ffionas notes

DR JOHN AND THE LOWER 911

Risen from the depths of the Louisiana swamps, Dr John landed at Ronnie Scott’s to help celebrate the club’s 50th birthday. Resplendent in a green suit, matching green hatband and sporting huge white alligator shoes, Dr John shuffled into the gloom leaning heavily on his gnarled walking stick hung with shells and various voodoo charms.

Dr John’s trademark growl was as menacing as ever, reminiscent  of a voodoo ceremony replete with sculls and rattling shells. His unique brand of New Orleans funk is guaranteed to  blow your mind, and he and his band, The Lower 911 didn’t disappoint. Their version of St. James Infirmary brought the house down and when he told us to,

“Git up n dance y’all.”

We obeyed as if compelled by a voodoo spell, and believe me when I say that the audience were just as interesting as Dr John himself!
Up close and personal with Dr John, I danced my socks off, it was, to quote his signature song…….SUCH A NIGHT!

SEE BELOW FOR DR JOHN PERFORMING 'TIPITINA' (my personal favourite Professor Longhair song).

 

http://www.youtube.com/watch?v=y4M_spGbZiI

Copyright © Ffiona Reid-Owen (2009)

Wagamama

People often comment that I never write a bad review. There is a reason for this. I would rather hear good news, not bad, find out where to go rather than where not to go. Accentuate the positive and all that. If it makes you feel any better, I’ve had more than my fair share of substandard meals and diabolical service, but if I wrote about it, it might entertain you, but would you go? No! I try to be fair in any criticisms that I make. So, with that in mind, here goes with yet another great place to go and to the Job’s comforters amongst you, I apologise.

Wagamama sits atop TK Max on Kensington High Street, a most uplifting setting. A huge room, white paint and blond wood with beautiful Victorian windows that stretch from floor to ceiling flooding the room with light. The staff will seat you at the long wooden tables, English style, within reach of the condiments but with a decent gap between you and your neighbour. The menu is well explained and there is a plentiful choice of noodle dishes, soups, rice dishes and salads. However, I prefer to sample their deliciously tempting side dishes rather than opt for one main course. My favourites include: the raw salad, a good selection of salad leaves grated carrot, thin cut mooli, (Asian radish), spring and red onions, sprinkled with crispy fried shallots and house dressing. Also, the asparagus, grilled with chilli garlic salt and sesame seeds. I can’t resist their fried chilli squid with schichimi (Japanese chilli) and the ebi katsu, butterfly tiger prawns with a thick coating of coarse Japanese breadcrumbs, served with hot chilli sauce and a fat wedge of lime.

For mains, try the yasai katsu curry. This is one of the many vegetarian options available. It consists of slices of sweet potato, aubergine and butternut squash.  These are deep fried in breadcrumbs and served with a lightly spiced curry sauce, sticky white rice and red pickles.

I have not yet had room to try the desserts. I am tempted by either the white chocolate and ginger cheesecake with chilli toffee sauce or the chocolate fudge cake with dark chocolate wasabi sauce and vanilla pod ice cream.

This is the pinnacle of fast food, real positive eating. It’s fresh, tasty, imaginative and energising. The service is efficient not fussy. Open all day and evening, at lunchtime it’s packed and the vibe is loud, gossipy and fun.  The good news is, if you can’t drag yourself out of your office for lunch, can’t find a babysitter, or just fancy ordering some great snacks to go with cocktails in the garden, just click on line and order in. With Wagamama it win, win, win!!!


WAGAMAMA

26, Kensington High Street
London
W8 4PF

020 7376 1717


Copyright © Ffiona Reid-Owen (2009)

THANKSGIVING MENU 2009

Click here to link to the Thanksgiving menu 2009

Copyright © Ffiona Reid-Owen (2009)

BREAK THE BREAD, NOT THE BANK

I already have my first table booked, so fatten up those turkeys y’all because American Thanksgiving is only eight weeks away. Without doubt this is my favorite holiday bar none. Out with religion, gifts and guilt; in with family, friends and fabulous food.  

This year I may try my hand at corn bread.  Last year we finally perfected our Thanksgiving pie, sweet potato with meringue….

Whatever happens it will be busy, buzzy and packed to the rafters so book early and come and celebrate with us.

Copyright © Ffiona Reid-Owen (2009)

 

NEWS FLUSH!

They’re back by popular demand! I’m pleased to announce that flushed with recent success I have decided to take the plunge and extend a bridge over troubled waters, put a end to what can only be termed as a storm in toilet bowl. The toilet seats are back….

HOT FLUSH!

