My first streetfood event @ Ramsbottom Choc Festival

I barely know where to start.  On MasterChef, they say that cooking doesn't get tougher than this.  I may have to contend this point.  I have never worked so hard or learnt so much in such a short space of time.  The preparation and set up during the last few weeks was almost overwhelming.  I've learnt to tow (and even reverse) a 3 tonne 23ft trailer.  I've taken delivery of more produce and prepped more food than I ever thought I would (or could for that matter).  Just bonkers!  But what an amazing experience.  The highs and lows have left me exhausted and exhiliarated at the same time.  The best bit of all was seeing people enjoying my food and hearing such great feedback.  It has made all the hard work, sweat and yes, a few tears, very much worthwhile :)

Our weekend in Ramsbottom at the Chocolate festival was the perfect first event.  I owe a HUGE thanks to the lovely people there for making us so welcome and for helping us out with numerous hiccups and challenges (The Chocolate Cafe, Ruth from Bury Council, Room54 and the lovely Stuart for his impromptu lesson in reversing a trailer).  From class 1 driving lessons to supplying water from local shops, we couldn't have done it without the support of everyone there.  I think I've fallen a little bit in love with Ramsbottom!

So here's a few pics.... 

At one point, the queues were overwhelming and we felt like we just couldn't serve people fast enough.  Thanks for your patience though and the feedback was inspiring! 

  

It has to be remembered that neither my sister Nic or my best mate Fran, have EVER worked in food service or kitchens before.  They did brilliantly and learned so fast.

  

And I only shouted a few times ;0)

My friend H, made some special edition cake pops for The Hungry Gecko including dark choc & chilli and choc fudge & stem ginger.  They went down a storm.  Seriously, her cake pops really can't be beaten and she makes a fine cup cake too.  Check out her facebook page for more info CupCakeCuties

Courgettes, courgettes everywhere...

I've always thought the courgette is an underrated vegetable.  I like the way it keeps it's firmness but can be soft in the middle.  It's also incredibly good for you and according to 'The Kitchen Shrink', makes a great component for serotonin boosting food. 

The thing I love most about it, is how easy it is to grow in your own garden.  I currently have six plants in grow bags on my patio that have so far given me a fantastic yield of both flowers and vegetables.  Having watched Thomasina Mier's making a spicy vegetable soup the other evening, I now plan to make use of some of the young leaves too.

So here are some super simple ideas for making the most of the courgette glut.  And all the dishes can be made in 20 to 30 minutes too!

Courgette & edam quesadilla

Just a simple folded corn tortilla, filled with courgettes and edam (as I couldn't get any queso fundido or indeed the suggested substitute of Monterray Jack).  Saute the sliced courgette with some seasoning and olive oil, just to cook slightly.  Place tortilla in pan and fill half with the sliced courgette and a handful of grated edam.  Fold the tortilla over, and cook both sides until lightly browned and cheese is melting.  I served this with a simmered spicy tomato salsa (grill 1lb whole tomatoes, 8 jalapeno chillies and 4 cloves of garlic, until blackened, remove tomato and garlic skins - then blitz and simmer until reduced)  but I think any chilli sauce accompaniment will lift this dish nicely, and a sprinkle of fresh coriander.

Courgette pasta sauce

Saute some finely chopped shallots (1 per person) or small white onion in olive oil, until soft.  Add crushed garlic clove and season with salt and pepper.  Add big splash of white wine and simmer vigorously.  Turn down heat.  Add grated courgette (about 2 per person), heat until slightly softened.  Add creme fraiche, sprinkle of fresh lemon thyme (optional) & serve over freshly cooked pasta.

Courgette fritters
Grate courgettes (about 1/2 lb) and squeeze out excess water. Whisk egg & add finely sliced spring onions or shallots, a little flour (use gram flour if you are gluten intolerant), salt, pepper and if to your taste, a little spice such as chopped fresh chilli, a teaspoon of cumin and fresh coriander.   I also like adding crumbled feta to the mix if I fancy a chilli free dish (a rare but occasional event). The batter should be fairly loose.  Shallow fry in batches until golden brown and serve with dollop of greek yoghurt. 

Simple courgette salad

Slice courgette lengthways using potato peeler to get thin strips.  Saute courgette strips in little olive oil until slightly softened, season.  Leave to cool.  Mix the courgettes with chopped flat leaf parsley and toasted sliced almonds.

Spicy corn and courgette soup

A lovely looking spicy soup made with sweetcorn, courgettes, flowers & leaves.  Again, served with a spicy simmered tomato salsa.  Yum!

Mexican Food Made Simple Ch5 - episode 4

http://www.channel5.com/shows/mexican-food-made-simple/episodes/episode-4-303

Courgette & Taleggio frittata

The August edition of Olive magazine has a tasty little recipe for courgette and taleggio frittata, which went down very well in our house.  Simply saute the onion and garlic until softened, add the grated courgette, then the beaten and seasoned eggs, and the cheese.  Serve with a big fresh salad.

Another recipe from a previous edition of Olive, John Torode suggested stuffing the flowers with crab (if that's your bag) and or perhaps use goats cheese (if it's not).

Courgettes are also one of my favourite ingredients to use in my Thai style noodle soup.

http://thehungrygecko.blogspot.com/2011/07/finally-some-more-recipes.html

Hope you enjoy! x

Finally some more recipes...

I have just realised I haven't posted the full recipes from the Westfield demo.  So here you go, my recipes for vegetarian egg fried noodles (phat thai jay) and a light thai style noodle soup with some gorgeous crispy chilli fritters.

