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Monday, 22 July 2013 17:34

A Hearty breakfast

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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.

Monday, 22 July 2013 10:02

Dinner is Swerved

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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...

Thursday, 11 July 2013 13:43

Lost in Colchester but it's not all Costa...

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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.

Thursday, 11 July 2013 13:40

Radical Dining

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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...?

Saturday, 06 July 2013 00:00

Rum Tasting

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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!

Thursday, 04 July 2013 23:02

And the winners are......

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Matthew Coward and Fatima Francoise have won the Ceviche Peruvian Kitchen cookbooks.   Well done and happy cooking!

Wednesday, 03 July 2013 00:00

Tramshed Revisited

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They offered us another meal, we went back, it was much nicer.

Tuesday, 02 July 2013 10:03

Our Peruvian Dish Of The Day - Martin Morales

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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.

Monday, 01 July 2013 16:12

A Ceviche Night Out

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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.

Thursday, 27 June 2013 22:15

Why all food bloggers should have an iphone5

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Are you sad and alone? Because iphone5 owners only take photos of their food...

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