In the Beginning was the End? Somerset House

Picture from somersethouse.org.uk

In yesterday’s Siberian cold H and I hotfooted it over to Somerset House, via some of London’s busy shopping streets of course… What we were going to see was promised to be ‘mind-boggling, enthralling and truly bonkers’ with this in mind we wandered into the glorious courtyard of Somerset House, bathed in the twilight air, clutching tickets ready to be immersed.

I have loved this medium of theatre for a while now; I was in awe of Punchdrunk’s 2007 production of The Masque of the Red Death in the Battersea Arts Centre. The spectacular show allowed you to freely wander the venue, and if you were strong enough of heart, discover the production on your own terms. People emerged back into the night air having found entirely different sections of Poe’s works being performed, essentially creating their own play. It was with this, rather unfairly in mind that I entered the basements of Somerset House. 

We were led in small groups into the bowels of Somerset House and Kings College. We were respectfully asked as we left not to share too many of the shows secrets, and so keeping this in mind, I will leave some of the important details out. We were immediately put on edge being led into a sterile boardroom, like so many of those that litter London and sat in front of a screen. We quietly watched as a screaming match unfolded on screen, of which we could not hear a word. Then things began to get creepy in a fast-paced opening sequence as we were plunged into darkness. 

Photo by Elliot Frank

What becomes apparent as we are left to wander the sprawling rooms of decaying labs and experiments (including a man making light from lemons, yes really) was where is the world of technology taking us? Is technology adding or detracting from our lives? Based on a fragmented sketch by Leonardo Da Vinci entitled A Cloudburst of Material Possessions we are asked to ponder this question as we digest what we see around us. This is helped by the fact that the languages being spoken throughout the performance are anything other than English, I think this placed me out of my comfort zone and allowed me to focus on the visual elements of the performance rather than the words. 

Photo via National Gallery

During the great majority of the performance H and I felt a growing sense of tension and foreboding as we witnessed the inception of technology, the materialistic forms this technology took (the PetBot being my personal favourite), right the way through to the apocalyptic end that this technology delivered. There was moments of much-needed levity provided by some wonderful actors. But I hate to say it; overall I was left with no emotional connection to what was being presented.

Like Da Vinci’s sketch it was a performance of fragments, many of which seemed to deliver concept over substance it feels as though the loss of human spirit that Tristan Sharps is examining has permeated far too deep in this performance for me to really enjoy it. Coupled with a very bizarre ending, of which H said something which expresses it far better than I have here. ‘When life gives you lemons it’s just shit.’ Whilst I wouldn’t go that far to describe this show I do feel as though the early promise of whirling scientific experiments and eerily designed rooms gets lost as you progress. In the end I suppose this journey through Somerset House’s subterranean spaces is one that you can make yourself. I just hope you can unravel a little more than me. 

The production runs until Friday 29th of March and more information can be found here

Dreaming of Sunshine: Squid, Chillies & Garlic

So, it's supposed to be Spring right...?

All week I have been sitting and staring out of my window, and all I can see is grey, now we're being told it is the coldest March on record, like we couldn't tell. Add on some weather related travel dramas to my week and i'm about ready to scream, so in a pre-emptive strike I made what can only be described as pure Summer heaven on a plate. And, like magic it has not only brightened my mood but also reminded me that this time next week myself and my beautiful baby sister will be on a jet plane to spend some quality time relaxing in the gorgeous One&Only Cape Town.

So, to help you to bring some warmth to the end of your working week I present you with...

 Chilli & Garlic Squid and Olive Oil Potatoes. 

The recipe doesn't take many ingredients but boy does it pack a punch. 

What you'll need is:

4 Squid tubes, tentacles on if you can find them, or not for the more squeamish among you

500 grams of new potatoes

3 Garlic cloves

2 Red chillies

Half a red onion, finely sliced

Large handful of parsley

Salt and Pepper

Olive Oil

Balsamic Vinegar

To start what I did was to concertina the squid, now this might look a bit bizarre and a little bit of a faff, but I promise you it makes for some great presentation without even trying and perfectly cooked squid that remains tender. Because I don't know about you but there are few things in this world that I hate more than rubbery squid, just don't do it!

That's my bossy boots moment done, for now...

