tag:blogger.com,1999:blog-91349034207577271662024-02-07T04:24:08.974+00:00Rose Kentish KitchenRose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-9134903420757727166.post-89253250855114993872014-03-03T15:15:00.000+00:002014-03-03T15:21:22.570+00:00A Wedding<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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All photos (apart from one) in this post were taken by the fabulous Rory Lindsay.<a href="http://www.rorylindsay.co.uk/" target="_blank"> Click here to view his amazing work.</a></div>
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Having become engaged at the beginning of last year I had initially considered that it would be the perfect (and possibly only) opportunity for me to justify being catered for. This plan quickly became a distant memory as I started imagining the perfect meal for our day and decided that it would be best if we did it all ourselves.<br />
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Having changed my mind every week for almost the whole year, about two weeks before the big day I devised a recipe for beef cheeks and it blew all the other options out of the water!</div>
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<tr><td class="tr-caption" style="text-align: center;">Flowers arranged & tables set by a team of wonderful people!</td></tr>
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With the help of the amazing Stephanie Boote and a brilliant team of friends consisting of Sarah & Stuart (click here to view their catering website <a href="http://www.bubbleandsqueakfood.com/" target="_blank">bubble and squeak food</a>) and Ollie (I'm not totally mad... I didn't even consider lifting a finger in the kitchen on the actual day!) this is what we served:<br />
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<b>Canapes</b></h3>
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<i>Pork belly bites with pork and apple butter</i><br />
(Skin off, bone out. Slow cook in the oven with fennel seeds, cider, salt & pepper for 6–8 hours until tender. Chill. Cube. Breadcrumb. Deep fry and serve! Very tasty)</div>
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<i>Turkey & sherry broth shots</i><br />
(My father's amazing recipe that he prepared for us using stock we had made and saved from various Thanksgiving and Christmas turkey meals)</div>
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<i>All-day breakfast brioche baskets: quails egg, sausage, panchetta, tommy K</i></div>
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<i>Truffled mushroom pâté en croûte</i></div>
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<i>Crab salad filo cups</i></div>
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<i>Parmesan shortbread with goats cream and pink pepper</i></div>
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<b>Menu</b></h3>
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<b>Starter</b></h4>
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A sharing platter:</div>
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<i>Home-smoked salmon</i><br />
(My then husband-to-be made his own smoker in the garden by adapting his mother's plastic greenhouse. Soaked in a sweet and savoury brine for 12 hours then smoked with a mixture of hickory and oak for 8 hours, it really was delicious and well worth his efforts!) </div>
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<i>Potted rabbit with redcurrant jelly</i><br />
(My father's recipe. Simply delicious. <a href="http://www.rosekentishkitchen.blogspot.co.uk/2010/10/tasty-little-bunnies.html">See here for </a><u>details</u>)</div>
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<i>Caramelised fennel salad</i></div>
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Main </h4>
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<i>Slow roasted & glazed ox cheeks, watercress, mixed roast winter veg, green beans, rich beef gravy, horseradish</i></div>
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(Recipe to follow as this really was very tasty indeed!)<br />
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<tr><td class="tr-caption" style="text-align: center;">Obviously the only photo not taken by Rory!</td></tr>
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Dessert</h4>
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<i>Lemon possets</i></div>
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Wine</h4>
The perfect wine accompaniment supplied by Jack Chaddock of <a href="http://marcfinewines.com/" target="_blank">MARC fine wines</a>.<br />
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Bortolomiol Prior Prosecco NV </div>
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Chateau Couronneau Bordeaux Superieur 2011</div>
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Constantia Glen Sauvignon Blanc 2010</div>
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Tastes-as-good-as-it-looks cake made and decorated by the wonderful mothers! </div>
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Amazing sweet trees created by my lovely sister Alice</div>
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Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-29853364528663829842013-10-15T09:58:00.001+01:002013-10-15T09:58:20.491+01:00Manzo Allo Fabio - Steak with mozzarella in a rich tomato sauceRecipe for Jim.... who a few weeks back had apparently trawled through my blog in the hope I had already posted the recipe.<br />
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I acquired this very simple dish during my time in Italy from my first flatmate Fabio. Fabio, being unusual for young Italian males had taken the decision to move out of his mothers house before the age of 30 and without a wife!?!. This filled my first few months in Italy with big dinners for all his (non English speaking) mates who did still live with their parents and late night visits to Bars, clubs and parties in the suburbs of Florence (not seen by the likes of tourists) as well as a firm grounding in Italian cookery, mostly provided from recipes handed down by Fabio's grandmother.<br />
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Fabio was a great cook, if not a little dogmatic in his views on all things edible... When cooking in our flat I was often asked <i>'che fai</i>?! ('<i>what are you doing</i>') and then told '<i>non si fa cosi!</i>' ('<i>you don't do it like that</i>')- meaning in fact '<i>in Italy one doesn't do it like that which is the way it was meant to be and should always be, everywhere, until the end of time'!!</i> One of these rules in the kitchen was never to use onions And garlic in the same tomato sauce... this may vary from household to region but in our little flat it was a mortal sin to do such a thing.... never again will I try to make mum's spaghetti in tomato sauce for a Tuscan again. Humph.<br />
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Fabio also had a penchant for the classic Rum e Pera at the end of the night... A shot of bitter dark rum washed down with a smooth and creamy shot of pear juice... I challenge anyone not to enjoy such a rewarding combo (please drink responsibly!).<br />
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So to the recipe.... First I will write it as I was taught, then below I have made a few changes that I think improve the dish.... Sorry Fabio (and Fabio's grandma), it had to be done.<br />
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<span style="font-size: x-small;">(Apologies for the lack of photo but I am looking through old albums for one and will add it when and I find one.)</span><br />
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Serves 4<br />
4 Slices of good quality steak (Go for the most tender you can get your hands on. It takes very little cooking so you don't want any fatty chunks on the meat that would require rendering. Get the butcher to thinly slice it for you... fillet is obviously the best, sirloin also a fave of mine).<br />
1 red onion, finely chopped<br />
1 Jar of good quality Italian tomato passata<br />
2 balls mozzarella, sliced<br />
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Cut the steak into two pieces, If the butcher has sliced it thinly for you you are good to go... if not place each piece of steak between two sheets of cling film and bash with a rolling pin until flat (like an american pancake) Fry the onion in a shallow pan with olive oil. Add the tomato and simmer for 20mins or so. Season with salt and pepper to taste. Turn up the heat on the sauce and lay the beef on top with a slice of mozzarella on top of each slice of beef. Cover with a lid/ piece of foil and cook for a minute only... just until the beef has lost its pink on the outside and the mozzarella has melted a little. Eat with crusty bread (Never pasta!!), a good Chianti and if you really want to piss off all Italians everywhere a side salad actually served at the same time as the meat??!???? Ha!<br />
