Back on track

  I'm still reeling from how I nearly missed a day of writing because I just plain forgot but, as I hinted, it's been busy so let me tell you all. Yesterday I was lucky enough to have a very lovely friend come over for dinner. We don't see each other that often so I wanted to spoil her with a little feastette.

​​​​​​​  I made a mackerel paté, hummus, roasted sweet potato with harissa and zatar, garlic mushrooms, quinoa with leek and caramelised onion, a salad, roasted vegetables and served it all with a side of just fermented kimchi, (you can see that all below) and I followed it with a little home made ice-cream. It had the desired effect, she felt very spoilt. I very gallantly walked her through darkest Hackney to the bus stop and upon returning home I packed my bag for my busy day and just before I was about to collapse in bed I remembered I hadn't written my... (yeah, you've told us. Just get on with it. -Ed.).

  Today was an early start as I had to be an hour from my house at eight to get on with rolling balls. Friday was part one of ball rolling and we managed the first 900 done. Today was the completion of the task and we were under no illusion about how much there was to do. Because we were a bit more organised it went like clockwork and I have to acknowledge my two partners. They don't have a professional cooking background but what they lack in experience, they more than make up for in motivation and enthusiasm. Thanks fellas, it was a blast.

  I'll let you know when they go up for sale so if you're interested, you'll be able to have a little taste. I will be giving you recipes for the balls and encouraging you not only to make them yourselves but to play with the recipes to fine tune them for your taste, but not today. Instead, a little something from yesterday's dinner.

  When I used to make garlic mushrooms, I made a garlic butter and put a blob in each mushroom and baked it, but that's more work than is needed. To make your life easier, chop up a pile of garlic and put a bit of it in each mushroom, (remove the stalk first to make some room), then put a blob of butter or olive oil in and even some herbs if you're feeling adventurous. 15-20 minutes in the oven at 175 is usually sufficient. Whether the garlic is mixed with the butter or not first, makes no difference. Suddenly, making garlic mushrooms is quick and easy which is great, because who doesn't like garlic mushrooms? (I believe this is a rhetorical question, so don't write in. -Ed)

Kirk KDIC

Chefsebastian.com