Copyright © Ffiona Reid-Owen (2009)

Christmas menu 2009

  

Click here to go direct ffiona's restaurant at ffionas.com

Copyright © Ffiona Reid-Owen (2009)

MUSN’T GROUSE

Now that the smoke has cleared after the Glorious Twelfth, the grouse are in abundance and they are truly fantastic. Plump, tender and flavorsome, you can almost taste the heather.

Traditionally, game is hung to improve both the texture and the flavour, this works wonders with older, tougher birds, however these ‘early birds’ need no more than a couple of days and voilà…..perfection!

Served up with some  braised red cabbage, bread sauce and crispy game chips they really are a meal fit for a king.

Copyright © Ffiona Reid-Owen (2009)
 

BREAD SAUCE

1 SMALL ONION STUCK WITH 3 CLOVES
500 ML MILK
HALF A DAY OLD WHITE LOAF MADE INTO BREADCRUMBS
GRATED NUTMEG
SALT
FRESHLY GROUND WHITE PEPPER 
100ML DOUBLE CREAM
LARGE KNOB OF BUTTER


Put the clove studded onion in a pan with the milk and heat very  slowly until almost boiling. The longer this takes the better as the point is to infuse the milk with the flavour of the onion and cloves.

Remove the onion and whisk in the breadcrumbs until the sauce is thick and all the milk is taken up. Heat through and if the sauce is thin, add some more breadcrumbs and conversely if it appears  too thick add  a little more milk. Season with salt and pepper and a little mace or nutmeg. Stir in the cream and just before serving stir in the butter, this will make the sauce glossy and add extra flavour.

Copyright © Ffiona Reid-Owen (2009)
 

THE REAL COST OF BANKING

ROLL UP! ROLL UP!

ALL THE FUN OF THE FAIR!

STEP RIGHT UP! STEP RIGHT UP!

COME AND ENJOY FREE ICE CREAM AND LEMONADE.

BE AMAZED BY OUR TOWERING STILT WALKERS……BE ENTERTAINED BY THE STEEL BAND…AND THE MIME ARTISTS.

 

Had Billy Smart’s Circus hit town?
No.
This was the official opening of the new branch of Barclays Bank on Kensington High Street.
There were gaggles of ‘launch campaign managers‘ leaning against lamp posts, weary from a busy morning blowing up balloons and organizing  free ice cream.

Men dressed as guardsmen resplendent with busbies, “guarded” the entrance to the bank.

 

Inside the queue for the counter was, predictably, as long as ever. As I waited I was offered a balloon.

“Can I have a decent interest rate instead?” I enquired.

“No Madam, but you can have a free bag for life.”  Was the response.

“Can you get a few more tellers to man the counter so I can get served?” I  asked.

“No, I’m sorry……..how about a balloon instead?”

Unimpressed I continued to  wait.  I watched as group of girls dressed in mini dresses, made from Barclays credit cards, pouted and posed for a quick photo shoot.

Finally I completed my banking and left. I walked off down the street towards the Holland Park. As I passed the old site of Barclays bank, the door was open and  inside it was full of …….balloons!

It’s official, banking….. it’s just a lot of hot air!


Copyright © Ffiona Reid-Owen (2009)

THE BLUEBIRD CAFÉ

My disappointment with the Bluebird Café has become an annual event. This year, it was sight of the cheery black and white Lanson Champagne umbrellas, green astroturf and the brilliant sunshine that lured me in. The latter being their saving grace, one really needs a sunny day  because you may wait a very long time until the staff have broken off their chat long enough to serve you. Well, when I say serve, I am referring to their sullen expression as they wordlessly shove a menu onto your table. If you are fortunate you may encounter Vincent, who not only smiles but actually seems to enjoy serving people, otherwise be prepared for attitude or just plain surliness. The food is average and could be so much better if anyone really cared,  but it is patently obvious that no one does. Even the delicious sounding salads all seem to be served covered in gunky, gloopy dressings, which in turn attract swarms of  wasps, who, unlike the staff, will be all over you. Be warned!

 
Bluebird Café
350, Kings Road,
London SW3 5UU         TEL: 020 7559 1000


Copyright © Ffiona Reid-Owen (2009)

TRUE BRIT!

August is here again and most Londoners have packed their bags and headed off for their annual bucket and spade holidays. I, on the other  hand, have nowhere to go except my kitchen, currently being transformed into something resembling the Star Ship  Enterprise at a cost of squillions!  However this time last year I was heading off to San Francisco for  six days.

(the golden gate bridge)

I packed a lot into those days visiting: Sonoma, Napa Valley, Muir Woods, Monterey and Carmel. I walked the Golden Gate Bridge, almost, and did a whistlestop tour of the City taking in all its distinctive districts, blues clubs, bars and restaurants. I visited museums, galleries and exhibitions.