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Now my changes....<br />
Use 2 cloves of garlic INSTEAD of the onion (Fabio I will obey!)<br />
Add a glass of red wine to the garlic and fiercely boil to burn off the alcohol before adding the tomatoes.<br />
Add a pinch of oregano to the sauce.<br />
Season the beef with a little salt and pepper before putting in the pan.<br />
Sometimes I use the grill to melt the cheese and finish the beef..<br />
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Buon appetito.<br />
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<span style="font-size: large;"><br /></span>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com1tag:blogger.com,1999:blog-9134903420757727166.post-78689822777929957572013-10-08T20:39:00.003+01:002013-10-08T21:54:51.594+01:00Elmore Court Weekend CateringThe lovely Elsie and I went to this beautiful country estate in Gloucestershire (check out the beautiful house and venue <a href="http://www.elmorecourt.com/">here</a>) to provide meals for a family weekend away.<br />
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Here is the Sunday lunch we prepared for them:<br />
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<i>Roasted tomato & Garlic Soup</i></div>
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<i>Roast Sirloin of beef</i></div>
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(From the lovely <a href="http://www.wyattsgardencentre.co.uk/FarmShop/Produce/tabid/86/Default.aspx">Henry's Butcher in wyatts Farm Shop</a>)</div>
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<i>served with Yorkshire pudding, autumn greens, roast carrots, parsnips & potatoes & a rich beef and red wine gravy</i></div>
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<br />Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-87403677357265935622013-10-08T20:26:00.002+01:002013-10-08T20:26:57.310+01:00Auntie Carola's Orange Ice cream<br />
I have been away at a weekend event catering for a lovey family at the beautiful <a href="http://www.elmorecourt.com/">Elmore Court</a> in Gloucestershire and have had a request for this recipe that I served with dessert on Saturday night.<br />
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I'm not sure where she acquired this recipe but it is the only ice cream I make regularly as it requires no churning. Brilliant! You simply combine the ingredients and let it set in the freezer. No taking it out every 30 minutes for a stir as some recipes require... Or fancy ice cream machines that need to be frozen themselves 48 hours in advance... agggh<br />
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You will need:<br />
6 Egg yolks<br />
8oz caster sugar<br />
1/2 pint double cream<br />
Grated zest and juice of 2 oranges and one lemon<br />
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Whisk the yolks and the sugar until creamy. Add the juice and rind and whisk. Whisk the cream separately and fold into the mixture. Pour into a tub and freeze over night. Simple! If you can get your hands on individual chocolate cups... (amazon do sell them) pour the mixture into the cups, freeze and serve as a delicious frozen canape or after dinner treat....<br />
Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-28265876129616490502013-01-25T17:38:00.000+00:002013-01-25T17:38:29.082+00:00Marmalade 2013!<div class="separator" style="clear: both; text-align: center;">
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Marmalade season is upon us! Yes it is the time of year when all good grocers stock that sour fruit the Spanish Seville orange and us keen cooks and preservers go mad (well I do at any rate) making huge batches of delicious marmalade. The season is short and runs only from December to February. I have just scraped clean the last jar of 2012 marmalade for this morning's buttery toast and tea so it's time to make a fresh batch. I'm a bit of a purist where marmalade is concerned; no ginger (too spicy for breakfast) or whiskey (why you would you water down this lovely jam with some strong malty booze when it is already perfect is beyond me!) and my father has the best recipe passed down through the generations.</div>
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It's all very simple really: </div>
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1kg Seville oranges</div>
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1 lemon, juice only</div>
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2 lt water</div>
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2 kg granulated or preserving sugar (not jam sugar; this has added pectin and is not necessary with marmalade as all the pectin (setting agent) comes from the pith and seeds..) </div>
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First, halve the oranges and squeeze out all the juice into a large pan or jam pan, reserving the seeds in a separate container. Add the lemon juice to the pan along with the water. Quarter the orange skins and scrape out the insides leaving a clean peel with a little of the white pith. Add the scrapings to your container with the reserved seeds. Slice each of the quarters into shreds as thick or thin as you like (this will depend on how thick cut the final jam will be; I like a very shredded marm...mmm). Add the shredded peel to the juice pan and bring to the boil. Turn down the heat and simmer for 2 hours. With the reserved pith and seeds you can either tie them up in a muslin bag with a bit of string and hang over the side of the pan into the simmering liquid or alternatively (as I tried this morning) place in a smaller pan, cover with water and simmer for 1 hour before straining through a sieve into the peel and juice, discarding any of the solids. Whatever way you choose to do it this part is important in making sure the marmalade sets to the right jelly consistency.</div>
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Time to prepare your jars while the jam bubbles away. Remove any labels if you are recycling old jars; a thoroughly bothersome job and one the producers neglect to consider when selecting their particularly sticky and stubborn glue for their own labels; Helman's I'm looking at you. humpf! Line the jars up on a baking sheet and place in the oven at 100 degrees Celsius. This works to dry, sterilise and hopefully stop the jars from cracking when you pour in the hot jam.</div>
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After the jam has simmered for 2 hours remove from the heat and add the sugar. Stir the sugar into the liquid, allowing it to dissolve slowly. Once the sugar has dissolved return the pan to the heat and bring up to a rapid boil. Using a jam thermometer heat the marmalade until it reaches 220 degrees Fahrenheit or 104 degrees Celsius. If you are working without a thermometer you can try the skin test; place a saucer in the freezer, after the jam has boiled for 10 minutes place a spoonful of marmalade onto the saucer, allow to cool for 10 seconds or so before pushing your finger through it; if a skin has formed on the top of the jam and wrinkles up as you push through it the jam is done, if not repeat every 3-5 minutes until it does. Allow the jam to settle for a couple of minutes before transferring to a jug and pouring into your jars. Immediately place the little disk of greaseproof paper you get in the jam lid kit (or make your own) on top of the jam. Allow the marmalade to cool before lidding, labelling and storing.</div>
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With 2kg of oranges i managed to make 19 small jars and a litre tub for cooking with; great in a Victoria sponge recipe to make delicious orange cake, or secret ingredient: one spoonful into a lamb tagine.</div>
Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-46454201593005312002012-09-05T20:20:00.000+01:002012-09-06T19:36:39.105+01:00WebsiteFor all information, sample menus and contact details regarding catering events please visit my website:<br />
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<span style="font-size: x-large;"><a href="http://www.rosekentishkitchen.com/">www.rosekentishkitchen.com</a></span><br />
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<span style="font-size: x-large;"><br /></span>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-73513700044792329812012-08-31T10:55:00.002+01:002012-09-05T20:14:42.425+01:00Rude Food<div style="text-align: justify;">
So finally a post of photos of our Rude Food event in Brixton. Thank you to every one who took part in this night to make this such a great event! To Rosie and Helen in the kitchen! Our wonderful serving staff (Alice, Alice,Annie, Elsie, Teresa, Amy!), To beautiful Alice Pennefather for her amazing photographs, To the chaps a Brick Box for a great venue (despite the power cuts!) and of course to all our wonderful guests who splashed out on a ticket and made it a really great evening! (especially the group on the first night who promptly removed all their clothes!)</div>
