Review: Sacla' at The Friday Food Club

You’ve got sauce

A summer’s evening by the Thames for some quality food and vino

Despite several trips to idyllic Italy, we have never tired of its diverse landscape, achingly good wine and simple but delicious food. Last Friday we unfortunately were not on the banks of Lake Garda or trekking the undulating hills of Umbria, but attended an equally pleasing dinner courtesy of Sacla’, the Italian Food Company and The Friday Food Club.  The evening was organised to showcase Sacla’s new range of fresh produce and celebrate the brand’s 20th year. The parmesan on the pasta (ok, groan) is that not only would The Friday Food Club (Lee & Fi) be preparing the meal that evening as part of their renowned Supper Club, but they would be teaming with Masterchef Professionals Winner 2009 Steve Groves, Ex River Cottage Head Chef Mark Lloyd, renowned food terrorist John Quilter and private caterer Lily Simpson.   

 

The Mediterranean sun-gods shone down on us, as we were welcomed to the evening with a refreshing glass of Bruno Giacosa Extra Brut Spumante, on the al fresco terrace of the Auriol Kensington Rowing Club in Hammersmith.  The Spumante was light, effervescent and biscuity in taste.  We immediately relaxed us into the celebration. The hubbub of Friday evening revelry from pub goers below us and enchanting views over the Thames made us giddy with anticipation as we mingled with twitterati friends.  The attentive waiting staff glided in between guests offering platters of sage puffs, quails eggs with artichoke and basil sauce, poached mussels pesto cream crumb and goats cheese and tomato pesto calzoncini.

The amuse buche was a coriander pesto pea fritter with spiced green sauce. The coriander pesto, using cashew instead of pine nuts is part of the Sacla’ Italian range, however the pre-starter felt Asian inspired. The crisp fritter dipped in the sauce had a superb bite, and the kick from the heat had a satisfying warmth.  It was served with a Roero Arnies 2010. The wine was flaxen in colour with delicate apricot and citrus aromas. It had an intensity which married well with the fritters.

Coriander pesto pea fritter with spiced green sauce

The primi platti was Sacla’ fresh Trofie pasta with cherry tomato and wild garlic sauce and shaved aged parmesan. I enjoyed this dish as it was probably one of the truest to the Sacla’ range. Endorsements by people we trust are great, but I had been sceptical as to whether we would have the opportunity to try any of the range in its true, naked, no bells and whistles form.  Foodies do not like to admit we buy ready made meals, or eat take away. Keith and I lead busy lives and we sometimes have to take shortcuts at meal times, especially on a Friday night post a sociable Thursday evening.  We could imagine ourselves on an evening off from the kitchen, tucking into a bowl of comforting pasta smothered with a rich, tangy vine tomato sauce, sprinkled with fresh basil and parmesan shavings. 

Fresh Trofie pasta with cherry tomato and wild garlic sauce and shaved aged parmesan

Secondi platti consisted of arancini and pork bitterballen served with spicy red pepper sauce and rocket pecorino salad.  The delicious breadcrumbed risotto spheres were crisp on the surface and then oozed seductively with molten mozzarella.  The spicy red pepper sauce fired subtle heat bullets, dissipating the richness of the balls. The pork bitterballen (a Dutch mince cutlet) was equally tasty. We felt that maybe the arancini and bitterballen were a little too similar in texture.  We would have been perfectly happy eating one or the other.  This course was accompanied by Nebbiolo D’Alba a fantastic, mellow, strawberry hued wine, bursting with summer berries.  I could not resist the hypnotic, allure of the ripe bouquet. 

Arancini and pork bitterballen served with spicy red pepper sauce and rocket pecorino salad

For dessert we had bison grass vodka and mint pannacotta with candied pistachio and summer berries. Lee was concerned for the wobble, but he needn’t have been as it had the perfect Jessica Rabbit swagger.  It was deliciously light and creamy with a sexy, boozy bite but underlying hint of refreshing mint. The candied pistachio provided a crunchy texture whilst the fruity summer berry offered bursts of sweetness.

