Friends and family have stopped giving me cookbooks
As you enter our Bloomsbury living room you can see why: a flimsy IKEA bookcase groans under the weight of hundreds of cookbooks - well our demented boiler is gurgling like a gremlin at the moment but that's another story - the flat seems to be tilting precariously to one side under the weight of so many books.
Some are blatant food "porn" purchases from days when I didn't know any better, others are more conventional glossy cookbooks nestled in between the Elizabeth David classics and battered old baking books replete with indecipherable doodles. Inspirational tomes such as Olivier Roellinger's Seafood book and Heston's Big Fat Duck Cookbook are there to remind me that being creative is no bad thing, and I have yet to really sink my teeth into McGee on Food and Cooking in a systematic way, save his chapter on dairy.
But seriously, does a girl really need hundreds of cookbooks? I'm more than a little embarrassed by my bulging cookbook collection and perversely found myself calculating how many pairs of killer heels I could have bought in lieu of all those snazzy cookbooks. After all, a girl can never have too many shoes.
So in order to save you and your family or friends from accumulating quite so many cookbooks - and to save all that money for buying pretty shoes in the new year sales! - I've compiled a Christmas wishlist for bookish food fiends; a list that sprang out of friends asking me from time to time which books I would recommend from my cookbook collection.
For the purpose of this exercise I enlisted my pal Will Knightley - a rogue foodie with a penchant for martinis - to help whittle down the books. It's not a definitive list, We've left off some notable culinary giants and included a few unusual books which might appeal to a foodnerd who is interested in learning more about the history and anthropology of food. There are also a few recommendations for food magazines and journals that would make fine Christmas gifts for a fussy foodie.
I'd be curious to know which books are your favourite ones to cook from, which have proved inspirational, and which ones looked promising but ultimately failed to live up to expectations. Needless to say I'm on a self-imposed ban from buying any more books and if anything a cull is long overdue. Still...there are invariably gaps in my collection so please let me know in a comment below which food/cookery books you'd add to this list :-)
Perhaps this should have been called 'The Joy of Cheese' as it's a caseophile's delight. I've worked with Fiona for two years and recently wrote my MA thesis on the anthropology of cheese so I'm completely biased, but I genuinely love this book. You learn how cheese is made, examples of the different types of cheese and how to taste and compare them. Fiona being the doyenne of food and wine matching you get a comprehensive cheese and wine matching guide, and also alternatives such as cider, beer, port and whisky to name a few. I could really have used the tip about not matching red wine to oozing Epoisses the other night, and Fiona explains in detail why red wine - a traditional match for cheese as a whole - can be a minefield when paired with many cheese varieties. There are suggestions for seasonal cheese plates and recipes to keep even the greediest of cheeselovers happy.
Try the tartiflette, the buckwheat galettes with parma ham and emmental, and the stichelton steak with winter salad of onions and roquette. If you're a real curd nerd check out Fiona's Cheeselover blog for updates on cheese finds, and her 'Ultimate Mac n' Cheese Challenge' which kicks off December 28th
Fans of the restaurant Moro will love this book which extends east to Levantine shores via their East End allotment. The recipes are clearly written and easy to follow. What more can I say - buy this book along with the two original Moro cookbooks and you won't be disappointed. Up there with the Scandinavian Cookbook and Ottolenghi as my everyday favourites.
This is the food memoir of 2009. Del Conte shares stories from her childhood in Milan, giving the recipes she cites at the start of each chapter meaning and context through a tightly-written narrative. Her style of writing is self-effacing and ever so slightly patrician, a legacy of her Milanese roots I suspect and what fascinates me about her story is del Conte's liminality as a child raised in Mussolini's Italy and her transition to an adult who married and settled in Britain - she evinces both Italian (or rather Milanese) and British characteristics in her writing yet in some ways is rootless...
Any book that opens with a chapter on Toscanini and La Scala will appeal to the cultured Italophile foodie; a real gem of a memoir.
One of the best cookbooks published in recent years. Beautiful photography couples with clear, easy-to-follow recipes and the best cinnamon bun recipe this side of Copenhagen. Trina's evocative book sends me straight back to my Scandinavian roots and I can't think of a better introduction to the seasonal cooking of game, fish, fruit, veg grains and aquavit (kidding, aquavit is not a foodstuff) of where I grew up. A book I never tire of.
Look out for Trina's Nordic Diet book - due to be released in January - of which I'll be giving a sneak preview here very soon. If you're curious about Trina's recipes and Scandinavian food in general I did a menu earlier this year based on her book which includes a fabulous gravlaks or gravadlax recipe.
Anyone who knows me will tell you I have a penchant for game, and I instantly fell in love with this book when it arrived last month. The fact that it's co-authored by Tom Norrington-Davies, head chef and co-owner of Great Queen Street, one of my favourite restaurants, adds to its 'must-have' appeal.
Recipes that stand out:
* confited pheasant with fennel and satsuma salad
* potroast mallard, quince and star anise
* rabbit braised with prunes and beer
In sum, a brilliant, modern cookbook on game - buy this for a bona fide foodie and they'll love you forever
This book has proved curiously divisive. Will and I love it, other foodlovers aren't convinced.
Jane Lawson seems detached from the recipes and there has been criticism of the broad geographical layout spanning Scandinavia, Germany and Eastern Europe. Frankly that's what appeals to me - there is a common thread of cooking throughout cold Northern European countries: hearty, ribsticking fare with dishes such as beer cooked bratwurst, which is what gets me cooking on a cold winter's day. I was born in Germany and my first word was most likely "wurst" so I'm totally biased - a book with sausage recipes is always going to send my into nostalgic daydreaming mode! The liquorice lamb appeals to the Scandi in me and I love Lawson's baking recipes - reminiscent of the ones I grew up with in Norway. Great recipes and gorgeous photography make this a winner. Buy this book for the Northern European who loves to ski and eats carbs and meat with gusto!
More of a magazine or journal than a hefty cookbook and therein lies the appeal of 'A Very Honest Cook'. I'd hazard a guess that this slimline book of a few choice recipes from Stephen Markwick of Culinaria fame might prove to be a publishing model for 2010. When I met Stephen and his wife Judy at Abergavenny food festival earlier this year everything Fiona had told me about Stephen was spot-on: he's a self-deprecating cook who represents the best of British cuisine. With a foreword by Simon Hopkinson that praises the 'stylish simplicity' of Stephen's cooking, and clear, concise recipes this is a book I'll be cooking often from and can't wait to visit Bristol again so I can sample Stephen's provencal fish soup, loin of venison with celeriac and potato mash and honeyed parsnips... and a devilishly good treacle tart ;-)
Will claims this is the book for gap-year kids who read 'The Beach' on their travels throughout Asia during the '90s. I did neither of those things yet I love this book, perhaps because Vietnam is on my list of places to visit. This book transports you to Nguyen's home country with sumptuous recipes and fantastic photography. Recipes such as Hanoi beef noodle soup, roast pork and crisp snapper just work. The only drawback is the book is a tome of the coffee-table variety thus slightly tricky to place in the kitchen while cooking, but still - a book worth owning.
My favourite deli in London and a cookbook that is high up on my list of favourites. The partnership between Israeli Yotam Ottolenghi and Palestinian Sami Tamimi works on so many levels: the delis are an aesthete's delight with their white backdrop and an array of colourful food tempting you in. I spent a day in the Upper Street branch of Ottolenghi as part of my Leiths training and witnessed first-hand the care and attention Ottolenghi chefs take in creating both pastries and savoury food. It may be expensive but the food at Ottolenghi is worth every penny.
Buy this book for the foodlover who is curious about the Middle East and loves eating at Ottolenghi's delis.
