Michael Caines Roast Pork Loin With Cider Sauce & Gratin Dauphinois Potatoes

Posted on June 26, 2014 by Frostie

Prep time; 2 hours 30 minutes

Serves 4

Ingredients

1.5 kg loin of pork

Sea salt

Ground white pepper

1-2 tblsp groundnut oil

Cider sauce

20ml groundnut oil

1kg pork bones (ask your butcher), chopped small

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

1 Leek chopped

1 celery stick, chopped

2 garlic cloves, peeled and crushed

1 bay leaf

2 thyme sprigs

2 sage sprigs

1 tblsp Plain flour

1 granny smith apple, chopped

300ml dry cider

400ml chicken stock

1 tblsp Dark Soy sauce

Gratin Dauphinois potatoes

Equipment: Pyrex dish 290 x 200cm

Ingredients:

300ml milk

200g whipping cream

3 garlic cloves lightly crushed

1 bay leaf

5g salt

2g white pepper

20g unsalted butter softened

1 kg Désirée, Maris Piper or King Edward potatoes

Method

Preheat oven to 200°C/ Gas Mark 6. Season the pork loin generously with salt, rubbing it in well to encourage a crispy crackling, then season with pepper. Place a roasting tray or large ovenproof pan over a high heat, add the groundnut oil and heat to almost smoking point. Add the pork loin and turn to seal all over. Now place in the 500gr of the pork bones into the oven tray and put the loin on top. Transfer to the oven and roast for 1 ½ hours or until cooked through.

In the meantime, prepare the cider sauce. Place a heavy-based pan over a medium-high heat and heat up, add the oil. Heat well before you add the pork bones and colour until golden brown stirring frequently.

Add the vegetables, garlic and herbs, lower the heat and cook or 8-10 minutes or until softened and golden, now add the plain flour and cook for 2 minutes. Add the chopped apple and cider. Bring to the boil and reduce by half before adding the stock and soya sauce. Bring back to the boil, skim and simmer again for 45minutes.

Pass the sauce through a fine sieve into a clean pan and simmer to reduce by at

least half, to thicken and concentrate the flavour. Keep warm.

Gratin dauphinoise potatoes,

Pre heat your oven to 170°C / Gas Mark 3. Place the cream, milk, garlic, thyme, bay leaf, salt and pepper in a large saucepan and bring to the boil. Remove from heat and leave to stand for 10 minutes before using.

Take a piece of garlic and rub the Pyrex dish well with it, and then rub the dish with the softened butter.

Peel and slice the potatoes thinly using a mandolin and layer them into the dish, overlapping the slices evenly layer by layer. Finish off the top with a neat uniformed layer, now pass off the liquid over the top of the potatoes and down through the layers. Make sure that the potatoes on top are covered lightly with the cooking stock before placing them into the oven on a tray. After 10 minutes take a spatula and press down to ensure that potatoes remain covered.

Cook for 45 minutes to an hour then check to see if nicely coloured and continue to cook until the potatoes are soft. Leave to stand for 5 minutes before serving.

Remove the pork from the oven, transfer to a warmed platter and rest in warm place for 10 minutes. Pour off the fat from the roasting pan, and then add the meat juices to the sauce. Carve the pork, first removing the crackling in one piece to make it easier to do so.

Arrange the pork slices on warmed serving plates. Add a portion of crackling and a large spoonful of gratin dauphinoise. Enjoy!

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Wonderound Shoreditch Store Launch Social Diary

Posted on June 26, 2014 by Catherine Balavage

We had fun at the launch of South Korean label Wonderound in Calvert street. The clothes and accessories were beautiful and the Korean street food from restaurant On The Bab was amazing. We soaked in the atmosphere as we drank rosé in the sun.

The brands key aesthetics are clean cuts, minimal and simple design, using neutral hues and pastel tones – easy to wear yet in no way ordinary. Wonderound bridges the gap between London’s thriving fashion scene and South Korea’s innovative, energy textile expertise.

Up and coming label Wonderound will set pitch in Calvert Street for two months only, offering customers a chance to discover the brand in a unique settings. Showcasing the brand’s clothing and accessories, the shop will also act as a platform for collaborations with South Korean artists and designers.

The current collection encompasses the brands key aesthetics of clean cuts, minimal and simple design, using neutral hues and pastel tones – easy to wear yet in no way ordinary. This season’s hero pieces include the Neoprene Cocoon Jumper featuring a drop shoulder cut, half-length sleeves and a ribbed finish and a boxy stripy dress with rolled up 3Ž4 sleeves. Outerwear comprises a regular fit cream beige half trench with shoulder button epaulettes detail and a monochrome baseball bomber.

