Experiment: Lemon Biscotti (Angel Eyes, and Hell Boy pt II)

by Simon Fernandez of ferdiesfoodlab  (check here for Angel Eyes, and Hell Boy pt I)

This recipe is a great way to introduce kids to cooking and what a result! A fantastic biscuit that looks hard to make but is simplicity itself!

At this point in my culinary career I'd not really made biscotti before, so it was basically a test run. Now I don't know about anyone else, but when I'm doing test runs I like to have tight control over ingredients, quantities, temperatures, times, shelves, pan types, etc. In other words, I want the result, be it a cricket bat, or the lightest crumbliest sublime biscuit, to be reproducible if nothing else!

So off I went to my friends in the country. What better fun than to make some biscotti with the kids? Or so I thought!

I prepped up the ingredients and got in my master sous chefs for a baking bonanza!

I'd forgotten how excitable youngsters can be - before I knew what was going on there were all sorts of things flying into the mixing bowl at completely inappropriate times, mixing spoons, nuts, what this? baking powder? let's have some! bosh!

Once I gave in to the concept that making biscotti with 2 youngsters, was NO place for the ordered kitchen mind of the ferdie, and just went with it, I had a great time and so did they! 

 

And I found out that this recipe will always give you something resembling a biscotti no matter what you do! It might also resemble a cricket bat, but hey, it'll be an edible cricket bat . . he . . he!

What's all this mess? -  err, uh, oh. . .

Uh ooh!! "Has he seen us?"

Meanwhile . . . back at the lab, a few test runs later . . .

ingredients (Serves 26 - 3 loaves)
150C/40m, slice loaves then 180C/15m turn once

for the lemon biscotti
35g butter
2 lemons (juice and zest)
3 eggs + 2 yolks
300g caster sugar
1 tbsp baking powder (15ml)
550g self raising flour
130g pecans
130g almonds

apparatus
baking tray
wire rack
microplane
juicer (manual is fine - or a fork)

lemon biscottis
Preheat oven G2 / 150C / 300F
Melt the butter and add the lemon juice and zest, warm until the butter is completely melted and set aside to infuse.

Mix the baking powder and flour, then add the nuts and mix further. You can use whichever nuts you like best.
In a separate bowl whisk eggs and sugar until lightly aerated, then add them to the flour and nut mixture. Stir in well.

You're now ready to make and bake the loaves - which is how the biscotti start life!
Divide the mix into 3 loaves and place in the oven on a lined baking sheet for 40 minutes.

Once they're golden, remove them from the oven on to a wire rack to cool. Turn the oven up to G4 / 180C / 350F. 

Once cool enough to handle cut the loaves into biscotti (1/2 inch / 1cm thick slices) and return to the oven on a lined baking tray. Bake them for 15 minutes turning once. It'll take less if you have fan assist on!

Happy munching! Don't forget if you put these in an airtight container they'll last for at least a week, and you can freeze the loaves and bake off a batch on the weekend or when guests come to visit; they suffuse the kitchen with an irresistible aroma.

what can go wrong?
I've got a lumpy dough! Grumos! As the spanish would say!! To avoid a lumpy mixture put your powders in the bowl and make a well. Using a wooden fork (better than a spoon since the liquids can flow through it) mix the flour in a circular motion, going around the outside of the liquid, combining it in bit by bit until it's one big, smooth mix.

Recipe: Naan Bread . . . . . and Turkey Kebab

by Simon Fernandez of ferdiesfoodlab

I was a kebab virgin when I went to college - I know!! I was a bit of a late developer what can I say! Anyway there were 2 kebab houses near our digs in south Manchester. Bar the empty shop between them they were next-door to each other; the kebabs were OK. The selling point of Abduls was the good chicken and sauces, the selling point of the Haji's was it's mahoosive donners. (investigative post coming up on donners - watch this space) You can imagine my surprise when Sajaan a kebabeur (it's a real word honest) with Tony Montana sized balls opened his new kebab shop in between the two!!

