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Recipes

Recipes - The Blackbird Store - 6.05.20

Orange Cakes - Recipe adapted from Honey & Co Baking & Leith's Cookery School. 

6 Bundt Cake Moulds

For the Cake Batter
200g unsalted butter, at room temperature
250g caster sugar
Seeds from 1⁄2 vanilla pod or 1 tsp vanilla essence
Zest of 1 orange
60g ground almonds
4 eggs
200g plain flour
60g semolina (use fine polenta too if you wish)
1 tsp baking powder
A pinch of table salt
60g whole orange marmalade
2 tsp orange juice / orange blossom (I don't like the latter so use juice instead)

For the Syrup

Juice of 1–2 oranges (about 60g/ml)
150g caster sugar
100g water

Preheat the oven to 190°C/170°C fan/gas mark 5. Lightly grease the tins with butter spray, or lightly butter and flour them if you prefer.

Cream the butter, sugar, vanilla, orange zest and almonds together until they start to fluff up and stick to the sides of the bowl, but don’t overwork or allow the mixture to go white (a mixer is handy but not mandatory here). Scrape down the sides of the bowl and mix in the eggs one at a time, making sure each is fully combined before adding the next one.

Once combined, add the flour, semolina, baking powder, salt, marmalade and orange blossom water (if using) and combine to a nice, even consistency. Take care to not over-mix, as this can result in a tougher texture that isn’t as nice to eat. It really just needs to be combined (which makes this recipe so easy!)

Pipe or spoon the batter into the tins and bake for 10 minutes, then turn the tins around and leave for a further 10–12 minutes until just set to the touch. They will firm up later, so don’t be tempted to leave them in the oven for longer.

While the cakes are baking, mix the orange juice, sugar and water together in a small saucepan and bring to the boil over a high heat. Skim any impurities that form on top and continue boiling for 1 minute, then remove from the heat.

As soon as the cakes come out of the oven, brush generously with the syrup and allow to soak in. Repeat until you have used all the syrup. Don’t be tempted to leave any – it may look like a lot but it will be absorbed and make the cakes like little syrupy rum babas (without the rum). Flip the tins as soon as you can handle touching them and gently release the cakes onto a wire cooling rack. These keep well for up to 3 days (because of the syrup) and are best kept at room temperature, rather than in the fridge.

Recipes - The Blackbird Store - 29.04.20

Porridge w/ All The Sides - adapted from 26 Grains Cookbook

Porridge

  • 100g rolled oats, soaked in 250ml water overnight if possible (soaking the oats makes a HUGE difference to the texture, taste and way we digest these amazing grains. Try if you can to let them soak, you won't be disappointed)
  • 250ml unsweetened almond milk - my preference is Milklab but feel free to use water, soy, cows milk etc 
  • ¼ teaspoon sea salt

Fruit Compote

  • 250g blueberries - (other fruits or frozen fruit works well too;) 
  • 1 tablespoon maple syrup (you can use honey or sugar too but need to increase the amount if so)
  • Squeeze of lemon juice

To Serve:

2 tbsp seeds 
    • Few strawberries, sliced (any fruit works well including jarred)
    • 2 tablespoons coconut flakes (delicious toasted too)
2 tablespoons of nut butter (I make our peanut butter at the cafe and it is SO easy and delicious!)
  • 2 tablespoons amaranth (Tim's micro leaves are perfect for this!)

First make the blueberry compote: place the blueberries, maple syrup and lemon juice into a small pan with 1 tablespoon of water and allow to come to the boil. Once bubbling, take it off the heat and set aside.

Place the porridge ingredients, including the water the oats have been soaked in, into a pan over a medium heat and cook for 3–4 minutes, stirring continuously, until the oats have come together.

Spoon into 2 bowls and add the toppings in this order: a tablespoon of blueberries in a line down the middle with a pool of juice around the edge, then the seeds, strawberry slices, coconut flakes, almond butter and amaranth, if using.

Recipes - The Blackbird Store - 25.04.20

Just Cooked Cabbage w/ Anchovies - Recipe adapted from Alison Romney (NY Times Food Writer)

Cabbage you say, YUCK! This delicious recipes calls for just cooked cabbage preferably chargrilled on the BBQ or griddled then doused in the most delicious brown butter. It is quite delightful and not smelly!

Ingredients 

3 tbsp of olive oil or waste fat from bacon / chicken fat (our pancetta is perfect for this) but for veggies a REALLY fruity olive oil will work.

1/2 head of cabbage (feeds 4) 1/4 head of cabbage (feeds 2)

4-8 anchovy fillets (for veg/vegans you can use capers. It is still delicious but doesn't quite have the same umami qualities)

60g butter - (tricky to sub this for vegans but you can use olive oil)

1/2 lemon (juice only)

1) Heat your fat in a large pan preferably cast iron over a hot -medium heat (you want it to start smoking)

 

2) Season the cabbage with plenty of pepper and just a little salt and place the cabbage in the pan. Sear it and then allow it to caramelise in the pan or put it onto your BBQ and leave it to chargrill evenly on all sides. (If you are moving the cabbage onto the BBQ leave the pan and don't wash it up as you'll need it later!)

 

3) Chargrilling the cabbage should take around 4-6 minutes but this is a very simple dish so don't allow the cabbage to overcook and be too soft. There should still be a little crunch to the vegetable but you do want beautiful chargrilled lines. Once you are happy with the cabbage place it onto a warm plate and allow it to rest.

4) Get your pan back on the heat and warm back up again. Add the anchovies and butter and allow it to foam and brown the butter so it can develop some lovely nutty, salty flavour profiles. This will take around 2-3 minutes but be careful not to burn the butter as this will make it taste disgusting! You want the butter to brown not burn. 

 

5) Take the pan off the heat and swirl. With a fork mash the anchovies into the butter and pour over the cabbage so it is evenly distributed. Squeeze the lemon over the cabbage liberally. You need the lemon to cut the richness of the butter so the acidity is critical here so taste, taste, taste. Add pepper and if you really, really need to salt (but you shouldn't as the anchovies should suffice!).

 

Delicious served with simple sides - salt beef / grilled chicken / roasted sweet potatoes and carrots.