Cultures have long heard wisdom in non-human voices:

Cultures have long heard wisdom in non-human voices:
Apollo, god of music, medicine and knowledge, came to Delphi in the form of a dolphin.
But dolphins, which fill the oceans with blipping and chirping, and whales, which mew and caw in ultramarine jazz - a true rhapsody in blue - are hunted to the edge of silence. ; Credit Jay Griffiths
#Jazz #Dance #Music on u #SoundCloud

Afro Celt Sound System warm up before going on stage at Boomtown fair live and direct backstage

Afro Celt Sound System warm up before going on stage at Boomtown fair live and direct backstage
Bodhran,vocals,flute and fiddle.
One for you Pádraig Ó Raghaill ;)
#Boomtown #Festival #Music
Video credit Simon Emmerson
https://www.youtube.com/watch?v=0I8sWQ3rPxg

Tamarind fruit (The search for a Ketchup recipe)

Tamarind tree fruit pods

Tamarind Fruit Tree   تمر هندي

I need help in search of a recipe for Tamarind Ketchup ?

If you can ! leave a comment please

Prophet Enoch said

About the tree of knowledge

"It was like a species of the Tamarind tree, bearing fruit which resembled grapes extremely fine; and its fragrance extended to a considerable distance.I exclaimed, How beautiful is this tree, and how delightful is its appearance !
One of my favorite flavors to cook with in dishes but would like to bottle and preserve in a sauce."

The fruit pulp is edible. Pulp of young fruits is sour and acidic, but ripe fruits are sweeter. Some varieties are sweet, while others have always a sour taste. Young leaves can be used in salads.

Did you know that

Legend says that those who sleep under the Tamarind while it flowers will experience strange hallucinogenic dreams !

Special thanks and credit to res-ponders below

Rough measurements but here's what I use for tamarind ketchup: 1 shallot, a clove garlic, 1 cup tamarind paste, half cup passata (or chopped tomatoes with their juice),1 tbsp palm sugar, pinch of salt.Blitz everything, bring to boil & simmer for about 10 -20 minutes, to your taste. At this point, taste and adjust seasoning.Of course, you probably know that tamarind paste/juice will sit quite happily in the fridge for about a month, so I always get a huge amount done, so that I don't have to soften & squeeze the pulp everytime. x+Azlin Bloor 

1,Take the tamarind fruit pulp (without seed), make sure its clean

2,dissolve in water then filter it 

3,Heat it in a pan , with very few spoons of red chilly powder 

4, crush some jaggery and add it into the sauce

5, the jaggery will thicken and the sauce , and release sweet flavour

Measurements can be adjusted depends on your taste

its takes hardly 5-10 minutes for the procedure ..

Most or all tamil nadu's Tamarind are sour by nature . we don't use sweet tamarind in our cuisine .

Enjoy the sauce :-)

ps. don't forget to tell me how it came :-P  +Pradeep Jayabal 

Beautiful tree; tamarind ketchup is a great idea.

In Mexico we used to drink agua de tamarindo, which is basically fresh tamarind blended with cold water, and some sugar.

A tequila, a sombrero, and a siesta under the tamarind tree - a promise of colorful dreams... +Anne Ricci 

Original Jazz Song written by +Alfred Hole ( My nephew :) ) 

Alfie Hole - Piano. 

Spencer Ritchie - Drums. 
Will Lyle - Bass.

Recorded, engineered, mixed, and mastered by Will Lyle

Global food:Aberdeen Angus Fillet Steak Delphi

Pan Fried Aberdeen Angus Fillet Steak Delphi

~~~~

Plain boiled Maris Piper potatoes

