JCC'S FOOD AND DRINK BLOG

Competition, a great competition win a lifetimes membership with www.eatyourbooks.com

2012-02-22T12:27:00.001Z

Your chance to win a lifetimes membership of the website www.eatyourbooks.com. All you have to do is follow me on twitter @jcottercraig and send me a message that includes the answer to this question. How much is a years membership to www.eatyourbooks.com ? I will then take all correct answers and pick one out of a hat.

The closing date for this competition will be the 14th of March. Good luck, it really is a great prize if you like no make that love cooking.

10 Greek Street a very good new addition to Soho

2012-02-17T14:07:00.001Z

10 Greek Street

London

W1D 4DH

020 7734 4677

info@10greekstreet.com

www.10greekstreet.com

Soho is awash with all sorts of restaurants, good and bad but all seem to keep going but a few do bite the dust, not for want of trying but they just go. What this does is free up space for enterprising chaps, like the ones behind 10 Greek Street to snap up the lease and try their hand. In this case chef Cameron Emirali who comes from Wapping Food and front of house Luke Wilson. What they have opened seems to me to be a updated Andrew Edmunds on Lexington Street. This to me is a good thing as Andrew Edmunds is one of my all time favourite places to eat and I have a sneaking feeling that 10 Greek Street will become one as well.

The menu is as fresh as a daisy and has the rolling idea that when something is finished its replaced with a new dish. This is great for regulars as the menu doesn't get boring and for a chancer is ideal as they are sure to be served only the freshest food.

The menu is set pout in a way as to allow you to order what you want when you want with no great divide between starters and main courses, so you can eat like a king or a sparrow. The price points are also very user friendly as indeed are the staff. I don't know how they do it but they seem to have got some of the most savvy waiters working for them. Between 10 Greek Street and The Russell Norman group Polpo etc etc etc etc, they seem to have cornered the market on that point.

The space is used to full potential but does not seem too crowded, although you do hear your neighbours squirms of delight when they eat. It only adds to the enjoyment. The wine list like Andrew Edmonds is well chosen and like the food prices will allow you to drink like a lord or indeed a T totaller.

Heads up you can book for lunch but not for dinner, either way make sure you go to support what will become a main stay in Soho without the shadow of a doubt.

CIGALON and BARANIS celebrate Menton Lemon Festival with zest

2012-02-16T12:53:00.001Z

One of the citrus sculptures at the Menton lemon Festival

CIGALON and BARANIS celebrate Menton Lemon Festival with zest

From 20^th February 2012 until 7^th March 2012, CIGALON and BARANIS, Provençal restaurant and bar located on Chancery Lane, will be celebrating the renowned “Fête du Citron”. A selection of dishes and cocktails has been specially designed for the event.

During three weeks, Menton in France will be the stage of an immense festivity where thousands of citrus fruits will help to build creative sculptures and mosaics to commemorate the Lemon Festival.

This year, CIGALON invites you to be a part of it! Julien Carlon, Cigalon’s head chef has designed a unique “Carte Citron” composed of 4 dishes that can either be ordered individually or as a whole menu. It includes contemporary dishes that will wake your taste buds up with subtle citrus aromas. It is composed of Bass Carpaccio, “Menton” Lemon, Salsify & Capers (£ 9.50) ; Confit Foie Gras Terrine & Cédrat Jelly (£13.50), Grilled Rump of Veal, Panisse & Mentonnaise Sauce (£ 18.00) ; and to finish Confit Citrus Tart & “Brousse Emulsion” (£ 5.50).

BARANIS has added its twist to the celebration with the creation of three special cocktails all priced at £8:

· LEMON JAR: Bourbon mixed with fresh lemon & orange juice, shaken with Corsican lemon liquor. A very refreshing cocktail, on the sour side. Served in jar

· MENTON GARDEN: Tequila mixed with Corsican lemon liquor, fresh lemon juice, fresh cucumber & homemade Provençal syrup (lemon, thyme & rosemary), topped up with soda water. Served in a tall glass.

· DOUBLE O LEMON: Campari & white rum mixed with cédrat & lemon liquors, shaken with lemon juice, orange juice & bitters. A well balanced, bittersweet cocktail. Served in coupette

The perfect MARSHMALLOW

2012-02-16T12:28:00.000Z

MARSHMALLOW RECIPE

Ingredients

2 x 7g sachets powdered gelatine
450g/1lb caster sugar
2 tsp vanilla extract
1 tbsp sunflower oil
2 tbsp icing sugar
2 tbsp cornflour

HOW TO MAKE

Place the gelatine and 100ml/3½fl oz of cold water into the bowl of a food processor. Set aside for 10 minutes, or until softened.
Meanwhile, pour the sugar and 175ml/6fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves.
Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended.
As soon as the sugar syrup reaches the correct temperature, slowly blend the softened gelatine in the food processor on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, whisking continuously until all of the syrup has been fully incorporated in the mixture.
Add the vanilla extract, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set.
Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later.
Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.)
Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat. Store in an airtight container in a cool, dry place for up to three weeks.

