ffionas notes

Sister Lizzie's Southern Buttermilk Pie

FOR THE PAT IN THE PAN PIE CRUST

2.5 cups of self raising flour
1 teaspoon salt
1 teaspoon sugar
3 tablespoons of cold milk
2/3 cup of vegetable oil 

Whisk together dry ingredients in a bowl and add the wet ingredients and stir gently until the dough forms a ball - don’t over mix. Put the dough into a pie pan and pat it thin and flat to conform to the shape of the pan. Crimp the edges, you are now ready for the filling.

FOR THE FILLING

1.25 cups of caster sugar
3 tablespoon of self raising flour
4 eggs, whisked
1 cup buttermilk
1.5 teaspoons vanilla essence
½ a cup of melted butter that has cooled
1 tablespoon of fresh lemon juice
1 tablespoon of lemon zest
Pinch of grated nutmeg

Combine the flour and sugar. Stir in the eggs and buttermilk. Add the cooled, melted butter, vanilla, lemon juice and zest and nutmeg. Pour into the unbaked pie shell. Bake at 425 F in a preheated oven for 15 minutes, then lower the temperature to 350F and bake for a further 40 minutes. Cool and serve.

CÔTE BISTRO

The big chill is upon us, and what better way to thaw out than by tucking into a cooked breakfast, preferably cooked by someone else, and a cup of fresh, hot coffee? So as you slip and slide on the icy wastes of Kensington High Street, skate off towards Kensington Court to Côte Bistro. Open from 8am on weekdays and 9am on weekends, they offer a breakfast menu par excellance! Everything you would expect is here and a bit more.
For me the gold standard of a brunch is the cooked breakfast. Will the scrambled eggs be “nuked”? Will the cooked tomatoes actually be cooked and if so will they have any taste? Will the bangers be too full of bread and not much pork and then there’s the coffee to consider. The list goes on and on…believe me when I say that breakfast is an exact science. Eggs can overcook or go cold in the blink of an eye. A restaurant packed with  “brunchers”, hungry for eggs is a daunting task.
Alors! Côte’s full English comprises: a pork sausage, back bacon, a grilled plum tomato, two eggs, button mushrooms and toast. I opted for scrambled eggs and they were perfect. Suprisingly they were not microwaved, this must be one of the only places in Kensington that actually scrambles their eggs. It’s really not difficult and the result was creamy, fluffy, delicious eggs…… full marks! The tomatoes were tasty and properly cooked, the fat on the bacon was crispy and the sausage was one of the best I’ve had. Packed with pork and herbs and full of flavour. However, the toast was a real let down, bog standard sliced bread, not properly toasted, chewy and damp, it didn’t match the standard of the rest of the meal.
We also tried the Crêpe Complète, a traditional Breton crêpe folded to lovingly embrace two perfectly fried eggs and bacon. A touch of béchamel sauce and the crowning glory…..grated Gruyère cheese it was delicious and a welcome and unusual twist to a menu that can suffer from universal sameness. Also on offer is sauage/bacon baguette, eggs benedict and croque monsieur/madame.
The coffee is sublime and joy of joys it’s served in a normal sized cup. So, you can have two deliciously hot coffees instead of a bucket of tepid, diluted slop that is served in too many restaurants.
Breakfast is personal, everyone has their preferences and Côte suits mine perfectly.


Full English Breakfast £7.50
Crêpe Complète £5.90
Café Americain £1.95

CÔTE BISTRO
47, Kensington Court
London W8 5DA
020 7938 4784



Copyright © Ffiona Reid-Owen (2010)

Newsflash...

ffiona's Valentine's set menu is available on Saturday the 13th of February as well as on Sunday the 14th of February!

Click here to link to the Valentine's menu 

Copyright © Ffiona Reid-Owen (2010)

VALENTINE’S at FFIONA’S

Click here to link to the Valentine's menu 

Copyright © Ffiona Reid-Owen (2010)

COUNTDOWN TO BRUNCH

I’ve brunched, lunched and generally munched my way through London, the results being that in my opinion there is a gaping hole in the market for a decent home cooked breakfast/lunch so I’m going to stick my neck out and say that I can do better!