(muir woods)

(the bar at Tosca)

(the vineyards at mondavi - napa valley)

On my last night a few friends and I dined at Boulevard Restaurant, our spirits were high and as we headed off into the night we hailed a cab to take us to The Saloon, in Northbeach.

(our equally high spirited cabbie)

As I fumbled with the cab door, it suddenly flew open, catching me on the corner of my eye. It hurt like hell but there was no apparent damage done.

(loos at Tosca)

The bar was loud and the band  were brilliant, finally winding up with my all time favourite song, “Stormy Monday”. Armed with their CD we walked home, the perfect end to the perfect last night.

Back in my über trendy hotel, The Vitale, I switched on the CD player with my latest purchase in it and danced around the room. A tip, dear readers, when playing music after you have just exited a loud bar/club, remember that what seems a reasonable volume to you is at least 5 levels higher than it should be at 3am.

(the view from my window)

Feeling rather rock chick I decided to have a fag, yes that’s right, a cigarette in a non smoking city, in a totally non smoking hotel. I opened the window as far as it would go, and puffed away, being careful to blow the smoke  outside. I had no sooner finished than someone was knocking on the door, bizarrely enough it was the night manager.

“There is a problem with the music.” He said without a hint of warmth.

“What’s the problem……not loud enough?”  I joked. Oh how we laughed….not!

“ Are you aware that there is a $350 fine for smoking in your room?” He was determined to wipe the stupid smile off my face, but I was too happy to care.

“Yes I am.” I replied with as much confidence as I could muster.

I awoke with a throbbing black eye and a headache to match, showered and headed off for my last hurrah to Sausalito. Getting to Sausalito involves a ferry ride, so, coffee in hand we bought our tickets and set off. The sun was high in the sky, but the spray from the water and the breeze kept us cool. After a lazy lunch out in the sun and some window shopping we headed back to the City.

(the ferry)

My goodbyes done, I arrived at the airport preparing for the long, uncomfortable journey home, and boy was it uncomfortable. Shortly after take off I noticed my skin begin to tingle, this in turn gave way to acute burning and on examination I had turned lobster red. Nine painful hours later I arrived home burnt to a crisp and sporting a black eye looking like I had been on boozy weekend in Benidorm….true Brit!!

Copyright © Ffiona Reid-Owen (2009)

A HOLE IN ONE

It was great to see Hugh and all my friends from ABC Golf crew, here to film the British Senior Open at Eggham, Surrey. Everyone was disappointed that Tom Watson didn’t break the record and get his 6th Open title at Turnberry last week. However, after kicking off the evening with  two bottles of Talisker single malt, much to Ed’s delight, and a bottle of Jack Daniels, disappointment soon faded  away!
After much food and wine and a lot of laughter, out came Jimmy’s favourite Armagnac and the rest as they say is history. Somehow everyone managed to stand up long enough to get a group photo.

Here’s looking forward to the next time!

Copyright © Ffiona Reid-Owen (2009)

FLOREAT ETONA

The 18th century uniforms worn on the Fourth of June at Eton College by those participating in the procession of boats where they shake the flowers off their hats into the river in honour of the Queen and school.

The Fourth of June celebrations are also noted for the Eton mess, traditionally eaten at the picnic. This is a deliciously, gooey concoction of meringue pieces, whipped cream and ripe, juicy strawberries, drizzled with fresh strawberry pureé. It is a fabulous English dessert, easy to make and perfect for this weather, cool, sweet and seasonal.

The following recipe includes how to make meringues, however for those who are short on time you can buy good quality meringues from M&S, Whole Foods, Tesco etc…
Quick, easy and delicious!

ETON MESS

6oz caster sugar
3 large egg whites
1 lb fresh strawberries, hulled
1 heaped tablespoon icing sugar
1 pint double cream

Whisk the egg whites until they form soft peaks
Add the caster sugar about a tablespoon at a time and continue to whisk. Pipe, or spoon onto a baking tray lined with greaseproof paper. Place into hot oven, 300F, turn the oven down to 275F and cook for @ 1hour. Turn oven off and leave meringues in to dry out until the oven is cold.

Chop half the fruit, add the icing sugar and blend. Chop the rest of the strawberries, whip up the cream to the floppy stage. Break the meringues into @ 1 inch pieces, add the fruit, fold in the cream around it. Add @ 2 tablespoons of the purée and stir in to give a marbled effect. Pile into dishes and drizzle the rest of the purée over the top. 