Not a recent publication but this should be on every serious foodlover's bookshelf. Roden's vivid account of the Jewish diaspora, enriched with stories of her own life and comprehensive descriptions of Ashkenazi and Sephardic cooking is a classic. The recipes are foolproof and delicious.
A confession: I have a real soft spot for Rick Stein. Perhaps it's his love of seafood, or his gentle, ambling manner when he's cooking. I was fortunate enough to work as a stagiere in his Seafood restaurant down in Padstow when I was training at Leiths and loved every minute of my stage there, learning more about seafood in a week working for Stein's band of merry chefs than I did anywhere else. Stein's most recent book represents the best recipes of countries such as Malaysia, Sri Lanka, Bangladesh, Vietnam and Cambodia. Every recipe is enticing and foolproof and somehow captures the rich diversity of food across Asia; this is the book for the globetrotting gourmet who loves telling stories and cooks with confidence and flair!
Quite simply the best chocolate book of 2009. Paul trained under Marco Pierre White and I've posted on this blog before about his dedication to the crafting of chocolate because that's exactly what he is - a craftsman. His shop in Camden Passage is one of the few chocolate shops in London which is suffused with the scent of chocolate as everything is hand-crafted on site.
The book is comprehensive and teaches you how to buy chocolate, what types of beans there are and the methods of tempering and how to make a truffle (an art in itself). There are tips on how to combine flavours with different types of chocolate and recipes such as:
* chocolate water biscuits for cheese
* passionfruit and coconut truffles (two of my favourite ingredients!)
* blackcurrant and liquorice truffles (ditto)
* chocolate, ginger and cardamom tea bread
* hot chocolate and basil fondants
A perfect gift for chocoholics, especially if they can't get to Paul's two stores in Camden Passage and Threadneedle Street this Christmas
Having met Valentine Warner through the lovely people at Peter's Yard I can vouch that he's utterly charming and a real cook's cook. This is the book to buy girls. Boys don't really get the appeal of Valentine so make sure you save this for your sister, cousin, girlfriend or foxy aunt.
Recipes that appeal:
* barbecued bavette steak with anchovies, red wine and garlic (is there a better combination of ingredients?)
* coconut lamb
* gravadlax: having seem Valentine make this at Abrgavenny food festival earlier this year I can attest to this recipe's deliciousness. Plus Valentine looked a bit like the Swedish Chef from the Muppets when he waved bunches of dill above his head
* prawn tangiers: I made this over the summer and it's now a firm favourite
* baby courgettes and chanterelles with basil: simple, clean flavours with not much fuss. Perfect.
I love McGee's chapter on dairy, you might love his chapter on the four food molecules - every serious cook worth his or her salt should have McGee's encyclopedic masterpiece on their shelves. Failing that at least read his Curious Cook musings on food science ;-)
This is the most zeitgeisty book of 2009, and what a tome it is. Chosen by gastronomic big guns Ferran Adria, Mario Batali, Rene Redzepi, Alice Waters, Jacky Yu, Gordon Ramsay, Fergus Henderson, Shannon Bennett, Alain Ducasse, and Yoshihiro Murata the hundred chefs featured in Coco are all fascinating in their own right. Some have commented on the title and I have to admit 'Coco' does strike me as an odd choice for this book, albeit a catchy one.
No matter, the book is a feast for the eyes and is the book to buy your serious gourmet friend or relative who has a keen interest in sampling the cooking of the hottest chefs today. When I first read about Coco in the Evening Standard earlier this year I was thrilled to see some of my favourite chefs such as Anthony Demetre of Arbutus and Wild Honey fame featured alongside Theo Randall and Skye Gangell. When Gastrogeek invited a few fellow food bloggers to join her and the team from Phaidon and Sauce PR for a Coco Gourmet Gallop around Maze, Theo Randall and Launceston Place last month I nearly fell off my chair at the itinerary for the gallop. We were treated to a fantastic evening of decadence, sampling the recipes each chef had included in the book. You can read brilliant reviews of the gourmet gallop from Gastrogeek herself, Dan of Essex Eating and Dan of the blog FoodUrchin amongst others including twitter's funniest food blogger Mimi of Meemalee's Kitchen who concluded: the Coco gourmet gallop was worth missing the last train for (and she did!)
A few snaps from the night:
Theo Randall's wood-roasted Cornish monkfish with parsley, capers, roseval potatoes, globe artichokes and prosciutto di Parma - a humdinger of a dish. Full of flavour and culinary skill. Theo himself came out to speak to us which was much appreciated by all of us attending the gallop
Tristan Welch's dessert platter (along with several huge tarte tartins) was the best dessert experience I've had since being left with the dessert trolly at Guy Savoy a 3-star michelin restaurant in Paris. Tristan and his staff looked after us with immense generosity, and like Theo Randall, took the time to speak to us about their cooking and Launceston Place. An epic way to end an epic gourmet gallop...
The books on food but not necessarily cookery:
Tsukiji by Theodore Bestor (University of California Press)
Harvard anthropologist Theodore Bestor has twenty years of ethnographic fieldwork in Japan under bis belt. The man knows Japan and he writes well which are two key features in the appeal of this book about Tokyo's legendary fish market Tsukiji. One for the food anthropologist, or someone who loves big fish and the ocean in general.
A lecturer in architecture at Cambridge, Steel is a formidable speaker and passionate advocate of how food shapes cities. Not one for the glossy food porn admiring reader, but one for serious foodies with a sense of history, an interest in the development of cities and architecture. Check out her Hungry City site for an idea of what the book is all about.
Trubek asks why terroir and place matter. You may be wondering why the question even matters and if so I suggest you read Trubek's Taste of Place, an accessible and informative account of why terroir is important: we live in a highly connected world in which food is subjected to the forces of globalization like any other industry. Place becomes a powerful symbol of cultural and national roots, not to mention identity. Terroir evokes authenticity, particularly in wine, but increasingly now in food such as cheese and Trubek's book is for those who are bored by cookbooks and want something profound to sink their teeth into over the Christmas holiday.
For the foodie who cares about evolution, anthropology and understanding how cooking makes us human, this is the book to buy them for Christmas. Wrangham has a breezy style of writing virtually unseen in academia and his argument is elegant and provocative in equal measure. Brilliant. By far the most interesting anthropology book I've read in years.
Magazine/Journal Subscriptions to get discerning foodies:
Brand-spanking new food journal from editor extraordinaire Tim Hayward. Great writing, great photography, great design. Looks like a small book which makes it ideal for popping in your handbag. At a bargainous £20 per year for a subscription this is the gift to give the foodlover who has all the cookbooks they need.
Edward Behr's pared-back style of writing is true to his Vermont background and I can't wait for The Art of Eating to arrive by post every few months. Excellent pieces on real food, unfussy and spot-on in its analysis. You should see the cheese collection. Another one for the foodie who has everything and loves that New England salt-of-the-earth way of seeing the world.
What can I say? if you know someone who loves Japanese food this is the publication for them. The ultimate 'foodnerd' gift this Christmas!
