Friday, May 17, 2013
Wednesday, May 15, 2013
Sunday, May 5, 2013
We've been closed for a week, with Sean at the helm of a refurbishment for Rosie's. It has given me nightmares but when I arrived at the deli yesterday morning I was totally overcome by what an amazing job he had done and how lovely our little cafe is. The music was pumping and the vibes were very very strong! And all the girls were busily putting everything back in place and creating the warmth and vitality that we are known for. I caught up with an old friend over coffee and then ordered what is fast becoming a signature sandwich, The Reuben. It was absolutely sensational - sharp pickled cabbage, salty wet beef, fat gerkins, swiss cheese and a delicious sweet dressing. It is honestly one of the tastiest things I have ever had. So come on over, check out the new improved deli (even with a roof window drenching the place in natural sunlight) and try a classic Reuben on rye. Wash it down with a flatwhite and bob's your uncle. To be honest, I am so hungover this morning after Sink the Pink that I might actually have to get an express delivery.
Tuesday, April 23, 2013
.... In the words of The Spice Girls.
My husband has been away for 2 weeks, living it up on work in LA. I have been looking after Billy, our baby, a wonderful and relentless task. You frequently forget to eat and I have been totally devoid of inspiration in the kitchen. This is because food for one, at the end of a very long day, is just boring. There are no two ways about it. I made a pasta sauce and that lasted a few days. And then there was some set polenta, which when shallow fried makes a delicious treat. Hardly interesting though.
Raf got home and within an instant, the chillies were out and we were plotting our dinner. Maybe that's the point. You get to plot and ruminate together and converse until you reach the decision of what is for supper. Then you go shopping and grab a few things, and then things start hotting up. Last night we had a simple crunchy noodle salad, loaded with chillies and turmeric baked chicken thighs. And tonight I've quite literally knocked up a peri peri chicken marinade (perhaps fitting as our first date was actually to Nandos!) We decided on buttery rice like they serve in the Portuguese cafes in and around Brixton, and a crunchy lemon dressed bowl of iceberg lettuce. It just seems so much more exciting than what I've been cooking in his absence. Thank god he is home.
To make Peri Peri Sauce, it really is very easy. Whizz up the following... A roasted red pepper (I used a jarred one), 4 garlic cloves, 7 small red chilies, 1 lemon, juiced, 2 tsp salt, lots of freshly milled pepper, 1 tsp smoked hot paprika, 1 tbsp ketchup, 1 tbsp dried oregano, 2 tbsp olive oil and 3 tbsp white wine vinegar. Pour over your chicken. I took the wings off mine and then chopped the whole carcass in half which required a little elbow grease. Leave for a few hours to melge. Shortly Raf will sling it on the BBQ, that's if I can wake him from his jetlag induced sofa coma.
Sunday, March 31, 2013
We have been plotting today's lunch all week. It's very simple actually, dependent on a good homemade chicken stock and some decent sea bass. It was, I must concede, perfect. Light but filling. Delicate and straight forward. There is a waft of aniseed from the crushed fennel seeds which nicely off sets the fish. And equally the creaminess of risotto rice juxtaposes the clean fish meat.
Simply, make a risotto starting with celery and shallots. Use lots of butter. Add puréed butternut squash, saffron and good stock. Finish with more butter and Parmesan.
For the fish, it will take about 6 minutes. Make a rub by grinding fennel seeds, red pepper corns and rock salt. Rub this on the skin side of fillets of sea bass. Fry in a non stick pan on a high heat so that the skins become crisp and brittle.
Serve with crisply fried pancetta for a salty injection.
We got our sea bass from Soper's in Nunhead. Just so you know.
Monday, March 25, 2013
I gave my husband, Raf, Every Grain of Rice for Christmas. This was clearly a selfish present. However as it turns out, he gave me Charles Phan's Vietnamese Home Cooking, so we are basically even. Or both obsessed with food. Both books are beautifully published and insight extreme cooking lock-ins!