Wonderound bridges the gap between London’s thriving fashion scene and South Korea’s innovative, energy textile expertise. And as London becomes further more captivated with Koran culture, Wonderound intends on bringing another aspect from the country to add to the prominent Korean food and music scene in the capital.

WONDEROUND

16 Calvert Venue,

London E2 7JP

http://wonderound.co.uk/

@wonderound

Michael Caines Vegetable Curry With Lentils, Cauliflower, Baby Corn & Spinach

Posted on June 25, 2014 by Frostie

Prep time; 1 hour

Serves 4

Ingredients

Spice mix

4 cloves

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp madras curry

4 gloves of garlic, peeled and crushed

1tsp Root ginger grated finely

2 tblsp white wine vinegar

½ tsp salt

1 tsp palm sugar

150g Red lentils

40ml Vegetable oil

1 large cauliflower cut into even size florets

1 large fennel cut in half and the into 4

1 onion finely chopped

2 red chillies deseeded and finely chopped

200g of tinned chopped plum tomatoes

400ml coconut milk

400ml water

200g Baby corn cut into quarters lengthways

100g baby spinach

4 tblsp coriander chopped

1 lemon or lime

Large sprig of coriander

Sea salt

For the tarka or chaunk

30ml Vegetable oil

1tblsp mustard seeds

1tsp cumin seed

1tspfennel seed

3 curry leaves

3 Bay leaves

Method

First you need to make the spice paste. For this toast the coriander and cumin seeds in small pan for a minute. Now place into a spice grinder and grind to a finely, alternatively use a pestle and mortar or a blender/food processor.

Place into a small bowl and add the turmeric, madras powder, crushed garlic, grated ginger, white wine vinegar, salt and palm sugar and mix together well. Set aside.

Place the lentils in a pan and cover with 500ml of water, bring to the boil and simmer for 15/20 minutes until the lentils are a thick puree. Cover and set aside until later.

Heat half the oil in a large pan and over a medium heat; caramelise the cauliflower florets evenly until golden brown. Remove and place on a plate. Now caramelise the 8 fennel pieces and remove. Add the remaining oil and heat, add the chopped onion and fry until golden brown, now add the spice mixture and cook out for 2 minutes. Add the chopped tinned tomatoes and chopped chillies and cook for 5 minutes before adding the coconut milk, cauliflower florets, fennel and baby corn. Bring to the boil and reduce to a simmer and leave to cook for 15 minutes stirring from time to time.

To finish, add the spinach before stirring in the lentil to required texture and consistency and now add the chopped coriander.

For the tarka or chaunk

Heat the oil in a small frying pan and add the spice and bay and curry leaves until the seeds start to pop. Now drizzle over the curry.

Uniform Foodies is available on iTunes, iOS, 69p
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Cinnamon Soho Restaurant Review

Posted on June 23, 2014 by James Yardley

Cinnamon Soho is a stylish and contemporary restaurant which has just recently opened, following on from the extremely successful Cinnamon Kitchen and Cinnamon Club. First impressions of the restaurant were excellent. The interior looked great and clearly no expense had been spared.

The bottle of house wine we started with was excellent. It was a very good white wine. Very refreshing and drinkable. For a starter we tried the steamed chickpea cake with coconut chutney and the grilled asparagus, sesame and garlic yoghurt.

The chickpea cake was astonishing. It’s soft spongy delicate texture was indeed cake like but it did not feel out of place as a starter. The flavours were brilliant, the coconut chutney combined brilliantly with the chikpea and the raw red onion and cucumber brought freshness to the dish. The dash of spice was beautifully balanced. A truly original and exciting dish.

Our asparagus was also very good. It was beautifully cooked and very well seasoned with coriander and cumin. The sauces it came with were all beautifully balanced with excellent flavours.

Expectations were very high for our mains after the superb starters and they didn’t disappoint. I had the Orissa style chicken curry. My chicken was gorgeous, it was succulent, moist and perfectly cooked. The tomato lentil based sauce was a delight. Everything was beautifully spiced and seasoned without being overpowering. This was high class Indian cooking of a type I am not usually used to. It was very clear the chef had an excellent palate. As a side we had some superb peshwari naan. I love Peshwari naan but this was particularly good and had clearly been freshly made.

The other main we had was seared plaice with tomato lemon sauce and a lentil salad. Again, a beautifully cooked piece of fish with a delicate and exciting sauce with subtle spice and flavors. The portion sizes were perfect.

Our puddings did not disappoint either. The sticky ginger toffee pudding with banana ice cream was delicious. The banana ice cream was a delight and the pudding was light and tasty. The second dish of yoghurt and lime cheese cake with tamarind glazed strawberries was even better. An original dish with a wonderful creamy texture and refreshing taste. Perfect for a pudding at the end of a meal.

