Thursday, December 13, 2012

My Work In Food Styling & Having Pictures Taken With Celebs

By Leluu - I've moved to www.leluu.com

Gregg Wallace & me
A little voice, deep inside inside had always squeaked something at me and I couldn't really hear what she was saying until it surfaced by chance in the summer when I did my first styling gig with Bill Granger.  After years of watching and loving Jamie, Nigella, (even Ramsay & Delia), Stein, Rachel Khoo and Saturday Kitchen, I am somehow landing a few jobs behind the scenes as a food stylist, as a home ec person, as a prop stylist and even being the actual talent myself on camera! ha.
Gregg Wallace, me & Chris
Left over tomatoes from shoot
I went to work with Gregg Wallace, (to be aired on BBC1). I was quite nervous as I heard he had a reputation for being rather vocal. And yes, he was. He challenged me as soon as he met me but because I knew what I was doing and I had everything ready for him we became friends on set and I really enjoyed working with him and listening to his outrageous jokes. Uyen! Like you and me, he kept chuckling as he'd throw his heavy arms around my shoulder. Weeks later, I was even called back to work on the remainder of the shoot which I was very pleased about because I had the opportunity to go to the beach in England which was something I had wanted to do all summer.
I had to make 650 tripled fried chips, cut with an apple corer. Took me 13 hours!
Then I was lucky enough to work with Raymond Blanc. The set, my kitchen! I spent a whole week organising and propping my kitchen and then food styling as well as working with Raymond in front of camera (to be aired BBC2, Winter/ Spring). It was an absolute honour to work with one of the finest figures in food.
Raymond Blanc & me
The next thing I knew, I was packing my little suitcase and going to Thomasina Miers's house to do some recipe testing with her for her forthcoming book. That was a great day, making curries, ceviche and other yummy Asian food. The best thing she came up with was a fragrant pork noodle salad with roasted rice powder, loads of limes, lime leaves and chillies - it was like eating an Asian spaghetti bolognese - totally amazing! She was so cool and we gossiped while we were chopping onions and playing with ingredients. I loved working with her. She is a woman I totally look up to and if I weren't just about the same age as her I could say I aspire to be someone like her, but I am just about the same age as her and I do aspire to be like her: loved by her husband, soon to be mother of two, a successful business woman, author of many books, living in a beautiful house. Tommi then asked me to work as her stylist on a TV pilot (hopefully for Channel 4). READ MORE CLICK HERE

Sunday, November 11, 2012

Recipe: How To Throw A Supper 'Lip' Club for Movember

by Simon Fernandez of ferdiesfoodlab for Movember




All donations of £10 or more to ferdiesfoodlab Mo Space  are entered in our the prize draw! (unless anonymous of course!)

 PRIZE: 2 SEATS at the head of the ferdiesfoodlab banquet, any available date! (worth £100)


To donate check out the ferdiesfoodlab Mo Space 

Current entrants: 0     Chance of winning: 100%
 

Even if you only pledge a fiver via the ferdiesfoodlab Mo Space it will really help,
every pledge counts!!

If you want to throw a supper club - a supper fun way to fundraise -  First of all sign up for your own Mo Space here, and click register. This will allow you to collect donations!


Throwing a supper club is simple if you get all your Mo Bros & Mo Sistas
involved! Here's the basics . . . continued on ferdiesfoodlab blog please follow : )



skinning the fish for the Ceviche


If you fancy coming along to ferdiesfoodlab just send an email with you details!! 

Here's how . . . .


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 : )





Pan Asian Sushi Combo
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 : )


Millionaire Cake w/ Black Olive Ganache and Bitter Orange & Thyme Sauce
OMG the what it that sticky choclitty bit make from it's like taking someone's last rolo!! 
: ) Soooo good!  -  Jason A



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 : )

Monday, October 1, 2012

Real or Fake? . . . and How to cook a steak!

