Recipe - Classic: Brussels Paté (Liver Paté)

by Simon Fernandez of ferdiesfoodlab

Over the years I've learnt a lot by simply watching others (chefs or not) experiment or create something they've done a million times! This one I picked up from my mum. I remember thinking, when I found out how this is made, "Is that it? Wow how simple! Wow I didn't realise how much butter is in that!!" But it couldn't be simpler. 

Brussels paté is made from pork liver often with brandy, in this recipe I use chicken liver, some madeira and butter. Truly delicious!!

Rest of this easy peasy recipe here. . 


Feel like I've visited an episode of Floyd on France, delish:
 

Simon Fernandez now runs ferdiesfoodlab a Supper Club in London - Aldgate East at Toynbee hall, follow his new blog and the rest of this post here . . . 

 

Check out what people are saying about it HERE!

Check out the some of the menus here : )

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Check out DATES HERE

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~~============ The food we've started the year with! ============~~

I've tried to keep courses on the the move especially for our returning guests - it's always nice to have something different to try. There are of course quite a few courses that folk love to see return to the menu!! The roast ribeye, the Cambodian salad the pork belly and wonton all being examples of this. We've started the year with new petit fours, a cracking dessert, a new terrine board, a new super fresh edamame, pea and egg combo with a croquette, a new duck dish and last weekend a rock and roll double full forerib of beef!

 

Here are a few pics to give you an idea!  : )  Happy days! . .  

 

Cambodian Chorizo Salad	Duck L'Orange Jasmine Rice	Country Terrine w/ Thyme & Orange
Petit Fours	Forerib of Beef	Poached Egg
Morcilla	My Sandwich Filler	Infused Oils
Salted Caramel & Orange Thyme Cake	Roasties	Oil Cake & Pistachio Praline

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What's the story? Fore-rib glory!!!

by Simon Fernandez of ferdiesfoodlab

This year's opening banquets have been absolutely buzzing, the atmosphere, the food the whole ferdiesfoodlab crew have stepped up to deliver, and our guests have been just phenomenal, so I thought I'd write a wee post about last week's (week before coming soon!) Right now . . . last weekend's 20kg beef forerib bonanza!!!

This was one of the stars of the show, one of two 10kg foreribs of beef, being seared for the oven.


I'll start with a patchwork of cuttings from the comment cards that we got from the evening:

 

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Simon Fernandez now runs ferdiesfoodlab a Supper Club in London - Aldgate East at Toynbee hall, follow his new blog and the rest of this post here . . . 

 

Check out what people are saying about it HERE!

Check out the some of the menus here : )

.

.

.

.

~~==== The food we've started the year with at ferdiesfoodlab! ====~~

I've tried to keep courses on the the move especially for our returning guests - it's always nice to have something different to try. There are of course quite a few courses that folk love to see return to the menu!! The roast ribeye, the Cambodian salad the pork belly and wontan all being examples of this. We've started the year with new petit fours, a cracking dessert, a new terrine board, a new super fresh edamame, pea and egg combo with a croquette, a new duck dish and last weekend a rock and roll double full forerib of beef!

 

Here are a few pics to give you an idea!  : )  Happy days! . .  

 

Cambodian Chorizo Salad	Duck L'Orange Jasmine Rice	Country Terrine w/ Thyme & Orange
Petit Fours	Forerib of Beef	Poached Egg
Morcilla	My Sandwich Filler	Infused Oils
Salted Caramel & Orange Thyme Cake	Roasties	Oil Cake & Pistachio Praline

=========================================================

Simon Fernandez now runs ferdiesfoodlab a Supper Club in London - Aldgate East at Toynbee hall, follow his new blog and the rest of this post here . . . 

 

Check out what people are saying about it HERE!

Check out the some of the menus here : )

*** see comment below

* * * The next day, I trimmed out the intercostal meat, heated it gently in a small pan, seasoned it and added a little green sauce and slapped it in between two slices of bread and butter. I cannot remember the last time I had such a nice beef sandwich! I wish I could have taken a full palette olfactotastygraph of it for all of you to savour.




More comments and feedfack from last weekend:

* Salad was ablolutely perfect
* carrots s3x
* XXX
          Emily

I thought the egg was a ball of mozarella until i cut into - it woah!!! Beautiful, really really nice!

The food was rediculously tasty adn varied
Thea atmosphere and location fantastic
and the banter just as we were hoping for
Well done. A marvelous night Thank you!
A fantastic night was hadby one and all.
BIG heart XX
 Alexa

Thank you ferdie
X
The food was amazing
really delicious 
Bella & Bonnie

loved everything!
amazing ~croquettes~
dessert needs improvement

it tasted like oreos
dessert reminded me of oreos - I used to work for them

it taste of oreos
the second dessert with the melted sugar was great

XOXO
AWESOME JOB

(later an oreo phobia was declared!! 

not sure, but I don't think there's a lot we can do about that!!!)

Waht can I say? the food, as usual, was
outstanding! The rare beef was lush UL and
I particulary loved the yum salaad.
Allergies were well caterred for. 
Tres bien cherrie!
Dudz
XX
PS whens the next one? Merci
beaucoup [SIC] pour L'Elysium


Full comment cards will be up here soon!!

Hope the next one's just as good, we try and make it better every time!!

If you fancy coming along just send an email with you details!!
Here's how . . . .

Friends & Recipe Testing For Book

By Leluu - I have moved to www.leluu.com - please read my posts and follow me there

Crispy pork belly with vermicelli

Last Autumn, I received a publishing deal with Ryland Peters & Small to produce a Vietnamese recipe cook book. I was really happy. Even more so than I had imagine being. I have been writing since I was seven years old, moving my mother and her friends to tears. They were mainly letters to my father, every day I would look to the sky and see aeroplanes, recites my mother, but it has been two months and you have not returned…

I couldn't believe that I had actually gotten a book deal because sometimes you think things are just impossible especially when these things have been cooked up in dreams from childhood. I had always had a big love for beautiful smelling books and I wanted to have one myself! I got that feeling people talked about, when an author is published for the first time. That awesome awesome feeling. I shook so hard with joy.  I celebrated with my agent. I rode my bicycle very drunk with the biggest fattest smile on my face in the rain!

Crispy chicken wings with sweet chilli fish sauce

My dream had come true and it had been staring me in the face for the past few months. I went to Vietnam to do more research and to take photographs. The book will contain 50 recipes written and tested, 60 styled (by me) recipe photographs by Clare Winfield; 40 travel photographs by me.

I have been cooking over 50 dishes in the last couple of months, maybe three times then asking a friend to follow my recipe to see if it works. They have been amazing in helping me adjust the flavour as well as instructions. READ MORE HERE

Udon noodle soup with dill fish cakes