Friday, March 30, 2012

Recipe: Chicken Fajita By Hello Fresh

By Leluu
I have moved to please follow my blog posts there
I was delighted to be sent a box of ingredients to test out some recipes by Hello Fresh - an online company that makes recipes and sends the exact ingredients for you to use. Even the spices are measured out in the exact quantity so if you're not too good at cooking or sometimes over worked and lazy and just want a quick, delicious and healthy meal - this is perfect!

The first recipe I have tried out so far is the Chicken Fajita with Homemade Guacamole. As I have never made this before, (I am not a big fan of Mexican food because I don't like the restaurants I have eaten at in London) I followed the easy to follow recipe card. It took me about 15 minutes to do and I was so surprised how good it tasted. My mum loved it!

This recipe below is from Hello Fresh, instead of using a dash of water to cook the chicken, I used a good quality white wine and also a pinch of sugar in the onion/ peppers and chicken. READ MORE

Tuesday, March 27, 2012

Roux At The Landau

By Leluu
I have moved to - please follow my blog posts there

It had been three years and a bit since The Guitarist and I had met for lunch. Since then he got married and I changed my career from fashion maker to a writing photographing cook. And so the time was due and he asked me out for lunch. Where shall we go? (Always a question on the lips of friends).

I suggested, The Roux At The Landau - at the Langham Hotel - Albert Roux & Michel Roux Jnr's first collaboration in 19 years. Michel Roux's protégé, Chris King, Head Chef would be cooking our lunch.
The young, handsome and charming Chris King is only 28 years old and has achieved a world of experience that any budding chef could only dream about! After writing to Michel Roux via his website to ask how one could get into cooking, Roux replied within days, offering him a few days work experience at Le Gavroche.


Sunday, March 25, 2012

Recipe: Cambodian Seared Beef Salad with Lime, Coriander & Peanuts served with Chips (AKA Steak, Chips & Peas)

by Simon Fernandez of ferdiesfoodlab

This recipe is inspired by my travels in Cambodia. I can't claim to be able to get hold of any prahoc, but I can claim to have been exposed to a serene culture, with an amazing and, frankly, dark past. I have mixed memories of land mine museums, electric bicycles, and the most friendly population I've ever encountered on my travels. Recovering from a pretty grim past I found the Cambodian people really welcoming. What to see? Jungle, elephants, amazing stonework sculpture and temples.
We'll take you to the floating village - come with us!! - Little monkeys! (in lids look!)

Angkor Wat popping out of the jungle - although I didn't know it at the time, this was to be one of the happiest holidays of my life!

Now that's and explosion of flavours, sharp and light!
Personally, I don't mind a few chilli seeds in my salad. If you're not of that persuasion, cut the stalk end of the chilli off at it's widest point, roll it between your index finger and thumb to release the seeds, then slice it into rings.

Coarsely chop the peanuts with a knife or with a couple of pulses of your blender. Do not powder them! They contribute a great texture and flavour, if there are quarter peanut-sized lumps in there that's great!!
The coriander is fine torn by hand, stalks and all!!

I have to be honest - the food in Cambodia was a pretty hit and miss thing! This one sticks in my memory, I tried to get the recipe from the chef, a little old Cambodian woman, but it was a hopeless task since we had no common language (except food) whatsoever. I had to do a little research to get it right, but it's pretty faithful! It's mostly about the sauce, great depth!
Check out the full post and recipe at
Simon Fernandez now runs ferdiesfoodlab in Aldgate East at Toynbee hall follow the his new blog here 
Check out what people are saying about it HERE!
That's an elephant's arse!! How did that get in there? 
Simon Fernandez now runs ferdiesfoodlab in Aldgate East at Toynbee hall follow the his new blog here check out what people are saying about it HERE!

