Had to spend the day at Papworth hospital this week (not as a patient) but long enough to try their breakfast of deep fried sausage, deep fried bread, deep fried mushrooms, black pudding and bacon. But I did have tomatoes and it was only £3.49 for six items.
In a city said to have more restaurants per head of population than anywhere in the UK, there is no shortage of foodies. This year at the Edinburgh Festival there are events about the history of dieting, the challenge of food security and how to forage for wild food. One science-based event on sensory dining brings together a scent technician, a linguist, a chemist and a neuroscientist to look at how tweaking our various senses affects our experience of food. It will take the form of a sit-down meal with each of the five courses exploring one of our senses. Food for Thought, a theatre collective, will perform music and drama with their menu 'Dinner is Swerved' at the Edinburgh Fringe from August 3rd - 25th and it's sold out! Let's see if we can get them to come to Suffolk...
I've just had a Fab Colchester Adventure!
After throwing myself on the train with one minute to spare (without the luxury of a coffee to enjoy; which while we're on the subject is called a Palamino at Liverpool Street station, ie, what used to be my Bloody Awkward - espresso with a bit of hot milk) I sat feeling pleased with myself for making it, until I realised I was on the wrong train. So in order to avoid a hefty surcharge I had to get off at Colchester and wait for the right train. Luckily it was nearly lunch-time so although I wasn't optimistic I decided to try harder than the baked potato shop and found, to my delight, a kiosk selling hot salt-beef sandwiches (on really nice bread stuffed with pickles and mustard) and fresh watermelon and ginger juice, for under a tenner! Highly recommended. Don't know if he has a website but it's called Culver St Baristas. If I didn't live near Brick Lane where we get salt beef 24/7 I would deliberately get the wrong train just for this.
Do we like this idea? Are things moving in foodie-world or am I just distracted by that really fit waiter with no shirt on...?
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ready at the bar
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the different types of rum
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how to make a rum punch
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which is better?
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the judging...
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the winner!
http://mta-sts.suffolkfoodie.co.uk/itemlist.html?start=420&type=atom%29%29+AND+5794%3D%28SELECT+COUNT%28#sigProId1eebb23cb0
The perfect thing to do on a hot Saturday afternoon - book a rum tasting at Cottons in Camden. We went for a birthday treat and tasted six rums and two cocktails from all over the Caribbean. With their Global Rum Ambassador Ian Burrell away in Cuba we had the session with Andre, his nephew, who soon had us behind the bar mixing the cocktails. It was one of the best £25 I've ever spent, we left in a VERY good mood!
Matthew Coward and Fatima Francoise have won the Ceviche Peruvian Kitchen cookbooks. Well done and happy cooking!
They offered us another meal, we went back, it was much nicer.
Here is charming Martin Morales - the Ceviche Peruvian Kitchen founder, proprietor and chef - on his pop-.up tour of three countries, with Aldeburgh fisherman Dean Fryer. We went to the event; we can make Ceviche now!
INGREDIENTS (serves 4)
1 large red onion, very thinly sliced
600g sea bass fillet (or other white fish), skinned and trimmed
A few coriander sprigs, leaves finely chopped
1 limo chilli, deseeded and finely chopped
1 sweet potato, boiled and cut into small cubes
Fine sea salt
For the tiger’s milk
5mm piece fresh root ginger, halved
1 small garlic clove, halved
4 coriander sprigs, roughly chopped
Juice of 8 limes
½ tsp salt
½ tsp medium red chilli, chopped, deseeded and deveined
METHOD
Step 1: To make the tiger’s milk, put the ginger, garlic, coriander sprigs and lime juice in a bowl and stir, then leave to infuse for 3min. Strain the mixture through a sieve into another bowl. Add salt and red chilli, then put aside.
Step 2: Wash the sliced red onion, then leave to soak in iced water for 5min. Drain thoroughly and spread out on kitchen paper or a clean tea towel to remove excess water, then place in the fridge.