As Raf was in Miami this weekend, my best friend Doctor Helen and I had planned to engulf ourselves in Every Grain of Rice by Fuchsia Dunlop. A Chinese banquet of new proportions. We chose an array of dishes, some new to us and some more familiar friends, and a few of our own too. It was an absolute blast and I can't think of a much better way to spend a Saturday. While Billy, the baby, bounced in the doorway, we poached beef, smashed cucumbers and pressure cooked the most unctuous ribs I have EVER tasted.
What's great about Fuchsia's book and something really noteworthy, is that each of the dishes we produced looked exactly like the food photographed in the book. This isn't always the case. For extreme proof of this, checkout Pip's acerbic blog on just this subject. Here is a beef dish and a cucumber salad which are almost identical to Fuchsia's. The beef dish called for shin, not a cut I have previously bought. You slow poach it for hours with ginger and spices (which makes the house smell fantastic). Cold and finely sliced, heaped with crunchy celery and nuts and a dressing, it's not your average Chinese take-away standard. It's hot and deep and thoroughly pleasing (I was worried it was going to be dry but it's not. It's flaky and delicious). The cucumbers were also a triumph. Literally smashed, with a rolling pin, and marinated in Chinese chilli oil and Szechuan pepper corns, this salad is disceptively fiery and fantastic as a result: hot from the dressing and cold from the watery cucumbers.
We also made Chicken with blackbeans, which sounds more recognisable. You might be imagining diced breasts and a gloopy blackbean sauce. THINK AGAIN. Like every cook worth their salt, she stipulates thighs, a much more tasty portion of bird, being close to the bone and blessed with more brown meat. The thighs were marinated in a light mix of soy sauces, shaoxing cooking wine (which smells just like sherry actually) and potato flour. At the last they were fried in Doctor Helen's well seasoned wok with peppers and salted black beans. These, like many ingredients listed in this great book, can be bought at a good Asian super market. Our nearest and dearest is called Wing Tai Supermarket and without stressing the point too much, is my favourite shop in the world. Whilst these new fangled ingredients may be off putting initially, don't be faint hearted. By exploring new ingredients you will learn so much. The black beans came in a small packet and were shrivelled with a slight bloom. Rinsed, they were absolutely delicious. I would happily eat these just as they are with a cold beer as a snack. They are small and potent and salty and when added to lightly seasoned chicken they are the perfect juxtaposition. Once you have cooked (and quickly devoured, hence the lack of photo) this dish properly you will understand why it has become such a stalwart in the Anglo-Chinese restaurant culture.
In short, buy this book. It's bleeding good and the food is delicious. Accept the challenge, do some foraging in your local shops and you too can have a perfect Chinese banquet.
Thursday, March 21, 2013
Tuesday, December 18, 2012
Friday, November 2, 2012
Thursday, September 6, 2012
Sunday, September 2, 2012
But I will tell you, it's a classic victoria sponge with a quick star anise, ginger and plum jam, sandwiched with a goat's curd and vanilla cream, which also constitutes the lattice over the top.
I've got friends coming for tea and can not wait to plunge my knife into the centre of this and see what's going on. It bodes very very well, even if I do say.
The reason I'm not disclosing the recipe is because if I did that all the time, I'd never have any recipes for my books. And I'm pretty sure this is one is going to make the cut somewhere down the line. And I'm hoping that the next 6 months is going to be full of pictures like this. The idea of having time at home and pottering (albeit with a new born baby and no doubt endless piles of shitty washing!) and reflection is just so exciting. For the first time in 8 years I wont be at my deli. Anything could happen. Watch this space. x
Wednesday, August 8, 2012
|Beetroot, Feta and Mint Tart|
Tuesday, July 31, 2012
Whilst baking this beauty I listened to Lou Reed's Transformer... Check out this one. The tuba is excellent for beating!
Saturday, July 14, 2012
Thursday, June 28, 2012
The Nour Cash and Carry, my favourite shop in Brixton Market.
Here's the recipe in a fly by style.