Is there anything in the world as good as a big, fat fried egg languishing on a hot buttermilk pancake, surrounded by grilled field mushrooms splattered with Lea & Perrins, crispy bacon, roasted tomatoes and some world class Bury black pudding? I think not, but maybe sausages are your thing? In that case you will love our Piggy Pudding, two sausages covered with our special Yorkshire pudding batter, baked and served with onion gravy or maybe a classic Eggs Benedict or a traditional Welsh Rarebit? Hot buttered toast with scrambled eggs piled on top or fresh bagels with melting cream cheese and smoked salmon.

Then we come to the grits, a corn porridge, absolutely delicious and held dear in the hearts of our American diners, especially those hailing from the Southern States of America. However having discovered their delights I can’t find any for sale in London and am now trying various “mills” in North Carolina etc…in the hopes of getting them sent over………so watch this space!
Add into the mix fresh waffles, some great lunch salads, world class coffee and  not forgetting excellent Bloody Marys, Mimosas and some Dirty Fizz and you’ve got a recipe for success.

New kitchen equipment is on order, so too new tableware and glasses…..it’s official the countdown to brunch is on!

Copyright © Ffiona Reid-Owen (2010)

HOLY COW

On arrival at the Gaucho Grill in Swallow Street you realize one thing, it’s all about the cow. They cut it, they grill it, they mince it, they even have the skins up on the walls, a carnivore’s paradise. Even on a Monday night they were packed, however we weren’t rushed or hassled in any way. The service was slick, polished and professional.
The menu is big in both choice and size, (it’s huge), and offers plenty of alternatives to beef. Choose from:  Patagonian sea bass, chicken and a full range of traditional ceviche dishes. Raw fish/shellfish that are “cooked” by marinating in citrus juices,  promoting a process called denaturation. Which, like cooking with heat, unravels the molecules and alters their chemical and physical properties, turning the flesh firm and opaque………blah…blah…blah. You simply tune out, let’s face it, if you go to the The Gaucho Grill, you go for one thing only, a big, fat, Argentinian steak.
The formula is simple, there are four cuts, three sizes and four sauces to choose from. Needless to say there is a “fatties platter”, (my words, not theirs), on offer, which is basically all four cuts on one plate, a cardiologist’s nightmare.
We both ordered the 8oz Bife de Chorizo, (sirloin steak), and they were excellent, everything a good steak should be. The fat was yellow and sweet, the meat was tender and juicy, packed with flavour and cooked as ordered, pink throughout. Erika opted for peppercorn sauce and I chose the bernaise, again they were delicious. 
The steaks  are the star  attraction here and come unadorned, no chips, salad, or even a garnish, so we added both and they were equally good.  All of this was washed down with a couple of glasses of their house Sangiovese  which was smooth, rich and buttery. It was a delight and I couldn’t fault any of it. I was not paying the bill however, and I would imagine that this is not the most cost effective Monday night supper. Hell! If you want the best you don’t beef about the cost!
Five out of five for: food, service and  ambiance, I’ll be straight back here when I need my next bloody fix.

THE GAUCHO GRILL
25, SWALLOW STREET
LONDON W1B 4QR
020 7734 4040
www.gauchorestaurants.co.uk

Copyright © Ffiona Reid-Owen (2009)

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)

SOMETHING FOR THE WEEKEND...A CUP THAT CHEERS

If you’re feeling a tad low and are in need of a ‘lift’, head to the expresso bar in the food hall in Harrods.
I did exactly that yesterday, It was almost empty and I ordered a skinny capacino and sat back, put my phone away and waited….and waited…and waited. Just as my patience was about to run out, my coffee arrived, served with a flourish and a smile by a very dishy waiter.



Copyright © Ffiona Reid-Owen (2009)

IT’S A FAMILY AFFAIR

Anyone who knows me, knows that family is all to me. My family have supported me through thick and thin, when I ran off to get married, (having been on the missing list for three weeks), and, when I ran off to get divorced. When I went out for dinner and came back having bought a restaurant…etc…etc…Even when, with hindsight, I should have been committed,  they have been there for me. To this day I couldn’t run my business fully without  help from my sister and a lot of support from both her and my Mum.
When Erika, my waitress started work, she  too often talked of her family in Argentina and especially of her brother Claudio, and his  family in Spain.

