Rosbif Collective

A small introduction to Rosbif Collective.

Rosbif is… an ephemeral eatery in London (yes, that’s a Pop-up restaurant/supper club type thing).

rosbifRosbif was started by Ruaraidh and Sophie Caulfield as a bit of fun in January 2014. Since then, we’ve hosted a number of events in locations from empty Shopfronts to derelict houses, a photo studio and, excitingly, a brewery (yes, we have organised a piss-up in a brewery).

It’s a chance for us to explore our intrigues in food, and explore the London food scene. We frequently go on excursion to markets such as Smithfield and New Covent Garden, exploring new and some more unusual produce.

We’ve met a lot of friends through Rosbif, both old and new. For more info, check out rosbif.co.

A London Dinner

Beetroot, mustard & parsley braised beet tops, Iberico ham, baby broad beans.

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Red wine braised beef, jerusalem artichoke purée, hand cut chips, roast tomatoes.

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Apple Panna Cotta, praline hazelnuts, apple crisp.


 

The Panna Cotta didn’t quite set enough, a bit too wobbly! Not enough time in the fridge. Read about panna cotta wobblyness here.

Hot Smoked Grouse

This is almost certainly the best way to cook grouse.

So a while back I wrote about how to cook grouse best. I still stand by this, almost. For really special occasions, I think I may have found something better.

It all started at a party. Following a conversation with a friend about making smoked salmon, he asked “which foods can you smoke?” To which the answer is almost anything. (A while back, inspired by the North Fork Table & Inn in Long Island, I smoked some onions. Results were good, not as good as theirs! North Fork: Recipe please?)

His response was “I think smoked grouse would be really good,” so we talked, and one thing led to another and a date was set.

The first thing to do was take the breasts and legs of the grouse we were going to smoke. Easy. We didn’t use the legs that day, though there’s another interesting plan to make BBQ grouse legs (in the style of your traditional American ‘wings’). A story for another time.

Following that, we seasoned and seared the grouse to keep moisture in and start the cooking process. Next, we got the hot smoker going and put the grouse breasts in, hot smoking them over hay for c. 20 minutes. Because the smoker wasn’t getting as hot as we’d hoped (it was a windy day, not good for gas fired smoker outside) after 20 minutes, when we felt the grouse had enough smokey flavour we took them out and finished them off in a hot oven for 5 minutes. (Being hot smoked, they need to be cooked through – though still pink!).

The result was far better than anything we’d expected, and is certainly something we’ll try again. As I was leaving with my share of grouse, Robbie ran out with a chopping board and a huge grin and forced me to try some before I left. I drove home very smug!

Next time: cold smoked grouse…

Scottish Themed Canapés for 60

This was for a networking event at Melville Castle organised by Trip Organiser for the blogger trip #TasteYeBack that we were involved in. Designed to put the skills of the #TasteYeBack bloggers to the test, we rustled up roughly British/Scottish themed event nibbles, featuring traditional ingredients and dishes, to go with Harviestoun Brewery‘s fine ales.

The menu was:

Vegetarian Haggis Parcels

Smoked Haddock Chowder – a new world take on Cock-a-Leekie

Welsh Rarebit made with Anster Cheese

Chipolatas in honey and soy sauce

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Cranachan

Mini Deep Fried Mars Bars  (which we wrote more about here)

An October Dinner Party

This evening we had the pleasure of cooking for Alexander McCall Smith, ailment a wonderfully entertaining and interesting man. I would encourage you to read any of his books for his wit, insight and charm.

Needless to say, no rx the stakes were on, and performance was (as ever) important. The menu was:

Lightly grilled monkfish, sick lemon, chicken liver mousse, beetroot syrup

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Pan fried grouse breast with braised grouse legs, rösti, steamed leeks, beetroot

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Cheese from I.J. Mellis, home made oatcakes

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Sherry soaked yeast cake, apple custard, bramble sorbet

Sherry Baba, apple custard, bramble sorbet, crumble

Sherry Baba, apple custard, bramble sorbet, crumble

The final verdict was positive. Things went well, especially the pudding and tremendously rich grouse jus (which spent a day reducing). There were several calls for seconds (and thirds on one occasion). Always a good sign.

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