Bring it on Home with Movember
November 30, 2012

Saying Goodbye To Yo Mo

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What a great month Movember has been – don’t know about you guys but we have had some great times growing, sharing and gathering Mo Bros and Mo Sistas from far and wide to cook up a storm! But it need not end here friends, why not celebrate that treasured moustache of yours and throw a  Mo Bro Dinner Party this weekend? We have made it even easier by putting together this simple three-course feast for you so you can celebrate your Mo in style. Don’t forget to share your culinary creations with us on Facebook for your chance to win an evening of food and revelry at our Mo Hub, The Endurance, with The Wild Game Mo!

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STARTER

OISIN DAVIS, DAVIS FAMILY PORK RIBS

THE ROCK COOKBOOK BLOG & DAMSON DINER, DUBLIN, IRELAND

The following recipe is a culmination of the efforts of three of my stateside uncles, hence the name Davis Family Pork Ribs.

The dry spice mix is my Uncle Brian’s. He taught me the recipe many moons ago when I spent a night in his house during a Christmas break. On the way to his gaff in the car, he asked me what my favourite food was – “anything barbecued”, I told him. So he splashed out on a brand new BBQ and we had a cookout in his garden during a severe Pennsylvania snowstorm. The beers were cold. A few years later, on a hot New Jersey summer evening, my Uncle Eddie showed me how to make his famous thick, gooey, sweet and spicy basting sauce. Armed with these two nuggets of gold, it was my Uncle Jimmy who completed the circle and shared with me the secret to cooking perfectly tender ribs where the meat literally falls off the bone. The secret, he told me – cook them overnight in the oven wrapped in cling film.

Ribs cooked to this recipe would be my choice for my last meal in this life.

Ingredients
Serves 6

Pork ribs

2 whole racks of baby back pork ribs

Dry Spice Mix

Combine the following:
1 tbsp dark brown sugar
2 tbsp paprika
1 tbsp mild chilli powder
1 tbsp ground black pepper
1 tsp cayenne pepper
2 tbsp salt

Basting Sauce

2 tbsp olive oil
200g chopped onions
1 tbsp minced garlic
1 tbsp ground chilli
125ml red wine or cider vinegar
2 tbsp fresh lime juice
600ml tomato passata
100ml molasses
2 tsp mustard powder
2 bay leaves
½ tsp salt

Method

For the sauce

•  In a medium-sized saucepan, heat the oil over a high heat. Add the onions and cook for about 4-5 minutes until they are slightly browned. Add the garlic and chillies, and cook for a further minute. De-glaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half. Add the tomato passata, molasses, mustard, bay leaves and salt. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until thick. Remove from the heat and strain. Set aside.

For the ribs

•  Rub enough spice mix on the ribs so that they’re well covered. Wrap the ribs with a few layers of cling film keeping them as airtight as possible. Put the ribs into the oven at 80⁰C with the cling film still on. Do not worry, the cling film won’t melt! Leave the ribs in the oven for as long as you can – a minimum of 6 hours at this temperature is required. A good idea is to place them in the oven before you go to bed and take them out 8 hours later when you wake.

Resist eating ribs for breakfast unless you log trees or ride bulls for a living. When cooled, remove the cling film. Let the ribs rest for as long as you can resist and then baste with the sauce. Grill them on your BBQ or stick them under your grill in the kitchen. Give them another basting with the sauce before you finish grilling them.

To serve

Serve with just about anything you wish, such as baked potatoes, coleslaw, salad and buckets of ice-cold beers. If you have Mo Sistas joining your Movember cook-up, you might want to have some finger bowls of water and lemon slices so they can wash their sauce-stained fingers.

Should you find yourself raising a glass or two and in need of a toast, then I’d suggest an ancient Davis Family one – “To our ancestors! Whose spectacular genes made us healthy, hungry and horny.”

Uncle Jimmy – “If you can read, you can cook!”