Copyright © Ffiona Reid-Owen (2009)

CHILLI AND GARLIC PRAWNS

 - 4 LARGE TIGER PRAWNS (PER PERSON)

 - CHOPPED RED AND GREEN PEPPERS

 - SPRING ONIONS CUT INTO ½ INCH PIECES

 - FINELY CHOPPED FRESH GARLIC

 - THINLY SLICED, DE-SEEDED, RED AND GREEN CHILLIES


METHOD

1)  ASSEMBLE ALL THE INGREDIENTS AS SHOWN ABOVE.

2)  HEAT 2 TABLESPOON OF VEGETABLE OIL IN A FRYING PAN.

3)   WHEN HOT ADD  EVERYTHING INTO THE PAN AS SHOWN...


 
4)   LEAVE TO COOK FOR ABOUT 1 MINUTE AND THEN STIR GENTLY, TURNING THE PRAWNS OVER AS SHOWN HERE.



5) CONTINUE TO STIR GENTLY, ADD A LITTLE SEA SALT AND FRESH PEPPER TO TASTE. SERVE WHEN PRAWNS ARE PINK AND THE VEGETABLES ARE FIRM NOT SOFT. STIR IN A SMALL KNOB OF BUTTER JUST BEFORE SERVING.


 
6)  SERVE ON A BED OF BASMATI RICE OR JUST WITH A CRISP GREEN SALAD.



7)  THIS IS THE BASIC RECIPE BUT YOU CAN ADD WHATEVER YOU LIKE: CHOPPED CASHEWS
TOASTED PINE NUTS
FRESH LEMON GRASS
MINCED GINGER
ETC…ETC…

USE YOUR IMAGINATION AND ENJOY!

Copyright © Ffiona Reid-Owen (2009)

BEYOND THE PALE…!

I thought that being a member of the Government’s Cabinet  stood for collective responsibility, apparantly not in this Government. As the rats slink away from the sinking ship, we bring you our “Stab In The Back Specials”….enjoy!

Copyright © Ffiona Reid-Owen (2009)

UNBELIEVABLE, UNBEATABLE AND BEYOND…

Hot on the heels of our of set deal for two people at £39.90, comes our best ever deal at £19.00 per person. I came up with the idea as I watched the dire spectacle of MP after MP and Cabinet Ministers resigning in droves. Like lemmings dropping from the cliffs of Westminster with only some bags of now useless receipts to cushion their fall. How would they cope, I wondered with only one home, no porno films or bathroom plugs? No more floating gin palaces for their ducks, or Kit Kats to munch on whilst their houses are being damp proofed? This without the obvious expenses they all charge for,  eating out. Would they now be a little shy of getting out their wallets again and actually having to pay London restaurant prices I wondered?

With this in mind, I devised this deal in a hope of tempting them back into a normal life of PAYING THEIR WAY!!!

However why should they get all the breaks, why not make this available to one and all I thought. So here is my best ever deal of deals, two courses, wine and coffee all for just £19.00 per person, or per MP/ Cabinet Minister (yes, you’re just the same as us).

Copyright © Ffiona Reid-Owen (2009)

MY SWEATY HALF HOUR WITH THE PAKISTAN CRICKET TEAM

Now there’s a title I never thought I’d read, or write for that matter. Today I entered the gym for my daily dose of treadmill hell, dragging my feet as usual, however I opened the door to find a vision of loveliness before me, the entire Pakistan cricket team were working out. I almost skipped over to the treadmill with sheer delight.
We chatted about England’s defeat by the Dutch and general chit chat as I thundered away on the treadmill and they effortlessly exercised without breaking sweat. At one point I was so distracted by a particularly pretty one that I didn’t realise I was jogging at an incline of 6 and nearly killed myself! What way to go though, eye candy they most definitely are and if it was about looks alone, they would beat England  hands down. They certainly get my vote, that was a truly wonderful workout that I won’t forget in a hurry.

Copyright © Ffiona Reid-Owen (2009)

MAKE A NOTE OF…

Eggs are the ultimate fast food, versatile, packed with protein and quick to prepare. However, they should be eaten in moderation, especially if you have a cholesterol problem. That being said, we all have our favourite whether it be a light, fluffy omlette, wobbly poached eggs on toast or just a plain, soft boiled egg with soldiers for dipping.

1) PERFECT POACHED EGGS

Without doubt this is the healthiest way to prepare eggs as there is no need for oil or butter.
Using a saucepan, fill it 2/3rds  with cold water and a splash of malt vinegar. Bring it to the boil and then let it simmer, using a spoon, make a whirlpool by stirring the water vigorously. Drop the egg gently into the center of the whirlpool and watch as the movement of the water wraps the egg white around the yolk to protect it, leaving it undisturbed. Leave them for 3-4minutes until cooked and then lift them out with draining spoon onto a thick wodge of kitchen paper  to absorb all the excess water. Transfer onto slices of hot, toasted sourdough bread and enjoy.

