Rose Kentish Kitchen: January 2012

Thursday, 26 January 2012

Steph's Eggs

Beautiful Stephanie would make us these eggs while we were working together on The Gingerline (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.

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 El Yucateco. I crave these eggs regularly and have to have them at least once a week.

Thank you Steph!

Friday, 20 January 2012

Delicious Sushi meal in Colliers Wood.

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.

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...

Salmon, tuna, prawns, scallops, avocado, cucumber, crispy salmon skin, wasabi

Flour-less Raspberry & Vanilla Cake

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.

7 large organic free range eggs
10oz Ground Almonds
8oz Caster Sugar
1tsp good vanilla essence
1tsp baking powder
300g Raspberries
125g Melted butter

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.

How It Began

I started out cooking at a very early age. My parents are both very accomplished in the kitchen; my mother is master of pastries, cakes and desserts and my father (although he could ruin even a simple trifle) is a real savory gourmet. At every possible opportunity I shadowed them in the kitchen, helping stir mixtures, taste sauces and plan menues. It was a real moment of achievement when, at the age of 9 my dad let me make and season the gravy for the Sunday lunch.
My very first job was at a French restaurant in my local town. Every saturday I peeled the langoustines and helped prep salads before being pot-wash for the evening. The close environment, the heat, the freshly prepared dishes so beautifully presented, and the colourful language used by Fabrice, (owner and head chef now running this restaurant and hotel in the south of france), was both exciting and intense. I loved being a part of that machine.
Since then I have worked in many restaurants both front and back of house, from chef to barmaid. Having completed my degree in opera and vocal studies I moved to Florence for a month to continue my singing and stayed two years. Working in local Italian kitchens and bars I immersed myself in the Italian passion for food. Their appetite for fresh, local, seasonal produce and simple, uncomplicated dishes really inspired me and forms a huge part of the way I cook today.

The Catering

It had long been my desire to start catering privately for people in their own homes so two years ago I set up my own catering company.

Based primarily in London and Oxfordshire I provide fine food for canapé & bowl food receptions, large party buffets, gourmet barbecues, weddings, private dinner parties

wine & food tasting events

Each event uses seasonal and ethically sourced ingredients. I work closely with customers when devising menus to make sure I offer a unique and bespoke service, as well as organising all waiting staff and equipment hire.

Working in collaboration with Jack Chaddock, of MARC Fine Wines I am also able to offer a wine matching service.

For more information about the catering including menu options, canape lists, testimonials, and online inquiry forms please visit my website www.rosekentishkitchen.com. Alternatively please email me at rosekentish@gmail.com.