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MAIN

WOLFE CONYNGHAM, CHICKEN PIE, MASH AND GREEN BEANS

CHEF, SLANE CASTLE, IRELAND

Ingredients
Serves 6

1 packet of ready-rolled puff pastry
Half a cooked chicken
1 onion, chopped
100g smoked streaky bacon cut into little pieces
25g sliced mushrooms
1 vegetable stock cube dissolved in a cup of warm water
125ml milk
30g plain flour
2 tbsp cream cheese
20g butter and a little oil
1 egg, beaten
1kg potatoes
100ml milk, for the mash
1kg green beans, ends trimmed
Salt & pepper

Method

•  Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken but you would need to pre-cook it at this stage.

•  Sauté the onion, bacon and mushrooms in half the butter and oil. When soft, add the flour and stir. Add the stock, stirring continuously then add the milk and the cream cheese so that the sauce is rich and creamy. If the sauce is a little too thick, add a little more water.

•  Add the pre-cooked chicken and stir carefully until meat is completely coated. Transfer into a large pie dish. Cover with pastry, making a vent in the pie top. Use your Movember cookie cutter to add some Mo styling to the pie and brush the piecrust with egg wash.

•  Bake at 200°C for around 25 minutes or until golden.

•  For the mash, boil the potatoes in salted water until cooked. Drain and allow to steam for 5 minutes. Heat the milk and butter in a saucepan. Mash the potatoes thoroughly and stir through the milk and butter. Season to taste.

•  Blanch the green beans in salted, boiling water until cooked. Drain and toss with a little extra virgin olive oil. Season to taste.

To serve

Put the pie in the centre of the table with the mash and beans in separate serving bowls and allow guests to serve themselves.

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Duncan Maguire

Crêpes Suzette

Ingredients
Serves 6

125g plain flour
15g caster sugar
A pinch of salt
2 medium free-range eggs
300ml milk
50ml water
25g butter, melted

Method

•  For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to a smooth batter. Gradually stir in the rest of the milk and the water. Leave the batter to rest in a warm place for about an hour.

•  Brush a small 18-20cm frying pan with a little of the butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute on each side.

•    Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up.

Ingredients to Serve

12 warm crêpes
100g unsalted butter
100g caster sugar
Juice of 1 mandarin
50ml of curaçao
Sugar
Cointreau

Method

In a bowl, cream the butter with a spatula then beat in the sugar, mandarin juice and curaçao. Spread the mixture over the crêpes, fold into quarters and return to a frying pan. Sprinkle with some sugar, liberally douse in Cointreau and flambé with a blowtorch, being careful not to singe your moustache. Place on a serving dish and serve warm.

After all the celebrations, remember to get your donations in and share the Mo Love – http://uk.movember.com/donate/

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November 29, 2012

On The Night

Want your Mo Bro Dinner Party to go as swimmingly as the supper club?

Here are a few last minute tips:

1. Don’t get stressed. No one likes an unhappy host. A Mo Bro is measured and in complete control.

2. Start the evening with a clean kitchen. Empty the bins and clear the bench tops, you’ll need the space. Professional chefs start their nightly service with a spotless kitchen, so should you – things are going to get messy. Also, where possible, clean as you go – waking up to a bombsite kitchen after a big night is never good.

3. Mise en place – part of every chef’s vocabulary. French. Literally means everything in place. Get ready, get set up and get on with it.

4. Is the house ready? Is it clean? Will your friends care? Do you care?

You are responsible for the ambience. Start with lights on but dim them as the evening progresses. If you’re going with candles never use scented candles – in fact, if you own scented candles, go and throw them out now and have a long, hard look at yourself in the mirror.

5. As the host, you have power over the music. Enter DJ iTunes. Prepare a playlist the day before to match your meal. Voltaire once said, “music at the dinner table is an insult to both the chef and the violinist.” If you must have music while you eat then jazz never fails. Save the air guitar sessions for after dessert.

6. As the host, you should always set the standard when it comes to attire. If a man’s home is his castle then you should dress like a king. A well-groomed moustache is the key to many great outfits and an essential ingredient at a Movember dinner party. No Mo – no go.

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November 29, 2012

Mo Supper Club

We headed down to Dragon Bar for a 13 course, one-off restaurant pop up from Petri Poysti and Piers Dawson on Monday at Dragon Bar in Shoreditch. These guys along with the team from Alison Price catering created an amazing night with spectacular food including Cured and Raw Venison, Mackerel and Cucumber with English Mustard Ice Cream and Pork Belly, Blue Cheese, Cider and Apple Dumplings.

