Every year we seem to get bombarded with more and more ‘national days’ which are arbitrarily presented to us throughout the year, (no doubt by the companies of the food stuff they are trying to promote!) However, when we heard that today was the official ‘Less Salt More Herbs’ Day, we thought this is one campaign we could get behind.

Following from recent news that there’s more salt in a Pret salad than in a Big Mac,  (http://www.telegraph.co.uk/health/healthnews/7963723/One-in-ten-salads-saltier-than-a-Big-Mac.html) companies and eateries should be doing more to tackle the steadily rising salt levels in food. And there’s no better time than August, when the garden herbs are at their peak, to try swapping salt for herbs.

Here’s a look at 4 of my essential herbs…

FLAT PARSLEY – use this fab herb for and with anything in a salad for the raw earthiness or cooked in a soup or a stew for that homely feel to a dish.

CHIVES – great with fish or with creamy things as they’re a bit like posh onions so they add a nice cutting edge, BUT the plus side is they won’t hang on your breath all day so no more feeling self conscious about it!

BAY – when fresh bay adds the ultimate aroma and flavour and is amazing used in any cooking. If anything it’s just a shame it’s not a soft herb, as they would be awesome in a salad.

SAVORY – works well in soups, sauces and stews. Again, its aroma is sublime and takes me back to time on my granddad’s farm with my gran’s cooking. She was the best.

And here’s a couple of great websites where you can find good advice, tips and techniques, not to mention some great home growing kits such as this one.

Unwins Kitchen Garden Herb Set

http://www.herbalgardens.com/articles/indoor-herb-garden.html

http://www.bbc.co.uk/gardening/grow_your_own/expertgrowers_herbs.shtml

http://www.greenfingers.com/

Remember, even if you don’t have a garden, it’s so easy to grow your own herbs inside, you just need a Southern or Western facing window so your herbs can get 5 hours of sunlight.

Happy Bank Holiday cooking!

Ray

Notting Hill is not just the setting for Hugh Grant films, Portobello Market and The Elgin Food Pub & Music House. Since the 1960s, Notting Hill has hosted its annual event, the largest of its kind in Europe, which now attracts millions of visitors from the world over. Started by the West Indian community in the area, the Notting Hill Carnival is arguably now London’s most exciting annual event.

Stages

Music, as we’re sure you all know, is at the core of the weekend, with steel drums, more than 30 Speaker Systems and Live Bands providing a fantastic soundtrack to the event. We recommend checking out the Good Times sound system on Southern Row. Notoriously funky, this year’s party will be headed by legendary DJ Norman Jay so be sure to stop by.

Alternatively, if you like a spot of hip hop, dancehall and RnB, check out the Rampage sound system who, by popular demand, will have a whole road dedicated to them this year. For 10 years Rampage has been a key mainstay of the Carnival, regularly attracting crowds of devoted merrymakers and live music acts. People to grace the stage previously include Ms Dynamite, Sean Paul, Mos def and Dizzee Rascal so who knows, you might just be watching the next big thing.

Garms

To get fully immersed in the weekend, you’re going to need a new outfit and unfortunately Oxford Street’s simply not going to cut it. If you want to stand out – or in this case blend in – the Carnival Store (95 Hammersmith Road, W14 ) should go some way towards providing you with all your carnival sartorial needs.

Essentials

Don’t want your plastic cup to go soggy? Hate that tinny taste from cans? Why not invest in a Pocket Pint – ingenious little thing really… http://www.cutebitz.com/pocket_pint.htm

We’re loving the Cash Stash Keychain – a nifty way to prevent those crumpled notes that have been stuffed in your pocket from dropping out. http://www.firebox.com/product/2393/Cash-Stash-Keychain?via=cat

This is one of the few occasions where drinking so freely on the streets isn’t frowned upon, so don’t be caught out – this belt bottle opener will ensure you’re never in a tight spot with your bottled beverages.  http://www.gadgetshop.com/ViewAll/Belt-Bottle-Opener/EPN270785

 For more information on the carnival, including maps and times, visit www.thenottinghillcarnival.com/

See you on the other side !

Kirsty

We refuse to believe that summer is well and truly over and as such, we’ve decided to cock a snook at Autumnal recipes for now. Here’s an easy, breezy recipe that’s great for garden parties and barbeques.

