The New World Rediscovered – Food expedition 2014

A journey of rediscovery,that will take us, from the driest desert in the world, Atacama Desert to the wildest forests and seas in Tierra del Fuego and beyond.

A journey that is emotional to its core, reviving remembered produce in a symphony of flavors,textures,colors,environments,smells and feelings.

Outrageous in its search,delivery and presentation.

Humble in its desire to share with the world’s Kitchen

BOTANICALS & FLORA  & FAUNA

Cooking wild on fire

Start 3 January 2014

End 28 February 2018

Journey in construction……….

Location : Chile

Sponsors and collaborators welcome and encouraged to share in this food expedition to end of the World :

-We thank @sousvidetools for their support and the smoking gun that is coming with us.

The UK’s only supplier of both home and Professional Modernist Culinary Equipment. Exclusive importer of Polyscience, SousVide Supreme, Vac-Star & Taurus.

Lancaster Tel:- 0800 678 5001 · sousvidetools.com

-We welcome and introduce our Poet in residence Lynn Gerrard , @LynnGerrard

Lover of horror and all things Weird, Wonderful, Gruesome and Grotesque.  http://www.facebook.com/pages/The-Grumbling-Gargoyle/497205733674328?ref=hl …

A Cathedral spire near you ·

http://thegrumblinggargoyle.blogspot.co.uk/

Welcome to our food photographer Rena Sieveking !

ImageContact :

justlovefood@hotmail.co.uk

07507717476

Claudia Escobar

@Justlovefood Leith

TASTING MENU IN DEVELOPMENT

Sample dishes for our tasting menu with produce from the coast-Pacifico Sur

lapa marina al vapor 2013

Steamed Key hole Limpet in own broth,with pickled sea weeds

piure ceviche

Piure Ceviche with indigenous corn and garlic flowers

Kopiw ,fruit of Copihue,south Chile

Kopiw is the fruit of the flower called Copihue. Found in the southern indigenous woods of Chile.

It is subtly sweet with a hint of acidity,and it is best eaten as it comes.

 

 

 Image

Photo courtesy of cocinartechile.blogspot.com

  • ARROLLADO DE HUASO con SALSA DE AJI
  • INGREDIENTS
  • 2 kg Pork Shoulder
  • 1 pigs skin of around  30 x 40 cm
  • 4 Garlic cloves, peeled 
  • 1 tbs of good red wine vinegar 
  • 1/2 tsp freshly toasted and ground cumin
  • 2 tsp dry oregano 
  • 2 tsp smoked spanish paprika
  • Sea salt
  • Freshly ground black and white pepper-grind finer using pestle and mortar too.
  • 3 bay leaves
  • 4 shallots
  • 1 tbsp chile sauce

CHILE SAUCE

Ingredients

500 grms mixed chiles with seeds like habanero,scotch bonnet,birds eye etc, a good mix between hot and medium chiles is a good start.

1 head garlic,peeled

lemon peel from one lemon

orange peel from one orange

1tbsp demerara sugar

sea salt to taste

rapeseed oil

red wine vinegar

fresh oregano

Method

Place in tray for oven the chiles seasoned with sea salt,ground black pepper,fresh oregano and rapeseed oil,mix well.

cook in oven 220 C until charred

Place roasted chiles in pot and fry with chopped garlic and aromatic peels ,for around 5 mins in medium heat.

Put heat up to max and add the sugar and vinegar-pour vinegar enough to cover about one cm above chiles,bring to boil.

Once boiled, reduce heat to minimum and cook for 30 minutes.

Let cool,blitz with blender adjust seasoning and reserve.

This sauce will be applied to pig once it is cooked.

  • METHOD
  • Cut the Pork shoulder lengthwise in 6 strips season and  marinade with all the spices,vinegar and garlic for 24 hours in the fridge.
  •  Lay the skin flat and place in one side of the skin all the pigs meaty strips as they are when they come out of the marinade,do not pat dry or shake excess.
  • Roll the skin over the strips making sure it is really tight,squeeze hard with hands as you are rolling and then tie with string.If you have too much skin ,that it is overlapping too much, just cut it off.Same thing at the ends of the roll
  • It should resemble a rolled pork shoulder but with the strips of meat in the middle,tight and neat.
  • Season with sea salt and pepper and rub allover with rapeseed oil.
  • Place the pork shoulder roll inside a cooking plastic bag adding 3 bay leafs and 2 tbsp rapeseed oil,garlic clove and 4 chunky sliced shallots.eliminate all air and close tight.Place this bag inside a pressure cooker with enough water to cover bag and cook at medium heat for 1 1/2 hours.
  • Take off fire and let cool down in pot,once is cold,take bag with the pig out and put in fridge until all the juice is transformed into jelly.About 12 hours is a good time or overnight.
  • Once the jelly is hard, take out of bag and clean off all the jelly from the pig.
  • Rub all over the chile sauce to your liking and leave to marinade at least 12 hours before serving.
  • TO SERVE
  • cut slices around 2.5 cms.one or two slices per person will do.Accompany with a nice tomato salsa,pickled onions and green leaves,artisan bread and a good beer !
  • you can also place a little pot of the chile sauce for extra heat.
  • Variation  : pan fry or grill the slices and serve with mash potatos and pickled hot cabbage,hot as in heat,like a shukrut.

