We find out about the street food festival accompanying this year’s Eat Cambridge event, check out an eel and jam feast, report on an eight-course meal at The Three Horseshoes in Madingley, where you pay what you believe it’s worth, visit performers Hunt & Darton’s pop-up on Bridge Street, head over to AfternoonTease on King Street for its ‘sweeteasy’, and feature our regular tapa of the month from Estefania Led Ramos, and what to drink with it from Tom Lewis.
Speaking of drinks, we also have a special brew in the form of Samovar Tea in Ely, who has created a unique tea blend just for Eat Cambridge. The Urban Street Kings tell us what they have in store for the big event, and we chat to Isabelle Chappell, owner of Chocolat Chocolat which is celebrating its five-year anniversary.
In addition we have our regular Cambridge food & drink news, and welcome a new voice to Flavour; Gigi Perry who will cover University food and drink.
Flavour is presented by Matt Bentman, Alan Alder and Ruth Reyes.
If you’d like to e-mail us your news, questions or comments then feel free to send a message to: email@example.com
Matt visited Hunt & Darton on their opening night in Cambridge, they’ll be here until 31st May offering all measure of themed days and events from the bizarre to the… well still bizarre, but undoubtedly fun!
Also in the podcast you can listen to Estefania Led Ramos of Que Rico Tapas describing her recipe for loin pork cake with orange sauce:
The recipe is as follows (and Tom Lewis, The Cambridge Wine Blogger, will suggest the perfect wine or sherry to pair it with):
Ingredients (serves eight)
- 250 gr. Loin pork
- 250 gr. Liver chicken
- 3 shallots
- 750 ml. milk
- 5 eggs
- Extra virgin olive oil
- Black pepper
- Orange sauce
- 1 orange
- 1 lemon
- 6 tablespoons of sugar
1.- Preheat the oven to 1600.
2.- Chop the lion pork and the liver chicken.
3.- In a frying pan, with a dash of extra virgin olive oil, stir-fry the pork and the liver.
4.- Add the brandy and cook until the alcohol evaporates.
5.- Take the frying pan off the heat, put the mixture in a strainer and drain.
6.- In a big bowl, beat the eggs briskly and add the drained meat and the milk and stir
7.- Season the mixture with salt and black pepper and mash it with a hand blender.
8.- Pour the mixture in a mould and bake it in bain-marie for 30-40 minutes.
1.- Wash the orange and the lemon thoroughly.
2.- Pare off the zest of the orange and the lemon.
3.- Cut the zest into julienne and set aside.
4.- Put a small saucepan in a low heat and add the sugar. Warm slowly until melt.
5.- When sugar is turning brown, pour a half glass of warm water and stir carefully.
6.- Add the orange and lemon zest and let it bring to boil.
7.- Leave the mixture on a low heat until the thinly zest becomes soft.
1.- Take the meat cake out from the mould and let cool down.
2.- Cut it in portions if it is a big mould.
3.- Serve each portion in a small plate and pour the sauce on top.
(recipe reproduced by permission of Estefania Led Ramos of Que Rico Tapas. You can view the original here).
At Samovar Tea House in Ely, the Moroccan Chai specialty tea has been created in honour of Eat Cambridge – its a beautiful summer blend of Moroccan mint, Samovar house chai, green tea and cinnamon.
Each cup is different even when poured a second later due to the brewing process.
This the the upstairs deli in Cafe Carringtons, Ely where the Secret Feasts will reside with lots of goodies. It is also the location for the Eel and Jam feast!