~~~~

Fried Parsnips

~~~~

Steamed Spring Greens

Delphic spice a mix of Allspice, chili pepper, cloves, cinnamon, onion, nutmeg, thyme, garlic black pepper and salt.         

Spice mix rubbed into steak. Pan-fried nice and rare for me Remove steak keep warm and rest

Delphi sauce made from chopped onion browned with a sprinkle more of spices splash of white wine or beer.Table spoon of brown sauce and tomato ketchup.Reduce, season to taste and serve.

+Hernâni Magalhães Thank you for recommending

 My suggestion would be a elegant red wine, a little spicy and fruity on the aroma, maybe a Real Fado (from the Lisboa wine region), made with native Portuguese grape varieties.

Or, if you want to be more high-spirited, try a rose, like Summer Lovers Rosé, made from Syrah and Aragonez, it's a little "petillant", full of aroma of red berries, acidity balanced by the roundness and elegant mouth feel. 

I'm hungry for some food, now!!!

Delphi  oracle

Notes    

 Brown sauce:A flavor/sauce introduced to uk

by the Romans

 "Is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour, and made from a varying combination of tomatoes, molasses, dates, tamarind, spices, vinegar, and sometimes raisins or anchovies. The taste is either tart or sweet with a peppery taste similar to Worcestershire sauce. It is similar but not identical to steak sauce in the United States, which historically derives from it, barbecue sauce in Australia, and tonkatsu sauce in Japan."   From Wikipedia

Ketchup

"In the 1690s the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin guī zhī) meaning the brine of pickled fish (鮭, carp; 汁, juice) or shellfish

By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by British explorers. The Indonesian-Malay word for the sauce was kĕchap. That word evolved into the English word "ketchup".

Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types." From Wikipedia

Original Delphic music by Galina          

By Jon Chef

Jon Chef in the Kitchen featuring Mr Appo

Jon Chef in whites,Marc Sous in dark 2011

One of many Kitchens I host in.Not many words to day!

Live and direct from the kitchen last few days.

Xmas day Bird

Poor Mans Black Velvet ! Champagne on the way so used cider

Dinner Tonight

All washed down with "I listened to the Siren" Red Wine

While all that going on Mr Appo been cooking in his Kitchen cant stop playing this

Me in da hood :)

Sorry could not get this in the mix next time around

"All my music is at home with good old jerk chicken, rice and peas. With a mojito or rum punch on the side,

Oh and plenty of 'greens' ;-) "

Peace and love.

A

WWW.appozone.com

  By Jon Chef

What Happened to My Sago Pudding Foodies+

Foodies+Sago,Orange and Cardamon Pudding

1 Litre Goats Milk (Personal choice)
90 grams Sago
1 Orange Zest
1 Lemon Zest
5- 10 pods Cardamon seeds ground
2 table spoons Honey
1-2 table spoons Eau de fleurs ( Orange Flower water)
Scottish Raspberry preserve
Candied Angelica ( My own picked from Craigievar  castle and candied)

1.Heavy sauce pan,place all ingredients in apart from Raspberry jam and Angelica
2. Slowly bring to simmer gently gently stir all the time with wooden spoon
20 min or so test the sago seeds
3.Melt the raspberry preserve (May be a splash  of Framboise (Spirit) :)
4.Place 2 spoons in your serving bowls or glass
4. Let Sago cool down place bowl garnish with candied Angelica
5.Eat

Sago pudding

Candied Angelica and Cardamon Pods

For all my new found friends at "foodies+ at the corner bistro for those who love food !"
Come see assorts of delights and me if ya lucky at The corner Bistro for those who Love food

After all that food some mellow cool Original music by Galina  Relax

By  Jon Chef

Breakfast at Tiffany's Scrambled Eggs, Anchovy and Fresh Tarragon

Scrambled Eggs , Anchovy and fresh Tarragon

Recipe

I am sure all you Gastronauts out there can do ! Dont overcook the eggs.Salted Anchovy,s lots of Fresh black pepper and real butter.Finish off with the Queen of herbs Tarragon.

What it needs is a bloody Mary, A big little prize who gets to me a recipe for a bloody mary to go go ?

And i like slow a breakfast

By Jon Chef

Sarahs Chilli con Carne with Hot music

Sarahs
Chilli con Carne

A blast from the past reminds me of my Pub chef days at the Hop Pole Inn  A big 70th birthday too my boss there Big John



INGREDIENTS
1 large onion or 2 banana shallots, chopped
2 cloves garlic, finely chopped
1 red chilli deseeded or keep half with seeds if you like it spicy
2 sprigs of thyme, leaves picked and roughly chopped
Olive oil, for frying
500g good quality beef mince
1 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
3 fresh tomatoes or 1 beef tomato, roughly chopped
400g tinned chopped tomatoes
100-200ml chicken or beef stock
3 tbsp tomato puree
1 cinnamon stick
1 bay leaf
400g kidney beans, drained and rinsed
Salt and pepper
Handful of chives, chopped
Boiled rice, to serve


Method

Cook the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