The Rib Room at Jumeirah Carlton Tower

2012-02-13T10:52:00.000Z

The Rib Room

Jumeirah Carlton Tower, On Cadogan Place, London SW1X 9PY

Tel: +44 20 7858 7250

Email: JCTdining@jumeirah.com

The Rib Room at Jumeirah Carlton Tower is one of the most classic restaurants in London, and has been since it first opened in the sixties, over the years it has played host to Hollywood stars,The Jet Set, high-powered politicos, supermodels and royalty, the lavish surroundings and food appealing to the most discerning of diners. Re-Styled by designer-du-jour Martin Brudnizki, the designer behind all of the Caprice Holding restaurants, The Rib Room and Restaurant has retained an iconic mural of the queens coronation, that runs along one wall. A fitting tribute in this Her Majesty the Queens Diamond Jubilee year. The room is elegantly put together to combine heritage and modernity, encompassing a glamorous destination cocktail bar harking back to a bygone era and a unique cigar terrace alongside the main dining room space. Michelin-starred Head Chef Ian Rudge brings his own modern approach to The Rib Room and Restaurant’s classic British food, including the devotee’s favourite Duke of Buccleuch Aberdeen Angus rib of beef, the centrepiece of a menu blending the traditional with the inventive, giving strong emphasis to provenance and sustainability.

I took someone who I thought would really enjoy these surroundings and I was more than happy with her reaction. I have to say that restaurants like this are few and far between, in so much the attention to detail was faultless, from the moment we arrived it was like stepping back in time on one level and on the other being very now in terms of product being served, classics with a twist. The general manager Michele Caggianese has come from Galvin at Windows where he was deputy to Fred Sirieix who is so well known for his service. It is totally understandable that Michele has brought this level of service with him, but here it seems that little bit friendlier and less stand offish.

One of the best things about going to this sort of restaurant has to be the sommelier, in this case Marcello Eiras. To be able to give the wine choice to someone who really knows their trade is to me one of the best parts of the evening. Having seen our food order he then chose complementing wines for each dish, so over the course of the evening we had some excellent wines by the glass. The wine list however was shown to us as it is all encoded onto a iPad which makes the perusal of said list that much easier and allows for better and longer descriptions, than a normal folder would allow. Technology does have its advantages and for a wine buff, this is sheer delight to look through.

Another thing that impressed Anna Ponur, my guest, was the fact that, although located in one of the busiest hotels in central London once inside the restaurant you are oblivious to this fact. The night we went there was a huge cross section of society eating there and that after all is what every restaurateur is looking for. The success of The Rib Room is a combination of excellent food, service and attention to detail. Watching Michele working the room was a thing of pleasure. Chatting to regular guests, introducing himself to new ones. he really does know the importance of being a point of contact to the guest and in doing so he ensures that they will be back. The remembered name is one of the most important and he remembered mine even though I hadn't seen him for a couple of years, now that to me is a touch of magic that you get in a restaurant where the customer is king, and believe me, they treated Anna and I like royalty. So thank you for one off the most memorable nights of the year so far.

Classic adverts

2012-02-12T12:13:00.000Z

Bloggerview with the founders of www.eatyourbooks.com

2012-02-11T17:01:00.000Z

By way of introduction, www.eatyourbooks.com is one of the worlds most comprehensive listings of recipes. In their own words, below they let you know how it works.

First of all we are not a recipe website, we don't publish the recipes - that would be breaking the copyright of these great cookbook authors. The purpose of Eat Your Books is to help you find recipes in your own cookbooks and magazines and the blogs you follow. We have captured information on 560,000 (so far) so you can easily search for recipes. Here's how it works:
Simply Register. You can have a free membership with up to 5 books or choose a monthly ($2.50) or annual ($25) paid membership.

Select the cookbooks you've got on your bookshelf from our library of over 96,000 cookbooks.

Start searching for recipes - you can search on recipe name, ingredients, occasion, food type, ethnicity, book title or author.

You can add recipes to a shopping list and Eat Your Books will print out the ingredients you'll need for those recipes.

You can tag books and recipes with Bookmarks, which is a great way to organize your favorite recipes, ones you want to do later or any other categories you can think of.

Chat on the Forum with other members who share a love of cooking and cookbooks. See their comments and ratings on books and recipes.

Fiona Nugent co founder of www.eatyourbooks.com

Jane Kelly co founder of www.eatyourbooks.com

Name and occupation
Fiona – Co-founder of www.eatyourbooks.com
Jane Kelly, Co-founder of Eat Your Books

What would you like to plug?
F. Our website www.eatyourbooks.com – it’s quite simply the best way to manage and search through your recipes, in your cookbooks, magazines, personal recipes or your online favourites.
J.Eat Your Books, the only website in the world where you can search for recipes in your cookbooks, magazines, favourite online sites, and your own personal recipes.

Name your three desert island ingredients
F. Olive oil, maldon salt, fudge
J. Olive oil, wine and chocolate (life is better with all three)

Your best cooking tip.
F. Keep it simple and use the best ingredients you can.
J. Read through the recipe before you decide to cook it – you don’t want surprises like “Now leave in the fridge overnight”.

What is your favourite snack?
F. Nuts – any nuts
J. Depends on my mood and how healthy I’m being at the time – almonds, string cheese or chocolate.

What would you have for your last supper?
F. Crayfish, Wagyu beef, pavlova
J. Oysters and champagne, wild salmon with potato rõsti and roasted asparagus, and a very decadent chocolate dessert, maybe The chocolate bar with ginger ice cream from Dinner.

What foodstuff would you banish to room 101?
F. Brussels sprouts and anything that doesn’t contain ingredients that were once living.
J. All kids’ foods loaded with E numbers.

What's your favourite restaurant?
F. Ones I’d love to go back to are PerSe in New York and The Ledbury in London. In Auckland it would be Merediths.
J. In London The Ledbury, in Boston where I now live, Lumière.

What's your favourite tipple?
F. A great Pinot Noir from Otago, South Island, New Zealand.
J. G&T in the summer, rich red wine in the winter.

