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Shooting ‘Slow Cooked’

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I thought it might be interesting for our readers to get a sneak peek behind the scenes at the tasty shots for the ‘Slow Cooked’ book, and hear about the process directly from the perspective of the photographer. It’s been an exciting exercise to help bring these very personal recipes and vibrant flavours to life… and see them in print in the book, which is published this week (you have pre-ordered your copy I hope!)

After Miss South was commissioned to write ‘Slow Cooked’ there was a whirlwind of activity on her part. While she was trialling and testing, sharing tantalising recipe ideas, we were starting to think about what the photographs could look like. As she’s the writer and I’m the visual one, this played to both our strengths and presented plenty of food for thought.

People often think of stews and casseroles when it comes to slow cookers, so Miss South was determined that the food had to be anything but the browns which are synonymous with books about slow cooking. The other thing we had to bear in mind was that this is honest, fun cooking: there’s a brilliant range of varied recipes but they’re not intimidating to make, and anyone with a slow cooker can create them, so we wanted the photos to reflect that. Homely, healthy, delicious, and good looking!

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Brixton Boxty

boxty 2I have to admit that boxty wasn’t something I ate as a child. Popular in Monaghan and Leitrim, it’s a type of potato pancake made from grated potato, but it was so alien to me as kid, I basically thought it was made up until I was older. I first saw it as a real thing in my beloved potato bible The Humble Spud and I’ve been meaning to make it for years, but I disappeared down the tangent of rosti instead and forgot to back up until recently.

Half of you are probably lost by now. Isn’t a potato pancake just a potato pancake I hear you cry? Well, no, rosti are made with semi cooked grated potato with a high starch content, mixed with onion and fried on each side in butter and is eaten as a savoury side dish. Boxty uses raw grated potato before being fried and can be sweet or savoury. Potato farls are made with mashed potato before being cooked on a griddle and then often fried until golden. And I’ve never yet made a latke, but I’ll bring you breaking news about them when I do…

Some recipes for boxty use mashed potato in with the grated spuds but I thought I’d some pureed fresh corn instead since I have tonnes left over from a recent Brixton Bugle recipe. Combining corn and potato gives a autumnal feel and a taste of Brixton which I thought I’d enhance by adding some chopped Scotch Bonnets, fresh coriander and lime. I then served it with some grilled tomatoes for a really good brunch. Read more

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Slow Cooker Rabbit Stew

rbbitFor ages, it was tradition for me to go and visit Mister North in the countryside over August Bank Holiday weekend. My dancing all day at Carnival days are over so it was very relaxing to head to West Yorkshire to breathe in the fresh air, frequent country pubs and eat well.

Unfortunately I also cooked one of the worst meals I’ve ever made on one Bank Holiday visit. It was a rabbit stew of such dryness that it was almost completely inedible and every single time Mister North or I so much as think about eating or cooking rabbit, we mention it in hushed (and horrified) tones.

Rabbit is a very lean meat with almost no fat and thus it’s easy to cook all the moisture out of it. It’s also a meat that most people in the UK don’t regularly eat or cook because of a combination of it being seen as poor wartime food, the myxamatosis scare of the 70s and the Watership Down/Beatrix Potter effect. This means we don’t grow up learning how it should be cooked or eaten and have anything to compare our efforts too.

Even I took a while to get into the swing of cooking things I used to keep as a childhood pet, so getting the hang of rabbit took me time. The terrible rabbit stew came from a frozen wild rabbit and was then soaked in vinegar water to tenderise it. I won’t be repeating either of these things again. It might work better if I’d brined it though.

I also irrationally despise the tactic of cooking drier meats with bacon to bard them. I’m not entirely sure why this practice enrages me so much, but it’s also fairly pointless with the kind of lean back bacon in vogue these days. I seemed destined to never exorcise the ghost of the terrible rabbit stew.