Saturday, March 24, 2012

The Corner Room At The Town Hall Hotel

By Leluu
I have moved to please follow my posts there

Octopus w potato & hazelnut milk
If one day, my pocket allows me to eat regularly at Viajante - I would be a frequent flyer. I love the challenges you get there and dinning becomes more of an experience as well as a gift to the mouth. However, presently it doesn't allow so I have The Corner Room - a beautiful and quirky breakfast room at The Town Hall Hotel in the local of my area - Bethnal Green. See here for my tour with Nuno Mendes.                    READ MORE HERE at Leluu's site
seabass ceviche

Saturday, March 10, 2012

Do Snails Have Teeth? . . . Interview with Tony Vaughan from L'Escargot Anglaise

. . . and a recipe by Tony Vaughan
Do snails have teeth?

This is Simon Fernandez, asking the tough questions for ferdiesfoodlab! ; ) I've been looking around for different ingredients recently, and I thought I might look into snails. Anyone that does any poking around, will quickly find out that a lot of restaurants in the UK, are supplied from a company based in Hereford, in the nearby village at Credenhill called L'Escargot Anglaise, run by a guy called Tony Vaughan, so I thought I'd go and check it out, pick his brains and maybe a snail or 2 out of their shells!

The main varieties that are farmed and eaten are the African snail - Achatina achatina, and the garden snail - Helix Aspera.
To give you a sense of scale this snail is centre frame next image (left side)

I'd not really thought about how snails start off life, very small, that they fire darts at each other, or how big they could get, or if they have teeth! For the low down on what I found out on my visit to Credenhil in Herefordshire . . . . . follow me to ferdiesfoodlab!

Thursday, March 8, 2012

Recipe: Vietnamese (Frozen) Yoghurt

By Leluu
I have moved to Please follow my blog posts there

'Da Ua' [Pronounce: like the french yaourt]

There is something incredibly addictive and delicious about Vietnamese yoghurt, it deceivingly looks like plain old natural yoghurt in a jar but its far from what we get in the West - that sour, heavy and boring flavour, tart as a knife on your tongue! making your face crunch in dispute.

Vietnamese yoghurt has a light texture and consistency, tasting every bit perfect in balance of  sweet and sour, tanging your appetite with the most hankering desire to have more. READ MORE

Thursday, March 1, 2012

Recipe: Pancakes with Snowburst Nectarines and Basil and Grapefruit Syrup

by Simon Fernandez of ferdiesfoodlab

Pancakes! King of comfort foods. My mum recalls, when the family were living in the worst house they'd lived in, with a tiny little kitchen, how this was one thing that everyone liked! How they'd all be gathered in the living room waiting for my gran to come through to them with a stack of lovely pancakes ready to be rolled by all the eager beavers, including granddad!! We didn't have lemon in those days!!! Bit too sophisticated!! (this was the late fifties!)
Pancakes, I'm sure, are ingrained in all our childhood memories. Comforting times for the lucky!

I have similar, warm memories of wide-eyed expectation, sitting at the kitchen table waiting for my moist pancake, made juicy with a little sugar and a squeeze of lemon. Wow!! This was one of the first things I learn't how to make - batter!!!
Pancakes with Snowburst Nectarine and Basil and Grapefruit Syrup

For me a good pancake has a little thickness to it, at least 3mm.  With a light, moist texture so that it rolls up into a proper pancake. A pancake that oozes tasty juices  onto your tongue as you bite into it!!  It should have a lovely golden colour and not look all pasty and anaemic, and it should definitely not be rubbery!

What is it with pancakes? The first one always seems to go a bit wrong? Maybe something to do with judging the amount required for whatever mad batter mix has been concocted on the fly this time round!!

For a tip of how to keep your basil healthy, and how to make classic and Snowburst pancakes . . . . . follow me to ferdiesfoodlab!

Basics - Recipe: Fermented Garlic Butter Stack - Black Garlic

I came across fermented garlic, also know as black garlic in the kitchen at the Chancery  when helping out Sabrina Ghayour doing the charity event: The French Laundrette Supper Club the proceeds of which went to Action Against Hunger. Post about that coming soon!

It's garlic, but not as we know it!! Find out more at ferdiesfoodlab . . .


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