Copyright © Ffiona Reid-Owen (2009)

MAKE A NOTE OF……

1) If you find that cleaning your oven is the ultimate bore. All that rubbing and scrubbing whilst inhaling toxic chemicals from the “cleaning” products, then help is at hand in the form of bicarbonate of soda. Make a paste of the bicarbonate of soda with water and then using a small  paint brush, paint it all over the inside of your oven. Use the oven as you normally would, this will not taint the food in any way.  At the end of the week, using a damp cloth just wipe it all off and hey presto all the dirt/fat/etc… is gone!

2) Attention all tulip lovers. When it looks like your tulips are flagging, just cut about half an inch off the stems, refresh the water and before you put them into the vase add two good nips of vodka. By the morning they will be back, full of life and last for a good few days more. 

Copyright © Ffiona Reid-Owen (2009)

A SMALL GLIMPSE OF HEAVEN

I spent  my last day off at Climping in Sussex with my friend Valda and her greyhound, walking on the beach. The sun was out and the wind was so strong it took our breath away as we battled across the shingle to the sea.  The tide was turning and as it ebbed it exposed beautiful silky sands. It is the most magical place. You drive down a windy, country lane and there at the end of it is the sea. It’s beauty is wild and raw, think French Lieutenant’s Woman rather than Disney. We walked for hours across miles of beach and saw no one. Wonderful, wonderful solitude it felt as though a piece of England had been given to us  for one day only.

 

I was going to include a recipe with this post. However I recommend if you manage to get to Climping, the only meal to enjoy afterwards would be fish and chips!

Copyright © Ffiona Reid-Owen (2009)

A LITTLE BIT OF WHAT YOU FANCY....

Recently I walked into Whole Foods in Kensington. In the lobby there was a selection of wines on display, accompanied by a choice of food appropriate to each wine. I detest this, the whole idea of wine labels dictating which food we should consume with their wine is simply abhorrent to me. I hate being told what to do at the best of times let alone being told what to drink, and even worse, being told what to eat with what I’m drinking. WHO CARES?

My inspiration for “ffiona’s” came from a restaurant  called the “555” on Battersea Park Road. It was run by two sisters, Vera and Pauline. Sadly it is long gone, but they were there for many years and it had a cult following. It was the ultimate in seventies kitsch, decorated mainly in red, complete with the famous Athena poster of the girl in her tennis whites scratching her bottom. I fondly remember their wine list, an A3 sheet of paper that they had ‘laminated’ by sticking long strips of sellotape across it. The finished article was peeling, and wonderfully scruffy. One of the listings for the red wines was a Rioja, the name and year were specified and then next to it, under the heading ’descriptions’, was written…”LOVELY”. What more could you ask? That, to me, tells you far more than, ’classic aromas of vanilla and toasted oak’, or ‘dominant blackberry notes give way to burning rubber’ etc… etc…

    My Grandmother was another fabulous example of “I know what I like.” Fifty people had been invited to her fiftieth birthday party at a very exclusive restaurant. Having agreed the menu, they were discussing the wine choices with the sommelier when my Grandmother announced to them that the wine she would like served with each course would be Chateau Y’quem. At which point the sommelier and my long suffering Grandfather nearly had apoplexy, both for different reasons.

“But Madame Chateau Y’quem? It is a dessert wine Madame, a very fine dessert wine Madame, but totally unsuitable to serve with dinner.” he was almost crying at this point as he visualized his ruined reputation.

“Really?” She replied. “Well I like it“.

My Grandfather,  who knew the lady was not for turning, had been busy calculating how many bottles of the most expensive dessert wine on God’s earth were  going to be needed, took a heart pill, and smiled.

  He granted her birthday wish and come the night of the party, following a Champagne reception, Chateau Y’quem was served  with each course.

Therefore, feel no pressure to conform when choosing your wine. When facing the wine list, keep my Grandmother in mind and select what you will. If you want to drown yourself in a big, fat, majestic  Brunello whilst picking your way through some lobster tails, then so be it. If slurping a  crisp and flinty Chablis with your fillet mignon floats your boat, then go for it. Matchmaking  after all, is a complex business and who are the wine companies to think they have it all sewn up? Seafood with Sancerre, beef with  blood red claret… just go out on a limb and follow your heart. Opposites can attract you know, so go on and flirt with your wine. Throw caution to the wind and do what makes you happy.

Copyright © Ffiona Reid-Owen (2009)

A FEW OF MY FAVOURITE THINGS...