Which book gets you cooking ?
F. Ottolenghi’s Plenty has got me cooking more imaginatively with vegetables
J. That’s a tough one since I own over 1,200 cookbooks.
For everyday cooking I love the trio of Nigella, Jamie Oliver and Nigel Slater. Otherwise it’s often my latest cookbook that I’m giving my attention to – I’m a cookbook tart that way.

What comfort food comforts you when you are sick?
F. I’m never sick – but anything with dulce de leche
J. Soup and bread.

Kitchen implement you can't do with out.
F. Sharp knife
J. Microplane grater – I use it for Parmesan, garlic, ginger, zest. Everyone should have one.

What's your dream dinner party line-up?
F. Me and George Clooney
J. If someone else did the cooking, as it would be too intimidating to cook for them – Thomas Keller (as long as I could sit next to him), Heston Blumenthal, Nigella Lawson (though she’d be too much competition for Thomas’s affections).

And what would you cook for them?
F. If it’s a dream could I get Thomas Keller to cook it
J. No, I’m not doing the cooking though I think I could manage cocktails.

What is your favourite cooking aroma ?
F. Baking
J. Baking cookies, whoops I’ve gone Yank of course I mean biscuits.

What was your childhood teatime treat?
F. Any home baking
J. Scottish shortbread, my Grandma’s recipe (which I still make every Christmas)

What was the first thing you learnt to cook?
F. A great Bolognese sauce – at school. Couldn’t get in the kitchen at home as Jane was always there.
J. I started at 5 with a full adult baking set, no kid’s tools for me. I probably cooked lots of other things before this, but the thing I learned that impressed me first was Bakewell tart.

What was there first thing you taught your children to cook?
F. Chocolate cake – they’re great bakers. They reckon it will be a good money maker at Uni
J. Pasta (since I knew they would eat it)

What was your mothers signature dish and do you try to copy it?
F. Pavlova – and yes I make a mean one.
J. Spaghetti Bolognese and yes, I cook it to this day.

What would you make to impress your partner?
F. Roast chicken – a man of simple tastes
J. Since we are getting divorced, nothing! My next partner will be someone interested in food and wine, unlike the ex. Most things I cook are impressive (to me at least!) but my best are desserts so something flashy there.

Where do you go for the best fish and chips?
F. My local – happens to be the best "fush en chups” in Auckland, eating them on the beach watching the sun go down. Chips are always kumara (sweet potato),
J. When I lived in Kilburn and Queen’s Park it was Nautilus on Fortune Green Road, every Friday night. Now in Boston, nowhere. Legal Seafoods isn’t bad, but it’s not the same (and no mushy peas).

What was your most memorable meal?
F. Last year when Heston Blumenthal and Thomas Keller cooked a meal together in NZ and I was privileged to be there. I met them both – I will never forget it.
J. So many over the years – 10 course lunch at The Ledbury in April was AMAZING, Per Se in NYC is very special, and I can still remember a wild mushroom risotto 20 years ago at Alastair Little when he had his Frith Street restaurant.

What was your biggest culinary disaster?
F. Never served up one – probably because don’t take enough risks. There was a time I forgot to turn down the oven after I put Nigella’s chocolate pavlova in, came back an hour later to a disgusting burnt mass of sugar.
J. If I have ever had any, I’ve wiped them from my memory.

What's the worst meal you've ever had?
F. Years ago in Greece, whole prawns in tomato sauce .
J. Much harder than best meal - again I’ve wiped the memories away. Probably any food eaten as fuel and nothing else, like at a motorway service station (particularly 25 years ago).

What's the most outlandish thing you've ever eaten?
F. Cow’s udder in Buenos Aires, there was every other part of the cow on the plate as well, and not a lot I recognised.
J. Fish lips? I have never turned down an item of food though I’ve never been offered still-twitching fish.

Who's your food hero/food villain?
F. Jamie Oliver – shown there is no excuse for anyone to claim they can’t cook.
J. Hero: Jamie Oliver for his commitment as much as his recipes. Villain: Sandra Lee who you may not know in the UK but check out her Kwanzaa and Hanukkah cakes on YouTube.

Nigella or Delia?
F. Nigella – but it was Delia before she came along
J. Nigella all the way though I don’t watch her TV shows which would maybe change my mind.

Gin or Vodka?
F. Gin – tall glass, lots of ice, tonic, slice of lemon. No other way.
J. Gin, I wouldn’t turn down vodka but don’t quite see the point of it.

Muesli or fry-up?
F. Muesli – has to be a really good one with lots of nuts
J. Muesli if it has lots of nuts and is crunchy, a fry-up if it contains black pudding.

Wine or beer?
F. Wine
J. Wine

KFC or Burger King?
F. Haven’t had either for years – but used to enjoy KFC, though don’t think I’ve ever eaten it sober.
J. I'd rather starve

What do you consider the best of the best of British?
F. Roast beef and Yorkshire pudding – my kids love it and think of it as British food.
J. Bakewell tart, back to my earliest baking success.

What's the best/worst thing about the British restaurant scene?
F. What I miss most are the fantastic ethnic restaurants – cheap and expensive ones. I hate paying for and eating bad food – seems like too many bad restaurants survive in Britain because people are prepared to accept it.
J. As an occasional visitor to London now, the best is the fantastic range and the worst is how bloody expensive they are.

What do you think will be the next big thing?
F. Great cafés everywhere – I hear there are kiwis setting up in London to show you how it’s done.
J. You’re asking a woman who 15 years ago thought Apple would never succeed. So better pass on that one.

What would you do if you could choose any other career?
F. This is my other career that I chose.
J. Sort of feel I’ve done that – I’ve worked in the music business, TV, and now website/food. My fantasy profession would be pastry chef but I’m not sure my feet could take it.

