Tuesday, April 24, 2012

Recipe By Leluu "Bò Kho"- Vietnamese Beef Stew

By Leluu
Fernandez & Leluu no longer work together, I have moved to www.leluu.com - please follow my blog posts there.

The ultimate comfort food, usually served for breakfast in Vietnam as it is spicy and sensual with star anise, cumin, cloves and chilli to wake any senses.  Bò Kho is usually eaten with a fresh baguette, the sauce is perfect for dipping and scooping or it can also be served over cold flat rice noodles (hủ tiếu) or vermicelli (bún) with beansprouts, plenty of fresh herbs and the essential squeeze of lime for a perfect fresh zingy balance. 

Vietnamese food is brilliant at being light and fresh. Despite the richness of the stew, it is contrasted and balanced with fresh, crunchy ingredients - making every morsel tasty and diverse!

This beef stew must have been inspired by the French boeuf bourguignon! as it is slowly cooked with all its ingredients humming away. Water or coconut juice is usually used but I decided to add cider which seemed to work perfectly. If you were going to use coconut juice, then add less sugar as the juice is usually sweet already. READ MORE HERE

Thursday, April 19, 2012

Basics - Recipe: Liquorice Powder (Baked Liquorice Root)

by Simon Fernandez of ferdiesfoodlab

This is an interesting ingredient I started experimenting with for a Jamie Oliver fundraiser last March, I think it pairs fabulously with uncooked tomato, so I dust steak with it and serve it with a white tomato emulsion giving a fantastic mouthful of flavours. I’ll add links to the Jamie thing and the emulsion as I put them up, if you’d like to know about one of them in particular just pop a comment on the end of this post! Anyhoo, a number of people have been asking about where I get the liquorice powder. Short answer is, I make it! Here’s how . . .



Simon Fernandez now runs ferdiesfoodlab in Aldgate East at Toynbee hall follow the his new blog here www.ferdiesfoodlab.co.uk 
 
Check out what people are saying about it HERE!
Check out the new menu here : )
Liquorice in raw format - liquorice roots!

ferdiesfoodlab liquorice dusted forerib of beef - rib in! Beautiful feast cut!

Simon Fernandez now runs ferdiesfoodlab in Aldgate East at Toynbee hall follow the his new blog here www.ferdiesfoodlab.co.uk check out what people are saying about it HERE!


Wednesday, April 18, 2012

Recipe: How To Make A Bánh Mì

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


'Bánh mì' is a Vietnamese baguette, it was inspired by the French and has become a staple in Vietnamese cuisine. A typical banh mi contains some of the most flavoursome combination of ingredients. The perfect equilibrium of sweet and sour crunchy carrot and daikon, a salty smooth velvety smear of pate with umani BBQ pork cuts and cooling fresh coriander and cucumber among a spicy chilli sauce makes this a quintessential bite.

The Vietnamese baguette has a light crunchy exterior and is delicately fluffy inside. Some describe it as biting into crispy air! As with most of Vietnamese cuisine, the lightness of ingredients is vital to one's enjoyment as no one relishes in being weighed down. The dough in the centre of the baguette is usually removed so that all that you bite into is the lovely light crisp crust to reach the sensational filling.

Sunday, April 15, 2012

SURPRISE!! : ) Birthday Party @ferdiesfoodlab

Well, what can I say what a great party!! On Thursday last just before the Easter weekend, in cahoots with Preet (birthday boy's lovely wife) I endeavoured to put together a fabulous TOP SECRET banquet. I've organised a few surprise parties in my time. I remember one in particular for an old girlfriend. I was getting a few too many calls, generating some awkward questions from my in danger of not being surprised girlfriend!! All sorts of things can go wrong, it's like herding cats, getting everyone in the right place for the right time without arousing suspicion ain't always easy!!!
I'm glad to say Preet managed a very tight campaign!! ; ) All the specials, allergy info and seating plan was done well ahead of time.  All the guest arrived at the main entrance hall well on time for pre-surprise drinks and mingling . . .
















































 
 
 
 
HE'S COMING!!
(MOUNTING THE SURPRISE)
As the time approached the lights were turned off and and folks retreated into the shadows of the large hall assuming their surprise pounce positions . . . whuar har har!!

Check out the full post and the new menu www.ferdiesfoodlab.co.uk
Simon Fernandez now runs ferdiesfoodlab in Aldgate East at Toynbee hall follow the his new blog here www.ferdiesfoodlab.co.uk 
Check out what people are saying about it HERE!

Uh oh I've been papped! Busted!!                           Are you sure it was that big?

Simon Fernandez now runs ferdiesfoodlab in Aldgate East at Toynbee hall follow the his new blog here www.ferdiesfoodlab.co.uk check out what people are saying about it HERE!

Tuesday, April 10, 2012

Leluu At The Food Revolution Day

By Leluu
Join me for a special Vietnamese cooking class on Sunday 20th May at Fifteen for Jamie Oliver's Food Revolution Day where I will be passing on some of my Vietnamese food knowledge so that we can all make it and enjoy it at home. Book online and donate here

Sunday, April 8, 2012

Ski Series Recipe: Chorizo Crisps w/ Balsamic & Pomegranate Dressing served w/ Oyster Mushroom Noisette

by Simon Fernandez of ferdiesfoodlab

I threw this one together one evening when I realised I'd missed the starter section on my shopping list that afternoon, luckily we were in week 3 and by now I had built up a bit of a larder, had a few stock items, and some backup courses!

Second Attempt - A touch less on the chorizo and next time perfect!

Check out the full post and recipe at www.ferdiesfoodlab.co.uk
Simon Fernandez now runs ferdiesfoodlab in Aldgate East at Toynbee hall follow the his new blog here www.ferdiesfoodlab.co.uk 
Check out what people are saying about it HERE!
 

Simon Fernandez now runs ferdiesfoodlab in Aldgate East at Toynbee hall follow the his new blog here www.ferdiesfoodlab.co.uk check out what people are saying about it HERE!

Monday, April 2, 2012

Recipe: Bun Bo Hue By Leluu

By Leluu
I have moved to www.leluu.com please follow my blog posts there
Oxtail and pig’s trotter noodle soup with fragrant lemongrass, beef, banana blossom and hot mint. 


Originates from Hue, The Central Highlands - where my grandmother comes from. Some would favourite this noodle soup over Pho.

This is what my grandmother used to make in Saigon, in the front entrance of our house. It was a time after the war in the late seventies. The communists took away everything anyone had. My uncle had been captured when he tried to escape by boat and was sent to a prison/ concentration camp. My grandparents had to earn enough money to make the visits to bring him food (they only served a spoonful of rice with salt in the camps). The journey was so far and difficult. 

My grandmother cooked and sold bowls of Bun Bo Hue for breakfast. My uncle promised himself that if he would ever leave the camp, he would re pay my grandparents for visiting him every month. After 2 years imprisonment in a tiny cell with 200 others, he was released. Arriving at the house,  no one recognised him. He says it was his gift to be able to perform as a musician and artist what kept him alive in the camp. He then let my grandmother sleep and prepared Bun Bo Hue every morning at 3am in time for breakfast for years to come and she would only serve it to the people who stopped by and ate their breakfast.

You can read more about my uncles' travels and escape here:



This is my mum's recipe, which is just as good, will post my grandmother's another time. (This is without blood-cakes and pigs trotter meat in bowls). READ MORE AT LELUU'S SITE

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