Sometimes It's About the Eating and Not The Cooking

After one of those long and busy weeks of work and events I haven't had much time in the kitchen to get experimental (that's not an excuse, promise). Sometimes preparing a nutritious meal can seem an impossible task and as mentioned on previous posts junk food is a no no so keep those takeaway menus out of sight!! With Jamie Oliver's new "15 Minute Meals" show I was convinced I too could do the same and beat that 30 minute past time. With a quick rummage in my fridge I rustled up a rice and mackerel stir-fry, with garlic, chili and ginger this was not only quick to make but a pleasure to eat.

With my usual music twist to a dish I'm sure you would think of a fast pace, up tempo track for this recipe...well think again. As this blog is exploring mood, music and food as a combination the end result will always lead to the tasting; after all this is where we socialise, catch-up or just relax. And relaxing was just what I needed after a long, tired some day. Tonight is a big day in the UK music world with the Barclaycard Mercury Prize 2012 up for grabs this could launch a new act into the spotlight. Nominees include Jessie Ware, Lianne La Havas, Ben Howard and Alt-J to name a few. However for my relaxing night in I wanted something calm and blissful and this came in the form of a deep soulful voice from Michael Kiwanuka. Who has not only be compared to legends such as Otis Redding and Randy Newman, he also won this year's BBC Sound of 2012.

Good Luck to all the nominated acts tonight I'm glad I'm not a judge as clearly we can see the UK is brimming with talent so I'm sure it will be a tough call.

MACKEREL AND RICE STIR-FRY
 

Ingredients:

· Smoked Peppered Mackerel (remove skin)

· Basmati Rice (handful per person)

· Spring Greens

· Sugar Snap Peas

· Spring Onions

· Coriander

· Sesame Seeds (lightly toasted)

· 1 clove of Garlic

· Thumb size piece of Ginger

· 1tsp Chili Flakes

· Fish Sauce

· Light Soy Sauce

· Sesame Seed Oil

 

Method:

Wash and cook rice as instructed on the packet. While rice is cooking in a separate hot wok add a tablespoon of neutral oil like (vegetable or groundnut), then add the chopped garlic, ginger and chili for 30 secs making sure it doesn't burn. Add the sugar snap peas and spring greens (or any other vegetables you have in your fridge for stir-fry). Add a little water to help steam the vegetables then add the flaked mackerel, cook for a further 3 mins, once the fish is heated warm mix in the rice along with a few drops of fish sauce and soy sauce. Garnish with spring onions, coriander, sesame seeds and a few drops of sesame seed oil.

 

N.B. Optional prawn crackers on the side, but a must glass of wine!

A Classic With A Twist

A new emerging UK artist is about to hit the mainstream; after making quite an impression on the underground scene Manchurian Daley is one to watch. His mixtape titled "Those Who Wait" was released last summer as a free download and proved to be very popular. Now signed to Universal Republic Records he has teamed up with Jessie J for his debut single "Remember Me".

Those of you that share the same birth decade as me may remember the original back in 1997 by Blue Boy. This was a huge international hit back then, so no pressure Daley!! I'm sure either way he is going to have a very successful career...I mean with that soulful voice, pitch perfect falsetto and that hair well that alone could save the world.

Now to the food bit well this song got me thinking of classic recipes, in particular those winter warmers. Guilty of always cooking to much and feeling the need to feed my whole street Shepherd's Pie seemed the obvious weekday choice. But not just any old shepherd's pie oh no I dug deep to my Indian roots and added my little spin. This Indian shepherd's pie has all the lamb goodness with big punching spices for flavour and a bombay potato topping that puts the big C into comfort. So thank you Daley can't wait for the official music video and the release date is yet to be confirmed, but until then enjoy a plate of nostalgia while listening to the future of UK talent.

