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Ain’t no party like a Cajun party…

Cajun party

Cajun partyWhich is why we’ve put together the Cajun Dinner Party Kit, just in time for Mardi Gras. It contains everything you need for a great night in (apart from the beer and the company):

The Savoy Kitchen – A Family History of Cajun Food? Check.

A packet of original, non-artificial, Sarah Savoy approved Cajun seasoning? Check.

A frankly kick-ass CD from Sarah Savoy herself? Oh Yes!

All you need to do is get your saucepans out, call your friends and get them to drop by the off-licence on the way over. Mardi Gras is on Tuesday March 4th so there’s no time to waste. And if you need any further inspiration, why not check out these truly wonderful photos, taken by Sarah’s sister Gabrielle, of a real Mardi Gras run in rural Lousiana: http://www.gabriellesavoy.com

Buy the Cajun Dinner Party kit right here

Sarah Savoy Party Pack

 

 

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Brixton’s Hotting Up…

Brixton Village cookbook

Recipes from Brixton Village We’ve been VERY excited about the prospect of our Brixton Village cookbook, Recipes from Brixton Village, for some time now, but are even more excited now as things are suddenly gearing up for publication in May. All the editorial work is done, and ace illustrator Kaylene Alder has turned in a pile of really wonderful illustrations that capture the charms of the village perfectly.  So all that’s left to do (ha!) is sort out a little launch party.

So, put it in your diaries: Thursday May 22nd – there’ll be some drinks & books being signed at Studio 73 first of all, then look out for special things being concocted all over the Village to celebrate the launch. More details to come as and when they are confirmed but we hope we’ll see you there! And keep your eyes out in the meantime for teaser recipes and other little titbits to keep you hungry.

 

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Navy Bean Soup – from The Savoy Kitchen

navy-beansThis has been one of my favourites since I was a kid. Mom makes it fairly often and we normally eat it just as a soup, although many people also like it over rice. As kids we put ketchup in it.

Serves 4

  • 450g dry white navy beans soaked overnight in enough cold water to cover
  • 225g smoked sausage, finely chopped
  • 1 large, meaty ham bone sawed into 5cm lengths (your butcher will do this if you ask)
  • 1 large onion, chopped
  • 1/2 green pepper, chopped
  • 2 stalks celery, chopped
  • 3 garlic cloves, finely chopped
  • 4 spring onions, green parts only, sliced
  • 1 tablespoon parsley, minced
  • 1/4 tsp dried thyme
  • 1 bay leaf, broken in half
  • Salt, black pepper & cayenne (I like to use both ground and flaked cayenne)

Drain the beans and put them in a large heavy pot with all the other ingredients. Cover with 2 litres of cold water and bring to the boil, then reduce the heat and simmer for 3 hours. The beans should be very soft and the soup thick. Remove the ham bones from the soup with a slotted spoon.

Remove about 3 cupfuls of whole beans (don’t worry if you pick up a few bits of sausage etc as well) and mash them roughly in a bowl with a potato masher before returning to the pot.

Stir the soup well before serving (with ketchup or not).

navy bean soup

Buy The Savoy Kitchen – A Family History of Cajun Food by Sarah Savoy here.

 

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