof pot with a lid.</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">The stock should almost cover the duck.</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Top up with a little olive oil and place the oven at 150C for 2-3hours</p><p class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><b><i>for duck butter</i></b></p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">80g confit garlic and onion (from confit duck legs)</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">80g creme fraiche</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">80g butter (s)</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">~</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Bring to boil, or microwave in favourite high sided microwave proof container.</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Blitz to a rich confit duck flavoured sauce.</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">It’s not quite puree when it’s warm but it sets into a luxurious spread.</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Great on toast or for croutons.</p><p class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 18px;"><br /></p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">This is also a great base for wild garlic & duck butter . . . <a href="http://www.ferdiesfoodlab.co.uk/2021/03/experiment-recipe-duck-and-apple-quinoa.html" target="_blank">next post</a>!</p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><br /></p><p class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><br /></p>ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-88961315308947626852020-12-31T15:57:00.004+00:002020-12-31T15:57:54.304+00:00Recipe: Smoked Mussel Salad W Baked Mash Potato<div><span style="font-family: arial; font-size: large;"><i>Light fragrant summer salad w smoked mussels dressed w tangerine juice & zest served w half baked mash potato & tomato - light lunch (just bump up the quantities for a great lunch)</i></span></div><span style="font-family: arial; font-size: large;"><i><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BL3k_QDJsXYC9IYXDwnEv0NilXJM6DtQKmMb1b_vbJ46QUHbKhij0LyGIWLxp6YGu2ShYCog3CAG9xJ1541umtM5ocHttKy_mjsZ2NpEYxkGv_RY_xn1JF-2PzvKjR6H0QsSSf6_YwpP/s1600/20200502_141217_smoked+mussel+salad+w+baked+mash+potato_LRG-709291.jpeg"><img alt="" border="0" height="424" id="BLOGGER_PHOTO_ID_6912447972531093058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BL3k_QDJsXYC9IYXDwnEv0NilXJM6DtQKmMb1b_vbJ46QUHbKhij0LyGIWLxp6YGu2ShYCog3CAG9xJ1541umtM5ocHttKy_mjsZ2NpEYxkGv_RY_xn1JF-2PzvKjR6H0QsSSf6_YwpP/w640-h424/20200502_141217_smoked+mussel+salad+w+baked+mash+potato_LRG-709291.jpeg" width="640" /></a></i></span><div><span style="font-family: arial; font-size: large;"><i><br /></i></span></div><div><div><span style="font-family: arial; font-size: large;"><i>=== for the smoked mussel salad w baked mash potato (1)</i></span></div><div><span style="font-family: arial; font-size: large;"><i>250g<span class="Apple-tab-span" style="white-space: pre;"> </span><a href="http://www.ferdiesfoodlab.co.uk/2020/12/recipe-smoked-mussel-salad.html" target="_blank">smoked mussel salad</a></i></span></div><div><span style="font-family: arial; font-size: large;"><i>100g<span class="Apple-tab-span" style="white-space: pre;"> </span><a href="http://www.ferdiesfoodlab.co.uk/2020/12/recipe-baked-mash-potato-tomato.html" target="_blank">baked mash potato & tomato</a> </i></span></div><div><span style="font-family: arial; font-size: large;"><i><span class="Apple-tab-span" style="white-space: pre;"> </span>Total (350g)</i></span></div></div><div><span style="font-family: arial; font-size: large;"><i><br /></i></span></div><div><div><span style="font-family: arial; font-size: large;"><i>allergens: dairy</i></span></div><div><span style="font-family: arial; font-size: large;"><i>tags: veggie (if you lose the mussels!)</i></span></div></div>ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-66918757417715533662020-12-31T15:53:00.005+00:002020-12-31T15:53:44.621+00:00Recipe: Smoked Mussel Salad <span style="font-family: arial;"><i>Light fragrant summer salad w smoked mussels dressed w tangerine juice & zest.<br /><br /></i></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOjuENW8i4j5XXX0XYZNEruAJikMqO3k1nINaVDLZNUvOPZ0-HcVhXrLzAzrGKD-3-TqfcFvZm93105zx95HhLB06cVDWS5rcBaYk5tSdWlnNUmpdidLGIvS_vMOgCZjbP-KIMjVBr8bH/s1600/20200502_140628_smoked+mussel+salad_LRG-752685.jpeg"><span style="font-family: arial;"><i><img alt="" border="0" height="424" id="BLOGGER_PHOTO_ID_6912447731726732594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOjuENW8i4j5XXX0XYZNEruAJikMqO3k1nINaVDLZNUvOPZ0-HcVhXrLzAzrGKD-3-TqfcFvZm93105zx95HhLB06cVDWS5rcBaYk5tSdWlnNUmpdidLGIvS_vMOgCZjbP-KIMjVBr8bH/w640-h424/20200502_140628_smoked+mussel+salad_LRG-752685.jpeg" width="640" /></i></span></a></div><div><span style="font-family: arial;"><i><br /></i></span></div><div><div><span style="font-family: arial;"><i>=== for the smoked mussel salad (serves 1 or 2 as a side)</i></span></div><div><span style="font-family: arial;"><i>85g<span class="Apple-tab-span" style="white-space: pre;"> </span>smoked mussels inc oil</i></span></div><div><span style="font-family: arial;"><i>40g<span class="Apple-tab-span" style="white-space: pre;"> </span>cucumber (cubes & slices)</i></span></div><div><span style="font-family: arial;"><i>100g<span class="Apple-tab-span" style="white-space: pre;"> </span>bistro salad</i></span></div><div><span style="font-family: arial;"><i>3g<span class="Apple-tab-span" style="white-space: pre;"> </span>tangerine zest</i></span></div><div><span style="font-family: arial;"><i>40g<span class="Apple-tab-span" style="white-space: pre;"> </span>tangerine juice</i></span></div><div><span style="font-family: arial;"><i>20g<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>carrots (shredded)</i></span></div><div><span style="font-family: arial;"><i>80g<span class="Apple-tab-span" style="white-space: pre;"> </span>apple (slices)</i></span></div><div><span style="font-family: arial;"><i>80g<span class="Apple-tab-span" style="white-space: pre;"> </span>grapes (halves)</i></span></div><div><span style="font-family: arial;"><i>15g<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>spring onion (sliced)</i></span></div><div><span style="font-family: arial;"><i>3g<span class="Apple-tab-span" style="white-space: pre;"> </span>thyme (soft young thyme leaves & stems)</i></span></div><div><span style="font-family: arial;"><i>0.5g<span class="Apple-tab-span" style="white-space: pre;"> </span>salt flakes</i></span></div><div><span style="font-family: arial;"><i><span class="Apple-tab-span" style="white-space: pre;"> <span> </span><span> </span><span> </span><span> </span> </span>Total (467g)</i></span></div></div><div><span style="font-family: arial;"><i><br /></i></span></div><div><span style="font-family: arial;"><i>Simple assembly job!</i></span></div><div><span style="font-family: arial;"><i><br /></i></span></div><div><div><span style="font-family: arial;"><i>allergens: molluscs</i></span></div></div> <br />ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-9005123051882638632020-12-31T15:50:00.001+00:002020-12-31T15:50:20.539+00:00Recipe: Baked Mash Potato & Tomato<div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i>Variation on a baked potato, with added tomato - faster too!</i></div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i><br /></i></div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHYqwm9Tkmigxm0BAWHNHK8DnmqmWIvU2xU8GCNt9gvf40-3MTLKR3pw9azHMjhqJdXvZFNRRT2ldFsVNwtHJSJWL1jArFKO2wT8j8GLLE53x4o_iyR8StJSqxvHOhyjAI0czAobHSXEi/s1600/20200502_140342_baked+mash+potato+%2526+tomato-790164.jpeg"><img alt="" border="0" height="424" id="BLOGGER_PHOTO_ID_6912447461381950930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHYqwm9Tkmigxm0BAWHNHK8DnmqmWIvU2xU8GCNt9gvf40-3MTLKR3pw9azHMjhqJdXvZFNRRT2ldFsVNwtHJSJWL1jArFKO2wT8j8GLLE53x4o_iyR8StJSqxvHOhyjAI0czAobHSXEi/w640-h424/20200502_140342_baked+mash+potato+%2526+tomato-790164.jpeg" width="640" /></a></div><div><br /></div><div><br /></div><div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i>=== for the baked mash potato & tomato (4) pure guesswork - measure if remade</i></div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i>620g<span class="Apple-tab-span" style="white-space: pre;"> </span>potatoes (2 large baking potatoes)</i></div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i>60g<span class="Apple-tab-span" style="white-space: pre;"> </span>butter</i></div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i>160g<span class="Apple-tab-span" style="white-space: pre;"> </span>tomatoes<span class="Apple-tab-span" style="white-space: pre;"> </span>(wedges)</i></div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i><span class="Apple-tab-span" style="white-space: pre;"> </span> <span class="Apple-tab-span" style="white-space: pre;"> </span>Total (700g)</i></div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i>2 large baking potatoes - makes 4 halves . . </i></div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i>Cut potatoes in half and boil until soft. 10m.</i></div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i>Once boiled leave on counter until they stop steaming & they're cool enough to handle.</i></div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i>Scoop out the soft centre and mash adding the butter and salt and pepper.</i></div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i>Fill the empty potato skins and place on a baking tray.</i></div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i>Dot some tomatoes about including on top of the potatoes.</i></div><div style="font-family: Arial; font-size: 17px; line-height: normal; margin: 0px;"><i>Bake 180C / 20m</i></div></div><div><br /></div>ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-63242850132081074302020-05-30T17:33:00.000+01:002020-05-30T17:33:04.097+01:00Recipe: Chicken w/ Cavolo Nero & Red Pepper & Goats Cheese Baked Potato<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: arial, helvetica, sans-serif;">by </span><a href="http://twitter.com/#!/ferdiesfoodlab" style="font-family: arial, helvetica, sans-serif;">Simon Fernandez</a><span style="font-family: arial, helvetica, sans-serif;"> of </span><a href="http://www.ferdiesfoodlab.co.uk/" style="font-family: arial, helvetica, sans-serif;">ferdiesfoodlab</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2N_T_jpVZtUN7nyP5HBvlpWLHMY-yGJVioBy-TVItf7vhK0ff5jQDLP2cbg5rmSHcmZKa8lujjPuobbEeDlLs808zKL9gPL10d4_Jmvo85wlnWp06TtVpQtL4jIoTdr2Tmx9n6NKD0AA/s1600/848_chicken_cavolo_neo_red_pepper_goats_cheese_baked_potato_P.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1063" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2N_T_jpVZtUN7nyP5HBvlpWLHMY-yGJVioBy-TVItf7vhK0ff5jQDLP2cbg5rmSHcmZKa8lujjPuobbEeDlLs808zKL9gPL10d4_Jmvo85wlnWp06TtVpQtL4jIoTdr2Tmx9n6NKD0AA/s640/848_chicken_cavolo_neo_red_pepper_goats_cheese_baked_potato_P.jpg" width="424" /></a></div>
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<b><i>Quick notes / order</i></b></div>
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1. Prep the sauce, put it on </div>
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the stove to simmer.</div>
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2. Prep the chicken.</div>
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Get that on the go next.</div>
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3. Cavolo nero next.</div>
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4. Pop the potatoes in </div>
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the microwave.</div>
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(uW for short)</div>
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5. Blend the sauce & assemble!!</div>
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<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<b><i>ingredients (serves 2 - hungry people)</i></b></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<b><i>for the red pepper sauce</i></b></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
1<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>red pepper (cored & diced)</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
1<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>red onion (chopped)</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
30g <span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>goats cheese (rindless)</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
1<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>chicken stock cube</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
10g<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>red wine vinegar</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
350ml<span class="Apple-tab-span" style="white-space: pre;"> </span>water</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
~</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Put all the ingredient except the goats cheese in a sauce pan, bring to the boil, then simmer for 45mins.</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
(Crack on w/ the chicken in the mean time . . )</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Once the pepper is soft, blend it with a stick blender until smooth then add the goats cheese, and pulse until fully incorporated.</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Leave the sauce on minimum heat to keep warm until needed. (If you’re feeling naughty & luxurious, add a little butter too!)</div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<b><i>for the chicken</i></b></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
4<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>chicken thighs (skinless & boneless)</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>zest 1/2 lemon</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
1tbsp<span class="Apple-tab-span" style="white-space: pre;"> </span>veg oil</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
~</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Pat the thighs dry and remove any excess fat.</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Put them in a tupperware box, and add the oil, mix to coat the thighs</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Season them and them place them in a hot frying pan - they should sizzle.</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Turn the heat down and leave them to brown. (get on w/ veg - steam the Cavolo nero)</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Once browned turn them over and top w/ the lemon zest. (get on w/ the potatoes)</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Once the other side is done keep warm on a saucer. (or in the finished sauce)</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Use the pan to finish the cavolo nero.</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
(Tip if you’re cooking with the skin on cook almost entirely skin side down - for ultra crispiness - then finish off the other side for a minute or two.)</div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<b><i></i></b><br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<b><i></i></b><br /></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<b><i>for the cavolo nero</i></b></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
10g <span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>butter</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
2<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>spring onions (chopped)</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
100g<span class="Apple-tab-span" style="white-space: pre;"> </span>cavolo nero (black kale, 1cm slices)</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
1/2 <span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>lemon (juiced)</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
~</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Steam the kale for for 10mins.</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Put the butter into the pan you used for the chicken and melt w/ the spring onion.</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Add the drained steamed kale, season, squeaze the juice in from the half lemon and toss.</div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<b><i></i></b><br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<b><i></i></b><br /></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<b><i>for the baked potatoes</i></b></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
2<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>baking potatoes (forked & nuked)</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
~</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Prick all over w/ a fork and microwave for 8-12mins (depending on your microwave.)</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Cut open and dress.</div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<b><i></i></b><br /></div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<b><i></i></b><br /></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<b><i>for the garnish</i></b></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
70g <span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>cooked prawns</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>lemon zest</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<span class="Apple-tab-span" style="white-space: pre;"> </span><span class="Apple-tab-span" style="white-space: pre;"> </span>black pepper</div>
<div class="p2" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 18px;">
<br /></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<b><i>apparatus / equipment</i></b></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
stick blender</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
microwave</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<br /></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<br /></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<b><i>to serve</i></b></div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Cut the potato open, top with cavolo nero & chicken then pour over a generous helping of sauce.</div>
<div class="p1" style="font-family: Helvetica; font-size: 15px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Top w/ some cooked prawns, lemon zest and freshly ground black pepper.</div>
</div>
ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-6433852529507297462019-02-13T15:41:00.001+00:002019-02-16T14:08:59.286+00:00Awesome Sauce Recipes . . .<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bc52NHciIy-YNAOBxCledfDavhlt8Iiw372Z1Ip0mrh_BZc9K4JbkbE5qcDZVuBnxSYPgepWJNVKlkhYxMC67tUXdZhZsEzWT_YeOkWgN1EcjDc9IHNvQQpPUHqBKjN6rF3G-wt7VADi/s1600/850_as_recipe_steak_wrap.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bc52NHciIy-YNAOBxCledfDavhlt8Iiw372Z1Ip0mrh_BZc9K4JbkbE5qcDZVuBnxSYPgepWJNVKlkhYxMC67tUXdZhZsEzWT_YeOkWgN1EcjDc9IHNvQQpPUHqBKjN6rF3G-wt7VADi/s640/850_as_recipe_steak_wrap.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="http://www.ferdiesfoodlab.co.uk/2018/02/recipe-ribeye-steak-wrap-w-awesome-sauce.html">Ribeye Steak Wrap</a> - Medium Rare please!! Lush!</span></td></tr>
</tbody></table>
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCR5UImZBr4kAs05nuhp6qcQZlhobXQbz-wZeCtCJFkAwSnGBAufMafOAzO-ChnVKZqIV1i1sGuDcNVa_wt5okJkkEuhMckV1Ixk-XZYJc4XohCfRWP2idkzaH-Vn28jAw6qwOGbyMpjoz/s1600/DSC_0111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCR5UImZBr4kAs05nuhp6qcQZlhobXQbz-wZeCtCJFkAwSnGBAufMafOAzO-ChnVKZqIV1i1sGuDcNVa_wt5okJkkEuhMckV1Ixk-XZYJc4XohCfRWP2idkzaH-Vn28jAw6qwOGbyMpjoz/s640/DSC_0111.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Awesome Sauce Panko Coated Gnocchi - Recipe up soon. .<br />served here in a crispy potato skin with: Pigeon Sous Vide, Beetroot & Raspberry Sauce and a Beef & Port Pie</span></td></tr>
</tbody></table>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54rTJhxGuxwSzJ9SMcuyGbvLLna-WjdEdPaMHOtjYy4D6e3uXwR1GZRnsStQnrqNGLLDzvPHTd9wA4wsFpd8qPdTLy-Wt_6jP5nZzVkNNlhDS_BMuVTd8h6oW6F6SD0pMxrDZAuWBVRFE/s1600/852_as_recipe_spinach_omlette+%25281%2529.jpg" imageanchor="1"></a></span><br /><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54rTJhxGuxwSzJ9SMcuyGbvLLna-WjdEdPaMHOtjYy4D6e3uXwR1GZRnsStQnrqNGLLDzvPHTd9wA4wsFpd8qPdTLy-Wt_6jP5nZzVkNNlhDS_BMuVTd8h6oW6F6SD0pMxrDZAuWBVRFE/s1600/852_as_recipe_spinach_omlette+%25281%2529.jpg" imageanchor="1"></a></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDl8bqlL_f3Y49osAeGSra0EaOJEOp5uvcEAvX7vvpnVXCwjfM3OGHQTpa3CdWVG4yYqThrMNdI3vUYkC1u64XUitrzYUpuZT_wkPSs8DtfDLDSOnRyZ6F-n7dRwQJ6cOKLsDERtZf15pp/s1600/veggie+-+artichoke+and+asparagus+tagliatelle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDl8bqlL_f3Y49osAeGSra0EaOJEOp5uvcEAvX7vvpnVXCwjfM3OGHQTpa3CdWVG4yYqThrMNdI3vUYkC1u64XUitrzYUpuZT_wkPSs8DtfDLDSOnRyZ6F-n7dRwQJ6cOKLsDERtZf15pp/s640/veggie+-+artichoke+and+asparagus+tagliatelle.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Awesome Sauce coated Tagleatelli w/ <br />Asparagus, Greek Basil & Artichokes . . so so good!</span></td></tr>
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<br /><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54rTJhxGuxwSzJ9SMcuyGbvLLna-WjdEdPaMHOtjYy4D6e3uXwR1GZRnsStQnrqNGLLDzvPHTd9wA4wsFpd8qPdTLy-Wt_6jP5nZzVkNNlhDS_BMuVTd8h6oW6F6SD0pMxrDZAuWBVRFE/s1600/852_as_recipe_spinach_omlette+%25281%2529.jpg" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCR5UImZBr4kAs05nuhp6qcQZlhobXQbz-wZeCtCJFkAwSnGBAufMafOAzO-ChnVKZqIV1i1sGuDcNVa_wt5okJkkEuhMckV1Ixk-XZYJc4XohCfRWP2idkzaH-Vn28jAw6qwOGbyMpjoz/s1600/DSC_0111.jpg" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFcFLCjHTrinqy4V_EIp5oCtdPF8Uiktz5z9ly-8dy8Wm4JN1GjjcApdAhfxewJ9EKovU6JZsMlbBUmT4602GLukw8Ci2bMW_Tn_E2w6zxfNYkrqSePewMARNLhX7DwEEL04Msj8PuExH/s1600/852_as_recipe_spinach_omlette.jpg" imageanchor="1"><img border="0" height="212" 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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-477922801142618992018-10-14T20:18:00.000+01:002018-10-14T21:02:15.124+01:00Recipe: Simple Naan Bread (& Supporting Local Business)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">This is a simplified naan recipe, that will give you a pretty good fluffy naan to go with your favourite curry. I’ve simplified it so you can make them with the kids! Bit of fun for a Sunday afternoon! (and you end up with a tasty naan bread) It also gives me an excuse to promote Bhavin Mistry’s great curries! (Available at Bruton Convenience Store)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSjaT1KEMZijBdXRFBa8PhXNzQws67pk_jW-rBdUMDYEwF2fZZHII87zfz-OdMgmsc4OL7KcvlxcySg_J_ng-js05eKU-2Qg0Mhi6ZPhQZ1iW3W6dCIPP_T9L4FTq5Z7ht39BHdnIV5nt/s1600/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-bhavin+mistry+-+samosa.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSjaT1KEMZijBdXRFBa8PhXNzQws67pk_jW-rBdUMDYEwF2fZZHII87zfz-OdMgmsc4OL7KcvlxcySg_J_ng-js05eKU-2Qg0Mhi6ZPhQZ1iW3W6dCIPP_T9L4FTq5Z7ht39BHdnIV5nt/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-bhavin+mistry+-+samosa.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZCJZVr36HSIm2ODgqj-DydSHG9kmfmc-QD8ekwGl6uyqwujzu20u0otmmsQWjlhTc6JifhLewbaKSVsQ224im4bJw8-O_Sk7OXaENjIyvlvPJwojlycpYd-uHMPa-V1bf_Ky-ZiZQ1Xi/s1600/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-bhavin+mistry+-+tadka+daal.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZCJZVr36HSIm2ODgqj-DydSHG9kmfmc-QD8ekwGl6uyqwujzu20u0otmmsQWjlhTc6JifhLewbaKSVsQ224im4bJw8-O_Sk7OXaENjIyvlvPJwojlycpYd-uHMPa-V1bf_Ky-ZiZQ1Xi/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-bhavin+mistry+-+tadka+daal.jpg" width="320" /></a></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3p6oMmlHqr1oBU5HsQ4unMVa6W-zc7FheSXg3X-kuNQOhsIDCaVzYYnwSIeoDiqWypxMcq49JvSd-rmQgQXGk3_ZdJUdxGEVB1bPY7L8KxM25W4cCoheTiraSadsOX4OT74lIJwUnOnug/s1600/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-serve+w+fav+curry.jpg" imageanchor="1" style="clear: left; font-family: "Trebuchet MS", sans-serif; font-size: medium; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3p6oMmlHqr1oBU5HsQ4unMVa6W-zc7FheSXg3X-kuNQOhsIDCaVzYYnwSIeoDiqWypxMcq49JvSd-rmQgQXGk3_ZdJUdxGEVB1bPY7L8KxM25W4cCoheTiraSadsOX4OT74lIJwUnOnug/s640/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-serve+w+fav+curry.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Tadka Daal & Samosa made by Bhavin Mistry available from Bruton Convenience Store</span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><i>Ingredients for the naan bread (makes 8 naans)</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">500g <span class="Apple-tab-span"> </span>strong flour</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">200ml<span class="Apple-tab-span"> </span>water <span class="Apple-converted-space"> </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">7g <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>yeast (dried)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">30g <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">5g <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>salt</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">50 ml <span class="Apple-tab-span"> </span>extra virgin olive oil (or olive oil)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">1 <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>large free range egg (beaten)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">4g<span class="Apple-converted-space"> <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span></span>garlic (1 clove, finely chopped - optional)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><b><i>Note</i></b> if you want to make 4 naans instead of 8 halve all the ingredients and use a medium sized egg!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Gio0TQmh473J3gANwso9DFp2zny3ucfv4m_6GXbeKEwEzvCphmLp4fxxu1H78D-_0FNVnI6_x6fSy46z92EzZyVQ5_3T58kkPHavWeIlEpMnuEcuoqKYjAWEEqNsEtmPu-pqCIILbGvh/s1600/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-dip+dough+in+oil.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Gio0TQmh473J3gANwso9DFp2zny3ucfv4m_6GXbeKEwEzvCphmLp4fxxu1H78D-_0FNVnI6_x6fSy46z92EzZyVQ5_3T58kkPHavWeIlEpMnuEcuoqKYjAWEEqNsEtmPu-pqCIILbGvh/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-dip+dough+in+oil.jpg" width="320" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbkoEn52N82K4Xlw9KV_mdlzaNQjCEqO2tLscSNCHiHXDru8LlkIifFT7bf7bzaVoEF8VpV-8etoJPy25aBiXnkEfi_kgw3JOJFCzSLPLKJDOl0WBiBE208QygHdMasn3QoHLbhMm20wc/s1600/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-that+way+it+wont+stick+to+the+cling+film.jpg" imageanchor="1" style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbkoEn52N82K4Xlw9KV_mdlzaNQjCEqO2tLscSNCHiHXDru8LlkIifFT7bf7bzaVoEF8VpV-8etoJPy25aBiXnkEfi_kgw3JOJFCzSLPLKJDOl0WBiBE208QygHdMasn3QoHLbhMm20wc/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-that+way+it+wont+stick+to+the+cling+film.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRi9DfGZ69YEl9g3hIHbIYetz4J_oTbmB4cW_JfF-eFB-2yVNTh6eJwm63fLtZ5Q5w0Z4DE9Or-lQio4PPEXXbth7ycscAIU9ht7tJjyyCjyI-yv095M7vOKWBINhoFUqoIX1mGL27Q9KS/s1600/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-place+ina+hot+pan.jpg" imageanchor="1" style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRi9DfGZ69YEl9g3hIHbIYetz4J_oTbmB4cW_JfF-eFB-2yVNTh6eJwm63fLtZ5Q5w0Z4DE9Or-lQio4PPEXXbth7ycscAIU9ht7tJjyyCjyI-yv095M7vOKWBINhoFUqoIX1mGL27Q9KS/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-place+ina+hot+pan.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGNQuHdPimCNsqShSS7jo3Uuzs9FYLPhTW6U1jL4XR9uWgkU_j7M0O9zb7CXOwmaejdmrZG0Xo01S92uXqJZpCMU00doGy4DLh90DEdOlNjgPi2j5G7Q595Rj1bMoCRDXA6690R6Lf6qB/s1600/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-DSC_0285.jpg" imageanchor="1" style="font-family: "Trebuchet MS", sans-serif; font-size: medium;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGNQuHdPimCNsqShSS7jo3Uuzs9FYLPhTW6U1jL4XR9uWgkU_j7M0O9zb7CXOwmaejdmrZG0Xo01S92uXqJZpCMU00doGy4DLh90DEdOlNjgPi2j5G7Q595Rj1bMoCRDXA6690R6Lf6qB/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-DSC_0285.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_4C2ll6AWpoDAPnmxPCW1hPfEUYxsTcL50FSxe4wA5wWu9bxxUObGK-eorhx6TaxhP4jWDH1EgbnsKcfoVRTH0FicXpKDc9dihy6CFaFRO1tiJOZ-DLgMDUkikbK0PibWJDHq1fOHJE5/s1600/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-DSC_0288.jpg" imageanchor="1" style="font-family: "Trebuchet MS", sans-serif; font-size: medium;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_4C2ll6AWpoDAPnmxPCW1hPfEUYxsTcL50FSxe4wA5wWu9bxxUObGK-eorhx6TaxhP4jWDH1EgbnsKcfoVRTH0FicXpKDc9dihy6CFaFRO1tiJOZ-DLgMDUkikbK0PibWJDHq1fOHJE5/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-DSC_0288.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxpocKmNVhizzN_CL9Ca4VBqKBrwI0nlVmDGLoXRGwp6Ka3H9ZgZpEqlow9pxhAX3eqf7RdSFsBdpQqVaORcvokU2JwphRqmiGO1azc5l1KFhpGzTVY6s6XwaMALQztG1ZSCwRx8Z4p4A/s1600/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-place+on+kitchen+towel+to+cool+a+little.jpg" imageanchor="1" style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxpocKmNVhizzN_CL9Ca4VBqKBrwI0nlVmDGLoXRGwp6Ka3H9ZgZpEqlow9pxhAX3eqf7RdSFsBdpQqVaORcvokU2JwphRqmiGO1azc5l1KFhpGzTVY6s6XwaMALQztG1ZSCwRx8Z4p4A/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-place+on+kitchen+towel+to+cool+a+little.jpg" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><i>Method</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">First activate the yeast: Boil a third of the water (simply put in the microwave for 1 minute). Mix it with the rest of the water and stir in the sugar and dried yeast until they are both dissolved. Put to one side.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">(the mix will be around 35C perfect temperature to activate the yeast, any hotter and you’ll kill it!).<span class="Apple-converted-space"> </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">It’s ready to use as soon as it’s frothy on the surface. (about 10-15 minutes)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Beat the egg and add the oil to it. (If you have a food processor skip the next two steps)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">If not: Mix all the ingredients together in a mixing bowl until they come together into a dough.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Knead the dough on the counter for 8-10mins. (the purpose here is to get gluten forming in the dough to give elasticity)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><b><i>IF YOU HAVE A FOOD PROCESSOR WITH A DOUGH BLADE:</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Once the yeast mix has started to froth put all of the ingredients into a food processor fitted with a plastic blade (dough blade).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Pulse the ingredients until they come together into a dough - it should be coming away from the side of the mixer cleanly.<span class="Apple-converted-space"> </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Knead the dough by running the machine for another 2 mins (it feels like forever!!)