D
_
emerara food & fun | nov2013
donut | cakes | mighty meat food architecture | pie
_
Demerara is not your conventional cooking magazine from culinary shelf at the newsagents. It is not full of sophisticated food pictures, incredibly hard recipes and high-end restaurant reviews. food is fun and cooking is fun. Demerara is different. A misfit, if you wish. so here’s to the misfits!
_
_
_
04
_
CONTENTS anarchy 04
mighty meat 12
food architecture 18
grown ups 05
strip club 14
orange 19
employment 07
thyme 15
jam 23
cakes 08
life of pie 16
music 24
donut 11
salvador dali 17
pizza 25
_
05
_ You know you’re a grown up when... you know how to pronounce your kitchen drawer is full of macchiato. and you drink it tools. tweezers for plating, decaf with soy milk. blow torch for crème brûlée, mezzaluna for chopping and you think that £6 is a perbaster for God knows what. fectly reasonable amount to spend on bread. or cheese. you eat proper breakfast. on or spices. actual breakfast time. you check the bill. because mistakes REALLY happen.
your houseplants are alive and some are even eadible. no, you can’t smoke any of them.
you keep more food in your fridge than beer. most of the time you don’t even have a £3 bottle of wine is no beer. longer “pretty good shit”. you prefer Chianti or Pinot Noir.
_
06
_
_
07
_
ian and Two strangers. Ian Simpson is an 80-yearold man with warm hazel eyes and an inviting smile. His cakes are his pride and joy. Baking, especially, cake decoration, has been Ian’s passion since he can remember himself.
“I left Aberdeen College when I was 69 to start my home baking business. I remember my wife telling me oh, you old silly fool, you’re gonna die, and here I am 12 years later - still baking 35 cakes a year.”
“When I die, I’ll probably have icing on my fingers!” “I started out in Peterhead. In school I always knew I wanted to be a baker. So when I was 15 I started working and then had my own bakery.” When Ian retired and sold his bakery, he briefly worked as a lecturer in Aberdeen College, teaching aspiring bakers the art of sugar decorations in baking and confectionery. But he missed baking himself.
Ian only makes 3 or 4 tier wedding cakes. “You can’t get a decent price for the work you do on anything else”, he says.
It usually takes about a week to make a cake. He only uses royal icing, which is really hard to work with and needs a lot of time to dry. The sugar decorations are the ones that take up the most of preparation time.
_
08
“I once had a couple who had married in Las Vegas so they wanted a Las Vegas themed cake for their party. I covered the whole cake with hearts, diamonds, spades and clubs made out of sugar. Took me two days of 10 hours to do that.” In his 65 year baking experience nothing extra-ordinary has happened. “I am very surprised. All of my cutomers have always been very grateful and suggested me to their friends. I often have members of the same family ordering their wedding cakes from me.” “I think baking is what keeps me going at this age. I don’t feel like dying any time soon. But when I die, it will probably be with flour in my hair, egg shells on my shirt and icing on my fingers!”
_
joanna One passion. “If not for my baby boy, I would probably still be sitting in an office, behind a desk,” says 29-year-old Joanna. She started her cake and cupcake business two years ago and has been busy baking ever since. Joanna used to work in PR and once she had her son, Tyler, she decided to do something better with her life. “My mother baked a lot and she teached me almost everything I know about baking. She was also the one who supported me the most, when I decided to switch careers.” Cake baking is a tough business to run. With more than 10 orders a week, Joanna makes event, birthday and wedding cakes as well as novelty cakes, cuocakes and cupcake bouquets.
Joanna is a really bubbly and colorful personality, so it is no surprise her business is called “Truly Scrumptious. Cakes by Joanna”. “I decided I wanted to call my business something which would not only describe how my cakes taste but also how they look! And also personlise my business to me. I want my customers to feel taken care of.” She also loves a bit of a challenge and is happy to push herself to limits, when baking and designing a cake.
“This cake was huge! It was created for an amazing young man called Charlie who loves everything from Charlie and the Chocolate Factory. Charlie has autism and his lovely mum threw him a fabulous Wonka themed 21st birthday party. The cake was more like a 7 tier cake as two of the tiers were double height rainbow sponge cakes. Every tier had a different filling and different icing and the decoartions were copies from the scenes in the movie. It was probably my favourite cake to make ever!”
“Nothing challenges me more than baking and I love it!” With Minnei and Mickey Mouse being the most popular kid cake charecters, she once constructed a 5 tier Willy Wonka themed cake. _
09
“Nothing challenges me more than baking and I love every second of it! I can show my kids an example of how to do what you love and still earn money.”
