Luscious Cabaret – July
In the run up to July’s Luscious Cabaret we thought we’d find out what are our artists favourite food and if they would share their secret recipe’s with us. We’ll be updating this daily until the show, but we thought we’d start you off with a few. You can book your tickets via the link below …
450g (1lb) flaky white fish – such as cod fillet
1 thick slice of onion – about 25g (1oz)
A good handful of parsley
4 tablespoons (60ml) dry white wine – such as Muscadet
¼ teaspoon dried thyme
4 tablespoons (60ml) double cream
600g (about 1 – 1 ¼ lbs) mashed potatoes
75g (3oz) Cheddar cheese (mature is OK)
Preheat the oven to 180°C (350°F, Gas Mark 4). Remove skin and bones from fish if you haven’t bought fillet, then place it in a baking dish of about 8” x 10”. Chop onion and parsley together then mix them with the wine, thyme and cream. Sprinkle the mixture over the fish. Season well with salt and freshly ground black pepper.
Grate the cheese and mix about 2oz into the mashed potatoes. Spread the potato mixture over the fish and scatter the rest of the cheese on top of the potato. Dot with butter.
Bake for about 40 minutes until the top is well browned and the liquid is bubbling merrily.
Serve with a green salad or green vegetables.
You can add shrimps or prawns to the fish if you like.
Carmen Mon Oxide
My favourite recipe – especially on days like today – is ginger beer, Hendricks gin, a squeeze of lime, lashings of cool cucumber and oodles of ice! Liquid diets for lascivious times!
Probably chocolate fudge cake. Or a classic Victoria Sponge…or lemon drizzle cake….are you sensing a pattern? 😉
Laura Nadia Hunt
Favourite recipe is Hugh Fearnley W’s chilli Con Carne. Makes a gazillion portions and freezes so you have an amazing dinner in the time it takes to heat it. Perfect with crunchy salad. Add extra 90% dark chocolate! Serves 8 – 10
1kg coarsely minced beef
500g shoulder of pork, cut into 2cm cubes
300g spicy chorizo, cut into 2cm cubes
2 x 410g tin of red kidney beans, drained and rinsed
2 large onions, finely chopped
1 – 5 fresh green chillies, deseeded and finely chopped
2 tablespoons malt, wine or cider vinegar
2 teaspoons dark brown sugar
2 x 400g tins of plum tomatoes
300ml beef stock (avoid using cubes as they tend to be too salty)
2 large cinnamon sticks, broken in half
90% dark chocolate! 4 large squares. More if you dare…
4 bay leaves
1 teaspoon dried oregano or marjoram
1 – 5 tablespoons of chilli powder (depending on how hot you want it)
Salt and freshly ground black pepper
Heat 2 tablespoons of olive oil into a large casserole or stockpot and brown all the meats in batches. Once done set aside. Add 2 more tablespoons of olive oil to the casserole and gently fry the onions, on a low heat, until soft and translucent. Then add the browned meat to the casserole along with all the other ingredients except the beans.
Bring to the boil and simmer gently, stirring regularly and adding a little extra stock or water if ever looks dry. Add the beans. Cook for at least 2 hours slow, maybe 2 hours 30 minutes, until the pork is tender and the sauce nicely amalgamated.
If those recipes have whetted you appetite join us on Friday for sumptuous cabaret at The Albany!