Bison grass vodka and mint pannacotta with candied pistachio and summer berries

The Supper goers of the evening were ablaze with commendations. In the morning, the Twitterati fired praise and pleasure for Sacla’, Friday Food Club and Team’s hosting efforts.  Another fabulous evening was had by all, so a special thank-you to Lee, Fi and Claire Blampied (Sacla UK’s Managing Director).  We look forward to lazy suppers with wholesome bowls of Sacla’ fresh pasta and authentic sauces accompanied by a splash of red wine. 

Say “Sacla’ Fresh”!

Sacla’ Fresh Range – available in Selfridges, Waitose and Opodo

The Friday Food Club

Steve Groves

Mark Lloyd

John Quilter

Lily Simpson

Top Chefs: Steve Groves, Mark Lloyd, Lily Simpson and John Quilter

Review: I Love Curry by Anjum Anand

People of the world, spice up your life

Ever since I was a child I was fascinated by cook books. I could spend hours flicking through recipe books salivating over pages of blancmanges, vol au vents and varieties of en croutes (it was the '80s folks give me break). What is more I still do.  Yet when we were faced with reviewing Anjum Anand's lates recipe book “I Love Curry”, it raised an interesting question, what makes a recipe book good? With these factors in mind, we wanted to know if Anjum's book was good.

We decided that a recipe book can not be all things to all men. It has to fulfil a pre-defined criteria.  Then one has to ask, did she achieve her goal?

prawn mild curry with cashew nuts

Background of the chef
Anjum Anand or the “Nigella of Indian cuisine in Britain” (who came up with that?), is completely in tune with our healthy cooking ethos.  Brought up in London, she has also lived in Europe and worked in the US. Her passion is creating healthy, delicious and stylish Indian dishes in the home.  She has also had a noteworthy stint on TV.

Does Anjum own a restaurant?
No

Is the Book Themed?
The format of the book is in keeping with a classic cook book; canapé style starter, vegetarian, meat and fish curries in the main courses section and a number of accompaniments.

Tarka DahlWho is it for?
The book is for above average Indian curry lover cooks, who would like to create restaurant quality food in their home.  Interestingly, whilst Anjum's meals are healthy, there is no compromise on taste whatsoever, at least not in the five dishes we trialed.  Interestingly enough, Keith and I ate at Indali Lounge about a month ago and our friends were horrified that we were eating at a “healthy” Indian restaurant.  However, we do not understand that sentiment.  Food should be judged on flavour, aroma, presentation and texture, not on fat content. 

Bengali yoghurt fish

Uniqueness of the book
There are Indian cook books for the health conscious on the market, however none of them are as stylish or colourful, both aesthetically and in terms of content, as Anjum's. You can sense that there are no compromises in her recipes either in delivering a balanced meal or in authenticity.  We would have no issues in serving her recipes at a dinner party.

Aromatic rice pilafOur Experience
Keith has experimented with five dishes; Begali yoghurt fish, tarka  Dahl, aromatic rice pilaf, prawn mild curry with cashew nuts and lastly instant naan bread.  We have to say the fish, dahl and pilaf was absolutely fantastic.  I even told Keith it was the best curry he had ever made, which quite possibly insulted him, but it was so good it just slipped out.  Sorry Babes, I do love you.  The prawn curry was equally good in terms of flavour, but we had a bit of a fail as we used cocktail prawns which were not meaty enough.  It was still outstanding.  We had another second minor fail, as Keith forgot to add milk and yoghurt to the instant naan bread, which resulted in it turning into a bit of a Frisbee.  I still scoffed it down none the less.  

Instant Nann bread

On Sunday, when we were deciding which dishes to cook, there was a moment where we were literally flicking past every page as the recipes either seemed too involved or the spices seemed to inaccessible.  However, we chose the Bengali fish randomly and Keith went to our local supermarket and sourced all the ingredients fairly easily.  Despite, there being a “secrets to Indian Cooking” couple of pages and a spices 101, we would recommend this book for people who are comfortable with Indian cooking.  That said, panic not.  Anjum has graciously already published a book for the novice, Indian Food Made Easy.  Thumbs up.  It means you can still put this on your Christmas list, but add the other one as well.