* an addendum: one book I completely forgot about is Simon Hopkinson's Roast Chicken and Other Storiesand thank you to Helen aka Food Stories for reminding me about Hopkinson's other brilliant book Week in Week Out both books of which I own and love. Roast chicken had slipped down behind the bookcase and the latter I haven't used much recently but shall revisit when I return from the Canaries after Christmas. Add both to the neverending list of must-have books ;-)
So market day at Covent Garden came and went, and what fun it was. The gods provided with sunshine and a balmy 10 degrees celsius throughout the afternoon, and I was lucky to share a stall with the lovely Niamh - also known affectionately as the "pork mistress" for her mighty pork sandwiches with lashings of the BEST crunchy crackling in all of WC1! Niamh's a dab hand at this market melarkee as she's been manning a stall twice a week since the summer and her pork sandwiches fast became a staple lunchtime treat for those who work nearby Covent Garden this autumn and I can see why - having sampled her fare I'm now a pork sandwich addict
We had lots of visitors throughout the day, both punters looking around the market on a Thursday afternoon and friends and food bloggers who came down to support us by saying hello, and of course to sample the food! Niamh very kindly proffered a glass of prosecco mid-afternoon and we chatted throughout the afternoon, marvelling at the friendly visitors and the occasional cheeky passesrby - you see the extremes of human nature at a market Niamh said and I completely agree, fascinating stuff to an anthropologist. Believe it or not, someone asked Niamh if she did 2 for 1 on her sandwiches, and when I put out samples of cakes mid-afternoon two modellesque girls came round not once or twice but five times to nibble on samples. The cheek! Having two crazy aunts in Norway who used to model let me repeat my maxim in life here:
"Never trust a model as beauty corrupts the brain"
Anyway, it was a brilliant day and I wish I could do it again next week as Niamh was such fun to pal around with. From Tuesday though I'm off to Lanzarote for yuletide holiday frolics with my Ma and Pa so any reprises down at Covent Garden will have to wait til 2010
Below are recipes from the most popular cakes and biscuits of the day, if you have any specific queries about them drop me an email or leave a comment
Happy holidays to you all :-)
Let's start with the three chocolatey cakes:
tropisk aroma or spiced chocolate marble cake with nutmeg and cinnamon. The nutmeg dominates and with a coffee-chocolate icing I this is a firm family favourite which keeps up to a week and can be frozen if need be for future cake scoffing
250g refined spelt flour 250g golden caster sugar 150g butter, softened 2 medium eggs 120 ml whole milk with 2 tbsp plain yoghurt 2 tsp grated nutmeg 1 tsp cinnamon 3 tbsp cocoa powder 2 tbsp strong coffee or espresso pinch salt
Filling and icing:
200g icing sugar 200g butter, softened 4 tbsp cocoa powder 1 tsp vanilla extract 1-2 tsp coffee powder (depends how much coffee you like) pinch salt
Preheat oven to 180C. Lightly oil 23cm round cake tin and fit the bottom with baking parchment
In a large bowl, cream the butter and sugar til pale and fluffy (circa 5-8 minutes). Add the eggs one at a time along with a spoonful of flour to stop the mixture splitting, whisking after each egg to incorporate it into the mixture. Add the spices, remainder of flour and alternate this with the milk and coffee to create a thick cake batter
Take 1/3 of the cake mixture and place in a smaller bowl, add the cocoa powder and stir through until the mixture looks even
Place half the plain mixture at the bottom of the cake tin, then layer the chocolate mixture on top. Cover with the remaining half of plain mixture and using a fork, swirl through the two mixtures to create a marbled effect. Bake on the middle shelf for 35-40 minutes. The cake is done when a skewer is inserted and no wet mixture remains on the skewer
While the cake cools on a wire rack, make the filling: cream the butter whilst adding the icing sugar, coffee and cocoa powders, and vanilla extract, taste as you go along as icing is subjective - some like it very buttery, others intensely sweet. I like a balance of butter, sugar and chocolate/coffee myself
When the cake is completely cool, spread the icing all over. Sprinkle extra cocoa powder on top if you like a cocoa hit or simply leave it plain. Savour with a cup of tea or coffee
There was a run on this cake, definitely a hit with both punters on the day and food bloggers who came down to visit Niamh and I. Cardamom and chocolate is a match made in heaven - grind the cardamom pods yourself if you have the time and inclination, I like to coarsely grind them so you get a few small seeds of cardamom rather than fine powder. The occasional cardamom crunch when eating this cake is an unexpected treat I find. This recipe is an adaptation of Nigella's dense chocolate loaf in 'How to be a domestic goddess' but I've substituted plain flour for spelt and reduced the sugar and syrup quantities and upped the chocolate
250g softened butter 350g dark muscovado sugar (light will do fine) 250g refined spelt flour 150g dark chocolate, melted 2 heaping tbsp cocoa powder 2 medium eggs 200ml boiling water 1 shot espresso or strong coffee 1 tsp bicarbonate of soda 1-2 tsp cardamom 1/2 tsp salt
Preheat oven to 190 C. Lightly oil a 23 x 13 x 7 cm loaf tin
Cream the butter and sugar. Add the eggs one at a time along with a spoonful of flour to stop the mixture splitting. Add the melted chocolate and incorporate fully before adding coffee, cocoa powder, flour, the boiling water, cardamom, bicarb and salt. It should be a thick liquid batter
Pour this into the prepared loaf tin and bake on the middle oven shelf at 190 C for the first 1/2 hour, then reduce the oven temp to 170 C and bake the cake for a further 15 minutes. The cake will rise, but once you remove it from the oven it will shrink slightly and look like it collapses. This is normal.
Cool on a wire rack. Needless to say this is great on its own but also good with a dollop of creme fraiche on the side. As Nigella says, this is like gingerbread in that it improves as it ages so worth making up in double batches if you can
Gingerbread with lemon icing
another Nigella classic. What can I say, the woman can bake
It's worth making this in double batches, it's VERY popular!
300g spelt flour 150g butter 125g dark muscovado sugar 200g golden syrup 200g black treacle 2 teaspoons fresh ginger 1 tsp cinnamon (and I add 1/2 tsp clove, 1/2 nutmeg) 250ml milk 2 eggs 1 tsp bicarbonate of soda mixed with 2 tbsp warm water 1/2 tsp salt
200g icing sugar zest of 1 lemon 2-3 tbsp lemon juice
Preheat oven to 170 C. Lightly oil a 30 x 20 x 5 cm rectangular cake tin
In a large saucepan melt the butter, sugar, syrup, treacle, spices, ginger. Add the milk, eggs, bicarb off the heat.
Add the liquid to the flour in a large bowl and beat well until the mixture looks even.
Pour into cake tin and bake 45 minutes to 1 hour
As the cake is cooling, make the icing:
sift icing sugar in a bowl, whisking in the lemon juice and zest. The icing should be thick not runny so don't add too much liquid...
spread over cooled gingerbread with a palette knife and leave to set before cutting slices. Keeps for a good couple of weeks if you can resist eating it in one go
Kokosmakroner or coconut macaroons
these mallowy macaroons are dead-easy to make and the coconut acts as a humectant so they stay soft for ages. Dip in melted dark chocolate for that 'bounty' effect or eat plain as they're moreish on their own
Meringue the egg whites and sugar til stiff peak, then fold in the coconut. Bake at 170 degrees celsius for 10-15 minutes and allow to dry on a wire rack before eating
Almond Raisin Cake with Manzanilla Sherry
Manzanilla may seem an odd choice for cake as it's bone dry, but I love that ozone savouryness to Manzanilla and had half a bottle languishing in the fridge so I thought I'd bake a sherry-fied cake with it. Thanks to A Forkful of Spaghetti for tweeting me a recipe! This is my version:
200g raisins 200g manzanilla sherry 150ml plain yoghurt 150ml melted butter 150g light muscovado sugar 3 medium eggs 150g spelt flour 100g ground almonds 2 tsp baking powder 1/4 tsp bicarbonate of soda 1/4 tsp salt
preheat oven to 180 C. Lightly oil a 20cm round cake tin. Whisk the eggs and sugar til pale and fluffy. Add the melted butter, the yoghurt, flour, almonds, salt and raising agents to the mixture and combine til evenly incorporated. Fold in the raisins, adding some of the sherry too if you fancy :-)
Spoon the cake mixture into the cake tin and bake on the middle oven shelf for 35-40 minutes or until a skewer inserted comes out clean. Drizzle with icing sugar, or skewer the cake a few times and use up the remaining sherry liquid to pickle the cake...