 

I am often asked which are my favourite cookery books. The  truth is I am addicted to them, I have more than three hundred at the last count. One of best places to explore and sniff out the best is at Books For Cooks on Blenheim Crescent, Notting Hill, if you are a cook book junkie it is here that you will find your fix. However, here are a few of my all time favourites... but there are more, so many more!

"Vegetables”      by Sophie Grigson.

“The Kitchen Diaries”   by Nigel Slater.

“English Food”   by Jane Grigson.

“Roast Chicken and Other Stories”  by Simon Hopkinson.

"The Alice B. Toklas Cookbook"  by Alice B. Toklas

"An Omelette and a Glass of Wine"  by Elizabeth David

"Fog City Diner Cookbook"  by Cindy Pawlcyn

MAKE A NOTE OF....

As you know by now, I don't like fussy, faddy food, I like it to be fast, fresh and preferably fun to make. The weather is currently so wonderful it demands lazy al fresco lunches with cool and fruity luscious desserts. The following recipe is the one we serve in the restaurant, it is a huge favourite and is so easy to make. I suggest that you make it early in the  morning and leave it in the fridge so that no matter how many bottles of Prosecco have been guzzled, just slide it onto a plate, dot with a few strawberries and serve with a jug full of fresh strawberry sauce. Simple and absolutely delicious, enjoy!

EASY PEASY LEMON CHEESECAKE

225g caster sugar (1 cup)

250ml double cream (1 cup)

The rinds of 2 lemons

500g marscapone cheese

The juice of 4 lemons
 
 vanilla essence

250g digestive biscuits

80g melted butter

Crush the biscuits almost to a powder, tip them into the melted butter and stir until fully mixed. Press the crumbs into the base of a deep 22cm loose bottomed  tin, set aside in a cool place to harden, the freezer is ideal for this.
Mix the caster sugar, the cream and the lemon zest, add the marscapone cheese and mix well. Finally, add the lemon juice and a touch of vanilla essence, mix together and then spoon the mixture onto the biscuit base, smooth over the top to finish and chill in the fridge for at least two hours before you serve it.

I often prepare a large punnet of ripe strawberries, put them in a mixing bowl with two dessert spoons of icing sugar, liquidize them and serve as a sauce to accompany the cheesecake.

Copyright © Ffiona Reid-Owen (2009)

THE BOYS ARE BACK IN TOWN

I think it was a during a Rolling Stones tour that I first met Mo, an ex military guy with a fondness for Cadillacs and red wine. He and his colleagues are part of an a rolling army of riggers, lighting, video guys and carpenters etc...    who put together the massive rock concerts that we all love. They work hard and play even harder, sometimes on tour for months, it takes a certain kind of person to cope with their schedules.
They  ensure that when AC/DC, or whoever, come prancing out on stage, that the fifty tons of lighting and rigging above the stage, stays right there, above the stage, and that the special effects are right and right on cue. In short they make it happen, and I  know that whenever they hit London, they will be ..."appearing for one night only at ffiona's..." The line up last  night was; Mo and Alex - carpenters, Greg - video, Chad and Lyle - riggers....

The evening kicked off early, it was around 6.30pm when I opened their first bottle of wine, by 10.00pm the table was overflowing with empties. Everyone was having fun, especially the  elderly lady on the next table, who seemed to thoroughly enjoy having the boys sing happy birthday to her. The conversation turned  to John Mellencamp and I tried desperately to remember where he hails from,

"Ohio?" I ventured.
"No" The reply was unanimous. "Try again."
"Umm ...I dunno... umm, let me think now....oh...oh... I know...Idaho!" I announced, triumphant.
They all fell about laughing, at what I had no idea.

"You da what?" asked Chad
"Idaho" I repeated innocently, not getting their joke.

"You da WHAT?" Chad challenged again.

"I - DA - HO! I - DA - HO! I - DA - HO!"  I repeated over and over and as I did , the penny finally dropped, (for "ho" read "whore").
By now everyone was nearly on the floor, weak with laughter.

"Gotcha!" They chorused. 

Ten bottles later, I had run out of their favourite red wine, the night was almost over we said our farewells until next time.

Mo & Co....welcome anytime!

Copyright © Ffiona Reid-Owen (2009)

GO ON …TREAT YOURSELF.

Salt and fat or sugar and fat, take your pick, both will set your hips a-wobbling if you eat too much. However if you live by the ‘a treat not a habit’ rule, then life is grand, a little of what you fancy and all that. Hot pork crackling, salty and crisp or a slice of bread fried up in bacon fat, what a treat. One of my favourite treats though is scones, hot from the and slathered in butter. The following recipe is my Mum’s, it’s idiot proof and from start to finish it takes about half an hour.
Sadly, the scones get devoured far too quickly to be photographed, so here instead is a picture of my Mum.