ENJOY !!!!

Sea urchin

Sea urchin and Velvelt swimmer crab with buttermilk&mint,cooked on embers with salted Rhubarb and cucumber

This was our participating dish cooked on fire  for @cannonball 2013

http://www.visionarydining.com/event-registration/ccs-cannonball-2013/

If you would like to participate,register below :

http://www.visionarydining.com/event-registration/ccs-cannonball-2014/

CANNONBALL 2014 – 100 best places to eat in the UK.

Our Participating dishes for Cannonball chef run 2014 :

STARTER

Sea bass & Bream Livers& Samphire& pickled gooseberry,smoked with apple chips:

MAIN

Hand dived King Scallops&Spoots&Oyster ceviche with Lobster cooked on volcanic stones and @Exmoor caviar

Check out this amazing video of the Scottish run ,sublime experience,humbling and highlight of our culinary journey , enjoy because we did !

http://www.youtube.com/watch?feature=player_embedded&v=VZOjPvmznuY

INGREDIENTS

Sea Urchins 3 per person ( this quantity will vary, depending on the season.Sometimes the roe will be fuller and then you will need less.We used more roe because it was smaller but also full of flavor)

Sea urchin shell,emptied and cleaned

Velvet swimmer crabs 1/2 per person

Buttermilk 1 tablespoon

Mint 1 big leaf per urchin,finely shredded

Chives a pinch,finely shredded

Sea salt 2 pinches

Freshly ground black pepper 1 pinch

Freshly grated Horseradish,1 pinch

1 micro Chile for heat

TOPPING

Rhubarb thinly sliced ( use a thin and small and tender stalk )

Cucumber cut into tiny cubes ( ideally a tender one,scoop all seeds and use the skin too)

Lime,squeeze of 1 lime

Sea salt 1 pinch

FIRE

1 bag charcoal

1 oak log

METHOD

Break the shells from Sea urchins (top side) with a knife as you would a soft egg.

Carefully remove the top shell,drain the juice of the sea urchin passing it through a colander.

Remove the sea urchin roe with a bone spoon,and reserve in their own juice.

This juice is very important to use for flavor.

Make sure that there are no traces of shell or membrane attached to your roes.

Wash the shells making sure you remove all traces of  membrane. This will be the dish where you will cook the roes later.

Drain them and reserve in the fridge.

Boil sea water and quickly place your crabs inside pot and cover with lid.

Crabs should be made sleepy by placing them in ice,so that they do not suffer so much.

Cook for 10 minutes,take out of pot and clean.

This crabs are full of the most delicious white meat in the center of their bodies and the claws.

Dice cucumber,slice Rhubarb and place in container,add a pinch of good sea salt and squeeze of lime,mix and reserve. Leave to marinade for at least 1 Hour.

Start your fire,do not use any chemicals like petrol or others,just sticks,twigs, newspaper to start it.

Add the charcoal and when it is flaming add your oak log.

Wait until it is covered in white ash to cook your Sea urchins.

Add a pinch of sea salt inside shell,then add crab,season,add sea urchin roes with some of their own juice,season,add herbs,add buttermilk,add herbs and season.

Place on rack on fire and cook for 10 minutes until bubbling away.

You can also place them on tray and cover with tin foil to make for higher temperature.

Garnish/Season  with the cucumber&Rhubarb topping and a sprinkle of freshly grated horseradish

They are ready to eat !

SIDES

Barbecued radishes with sea salt and drizzle of star anise infused rapeseed oil

Barbecued cucumbers slices with roasted garlic, greek basil leaf,sea salt and rapeseed oil

Any artisan bread, we made sea salt focaccia warmed on the fire.

Suppliers

Hebridean sea salt @hebseasalt

rapeseed oil @Starkproduce

Sea urchins and crabs supplied by David,who is our local Lobster fisherman in New haven Harbour in Edinburgh.

Cucumber and basil @ClydeValleyToms

Bread @Justlovefoodleith

Micro Chiles @The Filling Place in Easter Road,Edinburgh

http://www.thefoodtravelcompany.com/blog/the-ethicurean-cookbook/

Wednesday, 15th May, 2013

The Ethicurean Cookbook

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So this w

So this week we’re devoting our blog posts to The Ethicurean Cookbook: Recipes, Foods and Spirituous Liquors, From Our Bounteous Walled Garden In The Several Seasons of The Year. A cookbook birthed from the practices and principles of The Ethicurean restaurant and written by the four people who run it: Matthew Pennington, Iain Pennington, Paûla Zarate and Jack Adair Bevan.

