Demerara

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food & fun | nov2013

donut | cakes | mighty meat food architecture | pie

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Demerara is not your conventional cooking magazine from culinary shelf at the newsagents. It is not full of sophisticated food pictures, incredibly hard recipes and high-end restaurant reviews. food is fun and cooking is fun. Demerara is different. A

misfit, if you wish. so here’s to the misfits!

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CONTENTSanarchy

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grown ups05

employment07

cakes08

donut11

mighty meat12

strip club14

thyme15

life of pie16

salvador dali17

food architecture18

orange19

jam23

music24

pizza25

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you know how to pronounce macchiato. and you drink it decaf with soy milk.

you think that £6 is a per-fectly reasonable amount to spend on bread. or cheese. or spices.

you check the bill. because mistakes REALLY happen.

you keep more food in your fridge than beer. most of the time you don’t even have beer.

your kitchen drawer is full of tools. tweezers for plating, blow torch for crème brûlée, mezzaluna for chopping and baster for God knows what.

you eat proper breakfast. on actual breakfast time.

your houseplants are alive and some are even eadible. no, you can’t smoke any of them.

a £3 bottle of wine is no longer “pretty good shit”. you prefer Chianti or Pinot Noir.

You know you’re a grown up when...

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ian and joannaTwo strangers. One passion.

Ian Simpson is an 80-year-old man with warm hazel eyes and an inviting smile.

His cakes are his pride and joy. Baking, especially, cake decoration, has been Ian’s passion since he can remember himself.

“I started out in Peterhead. In school I always knew I wanted to be a baker. So when I was 15 I started working and then had my own bakery.”

When Ian retired and sold his bakery, he brief-ly worked as a lecturer in Aberdeen College, teaching aspiring bakers the art of sugar decorations in baking and confectionery. But he missed baking himself.

“I left Aberdeen College when I was 69 to start my home baking business. I re-member my wife telling me oh, you old silly fool, you’re gonna die, and here I am 12 years later - still baking 35 cakes a year.”

Ian only makes 3 or 4 tier wedding cakes. “You can’t get a decent price for the work you do on anything else”, he says.

It usually takes about a week to make a cake. He only uses royal icing, which is really hard to work with and needs a lot of time to dry.

The sugar decorations are the ones that take up the most of preparation time.

“I once had a couple who had married in Las Vegas so they wanted a Las Ve-gas themed cake for their party. I covered the whole cake with hearts, diamonds, spades and clubs made out of sugar. Took me two days of 10 hours to do that.”

In his 65 year baking expe-rience nothing extra-ordinary has happened.

“I am very surprised. All of my cutomers have always been very grateful and sug-gested me to their friends. I often have members of the same family ordering their wedding cakes from me.”

“I think baking is what keeps me going at this age. I don’t feel like dying any time soon. But when I die, it will probably be with flour in my hair, egg shells on my shirt and icing on my fingers!”

“When I die, I’ll probably have icing on my fingers!”

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ian and joannaTwo strangers. One passion.

“If not for my baby boy, I would probably still be sitting in an office, behind a desk,” says 29-year-old Joanna.

She started her cake and cupcake business two years ago and has been busy baking ever since.

Joanna used to work in PR and once she had her son, Tyler, she decided to do something better with her life.

“My mother baked a lot and she teached me almost everything I know about baking. She was also the one who supported me the most, when I decided to switch careers.”

Cake baking is a tough business to run. With more than 10 orders a week, Joanna makes event, birth-day and wedding cakes as well as novelty cakes, cuocakes and cupcake bouquets.

Joanna is a really bubbly and colorful personality, so it is no surprise her business is called “Truly Scrumptious. Cakes by Joanna”.

“I decided I wanted to call my business something which would not only de-scribe how my cakes taste but also how they look! And also personlise my business to me. I want my customers to feel taken care of.”

She also loves a bit of a challenge and is happy to push herself to limits, when baking and designing a cake.

With Minnei and Mickey Mouse being the most pop-ular kid cake charecters, she once constructed a 5 tier Willy Wonka themed cake.

“This cake was huge! It was created for an amaz-ing young man called Char-lie who loves everything from Charlie and the Choc-olate Factory. Charlie has autism and his lovely mum threw him a fabulous Won-ka themed 21st birthday party. The cake was more like a 7 tier cake as two of the tiers were double height rainbow sponge cakes. Every tier had a different filling and different icing and the decoartions were copies from the scenes in the movie. It was probably my favourite cake to make ever!”

“Nothing challenges me more than baking and I love every second of it! I can show my kids an example of how to do what you love and still earn money.”

“Nothing challenges me more than baking and I love it!”

