|APRIL NEWSLETTER |
|Green & Pleasant Land Banquet|
|FoodCycle runs volunteer-powered community projects across the UK – working to reduce food poverty and social isolation by serving tasty, |
nutritious meals to vulnerable groups.
For one night only on the 21st April, FoodCycle will be hosting a unique evening of revelry, celebration & plenty in London’s Guildhall. Months in the planning, their 2016 fundraising dinner ‘Green & Pleasant Land‘ is almost upon us: seven amazing chefs, including Anna, will each cook a course that celebrates British produce, landscape & the communities that FoodCycle supports across the country.
The evening will be hosted by well-known food critic & jazz musician Jay Rayner and will feature a fund-raising silent auction as
well as the launch of FoodCycle’s latest video.
|East London Liquor & |
Sonoma Distilling Co
|Thursday 5th May sees Finsbury Square hosting a very special collaboration with East London Liquor Company & The Sonoma Distilling Company. |
We’re teaming up with them to showcase Sonoma County's 3 very special whiskeys produced in their Californian distillery.
Founded in 2010 in the heart of Sonoma County, The Sonoma County Distilling Company makes high quality whiskeys for the discerning whiskey drinker by focussing on the grain to glass process.
We’ll be serving 4 bespoke cocktails , each paired with 2 tasting plates devised by Anna & Rob to be the perfect match. Distillery owner & head distiller Adam Spiegel will be on hand to lead an informal tasting of the neat whiskies plus information & stories from the distillery on what, why & how they do it.
Tickets are limited and priced at £40 per seat.
Call o2o 3696 6565 or email firstname.lastname@example.org to book
|Shelf Life April|
| We’re staying at Finsbury Square for this month’s recipe feature with one of the dishes which has already become a classic on the menu there:|
Dhansak spiced veal mince omelette, fried chilli & shallots, fresh herbs
The mince for this recipe can be made several days in advance and also freezes well so any left overs can be put to use at a later date.
For at least 6
|For the mince…|
500 g rose veal mince
150 g diced red onion
10 g chopped garlic
30 g finely chopped ginger
20 g coconut oil
75 ml Shaoxing wine
40 ml light soy sauce
12g golden caster sugar
1 tbsp oyster sauce
1 tbsp sesame oil
5 g dried porcini powder
¾ tsp ground clove
¾ tsp ground fenugreek
¾ tsp ground black cardamom
½ tsp table salt1/4 tsp chilli flakes
60 ml chicken stock
|Fry the onions, ginger and garlic in the coconut oil until soft. In a separate pan brown the mince then add with juices to the onions along with the remaining ingredients except for the stock and cook gently stirring from time to time for 20 minutes. Add the chicken stock and cook for an additional 20 minutes until thick and glossy. |
2 eggs per omelette
A small handful each of finely sliced spring onions, picked mint and coriander and a few pieces of finely julienned chilli.
Whisk 2 eggs in a bowl. Heat a little butter in a two egg omelette pan until sizzling. Pour in the eggs and allow to cook for a few seconds then using a rubber spatula gently gather the cooked egg to one side and allow the wet egg fill the space you have created.
Reduce the heat a little then add two to three generous tablespoons of the hot mince to one half of the pan. Using the spatula again gently fold the other half of the omelette egg over the half with mince. Cook the omelette to your desired consistency. I prefer my omelettes wet but it will be equally delicious however you like it.
Gently slide the omelette on to a plate and scatter generously with the fresh herbs and chilli.
|Fork to Fork Festival|
|Saturday 11th June sees us joining this west London celebration of culinary delights in support of the Open Air Classroom project for ARK Franklin Primary Academy. Featuring some of London's most talented chefs, restaurateurs & producers in a family friendly, festive environment.|
Food stalls, talks & tastings, craft beer, great wine, artisan spirits, live music, picnic garden, world féte area, kids zone as well as an incredible collection of raffle prizes.
|The most amazing line up over 30 restaurants has signed up already, including Barrafina, Bone Daddies, Caravan, Granger & Co, Hereford Road, Hoppers, Iberica, Jose Pizarro, The Ledbury, The Modern Pantry, Ottolenghi, One Kensington Place, Pied a Terre, Polpo, The River Café, Tom Aikens & Wahaca. |
There are a limited number of entrance tickets available via the Fork to Fork website