Cream the butter til pale then add the creme fraiche, whisking til its incorporated and add cinnamon, sugar, salt. Taste to see if it's right for you - remember the potato-wheat lefse is quite bland. Place a dollop of mixture on a sheet of lefse, spread evenly and then fold in the sides. Keep in an airtight container
Traditional Christmas biscuits from Baker Brun - bakery in Bergen where Papa Scandilicious grew up
In recent years three of my flatmates have each declared Christmas to be their favourite season for food. And I can see why - all the roast meat, the sprouts (yes I love sprouts), the mince pies, the brandy butter, mulled wine - or in my case as I'm Germanic at heart - glühwein...
In Norway we always had smoked lamb ribs which were steamed over birchwood and water for a day, served with creamy and buttery mashed swede (not a pun I promise), steamed potatoes and carrots. It was simple country fare and utterly repellant to anyone who hadn't grown up in Norway. My English grandmother tried it once and came away convinved my Mother had married a barbarian. Well, the volume of aquavit consumed during a Norwegian Christmas meal certainly lends credence to her conviction but I love juleribbe and frankly think the simplicity of it is more in keeping with what Christmas is all about. Forget 14 types of vegetables to go with a roast bird, this meal is as low-maintenance as cooking gets. My Mother loved it as she didn't have to slave over a stove for an entire day and I like the fact that juleribbe harks back to Viking days when smoked meat was a vital foodstuff for survival
Anyway as a child my parents always dispatched me to Bergen for the requisite pre-Christmas family gathering before we'd escape the mad Johansen family to our house in Lanzarote. At the time I thought this was normal, and in fact it is normal for families to gather before Christmas and then to run away, no? My Norwegian family aren't entirely normal, they argue constantly and a lot of hysterical shouting goes on for no particular reason. It's hilarious for an outsider to witness but a little terrifying for a 6-year old and my Mother made a pact with my Father when we moved to Norway that we escape to the sun as we all needed the Vitamin D. Or so she says. At any rate, instead of listening to the aunts' madness I would hide away in the kitchen with my Norwegian grandmother and help her bake
I'd marvel at the huge quantities of biscuits, breads and cakes she baked at the start of advent. Much like here in the UK, the run-up to Christmas in Scandinavia is a sociable time, everyone gathers, eats and gets pickled from too much aquavit or mulled wine and that's really what the festive season is all about. My grandmother only stopped baking the "syv slag" or seven varieties of traditional Christmas biscuits you see above when she reached her 80's
So tomorrow I'll be down at Covent Garden piazza manning a stall that will feature some of the yuletide favourites I grew up with. A few recipes are from my grandmother, others are favourites I've discovered since moving to the UK and having an experimental streak I've baked a couple of new things like the chocolate cardamom cake because I love cardamom. If you're in the area feel free to come by and say hello between 12 and 7pm, and while you're at it you can try author Daniel Young's potato latkes and Niamh Shields aka Eat Like a Girl's roast pork sandwiches too!
Available tomorrow at the Scandi Christmas stall:
* Tropisk aroma or spiced chocolate marble cake replete with nutmeg, cinnamon and a hint of coffee
* Cinnamon buns which may or may not be glazed with marmite salted butter caramel (am looking at you @aforkful and @youngandfoodish )
* Peppernøtter or spice nuts (strictly speaking pepper but there's clove, cinnamon, nutmeg and ginger aplenty in these biscuits)
* Serinakaker or butter biscuits with toasted almonds
* Kokosmakroner or coconut macaroons (gluten-free)
* Nigella's gingerbread - not Scandinavian but so good it merits inclusion
* Cardamom chocolate cake
* Almond Raisin cake with Sherry - recipe courtesy of A forkful of spaghetti :-)
* Whisky cake (gluten free)
* Marmite salted butter caramel - not Scandi but a personal favourite of mine
If you can't make it tomorrow but fancy trying something from this list drop me an email or tweet me @scandilicious and I'll see what I can do to help ;-)
Umami an amino acid that constitutes the fifth taste after sweet, salt, bitter and sour, is the Next Big Thing. Don't take my word for it, food scientists such as Harold McGee and Herve This and chefs like Heston Blumenthal are all avid proponents of umami, translated into English as 'deliciousness' though frankly it sounds a lot more sexy in its original Japanese form.
I first learnt about umami during my gap year spent in Japan where umami was discovered in 1908 by Japanese scientist Kikunae Ikeda. Perhaps not surprisingly, umami is commonly known amongst the Japanese and without getting too nerdy, three key substances are now understood to comprise this 'delicious' taste: glutamate, inosinate and guanylate. Different foods have varying degrees of these three substances, and according to last year's Dashi and Umami,they act synergistically, thus augmenting the depth of flavour in foods we eat and giving that moreish taste
As a food anthropologist and as a cook with an experimental streak umami is endlessly fascinating to me. I consider it the universal super taste that amplifies even the most humble dishes to something memorable and have been known to bore friends and loved ones to tears with my nerdy enthusiasm for umami. One French friend refuses to accept umami even exists, but that could be because he is French
Pairing umami-rich foods is a brilliant way to create tasty dishes - fermented, dried and cured foods are especially rich in umami hence Japanese, and Asian cuisines are known to be umami-rich. But as you will see there are plenty of familiar European ingredients, sauces and condiments that give an extra bit of umami flair to your cooking. Think marmite, worcester sauce and ketchup to name but a few storecupboard staples. Needless to say, Scandinavian food is replete with umami - that's why we love our pickled herring, smoked salmon and fermented food in general
Here's a few examples of 旨味 umami hall-of-famers:
* Kombu has the highest natural level of glutamate of any foodstuff, followed closely more familiar ingredients such as: * Parmesan Cheese (and other mature cheeses such as cheddar, blue cheese, etc) * Ketchup (tomatoes, and especially the seeds are very high in umami) * Marmite, Vegemite, Bovril * Anchovies * Nam Pla (Thai Fish sauce) and all fermented fish sauces for that matter * Soy sauce * Mirin * Miso * Chicken bouillon * Dried mushrooms such as shiitake, porcini and morel * Cured meat such as chorizo, pepperoni, proscuitto * Cured fish such as smoked salmon * Sauerkraut * Human breast milk (oh yes, squirm away)
Fresh meat, fish, fruit and vegetables also contain umami, but the key with fruit and veg is how ripe they are. The riper the tomato the higher the umami content. This is why 'Italian' food is so delicious (excuse the generalisation, I appreciate there's a lot of regionality to Italian food) -in the south they grow plump tomatoes and eat them or cook these when they're at their ripest, and cook with umami staples such such as anchovies, parmesan, capers and mushrooms
Cheese is another umami bomb - as a general rule of thumb, the more fragrant (read pongy) the cheese, the more explosive the umami. Try experimenting with these ingredients to see if the overall flavour of a dish is boosted. A mushroom risotto will be irresistible even to most committed carnivore if you use loads of parmesan or other mature cheese, and if you're generous with the dried mushrooms like porcini, all the better
So when MsMarmitelover, or doyenne of the Underground Restaurant asked me to sous chef for her on an umami-themed night recently I relished the chance to experiment with different ingredients. You can read about umami night itself on her blog but suffice to say it was great fun working on the menu together and the guests loved what we concocted for them
It seems this dish I came up with was the guests' favourite - MsMarmitelover and I both concur, we considered this our best dish of the night:
Yuzu and shiro miso sea bass ceviche with pickled ginger
Serves 30 as a canape
4 large skinned sea bass fillets 1 cup ponzu sauce (yuzu-infused soy sauce) 1/2 cup tbsp shiro miso paste (white miso) juice of 8 limes juice and zest of 1 kaffir lime handful of chopped umeboshi plums red pickled ginger julienned for garnish
Mix the ponzu, miso paste and juice of the limes in a medium bowl. Add the kaffir lime zest and juice. Slice the sea bassinto bite-sized slivers and place in the marinade. Cover and refrigerate for 30 minutes and serve with pickled ginger and julienned shiso leaves if you have some
Easy-peasy, and that's umami's magic ;-)
We served it with Akashi Tai sake courtesy of the lovely Wakana
Much has already been written about the Blaggers' Banquet so I thought I'd share the recipe we were given by chocolatier Trish Deseine for this sumptuous chocolate fondant I made for the dessert component of the banquet. Trish very kindly also donated her moreish 72% chocolate for us to use in the fondants which you see in the photo above
Trish's chocolate fondant is a brilliant mise-en-place dish in that you make it up the day before and it actually improves with time, so if you're wondering what to do for Christmas or New Years I'd recommend foregoing more complicated desserts for this easy-peasy fondant
1) Melt 200g Chocolate by Trish 64% cooks chocolate buttons with 200g pure, semi-salted butter in the microwave (honest). Add 180g sugar, stir a bit and let it cool before breaking 5 eggs into the melted chocolate one by one, stirring well after each one.