Enjoy!

Phat Thai Jay (vegetarian thai egg fried noodles)

Ingredients: (to serve 2)

• ½ pack of rice noodles – dried flat variety, 0.5 to 1cm wide
• ½ block of firm tofu – drained & washed
• 6 mange tout (finely sliced lengthways)
• 2 shallots – finely sliced
• 50g fresh beansprouts
• 50g unsalted peanuts (roasted & chopped)
• 3 organic free range eggs
• 1 tbsp groundnut oil
• 2 tbsp of tamarind paste
• 2 tbsp white wine vinegar
• 4 tbsp vegetarian Worcester sauce*
• 2 tbsp dark soy sauce
• 4 tbsp soft brown sugar
• small handful of fresh coriander leaves (roughly chopped)
• 1 lime quartered
• 2 large red chillies – finely chopped
• Maldon sea salt
• Vegetable oil for deep fat fryer or medium pan

Method:

1. Ensure fryer is heating, ready for tofu – OR tofu can already be deep fried
2. Soak rice noodles in hand hot water – need to be v firm/lots of bite.
3. While noodles are soaking, cut tofu into large triangle pieces.  Deep fry until golden.
4. Prep shallots & mange tout – slice at acute angle
5. Refresh noodles if needed, by pouring boiled water through the sieve.
6. Heat wok/pan on high, add a little groundnut oil, add veg and then noodles.
7. Mix together in jug, veggie Worcester, soy, salt, sugar, tamarind & vinegar.
8. Add liquid mixture to noodles and heat on high.
9. Then add tofu & half of the beansprouts.  Toss.
10. Move noodles to one side of pan, and then add two beaten eggs & scramble.
11. Mix everything together, and if a little dry add some more of the tamarind liquid
12. Serve in large bowl, top with fresh beansprouts, fresh chopped coriander & chopped nuts, & sprinkle of finely chopped red chillies.  Finish with squeeze of fresh lime.

*Vegetarian Worcester Sauce is made by a company called Life Free From and it is widely available in most highstreet supermarkets in the special section that stocks gluten free and other food intolerance items.

Thai Style Noodle Soup with Crispy Chilli fritters

Ingredients:

• ½ pack of rice noodles – dried flat variety, 0.5 to 1cm wide
• ½ block of firm tofu – drained & washed
• 1 small carrot – peeled & to be sliced at acute angle
• 2 baby courgettes – washed, to be sliced at acute angle
• 50g small cauliflower florets
• 50g fine green beans – 1” pieces
• 4 cloves garlic – finely sliced
• 3” piece of root ginger - -finely sliced into 1cm julienne strips
• 1 block of creamed coconut (roughly chopped)
• 1 stick of lemongrass – crushed and finely sliced
• 2 limes
• (If possible) 3 Kaffir lime leaves
• 6 tbsp light soy sauce
• 4 tbsp vegetarian Worcester sauce
• 2 tbsp groundnut oil
• 1pt vegetable stock
• 1 small handful of fresh coriander
• 25g beansprouts
• 1 large red chilli – finely sliced at acute angle
• 3 large red chillies – halved down middle & deseeded
• finely chopped 1 large red chilli (served on side)
• 3oz rice flour
• 3 tbsp coconut cream (keep aside from creamed coconut block)
• 1 can organic coconut milk
• Maldon salt

Method:

1. Ensure noodles are set aside & fried tofu is also ready.
2. Ensure fryer is hot
3. Heat a little groundnut oil in large saucepan, add garlic and then ginger. 
4. Prep veg and add carrot, courgette, cauliflower & green beans to pan.  Fry a little then add ¾ pint of hot vegetable stock.
5. Crush lemongrass stick & finely slice and then add to pan.
6. Add coconut cream (leave some aside for batter), soy & veggie Worcester sauce & season to taste.
7. Add fried tofu & sliced chillies.  If not enough liquid, add more coconut milk.  Simmer gently then set aside
8. Make batter whisking rice flour, lime juice & coconut cream.  Season well with salt – fairly thick batter like consistency.  Dip halved red chillies in batter mix, and lay in hot fryer/pan until crispy.
9. Add handful of noodles to serving bowl (large pasta bowl), then ladle over soup mixture, ensuring even mix of veg and tofu in bowl & ensure liquid covers almost all the noodles.
10. Sprinkle beansprouts & coriander over top of soup. Top with chilli fritter. 
11. Serve on side, wedge of lime & fresh chopped red chillies.

GoodFood Show Live Demo at Westfield, London

Of course I was sh*!ting myself about my first live demo, but I had so much fun.  As ever, wonderful to catch up with Sara and David.  Met the Caldesi's too.  Our kids are similar ages, so they all bonded over frozen yoghurt and shopping!

I think the demo went ok.  Watching it back, I am a little hyper and slightly bouncy, but if the purpose of a demo is to teach the dish, I think the objective was achieved.  I honestly never realised how overly expressive I am until I started watching all this stuff back.  Do I want to curb my enthusiasm, probably not :) 

I made two dishes, vegetarian pad thai (phat thai jay) and my thai style noodle soup with chilli fritters.  Both are quick, healthy and easy dishes to make.  Enjoy!

Here's the demo... in 3 parts because I'm new to You Tube

Part 1 (2/3 of the pad thai recipe)



Part 2 (rest of the pad thai, start of thai noodle soup)




Part 3 (noodle soup)