<span class="Apple-converted-space"> </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Take the kneaded dough and place in an oiled container with a lid, or cover the container with cling film to stop it forming a crust.<span class="Apple-converted-space"> </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">(the oil will make it much easier to get out once it’s proved, and stop the dough sticking to the cling film)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Leave it in a warm place until it’s doubled in size.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">When the dough is ready turn it out and cut off a 100g piece of the dough (about the size of your fist) and roll it out until its 1cm thick. Then use your hands to stretch it out and make it naan bread sized . . . . drop it into a hot non stick pan and cook until bubbly on the top and brown on the bottom, then flip it, and finish cooking the top.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Brush with garlic or plain butter if you like!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Serve with your favourite curry! In this case I’ve been dying to try Bhavin’s curry and samosas, so I had it with a Tadka Daal. I put the samosa in the oven to crisp up the pastry, absolutely lovely!!<span class="Apple-converted-space"> </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8RFlzHXYbTuL_CfonUdJiXmfek3TqX5S1-Ji4ZLBslj9fl2kxX94JugqYn5IT1oTktyIgG1_T0w_HR1K6VxszG8Aq5riQ7z0niNue1O-EHLc8yDKmjH0Farf_-t8ERGvojwDPdYjdAnB/s1600/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-naan+-+daal+-+raita.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8RFlzHXYbTuL_CfonUdJiXmfek3TqX5S1-Ji4ZLBslj9fl2kxX94JugqYn5IT1oTktyIgG1_T0w_HR1K6VxszG8Aq5riQ7z0niNue1O-EHLc8yDKmjH0Farf_-t8ERGvojwDPdYjdAnB/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-naan+-+daal+-+raita.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Y87640iFn5QSchi21pTBrJ_VMhC8NfpJYC8w7ndMvnXOfw2aDyYqfrRAEvIdnXZyvgU5PHOt3np38K1bAsS-xnVAYimtLWGVDiHg7EbCqy4sBUxPzi5Xjia_dqQLd8P2VkOV6mEBFYEh/s1600/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-raita+%2526+samosa+-+lovely.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Y87640iFn5QSchi21pTBrJ_VMhC8NfpJYC8w7ndMvnXOfw2aDyYqfrRAEvIdnXZyvgU5PHOt3np38K1bAsS-xnVAYimtLWGVDiHg7EbCqy4sBUxPzi5Xjia_dqQLd8P2VkOV6mEBFYEh/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-raita+%2526+samosa+-+lovely.jpg" width="320" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">I mixed a raita while they were heating up . . .</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZmA90WxSF0-9RvuRYuyQOAOMzfm6uW33W1QBU7wOyGNtAs8uo37NSFZqRyN4SDXnC8wQMGZV-GfBOvyGYF1ewXGWov9_kzbi_mcDQYU5rheh7EC6VcH6qcsosDfTcNEi_hfIxoSrnYlE/s1600/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-DSC_0260.jpg" imageanchor="1" style="font-family: "Trebuchet MS", sans-serif; font-size: medium;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZmA90WxSF0-9RvuRYuyQOAOMzfm6uW33W1QBU7wOyGNtAs8uo37NSFZqRyN4SDXnC8wQMGZV-GfBOvyGYF1ewXGWov9_kzbi_mcDQYU5rheh7EC6VcH6qcsosDfTcNEi_hfIxoSrnYlE/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-DSC_0260.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zMaQTbqRBmhDdCavdREANEt_7dGBnt9eb8TgHBxUABUKk3ZweaZRmMWfauhnMit0z6TLL9CAVdnJ3ak9Rl8uOQZ60gOJjbqy7-lon5S2_xIq3r3HQjhYaNyCU-kevTmkxrnNUCR76UX8/s1600/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-DSC_0261.jpg" imageanchor="1" style="font-family: "Trebuchet MS", sans-serif; font-size: medium;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zMaQTbqRBmhDdCavdREANEt_7dGBnt9eb8TgHBxUABUKk3ZweaZRmMWfauhnMit0z6TLL9CAVdnJ3ak9Rl8uOQZ60gOJjbqy7-lon5S2_xIq3r3HQjhYaNyCU-kevTmkxrnNUCR76UX8/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-DSC_0261.jpg" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><i>Ingredients for the raita:</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">150g <span class="Apple-tab-span"> </span>plain yogurt (low fat)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">150g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>cucumber (2mm dice)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2tbsp<span class="Apple-tab-span"> </span>chopped coriander</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>spring onion (chopped)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>lime (juice)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">~</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Simply mix all the ingredients together. Job done!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><i>Thanks Bhavin for a great curry! </i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><i>(Available at Bruton Convenience Store)</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><b><i>Naan related posts . . .</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">* <a href="http://www.ferdiesfoodlab.co.uk/2012/01/experiment-recipe-naan-bread-and-turkey.html">Turkey Kebab w/ Mango & Yoghurt Sauce</a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">* <a href="http://www.ferdiesfoodlab.co.uk/2012/02/recipe-black-garlic-king-prawn-kebab-w.html">Black Garlic King Prawn Kebab w/ Cucumber & Lime</a><span class="Apple-converted-space"> </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">* <a href="http://www.ferdiesfoodlab.co.uk/2015/01/recipe-salt-and-pepper-fillet-steak.html">Salt and Pepper Fillet Steak Kebab w/ Green Peppers</a></span></div>
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<a href="http://www.ferdiesfoodlab.co.uk/2012/01/experiment-recipe-naan-bread-and-turkey.html"><img alt="Turkey Kebab w/ Mango & Yoghurt Sauce" border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DQMC_4bnrS5RqpJmLLVEFHK9G4_GH5p7-x61cvQ1QqLIqd2OHDp6N8nYPIBaLDpZtZL6aEm7kuXRkpdirE7KJWPIYJqcYR4tMnVzbIBLDTqImEYcT4xvRdJU8wr1wkJAjD3NOKv1WyXF/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-12+ferdiesfoodlab+turkey+kebab+on+naan+mango+yogurt+coriander.JPG" title="Turkey Kebab w/ Mango & Yoghurt Sauce" width="320" /></a><a href="http://www.ferdiesfoodlab.co.uk/2012/02/recipe-black-garlic-king-prawn-kebab-w.html"><img alt="Black Garlic King Prawn Kebab w/ Cucumber & Lime " border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbZnlOKs_p1KZpScB8uyalYL5tLbW6uoHxLOnbj7rz_S8voJijFhIR8J13l81zquhTxXEycOnw5MMHFE07h3KkpQE-t5FcQmebgT7Hz5oePiQLml4mbrJ4fGR_JCLA4pIP9yBdE_aCMWu/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-DSC_0580.JPG" title="Black Garlic King Prawn Kebab w/ Cucumber & Lime " width="320" /></a><a href="http://www.ferdiesfoodlab.co.uk/2015/01/recipe-salt-and-pepper-fillet-steak.html"><img alt="Salt and Pepper Fillet Steak Kebab w/ Green Peppers " border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_XG4icADuCrselxXO-DkTXmxtl4k0fP_ZN5amHaJ3bUXiBvS4h-FY7tFW1-fCZpx-ssIu6L7k1k3Mj69_abliCUJAd6VnQHAc4uvMCHNTGL6PnbfOY8GukI8p0ji-NtGJ-0lILdgMDYP/s320/ferdiesfoodlab+-+bruton+-+simon+fernandez+-+markets+-DSC_0588.JPG" title="Salt and Pepper Fillet Steak Kebab w/ Green Peppers " width="320" /></a></div>
ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-69410084710836176862018-07-20T19:22:00.002+01:002018-07-20T19:24:46.801+01:00Recipe Experiment: Agretti (aka Barba Di Frate or Monk’s Beard)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">This is a recipe for baked place w/ monks beard & flageolet beans . . . .</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Pretty healthy and gluten free!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">I haven’t done a post in a while, so when Liam & Lu (of <a href="http://www.bengrovemarketgarden.co.uk/">Bengrove Market Garden</a>) handed me a bunch of Barba di Frate I thought I’d scribble a few notes down.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">So, what is it? If like me you’ve never come across it, it’s flesh is like samphire (juicy and bulbous), with a lot less saltiness (since it’s land based) it has a light<span class="Apple-converted-space"> </span>flavour and firm texture. When cooked you can eat all but the thickest parts, and the soft needle shape leaves can be eaten raw.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Agretti (aka Barba Di Frate or Monk’s Beard)</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><i><b>Quick tip: </b>to make you agretti / herbs last longer . . .</i></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Cut the ends of the stalks off with a SHARP knife and place in water in the fridge to make them last a lot longer! (Easily DOUBLE their longevity!)</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">I’m pretty busy with the markets so I made a simple (relatively unattended) healthy dish.<span class="Apple-converted-space"> </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Because it has a delicate flavour I thought I cook it using flageolet beans and a piece of place.</span></div>
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">ingredients (serves 1)</span></i></b></div>
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">for the baked place with monks beard</span></i></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">120g<span class="Apple-tab-span"> </span>flageolet beans</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">200g<span class="Apple-tab-span"> </span>chicken stock (1/2 cube + 200ml water)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">1/2<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>lemon (don't forget to zest lemon before squeezing!)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">1<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>small place</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">60g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>monk’s beard</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">15g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>butter</span></div>
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">for the garnish</span></i></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">15g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>extra virgin olive oil<span class="Apple-converted-space"> </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>lemon zest</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>monk’s beard fronds</span></div>
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">method</span></i></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">First pick the agretti of the thick (larger than 3mm) stalks. Keep both stalks and finer leaves.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Then . . . </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYayJNxAkvBFrFhwcgP0-aF3ZZS1guZvJLbJ8lGeNyI5s8s3U7yiwusaBzq5DvZqr-x4QORYUOR8uP8U_tieo1hLpM080P1g7nN0pvv3frx6QobnS-MQwD1coYo15mshym2trnuf7Q3mUy/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-place+flageolet+bean+in+tin+foil.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYayJNxAkvBFrFhwcgP0-aF3ZZS1guZvJLbJ8lGeNyI5s8s3U7yiwusaBzq5DvZqr-x4QORYUOR8uP8U_tieo1hLpM080P1g7nN0pvv3frx6QobnS-MQwD1coYo15mshym2trnuf7Q3mUy/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-place+flageolet+bean+in+tin+foil.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Place the beans on some tin foil in a baking tray.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0qGcXUqDbBwWHNBZCwRoNXjcIF1hty6NeSlUnsg5QdTUApA5auaAle7fwwhXkLncEbW86xyoi3Gj3gUtMgfT5DjCXyHKlRAFLiSRTRnChQ7w3A5bsaoOQ2s2y16BYn_ECNot9AN0Y8WA/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-add+lemon+zest.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0qGcXUqDbBwWHNBZCwRoNXjcIF1hty6NeSlUnsg5QdTUApA5auaAle7fwwhXkLncEbW86xyoi3Gj3gUtMgfT5DjCXyHKlRAFLiSRTRnChQ7w3A5bsaoOQ2s2y16BYn_ECNot9AN0Y8WA/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-add+lemon+zest.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Add lemon zest.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3slw7GLlaQB4xqOk9KQ3jejpz3wA4nR6XZDTkjvpajBgfnjuWI7FFkfbEcdkp7_Qj1OjzHdkTsMIz4P6Ll4LIw9Or2_sKK8es1rVv2RascMAALAa1FWf-dalc7jV-tk33tXfb1VNtCFrB/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-add+200g+of+chicken+stock.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3slw7GLlaQB4xqOk9KQ3jejpz3wA4nR6XZDTkjvpajBgfnjuWI7FFkfbEcdkp7_Qj1OjzHdkTsMIz4P6Ll4LIw9Or2_sKK8es1rVv2RascMAALAa1FWf-dalc7jV-tk33tXfb1VNtCFrB/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-add+200g+of+chicken+stock.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Add 200g chicken stock.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEc36ma0JUIPLTkD20CGHoTjEzEwhNos5aUYOSsAj1ki1Ker4TQ6Xb3B32OZyl4XWpaCzWgDamXbPedipM5-UrOc_RzHJiIhlAQT73m2jFPjE-mZ-QEqlecrj-eAt8niJFqvIBzdS71b6/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-some+black+pepper.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEc36ma0JUIPLTkD20CGHoTjEzEwhNos5aUYOSsAj1ki1Ker4TQ6Xb3B32OZyl4XWpaCzWgDamXbPedipM5-UrOc_RzHJiIhlAQT73m2jFPjE-mZ-QEqlecrj-eAt8niJFqvIBzdS71b6/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-some+black+pepper.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Black pepper.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuDQK6Kz5165NhEYUk83o-pGODGo8EXrQqUZVO38Ykm78PhFKZ4a816N9AIiBI04fGFC2Qsi9tpnS_TGA17V3OGv0408G6HH3ftzIh0xo9zr09-AVrZ2Vt5PHscxASpaBjjqKs7zfrtaW/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-pop+your+place+on+top.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuDQK6Kz5165NhEYUk83o-pGODGo8EXrQqUZVO38Ykm78PhFKZ4a816N9AIiBI04fGFC2Qsi9tpnS_TGA17V3OGv0408G6HH3ftzIh0xo9zr09-AVrZ2Vt5PHscxASpaBjjqKs7zfrtaW/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-pop+your+place+on+top.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Put the place on top. . .</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnBTQz_ulZjW53gWyMYCPrvx_kxXUiZO1wE6kddU5giEUgjIOerkFw_nVRx4-1L4zYur0y34j7Kq5YBlvKfryzenBAI9fWYIy9MxtnOYYEGS_8ZNHTvxHTd8Tyxg6611wphmbWSROd0nM/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-season+w+a+little+salt.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnBTQz_ulZjW53gWyMYCPrvx_kxXUiZO1wE6kddU5giEUgjIOerkFw_nVRx4-1L4zYur0y34j7Kq5YBlvKfryzenBAI9fWYIy9MxtnOYYEGS_8ZNHTvxHTd8Tyxg6611wphmbWSROd0nM/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-season+w+a+little+salt.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Add a little extra virgin olive oil & season with a little salt.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROyBDxSmrrRg55XlAhxyOXxPiauw_nqRisaFQpEUdYLS0F5N1n5lG-rYWc1wFUC1oXObgn7hIMnyzX3b4FPXMyV56Ntzv8aDCL8O7ONkXGKAXeAp_kTGvXXTwYq6vquDd55fJidBj-4_N/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-protect+skin+w%253A+monks+beard+stalks%252C+stop+tin+foil+sticking.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROyBDxSmrrRg55XlAhxyOXxPiauw_nqRisaFQpEUdYLS0F5N1n5lG-rYWc1wFUC1oXObgn7hIMnyzX3b4FPXMyV56Ntzv8aDCL8O7ONkXGKAXeAp_kTGvXXTwYq6vquDd55fJidBj-4_N/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-protect+skin+w%253A+monks+beard+stalks%252C+stop+tin+foil+sticking.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Top with some of the thick agretti stalks. (to stop the tin foil sticking to the skin)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintdXYVKjbUSoSF-G-jG3Htjfd3BKzh-0jAiDMyjA6S4ZxJgHVw3oEguToIovBnoz9PEkNr__oWa0FDEUqnLloaeZZr7QebxWeyNosGlDz2w-051-IWIagSx8ZJ9qnsU7njuug4Kvn3HBL/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-fold+tin+foil+over+then+into+oven+180C+20min.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintdXYVKjbUSoSF-G-jG3Htjfd3BKzh-0jAiDMyjA6S4ZxJgHVw3oEguToIovBnoz9PEkNr__oWa0FDEUqnLloaeZZr7QebxWeyNosGlDz2w-051-IWIagSx8ZJ9qnsU7njuug4Kvn3HBL/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-fold+tin+foil+over+then+into+oven+180C+20min.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Fold tin foil over leaving an opening for steam to escape. Place in a preheated oven @ 180C for 20 mins</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkF5XQcnu1P3GTmDRry6P5KU0uftAsOOQprlAcwmyUE9L-6tYeOkRJuQjOnvlUfAcrGtUag3q2RkoRZvLVyKGso5wi4h8wyTiRubmFsCeeFYSPRSxJ4iEEmddAkC3XTAcnCKrXG_P67Mar/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-put+the+fish+and+bean+into+a+dish.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkF5XQcnu1P3GTmDRry6P5KU0uftAsOOQprlAcwmyUE9L-6tYeOkRJuQjOnvlUfAcrGtUag3q2RkoRZvLVyKGso5wi4h8wyTiRubmFsCeeFYSPRSxJ4iEEmddAkC3XTAcnCKrXG_P67Mar/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-put+the+fish+and+bean+into+a+dish.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Once out of the oven place the fish in a (warm) dish with the beans . . keep the stock for the agretti & sauce. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbOvwLKRLjXrmUI4NcEs8e91pupDKOwP9oAVnSADhc0jFNfh5i1Xqtc4KAvSCs5CXVpTPPgYraclPEr7tOAp8ChSoCXa3zgoBWzJyUrk3WJuZhIHsZipc3NIxzKkpVufJdaP8G3ZCEgGF/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-tiny+amount+of+butter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="600" data-original-width="399" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbOvwLKRLjXrmUI4NcEs8e91pupDKOwP9oAVnSADhc0jFNfh5i1Xqtc4KAvSCs5CXVpTPPgYraclPEr7tOAp8ChSoCXa3zgoBWzJyUrk3WJuZhIHsZipc3NIxzKkpVufJdaP8G3ZCEgGF/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-tiny+amount+of+butter.jpg" width="424" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Add half the butter to a hot pan. Melt it, add the agretti and toss it in the butter. <br />Cook for a couple of minutes.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjFdlDrhsZuO37FOI0K2PhPT8ZYOnfIZ6KmJ3nigaecXucuNGeGykl4BEbXdGCFstuXfRm7JYx3mzHr7GOvnIXfDY41m0lyqwcDWY3_nW-31Vmd2qV94y0NRauUHO13Y-iCxgvMpwkaB-/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-use+the+stock+and+a+few+beans+to+make+sauce.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjFdlDrhsZuO37FOI0K2PhPT8ZYOnfIZ6KmJ3nigaecXucuNGeGykl4BEbXdGCFstuXfRm7JYx3mzHr7GOvnIXfDY41m0lyqwcDWY3_nW-31Vmd2qV94y0NRauUHO13Y-iCxgvMpwkaB-/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-use+the+stock+and+a+few+beans+to+make+sauce.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Use the reserved stock to add to the pan with the agretti.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1r-9c37RCX1Ih_D5UWOVWWpFcjo53KHO0Iyv1QLVBTF1ELTrceO098uMvqLJkJ2aQKBmxaADf991qOsGAMnreO1mzG59Hl82O_imee0R2Rte5Ok9jZwrQ667N49m9kVn4WTJpTrG5UAP/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-add+them+to+the+monks+beard.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1r-9c37RCX1Ih_D5UWOVWWpFcjo53KHO0Iyv1QLVBTF1ELTrceO098uMvqLJkJ2aQKBmxaADf991qOsGAMnreO1mzG59Hl82O_imee0R2Rte5Ok9jZwrQ667N49m9kVn4WTJpTrG5UAP/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-add+them+to+the+monks+beard.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Include a few beans, and crush them smooth to add body to the sauce,<br />stir in and simmer for 2-3 minutes more. . .</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfsAdPArwLpvYM718D64h6tL5ozscNJ6OM_Dw5cgu52MZJgQ52dA9yhfdHSfzbgPR_lnrdxJVhT0EUA6FwXFUj7un2etmYkP31sHQ3XtZrUBZScykpKMr2FbtEoyWrgZX2-Zbm_eOJCJM/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-and+final+tiny+knob+of+butter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="600" data-original-width="399" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfsAdPArwLpvYM718D64h6tL5ozscNJ6OM_Dw5cgu52MZJgQ52dA9yhfdHSfzbgPR_lnrdxJVhT0EUA6FwXFUj7un2etmYkP31sHQ3XtZrUBZScykpKMr2FbtEoyWrgZX2-Zbm_eOJCJM/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-and+final+tiny+knob+of+butter.jpg" width="424" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Finally add the rest of the butter, a good squeeze of lemon juice,<br />and stir in to finish the sauce.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq29-epfPJ9WuVnFm778YjQvdxgzihfUyF3YYGLy_irBBOiRBiMkzVHYSwaW39OMzJqpWgaF0mSa8lHqIaRXUJtENGyd4Tfd8RD5jIMF18E9v_p_OpUJVNqXZCOt9lTw4NC1C0jt-e-WY/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-top+the+fish+and+garnish.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq29-epfPJ9WuVnFm778YjQvdxgzihfUyF3YYGLy_irBBOiRBiMkzVHYSwaW39OMzJqpWgaF0mSa8lHqIaRXUJtENGyd4Tfd8RD5jIMF18E9v_p_OpUJVNqXZCOt9lTw4NC1C0jt-e-WY/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-top+the+fish+and+garnish.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Top the fish with the agretti & sauce, drizzle a touch of extra virgin olive oil over the top,<br />and garnish with lemon zest.</span></td></tr>
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<tr><td style="text-align: center;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZCOF5B6HSk870fb7QRZgjovLpcFKdyK5TQmH15Mf1oN6rmICTaoPV47rVlSSRNzj_pOXFeISjLcTvo5JAZzW0Yca2LFOjtncRC2DZE8ZwjG_ZO0Jof7rULMKVnALTZiYYlemiQ3pg6vf/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-rather+good+late+lunch%2521.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lush & healthy! Result!</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZCOF5B6HSk870fb7QRZgjovLpcFKdyK5TQmH15Mf1oN6rmICTaoPV47rVlSSRNzj_pOXFeISjLcTvo5JAZzW0Yca2LFOjtncRC2DZE8ZwjG_ZO0Jof7rULMKVnALTZiYYlemiQ3pg6vf/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-rather+good+late+lunch%2521.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Thanks Liam & Lu (<a href="http://www.bengrovemarketgarden.co.uk/">Bengrove Market Garden</a>) for the intro to a rather good veggie!!</span></div>
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">variations</span></i></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">This recipe will work well with pretty much any white fish.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">If you’re veggie you could replace the fish with seared courgette halves.</span></div>
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">links:</span></i></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Available in season (now obviously - posted July) from <a href="http://www.castle-cary.co.uk/business-directory/5783/bengrove-market-garden/">Castle Cary Market</a> on Facebook</span></div>
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<a href="http://www.castle-cary.co.uk/business-directory/5783/bengrove-market-garden/"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">http://www.castle-cary.co.uk/business-directory/5783/bengrove-market-garden/</span></a></div>
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<a href="http://www.bengrovemarketgarden.co.uk/"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">http://www.bengrovemarketgarden.co.uk/</span></a></div>
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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-1944547821443395302018-02-12T13:23:00.000+00:002018-02-12T13:23:46.279+00:00Recipe: Ribeye Steak Wrap w/ Awesome Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;">by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></span></div>
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<span style="font-size: small;">It’s been a while coming but after all sorts of distractions we’ve finally got around to bottling one of the most commented on sauces that we do at the banquet:</span></div>
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<span style="font-size: small;">We’ve decided to call it . . . . wait for it . . . . . Awesome sauce!! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvy35NcZQE9oLFGuta4tGn6FxaOOSyrzwbUHrKtAaqphD2uGyaJtPV4IAEFO-hjXdafjVkMyygn3D0GNxWdP4SE1OiD7B9DYWHEoeBisg7wq5WId3RLpwqNMtOci7vMjPTNYZuapkVutqz/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-awesome+sauce.jpg" imageanchor="1" style="clear: left; float: left; font-family: Times; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-size: small;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvy35NcZQE9oLFGuta4tGn6FxaOOSyrzwbUHrKtAaqphD2uGyaJtPV4IAEFO-hjXdafjVkMyygn3D0GNxWdP4SE1OiD7B9DYWHEoeBisg7wq5WId3RLpwqNMtOci7vMjPTNYZuapkVutqz/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-awesome+sauce.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">Currently available at <a href="https://www.facebook.com/castlecarymarket/">Castle Cary Market on Tuesdays</a></span></div>
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<span style="font-size: small;">Here is the first quick and easy recipe suggestion for it . . .</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUptq4vxD4R9kJ0Lae7KnIIDeilPEMfjl8PGG1RYW2yT8TKyHx_yimoYZ8CyOE4FCoz6LtzUhd1ChXQhg3xAVGiwkwkNG8AAK58OdBFaF_i9jKVeIVgkMV87EEo7eGmVz_pL_f626VnzW/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-awesome+sauce+on+top+looking+good.jpg" imageanchor="1" style="clear: left; float: left; font-family: Times; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-size: small;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUptq4vxD4R9kJ0Lae7KnIIDeilPEMfjl8PGG1RYW2yT8TKyHx_yimoYZ8CyOE4FCoz6LtzUhd1ChXQhg3xAVGiwkwkNG8AAK58OdBFaF_i9jKVeIVgkMV87EEo7eGmVz_pL_f626VnzW/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-awesome+sauce+on+top+looking+good.jpg" width="640" /></span></a></div>
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<b><i><span style="font-size: small;">steps</span></i></b></div>
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<span style="font-size: small;">*<span class="Apple-tab-span"> </span>cook red pepper</span></div>
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<span style="font-size: small;">*<span class="Apple-tab-span"> </span>cook steak & leave to rest</span></div>
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<span style="font-size: small;">*<span class="Apple-tab-span"> </span>mix salad w/ awesome sauce</span></div>
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<span style="font-size: small;">*<span class="Apple-tab-span"> </span>warm wrap</span></div>
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<span style="font-size: small;">*<span class="Apple-tab-span"> </span>slice steak & assemble</span></div>
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<span style="font-size: small;">*<span class="Apple-tab-span"> </span>devour</span></div>
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<b><i><span style="font-size: small;">ingredients (make quick lunch for 1)</span></i></b></div>
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<span style="font-size: small;"><b><i></i></b><br /></span></div>
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<b><i><span style="font-size: small;">for the steak wrap</span></i></b></div>
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<span style="font-size: small;">1/3 <span class="Apple-tab-span"> </span>red pepper (charred)</span></div>
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<span style="font-size: small;">1<span class="Apple-tab-span"> </span>steak (left to warm up to room temp before cooking)</span></div>
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<span style="font-size: small;">1<span class="Apple-tab-span"> </span>tortilla wrap</span></div>
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<span style="font-size: small;">25g<span class="Apple-tab-span"> </span>mixed salad leaves (nice if there’s a little rocket / arugula in the mix)</span></div>
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<span style="font-size: small;">6<span class="Apple-tab-span"> </span>baby plum tomatoes (sliced)</span></div>
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<span style="font-size: small;"><span class="Apple-tab-span"> </span>awesome sauce (to taste)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnNPeUCsmPXN87XjrNiS2vpOPEOW9Lc-WCsCVmyn45DD6HSzG541WzTGzo6_yogo4v3f6A3Yx9fgMppvqDYLNUk1DCwyYzT04qHvS4hhVXhWeIt-fHz1_PPG1Z4nOfu1zgtvwMys1_zpk/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-quick+%2526+easy+steak+wrap.jpg" imageanchor="1" style="clear: left; float: left; font-family: Times; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-size: small;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnNPeUCsmPXN87XjrNiS2vpOPEOW9Lc-WCsCVmyn45DD6HSzG541WzTGzo6_yogo4v3f6A3Yx9fgMppvqDYLNUk1DCwyYzT04qHvS4hhVXhWeIt-fHz1_PPG1Z4nOfu1zgtvwMys1_zpk/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-quick+%2526+easy+steak+wrap.jpg" width="640" /></span></a></div>
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<b><i><span style="font-size: small;"><br /></span></i></b></div>
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<b><i><span style="font-size: small;">method</span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdbX4Y08aH2jl2Whn4PLkV-UGymdl1ph9Fs-lT42Xd7q-b8kviLty29Ftumj5uCngyIVPNEbt7GD6GvxgNQGTpehE5bJT9odqURab15aJzZVJ5OHbb4xIrkW-2Bl1WWV3fiTX7xcOIyk1/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-char+red+pepper+-+flavour+pan.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-size: small;"><img border="0" data-original-height="399" data-original-width="600" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdbX4Y08aH2jl2Whn4PLkV-UGymdl1ph9Fs-lT42Xd7q-b8kviLty29Ftumj5uCngyIVPNEbt7GD6GvxgNQGTpehE5bJT9odqURab15aJzZVJ5OHbb4xIrkW-2Bl1WWV3fiTX7xcOIyk1/s200/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-char+red+pepper+-+flavour+pan.jpg" width="200" /></span></a><span style="font-size: small;">Slice up the red pepper and toss it in a little olive oil. Sear it in the frying pan you’re going to use for the steak. (it will give the steak a lovely flavour)</span></div>
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<span style="font-size: small;">Once ready put the red pepper in a salad bowl.</span></div>
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<b><i><span style="font-size: small;"><span style="color: #38761d;">Other than your choice of sauce the next most important thing is how to cook the </span><span style="color: red;">perfect steak:</span></span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3UcEAb0pQ9SJosXD_BlLghN-0d0YhpuulwJCJ7LmSQJ4UVH8tRdX5zDB1fWYjVE8hCkeK3fR83YsY8f5wh_Efl0y0B3zBVhgnh_Z4TgTRux_xB_xKv3yyR0t2cZgTLoNKaai_oZY0S_M/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-warm+steak+up+to+room+temp.jpg" imageanchor="1" style="clear: right; float: right; font-family: Times; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-size: small;"><img border="0" data-original-height="399" data-original-width="600" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3UcEAb0pQ9SJosXD_BlLghN-0d0YhpuulwJCJ7LmSQJ4UVH8tRdX5zDB1fWYjVE8hCkeK3fR83YsY8f5wh_Efl0y0B3zBVhgnh_Z4TgTRux_xB_xKv3yyR0t2cZgTLoNKaai_oZY0S_M/s200/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-warm+steak+up+to+room+temp.jpg" width="200" /></span></a></div>
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<span style="font-size: small;">It’s really simple.<span class="Apple-converted-space"> </span></span></div>
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<span style="font-size: small;">1. Make sure sure your steak is at room temperature before you start.</span></div>
