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CHILLI DHAL FRITTERS GATEAUX PIMENTS , MAURITIUS   These crunchy, spicy lentil balls, similar to falafel or Indian ʻvadaʼ, are one of the most popular street food snacks, or ʻgajacksʼ, in Mauritius. Yellow split peas are soaked in water overnight so they plump up and are easier to crush. They are then spiked with plenty of green chillies and fresh coriander before being rolled into small balls and deep fried. Eat them...
A wonderful recipe from Selina Periampillai who has just recently released her cookbook, The Island Kitchen . Below you'll find a recipe for sticky chicken wings CHICKEN WINGS WITH TOMATOES MBAWA YA TOMATI , COMOROS & MAYOTTE   These sticky chicken wings are irresistibly good. On the islands, street-side vendors grill them over charcoal, but at home they can be made in a saucepan. I have added smoked paprika to give...
Gabagools have relocated to Wembley Boxpark, you may have had their sandwiches at some of our events! The Melanzana - which has featured as one of LDN's best sandwiches includes a to die for vegan pesto.  Ingredients: 25g nutritional yeast 25g roasted cashew nuts 50g basil 1 x garlic clove 75ml olive oil   Method: 1. Whizz all of the ingredients together in a food processor until smooth.  - We...
To me, parfait is one of the most versatile things you can make. It's great for impressing at dinner parties, something fast and effective to whip up in the kitchen at work when you find yourself short on time & it's absolutely delicious.  Base recipe. Ingredients: 5 egg yolks 100g caster sugar 40ml water 500ml Double cream 20ml brandy/rum (optional) Flavourings/mix ins of your choice.   ...
Each newsletter we will be interviewing a independent producer who is smashing life. This week we talk to David Holton from Blackwoods Cheese Company .   How did Blackwoods Cheese company start? Myself and two friends that I grew up with and had all worked at our local dairy at some stage in our lives, all found ourselves living in the UK. Some still working working with cheese, some not. We couldn’t find any Persian...
Rosie Mackean , ex-Murano stunned the crowd at our PASTA & THAT event with her Tonnarelli Baccalà. Enjoy the recipe!   SERVES 4 FOR THE PASTA DOUGH Ingredients Pasta Dough:  200g Semolina Rimacinata  200g 00 Pasta Flour 4 Rich yolk eggs (St Ewe's) Extra flour/semolina for dusting The Sauce:  100ML Extra Virgin Olive Oil 4 cloves of garlic, sliced 2 salted anchovies 250G Salt cod...
Ray O'Connor and Jorgia Van Kan are off travelling the world before settling over in Zealand. Ray was the opening Head Chef at the infamous Padella with queues dominating the streets, Jorgia was one of the chefs at neighbourhood favourite and sister restaurant, Trullo. Together they demo'ed the dish of everyones dreams, Cacio e pepe. Find the recipe below:      Pasta Dough 650g bread flour 250 ml...
Each newsletter we will be interviewing a independent producer who is smashing life. This week we talk to Mat Atkinson from Cobble Lane Cured https://www.cobblelanecured.com Full interview:   What inspired the switch from butchery to making cured meats for a living?    We wanted to do something that went a bit further than traditional British butchery, using the experience and skills...
Incredibly talented chef Chris Leach , stunned the crowd at our Pasta & That event by making his hand rolled Garganelli with slow cooked spicy pig tail ragu. Enjoy! Serves 4 people Part 1: The Sauce Ingredients: 1kg pig 100g lard 1 large onion, diced 1 carrot, diced 2 sticks of celery, diced 2 cloves of garlic finely chopped 1 bottle red wine 1 tin of plum tomatoes 100g ‘nduja (spicy...
Each newsletter we will be interviewing a independent producer who is smashing life. This week we talk to Nick Willson, the founder of Loctoa Chocolate .   How did you get into making chocolate?   I've been working in chocolate for 8 years now, beginning in 2011 when I worked for the Eden project and guided visitors around the cacao plantation in the rainforest biome! From there I worked in a number of positions, both...
Each newsletter we will be interviewing a independent producer who is smashing life. This week we talk to Glyn and Pat, the founders of Eaten Alive .   Pat, what is fermentation and why is it good for us? Fermentation is broadly the use of microbes to change foods stuffs or their properties. We focus on lacto-fermentation, using lactic acid forming bacteria (LABs) to acidify and preserve vegetables. These LABs exist in our...