Make a wish
F. That EatYourBooks is a huge success in the next 12 months
J. That cookbook lovers the world over discover Eat Your Books, we can employ some more staff, and I can get a life.

Well to help them on their way, go to their website and have a look for yourselves.
www.eatyourbooks.com

National dishes of the world, Nicaragua with Gallo Pinto

2012-02-11T14:42:00.000Z

Gallo Pinto

Gallo Pinto is Nicaragua's most popular dish, eaten at any time of the day.

2 tbsp vegetable oil
2 lrg onions – thinly sliced
2 cups cooked red beans
¼ cup water
1 cup cooked white rice

Beans: cook 1 cup of dry red beans with 6 crushed cloves of garlic and water in a pressure cooker for 15 to 20 minutes. Sauté the onion in a pot. Add in the cooked beans and water. Cook for 5 minutes at a low heat whilst stirring. The beans must remain whole. Now add the cooked rice and simmer for a further 10 minutes, still stirring.

34. The perfect restaurant?

2012-02-09T10:40:00.002Z

34 Grosvenor Square,

Mayfair,

London,

W1K 2HD,

United Kingdom

+44(0)20 3350 3434

Well its perfect for the people who are not members of Harry's Bar or Marks Club as it feels like a club dining room and its perfect for the members of Harry's Bar and Marks Club as a place to take people who they don't think quite deserve to go to Harry's Bar or Marks Club. So in that respect it is the perfect restuarant and also the food is very, very good, so really everyone is a winner.

National Dishes of the World Belize with Belizean Boil Up

2012-02-06T14:38:00.001Z

This will give you a step by step method of cooking this nations favourite dish......

NATIONAL DISH OF BELIZE
BELIZEAN BOIL UP

Belizean Boil-Up INGREDIENTS: 2 lbs fish 900g 1 tsp salt 5ml 2 pieces yam (8ozs) 2-3 medium cocoa 1 stick cassava (8ozs) 225g 1 small pig's tail (trim off fat) 3-4 green bananas (sliced) 2 firm, ripe plaintains (sliced) 2 sweet potatoes (8ozs) 225g 2 eggs (hard boiled) 1) Scrape fish and clean with lime juice. 2) Peel ground foods and cut into small pieces (about 3" in length) 3) Add all ground foods and boil until fork tender. Set boil cake on top of ground foods. 4) Remove from pot. (ground foods and boil cake) 5) Cook fish in water in which ground foods was cooked. When tender, remove from water. Boi eggs. Cool in cold water-remove from shells. Use as garnish. 6) Serve with a tomato sauce.

Cocktail Masterclass @ The Cinnamon Club

2012-02-03T14:36:00.003Z

Alexandra's Margarita being made by JD

My Gibson as made by JD

These photographs were taken by Alexandra Heybourne

To go on one of these yourselves all contact details are below and additional information is on their website www.cinnamonclub.co.uk

The Old Westminster Library,

30-32 Great Smith Street,London SW1P 3BU

T: 020 7222 2555

F: 020 7222 1333

E-mail:info@cinnamonclub.com

When someone mentions the word masterclass to me I don't know why but I think of Maria Callas standing in front of a group of awe inspired students just waiting to pick up any tips she may be willing to give them. So when the lovely people at Roche Communications chose meas the winner of their competition to have a Masterclass cocktail evening @ The Cinnamon Club, that was what I was expecting, with out Maria Callas of course. And do you know what they delivered on every level. There were meant to be four of us but the other two couldn't make it so it was just my friend Alexandra and myself.

We were put in the expert hands of JD real name Dainius Kazlausks who kicked off by making our favourite cocktails Alexandra had a Margarita and I had a Boston. Ok this is where I started to get really impressed. As someone who has been around bartenders for a long time and accustomed to their ways so seeing JD get to work was a thing of beauty. The swiftness in which he works was mesmerising and the care and attention to detail was something to see. With the Gibson he asked what gin I would prefer. I said Tanquery 10 and thankfully this got a nod of appreciation from him. I knew it was going to be a good night from that moment on. He put the ice into a glass beaker and then put the Nolly Prat in over the ice followed by the gin then taking a long handled spoon started to stir, not for too long, then drained into a chilled martini glass and garnished with two silver skin onions. Bliss. For Alexandra he made the margarita. 25cl of Lime,15cl Cointreau,dash of lemon juice, 5mls Gomme syrup and 40 mls Patron gold tequila. The thing that got me on this one was the way he salted the rim. He got a slice of lime and went around the rim of the glass then turning the glass upside down started to pour the salt over the glass. This way only getting the salt on the outside of the glass thus making for a far far nicer drink.

Well the first two out of the way he then went on to talk about the different qualities in spirits and what they are best used for in cocktails, honestly, riveting stuff and exactly the reason you should go and try this evening for yourselves. His knowledge is immense and the only thing that he allowed to take note of that I told him, and believe me there were many, was that he shouldn't keep his eggs in the fridge, they should be at room temperature for his sours. Well I say he took note, but bet your buttons those eggs, or at least fresher ones, are still in the fridge but with the sort of night we had and the brilliance with which he imparted the knowledge its an oversight that I for one am willing to overlook.

I took him a present the next day, a book called hangover cures. I rather wish I had had it at home. Would have come in very useful. Oh yes one other thing. They do feed you as well. not as well but JUST as well.

