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Game On

Saturday 16th January 2010

-Egg in Tarragon Jelly w/  Bacon Swirl Pastry
-Wild Mushroom Risotto
-Watercress w/ Lemon, Soy, Balsamic Dressing
-Cauliflower & Parsnip Soup w/ Blue cheese
-Pigeon Pie Served w/ Pan Fried Pigeon Breast And Cucumber Salad w/ Wholegrain Mustard
-Pan Fried Venison Fillet w/ Blackcurrant Jus, Roast Potatoes,

Yorkshire Pudding And Green Beans
-Soft Centre Chocolate Cake w/ Cream

As we have only been cooking for strangers for four months, there are still so many things we have not tried cooking, such as, game. The game idea presented a lot of experiments on friends who stayed late nights pigeoning and rolling pastries. Its also nice to have the thrill of serving something we have not served before - just to live life a bit dangerously. We love experimenting and the whole point of doing the supper club is to be different from the rest.

For this menu, we honestly didn’t care about the cost. We didn’t care that we would just be breaking even. We got the pigeons from Steve Hatt – proved to be much more expensive than other butchers but the quality was outstanding. Our venison fillets came from Yorkshire – all 5 kg of it! It was like one of those moments where upon if we were going to experiment, we might as well experiment well and use the finest ingredients never mind the cost.

As I am always front of house and I have served over 300 guests so far, I can instinctively know how everyone feels about our food and I am extremely proud to say that this has got to be the top three greatest menus we have ever done. The venison fillets were perfectly cooked by Simon, tender and pink in the middle, melting like smooth velvet in your mouth. The pigeon pie was a lovely warm, rich, spicy, sweet yet a savory parcel. He hand made all the pastry - the bacon swirl rolls were heavenly with the egg, cooked to perfection dripping slowly as you cut into it.

There were some issues, like not prepping earlier enough, made us fail on the tarragon jelly not setting properly and cooking the risotto too early. I know I should never cook it before and serve it an hour later but panic set in and I did! Which I am still very ashamed about. (I think I must have been an Italian in my past life). Everyone finished it though. It did taste good, just wasn’t al dente! booo hisss

However, our guests loved everything we made, the improved cauliflower and parsnip soup went down extremely well, the bowls looked like they had been cleaned. This time we managed to garnish the soup with parsnip that were peeled into flakes and deep fried. This turned it into a boat where the roasted cauliflower and saint agur cheese could sit on without sinking to the bottom by the time it reached the table.

Cauliflower & Parsnip Soup (For 12)
Ingredients/ How I do:

IN ROASTING TRAY

1 x Cauliflower – Cut into small pieces
4 x Large Parsnip – Cut into small pieces
1 x Bulb Garlic – cut in half so that it is still held in the bulb – this is more like infusing the vegetables for subtle taste
2 Sprigs Rosemary

-Roast the above in the oven for about 30 mins or until golden.
-Leave enough pieces of cauliflower (just one or two per bowl as garnish) on the side for later. Remove the garlic and rosemary.

IN SOUP POT

1 x Onion diced – brown in the pot you intend to cook the soup in
-Add the roasted cauliflower and parsnips with a litre or more of chicken stock.  (Add more or less depending on instinct or taste for thicker or thin soup)

-2 cloves of crushed garlic.
-Blizt with handheld blender or put in food processor – get it nice and smooth.
-Cook some more and season with salt and pepper.
-Add a little bit of single cream – say 2 or 3 tbs.

GARNISH
1 x Parsnip - Peel with peeler into thin long pieces – put in deep fryer until crispy and golden.
Serve in bowls with some parsnip chips (that float : ))
-Roasted cauliflower
-Saint Agur (or blue cheese of your choice)
-Parsley or Basil

Planning and making great menus and letting our guests eat fantastic fresh food from the finest ingredients is our whole philosophy. We are just about love and food - together.

It was really lovely as always to meet our guests - especially Lilian who is 86 years old and travelled for hours and hours to reach us. And friends of our supper club guests who have recommended us and of course, new guests - ones that received Fernandez & Leluu Gift Vouchers for Christmas to eat at ours. (What good ideas people have)

Recipe: Vietnamese Pho Tai (Beef Noodle Soup / pot-au-feu / A Pot Of Fire)

This is recognised as one of the Vietnamese national dishes, it’s often made with chicken instead of beef. This version is made with slow braised short rib and oxtail and is topped with rare sirloin steak. It’s seasoned with fish sauce then topped with chopped herbs, thinly sliced onions and lime juice, which add wonderful fragrant notes to the meaty noodle broth.