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The Menu</div>
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To Tease and Tantalize</div>
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<i>A slippery nipple before your own, very personal Canniepé</i></div>
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The Aphrodisiac</div>
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<i>Wild Malden rock oysters with a watermelon and cucumber brunoise, or undressed on request</i></div>
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<i>Delectably soft poached quails egg with watercress puree (v)</i></div>
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Foreplay</div>
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<i>Succulent & tender beef carpaccio with asparagus, parmesan, creamy horseradish</i></div>
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<i>Spring green salad with parmesan and lemon zest (v)</i></div>
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The Main event</div>
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<i>Poached smoked haddock, atop crushed jersey royals, in a creamy white wine & wholegrain mustard sauce, crowned with samphire.</i></div>
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<i>Chesnut and porcini mushroom parcel, on a wilted spinach bed topped with gruyere (v) </i></div>
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The Climax</div>
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<i>A duo of panna cottas, with lightly poached rhubarb and sugared ginger curls</i></div>
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And, to finish you off….</div>
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<i> Melt in the mouth honeyed chocolate truffles with a cheeky pinch of Malden sea salt</i></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mzdWUvwfzGAKObsIwI6U2RB4C6Rx9miwjdrkDSBoPsGEnU4UyTamo8PYyYnfLoSnLMLWK1u3_sJN6nDmZ6Q4NEIUEW2KHceCcHM9sxJCgafN1jjYm8qNlNlKi3SXJnktsQkPzAsD0PSW/s1600/RudeFood-2922.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mzdWUvwfzGAKObsIwI6U2RB4C6Rx9miwjdrkDSBoPsGEnU4UyTamo8PYyYnfLoSnLMLWK1u3_sJN6nDmZ6Q4NEIUEW2KHceCcHM9sxJCgafN1jjYm8qNlNlKi3SXJnktsQkPzAsD0PSW/s320/RudeFood-2922.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hoola hoop from the lovely and talented Layla</td></tr>
</tbody></table>
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<br />Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-29352261668893191072012-06-26T23:25:00.002+01:002012-06-26T23:25:36.431+01:00Saucy Supper: Rude FoodTime Out have put us on their blog for our rude food Event! Come and check us out!<br />
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<a href="http://now-here-this.timeout.com/2012/06/26/saucy-supper-rude-food-and-sexy-art/">Saucy Supper: Rude food & sexy art</a><br />
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Get tickets at <a href="http://www.eventbrite.com/event/3733515044">eventbrite.com</a>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-88862983882831919212012-06-21T19:51:00.001+01:002012-06-21T19:51:21.013+01:00Pig Face CakeHave a look at what I was asked to create for Joanna Fuertes-Knight's Girl Eats Food Party at VICE last week... Follow this link <a href="http://www.vice.com/en_uk/read/girl-eats-food-launch-party">VICE.com</a> to see the full event and to check out the Girl Eats Food column.<br />
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I was quite proud of his snuffly little face...<br />
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and my apple painting skills too:<br />
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<br />Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com2tag:blogger.com,1999:blog-9134903420757727166.post-34902319389003569982012-06-20T22:30:00.000+01:002012-06-20T22:30:52.653+01:00Rude FoodThe lovely Steph and I are putting on a supper club at the Angel Pub in brixton....<br />
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We like Rude. We love Food. Its perfect really.<br />
Let us sate your every appetite with Rude Food.<br />
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Get warmed up with canapés off a peachy bottomed lady, slippery nipple in hand, and let us finish you off with an unctuous, well rounded sweet with curves in all the right places.<br />
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It's much more than just a dining experience, you will be immersed in interactive saucy art, inspired by the classic and tastefully shot Rude Food from David Thorpe in the very early eighties (pictured). Slick and sexy, but nothing stays like that for long does it?<br />
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Arrive at 8pm for your<span style="background-color: white;"> 4 course dinner, a free drink on arrival and a full evening of teasing. </span><br />
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Running for Friday 29th & Sat 30th June, tickets must be bought in advance via<br />
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http://www.eventbrite.com/event/3733515044<br />
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Space is limited so make sure you get them tickets booked!<br />
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After your meal you will be invited to stay and enjoy the wonders of SEXY ART by the chaps at Brick Box until 2am.<br />
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"For this event, some of London's Sexiest Artists will be oozing art from every crevice, licking it from ****, exposing and investigating it. Yeah baby, they'll be uncovering their **** and sharing seminal *****. Mmmm...peer-to-peer exchanges and engagement whilst initiating...mmmmm...formal and informal art practises...ooh baby...oh - and...offline."<br />
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FEATURING<br />
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*Live performances from Continental Operations<br />
*DJ Rutters Smooth Tunes<br />
*Vegetable portraiture<br />
*Nakedness<br />Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-10267844676491758012012-05-05T10:51:00.001+01:002012-05-05T13:20:18.871+01:00Brixham Cockles & Clams<div style="text-align: justify;">
The last few weeks have been absolutely mental working with the Gingerline girls! It's not up yet but check out<a href="http://www.gingerline.co.uk/" target="_blank"> their website</a> in the next few days to see what I have been getting up to. I hope this may go a little way to explaining why I have been so quiet (or lazy) on the blog front.</div>
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This weekend I have swapped Brixton for Brixham in Devon and am having a throughly foodie time with my parents. Last night the mamma and I had a feast starting with this dish, Cockles & Clams with smoked bacon, prawns & rosemary oil.</div>
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The local fishmonger Stephan was given a bag of clams that morning by one of the local fishermen and did us a very good deal so I couldnt resist making this little dish.</div>
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1 Smoked bacon rasher (or lardons), Sliced</div>
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1 clove garlic, grated</div>
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Butter</div>
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1 tomato, finely cubed, seeds and core removed</div>
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1 glass dry white wine</div>
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1 squeeze of lemon</div>
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Curly parsley</div>
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100g shells off prawns (little brown shrimp would be great)</div>
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2 large handfulls each of clams and cockles</div>
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A drizzle of rosemary oil (optional)</div>
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Fry the bacon in a large pan until crispy. Add the garlic and cook for 30 seconds more before adding the white wine and a generous knob of butter. Fiercely simmer the wine for a few minutes to burn off the alcohol. Meanwhile place all the molluscs in a large bowl of cold water and after a few minutes discard any that don't close. Add the rest to the pot along with the prawns and cover with a lid. Cook on high for a few minutes until all the shells have opened - discard any that don't. Add the tomatoes and chopped parsley and season with some black pepper. Divide into bowls and drizzle with rosemary oil (Basil oil is lovely here too).</div>
