Tag Archives: Global Feast 2012

My Global Feast dish: Apple and cinnamon tart with bara brith ice-cream and Welsh Penderyn whisky

It’s rather remiss of me not to have posted this recipe yet. The glitz and excitement of Global Feast, the Olympics and Paralympics have already faded as Autumn kicks us up the backside with its sudden chill and yet more rain.

So what better to refresh the memory than a recipe that transcends that moment, staying with us well into the chillier months of the year. It is aptly seasonal, warming and British, but also light and full of the exotic spices that remind me of that hot and heady night back at the beginning of the Olympic celebrations.

Sponsored by Penderyn Welsh whisky the dish was accompanied by a shot of their Madeira finished single malt. Whisky isn’t always my drink of choice, but this is to die for! Smoother than some whiskies and with the toffee and honey undertones, this is definitely my kind of whisky! So nice was it that I kept making people try it (even though it was only 10 am!!), most claimed it was too early for whisky, but Kerstin (msmarmitelover) happily joined me for a taster.

I’m no going to pass over the recipe for everything I served on the night. A simple slice of apple and cinnamon tart, a bit of ice cream and some salted caramel sauce is more than enough to satiate the sweetest tooth and topped off with a shot of that damn fine whisky the dish is complete.

For one loaf of Bara Brith….of which you will need about 100g

200ml Strong Cold Clipper English Breakfast tea

50ml of Penderyn whisky

175g mixed fruit

200g brown sugar

425g Doves Farm self-raising flour

2 beaten eggs

A large teaspoon mixed spice (I used Steenbergs. Their spices are probably the best I’ve ever used!)

Soak the fruit in tea and whisky for at least an hour.

Mix all the ingredients in a large bowl then put into a 1 litre greased, lined loaf tin. Bake for about an hour and a half gas mark 5/150 degrees C

For the ice cream:

1 litre double cream

1.2 litres single cream

8 egg yolks

200g caster sugar

3 vanilla pods split lengthways

Put the cream in a large heavy bottomed pan and heat gently. Scrape the seeds from the vanilla pods out with a sharp knife and add to the pan along with the pods. Heat until it just starts to come up to boiling point then remove from the heat and allow to infuse.

Beat the egg yolks and sugar in a large bowl for about 5 to 10 minutes until pale and thick.

Remove the vanilla pods from the cream and pour a little of the cream on to the eggs. Whisk slowly to mix in then continue adding the cream until it is all combined.

Return the pan to the heat and cook slowly stirring constantly until thickened. Once it has thickened pour the mixture into a large cold bowl. It needs to cool quickly to stop the egg over cooking and to speed up this process you can also stand the bowl in a washing up bowl full of cold water or ice. When cold transfer to an ice cream machine and churn until almost frozen.

Once the ice cream starts to thicken crumble in about 100g of cooled bara brith, plus an extra shot of whisky (if required). Serve with the apple and cinnamon tart.

Vanilla salted caramel sauce: ….for decorating the dish really…

150g unsalted butter

400g caster sugar

100g golden syrup

250ml double cream

A couple of pinches of Halen Mon Vanilla Salt

Melt the butter, sugar and syrup in a heavy based saucepan. Bring to the boil and simmer for about 3 or 4 minutes.

Add the cream and vanilla salt and give it a quick stir. Test to see if it needs more salt. Cook for another minute or so and then remove from the heat and transfer to a jug.

Swirl some of the sauce on a plate and top with a slice of apple and cinnamon tart and a scoop of ice-cream

Apple and cinnamon tart:

Now, this isn’t really a Welsh recipe, but it does reflect my Kentish origins. I grew up in the garden of England before decamping to Wales so I suppose in a way i’m fusing food from my English upbringing with the Welsh produce that influences my cooking now. This recipe is really a variation on Canterbury tart, very traditional down that way!

400g sweet short crust pastry (200g plain flour, pinch of salt, 100g butter, 60g caster sugar, 1 egg yolk, iced water: Mix the flour and butter together, add sugar when the mix resembles fine breadcrumbs. Make a well in the centre and add egg yolk and a couple of tables spoons iced water. Mix with a flat knife until it forms into a ball. Rest for about half an hour then roll out to fit a 9 to 10 inch tart tin. Bake blind for about 15 mins gas mark 6/200 degrees C. Remove from the oven and take out the baking paper and beans then return for a further 5 minutes.)

6 or 7 good-sized dessert apples (Discovery & Worcester Pearmain are early UK varieties although the apple harvest isn’t so good this year)

2 lemons (finely grated zest and juice)

2oog caster sugar

50g butter

125ml double cream

3 large eggs

40g demerara sugar

1 teaspoon cinnamon (plus 1 extra)

Coarsely grate the apple into a large bowl and mix with lemon zest and juice.

