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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.

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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

cartoon by @Justlovefood,Leith 2012
EMPANADAS are the best street food to come out of Chile and so versatile.
Traditionally eaten for Independence day and Week ends,when usually the start of the meal will begin with an Empanda cooked in a Clay Oven.
You can fill them with whatever you fancy, from Beef to Seafood or Veggies.
This recipe calls for Scottish Venison or Scottish Beef
For the Filling you will need:
1 kg  Venison( 700 grams Venison / 300 grams Minced Pork Collar).You can get the venison from your local butcher,or Topside or Sirloin,chopped by hand to a chunky mince.
2  Onions chopped in little cubes( 2 Big White Cooking Onion,around 2 cups)
2 Garlic cloves,chopped finely
4 Spoons of Oil( rapeseed oil)
Raisins,but for Venison use dry Cherries or Cranberries( soaked in Whisky ! obviously !), this will give it a bit of sweetness.
1 cup of good Beef stock or Venison stock- Make your stock with pure Beer or if using ready made, dissolve it in warm beer,a great option is Innis & Gunn Original Oak Aged Beer.
1 tea spoon Marmite
1tea spoon ground cumin
4 Bay leaves
Pinch of Nutmeg
1 teaspoon oregano or marjoram( Dry)
1 teaspoon of Chile Powder
1 tea spoon of Paprika
1 teaspoon Sea salt
Freshly ground pepper to taste
Kalamata Olives( One per Empanada, and remove the stone)
6 Hard Boiled Eggs( Ideally Duck eggs, I just Love them ! ).
1 Egg for egg wash
2 Nips single malt
Instructions
Filling
Soak the Dry Cherries in a bit of boiling water with the single malt until they plump up.( around 1 Hour).
In the meantime prepare the meat and the rest of the ingredients.
Finely dice the Venison/beef meat and mix with the minced Pork.
Fry the meat in oil and all the seasoning,( pepper, salt, Bay leaves,Cumin, Oregano,Paprika, Chile Powder,pinch of nutmeg )when brown add the onion and garlic and continue frying until onion turns translucent.
Add the stock and the reserved water from the soaked cherries, also add the marmite and  English Mustard, stir, bring to boil.
Reduce heat and cook for about three hours in simmer mode or the lowest heat.
Add the cherries, stir and take off heat.
When cool, place in airtight container in fridge,reserve until next day.
It is very important to do the filling the day before, in this way all the flavours mature and become so much tastier.
Next day…….
Prepare the dough
Boil the eggs,peel and cut in two halves ( one half egg per Empanada)
Prepare the olives ( One Olive per Empanada )

Ingredients for the Dough
1 kilo Plain Flour
1 Spoon full of Baking Powder
1 tea spoon Hebridean Sea salt
200 grams Lard ( from Pig)
1 teaspoon Butter ( Just makes it nicer ! )
1cup of Milk
1/4 cup of Innis & Gunn Original Oak Aged Beer – Beer for dissolving the salt.
1 tbsp cornflour
To make the dough, place the flour on a kneading surface in a pile and make a hole in the middle, like making a Volcano crater.This crater is to pour later all the rest of the ingredients.
Mix beer and salt and bring to boil in small pot.At the same time, melt the lard in a different pot in slow heat.When both are hot, pour in crater of flour and mix well,then add the milk and knead softly with your hands until smooth and blended.
You want a soft and not sticky dough.
Let rest for 1/2 Hour
Using a rolling pin, roll dough  enough to divide in two.In this way it is easier to roll and then cut your Rounds about 2 to 3 cm in thickness and around 20 cm in Diameter.
Once you have all your dough rounds, spread all of them on floured surface. Start placing a heaped soup spoon of filling in middle of each round, the half of boiled Egg and one Olive.
If you really like Olives like I do, use two ! or three !
Wet the outer dough circle ends with warm water, fold and press to close.
Once the circle is closed, wet sides and fold over towards center.
You are trying to make a square shape out of a circle.
Then wet the bottom and fold towards the center, in between the side folds.
Or you could do a Triangle shape.Triangle shapes are used to indicate that the Empanada is extra hot !
 Brush the Empanadas with Egg wash or warm Milk, pinch with a cocktail stick 2 or 3 times and place in buttered and floured tray. Cook in moderate heat ,oven( 200C) for about 40 minutes, until golden and crisp !
Serve on its own or with a nice Hot salsa or Pebre on the side and a nice Glass of Cider – we would drink Chicha in Chile, but a good strong Apple cider will do just Fine !
Well now  I am absolutely drooling !
meeting tomorrow to develop this recipe commercially !
cross fingers it all goes well
Thanks for Reading this traditional Adopted Scottish recipe.
Big Thanks to my Mum, sister and Nanny Eliana !
Copyright@Justlovefood Leith
Adapted family recipe to Scottish inspiration