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Serve with hot baguette and a chilled white wine.<br />
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We followed this with a rare rump steak, salad, asparagus and holandaise sauce. <br />
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Finishing up with a stinking camembert and grapes. Good work La Mamma.Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com1tag:blogger.com,1999:blog-9134903420757727166.post-52903237505700825702012-03-01T16:05:00.000+00:002012-03-01T16:05:33.398+00:00Makerel Pate with Beetroot and Orange Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNM7Ahyphenhyphen9wguRBs86KmJ4FgADlclDmVSjPBfnKlyhbtivMjQuQwkNC4PnZaGufxFvAyDzAoRxbPVlnFUgGbNhcSjNGqIf_pHw-QK89W8sM7KYQ98_zx0ttexpMdicTDTcHqB6i-Sg77lrF/s1600/IMG_0855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNM7Ahyphenhyphen9wguRBs86KmJ4FgADlclDmVSjPBfnKlyhbtivMjQuQwkNC4PnZaGufxFvAyDzAoRxbPVlnFUgGbNhcSjNGqIf_pHw-QK89W8sM7KYQ98_zx0ttexpMdicTDTcHqB6i-Sg77lrF/s320/IMG_0855.JPG" width="320" /></a></div><br />
Delicious. Get the best smoked mackerel you can find. Flake it into large chunks. Add some black pepper, a spoonful of creme fraiche, a generous grating of fresh horse radish and a squeeze of lemon juice.<br />
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For the salad peel and grate one beetroot and two carrots. Squeeze out any excess liquid with your hands or ring out using a clean tea towel and pour over a little orange juice. Season with salt and pepper and drizzle with a little olive oil. Easy peasy.Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-75489076951389333472012-02-16T13:32:00.000+00:002012-02-16T13:32:51.785+00:00Prawns & Chorizo on Ciabatta<div style="text-align: justify;">The lovely Anna who I work with at Flavours in Tuffnell park almost always orders in a couple of extra ciabatta on a Wednesday to make prawns on toast for her supper. I have never asked for her recipe but was inspired to make this for my supper the other night...</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzqZ9uBts7I7Y0vih4yRtZRPxRgHcTqkBC4Dt05lJpRCrcNhMbeDVbA7MK0LOzzybnodTNKFxh5A9zKeuupo12andkl_abcYOWAmMLASZs5Kan2Ijw56fl7sE0tQrNc3UszMyXtvAG4BB/s1600/IMG_0893.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzqZ9uBts7I7Y0vih4yRtZRPxRgHcTqkBC4Dt05lJpRCrcNhMbeDVbA7MK0LOzzybnodTNKFxh5A9zKeuupo12andkl_abcYOWAmMLASZs5Kan2Ijw56fl7sE0tQrNc3UszMyXtvAG4BB/s320/IMG_0893.JPG" width="284" /></a><br />
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</div><div>225g king prawns.</div><div>1 chorizo (get the ones that need cooking as they are softer and juicer), chopped into chunks</div><div>1 clove garlic, chopped and crushed with the back of a knife</div><div>lemon juice</div><div>white wine (a glug for the pot and some to drink)</div><div>1 small bunch of parsley, chopped.</div><div>Avocado & Salad leaves to garnish</div><div><br />
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</div><div><div style="text-align: justify;">This takes 5 mins to cook. Start by frying the chopped chorizo in a large frying pan. Do not add any oil before frying as the chorizo will give out plenty as it cooks. Cook on hot for a few minutes then add the prawns and continue to fry for a minute or two more. Add the garlic and fry for 20 seconds or so before glugging in roughly1/2 a glass of the white wine. Let it bubble away and evaporate (I like to add a knob of butter at this point but it is not necessary). Meanwhile warm the ciabatta in a hot oven. When warmed slice in half, place in the middle of each plate and drizzle with some good olive oil (or spread with generous amounts of butter...). When the prawns are cooked pour straight onto the warmed bread, squeeze over some lemon juice and sprinkle with parsley. Serve with sliced avocado and a light salad. </div></div>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-12104992296325584232012-02-16T13:06:00.000+00:002012-02-16T13:06:27.285+00:00Rosie's Wedding<div style="text-align: justify;">Looking through some of my foodie photos the other day I cannot believe this never made it to the blog. A mixture of being super busy and super lazy over that period it must have gotten lost in the either and never quite made it into ciber-space.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Catering for lovely Rosie of Rosie's Deli Cafe fame (check out her <a href="http://rosielovell.co.uk/">book</a> and <a href="http://rosiesdelicafe.blogspot.com/" target="_blank">blog</a> here), I joined forces with the amazingly wonderful Stephanie Boote and Louise Wakefield (like myself, both ex-employees of The Bride). Here are some photo's of the food we served for Rosie and Raff's big day.</div><div style="text-align: justify;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDywy8CYVAuWWlzXlZJS3PfcSBKMRGY_NVUjgwsZ4r8mI4RDm5Q0HYPiQPxICzVAeqaeXJYn03uUddJwNoTXHCpB7SnAxgySSc062b_FsZVnQMi_mqx0NrR8Tl6KTNJ4devTTFeGa9Igw/s1600/IMG_0484.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDywy8CYVAuWWlzXlZJS3PfcSBKMRGY_NVUjgwsZ4r8mI4RDm5Q0HYPiQPxICzVAeqaeXJYn03uUddJwNoTXHCpB7SnAxgySSc062b_FsZVnQMi_mqx0NrR8Tl6KTNJ4devTTFeGa9Igw/s320/IMG_0484.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steph places borage flowers on the chilled cucumber & thyme soup</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXbl-BdLjswOS6pOWjViLK6iDfPBdPCBgJpjbq5q3CsufaevZikDdr0s6c_LR6ZJ43YMvpgjXN-UHZG15HWeSygN7txrxh4taqAmO_JIzpKIvbAVXGL97M9Zj_kZBfNVij3bTcEp8NcFN/s1600/IMG_0476.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXbl-BdLjswOS6pOWjViLK6iDfPBdPCBgJpjbq5q3CsufaevZikDdr0s6c_LR6ZJ43YMvpgjXN-UHZG15HWeSygN7txrxh4taqAmO_JIzpKIvbAVXGL97M9Zj_kZBfNVij3bTcEp8NcFN/s320/IMG_0476.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A garden salad of asparagus & radish with nasturtium flowers</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjneCF53tIyjX5wB4JO8RMyd7FqzkQtDeJRgQeQz0wIJRjRyHT9kiMbAAf-6dJZ1ZV0HC18jf1lxueBnDKzZdv-SfeSssrIqfn9LF8A1Xsbaan3o3ahfRNyi5XGPxSzOvodNx7Xo1rX5Ko-/s1600/IMG_0478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjneCF53tIyjX5wB4JO8RMyd7FqzkQtDeJRgQeQz0wIJRjRyHT9kiMbAAf-6dJZ1ZV0HC18jf1lxueBnDKzZdv-SfeSssrIqfn9LF8A1Xsbaan3o3ahfRNyi5XGPxSzOvodNx7Xo1rX5Ko-/s320/IMG_0478.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhie0bDsXPl-hqjj6lprTgxQf8m5QA0YU_UyBySK-Lag5R5G-mTUuJOf20EUiavlJ0nsZXih_Sy6fxAEichmPzFfwYHJu18RwIJPoerH-9-u3gs9m1KC0sRUa_y5aIx_7QZyygIyU5_ITE5/s1600/IMG_0479.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhie0bDsXPl-hqjj6lprTgxQf8m5QA0YU_UyBySK-Lag5R5G-mTUuJOf20EUiavlJ0nsZXih_Sy6fxAEichmPzFfwYHJu18RwIJPoerH-9-u3gs9m1KC0sRUa_y5aIx_7QZyygIyU5_ITE5/s320/IMG_0479.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A table of salads to accompany the main course of chicken in sauce messine: Garden salad, Feta & mint stuffed courgettes, tomato salad with capers, olives & Basil, Creamy potato salad.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8P-6UfN221OG19trYfC43w1SdCo3r-WMA40zF11ha1i4UF9LgvG7PVtTYK1BzR4c_GKMHKIzF7-0BoH4u4gljtJQZBwOujyOpKgopljpmLijTMNEuL6v_HmBzGuTzfjuo9QdmKoSDQ_g/s1600/IMG_0492.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8P-6UfN221OG19trYfC43w1SdCo3r-WMA40zF11ha1i4UF9LgvG7PVtTYK1BzR4c_GKMHKIzF7-0BoH4u4gljtJQZBwOujyOpKgopljpmLijTMNEuL6v_HmBzGuTzfjuo9QdmKoSDQ_g/s320/IMG_0492.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A trio of desserts: Rich chocolate tort, meringue kisses & Elderflower & prosecco jelly</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuErwR_KwbGFCCnZ5i4C9hBJad1FWXpBpr3dFT5QHg7cm6aFpjoOYVCEYOyrXVHf28VTfHLv6PTo52BnVK_I5YZmGU0f0V5byXit3bxwHejObVo0V4SN6Wn3TB1NGeMCdce5Vi27dSFGI/s1600/IMG_0471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuErwR_KwbGFCCnZ5i4C9hBJad1FWXpBpr3dFT5QHg7cm6aFpjoOYVCEYOyrXVHf28VTfHLv6PTo52BnVK_I5YZmGU0f0V5byXit3bxwHejObVo0V4SN6Wn3TB1NGeMCdce5Vi27dSFGI/s320/IMG_0471.JPG" width="320" /></a></div>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-79206092277187020572012-01-26T19:00:00.000+00:002012-01-26T19:00:31.903+00:00Steph's Eggs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEs8rAWAXH_uR_ErmwlHmgFWa7zzl4L3aEKEMRO4VzMXFHcX2O1GGDr9swnIB8z4yoCWP5Y7rTZJ5cui80inLvXidVxDShmbVcOXBQifxEp0hVBIhZiP3HOsobdJegObZo1hRpYEjxcwV/s1600/IMG_1014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEs8rAWAXH_uR_ErmwlHmgFWa7zzl4L3aEKEMRO4VzMXFHcX2O1GGDr9swnIB8z4yoCWP5Y7rTZJ5cui80inLvXidVxDShmbVcOXBQifxEp0hVBIhZiP3HOsobdJegObZo1hRpYEjxcwV/s320/IMG_1014.JPG" width="239" /></a></div><br />
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Beautiful Stephanie would make us these eggs while we were working together on <a href="http://www.gingerline.co.uk/">The Gingerline</a> (check out their website for the last event we worked together) and I don't think I would have made it through some of those days without this simple dish to kick-start my day.<br />
