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  • hilly 8:54 am on September 25, 2014
    Tags: , food, ,   

    Sloe, sloe quick sip sloe 

    Hedgerow Liqueurs 2014

    Hannah from Woodlands Farm e-mailed to say that the sloes on the farm are ready to be harvested already, a lot earlier than usual, so they have hastily arranged their annual Hedgerow Liqueurs day for Saturday 4th October 2014 :

    Join us for a tramp and forage around the hedgerows, followed by sloe gin making.
    Bring your own gin or spirit of choice together with at least a one litre, wide neck (>2.5cm) container. Alternatively, Kilner type jars, 1.5 litre, will be available at cost price. Sugar, sloes and wild damsons will be provided by Woodlands Farm.
    Book early via the Farm Office, numbers limited
    Please dress appropriately for outdoor activities and bring a packed lunch

    9.45am—3.30pm
    Price £15 (£10 members)
    18+years only

    You can contact the farm to book a place by phone on 020 8319 8900 or by e-mail on woodlandsft@aol.com

    There’s another new arrival to visit at the farm: a British White calf  born recently, seen below with her mother Clover.

    Clover the British White and her new calf at Woodlands Farm

    Clover the British White and her new calf at Woodlands Farm

     
  • hilly 6:32 pm on October 14, 2013
    Tags: , food, ,   

    Delicious Hooch 

    Hedgerow Liqueurs flyer

    Autumn is a fruitful foraging season, and Woodlands Farm is a fruitful place to forage for sloe berries and wild damsons. They will be foraging on Saturday, and using some of the fruit they gather to make Sloe Gin. Barry Gray from the farm wrote with details:

    I attach a flyer for our autumn forage for sloes and wild damsons, with an opportunity to make sloe gin. This is a chance to see Woodlands Farm in autumn, hunt for wild fruit in the hedgerows and learn to make delicious country liqueurs in time for Christmas. Every participant leaves with a bottle of delicious hooch!

    HEDGEROW LIQUEURS

    Saturday 19th October 2013
    1.00—5.00 pm
    Price £8 (£5 members)
    18+ years only
    Join us for a tramp and forage around the hedgerows, followed by sloe gin making.
    Bring your own gin or spirit of choice together with at least a one litre, wide neck (>2.5cm) container. Alternatively, Kilner type jars, 1.5 litre, will be available at cost price. Sugar, sloes and wild damsons will be provided by Woodlands Farm.
    Book early via the Farm Office, numbers limited

    Please dress appropriately for outdoor activities

    You can contact the farm to book a place by phone on 020 8319 8900 or by e-mail on woodlandsft@aol.com

    Just so you know what to look for there are some photos below of sloe berries on the blackthorns at the farm, and there’s a Sloe Gin recipe in a previous post.

    Sloe Berry at Woodlands Farm

    Sloe Berry at Woodlands Farm

    Sloe Berries at Woodlands Farm

    Sloe Berries at Woodlands Farm

     
  • hilly 5:32 pm on February 22, 2013
    Tags: food,   

    Special offer at the Jasmine Restaurant 

    Detail of the Kapalishvara Temple, Chennai

    Detail of the Kapalishvara Temple, Chennai

    Avzol from the Jasmine Restaurant on Shooters Hill e-mailed about my search for the perfect naan, and with a special offer for e-shootershill readers. He wrote:

    Special offer for all at E-Shooters Hill  and also for your readers and subscribers. 20% Off* on all collections and deliveries at The Jasmine Restaurant until 19/03/2013.

    *when paid in cash 10% otherwise, offer excludes king prawn dishes, chef’s specials and drinks.

    Avzol thought that the secret of a perfect naan was in the preparation and freshness of the dough; they make their dough just before the restaurant opens and keep it chilled,  but they only make enough dough balls to last the evening, so it’s fresh every day. In his wide and long experience of tasting naan, he has “never found any naan tastier than those made by street vendors across India and Bangladesh, I suspect their over use of ghees make it that much more tastier”. So the more fat, the more flavour but the less healthy! At the Jasmine they aim to provide healthier food by using fresher ingredients and less salt, oils and ghee.

    Seems like a good excuse to go for a curry.

    The Jasmine Restaurant

    The Jasmine Restaurant

     
  • hilly 9:53 pm on January 16, 2013
    Tags: , food, ,   

    French Evening at City View 

    Shooters Hill Campus

    Shooters Hill Campus

    City View Restaurant at Shooters Hill Post 16 Campus are holding a fund raising event on the evening of 7th February  to help pay for a  trip to Paris in April for their level 2 & 3 students. Most of the food will be donated by their suppliers, 3663, and other suppliers have either donated a raffle prize or given a discount. The Paris trip will also be funded by diners’ tips over the last year.

    While in Paris the students will be having a go at croissant and baguette making, as well as seeing the sights of the city.

    The evening costs £30, and starts with a tasting of some of the college’s French wines, with the opportunity to buy some to drink with your meal. The menu has a very French theme:

    Wine tasting Reception
    ***
    Escargots a l’ail
    Snails in Garlic Butter
    Or
    Cuisses de Grenouilles Provençale
    Frogs Legs Provençale

    Second Course

    Quenelles de Brochet avec Bisque Sc
    Quenelles of Pike with Bisque Sauce

    Main course

    Coq au vin

    Plateau de Fromage
    Selection French Cheeses

    Dessert

    Tarte aux Citron
    Lemon Tart

    Chocolat Tarte
    Chocolate Tart

    Pot au Chocolat avec Madeleines
    Chocolate pot with Madeleines
    ***
    Café & Petit Fours

    Tables can can be booked through the City View web pages or by phone on 020 8319 9790. If the food is anything like my recent visit to City View then it will be an excellent evening, though best approached with an empty tummy.