Then as my slow cooker chronicles progressed and I was making seriously succulent stews, I decided to risk doing bunny in it. And it was fantastic. It was one of the dishes I enjoyed the most while recipe testing and I was really disappointed when it didn’t fit into my chapter structures and had to be set aside (hopefully for next time.) When I saw a wild rabbit at Herne Hill Market this August Bank Holiday weekend, I knew the time had come to revisit the technique, adding a beautiful big Bramley apple, some fresh tarragon and white wine this time. Read more

cherry float

Chocolate Cherry Ice Cream Float

cherry floatI haven’t been cooking very much this summer. Partly because I’m on a go slow in the kitchen after testing over 350 recipes for both Recipes from Brixton Village and Slow Cooked and partly because all I’ve wanted to eat for weeks are cherries.

Particularly abundant and well priced this season, I’ve been buying pounds and pounds of them from Brixton Market for £1.50 a lb and just gorging on them for breakfast, lunch and dinner. They are one of my favourite fruit and it’s been utter luxury to indulge like I have been. In fact, I’ve even managed to have too many of them and needed to find ways to use them up.

Some of my lack of appetite has come from how warm it’s been and I’ve been alternating my cherry fest with ice lollies and sorbets, but hadn’t felt the urge for actual ice cream until I saw some leftover chocolate in the cupboard to go with those cherries and inspiration hit.

I have been a lip balm queen since Mister North bought me a pot of Morello Cherry lip balm from The Body Shop for my twelfth birthday. I cycled through their whole range, not dallying near the Kiwi Fruit one for long, and fell particularly in love with a limited edition version that was Chocolate Cherry. I rationed that little pot out for ages and each swipe of it reminded me how much I loved the combination. I moved on from it to a prized Dr Pepper Lip Smacker and from there to my current die hard obsession with Carmex.

I hadn’t really thought about my lip moisturising choices as a teen since those heady days, but standing there with a bag of cherries in one hand and a bar of chocolate in the other and I just knew what I had to do. I had to combine all the best things of my early years and make a chocolate cherry Dr Pepper ice cream float immediately.

Chocolate Cherry Ice Cream (makes one litre)

  • 450g fresh cherries, pitted
  • 25g sugar
  • 200g milk chocolate
  • 600ml double cream
  • 397g tin condensed milk

This is the simplest ice cream possible made to a non churn recipe I love so much I even used it for my Observer Food Monthly piece last year. It freezes quickly and scoops straight from the freezer and can be adapted to any flavour you fancy.

Begin by pitting your cherries. I find this oddly relaxing and not particularly faffy to do. I end up with lots of halved cherries. Lay them out as flat as possible and sprinkle the sugar over them to macerate them. This makes them lovely and juicy. Leave for up to an hour.

Break the chocolate into a large bowl and set it over a pan of boiling water, making sure the water doesn’t touch the base. Stir it well as it melts to keep it nice and glossy. Once melted, set it aside to cool down for about 10 minutes.

Take the macerated cherries along with any juices they have created and roughly puree them with a hand blender. A bit of texture is fine, but try not to have any bits of skin if you can help it. Set them aside.

Pour the double cream into a large bowl and beat until it starts to thicken. You don’t want it to be whipped cream, but to get to the point where it flops over lazily and thickly. At this point, beat in the condensed milk until combined and airy. An electric whisk is nice here but some old fashioned elbow grease does the trick too.

Stir in the melted chocolate and the cherry puree. Fold until completely combined. It will be a pale pinky brown in colour. Pour it all into a plastic container and put the lid on it. Freeze for at least 4 hours. It will be a lovely creamy soft serve style.

Chocolate Cherry Dr Pepper Ice Float (makes one)

  • 330ml can full fat Dr Pepper
  • 1 large scoop chocolate cherry ice cream
  • kitsch item to accessorise, either an umbrella or gaudy cocktail stirrer

To make your ice cream float, get a good sturdy glass and pour an ice cold can of Dr Pepper into it. I am that person who genuinely likes the taste of diet fizzy drinks usually, but it’s got to be the real deal here.

Then gently drop your scoop of ice cream into the glass. The soda will fizz and froth and create the finest carbonated beverage on earth. Stick a straw in the glass, swizzle with a stirrer (I favour a flamingo myself here) and set a long spoon on the side before getting stuck in.