Perfect kebab, healthy, tasty, and home made!!

 Fair play! So we went to try them first chance we got!! Blindingly good! Super fresh naan - IE made to order rather than off some huge pile of naans, the meats beautifully marinated, sauces fresh and vibrant, and the salad ingredients many and varied. When you walked out of Sajaans with your kebab, it would be like Gollum prizing the ring! Maiy preeesciooouuus. . . dribble!

Here's how from home . . . .

ingredients (makes 8 naans)
for the naan bread
500g strong flour
170ml    water   
35ml milk
7g yeast (dried)
30g sugar
5g salt
50 ml EVO (extra virgin olive oil)
1 egg    (beaten)
4g  garlic (finely chopped - optional)

for the dressing
8 pinches poppy seeds (optional)
150g salted butter (clarified)

naan bread
Activate the yeast: Boil the milk and add it to the cold water (the mix will be around 35C perfect temperature to activate the yeast). Dissolve the sugar in the liquid and add the yeast, stirring it in. Leave the mix for about 15 mins while measuring out the other ingredients. It should be frothy on the surface when ready.

Beat the egg and add the oil to it.

Put the rest of the ingredients into a food processor fitted with a plastic blade (dough blade).

Once the yeast is frothy, add the oil and egg mix.

With the motor running, add the liquid to the dry ingredients until a dough is formed, it should be coming away from the side of the mixer cleanly.

Knead the dough: by running the machine for another 2 mins (it feels like forever!!) or knead it on the counter for 8-10mins.
(the purpose here is to get gluten forming in the dough to give elasticity)



Once you're done kneading, put the dough into an oiled mixing bowl and cover it with a damp cloth. Leave it somewhere warm to double in size for around 60mins. Alternatively cover with cling film and leave it in the fridge over night.




Get your heavy based pan hot! I did an experiment to see how much dough was required to fit my pan: it's 9inches, not a bad size for a naan. The dough should be about 2mm thick after it's rolled out. I tried a 70g ball, but it was a bit on the wee side, so I upped it to 120g. In the end a 100g dough ball, rolled out to 2mm thickness, was the perfect fit for my pan.

Don't forget to flour the work surface and the rolling pin before you roll the dough. Flip and turn it 90 degrees on each roll to ensure there's enough flour to stop it sticking. Roll it a touch larger than the pan since it will shrink as you transfer it to said pan.



Of course if you have a tandoor oven you'd pop it onto a round spongy thing and stick it to the inside of the oven for it to cook. But if you have a tandoor oven and you're reading this recipe I think you should have done a bit more research before opening your kebab shop!! Having said that, if you follow this recipe it'll come out better than the crap, loveless kebabs you get from most kebab shops. Where's my trumpet gone? Oh look, there it is, that'll be me there blowing it!! : )

Back to he recipe . . .



Watch the bubbles form on the surface, it will start to look irresistible - still needs browning on top - check the underside to make sure it's golden, then pop it under the grill, after putting a fork through the large bubbles - this will stop your naan ballooning under the grill and catching fire!!



Last thing you want is a Homer Simpson style 'Haaaaaaaa' as you run, flaming balloon naan, flicking from hand to hand to the garden, looking for the nearest disposal point.



Remove perfectly browned naan, brush with clarified butter and dust with poppy seeds. Heaven!

