recipe: guinea fowl chinese leaf wrap

guinea fowl chinese leaf wrap

guinea fowl tagine w/ salad topped w/ couscous - in asia you find all manner of things wrapped in leaves - psychologically its a kebab! ; )

IngredientsMakes: 332g (2)

66g	(2)	chinese leaf
81g		green leaf & orange beet	(recipe below)
132g		guinea fowl tagine	(recipe below)
53g		couscous chermoula	(recipe below)

Method

Sometimes leftovers make te best recipes! This is a great example of one of those recipes!

Made from bits and pieces of yesterdays guinea fowl tagine & couscous

It's simplicity itself. Take a large chinese leaf and load it w/ salad and guinea fowl tagine including sweet potato & chermoula then top w/ couscous, make sure to get some flaked almond in there!

Fastest dinner ever!

green leaf & orange beet

green leaf w/ courgette ribbons & mange tout dressed w/ orange beetroot & lemon vinaigrette

IngredientsMakes: 419g (1)

100g		orange & fennel poached beetroot	(recipe below)
82g		chinese lettuce
20g		mange tout
120g		courgette
50g		mixed green leaf
40g		lemon vinaigrette	(recipe below)
6g		olive oil
1g		salt flakes

Method

Make the orange & fennel poached beetroot first - this take about 1 hour.

The rest is pretty fast . . .

Shred the chinese leaf coarsely & fine shred the mange tout.

Top & tail & peel the courgette, then lay it on the counter and pull the peeler along it's length to make ribbons.

Once you get to the seed core turn it 90 degrees and repeat until all four sides have been done and only the seed core remains. Dice the seed core into small cubes.

Dice the beetroot to the desired size and add some of the liquor.

Mix all the ingredient in a salad bowl and toss to coat evenly.

orange & fennel poached beetroot

beetroot poached in orange & apple juice w/ a little ginger & fennel - great cocktail beet, for salads and sides

IngredientsMakes: 360g

180g		beetroot
120g		orange juice
120g		apple juice
20g		ginger
2g		fennel seeds
40g		sugar
20g		cocktail onions
6g		sherry vinegar

Method

Peel the beetroot and cut into 1 inch pieces.

Put everything in a boiling pot with a lid on and bring to the boil.

Then turn down to a simmer, and cook for 45mins.

Check it occasionally and remove an scum.

Keep it topped up with water so that it covers the beetroot.

Once cooked let it cool and decant into an airtight container.

If using steamed (already cooked) beetroot let it simmer for 5mins, then leave it for an hour to infuse.

find Couscous Chermoula here! : )

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: guinea fowl tagine

guinea fowl tagine

browned guinea fowl coated in chermoula - a north african marinade - cooked tagine style until juicy w/ mixed veg, prunes, salted lemon and dates - packed with flavour serve w/ couscous chermoula

IngredientsMakes: 2280g (1)

300g		chermoula	(recipe below)
1050g	(1)	guinea fowl raw
250g		red onions
20g		olive oil
280g		squash
200g		sweet potato
250g		carrots
50g		olive oil
10g		salted lemons	(recipe below)
36g		prunes
36g		dates
2g		lemon zest
1g		harissa powder
200g		chermoula	(recipe below)
400g		water

Method

TLDR:

Coat bird in chermoula & leave to marinate for 2 hours minimum.

Cook the veg for 160C / 30min.

Brown off the chermoula marinated bird in frying pan before roasting then add it to the veg.

Coat in more chermoula, and place on top of the veg. Add some stock if needed.

Cover with tin foil roast until probe hits 75C (160C fan / 1h)

Take foil off towards th end. Rest 20mins, eat!!

Great served w/ couscous chermoula.

Full version:

(the microwave is used to speed up the veg roasting process)

Cover the guinea fowl in chermoula and place in the fridge for a couple of hours to marinte.

Peel onions & cut into six wedges each.

Place them in a microwave friendly jug w/ olive oil - microwave 800W / 5mins turning them over half way through.

Place them in a medium hot pan & cook them until they've started to brown. Tossing occasionally.

In the background cook the squash, sweet potato & carrots: Chunky dice them & put them in the microwave jug w/ the olive oil - microwave 800W / 8mins, take them out and toss them twice during the 8mins so the cook evenly and are coated in oil.

Chop the salted lemon & cut the prunes & dates into sixths - the oil from the lemon stops the prunes sticking to your knife!

Once the onions have started to brown add lemon, prunes, dates the softened veg from the microwave.

