A blog by food junkies who work for etc.venues in their spare time. The blog is packed with food recipes. etc.venues is the leading conference, meeting, training & events venue provider in London & Birmingham
As it’s World Vegan Day, we thought we’d share with you a new recipe from our Chef David Stone from etc Monument for a sweet potato & black turtle bean curry. You won’t miss the meat in this dish as the beans & potatoes make it super filling! Vegans and non-vegans – give it a go and let us know what you think!
1 sweet potato
100g pre cooked black turtle beans
1 tablespoon tamarind paste
2 lime leafs
1 lemongrass stalk
100g desiccated coconut
2 tins coconut milk
Handful of coriander
Handful of bean sprouts
Peel and roughly chop the sweet potato into bite size chunks.
Peel and thinly slice the onion.
Finely chop the chilies.
Crush the garlic.
Finely chop the lemongrass.
Put all the above ingredients into a saucepan and sweat off for a few minutes
Add 2 tins of coconut milk, bring to the boil and then turn down the heat to simmer.
Add the tamarind, lime leaves & black turtle beans and stir to combine.
While waiting for the sweet potato to soften, toast coconut until golden brown in a separate pan.
Take coconut off the heat.
Prepare your garnish – thinly slice 2 spring onions and roughly chop the coriander.
Once the sweet potato is cooked through, fold through the toasted coconut and serve in a bowl, with the garnish on top.
Our new County Hall sous chef Rob Budd has gifted us with his debut recipe, the mango and passionfruit delice!
Mango Passionfruit Delice
You will need:
For the sponge base-
125g caster sugar
4 whole eggs
125g plain flour, sifted
1 tsp vaniila extract
25g butter, melted For the delice-
125g passion fruit puree / pulp
125g mango puree (weigh the mango flesh and puree in a blender with a squeeze of lemon juice)
100g caster sugar
4 leaves bronze leaf gelatine
500ml double cream
For the glaze-
650ml orange and passionfruit juice
150g caster sugar
Seeds from 2 passionfruit
6 leaves bronze leaf gelatine.
First make the sponge. Preheat the oven to 200 degrees. Grease and line a 13×9” tray approximately 2” deep. Make sure to leave enough overlap of baking parchment to remove the dessert from the tray when complete. Whisk the eggs, sugar and vanilla with an electric mixer until tripled in volume. Carefully fold in the flour with a flat spatula, then the melted butter, being careful not to knock too much air out of the mix. Spread some of the batter thinly over the tray and cook for 4- 6 minutes until just starting to colour. (you will have mix left over – this can be cooked into sheets, wrapped and frozen for use in the future).
For the delice, Soak the gelatine in a little cold water for 5 minutes. Put the mango puree, passionfruit pulp and sugar in a pan and bring to the boil. Remove from the heat, squeeze the excess water from the gelatine and stir in to the purees. Strain and allow to cool. Whip the cream to ribbon stage and stir in the cooled puree, being careful not to overwhip the mixture. Pour into the tray over the cooked sponge sheet and shake the tray gently to smooth the surface of the delice. Chill in the fridge for 3 hours or until set.
Make the glaze. Heat the orange and passionfruit juice with the caster sugar and add the passionfruit seeds. Remove from the heat and stir in the gelatine to dissolve. Allow to cool (but not set) and carefully spoon over the surface of the chilled delice, being sure to evenly distribute the seeds in the glaze. Chill the dessert until the glaze is set, remove very carefully from the tin onto a cutting board (you may need an extra pair of hands here) and cut into portions with a hot knife, cleaning the blade between each slice.
I’m a big fan of Thai food both in a take away version or coking at home. Recently I’ve been getting a takeaway from my local Thai which is a dish made with minced pork. So on Saturday I decided to have a go at making it at home and by some strange coincidence this article happened to be in the Guardian on Saturday. https://www.theguardian.com/lifeandstyle/2017/mar/31/pork-pad-krapow-recipe-thai-food-kay-plunkett-hogge-a-taste-of-home
Apart from the deep fried egg I followed the recipe to the book and served with Jasmine rice and also a Thai red curry, (this is exactly what I would order from the takeaway).
6 garlic cloves, peeled
6 bird’s eye chillies
1 large red chilli, cut into chunks
A pinch of sea salt
1 tbsp sweet soy sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1–2 tbsp water
A pinch of sugar
2 tbsp vegetable oil
300g pork, minced or roughly hand -chopped
100g green beans, topped, tailed and cut into 1cm pieces
1 large handful of picked bai krapow, or holy basil leaves – the more the merrier
For the eggs
Vegetable oil, for deep frying
1 In a pestle and mortar, pound the garlic, chillies and salt together into a rough paste, and set aside.
2 Now mix the soy sauces, fish sauce and 1 tbsp of the water together in a small bowl, and stir in the sugar to dissolve.
3 Heat the oil in a wok until its really hot. Throw in the chilli-garlic paste and stir-fry for a few seconds, until you can smell everything in the pan, but not long enough to colour the garlic. Be careful as it will make your eyes water. Now, add the pork and stir-fry until it’s cooked through. Add the green beans, and stir-fry.
4 Add the soy and fish sauce mixture and stir through, allowing it to bubble up before adding nearly all the basil and wilting it into the dish.
5 Serve over steamed jasmine rice, with the remaining basil leaves scattered on top.
6 For the eggs, heat about 2–4cm depth of vegetable oil in another wok and, when it’s super-hot, crack in an egg. Fry until the white is crispy on the outside, and the yolk running within – it should take about 1 minute. Drain, and serve on top of your pad krapow and rice.