Saturday October 8th 2011.
New Supper Club DatesSaturday October 8th 2011.Canadian Thanksgiving Dinner.Complete with Real Canadians.Bloody Ceasars Wild Turkey-Chilli- Baked Ham and Maple Syrup Blueberry and Pumpkin Pies.Bruce Griffin playing the Blues. Bring your own BottleSaturday November 5th 2012Mexican Fiesta A feast based on the Mexican Day of the Dead- Traditional Mexican dishes to include Empanadas,Tamales,Mancha Mantel,Carnitas - Bring your own bottle.
Once I cooked daisies and four leaf clovers in the garden, dishing them up in small plastic bowls for the fairies,robins, worms and whoever else came to eat. Once I grew courgettes in my garden. Courgettes have the most beautiful yellow flowers; I knew you could eat the flowers but I never had a recipe,a courgette flower and a deep fryer all at the same time. This is about to change; Stuffed Courgette Flowers are on Ms Marmite Lover's Camp Bestival Menu. http://www.ticketline.co.uk/kerstin-rodgers-ticketsThis weekend I will be cooking with Ms Marmite Lover and her team. For 16 years I have had a grape vine growing in the garden and for all those years I have thought of making Grape Jelly (a kind of North American jam). A few times I went out and bought the sugar and a jelly bag, but I never quite got around to making the jelly. Wednesday morning,before I head to Camp Bestival, I am going to pick some vine leaves and take them with me to add to Ms Marmites Lover’s stash. Vine leaves will also be on Ms Marmite Lover’s Camp Bestival Menu. Ms Marmite Lover is Kerstin Rodgers,owner of The Underground Restaurant in London and pioneer of the Supper Club movement in the UK. She is also author of "Supper Club", http://www.amazon.co.uk/Supper-Club-Recipes-underground-restauranta truly gorgeous book - quirky, down to earth,and inspirational. I am no stranger to cooking. I know it is not really a glamorous job. It's mostly hard work. I am using up some of my holiday days from my regular gig to cook at Camp Bestival. For five days I will be living in a tent. (I have bought one and have even practised putting it up). I will be cooking with people I have never met.(I love meeting people while cooking!). There will be three sittings a day:one o’clock for a long lazy lunch, seven o’clock for dinner,and midnight for the secret supper. Food will be served on lovely vintage tableware in a marquee. Waitresses will be dressed in Vintage pinnies (and other clothes of course).This is exciting for me. Last year my daughter Raven went to Camp Bestival with friends. I loaded her into the car with a stash of homemade banana bread and some baby wipes and waved goodbye. It seemed my whole street was going somewhere. My husband Bruce invited me to walk up to Lidls (Bruce love Lidls). We walked around, bought olive oil and dark chocolate and went home. This year things will be different.
It is such a joy to get out and about and see what the rest of the world is doing. When my daughter was a toddler a half term treat outing consisted of a short train journey to the New Forest, a look at the ponies, a walk in the woods a little picnic. Things have changed at thirteen, the Girl loves to shop and she loves Brighton. She also loves her B.F Tom. Yesterday the three of us set out on an adventure. The deal was sometimes we would hang out together and sometimes we would seperate. After a couple of hours apart we met for lunch.The Marwood Cafe 54 Ship Street in Brighton has inspired me to never ever give up my clutter.I just have to learn to embrace it Excentric Bohemia Cosy could be the new look. At the Marwood cafe computer towers with cushions make great chairs,doors are used to make counters tables and seats.The look is definitely not Cath Kidson , but thats ok cause I am a bit bored with that look. I loved the bra over the lampshade, loved the art on the wall and so did the teens.The menu was perfect because the Marwood has no kitchen to speak of; the blackboard offering was "cheap white bread toasties" made in a cheap but very effecient toastie machine. £2.50 per toastie. They were perfect. I can't blog about coffee because I am not a proper coffee geek but I have worked with coffee geeks and been served amazing coffee daily. Marwoods coffee was a joy I had a pretty little piccola. After we had devoured out toasties we shared a slice of Victoria Sponge there was nothing cheap and white about the sponge it was £2.50 a slice and it taste as gorgous as it looked. .