 
 
So when I heard that Claudio and his wife Alejandra, and daughter Juliana, were coming to London for to celebrate Juliana’s thirteenth birthday I really wanted to meet them. They were only in London for Monday and Tuesday, and as we are closed on Monday and they were going to watch an Arsenal match on Tuesday evening, it was touch and go if we’d meet at all.
Finally, just as we were about to close they arrived. The food was ordered and eaten we all drank some wine. Most of our conversation resembled a game of charades as we ‘signed’ and pointed to make ourselves understood, and with Erika and Juliana acting as translators we laughed and chatted.
 


The birthday cake was on the table, Juliana blew out the candles and we all sang happy birthday in different languages.
The cake was finished, but we kept on talking. The wine was finished but we kept on talking, until eventually, with the prospect  of only one morning left in London for shopping, we left. The first visit of many more I’m sure.


 

Copyright © Ffiona Reid-Owen (2009)

MAKE A NOTE OF…

1) If a cream based sauce ‘splits’,(curdles)……add a little natural yoghurt and stir it in, off the heat, then reheat gently.

2) Just before serving, stir in a small knob of butter to gravies/sauces etc.. to make the sauce ’glossy’. 

3) When cooking green cabbage, broccoli , spring greens etc…
Add a teaspoon of bicarbonate of soda to the water when it is boiling. Bring back to the boil and continue to cook, then rinse well in cold water before serving. This keeps greens………really green!

4) To make red cabbage I always add a good splash of vinegar, (I use wine vinegar, but any kind will do), this stops the colour ’bleeding’ and I add a little fresh orange juice when it is cooking, this makes it slightly sweet and tenderises the cabbage.

5) If you love mustard, sprinkle a little Coleman’s Mustard Powder onto par boiled potatoes before putting them in the oven to roast…delicious!


Copyright © Ffiona Reid-Owen (2009)

SOMETHING FOR THE WEEKEND……….

 

Whilst the sun is shining and the sky is blue, do yourself a favour and head for Kew Gardens and witness Spring bursting forth. There’s so much to see and do, the Rhizotron And Xstrata Treetop walkway is a must. It takes you underground and then 59ft up in the air bringing you closer than you thought possible to these wonderful trees, and the view is mind blowing. Also from mid March Kew will be carpeted by the largest display of crocuses in the country, purple, white and blue as far as the eye can see. Five million bulbs and fields of golden daffodils.
www.kew.org

Having had your fill of trees, flowers and fresh air you will probably be in need of sustenance. There are many places to eat inside Kew Gardens, but I would strongly recommend, The Original Maids of Honour teashop.

www.theoriginalmaidsofhonour.co.uk
It has its own bakery and makes wonderful meat pies, pastries and of course their world famous maids of honour cakes.


Copyright © Ffiona Reid-Owen (2009)

HOW PAUL AND ABBEY ROAD SAVED MY BACON

Business has been quiet of late, everyone is down on last year. Everyone is down…full stop! The weekends though have been fairly busy and this has helped to carry us through. Pro active as ever I initiated “THE CREDIT MUNCH at FFIONA’S”, a 2-3 course set price menu, (check out the details at www.ffionas.com). This has helped a little I’m pleased to say. So just as I was contemplating another slow week the phone rang and the name that flashed up on my  screen was “Paul Holland”. I have the weirdest system of remembering people, “Holland” being the place he’s from not his surname.
The good news was that he was bringing over a crew to record a CD at the world class Abbey Road studios and also to film a DVD of the CD being made. Crews need food….hurrah! He booked in for 20 people on the Friday, sent another group on Sunday and on Wednesday evening he called me again…

“We are finishing up tonight and would love to come and eat but times and numbers are difficult to pin down.“ He ventured, vague as ever.

“OK what’s the maximum number and roughly what time?”  I asked. My mind racing as I mentally re-arranged the table plan for the evening.

“Probably 20 people at around 7.30pm to 8pm.”

“Make it 8.30pm and it should be fine.” I took a chance.

I decided to turn the window table and the round table early if possible, to ensure they were free for 8.30pm. I reckoned that I could get nine people in the window and a further six people on the round table, ‘that should do it’, I thought.
My mental calculation turned out to be just that…….mental!



Then with every table full, except the two I had kept, 8.30 arrived and with it a influx of hungry Dutchmen/women.