2) Add a tablespoonful of plain flour and cook at 180° in a floured 22 cm cake tin for 20 minutes or so. Take it out of the oven when it's still wobbly in the middle.
Trust me, it's a chocoholic's bombshell of a dish - I made 10 of them the night before the banquet and I swear the smell of sweet chocolate still suffuses my Bloomsbury flat...
As a final word on the banquet let me extend a huge thank you to the food and drink suppliers I dealt with in the run-up to the banquet who were generous and helpful in equal measure:
The fundraising for Action Against Hunger continues online, so if you want to save yourself the tedium and stress of Christmas shopping why not bid on some of the fantastic prizes we've blagged for the Ebay auction here
Blaggers Banquet Menu: 15 November 2009
Menu conceived by Signe Skaimsgard Johansen with Charlie Nelson, Neil Rankin and Danny Kingston
Fresh goats’ cheese and pomegranate crispbreads with a salty vanilla twist and fresh chives
(Brockhall Farm, Abel & Cole, Peter’s Yard and Halon Mon)
Buffalo mozzarella, tomato and fresh basil brochettes with a pesto dip
(Laverstoke Park, Abel &Cole and Purely Pesto)
Crispy chicken skin bites
Cheddar Gougeres with thyme
(Barbers 1883, Abel & Cole)
Spicy Bar Mix
The canapés were offered with a choice of the following (also available throughout the evening from the bar):
Apple Wood Badger Cider was via Positive PR
Chapel Down Pinot Reserve 2004
Albarino Laga de Bouza 2007 (The Wineaux )
Sipsmith’s Gin martini
Sipsmith’s Vodka Martini
Sipsmith’s Gin or Vodka and Fevertree tonic
The Blaggertini (Sipsmith’s vodka, Chegworth Valley Apple and Raspberry juice. Galliano Balsamico)
Cornish Cocktail (Bramley & Gage Quince Liqueur, Chapel Down Sparkling Wine)
Black Velvet (Chapel Down Sparkling Wine and Porter)
Innis & Gunn
Fullers London Pride
Chapel Down Brut
Chapel Down Porter
Chegworth Valley Apple Juice
Chegworth Valley Apple and Blackberry Juice
by Charlie Nelson aka Eat My Nels Monkfish and beetroot tartare with tomato salsa
(Fish for Thought, Abel & Cole)
Brewery Hill Chardonnay/Viognier 2008 (Naked Wines)
by Neil Rankin aka The War on Cookbooks
Grilled buffalo steaks with bearnaise sauce
Spiced winter beef stew
served with a selection of seasonal vegetables from Riverford organic and handmade sourdough bread from St John Restaurant
Quinta do Lagoalva 2004 (Casa Leal and Viniportugal)
The Pastor's Blend Journey's End 2007
by Signe Skaimsgard Johansen (yes that would be me)
Golden Chocolate Fondant served with Crème Fraiche
(Trish Deseine, Easy Tasty Magic and Sainsburys So Organic)
Titillating Jellies from Bompas & Parr
Lorca Fantasia Malbec 2008 (Naked Wines)
Castello Romitorio Morellino di Scansano 2007 (The Wineaux)
Barbers 1833 Vintage Cheddar
Brockhall Farm Chive Goats Cheese
Trethowans Dairy Gorwydd Caerphilly
A selection of deliciously fragrant cheese from Pong’s (each table had a different cheese)
Served with Peter’s Yard crispbread and a selection of seasonal fruit from Abel & Cole
Albarino Laga de Bouza 2007 (The Wineaux )
And to finish:
Coffee from Square Mile, with milks from Sainsburys and Brockhall Farm
Chocolate truffle by Lahloo tea and Damian Allsop
We also used ingredients throughout the menu donated by the following:
Abel & Cole – herbs
Billingtons – sugar
Halen Mon – flavoured salts
Hill Farm – extra virgin rapeseed oil
Maldon Salt – salt and pepper
Riverford Organic – assorted vegetables
Sainsburys – all dairy produce except cheeses and goats milk
Silfield Farm – chicken used for stock
A final word of thanks goes to Danny, Charlie and Neil for being so unflappable on the day of the banquet - they made a stellar team and I hope we'll get to work together again on the next Blaggers' Banquet!
"There are known knowns; there are things we know we know. We also know there are known unknowns"
Donald Rumsfeld, that old rogue, may have uttered these words in a rather different context but there were moments last week when I thought I was planning a military campaign, not a fundraising banquet. And believe me, there were a scary number of known unknowns in the run-up to the philanthropic feast that was the Blaggers' Banquet
Amusing as Rummie's comment is, in writing this blog post it seemed apt to turn instead to the image of Wonderwoman for inspiration. I can't convey to you how much I wished I had superhero qualities like hers last week, yet lo and behold it turned out the team of Blaggers' Banquet organisers evinced some of their own action hero qualities resulting in a banquet that has thus far been universally praised
When Niamh asked me a few weeks ago to be in charge of the Blaggers' Banquet kitchen I naively assumed all I had to do was put together a menu and gather some ingredients. "Piece of cake, time for a cocktail!" I thought
Then Niamh told me what had already been blagged in terms of ingredients. And then I heard the price tag for each ticket:
£75 for a 4-course meal including wines
Gulp. So no ordinary dinner party then
Rather than share with you the complete picture of what happened in the run-up to the banquet (trust me, it's a long story) I thought I'd proffer a few anecdotes from this past week of preparations to give you an idea of how we pulled the event together, focussing especially on those suppliers I worked with
As an anthropologist I've been keeping a close eye on Twitter in recent months and last week the potency of this "new media" really hit home for the first time. Twitter became the single most useful medium for us to galvanise banquet volunteers, tempt guests to part with that £75 and crucially from my perspective as head chef for the event - a brilliant tool in sourcing ingredients at short notice. Below I've done a chronological countdown to D-Day, or B-Day as Niamh might say, and have copied in a few tweets to give you an idea of how dynamic the process of planning this banquet became. Click on #blaggersbanquet and you can see for yourself how many thousands of tweets the banquet generated
Friday 6th November:meet with Niamh at Borough Market to discuss strategy. Umpteen cups of coffee later and glares from Monmouth staff as we take up their table, we've got a spreadsheet to assign roles to all the bloggers. Somehow I manage to double-book myself and the inimitable MsMarmitelover joins us for part of the strategy session when she and I are meant to be meeting discuss the menu for her forthcoming Umami Night
I tweeted that Niamh and I have a plan of action in place:
Great plans afoot for #blaggersbanquet the fun part of creating a menu now begins!