Peel and deseed half a pumpkin. Dice and place on roasting trays. Drizzle with Olive oil and lots of sea salt and black pepper. Place in a very hot oven for about twenty minutes or until the pumpkin is soft but not mashy. Meanwhile, wash and chop the radishes. Drain and rinse a jar of spanish jarred lentils (mine were from Brindisa's collection, for which we stock in the deli). Combine these in a big salad bowl. Finely chop a good handful of fresh oregano and fresh sweet basil and add these too. Pour over lots of extra virgin olive oil and a generous amount of red wine vinegar (remembering that the lentils will always dilute the salt and vinegar so you can be generous). When the pumpkin is room temperature, fold into the salad. Finally grate over some mature pecorino and serve with some dressed spinach leaves.
Wednesday, May 30, 2012
I used a selection of (exorbitant) baby vegetables from Waitrose (very naughty). Blanch the vegetables (baby leeks, baby fennel, small french beans, baby courgettes excluding the sliced tomatoes and cucumber) so that they retain a good crunch. Set these aside to cool. Cook your noodles according to packet instructions. Mine were prawn noodles which have a nice slightly salty aftertaste and gentle pink colour. Rinse these under cold water when they are cooked so they don't stick together and also so that they cool.
To make the dressing, take a jam jar with a matching lid. Mix together rice vinegar, toasted sesame oil, light soy sauce and honey, so that it is sharp and zingy and quite salty. Pour over your salad and toss in some black sesame seeds. Perfect for a summers evening.
Oh and by the way, if you want to buy my new book, which is rather lovely, click here to jump onto amazon. xxx
Saturday, April 7, 2012
With friends coming round for tea today, I have fallen back on a familiar favourite from my first cookbook, Baby Banana Cakes. It feels really comforting to return to those recipes that have been cooked time and time again, especially if they are your own. But each time I cook one of my recipes I tend to tweak and change and adapt according to mood, memory, and what's in the cupboard. Added to this I have added a new cylicone mini loaf tray to my baking collection so these cakes are little loaves, not cupcake shape. It's amazing how even the shape of something makes it feel entirely new and exciting. Either that or I am seriously sad.
The power of mood is particularly strong at the moment because I am pregnant. Most foods repulse me even at the thought. I am happiest with trash and stodge right now - polystyrene boxes of vinegar heavy chips, plainest pasta with nursery style tomato sauces, cold cold milk, and Gregg's iced buns. So I've made my familiar friends the Baby banana cakes, but instead of the recommended caramelish syrup I've made a very naff dribbly icing by combining a thimble of milk with icing sugar and scattering over roughly chopped mixed nuts. I just need my friends to arrive so I can start eating them!
Thursday, January 26, 2012
I bought my oxtails from my nearest butcher 'Dombey's' in Market Row, Brixton. This meal is clean and fresh and has almost improved my mood! Oh and by the way, ordinarily I would use tagliatelle but we haven't got any at Rosie's at the moment so I've made do with another favourite.
For the broth:
400g oxtail joints
3 litres of water
1 tsp all spice berries
2 bay leaves
1 stick of rosemary
Place the oxtails in a medium saucepan. Cover generously with water and add to this the all spice berries (for a deep wintery aroma), bay leaves and rosemary. Bring the pan to a gentle boil and then lower the heat to a lazy simmer. Place a lid on the pan and continue to heat for 2 hours or until the meat is soft and succulent and falling off the bone. Strain the broth into a jug and set aside. Shred the meat off the oxtails and set aside. Discard the aromatics.
For the rest:
2 tbsp olive oil
1 carrot, finely diced
2 sticks of celery, trimmed and diced
1 leek, trimmed and finely sliced
1 big glass of white wine
lots of maldon sea salt
lots of freshly ground pepper
a few leaves of fresh basil
Heat the olive oil in large pan on a moderate flame. Throw into the pan, the carrot, celery and leek. Sweat, stirring often, until it's all soft. Now add about a litre of the stock that you have kept aside. And also the wine. Simmer for a few minutes and then add the stripped oxtail meal. Season. Boil the orecchiette until really soft. Serve all together in bowls with shredded basil and more pepper.