_
_
10
_
_
11
_
________________________
MIGHTY
Cooking methods skillet bbq
braise grill
stir-fry
stew
pot roast
roast
Rib Roast
A Cheat sheet
Rib Steak £££
Short Loin
Back Ribs £££
£££
___________________ £
Rib
___________________________________________
_________________
£££
Ribeye Steak Boneless
Ribeye Roast Boneless
___
Chuck Boneless
Chuck Steak Boneless
£
££
Shoulder Boneless
Shoulder Top Blade Steak
Shoulder Petite Tender
£££
Chuck
Chuck ___________________________________________
££
Shoulder Center Ranch Steak
£
Shoulder Petite Tender Medallions
£££
Brisket
££
Short Ribs Boneless
Brisket Flat Cut
£
_
12
Rib
Brisket Short P _________________________
Shoulder Top Blade Steak Flat Iron
££
ShoulderSteak Boneless
£
£
_________________
Chuck Eye Steak Boneless
£
££
Shank Cross Cut
£
_______________________________
Chuck 7-Bone
Short Plait _____________
_
MEAT
Cost
for meat lovers
Porterhouse Steak
T-Bone Steak
Top Loin Steak Boneless
_____
£££
£££
expensive (over £6.50)
£££
Tri-Tip Roast
Tri-Tip Steak
Top Sirloin Steak Boneless
££
Sirloin
££
£
___________________________________________
Round
Sirloin
Round
______________________________
_________________
Plate Flank
moderate (£4 - £6.50)
£
_______
Short Loin
££
Tenderloin Steak
Tenderloin
£££
inexpensive (up to £4)
Top Loin Steak Bone-in
£££
£££
£
Top Round Steak
Bottom Round Roast
Bottom Round Steak Western Griller
££
Eye Round Roast
Flank
________________________________
Skirt Steak
Flank Steak
££
£
Eye Round Steak
££
Round Tip Steak
££
_
13
Round Tip Roast
££
Sirloin Tip Centre Roast
£££
£
£££
££
Sirloin Tip Centre Steak
£££
_
_
14
_
well,well,well...look at the thyme Garlic & thyme marinade for 1lb steak
1/4 cup olive oil 3tbsp red wine winegar 3tbsp fresh thyme leaves
Lemon & thyme marinade for 1lb steak
3 minced garlic cloves 1/4tsp ground red pepper
1tbsp fresh thyme leaves
1/2 lemon zest and juice
2 minced garlic cloves
1tsp Maldon salt
1/3 cup olive oil _
15
1tsp freshly ground pepper
_
life of pie 750g cubed pork loin
fry the onion,garlic and thyme.
250g sliced chestnut mushrooms
brown the pork loin
375g ready-rolled puff pastry
cook mushrooms with butter
1 sliced onion
mix pork, onions and mushrooms with 1 tbsp plain flour
1 crushed garlic clove 1tbsp plain flour
mix chicken stock with double cream and the lemon zest
100ml chicken stock 100ml double cream
pour everything into a dish.
1 lemon zest place puff-pastry on top of the dish
A knob of butter 2tbsp fresh thyme
bake for 30-40 min in 200 째C
_
16
_
_
17
F O O D
_ Cynara cardunculus var. scolymus is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower buds and their stems when harvested, before the flowers come into bloom. Once the flower blooms, its bud changes to a coarse, barely edible form. It is a Mediterranean native plant.
A RTICHOKE R C Pappardelle with roasted chicken and H artichokes I T E C T U R E It grows to 1.4–2 m tall, with arching, deeply lobed, silvery, glaucous-green leaves.The flowers develop in a large head from an edible bud about with numerous triangular scales; the individual florets are purple. The edible portions of the buds consist primarily of the fleshy lower portions of the involucral bracts and the base, known as the “heart”; the mass of immature florets in the center of the bud is called the “choke” or beard.
2 lbs chicken breasts extra virgin olive oil sea salt freshly cracked pepper 1 lb pappardelle parsley, chopped grated Parmigiano reggiano 1/4 cup white wine 4 teaspoons flour 1 cup chicken broth 1/4 cup freshly squeezed lemon juice
In a roasting pan, pour a few tablespoons of olive oil, and season with salt and pepper. Coat the chicken breasts in
_
18
_
___
__ ___________________________________________ ___
the olive oil mixture. Cook chicken for 30 minutes in the oven. Transfer juice from the roast chicken pan to a small stovetop pan. Prepare artichokes and set aside. When the chicken is cool enough to handle, chop the meat into bite-size pieces. Whisk wine with flour in a small bowl. Add broth and lemon juice to the stovetop pan with chicken juices; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Set aside. Boil the pasta to al dente, discard the water (but reserve about 1/4 cup) and return the pasta to the pot with the 1/4 cup of water. Add chicken, artichokes, lemon sauce, and parsley to the pan. Garnish with Parmesan and serve immediately.
_ Toast the cumin seeds in a dry frying pan until fragrant. Add the toasted cumin seeds and curry powder to the vegetables and cook a further 2-3 minutes. Add the stock, bouquet garni and 500ml water and bring to the boil. Reduce to a simmer and cook for 30 minutes. Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and freshly ground black pepper. To serve, ladle the soup in serving bowls and sprinkle with chopped fresh coriander.
Curried carrot soup 150g unsalted butter 150g onions 2 garlic cloves 500g carrots 1 tsp cumin seeds ½ tsp curry powder 300ml chicken stock 1 bouquet garni 1 tbsp chopped coriander Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5-6 minutes, or until softened.