The dough will last in the fridge for a couple of days no problem, so fresh naan for lunch or breakfast? Thank you please!
Hmmmm . . .  : )


for 2 ultra healthy and super tasty moist turkey kebabs
This is a really simple prep, mix and assembly job, resulting in a cracking bit of fare for those invited to dinner!

for the marinaded turkey
1/2 tsp  garam masala
1/2 tsp cumin seed (ground)
6 cardamom pods (deseeded & ground)
1/2 tsp turmeric
1/4 tsp pimentón
60ml EVO
300g turkey breast (cut into chunks)

for the yoghurt and mint sauce
150ml natural yoghurt
10g fresh mint (finely chopped)
10g coriander (finely chopped)

for the mango sauce
100ml mango chutney
50ml water (to loosen)
15ml chilli sauce

for the salad
1/2 gem lettuce (roughly chopped)
1/2 tomato (diced)
1/4 cucumber (quartered lengthways and sliced)
100g cabbage (julienne)
1 spring onion (fine slice)
1/4 red pepper (julienne, halved)
4 mange tout (julienne)
2 tbsp mayo [LINK] (optional - if you're out of yoghurt)

for the naan bread
2 naan bread (see above)

for the garnish
coriander (torn)

yoghurt and mint sauce
Mix ingredients together.

mango sauce
Mix ingredients together



salad
Mix all the ingredients together except the gem lettuce.



marinaded turkey
Mix all the ingredients together and leave to marinate for at least 2hrs or overnight.
Sear in a heavy-based pan, it won't need any oil as  the marinade has enough, cook until golden brown, turning occasionally.
Remove the turkey from pan and deglaze it with a little water or white wine if you have some to hand (50ml). Put the turkey and the juice in a warm bowl ready for assembly of the kebabs!



what could go wrong?
You might eat all 8 naan yourself and turn into a pork chop! It's better to share them with family and friends!

thinking ahead
You can make the naan dough a day in advance, and keep it in the fridge ready for your guests' arrival. Are you kidding? Guestses aren't allowed near the precious are they? No-nooo, it's mineses it is!

to serve
Put all the components on the table and let folk serve themselves: Lay some gem lettuce on a naan, place some turkey on top of that, a little salad on top of that, coriander, and whichever sauces you fancy! Roll and eat

variations
Are many and varied, if you have a kebab recipe that you want tested in the foodlab please comment, or mail!

Recipe: Herefordshire Beef Pho w/ Brandy de Jerez Digestif

by Simon Fernandez of ferdiesfoodlab

First day's rest for the festive season! Wake up in the morning, slowly, don't have anything to do today. I love that feeling - holiday! - without a care in the world, no responsibilities to deal with and a bit of cash to spend on a good time! Yeay! What to do? Potter about, make a coffee and call friend, "you fancy hanging out?", "yip : )", "cool, I'll come get you, we can do a little shopping for dinner". "You had breakfast yet?" "No? OK we can grab that too". Quick look in the fridge and larder, what have we got? Some oxtail, onions, lemons, ginger, lemon grass, chillies, bottle of Prosecco : ) hmmm and idea begins to form involving slow cooking oxtail. A little piece of fillet steak, some noodles and some coriander will be all I need.

Unbeknown to me, there were secret elements that had been bought for our consumption, so we picked up a poppy and sesame seed baguette from Des Lys Boulangerie which is a cracking spot by the way, and a few other little bits for our dinner and Champagne brunch!

By this point we were starving. Luckily, almost before I'd managed to start browning the oxtail, a rather lovely combo dip of truffle oil and 25 year old balsamic reserve found its way onto the table with a very enticing, seeded French stick. After a little toning down of the truffle flavour to make it a little subtler the combo was a cracking start that went very well with a glass of Prosecco. Aperitif darling? Why I don't mind if I doo!

Bits on the griddle done, oxtail for the pho on the bubble, I got on with brunch but I found myself being distracted by another festive treat: a little brandy de Jerez!!!!

How could I not indeed!! "Rude not to!! Would you like one?" I inquire, to be greeted by a charming smile and a decisive "I think I'm going to have to try some, quality control you understand." A few giggles later and breakfast was on the table, sorry, err . . brunch was on the table and our oriental dinner was bubbling away nicely on the stove, as we settled in for a movie!

I have to say that a strong coffee with a touch of Jerez brandy makes for a fabulous digestif.