You cannot eat or drink an ice cream float neatly so don’t try to. Simply savour the flavours and revel in it. When I say this float is the taste and excitement of my whole childhood served up in one glass, I don’t think I’m quite doing it justice. It’s my favourite thing of the whole summer, maybe even the year…

 

 

 

 

 

 

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Coffee Crème Caramel

IMG_4012I’m loving the bit in the Saturday Guardian Cook section where well known food people choose their last meal. The fact that they are allowed to set the scene as to where they’d eat it and with whom reminds us that a good meal is about more than just the food. But the food is pretty important too and each time I read one of these I start debating what my final meal would involve.

There would definitely be squid, but would it be a tender slow cooked squid stew with ripe tomatoes or would it be chargrilled for moments til the edges blacken and the tentacles have the right amount of chew? Maybe some deep fried crispy salt and pepper squid? Or would I regret not having the salt and chilli version?

Would I have a perfectly pink middled duck breast or a steak so blue it’s still mooing for the main course? Indecision is my greatest forte so I just get myself tied up in hungry knots each Saturday morning, except for one thing. I know exactly what I’m having for dessert. Crème Caramel.

I love crème caramel so much there is no such thing as a crème caramel I don’t like. I even love the hell out of those 69p for four supermarket ones that are like a milk jelly in an oddly shaped tub. My love is unconditional for this classic dessert. Yet for years I never made it, reaching for the Bonne Maman ones in the posh glass ramekins instead and believing it would be fiendishly tricky to make.

I’m not sure what convinced me to try making it when I had such a mental block about it, but I had the idea of doing slow cooker crème caramel for the book and discovered that making it is even easier than eating a whole family pack of them in one sitting. You’ll have to wait til Slow Cooked comes out on November 6th for the slow cooker version, but here’s a stovetop one that combines the flavours of coffee and vanilla to tide you over.

Coffee Crème Caramel (makes 4)

  • 120g sugar
  • 60ml water
  • generous pinch salt
  • 3 eggs
  • 25g caster sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant coffee
  • 400ml whole milk

Do not think about making this with skimmed or semi-skimmed milk or it won’t set properly and will collapse on itself if you try to turn them out of the ramekins. I actually tend to use milk powder for as I live in a very Portuguese area where everyone keeps a tin of Nido in the house.

Start by making the caramel. Put the sugar and the water in a stainless steel pan on the cooker. Non stick pans can make the caramel crystallize and become granulated. Melt the sugar over a medium heat, stirring constantly.

When the sugar is completely melted, stop stirring and allow the caramel to boil to a dark rich colour. Keep a close eye to make sure it doesn’t burn. It should take about 10 minutes. Remove from the heat immediately. Add the salt and stir in.

Pour an equal amount of caramel into each of the ramekins and set aside to cool and harden. Don’t put them in the fridge or the caramel becomes soft and tacky. It will take about an hour for the caramel to set. Leave aside until needed.

To make the custard, warm the milk in a pan. While it is coming to a simmer, beat the eggs in a bowl with the caster sugar until they are thickened. When the milk is warm, pour a little bit of it into the eggs and whisk. This tempers the eggs to stop the custard splitting.

Pour the tempered eggs into the remaining milk and whisk together. Heat gently until the custard coats the back of a spoon. Add the vanilla extract and the instant coffee and stir in well. Remove from the heat immediately and pour the cooked custard into the ramekins, leaving a few centimetres of room for expansion.

Set the the filled ramekins into a deep baking tray and pour enough boiling water into the crock to come about two thirds of the way up them. Carefully set this bain marie into the oven and and cook the crème caramel on 150℃ for 25 minutes.

Lift the crème caramels out of the oven. There should be no bubbles round the edges. Allow the crème caramels to cool for an hour or so and then put them into the fridge overnight. This means the caramel will absorb into the crème properly

When you are ready to serve, simply turn the crème caramels out onto small plates and eat. The caramel will cascade down the side of the custards as well as flavouring the base of them, mixing beautifully with the soft rich coffee flavour to make the most delicious version you’ve ever eaten. I’d keep telling you how good they are, but I’ve got my mouth full…