___
___
The carrot is a variable biennial plant, usually growing up to 1 m tall and flowering from June to August. The umbels are claret-coloured or pale pink before they open, then bright white and rounded when in full flower, measuring 3–7 cm wide with a festoon of bracts beneath; finally, as they turn to seed, they contract and become concave like a bird’s nest. The dried umbels detach from the plant, becoming tumbleweeds.
A R C H I cCARRO T E C T U R E
Daucus carota is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot, native to Europe and southwestern Asia.
___ ___________________________________________ _
19
F O O D
_
_
20
_ Pomegranate is grown as a fruit crop plant, and as ornamental trees and shrubs in parks and gardens. Mature specimens can develop sculptural twisted bark multi-trunks and a distinctive overall form. Pomegranates are drought-tolerant, and can be grown in dry areas with either Mediterranean winter rainfall climate or summer rainfall climates. They can be tolerant of moderate frost, down to about −12 °C.
Lemon and pomegranate couscous
Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely. Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste.
F O O D
A R C H I T POMEGRANAT E C T U R E
1 large pomegranates 200g couscous 250ml chicken stock sea salt ground black pepper 2 lemons, juice only 6 tbsp olive oil 4 tbsp chopped fresh mint
Punica granatum, is a fruit-bearing shrub or small tree growing between 5–8 metres tall. In the Northern Hemisphere, the fruit is typically in season from September to February. In the Southern Hemisphere, the pomegranate is in season from March to May. Pomegranates are used in cooking, baking, juices, smoothies and ___ alcoholic beverages, such as martinis and wine.
___
___ _
21
_____________________________
_
F O O D A R C H I T E C T OMATO U R E
The tomato is the edible fruit of the plant Solanum lycopersicum. Both the species and its use as a food originated in Mexico, and spread throughout the world following the Spanish colonization of the Americas. Its many varieties are now widely grown, sometimes in greenhouses in cooler climates. The tomato belongs to the nightshade family. The plants typically grow to 1–3 meters in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat, although often grown ___ ___ outdoors in temperate climates as an annual.
Beefsteak tomatoes are large tomatoes often used for sandwiches. Plum tomatoes are bred with a higher solids content for use in tomato sauce and paste. Pear tomatoes are used for a gourmet paste. Cherry tomatoes are eaten whole in salads. Grape tomatoes are smaller and oblong, used in salads. Campari tomatoes are also sweet and noted for their juiciness, low acidity, and lack of mealiness.
___ ___________________________________________
Smoky tomato sauce for pasta 10-15 tomatoes a good glug fruity olive oil sea salt ground black pepper 1 handful thyme leaves 1 handful fresh basil leaves splash of red wine vinegar 1 handful black olives 1 handful fresh spagetti
Cut the tomatoes in half and place on a baking tray cut-sides up so they fit, trickle with olive oil and season generously with salt
_
22
and freshly ground black pepper. Scatter over the thyme leaves and place under the grill until the skins have blackened a little. By now they will be slightly charred and squashy, releasing their luscious juices. Pour the tomatoes and all their juices into a bowl and roughly crush the tomatoes using the back of a fork before stirring in the torn basil leaves. Add a little red wine vinegar for sharpness if the tomatoes are too sweet, or a little sugar if they are too sharp. Finish the sauce by stirring in the olives. Serve the cooked spaghetti topped with the sauce, tossing well to coat evenly. Instead of olives, sliced salami or mozzarella work well, too.
_
_
23
_
what’s cooking good looking? Having great music is as important as having the best ingredients when preparing food. Use this as an inspiration for your soundtrack to different cooking styles and cuisines.
LATIN Africando - Betece Jose Mangual Jr. - Ritmo Con Ache Pepe & The Bottle Blondes Cuentame Que Te Paso
BAKING The Four Tops - I Can’t Help Myself (Sugar Pie, Honey Bunch)
ITALIAN
fusion
Vinicio Capossela - Che Cosse L’Amor Fred Buscaglione - Juke Box
ORIENTAL Nicola Conte - Missione a Bombay
The Chordettes - Lollipop Sammy Davis Jr - The Candy Man
Biddu Orchestra - Eastern Journey
Jamiroquai - Cosmic Girl Bloc Party - One More Chance Fatboy Slim - Weapon Of Choice
Manitoba - Brandon Bibio - Lover’s Carvings
Lu Colombo & Maurizio Geri Swingtet - Gina
Yoshida Brothers - Fukaki Umi No Kanata
COOKING
Caribou - Odessa
barbecue Dolly Parton - 9 to 5 The Allman Brothers Band Jessica Creedence Clearwater Revival - Fortunate Son
NORDIC
Classic Paris Combo - Fibre de Verre Mathieu Boogaerts - Ondulé Sanseverino - Mal ô Mains
Lykke Li - Sadness Is A Blessing Röyksopp - What Else Is There? Björk - Army of Me
_
24
_
_
25
_
| november 2013 |