Try experimenting with different ways of presenting

1 kg cream cheese
1 ltr double cream
200 g finely chopped shallot
50 g finely chopped garlic
1 bunch chopped chives
½ bunch chopped tarragon
¼ bunch chopped parsley
2 ea juice lemons
1 ea side long sliced smoked salmon

• Hang the cream cheese in a coffee filter over night to remove excess water.
• Beat the cream cheese until soft and smooth, then beat in the double cream and the shallots, garlic and chopped herbs lemon juice and seasoning.
• Pipe or spoon on to the smoked salmon and fold over to look like pillows.

The Edinburgh Fringe Festival is the world’s largest arts festival, and features more than 34,000 performances across a 4 week period. It’s seen Stephen Fry, Bill Bailey, Dave Gorman, Christian Slater and a whole raft of famous faces doing their thing, and, in truth, quite a lot of very forgettable nonsense too.  Some of the Geronimo family, including Clare Sibun, Anneke Laux and of course, yours truly, have already been up to indulge in the festival’s treats so hopefully this mini guide will help those lucky enough heading up there to cut the wheat from the chaff.

First up is a young up and coming contemporary comedian, Russell Kane, with his new show ‘Smokescreens and Castles’. Jumping back and forth into various character impersonations from his life story, talking about his father a lot, he’s an energetic social analyst with an amazing stage presence.

Another great act, and another great name. Tripod vs Dragon are an Australian musical comedy trio, dubbed ‘one of the best-kept secrets of the fringe.’ (Whoever said that was way out. We’re telling all you right now) They tell geeky and epic stories about Dungeons and Dragons through song and shadow puppetry.

Third on our list are award winning duo Abandoman, ‘Ireland’s seventh biggest hip hop crew’, who blend hip hop and folk music in their show Pic ‘n’ Mixtape. One of the pair plays guitar whilst the other uses audience interaction to put together freestyle raps. Relatively new to the comedy scene, they have already won several prestigious awards like Hackney Empire New Act of the Year and Musical Comedy Awards. (We ought to warn you that this show might contain bagpipes, but you came all the way to Scotland so you had to expect them sometime).

One face you might recognise from the TV is Hardeep Singh Kohli, with his show ‘Chat Masala’. After last year’s sell-out fringe debut in ‘The Nearly Naked Chef’, Hardeep returns with a chat show featuring top festival guests and live music, all topped off with delicious curry cooked on stage by the Celebrity Masterchef finalist. Laughs, music and curry – that’s a tough combination to beat isn’t it?

To download a full programme, visit http://www.edfringe.com/whats-on/programme

And don’t forget to share all your experiences and recommendations with us on our Facebook page www.facebook.com/mylocalsagpub

Over and out,

Kirsty

We’d never have believed it, but a year has swept past since we welcomed seven new pubs in to the Geronimo fold… This can only mean one thing: it’s time to don the party hats and get out the blue suede shoes as we turn 1!

Kicking off the first of the celebrations was The Curtains Up in Barons Court who held their party for their nearest and dearest on the 31^st July.  Looks like the vodka luge went down well…

If you’re south of the river tomorrow evening, specifically in the lovely region that is Clapham, then head over to The Northcote where we’ll be saying thanks to everyone who’s made it a great year.  Beckon forth your inner child and go nuts with our face painting, caricaturists and balloons (donations for which will be going to charity).

BBQ season may depressingly be coming to an end, but no Geronimo party would ever be complete without a fine food offering, so we thought this would be a perfect opportunity to get the old Barbie out one last time. And if you have more of a sweet tooth, then head upstairs to our Club Room, where there’ll be free flowing chocolate fountain – free in both senses of the word we might add. After all, our birthday party is as much about the locals and regulars as it is about us. Added to all this, we’ll have a plentiful supply of Becks and a magnum of Rioja which is just crying out to be finished, not to mention a raffle with some great prizes.

Looking forward to seeing you all down there…

Hot on the heels of brave Will, who completed the Three Peaks and Bosphorous Swim back in July, we’re delighted to report on the sporting success of another member of the Geronimo clan. Clare Sibun completed the Tour de Force 2010, a cycle route that maps the 2010 Tour de France, staying a fortnight ahead of the professionals. (www.tourdeforce.org.uk) Must be something in the water…

Here’s her story:

“Our journey took us from Gap in the foothills of The Alps, up and down the beautiful hills of The Massif Central, past fields of sunflowers, through herds of wild horses and cows and sleepy villages where the fountains were very much enjoyed, all the way to the foothills of The Pyrenees where some of the Tour de Force continued along the official route while we left the Peleton to conquer the real mountains. 