Technique: Cooking Steak
Hereford is well know for its cattle - 'bos taurus' to the scientifically minded - the Hereford breed originating in Herefordshire in 1742!
Recent traditions (this century) would have farmers bring their livestock into the centre of Hereford on a Wednesday (market day) to sell their livestock. I remember the market as a busy, noisy place with a host of animal noises and the constant background rhythm of the auctioneer rattling off unintelligible numbers, seemingly without pause for breath. (which might explain why the auctioneer always had a bright red, verging on purple, face!)  There was also, as one might expect, a wide variety of food places, fishmongers, and, of course butchers, I loved it!
It transpires that there used to be a china shop on the High St in Hereford which was only a few hundred yards from the old cattle market. I remember going to the market to see the animals as a young child - I'm telling you when you're 3ft tall a fully grown hairy tusked pig is terrifying! With slobber hanging off its tusks these bristly beasties can let loose a blood curdling cry, I'm avoiding saying 'squeal' because that really doesn't do it justice!! Anyway, I digress. It turns out that every now and then a bull would get loose and hot hoof it up Blackfriars St. and along Widemarsh St. to the centre of town!! Some how, I just can't imagine the 1970's Herefordians legging it down the street like a frenzied Pamplonan! More likely to get a raised eyebrow from one of the farmers eating a bag of chips! Just to prove a point here's a photograph of one of the escapee bulls posing in said china shop!!!

I love this photo, it's so Monty Pythonesque, what a fantastic expression our would be Graham Chapman has on his face. (I swear it's him!! Open the link in a different window and compare!!!!)

So, the question is:  Is the bull real, or a fake?? Leave your comments here - I'd love to know what you think!!

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

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 new menu here : )

Friday, September 28, 2012

Raymond Blanc & Leluu

[Leluu no longer posts here. Please follow her blog at www.leluu.com]
I had a very special guest, Raymond Blanc, in my kitchen the other day. I will write more about it in the near future at www.leluu.com.

Thursday, July 26, 2012

ferdiesfoodlab @ The Supper Club Summit 21st & 22nd AUG


ferdiesfoodlab is going to be at: 

" The world's largest convention of supper clubs - London, August 1st - 25th "
- Supper Club Summit

It's at the Goethe-Institut and ferdiesfoodlab will be there on Tue 21st and Wed 22nd of August.

South Kensington is the nearest tube station, about 5 minutes walk from the Institute.






















© Richard Bryant




Goethe-Institut,  50 Princes Gate,  Exhibition Road,  London,  SW7 2PH 


View Larger Map

 

for either ferdiesfoodlab date @ the Summit:
for other ferdiesfoodlab dates BOOK HERE!
 

It will be a bit of a different setting from usual and we'll be putting on a mix of new and classic favourite dishes.

To give you an idea here are a few that we've already done and some that are under development:

Champagne Pears & Jamon Serrano
Scallops w/ Chorizo & Chilli Maple Pastries
Slow Braised Short Rib in Spiced Orange Sauce

Cambodian Chorizo & Celeriac Salad
Poached Lobster
Pork Belly w/ Lychee & Cockscombe & Pork Wontan
 

for either ferdiesfoodlab date @ the Summit:
for other ferdiesfoodlab dates BOOK HERE!
 

Salmon Parfait Forest
Barents Sea King Crab w/ White Wine Oyster Sauce & Samphire

Snowburst Nectarine Pancake w/ Grapefruit & Basil Syrup

Will You Marry Me? - 5Hr Slow Roast Lamb
Celeriac & Potato Rosti w/ Basil
Morcilla, Apple & Caramelised Onion Tartlets
 

for either ferdiesfoodlab date @ the Summit:
for other ferdiesfoodlab dates BOOK HERE!
 

Sweet Potato Tortilla w/ Mushrooms Beurre Noisette & Pea Shoots
Black Olive Ganache, Salted Lemon Fudge, Peach Schnapps Marshmallows


   Salsa Picante de Tomate














Wild Madagascan Prawns & Salted Lemons
Grapefruit & Basil Granita












Madagascan Prawn w/ Black Garlic & Paprika Churros
 
for either ferdiesfoodlab date @ the Summit:
for other ferdiesfoodlab dates BOOK HERE!