In St Moritz or Going to be on the 11th February? then go to this. The Kulm Hotel is proud to host an evening with contemporary British artist GAVIN TURK

2012-02-02T10:17:00.001Z

The Kulm Hotel is proud to host

an evening with contemporary British artist

GAVIN TURK

On Saturday 11^th February 2012, Gavin Turk will be exhibiting unseen new works at the Kulm Hotel.
He will also be discussing his latest work and aspects of his art with guests on an informal basis during a gourmet dinner
in the intimate surroundings of the award-winning K Restaurant.

For bookings & enquiries, please contact the Kulm Hotel St Moritz

(www.kulmhotel-stmoritz.ch / +41 81 836 8000)

Price: CHF185/approx £125 (including cocktails, dinner and wine)

7.00 pm - Cocktail reception in the Mongiardino Lobby

7.45 pm - Dinner at the award-winning K Restaurant

www.gavinturk.com

With special thanks to Paul Stolper Gallery, London www.paulstolper.com

Gaucho leads the Polo Field. A taster of things to come

2012-02-01T16:42:00.001Z

SMALLEST POLO MATCH EVER PLAYED IN LONDON’S WEST END

This morning Argentine restaurant group Gaucho woke up London's West End by hosting the world's smallest ever polo match in the heart of to announce the launch of The Gaucho International Polo. Swallow Street was turfed and transformed into a “micro polo” pitch and two five-a-side goals were placed at either end of the street. England's no. 2 Maurice Ormerod, stepping in on behalf of injured England Captain Jamie Morrison, battled it out against the Royals’ favourite, Oscar Mancini, in an epic two horse match. England only just managed to triumph a 5-4 victory over Argentina. Full Polo kit and rules applied and yes, indeed, spectators were invited to repair the divets at half time.

The match was staged in honour of The Gaucho International Polo at London’s O2 Arena. This unique event will bring an Argentine festival to London, uniting high-octane polo interspersed with the music with one of Latin America’s most acclaimed bands, Bajafondo. There will also be wine tasting from some of the country’s finest wine producers, brought to the event by leading authority, Wines of Argentina and afterparties continuing late into the night in true Buenos Aires style.

The Gaucho International Polo

21^st March 2012

7pm-late

Tickets from £20

W: www.gauchopolo.com

F: www.facebook.com/Gauchointernationalpolo

T: www.twitter.com/gauchopolo

Jose Hernando wins the radio 3 World routes academy

2012-01-28T10:12:00.001Z

Colombian teenage accordionist becomes the BBC Radio 3 World Routes Academy 2012 apprentice

Last night, at a special event at the Radio Theatre in London, BBC Radio 3 announced that José Hernando, a 19 year old self-taught virtuoso accordion player, will be Radio 3’s World Routes Academy student with Columbian accordion player Egidio Cuadrado as his mentor.

Now in its third year, the BBC Radio 3 World Routes Academy aims to support and inspire young world music artists by bringing them together with an internationally renowned artist in the same field and belonging to the same tradition. The scheme targetsgenres of music and musical skills that are under threat to help preserve them.

Born in London but of Columbian descent, the talented young José fell in love with Vallenato, the popular folk-style from the Caribbean coast of Colombia, which he learned from watching clips online and on tapes his father brought back from Colombia. José plays in a number of Vallenato and Cumbia folk bands in London and is the musical director of Revolucion Vallenata, a multi-cultural band celebrating the Vallenato tradition. José is also currently studying for a degree in Guitar at the Tech Music School in West London.

For the BBC Radio 3 World Routes Academy 2012, José’s mentor will be Egidio Cuadrado, the world-renowned Colombian accordion player, perhaps best known for his work with Carlos Vives, the Grammy winning Colombian star and one of the most famous performers in Latin America.

José says: “I still can’t quite believe I’m going to be the apprentice for the World Routes Academy this year. I’m so excited and honoured to be taking part in the scheme and am really looking forward to working with Egidio over the coming months.”

Egidio says: “First of all, I wanted to say this is something that gives me a lot of satisfaction and a lot of joy. I’m excited to be working with José Hernando on this musical and cultural project which is very important to me.”

Roger Wright, Controller of BBC Radio 3 says:

"The World Routes Academy offers a distinctive contribution to Radio 3's unique world music programming. After substantial projects in Iraq and India, this annual mentoring project turns its attention to Columbia and promises to deliver another inspiring and exciting set of performances and broadcasts."

BBC Radio 3 broadcasts a special edition of World Routes with highlights from tonight’s event on Sunday 29 January at 10.00pm, which includes performances by José and Egidio as well as previous World Routes Academy mentees. Listeners can follow the partnership over the six months of the scheme through regular interviews, documentary material, recordings and performances inBBC Radio 3's weekly world music programme, World Routes, on Sundays at 10.00pm.

To watch a specially-commissioned video about World Routes Academy visit http://youtu.be/CLv7F-3ZDrs

Coleman Coffee. Roasted in Camberwell, drunk everywhere

2012-01-27T12:59:00.003Z

The man at work

www.colemancoffee.com

Maltby Street wins best New Comer at the Observer Food Monthly Awards 2011

Coleman Coffee Roasters window display at Selfridges.

Coleman coffee has to be one of the best coffee stories to come out of London in a long time. A group of chaps meet working in a coffee shop, decide that they could with a lot of effort make a better coffee. The result is Coleman Coffee, the range of flavours is outstanding, this has been recognised by everyone who has tasted it or sells it. The response has been incredible and it all comes out of a roasting house in Camberwell, South London. It is used in some of the most discerning restaurants in London and is available at Londons best food market Maltby Street, Selfridges and via their website. It really is wonderful and you should make all effort to get some.

Coleman Coffee is now retailing at 55 Stanworth Street aka Maltby Street every Saturday between 8:30-3:00.