     
  • hilly 5:48 pm on November 25, 2012
    Tags: , food, ,   

    City View Restaurant 

    City View Restaurant at lunch time

    City View Restaurant at lunch time

    It’s not often that a meal out ends with the chefs coming out of the kitchen to hear what you thought of their cooking  and to share the tricks of their trade, but that’s what happened at the end of my Fine Dining evening at the City View Restaurant. In fact everyone in the crowded restaurant gave the young chefs a round of applause in appreciation of their cooking skills.

    Before I visited City View I didn’t know what a Lemon Liaison was, now I know how to prepare one.

    The chefs at the restaurant at the Shooters Hill Campus on Red Lion Lane are students studying for NVQs in catering and hospitality. At the Thursday Fine Dining Evening they all wear the red caps showing they are advanced, level 3 catering students – the level 2s wear black caps and level 1s white caps.  As well as preparing and cooking food for City View, students take on the role of greeters and waiters at the restaurant and prepare food for the campus canteens which cater for up to 250 students a day. Last year 100% of the students passed their NVQs;  work destinations for alumni include the Ivy, the Tate Modern restaurant and the Tudor Barn.

    Earlier this year students had the opportunity to work with Michelin-starred chefs Richard Corrigan and Ron Blaauw on the catering for Sail Royal Greenwich Olympic tall ships cruises on the Thames. The London Calling  web site explained their task:

    Michelin-starred chefs Richard Corrigan and Ron Blaauw (from Holland) have combined their skills to create recipes and menus designed specifically for the Sail Greenwich Ltd Olympic cruises. Under Corrigan’s and Blaauw’s guidance and supervision, three choices of menus (Walking Dinner, Gourmet Buffet or Buffet – each with a lunch and dinner variant) are produced by catering and hospitality students at Shooters Hill Post 16 Campus college. These students are already famous for their successful City View Restaurant, and the food served on Thalassa promises to be equally appetizing.

    There are some great pictures of Richard Corrigan and Ron Blaauw with Shooters Hill students on the Uretopia Flickr site.

    The menu for the evening looked interesting; it included several dishes I hadn’t tried before:

    Tomato & Basil Soup

    Garnished with Chicken Quenelles and Lemon Liaison

    SECOND COURSE

    Smoked Salmon and Prawn Parcels

    Lime and Dill Mayonnaise

    MAIN COURSES

    Pan Fried Calves Liver with Crispy Pancetta with Lime Butter and Raspberry Vinegar

    Served with Boursin, Sage & Potato Beignets

    Grilled Parrot Fish with Ginger Garlic Dill & Turmeric Marinade

    Served Creamed Potatoes

    Cassette of Baby Vegetables

    & Wild Mushroom “Choron”

    Followed by

    A Choice of Dessert, Fresh Fruit Salad or Cheese from the Sweet Trolley

    Coffee

    The food was really very good; my only criticism was that the portions were too generous, and I had no room to try any of the amazing looking confections on the well-stocked dessert trolley. Our menu started with Tomato & Basil Soup garnished with Chicken Quenelles and Lemon Liaison which was delicious. The quenelle was surprisingly light, with a definite lemony nip to the chicken filling. A  bottle of Australian Chardonnay, costing a fraction of the price charged by most restaurants, matched it well. The Smoked Salmon and Prawn Parcel had a generous portion of creamy prawns with a tang of lime, wrapped in smoked salmon.
    Smoked Salmon and Prawn Parcels with Lime and Dill Mayonnaise at City View Restaurant

    Smoked Salmon and Prawn Parcels with Lime and Dill Mayonnaise at City View Restaurant

    Then the delicately flavoured fish,  perfectly cooked, on a mound of smoothly creamed potato, with a creamy dill, prawn and caper sauce. And was it my imagination or had the sauce been shaped into a picture of a blue whale? When the post-prandial cup of decaffeinated coffee was accompanied  by a dish of chocolate-swirled cinder toffee I was starting to feel like my “waffer thin mint” moment was approaching.
    Grilled Parrot Fish with Ginger Garlic Dill & Turmeric Marinade served with Creamed Potatoes

    Grilled Parrot Fish with Ginger Garlic Dill & Turmeric Marinade served with Creamed Potatoes

    The Fine Dining Evening costs £20 per person excluding drinks, which  just about covers the cost of the ingredients. The restaurant is decorated with photographs and art work produced by students and has great views over the city.  There’s been some changes since City View was last mentioned on e-shootershill: they now accept payment by card and cheque and they have relocated the smoking area. There are plenty of car-parking places in the evening, though we enjoyed the walk  down the hill.

    City View also opens at lunch time from Tuesday to Friday. A full four course menu is available, but it is possible to choose which courses you have – for example just the soup course. When I visited at lunch time the main course was a generously portioned slow cooked braised lamb shanks served with buttered mash and greens, but I stuck to a starter of polenta crusted salmon goujons with spiced tomato and red pepper relish, which was delicious and enough for lunch.

    Both lunch and the Fine Dining Evening can be booked through the City View web pages or by phone on 020 8319 9790. The web site has been redesigned recently and now includes a City View blog page for diners’ comments. If you want to really spoil yourself the college also have very reasonably priced, well equipped  hair and beauty salons.

    City View Restaurant is well worth a visit, and you never know you may have a meal prepared by a future celebrity chef.

    Shooters Hill Campus

    Shooters Hill Campus

    City View Restaurant in the evening

    City View Restaurant in the evening

     
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