The pho that we had later was close to the original but the response it got: "surprising fusion of flavours and freshness it all went together so well!!" and the fact that it had disappeared are good enough signs to me that it's a keeper!!

note for the purists: I put this post up because folks complained they couldn't get half the ingredients where they lived! This recipe is basically as close as you can get to a Pho with plain old supermarket ingredients. If you can make it in Hereford you can make it anywhere!!! It's missing a few of the light fragrant notes from the specialist leaves namely the Thai basil, but the fine Herefordshire steak more than makes up for that!!

Here's how I made it . . . .

ingredients (serves 4)
for the pho
1 oxtail (cut into slices)
1L chicken stock
300g finest Hereford fillet steak
1 red onion / 4 shallots (finely chopped)
2 birdseye chillies (deseeded)
3 star anise
1 lemon (halved)
1 large piece ginger (3 thumbs - halved)
2 onions (halved)
200g pak choi
30g rock sugar (optional)
600g noodles (I like the flat rice vermicelli (ribbon noodles) - but you can use what ever you want)

for the garnish / accompaniment
10g fresh coriander (torn)
2 bird's eye chillies (sliced rounds)
dash of fish sauce
2 spring onions (julienne)
1 lime (quartered)
2 handfuls of bean sprouts
fish sauce

equipment
griddle pan
4 large soup bowls

 

method
In the broth pot, add a little oil and brown the finely chopped red onions / shallots, and star anise. Whenever you want particular spice flavours to come through more in a dish they should be added first: the roasting will bring  the flavours out more prominently 'Thanks Atul Kochhar for that tip', it's made a great difference to a lot of my food over the years!
Next, put the lemon, ginger, onions, and lemon grass on a griddle pan and char them until they have dark lines running across them, this will give you extra depth of flavour.

They need to be browner than this much browner!!

Brown the oxtails in a pan to get that Maillard reaction going. Once brown all over add them to the broth pot, deglaze the pan with a little chicken stock and add it to the broth pot. Add the griddle contents to the broth pot and deglaze that too, adding to sauce to the pot -  loads of flavour.

Add enough chicken stock to the pot to cover the meat by at least an inch (2.5cm), and at least a tablespoon of fish sauce, then bring it to the boil and allow it to simmer for 3-4 hours, keeping it topped up with stock. If you'd like a lighter, more traditional broth add water and sugar to loosen the broth; if you'd like a more wintery broth simply add stock.

thinking ahead
The broth can be made in the morning and reheated for dinner when you need it, the veg, beansprouts, pak chi, coriander etc are always added at the last minute so they don't spoil.

what could go wrong?
My broth isn't clear!! Well that depends on your point of view. I like my oxtail browned before it goes in so it has more flavour, if you're a clear broth only sort, then you can boil the meats that are to be braised for 15min, then rinse them under cold water and continue with the recipe.

to serve
Bring the broth to a simmer.
Cook the fillet steak to the doneness you like (I like mine closer to rare than medium), rest it for about 4mins and then cut it into fine slices. Add the pak choi to the broth, let it warm through while the steak rests.

Warm the bowls and share out the noodles, fill generously with oxtail and broth and dress with slices of fillet steak. Serve with a side plate of the garnishes and accompaniments so that people can season to their taste.

variations
Pho varies from place to place and the ingredients certainly aren't restricted to oxtail for the slow braising. Cuts such as flank, brisket, and rib (cooked bone-in and sliced later) can all be used, and for the rare beef, sirloin, hanger (onglet), and rump can all be used hanger is my personal favourite it's so tasty! You can also make Pho with chicken - happy days for those who don't eat red meat! I garnish mine with crispy chicken skins - nice!

Enjoy!!

Recipe: Sausage Rolls - Christmas treat! (These rock! Mum's are much better!! But these still rock!)

by Simon Fernandez of ferdiesfoodlab

First things first! No sausage roll is ever going to beat the sausage rolls that my mum's made for time immemorial for the family at Christmas -  and sometimes on my birthday fair amount of bargaining for that to
happen though! - years of honing and perfecting!