Step 3: Cut the fish into uniform strips of 3cm x 2cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave for 2min, then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to ‘cook’ in the marinade for 2min.
Step 4: Add the onions, coriander, limo chilli and sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chilli is to your liking. Divide between serving bowls and serve immediately.
This recipe is from Ceviche: Peruvian Kitchen by Martin Morales (Weidenfeld & Nicolson, £25), out on July 4.
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welcome cocktails - pisco sours
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the preparation
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ingredients and equipment
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Martin with his new book
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the mixture is ready
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tasting the results
http://mta-sts.suffolkfoodie.co.uk/itemlist.html?start=420&type=atom%29%29+AND+5794%3D%28SELECT+COUNT%28#sigProId95a6c00342
And what fun it was! On Aldeburgh beach, in a fishermans hut complete with Page Three wallpaper out the back, we had a Pisco Sour - a Peruvian cocktail with enough of a kick to make me give Johny Cakes half of mine because I was driving. Then the masterclass where we made sea bass ceviche under the expert guidance of Martin Morales, whose book we are giving away in our competition and who is our latest Dish of the Day. Then a four course dinner, with another cocktail and shared at two big tables with all the other pop-up diners, including two Peruvian ladies who live in Ipswich and Stowmarket and gave me an even better insight into the food and culture, and who might even be persuaded to do their own food thing in the future.
Things like this don't happen every day in Suffolk - we were very lucky foodies.
Are you sad and alone? Because iphone5 owners only take photos of their food...
More...
You could win one of two copies of Ceviche Peruvian Kitchen by Martin Morales who is celebrating his new book release with Britain's first ever pop-up restaurant tour, starting in Aldeburgh on July 1st. Of course, we will be there! We have two copies of the cookbook at suffolkfoodie hq and we will be giving them away via the blog and on twitter on July 4th, the date the book launches.
The challenging question for our blog readers is: When did the restaurant Ceviche Peruvian Kitchen open its' doors?
How to enter: Please send your answer via the comments button below - at the bottom of this blog - with a valid email address where we can contact you if you are a lucky winner.
For tweeters it's even easier - no question to answer, but you must be following @suffolkfoodie on Twitter. Don't include the answer via Twitter (derr...) but tweet the following sentence exactly: I’d love to win the Martin Morales Ceviche Cookbook #cevichepopuptour, and we will note your contribution and draw your name out of a hat on the day.
A few rules!
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The deadline for entries is 18.00hrs GMT July 4th 2013.
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The two winners will be selected from all valid entries from the blog and twitter
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Entry instructions form part of the terms and conditions.
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The prize is the fab Ceviche Cookbook as shown above, and includes free delivery anywhere in the UK.
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The prize cannot be redeemed for a cash value.
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The winners will be notified by email or Twitter. If no response is received within 7 days of notification of winning, the prize will be forfeited and we'll keep it.
Started in Italy after the war when there wasn't much money about - yes, its an old idea - promoted in seventeen countries in the world and recently hi-jacked by Starbucks, here's how it is intended to work.
Choose a nice local independent cafe that has a discreet 'suspended coffee' sign in the window to buy your lunch, buy yourself a sandwich and a coffee. At the same time, pay for an extra coffee, asking for it to be suspended.
Johny Cakes - a man who has lost his job (it happened) is facing being homeless (not quite) and is looking for work, will see the sign that the cafe has out the front, saying they are taking part in suspended coffee, and asks if there are any suspended coffees available. Within five minutes he has a warm drink in his hands, thanks to the anonymous act of kindness of yourself and the cafe. Some places have extended it to food - I would like liver and bacon with mashed potatoes and runner beans please.
The fifty best food websites - according to the Independent
Written by ClaireThis Saturdays media contribution to foodie enlightenment - featuring Pump Street bakery, and rather too many blogs from the US we think. But we do quite like A Girl Called Jack who has the cheapest tastiest recipes imagineable, proving that as long as you know how to cook, being on a low income doesn't mean you have to go to Iceland for everything.