Delicious ideas to borrow from a pop up restaurant

Now, I know that pop up restaurants were very fashionable and it has become almost as fashionable to knock them but I have come to them late. When I say them, I actually mean just one that has started in the last month in Deptford, Mike and Ollie. They have been serving up wonderful concoctions at Deptford and Brockley markets and have now introduced a supper club element.

Quite apart from being delicious and a great way to meet like-minded locals, it was also a source of inspiration for future home cooking sessions.

The pickled quince was delicious served with pork belly on toast and I intend to recreate it using Nigel Slater's recipe if I can find quinces easily enough at this time of year - they were foraged by Mike in Crystal Palace before Christmas I believe.

Enough for 2 medium-sized storage jars.
750ml cider vinegar
400g golden granulated sugar
3 medium-sized quinces or 4 smaller ones
12 juniper berries
8 black peppercorns
a bay leaf
Pour the vinegar into a stainless-steel pan. Add the golden sugar, juniper berries, black peppercorns and bay leaf and bring to the boil. Turn the heat down to a merry simmer.
Peel, halve and core the quinces, cutting them into six lengthways. Lower the quince into the simmering vinegar and leave the fruit to cook for 15-25 minutes, until it is soft enough to pierce effortlessly with a skewer.
Lift the soft fruits out with a draining spoon and lower them into clean storage jars. Pour over the liquor, then seal and leave to cool. They will keep for several weeks.

Another revelation was pickled rhubard with mackerel. These were whole forced rhubard stalks and their tartness were delicious, off setting the salty fatty taste of the mackerel.  I shall try this recipe from www.platethrive.com  which seems to offer the best combination of sweet and sour:

Ingredients
• 1 1/4 cups apple cider vinegar (I suggest using raw and unpasteurized apple cider vinegar, such as those by Bragg’s or Eden Organic)
• ¾ cup filtered water
• 1 cup maple syrup or honey
• 1 ¼ – 1 ½ pound rhubarb, thin stalks if possible (about 1/2-inch thick)
• 1 ½ inches peeled ginger root, peeled and thinly sliced
• 1 tsp whole cloves
• 1 tsp whole allspice berries
• 1 tsp whole fennel seeds
• 2 cinnamon sticks
• 4 dry chili peppers



Directions

1. Place vinegar, water, and maple syrup/honey in a saucepan over medium heat. While mixture heats, cut rhubarb stalks into lengths that fit inside the jar with approximately 1-inch headspace (about 4-inches long if using a pint jar). If your rhubarb stalks are much thicker, slice them in half or quarters so they are about 1/2-inch x 1/2-inch before cutting into 4-inch lengths. Set rhubarb aside.
2. Divide cloves, allspice, and fennel between the jars. Then place rhubarb stalks inside, tucking sliced ginger, chili peppers, and cinnamon sticks between the stalks.
3. Pour boiling vinegar mixture over rhubarb until jars are full, leaving about ½-inch headspace and making sure rhubarb stalks are fully covered. If you have leftover brine, save to use for salad dressings or other pickling projects. Screw on jar tops and let cool on kitchen counter until approximately room temperature. Then place in the refrigerator. For best flavor, let sit for 1-2 weeks before consuming.

makes about 2 pints or 1 quart