BIOGRAPHY

Male, Chigwell, Essex, United Kingdom, birthday 27th September
Joined August 2016

I was the product of 2 beatniks went to a state boys only grammar School.and left in 1984 .Then after living in France and Spain for 4 years.Ended up doing an apprenticeship with my father who was an advertising Conceptual creative He ran his own business out of an office on Parkway in Camden town.He taught me Copy writing Sales pitching ,How to package and sell an idea How to manage continuity programs .His business went down in the Thatcher recession and the combination of ill health and economic stagnation and bad choices in working partners .I became disillusioned and never quite grasped that the industry is basically geared around tricking people into consuming and purchasing product,and the increase in profit and market share for major corporations ..I then got into professional cooking for 25 odd years .Passed my city and guilds and went into the industry .I achieved an AA recommendation and learnt to cook to a rosette standard It had its thrills and spills, but.at this point in time I am sick of it and want to re focus my energies into music .I am also very interested in the current political climate both World wide and domestic and am physically revolted by neo libertine ideology .The power of the big banking institutions and how the media control s and manipulates the mood and feelings of the population (brexit was a fine example of this) . .Some way I think I can, when hooked up with the right like minded people help harness the 2 and help Shape a new world that harks back to the political ideology of positive change for the better from the era when I was born .Not the Draconian culture of greed and purposely designed inequality ,hate and fear peddled to the masses today .I believe in Corbyn and I hope and I know that it is possible, that he will get to fulfill his destiny , but it will take people like us to help him otherwise the bad will triumph .Any way that s where I am at and how I feel .I hope some of the people attracted to this campfire concept feel the same and after the festival and meeting alot of you I am sure we are all kindred spirits x Bring it on !

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From being born in the mid 60's By all that's around me .To the present.
Art /Fashion /Music /Design /Politics /Science /Cultural change/Morality/Social Change/Technology /Travel/Language/Communication/Media /Cinema /The written word/ The Underground/Class status and division /

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Potatas Bravas with sauteed garlic Cava tiger prawns

1

This is a seriously intense flavored loose version of the Spanish classic .that shouldn't take longer than an hour (depending on marination time and timings )

My version of  Patatas Bravas and Chilli garlic tiger prawns

Ingredients 

Sauce  Tomato Purree /Tinned tomato s/Onions /Garlic /Chilli Veg stock cube /Cava /White wine vinegar/Sugar /Fresh Bay leaves /Thyme/ Rosemary /  Fresh cracked pepper /Salt optional .Black olives .Virgin press Rape seed oil

Prawns Prawn marinade /Sauce

Frozen Tiger raw prawns  /Fresh red Chilli /Garlic /Thyme/Fresh rosemary /Parsley /Cracked black pepper /Cava or any dry white wine to hand /Rape seed oil/Lemon or lime for serving

Potatoes

I used king Edwards /More onion cut as for lyonnaise /Fresh red pepper /Garlic /Black pepper salt  /Virgin press rape seed oil  /Virgin Olive oil and more fresh bay Rosamary and thyme

Utensils

2 black iron frying pans /Spatula /Knives /Chopping board /Oven and Stove top /Passel and mortar (For crushing peppercorns )Stick Blender

Method  Sauce

Chop 3 red or white onions and saute with the garlic and chilli and black pepper  (Ive left no quantities so it can be adapted for personal taste)Shallow fry  until soft.Dont worry about being a bit heavy with the oil because it will enrich the sauce and make it shiny.  Then add a splash of white wine vinegar and reduce it till dry /Add some veg stock cube or paste .Then add tomato puree /Bay . Cook the puree out then add Tinned tomatoes (I used 2 tins because I wanted surplus sauce for other meals ) and the herbs and reduce down till thick and shiny ,and then add some sugar to adjust the acidity Then blitz it with the stick blender

Method Prawns

Peel raw tiger prawns ,when defrosted  place in a suitable sized bowl,Take the black vein  out from the back if not already done (Easiest way, puncture the flesh just under the vain with the tip of cocktail stick in the middle of the prawn and pull up .It should drag the vein out with it ) With crushed pureed garlic /Fresh thyme /Rosemary and chilli and crushed black pepper and enough virgin Rape seed oil to  coat and the juice of half a lime  leave to marinate and absorb the flavours

Potatoes

Cut into even size cubes .I didnt bother peel them /Slice onions as if for lyonnaise

I sealed and coloured the potatoes in a black iron frying pan with seasoning  in a 200 degree pre heated oven in Virgin rape seed oil .I personally don't use olive oil for frying because heat changes its molecular structure .I use it just for finishing .When the potatoes are sealed and starting to go golden add the sliced onion /red pepper and garlic and black olives .I  cooked these out till till the sugars came out and then added some Cava and enough of the tomato sauce to coat the potatoes Then remove and keep warm .The potatoes will be cooked through

Prawns

Take a frying pan and get it hot (The object is not to boil the prawns into a tough dried out rubber but to seal them ).Add some oil and chilli and some crushed garlic (It shouldn t burn) ,then the prawns but dont move them till the colour change starts to show up on the sides ,when it does turn them over and then add some Cava and reduce it down .The prawns will be cooked through now and still succulent and the sauce should be shiny and not watery Then add chopped fresh parsley and dress on the plate and thats it Plate dress and eat with a slice of lemon or lime wedge and more chopped flat leaf parsley and some good quality virgin olive oil run on top and the rest of the wine

Enjoy Campfire x

 

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Beth Salmon

I’m loving your potato recipe.... would never have thought to put cava with them.... your kitchen sounds like a constant party!!!!!! So what tunes do u play when cooking this one..... lol!!!!

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