The 42 strong crowd at the supper club were all there not only to celebrate the best of British produce and delicious food but Movember too – with an auction being held after dinner where you could win whiskey, famous street art and this HUGE  fanatastical Mo Cake – with 100% of the profits all being donated to their Mo Space. Thanks so much friends!

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November 28, 2012

Mo Bro Chef Ivan Varian

As a professional DJ, Ivan was a relatively late starter in the professional culinary world, but Ivan has already built up an impressive bank of experience from a foodie upbringing. From fulfilling a lifetime dream to become a chef following a recession led redundancy from the Audio Visual industry, Ivan trained in the world-famous Ballymaloe Cookery School. He since has worked in all grades of kitchen at all levels, from Michelin Star to personal cheffing with the Le Brocquey and Cavendish households and running his own successful catering company. He also spends his time on such diverse food-related ventures such as curating the food-related exhibition, Edible, in the Science Gallery, to giving several lectures on food ethics and providence, being a brand ambassador for Kraft foods as well as appearing in national press and radio. In his spare time Ivan is still an avid DJ, music blogger and personal chef to his greatest critics, his two daughters, Lulu and Anna.

What’s your favourite cooking music?

Well I dj quite a bit so music is of a huge influence to me, some of my mixes can be found at www.mixcloud.com/ivanvarian but I really love to listen to early Motown, some bay-area hip hop, and gypsy jazz. It’s these styles of music which infuse a warmth and comfort which I’d like to think is reflected in my cooking.

What’s you best bit of advice for Mo Bros?

Once you know a recipe, experiment. Let your instinct guide you and your palate speak to you. Cook with love and soul and every dish will be a winner.

What’s your craziest kitchen story?

There’s a few but I wouldn’t want to get libelous. One was I was working in a high volume restaurant, about 260 covers a night,that had an open kitchen. One night, the circuit that fed the lighting went. This was ok for the diners as they already had candles at their tables but it was impossible to plate nearly anything, candles everywhere near the pass and lots of cursing. An experience not to be repeated.

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Ivan’s Herb Crusted John Dory with a Curried Mussel Broth

Ingredients

Serves 6

6 John Dory fillets
2 shallots, sliced
A sprig of thyme
A bay leaf
2 glasses of dry white wine
500g mussels
1 medium onion, finely diced
1 celery stalk, finely diced
1 carrot, finely diced
A pinch of saffron
1 tbsp of curry powder
450ml fish stock
450ml Noilly Prat vermouth
200ml double cream
150g white bread
A handful of basil
A handful of parsley
Zest of 1 lemon

Method

•  Break up the bread and place it in a blender with the parsley, basil, lemon zest, some salt and pepper and a glug of olive oil. Blitz for a few minutes until it becomes fine crumbs. Put to one side.

•  Scrub the mussels with a wire brush to get the gunk off. Use the back of a knife to remove any barnacles and remove the hairy, wispy bit that’s technically known as the ‘beard’, but for this recipe we shall call it the ‘Mo’. Discard any mussels that don’t close when tapped or else they may be the last shellfish you and your guests are brave enough to eat.

•  Place a large, heavy based pan on a high heat and pour in a bit of olive oil, some sliced shallots, the sprig of thyme and the bay leaf. Fry until the shallots are softened. Turn up the heat to its highest setting and add in your mussels along with a glass of white wine – and have a glass yourself. Put the lid on and give the pan a shake. Cook for 3-4 minutes or until the mussels have opened. Remove from the heat and take the mussel meat from the shells. Discard the shells and any mussels that haven’t opened, while keeping both the meat and the cooking liquor that remain in the pan.

•  On a medium heat, pour some olive oil into a pan and add in your diced carrot, celery and onion. Season with salt and pepper and cook until nicely softened. Add in the curry powder and the saffron and stir. Pour in the Noilly Prat and turn up the heat. Boil it until the liquid has reduced by half and then add your fish stock and cooking juices from the mussels. Reduce it again by half and then stir in the cream and add the mussel meat. Cook for 1 minute, remove from heat and set aside.