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MIGHTYA Cheat sheet for meat lovers

Chuck Rib

Short PlateBrisket

Cooking methodsskillet

bbq

stir-fry

pot roast

braise

grill

stew

roast

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Chuck

Rib

Short Loin

Brisket

ShortPlait

Back RibsRibeye Steak Boneless

Ribeye Roast Boneless

Rib SteakRib Roast

Chuck 7-Bone ChuckBoneless

Chuck SteakBoneless

Chuck Eye SteakBoneless

Shoulder Top Blade Steak

Shoulder Top Blade Steak Flat Iron

ShoulderBoneless

ShoulderSteakBoneless

Shoulder Center Ranch Steak

Shoulder Petite Tender

Shoulder Petite Tender Medallions

Short RibsBoneless

Brisket Flat Cut

ShankCross Cut

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MEATA Cheat sheet for meat lovers

Rib ShortLoin

Sirloin

Round

FlankShort Plate

Cost£

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£

inexpensive (up to £4)

moderate (£4 - £6.50)

expensive (over £6.50)

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Short Loin

Flank

Round

Sirloin

Skirt Steak Flank Steak Round Tip Steak

Sirloin Tip CentreRoast

Sirloin Tip CentreSteak

Eye Round Roast Eye Round Steak Round Tip Roast

Top Round Steak Bottom Round Roast

Bottom Round Steak Western Griller

Tri-Tip Roast Tri-Tip Steak Top Sirloin SteakBoneless

Porterhouse Steak T-Bone Steak Top Loin SteakBone-in

Top Loin SteakBoneless

Tenderloin Tenderloin Steak

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well,well,well...look at the thymeGarlic & thyme marinade for 1lb steak

1/4 cup olive oil

3tbsp red wine winegar

3tbsp fresh thyme leaves

3 minced garlic cloves

1/4tsp ground red pepper

Lemon & thyme marinade for 1lb steak

1tbsp fresh thyme leaves

2 minced garlic cloves

1/3 cup olive oil

1/2 lemon zest and juice

1tsp Maldon salt

1tsp freshly ground pepper

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life of pie750g cubed pork loin

250g sliced chestnut mushrooms

375g ready-rolled puff pastry

1 sliced onion

1 crushed garlic clove

1tbsp plain flour

100ml chicken stock

100ml double cream

1 lemon zest

A knob of butter

2tbsp fresh thyme

fry the onion,garlic and thyme.

brown the pork loin

cook mushrooms with butter

mix pork, onions and mushrooms with 1 tbsp plain flour

mix chicken stock with double cream and the lemon zest

pour everything into a dish.

place puff-pastry on top of the dish

bake for 30-40 min in 200 °C

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FOOD

ARCHITECTURE

RTICHOKE

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Cynara cardunculus var. scolymus is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower buds and their stems when harvested, before the flowers come into bloom. Once the flower blooms, its bud changes to a coarse, barely edible form. It is a Mediterranean native plant.

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It grows to 1.4–2 m tall, with arching, deeply lobed, silvery, glaucous-green leaves.The flowers develop in a large head from an edible bud about with numerous triangu-lar scales; the individual florets are purple. The edible portions of the buds consist primarily of the fleshy lower portions of the involucral bracts and the base, known as the “heart”; the mass of immature florets in the center of the bud is called the “choke” or beard.

Pappardelle with roasted chicken and

artichokes

2 lbs chicken breastsextra virgin olive oilsea salt freshly cracked pepper1 lb pappardelleparsley, choppedgrated Parmigiano reggiano1/4 cup white wine4 teaspoons flour1 cup chicken broth1/4 cup freshly squeezed lemon juice

In a roasting pan, pour a few tablespoons of olive oil, and season with salt and pepper. Coat the chicken breasts in

the olive oil mixture. Cook chicken for 30 minutes in the oven. Transfer juice from the roast chicken pan to a small stovetop pan. Prepare artichokes and set aside. When the chicken is cool enough to handle, chop the meat into bite-size piec-es. Whisk wine with flour in a small bowl. Add broth and lemon juice to the stovetop pan with chicken juices; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Set aside. Boil the pasta to al dente, discard the water (but reserve about 1/4 cup) and return the pasta to the pot with the 1/4 cup of water. Add chicken, artichokes, lem-on sauce, and parsley to the pan. Garnish with Parmesan and serve immediately.

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FOOD

ARCHITECTURE

cCARRO

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Daucus carota is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot, native to Europe and southwestern Asia.

Curried carrot soup

150g unsal ted butter150g onions2 gar l ic c loves500g carrots1 tsp cumin seeds½ tsp curry powder300ml chicken stock1 bouquet garni1 tbsp chopped cor iander

Me l t the but ter in a saucepan and sweat the on ion, gar l i c and carro ts , w i th a p inch of sa l t , for 5-6 minutes , or unt i l so f tened.

Toast the cumin seeds in a dry f ry ing pan unt i l f ragrant . Add the toasted cumin seeds and cur ry powder to the vegetab les and cook a fur ther 2-3 minutes .Add the s tock, bouquet garn i and 500ml water and br ing to the bo i l . Reduce to a s immer and cook for 30 minutes .Remove the bouquet garn i , then b lend the soup in a b lender unt i l smooth . Pass through a s ieve in to a c lean saucepan and season to tas te w i th sa l t and f resh ly ground b lack pepper .To serve, lad le the soup in serv ing bowls and spr ink le w i th chopped f resh cor iander .

