The first Young Turks dinner will be held at the Hempel Hotel in west London on December 19th. A collaboration between Art Work Space gallery, Bottle Apostle wine shop and 3 chefs.
Pine Shoots
A trip back up north at the start of May meant a chance to get into the forest. I ended up with a couple of huge bags of sweet cicely which I gave to the guys at bread & wine and a small bag of pine shoots for myself. I have used the shoots in the past for juices and granita. Obviously the flavour is pure pine but not over powering, subtle but it lingers. These will go into a dessert with raspberries, meringue and toasted barley.
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Pickling
This summer hasn’t been too hectic for me on the work front, so I’ve had plenty of time to pickle various things that I have found growing around London. The Walnuts were growing in a small park in Bethnal Green, they are simple to pickle. Two weeks in salt water followed by a few days drying out when they will turn jet black. When they were dry and a little wrinkled I boiled them with malt vinegar, sugar and a few spices. I’m planning on using the walnuts in a dish with chicken wings, slow cooked egg and jack by the hedge.
One of the other things I have been pickling are wild garlic buds. After the flowers had fallen off the wild garlic I picked the bud and salted them for 6 weeks, when the 6 weeks are up I put them into straight apple vinegar, they have been in there for around 2 weeks so far and there should be enough to keep me going through the winter. They are great for finishing off sauces adding a nice garlicky vinegar kick.
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