Beautiful photographs by photographer Jemma Watts at a very productive Around the Table session with family carers at Hillside Community Centre, Stowmarket.
Edible flowers and foliage were used to decorate the delicious cupcakes that cook Lindsay Wright had bought in for the group to get creative with. Background materials and props were used as Jemma Watts instructed the group on how to do some food styling and set photography. Thank you Lindsay and Jemma.
Theses are so delicious!!
You will need:
Pork Filling
600g Pork
45g Ginger finely chopped
4 tbsp chopped Chives
3 tbsp Oyster Sauce
2 tbsp Sesame oil
1/4 tsp bicarbonate of soda
1 tsp cornflour
Packet of Imperial Dragon
pancake wrappers / Gyoza wrappers
Vegetarian Filling
Shitake mushrooms x 10
(Hydrate for 15 mins,
keep water for stock)
Fresh oyster mushrooms x 10
5 Spring onions chopped
3 garlic cloves
Add salt to taste
Dipping Sauce
1 tsp Sesame oil
2 tsp light Soy Sauce
1 tsp Chilli Oil
Folds
There are many different types of
folds you can do.
(Star, Pleat, Rosebud, Basic,
Envelope) For an online tutorial –
For folding instructions ‘6 ways to fold a
dumpling’ on You Tube. https://youtu.be/84-QPpmIleA
Method
Vegetarian Dumpling
Always keep dumplings & wrappers under clingfilm to prevent
wrappers drying out. Fry, soften garlic and ginger by frying gently
in mix of sunflower and sesame oil. Add finely chopped mushrooms. As
water is evaporating add a pinch of salt and chives. Now your filling is
ready to use. Add 2 tsp to your wrappers and fold according to tutorial
mentioned above.
Pork Dumpling
Fry, soften garlic and ginger by frying gently in mix of sunflower and
sesame oil.Add pork, bicarbonate of soda, cornflour, pinch of salt and
chives. Stir in oyster sauce. Now your filling is ready to use. Add 1-2 tsp to
your wrappers and fold according to tutorial mentioned above.
100g white bread flour
50g brown bread flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
teaspoon of either parsley, basil, oregano, coriander, thyme
150g grated vegetable of your choice or a combination
Some ideas – pepper, aubergine, carrot, tomato, courgette, parsnip, celeriac, olives
Nuts – pistachio, sesame
Set Oven to 200°C
Mix flour, baking powder, bicarbonate of soda, salt and 150g of the grated veg.
Add 80ml milk – this could be soya or almond.
Pour into a well in the middle of the mix, don’t handle too much as this will prevent dough rising. Mould into a loaf shape.
Bake for approximately 30 mins.
Quantity can be doubled or smaller rolls can be made.
Dukkah Base
1 tsp Cumin
1 tsp Coriander
2 tsp Sesame seeds
2 tsp Any dried seeds and nuts
Add chilli and play with your flavours, dried rose petals can be used or you could add mint or thyme.
Serve with bread and extra virgin olive oil.
See post above for food artist Leo Burtin’s vegetable soda bread, this goes so well with Dukkah!
Dukkah is served across the Middle East since the age of ancient Egypt. Translated from the Arabic, it means “to pound.”
Mother’s dumpling cooked in an iron saucepan
Gammon hock
Peanut butter balls
Carob powder and honey
Mother’s beef pudding
Grease proof paper and cloth over it
Cooks for hours –
remember to top the water up
Mum and Dad, Yorkshire pudding –
One big one, they always had the corners
I had the middle
Roast beef, father worked at Smithfields
Horse radish, roast potatoes,
homemade Yorkshire pudding
Grandma’s steak and kidney pudding
Fresh veg out the garden – parsnip, swede
Individual Imparda Goyara – that’s just a chicken and pork pie!
Puff pastry, olive, cheese, egg, heart of a palm tree
Afraid egg sandwich
A frayed egg sandwich
A Friday egg sandwich.