•  Heat a large frying pan and get it smoking hot. Add a touch of olive oil and then add your John Dory fillets, skin side down. Season with salt and pepper. Press down on the fillets to stop them curling up and cook for 2-3 minutes. Flip them over and cook for a minute on the flesh side. Place them onto a grill tray, skin side down. Pat your breadcrumb mix onto the flesh side of the fish – if it’s too crumbly add more olive oil.  Place it under a medium grill for a few minutes until the crust goes nicely golden, but watch it like a hawk or else it’ll burn.

To Serve

Pour the mussel broth into shallow bowls and place the fish on top. Serve to your guests with a swagger and a twirl of your Mo.

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November 27, 2012

4 Mo days to go…

Only four Mo days left Mo Bros and Mo Sistas and that means limited time to get that Mo fed before this glorious month ends. Don’t fret, we do have a few more Mo hubs up our sleeves for you to pop down to – take a visit to one or two, or as we have done plan a whole Mo Culinary Crawl and let the good times roll or just roll home…

64th and Social – www.64thsocial.com

This Year 64th&Social is going all out with Movember, they want to be the Movember ‘go to’ venue south of the river. They have offered all punters the chance to join their Mo team,’64th&MoBros’, and will give them a free beer or House wine, just for joining. Then over the course of the month if that punter raises over £50 they will give them a delicious steak on the house. If they then raise over £100 they will be offered a £25 bar tab. Lastly, if they raise over £200 they will be given a £50 bar tab at 64th and Social’s new sister venue ‘South Sider Cocktail Club’. They also have 3 cocktails that are on special offer over the whole month for £4.50, £2 of which will go directly to Movember.

Address: 64 Clapham High Street Clapham, London SW4 7UL

Floripa – http://floripalondon.com/               

Floripa welcomes all Movember participants to the bar with open arms. They will be offering a Movember-themed cocktail the ‘Movarita’. A tasty mixture of 42 Below Manuka Honey, Lime and sugar all shaken over ice and served in a rocks glass with a ‘mo’ garnish! All Mo Bros that come through the door will be given a Movember discount.

Address: 91 – 93 Great Eastern Street, London, EC2A 3HZ

The Magic Garden – http://www.magicgardenpub.com/  

The Magic Garden are treating all gentlemen with a MO this month to a two course MO-meal for only £10 throughout Movember, Monday to Friday, and will donate a £1 from each menu sold to Movember.

Address:  231 Battersea Park Road, London, SW11 4LG

Lily Vanilli Bakery – http://www.lilyvanilli.com/the-bakery/

Cake baker extraordinaire Lily Vanilli is welcoming Mo Bros into her bakery with open arms during Movember to enjoy some of her tasty baking delights. Mo Bros can enjoy a Mo-Ince pie or a Mo-Cha with £1 off each.

Address: 6 The Courtyard, Ezra St. London E2 7RG. Open Sundays 8:30am – 4pm

The Botanist – http://www.thebotanistonsloanesquare.com/

Head to The Botanist this month for some Movember mixology.  Their Mo Growing team will be serving up ‘Handlebar Heros’ all month with money from each cocktail sold going towards Movember. Staff with be growing and an optional donation can be added on to your bill, donated directly to Movember.

Address: No. 7 Sloane Square, London, SW1W 8EE

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Have you visited any of the MoHubs? Send us over your photos and we can share the fun with all your fellow Mos.

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November 23, 2012

8 days to go Mo Bros…

Wow it’s been a crazy few weeks and with only 8 days left until the end of Movember we would love to see all the fun and good times that you Mo Bros and Mo Sistas have been getting up to at your very own Movember soirees. Do you have any dinner party tales, kitchen disasters or sublimely great photos of the grub you’ve cooked up from the ‘Bring It On Home’ cookbook?

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Share all that Mo love and send over your images to pat@movember.com or get onto our facebook and tell us all about those culinary triumphs and we will post them all up right here on the blog. All that hard work is not without reward too, as the Mo Bros who serve up the most tasty dinner party will be treated to an evening of food and revelry at our Mo Hub, The Endurance, with The Wild Game Co at the end of month. Get posting.

