Perception realignment
We're back to the subject of supper club today and there's more exciting news. One thing that's going to be on the menu is felafel. Unless you've hidden under a culinary rock you'll know what a felafel is and the chances are you'll have had a few in your time. I've had plenty over the years and fancy that I can tell a good one from the mediocre.
I can't even remember when or if I last made a felafel so a recipe was needed. The Honey and Co. cookbook was on my shelf and got consulted. Being the lovely cookbook that it is there are plenty of tips and stories to help me. One thing I found particularly interesting is that you need freshly soaked chick peas, the canned ones just don't work.
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After a good soaking overnight my chick peas were ready so I could get to work. You can see some of my efforts above and I can't stress how little effort is actually needed. What I also can't stress enough is how utterly fucking delicious a freshly home cooked felafel is. It's the difference between a slice of freshly toasted, artisan sourdough bread compared to a slice of sunblest bread that was toasted last Wednesday and reheated in the microwave.
I totally understand the advice the book gave that felafel have to be served freshly cooked to be really appreciated, a bit like toast. The combination of the crunchy exterior with the soft light interior is phenomenal. Twenty minutes after being cooked they go in the bin and definitely never in the fridge. I may never eat a felafel older than half an hour ever again.
Now I've raved about felafel, let me remind you that they will be on the menu next week, (and you can be absolutely sure the ones I'll be serving will be fresh as a daisy). Below is the link to the supper club I told you that I'd be posting in yesterday's blog. You'll be able to read a bit more about what it's all about as well as being able to book. And if you've got any questions, don't hesitate to get in touch.
And yes, I'll give you the felafel recipe, probably tomorrow.
Kirk out
Chefsebastian.com
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