Almost a week at Camden Bar and Kitchen Ashely Cross and I will be honest and say" Oh my Goodness Me." I am not sure I have ever cooked in such a tiny tiny kitchen..Much much work to do, and some serious menu tweaking. The kitchen is cozy or its a cupboard, or its like when you have a dream that you are at work but actually you have fallen asleep in a cupboard. The said kitchen is made all the more cozy with the company of the Lovely Fiona. Not only is Fiona a great help at a million things like lighting the gas oven,the oven terrifies me and the pilot is right at the back so you have to lie down practically on the floor to get it lit. Fi is also good at showing me how to get a pan scarily hot for steak and she has been learning my recipes really quickly. We have had some fun when I showed her how to make red onions Barbie Pink and she has now tasted cactus for the first time. The food has all gone out looking really pretty some of it even with purple pansies on top.There has been much positive feed back. The kitchen can only get better I don't think it will get bigger but maybe more shelves. I know I can do this..and I love the walk to work and never having to take the bus. I will say though I do miss Mr Lovett and his genius skill with space and shelves and problem solving and I really miss a huge kitchen and loads of storage space. I am hoping once I get this kitchen organized I could have a few excursions perhaps do a couple of sessions with Sarah from Travels with my Aunt World Cafe,she must have some tips on cooking in a small space. I need to take another trip up to London and check out Broadway Market. How much space do those stalls have? Street food is often amazing food cooked in small spaces.I have so much to learn..
After four years of taking the Yellow Bus from Parkestone to Boscombe I am leaving cafe Boscanova.Since the cafe opened it's doors four years ago, I've cooked gallons of soup made hundreds of specials, and introduced Boscombe to Canadian Pancakes. I've cooked ribs and chicken for Brian Wison and his band, and Cuban pork for a salsa band. I have cooked curry and fajita wraps in a tent at the Boscombe community fair. I have cooked in feilds and village halls and at the Bournemouth Tatoo Festival. I am so proud of the work I have done at Boscanova.A big Thank you to Joe Lovett for choosing me to set up Cafe Boscanovas kitchens and trusting me with the food for so many years. Special thanks to Toyah Cannings and Sarah Farendon my two main girls for the whole four years. It would be impossible to count how many Boscanova breakfasts and lunches those girls have sent out. We did good girls! and we sent out some amazing food.A special thank you to all the customers who have eaten the food over the years, and popped their head around the kitchen door and let us know how much they enjoyed it.I have not hung up my pots and pans yet . My next venture is a little closer to home. I love new places and this one is brand new. So new that it's not even open yet . I have seen the kitchen it's about as small as a caravan but it has a little window. Soon the floor will go down and the sink will be plumbed inand shelves built and cookers in place. I will keep you posted.
Snow I love it! Someone is skiing down the middle of my road. Most people on Palmerston Rd have given up on going anywhere. The schools are closed and none of the cars are moving. There is an unofficial spontanious street party across the road in Alexander park. A lady well past 40 was sliding down a small hill on a plastic bag the park is packed with kids and parents and whatever you can slide on. Someone should start playing Bing Crosby and take some chestnuts and hot chocolate over there. Snow makes me feel like we are all living in a musical .Raven is home and so are five of her freinds. I have a big pot of spagetti on. The hallway is full of wet bootsmittens and coats. I have just made Hot Chocolate with whipped cream Marshmallows and Candycanes.In the garden loads of blackbirds are feasting on the grapes that I for the tenth year running have not made into grape jelly or wine.Ok this weekend was supposed to be my Pop up South American but I have decided I just have to re-schedule.I am really really sorry that it is such late notice but I have already had a few cancelations and with the weather forcast and how difficult it can be to get around I have decided this definitely is not the best weekend for it. Gatwick is closed , trains have stopped, schools are closed and tamale flour may or may not arrive. I am thinking now that some time after Christmas may be better when there is no threat of snow or severe weather.I think this is going go to be a stay in and make popcorn and cranberry decorations and write Christmas cards kind of weekend.
Just four more days to go The food is ordered, the furniture is moved now the cooking starts. Hopefully if the snow is not too much of a distraction the corn husks for the tamales and the masa harina will arrive by courier today along with cactus paddles and some rather pretty chillies. Bruce has already chosen his corner of the room for the piano.Raven and Ellie have not chosen their outfits but I know they definitely don't want to wear any of my vintage aprons.Here is a rough draft of the menu, things may change a little as I get creative Tortilla chips with Tomatilla Salsa Empandas Picadillo with Raisin and Cranberries Cactus Flautes with Prickly Pear JamOaxcan Turkey Mole poblanoPork and White Bean Chilli served with Pumpkin Bean and Cheese tamalesPlaintain Mash and Fallen Leaf Salad.