Add the last of the chermoula, lemon zest and the water and stir to mix into a sauce type afair then pour it all into a small high sided clay baking dish just big enough for the bird.

Dust the veg w/ a touch of harissa powder for a layer of heat & smokiness & cook the veg at 160C / 30min.

Brown the skin of the bird all round until golden.

Take the par roast veg out of the oven & pop the browned off bird on top, drizzle w/ olive oil & season w/ salt flakes.

Place a temperature probe into the thigh then cover with tin foil roast util probe hits 75C.

Or without a probe roast 160C fan / 1hour.

Take the tin foil off for the last 20mins to crisp & brown things off.

Rest for 20mins before serving, the clay & the veg will keep it warm!

Great served w/ couscous chermoula.

chermoula

chermoula is a north african marinade / dip traditionally for fish or seafood but also used for meat and veg, this version is a nod in the right direction - a very tasty nod!

IngredientsMakes: 300g

16g		garlic
10g		coriander
28g		galangal paste
40g		olive oil
60g		lemon juice
40g		salted lemons	(recipe below)
40g		honey
4g		cumin seeds
4g		sweet paprika
4g		turmeric powder
50g		red onion

Method

If using fresh galangal skin it, dice it and blend it first, then add the peeled garlic to the blender.

Best to start w/ harder things first for and even texture.

Add everything but the onion and blend then turn out into a jug.

Lastly cut the red onion brunoise and mix all the ingredients together.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: squash bacon & brie courgette tart w green beans

squash bacon & brie courgette tart w green beans

light lunch - pastryless quiche w/ roasted squash caramelised onions & garlic & bacon topped w/ brie served w/ fine green beans

IngredientsMakes: 688g (2)

328g		squash bacon & brie courgette tart	(recipe below)
360g		green beans & bacon courgette	(recipe below)

squash bacon & brie courgette tart

pastryless quiche w/ roasted red kuri squash caramelised onions garlic & bacon topped w/ brie

IngredientsMakes: 984g (6)

350g		roast garlic & onions	(recipe below)
240g		roast red kuri squash	(recipe below)
140g		just cooked extra thick cut smoked back bacon	(recipe below)
250g	(5)	medium eggs
50g		double cream
50g		brie
195g		courgette tart case	(recipe below)
2g		salt
1g		black pepper

Method

First things first bake a squash w/ garlic, herbs & onions a la roast red kuri squash w garlic & onions use all the garlic & onions for the base & freeze the squash you don't need. 10mins prep, 2h roast.

While that's in the oven cook off the bacon & whisk the eggs & cream / milk mix and slice the brie.

Make the courgette tart case.

Once the baked squash garlic & onions is ready and has cooled enough to handle remove the skins from the garlic & and any dry bits of onion & line the botom of the tart w/ them. Top that w/ roast squash chunks, and chunky bacon bits.

Fill w/ egg & cream / milk mix and top w/ slices of brie.

Season & bake @ 200C / 10mins then turn down oven bake 150C / 10mins.

For the roast squash chunks you may want to remove the skin it depends how long the squash has cured for.

This one hadn't really been cured at all so the skin was very much edible - fibre is good for you! Your choice of course!

roast garlic & onions

slow roast red kuri squash w/ onions garlic rosemary & thyme

IngredientsMakes: 350g

306g		onions
280g		red onions
100g		garlic
6g		rosemary
5g		thyme
25g		olive oil
2g		salt flakes

Method

Break the garlic into cloves leaving the skin on so the flesh goes nice & silky.

Peel the onions and cut each one into 6 pieces lengthways, pick the herbs & line the tray w/ them.

Bake 150C / 2h cover w/ tin foil for perfect softness!

Good for mash, pie topping, all sorts really.

roast red kuri squash

slow roast red kuri squash w/ rosemary & thyme

IngredientsMakes: 1254g (8)

1430g	(1)	red kuri squash
100g		water
6g		rosemary
5g		thyme
25g		olive oil
4g		salt flakes

Method

For this recipe I used a 6cm deep baking tray 37x29cm - about as big as my oven will take!

I started with a 1687g red kuri squash. 1430g after deseeding.

Cut the squash in half and scoop out the seeds. Then cut each half into four pieces.

Add the water & herbs to the baking tray & place the squash on top, season & lightly drizzle w/ oil.

Cover w/ tin foil & bake 150C / 2h for perfect softness!

Good for mash, pie topping, all sorts really.

