Thursday, 9 May 2013
During the summer months we can be found at some of our favourite venues grilling, charring and spit roasting. We love it so much that our new venue Cannon Bridge Roof Gardens is dedicated to the great British 'barbie'. As we speak the trusty create BBQ is being hoisted up (by crane!) to it's new home above the station, in preparation for tonight's Cannon Bridge Roof Garden Summer Launch.
In honour of our exciting new project we thought we should share with you some of our tips, ideas and general BBQ expertise ahead of the big event.
We never thought we would say it but BBQing isn't all about meat. Fish and particularly shellfish are a great alternative; what could be nicer than a half
lobster and crab claws basted with lots of delicious flavoured butter, or scallops cooked in the shell giving off salty toasted sand aromas.
Grilled cheese is always a winner, but try thinking beyond haloumi. Why not bake some feta or goats cheese in a tin foil parcel with oregano and lemon juice.
Or how about baking a whole wheel of brie in it's wooden box studded with garlic, thyme and honey (just remember to soak the wooden box first, I have known people to soak it in white wine but water does just as well!)
A delicious homemade marinade is a marvellous thing, you ideally want to marinade overnight but avoid using:
extra virgin olive oil - it will burn at a lower temperature and produce a lot of
smoke, use a light olive or vegetable oil and save the extra virgin for your vinaigrette or dressings
citrus fruits - will break down the proteins of the meat and dry it out although a good squeeze over the meat during cooking is a better option, you can always rub the grill with half a lemon once the grill is hot, this will also remove any grease, add some flavour and hopefully stop the meat from sticking!
be adventurous - try using a few unusual flavours in your marinades, buttermilk tenderises meat and hold spicy flavours really well, but just don't pack too much punch, you want to be able to taste the meat not mouth fulls of marinade!
3. GETTING STARTED
BBQ'ing is still cooking! You're best to have someone at the BBQ who can cook rather than a have-a-go hero, if they can't cook inside they shouldn't be cooking outside!
Try putting some fresh herbs on the BBQ coals. Sage, rosemary and thyme work particularly well and will give off amazing smells as well as imparting a
flavour into the food. You can always throw on some soaked wood chips to impart a smokey flavour to the coals if you aren't using wood.
Don't use lighter fluid, it will taint the food you are grilling!
Try not to overload the BBQ, you run the risk of the food steaming rather than caramelising!
Don't prod, poke, turn frequently or flatten the meat with your BBQ tools, although it may look good or like you are doing something beneficial, it actually just forces the juices out of the meat and reduces the likeliness of an all over golden crust. Just put the meat on, turn once or twice during the cooking and sit back with a glass of Pimms.
You don't just have to use the grill, you can use the coals or wood embers. Wrapping vegetables like potatoes in heavy duty tin foil and placing around the edge of the fire will allow you to concentrate on getting everything else cooked to perfection (or making that special glass of Pimms.)
Time to go condimental; no BBQ is complete without an array of sauces.
Here at create we like to do things ourselves from making our own BBQ sauce using left over coca cola, to roasting apples until soft and sweet for hog roasts.
Even the humble chicken thigh will taste amazing with some herby homemade mayonnaise.
Friday, 19 April 2013
Wild Pickings: there is such thing as a free meal!
Follow your nose and go foraging for wild garlic, battle the elements and scour the cliff tops for sea beet, or rummage through the undergrowth for wild mushrooms. Spring means juicy little shoots; some of which are on your doorstep. Just make sure you know what you are picking and who you are picking it from!
Coastline Crab: get cracking
Sadly the majority of British crab ends up on the European markets, so get cracking (sorry bad pun again) and buy British crab.
Monday, 8 April 2013
english pea pannacotta (v)
Tuesday, 26 February 2013
Now back to the bar again to grab a glass of champagne as all this food is making you thirsty! Apparently there is a tray of sustainable rope grown mussels with crispy english pancetta, parsley breadcrumbs and parsnip puree served in the shells and gilded quails eggs with celery salt being passed around in that direction, who doesn't love edible silver?
Did you get distracted by the beautiful looking smoked eel with horseradish curd, beetroot caviar and rock chives and the london gin cured salmon on toasted sippets with whipped caviar sour cream and borage cress. Who knew eel was so tasty!
It must be nearly time for dinner but not before you try the scotch woodcock of creamy scrambled egg served in little egg shell with anchovy soldiers, what fun presentation! Oh and there goes a tray of olde sussex rarebit trencher.
Now quickly get to the bar and have a mini tankard of warm spiced apple cider and grab a quail and pineapple lollipop, you can regale to your friend that pineapples symbolise hospitality and in the ol be hired by the hour to show off to your guests!
Next, the glorious canapés...
