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Gourmet on the Go!

Gourmet on the Go!
When not slaving away with only Twitter and mad dog for company, I occasionally have a 'life.' This usually entails cooking for friends, trying far too many wines, and the occasional entire day out. I will post my ramblings, recipes and recommendations here on the 'Gourmet on the Go' blog. Hope you find something of interest!


October 11, 2012

Excitement Pops Up in Essex with Chef Charlie Stocker

Filed under: Celebrations & Events — Tags: , , , , , , , — gourmet-on-the-go @ 2:04 pm

The pop-up restaurant scene is well established in London, with notable chefs and creative cooks conjuring up exciting menus that are celebrated today and sadly missed tomorrow…  until the next time.  Usually lasting for anything from one night to a few months, a pop-up restaurant gives both established and upcoming chefs and cooks a feel for public response to their food, and a chance to establish and build upon their name.  From a customer viewpoint, these elusive nights usually offer value for money, a more intimate feel, and a whole host of exciting and sometimes experimental dishes.

Excitement Pops Up in Essex with Chef Charlie StockerEssex trails behind in embracing this movement, although every now and again there is a buzz of excitement surrounding a creative spark who dares to be different.  Chef Charlie Stocker is the latest in the line of Essex Chefs that is making his menus and choice of venues a real must attend event.  Fresh out of London, Charlie has worked his way up the ladder, gaining experience and knowledge in London restaurants renowned for their seasonal and creative cooking, including Manson and Sketch.

Charlie’s first pop-up night is due this Saturday, the 13th October, to be held in a train carriage on Platform 2 of Chappel and Wakes Colne Station – this is as close to the Orient Express as Essex is ever going to get.  House bread, home churned butter and Tollesbury sea salt precedes an amuse bouche and a horde of locally sourced and foraged ingredients that make up some fabulous dishes, designed to please and test your taste buds.  From Roasted scallops, strawberry sauce vierge, toasted pine nuts, white chocolate and pineapple weed, to a tasting of rare breed Essex pork, including cheek croquettes and slow cooked belly, with a side of blanched nettles and Aspalls cider jus.

The Loft in Tollesbury, a vintage style tearoomIf that has got you yearning, I’m afraid to say that Saturday’s event is a justified sell-out.  Yes, how I do enjoy the tease.  Fortunately, Charlie’s next pop-up night is to be held in just a couple of weeks at The Loft in Tollesbury, a vintage style tearoom, with an open kitchen, set in Tollesbury’s working marina.

The menu showcases the best of the area, from game and fresh fish, to foraged mushrooms, chestnuts and cobnuts – see menu below.  At £25 per head for three courses, and only 16 places available, this intimate and interactive pop-up is going to sell out faster than the last.  If you miss this one, keep up to date with Chef Charlie Stocker on Twitter, or subscribe to his website RSS at

 Menu for Pop Up, 27th October with Chef Charlie Stocker @ The Loft, Tollesbury CM9 8SE.

Pigeon Breast, Braised Shallot, Celeriac, Cobnut, Rocket
Carrot & Coconut Veloute, Thai Butter Tortellini, Lemongrass ‘Rice Crispies’, Coriander (V)
Ravioli of Squid Ink & Local Crab, Chorizo, Sea Herbs, Sweetcorn Veloute, Rape Greens


Loin Of Muntjac, Ravioli of Liver, Beetroot Fondant, Chestnut, Wild Service Berry, Bitter Chocolate
Pan Fried Local Bass, Roasted Salsify, Tollesbury Sea Vegetables, Cockles, Lemon Foam
Croustillant Of Pumpkin And Foraged Mushroom, Walnuts, Suffolk Blue, Sage


Orange Pannacotta, Sorbet, Beetroot Caramel, Hazelnut
Pineapple Macerated In Rum, Hogweed Seed Ice Cream, Coconut
Chocolate Cake, Eucalyptus Ice Cream, Lavender, Lime Fluid Gel

To book call Lisa Goddard on 07905732472 or Charlie Stocker on 07857417303

September 12, 2012

Chicken, Sweetcorn & Egg Drop Soup

Filed under: Food & Drink Recipes — Tags: , , , , , , — gourmet-on-the-go @ 4:23 pm

Chicken and Sweetcorn Soup Recipe - Ingredients

As we head deeper into September, the autumn chill has lead me to think about warming food.  So, for lunch, I’ve replaced salads with a big bowl of steaming soup.  I thought I’d try my hand at the Chinese restaurant classic of chicken and sweetcorn soup, being as the sweetcorn season is at its height and spring onions are coming to an end.

