Tag: cooking

porkPork Belly, I always feel is something you go out for - especially braised pork belly. To cook it right and to get that glaze is not the easiest feet in the kitchen.

However, us Londoners are a lucky lot as Bright Courtyard is not only serving an amazing braised pork belly this festive season, they are also giving you the recipe to make your own! (we can't promise that your own incarnation will quite live up to theirs but we have faith!)

Bright Courtyard serves up some of the finest Chinese food in the capital… all authentic but with a classy and luxurious twist… it’s delicious and adds a touch of glam to any dinner party. It also looks very professional but is quite easy to prepare!

Bright Courtyard Club’s motto is “innovation, style and quality” and this is reflected both in it’s the food it produces and in the restaurant itself. With a fashionable Baker Street location, within walking distance of both Mayfair and Marylebone High Street, Bright Courtyard Club truly has taken the best Chinese cuisine to the very heart of London. Elegantly designed, yet discreet, the restaurant serves delicacies from succulent shellfish to hearty dim sum to enjoy at any time of the day.

Why not pop down tonight to see how it's done - The Marylebone Christmas lights will be switched on this evening too!

 

If not here's the recipe:

 

Braised Belly Pork 

Pork belly: 500g  / Anise: 2 grain / Shredded ginger: 3g  /  Spring onion: 30g  /  Dark soy sauce: 5g  /  Light soy sauce: 5g  /  Sugar: 30g  /  Shaohsing Rice Wine: 10g  /  Water: 1000g

Process

Cut pork belly into small cubes. Stir fry anise, shredded ginger and spring onion with little oil, then add pork belly cubes into it. Add above flavorings in, continue stir-frying until the cubes become red and put in 1000g water with high heat. After it is boiling, turn it into small heat for 45 minuets. Finally, turning into high heat, stir evenly until all sauce is absorbed, dish up and serve.

ENJOY!

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Hen do. Just those two words sat next to one another are enough to fill most women these days with dread. No one likes forced fun and no one really wants to make knickers. Attempting to learn a technical dance routine fit for only Queen B herself in under two hours before being stuffed into an ill-fitting, skin tight leotard and filmed for airing at the wedding is nothing short of cringe, and let’s face it, no one wants to be sat in a room with their nan and a stripper.

The Underground Cookery School have an entirely different approach to celebrating your forthcoming nuptials. Established in 2003, and located a stone’s throw from the City in Old Street, the Underground Cookery School aims to bring a new dimension to the experience of fine dining, welcoming guests into its state of the art kitchens to cook themselves a three course meal under the guidance of a professional chef.

Designed for groups of 10 up to 60, the Underground Cookery School offers packages for hen parties, stag do’s, birthday parties and corporate bookings  alike, promising a unique, sociable experience cooking and eating 3 AA Rosette quality dishes.

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Having recently undergone a refurbishment, the venue offers a truly stylish event space fully kitted out with advanced kitchen equipment. Guests will be guided by a host of experienced chefs’ on-hand to share their culinary expertise. New head chef, Martyn Reynolds, who joined after working with Michael Wignall at Michael’s Nook in The Lake District and with William Drabble at Seven Park Place, shares incomparable knowledge of the industry and a genuine love of food.

Prior to an event, guests will be presented with a choice of menus which include vegetarian and special dietary options, catering to all requirements. With Champagne and canapés on arrival, the Underground Cookery School aims to encourage a fun and informal atmosphere, with free flowing quality wines and music creating a relaxed and lively mood. A two hour session in the kitchen learning and practising the tricks of the trade will be followed by a dinner party in the atmospheric seating area, where guests will be served their own creations by the Underground Cookery School’s experienced front of house team.

The Underground Cookery School also offer an off-site challenge, where customers are tasked with sourcing unusual ingredients against the clock, and then work together to cook with the results.

With past clients including Deloitte, Bloomberg and Microsoft, the Underground Cookery School guarantees a polished, informative and genuinely individual culinary experience.

cooking classes at river cottageFancy a break from London and a chance to hone your cooking skills in wonderful surroundings??

The award winning River Cottage Cookery School is set in 65 acres of organic farm land overlooking the Axe Vale, in the wonderful county of Devon and just a stone’s throw from the beautiful Jurassic Coast and Broadchurch cliffs. The school is renowned for its keen sense of seasonality, sustainability and championing the best local producers and ingredients which make it a foodie hub where you can learn, dine and be inspired.

Whether you are an amateur cook, food enthusiast or a full-blown smallholder, there's a course for you which will leave you armed with the skill, confidence and motivation to cook delicious food at home.

The two stand-out courses for aspiring domestic Gods and Goddesses are also the most popular culinary courses which are either spread over four consecutive days or concentrated into two fact packed days  full of practical tutorial.

On the Four Days at River Cottage guests experience immersive cooking, learning and eating, taking them on a culinary journey through all the main principles of food such as meat, fish, bread and baking as well as vegetables. The courses are run by a dedicated team of chef tutors who bring the passion back into cooking and will look after you every step of the way from baking your own sourdough to learning the principles of butchery and offal as well as both sourcing and saucing ingredients. You might make pâté, rustle up a good gravy, fillet, cure and smoke fish; knock up fantastic vegetarian recipes and indulge your sweet tooth with cakes, pastries and desserts. Your four days will cover a huge range of basic and advanced kitchen skills – and you’ll get to taste all the results too.