I like to make mine with shredded cucumber instead of noodles, which gives the broth a fabulous light summery flavour, traditionally it's made with rice noodles.

ingredients for the beef pho (serves 6)

for the stock

3L water

2 chicken stock cubes

75g  ginger (cut into 4 slices & charred)

2 large onion (cut into 8 & charred)

6 star anise

2 cinnamon stick

4g cardamom

25g rock sugar (or brown sugar)

12 small oxtail segments (2pp)

3 short ribs (1/2pp)

100ml fish sauce (to taste)

40g lime juice (1 or 2 limes)

for the pho 

600g fresh noodles (100g pp)

or 3 cukes (shredded)

500g sirloin / ribeye (80g pp medium rare)

i.e. 2 large steaks!

for the garnish

10g Thai basil (4 leaves pp)

20g coriander (10 sprigs pp)

4 spring onions (cut into rings)

1 red onion (cut in half, then semi circles)

2 chillies (cut into rings)

fish sauce (tsp pp)

1 lime (1/6 each)

equipment

knife

large stock pot

method

stock

OK, the first step seems counter intuitive, but it results in a clearer broth!! Boil the oxtail and short ribs separately for 5-10 minutes, until they stops releasing scum. Once they stop, discard the water they were boiled in, and rinse the meat under a cold tap.  

Char the ginger and onion on a griddle pan, this adds a nice flavour, giving a more complex broth.

Put all the ingredients into a stock pot, bring to the boil, then turn the heat down to simmer. (Volume knob to 3 or 4!)

Simmer for 3 hours, skimming scum off the top of the broth constantly as it’s cooking. This helps produce a clearer broth.

Take the steak (for the tai component) out of the fridge so it’s at room temp when you cook it. Leave it in a takeaway box. (or similar)

pho 

Just before the stock is ready, remove the short ribs and place on a chopping board. 

Cook noodles for 2 minutes in boiling water, then strain and place in hot serving bowls.

Season the steaks and add a glug of oil to them, turning them to cover both sides.

Place them into a hot pan, and brown on both sides, turning frequently until brown but still rare - how to cook a steak.

Remove and place on a chopping board. Leave them there (to rest) while prepping the garnish & assembling the pho.

to serve

Remove the meat from the short ribs by cutting along the flat part of the bone. Slice the steak and short ribs thinly.

Prep the garnishes as shown. Share out the oxtail and broth into bowls, add the sliced beef, and garnish!!

Good to go!!

thinking ahead (for lazy days)

Put the stock, including oxtail and sliced short rib, in a resealable plastic bags. 600g / bag.

Bust it out of the freezer when you want a pho!

Nuke it for 10mins (800W microwave - set to defrost). Make the noodles and steak while it defrosts!

Great hangover cure with minimal effort!

Out take from upcoming book . . . . I mean . . when I say upcoming . . .  I'm working on it . . .  it's been a background task for over 10+ years . . . 

Post re-written image of pho at Fernandez and Leluu

Review By GastroGeek

http://gastrogeek.wordpress.com

When we first started Fernandez & Leluu, we found Rejina Sabur's fantastically well written food blog. Her language and turn of phrase not only describes the beauty and delights of food itself but also embroiders the intricate journeys of taste, desire and being. What a great gift to have found.

When reading Rejina's words, it feels like eating a delicious and nourishing meal. In many blogs we have researched through in the last three months, hers has to be one of our favourites. Each line, each paragraph is written with love.  Having only met Rejina twice, she is not only a beautiful lady but charming and radiant. I would hope that one day, I will possess all her work on my book case as I also love literature!

Posted By Uyen Luu

New Year's Eve/ Pesto & Tuna Pasta Recipe

Our New Year's Eve Party was brilliant!! We had 25 guests, some had to bring their own chairs because we had to return some to our neighbours who also had a party that night. We decided not to do a typical Fernandez & Leluu night - still lots of food but without a schedule, like a house party.

It started with me queuing for 40 mins outside Steve Hatt's Fish Monger on Essex Road - thankfully I had ordered the fish the day before because they had sold out of most of their stock. It was quite nice to see a big ice box labelled 'Fernandez & Leluu' - made it feel very official and formal after waiting in line for so long, and also gave me a big self gratifying evil grin.

Menu

Salmon & Tuna Sashimi With Watercress Salad & Orange, Soy & Mirin Dressing

Uyen's Bolognese Sauce With Pasta

Uyen's Pesto & Garlic & Rosemary Bread

Simon's Terrine

Lamb & Chicken Banquet With Roasties & Carrots

Orange & Vodka Panna Cotta With White Chocolate Shavings & Strawberry Sauce.