Thursday, 31 January 2013
We admit this time of year is pretty gloomy, so why not cook yourself into a good mood, as there are an abundance of seasonal fruit, vegetables and other British produce to perk you up.
Marmalade was invented in Scotland in the late 18th Century by a savvy shopkeeper who unknowingly bought a cargo of bitter oranges. In a desperate plea to get his money's worth his wife turned it into jam; it seems that behind every successful man there is a quick thinking woman! This weekend, venture to your local market and buy yourself some Seville or blood oranges and cook up a batch of marmalade. A pretty sticky affair but definitely worth the effort.
create's sustainably rope grown mussels
with parsley and shallot salsa
Friday, 25 January 2013
29 Portland Place, Quintessentialy Events and Tom Parker-Bowles
for a Burns Night bonanza.
Tom kindly donated some of his delicious canapé recipes to go alongside create's tailor made menu, full of handpicked Scottish produce and some Scottish classics re-invented for the occasion.
Monday, 14 January 2013
Thursday, 10 January 2013
We agree with Raymond in his blog post below, if you haven't been to Trinity, you must go!
If you would like a 'create with Adam Byatt' menu at your event, perhaps the celebrated Chef himself at your tasting or awards dinner, call our sales team on 020 8944 4900 to discuss create's exciting new partnership.
Read Raymond's full blog post here
Friday, 4 January 2013
and what's not for 2013
Back in October when we ate our way through the launch of KERB, the new street food market sensation at Kings Cross Boulevard, it got us thinking...so expect big things from the create 'streat' movement this Summer!
Recipe resurrections making the classics cool
History has given us some amazing recipes which have long been forgotten and we think it's about time people remembered them; our menus are going be crammed full of sippets, flummeries and heritage varieties of vegetables.
Making sweet savoury
Just like fashion, food follows trends. Some are good and some are terrible and some are just plain strange, but if you are clever and can combine the good and the strange we think, you have an excellent recipe for success.
Our star dish of Autumn/Winter 2012 was a sirloin of beef with cashel blue and chard bread and butter pudding, and looking forward, we are thinking duck and hot cherry and beetroot summer pudding is a must.
A few more to look out for:
Trash food - the gourmet junk food.
Gourmet grilling - spit roast cow and vertical bbqs both a spectacle in their own right and here at create, we are masters at both.
Sharing platters - the new tapas!
Eating your greens- foraged herbs and baby cress have made greens cool again.
Friday, 21 December 2012
500g plain flour
175g icing or caster sugar (I use icing)
Finely grated rind and juice of one large orange
Sift the flour and sugar into a mixing bowl. Cut the butter into small pieces, stir these into the flour and rub gently with your fingertips until the mixture resembles breadcrumbs. Stir in the grated rind. Then, using a knife, stir in the orange juice until the dough just begins to stick together, add more fresh orange juice if the orange was not juicy enough!
Gather up the dough, wrap in cling film and chill for at least 30 minutes.
This quantity will make about 24 mince pies.
If you use bought in mincemeat the addition of a little grated orange rind, chopped apple and brandy will improve its flavour.
Roll out the pastry and use a 7.5cm fluted pastry cutter, grease your pie moulds and pop the bottoms in. Fill with mincemeat and put a 5cm top on after moistening the edge of the bottom. Brush the top with milk and bake in a preheated oven (gas mark 7/220c/425f) for 15-20 minutes until golden brown.
Deluxe version: Cream 250g full fat cream cheese and 50g caster sugar until smooth. Put a teaspoon of the cheese mixture on top of the mincemeat in each pastry bottom and top with a smaller round top.
Serve warm if possible and dust with icing sugar.
If you are being a complete show off, put a pinch of cinnamon powder in the icing sugar before dusting the mincies and serve with soft brandy butter to complete the hedonistic mince pie ritual.
Thursday, 20 December 2012
Turkey giblets (neck, heart and liver)
3 celery sticks, roughly chopped
2 carrots, roughly chopped
1 onion, roughly chopped
3 fresh bay leaves
8 star anise
2 cinnamon sticks
8 black peppercorns
3 tbsp plain flour
150ml red wine
a dash of Worcestershire sauce
1) melt the butter in a large pan over a medium heat, add the giblets and vegetables and fry for 8 minutes, until golden.
2) add the bay leaves and spices and 1.5 litres water, gently bring to the boil and simmer for 1 hour.
3) strain the stock into a jug – you should have around 600ml. Set aside to cool slightly, then discard the fat from the surface.
4) once your turkey has roasted remove it from the pan and place the turkey’s roasting tin on the hob over a medium-high heat, add the flour and stir for 1 minute. Gradually stir in the wine, bring to the boil and reduce by half, then add the stock and any of the turkey’s cooking juices and bring back to the boil, allow to simmer for 15 minutes, to thicken. Discard any film from the surface, then season with the Worcestershire sauce.