Thursday, February 24, 2011

BONITO in San Agustinillo

I've just got back from Mexico (so excuse my ramblings because I'm pretty jet-lagged!) We travelled around and had a fantastic time. The Colours (bright), the smells (smoky), and most of all the people (just seriously sunny) were really the ticket. But as is often the case, my favourite meal was not only the simplest but also the cheapest. At the village of San Augustinillo, Oaxaca state, I walked past the Miscelenia (a road side buy-whatever-you-need vegetables, water, sweets and corona shack) each day. There was always a gaggle of women and children and footballs but most of all, a massive barbeque binding these together. On our penultimate day I saw a rangy mexican weighed down by the mornings catch: Bonito, which is like a small tuna. I new where to go for lunch!

The Bonito where gutted and simply sliced in half and barbequed. This is the way that most of the fish came on the coast. Plain and simple and smoky. But the lovely ladies hanging in the back kitchen then flaked it off the main fish and made a hash with white onions (seemingly the most commonly used onion in Mexico), some tomatoes and green chillies and maybe some orange zest (we couldn't quite tell?). It was served with tacos and limes for squeezing. Just so simple and so bloody good we couldn't believe it! We were on a real high from such a delicious and fresh lunch and celebrated with Sorrel icicles and more holiday Micheladas.

I may well write a few other posts going off on one about our lovely holiday food, so please bare with me... xxx

Thursday, February 10, 2011

FYI

Hey Hey, in my absence, regarding supper club bookings, please contact stephaniecboote@hotmail.com. She's Stephen to her friends and will happily book you all in for our March Suppers. xxxxx

Wednesday, February 9, 2011

OAXACA coming at'cha

I'm devastated to say I'm off to Mexico on Friday. Poor me. I'll be away til the beginning of March with The 2 Bears, hopefully with lots of new ideas and kapow flavours. I can't wait. All the best! xxx

Saturday, February 5, 2011

3 IS THE MAGIC NUMBER

Hey Hey. So, after the success of Thursday's supper club, Steph and I have decided to do 3 more in March.
They will be held at 7pm on Thursdays the 3rd, 10th, and 17th of March.
The evening comprises of 4 courses and is £25 per head, byo, cash only.

The first supper, on the 3rd, will be spring-like and green and something like this:

Spicy Pea Soup with Feta
-
Creamy Lamb Ragu with dill.
Giant Cous Cous with Preserved Lemons
Courgette Salad
-
Earl Grey Rice Pudding with Berry Compote
-
Sea Salt Truffles with Marsala Coffee
-


The food is always delicious and warming and really homely.
Just to give you an idea of the style, Steph's been making amazing scented and salted truffles
and I'm partial to meaty casseroles and big salads.
We may also do some more themed nights -
an Indian and a Mexican Night are in the pipeline...

To secure your places, please follow the paypal link HERE
Please make a deposit of £10.00 per person.
Please understand we are not doing this to be officious.
We have been forced to do so after some unfortunate last minute cancellations that have left us in the lurch!

Please email rosie@rosiesdelicafe.com with the night you wish to come, any dietary requirements, or just tell us your secrets.
Looking forward to feeding you all in the spring!

lots of love,
Steph and Rosie ("The Stephen Rose Supper Club")

Friday, February 4, 2011

WHO'S FOR A BRITISH ONION?

I got sent a box of goodies last week by British Onions. But it wasn't just onions. It was all sorts of other store cupboard essentials. The task was to make an onion gravy so they sent Mushroom Ketchup, English Mustard, Worcester sauce and Marmite. These are supposedly the key ingredients to making a good gravy. Like a good pupil with a job to do, I set about my gravy exercise.

My american cousin Rachel was due for dinner, so in uncharacteristic style I made bangers and mash and she, poor thing, had to suffer my experiment! It's not really my sort of food. Nursery food too much perhaps. And not enough scope for tweaking and playing with flavours. However, I soon realised that I could have some fun. I cooked up the onions in butter and olive oil until they were beginning to stick and turn golden (one regular onion and one red). Then I added a tablespoon of plain flour to give the gravy some body. It's not unlike making French Onion Soup really. I added some water and turned the heat up high. I added some star anise to give real depth and then some molasses to make it sticky and sweet. A dash of Chianti, some Marmite and Mushroom Ketchup (which smells more of cloves than mushrooms) and we had some really good axle grease. Once the sausages were browned and cooked I poured the gravy over the sausages so the flavours would combine, and placed it back in the oven for a further 10 minutes. Accompanied with some carrot and potato mash, it turns out that bangers and mash aren't as boring as I thought, so long as there's some good deep warm flavours to wash it down. Don't forget though, the key is definitely the star anise and molasses.