They just kept on coming and coming, it was suddenly obvious that 9+6 most certainly did not equal 20. I did a quick head count……24, I went cold and felt slightly sick.
We have two long tables, I had saved the wrong one, the other which can seat 15 people was “sat”, there were two couples one at either end. It was mayhem, people  everywhere, standing, sitting, straggling out onto the  street. I would have to go on a charm offensive and ask/beg the couples to move to the other table. Luckily they had all finished their main courses, and with the promise of complimentary drinks for one and all, they prepared to move. Therein was the problem, it was impossible to move anywhere, right left or centre for Dutchmen. I went straight into my windmill impersonation, arms flailing every which way as I directed the restaurant with military precision.



“OK all you guys on the window table get up and move over to the right….no….the RIGHT! The next six of you take the round table, the next four  of you move towards the back and everyone else standing………move on out“. It was crazy, (even by my standards).

Kristen and Stephen, one of my very obliging couples and now my new best friends, surveyed the scene with faint disbelief, and clutching their glasses of pinot noir they, and the other couple navigated a path through the bodies to their new destination . Finally everyone was moved and ‘sat’, as we frantically cleared and relayed, cleared and relayed. In the meantime Paul and three others had decamped to the local pub to give me breathing  space, they now returned to a slightly more organised scene.  Add to all of this eight other tables still very much occupied, a chef that had just been hit by 24 new orders with only one person to assist him and the fact that we had run out of venison, sirloin steak, duck, sausages, fish etc…etc… and you will get a taste of the evening. 


 
However no one whined or complained as they chose from the extensive main course list of chicken kiev or rack of lamb. The atmosphere was buzzing, full of laughter and fun. Definitely no prima donnas here, not even the star of the show Guus Meeuwis a triple selling platinum artist who was so laid back I assumed he was a backing singer!
Amongst all these people were three wonderful Hammond organ players headed up by, Rob the producer, otherwise known as ‘The Master of the Keys’, James, ‘The Master of the Whip’(another story for another time)……..and sweet and lovely Edwin.






The food was finished, the wine flowed and my cheap CD player was brought out into the restaurant. As we talked of new recordings and old singers  we listened to early Ray Charles recordings, Ray LaMontagne, Willy Nelson and Amos Lee and I hoped it would go on forever……
Goodbyes done, the last taxi pulled away and I locked up and headed for home. The streets were deserted, not a taxi in sight, I couldn’t understand it, it took forever to find one, (thank God I’d been drinking or I would have frozen to death). Finally I was home, I turned on the TV and suddenly it all became clear….the   wait, the empty streets etc……..the news was on it was 5.45am!

Copyright © Ffiona Reid-Owen (2009)

ONION SOUP FOR LAURIE

Laurie Brady and her family spent a few years living in London. During this time I had the great pleasure of getting to know them personally and meeting various family members when they visited. They always loved my soups and although I have never used this particular recipe for the restaurant I do make a similar vegetarian  version.

This is a wonderfully easy way to make the finest onion soup. The recipe is from Simon Hopkinson’s book “Roast Chicken and Other Stories”  which came out just a few months after I opened “ffiona’s”, I have a signed copy which is well thumbed, splattered with food, but much loved. This book inspired many of the dishes that are on my menu still today.

 This soup is literally a “hug in a bowl”, I make it for myself to enjoy when I come home in the early hours from work. A bowl of this, stacked with croutons and the morning papers…. Yum.

ONION SOUP

 

3 LARGE SPANISH ONIONS

4OZ/110G BUTTER

2FL OZ/50ML WHITE WINE VINEGAR

8FL OZ/250ML DRY WHITE WINE

1PINT/600ML CHICKEN STOCK

½ PINT DOUBLE CREAM

CROUTONS TO SERVE

SWEAT THE ONIONS GENTLY IN THE BUTTER WITH SALT ON A VERY LOW HEAT UNTIL VERY SOFT AND MUSHY - THIS COULD TAKE AN HOUR OR SO. ADD THE VINEGAR AND REDUCE UNTIL EVAPORATED. ADD THE WHITE WINE AND REDUCE GENTLY BY TWO THIRDS. ADD THE STOCK AND SIMMER FOR 30 MINUTES. LIQUIDIZE, THEN PUT THROUGH A FINE SIEVE, ADD THE CREAM AND REHEAT GENTLY WITHOUT BOILING. SERVE WITH PLENTY OF CROUTONS.

SOMETHING FOR THE WEEKEND…

<sup>If you are a coffee addict then you should drop into TASTEFAIR  at WHOLE FOODS on Kensington High Street.