Traditonal Chilean Picarones recipe

Picarones Chilenos or Squash Fritters with a Sugar cane/Honey/Molasses syrup

 Ingredients for 10 Picarones or Squash Fritters
Dough:
1 Cup (140 grams)of cooked&peeled  Squash/or Sweet Potato( boiled or oven roasted),passed through sieve.
2 Cups (280 grams ) of Spelt Flour (White Flour is the traditional alternative)
3 spoons of Sugar ( White or you can also use Brown/Demerara)
Pinch of Seasalt
1/2 Cup of Warm Organic full fat Milk ( Cow’s or Goat)
20 grams Fresh Yeast or 4grams of dried Yeast*In both type of yeast,Follow manufacturers instructions,this is very important,you want your yeast to work
Enough Oil for deep frying ( or you could also use Lard,tastier result and the traditional way of doing it )
For the syrup in Chile, we use Chancaca,but you can recreate the same flavour with the recipe bellow:
 Molasses Syrup:
1/2 Kilo Molasses
2 Cups of Water or enough to bring it to a syrupy consistency
4 Spoon fulls of Honey
3 Big orange Peels
Zest of 1lemon/Lime
1 clove
1 cinamon stick
Sprinkle of Nutmeg
* You could also add some nuts of your liking, I added some Walnuts today, and the flavour is quite deep & Nutty, obviously !
How to do it:
Cook the squash / sweet potato in water or in the oven until soft.If you want you can add some sugar to the cooking water / sprinkle on top of the roasting for extra Flavour.
Once ready,mash them really well and blend with Flour and Sugar.
Dissolve the yeast in the warm milk ( if using Fresh Yeast),add the salt and then add it all to the Squash mixture.
Blend well with a wooden spoon
You will want to have a sticky consistency.
Leave to rest for 1 Hour in a warm place.
Leave dough in container and beat with wooden spoon until soft and airy, around 5 mins.
The Beating  is up and around, you want the maximum of air in the dough.
If it is to sticky ,do not worry ,it will resemble a Doughnat dough.
Wet your hands,take a Golf ball size of dough and make a hole in the middle with your index fingers.
make sure your hands are wet, so that the dough will not stick to them
 Place softly in the Hot Oil or Lard ( 160C)Medium Heat

, let cook until golden and turn.

It is important to use medium heat so that they cook but not burn.
This will be around 2 minutes each side.
Drain in absorbent paper and reserve,keep warm.
 For the Molasses Syrup, place all ingredients in a pan,and let softly boil untill the molasses have melted and it reaches a syrupy consistency.
Some people add at the end, a bit of cornflour to thicken.
I prefer it without.
I like the way the Picarones soak in the syrup!
Place three Picarones in a deep Bowl and add the Molasses syrup to taste, a little drizzle or completely covered.
You can also garnish with candied Orange peel and some dark bitter chocolate shavings.
Will be doing this Picarones Tomorrow Sunday as a Treat for the Family.
This is a Winter dish,that we cook when it Rains non stop for at least a week !it is one of the anticipated pleasures of a Chilean Winter.
Traditonal Chilean Picarones recipe
Thanks to my mum !
Will post photos  soon
@Justlovefood

We are still in Partridge Season,so this soup will make the most of its lovely meat,

served with Kelp&Potato Dumplings.

I have posted photos of how to cook this soup and recipe.