Price of the book
Amazon £7.99

True to the authors ethos?
Definitely.

Related Posts:

• Review: Indali Lounge, Baker St. …the guilt free curry house?
• 10 essential for cooking an Indian curry at home

All a foodie wants for Christmas

All I want for Christmas is food…

…and drink.  Not fussed which.

We have not done any of of Christmas shopping as of yet as we have been so involved with work and our Christmas Party last week.  We started to compile our list of Christmas treats, some of which we have and some of which we want (hint, hint).  We thought we would share them with you.

1. Le Creuset 24cm cast iron Casserole

We have pots galore in the Wennie household! However, we have had our eyes on the Le Creuset 24cm cast iron pot for quite sometime.  The dish is heavy duty, durable and a fancy way of serving of tasty stews, casseroles and other oven dishes.  That said Keith has made his way through two porcelain pots whilst making his no knead bread. Enter stage left Le Creueset pot.

Richmond Cookshop £88.99 (Free Delivery)

2. Breathable glasses

Keith's late uncle and aunt own a vineyard in the Saint-Emilion region (like you do).  They unfortunately could not attend our wedding as it was the grape harvest (of course it was).  However, when Keith and I got engaged his Uncle and Aunt gave us two enormous, breathable Bordeaux glasses. We decant our wine, but these superb glasses ensure we maximise the potential of every drop of wine drunk in the Wennie household.  Not only are the glasses impressive looking, but they provide a practical purpose.

3. A food experience

For Keith's birthday I bought him (and myself, how cheeky am I?) a food gift experience.  There are so many experiences, courses and events to get involved with and not enough free days.  We like Buy a Gift and Tastours.

Buyagift

Tastours

4.  Gourmet Food hamper

The food hamper's reputation was destroyed in the 1980s when all you could expect to find in your hamper was some cheap fizz pretending to be a champagne (with giant bubbles), shortcake, which if you were lucky were Walkers and a Christmas pudding which you were expected to boil yourself.  Thankfully we have moved on leaps and bounds in the hamper department in the last thirty years.  Lewis & Cooper allow you to create your own hampers from scratch.  We love the fact that you can veto what is chosen for the hamper and not get stuck with the weird jellied sweets destined to send you into a diabetic coma. Thanks t'internet.

Lewis & Cooper

5.  Wine club, copious choice of wine

Wine clubs provide you with an opportunity to expand your palate and experiment with non-supermarket wines.  They also can provide you with an opportunity to receive a discount from buying in “bulk”.

Sunday Times Wine Club

6.  Barware set, a la Tom Cruise in Cocktail

In our barware set we have all the accessories; Cocktail shaker, bar tool set, shot measurer, ice bucket, serving tray.  Our definition of a cocktail is not juice with a shot of spirit.  We love a well made cocktail and buying the kit is the first step in being able to produce an expertly made cocktail.

Amazon have a great range of barware from £15 

7.  Offensively massive pepper mill

Finding just the right offensively large pepper mill has been the bane of our lives for about ten years.  Part of the problem was when it was on our minds and we would walk into a shop to buy it, find the label on the shelf and there would be nothing there.  There is obviously a shortage of offensively large pepper mills and very high demand (hint, hint peppermill producers).

Richmond cookware have a 40cm pepper mill with a 25 year guarantee.  

8.  An Apron fit for youself

We love our aprons in the Wennie household.  An apron obviously performs a practical purpose in protecting your clothes, but is also an opportunity to stamp your own personality not just on your food, but visibly in your chef attire .  Check out Zazzle's range where I bought Keith's “Les Paul” and “You can never have too many guitars” aprons.