Passion Fruit Sorbet w/ White Choc Sauce & Banana Tatin
Popcorn Ice-cream w/ Maple & Oat Cookies & Salted Caramel Sauce


Steak & Chips
Cambodian Style












Simple Star Anise Infused Syrup . . . .     : )

You can't taste the images but our guests have tried the food!
THIS IS WHAT THEY THOUGHT OF IT!

for either ferdiesfoodlab date @ the Summit:
for other ferdiesfoodlab dates BOOK HERE!





It's quite a lineup - check it out!!


Who's on?? (Information correct at time of going to press - current info here)


Aug 1: Rocket and Squash - Tickets are £35 for four courses.
 
Aug 2:  Backdoor Kitchen SOLD OUT - Tickets are £40 for 6 courses
 
Aug 3-4: Mamalan, Two Hungry Girls & Wild Serai - Tickets will be £45 per head.
                      There will be a minimum of 6 courses.
 
Aug 8: Plusixfive SOLD OUT - Tickets are £45
                      Minimum of 7 courses plus snacks and desserts
 
Aug 10-11: Rocket and Squash & Rollin Restaurant - Tickets are £40 for six courses.
                      (Aug 10 SOLD OUT, Aug 11 SEATS AVAILABLE)
 
Aug 15-16: Russian Revels - Tickets are £38
                      Including a welcoming alcoholic treat and all the entertaining extras.
 
Aug 17-18: Saffron and Salt & Rhineland Rockers present: Meatfest - Tickets: £39
                      for seven courses
 
Aug 21-22: ferdiesfoodlab - Tickets: £45 CLICK HERE TO BOOK  FOR EITHER DATE
                       Menu could be any 6-8 courses from above or new things!
 
Aug 23: Darjeeling Express - Tickets: £40
                       for three snacks, seven dishes, condiments, side dishes and tea


for either ferdiesfoodlab date @ the Summit:
for other ferdiesfoodlab dates BOOK HERE!

Friday, July 20, 2012

Leluu - Editer.com - The truth about Pho

Leluu has moved to www.leluu.com - follow her there as posts are no longer posted here
Leluu hardly sends out mail so Click Here For Facebook updates

From Editer.com by Sophie Dening

Pho – the truth

It's not easy to find a really good version of the traditional Vietnamese breakfast soup. Writer, cook and supperclub host Uyen Luu shows us how to make the real thing
'I've never had a good pho in London,' says Uyen Luu. 'They seem watered down – nothing that a Vietnamese person would go back for.' Uyen has lived in Hackney since she was a schoolgirl, and run supperclubs from her house for three years. She has shown Jamie Oliver and the FT how to make pho, using know-how she picked up from her mother, who, in turn refined her own technique over years.
It's a breakfast dish in Vietnam, invented in Hanoi – the result of cross-pollination between French pot au feu and Vietnamese noodle soup with fresh herbs. Uyen is from Saigon, so this pho has more oomph than the minimal version made by most London Vietnamese, who tend to originate from the north.

You'll need a giant pan, the biggest you can find, with a heavy bottom. Uyen starts with oxtail, a beef leg bone replete with marrow, and half a rib with meat still on. (For the full ingredients list, and details of the recipe, see Uyen's blog.) She brings water to the boil, adds the meat, then chucks the water away, cleans the pan and starts again. 'This is because we want a clear broth, not a strong, muddy beef broth. This way, you get a clean beef flavour.'
Next she chars a large onion, first peeling and trimming it so it will stand on its end, and adds it to the pot with three thumbs of ginger. (If this all seems rather abundant, it is – you can't go to all this bother just to make dinner for two. Uyen's recipe is enough for 8–10 bowls.) READ MORE AT EDITER.COM HERE

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