The Ethicurean Cookbook is a gorgeous recreation of a year in the life of The Ethicurean, near Bristol, England, which runs a seasonal menu from local foods. Its Spring, Summer, Autumn and Winter chapters highlight what’s growing locally to the restaurant, so recipes are as diverse and enchanting as Elderflower and Lavender Marshmallows and Spiced Ginger Beer in Summer to Sea Robin with Fennel Butter Sauce and Herbed Pink Firs and Milk Stout and Chocolate Steamed Pudding in Winter.

We asked four of our food loving friends to take on a recipe each and report back. We tried to stay seasonal ourselves and kept to recipes from the book’s Spring chapter.

Here’s how our first recipe challenger got on.

Claudia is a cook, a local food champion, and lives in Scotland.

She chose The Ethicurean’s ‘Smoked Roe Deer Loin with Wild Rocket, Clamped Carrots, Honeyed Walnuts and Wood Sorrel’.

A real preparation recipe with cooking challenges such as curing, pickling and smoking, but Claudia, likes adventures in food, and was more than up for the task…

Making this recipe was a total delight. We sourced our ingredients from the best producers and suppliers. We got Roe deer from Ochil Foods, micro sorrel from micro herbs specialist Scotherbs, edible flowers and micro rocket from Westlands, and the oak from La Favorita, a pizza place in Leith, where they cook their pizzas in clay ovens.

“We made the rub for the loin and marinated it for 5 days, after we washed it with cold water, patted it dry and hung for 17 hours. The loin transformed into a dark and dry loin with a fantastic smell. Then it was smoked as suggested in the recipe, let to cool and thinly sliced.

The carrots where chopped and pickled in white balsamic, and the walnuts where peeled and candied in muscovado sugar with sea salt and lemon juice. We made a dressing for this salad with walnuts, wild rocket, sea salt, extra virgin olive oil and lemon juice. The combination of flavours and textures together was really amazing. You get hints of aniseed, smoke, spices and zingy notes from the sorrel and rocket pesto. The micro herbs add concentrated and deep notes of flavour.

“This is a dish that will definitely make a fantastic starter!”

Many thanks to Claudia for her hours of recipe making magic, to the brilliant suppliers for sharing their produce, and to the Ethicurean for the recipe! 

New recipe, new challenger tomorrow, as we make our second ‘dip and do’ into the wonderful world of The Ethicurean cookbook…

Claudia’s food blog and twitter @JustLoveFood and check out her eggcellent EGG Award project to support local egg farmers and producers

The food and wood for the recipe were sourced from Ochil Foods@ochilfoods, the micro-sorrel from Scotherbs @Scotherbs, the edible flowers and micro-rocket from Westlands @WestLandsWow, and the oak from La Favorita

Take a look around The Ethicurean with us

To buy The Ethicurean Cookbook published by Ebury go to an independent bookstore

To eat at The Ethicurean

To chat to The Ethicurean on twitter @TheEthicurean, @ChefMPennington, @IainPennington, @JackABevan

To chat to us on twitter @foodtravelco

 

 

 
 
 


 

 

Prietas con Nuez
The secret of a good Prieta is in the treatment of the Onion,it needs to be finely chopped and then leave to rest in granulated sugar and salt for at least 6 hours.
After the time, wash with cold running water,and then compress the onion against the sieve to take out all of the water.This action is called Amortiguada.
Also in the Blood, you want to use fresh blood ideally and not dry. They should include peeled Walnuts,ideally new or green walnuts,but if you cannot get them,less than one year old walnuts will do.
You must peel them.
Some Chiles(ground),sea salt,Oregano(Dry),crushed garlic,cumin(Dry and ground) and black pepper.(Ground)

The Chiles ideally should be dry,smoked and then crushed with cumin seeds and sea salt,and roasted in a metal plate.You could use a Wok. We use Merken and it is just great !

The ideal length should be around 50 cms.Once they cook in the stock, they will shrink a bit. Also it is a great touch to cook it in a Ham stock, with pepper, sea salt, Bay leaf,onion,a couple of cloves and carrot,if you want some celery too.

In the old times or even now,Prietas was something that was made only when a Pig was butchered for the Family,for a barbecue. They would choose the pig,and then make a cut in his neck to allow the blood to flow into a container. Once the container had the blood,they added all of the spices as well as the onion,plus the peeled walnuts or rice.
With this mix, they would fill the tripas/Long intestine of the Pig/Pig casings,which they had previously washed in cold water with salt.
Fill the casings like if you where doing sausage,twist every 50 cms,and tie with thread. and so on.
Ideally you want thick casings from a Pig to withstand the cooking and filling,sausage casings will not work at all,they will split..