Our guests had mostly been ones who have been here at least once, Luiz (The London Foodie) & Dr G, Gail (One Million Gold Stars) & Simon, Rejina & Joe (Gastrogeek), Billy & Adele. And for those who came for the first time, were utterly over taken by the great spirit of the house. Everyone together, old and new faces with big smiles - lots of sparkling and food and roars of laughter and great hope for 2010. It was a fantastic night. We even managed to share a toast to Hamza & Natasha who got engaged. After depositing large sharing plates out to different tables (eventually - sorry guys) We joined all our guests for dinner for the first time and loved being part of the atmosphere.

Being as we are, we all shuffled around, mingling and meeting each other with enormous happy faces. All our status and baggage left outside the door as we all took each other as we were. 

We were once asked what our Unique Selling Point (USP) is when we started all three months ago. It was then: good food and it is still just good food.  Happy bellies make happy people, no gimmicks necessary. It is incredibly humbling to have great food lovers and great writers return to us on New Year's Eve- (whom I admire immensely and have provided us with so much inspiration from their love of food as well as the poetry they share when expressing about it).

Before we started Fernandez & Leluu, we had no idea about the food world. We just stepped in, blind, dipping our toes into a bit of research on the way and just doing it how we think it should be done with fun (as well as tears). The reputation we have created has definately taken us both by surprise. And we are certainly blessed with very very great guests. Thank you to all those who came and keep coming back to Fernandez & Leluu.

Pesto
I used to think that making my own pesto would make a cheap dinner but after buying all fine quality ingredients for it, I wouldn't really class pesto as something cheap! However, it does go a long way - if you don't share it with anyone or let anyone have your jar!

I remember, once, my lovely friend, Anja came from Berlin and stayed over and polished the whole lot before I even stepped through the door! She said, "Sorry Uyen, it was so so good!" And if there is any in the fridge, William is sure to polish most of it off - he is English you see and will never take the last bit! hehe...

Rejina and Gail seemed to have loved the pesto I put on the table on New Year's Eve so here is the recipe: (to no surprise - it was all gone by the time I sat down!)

For a jar - about 300g

(all estimates below - use your own judgment and always taste)

3 bags of basil

About 3 tbs Pine Nuts

Half Wedge of Parmesan - grated

3 tbs Good Quality Extra Virgin Olive Oil

Salt - to taste

Lemon - to taste

Combine all ingredients into a blender and wizz away - taste and season

Put into jar and pour some more olive oil on top to prevent from drying out.

Great with pasta & parmesan & pepper

Love it with Spaghetti & Pan Fried Tuna

Great with Toast or lovely breads

Its also a nice salad dressing if you make it slightly more runny

Post New Year Brunch

Pasta With Fresh Tuna & Coriander

I have never expected in my life to ever wake up, check the iPhone for messages but to receive and read reviews about US! Ever! Its an amazing feeling that we have been having over the last 3 months -one of the things that make it all worthwhile.

Here is one we got and I read out aloud from TomEatsJenCooks: Thank you so much guys! We feel so honoured to be part of your great blog!!
Top 5 Restaurant Reviews of 2009
Fish Tales Revisted Review

Then, Simon decided to have a bath whilst I made this simple lunch from leftover sashimi grade tuna. The bits you shouldn't serve as sashimi (on the edge of the flesh) you could simply fry up for a real tuna pasta. (I do not understand how anyone can eat canned tuna - though I have been eating junk food since 2010 started and considering another kebab or curry as I write this - from the guy on the moped)

When Simon got out of the bath, we saw that Simon had actually sank the bath! Can you believe it? Who sinks a bath?! All the tiles fell off the side like a little sunk ship! I wish I took a picture. So unfortunately, he didn't enjoy this meal as much as he should have done! But it was utterly delicious in my book.

Ingredients
-Pasta - (Make sure its al dente - the packet always says you should cook it for about 3 mins more than you are suppose to - this is a crime! I usually boil most pastas for about 8 mins, check it and if neccessary add another minute. Don't forget that it will still cook as its still hot).
-Half small onion
-2 cloves of garlic
-Fresh Tuna - marinate in a bit of terriyaki sauce while the water is boiling
-Coriander (or herb of choice, basil or parsley is nice)
-Salt & Pepper
-Butter

While the water is boiling, marinate the tuna. Dice the onions & garlic.
Once the pasta is in, you have about 8 mins
You do not need to start cooking the fish.
At about 4 minutes left, heat the pan (takes about 1 or 2 mins)
With Olive Oil fry the onions until brown
Then throw in the marinaded tuna with the garlic
Brown the fish quickly then add coriander and season - tasting all the time.
The pasta should then be drained and poured into the pan with the fried tuna
Add some butter, mix all together and serve.