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Poached, scrambled or boiled eggs on sour-dough toast, garnished with chopped parsley, chilli flakes and your choice of condiments; I have gone for homemade chilli jam (thanks to the lovely Miss Green for giving me a pot!) and mayo topped with green chilli sauce by <a href="http://www.elyucateco.com/">El Yucateco</a>. I crave these eggs regularly and have to have them at least once a week.<br />
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Thank you Steph!Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-83578418557646722162012-01-20T16:45:00.000+00:002012-01-20T16:45:38.101+00:00Delicious Sushi meal in Colliers Wood.<div style="text-align: justify;">This meal is so worth a page or two. It was delicious! Invited down to Colliers wood to celebrate my sister Emily's birthday we all tried our hand at sushi making and it was a really great meal and lovely to get so involved.</div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">My brther in law Jack is a practised Goyza maker and taught us how to make them from scratch with fresh pork mince, raw prawns, chillies and spices and they were amazing and very impressive. Here we all are preparing and then gorging ourselves on the fruits of our labours...</div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6xKVLx2PJQ6o47DujasUE3TlyyRNXElPzeakfX8SMvKm-ZfeHCrQPKTlo5Jn7RoKIlFjZxb_BR4O2ifa44KRQpSl-Z4woorAyTZXgoytewyeY6oSnCkeiuX273AiftDb0pkI-WPD_mq7/s1600/IMG_0986.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6xKVLx2PJQ6o47DujasUE3TlyyRNXElPzeakfX8SMvKm-ZfeHCrQPKTlo5Jn7RoKIlFjZxb_BR4O2ifa44KRQpSl-Z4woorAyTZXgoytewyeY6oSnCkeiuX273AiftDb0pkI-WPD_mq7/s320/IMG_0986.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon, tuna, prawns, scallops, avocado, cucumber, crispy salmon skin, wasabi</td></tr>
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</div>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-86011137310746683452012-01-20T16:00:00.001+00:002012-02-24T13:56:48.360+00:00Flour-less Raspberry & Vanilla Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92KzAZqY4e3MCPNELQv8L4Gocpr62Vd_OWgJbSGV0YF-MorJ0pWkQbcvCOMtUCiN4B7onnGcOUrs0kUcla0eA5xUw_my7baPlGh5qlZ2d-aQL-zs14MhtxWbty2PurLmAAA4R_oE9F02r/s1600/IMG_1008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92KzAZqY4e3MCPNELQv8L4Gocpr62Vd_OWgJbSGV0YF-MorJ0pWkQbcvCOMtUCiN4B7onnGcOUrs0kUcla0eA5xUw_my7baPlGh5qlZ2d-aQL-zs14MhtxWbty2PurLmAAA4R_oE9F02r/s320/IMG_1008.JPG" width="239" /></a></div><br />
<div style="text-align: justify;">Created for my younger sisters birthday then refined for my elder sisters a couple of weeks later this is the first cake recipe I have made up from scratch and I am quite proud of the results. Light and moist this cake has gone down very well on both occasions and would also work very well as a dessert cake with a drizzle of cream or some nice ice cream. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdveHpRYLAUtfEQNs0ZKPWA4b2K4nyIF97SHBMB4Zf6w3Rp4bbv0beCy7TCtUkQV33otjsMY5QzZ3vhqmLHFtxxS4GLw6Km08v1BDumGw_IiHn_ecaO0MLAUc0Gm9lfqPbVTQdnOnDLDJ/s1600/IMG_1011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdveHpRYLAUtfEQNs0ZKPWA4b2K4nyIF97SHBMB4Zf6w3Rp4bbv0beCy7TCtUkQV33otjsMY5QzZ3vhqmLHFtxxS4GLw6Km08v1BDumGw_IiHn_ecaO0MLAUc0Gm9lfqPbVTQdnOnDLDJ/s320/IMG_1011.JPG" width="239" /></a></div>7 large organic free range eggs<br />
10oz Ground Almonds<br />
8oz Caster Sugar<br />
1tsp good vanilla essence<br />
1tsp baking powder<br />
300g Raspberries<br />
125g Melted butter<br />
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<div style="text-align: justify;">Separate the eggs and beat the whites into soft peaks. Add the almonds, caster sugar, vanilla, egg yolks, melted butter and baking powder and fold into the egg whites. Fold in 2/3 of the raspberries and pour the mixture into a large, greased and lined cake tin. Lightly place the remaining raspberries onto the top of the cake mixture. Bake at gas mark 3-4 (160 degrees/ 150 degrees with a fan assisted oven) for 40 minutes or until the cake is golden brown on top and is cooked through when tested with a skewer. When cooked allow to cool in the tin before removing and dusting with icing sugar. For a grand birthday cake divide the mixture between two smaller tins and sandwich together and ice using a white chocolate ganache.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-PxP4VAQZmGalwXoCk242ssLr1gX8rpXgKH0qaKj0yrvu5owNoCjPTkU3Dn57n6wdxjNx18CzsJ2_ejRnRFSXngz3uTM2JAM-ogbb1_pU9nQAsAG5NiBnPg9tReKt718SQe5MOFp34vR4/s1600/IMG_0932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-PxP4VAQZmGalwXoCk242ssLr1gX8rpXgKH0qaKj0yrvu5owNoCjPTkU3Dn57n6wdxjNx18CzsJ2_ejRnRFSXngz3uTM2JAM-ogbb1_pU9nQAsAG5NiBnPg9tReKt718SQe5MOFp34vR4/s400/IMG_0932.JPG" width="298" /></a></div>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-87741128345127509832011-12-04T20:45:00.001+00:002011-12-04T20:53:29.534+00:00Cantuccini at The Social's Christmas MarketA little treat I prepared this weekend for the social's Christmas market. Delicious almond and hazelnut cantuccini biscuits. Perfect as an after dinner biscotti with coffee. Yum. We had a really great time this weekend so come along next week where there will be more goodies on sale.<br />
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</div>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com1tag:blogger.com,1999:blog-9134903420757727166.post-60337321973533356302011-11-30T22:13:00.000+00:002011-11-30T22:13:54.994+00:00A Birthday Cake For Lovely Emma<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETWjmSb2nIBaF59YHoEj5BKDrzsI5TH70xf4HB37RR8tJwAIADoy4FpLQGwMKUbVlrOGi6jrc3ugZHDm-1euobpNBThnzDtK-Mc-gnPhdu3CvNjDdMB3U9d3RU-tmINq1cdgd7twaHSxG/s1600/IMG_1502.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETWjmSb2nIBaF59YHoEj5BKDrzsI5TH70xf4HB37RR8tJwAIADoy4FpLQGwMKUbVlrOGi6jrc3ugZHDm-1euobpNBThnzDtK-Mc-gnPhdu3CvNjDdMB3U9d3RU-tmINq1cdgd7twaHSxG/s400/IMG_1502.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks for the lovely photo Nick.</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZJ6SIfVWufL-__ujK4Z7nDugNBUwLYnNPYFU06NUmdpMHU__8P59wP5bE6K0TKJijg62RbAA9-26LtXl3SHOn52k0qGXJp__4Uq_QWFKL5AyW5jjSo5jR4_wmPKRCA7THmuC27BFWhKi/s1600/IMG_0862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZJ6SIfVWufL-__ujK4Z7nDugNBUwLYnNPYFU06NUmdpMHU__8P59wP5bE6K0TKJijg62RbAA9-26LtXl3SHOn52k0qGXJp__4Uq_QWFKL5AyW5jjSo5jR4_wmPKRCA7THmuC27BFWhKi/s320/IMG_0862.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-5534996642087597932011-11-30T19:58:00.000+00:002011-11-30T19:58:36.300+00:00The Social Christmas Market<span class="Apple-style-span" style="color: #333333; font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">Please come and join me and a host of lovelies at The Social on Little Portland Street in London every Saturday in December!</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIuEgvR9f7-tN1aLeuc6lHO-Xg_I3kH2JvYz0L8wDqz_Xg9jxGN9iGxTOjLAWmBRNPO3Klg1wg01rF3NUFmqYpETlEpP5RzOFHKf2mKmOHwMET53Thz-ZAtSbyfGb-cvEvyQ4dNBnTBjf/s1600/the+social+market.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIuEgvR9f7-tN1aLeuc6lHO-Xg_I3kH2JvYz0L8wDqz_Xg9jxGN9iGxTOjLAWmBRNPO3Klg1wg01rF3NUFmqYpETlEpP5RzOFHKf2mKmOHwMET53Thz-ZAtSbyfGb-cvEvyQ4dNBnTBjf/s400/the+social+market.jpg" width="290" /></a></div><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: xx-small;"><span class="Apple-style-span" style="line-height: 16px;"><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: xx-small;"><span class="Apple-style-span" style="line-height: 16px;"><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white; color: #333333; line-height: 16px;">Once again this December, The Social presents a weekly market in the upstairs bar each and every Saturday daytime</span><br style="background-color: white; color: #333333; line-height: 16px; text-align: left;" /><br style="background-color: white; color: #333333; line-height: 16px; text-align: left;" /><span class="Apple-style-span" style="background-color: white; color: #333333; line-height: 16px; text-align: left;">There will be badges, books, birds, music and maps from Caught By The River, stocking fillers from Pedlars, Andrews of Arcadia and his vintage fishing tackle</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 16px; text-align: left;"> for the soul and The Empress of Arcadia with selected labels and bespokery. There will also be Christmas stalls from Pete Fowler, Edwyn Collins, Nobrow, The Heavenly Emporium and more.<br />
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As well as Christmas gifts, shoppers will be able to enjoy signings, live performances, DJ sets, a fully stocked bar and<b> The Rose Kentish Kitchen featuring her legendary home made sausage and cranberry rolls</b>, mulled wine, hot cider and Dre’s award winning Bloody Marys. Last year's market was the best fun we had all year, from start to slightly sozzled finish.<br />
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Saturdays 3th, 10th and 17th December<br />
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Doors 1-6pm – Free entry<br />