Poem written by the Around the Table group, Lowestoft with local poet Dean Parkin
Lovely chef Lola De Mille taught us how to make these fantastic treats … to find out more about Lola here is her webiste https://lolademille.com/
You will need:
16-20 oz thick Greek-style yoghurt ( I used Fage)
Kosher salt to taste (I used a pinch…and added some to the oil)
Seasonings to taste: sprigs of herbs looks nice
thyme, basil, oregano, fennel, cilantro, caraway, chile flakes, dried onion, chives
smoked paprika, garlic
Oil: Extra-virgin olive oil
Directions:
Place yoghurt in a bowl with salt and stir to combine. Use a muslin, coffee cloth clean cloth or tea towel. Place yoghurt in center. If using coffee filters, divide yoghurt in several filters then gather up muslin sides and tie with string/rubber band.
You can suspend the ball over a bowl by tying the string to a wooden spoon or if using coffee filters, slip a kebab skewer through the rubber band and suspend on top of a large bowl, allowing the ball to hang down. Leave to drain in the fridge for 3 days. Use the whey that has drained out in other dishes….I used some of the whey when I made some hummus, or in mashed potatoes. Remove the yoghurt cheese balls to a plate and form small balls of cheese (walnut or smaller size. Place on a flat plate.
You can refrigerate for 3 hours to dry out, if you like… I didn’t. To a sterilised jar, add herbs/seasonings and most of the oil. Mix. Add the yoghurt balls and enough olive oil to cover.
Since most of the seasoning has the tendency to settle at the bottom , I like to “roll” the closed jar gently or turn upside down a few times to redistribute the seasonings. Leave to marinate for about 24 hours. Keep for up to 1 week or so.
SERVE:
Serve alongside a mezze platter with olives, roasted bell peppers, hummus, baba ganoush, etc. and some warm pita bread.
OR
Serve as a tasty and classy appetizer with toasted bread/baguettes/crackers or with pita bread. Drizzle with some of the seasoned oil for even more flavor.
What to do with all the leftover oil?:
Use it to dress some boiled pasta dish…linguine, penne. Use it when sauteeing some shrimp or chicken…scampi style.
Use a bit of it in salad dressings. Try adding some balsamic vinegar and using it as a dip for crusty bread…yet, another appetizer.
Follow this super easy recipe for delicious apple pies.
Pastry
85g Butter
1 tbsp Sugar
160g plain white flour
Mix the following into a pyrex bowl
– 3 tbsp water, 1 tbsp oil and 1 tbsp sugar
Add the butter (roughly chopped)
Put the bowl of ingredients into the oven for 15 mins at 200oC until melted.
Pour in flour and mix.
Hey presto! You have made an easy pastry!
Press a thin layer of your pastry into a tartlet case and cool in the fridge for 30 minutes. Cooling the pastry helps it keep it’s shape when baking.
Apple Puree
Peel apples and cook in a splash of water and a little sugar on a high heat and cover.
Mash or puree with a food processor.
Put a layer of puree and then a thin layer of apple slices.
Brush sides with butter.
Shake over spices.
Bake at 200oC for 20 mins.
ENJOY!
Thank you for the beautiful photos Caro!
After we had pickled our Herring our group in Lowestoft made cyanotype prints with Caroline Gervay, we used a mixture of photographic processing solutions and painted the liquid onto paper. We laid objects such as lemons, herbs and spices to create these beautiful prints below. Once the paper is exposed to the light and washed you get wonderful white silhouettes….
Thank you Caro! We had great fun making these!
For more info on Caroline’s photography practice follow this link:
Home made Roll Mops
For the pickling liquid:
75mls Cider
150 ml Cider Vinegar
1 tsp Sugar
Aromatics such as:
Mustard Seeds, Pink Peppercorns, Bay leaf, Star Anise, Fennel Seeds, Cloves, All Spice, Coriander Seeds, Dill (these all look beautiful in your pickle jar)
Herring can be kept in fridge up to 3 days. Enjoy!
Caro^ 🙂
Thank You Mike for the Herring and Caro for the gorgeous photos! and both for a lovely stroll on the beach!
For more info on what Mike might be up to with his company Blanch and Shock follow this link: https://www.blanchandshock.com/