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November 22, 2012

Mo Bro Dinner Guests

A Mo Bro is a man with a love of life. Usually the first one invited to the party and the last one to leave. There are many kinds of characteristics that make up the Mo Bro. Throw a dinner party and be prepared for any, if not all, of the below to turn up and turn out on the night.

1. The Over-Educated Mo. This is the Mo Bro who is an expert on everything in spite of the fact that he clearly is not. His extensive knowledge of the way the world turns seems to have a direct correlation to the amount of wine he has consumed.

2. The ‘Nose’. The mate that surprisingly can detect hints of chocolate, quince, ocean breeze and unicorn tears in your cheap bottle of wine. Even more surprising given that you can’t recall ever seeing him with anything other than a pint of lager in his hand.

3. The Loose Cannon. Every party needs one of these. A mentalist in its purest form constantly looking to take things to the next level, whether it be starting a fire or breaking furniture – there is never a dull moment when this guy arrives (usually uninvited).

4. The Quiet Achiever. A.K.A the wolf in sheep’s clothing. This guy has the end game in mind and slowly, methodically chips away at the natural defences of the single Mo Sistas at the party. Like watching an injured foal separated from its mother on the savannah, this efficient predator of the fairer sex has a high success rate and once he has his prey in his sights, rarely goes home alone.

5. The Social Hand Grenade. Closely related to the Loose Cannon only more dangerous and not as much fun. Has the uncanny ability at any moment to drop a crowd-stopping comment that is promptly followed by silence. Usually only ever invited to one party and is consequently forced into social retirement.

6. The Exhibitionist. It’s not a party until someone gets naked. An aficionado of nudity with a penchant for streaking, they will often entertain/shock guests with seemingly endless display of puppetry of the male genitalia with exotic names such as ‘The Hamburger’ and ‘The skin coloured watchband’.

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November 19, 2012

Mo Bro Chef Simon

Simon Fernandez gate crashed a dinner party over three years ago where he met Uyen Luu, who he subsequently co-founded supper club ‘Fernandez and Leluu’ with. When they parted ways a year ago, Simon created ‘Ferdies’ Food Lab’. Held in a Grade-II Listed building – he throws monthly banquet-themed dinner parties where he cooks for over 40 guests.

What are your favorite kitchen tunes?

I let my guys play what ever they want, jack a player in and lets rock or chill! So long as the passion flows into the food and to our guests!!

If you were stranded on a dessert Island what would it be made of?

Ducks! They float for a kick off! I’d tie each duck by it’s foot to my wrist, we could fly anywhere together, it’d be brilliant. Soft to sleep on too.

What’s the best kitchen advice you can give a Mo Bro?

It’s all about Cock in Cider, fabulous way to spend an evening!!

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Simon’s Arroz Al Horno With Fresh Tomato Sauce

Ingredients
Serves 8

16 Pork Ribs
24 Chipolatas
5 Chillies, de-seeded
14 Cloves of Garlic
4 tbsp Cumin Seeds
3 large Mushrooms
9 Capsicum (long, thin green peppers) chopped into rings
500g Arborio Rice
Extra Virgin Olive Oil
750g Potatoes, thinly sliced
400g Ripe Cherry Plum Tomatoes
100ml White Wine
7 Chicken stock cubes
2250ml of water
Salt and Pepper
400g Green Beans, trimmed
2 Bunches of Asparagus, trimmed

For the tomato sauce

8 Plum Tomatoes, chopped
200g White Onion, chopped
100ml Extra Virgin Olive Oil
1 Clove of Garlic, minced
1 Chicken stock cube, dissolved in 250ml water
½ tsp Rock Salt 10 Basil leaves, chopped
250ml White Wine
250ml water
5ml White Wine Vinegar

Method

For the Tomato Sauce

• In a heavy based saucepan, heat the oil, add the onions and cook without colouring until soft. Add the tomatoes and mix well. Cook for 5 minutes on a medium heat. Add the garlic, chicken stock and salt and cook until the tomatoes are soft. Add the white wine and vinegar, reduce the heat and simmer gently for 20 minutes. Blitz with a stick blender, pass through a sieve and set aside until serving. For the Baked Rice

• Preheat oven to 200°C.