Copyright © Ffiona Reid-Owen (2009)

MY MUM’S UNBEATABLE SCONES

2oz unsalted butter
8oz white self raising flour
2 tablespoons Demerara sugar
2 handfulls of sultanas
1 tablespoon ground almonds
1 egg
6 tablespoons milk

Pre heat the oven to 160C. Mix together all the dry ingredients listed above. Add one egg mixed with six tablespoons of milk, use a fork to start mixing it in and then pull it together into a dough with your hands.
Turn out onto a floured board, cut the dough in half, then press it down lightly until it’s about 1.5 inches thick. Use a small round cutter,(1.5 inches in diameter), to cut the scones. Repeat with the other half of the dough and then place the scones onto a baking sheet, “dab” the top of the scones with a little milk, (I tend to save a little of the egg/milk mixture for this), and sprinkle with Demerara sugar. Put into the oven and bake for fifteen to twenty minutes, lift up a scone, if the bottom is brown then they are ready.
Makes approx. sixteen scones.


Copyright © Ffiona Reid-Owen (2009)

A TRIO OF TASTY TOPPINGS FOR TOAST

Here are three quick and delicious ‘patés’, great on their own and even better served together  with some hot sourdough toast to spread them on.

1)   CREAMY GARLIC
Take a three or four whole garlic bulbs, unpeeled and then slice across the top to ’open’ the tips of the cloves. Pop them onto a baking sheet, with a little olive oil and then roast in a hot oven for around 30/40 minutes. Allow to cool a little and then holding the root of the bulb, squeeze the now soft and gooey garlic out onto the hot toast. Sprinkle on a tiny bit of sea salt to taste.
 
2)  HUMMUS IN A HURRY
Use a large tin of chick peas. Drain, rinse well and ‘pop’ the skins off the peas. Empty into a large mixing bowl, add two tablespoons of olive oil and ‘bash’ them into a paste with the end of a rolling pin or maybe  a pestle. Add a little fresh pepper, some sea salt, the juice of half a lemon and a pinch of sugar. Finish by adding half a clove of garlic, crushed. Mix together and then leave it for a couple of hours for the flavours to develop. Serve with crudités or toast etc…
N.B. If you prefer more ‘texture’, leave the skins on the chick peas. This is also good if time is a problem.
 
3)  AVACDO DELIGHT
Take two really ripe avacado pears. Scoop out the flesh into a mixing bowl and chop it up roughly using a fork. Add a little fresh pepper, some sea salt, a good squeeze of lemon juice and one teaspoon of seasoned rice vinegar. Pile onto toasted bagels or use as a dip.


Copyright © Ffiona Reid-Owen (2009)

MAKE A NOTE OF….

1) To save time and energy, I chop enough  garlic/chillies/ginger to last me a week. I keep it in an airtight container, just covered with oil,( I normally use a vegetable oil), in the fridge. Always there when you need it!

2) For foolproof meringues….. when whipping up the egg whites make sure that the bowl is completely clean and free of any grease.

3) Without doubt this is the best way to bake a tart “shell”.  I normally use a 9/10 inch tart tin. Line the tin with pastry, prick the bottom and chill for 30minutes in the fridge. Then line the pastry case with clingfilm and fill with baking beans, bake blind for about 10 minutes at GAS 5/190C/375F. Remove the beans and the clingfilm and return to the oven for 5 minutes. Leave to cool and then put  the filling into the case and cook as normal.
The clingfilm does NOT melt, but it ensures that the pastry cooks evenly.


Copyright © Ffiona Reid-Owen (2009)

STEAK AND KIDNEY…….THE TRUTH

I adore a good steak and kidney pie, there is nothing quite like it. My customers  tend to agree, as it is one of the most popular dishes on the menu, that is except for my American customers. Offal is not big in the States, calves liver is about as far as they go. You’re unlikely to see sweetbreads, kidneys, tripe or tongue in your local butchers let alone a restaurant, of course there are exceptions. I have one customer from Chicago who calls me before leaving home to pre order,……’ kidney pie, heavy on the gravy but hold the steak’. So recently when I found myself reciting the specials to a lone American diner, it was as I was walking away that I added, almost as an after thought,

“…Oh and we also have homemade steak and kidney pie.”

“What was that you said?” He asked.

“Steak and kidney” I replied, not for one moment thinking he would order it.

“Sounds just fine, I’ll have it.”

I was so surprised that I found myself punching him playfully on his arm.

“Boy, you’re in for a treat……..Good on you…….. You’ll love it” I twittered on and on.