Coleman coffee is available in the food hall at Selfridges, to buy ground or as whole-bean and in Leila’s shop in Shoreditch Wednesday-Sunday 10:00 – 6:00.

www.colemancoffee.com/

Use your heart this Valentines Day and do something for charity.

2012-01-24T10:40:00.000Z

Sanctum Soho Hotel
20 Warwick Street
Soho, London W1B 5NF
United Kingdom

To book please contact

Lucy@sanctumsoho.com

LoveMusicLoveFood @ Sanctum Soho hotel present :

Banquet for my Valentine
What are you doing this Valentine’s Night? Will it be the same old table for two, a sad rose & Westlife soundtrack – or just a takeaway curry and a Richard Curtis movie yet again?
Why not escape all that slushy stuff and go to Sanctum Hotel Soho to dine in style and donate to a great cause, Teenage Cancer Trust.

‘LoveMusicLoveFood: The Rock Star Cookbook’ presents a unique evening of great food and wine plus fantastic music – and we guarantee positively no Lionel Ritchie, pan pipes or flower sellers. Wether single or loved up, all bon viveurs welcome so we look forward to seeing you on February 14th, to celebrate the LoveMusicLoveFood collection at Sanctum Soho Hotel in association with Teenage Cancer Trust.

Love Drinks 6 – 8pm Love Dinner 8 – 10pm.

Dinner reservations are limited so RSVP to Lucy@sanctumsoho.com as soon as possible with your contact details.

Dinner at Cinnamon Club

2012-01-23T14:43:00.001Z

The Cinnamon Club

The Old Westminster Library,
30-32 Great Smith Street,
London SW1P 3BU

T: 020 7222 2555
F: 020 7222 1333
E-mail:

info@cinnamonclub.com

Something very strange happened she I got to the Cinnamon Club the other day. I was a bit early for dinner with my sister Fi, she doesn't like tardy. As I got there, there was a queue forming to get into the restaurant. Firstly I thought that it was one large table but soon realised that it was a mass of people in twos and fours coming for dinner. The receptionists handled the queue brilliantly and all were settled in their seats in no time. But really I cannot remember arriving at a restaurant and there was a snaking queue waiting to get in. It just goes to show the they, The Cinnamon Club have lost none of their reputation as being one of the finest Indian restaurants in London, and I have to say after my dinner it is my personal favourite.

The food is not what most people have in mind when the word curry is mentioned. The emphasis is on the taste of the spice rather than drowning component parts in a wet sauce. I can only explain this in what I had to eat. I started with roasted plaice with bengali spiced crab followed by smoked loin of lamb with saffron sauce, ground lamb kebab. To kick off with the roasted plaice and bengali spiced crab, plaice is not one of the most flavoursome of fish in fact it has a very delicate flavour and the crab does have a very distinctive taste too, but with the addition of the spices to both these components it just went to bring out the flavour rather than over power and leave you with no doubt that you are in a curry house. The same can be said for the main course of lamb which has a much more robust flavour but again the addition of spice only enhanced the flavour . My sister had the carpaccio of cured salmon , tandoori salmon and green pea relish followed by spice crusted sea bass with chickpea salad, green mango and coconut chutney. The green mango and coconut chutney was spectacular, such a clean taste but with a heat that didn't overpower the fish. The subtlety in the whole meal was exceptional. We also had some side orders, masala chicken livers with green peas, black lentils, stir-fry of broccoli with‘ kadhai’ spices and peanut as well as some of the best flat breads I have had in a long long while. This really was a feast for the taste buds and one which I hope will become a much more regular one. I used to go quite often after it opened but having been back and seen that they have just got better and better over the intervening years, it really would be my first place to recommend should someone ask me where to go for the best curry in town .

Not only is the food wonderful but they also have some of there most courteous staff I have come acres pin London and their attention to detail can only be reflected in the amount of awards that they win year in year out.

Bloggerview with Ken Hom,

2012-01-20T09:20:00.002Z

The Master who is Ken Hom

As Monday is the beginning of the Chinese Year of the Dragon I thought it would be a good idea to have the worlds most famous Chinese Chef share his likes and dislikes with you.

He will be cooking a special recipe on BBC1 Saturday Kitchen Live on 28 January, at 10 am.

Name and occupation: Ken Hom / TV present, chef and author

What would you like to plug? My books and ready meals at Tesco and my woks

Name your three desert island ingredients Garlic, ginger and chilli

Your best cooking tip. Keep your wok hot

What is your favourite snack? Crisps

What would you have for your last supper? Peking duck

What foodstuff would you banish to room 101? Brussels sprouts

What's your favourite restaurant? Too many to name but...
In Rio de Janeiro - Olympe by Claude Troisgros

What's your favourite tipple? Champagne

Which book gets you cooking ? All of Delia’s

What comfort food comforts you when you are sick? Chinese sausage

Kitchen implement you can't do without. My wok

What's your dream lunch party line-up?
Nelson Mandela, Chou-en-Lai, Charles de Gaulle

And what would you cook for them? Peking duck, of course

What is your favourite cooking aroma? Truffles

What was your childhood teatime treat?None, as we were not allowed

What was the first thing you learnt to cook? Rice

What was there first thing you taught your children to cook? Rice

What was your mothers signature dish and do you try to copy it? Her steamed halibut

What would you make to impress your partner? Peking duck

Where do you go for the best fish and chips? Seashell

What was your most memorable meal?. In Hong Kong, a boned stuffed sucking pig

What was your biggest culinary disaster? As a young child (11 years old) I burnt the fried rice

What's the worst meal you've ever had? Too many to name

What's the most outlandish thing you've ever eaten? Bear paws

Gin or Vodka? Gin

Muesli or fry-up? Fry-up

Wine or beer? Wine

KFC or Burger King? KFC

What's the best/worst thing about the British restaurant scene?
The best is good home comfort cooking. The worse is pretentious bits and pieces.