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<span style="font-size: small;"><span class="Apple-tab-span"> </span>If it was room temperature to start (rather than straight from the fridge) the middle won’t be stone cold when you’re done cooking it, and you’ll end up with the perfect steak.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMZWBC_4CbbCeg7ltQS3HS1b5b82sUVzbyYnOjaZuQZ8Zzo1xwUGOYyMIns14aiXj0ireaWHXph1qmbCQcHyujeTRpV1nHZPHVE8glcimCajiNZ4dPdCvR9y1-8JMBG5pjNPeYinTiTaC/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-sear+steak.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-size: small;"><img border="0" data-original-height="399" data-original-width="600" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMZWBC_4CbbCeg7ltQS3HS1b5b82sUVzbyYnOjaZuQZ8Zzo1xwUGOYyMIns14aiXj0ireaWHXph1qmbCQcHyujeTRpV1nHZPHVE8glcimCajiNZ4dPdCvR9y1-8JMBG5pjNPeYinTiTaC/s200/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-sear+steak.jpg" width="200" /></span></a><span style="font-size: small;">2. Season and oil the steak in a Tupperware box. Rather than putting oil in the pan.<span class="Apple-converted-space"> </span></span></div>
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<span style="font-size: small;"><span class="Apple-tab-span"> </span>This means you can get the pan a lot hotter with a lot less smoke, which in turn means you can get a great golden brown colour on your steak really quickly, and that means the middle won’t be over cooked!</span></div>
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<span style="font-size: small;">3. Put a drop (literally) of oil in your pan and turn the heat up high, when the droplet starts to smoke you’re ready to cook.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKG5TWkVH4hOyE1Ld1kBmc2bnfyuTcSBcq8ECLE-gVO0xdFXIVQALkeRZJ-KWePxcmFa-Rt6uFvwLBsn7EouXsiFAEP0B7vkfcyNMKmThdWgSvElwTtIZ_mVCenzsDk2-Esn5bVoMn28kE/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-rest+steak+while+assembling+the+rest.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-size: small;"><img border="0" data-original-height="399" data-original-width="600" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKG5TWkVH4hOyE1Ld1kBmc2bnfyuTcSBcq8ECLE-gVO0xdFXIVQALkeRZJ-KWePxcmFa-Rt6uFvwLBsn7EouXsiFAEP0B7vkfcyNMKmThdWgSvElwTtIZ_mVCenzsDk2-Esn5bVoMn28kE/s200/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-rest+steak+while+assembling+the+rest.jpg" width="200" /></span></a><span style="font-size: small;">4. Place the steak in the pan and cook for a minute or so until the underside it brown (or charred depending on your choice of steak), turn it and repeat.</span></div>
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<span style="font-size: small;"><span class="Apple-tab-span"> </span>For this post I used a ribeye. This particularly good ribeye steak was from <a href="https://www.facebook.com/penleighfarmbutchers/">Penleigh Farm Shop in Frome</a> . . . thanks <a href="https://twitter.com/owensinger">Owen</a>!!</span></div>
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<span style="font-size: small;">5. Once brown on both sides remove the steak and place on a warm plate to rest while you finish the rest . . .</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFTizOWs0uNxO07AvgZr-HEqkP2i81_dVWKsvyjGxdy2WelB0kVXQm_mdoNZUDnqpRsuCWyHy8VvibscEqAwOBT_ApthmrVoHKmHxbOzEr2CllhNrju4WAQc_NEPg_VreYMrwkvv2TGXO/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-mix+salad+w+awesome+sauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-size: small;"><img border="0" data-original-height="399" data-original-width="600" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFTizOWs0uNxO07AvgZr-HEqkP2i81_dVWKsvyjGxdy2WelB0kVXQm_mdoNZUDnqpRsuCWyHy8VvibscEqAwOBT_ApthmrVoHKmHxbOzEr2CllhNrju4WAQc_NEPg_VreYMrwkvv2TGXO/s200/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-mix+salad+w+awesome+sauce.jpg" width="200" /></span></a><span style="font-size: small;">Put the salad leaves, and tomato, in with the red pepper and add a good slug of awesome sauce (<a href="https://www.facebook.com/castlecarymarket/">available here</a>) and mix until everything is evenly coated.</span></div>
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<span style="font-size: small;">I like to warm my wrap in the pan (w/ the juices from the steak) add great flavour!</span></div>
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<span style="font-size: small;">Turn out the wrap and assemble that bad boy!!!</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPq9AiAjLqttiLRMjEQXOHo2FJShVa0nUM-1qzam25rOetIQksqXuVf0snaxACbesF5spfbU7Y1G8pX56VjApZOKT0HClcgekktu78Zx8Z0U5eXI_f8owhYAPz-eD92O_80f1Vnl3Z_P-D/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-toast+wrap+in+steak+juices.jpg" imageanchor="1"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPq9AiAjLqttiLRMjEQXOHo2FJShVa0nUM-1qzam25rOetIQksqXuVf0snaxACbesF5spfbU7Y1G8pX56VjApZOKT0HClcgekktu78Zx8Z0U5eXI_f8owhYAPz-eD92O_80f1Vnl3Z_P-D/s200/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-toast+wrap+in+steak+juices.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nxflEItBkoaQ-T0cQqDLPbSk1GK811ArivRBL7cj6MAa3PSh-LGa-rLad8Jyf6BogFRPQSdfZHblYPv4SomuQL8xo-oGjvaFkbtPA_Ye8qhsNH2KsseJmUoSTL0_9jtlXQsySKG3_xYN/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-toss+to+mix+evenly.jpg" imageanchor="1"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nxflEItBkoaQ-T0cQqDLPbSk1GK811ArivRBL7cj6MAa3PSh-LGa-rLad8Jyf6BogFRPQSdfZHblYPv4SomuQL8xo-oGjvaFkbtPA_Ye8qhsNH2KsseJmUoSTL0_9jtlXQsySKG3_xYN/s200/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-toss+to+mix+evenly.jpg" width="200" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiGR5bILePqMDt_GFxTu3N9BoN3EySmwursD3vBw7MQ1tfHusdL5ofcoqc0uI5y5wPWTkfmpIPCHWbPNxEuSvg1tjW4EHpG6g1aQLFr7oIuHGV1Un4TLK8QejXs4GwMIqalb1n8TSUq4O/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-lets+eat%2521.jpg" imageanchor="1"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiGR5bILePqMDt_GFxTu3N9BoN3EySmwursD3vBw7MQ1tfHusdL5ofcoqc0uI5y5wPWTkfmpIPCHWbPNxEuSvg1tjW4EHpG6g1aQLFr7oIuHGV1Un4TLK8QejXs4GwMIqalb1n8TSUq4O/s200/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-lets+eat%2521.jpg" width="200" /></a></div>
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<b><i><span style="font-size: small;">links</span></i></b></div>
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<span style="font-size: small;"><a href="https://www.facebook.com/castlecarymarket/">Castle Cary Market</a>, <a href="http://www.penleighfarm.co.uk/">Penleigh Farm</a>, <a href="https://twitter.com/penleighfarm1">Penleigh Farm Shop Frome</a>, <a href="https://www.facebook.com/penleighfarmbutchers/">Penleigh Farm Shop Facebook</a>, </span></div>
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<a href="http://www.ferdiesfoodlab.co.uk/2012/08/real-or-fake-and-how-to-cook-steak.html"><span style="font-size: small;">More on How to Cook a Perfect Steak</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCgY3UDHaoK8G_3LYuiBwdj52FE_q9tvxcKV7ymidheTJNBx5zvIkBmffDdzjuYy1BFQUex05JZR01R7UlAbWqnKIc2zlxegS4qpQfuDuaGUnbEGdhPK98ZvsNQDpEvRLVFa0VBsG_eiX/s1600/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-top+with+awesome+sauce+%2526+wrap+it+all+up.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="399" data-original-width="600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCgY3UDHaoK8G_3LYuiBwdj52FE_q9tvxcKV7ymidheTJNBx5zvIkBmffDdzjuYy1BFQUex05JZR01R7UlAbWqnKIc2zlxegS4qpQfuDuaGUnbEGdhPK98ZvsNQDpEvRLVFa0VBsG_eiX/s640/ferdiesfoodlab+-+castle+cary+-+simon+fernandez+-+parties+-top+with+awesome+sauce+%2526+wrap+it+all+up.jpg" width="640" /></a></div>
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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com1tag:blogger.com,1999:blog-8347960321036269066.post-1473957027886409692017-04-19T20:22:00.000+01:002017-04-19T20:22:00.687+01:00Experiment Recipe: Moussagna (Moussaka Lasagna Hybrid!) (meaty or veggie)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">This little creation was born when I went shopping and had a bit of a split personality moment. I was in two minds whether to make moussaka or lasagna so I bought the ingredients for both!</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvdUHkWNdyy5O89a3BqeTfftqVRhv0eVRrLVB5WdQIKOZ7vRUhKm7g2tgg0Aar1cc_xbi6HlHCy_g8p7mY8AZnSopfm5dzNdq-KZNB1jVDDk6RjkONhHlIyGtpmFzOQaOClDGi-Cf0SO-/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-and+it+will+freeze%2521.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvdUHkWNdyy5O89a3BqeTfftqVRhv0eVRrLVB5WdQIKOZ7vRUhKm7g2tgg0Aar1cc_xbi6HlHCy_g8p7mY8AZnSopfm5dzNdq-KZNB1jVDDk6RjkONhHlIyGtpmFzOQaOClDGi-Cf0SO-/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-and+it+will+freeze%2521.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Moussagna (Moussaka Lasagna Hybrid!)</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">This little creation was born when I went shopping and had a bit of a split personality moment. I was in two minds whether to make moussaka or lasagna so I bought the ingredients for both!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The diced gherkins make a great addition to the mince, adding a nice texture and a little sharpness which balances the fat from the mince!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">This recipe does have a some meat, but considering the size of the dish it’s not much. A touch of veggie mince would make this a top veggie dish.</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">* cooking</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">prep time<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>45-60m</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">cooking time<span class="Apple-tab-span"> </span>25m @ 200C</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>* </i><i>storage after it’s cooked</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">fridge (1-4C) <span class="Apple-tab-span"> </span>~7days</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">freezable<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>cut it into portions and bag or wrap in cling film before freezing!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>* </i><i>reheat </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">oven <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>defrost, remove plastic wrapper then 20-30m @ 180C</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">microwavable<span class="Apple-tab-span"> </span>defrost, remove plastic wrapper then 3mins / 400g @ 800W</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>* </i><i>equipment</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">28x14cm baking tin (at least 6cm deep )</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">(GN 1/3 6cm)</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">ingredients (serves 6-8)</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">for the red sauce</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 red peppers (2cm square pieces)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 red onion (1cm dice)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">50ml olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 courgette (washed, peeled, 1cm dice)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">25g butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">400g fried tomatoes (<a href="http://www.ferdiesfoodlab.co.uk/2013/06/recipe-basics-tomato-sauce-for.html">recipe here</a>)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">25g Sriracha <span class="s1">hot sauce</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 tbsp red wine vinegar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 tsp sugar (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><i></i><br /></span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">for the white sauce</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">500ml milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">50g butter (room temp)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">200g mature cheddar (grated)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 tsp black pepper (freshly ground)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/2 tsp maldon salt (1/4 normal salt)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 tbsp corn flour (mixed into 100ml of water)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><i></i><br /></span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">for the minced component (meat or veggie)</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 large onion (~200g, 1cm dice)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">4 sweet pickled gherkins (~5mm dice)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">250g minced beef / lamb / veggie mince</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">4 cloves garlic</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">for the aubergine</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 large aubergine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">50ml olive oil</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">for the topping</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">65g bread crumbs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">10g parsley (fine chop)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">squeeze of lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">slug of olive oil</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">for the assembly</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">250g fresh egg pasta sheets</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">method</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl5JLofFkMZxFYFUAUE-yeTiEKtMMVdrLL2fIPL1vf27U5igFdf44GAxJmMue4P5XPB-Rs5FYmS6hSjvq3X9BEwWSbazkwvtwSl2i5eOXmltwQnX54Pgoy1I2J4peggnHDq0t4XuHzR6Fc/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-beautiful+colour+red+pepper+%2526+tomato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl5JLofFkMZxFYFUAUE-yeTiEKtMMVdrLL2fIPL1vf27U5igFdf44GAxJmMue4P5XPB-Rs5FYmS6hSjvq3X9BEwWSbazkwvtwSl2i5eOXmltwQnX54Pgoy1I2J4peggnHDq0t4XuHzR6Fc/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-beautiful+colour+red+pepper+%2526+tomato.jpg" width="640" /></span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">red sauce</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Prep the red pepper, onion and mix them with the oil in a medium pot.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cook with the lid on, on a medium heat for 35 mins, string occasionally. (The red pepper should end up soft.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Use the time to prep the aubergine & white sauce.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">To finish the red sauce, sauté the courgette with the butter, then add it to the onion & pepper mix.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Add the fried tomato, <span class="s1">hot sauce</span>, sugar and vinegar. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Mix well and leave on a medium low heat to simmer until you need it to assemble the dish.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jJBLIgGzy_ScaYfGfsp3s956-mpsAvcW-q1IMqrsfu4D4v4AY_rNNVjJaKFVrpSxcz3kVVWmKfp5bNy61_Q6pkBPkH1SURSUGH4-AKLoivWntCEZh3RA5Fk8A4ZGv5feuNEN9i6vflhL/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-smooth+cheasy+white+sauce+-+essential.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jJBLIgGzy_ScaYfGfsp3s956-mpsAvcW-q1IMqrsfu4D4v4AY_rNNVjJaKFVrpSxcz3kVVWmKfp5bNy61_Q6pkBPkH1SURSUGH4-AKLoivWntCEZh3RA5Fk8A4ZGv5feuNEN9i6vflhL/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-smooth+cheasy+white+sauce+-+essential.jpg" width="640" /></span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">white sauce</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Warm the milk and butter in a medium saucepan until the butter has melted.</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Mix the water and corn flour in a cup and pour it into the cheesy milk, stirring as you do.</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Stir the bottom of the pan with the flat end of a flat ended spatula until the sauce has thickened.</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Add the cheese and stir until smooth. </span></div>
<div class="p2">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">TIPS:</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The sauce won’t look that thick, but don’t forget that the lasagna sheets will absorb a lot of moisture.</span></div>
<div class="p2">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The reason for using a flat ended spatula instead of a spoon, is that much more of the sauce is moved from the (hot) bottom of the pan stopping it burning and meaning that it thickens more quickly and evenly!!</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p2">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><i></i><br /></span></div>
<div class="p2">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsId92wAb5LNcVWkr1UonbQfLecw5al-3acRj9iyWxagwNs9-zImi3JqTsBbBe58RcmyUHY2N-2YUScMuGyrslAJEL4jM5s9vc05AmYwcmiLQzcBdgAGbvscFzDYreRucqgioN94MjaOcZ/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-veggie+mince+%2526+gherkins+-+or+lamb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsId92wAb5LNcVWkr1UonbQfLecw5al-3acRj9iyWxagwNs9-zImi3JqTsBbBe58RcmyUHY2N-2YUScMuGyrslAJEL4jM5s9vc05AmYwcmiLQzcBdgAGbvscFzDYreRucqgioN94MjaOcZ/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-veggie+mince+%2526+gherkins+-+or+lamb.jpg" width="640" /></span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p2">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p1">
<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">for the minced component (meat or veggie)</span></i></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><a href="https://cooking.stackexchange.com/questions/3613/how-do-i-sweat-onions">Sweat off the onions</a> and garlic in a frying pan on a medium heat, once translucent add the mince.</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Break it apart and leave it alone until the meat has started to brown.</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Mix it again and repeat until the all the mix is a lovely golden brown. </span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Season it and add the gherkins, mixing well. Put to one side until needed.</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p2">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p2">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJRULAAwkyUhh5opFMPadOyoY8OQmT1f6LNo-sy-jA9vePi1u8Fsm10Z6WlVBQ5n0auQzNHyrlZ6P6I-map5lwjqZS0IP2v9IWeJ54m_Ga4AvtJ1QvZW9TGmOrVLnOQYS80ryacwjSu-W/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-more+aubergine.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJRULAAwkyUhh5opFMPadOyoY8OQmT1f6LNo-sy-jA9vePi1u8Fsm10Z6WlVBQ5n0auQzNHyrlZ6P6I-map5lwjqZS0IP2v9IWeJ54m_Ga4AvtJ1QvZW9TGmOrVLnOQYS80ryacwjSu-W/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-more+aubergine.jpg" width="640" /></span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p2">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p1">
<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">aubergine</span></i></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Slice aubergine into 1/2 cm slices. </span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Coat a frying pan with oil, removing the excess by pouring it into a heatproof jug.</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">place the sobering in the pan and turn once.</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p2">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><i></i><br /></span></div>
<div class="p2">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasn0GOFk1r2FA9xMHUH-lfLImlUY06xxMoJFp-ohdRXYRArYqeLZaCVEp-UeMph3g5waHG_jhgYIKMev2RcvMifOAAJC7-XjbLv_LjWkhZoK0gTp5UP3nzZD7uAfIznDHy30Jht5GqHAb/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-green+and+vibrant.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasn0GOFk1r2FA9xMHUH-lfLImlUY06xxMoJFp-ohdRXYRArYqeLZaCVEp-UeMph3g5waHG_jhgYIKMev2RcvMifOAAJC7-XjbLv_LjWkhZoK0gTp5UP3nzZD7uAfIznDHy30Jht5GqHAb/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-green+and+vibrant.jpg" width="640" /></span></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><i></i></span></div>
<div class="p2">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p1">
<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">topping</span></i></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Season and mix well.</span></div>
<div class="p2">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><i></i><br /></span></div>
<div class="p2">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p1">
<i><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">assembly</span></i></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">So at this point you should have all the layers ready!!</span></div>
<div class="p1">
<style type="text/css">
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Helvetica}
p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Helvetica; min-height: 18.0px}
p.p3 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Helvetica; color: #000000; min-height: 18.0px}
p.p4 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Helvetica; color: #000000}
span.s1 {color: #ff2a00}
span.Apple-tab-span {white-space:pre}
</style>
</div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Arrange the ingredients in layers and cook at 200C for 25min.</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">= = = = = TOP = = = = = </span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">breadcrumb mix</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">white sauce</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">aubergine</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">white sauce</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">——— pasta</span></div>
<div class="p3">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">red sauce</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">——— pasta</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">white sauce</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">aubergine</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">meaty mix</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">white sauce</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">——— pasta</span></div>
<div class="p3">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">red sauce</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">——— pasta</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">meaty mix</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">white sauce</span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">——— pasta</span></div>
<div class="p3">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">red sauce</span></div>
<div class="p1">
<style type="text/css">
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Helvetica; color: #000000}
p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Helvetica; color: #000000; min-height: 18.0px}
p.p3 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Helvetica; color: #ff0000}
</style>
</div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">= = = = = BOTTOM = = = = = </span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="p1">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibVuVjM05vRNc5ERb6jVXJ6BiQZTlYuNcAqOcV20q0bkMtclLGpF2804jaQxdjSlUGQUWJ5LBJVkXsGHcokhXFjLnTo2G3e25EGNNetAmxcG4DXs0KSwaMktGfuxMRvfydVZ6cd2mt4Hs/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-layer+1+-+red+sauce.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibVuVjM05vRNc5ERb6jVXJ6BiQZTlYuNcAqOcV20q0bkMtclLGpF2804jaQxdjSlUGQUWJ5LBJVkXsGHcokhXFjLnTo2G3e25EGNNetAmxcG4DXs0KSwaMktGfuxMRvfydVZ6cd2mt4Hs/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-layer+1+-+red+sauce.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQyQ8aii6UqESoc3ygTyRxtPTS29JDjGH97jwjr5TzP59EbtIIZoC6fMPKGvwNdJKCh_m2QZhUsc1GPmKcnxaQMBniO2mv17e93fBooOQlpOZc2X8XfzNDuvRvo_qydDC7b-mnYurnADN/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-white+sauce.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQyQ8aii6UqESoc3ygTyRxtPTS29JDjGH97jwjr5TzP59EbtIIZoC6fMPKGvwNdJKCh_m2QZhUsc1GPmKcnxaQMBniO2mv17e93fBooOQlpOZc2X8XfzNDuvRvo_qydDC7b-mnYurnADN/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-white+sauce.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-ELYokdXZgTAW9i8JXaCEh2RQPGRi4wqOXq0MiJygST1TJVbuk-oqDzuk7i8UGVwzIzI0C8UGQnqfW8VgE3DHXtDVuInO_lqiXUkocyYyiLClGJvn8fMUF8mlKGF1aiFw1ZV3x184WlF/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-topped+with+gherkin+mince.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-ELYokdXZgTAW9i8JXaCEh2RQPGRi4wqOXq0MiJygST1TJVbuk-oqDzuk7i8UGVwzIzI0C8UGQnqfW8VgE3DHXtDVuInO_lqiXUkocyYyiLClGJvn8fMUF8mlKGF1aiFw1ZV3x184WlF/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-topped+with+gherkin+mince.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvRxxUcVICwqJL09P5DFZ3CFvSTaKxsa16LH0ux-7LtSD3A8F032X2wAKBGG1rIWvO3vPa16E_QHPQ7wQ7K0ow0H4MTAl4aDOMwhpoXMYU0PMjzlB_j2eDzmElg-FDxR4IhpKZvW4jdH1/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-some+more+smooth+white.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvRxxUcVICwqJL09P5DFZ3CFvSTaKxsa16LH0ux-7LtSD3A8F032X2wAKBGG1rIWvO3vPa16E_QHPQ7wQ7K0ow0H4MTAl4aDOMwhpoXMYU0PMjzlB_j2eDzmElg-FDxR4IhpKZvW4jdH1/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-some+more+smooth+white.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90j85uJPL-q8_ZNqt-0Vt5XJDu8vVVzinOA6qYjlc8idbn2VXSJ2Kj4bq0VdNnlVkmqcdzjFVA9VGA3fJEcHYU1uH0o7MelZ9tfivkqPYsOEPTztwic8S2gkskJNxMNNVyWMl2IlAZ7KD/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-pasta+%2526+red+sauce.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90j85uJPL-q8_ZNqt-0Vt5XJDu8vVVzinOA6qYjlc8idbn2VXSJ2Kj4bq0VdNnlVkmqcdzjFVA9VGA3fJEcHYU1uH0o7MelZ9tfivkqPYsOEPTztwic8S2gkskJNxMNNVyWMl2IlAZ7KD/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-pasta+%2526+red+sauce.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebtNfgfRXD5B5deCJkscgDe8NDJKFdn7_i0pVwc43GkmwvTjyiq4SgowTWnXghNZObMvvyvQv3QFEFhcGkNxTBUP6xvF_qBjOqmFdBL5bC-XkWck7J6_psy1Xl-bEs8suMztjcaxOVGH4/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-pasta+%2526+gherkin+mince+plus+aubergine.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebtNfgfRXD5B5deCJkscgDe8NDJKFdn7_i0pVwc43GkmwvTjyiq4SgowTWnXghNZObMvvyvQv3QFEFhcGkNxTBUP6xvF_qBjOqmFdBL5bC-XkWck7J6_psy1Xl-bEs8suMztjcaxOVGH4/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-pasta+%2526+gherkin+mince+plus+aubergine.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQzbeQZfhG5SmBHgZDJjO2-UaJNoFQZNYuNpegBqEtNP_cnfuCMvxXIHYWsqUGLa7tWVXdlJZRPltisBnu-q2cuaAk-w1COOXJzn_JRHaerS88XrqNKlnG0eHNIRN6cbepBFS4KVkKEJa/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-more+aubergine.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQzbeQZfhG5SmBHgZDJjO2-UaJNoFQZNYuNpegBqEtNP_cnfuCMvxXIHYWsqUGLa7tWVXdlJZRPltisBnu-q2cuaAk-w1COOXJzn_JRHaerS88XrqNKlnG0eHNIRN6cbepBFS4KVkKEJa/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-more+aubergine.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlNNm5RkkxfLQVDyQkbgnmNy56fy8u4NQ86BO-LGCS9Lr1VY0Aku6VnW9YdVtwHVbAQQGd52UvGGoXTJEmAkfT9zHMf1XD4_1yJXog31byOFGd719MRHe44xLN8OwybKMtIzTJYOUc3RR/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-touch+more+light+cheesy+white.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlNNm5RkkxfLQVDyQkbgnmNy56fy8u4NQ86BO-LGCS9Lr1VY0Aku6VnW9YdVtwHVbAQQGd52UvGGoXTJEmAkfT9zHMf1XD4_1yJXog31byOFGd719MRHe44xLN8OwybKMtIzTJYOUc3RR/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-touch+more+light+cheesy+white.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FORXtnztCsx5J7U0R2uK-KTjC_L-svQ_QOoOib_ynpBQqD902qk1hOJ0p-7htoXr2shslr72R93iwE8EmL5j36pkyHhSRD9vvujmfg0g_y0MbdCu_NhprNv2ZZe7BusYcZn-WooAoRMr/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-last+layer+of+red.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FORXtnztCsx5J7U0R2uK-KTjC_L-svQ_QOoOib_ynpBQqD902qk1hOJ0p-7htoXr2shslr72R93iwE8EmL5j36pkyHhSRD9vvujmfg0g_y0MbdCu_NhprNv2ZZe7BusYcZn-WooAoRMr/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-last+layer+of+red.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYXvQhlVvWopkaK-r5tGNO4GWDwjfXMkGLSU1JM5FZx-x72sKY1cetIakz0VxFudE741Kcxn44SdzJMTRs8mZFQlPMyfyDMexueB_ESMIAI469Jfq2krDt0DovvoLcIGUPqjLEQTuydc-/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-into+the+aga+with+her%252C+finger+crossed%2521.jpg" imageanchor="1"><img border="0" height="212" 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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Baked lawn anyone?? : )</span></td></tr>
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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-4148749441779380322017-03-31T16:17:00.002+01:002017-03-31T16:17:52.364+01:00Recipe: Leek & Lemon Verbena Soup w/ Rosemary Croutons<div dir="ltr" style="text-align: left;" trbidi="on">
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by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></div>
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I naused up one of our delivery orders last week, and wasn’t there to receive it. Result? 5kg of leeks surplus to requirements!! Oops!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDhV-MVFthAy4TO9JJB07QfscINXIo8A6ufqFAbJN8ufbhM0Oc2A2B3lnHQ5chKRf3nEU5y8XpoaPB6VELfXy1YMZGSL8yhRTQbnHpf00WQerSzcCNPtWD3yokBcTBGd2VF2pKCrt3uYt/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-DSC_0277.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDhV-MVFthAy4TO9JJB07QfscINXIo8A6ufqFAbJN8ufbhM0Oc2A2B3lnHQ5chKRf3nEU5y8XpoaPB6VELfXy1YMZGSL8yhRTQbnHpf00WQerSzcCNPtWD3yokBcTBGd2VF2pKCrt3uYt/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-DSC_0277.jpg" width="640" /></a></div>
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Time to get inventive and create some recipes for the blog, without putting on too much weight!! I went for the obvious one first and used them to create a soup, and the base for a few other recipes! </div>
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Now there’s no way the kids are going to go for a leek soup no matter how class it tastes, so I made them fried chicken with sweet and sour leek tagleatelli. With half a kilo of (unidentifiable - he he) leeks in it! That has to count as one of your five a day, surely!!</div>
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For the grown ups I made <a href="http://www.ferdiesfoodlab.co.uk/2016/11/recipe-experiment-stuffed-pheasant.html">stuffed pheasant thighs w/ creamy mash, leek verbena puree and quince and orange sauce</a>. A+!! Even if I do say so myself ; )</div>
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Anyway that swiftly dealt with our leek problem! </div>
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Here’s the soup recipe . . . coming in at 50 kcal / 100g it’s über healthy! Ahem don’t mention the croutons.</div>
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<b><i>ingredients </i></b></div>
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<b><i>for the leek soup (makes 3L - serves 8-12)</i></b></div>
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2.5kg<span class="Apple-tab-span"> </span>leeks (cleaned, trimmed, coarsely chopped)</div>
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70g (16)<span class="Apple-tab-span"> </span>garlic (16 cloves, peeled & crushed)</div>