TASTEFAIR is Cafedirects’s contribution to Fairtrade Fortnight. It runs until March 3rd  and offers many different events from Elvenses story time, (free coffee for parents while the tots are being looked after by children’s author, Ruth Symes ), to Barista skills, learn to make the perfect coffee. Most of the events are free but do check out www.tastefair.co.uk for full details of all the events on offer and the timetable.</sup>

CARE IN THE COMMUNITY

Having lived with epilepsy for most of my life, I tend to forget the impact it can have on others. My epilepsy is exceptionally well behaved and for the most part causes me no problems whatsoever. In fact there have only been two incidents that occurred in the restaurant in all the years that I’ve been here.

I have myoclonic epilepsy. In a nutshell this means that I suffer from involuntary movements, jerky and spasmodic, they are the result of tiny split second blackouts in my brain. At first hardly noticeable but often gaining momentum, becoming more and more violent, sometimes culminating in a full blown seizure where I lose consciousness.

On this particular night, the “shakes”, (as I call the involuntary movements), were now noticeable and getting worse quite quickly. I needed to be out of harm’s way so I went into the “utility room” at the back of the restaurant where I sat down on the floor. A customer, looking to get a table found me, unconscious, (probably drooling and certainly not looking my best), I had somehow fallen backwards  managing to wedge my head firmly between the wall and the side of the fridge. An ambulance duly arrived, I was firmly strapped onto a trolley, wheeled  through the restaurant and whisked  off into the night accompanied by flashing lights and blaring sirens. Never the best advert for any restaurant.

About a month later I received a call from one of my regular customers, a French lady, who coincidentally had been having dinner the night I wasn’t well. The conversation that followed was memorable.

“’Allo This is Madame X, do you ave  a table for three people on Saturday  night at 8.30pm?”  She asked.

 

“Yes I do……that should be fine.” I opened the diary to write down the booking.

 

“My ‘usband’s boss will be visiting from Paris and zis will be an important evening for us. Would it be at all possible to reserve ze round table? We sat there last time and found it to be quite agreeable.”  She requested.

 

“I don’t see any reason why not.” I replied.

 

“Thank you so much, you  are very kind.

Oh, by the way, ‘ow is your ‘ealth? Last time we were there you were…..’ow can I say…………’unwell’. (Always the masters of the understatement). Are you now feeling better?” She enquired, obviously concerned for my welfare.

 

I was a little taken a back. I have always associated the Parisians with being slightly cold and unfeeling and yet it was very clear to me that she was genuinely concerned. I was touched and deep in thought when…she added without missing a beat….

 

“Only we would NOT like a repeat this Saturday. It is a very important evening.”                                                                                                                                                                                   

I was stunned. Never lost for words I was speechless. Gobsmacked! Finally I managed to regain some sort of composure and found myself, uncharacteristically, babbling

some sort of ridiculous pledge to …..”take my meds on time, get some sleep and everything should be fine”. I put the phone down, furious with myself  for my pathetic response.

Then I started to laugh, the balance had been restored.

Vive la France!

 

Copyright © Ffiona Reid-Owen (2009)

THE GREAT OUTDOORS

I spent last Monday at my friend Valda’s house in Pirbright  in Surrey. This is quite a household. At one time there were four dogs, two of them rescued greyhounds, there was a lurcher, a mongrel and two parrots, a blue and gold mackaw and an African gray.

 

Currently the parrots are still in residence, but there is just one dog now, a beautiful greyhound called Wisteria. They are a lively, noisy bunch, quite a hand full  to care for, as even the mackaw likes to be taken for a walk round the village green.

 

I arrived in the morning, dreaming of long, bracing walks on the common and other outdoor country pursuits, but in the event it tippled down with rain all day, so we went with Plan B. We reclined on Valda’s “super sofa”, in front of the telly, feet up, a bar of Galaxy chocolate the size of a small child to share and a sleepy greyhound wedged between us…...sheer bliss. We managed to stay there all day, only surfacing for more tea or coffee and of course chocolate! Somewhere in between “Little Miss Sunshine” and “Calendar Girls” we flung a chicken into the Aga and prepared some veggies and much later on we tucked into roasted free range chicken, roast potatoes, purple sprouting broccoli, carrots, roasted onions, sage and onion stuffing and gravy.

All organic and locally produced, it was simply delicious and the only thing that could have topped that meal would be Valda’s chicken casserole with veggie dumplings. Take my word, these dumplings are the best you’ll ever taste……..