• Dissolve the stock cubes in the water, reserve.

• Cut potatoes into thin slices, put them on an oiled baking tray and into the oven coated in olive oil, salt and pepper and cook for 6 minutes. Turn the potatoes over and cook for a further 6 minutes.

• Once the potatoes are golden brown, take them out of the oven and remove from the baking dish and put to one side. Add a touch more oil to the baking dish and return it to the oven to keep the oil sizzling hot. Turn the oven down to 190°C.

• In a separate saucepan, cook the sausages, ribs, garlic and cumin in a little oil until it starts to brown. Remove from heat and put to one side.

• In a separate saucepan, fry the rest of the ingredients, except the tomatoes, for about 10 minutes or until soft.

• Remove the dish from the oven and add the meat and vegetables; they should sizzle as they hit the oil. Pour the rice evenly into the oven dish, add the stock and stir through. Layer the potato slices on top and then place the tomatoes on top of the potato slices. Bake for 15 minutes at 190°C – then an additional 10 minutes at 70°C. The rice should be cooked through – check it and return to the oven for an extra 5-10 minutes if necessary. To Serve Bring a pot of salted water to the boil and blanch the beans and asparagus for 3 minutes. Drain and divide between the plates along with the baked rice. Tear the basil leaves and stir through the tomato sauce and spoon over the rice. Serve immediately.

Wanna get that Mo round some more of Simon’s grub?

www.ferdiesfoodlab.co.uk

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November 15, 2012

Wild Game Mo

We paid a visit this afternoon to our Mo Bros at Wild Game Co to have a taste of the Royal Stag and we have to say this is an incredible invention! Two Venison Burgers served in a toasted brioche bun with red currant and Dijon mustard sauce, caramelised onion, melted Gouda cheese, Devon Farm smoked crispy bacon and cherry tomatoes. Big Mo Love to Mo Bro Chef Ru – we’re still stuffed!

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November 15, 2012

Mid Month Mo Feed

Mo Bros – does your Mo need a mid-month feed? Check out some of our Street Food Mo Hubs this week for some saliva-inducing tasty grub and take your Mo Sista along for a treat! They are great places to hang out with your fellow Mo Bros; find some kindred spirits and share your hairy journey. Flash them your Mo for some extra Movember-lovin’.

KERB – http://www.kerbfood.com/ 

KERB at Kings Cross will have over 30 of their KERB-crawling traders offering Mo Bros a plethora of tasty treats and great offers for the entire month of Movember

Address: KERB, Kings Boulevard, Kings Cross
 
Portobello Market

Mo Bros can head to Portobello on Saturday’s during Movemberand enjoy water-mouthing treats from Jamon Jamon, The Olive Bar and Spinach and Agushi

Address: Portobello Road, London
 
Wild Game Co – http://wildgameco.co.uk/

For one month only the Wild Game Co will change their name and become the Wild Game Mo and for all Mo Bros and Mo Sistas they be upgrading their Wild Venison Burger into a Royal Stag. That’s a double burger to you friend. To get an upgrade visit stalls at Berwick Street, Whitecross Street and Street Feast

Address: Berwick Street, Whitecross Street, Street Feast (Hackney Downs Studio) and The Endurance, 90 Berwick Street, London, W1F 0QB

Pizza Pilgrims http://pizzapilgrims.co.uk/

Pizza Pilgrims are celebrating Movember this month and offering Mo-Growers the deal of £5 for any of their pizzas. They will also be serving the Nduja Movember pizza for the month – the manliest pizza on the menu topped with Nduja sausage – at their stall on Berwick Street

Address: Stall on Berwick Street, London

Arancini Brothers http://www.arancinibrothers.com/

Mo bros must head to the Arancini Brothers this month for some hand-rolled risottos balls. Big Dave and Little Dave will be offering a free brownie or blondie with every lunch, or two coffees, bought by Mo Bros.

Address: 115 Kentish Town Road, London, NW1 8PB and Kiosk 6, Broadgate Circle, City of London, EC2M 2QS
 
For both KERB and Portobello Market please bring Mo Bro certificate or show registration on a smartphone to entitle you to a Mo Bro lunchtime discount – all discounts will vary.

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