INDIAN SHEPHERD’S PIE
 

Ingredients:

• 500g minced lamb 
 
• 1 large onion (diced)
 
• 2 stalks of celery (diced)
 
• 4 carrots (diced)
 
• 1 medium chilli
 
• 2 cloves of garlic (chopped)
 
• 3 handful of frozen peas
 
• 1 ½tsp ground cumin
 
• 1tsp ground coriander
 
• 1 ½tsp garam masala
 
•       1tsp ground ginger 
 
• 1tsp dried curry leaves (or fresh)

• 2 bay leaves
 
• 1tbsp Worcester sauce
 
• 1tsp tomato puree
 
• 1 ½ tins of chopped tomatoes
 
• ½ pint of water
 
• 2tsp vegetable oil
 
• Salt and pepper to taste
 
• Handful of coriander (roughly chopped)

For the topping

• 4/5 large King Edward/Maris Piper potatoes (skinned and cubed)

• Knob of butter

• 1tsp mustard seeds

• 1tsp nigella (onion) seeds

• 1tsp turmeric

• 1tsp cumin

• 1tsp garam masala

• Salt to taste

Method:

In a large pan add the oil, onion and a pinch of salt (as my mum always told me this stops the onions from burning) and sweat down until translucent. Add the carrots, celery, garlic, chilli, spices and leaves then cook for a further 5 mins. Stir in the mince lamb until brown, then add tomato puree and cook down for a further 4 mins, then add the tomatoes, Worcester sauce, water, peas and season to taste simmer for a further 15 mins.

While the mince is bubbling away pre-heat the oven to 180C or gas mark 4. Boil the potatoes in salted water until tender, drain and roughly mash (I prefer the texture and look this way). In a frying pan add butter and spices for topping and fry for 1 to 2 mins, add to the roughly mashed potatoes and mix.

Back to the mince; add the coriander, taste and adjust seasoning if needed then transfer to a deep casserole dish (¾ way up), spread topping and bake in the oven for 30 mins until the top is golden.
 

N.B. serve with warm naan bread or on its own  

 

Happiness Comes In The Form Of A Wonder Cake

After a week of sickness and gloom I needed a positive pick-me-up; the new song by Naughty Boy feat Emeli Sande titled "Wonder" has done just that. The first time I heard this song it instantly put a smile on my face and a fist punch in the air! I love the positive lyrics and the carnival sample beat just makes you want to stand up and clap your hands. With this new found happiness I suddenly had the urge for cake (as we all know nothing says happy more than cake). With the weather changing and Autumn well and truly kicking in I feel the need for all things warm and cosy. However with this song having such an up tempo and carnival feel I wanted to hold onto summer as long as possible...this inspired my pineapple, mango and cinnamon upside-down cake. This cake has all you need with a warm sponge spiced with cinnamon and once flipped out the colours of the sunshine from the pineapple and mango will slap those winter blues right off your face!!

So here's to all things full of wonder and as the song says "this light is contagious" so is this cake and sharing a slice with those close to you is the only right thing to do.

PINEAPPLE, MANGO AND CINNAMON UPSIDE-DOWN CAKE
 

Ingredients:

For the topping

·         Tinned pineapple slices (in juice)

·         Mango (peeled and cubed)

·         50g Unsalted Butter

·         50g Soft Light Brown Sugar

For the sponge

·         100g Unsalted butter

·         100g Caster Sugar

·         100g Self-Raising Flour

·         1tsp Baking Powder

·         2 eggs

·         1tsp Vanilla Extract

·         3/4tsp Cinnamon Powder

Method:

Pre-heat the oven to 180C or gas mark 4. For the topping, beat the butter and sugar until creamy. Line the base of your cake tin (any size or shape I used a round 20cm one), then spread the combined sugar and butter mix and a little up the sides. Arrange the pineapple and mango to any desired pattern and set aside

For the sponge combine and whisk all the ingredients into a mixing bowl (for added moisture a tip I was told is to add a few tablespoons of the pineapple juice). Spoon the mixture on top of the pineapple topping you have already prepared and bake in the oven for 35mins. Leave to stand and cool in the tin for 5 mins, then carefully turn out and remove the line paper for a neater finish.