VALDA’S VEGGIE DUMPLINGS

½ LB SELF RAISING FLOUR
½ LEVEL TEASPOON SALT
1 LEVEL TEASPOON BAKING POWDER
¼ LB FINELY GRATED VEGATARIAN SUET
¼ PINT COLD WATER

MIX UP THE DRY INGREDIENTS AND THEN ADD THE WATER. THEN 'DOLLOP' ONTO THE TOP OF STEWS AND CASSEROLES... COOK UNTIL GOLDEN BROWN.
N.B.  DO NOT ADD THE WATER UNTIL YOU ARE READY TO USE THE DOUGH AND NEVER ADD THE DUMPLINGS TO A STEW/CASSEROLE UNLESS THE LIQUID IS BOILING…..ENJOY!

Copyright © Ffiona Reid-Owen (2009)

TWO BOOKS FOR COOKS

5^th FEBRUARY 2009

Today I treated myself to yet another cook book, bringing the current total to somewhere in the region of…….. three hundred, I kid you not. I think about food for the most part of the day, I serve it all evening and then I fall asleep reading about it. I’m sure I absorb it all into my body  and put on weight through some weird form of osmosis as my eyes and brain devour and digest  the various cook books.
Today’s treat was, “Beyond Nose To Tail” by Fergus Henderson and Justin Piers Gellatly. I’m reading it and my mouth is watering, I can hardly wait to get into the kitchen and get cracking!
The other book I have stashed in my handbag was given to me by my sister fifteen years ago and is a classic, “Cooking In Ten Minutes” by Edouard De Pomiane. He writes with style and humour about food and life, he demonstrates that preparing food need not be complex, on the contrary he  shows that a three course meal need take no more than half an hour to produce. His writing rekindles the true romance of a meal by making us aware that the simple things are sexy and that the serving and giving of food is truly an act of love.   

Copyright © Ffiona Reid-Owen (2009)

SOMETHING SIZZLING TO KEEP OUT THE COLD

This is an ideal supper dish to enjoy during this cold weather. A taste of summer served sizzling from the grill. Great with some fresh crusty bread.

GRILLED RADICCHIO WITH PEAR AND CAMEMBERT

1 Head of radicchio
1 Ripe pear
125G,(4.5Oz) camembert cheese thinly sliced

Dressing
½ Tablespoon of red wine vinegar
½  Teaspoon of dried oregano, or dried greek rigani
1 ½ Tablespoons extra virgin olive oil
Salt and pepper

Preheat grill. Cut radicchio into quarters right through the stem end, so that each wedge holds together. Whisk the vinegar with the oregano, salt and pepper and gradually whisk in the oil.
Quarter and core the pear, then immediately turn  in the dressing to prevent premature browning. Turn the radicchio quarters in the dessing too.
Arrange the pears and radicchio in a heatproof dish and pour over the last of the dresing. Slid under the hot grill and grill for @ 5-6 minutes, turning the pieces once or twice, until browned outside.
Remove and lay the camembert over the radicchio and the pear, return to the grill for a few minutes until the cheese is oozing and runny. Eat while its hot and sizzling.

P.S.
This is my favourite kind of cooking, easy, quick and delicious. The recipe comes from my favourite cook book; "Vegetables" by Sophie Grigson.

TOO LITTLE TOO LATE

I just felt i had to say something about the snow. Yes it was truly beautiful but the chaos that ensued was truly unbelievable. Needless to say the city all but shut down, as expected. Lets face facts when they fall over,  our esteemed government picks them up and cures their ills with a generous dose of the taxpayer’s money. Small bustinesses on the other hand are offered no such help, no safety net and yet we contribute hugely to the ecconomy.
Walking through chelsea and kensington this pattern continued. The majority of banks and building societies were closed, so too the post office. Even mighty boots the chemist had taken the day off. In contrast all the small shops, cafes, resturants and bars were open for business. Struggling with a  skeleton staff. They somehow managed to cope with the high demand from the locals who were out and about in force having not gone to work. On sunday night when the snow began to fall, the same snow that we had been fully expecting for nearly a week, there were no gritters out at all. Maybe the royal borough don’t  like paying sunday rates to their staff. All day monday…….No gritters, then this morning, tuesday, the sun is blazing down from a cloudless blue sky and yes, now they’re out gritting!
My business rates are over £1000 per month, this figure doesn’t include rubbish collection, that needless to say is extra. Recently we have been told to bring in our advertising boards, suddenly they contravene the public  highways act. It seems as though rbkc are hell bent on stopping  small buisinesses surviving in the current ecconomic climate.