Zazzle http://www.zazzle.co.uk/custom/aprons

9. Fancy schmancy Cheese board kit

When we moved in to our (soon to be beautiful) Edwardian home !8 moths ago, my university friends bought us a wonderful quirky cooking board which we use as our cheese board.  We love cheese, all our friends love cheese, the dog loves cheese.  Therefore, it is essential for cheese to be show cased as it deserves.  The below website has an excellent range of unusual cheese utensils. We constantly have nightmares in our household, but it is so worth it.

http://www.culinaryconcepts.co.uk/category.asp?CtgID=18270

10. Magazine Subscription

There are a multitude of foodie magazines available to buy.  I honestly believe I could look at food and read about it all the time.  Therefore, why not ensure that you are receiving all the food news, tips and recipes straight through your letter box every month.

We love Olive (the BBC food magazine)

Review: Mews of Mayfair Bar and Restaurant

I know I keep you a-mews-ed but I feel I'm being used

Tucked behind the bustling roads of Mayfair is a tiny winding alleyway where Mews of Mayfair resides. We were out on Friday night, celebrating two of our closest friends’ birthdays at this dapper bar. We had been to Mews briefly for London Cocktail Week in October and were eager to take it for a full spin.

The fact that Mews is in this tiny almost clandestine nook of the world makes it a special place. The dark, sombre, moody tones are sultry. Sexy, serious and a cut above a regular bar, Mews...oozes “it”. Then there was Keith and I. We had a curtain pole emergency and were forced to pit-stop at John Lewis. We arrived late looking like Merlin and Gandalf on a night out. I was worried that the Mews bouncers may have prevented us from entering with two 1.8m curtain poles. I had a repertoire of excuses ready ("We thought it was a themed party. He's Rod Stewart, I'm Roman Polanski"). I was prepared for combat and practised a few light sabre-esque moves with my pole on the down escalators in JL. However, you may-be surprised to discover it is shockingly easy to go drinking in London with a pole. We waltzed straight in.

When we arrived, my friends laughed at us with subdued a-Mews-ment when they saw our poles. They're used to my weirdness. They signalled to one of the cavelike, intimate alcoves that adorn the lower floor, where we could relieve ourselves of the poles. An obvious "staff room" snipe was uttered.

De-robed of our burdens, we immediately hit the bar. The English Summer Garden was the flavour of choice for me, whilst Keith hit the Royale Mojito. These drinks were swiftly made and dangerously delicious. It's quite possible I drank it as quickly as it had been prepared. My friends eyed my champagne cocktail and the next second I spied a round being ordered.

There was another Berry (very berry cocktail) and then disaster- Veuve Cliquot!

It was one of those nights where you feel like you are freewheeling downhill on a bike, but with no brakes. You know you should care, but for those few minutes you want to see where it will go! The service continued to be swift, which was also mighty dangerous. I eyed the jeroboam of Cristal behind the bar and pondered. Realising that an uncontrollable situation was arising, I figured I had better order food. The menu seemed strange to me. You may have expected for there to have been a choice of platters or sharing dishes. However, most snacks were individual in nature. I remember wondering who at 11pm would choose a lettuce salad with boiled egg and bacon or fish and chips. Confused and champagne fuelled, I haphazardly ordered enough to at least feed five (and some). I chose the steak sandwich, halloumi, two club sandwiches and chunky chips.

The food was prepared and served very quickly. I was impressed by the service. My club sandwich hit the spot. The steak sandwich looked impressive. The halloumi was my least favourite. Halloumi does not need to be fried, rather a minute in a griddle pan, a squeeze of lemon and chopped parsley is all it needs. The menu did not say that the club and steak sandwiches were served with chips, and I ordered extra on top of that. It would have been helpful to have known.

We must have been in a vortex, because the next time I checked my watch, it was dangerously close to our last train. Reluctantly, poles in hand we left and waded home. We had a fabulous time in Mews of Mayfair. I can say with certainty that we will return.