The carrot is a var iable biennia l p lant, usual ly growing up to 1 m tal l and f lower ing from June to August . The umbels are claret-coloured or pale pink before they open, then br ight white and rounded when in fu l l f lower, measur ing 3–7 cm wide with a festoon of bracts beneath; f inal ly, as they turn to seed, they contract and become concave l ike a bird’s nest . The dr ied umbels detach from the plant, becoming tumbleweeds.

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FOOD

ARCHITECTURE

POMEGRANAT

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Punica granatum, is a fruit-bearing shrub or small tree growing between 5–8 metres tall. In the Northern Hemisphere, the fruit is typically in season from September to February. In the Southern Hemisphere, the pomegranate is in season from March to May. Pomegranates are used in cooking, baking, juices, smoothies and alcoholic beverages, such as martinis and wine.

Lemon and pomegranate

couscous

1 large pomegranates200g couscous250ml chicken stocksea saltground black pepper2 lemons, juice only6 tbsp olive oil4 tbsp chopped fresh mint

Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Place the couscous in a bowl. Pour the boiling stock or water onto thecouscous and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely. Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste.

Pomegranate is grown as a fru i t crop plant, and as ornamental trees and shrubs in parks and gardens. Mature specimens can develop sculptural twisted bark mult i - t runks and a dist inct ive overal l form. Pomegranates are drought-to lerant, and can be grown in dry areas with e i ther Mediterranean winter ra infa l l c l imate or summer rainfa l l c l imates. They can be to lerant of moderate frost, down to about −12 °C.

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FOOD

ARCHITECTURE

OMATO

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The tomato is the edible fruit of the plant Solanum lycopersicum. Both the species and its use as a food originated in Mexico, and spread throughout the world fol lowing the Spanish colonization of the Americas. Its many varieties are now widely grown, sometimes in greenhouses in cooler cl imates. The tomato belongs to the nightshade family. The plants typical ly grow to 1–3 meters in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat, although often grown outdoors in temperate cl imates as an annual .

Beefsteak tomatoes are large tomatoes often used for sandwiches. Plum tomatoes are bred with a higher sol ids content for use in tomato sauce and paste. Pear tomatoes are used for a gourmet paste. Cherry tomatoes are eat-en whole in salads. Grape tomatoes are smal ler and oblong, used in salads. Campar i tomatoes are also sweet and noted for their ju ic iness, low acid i ty, and

lack of meal iness.

Smoky tomato sauce for

pasta

10-15 tomatoesa good glug fru i ty o l ive oi lsea sal t ground black pepper1 handful thyme leaves1 handful fresh basi l leavessplash of red wine v ine-gar1 handful b lack ol ives1 handful fresh spagett i

Cut the tomatoes in half and place on a baking tray cut-sides up so they fit, trickle with olive oil and season generously with salt

and freshly ground black pepper. Scatter over the thyme leaves and place under the grill until the skins have blackened a little.By now they will be slightly charred and squashy, re-leasing their luscious juices. Pour the tomatoes and all their juices into a bowl and roughly crush the tomatoes using the back of a fork before stirring in the torn basil leaves. Add a little red wine vinegar for sharpness if the tomatoes are too sweet, or a little sugar if they are too sharp. Finish the sauce by stirring in the olives. Serve the cooked spaghetti topped with the sauce, tossing well to coat evenly. Instead of olives, sliced salami or mozzarella work well, too.

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what’s cooking good looking? Having great music is as important as having the best ingredients when preparing food. Use this as an inspiration for your soundtrack to different cooking styles and cuisines.

LATINAfricando - Betece

Jose Mangual Jr. - Ritmo Con Ache

Pepe & The Bottle Blondes - Cuentame Que Te Paso

COOKINGJamiroquai - Cosmic Girl

Bloc Party - One More Chance

Fatboy Slim - Weapon Of Choice

BAKINGThe Four Tops - I Can’t Help Myself (Sugar Pie, Honey Bunch)

The Chordettes - Lollipop

Sammy Davis Jr - The Candy Man

ITALIANVinicio Capossela - Che Cosse L’Amor

Fred Buscaglione - Juke Box

Lu Colombo & Maurizio Geri Swingtet - Gina

ORIENTALNicola Conte - Missione a Bombay

Yoshida Brothers - Fukaki Umi No Kanata

Biddu Orchestra - Eastern Journey

ClassicParis Combo - Fibre de Verre

Mathieu Boogaerts - Ondulé

Sanseverino - Mal ô Mains

fusion

Caribou - Odessa

Manitoba - Brandon

Bibio - Lover’s Carvings

barbecueDolly Parton - 9 to 5

The Allman Brothers Band - Jessica

Creedence Clearwater Revival - Fortunate Son

NORDICLykke Li - Sadness Is A Blessing

Röyksopp - What Else Is There?

Björk - Army of Me

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| november 2013 |

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