That said you can always practise! I was clearing bit of space in the freezer and found a couple of bits of pastry too small to be useful on their own, but together . . . . it might just work! A little more hunting rewarded me with a couple of rather nice looking sausages which I put on the side immediately to defrost (whilst putting the pastry in the fridge). A quick root around the fridge found me some chives that wouldn't have lasted much longer, and a little thyme. All I needed now was an egg for shiny loveliness and I was good to go!

I made these sausage roles in about 10 minutes flat from spare parts! It's really just an assembly job!

INGREDIENTS (makes 12 mini or 4 man size)
150g flakey pastry (buy if you want, but here's how to make it!!)
2 good quality sausages
6 pieces of pepperoni
5g chives
3g soft thyme
1 egg for wash and seal

APPARATUS
rolling pin
pastry brush

METHOD (preheat oven to 220C / Gas Mark 7 / cooking time ~20m)
Beat the egg in a bowl.
Finely chop the pepperoni, chives and thyme.
Remove the casing from the sausages and add the meat to the chopped ingredients.
Mix them all together and using a little flour on the counter roll into a sausage shape about 1inch (2.5cm) in diameter.

Cut in half at it's centre  - one sausage for each piece of pastry!
Take the pastry from the fridge and roll it out into an oblong, around 9 inches (~23cm) wide, and 3mm (1/5 inch) thick. Then cut along it's length into 2 pieces.

Take one of the sausages and place it at the top of one of the lengths of pastry and roll it towards you leaving an inch wide flap, brush this with egg, and finish rolling towards you.
Cut it into 6, 4cm rolls and and brush with beaten egg. Place on a greased baking tray.  

Repeat for the second roll.
You can cut them to any size you fancy!
Pop them in the oven for 20mins or until golden brown! 

 

(I usually check them after 15 minutes)

Cracking treat for all the family!! : ) Thanks Mum!

Article in Verdens Gang - VG Weekend Food Journey

by Nilas Johnsen (Journo) and Fredrik Solstad (Photographer)

Post by Simon Fernandez of ferdiesfoodlab

Verden Gang - which translates to "World Affairs" is a Norwegian news paper. VG is one of the most award-winning newspapers in Norway for its journalism and has the second largest circulation there. It was established by members of the resistance movement shortly after the country was liberated from German occupation in 1945! The things you find out on wikipedia!


Nilas Johnsen (Journo) and Fredrik Solstad (Photographer) came to dinner here's what they had to say:

Please excuse **woeful** machine translation by google translate! I've tidied it up but I have no doubt that parts will 'on inspections' (in joke between me and google translate - I've removed about 45 'on inspections') be lost in translation.


It's not just about the food. This is London's premier check-place, says Tom about his cramped kitchen. It simmers in the sauce and the air is thick with the aromas of the wine, garlic and French cheeses. Boil-creases Tom Cenci (31) and Dan Do-herty (27) prepares classic French evening of allowable guests.

A group of strangers paying a fixed price but worth noting this is no ordinary dinner party, but a dinner club, or "un-derground supper club" as it is called - We are head chefs in each restaurant was, but in that environment there's less chance to play with your products and try new things, explains Dan.

"Supper Club" is perhaps the hippest food to eat in London right now, and ever new dinner clubs emerging as all the time. They range from the test premises of chefs with Michelin stars, to the kitchenette at home lonely-me housewives.

Tom and Dan, who run the Chefs-London, is "in home variant" But thanks kokkeut-formation and good råvarekontakter, the duo have ray shining [SF: this sounds pretty good to me!] reviews on matblogger.

[SF: I think it is immensely important to have good kokkeut-formation]

An hour before the guests arrived-more, the small kitchen table is full as the ingredients are being prepared.
- The first time we were nervous, now is the routine. Moreover, it should not be stiff. Guests will see us make ready the food, says Dan.