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2 <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>onions (diced & caramelised)</div>
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50ml<span class="Apple-tab-span"> </span>extra virgin olive oil</div>
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3<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>carrots (I’d leave these out next time, just needed to use them!)</div>
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1L<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>vegetable stock (2 veg stock cubes + 1L boiling water)</div>
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16g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>lemon verbena (chopped at last minute)</div>
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1<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>lemon (zest & juice)</div>
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5g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>salt</div>
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~</div>
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Prep the ingredients.</div>
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Caramelise the onions in a pot big enough for everything.</div>
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Then add the rest of the ingredients. </div>
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Bring to the boil and simmer for 45m with the lid on.</div>
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Use a stick blender to turn it into a smooth soup.</div>
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Pass it if you’re feeling a bit an4l! ; )</div>
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Personally I liked the consistency, but if you want to thicken it up a little add 1-2tbsp of cornflour mixed with water and stir the soup until thickened.</div>
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<b><i>for the rosemary croutons</i></b></div>
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125g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>butter</div>
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15g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>rosemary (4 sprigs, bruised)</div>
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8<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>thick sliced bread</div>
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<b><i>~</i></b></div>
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In a small saucepan melt the butter keep the heat up until it stops sizzling. (which means all the water has evaporated.)</div>
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Add the bruised rosemary carefully. It may spit, specially if the rosemary is wet.</div>
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Take it off the heat & leave it to infuse for 30 minutes.</div>
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Once infused toast the bread and brush it with butter on both sides.</div>
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Cut into large dice and put it in a 120C oven for 60 minutes.</div>
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<b><i>for the garnish</i></b></div>
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lemon verbena</div>
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croutons</div>
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~</div>
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Serve the soup in hot bowls and top with croutons and a lemon verbena leaf!</div>
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<b><i>equipment</i></b></div>
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Stick blender.</div>
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<b><i>thinking ahead</i></b></div>
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You can freeze this and it will last in the fridge for at least a week.</div>
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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-54231354522957568082017-01-31T11:41:00.000+00:002017-01-31T11:41:20.085+00:00Recipe: Red Pepper & Goats Cheese Hotpot (Bruisers In The Darkness)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;">by </span><a href="http://twitter.com/#!/ferdiesfoodlab" style="font-family: "Trebuchet MS", sans-serif;">Simon Fernandez</a><span style="font-family: "Trebuchet MS", sans-serif;"> of </span><a href="http://www.ferdiesfoodlab.co.uk/" style="font-family: "Trebuchet MS", sans-serif;">ferdiesfoodlab</a><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I was out for my first bike ride yesterday in our new location. It was a beautifully sunny day so I decided to take the bike out for a spin and explore the area. But first, time to tackle the shed!! In the end I probably left it a little too late to leave and I nearly got caught out by the setting sun. I’d forgotten just how dark it gets with out street lights!!!! Bloody hell!!! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">After feeling my way home I set about making some tea. In this neck of the woods every hill is a what my uncle would describe as ‘a bruiser’ and when I got back I was starving!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I realised immediately that there was NO garlic!!! After what I can only describe as an extremely mild panic I set about making something from what I did have. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I can safely say this recipe is a keeper so I decided to put it up on the blog! Although I put chicken in this version, it wouldn’t be missed in a vegetarian version!!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red pepper and goats cheese make a great combo and that’s no exception here!! No garlic required after all!!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Please excuse the photography, my camera is still in transit : / </span></div>
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<b><i><b><i><span style="font-family: Trebuchet MS, sans-serif;">ingredients (serves 2-4)</span></i></b></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>for the red pepper & goats cheese stew</i></b><b><i></i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">80g<span class="Apple-tab-span"> </span>red pepper puree [will add a link]</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2<span class="Apple-tab-span"> </span>onions (in sixths)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2<span class="Apple-tab-span"> </span>ripe tomatoes (in eights)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">40g<span class="Apple-tab-span"> </span>goats cheese (in chunks)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-tab-span"> </span>chicken bits (wings, legs boney bits - browned)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1<span class="Apple-tab-span"> </span>large potato (microwave 5mins - diced)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200g<span class="Apple-tab-span"> </span>butter beans </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4<span class="Apple-tab-span"> </span>leaves cavolo nero (sliced)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1L<span class="Apple-tab-span"> </span>chicken / veg stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">~</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Section the chicken, season it, and brown it off in a frying pan.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Prep he rest of the ingredients and put everything except the cavolo nero into as oven proof dish.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pop it into the oven at 180C for 45m. Then remove it from the oven add the cavolo nero.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Return it to the over to soften for another 10-15mins.</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the accompaniment</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1<span class="Apple-tab-span"> </span>sour dough french stick</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-tab-span"> </span>butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">~</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tear the french stick into generous pieces, toast them, or roast them in the oven for 10min.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">And serve warm with butter.</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the topping</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2-4 <span class="Apple-tab-span"> </span>eggs (1 each)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">~</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Just before you serve add the eggs to the top of the stew and leave for 3-7 minutes, depending how soft you like your eggs!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve in a warm bow with the rustic french stick along side! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">What a fantastic winter warmer, and I got to test run the aga!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rCXrCI0r1RCvKJyPesGgVSGpbefxMzP29OGHEThYp1lf7y0eSzfOlPjU1kUhv9Xmm_8SKzZZVKgD7zaHWks6BhgUR-cmjfvZnhyphenhyphenLzHav_K3yuJ0Aasb614Ep1Fkd22brdiYIkBRoVlda/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-the+new+toaster+works%2521%2521.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rCXrCI0r1RCvKJyPesGgVSGpbefxMzP29OGHEThYp1lf7y0eSzfOlPjU1kUhv9Xmm_8SKzZZVKgD7zaHWks6BhgUR-cmjfvZnhyphenhyphenLzHav_K3yuJ0Aasb614Ep1Fkd22brdiYIkBRoVlda/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-the+new+toaster+works%2521%2521.jpg" width="640" /></span></a></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">variations</span></i></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">As I mentioned if you leave the chicken out this would make a great <b><i>veggie dinner!</i></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Great the next day mixed with spring onion chicken stock broth:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwnsITjLzLjIeLhvNhmLD7CcuPbDJsdOuPqKd-Ij9Ayw8DEwXRyoCZKvmytsAiPJI7dh4Db7JisAmBVhHl_ij3Yq7tm-V20IyhPOPz_wniW-V1hQsxpaSM1T8K27YmA9jeWLm-PPzhpQT/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-chicken+stock+%2526+spring+onion.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwnsITjLzLjIeLhvNhmLD7CcuPbDJsdOuPqKd-Ij9Ayw8DEwXRyoCZKvmytsAiPJI7dh4Db7JisAmBVhHl_ij3Yq7tm-V20IyhPOPz_wniW-V1hQsxpaSM1T8K27YmA9jeWLm-PPzhpQT/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-chicken+stock+%2526+spring+onion.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmqfyjaeFgUKv0fiDap020hhUhcn8kMfKBLfyiFiZZBcFrmfEodPkf5iauA2TXGWmgJlPpGpF5-hirZftkTXdqIXXdnstrZQsmkeS-C2Na2z7V4fQTsrEO5l29aGYnWvHZ9J8ILStZh08/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-chicken+stock.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmqfyjaeFgUKv0fiDap020hhUhcn8kMfKBLfyiFiZZBcFrmfEodPkf5iauA2TXGWmgJlPpGpF5-hirZftkTXdqIXXdnstrZQsmkeS-C2Na2z7V4fQTsrEO5l29aGYnWvHZ9J8ILStZh08/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-chicken+stock.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFuFYr5LsTRA0PJNOm4eLSfYEPn0loh-Rf0nxB86XT-cZaxS_TKuQ8R9SD-qizKEN68xPsDcUx_hGizC-hvN1RqB4wApAD8HfowhGuuFMmaLMDRmAIZnywBhtiQRFshowcPzfEF1zBfEb/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-make+a+light+broth.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFuFYr5LsTRA0PJNOm4eLSfYEPn0loh-Rf0nxB86XT-cZaxS_TKuQ8R9SD-qizKEN68xPsDcUx_hGizC-hvN1RqB4wApAD8HfowhGuuFMmaLMDRmAIZnywBhtiQRFshowcPzfEF1zBfEb/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-make+a+light+broth.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwV2pn4vesOnEsz1k5EimPSR7ummKxuaNYaterzbNvg_UT4_mzfQEV2f3gFq8zGChUoBDDdGvTJZQ0weR4JNXV73CusBj6tlX4Li8G8SHE3nqpakJoaGt7h1Z5qnhe8tAo6Al7oAlwHDZq/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-some+red+pepper+%2526+goats+cheese+stew.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwV2pn4vesOnEsz1k5EimPSR7ummKxuaNYaterzbNvg_UT4_mzfQEV2f3gFq8zGChUoBDDdGvTJZQ0weR4JNXV73CusBj6tlX4Li8G8SHE3nqpakJoaGt7h1Z5qnhe8tAo6Al7oAlwHDZq/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-some+red+pepper+%2526+goats+cheese+stew.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rCXrCI0r1RCvKJyPesGgVSGpbefxMzP29OGHEThYp1lf7y0eSzfOlPjU1kUhv9Xmm_8SKzZZVKgD7zaHWks6BhgUR-cmjfvZnhyphenhyphenLzHav_K3yuJ0Aasb614Ep1Fkd22brdiYIkBRoVlda/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-the+new+toaster+works%2521%2521.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rCXrCI0r1RCvKJyPesGgVSGpbefxMzP29OGHEThYp1lf7y0eSzfOlPjU1kUhv9Xmm_8SKzZZVKgD7zaHWks6BhgUR-cmjfvZnhyphenhyphenLzHav_K3yuJ0Aasb614Ep1Fkd22brdiYIkBRoVlda/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-the+new+toaster+works%2521%2521.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fuo2FsPpMBJBDNSJzXEhyBeZitMLdyzXsMEV-sLVT7uIhD88N6VsaZM284i0qNqJKF-zHLpTl39DXTuz8fORcCleq1Gp6RU2AigUQpqnAJtMEFwFU3dMPAhyBhav4XifOuU4DqQZ4Uv9/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-combine+for+an+awesome+lunch%2521.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7fuo2FsPpMBJBDNSJzXEhyBeZitMLdyzXsMEV-sLVT7uIhD88N6VsaZM284i0qNqJKF-zHLpTl39DXTuz8fORcCleq1Gp6RU2AigUQpqnAJtMEFwFU3dMPAhyBhav4XifOuU4DqQZ4Uv9/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-combine+for+an+awesome+lunch%2521.jpg" width="320" /></a></span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">tasty & light!</span></i></div>
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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com1tag:blogger.com,1999:blog-8347960321036269066.post-71025678037009666462017-01-06T11:34:00.003+00:002017-01-31T15:36:37.676+00:00Recipe: Soft Shell Crab Bao Buns with Aubergine Caviar (para Reyes)<div dir="ltr" style="text-align: left;" trbidi="on">
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by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></div>
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Un mensaje para la familia: Aquí tenéis las instrucciones por el regalo extraño que os he regalado!! : )</div>
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Que el Día de los Reyes Magos sea feliz y lo pasemos bien todos!</div>
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Ahora, a practicar el Ingles!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLykSnc9T5ymFlYIQXL4OVs8iS1aVWM5sZE08OR-PUDQuAUTx8Iafzpbc2TLbLnHY9Hggn_f_RMspCEdopLZ7b-xlnUEUNCh1ICaM0vBIbEVfY-yxY5RxJ3yX0OZuF9BUKyojD3HbblGKK/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-SLMS_789_softshell_crab_bao_buns_w_aubergine_caviar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLykSnc9T5ymFlYIQXL4OVs8iS1aVWM5sZE08OR-PUDQuAUTx8Iafzpbc2TLbLnHY9Hggn_f_RMspCEdopLZ7b-xlnUEUNCh1ICaM0vBIbEVfY-yxY5RxJ3yX0OZuF9BUKyojD3HbblGKK/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-SLMS_789_softshell_crab_bao_buns_w_aubergine_caviar.jpg" width="640" /></a></div>
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Whilst visiting the family in Spain I was looking for ingredients for a Japanese style soft-shell crab sushi roll (something a little different from the classic Spanish fair) and I came across some Taiwanese bao buns!! I’ve experimenting with these and I just couldn’t resist!!! Excitement!</div>
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I put together a bao version of the sushi roll:</div>
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<b><i>Order of execution:</i></b></div>
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Then prepare the dip and the mayoneizu and garnishes.</div>
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Make the aubergine caviar.</div>
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Once all the bits are ready steam the bao buns and, put the crab on to fry.</div>
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Assemble while it’s all hot. </div>
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Here’s what you need . . .</div>
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<b><i>ingredients </i></b><i>(makes 2 bao buns)</i></div>
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<b><i>for the dip / sauce</i></b></div>
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2 tbsp<span class="Apple-tab-span"> </span>honey</div>
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1<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>garlic (finely shopped)</div>
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2 tbsp<span class="Apple-tab-span"> </span>OJ</div>
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1<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>lime (juiced)</div>
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1 tsp<span class="Apple-tab-span"> </span>vinegar (to balance the honey - optional - or more lime)</div>
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1/2<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>chilli (finely diced)</div>
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-</div>
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Mix all the ingredients together, and put aside to infuse while cooking the other elements.</div>
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<b><i>for the aubergine caviar</i></b></div>
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1/2<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>aubergine (1/2cm dice)</div>
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2 tbsp<span class="Apple-tab-span"> </span>EVO (for frying)</div>
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<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>salt & pepper to season</div>
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1<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>spring onion (the white bit from above)<span class="Apple-tab-span"> </span></div>
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-</div>
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Slice the aubergine into small chunks.</div>
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Add a little oil into frying pan, and toss the aubergine to coat it.</div>
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Cook on a medium heat until browned (about 5min) and turning a couple of time to brown all over.</div>
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Once soft, but not mushy, put in a serving bowl to dress.</div>
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Dress with dipping sauce and coriander.</div>
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<b><i></i></b><br /></div>
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<b><i></i></b><br /></div>
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<b><i>for the soft shell crab</i></b></div>
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2 <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>soft shell crab</div>
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1<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>egg</div>
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2 tbsp<span class="Apple-tab-span"> </span>milk</div>
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2 tbsp<span class="Apple-tab-span"> </span>rice flour </div>
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pinch<span class="Apple-tab-span"> </span>salt</div>
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<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>vegetable oil for shallow frying</div>
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Defrost the crab, prepare if needed. (See notes) (Los que os he regalado ya estan preparadas)</div>
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Pat them dry with some kitchen towel.</div>
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Mix the milk & egg & beat.</div>
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Season the crab with a little salt.</div>
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Dip the crab into the egg and coat completely, then coat in flour and repeat once more.</div>
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I’ve used rice flour because it results in a crispier finish.</div>
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Fry on a high heat (180C) turning once.</div>
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They should be a beautiful golden colour!</div>
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<b><i>for the toppings</i></b></div>
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2 tsp <span class="Apple-tab-span"> </span>tobiko</div>
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10g<span class="Apple-tab-span"> </span>coriander (fried)</div>
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1g<span class="Apple-tab-span"> </span>sugar (confectioners)</div>
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1g<span class="Apple-tab-span"> </span>fine salt</div>
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-</div>
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5g<span class="Apple-tab-span"> </span>coriander (washed)</div>
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-</div>
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1<span class="Apple-tab-span"> </span>spring onion (sliced green part)</div>
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-</div>
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5g<span class="Apple-tab-span"> </span>chives (chopped)</div>
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-</div>
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Fry the coriander until it stops sizzling. </div>
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It will stop sizzling when all the water has evaporated which means it will stay crispy.</div>
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Dust it with a little salt and sugar. (Icing sugar - azucar de polvo)</div>
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<b><i>for the mayoneisu </i></b><i>(quick and dirty version - more rounded version </i><a href="http://www.ferdiesfoodlab.co.uk/2016/02/experiment-recipe-isle-of-man-queenies.html"><i>here</i></a><i>)</i></div>
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1/2 <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>lemon (juiced)</div>
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150g<span class="Apple-tab-span"> </span>mayonaise</div>
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1/2g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>MSG (Chinese salt)</div>
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Dissolve the MSG in the lemon juice.</div>
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Once completely dissolve add a third of the mayonnaise and mix until smooth.</div>
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Repeat, twice more until you have a smooth sauce!</div>
<div class="p2">
<b><i></i></b><br /></div>
<div class="p2">
<b><i></i></b><br /></div>
<div class="p1">
<b><i>for the bao buns</i></b></div>
<div class="p1">
2<span class="Apple-tab-span"> </span>bao buns</div>
<div class="p1">
-</div>
<div class="p1">
Defrost the buns, then steam them for 8minutes</div>
<div class="p2">
<br /></div>
<div class="p2">
<br /></div>
<div class="p1">
<b><i>to serve</i></b></div>
<div class="p1">
Spread a little mayoneizu on the buns, add the cooked crab and dress with coriander, spring onion & tobiko!</div>
<div class="p1">
Serve immediately!</div>
<div class="p1">
<br /></div>
<div class="p1">
Que disfrutéis mucho!! Abrazos Simon!</div>
<div class="p1">
<br /></div>
<div class="p1">
Picture guide:</div>
<div class="p1">
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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvylNXtUs2OnUbuuoU_J1Wvxe-6_rKQnMzZLo65ktNChZEnqXnIx8hdR0xmZ4LUZdkycTiwFDJqXjm0d1mrQ6ZSHAGJvu7tAYw2Zce2gl4KM0C8UmEJPqVSlt8W3rjRFdBKiRcd-nQ8hr/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-DSC_0047.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxs-AIfBlXwTmuHTmaRKWIKRG74luWRTlwjSHqkIhCfrbl9Lki6dMG7eDMUTGD1WBpiOIZKSEw8ERCi7iLhCBJLVWrm22Jibomo0qm40W13_T0foZyomLwHYvG3n-XuLuUWZY76nMbedLq/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-DSC_0046.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxs-AIfBlXwTmuHTmaRKWIKRG74luWRTlwjSHqkIhCfrbl9Lki6dMG7eDMUTGD1WBpiOIZKSEw8ERCi7iLhCBJLVWrm22Jibomo0qm40W13_T0foZyomLwHYvG3n-XuLuUWZY76nMbedLq/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-DSC_0046.jpg" width="320" /></a><a 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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com1tag:blogger.com,1999:blog-8347960321036269066.post-83961504482789986192016-11-30T17:05:00.002+00:002016-12-01T19:54:17.790+00:00Recipe Experiment: Stuffed Pheasant Thighs w/ Quince & Prosecco Red Cabbage, Leek Verbena Puree & Creamy Mash<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">I fancied something a little different for a special dinner the other day so when I came across some pheasant thighs at the market I snapped them up, with no idea what I would do with them. I wanted something tasty & comforting, so I was pretty happy when I pulled this little number together to make a lovely celebratory winter dinner!!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The cabbage is cooked in prosecco, quince and juniper berries, and the cooking liquor is the base for the sauce. Quince juniper & pheasant go very well together and when you add in the fragrance from the leek and verbena puree, it makes for a rather nice bite to eat! With a bit of bacon and creamy mash sneaked in it’s a winner!!! : )</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">See note at the bottom on lemon verbena.</span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">ingredients (serves 4) </span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">8 <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>stuffed pheasant thighs</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">200g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>leek verbena puree</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">600g </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif;"> </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif; font-size: small;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">creamy mash</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">500g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>red cabbage in quince jelly sauce</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">300ml<span class="Apple-tab-span"> </span>quince & cider reduction</span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">for the stuffed pheasant thighs</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">8<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>pheasant thighs (skinned & boned)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">120g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>pancetta</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">180g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>mushroom stuffing (recipe <a href="http://www.ferdiesfoodlab.co.uk/2016/11/recipe-mushroom-spread-stuffing.html">here</a>)</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">~</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Put a heavy gauge baking tray in the oven and turn it up to 240C.</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Lay a sheet of clingfilm on the table, and a slice or two of pancetta on top.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Place a pheasant thigh on top of that and add a little stuffing.</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Lift the cling film from the edge nearest you to roll the thigh and stuffing to wrap them in pancetta.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Place the meaty package to one side and repeat until they’re all done.</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Take the baking tray out of the oven and place them onto it. </span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">They should sizzle when they touch the tray.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Put them straight back in the oven for 8 minutes. Then take them out and leave to rest for 4 minutes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">They dry out if they’re in too long!</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><br /></span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><br /></span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">for the leek verbena puree (makes ~500g)</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">500g </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span class="Apple-tab-span"> </span>leek (cleaned & diced)</span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif;"> </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">1 </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif; font-size: small;"> </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif; font-size: small;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">onion (diced)</span></div>
<div class="p1">
</div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">50g <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>olive oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">100g </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif;"> </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif; font-size: small;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">dry white wine</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">1/2 <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>lemon (juice)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">3g <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>lemon verbena (4g on the stalk)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">25g <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>butter (cubes)</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">~</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Cook the leek and onion with the olive oil on a medium heat.</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Keep the lid on, and cook them until they are soft, about 30-40 minutes. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Remove the lid and add the wine and lemon and reduce until the liquid had gone.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Pick was and finely chop the lemon verbena and add it and the butter cubes. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Using stick blender blend until smooth.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><br /></span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><br /></span></div>
<div class="p1">