When ready, cook in the stock for about 30 minutes,let to cool and then for serving,either pan fry them until you get a slight crunchy crust all over,or barbecue them in charcoal.

1 kg fresh pigs blood
2 big White or Spanish onions( around 300 grams)
250 grams peeled walnuts
2 tsp black pepper
3 tsp ground cumin
1 tsp Chile powder mix
1 tsp oregano
5 crushed and mashed Garlic cloves-It has to be real garlic,like country French or from @Markthegarlic You could also use smoked Garlic or even Black garlic or half and Half

Sea salt to taste
Mix well,taste, adjust Seasoning to your liking,you could also add some cinnamon if you wish.
Fill your casings like sausage,turning them every 50 cms and tying them with thread,thick white butchering one.Do not cut the thread,just tie,let hang till the next Prieta knot,tie and so on,Until you finish,then make a big Knot to secure .
Make a stock with a Hand of pig ( Pernil),some big onion with some cloves stuck to it,bay leaf,peppercorns,chunky carrots,celery,some wine would be nice,Red obviously.
Make the stock,cook until Ham is off the bone,cool down. When it is cool or even cold, add the Prietas,bring to boil and immediately turn to simmer for around 30 minutes.

Pan fry the Prietas on both sides until lightly charred and crunchy. Serve ideally with a Chile mash Potato. When you cut the Prieta,it will flow out like lava,blend with the mash and you will be in heaven. Enjoy Prieta con PureI have added this photo as an example of how they should look.from (resource) www.chile1mas1.cl

Egg Award 2013 trophy

egg award 2013 cup in progress

Egg Award 2013 Winner @gansoIberico displaying their Goose Eggs at #millesimemadrid2013

egg award trophy2013

http://theeggaward2013.blogspot.co.uk/2013/08/the-egg-award-2013-results.html?spref=tw Thank you to all who participated in the Egg award 2013 ! Click on the link above to see the winning recipes and their fabulous prizes !

The Egg Award 2013 has become an international community project for the community and by the community,a place to share and exchange through an egg recipe that encourages the use of local eggs.

Its objective is to support and promote our local Egg farmers and producers and to highlight the difference in taste between Fresh,Country,Free Range and Organic eggs sourced directly from the grower as opposed to supermarket eggs.Sourcing local produce and knowing about provenance is important today and it does not cost more,as some might think.

It all started when we got a twitter message from @Croftorganiceggs , inviting us to meet up for coffee and discuss how we could help them sell their eggs in Edinburgh.

Obviously ,we are not a PR company or food supplier,but part of our ethos is about giving something back to the community.,so we agreed to meet,met had a chat about eggs and about their Farm and their ethos as farmers.

We came up with an idea of creating a competition that would encourage people to buy eggs locally,and the Egg Award 2013 was born.

Through  twitter, we made contact with our friends and others,and invited them to support and participate,and they all agreed and put forward some ideas to make this happen.

We also invited  @Fruitbatwalton to become the Egg Award internet Organizer/ Promoter,something he has done  exceptionally ,well because he is a really cool Jack Russell.

So the team for the egg Award 2013 was created,including Top Chefs who submitted cool egg recipes and Food critics.

http://theeggaward2013.blogspot.co.uk/2013/03/the-egg-award-2013-judging-panel.html

as well as having the support of various companies and Artists who donated the prizes freely.

http://theeggaward2013.blogspot.co.uk/2013/03/the-egg-award-2013-prizes.html

 

This project has now taken flight and it is all due to the freely donated time and effort from people that really care to make this a better place to live and eat.

It is fun and open to anyone who loves cooking,and we are getting entries from all over.It has also opened a space to exchange,promote,have a laugh and talk about eggs.

And it is Free !

So if you feel like joining in,please do,we are having a lot of funSapone pollo holiday at beach (1)Thanks to all and for all

Cheers

@Justlovefood

Goose Egg from Lochgilphead ready to be soft boiled for 10 minutes.duck egg 014Laver soaking,to be fully drained and made into a relish with wild garlic,Extra Virgin Olive oil and squeeze of lime.Let mix rest for 30 minutes in fridge.duck egg 018Goose Egg salad,terrible Photo,I know,but we hope to get better.Dandelion Flower petals on side of egg.

Anchovies are sprinkled with Nigella seeds for crunch and slight olive flavor.duck egg 020Pickled sloes from last year and anchovies with Nigelladuck egg 021Laver and Wild Garlic relish close upduck egg 022Finished dish with too much lightduck egg 030Nice Egg salad and it is easily a main dish.

We loved it and it tastes superb

Enjoy