Gazpacho

Serves 6

GAZPACHO
1.5kg big tomatoes
1 cucumber
1 large green pepper
1 thick slice of bread, no crust - this gives texture and consistency
1 clove of garlic
Cup of olive oil
Teaspoon of caster sugar
3 or 4 tablespoons of white wine vinegar
Dash of salt

Freshly picked tomatoes from B's garden

Score crosses at both ends of all the tomatoes.
Blanch the tomatoes in boiling water for a minute, then put into iced water to stop them cooking.
Peel the skins and deseed. This gives the gazpacho a smooth texture.
Peel the skins of the cucumber, and deseed half of it.
Chop the cucumber and pepper, and blend with everything else.
Serve with ice cubes and a drizzle of chilli oil.

Thank you S for this recipe.

Lamb tagine

Tagines are a North African speciality, usually made with lamb or goat. As they're slow cooked, you can use the toughest part of the animal, because in a good tagine the meat should fall off the bone and melt in your mouth.

Lamb tagine

one and a half teaspoons of each: turmeric, dried chilli flakes, whole cumin seeds, paprika
2 red onions
garlic cloves
olive oil
2 lemons
orange juice
flat-leaf parsley
coriander
fresh ginger

2 carrots
dried apricots
2 lamb shanks

On medium heat, toast all of the dry spices in a pan until the aromas are released, then blitz until you get a powder.
Add one onion, some garlic, the juice of one and a half lemons, the coriander, the parsley and the ginger to the blender, and blitz until you have a smooth paste.
 Then add 40 ml olive oil and 60 ml orange juice to the blender until you have a smooth sauce. Marinade the meat in the sauce for several hours (or overnight for maximumflavour).

Preheat the oven to 200C.
Heat rapeseed oil in an oven-friendly pan  (or even better, a tagine dish!) over a high heat.
Take the meat out of the marinade, pat dry, and sear in the pan until browned.
When browned, add a chopped onion, the chopped carrots, the apricots, and the rest of the marinade. Pour in enough stock to cover the meat, add a squeeze of lemon juice, cover with foil, and put in the oven.
After 20 minutes, turn the oven down to 160C, and leave to cook for several hourse unril the meat is tender.

Serve with jewelled cous cous and minted yoghurt.

Jewelled couscous (couscous with pomegranate seeds)

Tips
Don't use a widepan, because you want to cover the meat with liquid, but too muxh will silute the flavour.
Add blanched almonds before serving.
Once plated, top with sesame seeds.

Lamb tagine

Guacamole

Well my one at least.

I find avocado to be very spreadable when puréed, so its a healthy yet tasty alternative for butter. Often used in Mexican culture, guacamole is traditionally made by mashing avocado and mixing it with: pepper, salt, citrus juice, chopped tomato, sliced chilli and diced onion.

However my recipe is a little different, perhaps a slightly anglicised(?) one?

1 avocado
freshly cracked pepper
drizzle of olive oil
2 teaspoons of worcestershire sauce
handful of cherry tomatoes, halved

Mash the avocado into a smooth consistency with a few lumps.
Mix in the olive oil, and pepper.
Then mix in the worcestershire sauce.
Add the tomatoes, stir in, and voila!

Serve with crisped prosciutto or baked salmon.

 

Alternatively, you could,
replace the worcestershire sauce with some tequila
add lime juice
add chilli

Tanzania and Madagascar: Rainbow Tours

On a relatively mild September night I find myself strolling the roundabout of Old Street trying to find the correct road to lead me to the Open Kitchen in Hoxton. Twenty minutes after marching in the wrong direction, I admit myself to defeat and ask a Travelodge for the way. Finally I arrive at my destination of The Open Kitchen half an hour early clutching an overflowing bag. Sometimes being too prepared can backfire, but not this time. Meeting the welcoming guys from Rainbow Tours I immediately felt comfortable in the vibrant surroundings.

Upon arrival I was offered red and white wine as well as canapés, which was sufficient to make anyone happy. The first blogger I met was Amy from London Food Adventures . Having a keen interest in food photography, she made me more determined to improve the standard of mine.

Based in the comprehensive kitchen above the restaurant, each blogger had their own area to work in. The chef Attoma Manji showed us the dishes and how to make them prior to us starting. On the menu was SamakiwaKakuango (steamed fish with fried onions), as well as a curry-like simply named Beef with Greens (Malagasy).

You could clearly see many bloggers' eyes beginning to water due to the dicing of the onions, but our tears soon evaporated when we smelt the ginger and garlic which we added to our sautéeing onions for the beef dish. We finely sliced the cabbage in the style of chiffonade to add to the dish later. Tearing chunks of fresh red beef, we browned them in the pan and then added beef stock. Water could have been used instead but beef stock just strengthens the meaty, hearty flavour. After the beef stock had reduced a little bit, we added rice, topped with some more liquid (Fiona from London Unattached added in some of her red wine to make a French- African fusion bourignon), poured in some chopped tomato and added the cabbage. You don't want to add the cabbage too late, because you want some crunch, but you still want it to soften. Once the rice is cooked it's ready to eat. Adding some chunks of cabbage at the end give another dimension to the texture.

The fish was a pretty easy dish to make too- the kind of meal you could make in less than 30 minutes. Once I had preheated the oven I scored my seabass - any firm white fish works well. Slicing red chilli, crushed garlic and olive oil, I combined it all together and stuffed into the fish. I left the fish to cook for 20 minutes whilst I made an accompaniment which didn't taste too disimilar to a cooked salsa.

I very thinly sliced three plump tomatoes with half a large onion. In a pan of hot oil, I chucked in the onions and left to soften till they had considerably decreased in size. Then I added the tomato with some very finely chopped parsley. Every now and then i'd add a bit of water and stir a little. When it had all reduced, I served it with the baked seabass.

Funnily enough, I actually have a slight Tanzanian heritage (one of the recipes is from Tanzania). My paternal grandad was brought up on the islands of Pemba and Zanzibar which belong to Tanzania, so I have slight links with the country which I hope to visit some day.

Although it was the first blogger event I have been to, I thouroughly hope to go to more... Not only do you learn to make foods you might not normally, you meet new people (like the lovely Maya from Brunch, etc. ).




PS.. Apologies for not posting for an eternity! I will definitely, definitely, definitely be posting very regularly from now on.