Happy New Year! Hope that 2010 will bring you all great feeds!
We will be doing more events fortnightly and trying out things outside our comfort zone. We seem to love living on the edge - I wish you can see the near misses, the almost end of, the drama, the tears, the tantrums and sinking of the bath... Do everything with love!

White Christmas - Revisted Review By The London Foodie

Please click on this link to be directed to The London Foodie. We didn't manage to take many pictures so better see it on Luiz's site:

http://www.thelondonfoodie.co.uk/2009/12/london-underground-restaurant-7_23.html

Friday 18th Dec: SOLD OUT

Menu White Christmas:

-Egyptian Beetroot Dip with Paprika, Coriander & Cinnamon
-Country Terrine
-Apple, Cheese & Radish Salad

-Fried Udon Noodles With Argentinian Fillet
& Red Chillies


-Cauliflower & Parsnip Soup With Blue Cheese

-Russian Salad
-Meatballs In Cider With Prunes & Apple


-Croissant & Butter Pudding With Whisky & White Chocolate

Also click here for Review by Gin & Crumpets: http://ginandcrumpets.wordpress.com/2009/12/28/fernandez-leluu-secret-location-hackney/

Fish Tales

Menu

Salmon Sashimi With Mirin & Orange Served With Ferdie Chips
-Udon Noodle Soup With Dill Fishcakes
-Tempura White Bait With Lemon
-Garlic Turkish Bread
-Cold Octopus Salad

-Sweet Potatoes Tortilla
-Tiger Prawns With Black Squid Ink Rice & Ali oli
-Ferdie's Bread & Butter Pudding

 

 

 

 

 

 

 

Friday 11th & Saturday 12th December 2009

How angry would you be if you had prepared all this and 4 people decided to cancel 2 hours before they were meant to arrive. I was quite angry. Considering that we had to buy the freshest of fish from Steve Hatt (Essex Road) on the day (we normally get all our shopping the day before as there is so much to do on the day) so that our guests get to eat the best that there is. We could give extra portions to all those who attend - but we have already considered how much is enough per person. We always have to be very careful how much we give as there is so much food and we want everyone to enjoy every dish without being full to the brim.

So if you would like to attend, please be really considerate about cancellations. You must give us as much notice as possible because we are buying food and preparing it for you. We don't want to waste time, energy, money and good produce. Should this happen 48 hours before you are meant to attend, please ask us for a paypal link to cover our costs and we will happily donate the rest to charity.

Putting that negativity aside and now I got that off my chest, Fish Tales was the smoothest supper club nights we had ever done! We thought that dealing with fish only was a great challenge but we managed to overcome any hurdles. We love fish and wanted to serve simple and delicious recipes where one can enjoy the flavour of fish and all its freshness and goodness.

Here are some very easy recipes you can try:

SALMON

We wanted to use common fish such as salmon and white bait and let their unique flavours speak for itself. I loathe cooked salmon or smoked salmon but love raw salmon. We got a whole side of salmon from Steve Hatt, once for the first night and returned for more for the second night - Simon insisted that he would make the trip because he refuses to serve sashimi that is not bought in on the same day. We served it with our famous chips (Simon still a bit miffed that something was not right about the chips though everyone told me they were amazing!)

I was very proud about my orange & mirin soy sauce. Very tasty. Basically: Tropicana Smooth Orange Juice (50%), Soy Sauce (40%), Mirin (10%) - then wasabi to taste - I suggest not too much.

The reason I used Orange Juice is because I am still seeking for the oranges that smell and taste like orange in London. Even if I buy organic oranges, the flavour is much lost with the soy so I used Tropicana.

 [our dinner before guests arrived]

UDON NOODLE SOUP W/ FISHCAKES

We repeated the Dill Fishcakes Udon Noodle Soup because it was such a hit the previous week at Miss Saigon. This is a really delicious and simple soup to make. Although it tastes so complex and yummy - its because its so simple!

Ingredients & how to do:

-Mature Chicken (You can buy these at Vietnamese Supermarkets) - clean, put in big pot and bring to boil. Watch for the throth - remove it as soon as possible - to keep the soup clear. Then simmer with lid on for about 45 mins with 1 x whole onion

Add the following to taste, take care and love your soup:

Fish Sauce

Rock Sugar (about 100g)

Pork granules by Knorr

Everything will change to become the perfect soup base once you do the following:

Peel (painstaking) two handfuls of shallots, put in blender to dice (to save time) then throw into a hot pan with olive oil. Get it crispy and burnt then throw all the shallots into the soup. It will taste like heaven!