He seemed a little bemused by the fuss I was  making, but happy none the less.
The steak and kidney duly arrived and I served it with a flourish….

“Enjoy” I said and wandered off.
He picked up his knife and fork and tucked in with gusto. He was nearly finished by the time I asked if he was enjoying it.

“Oh it’s just delicious, it really is, I’m really enjoying it but I do have to ask………where are the kidney beans?”


Copyright © Ffiona Reid-Owen (2009)

WHAT A DIFFERENCE A DAY MAKES

The day began well, breakfast at Balans with my sister, poached  eggs, pancakes and a gallon of coffee. She then headed off to pick up some shopping, I crossed over Kensington High Street to the Exeter Street Bakery to collect the bread for the  restaurant. Laden with a sack full of bread, computer, handbag and shopping bags I gave up the idea of the uphill walk and hailed a black cab. We stopped near the restaurant, I lifted my computer out of my handbag whilst I fished around for a fiver. I jumped out, grabbing various bags, the bread etc…paid the cabbie, dug out my keys turned around and opened the door. As it opened I looked down into my open handbag and there it was……a great black hole……a huge nothing…NO COMPUTER! I felt cold and sick, my hands started to shake, I wanted to cry but I couldn’t. Gone, everything was gone! Every restaurant review I’ve ever written, every note or jotting, my accounts, my thoughts, my blog, my “work in progress” file, my recipes, in short……MY LIFE!
What about the memory stick I hear you ask, well guess what, after numerous warnings to keep it separate from my computer…it was with the computer in the case. GONE!
I rang the carriage office only to find it’s closed all weekend. Desolate, I stood outside the restaurant hoping against hope that the taxi would magically appear with my computer, but it didn’t. I went back inside and phoned Graeme, who designs and runs my website, I left a message telling him my woes and how I wished I had heeded his warnings about the location of the memory stick. Within minutes he called me back, consoled me and tried to cheer me up, I was really touched by his concern. Then my mobile rang, my sister and I looked at each other, eyes wide with unspoken hope.

“The cabbie doesn’t know where I am, let alone my phone number.”  I said as I answered it and took a booking for later on.
We sat back down in silence, nothing left to say, lost in our  thoughts and offering up silent prayers of hope. We stayed there for nearly fifteen minutes, just staring out into the street, each taxi that pulled up filling us with more false hope. Then a taxi pulled up….empty….the driver was dressed in a familiar blue striped sweatshirt……..it was him! I could hardly take it in……it was him, he had come back!

I ran out into the street, I simply cant put into words the sheer joy I felt ……it really was him, I wasn’t dreaming, he had come back. (I silently sent a prayer of thanks to St Anthony…patron saint of lost things). My fab cabbie, Alan is his name, had driven up and down the street looking for me to no avail and finally decided to stop where he dropped me off to see if I was in one of the shops or restaurant. What a hero, and what luck for me, I felt humble but also incredibly special. So special in fact that I went right out and bought myself a new dress and gorgeous new slouchy boots. I was walking on air and as I headed back to the restaurant. My phone rang, it was Harrods telling me that they had managed to find the obscure CD I had ordered so off I went to collect it with a spring in my step. I didn’t think the day could get much better as I  walked down Brompton Road, CD in my hand, on my way for a quick bite at The Brompton Quarter Café. This was my second visit in two days, it was mobbed but the manager Djamel acknowledged me with a smile and whilst completing a credit card transaction he nodded to a waitress to clear a nearby table and then signalled for her to usher me over to it. He then came over to check on me and we chatted about his Saturday…two staff had called in sick and he had endured not one, but two power cuts, not to mention the expected Saturday shopper craziness,  all in one shift, but he was still smiling.
My thoughts turned to football, Liverpool v Manchester United, did I dare to dream? My reverie was interrupted by a phone  call from my Mum.

“We’ve won. We’ve won. Liverpool have won! We beat them on their own ground. We’ve won! Four goals to one. They wiped the floor with Manchester United, you should have seen the look on Alex Fergusson’s face…..priceless!”

Normally in control of herself, she was bordering on hysteria. Football is taken very seriously in my home city of Liverpool, to be honest it’s a religion.
What a day, could it get any better? I paid and left, hailed a taxi and as we drove towards ffiona’s, the sports results were on the cab radio…

“ ….and in the rugby today, Wales beat Italy……..”

It was almost too much to take in. My computer was safely returned, I had found the perfect dress and boots, my CD had arrived, I had enjoyed fabulous food and service at The Brompton Quarter Café. Liverpool had clobbered Manchester United, and Wales had beaten Italy, I had only one regret…I should have bought a lottery ticket because this was my lucky day!


Copyright © Ffiona Reid-Owen (2009)