Friday 8 May 2015

N15 Chestnuts Market

Take a look at these mouth watering pictures? Where are they taken? Any of the many trendy street food fests in East or South London? No! This is all happening in N15 every Sunday which is probably the best news, like, ever if you're from the area or have recently moved here like me.
The Chestnuts Market has been up and running for just over a month now and has been attracting some serious food and craft talent from the off. It's run by a lovely local couple and takes place in The Chestnuts Primary school right next to Chestnuts Park. 
Get a crumpet on the go from Knead, or better still pick up a whole pot of their salted caramel PB!





I've got to include a special shout out to the boys and girls from Craving Coffee - my new favourite local coffee and breakfast shop in Totenham. They have a stall every Sunday and make the best flat white in town, but you can also find them permanently here.  Follow them for evening event info too as they often do pop ups and events.









The regular butcher from Marsh Produce is very good value for money and the lady who runs the stall gives great cooking advice too. The beef topside is so good, I've bought it twice in two weeks before. Be sure to queue and talk her through what you're planning as she's bound to help. Lockie's fishmongers is great too but unfortunately I don't have pictures so you'll have to take my word for it. I've cooked a large bag of fresh clams as well as delicious scallops from her before. They were the star of my dinner party both times.


The Marsh Produce vegetable table:

Home made Italian produce... 


Oh... and don't forget to arrive hungry and get one of these bad boys into your face. Back Street Diner does a delicious one. 
Chestnuts market Sunday farmers markets Sunday London fresh market farmers market Marsh Produce Back Street Diner Squid kitchen Chestnuts market Sunday farmers markets Sunday London fresh market farmers market Marsh Produce Back Street Diner Squid kitchen Chestnuts market Sunday farmers markets Sunday London fresh market farmers market Marsh Produce Back Street Diner Squid kitchen Chestnuts market Sunday farmers markets Sunday London fresh market farmers market Marsh Produce Back Street Diner Squid kitchen Chestnuts market Sunday farmers markets Sunday London fresh market farmers market Marsh Produce Back Street Diner Squid kitchen Chestnuts market Sunday farmers markets Sunday London fresh market farmers market Marsh Produce Back Street Diner Squid kitchen Chestnuts market Sunday farmers markets Sunday London fresh market farmers market Marsh Produce Back Street Diner Squid kitchen Chestnuts market Sunday farmers markets Sunday London fresh market farmers market Marsh Produce Back Street Diner Squid kitchen

Tuesday 5 May 2015

Japanese Feast: Flame Smoked Mackerel


When I first read the words ‘smoked eel wrapped in cucumber jelly sheets’, I knew I was out of my comfort zone. Na’ama had already bought the ingredients so there was no going back, and after the event, I am glad I didn’t read it properly until it was too late!

Na’ama had been inspired by the Ledbury and had found the recipe online. For some reason the post has now been deleted but luckily I had printed it off. The version below is adapted for 8 servings, and with our own recipe for Jerusalem artichoke purée and shiso vinegar since the original didn’t specify.

The shiso vinegar needs to be made 3 or more days ahead. The vinaigrette made from the shiso vinegar also looks like a lot but you need that much in order to submerge the mackerel fillets completely. The vinaigrette can also be made a day or two before hand.

For the Shiso Vinaigrette:
100ml soy sauce
100ml mirin
375ml rice vinegar
1 bunch of shiso leaves, coarsely chopped
500 ml rapeseed oil
1 bulb of garlic

First, mix the vinegar and shiso leaves together and leave to infuse for 3-5 days. Strain and set aside.

One the day, gently heat the soy sauce, mirin and shiso vinegar in a medium sized saucepan over a low heat.

Cut the bulb of garlic in half and add it to the warm infusion. Remove the infusion from the heat and set aside for 2 hours to infuse. Pass the infusion through a fine sieve, add the rapeseed oil and whisk vigorously to emulsify.




For the Cucumber Jelly Sheets
1 litre cucumber juice
12g agar agar powder

I made the cucumber juice with about 8 cucumbers and a juicer. You could otherwise blend the cucumber and strain it.

Mix the cucumber juice with the agar agar and heat the emulsion in a medium pan to bring to the boil. As soon as it begins to boil, remove from the heat and pour into a plastic or metal tray to about 1mm thickness.

