Monday, 30 November 2015

New Year's Eve supper club tickets (with Swedish chef Linn Soderstrom)

Tin shapes, swedish new year's eve, supper club

Tin shapes, swedish new year's eve, supper club
Earlier this year I had a Midsummer's Eve supper club with Linn Soderstrom, a well known chef in Sweden where she also runs a supper club. This was so successful that we are going to create a traditional Anglo-Swedish New Year's Eve/Julbord for 2015.Home cured and smoked salmon, pickled herrings in sandalwood, Champagne, Kalix roe, Brussel sprouts (that's v Swedish apparently). I will also do a vegan alternative for those that request it. 
One tradition that Linn mentioned is cooking tin:
"We have a New Year's tradition where we melt down tin in a small saucepan over an open fire or on the stove. Then we pour it into cold water and we can see what the little figure of re-shaped tin looks like. 
The shape of the tin figure says something about the coming year. If it looks like a heart there will be love, if it looks like a hammer you will have a lot of work. And so on... 
My great grandmother always said: 'Gregory Peck' before she poured the melted tin into the cold water. And she always said that the tin figure looked like him. 'This is the year I'm going to get him'"

So Linn will bring over some pieces of tin and we can read our fortunes over the fireplace.

Feel free to bring your own champagne, of course I will be providing some at midnight. 

I recommend the champagnes and sparkling wines from, the Lallier French champagne at £24 a bottle is a good choice, described as 'exhilarating' by the Master of Wine.

For tickets, book your seats here. 

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Friday, 27 November 2015

Vegan Thai Green Curry recipe

vegan thai green curry

Thai green curry with fragrant rice (vegan)

To make a proper green curry you need the right ingredients. Look in your local Asian supermarket which might have ingredients such as holy basil, kaffir lime, pea aubergines, bunches of coriander with the roots, fresh lime leaves, galangal and tiny Asian shallots. Tofu, lemon grass, palm sugar, birds eye chillies, dried lime leaves plus coconut milk and cream are usually available in our normal high street supermarkets. I tend to make a special trip to get all the unusual ingredients together then make a large batch of the green curry paste which can be separated into portions and frozen.  If it isn’t possible to go to an Asian supermarket, basil is a substitute for holy basil and sliced baby aubergines will do for pea aubergines.   Sometimes Waitrose or Ocado has Thai basil. 
This Sunday we are doing the Secret Garden Club in which you will learn how easy it is to grow some of these ingredients in your garden, yes, in the UK!

The other great thing about this dish is that it takes very little time once you have all the ingredients. Just whizz up the sauce, simmer, then add the vegetables. A good after-work meal. 
As for rice, I do like the Asians and steam mine. You can get very cheap rice steamers and it’s effortless. I don’t rinse the rice if I’m using a steamer. 

Serves 4 – 6

Basic green curry paste:
a bunch of coriander with the roots (otherwise use coriander with the stems), rinsed of dirt
a bunch of thai holy basil, reserving some for garnishing
5 stems lemongrass, finely sliced
4 kaffir lime leaves
5 small shallots, finely sliced
zest of 2 limes (kaffir lime if you can get it) plus the juice
5 birds eye chillies
5 cloves garlic
2 tbsp palm sugar or brown sugar
5-8 cms of Galangal root or 2 tablespoons of the paste
3 tbsp of sea salt (maybe more) ( to replace fish sauce or shrimp paste)
1 x 400ml tin of coconut milk

 For the rest of this recipe visit House and Garden here. 

Monday, 23 November 2015

Pistachio and quince baklava recipe

Pistachio and quince baklava recipe

Pistachio and quince baklava recipe

blender or food processor
a baking tray of 25 x 25cm
a fine sieve or chinois
pastry brush

4 quince pears, peeled, cored and halved
200g sugar
cinnamon stick
3 star anise
1 vanilla pod
250g of filo pastry (around 8 to 10 leaves)
150g pistachio nibs
200g butter

Go here to read the rest of the piece and the recipe in the Ham and High newspaper.

Pistachio and quince baklava recipe