<b><i><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">for the red cabbage in quince jelly sauce w/ beetroot (makes ~500g)</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">500g (1/2) red cabbage (coarsely shredded)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">1 </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif;"> </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">large beetroot (medium dice - 1/2 to 1cm)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">450ml </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">prosecco</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">150ml </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">OJ</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">8 </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif;"> </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">j</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">uniper berries (crushed)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">2 tbsp </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">quince jelly</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">25ml </span><span class="Apple-tab-span" style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">sherry vinegar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">~</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Prep the ingredients, and add them all except the cabbage to a saucepan.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Stirring until the jelly is dissolved and the whole mix has come to the boil.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Set to a gentle simmer and cook with the lid on for about 15minutes, then add the cabbage. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Cook for a further 15-20mins untli the cabbage is soft. (to taste)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Drain off the liquor, add a knob of butter and season if it needs it.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><br /></span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><br /></span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">for the quince & cider reduction</span></i></b></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">liquid from the cooked cabbage</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">touch of lemon</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">weigh 1/3 weight butter</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">~</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">The liquor from the cabbage should have a syrupy consistency. Reduce it until it does if not!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Zero a small pan on a set of scales and weigh the sauce.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Weigh a third the weight of butter and cut into small cubes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Just before serving, bring the sauce to the boil and add the butter string constantly until it’s completely dissolved and the sauce is rich and glossy.</span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><br /></span></i></b></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><br /></span></i></b></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">to serve</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Place a ring old off centre on each plate and fill with cabbage, pipe on the mash potato, then the lemon verbena. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Slice the pheasant thighs into halves and place 4 halves inside each cabbage ring. Garnish each plate with lemon verbena. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Lift the rings just before serving and serve with some sauce on the side. Don’t forget a nice red wine to go with it!!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">Result!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRLkSKOV6TM5HmJ-feevakVvT6FjH8nWbQLbyihjBm_QT1nLyUKYBZvZJBbjddbcg16jnVBTapMSw0TZn6lYrz_j1Dh011omIp_cC8N4fRswKa82qzesET0jMgtUSEGHyZtoqozf6Nhol/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-That+be+lemon+verbena.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRLkSKOV6TM5HmJ-feevakVvT6FjH8nWbQLbyihjBm_QT1nLyUKYBZvZJBbjddbcg16jnVBTapMSw0TZn6lYrz_j1Dh011omIp_cC8N4fRswKa82qzesET0jMgtUSEGHyZtoqozf6Nhol/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-That+be+lemon+verbena.jpg" width="320" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">One thing that worked particularly well with this dish was the lemon verbena puree. I’d not really used lemon verbena before so when I came across some in that garden I thought I’d give it a test run! It’s quite fragrant and has a lovely flavour with a decent amount of punch! Definitely worth a go if you can find it! (Garden centre!)</span></div>
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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-47715949104230880582016-11-29T20:31:00.002+00:002016-11-29T20:31:52.401+00:00Recipe: Orange Syrup<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="p1">
by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></div>
<div class="p1">
<br /></div>
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href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37th0KZLe0azrVsOwZgucKDUrLrI-dOUKrf1-zZHBlqvw8pG10w7SEQkNI8dxis8OCBHaDHGqaqkI3Qghc5cSH4pMfOX9X-rxJivDWSn99iPf9alPH89w3Zrgfbd6WXXm8EcVCfU6qQOS/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-as+littele+pith+as+possible.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37th0KZLe0azrVsOwZgucKDUrLrI-dOUKrf1-zZHBlqvw8pG10w7SEQkNI8dxis8OCBHaDHGqaqkI3Qghc5cSH4pMfOX9X-rxJivDWSn99iPf9alPH89w3Zrgfbd6WXXm8EcVCfU6qQOS/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-as+littele+pith+as+possible.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkArBJr9XUHDIMFBGp8SijlFbBjk0U6bRXQ3tPmm-YYtUbkU0Q_ySFhCzkOOdLlAZAFzkibjDA0QFeQTO4BLt_RRzDK5dJBJhovbifO51DO9xao2_fM4IPawbZ7hrLFhxPXHGwNm6sdt3l/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-reapeat+6+times.JPG" 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border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVb7vpaotdmg-Du6yc8QzOOxtsT9ETMjAhUlpr-myeU6XPQCfKYbvWNVEA_AeiOkKkFNFo12Nrq2FO-3ZpJ9-wd_aU7geTBDccVWmTao1E0owlQv-hFjg-JdRe_I4h9gDbSbVWy5471Ge/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-make+a+stock+syrup.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CzxiqVakLO3ZqVndhyphenhyphenbSl_5kkgo2CcbuClO6i-A6SJhJzlbhr1zY_tXE3gApPTf51FGoySHCiodbmbGH_gI328pVF9DgVEquNxFNJR_ZJDXrbOkPHgo0cbQUHISEXe3CQ_oO6lcq5NpC/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-lob+in+the+orange+segments.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CzxiqVakLO3ZqVndhyphenhyphenbSl_5kkgo2CcbuClO6i-A6SJhJzlbhr1zY_tXE3gApPTf51FGoySHCiodbmbGH_gI328pVF9DgVEquNxFNJR_ZJDXrbOkPHgo0cbQUHISEXe3CQ_oO6lcq5NpC/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-lob+in+the+orange+segments.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2q7c-RAY3EJgTcTlGFOS2-DKNnBDDtZBUp3IZDxpcTqqriT3Zse2iLd9hvgUZHCqZ65ZvIoo8JnbVcQKVufUGzzO54xjeEMSLIGoSJeS5qXsFU2WO9rHFmJFhhKHumWKkJgGNn5JANkeN/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-and+the+zest.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2q7c-RAY3EJgTcTlGFOS2-DKNnBDDtZBUp3IZDxpcTqqriT3Zse2iLd9hvgUZHCqZ65ZvIoo8JnbVcQKVufUGzzO54xjeEMSLIGoSJeS5qXsFU2WO9rHFmJFhhKHumWKkJgGNn5JANkeN/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-and+the+zest.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweiX3D-dRr7uZRysuIqfBATDyL89jAYKoOoI9pxK1FGxWZiyvBC7WiPQBZRycZiqqmp67EXO2aTmh3IULIqrcvZ31VEj0g_oFE3IRhXvuAtnBHDLV3HMdS9w2zjXfYJbpinrYw0swXjvU/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-bring+to+the+boil+then+turn+off+and+leave+.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhweiX3D-dRr7uZRysuIqfBATDyL89jAYKoOoI9pxK1FGxWZiyvBC7WiPQBZRycZiqqmp67EXO2aTmh3IULIqrcvZ31VEj0g_oFE3IRhXvuAtnBHDLV3HMdS9w2zjXfYJbpinrYw0swXjvU/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-bring+to+the+boil+then+turn+off+and+leave+.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_iB6bVrqu-C4C-GWL4sMV6OIP-wLsWqedDbpTHp9L1fwWl8FwoWLnQrHxmb0g4ddeC0XnrcmTr0iIgl30frsnz6TJRwYBBir-M5rRfO5zwFNCFGE3Hfn2TGA3ScBMqsGEwC1AilARDdA/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-pass+it.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_iB6bVrqu-C4C-GWL4sMV6OIP-wLsWqedDbpTHp9L1fwWl8FwoWLnQrHxmb0g4ddeC0XnrcmTr0iIgl30frsnz6TJRwYBBir-M5rRfO5zwFNCFGE3Hfn2TGA3ScBMqsGEwC1AilARDdA/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-pass+it.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMpjCRjGvKlrZjNJVHuZVKoIVfItWGIdS5S94TKTToE-dwgHFq7dIT6cw2wO98npPRQS8aOHZuafTtXuBG05aGsUwFojFGT5Ni_QHhzdQ70HBP2wi5DxPGLdXd2Hn8ZocJB5MLpkoS1x2/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-bottle+once+its+cooled.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMpjCRjGvKlrZjNJVHuZVKoIVfItWGIdS5S94TKTToE-dwgHFq7dIT6cw2wO98npPRQS8aOHZuafTtXuBG05aGsUwFojFGT5Ni_QHhzdQ70HBP2wi5DxPGLdXd2Hn8ZocJB5MLpkoS1x2/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-bottle+once+its+cooled.JPG" width="212" /></a><br />
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<span style="font-variant-ligatures: no-common-ligatures;"><span style="font-family: Trebuchet MS, sans-serif;">To make some orange syrup:</span></span><br />
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">get some oranges </span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">a little orange zest</span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">as little pith as possible</span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">remove skin</span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">supreme</span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">repeat 6 times</span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">make a stock syrup</span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">lob in the orange segments<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span></span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">bring to the boil then turn off and leave <span class="Apple-tab-span"> </span></span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">pass it</span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">bottle once its cooled</span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">job done!</span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Variations?</span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Orange goes with a lot of things, here are just a few:</span></span></div>
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<span class="s1"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">cardamom, thyme, star anise, ginger, chilli, passion fruit, cinnamon, clove, cumin, nutmeg, vanilla, honey, maple . . . and then there’s the booze . . . </span></span></div>
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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-48107735011908805802016-11-16T13:05:00.000+00:002016-11-16T13:05:38.304+00:00Recipe: Mushroom Spread (Stuffing)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">by </span><a href="http://twitter.com/#!/ferdiesfoodlab" style="font-family: "Trebuchet MS", sans-serif; font-size: medium;">Simon Fernandez</a><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;"> of </span><a href="http://www.ferdiesfoodlab.co.uk/" style="font-family: "Trebuchet MS", sans-serif; font-size: medium;">ferdiesfoodlab</a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">We’re well into game season now, and the other I came across some pheasant thighs, so I snagged them to do some testing. There were 8 rather small skinless deboned thighs, so I decided to stuff them, and ended up making a rather passable mushroom spread!! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9GpPFGMF2t4LmTrKPX7xbR6kmrNme6uhkv0vgvWLJ20PrSzVlQUTUZU3OeegGFCS7M9CQC3SvTo_QdQXTCnVChTHf6ot6JGTMKZqErvTY2djENNMTebb9wM-Z3ShhCKeDMApqOomBI2q/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-mushroom+spread+w+warm+toast.jpg" imageanchor="1" style="clear: left; float: left; font-family: Times; font-size: medium; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9GpPFGMF2t4LmTrKPX7xbR6kmrNme6uhkv0vgvWLJ20PrSzVlQUTUZU3OeegGFCS7M9CQC3SvTo_QdQXTCnVChTHf6ot6JGTMKZqErvTY2djENNMTebb9wM-Z3ShhCKeDMApqOomBI2q/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-mushroom+spread+w+warm+toast.jpg" width="640" /></a></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">ingredients (makes ~600g)</span></i></b></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">for the mushroom spread</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">225g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>chestnut mushrooms</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">150g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>stale bread (blended to a fine crumb)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">10g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>sage (picked)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">125g (1)<span class="Apple-tab-span"> </span>leek (finely chopped)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">40g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>sunflower seeds (<a href="http://www.ferdiesfoodlab.co.uk/2016/03/recipe-technique-toasted-pumpkin-seeds.html">toasted</a>)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">10g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>butter (for toasting)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">2<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>large free range eggs</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">apparatus / equipment</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">food processor</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC0KnXhC9AqpVr-LFIQsW5t_UOAjTVQRps42_itiaY83HslzbiRT6holqOHEgUSo_OUai8B14hIDaR2hVq0846nP1abwqWiLhHs1XDm-q1COGdUQuiT2kZclVFGXsFr5lR3W-LZ5QiSwK/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-bread+crumbs+with+added+sage.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAC0KnXhC9AqpVr-LFIQsW5t_UOAjTVQRps42_itiaY83HslzbiRT6holqOHEgUSo_OUai8B14hIDaR2hVq0846nP1abwqWiLhHs1XDm-q1COGdUQuiT2kZclVFGXsFr5lR3W-LZ5QiSwK/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-bread+crumbs+with+added+sage.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnh1HW58lZpMIYTVktG4OvZidxdX_XiZMdMW8JiLzereNE4z5qYz1I9FleJejBWEOEpPXaJ4BviGvjm4VjZkt70FDR8Kkyg4Vtg8WAobOx9cqxM-DmggKwxNiGgyiT1laSwak-dZlqZiy_/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-after+blending.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnh1HW58lZpMIYTVktG4OvZidxdX_XiZMdMW8JiLzereNE4z5qYz1I9FleJejBWEOEpPXaJ4BviGvjm4VjZkt70FDR8Kkyg4Vtg8WAobOx9cqxM-DmggKwxNiGgyiT1laSwak-dZlqZiy_/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-after+blending.jpg" width="320" /></a></span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">method</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Add a knob of butter to a frying pan on medium heat and toast the sunflower seeds.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Once golden brown put them into a mixing bowl.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Pick the sage and chop it up. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Chop up mushroom and leek and cook them all on a medium heat in the same pan as the sunflower seeds. Cook them until they have started to brown.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Meanwhile blend the bread in a food processor until there are no large lumps left.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Add the cooked leek & mushroom mix and the eggs, and blend until smooth.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Transfer the mix to the mixing bowl and mix the nuts in. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Season with salt & pepper, and it’s ready to spread on your toast or crackers.</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">thinking ahead</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">This will last a couple of weeks in he fridge problem! Ready for those canapés whenever you need it! </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">If you’re making stuffed pheasant thighs, </span><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">you can make them in the afternoon and put them in the fridge until you need them.</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">links</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">I’ll add link to pheasant thighs when I put up the post on Friday.</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">variations</span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_l3OA5Kzpc7Km7P3utKH6dKLJlRFRGlqvNVUJVZPNSHsitP3TS1MWi48GvSVylIohyphenhyphengQj6LWkAcuhBfI9LoApeu53e3mAxeqTCEO8o1F_z7Mwou_pmg2PK4rT75Hm0hudKwMwM1nf9bAI/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-nice+w+pickles+%2526+seeded+croutons.JPG" imageanchor="1" style="clear: left; float: left; font-family: Times; font-size: medium; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_l3OA5Kzpc7Km7P3utKH6dKLJlRFRGlqvNVUJVZPNSHsitP3TS1MWi48GvSVylIohyphenhyphengQj6LWkAcuhBfI9LoApeu53e3mAxeqTCEO8o1F_z7Mwou_pmg2PK4rT75Hm0hudKwMwM1nf9bAI/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-nice+w+pickles+%2526+seeded+croutons.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvcDZI7NhAuh420AjzcBNrTj8QmQpVbO6z_xLKnubbOOc4TNv-mxlRi7SlrfFpqjiykvop6aPXzHYb2alhrRlhL5B_QpiCt1_OoQ1iTSH4Khh5LSREPiCdtCKQf45XfII1p_MzpAnOrl5/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-hmm+pate+%2526+pickles.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvcDZI7NhAuh420AjzcBNrTj8QmQpVbO6z_xLKnubbOOc4TNv-mxlRi7SlrfFpqjiykvop6aPXzHYb2alhrRlhL5B_QpiCt1_OoQ1iTSH4Khh5LSREPiCdtCKQf45XfII1p_MzpAnOrl5/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-hmm+pate+%2526+pickles.JPG" width="640" /></a></div>
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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-23515292587576695292016-11-07T17:09:00.002+00:002016-11-07T17:09:28.482+00:00Recipe: Tabl 2.0 & Leek Verbena Mac & Cheese (slippin’ in 1 of your 5 a day!!) <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">If you’r thinking of joining us at the ferdiesfoodlab banquet one place you can grab a seat is <a href="https://www.tabl.com/ferdiesfoodlab/event/the-revolution-will-not-be-televised-6-courses-bubbly">tabl</a>!! The Tabl platform was a great place to find a fabulous collection of supper clubs but things having been changing, great things have been brewing in the tabl pot . . . presenting . . .</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><a href="https://www.tabl.com/">tabl 2.0</a>! - without evolution we are nothing! A huge array of producers with fantastic products for you to sink your teeth into!! (and supper clubs too!! : )</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioS_nuAmaG7tdc4QpaluW5i9LPNbbeM_GV8rKnghjpnYD1YHTdsjj5CEvsWlg4FJSaBXjey_SaAM5wuAwGs9zs26hf9KIBQOJOqSnc9erdndTOJPs19n35uf3926PDCiCmAMOeTUvf_ovG/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-into+the+oven.jpg" imageanchor="1" style="font-family: "Trebuchet MS", sans-serif; font-size: medium;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioS_nuAmaG7tdc4QpaluW5i9LPNbbeM_GV8rKnghjpnYD1YHTdsjj5CEvsWlg4FJSaBXjey_SaAM5wuAwGs9zs26hf9KIBQOJOqSnc9erdndTOJPs19n35uf3926PDCiCmAMOeTUvf_ovG/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-into+the+oven.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">To celebrate the launch of tabl 2.0 they threw a we gathering to which I was invited. Having just cycled for 35mins with usual google goose chase (fun with GPS) en route, it was great to be greeted & treated to a wonderfully refreshing <a href="https://www.tabl.com/nix-and-kix">Nix & Kix</a>! Which is a no additives mixed fruit drink with a touch of chilli. Really good! It didn’t stick at the back of the palette the way a lot of these fruit drinks do - really nice!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">I also met a fantastically bubbly, salt of the earth fella named Luka who imports <a href="http://sardosfinefood.co.uk/">top notch Sardinian fair</a>, and introduced me some lovely red wine. I met Sarah Brocklehurst form the <a href="https://www.tabl.com/super-food-supper-club">Superfood supper club</a> who’s menu sounds very interesting indeed, I love trying new things. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Something else Iike trying is vodka, oh yes sir-ee! So I was pleased as punch when I got to try a lemon grass and raspberry vodka from Graham Abbott of the <a href="https://www.tabl.com/the-fine-cocktail-company">Fine Cocktail Company</a>? Now that definitely hit the spot!! I like a bit of vodka and to have mixed in with lemon grass and raspberry was a nice surprise! Not at all mean with the measure of vodka either!!!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Just to keep things real I bumped into another interesting contact from Impossible <a href="https://impossible.com/home-labs/">or is it Possible</a>? (The ‘Im’ on his card was crossed out!).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">I had a very stimulating conversation Kwame a connector of sorts between capital and food ventures, about various projects that made me instantly think of <a href="http://www.green9.co.uk/">Green9</a> who we have the good fortune to work with on occasion! (quick aside I couldn’t help it - also <a href="http://buyimpossible.com/products/wires-glasses">check out Wires Glasses</a> rather cool!)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Mixed in at the end of the evening was talk of coffee and fine chocolate and my very own sauce & fine <a href="http://www.ferdiesfoodlab.co.uk/p/menus_9.html">cub-abs </a>with a rather bemused Darren of <a href="https://www.cocobachocolate.com/">Cocoba</a> and friend. It took me a little while to break through the giggles & guffaws to convince them that cub-abs were a good thing, maybe even the next big thing!!!! Even then I’m not sure they were totally convinced!! One bite and they won’t need any more convincing!!! : )</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">I had a great evening and couldn’t possible have made it around <a href="https://www.tabl.com/stores">all of the producers</a>. As the evening drew to a close I was in a position to intercept a large chunk of Red Leicester and a pack of pancetta wrapped prunes. To be fair it was more like a “lets not waste anything” scenario. Being a great believer in not wasting food I happily accepted my impromptu goodie bag and went on my merry way.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Great night! I had loads of fun, and this is what I made with my pancetta wrapped prunes & Red Leicester . . . </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">It’s actually a really healthy version of the classic mac ’n’ cheese, made from reduced leeks and lifted with beautifully fragrant lemon verbena. (Which grows very happily in the back yard don’t you know!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoKlxwL00olpd08GqbYl1dm1uXIK8I3WKl6ZP6Wd86-FtqKxSku30bLx-4QvYT22RLFS9N4fhonEFjgRn4JsbVUE405jglpBDgRMbiwvbG3ZtdkfW7Y4QnsP-JUyw-u2DYWqzXUGMCQHQ/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-loads+for+everyone%2521.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoKlxwL00olpd08GqbYl1dm1uXIK8I3WKl6ZP6Wd86-FtqKxSku30bLx-4QvYT22RLFS9N4fhonEFjgRn4JsbVUE405jglpBDgRMbiwvbG3ZtdkfW7Y4QnsP-JUyw-u2DYWqzXUGMCQHQ/s400/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-loads+for+everyone%2521.jpg" width="265" /></a><b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">ingredients (serves ) 180C / 20mins</span></i></b></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">for the leek & lemon verbena sauce (1L)</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">800g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>leeks </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"> (cleaned, trimmed, coarsely chopped)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">20g (5) <span class="Apple-tab-span"> </span>garlic (5 cloves, peeled & crushed)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">1<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>medium onion (diced & caramelised)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">20g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>extra virgin olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">300g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>vegetable / chicken stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">5g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>lemon verbena (chopped at last minute)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">1/2<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>lemon (zest & juice)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">2g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">35g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>cornflour (mixed w/ 50g water)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Prep the ingredients.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Caramelise the onions in a pot big enough for everything.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Then add the rest of the ingredients. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Bring to the boil and simmer for 45m with the lid on.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Use a stick blender to turn it into a smooth soup.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Add the cornflour and water mix and thicken to a smooth sauce (see notes below if you’re unsure)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Pass it if you’re feeling a bit an4l!</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">for the pasta</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">500g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>rigatone / penne</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">1.5L<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">15g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">~</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">In a separate pan add 1.5L water and 1tbsp of table salt and bring to the boil. Once the water’s boiling add the rigatoni and boil for 7mins. It’s worth pointing out here that this is undercooked. If the rigatoni was for meatballs for example, or another sauce to be served immediately 7mins wouldn't be enough!! 9mins would be al dente and 11mins would be soft. We want it undercooked because it's going to be in the oven for 20mins in sauce cooking more!! : )</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">for the topping</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">250g<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>red leicester cheese (grated)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">12<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>pancetta wrapped prunes (optional)</span></div>
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<span class="Apple-tab-span" style="font-family: "Trebuchet MS", sans-serif;"> </span><span class="Apple-tab-span" style="font-family: "Trebuchet MS", sans-serif;"> </span><span class="Apple-tab-span" style="font-family: "Trebuchet MS", sans-serif;"> </span><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">(</span><i style="font-family: "Trebuchet MS", sans-serif; font-size: medium;">totally optional, I’d probably leave them out next time!</i><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Pour everything into your favourite baking dish (providing it’s big enough) top with cheese and bake 180C / 20m, until golden brown and luscious! Serve immediately</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">what could go wrong? (notes)</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">“My sauce is all lumpy maaaan, your recipe blows!”, when adding the corn flour/water mix make sure it’s loose when it goes into the sauce. (well mixed with no cornflour at the bottom of the mug) Stir constantly as soon as it goes in, and use a flat tipped spatula to move the quickly thickening sauce from the bottom surface of the pan!! Keep swiping the bottom until the sauce stops thickening and the cornflour has cooked out. (sauce isn’t grainy anymore but nice smooth!)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">145g of cornflour will thicken 2L milk to custard consistency. The sauce base will already be pretty thick since it’s based on a soup, so if you don’t want the sauce too thick start by adding 25g mixed w/ 25g water to start. Thicken the sauce. If it’s not thick enough after a couple of minutes, repeat! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Golden ratio, as important as your meat to bun ratio in a burger!! (or your naan to donner ratio . . . isn’t it? Of course it is!! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Pasta <a href="https://www.youtube.com/watch?v=xFKcYOLmKXo">v Sauce</a> ratio - 1 : 2 - you want a saucy mac ’n’ cheese don’t you!! : )</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">That’s me, all done happy mac ’n’ cheesing!!</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">links & variations</span></i></b></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.ferdiesfoodlab.co.uk/2015/03/recipe-succulent-chicken-breast.html"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Teriyaki Mac 'n' Cheese</span></a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.ferdiesfoodlab.co.uk/2014/01/recipe-mac-n-cheese-macaroni-cheese.html" style="font-family: "Trebuchet MS", sans-serif; font-size: medium;">Mac (n Cheese) Daddy</a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Next week - Stuffed Pheasant w/ Lemon Verbena Puree, Red Cabbage & Creamy Mash served w/ Gin & Quince - OMG!!</span></div>
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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-8562530195900774092016-10-23T21:20:00.001+01:002016-10-23T21:20:37.746+01:00Lovely evening - and a birthday too - 15th Oct<div dir="ltr" style="text-align: left;" trbidi="on">
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by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A great birthday cake created by one of our lovely guests for their buddy!!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Haaaappy biiiiiirthdaaaaay toooo youuuuu . . .</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">guests</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;"> ferdiesfoodlab - menu - oct 2016</span></div>