9:02 PM Nov 6th from TweetDeck
Off I totter back to Bloomsbury, confident that we can pull this off in ten days' time. A quiet weekend beckons and that evening the Man and I get drenched in monsoon-like rain going to the cinema. Spend weekend lurgified. Awesome
Monday 9th November: time to tackle the Google spreadsheets the bloggers have set up for the banquet:
two university degrees and proficiency in four languages are clearly of no use in dealing with excel spreadsheets, am totally befuddled
2:38 PM Nov 9th from TweetDeck
Baking bread is one of my core skills, Excel spreadsheets most definitely not. Start tackling recipes for the menu instead. What's going to be most effective on the night both in terms of mise-en-place and for the kitchen team? Hawksmoor's kitchen reputedly tiny so we need a menu that won't collapse under the stress of serving 50 diners
Having a dyslexic's nightmare reading through recipes for Sunday's #blaggersbanquet resorting to ruler to read each line!
3:52 PM Nov 9th from TweetDeck
In a moment of mischief I think to myself "what if we made the front of house bloggers wear catsuits for the banquet?" I suspect that might bring in the punters and tweet:
Contemplating whether I can get away with asking bloggers to wear catsuits while serving at Sunday's #BlaggersBanquet
5:36 PM Nov 9th from TweetDeck
To which I receive almost immediately several tweets from the bloggers telling me mutiny is nigh if I enforce the catsuit rule. Spoilsports
Have sourced delicious fresh goat's and chived goat's cheese from Sarah at Brockhall Farm being a curd-nerd this is fantastic news
Tuesday 10th November: still grappling with menu and spreadsheets, trying to figure out which ingredients have actually been blagged and are confirmed, which have just been inserted by the bloggers but not yet confirmed. Turns out we have a major problem: where to store large quantities of meat and other ingredients in need of refrigeration. Hawksmoor's fridges are full to the brim so Niamh tweets:
RT @eatlikeagirl: We urgently need somewhere that can offer us some refrigerated storage for lots of meat for a few days #blaggersbanquet
1:45 PM Nov 10th from TweetDeck
This evolves into an ongoing problem all week. Next time the banquet shall only feature chestnuts and mushrooms
I talk to the good people at Fish For Thought about sourcing seafood for the banquet. They prove to be so helpful that they hand-deliver monkfish to Hawksmoor on Sunday AM. More on this in the next blog post about the banquet itself
Good news about desserts that Tuesday afternoon:
#blaggersbanquet dessert is now in the bag! Thanks to lovely @TrishDeseine for donating chocolate and her favourite chocolate cake recipe
1:54 PM Nov 10th from TweetDeck
Being in charge of the banquet puddings I do a little dance. And pop a piece or three of chocolate in my mouth to celebrate
The question of non-alcoholic soft drinks then comes up. Some confusion as to whether this has been blagged. Google spreadsheet not giving clear answer, so I tweet:
#BlaggersBanquet we're looking for non-alcoholic soft drinks for Sunday. DM me if you have a contact for cordial/soft drink Co. Thanks!
4:43 PM Nov 10th from TweetDeck
Again, almost immediately I receive three replies. I choose Firefly Tonics and within minutes we have soft drink supplies for Sunday sorted. Emma Dalglish at Firefly offers to donate 144 bottles to the event and is nothing but helpful throughout the day as we discuss deliveries and quantities. Makes a contrast to some suppliers I had been dealing with up to that point
The question of bread arises. Sourcing cheese isn't proving problematic, but bread is. Chris Young at the Real Bread Campaign kindly offers to contact Real Bread suppliers to see if any will donate
I ask my friend Wendy at Peter's Yard if she could spare us some crispbread for the banquet and within minutes she's replied saying yes. Not only does she say yes but offers two fantastic bread books as prizes for the banquet, and goes to bat asking some of her contacts for further ingredients. I tweet:
Oh the wonderful people @PetersYard have promised their delicious crispbread for #blaggersbanquet * thank you *
8:14 PM Nov 10th from TweetDeck
We also hear from Kate at Lahloo Tea that she will donate green jasmine tea and a tea chocolate by Damian Allsop to the banquet. Close of play on Tuesday I tweet this to thank them all
Many thanks to @brockhallfarm @PetersYard @lahlootea @FireFlyTonics + @foodforthink for helping this non-blagger out w/ #blaggersbanquet !!
9:05 PM Nov 10th from TweetDeck
Wednesday 11th November: the final push I had hoped would be today. How wrong I was, we would still be sourcing ingredients up to the last minute:
Good morning all, putting in final orders this morning for #blaggersbanquet VERY excited about Sunday :)
11:32 AM Nov 11th from TweetDeck
Some banter by fellow tweeters at my accepting deliveries of Brockhall Farm cheese in the next few days - apparently I have a reputation for being a greedy cheesemonster:
@goodshoeday you're suggesting I would eat all of @brockhallfarm 's cheese before Sunday?! Do you know how much we're getting?!
12:25 PM Nov 11th from TweetDeck in reply to goodshoeday
The remainder of Wednesday was spent locked away in a film studio near Kentish Town as part of filming for the final of Gordon Ramsay's F-Word. Predictably, I turned my phone off for the day and all hell broke loose with sourcing the main course for the banquet. Some suppliers just didn't getting back to me, others insisted on being the sole supplier. Rather shockingly I fielded several enquiries for free tickets, requested without a trace of irony. Erm, this may be the Blaggers' Banquet, but isn't it somewhat shameless to blag tickets when it's for charity?
Thursday 12th November: Catching up on emails from Wednesday, now having to scramble for supplies. Increasingly grumpy at how problematic it is dealing with some PRs when earlier in the week the PRs and suppliers I dealt with were straightforward and incredibly helpful
Unduly excited by email from the School of Artisan Food - they offer a short course in either baking, cheesemaking, brewery, butchery or preserving as an auction prize for the banquet. Result! I might just bid on that prize when it goes online
Pong cheese arrives, and boy is it a pongy selection:
Pong cheese for #BlaggersBanquet has arrived thank you good people of @PongCheese the flat is rather fragrant ;)
12:57 PM Nov 12th from TweetDeck
It takes every ounce of willpower not to tuck into Pong's finest - I love stinky cheese. As soon as I've cleared space in my little fridge the next delivery comes:
And lovely goat's cheese from @brockhallfarm has just arrived, along with fresh goat's milk for the #BlaggersBanquet *thanks Sarah*
1:32 PM Nov 12th from TweetDeck
Earlier in the week I realised we had hardly any dairy products and emailed the bloggers to see if they might have contacts for milk, cream, butter, eggs and creme fraiche. This was tweeted a number of times when suddenly I had a DM (direct message) from Sainsburys who follow me on Twitter. I couldn't believe it - they offered to source all our dairy supplies, no questions asked, no demands made. Phew!
A HUGE thank you to Rhona @sainsburys and Tim Whirledge for helping us source dairy for Sunday's #BlaggersBanquet !
3:19 PM Nov 12th from TweetDeck
Most of the Sainsbury's dairy arrived in increments and much to the bemusement of my flatmate - clearly if I ever design my own kitchen I should have a walk-in fridge for storing dairy if this banquet becomes an annual event
In the midst of sourcing ingredients, there were also generous offers from food producers and the likes of the lovely Petra Barran of Choc Star Van fame to donate their time for "experiential" prizes in the online auction:
RT @ChocStarVan: Experiential #blaggersbanquet prize - special Choc Star dessert delivered in choc-mobile to dinner of 12 anywhere in LDN
6:20 PM Nov 12th from TweetDeck
That auction started yesterday and Petra very kindly offered to drive to a lucky winner's house anywhere within metropolitan London to supply them with a dinner party chocolate bonanza from her van of chocolatey goodness. You can bid on this brilliant prize here and all proceeds go directly to Action Against Hunger!