If serving as they are remove the foil 20m before the end to brown them off a bit.

just cooked extra thick cut smoked back bacon

IngredientsMakes: 140g (3)

150g

extra thick cut smoked back bacon

Method

Place rashers in a non-stick pan on a medium high heat.

Cook for a minute on each side or less. If they're cooked get them off the heat!

We don't want crispy, we want juicy for our tart!

Stack on a cutting board and leave to cool.

Remove any gristly bit and chunky cut.

courgette tart case

pastry free pie case made from courgette ribbons & flour

IngredientsMakes: 195g (1)

25g		butter
145g		courgettes
25g		plain flour

Method

The larger the courgette the better!

Melt the butter & brush the bottom and sides of a fluted loose bottom pie tray.

Dust another tray w/ flour.

Run a peeler along the courgette to create wide ribbons of courgette.

Coat each ribbon in flour & place it into the pie tray to form the bottom layer.

Keep going until you have covered the pie try, and cave enough left to cover the top.

Fill as desired. Then top & brush w/ melted butter.

green beans & bacon courgette

fine green beans tossed in oilive oil & vinegar & topped w/ bacon flavoured courgette

IngredientsMakes: 360g (2)

200g		fine green beans
10g		olive oil
10g		cider vinegar
120g		courgette
10g		butter

Method

Steam the green beens for 7 mins.

Then toss in olive oil & cider vinegar and place in a warm serving bowl.

The courgette was the core left over from the [squash bacon & brie courgette tart].

Dice the courgette and deglaze the pan from the bacon w/ a knob of butter.

Toss the diced courgette in it until i has picked up all the flavour from the bacon & soaked in the butter.

Top the green beans w/ the bacon flavoured courgett and serve w/ the tart.

If you are in Hereford check out Growing Local they currently have Red Kuri & Blue Ballet in stock grown right here in Hereford using organic practices!

Squid Squash

Menu

-Sage & Butter Frogs Legs w/ Sweet Basil Seed Sake

-Beetroot, Red Cabbage & Goats Cheese Salad W/ Leluu's Secret Dressing                                       

-Cold Octopus, Sweet Potatoes Tortilla & Garlic Turkish Bread

-Tuna Sashimi & Ferdie Chips With Salad, Pickled Shallots & Wasabi Mayo

-Squid Squash Risotto

-Vanilla, Orange & Vodka Panacotta

 

These Photographs are courtesy of The London Foodie - Copyright 2010

We love cooking seafood - somehow, its fast and we can get the food out on time. This menu is one of our favourite menus to create, cook and serve. We had so many happy people electrifying the room with their good spirits and character.

Luiz from The London Foodie and Chris & Lacey visited for the fourth time, bringing new friends and creating wonderful memories for themselves at Fernandez & Leluu. It was lovely! When we first started out, this is exactly what the objective was - that people can find a place they can come enjoy good food and company.

We even had a waitress on Friday, called Anna,  and she made me wonder - how did I ever do it before without one but on Saturday, I had to do it all again because she couldn't make it - ahh thats how...

The dates we did last weekend were dates we added in recently as all the later ones were all booked up. It is interesting to experience this "fad" of underground supper clubs being the recent trend. We discovered how unreliable and unthoughtful some people could be by cancelling their booking (or ignored it til prompted) at the last minute when we have bought all the food and reserved places for them when in actual fact, other people would have loved to attend if they had any notice at all.

We had 40% of our bookings cancelled on both days, due to all sorts of reasoning. We were able to fill most places when given at least one or two days notice but not the one at 3pm! It was really stressful as we had to prep, we had to clean, we had to turn our flat into a supper club etc etc as well as having to find people to take places. 

A lot of our friends on Twitter - retweeted the places - we had so much support - it gave us both smiles on our faces despite it all. Thank you guys!

In the end, it all turned out good and thats what counts.

We have been assessing how we will take bookings from now on. Our place is about eating good food and being with good friends. We have to make more effort to let people know what efforts we put into our events and the impact everyone who attends or does not attend has.

99% of everyone who has walked through our door has been brilliant - there is just the 1% or so who "forget" its someone's home and has no respect for it whatsoever. 

We don't have clowns, musicians or entertainers. Nor do we create any gimmicks or compete with other supper clubs/ pop ups/ underground restaurants or whatever you want to call it. We just cook - from the best ingredients we can find (this time we tried using Marky Market who got us the freshest fish from Billingsgate)- you can come and eat it. Good food, wine, great company - Fad or no fad - we don't care what the fad is - we like the way we are and we don't want it changed because of the 1%.

Check here for another great post about last week's dinner: EPHEMERETTE