Tuesday, May 28, 2013

Latest Review - ferdiesfoodlab - Guan Chua

I'm honored that Guan of theboywhoatetheworld took the time to write about us and even more so considering what he's written.


. . . "in contrast to most supper clubs where the focus is on ethnic home-style cuisine, Ferdies deserves credit and praise for pushing the boat out with his cooking." . . 

the post also includes great photography . . . check out the full post here!


Simon Fernandez now runs ferdiesfoodlab a Supper Club in London - Aldgate East at Toynbee hall, follow his new blog and latest posts 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

Tuesday, May 7, 2013

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

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

Wednesday, February 13, 2013

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!!


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