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!
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
- 1 side of Salmon Fillet – skin on and pin boned (1kg)
- 300g Rock Salt
- 100ml of dry gin (preferable East London Liquor Company)
- 250g Caster Sugar
- 1 Tbsp Juniper Berries
- 1 Teasp Black Peppercorns
- 35g Dill – Roughly Chopped
- Zest of 2 Lemons
- Zest of 2 Limes
- Crusty Sour Dough
- 250ml Crème Fraiche
- Cornichons – small jar
- 1 Tbsp Fresh Dill – finely chopped
- Toast the peppercorns and juniper berries in a dry pan for 1-2mins.
- Once toasted then crush them in a pestle and mortar. You don’t want to grind then to a powder, only lightly crush them.
- Then in a large mixing bowl place all of the ingredients (except the salmon) and mix so everything is incorporated well.
- 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.
- Place the salmon fillet onto the cling film and pat dry using kitchen paper, and then spread the curing mixture over the fillet evenly.
- Then carefully wrap the fillet up. Once wrapped, re-wrap in 3 more layers.
- 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.
- 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.
- 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.
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
Friday night, pizza night! Chorizo, basil, cheese and chilli on a cauliflower base! #foodiesdelight
Somewhere you should go… Conflict Kitchen London
It doesn’t want to force a message down your throat, but it hopes that by the time you leave you might have digested more than just dinner. Conflict Kitchen London wants to be a restaurant with a conscience.
The pop-up eatery, launched ahead of the International Day of Peace on September 21, is serving traditional food from Myanmar, Jordan and Peru to encourage discussions about the prospect of peace in those countries.
More than 100 people attended the first week of the three-week residency at Monikers, a space in East London.
A mixed crowd of locals, foodies and nationals of Burma, the country now called Myanmar, got a chance to meet new people and try dishes including hincho, a spicy soup, and a chicken-and-coconut curry served with egg noodles.
As the £35 three-course meal was being prepared, guests broke the ice with strangers, using conversation cue cards about everything from Myanmar’s largest exports to the number of years its opposition leader, Aung San Suu Kyi, spent under house arrest.
They could also order themed cocktails, with a Negroni masquerading as a “Rangooni”, after the original name of Myanmar’s commercial capital Yangon.
Debbie Riehl, an up-and-coming Myanmar-born chef and artist who conceived and prepared the dishes, said the restaurant catered to a number of needs.
“To talk about global issues over a meal? I just had to get on board with this,” she said. “It’s non-confrontational, people are having conversations about things, and exchanging ideas, thoughts, views, everything.”
The agendas for debate are far from rigid. On one table conversation soon swayed towards the topics of the Scottish referendum and the current state of music education in the UK.
On another, a pair of Burmese friends discussed how they had never attended such an event before and could usually share Burmese food only in one of the few Buddhist monasteries in the capital.
Debbie added: “A lot of Burmese people have come as well. They’re thrilled that there is a Burmese pop-up but also to be associated with something like this because they’re obviously more aware of the conflict in Burma.”
The creative decor is designed to bring diners up to speed with the issues. A large rolling chalkboard outlines the history of Myanmar as a creative infographic. Communal tables have placemats with world maps.
A bell rings before each course is served, followed by a “fact” shared by Phil Champain, director of Emerging Programmes at International Alert, the charity behind the concept.
He outlined the history of Burma’s independence from Britain in 1948, decades of authoritarian military rule and the reforms in 2010 which could lead to the country’s transition to a full democratic government.
“But peace is a marathon, not a sprint,” he said.
He added that Conflict Kitchen London was inspired — loosely — by Cocina del Conflicto (Conflict Kitchen), a project in Pittsburgh, Pennsylvania which only serves food from “countries with which the United States is in conflict”.
The non-profit pop-up is part of International Alert’s current Talking Peace festival, which offers a series of peace-related events across London.
“It’s very much looking at this kind of food as a way of bringing people together to ultimately resolve differences and reconcile and also deepen understanding,” Champain said.
A few days later, diners were invited to think about Jordan, facing pressure from an influx of refugees from Syria, Iraq and the Palestinian territories.
The final week will put the spotlight on Peru, where there is conflict between indigenous people and companies over land rights and natural resources.
“I think it’s unusual to have food mixed with politics but those are two things I enjoy,” said Nina Harris, an 18-year-old student from London who came to the Jordan evening with her sister.
“I’ve really enjoyed the evening. It was good to mix with different age groups, people with different jobs and backgrounds.”
Robert Sutton, a 36-year-old American living in London, agreed. “It’s a good way to meet a lot of people to talk about issues that are current topics in the world. You can talk to people about their views and enjoy food represented from their countries first hand. It’s really good.”
(First published on Reuters, 18th September. Editing by Michael Roddy and Andrew Roche)
For more information about Conflict Kitchen London, visit: www.grubclub.com/conflict-kitchen
At the PR launch of @EatFirstUK - a new delivery service that gets fresh, quality lunches to you in 15 minutes (!). Can you imagine? I gotta try this out…especially as the food I’ve had tonight is DELISH!! #foodiesdelight
Somewhere you should eat… Trade
Trade is the sort of cafe I dream of owing one day. From the retro-insp
ired interiors to the beautifull y presented food, this new drop-in on Commercial Street makes a good first impression , representi ng the quality produce that can be found nearby in New Spitalfields Market. I’m told businessfo lk and locals flock here around lunchtime while tourists take care of the weekend – and after an invite to check it out, you soon discover why. The coffee is good, really good – and the lobster roll for a tenner is incredible , made with warm brioche, hints of dill and a welcome chilli kick. There’s an impressive array of dessert too; if you ever wanted a carrot cake to rival the best you ever had, their super-mois t prized bake is an easy contender. Trade opens 7 days a week but for more info visit: www.trade-made.co.uk
Check out pics from our recent visit below:
Courgette and chicken salad with olives, avocado and tomato. Had it with a tangy horseradish dressing (not pictured here) made from 2tbs balsamic vinegar, 4tbs olive oil and 1tbs horseradish. Delicious! #theartofeatingwellcontinues
Arrack Punch courtesy of @lanes_of_london ! Ceylon Arrack, lime juice, ginger juice, pommegranate syrup and soda water! #tgif
Double Grammy Award winner Common (and one of my favourite MC’s EVER!) plays Roundhouse on Saturday, November 8th. Just copped a pair of tickets and CANNOT WAIT! Cheers B for the tip-off x