One night on inspections visits Chefs London costs 35 pounds, or 311 kroner. The guys are not as Template A make money, just covered expenses. At the same time, they learn new dishes, building reputation, and meet new people.

- There are so many singles, and most are women. It is a perfect place to check, [SF: Oi Oi Tom!] smiling Tom, and reveals that one of the guests are not completely unknown, however: His new flame to taste his food for the first time.

While snails in the frying pan, guests are tumbling in and take matters into their on inspections [SF: I left that one in for a laugh] Toms kitchen brought wine.

Nicky Gorman (37), who's come with his girlfriend Kirsty Dennett, the for-sure that even though she works in the financial sector, not the economic recession that has driven her away from the restaurant tables, and back into a kitchen in South London - It is the social. We will not sit and babble to each other. We are sitting on a table and get to know new people. [SF: NASA]

A scant fifteen minutes later, the kitchen is chock-full. While Tom and Dan cook, smatter guests in a dip of white beans and drinking wine [SF: Tom's at it again! ; )] - I live in a fairly closed environment, where all the musicians. Here, I meet people I otherwise never would have talked to, says composer Philip Ash-worth.

28-aring agree with matblogger and table-woman for the evening, Fiona Maclean (51), that the snails [SF: post on snails coming soon! The question is, do snails have teeth?] are excellent (and less threatening looks host snail outside their houses, soaked in sour cream and hidden among fungi).

Five French cuisine (and a few bottles of wine) later, the guests exchanged phone numbers and Tom's new flame, Swiss Alessandra, has given the food a thumbs up.

Photo captions
DANDERING: Chef Simon Fernandez checks that chefs Jennifer and Sabrina Ghayour plating starters as shown. [SF: the translation called you guys my apprentices, but I figured that was a little unfair!]

SKY: Simon purifying the lamb jus, for a dish that's adopted the nickname "marry me lamb", after a happy, male guest, asked about Simon's hand because he liked food so much! Wife rolling her eyes!


Chef Simon Fernandez was one of the pioneers of Supper Club trend, and a regular in the top ten charts. Since then he has taken the concept one step further and started what londoners call a "pop-up restaurant" in a wood panelled ballroom in East London. When VG weekend visit ferdiesfoodlab  the mood in the kitchen was bit more frenetic than at the home of Tom and Dan. 37 hungry guests waiting in the foyer, and even though Simon has two chefs and three servi-tors, it has become a race against the clock.

- My God, this is not good for the nerves. But the passion for food is and the interest is what drives me, he explains.

The six dishes served on a shared platter and guest pass around. After liquorice brushed steak with white tomatoe sauce,  champagne roasted pears with Italian ham, the first fresh crab with creamy samphire, followed by lamb shoulder roast on  low heat for five hours.  It has been said the mother that the term "melt on the tongue" is not a cliché. [SF: unlike most mums that's a totally superflous mother in there!]

Four different desserts, including chocolate with dark chocolate and black olive, quit the party.
- such places as ferdiesfoodlab you can really taste the father of new and exciting food, says guest Tom Ledwidge (34) satisfied, and stroking himself on inspections of his round belly.

FACTS
● WHAT: "Supper Clubs" are clubs where you pay a fixed price to attend the a dinner party. They come in as many varieties and price ranges as restaurants, but is less formal and less expensive.

● WHY: There are many good restaurants in London, so why go to a home kitchen to someone you do not know? That's why: Supper club is bathing in a social and gastronomic experience. Perfect for those who intend meet new people on the weekend.

● HOW: to select a good supper club requires a little more preparation, cooperation than to choose a restaurant. Space must have usually booked at least one week in advance (as is the case of the good restaurant). Decide what kind of food you want, what price range and where in the city you want.

You may want to judge read a bit about the place on different matblogger / kåringer before you book space.