Recipe for Kelp&Potato Dumplings

Ingredients:

1/2 kg potato good for Mashing

300 grams Kelp ( you can get Fresh from the beach or Dry from a Chinese store)

1 Duck Egg

Sea salt

Freshly ground White Pepper

Spelt Flour or any flour-I like spelt flour because it is earthier tasting and healthy.

Peel,wash and cook Potatos. Mash them with some Butter and season.

When still very hot, add Duck egg and beat, add the chopped Kelp, season,then start adding the flour until you get a mash that is ok to mold with fingers.Make dumplings in the shape of a Quenelle or ball.

In a pan,boil  salty water and reduce to medium low heat,add your dumplings and take out once they are floating, set aside.

To serve,pan fry in a medium heat with oil, season,until golden and crispy.

For Partridge Soup

Ingredients:

1 Partridge&gibblets per person

1 unpeeled carrot cut into chunks

3 bay leaves

Sprig of Thyme

Pinch of whole peppercorns

3 unpeeled  Whole shallots

Bunch of chives

Garlic Cloves Whole

Sea salt Flakes

Freshly ground pepper

Pinch of white pepper

1ltr good Chicken stock or veggie stock

Sear Partridge,Shallots,garlic Cloves and bay leaves in pan with oil,season well.

Place Partridge in Pot with all the ingredients and add stock, bring to boil and then simmer until tender, around 1 hour .

Remove Partridge&shallots from Pot, set aside.

Pass the stock through collander,reserve.

For serving soup

Place some Kelp in middle of plate, Dumplings around and the shallots&carrots

Place Partridge on top and finish with the stock.

Make sure it is very hot and you could always add some Chile for heat.

Enjoy!

Copyright@Justlovefood Leith 2012

@Justlovefood

SCOTTISH SEA URCHINS Three Ways-Chowder-Ceviche-Deep Fried

A family recipe adapted to Scotland’s Produce.

ALL INGREDIENTS, including measurements
·1Sea urchins in shell ( less than 12 hrs out of the water)1 per person.
·2 Fresh seaweed ( red lettuce,dulce or/and sea lettuce)
·3 Heather Ale ” Fraoch”
·4 Smoked chiles ( for making paste with extravirgin rapeseed oil)
·5 Maldon sea salt ( for grinding)
·6 Wild garlic ( stems, leaves and flowers )you could use dry as well
.7 unsalted butter ( one block)
.8 2 limes
.9 Shallots ( a handful )
.10 White peppercorns ( for grinding)
.11 250 ml of double cream
.12 Sunflower oil ( for deep frying )
.13 Extra virgin rapeseed oil ( for ceviche and chili oil drizzle paste)
.14 Spelt flour ( or plain flour for making batter )
.15 Oak chips ( for smoking in the wok)

METHOD:Preparation of sea urchins in shell
·7 -Open Sea urchins ( as you would a soft egg in shell) , drain in a container and reserve the juice , this juice will be your stock for chowder and ceviche.(use fine plastic sieve for this ).Ideally you will want to open all the shells in one go , and this will take around 20 mins.
– Remove the flesh from interior of shell , using a little bone spoon, carefully folowing the contours of the shell where the flesh is atached , so as not to break it.
Make sure there are no pieces of shell atached to the flesh.
Put the Flesh of sea urchin ( or Togues ) in a deep plate , making sure that they are covered in its own juice.
The seaurchin flesh is divided in 5 tongues , consider one tongue for the ceviche, one tongue for smoking, one for deep frying and the rest for the chowder .
·8 Ceviche
Make a salsa with chopped wild garlic ( chop by hand with sharp knife and use the stems and leaves) , freshly squeezed lime juice , freshly ground white peppercorns ,freshly ground sea salt , extra virgin rapeseed oil and some of the reserved sea urchin juice .( this juice will have to be sieved before using ).
Mix well in a ceramic container , add the sea urchin flesh , fold and leave to rest in the fridge for 5 to 10 mins.
use 100grms of chopped wild garlic to 100 ml of rapeseed oil to 80 ml of sea urchin juice , 50 ml of lemon juice , and salt and pepper to taste.
This will take around 10 minutes
serving :spoon one or two tongues on the plate and top with a spoonful of salsa , garnish with wildgarlic flower.
·9 Heather Ale beer batter deep fried
Pour in a bowl half a bottle of Heather ale , add pinch of sea salt , pinch of chopped wild garlic( you could add some wild garlic flowers to add texture to the batter ),pinch of smoked chili paste/oil.
Wisk in the flour, adding one spoonful of flour and whisking , then add the next , and so on , until you get a thick consistency of batter, with no clumps .
You want it not to be runny , but a slow batter.
Take the sea urchin tongues from the juice , pat them dry and sprinkle with sea salt , and put in the fridge for about 10 mins.( you will do this before preparing your batter , so that the flesh has time to firm up a little.)
Take them out of the fridge
Season the flesh with pepper and dust with flour ,dip them in the batter until completely covered and carefully drop in the hot oil ( 180oC), turn once or twice until golden and floating( 2 1/2 minutes ).
Drain and set on a plate covered with paper for draining excess oil and sprinkle with a little sea salt and pepper to mantain crispiness .
serving: Place one or two deep fried tongues on the plate , add squeeze of lime and garnish with some chopped wild garlic and chili oil .place on the side a leaf of red sea lettuce.