Recommend a cool blonde beer from cairngorm brewerey my local :)











Before you start cooking, my no 1 at the moment hot! big thanks Discolog

By Jon Chef

The Delusion of Food and Lardy cake,with funk

Somersetshire Lardy Cake. A Real Mother for Ya. Johnny guitar watson

Ingredients

1lb Plain Yeast Dough

Knock back and knead again until smooth


Lardy Cake

4 oz Lard
4oz Sugar
4oz dried fruit
Little spice (mixed spices, cinnamon, ginger, cardamom,)
Roll our the plain yeast dough into an oblong shape
If it’s a bit sticky flour the board well
Divide the lard and sugar into 2 equal portions, cutting the lard into tiny pieces
Dot  half the lard onto the all over the dough and half the sugar and fruit, with a light dusting of spice on to the dough
Fold in the same way as for flaky pastry
Fold the dough over one third at a time, closing it like an envelope.
Seal the edges by pressing it with the rolling pin
‘Rib’ the dough with the rolling pin. (Press the rolling pin into the dough lengthways to create ridges equally spaced across the dough)
Turn the dough clockwise and roll out flat to a oblong shape
Add flour as required to prevent the dough sticking to the board
Re-roll the dough and repeat with the remaining lard, sugar, fruit and spice
Fold again and roll into a neat square or oblong shape
To fit into a 7 or 9 inch tin
If using a round tin mould the dough with hands to the required space
Put the mixture into a warmed, greased and floured cake tin, making sure it comes no more than two thirds of the way up the tin.
Prove for 20 mins in a warm place
Bake in the centre of a hot oven (425-450F or Gas Mark 6-7) for 15 mins
Lower heat to 375F/Gas Mark 4 for 20-25 mins
Either dust the cake with caster sugar when cold or brush with glaze when hot (1 tablespoon sugar and 1 tablespoon water)
Enjoy with tea and Funk

johnny guitar watson

Big credit R.I.P.

By Jon Chef

Wine,music and desert : Chocolate and Raspberry Mousse

Wine,women,song and desert

One of my most Favorite food combinations Dark Chocolate and Raspberries(Scottish best in the world !) 

 

 Recipe

Dark Chocolate and Raspberry Mousse

Ingredients

120 grams dark chocolate,(Organic high cocoa content roughly chopped )
2 egg yolks
2 egg whites
3 teaspoons icing sugar

Fresh Raspberries

Raspberry Compote
100 grams raspberry icing sugar, to taste -
Framboise ( raspberry liqueur ) Splash :)

Make the raspberry compote:

In a small saucepan, placed the rinsed raspberries and a teaspoon of icing sugar and place over a low heat. Stir gently,  Once heated, the berries will have softened and released their liquid - taste this liquid and add shot of Framboise liqueur and extra sugar if desired. Simmer for a minute and then remove from the heat and allow to cool.

Make the dark chocolate mousse:

Place the chocolate into the bowl over a pot of simmering water and allow to melt completely.

Melted dark Chocolate

When melted, remove the bowl from the pan and allow to cool for a min

Add the egg yolks one at a time, stirring vigorously until well mixed

In a clean bowl, whip the egg-whites until soft peaks form - add the icing sugar and continue whipping until mixed

Take a quarter of the egg-whites and stir into the chocolate mixture Then fold in the remaining egg-whites using a large spoon.FOLD in
gently do not mix to hard !!


Place a spoonful of the raspberry compote into the base of  a glass the size you like
Pipe in or spoon in the chocolate mix.Top with a raspberry boom boom

Wine and Music 

A desert wine i love and will go together well  Maydie 08 Tannat Madiran Red Sweet Wine

This sweet liqueur wine made from Tannat has a deep red color and offers powerful aromas of black fruit and variations of dried fruits with walnuts and grilled almonds. Maydie is best enjoyed when served between 12° and 15°C, either as an aperitif or a dessert wine.

Odd name but hey :)

Cool lush groovy music fresh off the press 100% Mr Bob Grove                       
 By Jon Chef 

Food for music Chanterelle Chicken Galina

Food for music

Menu

To the Kitchen:

Have been deep in the forests of here in North Scotland and came across Flute shaped beauties with a saffron glow known as the " Queen of the Forest" Chanterelle mushrooms.See my page  here for more information on Chanterelle wild mushrooms

Recipe:           Chanterell Chicken Galina

Chicken breast(Cut into strips)

Onion

Chanterelle mushrooms

Double Cream

Saffron  (Soak in a little hot water)

Sea salt

Fresh Ground black pepper

White wine Splash ;)

1. Saute (Fry) chicken till golden brown add chopped onion,sliced chanterell mushrooms
2. Add white wine,saffron liquor and cream and a little chicken stock
3. Salt and pepper,cook until not too thick
4. Serve with what ever you like for me rice and some fresh green vegetables

Omit chicken for vegetarian.         Bon Appetit !!!!

   

Dessert coming soon            


By Jon Chef








Some great original music from sound clouder Galina