Watermelon pickles

Watermelon Rind Pickles

Watermelon pickles

I bet you didn’t know you could pickle the green rinds from the watermelon until now unless you happen to be from the Southern states of the USA and living in Brixton currently….

I discovered this because I’ve been buying so much watermelon recently. The stall under the on the corner of Pope’s Road and Atlantic Road by the Village is selling massive hunks of it for a mere pound and I can’t stop myself. (Nor can I resist the bargain cherries and flat peaches.) I felt wasteful simply tossing the rind in the bin as it doesn’t compost. So I was delighted to discover you can pickle it and end up with something as crunchy as cucumber but a little bit different for once.

Originally published at Brixton Blog….

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stuffed-plantain

Stuffed Baked Plantain

stuffed plantainOh how I love a plantain. They are so delicious and verstaile that they’ve even lured this Irishwoman away from potatoes with every meal. I love the sweet stickiness of a ripe plantain as magic happens when you cook them.

Frying them is the traditional way to serve the plantain but as I’m using only serving small amounts at a time, I don’t like getting the pan out for one at a time. So I’ve been playing around with other ways to get my plantain just right. Coating them with sugar and spices and baking them in the oven before stuffing them with mozzarella gives close to plantain perfection.

Originally published at Brixton Blog…

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Kaff Bar, Brixton

 po'boy

Brixton is considered the Deep South of London by those who don’t cope well without a Tube line, but little do they know that there’s a real taste of the South in SW9. There’s a new Louisiana chef in town and he resides daily at Kaff serving up Cajun and Creole inspired food with a taste of the bayou.

Richard Myers found his niche on Atlantic Road a few months ago and the already tasty food at the bar has gone from strength to strength since. Arriving in Brixton almost by accident, he fell in love with the market and the attitude to food here finding it more like New Orleans than anywhere else he’d been outside of that famed city.

Originally published in the Brixton Bugle… Read more

Homemade Horchata

horchata

So many countries with hotter climes than us make fantastic non alcoholic drinks like ginger beer or mango lassi. My favourite though is the Mexican classic horchata. Made with almond and rice milk and spiced with cinnamon and vanilla, this is better than a cold shower or an ice lolly. I first had it at Casa Morita but it seems to have disappeared from the menu, so here’s a homemade version! (This differs from the Spanish version made from chufa or tiger nut in the same way South and Central American Spanish varies from that spoken in Europe.)

Originally published on Brixton Blog… Read more

Guava Banana Brixton Trifle

close up trifle

Sometimes only a trifle will do. Few other dishes say celebration the same way that a dish of trifle with all the family does. Its layers of cream, custard and fruit please everyone so there’s no better way to get people to try something new by introducing different ingredients to a classic dessert.

I recently bought a hand of gorgeous finger bananas in Brixton Village and couldn’t get over how sweet and moreish they were. Being smaller than usual, they ripened quicker making them perfect for roasting to bring out their flavour. Basting them in a coating of guava jelly made them naturally caramelised.

Layered up with spiced bun soaked in rum, dulche de leche cream and custard, the whole thing is the perfect Brixton trifle. Serve it at a Sunday lunch or a barbecue this summer. You won’t miss the jelly at all…

Originally published in the Brixton Bugle…. Read more