Related Posts

• London Cocktail Week 2010

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The Day of Reckoning: Party Check List

When it’s time to party, we will party hard

It’s the big day and hopefully you will be feeling a bit nervous. We think this is necessary as adrenalin helps you to perform better. Try to remain calm though. The preparation for the party should be as much fun as the party itself. It’s all downhill from here and you should revel in seeing your hard work coming together. The below list (maybe all of our lists), might seem over the top, but then when we commit to something, we do not believe in doing things by halves. We have assumed that there would be two of you working on the list. Lastly accept help where you can get it, an extra pair of hands is a precious gift.

-10 hours

List out your guest into “definites” and “maybes”, so you have a final handle on your numbers List out all the food you intend to serve and check that you have everything Compile a list of what you still need to buy Clear the kitchen surfaces Clear out the dishwasher

-9 hours

Visit the supermarket for final bits and pieces and those items that you needed to buy fresh

-8 hours

Make ice Put away refrigerated foods Start preparing your food. Allow no more than four hours in the kitchen. There are several reasons why: Whilst entertaining is largely about the food, staging is equally important You need some contingency time in case something goes wrong Being too ambitious in the kitchen will set your nerves on fire

-7 hours

Set up your drinks station. You need to keep the booze rolling, so drinks and glasses should be accessible. Ensure you have enough wine, champagne, highball glasses. If you have not used your glasses in a while, check that they are still clean. Chill champagne, white wine and beers.

-6 hours

Check on your ice. Dust and vacuum your everyday rooms Plump up pillows Tweak your decorations Lay out coasters

-5 hours

Prepare lunch Just before you eat, put your dishwasher on quick wash. This is so that your utensils can get cleaned whilst you are temporarily out of action having lunch. Eat lunch

-4 hours

Check on your ice. Put laundry away. There is no good reason to show guests your underwear (unless it’s 3am and the party is still rocking) Place nibbles in bowls and leave in your entertaining area. Cover if necessary

-3 hours

Queue the music Decant your red wine to allow it to breathe Lay the table Tidy up the front of your house. Wash any pets you have also

-2 hours

Check on your ice. Shower, and get dolled up

-1 hour

Change the hand towels, pedestal and bath mat in the bathroom. Do not leave your bath towels in the bathroom. Put out extra toilet roll Check the toilet for anything that may scare your guests Change tea towels and dish sponge in the kitchen Take all rubbish outside Uncover your nibbles Place refrigerated foods (smoked salmon, appetisers, pates) on serving plates, leave in the fridge

0 hours

You've made it! Pour yourself a tipple and enjoy the evening.

Related posts

• Recipe: Jamaican Inspired Spicy Lamb and Sweet Potato Patties (Empanadas)
• Ready, Steady…: Party Day -2 Countdown Check List
• Mitigating Party Disasters: Day -3 Countdown Check List!

Recipe: Jamaican Inspired Spicy Lamb and Sweet Potato Patties (Empanadas)

The girl from empanada

As part of our series on Christmas parties, we were have been blogging about our preparation. We mentioned that some foods can be prepared in advance to try and ease meltdown on the day. Taking our own advice, Keith made these wonderful canapes, which can be easily warmed in the oven on the day. We have been privileged to have holidayed in the Caribbean a few time and these spicy snacks are inspired from our travels. 

Makes about 30 patties

Dough Ingredients

• 300g cream cheesean
• 2 tbsp cumin seeds
• 600g plain flour
• 300 wholemeal flour
• 120g semolina

Filling Ingredients

• 500g lean lamb mince
• 1 sweet potato (200g) peeled and grated
• 1 large red pepper de-seeded and finely chopped
• 1 large onion, finely chopped
• Cooking spray
• 1 tbsp curry powder
• 1 tbsp Worcester sauce

Dough Method

1. Sift flours together into a large mixing bowl
2. Add cumin seeds and semolina
3. Rub together with cream cheese until it is all mixed
4. Pour in 360ml of warm water and combine the mixture with your hands to make a ball of dough
5. Knead the dough on a lightly floured surface for 3 minutes.
6. Wrap in cling film and leave in the fridge for half an hour