Thursday's other huge problem was sourcing fridge space:
Urgent request for fridge space to store 20kg meat for this Sunday's #BlaggersBanquet !! Please RT
6:59 PM Nov 12th from TweetDeck
Which proved frustratingly elusive. We'll know that for next time
Then India Knight of The Times very sweetly plugged the banquet on our behalf:
RT @eatlikeagirl: thanks @indiaknight for your posterous link & RT - http://bit.ly/2fD5mQ - we'll be doing it again! :) #blaggersbanquet
8:13 PM Nov 12th from TweetDeck
The boyf did a requisite tweet at my behest about getting his ticket for the banquet (in exchange for some cinnamon loaf I believe) :
RT @twilliams81: have my ticket for Blaggers Banquet. SOOOOO excited to go #blaggersbanquet (envious of you feasting while I'm cooking!)
8:21 PM Nov 12th from TweetDeck
Sadly he was ill over the weekend so didn't make it which was a real disappointment :-( Next time Thomas!
The question of sourcing bread was proving to be as problematic as sourcing fridge space and out of the blue I decided to contact St John Restaurant to see if they could spare us some. I DM'd the restaurant and within minutes had a reply. One phone call later and we were promised 12 loaves of St John's finest sourdoughs, and they went down a treat on Sunday night with the main course stews! I tweeted:
Excellent news, we have delicious sourdough bread from @SJRestaurant donated for Sunday's #BlaggersBanquet - thank you so much :)
8:23 PM Nov 12th from TweetDeck
That night I dashed over to Marylebone and took a break from the banquet planning to be inducted into The Marmarati a society of Marmite lovers which turned out to be the most brilliant PR event I'd been to in a long time. Was good to get away from thinking about the banquet for a few hours, and I raffled off a copy of the brand-spanking new Big Bumper Book of Marmite (Absolute Press) at Sunday's banquet to boot!
Friday the 13th proved to be the most testing day of the week. There was still a fair amount of menu planning going on at this stage as several supplies we'd been promised didn't pan out, or the offers rescinded. The main course supplies were resolved, and we had guarantees from both Riverford Organic and Abel & Cole to supply us with all the veg and fruit we needed for Sunday. I took delivery of Billington's sugar for the banquet dessert and coffee
Trethowan's Dairy had generously donated a 2kg Gorwydd Caerphilly for the banquet cheese board, but the question arose of who could collect it from Borough Market:
RT @goodshoeday: We need someone to go collect a 2kg cheese from borough today or tomorrow for #blaggersbanquet volunteers pls
11:57 AM Nov 13th from TweetDeck
Simon Majumdar, one half of fraternal blogging duo Dos Hermanos offered to go collect it for us, even though he couldn't attend the banquet and delivered the mighty cheese to Hawksmoor on our behalf, which we're incredibly grateful for
The Follow Fridays flooded in that day, and Niamh tweeted a shout out to the banquet team:
RT @eatlikeagirl: OK! My first #FF @scandilicious , @MathildeCuisine, @KaveyF & @sosusie - the stellar organisers for the #blaggersbanquet
12:32 PM Nov 13th from TweetDeck
Meanwhile I was still fielding comments about my cheese obsession from these two jokers:
@josordoni @goodshoeday are you two casting aspersions AGAIN?! Cheese induced coma? Jar of marmite and sourdough in my tiny hands?! Sheesh..
1:11 PM Nov 13th from TweetDeck in reply to josordoni
Then disaster struck:
About to get in shower betw/deliveries of #blaggersbanquet ingredients when door rang, ran downstairs+locked myself out. In dressing gown.
5:26 PM Nov 13th from web
Yes, I was in my dressing gown in the middle of the afternoon (all times on the tweets incidentally are Tehran time!) as I had been taking deliveries all morning and hadn't had a chance to shower or get dressed in between the emails, phone calls and tweets about the banquet. Needless to say this was hilarious for everyone on my street, not so hilarious for me
Anyway, I owe Jeni, my lovely flatmate and Kennards a big thank you:
Phew, back in flat! owe flatmate who ran home from work and the lovely people at Kennards, local deli next door a massive favour *thank you*
5:47 PM Nov 13th from TweetDeck
More deliveries ensued throughout Friday:
Barber's delicious 1833 Vintage reserve Cheddar occupying top part of flatmates' fridge - very tempting to break into before Sunday ;)
6:15 PM Nov 13th from TweetDeck
just taken delivery of @PetersYard 's fabulous crispbread we're using for canapes and cheese course at #blaggersbanquet *thanks Wendy + Ian*
6:38 PM Nov 13th from TweetDeck
Billington's sugar arrived for #blaggersbanquet now need to meet w/cooks @HawksmoorLondon and collect @TrishDeseine 's 72% chocolate !
8:14 PM Nov 13th from TweetDeck
And then it was time to dash down to Hawksmoor to meet with the cook's team (who I'll be writing about in my next blog post), Niamh and Tom of Hawksmoor to go through the plan for Sunday. We came away feeling confident but there was still much to be done and last-minute supplies to source...
Saturday 14th November: woke up with butterflies in my stomach, a long list of things to do, more deliveries to accept and a ferocious storm outside:
last day before #blaggersbanquet - collecting 5kg of @TrishDeseine chocolate, baking 10 chocolate fondant cakes for tomorrow! Bring it on
12:36 PM Nov 14th from TweetDeck
My cup runneth over....have just taken delivery of many many kilos of organic butter for #blaggersbanquet Nom nom! Thanks to @sainsburys
12:59 PM Nov 14th from TweetDeck
Off to Mayfair I went to collect chocolatier Trish Deseine's 72 % chocolate for the banquet fondants, a recipe she had also kindly supplied. Let me tell you Mayfair is a curious place on a Saturday morning, virtually empty bar the occasional Bentley or Rolls. Was relieved to scamper back to safer realms of Bloomsbury where the Man was waiting for me, ready to bake:
RT @twilliams81: @scandilcious' flat helping with #blaggersbaquet. She is very bossy. Good job it fr charity ;0) (hah! bossy, me?)
2:53 PM Nov 14th from TweetDeck
Bossy! Well I can't complain, as I don't know many men who would sacrifice their Saturday afternoons to break big catering blocks of chocolate for making ten large fondants. In the process I tweeted:
loving @twilliams81 evident gusto in bashing up enormous block of @TrishDeseine 's chocolate for the fondants!
10:58 PM Nov 14th from TweetDeck
Yes, my Man is secretly a baker, he just doesn't know it yet
Not much sleep was had on Saturday night as there was still work to be done for Sunday, but you'll have to read about that tomorrow..
Hopefully this post has given a sense of what the preparation was like, and how down to the wire we were in many respects. It was a fascinating experience and we all learnt so much in a short period of time. I'll be posting thoughts on the banquet itself tomorrow, but in the meantime for a reviews have a peak at this one from food and drink writer Fiona Beckett here and see some fantastic photos capturing the event here
It's all systems go for London's food bloggers - we've blagged far and wide for the finest ingredients to showcase at tonight's epic Blaggers' Banquet, held at legendary Shoreditch steakhouse Hawksmoor. Inspiration for the banquet came from Niamh Shields aka Eat Like A Girl and we're doing it all in aid ofAction Against Hunger. That's right, every single penny goes straight to a worthwhile cause, more of which you can read on Niamh's blog and of course in the coming days as we tally up the initial proceeds from tonight's fiestanza!
