A Birthday Cake For Lovely Emma

Thanks for the lovely photo Nick.

The Social Christmas Market

Please come and join me and a host of lovelies at The Social on Little Portland Street in London every Saturday in December!

Once again this December, The Social presents a weekly market in the upstairs bar each and every Saturday daytime

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 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.

As well as Christmas gifts, shoppers will be able to enjoy signings, live performances, DJ sets, a fully stocked bar and The Rose Kentish Kitchen featuring her legendary home made sausage and cranberry rolls, 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.

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Saturdays 3th, 10th and 17th December

Doors 1-6pm – Free entry

Email carl@thesocial.com for more info or press enquiries

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Featuring:

Caught By The River shop

Andrews of Arcadia and the Empress of Acadia

Pedlars

The Heavenly Emporium

Rose Kentish’s homemade cakes and pastries

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3rd Dec:

Acoustic performance: Trevor Moss and Hannah-Lou


Guest artist: Pete Fowler

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10th Dec:

Edwyn Collins stall

Acoustic performances: Edwyn Collins & James Walbourne



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17th Dec:

Guest gallery: Nobrow

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I hope to see you all there!


Rose x

Chicken Liver Pate

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!

This pate also makes delicious canapés presented on little toasts with a touch of loganberry jelly:

250g of chicken livers.

3/4 pat Butter (plus extra for sealing the tops)

2 shots brandy

1 red/white onion, chopped

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.

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....)

I sometimes blend in some red onion marmalade or swap the brandy for sweet sherry to change the flavour of the finished pate.

Oriental Buffet & Introducing Jack Chaddock...

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.

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.

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!  

Serving help came in the form of three beautiful sisters, Elsie, Anna and Meg.

This is what we served:

Summer Rolls

Meg with Thai Pork Balls 

Chicken Satay Skewers

Teriaki Baked Salmon

Slow Braised Chinese Pork Belly

Sweet & Sour Aubergine and Mixed Peppers
(Shame about that speck of spinach but it was the only photo I had of this dish and it was removed before serving!)

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 The Wholeleaf Co.

Passion Fruit Pavlovas with Fresh Mint

Coconut Custard Squares with fresh redcurrants from the hosts own garden. (Recipe adapted by Billo to great success!)

Lime & Lychee Skewers with Stem Ginger Dip

The Beautiful Stephanie Preparing the custard squares.

Lime & Lychee Skewers

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:

1 tinned lychee

1 Lime

1 Jar Stem Ginger

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.

Introducing Jack Chaddock of Marc Fine Wines:

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.

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.

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.

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.

Cheers Jack!