Overall Cinnamon Soho was a delight. The food was exquisite and the service which I have forgotten to mention until now was also excellent. Even more astonishing was the price. Our meal which came from the lunch menu was just £11.75 each for three courses! (excluding wine) or £9.75 for two courses. Frankly it was incredible value for food of this quality. Definitely the best value restaurant Frost has been to this year. We will certainly be going back soon and I highly recommend you give it a visit in the near future.

5 Kingly Street, London, W1B 5PF

Tel: 020 7437 1664, www.cinnamonsoho.com

facebook.com/cinnamonsoho

@cinnamonsoho

Wimbledon slices

Posted on June 23, 2014 by Sarah Bacchus

With Wimbledon starting today its only the done thing to give you all a little bit of Summer heaven in the form of a delicious treat. I created these from a recipe for strawberry drizzle cake, but I added my own naughty little twist by filling these babies with tenderised strawberries right through the entire mixture. This creates the softest and most moist slices. They are divine and they get better the next day when all the juices have settled. Sticky, sweet and so sensational you will be rolling those eyes as you gobble them up.

You will need:

600g box of strawberries
2 eggs
1 tbs vanilla essence
50g Icing sugar
100g Salted Dairy Butter, at room temperature
200g self raising flour
200g caster Sugar

Put the caster sugar and the butter in to a bowl and mix into crumbs.

Add 1/2 of the strawberries cut into slices.
Then add the flour, vanilla essence and the eggs. Mix to a creamy consistency.

Pop it in to a greased lined baking tray. Cook in a preheated oven gas mark 6 or 200c for 45-60 minutes depending on your oven. Just make sure its cooked through. While this is cooling add the remainder of the strawberries to a dish along with 25 of icing sugar and let the juices start to come out.
Put the other 25g of icing sugar into a bowl and strain off the juiced strawberries. Mix this up and pour over your creation, Its best to make small holes all over the cake to let the icing drizzle down into the sponge. Then let this cool off completely before turning out, dusting with a little icing sugar and then lastly cutting into nice sized chunks. Perfect with a Wimbledon cocktail…..Recipe for that coming soon!

Cant have you over indulging too fast can we. Its a recipe worth waiting for I assure you! I hope you make a batch of these while watching the games as they are amazing! Let me know if you do and pop me a quick tweet @sarahbacchus. For loads more recipes head over to our lifestyle magazine www.slbstyle.com and for photographic work check out www.sarahbacchus.com

The Noodle House London Restaurant Review

Posted on June 22, 2014 by Catherine Balavage

I love Asian food so was absolutely delighted when we were invited to review the newly opened Southeast Asian restaurant The Noodle House on Shaftesbury Avenue. The decor looks great and it is busy. It may be newly opened but it already has found plenty of customers. It is not a tourist trap however, it has enough calm to be an enjoyable experience. We start off with some cocktails. We have the Moonshadow: vodka, lillet blanc, chrysanthemum, jasmine tea syrup and a Hit The Rojak: tequila, kamm & sons, star fruit juice, apple juice, Rojak syrup and lime. Both cocktails are great. Delicious and unique.

For starters I have the Crispy Calamari: Crispy fried calamari seasoned with sea salt and Szechuan pepper served with chilli dipping sauce and my colleague had the Si Racha Prawns: Tempura style prawns served with our signature spicy mayo. The crispy calamari is delicious and comes with a great sauce. The prawns are amazing, very generous in size and the sauce is great. It has a bit of a kick to it. Both starters are great and the portion size is generous. The waiter is good at recommending food and really knows his stuff. Although he didn’t realise what a wimp I am when it comes to spice!

For our mains we have the Javanese Nasi Goreng: Wok-fried rice with prawns, chilli, spring onions and Sambal Belachan, topped with a fried egg, served with two chicken satay skewers and prawn crackers and the Bakmi Goreng: Udon noodles with chicken, prawns, bean sprouts, cabbage, pak choi, eggs and a sweet chilli ginger sauce, garnished with spring onions and fried banana shallots. For our sides we have the Broccoli: Tenderstem broccoli with oyster sauce and Fried Jasmine Rice: Wok-fried jasmine rice with chicken, prawns, bean sprouts, eggs, chilli and Thai basil.

The Javanese Nasi Goreng is something to behold. It has absolutely everything in it and a fried egg on top. The chicken satay skewers are tasty, as are the prawn crackers, the fried egg, the whole shebang. This is also spicy although there are plenty of things you can order at the Noodle House which are not spicy. The Bakmi Goreng is a great noodle dish which also has a generous amount of ingredients. It is amazing. Really great.