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Email carl@thesocial.com for more info or press enquiries<br />
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Featuring:<br />
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<a href="http://caughtbytheriver.net/shop/">Caught By The River shop</a><br />
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<a href="http://andrewsofarcadia.com/">Andrews of Arcadia and the Empress of Acadia</a><br />
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<a href="http://www.pedlars.co.uk/">Pedlars</a></span></span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 16px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
<a href="http://heavenlyrecordings.com/emporium/">The Heavenly Emporium</a><br />
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Rose Kentish’s homemade cakes and pastries<br />
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3rd Dec:<br />
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Acoustic performance:<a href="http://trevormossandhannahlou.com/"> Trevor Moss and Hannah-Lou</a><br />
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Guest artist: <a href="http://monsterism.net/">Pete Fowler</a><br />
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10th Dec:<br />
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Edwyn Collins stall<br />
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Acoustic performances: <a href="http://www.edwyncollins.com/">Edwyn Collins</a> & <a href="http://www.jameswalbourne.com/">James Walbourne</a><br />
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17th Dec:<br />
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Guest gallery: <a href="http://www.nobrow.net/">Nobrow</a><br />
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- - -</span></span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 16px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">I hope to see you all there!</span></span><br />
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<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 16px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Rose x</span></span>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-47034136928353693672011-11-15T21:43:00.000+00:002011-11-15T21:43:43.828+00:00Chicken Liver Pate<div style="text-align: justify;">I love chicken liver pate. For breakfast on toast with a squeeze of lemon and a twist of black pepper or served in little ramekins as an impresive starter with a teaspoon of lavender jelly and a salad garnish. It looks like hard work but it could not be easier!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This pate also makes delicious canapés presented on little toasts with a touch of loganberry jelly:</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSPc-Ts75tbKs0J44SIDBhKeT9H4cRsy4LAOS7DRegqNhCSnlabMgVlQ9teimRgHCV-UlzQIKSdU-AJtyDi7qLuvHsRKSTuHbm9FzDAk4dlNDEkIE5faRh9DCTSHgrsHhIcOpZPLgKf1M/s1600/P1010476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSPc-Ts75tbKs0J44SIDBhKeT9H4cRsy4LAOS7DRegqNhCSnlabMgVlQ9teimRgHCV-UlzQIKSdU-AJtyDi7qLuvHsRKSTuHbm9FzDAk4dlNDEkIE5faRh9DCTSHgrsHhIcOpZPLgKf1M/s320/P1010476.JPG" width="320" /></a></div><br />
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<div style="background-color: rgba(255, 255, 255, 0.917969);"><span class="Apple-style-span" style="color: #444444; font-family: inherit;">250g of chicken livers.</span></div><div style="background-color: rgba(255, 255, 255, 0.917969);"><span class="Apple-style-span" style="color: #444444; font-family: inherit;">3/4 pat Butter (plus extra for sealing the tops)</span></div><div style="background-color: rgba(255, 255, 255, 0.917969);"><span class="Apple-style-span" style="color: #444444; font-family: inherit;">2 shots brandy</span></div><div style="background-color: rgba(255, 255, 255, 0.917969);"><span class="Apple-style-span" style="color: #444444; font-family: inherit;">1 red/white onion, chopped</span></div><div style="background-color: rgba(255, 255, 255, 0.917969);"><span class="Apple-style-span" style="color: #444444; font-family: inherit;"><br />
</span></div><div style="background-color: rgba(255, 255, 255, 0.917969);"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444; font-family: inherit;">Sweat the onions down slowly over a low heat in one third of the butter and a little vegetable oil. When soft turn the heat up and add the livers. Fry for 3 minutes then add the brandy and cook for another minute. The livers want to be cooked but still pink-ish in the middle.</span></div></div><div style="background-color: rgba(255, 255, 255, 0.917969);"><span class="Apple-style-span" style="color: #444444; font-family: inherit;"><br />
</span></div><div style="background-color: rgba(255, 255, 255, 0.917969);"><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444; font-family: inherit;">Remove from the heat and blitz in a food processor. While the motor is still running add the rest of the butter in knobs and continue to blend until the pate is smooth. Season with black pepper and salt. Make sure the mixture is well salted as it will loose some of its flavour as it cools. For a smoother pate strain the mixture through a fine sieve into a bowl or indervidual ramekins. For a more rustic pate pour straight into your serving dishes. Place the pate in the fridge until cool. Melt a little more butter and pour over the tops to seal the pate. I like to add a bay leaf or parsley sprig and a ground of black pepper on top of the butter as a little garnish. Re-set in the fridge. This pate will keep in the fridge for 1 week (though I have been known to eat a pate a good while after this as long as the butter seal has not been broken and it doesnt seam to have made me ill....)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"><br />
</span></div><span class="Apple-style-span" style="color: #444444; font-family: inherit;">I sometimes blend in some red onion marmalade or swap the brandy for sweet sherry to change the flavour of the finished pate.</span></div>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-8501595475969876902011-11-07T18:33:00.012+00:002011-11-15T21:02:39.569+00:00Oriental Buffet & Introducing Jack Chaddock...<div style="text-align: justify;">This post has been a long time coming and I am slightly ashamed not to have had any time to put up more posts recently but happily I have been extremely busy in the last few months and hope to put up a number of events I have been doing in the next few weeks.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I felt slightly mad agreeing to do this event for a 60th birthday party in Oxfordshire. I am not particularly trained in Chinese food but one of my first kitchen jobs was in a Thai restaurant attached to a lovely pub in my home town so the menu became more of a mixed Asian menu with flavours from Japan, Thailand, China and Vietnam. It felt a little touch and go for a while during the last few minutes of prep but once at the venue it all went so amazingly well and I managed to surprise myself with how much stir fry you can do for 135 people on a small Aga.</div><br />
<div style="text-align: justify;">I had some amazing help for this event. My mother Anthea; who tirelessly rolled a pile of never ending summer rolls; my father the Kitchen Angel - also known as Plongeur - who spent 3 hours finely shredding spring onions to make a delicate curly garnish and the wonderful Steph, my second in command! </div><div style="text-align: justify;">Serving help came in the form of three beautiful sisters, Elsie, Anna and Meg.</div><div style="text-align: justify;">This is what we served:</div><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJo2pXmTJdzkIGy2vb9fz4QtHroRk45dYTSWAeQZ8_q_C8fnteH77RsvFU4yHslG3NHAzXX1kAVnnADV3x-FsxSThmonmr_Rv0PJww8mjKEqi6pRPN_-5E_56C5Mq-oMXVcS3j7-EIyTKz/s1600/i+phone+506.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJo2pXmTJdzkIGy2vb9fz4QtHroRk45dYTSWAeQZ8_q_C8fnteH77RsvFU4yHslG3NHAzXX1kAVnnADV3x-FsxSThmonmr_Rv0PJww8mjKEqi6pRPN_-5E_56C5Mq-oMXVcS3j7-EIyTKz/s320/i+phone+506.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Summer Rolls</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYvWXwk23sdXFemgaSzzeBFz5jGKyHN31A82u1GosO7kj4_z_2SH7cdvNen70cPrHCUNDECTR0cHsqHCSLOanzYArThE8Rb5hDSDDgY0A_amJt8z9Uk7RgKD1SnXnQoNm5Dy8vJJy5nhmK/s1600/i+phone+507.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYvWXwk23sdXFemgaSzzeBFz5jGKyHN31A82u1GosO7kj4_z_2SH7cdvNen70cPrHCUNDECTR0cHsqHCSLOanzYArThE8Rb5hDSDDgY0A_amJt8z9Uk7RgKD1SnXnQoNm5Dy8vJJy5nhmK/s320/i+phone+507.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meg with Thai Pork Balls </td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBmYwugNMDCAZTrnjYRePGUxKwMdeA-YHd1S1Xh7Quvsf5LQZWhXd4uHfsT5U2GY4Xna5T9dIv9HkaLNhPb_boggVU17aNfu9xNLkSRGIiakYHcnRXFLvdfBWn67fxT6TLpbeWKGNykvm/s1600/i+phone+505.