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The Secret Gardens paladar

May 11, 2010 11 Comments Filed Under: Food, Gardens, Recipes, Uncategorized

Tequila Sunrise, so 80s but I loved it! Behind: totopos (roasted corn tortillas) con salsa fresca de jitomate (red tomatoes) y chipotles adobados.


Bright Mexican paper decorations

Lesley, front of house, spent all day making paper flower decorations
Ceviche (sea bass) with corn tortilla

Main course of yuca chips, fish in an umami rich olive, pepper and tomato sauce (a la vercruzana) with green rice and a delicious onion salad (pickled in lime juice).

Carla makes salsa picante which she sold out at The Underground Farmers & Craft market

TV being used as sideboard
A warming flourless chocolate and chili brownie with hot mole sauce (choc, chili and cinnamon)

Food blogger Carla of Bribed with Food has a paladar in her home in Willesden Green. Carla comes originally from Panama, and her food reflects her Latin American roots.

This evening, el cinco de Mayo, a holiday that celebrates an unlikely battle victory over the French during their occupation of Mexico, myself and 12 other guests were treated to a Mexican menu. Bright paper decorations, handmade by Lesley, her flatmate, graced the tables, Tequila Sunrise cocktails were shaken by Carla’s other flatmate.
We started with fried tortilla chips and salsa then a ceviche with tortilla wrap. I love this raw fish ‘cooked’ by citrus juice dish which I often ate in Peru on street stalls, despite warnings of worms and cholera.
Main course was all piled on one plate, typically South American, with authentic fried yuca or cassava. I remember eating yuca nonstop during my year in South America, in which I travelled from Venezuela through almost every country until Tierra del fuego. As a non-meat consumer on a meat obsessed continent, it was one of the few food stuffs I could eat, on 12 hour bus trips stopping at dusty roadside cafes, with a fixed menu chosen by the bus driver.
Yuca is oddly popular: one of the most widely consumed carbohydrates in the world, if you eat it raw or ‘insufficiently processed’ it’s poisonous, cyanide to be specific and can lead to paralysis. But the bitterness of the cyanide means that’s it’s easy to grow, resistant to pests.
The red onion salad and green herby rice were particularly delicious…Carla, do post us the recipe?
We finished with a moist chili chocolate brownie. A well known combination nowadays but one that doesn’t always work too well, here it did!
As Carla had a gluten free guest ( a real one, with Irish blood!) the whole menu was gluten free but you’d never have known!
At the end, Carla emerged from the kitchen and joined her guests at the table for drinks…which went on till 4 am. My only memory after midnight is doing a poor version of Beyoncés ‘single ladies’ dance with fellow supperclub hostesses @foodrambler and Carla. Despite our wide range of age and body shape, all of us are single. Cooking for a living means you end up with a nun-like existence. Food Rambler started about six months after me, but has also noticed how the guests are changing…she increasingly wants to move away from hosting dinners in her home, preferring the detachment and enjoyment of transforming a rented space. Waking up to other people’s mess on a weekly basis can be wearing. The rare rude guest is still disproportionately upsetting when it’s in your own home. I was relieved to find out that she too from time to time spends all day in bed, physically recovering from the graft of cooking for large numbers in a domestic kitchen. I thought I was getting old!

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Comments

  1. shayma

    May 11, 2010 at 12:37 pm

    mmm, ceviche in Peru, i would eat it, too. and those chocolate chilli brownies looked fab. here's to Single Ladies! x shayma

    Reply
  2. theundergroundrestaurant

    May 11, 2010 at 2:13 pm

    Thanks Shayma! x

    Reply
  3. The Duchess

    May 11, 2010 at 2:20 pm

    I am in awe of what you at The English Can Cook do. If I still lived in London or made regular trips down, I would book a seat and bring flowers and good wine and give you (and those who also cook for others on such an intimate and yet wide-ranging scale) a standing ovation because y'all deserve nothing less.

    Reply
  4. The Curious Cat

    May 11, 2010 at 3:37 pm

    I adore ceviche…but never knew it came with the cholera warning! Oh well…and interesting facts about yuca and cyanide…potatoes are the same -small quantities of course and when they start to sprout etc etc… Sounds like a great dinner…and I can totally imagine how tired you must get!!! Such efforts you go to it is not hard to see why! xxx

    Reply
  5. theundergroundrestaurant

    May 11, 2010 at 3:43 pm

    Thanks Duchess! Some guests do bring flowers or send cards which is always greatly appreciated.

    CC: Ive added a link about cholera in ceviche in Peru.It was a great dinner.
    I'm doing a few smaller dinners over the next 6 weeks to write and recharge…

    Reply
  6. Katie

    May 11, 2010 at 8:13 pm

    what a yummy looking dinner and I salute the Single Ladies dancing. I was shaming myself on the dancefloor at my best friend's wedding at the weekend. Fellow guests took great pleasure in showing me the photographic evidence the following morning. I innocently thought I was just having a good time like everyone else – apparently I was quite a spectacle. What IS it about Beyonce?!!!

    Reply
  7. the lacquer spoon

    May 12, 2010 at 11:48 am

    A great combo of beautiful and tasty! Love to visit your place when I travel to London 🙂

    Reply
  8. theundergroundrestaurant

    May 13, 2010 at 9:49 pm

    katie: Beyonce is like Madonna but she can sing too!

    The laquer spoon:thanks…hope to meet you at some point

    Reply
  9. Plum Kitchen

    May 13, 2010 at 10:21 pm

    That menu looks fantastic, yummy. I first had ceviche when a Tahitian friends of my Dad's brought her version (Poisson Cru?) to a dinner at my parents house, standing out in a sea of prawn vol-e-vants & black forest cheesecake… it was the last word in exotic to me then(and believe me late 70's suburban South Auckland was pretty short on exotic….)and 30 years later it still seems pretty fabulous, lucky you!

    Reply
  10. foodrambler

    May 15, 2010 at 10:27 am

    It was a pretty raucous evening – it takes a lot of tequila to end dancing to Beyonce…

    Delicious cerviche and tortillas and hospitality Carla & Lesley.

    What were those green Mexican tomato-like things called again?

    Bottoms up to all day in bed in the nunneries!

    Reply
  11. BribedwithFood

    May 20, 2010 at 4:22 pm

    Thanks for the lovely words – I'm glad much fun was had by all and hopefully we will have you around again!

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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msmarmitelover

Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
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