These two stages were 240 miles alone and were certainly challenging as Rod Gilmour, one of the cyclists sums it up very well in an article he wrote for the Telegraph, http://www.telegraph.co.uk/sport/othersports/cycling/7889134/Tour-de-France-2010-my-hell-in-heaven.html

We then joined them again at Stage 18 which proved to be one of the hardest of the lot, 125 miles of roads that went on forever, through very sparse forest and a temperature of 46C.  It was HOT HOT!  And then it was onward to Paris and celebrations, through the vineyards of course!”

In addition to completing the challenge – a phenomenal achievement in itself – Clare and her friends managed to raise a staggering £350,000 for the William Wates Memorial Trust (www.wwmt.org). It’s important to acknowledge that beyond the glamour (if that’s the right word to describe it!) of the challenge lies a moving story and a most worthy cause. In 1996, William Wates, brother of one of the cyclists was tragically and fatally shot in Honduras during his gap year, just a few months before university and with life’s journey in front of him. His family set up the William Wates Memorial Trust, which has since donated over £1 million to charities.  This tour was organized by William’s brother for friends of the family to take part in.

If you too would like to make a donation, then click on the following link: www.bmycharity.com/claresibun

Congratulations go to Clare and all the cyclists involved.

Baked raspberry cheesecake

8 digestive biscuits

50g butter , melted

600g cream cheese

2 tbsp plain flour

175g caster sugar

Vanilla extract

2 eggs, plus 1 yolk

142ml pot soured cream

300g raspberries

Icing sugar

Method

Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.

Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries.

Beer and Honey Glazed Salmon

Ingredients:
1/4 cup Bombardier

Tablespoons sesame seeds
4 tablespoons butter
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
1 teaspoon ground cumin
1 teaspoon lemon pepper
Splash liquid smoke (about 1/8 teaspoon)
2 lbs. fresh wild Alaska salmon or halibut, cut into strips and skewered

Directions:
Combine all ingredients in a saucepot. Bring to a boil over medium high heat. Reduce heat to low and allow the sauce to thicken slightly. Remove from the heat and cool. May be made in advance and kept refrigerated until ready to use.

Coat fish with glaze and grill or broil over medium heat, basting frequently. Watch closely to prevent burning. Cooking time depends on the type of fish and its thickness. Remove from the heat and serve immediately. 

Notes: Before basting, reserve about ½ cup of the glaze to pour over the salmon after plating it up. As the recipe noted, I basted often to give the salmon a sweet and savory glaze.

Honey – Beer glazed chicken

Ingredients

 2 tablespoons EVOO – Extra Virgin Olive Oil

 4 boneless, skinless chicken breasts

 Salt and ground black pepper

 1 cup light beer, such as lager

 3 to 4 tablespoons honey

 2 tablespoons chopped thyme leaves

Preparation

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.

Season the chicken breasts with salt and pepper, and sear until golden brown, 3-4 minutes per side.

When the second side has seared, add the beer, honey and thyme to the skillet and bring up to a bubble. Let the liquid reduce and thicken, turning the chicken occasionally, until the meat is glazed and cooked through, 3-4 more minutes.

Beer Battered Pluto Pup

Fact

The corn dog, pogo, dagwood dog, wobo, pluto pup, mercury mutt, krusty pup, or corny dog is a hotdog coated in batter and deep fried in oil, although some are baked. Almost all corn dogs are served on wooden sticks, though some early versions were stickless – Source Wikipedia

Ingredients (serves 8 )

1 tbs olive oil

8 Gourmet Beef or Lamb Sausages

225g (1 1/2 cups) self-raising flour

Pinch of salt

1 egg, lightly whisked

1 x 375ml bombardier

Vegetable oil, to deep-fry

75g (1/2 cup) plain flour

Tomato sauce, to serve

Method

Heat the olive oil in a frying pan over medium heat. Add the sausages and cook, turning occasionally, for 15 minutes or until cooked. Transfer to a plate. Set aside for 30 minutes to cool.

Meanwhile, combine the self-raising flour and salt in a large bowl. Make a well in the centre. Add the egg and gradually whisk in the beer until a smooth batter forms.