Forget the sweet gloopy version of this soup you may have tried in the past, which is usually laden with sugar and corn flour, this healthy simple recipe delivers an impact on flavour and is perfect for a cold day.

Chicken and Sweetcorn Soup Recipe

Chicken and Sweetcorn Soup Recipe
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
  • 2 chicken thighs (skinned)
  • 2 cloves garlic, roughly sliced
  • 1 inch knob of ginger, sliced into thick rounds
  • 5 spring onions
  • Small bunch of coriander
  • 1.5 litre chicken stock (or water)
  • 1 heaped tbsp cornflour
  • 2 ears of corn, kernels removed
  • 2 eggs, beaten
  • 2 tbsp soy sauce
  • tsp ground white pepper
  • Sesame oil to garnish
  1. Add your stock, chicken, ginger, garlic, coriander and soy sauce to a large pan. Take three of the spring onions, bash with the flat of a knife to loosen, roughly chop and add to the pan. Bring up to a boil, remove any scum that comes to the top using a ladle, cover and gently simmer for 20 minutes.
  2. While the soup base is simmering, pulse the sweetcorn in a processor until roughly chopped. Finely slice the two remaining spring onions. Mix the cornflour with a couple of tablespoons of the simmering stock or water.
  3. After 20 minutes, remove your chicken with a slotted spoon, set aside and leave to cool a little. Then, using two forks shred the meat from the chicken and discard the bones.
  4. Strain off your stock, and discard the herbs and vegetables – they have imparted their flavour. Put the strained stock back in the pan on a gentle heat.
  5. Add the sweetcorn to the pan and bring up to a boil. Remove any scum that comes to the surface with a ladle. Add your cornflour mix and stir. Stir in the shredded chicken and white pepper.
  6. Slowly stream in the beaten egg, stirring continuously.
  7. Serve garnished with the sliced spring onion and a few splashes of sesame oil.

August 9, 2012

Spicy Chicken Livers with Red Pepper & Mushroom Recipe

Filed under: Food & Drink Recipes — Tags: , , , , — gourmet-on-the-go @ 12:26 pm

Spicy Chicken Liver Salad Recipe Ingredients

This simple recipe, inspired by a street food dish I regularly ate in Thailand, really brings out the best in chicken livers, marrying their rich, iron meatiness with sweet, sour and savoury flavours.  At around a £ a pound for fresh chicken livers, this dish is exceptionally frugal, yet provides full on, complex, balanced flavours.

The trick is, not to overcook the livers!  They really just need searing and then a little steaming in the piquant ingredients added to this dish.  Overcook the livers, and you may as well eat paper mache, albeit in a good tasting sauce.  Though don’t fret, they are very easy and quick to cook, as is this dish – give it a go, you’ll be surprised at how good it tastes.

Spicy Chicken Livers with Red Pepper and Mushroom

Spicy Chicken Livers Recipe
Recipe type: Main
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Serves: 4
  • 400g chicken livers
  • 6 chestnut mushrooms, finely sliced
  • 3 spring onions, coarsely chopped
  • 2 cloves garlic, chopped
  • 2 tbsp groundnut or vegetable oil
  • 1 large onion, halved and finely sliced
  • 1 red pepper, sliced (I used a long romano pepper)
  • 2 tbsp fish sauce
  • Juice of a lime
  • 1 teaspoon sugar
  • 1 red birdseye chilli
  • Fresh coriander leaves to garnish.
  1. First of all, deal with your livers. Give them a rinse under the cold tap and dry on kitchen paper. Remove the white connective sinew and cut the livers into large bite size pieces.
  2. In a large wok or frying pan, heat the oil until it begins to gently smoke. Add the garlic until it just colours, then add the sliced onion and chilli, stir frying for a minute until the onions just start to colour.
  3. Add the chicken livers and stir fry for a minute, until they lose their deep brown/purple colour and become lightly pink.
  4. Now add all of the other ingredients – fish sauce, lime juice, sugar, sliced pepper, mushrooms and spring onions. Stir fry all of the ingredients for a minute or two until the pepper just loses its crunchy edge.
  5. Serve with mixed peppery salad leaves, such as watercress, rocket and spinach, or boiled rice.
  6. Garnish with fresh coriander leaves and enjoy!

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