● WHAT IS PROVIDED: A set menu for the evening with five or six dishes (say if you have any allergies). There are separate clubs for brunch, "high tea" with cakes, curry nights, Asian, and went on for ages, but most focus on inspections of modern European cuisine.

● VIN: Some serve a cocktail before dinner, some wine, but the most common is that you buy with a wine bottle.

● Collect: Most supper clubs located in suburbs  slightly away from the centre. Use http://journeyplanner.tfl.gov.uk to judge the directions.

● ONLINE: You can search for different dates and a variety noon clubs: http://supperclubfangroup.ning.com http://www.guestaurant.com/ http://www.gusta.com/

● WE VISITED: both highly recommended ferdiesfoodlab: bookings[at]ferdiesfoodlab.co.uk & chefs london: chefslondon[at]gmail.com

● RECOMMENDED: London's most celebrated [SF: Ahem! Cough!] dinner club "the Loft Project", where Michelin-star chef Nuno Menndez invites famous chefs from around the world for an evening of mateksperimentering. Book in advance: www.theloftproject.co.uk/

[SF: NASA - Nice And Safe Attitude]

With many thanks to Nilas and Fredrik for their permission to use their work on the blog!

Recipe: Mum's Orange & Almond Cous Cous

by Simon Fernandez of ferdiesfoodlab

Cous cous is one of those foods that can be mind numbingly bland. In the hands of any would be - or accidental - food assassin,  it could have everyone around the table slumped over with their tongue handing out, bored to death.

First time I tried this was at Marc's house. (old school friend) I think I was 7 or 8 years old! I'd never seen anything like it, and filled my bowl with trepidation. I'm glad to say Marc's mum was no food assassin and I snorked my portion along with various other French bonne bouche that his mum had put out for us after a hard day's climbing!

I've traditionally made cous cous with hearty winter flavours provided by roast vegetables and nuts, raisins and chicken stock.

But orange juice used to make the cous cous -  add a really fresh dimension, fantastic!

This recipe is by my mum, and jolly good it is too . . .

INGREDIENTS (serves 4)
1 medium onion
3-4 handfuls (depends on size of serving dish) Marcona (round) almonds for decoration
green part of 2 spring onions  (finely chopped)
half a small fennel bulb  (finely diced)
1 orange for decoration
juice of 1 orange
large knob butterl
large handful dried fruit (apricots/cranberries/sultanas)
cous cous (2 tablespoon per person)
6-8 cherry tomatoes
cooked green veg – could be green beans or very finely chopped mange tout
6-8 black olives

You can also add boiled egg (quite soft), dates or nuts

METHOD
Soften the onion in some oil and drain
Roast the almonds at Gas mark 6 for 15 mins  (enough to decorate the serving dish you plan to use)
- leave to cool a bit, coat in honey and sprinkle with salt.
Stew cherry toms (I do mine in the cast iron pan with a bit of oil and salt) until very soft. Remove and try to keep intact for decoration.

Place cous cous in a bowl and add boiling water and salt to taste. Add a knob of butter and stir in.
Warm the orange juice and reduce slightly – then add to cous cous.
Then add dried fruit and greens, fennel (finely chopped) spring onion & olives
Put the mixture in a nice bowl, cut the orange into discs and place round edges of bowl. Use honey coated almonds and cherry toms on top of cous cous for decoration.  (you could also use some of the egg or the olives as well)

ferdiesfoodlab - first review

by Simon Fernandez of ferdiesfoodlab
When I put the menu together for the test run opening, there were a number of things I was bearing in mind, first and foremost was that the only working equipment in the Toynbee Hall kitchen was a 6 ring burner and an oven. The next thing was that it may be a total disaster!

I certainly don't advocate thinking like that, but you cant help those little moments, when you're exhausted - partly because you've been so busy you've forgotten to eat and partly because 16 hours in front of a computer or stove will do that to you - and then one of those sneaky doubts creep in, I certainly find it's when I'm most tired!

