I’ve been having fun. I’m developing a new show which is sort-of going to be a sequel to the current show but which won’t be a ‘part two’ that one won’t be able to enjoy without having seen the first. It’s called Anarchist Cook again, but with the addition of ‘Second Helpings’. At least that’s the working title at the moment. I’ve other titles in my arsenal (‘Extra Portions’, ‘Nicely Seasoned’, ‘Well seasoned’, ‘Urban Forager’…).
Needless to say the show is going to be another cooking show and cooking once again using unconventional methods and non-culinary appliances and equipment. So I’ve been playing around with tools, office equipment, and ingredients.
This is a single scallop, which I cooked in its shell. I placed a tiny knob of butter on it and blasted it for about a minute each side with a DeWalt DW340 paint stripping gun. Once beautifully caramelised I sprinkled it with a little smoked sea salt, a pinch of dill, some pepper and a squeeze of lemon. It was honestly one of the nicest things I’ve ever eaten in my life.
I played with the DeWalt heat gun again with this piece of sirloin. Rubbed with a little olive oil and then blasted, the meat sitting in on the blade of a shovel. I made a chimichurri of sorts with olive oil, lemon, garlic, chilli and dried oregano and shaved in some raw fennel using a Stanley wood-workers plane. And then sliced tomato (sliced with a junior hacksaw).
A plumbers blow torch cooked this fillet of rainbow trout, crisping up the skin. It was simply dressed with a smear of wasabi and a splash of soy sauce.
This linguine was made using an Elpine desktop paper shredder. Perfect 3mm ribbons. Boiled in a kettle, dressed with uht cream pots, parmesan, garlic, salt and pepper. And a pinch of chopped parsley.
The other fillet of trout (1st fillet blasted with heat – see above) was poached simply in a Morphy Richards Voyager 800 travel kettle. Poached trout skin isn’t as appetising as poached bass or bream skin so that was removed before the fish was dressed with a smear of english mustard (from a sachet), soy sauce, mint, chilli and cracked black pepper.
And finally, another steak again cooked in the shovel blade with the DeWalt gun. This was a Bavette steak. Once cooked it was topped with a few slices of gorgonzola and some toasted walnuts (toasted alongside the steak) before being sprinkled with some fresh red chilli and parsley.
I promise you all, ‘Anarchist Cook Two’ is going to taste really really good!
Oh, and a final note. Of course ‘Anarchist Cook’ (show one) is very good too, in fact it’s brilliant and has won awards and garnered rave reviews and stars-galore and toured the world and all that, and is still touring, so do have a look at the website HERE to see where it’s playing. There’s lots of dates still pending all over the country, as well as a rather nice mini-tour of the Scottish Highlands. The last and ONLY remaining chance to see it in London will be on March 15 and 16 at the Soho Theatre, in the main theatre space, at 8:30pm. It’s a big theatre and it’d be a pity not to fill it, so please do come if you can, and bring some/all of your friends/associates/family/work-mates… Here’s a link to tickets for those dates.