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<tr><td style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgT0AED8Td1ST7PcdrUPBeat6PyGYX8KzDpQcnihC4PJG_5PlUG2PrbGuH8TT2YTBGnWP4mgu-bcz3KE0JX-fvWkI86HHRUZnrxGQ9L_iYsgONKH5Ak60_5ncK8_-3TSMSmfyXyGW0LAB/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-_01_y639_carrot_soup.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">far eastern carrot soup w/ roast rosemary bread</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">cured salmon w/ horse radish parfait</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">morcilla croquette w/ <br />poached egg & jalapeño 'n' basil dressing </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">pancetta wrapped pork tenderloin w/ <br />passion fruit & brandy sauce</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">served w/ cauliflower california</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">caramel almond milk whippy-san w/ <br />chocolate almonds & oaty crumble</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">black olive chocolate ganache & <br />beetroot, orange and pistachio nougat</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">comments</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijH1Tjcl7nju9c5fXdi2DALUHvOvJ867IfJOP3jv41p9O6lAzrJFXL9rEPihDF45XmvemVKBp-VhCsU8N9mXQAvtArZInwVicTs4csONsNMBaT9aQsr6-jNFoHNGx9Q3jH5LQC2sTbC2LH/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-00a+and+the+ice+cream+was+my+favourite+-+I+got+seconds%2521%2521+Yay%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijH1Tjcl7nju9c5fXdi2DALUHvOvJ867IfJOP3jv41p9O6lAzrJFXL9rEPihDF45XmvemVKBp-VhCsU8N9mXQAvtArZInwVicTs4csONsNMBaT9aQsr6-jNFoHNGx9Q3jH5LQC2sTbC2LH/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-00a+and+the+ice+cream+was+my+favourite+-+I+got+seconds%2521%2521+Yay%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">my favourite was the cured salmon - the beetroot was lovely cooked [SIC]</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAaNt7ZrCrrYpEthUgiCvf9jLYF5lYckuTPnAiIKNIPUqZYa6qIBBWce8tGu5wn_1bRPcQMDzeyhng8sZJFLQZVt_uyt-mBi1-SKCHep7Pw_aSuSKh8SU0rj_rPEVMQTcLgq7R1SFBfJW/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-00a+my+favourite+was+the+cured+salmon+-+the+beetroot+was+lovely+cooked+%255BSIC%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAaNt7ZrCrrYpEthUgiCvf9jLYF5lYckuTPnAiIKNIPUqZYa6qIBBWce8tGu5wn_1bRPcQMDzeyhng8sZJFLQZVt_uyt-mBi1-SKCHep7Pw_aSuSKh8SU0rj_rPEVMQTcLgq7R1SFBfJW/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-00a+my+favourite+was+the+cured+salmon+-+the+beetroot+was+lovely+cooked+%255BSIC%255D.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">and the ice cream was my favourite - I got seconds!! Yay!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFscPVR9maWst8vlbNqx4W0cb6hv8-5-_B9_KZl1zGzthK0ztU3pxe_4t4N9PNHiDxwvJQKNABF3iEnvkJRmAMf7eDiF07VgmgrHJ2wWEC97f-PDAPZnvVrjRlxIibByczpgxSmiYKxX7N/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-00b+keep+up+the+good+work%252C+loved+the+food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFscPVR9maWst8vlbNqx4W0cb6hv8-5-_B9_KZl1zGzthK0ztU3pxe_4t4N9PNHiDxwvJQKNABF3iEnvkJRmAMf7eDiF07VgmgrHJ2wWEC97f-PDAPZnvVrjRlxIibByczpgxSmiYKxX7N/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-00b+keep+up+the+good+work%252C+loved+the+food.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">keep up the good work, loved the food</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSR9EOitGGcBBIW9VeQGEr2r2f6dMl8tAmkw4co7BC2EM3_cSKidl0jo8Jq6emNRJiPboPkSSe18Vao6QPruIhSEBL77oICEZxqPaqRw8NdoWZFdFun7qut47ZNdLZXSCeszM3hDv8uQa/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-A+very+well+conceived+menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSR9EOitGGcBBIW9VeQGEr2r2f6dMl8tAmkw4co7BC2EM3_cSKidl0jo8Jq6emNRJiPboPkSSe18Vao6QPruIhSEBL77oICEZxqPaqRw8NdoWZFdFun7qut47ZNdLZXSCeszM3hDv8uQa/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-A+very+well+conceived+menu.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">I enjoyed everything except the petit fours.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Vibe + service = great (err . . . there was no coffee in the dessert!)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwYy9MWhNrJWqGF3zQeNthyphenhyphena8ZrJKxH6dROLnq5PQtaCck-WrVQFN7Xv0WGnyVZ44kPssrvQRnDvqoCuCJC2Wvq0MDMh5UQuD_hWatAxc9ZC5kKbNm4lcLG_sXa56atfXA3ef_7B8Mhrx/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Carrot+soup+great%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwYy9MWhNrJWqGF3zQeNthyphenhyphena8ZrJKxH6dROLnq5PQtaCck-WrVQFN7Xv0WGnyVZ44kPssrvQRnDvqoCuCJC2Wvq0MDMh5UQuD_hWatAxc9ZC5kKbNm4lcLG_sXa56atfXA3ef_7B8Mhrx/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Carrot+soup+great%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Good food shame we had to share it . . . Soup & Salmon great!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNbuN15FVKDgvskiP1SlZHd9uhIwROgttVyqtOdzLis6uNaXRwL3BQE4ejr7o8hCV178ePSdIy0KeqNgYFwh41GFb6aEDk3kTsBqpVyKUa_LLkRRvHZ5VRr4pJDVxtjGkBPavTW4oKx8b/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Delicious+food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNbuN15FVKDgvskiP1SlZHd9uhIwROgttVyqtOdzLis6uNaXRwL3BQE4ejr7o8hCV178ePSdIy0KeqNgYFwh41GFb6aEDk3kTsBqpVyKUa_LLkRRvHZ5VRr4pJDVxtjGkBPavTW4oKx8b/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Delicious+food.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Delicious food</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrj2Wqq7HJDNJPBP4HOKIPEpngnWY_r8L3ReLilSQXJWBNX1F2OxS0DYDZhcJRwgK_KQfU3LNVe1Byy8nP3KFyYHeK3h_8KgYsXFAj8W5WMZA8ehNFDzXYHnd5U-acaPGtTkTV0LWzUsB-/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-excellent+cooking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrj2Wqq7HJDNJPBP4HOKIPEpngnWY_r8L3ReLilSQXJWBNX1F2OxS0DYDZhcJRwgK_KQfU3LNVe1Byy8nP3KFyYHeK3h_8KgYsXFAj8W5WMZA8ehNFDzXYHnd5U-acaPGtTkTV0LWzUsB-/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-excellent+cooking.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">excellent cooking</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tuCtkvUlVCXHAZA_0YtmTVY3uhv41KJR0Av-gbv9_Vxw2Yy3dorNsnG2C9OcaLk3uLOrAvbCfJ3zzkNDRP-2vNWFRC22luP5Su867ZZHDfhqQS_r52AkR87t6gjVzvcHt6rRWjMRbykC/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-I+enjoyed+everything+excpet+the+petit+fours..jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tuCtkvUlVCXHAZA_0YtmTVY3uhv41KJR0Av-gbv9_Vxw2Yy3dorNsnG2C9OcaLk3uLOrAvbCfJ3zzkNDRP-2vNWFRC22luP5Su867ZZHDfhqQS_r52AkR87t6gjVzvcHt6rRWjMRbykC/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-I+enjoyed+everything+excpet+the+petit+fours..jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">The (carrot) soup was amazing - a real high light!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyJzP0mVtlujDx7lPm_LDUStZ5VT3nWXV42wOrSG4bfqyvUrbhuru3KUffN11zmZeEZ-Oghs9ZqVKAY2u0Ye-uvKZB0zmr8xLCW7wTNzsFV_vAevoPUMCnk6wxI4sY9NgOOsjwkxIC6BE/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-I+never+eat+fish+but+I+liked+the+cured+salmon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyJzP0mVtlujDx7lPm_LDUStZ5VT3nWXV42wOrSG4bfqyvUrbhuru3KUffN11zmZeEZ-Oghs9ZqVKAY2u0Ye-uvKZB0zmr8xLCW7wTNzsFV_vAevoPUMCnk6wxI4sY9NgOOsjwkxIC6BE/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-I+never+eat+fish+but+I+liked+the+cured+salmon.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">I never eat fish but I liked the cured salmon . .</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1Y_j34nQDjG4Szxtkjpj95GENUHHVrs_o7_TvvikjkH8pkz1dSEev-Ns3e1yEZvKgga1FjReKoP-5pWuTi4bISy4SDGL3SJ7eXHh1jEhcJ-HkrGfMbGUZEvuGvIgehDQdf-YQN4gVYjF/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-I+would+definitely+recomend+this+experience.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1Y_j34nQDjG4Szxtkjpj95GENUHHVrs_o7_TvvikjkH8pkz1dSEev-Ns3e1yEZvKgga1FjReKoP-5pWuTi4bISy4SDGL3SJ7eXHh1jEhcJ-HkrGfMbGUZEvuGvIgehDQdf-YQN4gVYjF/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-I+would+definitely+recomend+this+experience.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Excellent food</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMWAtsNidr4Rq0ODeeFKHFeqX3Z-V3yGcDIhjuuwBRZiY4JMB2_o5Ec_6WFknnKYuLCuEoIZMYtF2XJwZ7sOsV0ZEGEwHiuvJ3OlxgaIXM4eWZa31Hv1PWomfuFdwnVsMoSjDIS7MSOWX/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-I+would+highly+recomend%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMWAtsNidr4Rq0ODeeFKHFeqX3Z-V3yGcDIhjuuwBRZiY4JMB2_o5Ec_6WFknnKYuLCuEoIZMYtF2XJwZ7sOsV0ZEGEwHiuvJ3OlxgaIXM4eWZa31Hv1PWomfuFdwnVsMoSjDIS7MSOWX/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-I+would+highly+recomend%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Delicious food</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GbO4B59q4DCdnXGprfO39y2HCmLfiJT6PPuABskv3pTsT8sJBjrULkZrECrIaiYUOjhETjnSzbw0Mx13tEGITwDxLxOFrsZJSMTB2pbZ2RqkVZ1pdunGQHvK2yVV0Wt3Gv-tTdwnqvJb/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Imaginative+menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GbO4B59q4DCdnXGprfO39y2HCmLfiJT6PPuABskv3pTsT8sJBjrULkZrECrIaiYUOjhETjnSzbw0Mx13tEGITwDxLxOFrsZJSMTB2pbZ2RqkVZ1pdunGQHvK2yVV0Wt3Gv-tTdwnqvJb/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Imaginative+menu.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">I would definitely recommend this experience</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWafWVgYaRflvupZCsltKRIOvj1sQp0HOlpKjV2594BzAwj_QmLshkOGfUxXG8K6BWfwhi0PzFQkoL6xY7paM42h9FCNP4wGu95vgdKLDl2Pk4Yl3as4hE-ciyfX69eF5Ch2fxzxrMVA9F/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-It+was+good.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWafWVgYaRflvupZCsltKRIOvj1sQp0HOlpKjV2594BzAwj_QmLshkOGfUxXG8K6BWfwhi0PzFQkoL6xY7paM42h9FCNP4wGu95vgdKLDl2Pk4Yl3as4hE-ciyfX69eF5Ch2fxzxrMVA9F/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-It+was+good.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">It was good</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBzMbljPHJ2KWMHJDK0qXMFjpvMYX0dDD87h6XB6bTzgybaDY_3uicJH1HAfy49Wg8we75HXNNwb_upecUt990oVwUQIrIV3zjQe5LTftDrZK8dyjl5dVNIBvBxjkFWXCk523x2GqBvZw/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Loved+the+cured+salmon+the+most.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBzMbljPHJ2KWMHJDK0qXMFjpvMYX0dDD87h6XB6bTzgybaDY_3uicJH1HAfy49Wg8we75HXNNwb_upecUt990oVwUQIrIV3zjQe5LTftDrZK8dyjl5dVNIBvBxjkFWXCk523x2GqBvZw/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Loved+the+cured+salmon+the+most.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Loved the (cured) salmon the most</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_U2g-ien-aYBkjtsyop7uoWI0OtAb2JJYLLj1_rhRk7owZMTtwbQW87FXHMGGIIHiU5mkbWWNwAcSUv2m-TzquM4gK6azn-ID93PfdD128kSmKIDng17CHMYTLh3uxC-g98sCYUz71bLl/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Pork+%253D+super+cool.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_U2g-ien-aYBkjtsyop7uoWI0OtAb2JJYLLj1_rhRk7owZMTtwbQW87FXHMGGIIHiU5mkbWWNwAcSUv2m-TzquM4gK6azn-ID93PfdD128kSmKIDng17CHMYTLh3uxC-g98sCYUz71bLl/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Pork+%253D+super+cool.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Pork = super cool.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNIOie3Z9hvLEq1u8jYSFBZgMNIUZrMkOCkjlMJb4pOiHsqFKo6s3cBjnLXoYz3VireY6mX2EUVcQEd9U88eUmyLTep1YBsvlVeWUoRf3FFFdq0BNw2tF6Qkc-IJ9ZqUm_WvbjYWaGz3J/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Really+great+food%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNIOie3Z9hvLEq1u8jYSFBZgMNIUZrMkOCkjlMJb4pOiHsqFKo6s3cBjnLXoYz3VireY6mX2EUVcQEd9U88eUmyLTep1YBsvlVeWUoRf3FFFdq0BNw2tF6Qkc-IJ9ZqUm_WvbjYWaGz3J/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Really+great+food%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Really great food!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzu8XNFa7K5mn466gJKypIivl0V9Ce5lqUEsojCPlU9u8HQgZ2VqSULvqOMPdFFk6K77FLg_vmOaFONE6nt3XkRzFcMIfKDMyB5NoQjVS5xm_nTO186W1ps1B0jkzwR9-CrYxziBvaHLe/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-SOO+GOOD.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzu8XNFa7K5mn466gJKypIivl0V9Ce5lqUEsojCPlU9u8HQgZ2VqSULvqOMPdFFk6K77FLg_vmOaFONE6nt3XkRzFcMIfKDMyB5NoQjVS5xm_nTO186W1ps1B0jkzwR9-CrYxziBvaHLe/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-SOO+GOOD.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">AMAZING FOOD & SERVICE</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HUIBk5h5oQiEkvZffFfBYAed4ZLxAxhxrpPJhqu0I6MVxmQNTr3i3SHZn35KIn_eTut_B3s1uvXDCSTAyDzY04VYcVbhlOiBjzmnOZULm_J_R8rBA8aGWHIOb2umnW1FZn_U6JRsj6qv/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Thank+you+for+a+wonderful+meal%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HUIBk5h5oQiEkvZffFfBYAed4ZLxAxhxrpPJhqu0I6MVxmQNTr3i3SHZn35KIn_eTut_B3s1uvXDCSTAyDzY04VYcVbhlOiBjzmnOZULm_J_R8rBA8aGWHIOb2umnW1FZn_U6JRsj6qv/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Thank+you+for+a+wonderful+meal%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Please send me updates!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tuCtkvUlVCXHAZA_0YtmTVY3uhv41KJR0Av-gbv9_Vxw2Yy3dorNsnG2C9OcaLk3uLOrAvbCfJ3zzkNDRP-2vNWFRC22luP5Su867ZZHDfhqQS_r52AkR87t6gjVzvcHt6rRWjMRbykC/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-I+enjoyed+everything+excpet+the+petit+fours..jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tuCtkvUlVCXHAZA_0YtmTVY3uhv41KJR0Av-gbv9_Vxw2Yy3dorNsnG2C9OcaLk3uLOrAvbCfJ3zzkNDRP-2vNWFRC22luP5Su867ZZHDfhqQS_r52AkR87t6gjVzvcHt6rRWjMRbykC/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-I+enjoyed+everything+excpet+the+petit+fours..jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">A very well conceived menu</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSD-pI73zPD4qUYaJsJ2uKvwCZnvS82aoX3hXjJu2p3Xkbk-LkCoqcjxJbI4y3RZaU4kyzVRVkazlmHzeDnYfXWuuvaPBTpwidEXdaqdYVmfRrYFpcqxLoKVIdsXLe1K3ysQyHYMOOY9IC/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-The+%2528morcilla%2529+croquette+was+delicious.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSD-pI73zPD4qUYaJsJ2uKvwCZnvS82aoX3hXjJu2p3Xkbk-LkCoqcjxJbI4y3RZaU4kyzVRVkazlmHzeDnYfXWuuvaPBTpwidEXdaqdYVmfRrYFpcqxLoKVIdsXLe1K3ysQyHYMOOY9IC/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-The+%2528morcilla%2529+croquette+was+delicious.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">We had an amazing time & would recommend it to our friends!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEl79PW1ryy7UPGeBL-0XBSCaLXmjVcui5keMIM9SOW4NnfvBmZx_7wbvksYfI1a1NIW1p3VMDE5MT-oEUMrT0QVS4kdDhJ4c5yDzgTNujDR3k3ZQbKiZjYBFLV0PepuPwLuoRpCCMtYy/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-The+cured+salmon+was+my+favourite%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEl79PW1ryy7UPGeBL-0XBSCaLXmjVcui5keMIM9SOW4NnfvBmZx_7wbvksYfI1a1NIW1p3VMDE5MT-oEUMrT0QVS4kdDhJ4c5yDzgTNujDR3k3ZQbKiZjYBFLV0PepuPwLuoRpCCMtYy/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-The+cured+salmon+was+my+favourite%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Thank you for a wonderful meal! Salmon was my favourite!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSolkrO5OkWkZKeza_51YIni5CL4ManKcxOReuSwF9cRarFyRF5d0rewdU3Fv0Pl-xBheB5IbvPO1NtqZrjmrftW_etZlDjQqd05N1gKRTyGX6g5Ksm5tE1r6ebm93HurEk2Kg-OQDIo-n/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-The+salmon+was+amazing%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSolkrO5OkWkZKeza_51YIni5CL4ManKcxOReuSwF9cRarFyRF5d0rewdU3Fv0Pl-xBheB5IbvPO1NtqZrjmrftW_etZlDjQqd05N1gKRTyGX6g5Ksm5tE1r6ebm93HurEk2Kg-OQDIo-n/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-The+salmon+was+amazing%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">The (morcilla) croquette was delicious</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAB-lAbkuS_bwoK0hm7AStJxrVn97i8NI9F4FxNId7hvBMQ6FUVHsi3R3tF5tIi0xrGbdmPCX7SqERx-6ALVeSTU1zFpTFqLfW29T6AJhEknJA2IgR9diyM9bBlEtEzbJUwL9COJ2CG4NB/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-TYSM+-+thank+you+so+much.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAB-lAbkuS_bwoK0hm7AStJxrVn97i8NI9F4FxNId7hvBMQ6FUVHsi3R3tF5tIi0xrGbdmPCX7SqERx-6ALVeSTU1zFpTFqLfW29T6AJhEknJA2IgR9diyM9bBlEtEzbJUwL9COJ2CG4NB/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-TYSM+-+thank+you+so+much.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">TYSM - thank you so much</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqJJGndNl0Rdq40FBnMw_MLdRUGiMkluc1y4NIdaQKfIqKMB5ZOPJCf8YBpC7pO-Vq3aqoQraz8RuNHuMjQJ_SRoEZCFJxykL3Y5pG4f7LmKRKy97Q5RiTOxg2yfM5BSP-06RHiDDt4Wg/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Very+good+evening.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqJJGndNl0Rdq40FBnMw_MLdRUGiMkluc1y4NIdaQKfIqKMB5ZOPJCf8YBpC7pO-Vq3aqoQraz8RuNHuMjQJ_SRoEZCFJxykL3Y5pG4f7LmKRKy97Q5RiTOxg2yfM5BSP-06RHiDDt4Wg/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Very+good+evening.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Very good food</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHibAihsWPOzikK7VAdSI4xeCsFCkZw7CFzboK7-TM-T-THOiCyT7djILjIoP4OeWl2E92F5tWG56vUDTLuV2PKNxcrph8efxMuYkvHtBLTWvrGSqcW5QAMHbWb2KhNOtj7ALcoNk4Op99/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Very+good+food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHibAihsWPOzikK7VAdSI4xeCsFCkZw7CFzboK7-TM-T-THOiCyT7djILjIoP4OeWl2E92F5tWG56vUDTLuV2PKNxcrph8efxMuYkvHtBLTWvrGSqcW5QAMHbWb2KhNOtj7ALcoNk4Op99/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Very+good+food.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Very good evening, would recommend!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGMVXc7AXktZuYQzRM71SriuHSyHicROCIJREAbnslt0cCvFi4Ht3CuEwOw9b-ET088t49ocXhyphenhyphenQ6mo3E175iNrXYNQ3UFVf8yt6NHZSd6TNC76Liwncx2EzRYmJ0cJgwHBeizS_-SSGC/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-VIbe+%252B+service+%253D+great.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGMVXc7AXktZuYQzRM71SriuHSyHicROCIJREAbnslt0cCvFi4Ht3CuEwOw9b-ET088t49ocXhyphenhyphenQ6mo3E175iNrXYNQ3UFVf8yt6NHZSd6TNC76Liwncx2EzRYmJ0cJgwHBeizS_-SSGC/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-VIbe+%252B+service+%253D+great.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Carrot soup 10/10</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoeiWy2-N6AX6YFLfC9qWyAOfnp8d0dHEZWOIOHopZdU2txrbIf9gRlo3ElqnQvvo-zzsV6Ddm4OeJ7asDfEw0Z3MTnhyj6bn9_zHbDrRVX6Oq3wKUoQksTne62dtT_TlLTwVoE8BFaTo3/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-We+had+an+amazing+time+%2526+would+recommend+t+to+our+friends%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoeiWy2-N6AX6YFLfC9qWyAOfnp8d0dHEZWOIOHopZdU2txrbIf9gRlo3ElqnQvvo-zzsV6Ddm4OeJ7asDfEw0Z3MTnhyj6bn9_zHbDrRVX6Oq3wKUoQksTne62dtT_TlLTwVoE8BFaTo3/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-We+had+an+amazing+time+%2526+would+recommend+t+to+our+friends%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Carrot soup was amazing!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwGwdJhhf4IB7FdIoS1ni9mLZfK2nBBU2tJQXXetAGrvgSMj1esMD0gxdFa2ItIZhgJQpcaHyQxmOuuu7ed_eJuZwptUtETtZf5TioKq1GCcEARiEltQuFsCa5x_kB9m3iDsUbu4Gz3iI/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Yummy+food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwGwdJhhf4IB7FdIoS1ni9mLZfK2nBBU2tJQXXetAGrvgSMj1esMD0gxdFa2ItIZhgJQpcaHyQxmOuuu7ed_eJuZwptUtETtZf5TioKq1GCcEARiEltQuFsCa5x_kB9m3iDsUbu4Gz3iI/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-Yummy+food.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Yummy food</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">My thanks to everyone who came, it was a great night, thank you for all the feedback!! There's alway room for improvement in my book!!! As I always say, don't forget to tell you friends!!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">(or leave a review <a href="https://www.tripadvisor.co.uk/Restaurant_Review-g186338-d3166155-Reviews-Ferdiesfoodlab-London_England.html">here</a>!! ; )</span></div>
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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-75697906956906416942016-08-31T18:49:00.000+01:002016-08-31T22:05:05.416+01:00Recipe: Great night down to our - 5 star guests!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Thank you everyone for your patience last week! Thanks to Phil and Sam without who’s the night simply wouldn’t have happened!! I had a great time talking to all of you after service. It’s always such fun to engage with everyone, great conversation, and great humour, and a little ribbing! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Thanks to everyone who joined us . . . photography of the evening by Sam, thanking you!!! (and well done!)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Big hugs to Flo (of Flo & Elle) and Stuart (can't thank you enough for the g&t at the end of the other night!!) thanks <a href="http://floandelle.blogspot.co.uk/2016/08/supperclub-ferdies-food-lab-at-london.html">Flo for a really lovely post!!</a> I read it on Monday night at the end of a gruelling weekend and it brought a great big smile to my face!! Thanks also to the Foodieboys nice to have a bit of a chin wag, sorry for getting dragged off, I have your twitter lets hook up! I got a great vibe from you guys <a href="https://foodieboys.com/2016/08/23/ferdies-food-lab-supper-club/">especially from your post!</a> Not sure I remember the roundhouse kick! Doesn't mean it didn't happen, I hope it was swift and fair! I had a great time talking to folk at the end of the evening, only a shame I missed Yifei and friends, it was a great buzz all round!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I've put up a few photos and your comments, and the answer a question that I got from a lot of people, but didn't have to do justice. . . .</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYAGBzetBaoTMNq12Fgogbb8t-n9KakpGMeEa97pDmEZyz5wX8F4mD6l8B4nCh1wJ1Zcvp1f3Ovq6-2nyAoAq4nU5rCowbUvTALq2sZvmbTWzMThu86VBeouZrJnbLyJIm4VjpX5TsYST/s1600/20160822_204210_2bEBdg7_l_but+why%253F+-+blue+dot.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYAGBzetBaoTMNq12Fgogbb8t-n9KakpGMeEa97pDmEZyz5wX8F4mD6l8B4nCh1wJ1Zcvp1f3Ovq6-2nyAoAq4nU5rCowbUvTALq2sZvmbTWzMThu86VBeouZrJnbLyJIm4VjpX5TsYST/s640/20160822_204210_2bEBdg7_l_but+why%253F+-+blue+dot.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="text-align: left;">So </span><span style="text-align: left;">guys, </span><span style="text-align: left;">what do you think the deal is with the blue hair?? Hmmm?</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="text-align: left;">OK, OK, already! . . about the blue hair: I went to music an </span><b style="text-align: left;"><i>science</i></b><span style="text-align: left;"> festival called: </span><a href="http://www.discoverthebluedot.com/" style="text-align: left;">BlueDot</a></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Which is nod to “<a href="https://www.youtube.com/watch?v=p86BPM1GV8M">Pale Blue Dot - by Carl Sagan</a>” a really special read and even better as an audio book because of the timbre of Sagans voice resonating with a deep understanding of science bolstered by critical thinking. Just one passage which is a description of what is essentially a clockwork video recorder traveling at mind boggling speed past Saturn truly fires the imagination. (I think it was Saturn, one of the planets in our solar system anyway.)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">But from a broader perspective . . . I think his words speak for themselves:</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.youtube.com/watch?v=p86BPM1GV8M"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">You can listen to it here 3m 31secs</span></a></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif;">Roughly: “Look again at that dot. That's here. That's home. That's us. On it everyone you love, everyone you know, everyone you ever heard of, every human being who ever was, lived out their lives. The aggregate of our joy and suffering, thousands of confident religions, ideologies, and economic doctrines, every hunter and forager, every hero and coward, every creator and destroyer of civilisation, every king and peasant, every young couple in love, every mother and father, hopeful child, inventor and explorer, every teacher of morals, every corrupt politician, every "superstar," every "supreme leader," every saint and sinner in the history of our species lived there-on a mote of dust suspended in a sunbeam.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">The Earth is a very small stage in a vast cosmic arena. Think of the endless cruelties visited by the inhabitants of one corner of this pixel on the scarcely distinguishable inhabitants of some other corner, how frequent their misunderstandings, how eager they are to kill one another, how fervent their hatreds. Think of the rivers of blood spilled by all those generals and emperors so that, in glory and triumph, they could become the momentary masters of a fraction of a dot.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Our posturings, our imagined self-importance, the delusion that we have some privileged position in the Universe, are challenged by this point of pale light. Our planet is a lonely speck in the great enveloping cosmic dark. In our obscurity, in all this vastness, there is no hint that help will come from elsewhere to save us from ourselves.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">The Earth is the only world known so far to harbour life. There is nowhere else, at least in the near future, to which our species could migrate. Visit, yes. Settle, not yet. Like it or not, for the moment the Earth is where we make our stand.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">It has been said that astronomy is a humbling and character-building experience. There is perhaps no better demonstration of the folly of human conceits than this distant image of our tiny world. To me, it underscores our responsibility to deal more kindly with one another, and to preserve and cherish the pale blue dot, the only home we've ever known.”</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">So dyeing my hair was a nod to Carl Sagan, and a pun on the title of the festival. Which was awesome, Underworld were SPECTACULAR live! Result! (As were the speakers at many of the lectures given at the festival) So there you go, back to the comments and thanks from the banquet!!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Apologies again for a slightly later start than billed. I really appreciated your patience, and your feedback!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Bigs hugs to everyone at the banquet last week!! Simon (aka ferdie) xxx<a href="https://www.youtube.com/watch?v=7SQ7JOS0KTo">.</a><a href="https://www.youtube.com/watch?v=TS1NzYBIBaU">.</a></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;">I promise it will on the table in 5minutes!!!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8y88mrQhgckL3kV2Z_-yl0m2cEUtASIo3oSz-BSpjodjkFOnDwOLfVQQPQ9sWpyZBVvrbYyLj4sdvy9x9_t1UmEYOvwbzEmbNfEzroo4hUzpwp2sY7R6kz5E63TWcySsk0oa8u1RZ6rJe/s1600/20160822_120040_2bEBdg7_l_with+character+amd+warmth.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8y88mrQhgckL3kV2Z_-yl0m2cEUtASIo3oSz-BSpjodjkFOnDwOLfVQQPQ9sWpyZBVvrbYyLj4sdvy9x9_t1UmEYOvwbzEmbNfEzroo4hUzpwp2sY7R6kz5E63TWcySsk0oa8u1RZ6rJe/s320/20160822_120040_2bEBdg7_l_with+character+amd+warmth.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'as always done with character and warmth'</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeGo1hqXx2a5HxKCVnTZBesY_zNxCdU20o4QEgbjNXY7vUJJs6PQ31UxB0mbZiSG_1LhI0IlNHoJG6ya-ixoanRO9l82y9uz0z_OUfIXkAjc0SgbpFk7VeQ4HGhRe6rZY_7qup3VLNN1C/s1600/20160822_120116_2bEBdg7_l_Wonderful.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeGo1hqXx2a5HxKCVnTZBesY_zNxCdU20o4QEgbjNXY7vUJJs6PQ31UxB0mbZiSG_1LhI0IlNHoJG6ya-ixoanRO9l82y9uz0z_OUfIXkAjc0SgbpFk7VeQ4HGhRe6rZY_7qup3VLNN1C/s320/20160822_120116_2bEBdg7_l_Wonderful.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'Wonderful'</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5FSIC2fBXbsiURxuCznhZ1iNE48D_R8A-kvfD3354-Qg2x3IT7zqQi-A19pTkvM-miotyhYNpbC2NaBw88coVxqcF03XK9j801GNTKVEJkXQHmPS4YxvnPqbzA4V6jkIabfLdew5CjF7/s1600/20160822_120125_2bEBdg7_l_Show+me+the+way+to+home++.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5FSIC2fBXbsiURxuCznhZ1iNE48D_R8A-kvfD3354-Qg2x3IT7zqQi-A19pTkvM-miotyhYNpbC2NaBw88coVxqcF03XK9j801GNTKVEJkXQHmPS4YxvnPqbzA4V6jkIabfLdew5CjF7/s320/20160822_120125_2bEBdg7_l_Show+me+the+way+to+home++.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'Show me the way to home . . . .'</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrdZTwChUMjPvFbXgpdd168z9mWkmwjjZq70bFpS2hNGRthh9n7VFDJv7d_VxUnrDRGUYDZ0kvC-q5_mO4azOvLspkU4DZtr8SyWIK8Vx829lWzkCJHrhsmRQ7-SrXN_79Emvky9LBg00/s1600/20160822_120143_2bEBdg7_l_absolutely+delicious.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrdZTwChUMjPvFbXgpdd168z9mWkmwjjZq70bFpS2hNGRthh9n7VFDJv7d_VxUnrDRGUYDZ0kvC-q5_mO4azOvLspkU4DZtr8SyWIK8Vx829lWzkCJHrhsmRQ7-SrXN_79Emvky9LBg00/s320/20160822_120143_2bEBdg7_l_absolutely+delicious.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'started too late! But . . absolutely delicious. Thank you! xx'</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEfWixQfigHuGt72xDzlgyrLuHc6mU4oBsJTmlYvLiEaZQjaoFFLxtcdg4luYgffEPdR065Q4C8nIXuvUD69bI8wXZ6sOzZN-XjaFtR9tIdjxXSKVllV-_qMxx6N3cND12bagFOPJ9dHE/s1600/20160822_120154_2bEBdg7_l_Amazing+food+-+great+night%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEfWixQfigHuGt72xDzlgyrLuHc6mU4oBsJTmlYvLiEaZQjaoFFLxtcdg4luYgffEPdR065Q4C8nIXuvUD69bI8wXZ6sOzZN-XjaFtR9tIdjxXSKVllV-_qMxx6N3cND12bagFOPJ9dHE/s320/20160822_120154_2bEBdg7_l_Amazing+food+-+great+night%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'Amazing food - great night!' - Sorry about the wait guys! My bad.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJux3jGTcDggaPhYvVfkDRhDmwfq9zh_hjSn2JdwK-sUKlXF6gAq_Zh-XRKrWDsKCCxIcrSfmH_n0r2-iG3nmHSylYhMAdtzhBMxjUaMsY4txGlSHN5OYjK8bBg3MVXDweZ1E-FLpxBPc/s1600/20160822_120202_2bEBdg7_l_Superb%2521%2521%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJux3jGTcDggaPhYvVfkDRhDmwfq9zh_hjSn2JdwK-sUKlXF6gAq_Zh-XRKrWDsKCCxIcrSfmH_n0r2-iG3nmHSylYhMAdtzhBMxjUaMsY4txGlSHN5OYjK8bBg3MVXDweZ1E-FLpxBPc/s320/20160822_120202_2bEBdg7_l_Superb%2521%2521%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'Superb!!!'</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmlnRrTcIiI8WwGOixuOY1_HQRGau1KCYY-FYApFCJhE5jlZYOBd1k0GqsVl5hxO2PRNNvvfxB0V2gGZilhYTCNadLAXzBVFWqFonwDFqN4sFsMh8pHFHtJM2Nifuzxz6h9KdNvN-WPCg/s1600/20160822_120210_2bEBdg7_l_Fantastic+experience+-+more+veal..jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmlnRrTcIiI8WwGOixuOY1_HQRGau1KCYY-FYApFCJhE5jlZYOBd1k0GqsVl5hxO2PRNNvvfxB0V2gGZilhYTCNadLAXzBVFWqFonwDFqN4sFsMh8pHFHtJM2Nifuzxz6h9KdNvN-WPCg/s320/20160822_120210_2bEBdg7_l_Fantastic+experience+-+more+veal..jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'Fantastic experience - more veal.'</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE6sNqDVjFIF1XdcjwqycVnQ1Tm2Vh5oVQgv5QYr9r8AzPHoWeIc_oTVdCxRetrxJ8cNmQOe7ioHU79iR2cT-HfCCzUviM7F28kV-mGfvDYCNAnWNxZ5B0d04G8AcD97TNlb6IzZ8LIoy/s1600/20160822_120222_2bEBdg7_l_I+thought+yhe+grapes+were+cherrries+%255BSIC%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE6sNqDVjFIF1XdcjwqycVnQ1Tm2Vh5oVQgv5QYr9r8AzPHoWeIc_oTVdCxRetrxJ8cNmQOe7ioHU79iR2cT-HfCCzUviM7F28kV-mGfvDYCNAnWNxZ5B0d04G8AcD97TNlb6IzZ8LIoy/s320/20160822_120222_2bEBdg7_l_I+thought+yhe+grapes+were+cherrries+%255BSIC%255D.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'I thought the grapes were cherrries [SIC]'</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheLglTK3rjupkdYqJ9RMy7POddI6qWMEuDsNzIFTX9URY28QHobnHto5K_H5pzf8Hczxl-UQOe5uSsTQDwOet2uUjaeLskaK5-ELumY7LDvjJT_MN82J-vLbzuL82enzht_Fe_rbtr-c8/s1600/20160822_120232_2bEBdg7_l_Food+was+amazing+-+late+sevice+forgiven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheLglTK3rjupkdYqJ9RMy7POddI6qWMEuDsNzIFTX9URY28QHobnHto5K_H5pzf8Hczxl-UQOe5uSsTQDwOet2uUjaeLskaK5-ELumY7LDvjJT_MN82J-vLbzuL82enzht_Fe_rbtr-c8/s320/20160822_120232_2bEBdg7_l_Food+was+amazing+-+late+sevice+forgiven.