What to do in London - The Cultural Exposé

Oct 21

New Post: What we’ve been up to…. Serena (London Film Festival)

http://www.theculturalexpose.co.uk/film/what-weve-been-up-to-serena-london-film-festival/

What we’ve been up to…. Serena (London Film Festival)

A young lady rides her horse carefree in the woods. Suddenly, a man appears behind her. “What are you doing?” she justifiably asks. “Just came to say hello,” he answers. “Hello,” she replies. The man presents himself. “George Pemberton,” he says. “Serena Shaw,” she responds. “I think we should be married,” George tells her. She laughs. Three minutes later, after a quick succession of shots depicting the joyful moments that these two lovebirds share, we find them newly married in Louisiana. You may think that romance was easy in the 1930s but the fact is that these two characters are played by Bradley Cooper and Jennifer Lawrence. It’s their third movie  together (after Silver Linings Playbook and American Hustle) and we know that they have  strong chemistry together, so this romance seemed inevitable from the start.

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With a modest duration of 102 minutes the film wastes no time in putting in place all the pieces that make an engrossing depression-era drama: there’s two fierce but flawed central characters who have their own demons to face, supporting characters who are there to make the protagonist’s lives difficult (a sheriff and a henchman gamely played by Toby Jones and Rhys Ifans respectively) and a tragedy that concludes a bigger-than-life romance. So nothing in this film is particularly original but acclaimed Danish director Susanne Bier treats the story with her characteristic sensibility,  getting under the skin of the characters. A special mention must be given to the beautiful landscapes and the high production values that transport you back to the 19th century.
For lovers of old-school melodrama then, Serena will be a good-night out. The cynics amongst the audience though may well think that all this drama unfolding in the screen could be avoided if Mr’s Pemberton pick-up line was something different from a marriage proposal. (Words: Apostolos Kostoulas)
Serena had its world premiere at the 58th BFI London Film Festival and it will be released nationwide on 24 October.

Oct 17

thedoctorsorders:

One week to go till the magnificent @djjazzyjeff alongside @djmk @djmrthing @cjbeatz & more at Plan B. Only 100 tickets left so don’t hang about! www.thedoctorsorders.com

thedoctorsorders:

One week to go till the magnificent @djjazzyjeff alongside @djmk @djmrthing @cjbeatz & more at Plan B.
Only 100 tickets left so don’t hang about!
www.thedoctorsorders.com

Oct 16

New Post: Something you should serve… Methi and Chickpea Tikki with Red Cabbage Achar and Tandoori Baby Chicken

http://www.theculturalexpose.co.uk/eat-drink/something-you-should-serve-methi-and-chickpea-tikki-with-red-cabbage-achar-and-tandoori-baby-chicken/

Something you should serve… Methi and Chickpea Tikki with Red Cabbage Achar and Tandoori Baby Chicken

These delicious recipes come from Carom, the pan-Indian restaurant in Soho that unveiled a new look and menu this summer.  The dishes only take 30 minutes to whip up, making them a perfect choice for starters (or a quickie tapas-style meal with a bit of naan bread on the side). Enjoy!

 The Methi & Chickpea tikki with Red cabbage Achar  (Serves 4)

Ingredients

For the tikki 

For the Achar / Pickle 

1

Method

Prep for Tikki:  10 mins

Prep for Achar / Pickle:  10 mins

Cooking & Presentation:  5 mins

Chef’s Tip:

Tandoori Baby Chicken (Serves 4)

Ingredients 

For marinade

chicken

Method

Prep: 10 mins

Procedure to cook: 20 mins

Vishnu Natarajan, chef:  “This is not a normal red coloured Tandoor chicken that you find most places. It should be a yellowish colour due to saffron, with golden brown marks obtained from roasting. Personally I love to have it with a bit of curry – presented on a bed of curry in a serving dish with the Tandoori chicken on top to bring all the senses together: colours for eyes, flavours, temperatures, textures and finally the taste to remember”

Oct 12

Beauty in a Bowl!!! This is @rachaelrayshow ‘s hot and sweet sliced steak noodle bowl; uses wholegrain spaghetti, beef, onions, plenty of garlic, ginger, tamari and siracha sauce. I added the peppers for colour. The aroma  alone is  just WOW!! Tastes great too 😊#theartofeatingwellcontinues