Let the sheets set. Do not move or cover with clingfilm since any movement at this stage will prevent the sheets from setting. Set aside to use in the smoked Eel and cucumber rolls

For the Smoked Eel and Cucumber Rolls
240g smoked eel
4 tablespoons of crispy fried shallots (deep fried sliced shallots)
2 tablespoons of crème fraiche
4 tablespoons chopped chives
4 tablespoons freshly grated horseradish (otherwise 2 tablespoons of jarred horseradish should work)
2 tablespoons of milk
Salt and pepper
Cucumber jelly sheets (see above)

In a medium bowl, mix the crème fraiche and milk. Fold in the chives, horseradish, crispy fried shallots, and season to taste.

Remove the skin and any remaining bones from the eel and flake. Fold into the crème fraiche mixture.

Cut he transparent cucumber sheets into 8 even sized squares (you will see from the picture ours were too thick to be malleable!), spoon 50g of the smoked eel mix onto the edge of each square and gently roll them up into cigar shapes

For the Jerusalem Artichoke Purée:

400g Jerusalem artichokes, peeled and chopped
Water, to cover
75g butter
50ml double cream
Salt and freshly ground black pepper

Place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool.

Place the Jerusalem artichokes into a food processor with the butter and cream, and blend to make a smooth purée.

Just before you want to serve the fish, place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through.

For the Flame-grilled Mackerel:
8 fresh mackerel fillets
4 tablespoons of plain flour
Salt and pepper
Shiso vinaigrette

Remove the pin bones and scales from the mackerel, and wash the mackerel under cold running water and drain the fillets on kitchen towel, ensuring they are as dry as possible

Mix the flour, salt and pepper and coat the mackerel fillets with the mix

Heat a non-stick frying pan with sunflower oil, place the mackerel fillets (4 at a time) skin side down into the hot oil, increase the heat and gently cook the mackerel until the skin becomes crispy.

Remove the mackerel from the pan and place the fillets (skin side down) onto a wire rack and gently cook it over the open flame until the skin starts to blister. Do not move the fisllet around as it will break but move the wire rack to ensure the skin blisters all over. The top of the mackerel can still be a little raw at this stage.


Place the mackerel in a small tray and baste with the shiso vinaigrette until the mackerel starts to become translucent. Set aside to infuse while dressing the plate

Additional Garnishes and Assembling Each Plate:
For each person, you will need:
1 smoked eel and cucumber roll
1 flame grilled mackerel fillet in shiso vinaigrette
1 tablespoon of Jerusalem artichoke purée
1 tablespoon of small diced cucumber (we went without these)
1 tablespoon of crispy fried shallots
¼ teaspoon of ground nori seaweed
1 tablespoon of cut cress

Start each plate by arranging the mixed cress in a ring with the crispy shallots, ground nori and diced cucumber. Spoon the Jerusalem artichoke purée on one side of the plate, add more diced cucumber and place the mackerel fillet on top of the purée. Place the smoked eel and cucumber roll on the opposite side of the mackerel. Finish the dish with a drizzle of the shiso vinaigrette


Our jelly was too thick but otherwise, a successful first attempt!
Ledbury mackerel, ledbury flame grilled mackerel, shiso vinegar recipe, Ledbury mackerel, ledbury flame grilled mackerel, shiso vinegar recipe, Ledbury mackerel, ledbury flame grilled mackerel, shiso vinegar recipe, Ledbury mackerel, ledbury flame grilled mackerel, shiso vinegar recipe, Ledbury mackerel, ledbury flame grilled mackerel, shiso vinegar recipe, Ledbury mackerel, ledbury flame grilled mackerel, shiso vinegar recipe, Ledbury mackerel, ledbury flame grilled mackerel, shiso vinegar recipe, Ledbury mackerel, ledbury flame grilled mackerel, shiso vinegar recipe, Ledbury mackerel, ledbury flame grilled mackerel, shiso vinegar recipe, Ledbury mackerel, ledbury flame grilled mackerel, shiso vinegar recipe, Ledbury mackerel, ledbury flame grilled mackerel, shiso vinegar recipe, Ledbury mackerel, ledbury flame grilled mackerel, shiso vinegar recipe, Ledbury mackerel, ledbury flame grilled mackerel, shiso vinegar recipe, 

Friday 1 May 2015

Japanese Feast: Nasu Dengaku




Onto recipe number three – miso glazed aubergines… Like my sister, I am a big fan of this dish. I have tried a few recipes but have now settled on Diana Henry’s version in A Change of Appetite, which uses two types of Miso. Elle's recipe is also lovely and uses ginger

This recipe is adapted for eight servings and although half an aubergine each may seem like a lot, it isn’t! They shrink down and are so moreish that they quickly disappear.