In a separate bowl beat the eggs and caster sugar together for a couple of minutes. Add the melted butter, cream and apple mixture and a couple of pinches of cinnamon.

Carefully fill the pre baked pastry case (see above) with the mixture.

Mix the Demerara sugar and extra cinnamon and sprinkle it on the top of the tart. Bake in the oven gas mark 6/200 degrees C for about 40 minutes (maybe less) until the apple looks soft and the top is golden brown and set.

All photo’s courtesy of Kate Withstandley freelance photographer

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Global Feast 2012

When Kerstin Rogers (aka msmarmitelover) emailed me last week to ask how my supper club was doing, were we still up and running? I thought it was just a polite inquiry. The next minute she was asking me if I would be a guest chef at Global Feast 2012’s British food night!

Excited is an understatement. When I took a look at the other contributors ( list at the bottom of those confirmed) many of whom I have followed and admired from the depths of the Welsh mountains, you will get an understanding of just how excited I am and how amazing it will be. I’m brimming with more than a little nervous anticipation of what promises to be a busy, but superb twenty days.

Global Feast 2012 coincides with the Olympics and is the brainchild of Latitudinal Cuisine (started by Alex Haw, whose team at atmos also designed the central table…more on that in a sec!), a collective culinary project bringing people together to create and enjoy great global food and local conversation and curated by Kerstin Rodgers (msmarmite lover from The Underground Restaurant).
Between Wednesday 25th July and Monday 13th August guests will be invited to take a journey into the world of food. They will  travel through the cultures and cuisines of the entire world, tasting a different specialty each night lovingly prepared and cooked by the best local supper club cooks and chefs from the UK. The diverse culture of London and the UK will be there for all to see as will the quality and variety of the British and local produce used to create the dishes.
Lets get it right; this is not a night for the corporate, the glitterati or the feted….this is a night for those with a taste for the underground; those who like something a bit more creative, different, real.  With that in mind you can guarantee this talented group of Londoners (as well as a few of us that do not have a Londoncentric life), proper food lovers, artists and entertainers will be loving the opportunity to create a unique and unforgettable experience. If this isn’t enough in itself, guests will sit at Worldscape – part architectural masterpiece, part art installation-which is apparently the tallest table in the world, made from its contours and designed by atmos.
picture courtsey of atmosstudio

Dinners will take place in the covered courtyard of the Old Town Hall in Stratford (pretty much next door to the Olympic venue) and the schedule is as follows…

18:00 Bar opens
18:30 Welcome cocktail and canapés
19:30 Starter
20:00 Entertainment begins
20:30 Main Course
21:30 Dessert
02:00 Bar closes (4am on Friday/Saturday)

 

I will be cooking Welsh inspired dishes on British food night (Friday 27th July) and will be bringing in as many of my favourite suppliers (and products) as possible…there are so many to choose from!…

These are some of our glorious Welsh producers…but the list is endless….Welsh lamb from my mountain, Welsh black beef …so many growers within a mile of my home…Halen Mon salt are on my doorstep….Welsh cheese (how many varieties?)…we also have the best goats cheese dairy ever!….a smokery (fantastic smoked Brie and paprika)…amazing Welsh grown shiitake mushrooms…so many food orgasms without having to travel more than 20 miles!! Of course these are very Northcentric… but there are many fantastic South Wales producers too….Calon Wen cream and butter, Rachel’s Organics, Perl Wen and Perl Las cheese, Trealy Farm, Caws Cenarth….I could go on forever!! Not all will focus in my dishes, but I’m damn sure I will wedge in as many as I can!

If you wish to come along to any of the evenings (see the website for a full list of events and more information about the project) you can buy the Global Feast tickets by clicking on the link below.

http://www.globalfeast2012.com/#Book/

Those who already make up the all-star parade of guest chefs from the very best supper clubs are as follows….

Arno Maasdorp of the  SaltounSupper club (representing South Africa)

Aoife Behan of My Home supper club and Jelly and Gin (representing Scotland and Ireland)

Moel Faban supper club (representing Wales)

Plus Six Five supper club (representing Singapore)

Sabrina Ghayour supper club (representing Persia)

Uyen Luu of Leluu supper club (representing Vietnam)

Lee Sylvester of Tan Rosie supper club (representing the Caribbean)

Martin Morales of Ceviche restaurant and pop ups (representing Peru)

Carina of Russian Revels supper club (representing Russia)

Chris Massamba of Full House supper club (representing West Africa)

Caroline Hobkinson (representing Poland)

Pistachio Rose (representing Indian desserts)

As a last thought…if anyone would like to comment on or suggest their favourite Welsh dishes and desserts please I would welcome it!

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