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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