Just a short blog for today as I have been really busy but have missed researching and writing up my blogs
However, I have been inspired by plenty of food and recipes this week as it is the week of Taste of London festival!
Taste of London 2012 is set to be the biggest and best yet, championing world cuisine in a landmark international year for London. Old favourites will be joined by exciting new features and the latest star chefs to ensure there's something for everyone, whether you're a Taste regular or it's your first time to the party.
The festival started yesterday (June 21st) and is on until Sunday 24th June. It is held in Regents park and offers summer eating, drinking and entertainment. 40 of London’s best restaurants such as Le Gavroche, Kensington place, Opera Tavern, Rhodes 24, The Savoy grill plus many more will be dishing up their finest for you to have a taste. There are seven sessions split across 4 days and ticket prices range from £25 - £100.
This festival sounds great if you love to wine and dine and especially if you enjoy cooking! I really wanted to go, but work commitments have held me back this year so hopefully I can make an appearance next year! It looks a really great day/weekend out with a group of friends or your family and to try some of the best food and drink in London! Let’s hope the weather isn’t too bad for the rest of the week!
If anyone does go then please contact me and let me know what your thoughts are and how your day went! Go to the contact us page and tell me all about it
Check out the taste of London website for more information: http://www.tastefestivals.com/london/content/355/About-Taste
P.S Here are some great recipes that have been inspired from the festival you might want to try:
Grilled Chicken with Green Papaya salad
Ingredients -
GRILLED CHICKEN:
2 tbs Lemongrass, Chopped
2 tbs Coriander roots
3 cloves Garlic
1 pc Chicken tight with drumstick (deboned)
2 tbs Soy Sauce
1 tbs Palm sugar
3 tbs Fresh milk
½ tbs Black peper
3 tbs Vegetable oil
1/4 tbs Black soy sauce for colour
GREEN PAPAYA SALAD:
2 cloves Garlic
3 pcs Bird’s eye chillies
1 pc Long bean, cut into 1-inch pieces
¼ tsp Palm sugar
1 tbs Fish sauce
1 tbs Tamarind water
1 wedge Lime
3 pcs Cherry tomatoes, halved
1 cup Green papaya, grated
¼ cup Carrots, grated
1 tbs Peanuts, roasted, ground
2 tsp Dried shrimps, pounded
Instructions for Preperation
GRILLED CHICKEN METHOD:
1. Pound together the lemongrass, coriander roots and garlic in a mortar to form a rough paste.
2. Marinate the chicken with the paste, mix well and add soy sauce, palm sugar, fresh milk, chilli sauce, black paper and vegetable oil. Cover and leave overnight in the refrigerator.
3. Grill the chicken on both sides to the desired doneness.
GREEN PAPAYA SALAD:
1. Pound the garlic and chillies together, and then add the long bean piece. Keep pounding until the ingredients are bruised.
2. Season with palm sugar, fish sauce, tamarind water and squeeze the juice from the lime.
3. Add cherry tomatoes, followed by the papaya and carrots. Mix until all are well combined.
4. Add peanuts and dried shrimp. Mix well
5. Refrigerate the salad while you grill the chicken
TO SERVE:
Place grilled chicken on the plate and arrange the papaya salad on the side
Marinated Scampi with Grape Granita, Avocado, Lime, Chili and Argan Oil
Ingredients
Marinated Scampi
8 fresh scampi
zest of 1 organic lime
extra virgin olive oil
salt, pepper
Granita
1 1/2 cups (3 dl) juice pressed from Corvinone grapes
3/4 cup (1.5 dl) sparkling water
3 1/2 oz (100 g) powdered sugar
Avocado
2 avocados
juice of 1 organic lime
1 habanero chili
salt, pepper
Marinated Scampi
Remove the heads and tails of the scampi; shell and devein them. Reduce the lime zest to a fine julienne and combine with the extra virgin olive oil, salt and pepper. Pour over the scampi and allow to marinate for 1 hour.
Granita
Combine the grape juice and sparkling water in a nonreactive container that may be easily stored in your freezer. Add the sugar and mix thoroughly to dissolve it completely. Transfer to the freezer and, once the mixture begins to set, scrape the surface with the tines of a fork at 30-minute intervals for 2 to 3 hours to create the crystals that will give the granita its proper texture.
Avocado
Halve the avocado, remove and reserve the seed and scrape out the flesh. Mash it with a fork and season with an emulsion of extra virgin olive oil, lime juice, a pinch of chopped chili, salt and pepper. Return the seed to the center of the purée to prevent it from discoloring.
Place 2 marinated scampi in the center of each plate and garnish with a few grapes and sprigs of lemon balm. Accompany with the Argan oil, granita and avocado in three separate containers.
Shaved Radish and Celeriac Salad with Pomegranate, Pecorino and Truffle Oil
Ingredients
1 bunch breakfast radishes (about
½ black radish, or 5cm green mooli (available from Chinese greengrocers), or mooli – about 150g
A chunk of celeriac, about ¼ very small bulb, peeled (50-60g)
A little chunk of Pecorino Romano cheese (about 50g)
¼ pomegranate, seeds picked out, or 6 tablespoons seeds
A few sprigs of flat-leaf parsley, leaves picked
Dressing
1 tablespoon white truffle oil
5 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
Juice of ¼ lemon (or two more tablespoons white balsamic)
Step 1: Make a dressing with the oils, vinegar, lemon, salt and pepper. Taste for seasoning.
Step 2: Do the following just before you serve, as radishes dry out, and celeriac blackens with time. Wash the radishes (both red and black, don’t peel either), and shave thinly – best on a mandolin. Use a potato peeler to shave the celeriac and Pecorino. Toss the lot with the pomegranate seeds and parsley and dress lightly.
Step 3: Serve in haphazard but tall piles on individual plates, or in a bowl to share from.
Either during cooking or while enjoying the food you have just cooked, try a Taste of Savoy Cocktail to wash down the food nicely.
Ingredients
40ml Bacardi Superior
10ml Martini Extra Dry
20ml Lime Juice
25ml Pineapple Sherbert
Dash Orange Bitters
Simply stir together, sit back and enjoy...
Have a good weekend!!
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