So it might be the only one I do so I'm going to put some things on the menu I'll possible never get another chance to cook with again, question is what!?

I remember sitting down in the restaurant at the hotel I was staying in in New York, and a friend of mine who'd stayed in the same hotel recommended I try the King Crab, he said it was the biggest crab he'd very seen! Well, I had my doubts, but I tried it anyway - I'd had a good day in the office and decided I could do with a reward : )

In typical American style, it was also the biggest crab I'd ever sean, I couldn't possibly ; ) eat a whole one!! Really quite beautiful to behold, and a delicate sweet tasting meat . . . hmmm!

As I reminisced, I thought, that's got to go on! Later . .  fek it's expensive! Sod it, it's the first and possibly only run, I'm putting it on! Can't pic that up in the super market I can tell you . . . 

Anyway needless to say I put my heart and soul into creating ferdiesfoodlab.

This is what the London Foodie thought of it. . . .


I don't know what to say, except thank you Luiz, and Toynbee Hall! 

Recipe: ferdiesfoodlab - building a new supper club from scratch

by Simon Fernandez (@ferdiesfoodlab)

I've spent the last month creating ferdiesfoodlab and it's been a very, very, busy month I can tell you. There's been a lot of hecticness (it's a real word), and a fair amount of, is this really going to work? Anyway, here's the recipe. . .  

INGREDIENTS (serves 28)
1 passionate ferdie (with an idea and nowhere to do it)
1 passionate organisation (with a venue and nothing to do with it - Toynbee Hall)
some willing friends in the kitchen and front of house (Albert, Jo, Marc)
2 extra chefs (Jen aka Cook School Cat & Robbie of NoReservations)
2 photographers (Jo Maynard, Steve Berryman)
1 wine connoisseur (Nathan Nolan of Mr Drink n Eat)
1 bar of self belief (broken into chunks and snorked at regular intervals)
a pinch of doubt (to keep it real)
a small dose or terror
      (again to keep it real - you can substitute with fear but doesn't keep it as real)
as much luck as you can get hold of (very scarce ingredient, seems to come in packs of 3)
1 surprise concert pianist
1 table of guests (not the grumpy sort - good quality ingredients are critical!)
      (including London Foodie, Claudia of Whiteroom Supperclub & Gail of A Girl in Walthamstow)
small hoard of unknown quantities (these are a bit like luck and really add to the depth of flavour)
I'm sure I've forgotten something . . .  : ? oh yes, a menu!

APPARATUS
1 6 ring burner
1 convection oven
1 blender
10 baking trays
sharp chefs knives
various kitchen utensils
white board pen (not permanent!!)

METHOD
Be invited by passionate organisation (in this case Toynbee Hall) to use their venue. Go to look at venue and meet the passionate custodians of the hall.

Be blown away by the venue, and spend the weekend cooking for friends at their engagement party and talking about it.

Return to Hereford (or other homely sunny place), and get some sunshine on your face. I remember one time a very long time ago, a friend of mine told me, "If you stand facing the sun all the shadows fall behind you". I love the sun on my face it always puts me in such a good mood!

I love you sunshine! Please don't take my sunshine away!!

Facing the sun! You're not doing it right!

Now use those positive thoughts to work some ferdie magic and go and find some cool things that would create a nice atmosphere in the venue.

Harry Copper! : ) Ferdie magic! Get it? - I couldn't help myself

Once you've found them get to work restoring them so they're all nice and shiney!

A bit of elbow grease, a drill and some rotary sand paper.

It didn't look much in the reclaim yard. . . .

We served 5hr "will you marry me" slow roast lamb in it  -  Photography by Steve Berryman

to be continued . . .             
don't forget, upcoming dates Fri 9th Sep, and Fri 23rd Sep 
at Toynbee Hall near Aldgate East.


in the next episode . . . .

Barents Sea King Crab - Stunning Ingredient

A really lovely crowd came to help test run : ) Photography by Jo Maynard (Artist)