Filling Method

1. Heat a pan and add the mince. Cook until browned.
2. Drain any excess liquid from the mince and set to one side
3. Return the pan to the heat and add the cooking spray.
4. Fry the onion, pepper and sweet potato together until soft.
5. Add curry powder and Worcester sauce.
6. Add the cooked mince, season and stir well.
7. Let the mixture cook on a medium heat for seven minutes stirring occasionally to avoid burning.
8. Roll half the dough onto a surface until it is about 4mm thick.
9. Cut the rolled dough with a 6cm cutter
10. Roll each disc a little and place a heaped tablespoon full of the filler in the centre.
11. Brush the edge with milk, fold in half and seal with a fork. Use a skewer to prick two holes in the top to allow venting.
12. Repeat with the rest and bake in the oven for 25 minutes at 190C for 25 minutes.

Recipe: 3 Way Pork Eastern Dim Sum Hors d’Oeuvres

Take it off (Dim Sum the Lights)

We had a root around the freezer this morning,  and discovered we had some lean pork mince.  Since it’s nearly canapé season we thought we would knock up 3 types of oriental hors d’oeuvres; the Pork and Prawn Thai Patties, Pork Steamed Chinese Dim Sum and Pork and Prawn Japanese Sesame Balls .  They are fun and easy to make.  The patties and balls can be prepared, cooked in advance and frozen.

For the Base Filling:

• 450g Lean pork, minced
• 3oz Mushrooms, finely chopped
• 1 Carrot, small, finely chopped
• 4 Cloves of garlic, finely chopped
• 1.5 inches of ginger, finely chopped

For the patties / dim sum / balls:

• 2oz King prawns, coarsely chopped
• 1 green chilli, finely chopped
• 1 red chilli, finely chopped
• 5 Spring onions, finely chopped
• 1 tbsp of mint, chopped
• 3 tbsp coriander, chopped
• 1 tbsp basil, chopped
• 2cm of fresh lemon grass, finely chopped
• 2 tsp fish sauce
• Zest of ½ lime
• ½ tsp brown sugar
• 1 tsp light sesame oil
• 1 tbsp light soya sauce
• 1 tbsp mirin (sweet rice wine)
• 1 tbsp dark soya sauce
• 1 egg, beaten
• White sesame seeds
• Oil spray

For the dough:

• 4 oz Flour, sifted
• 1 Egg
• 3 tsp of water

For the dip:

• 2tbsp dark soy sauce
• ½ tsp brown sugar
• 1 tsp rice vinegar
• 1 tsp mirin
• 1 tsp chilli

Mix all of the base filling together in a large mixing bowl 

Method for the Pork and Prawn Thai Patties:

Take 1/3 of the base filling add half of the king prawns, 1/3 of the red and green chilli, mint, basil, lemon grass, half the coriander, sugar, lime zest and the fish sauce.

Divide into nine balls of equal size.  Slightly flatten each ball into a patty shape.

Lightly fry using sunflower oil spray until golden brown on both sides.

Method for the Chinese Dim Sum:

Take 1/3 of the base filling add the rest of the coriander, half of the spring onion, sesame oil and soya sauce.

Mix the dough ingredients together to form a ball.

Roll out the dough until very thin and then use a 3inch cutter to create dough circles.  You should be able to create about 12.

Spoon some of the mixture into the centre of the circle.

Brush the edges with water and then use your fingers to pinch the top together to form a dumpling shape.

Steam for 8 minutes. 

Method for the Pork and Prawn Sesame Balls:

Take 1/3 of the base filling and add the remainder of the spring onion, mirin and soya sauce.

Create between 6 and 8 balls

Coat in egg and then roll in sesame seeds

Lightly fry in a hot pan, ensuring they are cooked through 

Soya Chilli Dip

Combine all ingredients 

Serve with the Soya Chilli Dip and Thai sweet chilli dipping sauce.

We would recommend a Moscow Mule or Mojito as an aperitif.  Alternatively, refer to our blog post from yesterday to discover original wine pairing ideas for spicy foods

Related posts

• Review: Nuocmam, a Japanese / Vietnamese Restaurant in Central London with an unpronouncable name