Buy some udon noodles, they will be cold so blanch them in some boiling water for a minute or less (don't let it get soggy), then put them into a bowl, with fishcakes (or chicken or Vietnamese hams) with some coriander, spring onions, and sweet basil or mint.

DILL FISHCAKES for 50 small bowls: knead together all the ingredients below

4 x Grey Featherback Fish Pie

3/4 pack of Dill

4 x tsp Ground Pepper

6 x tsp Pork Granules by Knorr

2 x tbs brown sugar

10 x tbs fish sauce

7 x red chillis deseeded.

Please note: I make things according to my own sense of judgment, please do not follow the quantities I have put down as a rule. Add less, test some (fry a bit) then add more as you can always add more but you can not take things out.

This is extremely sticky, once you are happy that everything is mixed in well together,  add some olive oil - I think I must have used about 6 tbs all in all, but do not put it all in at once - see how you go.

The oil seals the mixture making it easy to set into shape. (Do not make too thick - remember you will cut them up later and is always nice to see and eat golden edges).

Steam the fish cakes for about 25 minutes. Then deep fry until golden brown. When cool cut them up into thin slices.

Simon will post recipes for the rest, including the excellent Croissant Bread & Butter Pudding with White Chocolate which we served on the first night.

Yet again, we had wonderful guests, everyone enjoyed the food and themselves ever so much. We feel so happy and proud to make all our guests happy. We used to cook for all our friends and family to make them happy. One of the reasons we started the supper club was to maintain the buzz it gives to make people happy with food.

We were so happy to meet Jim & Anna, fellow supper clubber : and you will know us by the trail of our bread its nice to hand any advice or tips we have picked up in the last 3 months. We still need more tips ourselves. They were joined by a birthday party organised by Rachel for her meat loving husband Laurence. Apparently, he kicked up a fuss about not wanting to eat fish for his birthday (hehe) but the overall party won and they made it to Fish Tales. We loved this group especially Sean who knows everything about wine and was ever so polite to me and always addressed me by my name.

Second night - full house! Tom & Jen http://tomeatsjencooks.blogspot.com/ booked in with 6 others for the second time and Lacey & Chris came for the third time! We love them! And as always new guests who promise to come back. We try to to always join our guests for dessert. Tim & Emma stayed and talked to us for ages - which we love because we missed out on all the socialising during service. Poor Simon always feels like he'd been let out of the cage by the time we get to dessert. I am lucky, I chose the front of house role and get to talk to everyone but he is stuck in the kitchen.

We are getting massive rewards for doing the supper club. For the time & energy invested in it, the payment we get is very little. But payment in smiles, joy and happiness means more to us and we are grateful that we continue to get bookings and amazing reviews we couldn't have even dreamed about.

We gave everyone a Christmas present on the second night - from a set of chopsticks to fridge magnets to coconut milk and cookies. No one expected it. No one expects the Spanish Inquisition.

Posted By Uyen

The London Foodie Review

Review by Luiz Hara - Click here:
http://thelondonfoodie.blogspot.com/2009/12/london-underground-restaurant-7.html

"Verdict – sophisticated cuisine by delightful couple Uyen and Simon @ £30 a head plus tips. A great value supper club serving outstanding food in charming apartment in East London. BYOB with no corkage charge. One of the best London supper clubs, and highly recommended."

We have great admiration for many food bloggers we have found and met in the last three months of supper clubbing. Although in love with eating out and cooking, neither Simon nor I have ever blogged about it and now feeling slightly jealous that we can not write as well or have collected photos and experiences of the great food we have eaten on our travels and in London.

Last night, over Italian in a cosy new place we found on Upper Street, Islington - we promised ourselves to start writing about wonderful food and places to eat and start a wonderful collection of memories like Luiz has in his blog of places he has eaten in London. Looking and reading through - one can see true dedication and love.

What a wonderful way to share the love of food!
We have listed some of our favourite food blogs on the right hand side of this blog. Also check out Gastrogeek, The Londoneater, flibbertygibbet, Princess & The Recipe and Gin & Crumpets.

Although Thomas Walsh has posted hundreds of reviews on Yelp, our new favourite is: tomeatsjencooks

Tom & Jen have eaten at ours twice now and every other day I tend to check out where they have been. Tom & Jen write with such wit and pace. Delicious in detail and observation. I find it fascinating that all these people have full time jobs and lives to live but live to tell and share in such eloquence and passionate ways of writing and/or photography and will be following recommendations and reading eagerly.