Almost a year ago I cooked for a 50th birthday party at Cafe Boscanova. The party was for the lovely Julie. Julie is one of the cafe's favorite customers. Being the sweetheart she is Julie has never stopped complimenting me on the food and never stopped asking for some of the recipes from the party . To start with there was a sort of MiddleEastern antipasta. Plates of olives, flat- breads, and roasted veggies . That was followed by two tagines. A chicken tagine and an aubergine and sweet potato tagine. Both tagines were topped with pears cooked in honey and tumeric.They looked really pretty and it seems everyone fell in love with them.Some of the ingredients I used at Julies party came from Makkah foods.http://www.makkahstores.co.uk There is a branch in cosmopolitan Charminster and another one on the much less comsmoplitan Ashely Rd in Parkestone. In Makkah you will find lovely flat breads that are nothing like the weird cardboard stuff that you get at the supermarket.They also have a complete treasure chest of spices.Sometimes you can even buy Ras El Hanout a classic Morroccan spice. The ethnic produce always look amazingI recently bought a pommegranite that was the size of a small cabbages and such a beautiful ruby red colour Anyway as requested here is a bit of a recipe Sweet- Potato-Tofu- and Aubergine Tagine. serves 2-3one large aubergine cut into cubes2 sweet potatoes1 cup of cooked chickpeas 1 red pepper a handful of spinach 1 pack of smoked tofu about 250gr (optional)3tsp of cinnamon 1 tsp of ginger 1/2 tsp of corriander 1/2 tsp of powdered gingertsp of marigold stock powder1 pear 3tsp of honey 1 tbs of tumeric preheat the oven to 180 degrees Dissolve the stock powder in a cup of boiling water add to a frying pan. Toss in the cubed aubergine . Cook 2-3 minutes then remove with a slotted spoon. Put the aubergine in a shallow casserole dish add cubed sweet potatoes sprinkle with the corriander, ginger, cumin, and 2 tsp of the cinnamon. Stir and then top with the remains of the stock.Cover with foil and place in the oven,Cook for 45 minutes to an hour until the sweet potato is tender.Cut the red pepper into cubes and add to the tagine, add the chickpeas if you are using tofu add the cubes now. Add a spoonful of honey and another spoonful of cinnamon. Cook uncovered for another 15 minutes. To serve stir in spinach and add the honey poached pears. Garnish with lots of fresh mint and pommegranite seeds. Serve with Couscous. I know everyone wanted the recipe for the pears cooked in honey . That will be in the next post.
It's hard to beleive it was 1993 when my sister Karen and I would rent movies on a Saturday afternoon and stand in my kitchen in Parkstone, making tamales to serve at Lost Maggies at dinnertime. For those of you who don't know,Lost Maggies or, more formally, Las Margaritas was the Mexican cantina on Poole Quay that I spent ten years of my life running with Eric Bow and Pam Skuce. Karen was a big fan of Tommy Lee Jones so for a while on Saturday afternoons it was tamales and Tommy- Lee. Tamales take some folding and tying but by the end of the afternoon we would have about sixty of them ready to be steamed for dinner. Then we would dress up for work. In those days it would often be funny dresses from the charity shops and weird hats because we were so overjoyed that we worked for ourselves and we could wear what we wanted. Lost Maggies has been gone now for seven years. Recently, I have definitely been feeling the urge to have a Pop Up restaurant thingie in my living room. Why not? I ask myself, I have three sinks in the kitchen,a stainless steel table, a health and hygiene certificate, hundreds of vintage aprons and table-cloths. I love to cook. My sister Karen is back in Canada but I have my lovely 13 year old daughter Raven and her best friend Ellie to serve tables. My husband Bruce Griffin has been roped in to to play the blues for us. So here goes: December 4th there will be a Pop Up Mexican restaurant in my living room complete with live blues music. There will definitely be tamales and mole poblano and empanadas and maybe mancha mantel. Mmmmm. Three courses of lovley South American food with a slighlty eclectic touch. Bring your own bottle or two - we will have room to keep it cool. Suggested dontation will be £10- £12 per person,with tables of two,four and six available. to book a table email me at email@example.com