N.B. For added cosiness I served this with custard but feel free to use ice cream if you prefer

Chase The Dream Not The Fried Chicken

As some of you may know I am an independent artist manager by day and hectic schedules are part of everyday fun for me. Lots of late nights and early mornings can mean a quick grab inbetween sound checks and performances, however as the day turns into night the options become limting and fast food chains become temptation. Now I don't claim to be the healthiest person on the planet but I do avoid takeaways (unless its after a few bevvys on a night out with friends and nothing can source my soberness but the grease of a cardboard box).

When faced with overworked, sleepless nights the last thing you think about is your 5 a-day; it is this attitude I started to notice in a lot of musicans/artists within the industry. Don't worry I'm not going to lecture you on diets or a miracle answer that will help you avoid craving chicken and chips with a burger on the side. This post is simply to help you while you are on the go and a little planning ahead could mean a healthier option, after all if you feel sluggish and lethargic it will show on stage as I noticed a change with my artist when he changed a few bad eating habits.

As a fan of chicken this recipe isn't something new but I love the combination of fruit and chilli and with so much going on with a wrap this is perfect cold on the move or warm at home with some sweet potato wedges are my personal fav.

CHICKEN, MANGO AND CHILLI WRAPS

Ingredients:

·         Skinless Chicken (breast or thigh)

·         Mango (peeled and cubed)

·         Chili flakes or fresh sliced thinly

·         Cucumber (cubed)

·         Baby Spinach Leaves

·         Avocado (cubed)

·         Tortilla Wraps or Pitta Bread

·         Coriander (chopped)

·         Lime (zest and juice)

·         Extra Virgin Olive Oil (1 tablespoon)

·         Seasoning (salt and pepper)

Method:

Wash chicken and pat dry. Place chicken in an ovenproof dish add the zest and juice of half the lime, olive oil, and seasoning. Roast in the oven for 20-25 mins at gas mark 180c or gas mark 7 until cooked through.

In a separate bowl add the cubed mango, cucumber, avocado, chilli and coriander, then squeeze the other half of the lime juice and season.

Once the chicken is cooked shred into bite size pieces. Warm the tortilla wraps then add a handful of spinach leaves, some shredded chicken and the mango and chilli mix. Roll and enjoy

N.B. 1 breast of chicken will fill 2 wraps so cook as much chicken as you need

From Inspiration to the Kitchen

After my inspiration from this week's food and music find I got stuck into the kitchen to concoct a Chocolate Ganache and Salted Caramel Torte.

This bittersweet combination is perfect for sharing with its super rich texture I found a little piece goes a long way. As this was my first attempt I will admit I think I added a little too much salt but hey ho its all an experiment and next time it will be even better :)

Chocolate and a Loop Peddle

This week I visited Borough Market in London and found what can only be described as THE BEST CHOCOLATE IN THE WORLD! This mouthful of joy was from the good people at http://artisanduchocolat.com/ and I sampled the Sea Salt Caramel Balls. This may seem an unusual combination to some but the salt tingle then the burst of caramel just oozes pleasure and kept me smiling for the rest of the day.

From the music world I was introduced to a fella named Jarle Bernhoft, his single "C'mon Talk" shows how this talented Norwegian musician is a one man band and has recieved quite a few YouTube hits and even got an appearance on the Ellen Degeneres Show last year. Now I may have been late in finding Bernhoft but I have become a huge fan and will be seeing him live in London in October which I am uber excited about!

Here is the video for your listening pleasure and as for me these two finds this week have inspired a recipe...watch this space for the outcome...

Introduction

Hi and Welcome to my Blog

I am a music and food enthusiast who is always looking for new ideas to inspire me. I have worked within many areas of media, from film, music, radio and even a stint of stand-up comedy.

Currently working in music means I am always going to gigs and nothing gives me more of a buzz than finding new talent. When I am not working (which is rare) I love to entertain my family and friends by cooking for them. Motivated by cooking shows and jumping on the street food craze band waggon I am always creating new recipes.

With these two worlds taking up most of my life this sparked a thought in my head; "if music and food can influence our mood can the two work together?" It is this thought I would like to experiement on this blog. So if you're a music and a food fan like me hopefully we share some ideas and get creative.