Having come to this late and blissfully unaware of the brouhaha earlier in the year when bloggers gained a reputation for supposedly "blagging" free meals I wasn't sure quite what to expect. Working with fellow bloggers, food suppliers and PRs the past few weeks has been a fascinating exercise both in military-style planning and a total revelation in how extraordinarily generous people are. I'll be writing more about the experience after tonight's event as now is the time to start hauling all the food supplies I've blagged downstairs to drive over to Hawksmoor. The cooks and prep team, of which I've been given the daunting task of leading today, are all meeting at 11am sharp and we've got a day of serious work ahead of us to honour both Action Against Hunger and in treating 50 banquet guests to a feast they'll remember. I'm confident the team of cooks and prep will triumph, they've been nothing but cool, calm and collected in the past week as I frantically organise a banquet menu and make last-minute demands on a Saturday night to come up with brilliant canape recipes. They shall all feature in blog posts next week so you can get to know the team :D
Follow our progress throughout the day and into next week on Twitter using the hashtag #blaggersbanquet and come join us on Facebook There will be an auction online to raise more money for Action Against Hunger, so if you can't be with us tonight but would like to bid on a fabulous foodie prize then please do so. Details will be up soon, I promise
Time to don the chefs' whites and get cooking. Wish us luck!
The Germans like to say that "Alles geht durcheinander" when things aren't going right, and that about sums it up this week - actually that's not strictly true, this week's been fine, I'm just grumpy due to lurgy/porcine flu. So instead of having multiple tantrums I returned to my favourite kitchen activity - baking
Yes, those who follow this blog will no doubt express their bemusement, after all I renounced baking last week but Scandi softie that I am I just couldn't help posting a recipe for this spelt cinnamon loaf. A Johansen favourite if there ever was one
The recipe has been adapted from a tried and tested cinnamon bun recipe in Trina Hahnemann's 'The Scandinavian Cookbook' but I've made it a bit easier - with spelt flour all you have to do is give the dough a good thrashing with a large wooden spoon for five minutes, and I chuck the dough in the fridge overnight to slow-ferment. Perfect for lazy weekend brunches, and even though my nose is blocked I can just about detect the heady scent of cinnamon, sugar and butter
Try it and let me know what you think
As we say in 'Weegieland, god helg!
I've halved the original recipe, but used 2/3 of the original filling recipe as I like butter and sugar. Instead of only using refined flour I toss in some wholemeal spelt flour to add a bit of texture and nuttiness. Feel free to use plain wheat flour as the original recipe suggests. There are photos below the recipe to show method and how to make the bun version
In a small saucepan, scald the milk along with the butter and allow to cool while you assemble the other ingredients. In a large bowl, sift all the dry ingredients together - if you want these less grainy, then leave out some of the bran from when you sieve the wholemeal flour - and stir through using a large spoon
Make a well in the middle of the dry ingredients, add the egg, then the milk. It's important the milk/butter is below 50 Celsius degrees when you do this, otherwise the yeast will die when it comes in contact with the hot liquid. If you don't have a thermometer to measure the milk's temperature, use your fingers. The milk should feel warm to the touch, not hot. Mix the ingredients together until the mixture comes off the sides of the bowl and looks - for want of a better word - doughy
Place in a lightly oiled bag or bowl and refrigerate overnight
The next morning, take the dough out of the fridge and place in a warm room or cupboard (not the dryer as I once did...forgetting that it tumbles. Yes I am an idiot) and let it come to room temperature
Make the filling by mixing butter, cinnamon and sugar together. Using a rolling pin, make a rectangular shape of the dough, about 40cm x 30cm. Place the filling on the center of the rectangle and spread out. If the kitchen's a bit cold - as mine was this morning - and the butter is firm, use your hands to spread the filling. Not only does the heat from your hands help to smooth the butter over your dough, but it's immensely satisfying getting your hands all sticky. Butter makes an excellent moisturiser, and the sugar acts as a great exfoliatiant ladies!
Once you've finished making a mess with the filling, and - crucially - tasted it, start rolling the dough into a wide cylinder so it looks like an uncooked swiss roll. Ie. roll from the longest part of the rectangle, not the shortest
Using a sharp, uncerrated knife, cut the log into 1.5cm/1 inch slices if you want buns, or slice the log in half and bake in two lightly oiled bread tins. Allow to rise for 30-40 minutes in a warming cupboard until the loaves have doubled in size. Gently poke one with your little finger and the indentation should stay put. In other words, there is no 'spring-back'
Preheat the oven to 200 Celsius (400 Fahrenheit) and before you place the buns in the oven, glaze with a little milk. Bake on the upper-middle shelf of the oven for 30-45 minutes. The loaves are ready when you tap them and they sound hollow
Cool on the kitchen window sill as I did and risk the loaves falling off or being nibbled by pigeons. Or do the sensible thing and allow the loaves to cool on a wire rack for 1/2 hour before slicing
Needless to say this keeps for a number of days and makes excellent toast ;-)
For those who have been following the Scandinavian meatball banter on Twitter and are curious about next week's dinner at Madsen here is the menu courtesy of owner Charlotte Kruse Madsen:
Starter: to choose from Onion marinated herring with Akvavit jelly, curry cream and rye bread croutons or Toast Skagen - Greenland prawns in house dill mayonnaise served on toast with lumpfish roe
Main course: served on trays at the table so people can pick their meatballs and sides
Danish and Norwegian meatballs served with gravy and small potatoes, red cabbage and mashed root vegetables. Homepickled beetroot and cucumber.
"Rodgrod med flode" - Danish red porridge with cream
Price per person is £28.50 incl. service charge.
There are still some places left so email me or if you are on Twitter, send me a DM @scandilicious and I'll get back to you with confirmation of a place. Please let me know by Monday the 26th October if you are coming, and any last-minute flakeouts expect rustication from future meatball dinners. Just kidding (not really)
It promises to be a fun evening, and hopefully the start of many a meatball-themed dinner :D
If you'd like to know more about Madsen, Matthew Fort wrote a review in the Guardian here and The Epicurean wrote one here
Hello cooking and feasting with Scandinavian flair
Yep, change is afoot folks. I've been mulling over the remit of this blog and came to the conclusion that baking with Scandi flair has run its course. Much as I love whisking and folding in my Bloomsbury kitchen, certain baking tropes seem to have reprised themselves in past weeks - this month has seen several cinnamon loaves and two batches of very gooey brownies baked, and that's it. The oven in my flat is temperamental which precludes me from baking with any sort of flair at the moment and you really don't want a grumpy Scandinvian baker sharing her thoughts on her demented oven
So from now on Scandilicious will be broader in scope - I'll be foraging and featuring recipes inspired by the seasons and the outdoors. My Scandi roots lie in nature as we Johansens seek fresh air like junkies seek their next fix so I'll be fishing and hunting - though I am prone to clumsiness so hopefully won't shoot my foot off - and cooking Scandi favourites such as meatballs, venison stew and grilled crayfish whilst scoffing the occasional Scandi Kitchen hot dog for sustenance when lack of time mandates it :D
Channelling my nerdy love of fermentation I'll also be curing fish and experimenting with bacteria. Nothing untoward with bacteria of course - just making yogurt, cheese and other dairy treats. As my friends will tell you I'm an insufferable curd-nerd so expect to see more recipes featuring cheese here. There will of course be baking recipes, especially for bread and buns, but fewer recipes for cakes and other sweet things - scroll through the blog and you'll find 70 baking recipes from the past year
Needless to say the Scandi open sandwich will feature on occasion, an example of which you can see here:
And finally one of the things I loved most about training as a chef at Leiths and subsequently as a stagiere at the Fat Duck Experimental Kitchen was the honing of technique, so there will be more emphasis in future blog posts on the skill and technique involved in cookery. That may sound boring and tedious but real cooks will know what I'm on about - I'll be sharing tips and techniques I picked up from both my formal training and subsequent work in kitchens and as a freelance caterer. Cooking is what makes us human and as a food anthropologist I'm interested in the crafting of skills in cookery so expect some quasi-anthropological musings thrown in blog posts here and there
That's all for the time being, let me know what you think as suggestions and advice - however critical - are always welcome and I hope you like the new Scandilicious. If you are in London next week there is going to be a meatball dinner at Madsen, a Scandinavian restaurant in South Kensington and there are a few places left so do get in touch if you're curious about sampling true Scandi fare