The Foodie Edit: 6 August

What’s new in the world of food events, pop-ups, products and restaurant openings

Our favourite trio of cooks are back on 17 and 18 August for A Summer Garden Partyfeaturing a seasonal and colourful vegetable based dinner. MasterChef 2017 finalists, Alison, Giovanna and Lorna aka Three Girls Cook supper clubs is being held at Brother Marcus, the famed supper club venue in Balham. Tickets are £40 each, link to buy here

It’s National Afternoon Tea Week next week so what better excuse than to indulge yourself with some delicious tea and cake. Thomas’s Café in Burberry’s flagship store in Regent Street has afternoon tea including unlimited pots of 2016 2nd Flush Grand Reserve Darjeeling India, a glass of Nyetimber classic, and an assortment of finger sandwiches and tea cakes. Afternoon Tea at The Goring celebrates the much-loved English tradition in all its quintessential splendour. Complete with delicate pastries, scones and sandwiches, served with the finest first-flush teas and topped off with a glass of Bollinger Champagne. Sanderson hotel invites guests to discover a tea party full of imagination, inspired by the whimsical world of Alice In Wonderland. Winner of an ‘Award of Excellence Highly Commended’ at the recent Afternoon Tea Awards, the Mad Hatters Afternoon Tea includes treats bursting with flavour such as Cornish crab brioche roll with spiced avocado and coriander and Mad March hare vanilla pocket watch macaroon. Hidden speakeasy Blind Spot at St Martins Lane hotel offers a tipsy afternoon tea for an alternative celebration with a variety of signature cocktails accompanied by sweet and savoury dishes. The all-important cocktails are tea-infused, offering the kick of something a little stronger.

For one night only, gin enthusiasts will be able to enjoy an evening of fun and live music and their favourite spirit. Gin Bop is returning to Rivington Greenwich on Friday, 31 August with pop-up bars from the likes of Sipsmith, Beefeater, Tarquins, Bathtub, Kyro Gin and Bluecoat, each offering a G&T alongside two specially created cocktails.

On Monday 3September, Executive Chef of Aster Helena Puolakka, will welcome Sweden’s Niklas Ekstedt in a celebration of the best Scandinavian culinary talent. This will be the fourth in the series of evenings showcasing fabulous chefs ‘in conversation’ with Richard Vines, Bloomberg’s chief food critic, and enjoying a four-course menu of dishes from Niklas’s new book, Happy Food, recreated by Helena.

The Go Organic Festival takes place 8-9 September in Battersea Park and is a weekend devoted to celebrating the very best in organic, sustainability and healthy lifestyles. Enjoy over 100 stalls, a beer fest, great food, live music, celebrity talks plus kitchen demos from the likes of Theo Randall and Melissa Hemsley. Promises to be fun and educational! SPECIAL TICKET OFFER Discounted advance tickets for Edit readers can be purchased at Go Organic Festival Quote code ‘20GO’ to get an exclusive 20% off on all tickets.

Off to the West Country any time soon? The Ginger Peanut, the first restaurant by award-winning chef Peter Mundy, has officially opened its doors in the Devon town of Bampton.  Much more than a restaurant, it also features five stylish bedrooms, adding another incredible foodie hub to the town and further cementing Bampton as a must-visit gastronomical destination.

Recipe of the week

Crispy Duck and Watermelon Salad with Toasted Cashews
The Ivy

Serves 4

Ingredients
For the duck
4 duck legs
1.5lt chicken stock (a good quality stock cube is fine)
Sunflower oil for deep frying
Tempura flour to coat (use corn flour if you can’t find tempura)

For the duck marinade
2 star anise
2 cloves of garlic, peeled and crushed
50g (approx. 5cm) ginger, peeled and roughly chopped
½ small bunch coriander (use the stalks for the marinade and save the leaves for the salad)
1 tsp five spice powder
100ml light soya sauce

For the sauce
50g (approx. 5cm) ginger, peeled
2 lemongrass stalks
6 lime leaves
150ml mirin
100ml hoisin
150ml light soy sauce
150ml maltose (available in specialist food shops and online)
80g runny honey
1 tbsp corn flour to thicken (use more if necessary – the sauce should coat the back of a spoon)

For the salad
100g watercress, washed and spun dry
200g watermelon flesh, cut into bite size chunks
6 spring onions, peeled, trimmed and quartered lengthways
½ small bunch coriander (you’ve used the stalks for the marinade!)
20g sesame seeds, lightly toasted
100g unsalted cashews

Method

For the marinade, mix all the ingredients together. Put the duck legs into a shallow bowl and cover with the marinade, ensuring that each part of duck is well coated (use your hands to do this!). Cover with Clingfilm and put into the fridge overnight.
The next day, take the duck out of the fridge and put into a large heavy-bottomed saucepan. Cover with the chicken stock and simmer gently for an hour and a half. Check to see if the meat is tender and comes away from the bone easily. If it doesn’t, cook for a little longer. Remove the duck from the stock and set aside to cool. When cool, remove the skin and discard. Then, remove the meat from the bones into flakes and keep to one side.

For the sauce, put the lemongrass, lime leaves and ginger into a pestle & mortar and bash until juices are extracted and the ingredients are crushed. Put the mirin, soy and hoisin into a saucepan and onto a low heat. Add the honey and maltose and stir gently until the maltose has melted. Be careful not to boil. Sieve the liquid, squeezing all the flavour from the ingredients and put into another saucepan. Put a tablespoon of corn flour into a cup and add some cold water, mixing into a paste. Pour the paste into the saucepan and put back onto a gentle heat. Stir until it thickens to coat the back of a spoon.
Coat the duck pieces with tempura flour and shake off any excess. Pour 6cm of sunflower oil into a medium-sized heavy-bottomed saucepan or a deep fat fryer. Heat to 160°C. If using a saucepan, please be careful as the oil will be very hot. Fry the duck pieces in small batches until golden brown. Remove with tongs and place onto kitchen paper to soak up any excess oil. Once all the duck is cooked, put into a large bowl and mix with the sauce until it is nicely coated.

For the salad, to toast the cashews and sesame, put a large frying pan onto the lowest heat possible and add the cashews. You have to keep turning these and watching them, because they burn really easily. After about 5 minutes, add the sesame seeds. Toast until golden brown and remove from the heat. Scatter the watercress on 4 individual plates and arrange the watermelon and spring onions on top. Add the crisp, braised duck and finish with the toasted seeds and cashews and coriander leaves. You can drizzle on more sauce if necessary.

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