The Two Day course leaves no ingredient or cooking method unturned however the pace of the day is driven to giving the most authentic and comprehensive two cooking days without leaving anyone behind. Working away at cooking stations in small groups being lead and guided by the chef tutors from the front creates an energy which is infectious and although each individual works on their own dish each session feels collaborative and ends with a celebratory communal lunch or dinner. The pace is just right, balancing heads-down cooking with downtime to savour your efforts with the magic of Britain's most filmed farmhouse as a backdrop and stunning views surrounding River Cottage HQ.

‘Learnt so much, my head is bursting with information that I need to put in to practice. Andy was an excellent tutor, he pitched it just right, sharing hints and tips all the time. It's amazing that we covered such a wide variety of food, cooking and techniques in just two days and all of it will be used in my kitchen.’ Ann Hunt, 7th March 2014

Four Day courses are scheduled for the following start dates:

27 April, 01 June, 13 July, 03 August, 14 September, 22 October, 12 November 2015

£870 per person

Two Day courses are scheduled for the following start dates:

09 April, 16 May, 11 June, 06 July, 19 August, 28 September, 17 October, 07 November 2015

£430 per person

There are plenty of fantastic local accommodation options for your stay when visiting River Cottage HQ. Choose from B&Bs, self catering, hotels, camping and glamping sites.

 

For more information please visit:

Four Day: https://www.rivercottage.net/cookery-courses/classic-cookery/four-days-at-river-cottage

Two Day: https://www.rivercottage.net/cookery-courses/classic-cookery/two-days-at-river-cottage

Phone 01297 630 300

Email rcevents@rivercottage.net

 

bake in black cook book

Bake in Black is a modern baking book featuring an eclectic collection of 58 rock music-inspired cake and dessert recipes to make at home, available now, published by The Flood Gallery Publishing and distributed by Omnibus Press priced at £14.99 (RRP).

Starting life as an online blog from their flat in East London, Bake in Black is the brainchild of Guardian journalist and food stylist Eve O’Sullivan, along with her musician husband Dave. Both fans of hard rock and heavy metal – as well as baking, together, the pair wanted to show the natural partnership between food and music, in a fun way. With their favourite rock bands as inspiration, Eve and Dave developed several baking ideas and were soon making creative cakes and desserts for their friends and extended family, each themed around a different song. The bakes became so popular that the couple started making rock song-themed cakes for festivals, launches and parties, and so the idea for the Bake in Black recipe book was born.

Divided into six musical chapters each denoting a different type of bake, Bake in Black (a pun on the classic AC/DC song ‘Back in Black’ and the name of one of the recipes within) is a book with a simple aim; to offer delicious home baking with a fun rock song twist. Each recipe is inspired by songs of classic rock and heavy metal bands with unique flavour combinations and decoration reflecting elements of the songs and the bands who sung them. Signature bakes include a chocolate and raspberry ‘BATTENBURG OUT OF HELL’ – inspired by the Meatloaf classic, a stand-out ‘GOD SAVE THE CREAM’ angel cake with minted whipped cream, strawberries and blueberries, offering a regal nod to the Sex Pistols anthem and ‘ROCK THE CAKE BARS’ – jaffa orange cake bars based on the timeless song by The Clash. Bake in Black includes recipes to suit every level of baker, ranging from the more complex stadium-sized masterpiece cakes to simpler creations such as ‘RISE ABOVE’ vegan lime and poppy seed loaf cakes paying homage to the hardcore punk band Black Flag.

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With photography by Stuart Ovenden, each bake has been captured in an environment that reflects its musical inspiration. The food here may well be presented a little differently (these cakes are more likely to be presented on an amplifier than your fine bone china!), however Bake in Black is as practical and usable as any other baking book.

Eve O’Sullivan commented on her inspiration for Bake in Black“Over the last couple of years, whether baking for my Mum, or Scott Gorham of Thin Lizzy and Black Star Riders, we’ve learned that everyone enjoys a baking treat... and a cheeky pun!”

Bake is Black is published by The Flood Gallery and distributed by Omnibus Press and available to purchase now from The Flood Gallery Publishing website and Amazon priced £14.99 (RRP).

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Always felt that you belonged in the Great British Bake Off Tent? Well here is a chance to get that little bit closer to the dream and take part in the Great British Barnes Bake Off!

Cake connoisseurs and bread makers are getting their oven gloves at the ready for the third, and hotly anticipated, Great British Barnes Bake Off on Saturday, 18th April. Held at Young’s pub, The White Hart, the annual challenge sees local flour-fanatics going head-to-head while raising money for local charity, St Christopher’s Fellowship.

Previous BBC Great British Bake Off winner and food writer, Edd Kimber; Jemma Wilson a blogger and the owner of Crumbs & Doilies cupcake shop in Soho; and Lindsay Taub from candy floss company Hot Spun Sugar will sample each of the contestants’ creations alongside a panel of Young’s judges, before crowning one the Great British Barnes Baker 2015.

Whether buns are your bag or fruitcakes your favourite, there will be winners in a range of categories too, including Traybake, Cupcake, Sponge Cake, Biscuit and Bread.

There will also be a category specifically for the younger bakers, aged 15 and under, giving them the opportunity to showcase their sweet treats as well.

Surrounded by bunting and fantastic views over the Thames, cake fans can sample all the bakes for themselves and donate what they feel the edible entries are worth, all whilst enjoying the quintessentially British pub. The doors will open at 10am with entry costing £2.

Have you got the best bake in Barnes? Rise to the challenge and email whbevents@youngs.co.uk with your name and the category you wish to enter to take part. 

The White Hart Barnes, The Terrace, Riverside, Barnes, SW13 0NR

www.whitehartbarnes.co.uk

www.facebook.com/whitehartbarnes

@whitehartbarnes