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'Food was amazing - late service forgiven'</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogVv1b6mr8OyaiVNdYqWkmnl_-GnZOTAaVZr8vIS5hxw7go1OkA7h_9j3Lk8HZUHnzRZ48DOJPvP0rofiWnV0tnACiTAEGhJVjVgzG29UCWzi8GTXFn-_fscTKzXLu-dZkegh6hpDuRjh/s1600/20160822_120244_2bEBdg7_l_Every+dish+was+amazing%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogVv1b6mr8OyaiVNdYqWkmnl_-GnZOTAaVZr8vIS5hxw7go1OkA7h_9j3Lk8HZUHnzRZ48DOJPvP0rofiWnV0tnACiTAEGhJVjVgzG29UCWzi8GTXFn-_fscTKzXLu-dZkegh6hpDuRjh/s320/20160822_120244_2bEBdg7_l_Every+dish+was+amazing%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'Every dish was amazing!'</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNT2AJEfFrwLrdfVy_ov-iOwHaeuv44j0YwmZDNeMleOpGxze421kRoMIUsnCjba-5Vq2ltFIpOI8AZ0kDjnOOPZiMl79j5RJcnOsQWUU05TtribW1ZEOPAs2t776hEd2dLri2Wq_kMMQz/s1600/20160822_120252_2bEBdg7_l_nuts+yum%2521+waiter+yum%2521+I+cant+take+credit+for+that%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNT2AJEfFrwLrdfVy_ov-iOwHaeuv44j0YwmZDNeMleOpGxze421kRoMIUsnCjba-5Vq2ltFIpOI8AZ0kDjnOOPZiMl79j5RJcnOsQWUU05TtribW1ZEOPAs2t776hEd2dLri2Wq_kMMQz/s320/20160822_120252_2bEBdg7_l_nuts+yum%2521+waiter+yum%2521+I+cant+take+credit+for+that%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'nuts yum! waiter yum! .. Great way to celebrate my birthday' - I cant take credit for that!</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmwp4Eq2fy5-5ZW8OLkSjFYTwjIa3FFeXfylLV6lFJC0BqLBlkBftO5DawDJPL2UFrcICghLV48geBe4RgmLtN47HRxUA3j6e-AoBr1ElSPsp9Ij8m4tkfncBppxOoa36azICL6sGScXl/s1600/20160822_120259_2bEBdg7_l_great+job%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmwp4Eq2fy5-5ZW8OLkSjFYTwjIa3FFeXfylLV6lFJC0BqLBlkBftO5DawDJPL2UFrcICghLV48geBe4RgmLtN47HRxUA3j6e-AoBr1ElSPsp9Ij8m4tkfncBppxOoa36azICL6sGScXl/s320/20160822_120259_2bEBdg7_l_great+job%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'great job!'</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4sSGi0KDXg-ZFyMdmRJL1Bx6e83SbXt0Wnrp8tuDiDVWVn_j4sewSB7ZrjC1CBj0Up6qaiMwrdH6HWCCTMcWbmd0iYUAI4OoLIOPMS6IOl2CJUGtkkDzPnqxszK1TSlP_XKNZcpcG0AuQ/s1600/20160822_120307_2bEBdg7_l_its+my+third+time+-+loving+the+new+items+on+the+mune.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4sSGi0KDXg-ZFyMdmRJL1Bx6e83SbXt0Wnrp8tuDiDVWVn_j4sewSB7ZrjC1CBj0Up6qaiMwrdH6HWCCTMcWbmd0iYUAI4OoLIOPMS6IOl2CJUGtkkDzPnqxszK1TSlP_XKNZcpcG0AuQ/s320/20160822_120307_2bEBdg7_l_its+my+third+time+-+loving+the+new+items+on+the+mune.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'its my third time - loving the new items on the menu'</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhD6A88aeldKSRkakmVMRbV7HMGKHA9fYG1g0fK63gFaqWcg4PiX9MytTdjWf8yg7Ct0tRxxcxOLAsGUD1KuOWwKckfoW3CNXY1QAF96eCncJq65S_AojA45UBR7X3Soa3qGEiYcg-ja9G/s1600/20160822_120315_2bEBdg7_l_Delicious+food+as+always.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhD6A88aeldKSRkakmVMRbV7HMGKHA9fYG1g0fK63gFaqWcg4PiX9MytTdjWf8yg7Ct0tRxxcxOLAsGUD1KuOWwKckfoW3CNXY1QAF96eCncJq65S_AojA45UBR7X3Soa3qGEiYcg-ja9G/s320/20160822_120315_2bEBdg7_l_Delicious+food+as+always.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'Delicious food as always'</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9En-XTGG8fTBPqI6875RRgV85Ijx61jR_ZYhxGLTpZaXknTI0Wm3tFoVWBWnDWckTk2h5nwLGLFdSUYqivvP1xHCIhelM-fPjC5yr5qOmScwMyY0XZthxoB-malhJ8h8cdRytUzSI4IJh/s1600/20160822_120324_2bEBdg7_l_Heart+the+dessrt%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9En-XTGG8fTBPqI6875RRgV85Ijx61jR_ZYhxGLTpZaXknTI0Wm3tFoVWBWnDWckTk2h5nwLGLFdSUYqivvP1xHCIhelM-fPjC5yr5qOmScwMyY0XZthxoB-malhJ8h8cdRytUzSI4IJh/s320/20160822_120324_2bEBdg7_l_Heart+the+dessrt%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'Heart the dessrt!'</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikw5-ojeIt2lbw6R34SjoWJ22rRjqwhCe8R6kGL9X17pYmINhwZ4vAVbj1ufong_lXMbiQj_xz-9JlZyY2fhom8TaVhdx7AvzeLbkEt01It6j2srLIfQTO_yQkUxH6AuTAzbl3LbcVU8lb/s1600/20160822_120334_2bEBdg7_l_Serve+up+on+time+though+hey%2521%253F.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikw5-ojeIt2lbw6R34SjoWJ22rRjqwhCe8R6kGL9X17pYmINhwZ4vAVbj1ufong_lXMbiQj_xz-9JlZyY2fhom8TaVhdx7AvzeLbkEt01It6j2srLIfQTO_yQkUxH6AuTAzbl3LbcVU8lb/s320/20160822_120334_2bEBdg7_l_Serve+up+on+time+though+hey%2521%253F.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'.. interesting blend of ingredients .. Serve up on time though hey!?' - Again my apologies.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PzQm4Uf_-_y1HlDqk1lr4i3REQ2OEXrqrPXRJ-r03RGAbGqKDgcCTFYXC6LqGeuGmA9XITiflAu3jgrH8p2qLgadhqW0HVGy9z8gHcxYo_41Xb49EMTaDLbQbFF7j9in9A6j-_XN8Zwm/s1600/20160822_120342_2bEBdg7_l_OMG+Delicious%252C+well+fluvoured+dish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PzQm4Uf_-_y1HlDqk1lr4i3REQ2OEXrqrPXRJ-r03RGAbGqKDgcCTFYXC6LqGeuGmA9XITiflAu3jgrH8p2qLgadhqW0HVGy9z8gHcxYo_41Xb49EMTaDLbQbFF7j9in9A6j-_XN8Zwm/s320/20160822_120342_2bEBdg7_l_OMG+Delicious%252C+well+fluvoured+dish.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'OMG Delicious, well flavoured dish'</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5utfdWsGARpwJufI0u_E8b0KIqcI9R67Y-u7IzxWupD0xtwSNYEExqljDCpljZdzI8C-YyT7Saqnu8BRcbPKFGwpTXTRl-rRv3VeCYHObqONxxQmrc2PyfAjIATEJWXDgxH0Ez3jQod7Q/s1600/20160822_120347_2bEBdg7_l_Yep+yum+-+non+offensive%2521.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5utfdWsGARpwJufI0u_E8b0KIqcI9R67Y-u7IzxWupD0xtwSNYEExqljDCpljZdzI8C-YyT7Saqnu8BRcbPKFGwpTXTRl-rRv3VeCYHObqONxxQmrc2PyfAjIATEJWXDgxH0Ez3jQod7Q/s320/20160822_120347_2bEBdg7_l_Yep+yum+-+non+offensive%2521.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'Yep yum - non offensive!'</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicc4ODUPAO82iFRwqBh-4LTCuKiVOJU5ciDhSXYcyJv3L0LuB27hKOlPvgj1CC4Ev8YXivTnUtf1KClJ9xgr2DjtYiTmbSQCCpTS4g_wx89pedpnkSKYBijJoTN3E0f85Xp3QdNnxnWUWN/s1600/20160822_120402_2bEBdg7_l_Yummy+-+Amazing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicc4ODUPAO82iFRwqBh-4LTCuKiVOJU5ciDhSXYcyJv3L0LuB27hKOlPvgj1CC4Ev8YXivTnUtf1KClJ9xgr2DjtYiTmbSQCCpTS4g_wx89pedpnkSKYBijJoTN3E0f85Xp3QdNnxnWUWN/s320/20160822_120402_2bEBdg7_l_Yummy+-+Amazing.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">'Yummy - Amazing'</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyssxY6jreSf6saZx_iHcTe6D_eivAHWBEybD4hqJiWodyxcpV7jTKGWSs7h4tnkRSDgEZ7Ddtd3StqgYtz6OIJIbjN9FygcCqQY0CoxzxmdIOH03mRMufJuoq08eH70uGWeg0ZtkQAwrI/s640/20160822_130000_2bEBdg7_l_you+cant+kil+progress.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">you can't kill progress - specially if it doesn't exist!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="https://www.youtube.com/watch?v=7SQ7JOS0KTo">same story different decade</a>!<br /><br /><a href="https://stateof.creativecommons.org/2015/">the snuggle for survival</a></span></td></tr>
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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-38554802393937021022016-08-15T00:31:00.000+01:002016-08-15T00:31:03.512+01:00Experiment / Recipe: Sous Vide Ox Cheek w/ Salad of Palm Hearts<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlDAemGz-qjluXmKgi1kGAWpYHKC4jFTHDWaHpEJyyrpa3lZrGBagsgMEImDDf8K4m1m8VysuzUZLAiz_wdx4WxBpJc4n7wxTsYcukKxFhSiT07WCPlB2JePNDQgI7oOeiaFAFcWVJwc2/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-palm+hearts.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>
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<span style="font-family: Trebuchet MS, sans-serif;">by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lunch today has very much been a “let’s see what’s in the kitchen” kind of vibe. It’s really a test run to see how sous vide ox cheek comes out. I’d normally cook ox cheek slowly for 2 - 3 hours. This breaks down the fat and gristle, into an unctuous gelatine that really contributes to the stickiness of the sauce, and the vegetables and potatoes. That’s a classic and simple way to cook them.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For the sous vide test I wanted to keep the cooking process as isolated as possible to understand how the texture is affected, then have some fun experimenting with the accompaniments! Oh and get to use the pea shoots I planted a couple of weeks back : ) will post about that in the next post!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkPIHCmh3JKuZPt6QEb1IOFEypAz9ME7gtKbMIm3hsPhKaz4LZ-Y-DWJbV0oa7VYPVKohyXrzl3GHuqYKoPULHFGJzPV6GanaKFLn6hB6xbdV7pdiFn-7LBzotQTHlJzGCrL2g3cbpSpl/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-pea+shoots+form+the+garden.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkPIHCmh3JKuZPt6QEb1IOFEypAz9ME7gtKbMIm3hsPhKaz4LZ-Y-DWJbV0oa7VYPVKohyXrzl3GHuqYKoPULHFGJzPV6GanaKFLn6hB6xbdV7pdiFn-7LBzotQTHlJzGCrL2g3cbpSpl/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-pea+shoots+form+the+garden.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Pea shoots coming along nicely in the garden!</span></td></tr>
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<tr><td style="text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV1LRo_7PK1pc9X4ieiCq2NTQHG1Xb3Yw4x_pmYtJKyjYZ0WXbhcETU3rqJU29jo76xMOQ_Y-8hpqPXGT0HRZ15WGHCGFVA0ps3nuL_Wn_imXXZmMRaJNnxamb3A0le9dEvm99Ew3aJtK/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-time+to+eat%2521.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Sous Vide Ox Cheek w/ Salad of Palm Hearts </span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV1LRo_7PK1pc9X4ieiCq2NTQHG1Xb3Yw4x_pmYtJKyjYZ0WXbhcETU3rqJU29jo76xMOQ_Y-8hpqPXGT0HRZ15WGHCGFVA0ps3nuL_Wn_imXXZmMRaJNnxamb3A0le9dEvm99Ew3aJtK/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-time+to+eat%2521.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">check list:</span></i></b></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5fWZv7QkKl4IxiERjOWBA9Y5nFgkxd_W7UAmjNTxDySXbzCF9RwgyT88u1wNmnJMBTjbAaaEg9R9NZsc8wTX3SuFITpLyJc0YEHKMDfNZHbRvJRl5JcszEIs4Rn1_uoeTQgF5yAtw3AT/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-all+elements+ready+fro+assembly.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5fWZv7QkKl4IxiERjOWBA9Y5nFgkxd_W7UAmjNTxDySXbzCF9RwgyT88u1wNmnJMBTjbAaaEg9R9NZsc8wTX3SuFITpLyJc0YEHKMDfNZHbRvJRl5JcszEIs4Rn1_uoeTQgF5yAtw3AT/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-all+elements+ready+fro+assembly.jpg" width="212" /></a></span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red pepper puree</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ox cheek sauce & spring onions</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> (calçots style - Catalonian dish).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Miso creme fraiche puree.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hollow palm hearts filled w/ miso creme fraiche puree.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Buttered rounds of Afghan sesame bread.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lemon vinaigrette w/ spring onion.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pea shoots (from the garden).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Seared spring onion.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Seared ox cheek.</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">ingredients (serves 2)</span></i></b></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the ox cheek</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 ox cheeks</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 sprigs thyme</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 sprigs rosemary</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp garlic butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">~</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPF_BA8IZyCJWCkNMmftdf4pnfHL-9b5w65YkC0pSCg6UTW27tl5NDX_9GjDT2MkIW3ov7OEH4g4hP9Ur0V-ub5_WUPxVnrE2kq3MZRt8o8vcmmomvWGaxjwvlnQtACY4Mfxg3gFem_E9g/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-ox+cheek+-+extreme+close+up%2521.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPF_BA8IZyCJWCkNMmftdf4pnfHL-9b5w65YkC0pSCg6UTW27tl5NDX_9GjDT2MkIW3ov7OEH4g4hP9Ur0V-ub5_WUPxVnrE2kq3MZRt8o8vcmmomvWGaxjwvlnQtACY4Mfxg3gFem_E9g/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-ox+cheek+-+extreme+close+up%2521.jpg" width="320" /></a><span style="font-family: Trebuchet MS, sans-serif;">Sear the ox cheek until golden brown.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Put all the ingredients into a vac pack or zip lock bag.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sous vide at 80C / 9h.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">After the ox cheeks cool, put them into the fridge until needed (or use immediately).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">If they’ve come from the fridge gelatine will have set. Put the bag into hot water ~80C for 15-20mins to bring them up to temperature.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take the cheeks out reserving the stock.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sear them to finish it before serving. (They’ll be an awkward shape which is another good reason to brown before they go into the sous vide)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Do NOT put the remains of the back directly into the frying pan with the meat the gelatine will quickly reduce and stick to the pan!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep it for sauce!</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the ox cheek sauce</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">remnants from the sous vide bag (jelly, butter, leaves removed)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200ml chicken stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200ml double cream</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 spring onion (bottom 2/3)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">~</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Peel the spring onions and cut the bottom 2/3’s off each.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep the tips for the vinaigrette.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Put stocks into the pot and bring to the boil.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the spring onions and boil for 2-3mins. Then remove them and put aside for later.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the cream and reduce the liquid until it reaches coating consistency.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep an eye on the saltiness as it reduces!</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the miso creme fraiche</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">15g miso </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200ml creme fraiche (hung for 24h)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">lemon juice (as much as it will take!)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">palm heart centres (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hang the creme fraiche in muslin over night.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix the miso & creme fraiche and season with lemon, salt and pepper.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It should be sharp as possible without being too loose.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlDAemGz-qjluXmKgi1kGAWpYHKC4jFTHDWaHpEJyyrpa3lZrGBagsgMEImDDf8K4m1m8VysuzUZLAiz_wdx4WxBpJc4n7wxTsYcukKxFhSiT07WCPlB2JePNDQgI7oOeiaFAFcWVJwc2/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-palm+hearts.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlDAemGz-qjluXmKgi1kGAWpYHKC4jFTHDWaHpEJyyrpa3lZrGBagsgMEImDDf8K4m1m8VysuzUZLAiz_wdx4WxBpJc4n7wxTsYcukKxFhSiT07WCPlB2JePNDQgI7oOeiaFAFcWVJwc2/s200/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-palm+hearts.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLgWbOX3atDVuwHlvwofrgrIXTtG2JWV6l7iMci3Abi-dmzBd0QRezU3F0O9VOG3mY7pRXPKwA1lEqcOKikE6TY3zKLK8PbLlv-zv0KThdA0XWKvA1OkCWPYFWdDWc0wlsyu70ME5gOQf/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-halve+palm+hearts+and+hollow+out.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><b><i><span style="font-family: Trebuchet MS, sans-serif;">for the palm heart salad</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">120g palm hearts (centres removed)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 buttered toasted sesame afghan bread (cut into 6 rounds)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">vinaigrette (lemon & spring onion)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50g miso creme fraiche</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">~</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cut the palm hearts into thirds (or halves).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLgWbOX3atDVuwHlvwofrgrIXTtG2JWV6l7iMci3Abi-dmzBd0QRezU3F0O9VOG3mY7pRXPKwA1lEqcOKikE6TY3zKLK8PbLlv-zv0KThdA0XWKvA1OkCWPYFWdDWc0wlsyu70ME5gOQf/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-halve+palm+hearts+and+hollow+out.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLgWbOX3atDVuwHlvwofrgrIXTtG2JWV6l7iMci3Abi-dmzBd0QRezU3F0O9VOG3mY7pRXPKwA1lEqcOKikE6TY3zKLK8PbLlv-zv0KThdA0XWKvA1OkCWPYFWdDWc0wlsyu70ME5gOQf/s200/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-halve+palm+hearts+and+hollow+out.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLgWbOX3atDVuwHlvwofrgrIXTtG2JWV6l7iMci3Abi-dmzBd0QRezU3F0O9VOG3mY7pRXPKwA1lEqcOKikE6TY3zKLK8PbLlv-zv0KThdA0XWKvA1OkCWPYFWdDWc0wlsyu70ME5gOQf/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-halve+palm+hearts+and+hollow+out.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><span style="font-family: Trebuchet MS, sans-serif;">Pop the centres out, these can be used in the miso puree </span><span style="font-family: Trebuchet MS, sans-serif;">or </span><span style="font-family: "Trebuchet MS", sans-serif;">left as they are. They’re super soft!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fill the hollow palm heart segments with miso puree after they’re plated.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cut the Afghan bread through the middle, toast the sesame side, butter and cut into rounds.</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the garnish</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pea shoots</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">lemon zest</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">maldon salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">black sesame seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sous vide machine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pipe the red pepper puree onto a hot plate.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place the palm hearts, fill them with miso puree & top with sesame seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Slice the ox cheek, and place it.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the crispy rounds & the seared spring onions, dress with spring onion vinaigrette & lemon zest.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Finally top with ox cheek sauce and serve immediately.</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">thinking ahead</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The ox cheeks, red pepper puree, miso puree, vinaigrette will all last unto 5 days in the fridge.</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">conclusions</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The ox cheek had a lovely texture and great gelatinous element to it. I chilled them overnight, warmed them through and seared them a touch more. Cracking!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For the ox cheek sauce, less is more!! Otherwise it over powers the acidity on the rest of the plate! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Maybe lightly pickle the palm hearts for a touch more acidity!</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">reference links & variations</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><a href="http://cookfoodeatfood.co.uk/recipes/sous-vide-ox-cheek/">SousVide Ox Cheek</a> <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>75C / 20h - maybe try this time / temp combo next.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><a href="http://foodnchef.com/sous-vide-beef-cheek-sweet-sherry-sauce-perfect-fries-and-char-grilled-scallion/">Food n Chef</a> <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>82.5C / 8h </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><a href="http://www.modernistrecipesdb.com/recipe/256/">Modernist Cuisine</a><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>81C / 9h</span></div>
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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-76792526124118872792016-07-17T19:28:00.000+01:002016-07-17T19:30:30.459+01:00Comments & Review - July<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></span></div>
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<span style="clear: left; float: left; font-family: "trebuchet ms" , sans-serif; margin-bottom: 1em; margin-right: 1em;"><a href="https://goantolondon.wordpress.com/2016/07/06/ferdies-food-lab-at-the-london-cooking-project/"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5A7QdWRHFpkPYjzqibb7BpIjRsrDb6U6FQf8I6r8OXzZVMed4U3P_BYyj6ZD0QUZWnde7pWZ2p4p9fI0DLS2F1huTL_GpK9Dn-eM7mabZykkM9TPjUU1W_b3a_6Vf3g3EXaJRjNgvGX9W/s640/Screen+Shot+2016-07-17+at+18.43.00.png" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">we were served breaded slow cooked rib of lamb accompanied by a wonderful herby, citrus dip and gorgeous warm, garlicy Afghan bread</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">– we agreed that we could have eaten mountains of this alone and been very content</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Loved the chilli heat, herbs and spice notes in the Asian dressing of the cucumber spaghetti which went well with the vegetarian haggis – a new experience for us.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">the rack of veal was tender and delicious to eat. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Our favourite was the refreshing citrus and fruit elements of the cauliflower salad . . that danced across your palate and made you keep going back for more as it had a wonderful texture and flavour.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">particularly enjoyed the spiced apricot sauce on the treacle tart as it helped cut through the sweetness of a traditional treacle tart</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">We recommend checking out ferdiesfoodlab : )</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">- <a href="https://goantolondon.wordpress.com/2016/07/06/ferdies-food-lab-at-the-london-cooking-project/">Jason & Chiara, GoantoLondon</a><a href="https://goantolondon.wordpress.com/2016/07/06/ferdies-food-lab-at-the-london-cooking-project/"> </a></span></div>
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Thanks to <a href="https://www.tabl.com/users/">@tabl</a> for joining us for this dinner, it was a pleasure to meet you! I had a great evening!<br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><i>~ the evening & the comments ~</i></span></div>
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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDgKblshcR9cKcS-2JT3Q8KclLGkzlhnwDqa2UyVbWYBtR2h_MDt9g6NvqGH8rJrnAx5QXym4nM3Eg2sDpPQd8Dq3TY31-PPBRSscTRrLUIErO0ToWJKLgEE34FLhZ9unmmKQYRfo1qo9/s320/20160717_225930_l_Will+recomend+to+friends.jpg" width="320" /></a></div>
ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-85333493488537132382016-07-09T20:08:00.002+01:002016-07-15T15:17:57.705+01:00Recipe: Cured Salmon w/ BBQ watermelon & Beetroot & Orange Sauce (Saturday Kitchen Remix)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Woke up a tad late this morning, missed the first half of Saturday Kitchen! I did however catch the cured salmon recipe whilst self administering a very strong coffee. As I watched I remembered I had some cured salmon leftover in the fridge. Also reminded me that I hadn’t yet put up Fridays post : /</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMU-J4tFFi2wemt75sFWksMFNNIAt_RaP0LrCij03gNw6iSPQn9kwXOdd9UuBQobO03ry_OI6YnIPGN6F6G7ZVdxqer2zC1FwSED-FGkIXghwk1GZN2DtWwbS2FK_Wo1eoj7DqVuikHNaq/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-this+is+what+Ive+got+to+work+with.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><span style="font-family: "trebuchet ms" , sans-serif;">Got to write a post this morning anyway, so why not do a <b><i>Saturday Kitchen ‘remix’</i></b> for a </span><span style="font-family: "trebuchet ms" , sans-serif;">laugh : )</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMU-J4tFFi2wemt75sFWksMFNNIAt_RaP0LrCij03gNw6iSPQn9kwXOdd9UuBQobO03ry_OI6YnIPGN6F6G7ZVdxqer2zC1FwSED-FGkIXghwk1GZN2DtWwbS2FK_Wo1eoj7DqVuikHNaq/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-this+is+what+Ive+got+to+work+with.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMU-J4tFFi2wemt75sFWksMFNNIAt_RaP0LrCij03gNw6iSPQn9kwXOdd9UuBQobO03ry_OI6YnIPGN6F6G7ZVdxqer2zC1FwSED-FGkIXghwk1GZN2DtWwbS2FK_Wo1eoj7DqVuikHNaq/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-this+is+what+Ive+got+to+work+with.jpg" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif;">It’s todays lunch inspired by the <a href="http://www.bbc.co.uk/food/recipes/whisky-cured_salmon_with_72948">James Martin recipe on the show</a>.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The brief: Create a recipe w/ cured salmon and BBQ’d fruit using only what’s in the kitchen:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMU-J4tFFi2wemt75sFWksMFNNIAt_RaP0LrCij03gNw6iSPQn9kwXOdd9UuBQobO03ry_OI6YnIPGN6F6G7ZVdxqer2zC1FwSED-FGkIXghwk1GZN2DtWwbS2FK_Wo1eoj7DqVuikHNaq/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-this+is+what+Ive+got+to+work+with.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I had a quick hunt about to gather ingredients, and here’s what I came up with . . .</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">See <b><i>notes (how does it eat?)</i></b> below.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_JgWyTnQtL6NCnVkCiIcTovn3sbk5tq0L68waewMhgf5UWW3acbdf1zjLFNt_umTd7MTA3i_-ZA5iOqpO2f7KDR2HmVZZFarHKkwzQO8VdN4JkRIpeZT62r_deIc_SN5gUjulneHlXiP/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-assembled+-+needs+dressed.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_JgWyTnQtL6NCnVkCiIcTovn3sbk5tq0L68waewMhgf5UWW3acbdf1zjLFNt_umTd7MTA3i_-ZA5iOqpO2f7KDR2HmVZZFarHKkwzQO8VdN4JkRIpeZT62r_deIc_SN5gUjulneHlXiP/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-assembled+-+needs+dressed.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSu_TOODkzPH4ykXz1BhYCa20-zGhV-zXLfCDTaVtrsGHA221RqbMvMVuKovbqR1OvE2Q-GWP6qyQQSTAWz-iJPzfyvAA1SxKvpxhwF45EVI_DQ18xfNGtuyLsRjbjHT0BswsI6XjPfFk/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-beetroot+cured+salmon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSu_TOODkzPH4ykXz1BhYCa20-zGhV-zXLfCDTaVtrsGHA221RqbMvMVuKovbqR1OvE2Q-GWP6qyQQSTAWz-iJPzfyvAA1SxKvpxhwF45EVI_DQ18xfNGtuyLsRjbjHT0BswsI6XjPfFk/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-beetroot+cured+salmon.jpg" width="320" /></a><b><i><span style="font-family: "trebuchet ms" , sans-serif;">ingredients (serves 4 as a starter)</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">300g <span class="Apple-tab-span"> </span>beetroot cured salmon (<a href="http://www.ferdiesfoodlab.co.uk/2016/06/recipe-beetroot-cured-salmon-sushi.html">recipe here</a>)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">100ml <span class="Apple-tab-span"> </span>beetroot & cider sauce</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">20<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>seeded butter croutons</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">12<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>BBQ watermelon triangles</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>orange (supremed - see bottom)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">20 pcs<span class="Apple-tab-span"> </span>pickled garlic</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">24<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>shallot rings</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>greek basil (to dress)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>lemon (juiced)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5TAdlTGT_l0ztCGypfWy033rZaoYyk27QrRFpjivDH31vDwOR0MvYszO4xKfcEqEO5p4mx1zePP1rJ80eGePnMtJNTlmCrhknTrnZY6YCwbS44ASJQKbE4g5ce1hppLbaSyDWCX_LKVc/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-beetroot+%2526+strongbow+sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5TAdlTGT_l0ztCGypfWy033rZaoYyk27QrRFpjivDH31vDwOR0MvYszO4xKfcEqEO5p4mx1zePP1rJ80eGePnMtJNTlmCrhknTrnZY6YCwbS44ASJQKbE4g5ce1hppLbaSyDWCX_LKVc/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-beetroot+%2526+strongbow+sauce.jpg" width="212" /></a><b><i><span style="font-family: "trebuchet ms" , sans-serif;">for the beetroot & cider sauce (~300ml)</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">375ml <span class="Apple-tab-span"> </span>strongbow (dry cider is fine)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>vanilla pod (opened & seeded)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">650ml <span class="Apple-tab-span"> </span>orange juice</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">100ml <span class="Apple-tab-span"> </span>red wine vinegar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>beetroot (peeled, ~half cm dice)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">-</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">30ml <span class="Apple-tab-span"> </span>groundnut oil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">120ml <span class="Apple-tab-span"> </span>lemon juice (120ml = 5 lemons)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Mix cider, vanilla, OJ, vinegar & beetroot cubes and simmer for 40m until beetroot is soft.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Remove beetroot, and continue to reduce the liquor to 300ml, or as soon as it coats the back of a spoon.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Add the oil and balance out with the lemon juice to your taste. This really brings it to life!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpo3uCwejYdH4qEhln3N2fv_a1TRHb5nXBg1zOfrK9jjz0z91zcBJ6NsnUXOcNT1brhmWEQXIq6DECbaoD5yIEuRHFTju7pGmfEEwkX35DFE4Fo8TlOWXJI5uo50syNaFcjJ7NW-h7uwbx/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-buttered+%2526+toasted+batch.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpo3uCwejYdH4qEhln3N2fv_a1TRHb5nXBg1zOfrK9jjz0z91zcBJ6NsnUXOcNT1brhmWEQXIq6DECbaoD5yIEuRHFTju7pGmfEEwkX35DFE4Fo8TlOWXJI5uo50syNaFcjJ7NW-h7uwbx/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-buttered+%2526+toasted+batch.jpg" width="320" /></a><b><i><span style="font-family: "trebuchet ms" , sans-serif;">for the seeded butter croutons</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4 slices <span class="Apple-tab-span"> </span>seeded batch (5mm thick)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">40g <span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>butter</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Butter the loaf and cut off a slice 5mm thick. (repeat 4 times)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Place the slices butter down in frying pan on medium heat.