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBmYwugNMDCAZTrnjYRePGUxKwMdeA-YHd1S1Xh7Quvsf5LQZWhXd4uHfsT5U2GY4Xna5T9dIv9HkaLNhPb_boggVU17aNfu9xNLkSRGIiakYHcnRXFLvdfBWn67fxT6TLpbeWKGNykvm/s320/i+phone+505.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Chicken Satay Skewers</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ePEbd8W2GnpnltCGrl9jsnbulWHshD8sZxn1aANuxyEUzijzMTT3hTtT5Dak9tVhgnk-FJpNY88YTz5SR5LYRr-kbYsixVm5gkKe0FGABh3HqULyB973B2yLpkC-Zv9DGSsYCSUOtNdg/s1600/i+phone+508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ePEbd8W2GnpnltCGrl9jsnbulWHshD8sZxn1aANuxyEUzijzMTT3hTtT5Dak9tVhgnk-FJpNY88YTz5SR5LYRr-kbYsixVm5gkKe0FGABh3HqULyB973B2yLpkC-Zv9DGSsYCSUOtNdg/s320/i+phone+508.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzh8a7_WS6K5mE0SUuRpVtfS5j9Ypi8892COIAAItLI5JfEsOKTXAp4jnAJeN2wdN5-BlB-8HpKjVzYWzldOJARtWQYq5sFHpjcrWnQ4WPo456ld_YPcdssGgSPccU1rCW-aKKW9jJmmwi/s1600/i+phone+510.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzh8a7_WS6K5mE0SUuRpVtfS5j9Ypi8892COIAAItLI5JfEsOKTXAp4jnAJeN2wdN5-BlB-8HpKjVzYWzldOJARtWQYq5sFHpjcrWnQ4WPo456ld_YPcdssGgSPccU1rCW-aKKW9jJmmwi/s320/i+phone+510.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Teriaki Baked Salmon</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nWHEu7ITZ-j97MG7kdEJHEMcEcBLM7fi7ByQr7oLgKX4L6E2UM3vNXmRTyF8CvBBJyOnl4OEGubYeadker8Kh5xZvSjUbpPU2JQ1ponYFo3OaugVfzYFmLDIOGco7fYvajHBr7a0NAmY/s1600/i+phone+513.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nWHEu7ITZ-j97MG7kdEJHEMcEcBLM7fi7ByQr7oLgKX4L6E2UM3vNXmRTyF8CvBBJyOnl4OEGubYeadker8Kh5xZvSjUbpPU2JQ1ponYFo3OaugVfzYFmLDIOGco7fYvajHBr7a0NAmY/s320/i+phone+513.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow Braised Chinese Pork Belly</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwj3-wTe6121IgZW8VWMdUQmn-4MIuo9zehf4GsXnKackG81HbsWhJlkY3-6cxw7QgMZGn0yyJ14-YMEJYS5C7ZHRnzGvVcIQhZeJa5LOyaOpQe8uhWhh12F-THZfdpDB5hSetbivLJ0p/s1600/i+phone+517.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwj3-wTe6121IgZW8VWMdUQmn-4MIuo9zehf4GsXnKackG81HbsWhJlkY3-6cxw7QgMZGn0yyJ14-YMEJYS5C7ZHRnzGvVcIQhZeJa5LOyaOpQe8uhWhh12F-THZfdpDB5hSetbivLJ0p/s320/i+phone+517.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet & Sour Aubergine and Mixed Peppers<br />
(Shame about that speck of spinach but it was the only photo I had of this dish and it was removed before serving!)</td></tr>
</tbody></table>All the mains were served on stir-fried noodles with garlic & ginger wilted spinach and Billo's shredded spring onions. Served on lovely disposable palm leaf bowls from <a href="http://www.thewholeleafco.com/">The Wholeleaf Co.</a><br />
<div style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgAE5QV0DnMsy2jsBcf_iu6sghnMP1DUJKAEyaDwFLOTAQOUyKwLUQFJxlqSDlhM8XuKn9fc1jbwIqeDV0mYv3qrVKQatPEyiyhR_7gBfJBLKDryIhiOwtu3khRfvA707K_7Q6nL7PbNJ/s1600/i+phone+521.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgAE5QV0DnMsy2jsBcf_iu6sghnMP1DUJKAEyaDwFLOTAQOUyKwLUQFJxlqSDlhM8XuKn9fc1jbwIqeDV0mYv3qrVKQatPEyiyhR_7gBfJBLKDryIhiOwtu3khRfvA707K_7Q6nL7PbNJ/s320/i+phone+521.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Passion Fruit Pavlovas with Fresh Mint</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fnlxkdyTkG4v6Slcr8jDy0lG6F2I5S8w1KvfqvWUtIcD8sryj4nrRJLWcaZw0ITKhZmPHd7R8kFcZzRhT9JyR1-67nTdNtZGb2_BkSY6na5-VoPE3PacXNJS-nOk3vc5h1PYADEMWoNQ/s1600/i+phone+522.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fnlxkdyTkG4v6Slcr8jDy0lG6F2I5S8w1KvfqvWUtIcD8sryj4nrRJLWcaZw0ITKhZmPHd7R8kFcZzRhT9JyR1-67nTdNtZGb2_BkSY6na5-VoPE3PacXNJS-nOk3vc5h1PYADEMWoNQ/s320/i+phone+522.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut Custard Squares with fresh redcurrants from the hosts own garden. (Recipe adapted by Billo to great success!)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifo4W1evcV1ZBzgoAQBEm5Q_DtakBKJUUFBSw-aivaaqV-hDL4Gh4mkG_ywBmbAlmi2B4Q42I8fHpgbD19fEbT9zZWAM-s6LMEhK1ns_D0sNMWGM-_IUj1WaC8xAxRsi_w4SHGKnXwzn2q/s1600/i+phone+525.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifo4W1evcV1ZBzgoAQBEm5Q_DtakBKJUUFBSw-aivaaqV-hDL4Gh4mkG_ywBmbAlmi2B4Q42I8fHpgbD19fEbT9zZWAM-s6LMEhK1ns_D0sNMWGM-_IUj1WaC8xAxRsi_w4SHGKnXwzn2q/s320/i+phone+525.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lime & Lychee Skewers with Stem Ginger Dip</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5L9cpzRJxcKsogXuNlMTN_2m6Q1Y1UqRNLqkRmh-nztKH1xTR_ptc9W9hBGGMOANMAEEr5ZXJgwn8OidpYuV6O0J-PIFNT38c3hR_ZXqTgayTcsYDLSQzHKPeqCwxILFySARjunCFMy9F/s1600/i+phone+526.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5L9cpzRJxcKsogXuNlMTN_2m6Q1Y1UqRNLqkRmh-nztKH1xTR_ptc9W9hBGGMOANMAEEr5ZXJgwn8OidpYuV6O0J-PIFNT38c3hR_ZXqTgayTcsYDLSQzHKPeqCwxILFySARjunCFMy9F/s320/i+phone+526.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Beautiful Stephanie Preparing the custard squares.<br />
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<div style="text-align: left;"><br />
</div></td></tr>
</tbody></table>Lime & Lychee Skewers<br />
<div><br />
</div><div><div style="text-align: justify;">This was a recipe I made up when the host suggested she might like some lychee for dessert. It is such a fresh and tasty thing to have after a large meal and really went down very well. To make it all you need is:</div></div><div><br />
</div><div>1 tinned lychee</div><div>1 Lime</div><div>1 Jar Stem Ginger</div><div><br />
</div><div><div style="text-align: justify;">Drain the lychee and reserve the juice. To marinate the lychee pour over the syrup from the stem ginger, grate over the whole lime zest and add half the lime juice. Allow to rest for half an hour. Meanwhile put the reserved lychee juice into a sauce pan and simmer over a low heat until it has reduced by two thirds and you are left with a darker, thicker lychee syrup. Finely dice 3-4 chunks of stem ginger and add to the lychee syrup to make your dipping sauce. Skewer the lychee and serve.</div></div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">Introducing Jack Chaddock of Marc Fine Wines:</span></div><div><div style="text-align: justify;">Jack is my brother-in-law and has been working in the wine trade for a number of years. I often work with him and his knowledge of which wines to put with the food I serve has always been invaluable. He made some excellent suggestions for this meal..... Over to you Jack.</div><div style="text-align: justify;"><br />
Thanks Rose. Apologies, late for the party as ever. When we have the combination of quite delicate ingredients and chilli spice, the first thing I would look for is a little sweetness in a wine. I don't mean a desert wine, and I know that to many people sweet wines are still somewhat of a mystery, but believe me the combination of a nicely chilled, aromatic white that is a little off dry and the chilli dip with the summer rolls will be fantastic. Sugar and spice is one of the worlds great combinations, most notably as the main ingredients for girls. <br />
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The key to an enjoyable sweet wine is acidity; to balance the sugar and prevent the wine from being cloying. This acidity is another component of matching wine to these dishes. It will cut through the fat in the Pork Belly, lightening the richness of a slow cooked dish. Equally it will combine with the dark sticky flavours of the Teriaki and emphasise the Baked Salmon. Pinots Blanc and Gris make excellent asian food matchers, as do Riesling and Gewurztraminer. These are grapes very much associated with Alsace in France but good examples are now being made world wide. Viognier too would work well. <br />
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What about Reds? Less easy, the tannin in reds can be a less happy match, and their dark fruit flavours can swamp the delicate spices Rose spends so long preparing. Tragedy. Having said that I am a believer in Nebbiolo from Northern Italy as an acompaniment to asian food, but many would disagree. But they didn't marry Rose's sister, so they aint on this blog. So there.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Cheers Jack!<br />
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</div></div>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com2tag:blogger.com,1999:blog-9134903420757727166.post-30341625816603479072011-08-12T21:23:00.000+01:002011-08-12T21:23:55.015+01:00Fishy SupperMy Boyfriend and I are staying in my parents house in south Devon for the weekend and have just eaten this on the terrace for our supper:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZyT9zc7QF7uBl1u1_G58ajlH9QfcXopv5tjFK_VZzp5nsXowk42T3GBx7PodzlOpgeZd9oFuxlltTY0nqScaBplKrF_JOjO26XjhYy3ehaSGKToI05YU8VaYRQMgxZIGSMBc8j45_kKO/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZyT9zc7QF7uBl1u1_G58ajlH9QfcXopv5tjFK_VZzp5nsXowk42T3GBx7PodzlOpgeZd9oFuxlltTY0nqScaBplKrF_JOjO26XjhYy3ehaSGKToI05YU8VaYRQMgxZIGSMBc8j45_kKO/s320/photo.JPG" width="239" /></a></div><br />
<div style="text-align: center;"><i><b>Mixed Seafood Tagliatelle</b></i></div><br />