·10 Chowder
Slice the shallots finely (100 grms) ,sautee them in butter (100 grms) , medium heat , add pinch of salt , pinch of pepper , pinch of chopped wild garlic ,pinch of smoked chili paste.
When shallots are soft , add the rest of the sea urchins ( 400grms)and stir and mix for one minute , then add 200ml of the reserved sea urchin juice , cook for another 5 mins , add the smoked residual sea urchins ,add the double cream , stir , bring back to heat and serve .
Pour in an empty seaurchin shell ( you will rinse with cold water and let to air dry in the fridge, until ready for serving .
serving : set on the plate and garnish with red sea lettuce and wedges of lime to one side of the shell .The chowder will need a spoonful of salsa and a squeeze of lime , serve immediately .This should be the last step in plating the dish, just after deep frying .
·11Smoking
We will hot smoke the chilis and sea urchin tongues in the wok , using oak chips.
The Chilis will need to be smoked the day before , it will take an hour to smoke them and then , they will need to be covered in sea salt in a plate and left over night in the fridge .
The sea urchins will need to be covered in sea salt to extract some of the moisture and firm the flesh , then left in the fridge for 30 mins.
Before smoking in the wok , shake all the salt from them.
The sea urchins will be smoked , aproximating the “cold smoking method ” , using a wok.
Wok preparation for smoking the chilis:
Cover the wok with a sheet of double strength tin foil , leaving extra tin foil for later placing a cover to make a complete seal.
Place in the center of the wok, the oak chips ( that have been soaked in water for aprox 10 minutes).Place the wok in high flame until it starts to smoke furiously , turn the heat down to medium heat and place tray with the chilis in the center of the tray or rack .
Cover with the tin foil cover , seal all the edges and smoke for one hour , after 10 minutes, turn the flame /heat to minimum.
Wok preparation for cold smoking the seaurchins:
Same as above, but place in the middle of the wok a tin or metal container ( this container will receive the juices of the sea urchins when being smoked, and this residue of smoked seaurchin will be added to the chowder ) .
Heat the wok in high heat until smoking furiously , take the wok off the heat and place the tray or rack with the sea urchin tongues in the middle of it , without touching, cover immediately with tin foil cover , seal and leave to cook in the smoke and residual heat for 5 minutes.
After , 5 mins, remove cover and let to cool on the rack , until ready to serve.
Seaweed :
On an uncovered pan , melt some butter , and sautee the sea lettuce and dulce until wilted ,add pinch of pepper , squeeze and mould as a base on the plate , where you will place the smoked sea urchin tongue.
serving :place on top wilted seaweed mould , garnish with wild garlic flower , drizzle chili oil and if you prefer , lime juice.

·12Chili paste/oil
In a mortar and pestle , smash the smoked chilis from the day before ( peel the skins off ) , with sea salt and extra virgin olive oil until it becomes a thick paste .
reserve this paste , and use one teaspoon of it to blend with the olive oil to make a chili oil for drizzling .