Sunday, January 22, 2012
Dense Orange & Pistachio Cake
2 oranges, zest and juice
330g golden caster sugar
5 large free range eggs, 3 separated
a pinch of salt
110g ground almonds
220g plain flour
160g natural yogurt
100g pistachio nuts, roughly broken
2 tbsp caster sugar
Preheat the oven to 180C. Grease a 26cm round spring form cake tin and line the bottom with grease proof paper. Place the orange zest in a bowl with the butter and sugar. Using a hand held electric whisk beat until this forms a light and pale mix. Now add the 2 whole eggs and the 3 egg yolks (keeping the remaining 3 egg whites aside.) Beat until smooth again. Add salt and fold in the ground almonds and flour. Now beat the remaining egg whites so that they form stiff peaks, using a hand held electric whisk. Fold these into the cake batter at the same time as the natural yogurt and then fold the batter out into the cake tin. Scatter over the broken pistachio nuts and place in the oven for 45 minutes or until just firm. Make a syrup with the remaining orange juice and a couple of tablespoons of caster sugar. Pour this over the cake and let it infuse in the cake tin for an hour. Remove to a cake plate and serve with a good old brew.
Saturday, January 14, 2012
Makes about 14 Cookies.
240g jumbo rolled oats
240g plain flour
240g golden caster sugar
a big handful of...
black sesame seeds
a generous pinch of salt
240g unsalted butter
4 tbsp whole milk
3 tbsp runny honey
Preheat the oven to 160-180C, depending on how good your oven is. Grease a couple of baking sheets. Measure out the oats, flour, sugar, seeds and salt. Mix these together in a bowl. Meanwhile melt the butter in a pan with the milk and honey. Pour this into the dry goods and thoroughly mix together into a thick mix. Roll the cookies out between your palms gently and place on the baking trays, with a little space between them. Place in the oven for about 15 minutes or until they are golden at the edges and slightly splayed. Leave the cookies to cool and firm up on the baking trays and them remove to a tin.
Now I just need to get the seeded bloomer out of the oven. I fear it will never get any respite. Next time, I'll be extolling the delights of a PIstachio and Orange upside down cake....
Monday, January 9, 2012
The best food we ate in Penang was actually the Chinese food. Teksen Restaurant was a treat of place with a really chic interior of matching metal stools and a seriously gorgeous fine boned girl running the show. The food was punchy, with a lot of dishes coming in scorching clay pots. My favourite dish was by far the winged beans which came with chubby prawns and a light sambal (a pickled sauce common in Nonya foods). I'll definitely be testing out a few sambals and if anyone can tell me where to get the winged beans I'll buy them a grateful drink! They have a fantastic firm crunchy texture and delicate flavour which takes chilli really well. Plus with their increased surface area you could really drench them in a good sauce.
The street food which we encountered, piping from every corner of Georgetown's alleys was predominantly chinese in origin. I have a new respect for chicken satay. Popular on the '90's fusion menu in dodgy local restaurants and therefore pretty undesirable, my opinion of chicken satay was always low. But that was until I tasted real satay. We drank beer on the pavement and watched a seriously dexterous woman twiddle and turn her sticks rammed full of either pure chicken meat or liver and gizzard. With each rotisserie turn she dabbed the meaty sticks with a brush. It wasn't until we got really close and started quizzing her that we worked out what was going on: the brush was actually 3 sticks of lemongrass tied together and split at the woody end. And the liquid she was dipping the 'brush' in was actually an infusion of lemonglass water and oil. Served with some slithers of cucumber and a dark satay source (which probably had dried fish in it and also dried chillies) we happily downed our beer and mopped up the atmosphere of these smoggy but fun streets.
Wednesday, October 26, 2011
Red Lentil and Roasted Red Pepper Soup - £4
Vinci Olives, Coriander Hummous and Sourdough Ciabatta - £5
Charcuterie and Salad: Prosciutto, Coppa, Fennel Salami and a Spinach and Parmesan Salad - £8
Butterbean, Chorizo and Dill Casserole - £7
Apple Tart with Creme de Marron and Vanilla Yogurt - £5
Goat's Cheese with Apple Jelly and Toasted Hazelnuts - £4
Espresso and Fresh Mint Teas - £1.50
Sunday, September 25, 2011
Juicy Vinci Olives, Cumin Hummous, Fresh Anchovies and Sourdough Ciabatta - £6
Spiced Sweetcorn and Ginger Chowder - £4 (V)
Coppa with Salsa Verde Flageolet Beans - £5
Marinated Feta and Soft Pepper Tomato Salad - £6 (V)
Warm Chorizo and Tomato Salad - £5
Charcuterie Plate - £6
Baked Balsamic Peaches with Vanilla Yogurt - £5
Fresh Goat’s Cheese with Brogdale Apple Jelly and Toasted Hazelnuts - £5
We start serving at 6.30pm and last orders are at 9pm (hopefully this will be moving to 10pm shortly). Just bring a bottle and come and settle in to the deli. Loads of love xxx
Thursday, July 28, 2011
Sorry for the absence. I've been busy getting married and trying to finish my next book 'Recipes to Remember". And it turns out it's not for the faint hearted!
