Food, Cooking, Recipes and all of the rest …
I was recently recommended these Turkish chili flakes by a chap in a bar. He scribbled down the name and I popped it in my wallet, only to forget about it until today …
Are these small snippets from others more well informed not the best way to culinary enlightenment?
What starts as an overheard conversation in a bar could (I hope) lead to taste sensations of the undiscovered kind …
Anyone else have a second hand snippet that’s led to unearthing a gem of a find?
I’ve just had word from the lovely people at Gazette that they’re hosting a Beaujolais evening at their stunning French brasserie in Battersea, this coming Thursday 20th November from 7pm onwards.
Although my full review of Gazette is a work in progress, the main conclusion is this:
The Gazette’s simple use of quality ingredients produces truly stunning results.
Details of the event are listed below. Make sure you mention ‘The Food Flunky’ when booking for that extra special treatment…
Beaujolais Menu
Pan fried baby octopus from Cancale with Espelette peppers
Poêlé de chipirons de Cancale aux piments d’Espelette
Charcuterie platter
Plateaux de charcuterie
Rabbit casserole with prunes
Lapin aux pruneaux
Mackerel fillet with red wine sauce, crushed potato with chive
Filet de maquereau au vin rouge, pommes de terre écrasées á la ciboulette
Roasted figs with red wine
Figues rôties au vin rouge, toasted French bread
AND THE PRICE – JUST £25 (includes bottle of Beaujolais Nouveau)
Gazette
79 Riverside Plaza
Chatfield Road
London
SW11 3SE
t 0207 223 0989
w www.gazettebrasserie.co.uk
‘Can’ the habit and swap your 11 o’clock aspartame fix for a piece or two of truly stunning chocolate.
Through extensive research (gaining a Belgian Royal Warrant in the process), Galler Chocolates has established that 11 am is the perfect time for a sensory overload of the cocoa kind.
According to Helen Heslop, Galler Concession Manager, “11 am is an optimum time to treat your taste buds to chocolate. At this time in the day the human body has warmed and awoken sufficiently to appreciate complex flavours, while the mouths natural saliva has also settled allowing subtle notes to be enjoyed,” she also adds, ” some people find that chocolate containing red berry notes such as the Galler Heritage Noir 70 variety, is particularly comforting due to our natural hunter-gatherer and foraging instincts.”
Combine this timely revelation with the fact that chocolate’s flavonoid-rich qualities can help to reduce the risk of cardiovascular disease and you’re onto a guilt-free winner.
Galler Chocolates have just opened an incredible concession in Harrods of London, where the same expertise, passion and knowledge placed in every chocolate will be extended to visitors (the team are almost as delicious as their product).
Can’t get to harrods? fear not for the Galler website allows you to order and have your treats delivered worldwide. They’ve also a nifty little discount code (below), giving you 10% off your totally selfless chocolate Christmas gifts.
10% Discount Code: EHZ-BA2-CJC
Bitter tax hit!
Thirsty visitors to Project Orange bar, Clapham are now confronted with exactly how much tax they pay on each pint of their favorite tipple thanks to labels on pumps.
This brash display of, almost, apologetic honesty is actually quite refreshing if not a little worrying.
Best make mine a half!
Tom .::. The Food Flunky
An explosion ... NOT Couscous!
A French ready-meal manufacturer has created mild hysteria in the kitchens of their countrymen (and women) by unwittingly creating an exploding couscous based ready meal.
In a recent Telegraph article, the innocent looking and tasting rolled semolina wheat was blasted as being likened to “… a small bomb”.
There is genuine fear that “… domestic appliances will be damaged” and “…buyers will suffer personal injuries. ” due to the volatile nature and explosive tendencies of the up-market ready meals in which the deadly wheat hides!
A spokesman for Garbit, produces of the “Couscous Royal” range of frozen ready-meals released the following statement:
“We would prefer to recall the product to avoid explosions in people’s kitchens. They could go off like a small bomb, wounding consumers or causing damage to kitchens. Three months after they were made, a bomb like effect was observed in stores, and we have also have complaints from consumers. We would warn anyone who has one of these couscous dishes at home to return it to the store where it was originally bought immediately.”
The general public have been advised to steer clear of any angry or threatening looking couscous lurking in their homes and resort to more placid carbs such as quinoa.
Tom .::. The Food Flunky News
With the economic vocabulary yielding to indigestible chestnuts such as “credit-crisis” and “recession” it’s definitely time to take stock.
Not only have the strings on our pig ear purses become that little bit tighter, but the: effort in, to results out formula has also taken and unwanted balance shift.
Thankfully with institutions such as The Kitchen at Parsons Green, and their delectable wares, there is a guilt free tasty alternative to expensive gourmet dining where the only bite in sight is from crisp trimmed French beans.
With the backing of Michelin starred French man Thierry Laborde, The Kitchen is revolutionising the ready meal market. Part Do It Yourself, part Done IT For You, The Kitchen offers a dazzling array of carefully sourced home-fine-dining meal options where provenance and simple preparation is king.
Please bare with me before you click away in a patronised induced rage, for there’s good reason why I’ve decided to do this coffee post. This post will not only help you to create a superb, consistent mug of your favourite caffeinated vice, it is also a 2-fingers up to those high street charlatans, the vendors of excrement in a paper cup.
This ritualistic brewing method will have you spitting the putrid excuses of the high street thieves in disgust, and save you a packet in the process.
The Gazette, Balham
Not only have they capitalised on one of this seasons must have foodstuffs, The Gazette, Balham have also struck a deal with that devilish conscience that sits on your other shoulder.
Despite the indigestible economic climate and despite the “white wine” spelling … here’s an incredible meal deal at the right price and the right time that’ll make Ronald McDisgrace grimace.
With Tom Aikens leaving an angry wake of out-of-pocket innocents, given his recent lack-luster administration(s), it’s refreshing to see an independent such as The Gazette playing to their strengths.
Who could possibly resist?
Full Gazette review to come soon.
Curries tend to be a personal thing, especially the next day! (Only joking …), seriously though everybody has their favourite and seeming blind defiance to listen to anybody else’s suggestions!
I’m completely guilty of this trait.
Just to polish off the fresh egg pasta thread, here’s the recipe for the ravioli filling.
When something works, why change it!? This recipe is a timeless combination of baby spinach, creamy ricotta and fresh herbs, all cradled in a springy homemade pasta and anointed with the majestic flavour of sage.
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