Total Prep Time: 2 hours and a half

Total Cooking Time:One hour and a half
The plate will be presented in a circular manner , a sea urchin shell with the chowder inside at 1oclock , at its side some neat wedges of lime to squeeze in chowder and over deep fried batter sea urchin or as the personal liking
, then at 7 oclock a ceviche sea urchin tongue , at 9 oclock the deep fired sea urchin tongue , at 11 oclock the smoked sea urchin tongue in bed of wilted seaweed .
The dish will be garnished with wild garlic flowers ( 3 ) , with red sea lettuce ( 3 ) , and drizzles of the ceviche salsa and with the smoked chili oil/paste .
The seaweed will act as a fresh salad from the sea .

Copyright@Justlovefood Leith 2012

 

Scottish Seaurchin in the Wild

UNUSUAL EQUIPMENT –
1.bone spoon ( caviar spoon )
2.rack for smoking
3.Tin( for collecting sea urchin juices when smoking)

Justlovefood Leith ‏@Justlovefood

Oak Smoked Pulled Pork,braised in Heather Ale,Red Cabbage&Apple&Cherries, Pickle,Duck Mayo,Crackling strips,dipping gravy!Weekend Special 😉

Recipe:

Ingredients

I whole Pork Shoulder from a reputable pig( out bred, fed nice food, Happy), rolled and deboned.( ask your Butcher to do this for you).It will need to have been soaked in Brine for at least 12 hours, and then left to dry completely before smoking.

Smoke it for 12 hours in a hot smoker, use Oak.If you do not have a smoker, ask your nearest Smokehouse to do this for you, or your butcher.

Braising in Heather Ale :

Get the Legendery Froach Heather Ale from http://www.williamsbrosbrew.com.

You will need 3 Bottles

6 white onions-sliced unpeeled to cover deep tray where you will place your pig on( Bed)

6 spring onion ends

3 red chilies or green (use them whole)

3 Bulbs of Garlic ( whole)

Spoonful Coriander seeds

Spoonful Fennel seeds

Spoonful black peppercorns

3 Bay leaves

Place all ingredients on tray , on top of bed of Onions, then place Pig and add the three bottles of Heather Ale.

Cover tray with all ingredients with double Tin foil,close and place in hot oven at 180 C, for 7 to 8 hours.

Remove pig from tray, place aside.When cool a bit , clingfilm it and put in fridge for next day.

Pass the gravy through fine sieve and let cool outside, when cool place in fridge until next day, when you will remove the layer of fat from the top, and be left with a jelly that will become your gravy.( The dipping Gravy ).

Red Cabbage with Apple and cherries:

Ingredients:

1 Red Cabbage, shredded

100 grams of dried cherries

1 big Bramley Apple ( or any Apple, ideal Green)

2 big spoon fulls of Golden Syrup

1 white onion cut into chunky squares

Sea salt flakes ( we love Maldon)

Freshly ground Black pepper ( you could also use Pink pepper)

Rose Balsamic ( Red wine vinegar is a good substitute)

Scottish Rapeseed oil

How to make;

Saute onions in oil, season with salt and pepper, add diced Bramley Apple, saute.

When all is a bit soft , add cherries and cabbage, cook for 2 minutes, then add a big splash of the rose balsamic.Cook for about 20 minutes on medium to low heat. Stir occasionally.

Try for seasoning, and add more to your liking, you want to get a good balance between salt and sweet. not too sweet, not too salty.

The cabbage must still retain a little crunch and bite, not be soggy.

Serving;

Cut Pig in thick slices, take string off it.Cut off the Skin and set aside.( this will be your crackling) and place the portion, or portions in a deep tray, cover with the jelly and heat in oven 220C, until it reaches over 85C.Serve

Slice the skin in very fine strips , and cook in at same time as pig portion, but in a different tray.

When you can shake the strips of the tray, they are ready. Remove from oven, season and plate.

Heat up portion of cabbage in separate tray in oven as well.when hot, plate.

Serve in an artisan bun, or on top of mash potato, garnish with salad and green pickled tomato or any pickle of your liking.Serve the gravy on the side to dip

Enjoy!!!

 

Oak Smoked Pulled Pork in a bun

Oak Smoked Pulled PorkCopyright@Justlovefood Leith 2012