But now i'm back on track and ready to cook you all some suppers.
We will be running 'The Stephen Rose Supper Club' for three nights over the course of August:
There are a mixture of tables for 2, 4 and 6.
As per, the menu will be a never ending array of mezze, themed each time (tbc)
To book in, please email rosie at rosiesdelicafe dot com asap and we'll send you the link to secure the booking.
It is a byo evening and things kick off at 7pm. the price per head will be £30
But please do let us know any essential dietary requirements.
Now form and orderly queue!
lots of love,
Steph and Rosie xxxx
Wednesday, May 25, 2011
Place as many eggs as you like in a pan. Nearly cover entirely with water. Place the egg pan on a high heat and bring it to the boil. Time 3 minutes. Then immediately turn the heat off and fit a lid for 8 minutes. Then place the eggs under a running tap. Keep them covered with cold water until you want to peel. The shell will come away easily and no shredded edges will be in sight.
The second achievement of the day is less culinary, but may lead to some cooking. There is a derelict site in Brixton which has long been a fantasy of my imagination. Brady's is a pub with a beautiful clock tower covered in graffiti and tumbling with weeds, best seen from the train station. I have adored it on countless worse-for-wear mornings in bright sunlight. It must be my inner Marianne Faithful. Word on the street is that Jimmi Hendrix played his first gig here, and in the 80's it was a squat pub and there are still people in the neighbourhood with happy hazy memories of this hub. Stepping back in time and walking around the falling down bar and up the stairs to the mentally falling down rooms was an absolute delight. Hopefully some day soon everyone will be able to see this amazing old hang-out. And if I'm lucky I might get to do some cooking here.
Tuesday, May 24, 2011
For the pastry I followed a recipe from Tamasin Day-Lewis' book, 'Art of the Tart' which is a great fall back for understanding each type of pastry tart and all the multifarious incarnations. For the chocolate filling, heat double cream until it is nearly at boiling point. Pour this over the same amount of broken chocolate and flavour with salt and orange zest. Pour this into the baked pastry case and scatter over crushed pistachio nuts. It's basically like making a massive truffle. Leave the tart to cool before refrigerating to fully set.
Wednesday, May 18, 2011
Thursday, April 21, 2011
...that I've been so quiet. And it is going to have to stay that way for a bit I'm afraid. I am writing a next book. It's very exciting and I'm working really hard on recipes, testing, writing, conjuring. The book will be published by Kyle Books. They are a great team and I'm super happy that we are again working on the designs with ed grace.
But if I told you what I was cooking all the time, it might rather ruin the surprise. However, this one was too juicy not to document. Tonight I tested one of the recipes: Lancashire potato cakes packed with capers. I have to say they are bloody delicious and eaten with a massive swipe of homemade egg mayonnaise, I couldn't be happier.
Thursday, April 7, 2011
Monday, April 4, 2011
Steph and I will be doing out next supper club on the 14th April.
We are taking a slightly different route,
and as a one-off we are offering a never-ending supply of european tapas.
here's an idea of what you can expect:
Nettle gnocchi with wild garlic sauce
Mustard seed glazed Celery with cumin and white wine
Bulgar wheat with chicory, orange and dill
Barcelona Lentil salad
Sundried tomato and olive pate
Herbed yogurt tzatziki with Soughdough
Blood orange and Campari jelly
Salted Honey Truffles
to book, please email firstname.lastname@example.org asap and we can slot you in.
it's 7pm, byo, cash only, £25 per person....
don't be shy!