Gerry is half of Velvet Seasons and the Heart Of Gold who make excellent music and edits, mostly vinyl only, mostly hard to track down. He was also half of the legendary Black Cock edit label with DJ Harvey. Here he plays a great eclectic set of downtempo tunes for dancing.
We were honored to have DJ, producer and multimedia artist Leo Zero play a set for our Edition #9 event, recorded live at the iconic Dartmouth Arms in London in collaboration with our friends Disappearing Dining Club. His set brought a real summery vibe to a dark December evening, have a listen and let us know what you think…
Soak the salt cod in cold water for 12 hours, change the water a few times. Bake the salt cod in the oven on 180C for 5 minutes, season with lemon juice. Boil the potatoes until soft, drain and pass through a sieve. Mix the passed potatoes with the salt cod with a wooden spoon. Season with zest from the lemon and chopped parsley. Shape the mixture into small balls (approx. 15g per ball). Beat the eggs Pane the croquettes in flour first, then the egg, lastly the panko. Fry in 180C oil until golden brown.
METHOD – SAFFRON AIOLI
Place egg yolks, garlic, lemon juice and saffron in mixing bowl. Slowly add the oil while whisking for the aioli to emulsify. OR Put all ingredients into a cup. Whisk with good stick blender.
Serve and enjoy!
PAPAS ARUGADAS, GRILLED ASPARAGUS & MOJO ROJO – SERVES FOUR PEOPLE
Salt baked new potatoes make for a fantastic vegan tapas dish.
INGREDIENTS New Potatoes 20 Olive Oil 50ml Green Asparagus Spears 12 Sea Salt (not Maldon crystals) 30g
MOJO ROJO Red Pepper 1 Medium Maris Piper Potato 1 Cumin ½ tsp Smoked Paprika ½ tsp Chopped Garlic ½ tsp Lemon juice 1 tbsp Olive Oli 150ml
METHOD – MOJO ROJO
Peel and boil the potato on salted water until soft. Drain. Roast the pepper in the oven on 220C for about 15 minutes. Peel and de-seed the pepper. Place the potato, red pepper, cumin, smoked paprika, garlic and lemon juice into a blender. Blitz it, add the oil while still blitzing, until a smooth, thick dipping sauce.
METHOD – SALT BAKED POTATOES & GRILLED ASPARAGUS
Blanch the asparagus 20 sec in boiling water, then immediately cool down in ice water. Place the potatoes on an oven tray with olive oil and sea salt. Bake in the oven on 190C for about 15 minutes until potatoes are soft. Season the asparagus with the salt and oil from the potato tray. Grill the asparagus on a griddle or a BBQ.
Serve the potatoes and asparagus and dip in the mojo rojo.
One last foodie recommendation for friends who like the look of these recipes and are based in London, the Dartmouth Arms will have some special weekend (it’s Father’s Day in the UK remember!) take away options for Dinner, Picnic Hampers & Father’s Day Feasts, they’ll go perfectly with the music and visuals we’ll be providing for you.
The Chill Out Tent 