What do you think will be the next big thing? A return to good cooking

What would you do if you could choose any other career? dancer, opera singer or musician

Make a wish Love and peace on our planet.

Thank you I really enjoyed doing that, brought back some good memories.

Tip top tip from sister Fi

2012-01-19T11:43:00.003Z

AVAILABLE FROM WAITROSE

Wonderfully tender, slow cooked, shredded pork.

This award-winning Rillettes is produced in Le Mans and I think it is pretty exceptional.

A pork pâté seasoned with white pepper.

Bloggerview with Katharine Ferguson my aunt

2012-01-18T10:38:00.001Z

Name and occupation?

Katharine Ferguson Retired

What would you like to plug?

Retirement

Name your three desert island ingredients

Smoked salmon

Roast beef,or roast lamb, or a p roast potatoes and lots of vegetables

Raspberry pavlova or sticky toffee pud

Your best cooking tip.

Put cream or milk into pan first before adding eggs for scrambled eggs.

What is your favourite snack?

BTL sandwich or a bowl of soup

What would you have for your last supper?

The same as on the desert island

What foodstuff would you banish to room 101?

Porridge, tripe, mussels

What's your favourite restaurant?

At the moment the Commodore Hotel, Helensburgh

What's your favourite tipple?

Brandy and ginger

Which book gets you cooking ?

Any Delia book or to go back a bit, Katie Stewart

What comfort food comforts you when you are sick?

Bread or toast and lurpak butter

Kitchen implement you can't do with out

Sharp kitchen knives

.
What's your dream dinner party line-up?

Prince Philip, Sir Bruce Forsythe, Colin Firth,

Helen Mirren, Sue Barker, Susie Raworth

And what would you cook for them?
Avocado and seafood salad.

Chicken with lemon sauce / pork chops with cream and mushrooms

Black Forest Gateau / Grape Pavlova and cream

Assortes cheeses and Italian coffee

What is your favourite cooking aroma ?

Freshly ground coffee

What was your childhood teatime treat?

Tomato or cucumber sandwiches

What was the first thing you learnt to cook?

It was so long ago I cannot remember - probably Welsh Rarebit

What was there first thing you taught your children to cook?

N/A but had it been - fairy cakes or chocolate crispies

What was your mothers signature dish and do you try to copy it?

Beef casserole, potatoes and garden veg

All the time, in all sorts of ways

What would you make to impress your partner?

If I had one - venison and all the trimmings a la Claire Macdonald

Where do you go for the best fish and chips?

The Sun, Helensburgh. Their fish and chips are to die for.

What was your most memorable meal?

An amazing (Chinese of course) one in Hong Kong

Another in the Jumeira Beach Hotel, Dubai

What was your biggest culinary disaster?

A memorable one was making a lemon meringue pie for my sister and brother-in-law, while taking it out of the oven it slipped out of my hands and dropped upside down on the kitchen floor. I went into Purda thereafter

What's the worst meal you've ever had?

At a service station on the M6

What's the most outlandish thing you've ever eaten?

To me (and I usually love fish) squid is outlandish

Who's your food hero/food villain?

Several food heros - Delia, Nigella, Katie Stewart, Claire Macdonald, Jamie Oliver To Name a few

Nigella or Delia?

Delia

Gin or Vodka?

Gin

Muesli or fry-up?

Yes

Wine or beer?

Wine

KFC or Burger King?

KFC

What do you consider the best of the best of British?

Scottish or English tomatoes, strawberries, rasps, Scottish salmon, Aberdeen Angus beef and Spring Lamb

What's the best/worst thing about the British restaurant scene?

The variety

What do you think will be the next big thing?

Jamie Cotter Craig opening a string of the best of British (I have to say unlikely, but thanks for the vote of confidence)

What would you do if you could choose any other career?

At my age relax

What do you have for Christmas lunch?

Normally

Homemade chicken soup or smoked salmon and prawns,

Roast turkey and every conceivable trimming

My sister's Christmas pudding with brandy butter

and following that I am out for the count!

Make a wish

Have done!

Kippers

2012-01-17T12:17:00.000Z

The Kipper

"The King of Breakfasts"

The exact origin of kippers is unknown, though fish have been slit, gutted and smoked since time began. "Smoked foods almost always carry with them legends about their having been created by accident—usually the peasant hung the food too close to the fire, and then, imagine his surprise the next morning when …". For instance Thomas Nashe wrote in 1599 about a fisherman from Lothingland in the Great Yarmouth area who discovered smoking herring by accident. Another story of the accidental invention of kipper is set in 1843, with John Woodger of Seahouses, when fish for processing was left overnight in a room with a smoking stove. These stories and others are known to be apocryphal because the word "kipper" long predates this. Smoking and salting of fish—in particular of spawning salmon and herring which are caught in large numbers in a short time and can be made suitable for edible storage by this practice; predates 19th century Britain and indeed written history, probably going back as long as humans have been using salt to preserve food.

Competition number 2

2012-01-14T16:04:00.001Z

What is this chap doing? You have to say what the end product is after the fertilisation.
Answers to jcottercraig@gmail.com. I will think of a suitable prize for the person who gets it spot on.

Competition, what does this grow into?

2012-01-12T13:27:00.003Z

And the answer is Dragon fruit

The winner of Ken Homs book is Gail O'Reilly

Clue number 1. I took this picture in Mauritius

Clue number 2. George would not be the same without it.

