Tag Archives: Pantone Love

Stags, sterling board & street food

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Posted in: Reviews, Uncategorized

I’m ashamed to admit, blogging has taken a back-step of late. But I can explain: For the last 5 weeks, social lives and sleep have been shelved; yoga memberships even put on hold, all in the name of creating our very own street food pop-up. Let it not be said that we don’t love what we do.

SkyPopup.Arancini Bros.ChurrosGarcia.ByronBurgers.

My latest crusade involves teaming up with a host of my favourite street concepts and Gather & Gather to feed a certain telly broadcaster. I think I may have found my vocation.

I’ll report back on week one very soon. In the meantime, join me on the journey with Twitter and #skypopup.

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Sweet-corn fritters, 2 ways

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Posted in: DF, LF, SF, V, WF

Sweet corn fritters are fast becoming the new sourdough toast of coffee shops. Both sweet and savoury, we like to serve them as a DIY brunch for everyone to dig in and help them-selves: Bacon, guacamole and salsa or crème fraiche, maple syrup and berries. Smiley, happy people.

 

Makes 10 fritters

 

Ingredients

2 fresh corn on the cob, kernels removed
2 large eggs
1 tbsp rice flour
½ tbsp polenta
1 tsp baking powder
½ tsp garam masala
¼ tsp sea salt
Freshly ground Black pepper
Vegetable oil for frying – coconut oil is delicious, and good for gut health!

 

Method

  1. Mix all ingredients except the sweet corn and 1 egg, together in a bowl.
  2. Add sweet corn and mix.
  3. Whisk egg white only of the retained egg and fold into mix thoroughly.
  4. Heat 1 tbsp oil in a frying pan on a medium to high heat. Dollop 1 tbsp of mix per fritter into the hot oil.
  5. Cook on a medium to high heat for 2 mins on the first side and 1 min on the second. Or until browned.
  6. Serve immediately or keep warm in a pre-heated oven.

You can also make the mixture in advance and keep in the fridge or freezer. Ideal for a fuss free Sunday breakfast or last minute supper.

Tip: Swapping the rice flour and polenta quantities around gives you a yellower, denser fritter. We prefer the higher rice flour option as it maintains a lighter texture.

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The Flavour Thesaurus: Pairings, recipes & ideas for the creative cook

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Struck by the realisation that she had less freestyle kitchen confidence than her ancestors, Niki Segnit felt compelled to painstakingly (and somewhat altruistically we think) compile an easy guide on flavour pairings. And for this, we will be eternally grateful.

Through examples of culture, recipes and “flavour science”, Segnit helps us understand the language of flavour, and potentially become more confident cooks in the process.

Chocolate and tomato? Surely an error in judgment… until we remember the favourite of even the most traditional British male: Chilli con carne. We’re on the fence re: Vietnam’s coffee and avocado combo though.

So, whether you want to break away from meticulous recipe following, impress your friends with a thoughtful (and stylish) gift, or update your coffee table (it really is pretty sexy), we see no reason not to put this on your Christmas list.

Hush, M&S have had mince pies at entrance eye level since August.

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