Ingredients:
4 long slim aubergines
2 tablespoons of oil (vegetable or sunflower)
2 tablespoons white miso paste
2 tablespoons brown miso paste
2 teaspoons soft brown sugar
3 tablespoons mirin
1 tablespoon sake
3 white sesame seeds of black onion / nigella seeds


Method:
Preheat the oven to 180°C

Halve the aubergines lengthways and cut a lattice pattern on the flesh side without cutting through the skin. Brush with oil and put on top of a foil lined baking tray. Bake in a hot oven for 30 minutes, cover with foil, and return to the oven for another 10 to 30 minutes until they are completely tender (the time will vary depending on the aubergine!)

While the aubergine is cooking, mix together the miso pastes, sugar, mirin and sake in a small saucepan and heat gently. Remove from the heat and set aside. Toast your sesame seeds in a small pan on a low heat until lightly golden.


Once the aubergine in tender, spread the aubergines with the miso mix and return them to the oven to cook fro another five minutes. The aubergine halves should be moist and not dry at all (as pictured). Sprinkle with the toasted sesame seeds and serve

Nasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipe Nasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipeNasu dangaku recipe, miso glased aubergines recipe, diana henry aubergines recipe


Japanese Feast: Yakitori Skewers and Pickled Vegetables



I first tried these in a little izakaya off a side street in Tokyo. The sweet teriyaki was punctuated by smoky charcoal, which I think is an important part of its appeal. To recreate this at home without a barbecue, a well seasoned griddle pan is needed.

Our yakitori recipe is adapted from Everyday Harumi to be slightly less sweet, and the salad is inspired by a Diana Henry accompaniment to teriyaki salmon.

Chicken Yakitori with Pickled Vegetables
(Serves 8 – 2 skewers each)

For the chicken skewers:
700g boneless chicken thighs with the skin on
10 small leeks
16 bamboo skewers
100ml soy sauce
100ml mirin
2 tablespoons of sugar

For the salad dressing:
150ml rice vinegar
1.5 tablespoons caster sugar
1.5 tablespoons of pickled ginger (optional)

For the salad:
185g cucumber, halved lengthways and deseeded
3 small carrots, peeled
4 radishes
A large handful of beansprouts
5g microleaves such as cress (optional)

Method:
For the teriyaki sauce: put the soy, mirin and sugar in a saucepan and cook, very gently, for around 20 minutes until it has a slightly syrupy texture

Cut the chicken into 1-inch square pieces. Wash the leeks, dry and then cut into 1-inch-thick rounds.

Thread the chicken and leeks onto the skewers, alternating between the chicken and the leek pieces. I do two pieces of chicken and 2 pieces of leek per skewer

Marinate the skewers in the teriyaki sauce for half an hour or so. While the chicken is marinating, you can make the salad. First gently heat the vinegar and dissolve the sugar in it. Set aside to cool and then add the pickled ginger

Carefully julienne the cucumber and carrots. Slice the radishes on the thinnest setting of a mandolin and mix all the vegetables together with the beansprouts. Sprinkle with salt, mix again and leave in a colander for ten minutes. When ready to serve, toss with the dressing, add the microleaves and sprinkle with black onion / nigella seeds


Once the chicken has marinated, put a little oil into a large griddle pan and, when just beginning to smoke, add the skewers. Douse with sauce after a minute and turn over to cook until nicely browned on each side, and cooked all the way through. Leave ot rest for 30 seconds or so, and serve with the pickled vegetables.



chicken yakitori recipe, yakitori recipe, japanese street food chicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street foodchicken yakitori recipe, yakitori recipe, japanese street food