London looks fun! I liked this episode but then I like them all.

Definitely would like to go there someday.

I'll keep watching No Reservations

Best show on the Travel Channel

I really enjoyed the London/Edinburgh episode as well. The "Get Carter" references. Ian Rankin. "Parading" through Soho with that club owner poet guy. Marco Pierre White in one of his calmer moments has some really interesting things to say about food and memory and nature. It was really heartening to see that Fergus Henderson's brain surgery went well and his tremors have stopped. And that blood cake and fried egg had me drooling. I have that recipe and now I'm inspired to make it. All around a great show.

I used to have a negative image of Marco Pierre White until I saw this show. It's very nice to hear that Fergus is doing well after such a serious surgery.

I'm hoping to catch the repeat if it airs. Very impressive!

I've never seen the movie "Get Carter" but I'm so curious now that I must buy the video.

Let me know how your recipe turns out

quote:

Originally posted by rcianci:
And that blood cake and fried egg had me drooling. I have that recipe and now I'm inspired to make it. All around a great show.

Wow, can you post that blood cake recipe?? I'd love to try it!

Blood Cake and Fried Eggs

Makes one cake, which should easily feed eight

You will need to ask your butcher for the blood. Chinese butchers are a good source. It may be difficult to obtain, but it can be got. You will also need an 8-inch loaf pan lined with plastic wrap

1 large onion, peeled and finely chopped
6 cloves of garlic, finely chopped
a dollup of duck fat
half a bunch of marjoram, leaves only, finely chopped
1/2 teaspoon ground mace
1/2 teaspoon ground allspice
1 quart fresh pig's blood
3/4 cup coarse yellow cornmeal
sea salt and freshly ground black pepper
1/2 pound fatback (salted lardo will suffice), cut into 1/4 inch cubes
another 2 dollups of duck fat
16 free range eggs

In a pan large enough to take all the ingredients, sweat the onions and the garlic in the duck fat until, clear, soft, and giving, but not brown. Add the marjoram, spices, blood, and cornmeal, and stir on a gentle heat until the blood starts to thicken to a runny porridge consistency (do not let it cook and set). It has to have a certain density or the fatback sinks to the bottom when added. At this point (not for the more squeamish cook) taste and adjust the seasonings with salt and pepper if necessary and when happy remove the pan from the heat and add the chopped fatback.Stir to spread the fatty chunks through the blood and decant the mixture into the plastic wrap-lined loaf pan. Cover with aluminium foil and place on a flat folded kitchen towel in a deep roasting pan or dish. Surround with water (not going over the edge of the loaf pan) and bake in a gentle to medium 350 degree oven for 1 1/2 hours. Check that a skewer or sharp knife comes out clean, then remove the pan and allow the cake to cool and set (wrapped in plastic wrap it keeps very well in the fridge).

Once firm, slice into 1/2-inch-thick slices, get two frying pans hot, add some duck fat to them, and gently fry your slices of blood cake until heated through. In the other pan, fry a pair of eggs per person. To serve, give each plate 2 slices of blood cake, topped with a couple of fried eggs and eat straightaway. It has surprising soothing qualities, this dish.



From "The Whole Beast", the American reprint of "Nose to Tail Eating" by Fergus Henderson

Thanks rcianci, you rule!