Crab cakes and updates

I think I may have finally found a way to survive the dreaded “so what do you do?” question and the inspiration came from the depths of my childhood; the TV show Blue Peter.

I always find it difficult to say “I’m doing an assortment of food-related and profile-boosting activities with the sole purpose of one day opening a restaurant” it’s a mouthful, and generally sounds a bit odd. Then I remembered that when the Blue Peter team wanted to reach a goal they used a totalizer. On the show, every time they reached a milestone in their charity campaign the totalizer would light up a new level. I can’t build anything quite so impressive (and I probably shouldn’t as it might be disrespectful to their charity work) but I can draw a career plan with a picture of my restaurant at the end and post it on my about page. I’ll update it with each step along the way until I get there, by that time the internet will have advanced and there’ll no doubt be a widget to make it light up and fling out confetti.
Now when people ask me what I do I can say, “Hi, I’m a food blogger please read my about page”…

… and then I can leg it :-)

The rehearsals for my TV pilot are going well too; am coping ok now with the whole talking into the camera thing by pretending the lens is that Johnny five robot from the 1980s film Short Circuit, I’m not sure why this helps but I’m gonna go with it.
As soon as we get a location confirmed we’ll start filming so watch this space for updates!

The second big collaborative project is the events company, Taylor & Nice which my new business partner Bradley and I are starting up. We had loads of fun launching our website at the weekend. We hit the shops early on Saturday and spent the rest of the day (and evening) churning out countless canap├ęs and cocktails to liven up the PowerPoint presentations. I would definitely recommend giving your focus group booze and nice food they are bound to love you idea!

One of the best things about hosting a launch party/focus group for a catering venture is that the fridge is full of leftovers for quite a few days afterwards. This has led to a string of easy dinners and last nights Crab Cakes were no exception. In fact the tinned crab and curry paste were surplus items from filming rehearsals and the chilli jam and salad were from the bash. It was lovely to pull together ingredients from these two projects, an edible reminder that I have actually started making good use of my time by working and watching a little less of our Fraiser box set!

Crab cakes

  1. Take 4 medium sized potatoes and boil for 12-15 minutes or until soft.
  2. While the potatoes are boiling chop a handful of flat leaf parsley and put it in a mixing bowl with a tin of crab meat chunks, a tin of dressed crab and a little lime zest. I also added a tiny bit (about 1/4 teaspoonful) of Thai green curry paste but that’s optional.
  3. When the potatoes are ready mash them till smooth and then fold them into the other ingredients.
  4. Shape into 4 fishcakes and coat in breadcrumbs before shallow frying until golden brown
  5. Serve with chilli jam, green salad and mashed avocado.

As Taylor and Nice is just starting out we would be really grateful for your ideas and feedback, if you have a few moments please do fill out our short survey on what makes a good night out in London. xx

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