Pan-fried Salmon with Marinated Beets, Asparagus and Horseradish Cream

2014-08-08 21.03.44

If you’re like me, you look at every opportunity to cook for other people as an opportunity to create, experiment and just generally flex your culinary muscles. Not necessarily to show off, although I will admit to the odd twinge of pride when things work out how I hoped, but just because the thrill of creating – and then devouring – something new is almost as exciting as getting to share it with people you love. Knowing me as he does, my husband usually prefaces announcements of expected guests with, ‘Just keep it casual. Make something simple. Don’t go overboard.’. But sometimes keeping it simple is exactly what you need to do to create a masterpiece.

(more…)

Manifest Coffee and Hot Salvation Records: Taking The Coffee Cola Song to heart

20140728-195252-71572334.jpg
Nearly a year ago, the Old High Street in Folkestone welcomed a new addition to its restaurants, boutiques and art galleries. A small, unimposing coffee shop where people could go to get a cup o’ Joe with a difference. And ever since, that little shop has been cranking out delicious coffees and teas as well as experimenting with the brewing process and innovating new coffee based drinks the likes of which Folkestone has never seen before. Our recent heatwave has given Tom at Manifest Coffee yet another brilliant idea.
(more…)

Follies: The Chicken’s Cooking and the Garden’s Open

20140728-210926-76166739.jpg
After a few months of success as a café, Follies on Sandgate Road in Folkestone is spreading its wings and on Friday, August 1, they will launch their bistro. For a lucky few, there was a sneak peek on Sunday with a counter full of the beautiful, fresh salads and charcuterie that Follies owner Ami will focus on in the bistro.

(more…)

Briciole: Restoring my faith in Italian restaurants

2014-02-28 20.20.27

When it comes to the world’s favorite cuisines, Italy is up there. I mean, they did give us pizza and pasta so it’s not hard to figure out why Italian food is so popular. But with the popularity of Italian cooking there’s also been compromise, adaptation and copycatting – and not in an ‘imitation is the sincerest form of flattery’ way either. I think any Italian would run a mile if you tried to serve them up a gloopy plate of spaghetti carbonara or a pizza topped with canned pineapple and dry pieces of ham. For this reason I’ve become very mistrusting of Italian restaurants. That was until we stumbled into Briciole.

(more…)

Charlie Lakin’s Farewell Tour: Googies, Folkestone (July 17)

Hotel The Marquis of Alkham / Kent

Next week Googies will welcome into its kitchen a legend of the Kent culinary scene. Charlie Lakin has been doing fantastic things with Kent produce since he moved down to the southeast from Yorkshire to work at Dunkerley’s in Deal in 2007. From there he moved to The Marquis at Alkham where he’s really made a name for himself. Now he’s made the tough decision to leave The Marquis and Kent behind to pursue a more family oriented life in his wife’s native South Africa. Luckily for us, he is offering the people of Kent a few final chances to sample his handiwork at various venues around the southeast.

(more…)

Salt in Spring and Hotdogs by the Sea

2014-05-31 18.03.03

Many of you will have read my first post about Salt back in November of last year. The Canterbury restaurant has built a great reputation for itself and its philosophy of small plates and local, seasonal produce. With a ‘restaurants to try’ list that could circumnavigate the earth, we only managed to visit Salt a second time a couple weeks ago. As always, the food was fresh, interesting and delicious. We also caught word that Emma and Lee were looking into a new place in Whitstable. Saltdog opened yesterday and is cranking out gourmet hotdogs and beer on the Whitstable seafront. So now the lucky people of Kent have not one, but two ways to enjoy the creativity of this pair and the beauty of local Kentish produce. So what are you waiting for?  (more…)

6-hour Confit Shoulder of Lamb with Salsa Verde and Roasted Rosemary Beets

2014-04-06 15.55.54-2

Yes, this takes 6 hours. Yes, you will need arm extensions to read the ingredients list. Yes, there are a few steps involved. BUT, I promise this will be the best shoulder of lamb you have ever had. Confit sounds indulgent, and maybe it is a bit, but what it should really say to you is: low, slow, and meltingly tender. No matter what it is you’re confiting, it will be caressed for hours in a luxurious and moisturizing layer of, well, fat. But it will emerge with ignorable fattiness and with an incredible silkiness that can only come from this method of cooking.

(more…)

Meatless Monday: Clean out the fridge casserole

HDR Fridge

I know that the title of this post may not immediately drive you wild. In fact, the idea of sad, limp vegetables, mold and food just generally past its prime will be enough to put most people off. However, with all the waste there is in the world I think it’s important to make people aware of how transformative cooking can be for a bunch of sad old vegetables. (more…)

Meatless Monday: Hot and Sour Soup

2014-05-28 20.07.38

There are some recipes that we just naturally leave to the experts. You know, those dishes you order every time you go out for a certain type of cuisine, but you would never attempt to make at home? Hot and sour soup was one of those for me. I just always assumed it was full of exotic ingredients and made with time honored techniques, nothing I could even think about making in my own western kitchen. Boy, was I wrong!

(more…)