The winner will receive Ken Homs new cookery book 100 Easy Chinese Suppers

Please send answers to jcottercraig@gmail.com

How to make Marmalade at Home

2012-01-11T10:51:00.002Z

Now that Seville oranges are in the shops it means its time to make this years batch of Marmalade. I have used this recipe for years. Its a bit time consuming and messy but well, well worth it

Pectin

The pectin in citrus fruit is contained in the white pith and pips. Extra acid is often added to ensure a good set as only about 1 lb (450 g) of fruit is used to make 3 lbs (1.4 kg) of marmalade.

Preparation of Fruit

Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith. Tie these in a piece of muslin.
Cut the peel finely or coarsely, according to preference.
Put the peel in a large bowl with the bag of pips etc and the juice. Add 3 pints (1½ litres) of water to each 1 lb (450 g) of fruit and leave to soak overnight. If jelly marmalade is to be made, tie about one-third of the shredded peel in a piece of muslin and soak with the rest of the peel.

General Method for Making Thick Marmalade

Weigh the preserving pan and make a note of it. Put the soaked peel, pith and pips into it with the water and juice.
Bring to the boil and simmer gently until the peel is soft and the contents of the pan have been reduced to half its original bulk. This will take 1½ - 2 hours.
Lift out the bag of pips and pith, squeezing it again the side of the pan with a wooden spoon.
Test for pectin by taking 1 teaspoonful of juice from the pan, let it cool and then add 3 teaspoonful of methylated spirit. If a large clot forms, the pectin is adequate to obtain a good set. If the clot is poor or thready, add the juice of two lemons to each 2 lbs (900 g) fruit used and continue simmering the fruit until a good pectin clot is obtained.
Take the pan off the heat and re-weigh it. Subtract from this weight the original weight of the empty pan top calculate the weight of the pulp remaining in the pan. Then add 1 lb (450 g) warmed sugar to each 1 lb (450 g) pulp (use 1 ½ lb (675 g) to 1 lb pulp for lemon marmalade). Stir the sugar and pulp together until all the sugar has dissolved. Return the pan to the heat.
Bring to the boil and boil rapidly for 15 – 35 minutes until the marmalade sets when tested. To test for setting – put a little marmalade on to a cold plate, cool, and if the marmalade wrinkles when touched with the finger it is cooked sufficiently and will set. Always draw the pan away from the heat when testing for “set”, otherwise the marmalade may over cook.
Add a knob of butter or a few drops of glycerine and stir in to reduce the amount of scum and then skim off using a perforated spoon. Do this a soon as possible after setting point has been reached as, if left much longer, the scum tends to cling to the pieces of peel.
Leave the marmalade to cool slightly so that the peel will not rise to the top of the jar.
Pour the marmalade into clean , dry, hot sterilized jars.
Put a circle of waxed paper, waxed side down on the top of the marmalade.
Wipe the jars clean.
Cover with lids or cellophane covers whilst the marmalade is still hot.
Leave to cool and when quite cold label, giving the type of marmalade and date when it was made.
Store in a cool, dry, dry place.

Anna Ponur Londons indispensible answer to everything

2012-01-10T20:41:00.001Z

Anna with Nicola Dj supremo in some of Londons chicest clubs

Anna Ponur the Queen Bee of the West End

Name and occupation

Anna Ponur Queen Bee of the West-End

What would you like to plug?

Sanctum Soho the hidden gem for parties

Name your three desert island ingredients

In-style magazine, Champagne and music

What would you have for your last supper?

I would like to have Lobster Spaghetti cooked by Ollie at Geales Notting Hill

What foodstuff would you banish to room 101?

Anything that I would be made to eat when I will eventually be in I’m a celebrity get me out of here

What's your favourite restaurant, and why?

Ramsay’s Royal hospital Road. its just SO good.

What's your favourite tipple?

Champagne

Which book gets you cooking ?

Nigella Lawson seems to get me in the mood to whip something up

What's your dream dinner party line-up? And what would you cook for them?

Marilyn Monroe, Clark Gable, James Dean, Fred Astaire, Bette Davies and Joan Crawford not that I am too camp!!

What was your childhood teatime treat?

I really looked forward to Easter when The Cadbury Crème Egg came out

What would you make to impress your partner?

Beef Stroganoff

What was your most memorable meal?

Le Menu Gastronomique a la Maison Quatre Saison

What was your biggest culinary disaster?

Never had one, its always been eaten

What's the worst meal you've ever had?

A dinner party on Malta that had a starter of fritters made with pigs brain, needless to say I beat a hasty retreat.

What's the most outlandish thing you've ever eaten?

It was nearly pigs brain but I just couldn’t

Who's your food hero/food villain?

Hero Nigella Lawson

Villain Fanny and Johnny Craddock

Gordon or Marco and why?

Marco, he’s got a dash of Italian in him.

Cocktail or Highball?

Cocktail

Muesli or fry-up?

Muesli never have a cooked breakfast

Wine or beer?

Please who do you think I am, wine of course

KFC or Burger King?

If I had to KFC

What do you consider the best of the best of British?

The Royal Family, all of them

Which countries do you look forward to going to the most because of the food?

Italy

, I should point out at this stage that I am half Italian

What's the best/worst thing about the British restaurant scene?

The choice available is amazing and the worst has to be the service

What do you think will be the next big thing?

We will be able to cook like Heston at home, hopefully. He is a pure genius

What would you do if you could choose any other career?

I feel I have missed my calling as a TV presenter

Make a wish

I wish I WAS a TV presenter