<div style="text-align: justify;">Make a rich tomato reduction by lightly frying 3 cloves of chopped <span class="Apple-style-span" style="font-size: medium;"><b>garlic</b></span> and half a chopped <span class="Apple-style-span" style="font-size: medium;"><b>chilli</b></span> in a little <span class="Apple-style-span" style="font-size: medium;"><b>oil</b></span>. Add 2-3 </div><div class="western" style="display: inline !important; margin-bottom: 0cm;"><b><span style="font-size: medium;"><b><span style="font-size: medium;"><b>freshly</b></span></b></span></b></div><div class="western" style="display: inline !important; margin-bottom: 0cm;"><b><span style="font-size: medium;"><b> chopped tomato</b></span></b></div><b> </b>(chop into really small cubes unless you can be bothered to peel them first as this will stop the sauce having little curls of tomato skin floating around in it!), a splash of <span class="Apple-style-span" style="font-size: medium;"><b>pernod </b></span>(optional) and a glass of <span class="Apple-style-span" style="font-size: medium;"><b><div class="western" style="display: inline !important; margin-bottom: 0cm;"><span style="font-size: medium;"><b>white </b></span></div></b></span><span class="Apple-style-span" style="font-size: medium;"><b>wine</b></span>. Simmer down gently until the sauce is thick and really well reduced. Don't worry about the sauce yet as the seafood will add a lot of liquid when it is added. Season with salt and pepper.<br />
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<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cook the tagliatelle in some well salted water. While the pasta is cooking bring the tomato reduction up to a fast simmer and add a handful of </div><div class="western" style="display: inline !important; margin-bottom: 0cm;"><b><span style="font-size: medium;"><b>fresh prawns</b></span></b></div><b> </b>(I like to leave the shells on) and some chunks of white fish, here we had <span class="Apple-style-span" style="font-size: medium;"><b>Gurnard </b></span>but <span class="Apple-style-span" style="font-size: medium;"><b>Monkfish </b></span>would work very well. Bubble away with the lid on until the fish is nearly cooked then add 2 tablespoons of <span class="Apple-style-span" style="font-size: medium;"><b>crème fraiche</b></span> and two large handfuls of <span class="Apple-style-span" style="font-size: medium;"><b>mussels </b></span>(scrubbed and cleaned). Continue to cook for anothe 3-5minutes with the lid on until the muscles have opened (discard any unopened muscles!).<br />
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</div><div style="text-align: justify;">Drain the pasta and mix into the seafood sauce. Serve with a sprinkle of <span class="Apple-style-span" style="font-size: medium;"><b>parsley</b></span>,<b> </b><span class="Apple-style-span" style="font-size: medium;"><b>lemon wedges</b></span> and a good <span class="Apple-style-span" style="font-size: medium;"><b>dry white wine</b></span>!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLKlyJ37G2xnFnb-K8TB8xSrdBmytK__aGCq7pSTA_t-VTGnI_VV5yXORuQq49JjqeGmRlN_CZvgGdsCKwBexrxG1tXzj77cWZa50J_yzeMiwPUZIUmQLteXpFoKzDXeGRUV9_kZTb-ln/s1600/photo+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLKlyJ37G2xnFnb-K8TB8xSrdBmytK__aGCq7pSTA_t-VTGnI_VV5yXORuQq49JjqeGmRlN_CZvgGdsCKwBexrxG1tXzj77cWZa50J_yzeMiwPUZIUmQLteXpFoKzDXeGRUV9_kZTb-ln/s320/photo+%25282%2529.JPG" width="239" /></a></div><br />
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<div style="text-align: justify;">As a special treat I have also added 6 <span class="Apple-style-span" style="font-size: medium;"><b>scallops </b></span>fried for 30seconds on each side in hot butter and added them to the top of the dish before serving...</div>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com2tag:blogger.com,1999:blog-9134903420757727166.post-67459831114854251172011-07-20T20:35:00.000+01:002011-07-20T20:35:34.825+01:00A Wedding in RyeLast weekend my team and I travelled down to East Sussex to cater for a wedding. The wedding was held in a beautiful outdoor location, Chitcombe Farm Organics run by Emma Howitt (check it out here at <a href="http://www.eastsussexweddingvenues.co.uk/">www.eastsussexweddingvenues.co.uk</a>).<br />
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Set within the farm grounds in a large marquee, it was such a beautiful place to work with spectacular views and a wonderfully organised yet relaxed atmosphere. Just off the main marquee we had our own kitchen tent in which to prep the food for the day.<br />
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We were to serve two starters followed by a selection of salads to accompany a delicious hog roast which was prepared and cooked on site by the lovely Eric. It was a really lovely occasion to cater for and we all enjoyed ourselves immensely.<br />
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<div align="CENTER" class="western" style="line-height: 150%; margin-bottom: 0cm;"> <u>Starter</u></div><div align="CENTER" class="western" style="margin-bottom: 0cm;"><i>Chilled Spanish Gazpacho Soup </i> </div><div align="CENTER" class="western" style="margin-bottom: 0cm;"><i>-</i></div><div align="CENTER" class="western" style="line-height: 150%; margin-bottom: 0cm;"> <i>Mackerel Pate with Fresh Mint & Beetroot Remoulade </i> </div><div align="CENTER" class="western" style="line-height: 150%; margin-bottom: 0cm;"> <br />
</div><div align="CENTER" class="western" style="font-style: normal; line-height: 150%; margin-bottom: 0cm;"> <u>Vegetarian Main</u></div><div align="CENTER" class="western" style="line-height: 150%; margin-bottom: 0cm;"> <i>Peppers Stuffed with Goats Cheese & Pesto</i></div><div align="CENTER" class="western" style="line-height: 150%; margin-bottom: 0cm;"> <br />
</div><div align="CENTER" class="western" style="line-height: 0.35cm; margin-bottom: 0cm;"> <i>Couscous with Caramelised Onions, Fresh Herbs & Apricots</i></div><div align="CENTER" class="western" style="line-height: 0.35cm; margin-bottom: 0cm;"> <i>-</i></div><div align="CENTER" class="western" style="line-height: 0.35cm; margin-bottom: 0cm;"> <i>Creamy Potato Salad with Fresh Tarragon</i></div><div align="CENTER" class="western" style="line-height: 0.35cm; margin-bottom: 0cm;"> -</div><div align="CENTER" class="western" style="line-height: 0.35cm; margin-bottom: 0cm;"> <i>Seasonal Remoulade</i></div><div align="CENTER" class="western" style="line-height: 0.35cm; margin-bottom: 0cm;"> <i>-</i></div><div align="CENTER" class="western" style="line-height: 0.35cm; margin-bottom: 0cm;"> <i>Mixed Green Salad with Parmesan, Walnuts, Pear & Pomegranite</i></div><div align="LEFT" class="western" style="line-height: 150%; margin-bottom: 0cm;"> </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTC6ebt3K7Lcto7yl1E3T_dx41vCoConjC02Gob0ZRyV51nDqtNa1Akuzb9Idg7JWAbFp8yccTbZZnI9EFigQbVTsksc2VhI4oYz6rin-E8dknFExWUO2FILwj9zNpfPuzhxUcQaIBUE2e/s1600/P1040107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTC6ebt3K7Lcto7yl1E3T_dx41vCoConjC02Gob0ZRyV51nDqtNa1Akuzb9Idg7JWAbFp8yccTbZZnI9EFigQbVTsksc2VhI4oYz6rin-E8dknFExWUO2FILwj9zNpfPuzhxUcQaIBUE2e/s320/P1040107.JPG" width="320" /></a></div>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0tag:blogger.com,1999:blog-9134903420757727166.post-19988657195939717252011-06-14T11:54:00.000+01:002011-06-14T11:54:54.349+01:00Fillet Steak with Creamy Mushroom Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfe9IVuSa_ByVmVKCuidLsjmh6TvlekCMemAqWq8O0ljYoeCxN20wiQgNGIYwJ2HNwFpPwoYUq5Wdxv6_KzczbaGhrL3n_JAUlVflvrULu8j7BXxtPBHVQ5rjZcCaDJ0blrMC98y3wibkA/s1600/steak+edit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfe9IVuSa_ByVmVKCuidLsjmh6TvlekCMemAqWq8O0ljYoeCxN20wiQgNGIYwJ2HNwFpPwoYUq5Wdxv6_KzczbaGhrL3n_JAUlVflvrULu8j7BXxtPBHVQ5rjZcCaDJ0blrMC98y3wibkA/s400/steak+edit.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">The sauce for this is really very simple. I used some of the leftover mushrooms from the recipe in my last post but pre-frying up a few sliced <b>chestnut mushrooms </b>works just fine. Simply simmer a large glass of <b>red wine</b> in a saucepan over a low heat. Add half a<b> beef stock cube</b> and continue to simmer. Add two tablespoons of the mushroom mixture and roughly 100ml of <b>double cream.</b> Season to taste with some <b>salt and black pepper. </b></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Get the best well hung <b>fillet steak</b> you can find. Allow it to sit out of the fridge for 30 minutes or so to reach room temperature before you start to fry. Pat each steak with a little oil and grind over some black pepper. Get your griddle pan really hot before you start to fry the steaks for 3-4 minutes on each side (medium rare). Allow the steaks to rest for at least half the cooking time. This will relax the meat and make it extra tender. Pour over the sauce and serve. </div>Rose Kentish Kitchenhttp://www.blogger.com/profile/04999626833848528548noreply@blogger.com0