I also loved the Fried Jasmine Rice we have for our side and the broccoli is also good. If we thought the starters were a decent size, the mains and the sides were even more generous. We could just have had those and nothing else. We end up taking what we don’t eat away in a doggy bag.

We order more cocktails. The amazing Bayside Bellini: Kamm & sons, spiced Asian pear, orgeat & prosecco. and Spice Island Iced Tea: Gin, spiced tea gin, lemon, abbots bitters & ginger ale. The Bayside Bellini is absolutely brilliant. All you need to know is that it is a champagne cocktail with an Asian twist. Wonderful.

For dessert we have the Sweet Sharing Plate: a sample of the Lime & Ginger Cheescake, mango coconut pudding and banana spring rolls. Each one is amazing and unique. Just incredibly good and comes with a brilliant ice-cream.

We then finished with some tea. Fruity Fresh Hibiscus: an infusion made from a blend of Hibiscus, orange flowers, rosehip, sea buckthorn berries & lemon verbena. A pink brew that is sweet, fresh and hydrating. A mix of flowers and fruit. This is great tea, I could drink it everyday. Downstairs there is more seating and a bar and you can see all of the Noodle House’s amazing tea in large jars.

The Noodle House is a great restaurant. The service is amazing, the waiters are friendly and knowledgeable, the food is amazing and unique as is their cocktails and tea. Prices are reasonable, from low to high. I highly recommend The Noodle House and will be going back.

The Noodle House, 117 Shaftesbury Avenue, London WC2H 8AD / 0203 725 5777

Eat, Drink and Be Winchester Review

Posted on June 18, 2014 by Sarah Bacchus

We have a new cafe just opened here in Winchester and while the SLB Style team are moving to London very soon we still love to deliver amazing finds in Winchester. Eat, Drink and Be opened just 5 weeks ago and we where delighted when we got to sample the quality fair on offer. All the cakes are made by the coffee house themselves. Everything on offer is simply prefect and just amazing value for money.

What used to be an old jewellers at the top of the high street is now on of the finest cafes we have here in our little city. Offering delicious cakes, muffins, homemade soups and a range of freshly made salads.

When it comes to amazing places to eat and drink we do love to find the cool places to advertise and this one will keep you coming back for more and more we are sure. If you are planning a trip around The Great Hall and the Cathedral grounds then this is one place to really make a beeline for!!! Sorry we really couldn’t help that!! Eat, Drink and Be will have you fuelled up ready for a day of shopping and wandering.

Outside has been revamped into a little continental haven for people watchers and coffee lovers. Simply plonk yourself down and sit back, watch the stylish world pass you by with you sit, sip and rejoice at the wonderful views of this beautiful city.

Inside its a stunning beehive yellow with referenced to Bees everywhere you look.

We ordered Coffee, cakes, lemonade and spring water. We had decided to be a little good and have a healthy lunch when leaving home, especially when looking at all theses salads, just beautiful. The cakes got the better of us… tempting us away from any plans to diet yet again!

This place gets a big 4 stars from all of us at SLBStyle. If you would like a review of your fine dining or coffee shop please don’t hesitate in contacting us and we would be honoured to com and take some snaps. Follow us on Twitter @sarahbacchus @LottieSmith25 @ianbacchus and for all other photographic work contact me via www.sarahbacchus.com

Chocolate and Raspberry Cake

Posted on June 16, 2014 by Sarah Bacchus

Baking cakes is one of the best pleasures in life and they are so easy to do. All you need to have is the basic foundation ingredients and you can simply add whatever the devil you like. We love a good chocolate cake but sometimes you need to have a few fresh and new ideas up your sleeve. Not that chocolate ever gets boring. This recipe is totally delicious and perfect for those who are Lactose intolerant.

So very easy and delightful on the taste buds.

You will need:

250g Plain flour
250g Dark brown sugar
175g pure Cocoa
2 eggs
250ml of lactose free milk
1 tbs Vanilla essence
1 tsp of baking podwer
1 tsp bicarbonate of soda
1 tray of fresh raspberries
2 tbs icing sugar
150g Dark chocolate

Place all the dry ingredients into a large bowl along with the eggs.

Bash up the chocolate while its still in the wrapper.

Drop it into the bowl and mix well, then add the raspberries. Leaving a handful to garnish later.

Place this into a lined greased large cake tin and level off.

Pop this into the oven for about 35-50 minuets depending on how soft and gooey you want it to be in the middle.

Take out of the oven and leave it to totally cool before dusting with icing sugar and serving.

All done within an hour too! Let us know how you get on making this, and how long it takes to devour the entire lot!

Follow me on Twitter @sarahbacchus for more food and fun updates. For all our Fashion and style check out www.slbstyle.com and for all interest in the photographic side of my work head to www.sarahbacchus.com

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