Beauty in a Bowl!!! This is @rachaelrayshow ‘s hot and sweet sliced steak noodle bowl; uses wholegrain spaghetti, beef, onions, plenty of garlic, ginger, tamari and siracha sauce. I added the peppers for colour. The aroma alone is just WOW!! Tastes great too 😊#theartofeatingwellcontinues

Oct 11

Finally got the chance to soak the base ingredients for the @hemsleyhemsley mango cashew cream, a great (and healthier!) topping for pancakes, oats, cakes, etc. Extra ingredients are honey, vanilla essence and a pinch of salt and they’re all blended together - turbo speed! #theartofeatingwellcontinues

Finally got the chance to soak the base ingredients for the @hemsleyhemsley mango cashew cream, a great (and healthier!) topping for pancakes, oats, cakes, etc. Extra ingredients are honey, vanilla essence and a pinch of salt and they’re all blended together - turbo speed! #theartofeatingwellcontinues

Oct 06

Rachel Ray’s poblano cream linguine with shrimp remixed - I used prawns, wholemeal spaghetti and peas instead! #theartofeatingwellcontinues

Rachel Ray’s poblano cream linguine with shrimp remixed - I used prawns, wholemeal spaghetti and peas instead! #theartofeatingwellcontinues

Oct 01

Sausage lovers!  We’ve just got word that a brand new Herman ze German restaurant opens on Charlotte Street, Fitzrovia  next week (9th October). If you’ve never checked ‘em out, put it on your hitlist this month - their currywurst is legendary! 

Sausage lovers!  We’ve just got word that a brand new Herman ze German restaurant opens on Charlotte Street, Fitzrovia  next week (9th October). If you’ve never checked ‘em out, put it on your hitlist this month - their currywurst is legendary! 

Sep 24

New Post: Something you should serve… East London Liquor Company Gin Cured Salmon

http://www.theculturalexpose.co.uk/eat-drink/something-you-should-serve-east-london-liquor-company-gin-cured-salmon/

Something you should serve… East London Liquor Company Gin Cured Salmon

This recipe comes from Natalie Coleman, the former credit controller and techno DJ from Hackney  who won Masterchef in 2013. She teamed up with East Village London earlier this month to create a menu which used locally sourced ingredients from the East End.

East London Liquor Company Gin Cured Salmon

Serves 12 people

Ingredients

To serve

NATALIE.COLEMAN.063

Method

  1. Toast the peppercorns and juniper berries in a dry pan for 1-2mins.
  2. Once toasted then crush them in a pestle and mortar. You don’t want to grind then to a powder, only lightly crush them.
  3. Then in a large mixing bowl place all of the ingredients (except the salmon) and mix so everything is incorporated well.
  4. On a clean work surface, then lay cling film for the salmon to sit on. It’s best to use two lengths and overlap so they make one sheet. I like to let the cling film overhang the work surface to its easy to roll up, and you want to roll around 50cm in length.
  5. Place the salmon fillet onto the cling film and pat dry using kitchen paper, and then spread the curing mixture over the fillet evenly.
  6. Then carefully wrap the fillet up. Once wrapped, re-wrap in 3 more layers.
  7. Place this into a roasting tin or something of similar size, and then place another roasting tin on top of the salmon to weigh this down. You can use tins/jars for added weight.
  8. Then put this into the fridge and leave for 2-3 days. After this time remove from fridge and unwrap, and then discard cling film and rinse under a cold tap to remove the rest of the cure. Pat dry using kitchen paper.
  9. To serve, slice the salmon into thin slices and serve with toasted sour dough and crème fraiche.

Natalie’s cookbook Winning Recipes: For Every Day comes out on 2nd October.  For more info, visit: www.nataliecolemanchef.co.uk/book

Sep 22

Good morning! About to go in on this super-easy breakfast Bircher: oats soaked in Apple juice overnight, topped with yoghurt, raisins, stewed apples and cinnamon… #theartofeatingwellcontinues

Good morning! About to go in on this super-easy breakfast Bircher: oats soaked in Apple juice overnight, topped with yoghurt, raisins, stewed apples and cinnamon… #theartofeatingwellcontinues

Sep 19

Friday night, pizza night! Chorizo, basil, cheese and chilli on a cauliflower base! #foodiesdelight

Friday night, pizza night! Chorizo, basil, cheese and chilli on a cauliflower base! #foodiesdelight