Copyright © Ffiona Reid-Owen (2009)

THE NEIGHBOURHOOD PROFESSION

Recently one of my favourite American couples ended our “NYLON” relationship and finally moved to Kensington. Since arriving they have embraced local life with gusto. Loving the parks and walks, the exhibitions and  galleries, patronising all manner of local restaurants and shops. In short, they are a joy.
A few weeks ago they saw an advert in a local church for a Russian bazaar to be held that weekend in the church hall. I think it was the promise of homemade borscht and pierogi (a type of Russian samosa) that clinched it and when the relevant day dawned off they went. Sadly  by the time they arrived the cupboard was bare and all that was left was a rather motley collection of second hand Russian bric-a-brac. They were disappointed to say the least and as they stood outside, an older woman, who had been hovering close by,  caught their attention and sidled over.

“Excuse me sir”  She said with a heavy Russian accent. She glanced furtively around.

“You like nice Russian girl?” Again she glanced around theatrically.

 “You want I get nice Russian girl for you?” She nodded affirmatively as though this was a done deal.

John’s initial interpretation of this was that maybe at last there would be some help with the endless pile of ironing and the constant housework. Jack, on the other hand, had nailed it in one, and quick as a flash he responded:

“Hows about a nice Russian boy?”  The accent was definately on the word “boy” and as he said it he was grinning from ear to ear and rolling his eyes Princess Di fashion.

This was obviously new territory for her and Jack swears  he could see the cogs turning as she slowly digested this information. It was obvious though, that come what may she was not going to lose a potential client. Then…….BINGO…..the rouble had finally dropped and she smiled knowingly.

“No problem. You want boy, I get!” She confirmed with confidence.

John and Jack made their excuses and left, laughing hysterically as they went.
Kensington or King’s Cross it’s all the same. The world’s oldest profession is alive and well and thriving in every neighbourhood.

Copyright © Ffiona Reid-Owen (2009)

THE SECRET STRIPPER

It was Sunday and I was busy preparing for a christening party. I was really looking forward to this occasion as I knew the baby’s family quite well. I had laid up a table for about eighteen people. It ran along the window and down the wall in a sort of upside down “L” shape. The guests arrived, everyone smiling, happy to be in a warm restaurant and hungry for their Sunday lunch. The conversation and the wine flowed easily and everyone seemed content as I cleared away the starters. The rib of beef was sizzling and roasting in the pan. The potatoes were brown and crispy and the Yorkshire pudding was, I hoped, rising. The baby smiled and gurgled her approval as I went down to the kitchen to collect the main courses.

However, as I came back up it was as though the entire party, minus the baby, had been singing some sort of rigorous German drinking song, swaying violently from side to side and had somehow got stuck. All of them  leaning over to the right towards the window looking out. The source of their fascination was soon revealed, quite literally. It was my neighbour, in one of the flats opposite, dancing naked in her bedroom. She was completely unaware  that this was no longer a private dance and that she was clearly visible to everyone in the restaurant.

“Good God that’s Sara”. I was wide eyed with shock.
They looked at me, not believing for one minute that I really knew her. Calmly I picked up my Blackberry and dialled. They watched, mesmerised as the dance stopped abruptly and she answered her mobile. Now all eyes were on me.

“Hi Sara, ffiona here. Just thought you should know that there’s about eighteen people in my restaurant, all of them transfixed by your naked dancing.”
She peered over at my window, screamed and fled. The laughter was loud and raucous.

“Why don’t you put on some clothes, come back and take a bow?” I cajoled.
“I can’t” She said.
“You can and you should” I replied.
“Really?” She asked, not sounding convinced.
“Yes, really.” I confirmed.
A few seconds later she reappeared at the window, clothed and rather sheepishly she raised her hand and waved.
The place erupted with catcalls, everyone was up on their feet, clapping and stamping.
“Trust you ffiona. Only you could know the secret stripper!” The baby’s mother laughed.

This was a christening no one present will ever forget, and for Sara, a baptism by fire.

Copyright © Ffiona Reid-Owen (2009)