33 layeers of Damascus Steel

Life is easier with 33 layers of Damascus steel, Samurai's i salute you. Word on the street - a dull knife is more likely to cut you - lies.

Aubergine, Tofu and Black Pepper Noodles

Haven't cooked Asian food for a while, and man its good to be back!

Somehow this weeks PK pickup included aubergine, tofu, ginger, bean sprouts, and mouli. How could i do anything else?

Ingredients

1/2 Grated Mouli

Beansprouts

2 packs of Firm Tofu

2 thumbs of grated ginger

4 garlic cloves peeled and chopped fine

2 large aubergines cut into 1 inch dice

Soya sauce 

sesame oil

mirin

Cooked Soba noodles (optional)

Directions

*1*

Drain and press the tofu with a kitchen cloth/towel - not too hard (it will crumble)- to remove the water. Slice into 1 inch dice.

*2*

Rub some salt into the sliced aubergine and press out some of the liquid. Fry in sunflower oil on a high heat then drain on kitchen towel.

*3* 

Saute the tofu by placing into a pan  (medium heat + sunflower oil) with your fingers (delicately like jenga pieces). Turn the Tofu pieces individually once golden and crunchy and saute each side.

*4* 

Saute the ginger and garlic on a medium heat, add the beansprouts and cook for a few minutes. Add soya sauce and mirin to taste and cook until left with a little bite. Add the noodles and an egg if going for a main dish and then combine everything together.

Whats New?

Finished an interview for a people's Kitchen documentary on the horizon. Just been planning a move and sorting out a new camera for some recipe pics. Stacks of notes are building up! My next lino is going to be 'Where the Wild things are'/ Snow/ lampost at night inspired. Lets start the new year!

So far a cookbook, either Frofo Toren or people's kitchen is getting closer in conception. I'm thinking of getting recipe plates made and printing it off the letterpress. Will keep you updated.

Festive Apple Sauce

I love my apple sauce so thought i'd update it for the holiday season. I'm feeling for cider, dried fruit, lemon and orange zest and some warming ginger. This recipe's perfect with breakfast on yogurt and granola or with porridge.

Ingredients

Grand Marnier - one slug

1 bottle of pear cider

100g dried cranberries

slug of cider vinegar

1 tsp Vanilla essence

2 tsp Ground Ginger

Juice and zest of an orange

4 Bramley apples - diced

2 cooking apples - diced

1.5 tbsp Pomegranate Molasses 

Agrave nectar/sugar to taste

1 Cinnamon stick

Directions

**1**

heat the cider, berries, vanilla, orange juice and zest and the cinnamon stick in a pan. Add the apple as you peel and dice it so some chunks will become sauce and ones added later will stay firm adding texture.

**2**

Reduce by half with the lid off then add the pomegranate molasses, cider vinegar and sugar tasting to make sure it is not too sweet. Lastly add the grand marnier and cover with a lid until it cools.

Barking Bathhouse Video

Video's up with added cooking from your afrod friend,

http://www.youtube.com/watch?v=0F5bv362a8I

Afro's

Just finished a job making Afro inspired lino cuts to be used for T-shirts. Perfect job.

Potato's Lyonnaise

Last week at The People's Kitchen i tried out an updated potato's Lyonnaise recipe. We had a whole load of leeks as well as potato's and onions so i layered the potato's, caramelised onion and buttered leeks in a roasting dish and topped with breadcrumbs and gruyere cheese.

Ingredients

5 large onions sliced thinly

10 medium potato's

3 leeks cleaned and chopped

fresh thyme

butter

gruyere cheese

 couple handfuls of breadcrumbs

Balsamic vinegar

Bouillon vegetable stock

Directions

*1*

Begin by caramelising the onions. Heat enough olive oil to coat the onions in a heavy based pan. Add the onions and a pinch of salt, turn down the temperature and saute slowly on the hob for around 20-25 minutes until soft and sweet. When soft add a glug of balsamic vinegar and a pinch of sugar, allow the vinegar to cook off then take off the heat.

*2*

Now soften the leeks. Add the chopped leeks to foaming butter and cook on a medium heat until soft. Add the picked thyme and a squeeze of lemon when done.

*3*

Cut the potato's into thirds and layer with the caramelised onion and leek (one layer potato then onion then potatio, onion, potato, leek). Pour over vegetable stock (enough to come one thumb tip away from the top. Finish off with the breadcrumbs and cheese and bake for 40 minutes at 180 degrees.