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Once the are golden, turn them and cook until they become crispy and rigid.</span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif;">for the shallot rings</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>echelion / banana shallots</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tbsp<span class="Apple-tab-span"> </span>sugar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">300ml<span class="Apple-tab-span"> </span>hot water</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Peel the shallots & slice them into discs.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Dissolve the sugar into hot water and add the shallots.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Leave to soak until needed, then strain and pat dry on paper towel.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This process will take the sting out of them but leave the crunch!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_CuB7Dh9X0IAFbKgQFoPLUJM54fqN2zzOsPah6DB8oHKXMRnupTOL1_gEC0etO5DJb5FrkspX-0HlwYDfJewYXh8jwJnm89pUrX1Eyc216Pbxi_Dj9HmvTAo1f9bl2iftnklXflNkIWJ/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-chilli+caramel+BBQ+watermelon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_CuB7Dh9X0IAFbKgQFoPLUJM54fqN2zzOsPah6DB8oHKXMRnupTOL1_gEC0etO5DJb5FrkspX-0HlwYDfJewYXh8jwJnm89pUrX1Eyc216Pbxi_Dj9HmvTAo1f9bl2iftnklXflNkIWJ/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-chilli+caramel+BBQ+watermelon.jpg" width="320" /></a><b><i><span style="font-family: "trebuchet ms" , sans-serif;">for the BBQ watermelon triangles</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 round <span class="Apple-tab-span"> </span>watermelon (3/4inch thick cut into 12)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>chilli to taste</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>caster sugar for coating</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">~</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cut a slice of watermelon from the centre of the melon about 1 inch (2.5cm) thick.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Remove the skin and cut into 12 triangles.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Place the watermelon into a plastic bag with a good squirt of squirt chilli sauce, and a couple of pinches of salt.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Gently jiggle the watermelon about in the bag to coat it in a thin film of chilli and season it.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Roll the triangles in sugar and then blow torch on a grill. (or BBQ them obvs!)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i></i></b><br /></span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif;">for the garnish</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">greek basil (goes well with the orange and compliments the dish)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">green salad leaves</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">lemon (juiced)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i></i></b><br /></span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif;">to serve</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Place the watermelon triangles facing up to give the dish a little height.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Then arrange the rest of the ingredients and dress the plate with beetroot & cider sauce.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">If you like lemon on your salmon squeeze on now.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Finally dress with greek basil and green leaves.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">TADAAAA! : )</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">As I write this I’m watching the recorded Saturday kitchen from the beginning and I’ve got to say the Spice Roasted Whole Red Snapper & <a href="http://www.bbc.co.uk/food/recipes/shrimp_kichri_61495">Shrimp Kichri</a> looks awesome!! Although I couldn’t fine the recipe for the Red Snapper : (</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">As does the <a href="http://www.bbc.co.uk/food/recipes/basque_beef_with_koji_75586">Basque Beef w/ Koji, Creamed Corn, Grilled Lettuce, Enoki Hay & Red Wine Sauce</a> from <span class="s1">Elizabeth Allen! Right time to google shio koji!</span></span></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif;">notes (how does it eat?)</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">There quite a few flavours on this plate, question is do they work?</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">* shallot basil salmon & crouton - WORKS</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">* shallot basil salmon pickled garlic & crouton - WORKS</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">* shallot basil orange & salmon - WORKS</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">* basil shallot watermelon salmon & crouton - WORKS</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">* orange salmon & pickled garlic - WORKS</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">* salmon watermelon & pickled garlic - WEIRD - that’s a NO</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBO_k33JJC-D7EJGE3uSoZ6OW18jZSzU1soXwByxm6bRh-jAK3aHdEKXzDF1s2aRpVS_l9e33_QfQyLz4JK05Jz2S6JpiSa1tJABb07siiL7bItkZ8O9d0FC_1AG09Z9CnKn8V3QuGxpHN/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-shallot+basil+orange+%2526+salmon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBO_k33JJC-D7EJGE3uSoZ6OW18jZSzU1soXwByxm6bRh-jAK3aHdEKXzDF1s2aRpVS_l9e33_QfQyLz4JK05Jz2S6JpiSa1tJABb07siiL7bItkZ8O9d0FC_1AG09Z9CnKn8V3QuGxpHN/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-shallot+basil+orange+%2526+salmon.jpg" width="640" /></a></div>
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<b><i><span style="font-family: "trebuchet ms" , sans-serif;">conclusion</span></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Get rid of the either the watermelon or pickled garlic, both work with everything else but not each other!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">On the next run I think I’d pickle the shallot to introduce the the sharp notes from the pickled garlic, drop the garlic, and add in the beetroot cubes. Dropping the garlic is a shame, it has a nice clean note, a nice texture and it works well with everything else on the plate.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Enjoy!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Supreming:</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0Tyizn7MumhAYtGOw8gicvCLGvaN6P6JGqr-Dk5qxYKLNAhyvia8YFAFU7PzHlAi0OLlxwpYn1wLlckl0r0lQpcm-ouMJknN2PsysqFvG0fPLVicXMWqsp3pimHdti9QM2x3EEKDiMBh/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-supreming+step+1.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0Tyizn7MumhAYtGOw8gicvCLGvaN6P6JGqr-Dk5qxYKLNAhyvia8YFAFU7PzHlAi0OLlxwpYn1wLlckl0r0lQpcm-ouMJknN2PsysqFvG0fPLVicXMWqsp3pimHdti9QM2x3EEKDiMBh/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-supreming+step+1.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfoLXOUR_FEggglOkXxUBZDulF3MEX1BH_hPIuK0huR21v0IWdHkNR2Cyxx0OXUPjQFYVkPudWzJ7F2UNZUD6tWaEXM7FbXzORYjZmRJH9n3zCmdPQOe4-RgoU9J40y2kBfpLSFTIh0EG/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-supreming+step+2.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibfoLXOUR_FEggglOkXxUBZDulF3MEX1BH_hPIuK0huR21v0IWdHkNR2Cyxx0OXUPjQFYVkPudWzJ7F2UNZUD6tWaEXM7FbXzORYjZmRJH9n3zCmdPQOe4-RgoU9J40y2kBfpLSFTIh0EG/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-supreming+step+2.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCI1mEj26x9msdYPOiev4Ci4U56a3-hXqEPTzD0EBSk9cP63bEAG6YVJRTAQGDjqkXIV20giOSsX1yMyZyJkk-Ed2iu-NTwsbH8R-ODslEfx5RGEsAzoSPToeGKirvboYMWT5gt73QbTn/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-supreming+step+2+tidy+up.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCI1mEj26x9msdYPOiev4Ci4U56a3-hXqEPTzD0EBSk9cP63bEAG6YVJRTAQGDjqkXIV20giOSsX1yMyZyJkk-Ed2iu-NTwsbH8R-ODslEfx5RGEsAzoSPToeGKirvboYMWT5gt73QbTn/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-supreming+step+2+tidy+up.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fLNnak-6Fam2qY7qH0w8zxVIzDHvJNr0fd1NLCXtwdXC8W3KuXLdW43GMf_6ynUs9VpATAl-ED8bTtEYLpQbfRx8SP6mSGTZVpQIWxcNpygqWIhl5IeFDoPjjZerk3pVMjXBELjRGZEU/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-shall+I+sear+these%253F.jpg" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fLNnak-6Fam2qY7qH0w8zxVIzDHvJNr0fd1NLCXtwdXC8W3KuXLdW43GMf_6ynUs9VpATAl-ED8bTtEYLpQbfRx8SP6mSGTZVpQIWxcNpygqWIhl5IeFDoPjjZerk3pVMjXBELjRGZEU/s320/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-shall+I+sear+these%253F.jpg" width="320" /></a></div>
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ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-13615887781382396352016-07-01T16:30:00.000+01:002016-07-01T16:30:33.729+01:00Recipe: Leek & Sweet Potato Soup with Garlic Chicken Hearts<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Recipe: Leek & Sweet Potato Soup with Garlic Chicken Hearts</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">by <a href="http://twitter.com/#!/ferdiesfoodlab">Simon Fernandez</a> of <a href="http://www.ferdiesfoodlab.co.uk/">ferdiesfoodlab</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I remember the first time I came across chicken hearts. I was a little bit wary I have to admit, I was however quite surprised by how tender they were! So I was pretty unimpressed with my own first attempt at cooking with them, they were tough, “oh lordy, that’s chewy!” (I must have come over all Ned Flanders when I wrote 1st draft!) Um . . . do these end? Chew, spring, bounce, is that a tube? Gross dude! (Yep that’s a bit of bart creeping in!)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">All that shock and not so much awe aside, the thing to understand is that it’s like cooking calamari, brief and hot. Result tender and tasty, and a great addition to leek and sweet potato soup!</span></div>
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<span style="clear: left; float: left; font-family: Trebuchet MS, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTFeHrdbrLMXpKkeCgP4uOIgiibWSZkIh6FEsYI1iw2zuJRX_HRGdK5uuqKvYa5tSHdbr9RpwQ3yWgMg-zvU58uX7ejQXgEzn2vNx7daAjappX1VdO-BSGFKmUQtnGP5oSUg8cTr8gwtg/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-_key_image_679_leek_n_sweet_potato_w_chicken_hearts_.JPG" width="640" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">See <a href="http://www.ferdiesfoodlab.co.uk/2016/05/recipe-duck-hearts-w-fennel-basil.html">Duck Hearts w/ Fennel & Basil (Chicken hearts work too!)</a> for an alternative (better) prep method.</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">ingredients (serves 6)</span></i></b></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the roast veg</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 large sweet potato (1inch dice)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 red pepper (coarse dice)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 large onions (sliced)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 cloves garlic (crushed flat w/ knife)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100ml olive oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the leek broth</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 leeks (cleaned, large dice)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 pints chicken stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">bouquet garnis (10g thyme & 10g rosemary)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">a touch of chilli sauce (optional)</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the bacon croutons</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200g lardons</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 thick slices tiger bread (toasted) </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 large clove garlic (crushed)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150g butter (microwaved with garlic)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 level tsps smoked paprika (la cinata)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">chicken hearts</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">32 chicken hearts (~400g I’m guessing)</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the garnish</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">chives</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i></i></b><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">method</span></i></b></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the roast veg</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 180C / 350F</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Peel and slice the onions, then cook in a pan with a little oil until translucent.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Prep the rest of the ingredients and place in a tray, add some olive oil, salt and pepper and toss to coat well.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Once seasoned put in the oven at 180C/45min tossing at least twice.<br />
</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the leek broth</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chuck all the ingredients into a pot, it will serve as a base for the whole thing.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bring to the boil and leave on a super gentle simmer with the lid on while prepping the rest of the ingredients.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FCL1rBj6aRftEcyn00i7Kfpd9cz_JluSWmitUj_RadcaArxGKfzTGkykbhwbEyB6SyOyxEgRQnHrR_m8mj3x0rmRkdu4aofANBDO99EaetInHWf72TCx1V9fOhjc2_Q9D966TzHpAEEQ/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-_bacon+and+smoked+paprika+croutons+best+light.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FCL1rBj6aRftEcyn00i7Kfpd9cz_JluSWmitUj_RadcaArxGKfzTGkykbhwbEyB6SyOyxEgRQnHrR_m8mj3x0rmRkdu4aofANBDO99EaetInHWf72TCx1V9fOhjc2_Q9D966TzHpAEEQ/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-_bacon+and+smoked+paprika+croutons+best+light.JPG" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the bacon croutons</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Put the bread in the toaster.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Microwave the butter and garlic while it toasts.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the smoked paprika to the melted butter, mix well (reserving half for the chicken hearts).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cut the toast into cubes and add to the butter mix coating all cubes as evenly as possible.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Put the bacon on a medium heat and let the fat render turning them frequently.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Once the bacon has started to brown add the croutons and mix well.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Leave on a baking tray, in a warm place.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Man these are explosions of smokey bacon flavoured croutons!! Dribble . . .</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="p3">
<b><i><span style="font-family: Trebuchet MS, sans-serif;">chicken hearts</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Use left over garlic butter to coat the hearts, sear without oil in a hot pan 4mins max. (2 mins each side)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Deglaze the pan with good slug of white wine or a ladle full of leek broth, then return the hearts and sauce to the broth pot. (Do them in a few batches deglazing after each batch)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="p3">
<b><i><span style="font-family: Trebuchet MS, sans-serif;">assembly</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Remove the bouquet garnis from the broth, add the roast veg. <br />
</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">to serve </span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ladle the soup into bowls and add a sprinkling of chopped chives!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place the croutons in a warm bowl with a spoon so folk can help themselves. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="p1">
<b><i><span style="font-family: Trebuchet MS, sans-serif;">thinking ahead</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">You can make all the components in the afternoon, then she you need it all you have to do is mix them in the broth pot until warm. Warm the tray of crouton in the oven 180C for 4mins.</span></div>
</div>
ferdiesfoodlabhttp://www.blogger.com/profile/14423953569092453258noreply@blogger.com0tag:blogger.com,1999:blog-8347960321036269066.post-28875044159076606052016-06-25T18:16:00.000+01:002016-06-25T18:16:01.190+01:00Recipe / Experiment: Hand Dived Isle of Man King Scallops wrapped in Pancetta (30mins)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS", sans-serif;">by </span><a href="http://twitter.com/#!/ferdiesfoodlab" style="font-family: "Trebuchet MS", sans-serif;">Simon Fernandez</a><span style="font-family: "Trebuchet MS", sans-serif;"> of </span><a href="http://www.ferdiesfoodlab.co.uk/" style="font-family: "Trebuchet MS", sans-serif;">ferdiesfoodlab</a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Recently I was presented with some spectacular hand dived King scallops (monsters they were!) form the Isle of Man. I was given them by my rather chuffed flat mate who’d brought them back for me to cook with!! Touch! They were absolute beauties so I thought I’d do something simple with them:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMltJgy-n5gpA3kB6I5TTv563KSgpOJ0BFfbakWIkfsj3PhyDmQuZx3K8yioOps27eNkzgfd9qfpKlcExFYuv4pqcpc6Pah2gWOLIumW9pCOmAsJESpNaN2-vDtCUe1i_9zdaoi2BLHITL/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-as+you+can+see+they+are+beautifl+and+rather+large.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMltJgy-n5gpA3kB6I5TTv563KSgpOJ0BFfbakWIkfsj3PhyDmQuZx3K8yioOps27eNkzgfd9qfpKlcExFYuv4pqcpc6Pah2gWOLIumW9pCOmAsJESpNaN2-vDtCUe1i_9zdaoi2BLHITL/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-as+you+can+see+they+are+beautifl+and+rather+large.JPG" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Wrap them in smoked pancetta, baste them in butter and serve with a sharp blueberry sauce. Alone it’s barely a snack, so I thought a nice accompaniment would be a little rillettes, some pickled shimeji mushrooms, toasted sour dough baton and a little butter. Oh and a little arugula salad!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Wrap them in smoked pancetta, baste them in butter and serve with a sharp blueberry sauce. Alone it’s barely a snack, so I thought rillettes would make a nice accompaniment, some pickled shimeji mushrooms to balance the heaviness of the rillettes & some toasted sour dough baton with a little butter. Oh and a little arugula salad!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqeGE8fMM18pxf1TD5SGiZZtsuIwpHXvN8HP0a3J6KZZy-pj-OYNP0A9o27mgVohJRFQeA6h1rJMKWH_RbzH8-PHaNv03KFeJSTS6COakm_krk3qVFW6O4r9GozBfKJh4e0GvxSTBX2m_f/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-served+w+bluberry+jus+sour+dough+baguette+and+rabbit+rillette+and+a+little+arugula+-+side.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqeGE8fMM18pxf1TD5SGiZZtsuIwpHXvN8HP0a3J6KZZy-pj-OYNP0A9o27mgVohJRFQeA6h1rJMKWH_RbzH8-PHaNv03KFeJSTS6COakm_krk3qVFW6O4r9GozBfKJh4e0GvxSTBX2m_f/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-served+w+bluberry+jus+sour+dough+baguette+and+rabbit+rillette+and+a+little+arugula+-+side.JPG" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(I was also the happy recipient of some <a href="http://www.ferdiesfoodlab.co.uk/2016/02/experiment-recipe-isle-of-man-queenies.html">Queenies - also Isle of Man scallops</a> - but that another story! A rather more complicated and experimental one!)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">Cooked in this order active cooking time is about 40 minutes! Total time 3hrs (takes longer to read that do!)</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* Confit the meat.</span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* Pickle the mushrooms.</span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* Make blueberry sauce.</span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* Wrap the scallops (and allow to warm to room temp).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">. . . ~2hrs later . . </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* Drain the oil from the confit and put the wine on to reduce.</span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* Mix the rillettes.</span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">* Toast bread - optional. (or roast the whole baguette!)</span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">. . and (imagine a massive moustache and a paintbrush!) drum roll, the pièce de résistance . . </span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* Sear and baste the scallops.</span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">* Assemble, dress & serve immediately!</span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">tada . . . : )</span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sounds like a lot but it took less than 30 minute to make this for 4 people, whilst quaffing le vin and chatting to them! ; )</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">ingredients (serves 4 - starter)</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i></i></b><br /></span></div>
<div class="p1">
<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the rillettes (makes ~500g - enough for 8)</span></i></b></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">(200C / 20m then 120C / 1h40m) </span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8 rabbit legs / 4 chicken thighs (confit, then pulled)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">350ml white wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 onion (medium dice)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5g thyme (picked)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5g rosemary (picked)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 cloves garlic (peeled & flattened)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">olive oil to cover</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150g soft cheese</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5g english mustard</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">~</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Place the onion, wine, garlic and thyme into the bottom of a small ovenproof bowl (that has a lid)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Season the rabbit legs (or 2 skinless chicken thighs) with salt and pepper and place them on top.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cover with oil by 1cm. Put the lid on an place into a preheated oven at 200C.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">After 20m turn the temperature down to 120C.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">After 1 hour and 40 minutes remove the confit from the oven.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Remove the rabbit / chicken and ladle off as much oil as possible. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keep the oil it will be nicely flavoured. (Good to brush onto bread instead of butter for example)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pour the remains into a small sauce pan, reduce this mix until it’s nice and thick & blend with a stick blender until smooth.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Take it off the heat and add the soft cheese and mustard and mix well.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pull the meat off the bone and mix it into the cheese. Season with salt and pepper / mustard if it needs it.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Put it into a suitable container for the table, cover with cling film and allow to cool.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the blueberry sauce</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100g blueberries</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150ml water</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5g sugar</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">pinch of salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 lemon (juiced)</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">~</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Put 12 blueberries aside.</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Put rest of the blue berries, sugar and water into a small sauce pan, bring to the boil, then set to simmer.</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Once the blueberries are soft, pulse with a stick blender until smooth & pass through a sieve into a container.</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Squeeze the lemon juice (through the sieve) reduce the sauce until it coats the back of a spoon.</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Take it off the heat and at the remaining blueberries.</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Warm when required.</span></div>
<div class="p2">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>for the scallops (</i></b><i>pièce de résistance!</i><b><i>)</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8 king scallops (patted dry)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">16 slices of pancetta </span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;"><span class="Apple-tab-span"> </span>or 8 slices parma ham (cut lengthways in half)</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">75g clarified butter</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">75g olive oil</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">~</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Pat the scallops dry then wrap them in a half a slice of parma ham.</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Put aside on some kitchen towel on a tray and allow to warm to room temp before searing.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add enough oil to coat the pan.</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">At the point where it’s almost smoking, then add the scallops and sear them until the bottoms are brown. (actually the top once plated)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Roll them in the pan to slightly colour the pancetta. (optional - I like to still be soft)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Holding the pan at an angle add the butter and once it’s hot (not brown) start basting the scallops.</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">If you are using normal butter allow it to stop foaming before you start basting. (All the water will have evaporated and the oil/butter will then start to rise above 100C - the boiling point of water - giving a nicer result)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the sour dough bread</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">good quality sour dough baguette</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">salted butter (optional since you have rillettes)</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">~</span></div>
<div class="p1">
<span style="font-family: Trebuchet MS, sans-serif;">Slice & toast.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Serve with a knob of butter. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NZjXzXOY1xDNMLpCEq1sHX-AC6LzPd3peCPoO0xiIxkhq9xMKsUecl2u-2VegD2x2z-GnK2QN_uavDNNefo_9VFxnEFClTr3LwF5cmAer99lhy2xehbtUQMXFO_djgGkQu4glyOdLOIC/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-served+w+bluberry+jus+sour+dough+baguette+and+rabbit+rillette+and+a+little+arugula+-+above.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NZjXzXOY1xDNMLpCEq1sHX-AC6LzPd3peCPoO0xiIxkhq9xMKsUecl2u-2VegD2x2z-GnK2QN_uavDNNefo_9VFxnEFClTr3LwF5cmAer99lhy2xehbtUQMXFO_djgGkQu4glyOdLOIC/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-served+w+bluberry+jus+sour+dough+baguette+and+rabbit+rillette+and+a+little+arugula+-+above.JPG" width="640" /></a></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">for the garnish</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">80g arugula</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">16 pickled <a href="http://www.ferdiesfoodlab.co.uk/2016/01/experiment-recipe-gherkins-are-not-only.html">shimeji mushrooms</a> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">lemon juice & zest</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">drizzle EVO</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">~</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I’ve garnished this dish with arugula, because it tastes better than rocket! (in my memory at least!) Funny how the mind works isn’t it!! The first time I came across this leaf was when I was living Barcelona, which has a lot of great and exciting memories attached to it, the second reason being that it was introduced as arugula by a rather cute american lass who was working in the green grocers where I regularly shopped. She was full of good tips! They were larger less strong leaves than the ones you get in the supermarkets in London with a much subtler flavour and altogether better tasting! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">FYI: Arugula & Rocket are both <a href="https://en.wikipedia.org/wiki/Eruca_sativa">Eruca Sativa</a> (aka salad rocket, rucola, rucoli, rugula, colewort, and roquette)</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">equipment</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">stick blender</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i></i></b><br /></span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">thinking ahead</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The rillettes will last for 2weeks in the fridge, no problem!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">what could go wrong? (notes)</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I fell asleep reading the recipe, the other half put a wine cork in my left nostril! : /</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96ntd53E57GSLZiOPhuKlSex_spT7dkZfCzzbQghRGJ8OSww5OV2KnWTSAxbCn8w3oAP8zib7urDD9yLhz3rN6j-oLPgoQhFH-5OGYj6l4iyzfPTQb6jNKMU0hVMdjGKBNgtCWh62NQne/s1600/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-proscuitto+wrapped+king+scallops.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96ntd53E57GSLZiOPhuKlSex_spT7dkZfCzzbQghRGJ8OSww5OV2KnWTSAxbCn8w3oAP8zib7urDD9yLhz3rN6j-oLPgoQhFH-5OGYj6l4iyzfPTQb6jNKMU0hVMdjGKBNgtCWh62NQne/s640/ferdiesfoodlab+-+london+supper+club+-+simon+fernandez+-+parties+-proscuitto+wrapped+king+scallops.JPG" width="640" /></a></div>
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