Olimax – PortrATE

the outside world

May 10th, 2011

Last night my best friend Oli, A.K.A. Olimax, had an exhibition and book launch at the Outside World Gallery. I did the food.

simon tyszko pig

Part of the food brief was to incorporate images from the show into the food. To my mind this worked best with a pork belly, which I got from my favourite butcher.  The pork belly was boned and cut into 3 large pieces, which were scalded and cooked individually for about 2 hours. Normally I would salt the fat to aid in making crispy crackling, but we were concerned about the picture embedding itself, so we didn’t want it to crunch up too much. Interestingly, it now seems that the piece of pork with the best crackling and Simon Tyszko’s image, looked best!

summer rolls

Next up came my version of summer rolls, which had photos printed onto the rice paper that they were rolled in. In the rush to make the summer rolls, I neglected to photograph the first batch with the photos…

The summer rolls contained sticky Japanese rice (seasoned with Mirin and Thai fish sauce), cos lettuce, wasabi and either prawns or mixed seafood cooked in garlic and mixed chilli. The first 4 or 5 rolls went out with only rice or rice and lettuce – they were the mock-ups and shouldn’t have been eaten, though nobody complained! I’m indebted to Jemma of the Cardboard Book Project, who leapt in to help at 6.00 pm – the rolls were complicated and I couldn’t have done them without her.

baby octopus

The summer rolls were followed by baby octopus, cooked in a little olive oil, mixed chilli, Thai fish sauce, garlic and lemon juice. I flash fried them until they turned pink. Ideally, baby octopus should be cooked quickly or it turns rubbery.

frogs’ legs

The pork was probably the favourite of the night, but the frog’s legs came a close second. They come in pairs, which I separated and flash fried as per the octopus. Once the legs had taken some colour, I tested one of them to see that they had cooked through. I believe most frog’s legs bought in England come from Vietnam.

mixed seafood

The final dish of the evening, was a mixture of prawns, octopus, squid and muscles, cooked as per the other fish, with the addition of a little white wine.

We washed everything down with a Sangria, made from brandy, cava, grapes, lemons, limes, oranges, strawberries and ginger beer. To our delight, Viviana Rullo of The Lean Times, turned up with 100 vodka and tequila Jell-O shots.

I got all the fish and oriental ingredients from a fantastic Vietnamese supermarket called Longdan at 25 Hackney Road, E2 7NX. Google Map

The Outside World Gallery is at 44 Redchurch Street, E2 7DP. Google Map

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This entry was posted in Drink, Fish, Food, Meat, Recipes, Shopping and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

6 Responses to Olimax – PortrATE

  1. Audrey says:

    What happens to all the Frog’s Bodies…

  2. Audrey says:

    In Liverpool Brandy and Babysham is called a “Leg Opener” ,
    I guess Brandy and Cava must be a ” Mind Expander”

  3. Audrey says:

    Mad Dog and his Beast Friend . See you Satyrday !

  4. Pingback: Red Velvet Cake | Mad Dog TV Dinners

  5. Pingback: Sushi in The Outside World | Mad Dog TV Dinners

  6. Pingback: Longdan Express | Mad Dog TV Dinners

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