Add enough vegetable oil to a large heavy-based saucepan to reach a depth of 5cm. Heat to 180°C over high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds).

Insert 1 skewer into each sausage lengthways. Place the plain flour on a plate. Roll 2 sausages in the flour to lightly coat. Dip the sausages, 1 at a time, into the batter to evenly coat. Shake off excess. Add sausages to the oil and cook for 2 minutes or until crisp and golden brown. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining sausages, flour and batter, reheating the oil between batches. Place the Pluto pups in a serving bowl and serve with tomato sauce.

Notes

Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in fridge. Continue to the end of step 2, 1 hour ahead. Cover the batter and place in the fridge. Continue from step 3, 30 minutes before serving

Serves 8

For the cake:

2oz (50g) cocoa powder

7 fl oz (200ml) Bombardier

4 oz (110g) very soft butter

10 oz (275g) dark soft brown sugar

2 large eggs, beaten

6 oz (175g) plain flour

¼ teaspoon baking powder

1 teaspoon bicarbonate of soda 

For the icing:

4 oz (110g) icing sugar, sifted

2 oz (50g) very soft butter

2 tablespoons bombardier

4 oz (110g) dark chocolate (50-55% cocoa solids)

1 oz (25g) walnut pieces, finely chopped

To decorate:

8 walnut halves

Cocoa powder, for dusting

 Pre-heat the oven to gas mark 4, 350°F (180°C)

You will also need two 8 inch (20 cm) sponge tins, 1½ inches (4 cm) deep, lightly greased, and the bases lined with baking parchment, lightly greased.

First of all, cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy.

Now gradually beat in the eggs, a little at a time, beating well between each addition. Next, sift the flour, baking powder and bicarbonate of soda on to a sheet of baking parchment

Then weigh the cocoa and put it in a separate bowl, gradually stirring the stout into it. Now carefully and lightly fold into the egg mixture small quantities of the sifted flour alternately with the cocoa-stout liquid.

Then, when both have been added, divide the cake mixture equally between the 2 tins and level it out. Bake the sponges in the centre of the oven for 30-35 minutes. The cakes should be flat on top and feel springy and will have shrunk slightly from the side of the tin. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack to cool further, carefully stripping off the base papers.

To make the icing, beat the icing sugar and butter together until blended, then gradually add the stout, making sure it is thoroughly mixed in after each addition. Now melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn’t touch the water. Then, when it’s melted, remove the bowl from the water, and carefully fold the chocolate into the icing mixture.

Now remove a third of the icing to a separate bowl and stir in the chopped walnuts. After all the icing has cooled into a spreadable consistency, sandwich the cake with the walnut icing. Then spread the remaining two-thirds of the icing on the top of the cake, using a palette knife. Next, dust the walnut halves with cocoa powder and arrange on top of the cake. Now try to be patient and allow the icing to become firm before eating!

Benjamin Franklin, one of the founding father of the United States, once said, “Beer is proof that God loves us and wants us to be happy.”

Today in Britain, we may not be such firm believers in God, but our faith in beer has certainly stayed strong with a whopping 28 MILLION pints of beer being consumed EVERY DAY. And while that’s certainly an impressive stat, what’s even better to hear is that 90% of those pints are produced from within the UK. *

Hot on the heels of Proud of Pubs Week, we’re delighted to have more reason to celebrate, as the Great British Beer Festival is rolling into Earls Court from tomorrow, Tuesday 3^rd August until Saturday 7^th August.

Dubbed ‘the world’s largest pub’, the GBBF will serve more than 350,000 pints to thirsty punters over the course of five days.  As well as the 700 real ales, ciders and foreign beers on offer there will also be a wide selection of entertainment including live music and pub games.  We recommend you head for the ‘Hat Day’ on Thursday 5^th – judges will be wandering around and awarding the best hats with free beer vouchers!

We’ll be sure to check out the lovely Melissa Cole’s ‘CAMRA’s Girls’ Guide Tours’. As a leading female beer expert, Cole will discuss different beer styles and will even take up the challenge of finding every woman on the tour a beer they will like. A brave move…

Finally, for those unlucky enough not to be able to make it down there, fret not, for you can listen to some special ‘beercasts’. You don’t need an ipod to listen, just go to beercast.mevio.com to listen on line, or just type “beercast” into the iTunes store and you can subscribe for free.

*stats taken from British Beer & Pub Association