Once the squid have been prepared I marinade them in a mix of grated garlic, finely chopped chillies (I use 2 but if you want it a little less fiery then you can adjust it to taste) a slug of olive oil, sea salt, black pepper and a teaspoon of hot paprika, just to add some colour.

This can be done in the morning and left until the evening to enhance the flavour or a good hour or two will do the trick.

For the potatoes next I boiled them until just a little overcooked, again bear with me here. About 20-25 minutes in salted water. Then once done drain and add to a hot frying pan in a mix of olive oil and a knob of butter. Let the potatoes catch and turn a delicious golden brown, then add in the finely sliced red onion and let that caramelize too. Then turn the golden mix onto a plate.

Next up the squid. Add a little more olive oil if needed and take the marinated squid and add to the hot pan, cook it quickly and at a high heat along with the marinade. Once these are bronzed return the potatoes and onions to the pan to warm through, add the chopped parsley (as much as you want) and a spritz of lemon for  freshness. 

I like to finish it off with a drizzle of balsamic.

What you're left with is a reminder of the  Mediterranean, hot, spicy and fresh. You can almost hear the sound of the sea. Ideal served with a cold class of white riojas  or a crisp dry sherry.
Just what we all need to remind us Spring is coming. 

For The Love of Pastry

I have a confession...

It's not pretty but it's true.

I love pastry.

I would eat pastry anywhichway anywhictime my addiction goes that deep. On the scale of 'sexy' foods this would be the food equivalent of a builder in his lowest jeans, however who can honestly say that a meal has not been improved by the sight of something draped in pastry- shortcrust, puff, rough puff we can all agree its buttery richness can only ever add to the overall success of any given food.

With this in mind today you're all in for a treat because yesterday I made a cracking batch of Stilton Sausage Rolls, sinfully simple to make and here's how:

Chop some leeks and fry very slowly in oil, 10 mins ought to do it

Whilst these are cooling down take 6 of the best bangers you can find, preferably with a high meat content to really make these sausage rolls sing.

Remove them from the skins and put in a bowl with the cooled leeks, season as much or as little as you like with salt, pepper and some picked thyme leaves.

Then rolls some all butter puff-pastry into a rectangle roughly 25x30cm but no need to be exactly precise. Cut in half horizontally then in half vertically and you'll be left with 4 identical rectangles.

Roll your cooled sausage and leek mixture into four equal size sausage shapes, its messy work but someones got to do it, and place down the centre of your pastry. Crumble some Stilton roughly and sprinkle liberally over the top (125g in total should do the trick).

Paint some egg wash down the length of one side of pasty and join the two ends together, ensuring that you press together the edges. Leave to rest in the fridge for 15 minutes, whilst you bribe someone else to do the washing up!

When these have firmed up a bit bring them out of the fridge and cut each roll into 5, this will leave you with perfect mouth-sized morsels. Egg wash the top for that lovely golden brown shine and place in a pre-heated oven at 190 degrees.

Leave them for 20 minutes in the oven. Once golden on top and crispy leave to cool for 5 minutes, if you can bear it, and then enjoy warm in whatever way you want. I think these would be lovely with some piccalilli, a fiery rocket salad or just scoffed from the wire cooling racks.

And remember if there are an odd number of rolls... its chefs perks to even them out.

These little babies may not win any beauty pageants but I'd be willing to wager they will definitely make someones belly a little happier.

   

A Blogging Debut:

It's taken a while but I have finally summoned up the courage to start a blog. I've found that it would be nice to have a place dedicated to the things and people that I love, as well as a handy space to empty my brain of un-necessary distractions.

I suppose it is only right and proper to start with an intro- I'm Laura, a recent graduate, newly employed and working in the Big Smoke. The things I love... too many to count, ohh go on then, FOOD a massive passion of mine, when i'm not cooking I am thinking of cooking, planning my next foray into baking and making. In short I love it. There is also nothing in the world like travel, in my life I've been lucky to visit many places in this wonderful world and with some adventures coming up you can all come along too! Also, like any 20-something female shopping and style take up a fair amount of my time, and salary, and I love a good new beauty purchase.

Primarily I hope this blog will be a place people can browse on a sleepy Sunday afternoon, with a cup of tea (or a hangover... whatever floats your boat) and find some new things, some tasty treat and hopefully some entertaining writing... when I finally get the hang of this!

So sit back, relax, and enjoy your Sunday whatever you may be doing this Mothers' Day.