Cinema Kitchen: Django Unchained

Here at TGOC Towers we love a good story. Whether it’s a hungover Sunday with a vintage classic or the latest new release. We geek out over well framed shots, costume design and of course how food plays into the narrative. This has inspired our new feature ‘Cinema Kitchen’ where we’ll be mixing up cocktails and baking treats inspired by our favourite films.

Last weekend I went to see Django Unchained and one of the pivotal moments where the plan to rescue Broomhilda hangs in the balance takes place around Monsieur Candie’s dining table. They are to have White Cake for dessert.

White Cake is not something I’ve ever heard of so I had to do some research. It turns out White Cake is basically just a sponge cake but omits the egg yolks to retain the purest possible colour. This makes it ideal for celebration cakes e.g. wedding cake. It struck me that Monsieur Candie was so incredibly racist that he couldn’t even stand his pudding to have colour. Another great moment was the blood spattered cotton as Django shoots a man off his horse. In tribute to one of my favourite film makers I thought I’d recreate this cake and camera shot with true Tarantino gore-fest décor.

The method is most important here to get a really fluffy texture, creaming the butter and sugar and whisking the egg whites. The fun part is the decorating but I recommend putting some newspaper down to protect surfaces.  

Django Unchained Inspired Monsieur Candie Blood Spattered White Cake

Ingredients:

For the sponge

250ml milk
6 egg whites
1tsp vanilla extract
350g sifted flour
350g sugar
4tsp baking powder

150g butter

For the frosting

400g cream cheese

Icing sugar to taste

For the coulis

200g strawberries, raspberries or any other red fruit

30g sugar
Lemon juice

Red food colouring (if necessary)

Method:

1. Preheat oven to 180°C.
2. Grease two 9x9 pans.
3. Cream butter and sugar together until light and fluffy.
4. Slowly alternate adding flour and baking powder with milk and vanilla extract to the butter mixture. Beat well after each addition.
5. Beat egg whites until stiff, but not dry. Gently fold egg whites into batter the pour into prepared pans.
6. Bake for 30-40mins. Leave to cool.
7. Mix cream cheese with icing sugar and frost middle, top and sides of cake.
8. Simmer lemon juice , sugar and red fruit, blend and sieve out seeds before chilling.
9. Dip a pastry or paint brush into the fruit sauce and flick over your frosted cake.
10. Serve with extra coulis for an extra bloody treat!

Bites Of The Week

2girls1cake HQ have been pretty busy over the last week and with so much wisdom to impart, we thought a rundown of the latest places we’ve popped into would be handy. First up…

Lena - [Italian]

It had been a late night in the office and we fancied some hearty Italian grub close by in Shoreditch. Lena has been pretty quiet of late, which is a shame as it’s not a bad little restaurant. They serve traditional Italian food in a very modern setting (some might say a bit too modern for the style of food.)

I opted for Italian white bean soup with garlic and croutons to start. I normally prefer my soups with some bite but this bad boy was pureed to death. l can't deny it was very tasty, it's just a shame it was luke warm. There were chunks of soft garlic lurking at the bottom which were not only a surprise in a soup as glossy as this, but welcomed. I could have had it in a cup with a straw otherwise. Over all, not bad. For my main I went for Melazane alla Parmaigiana (aubergine, mozzarella, tomato sauce, parmesan) which was lovingly homemade and if it had been hot, would have been delicious. We ordered a side of rosemary potatoes which never made an appearance (even though we asked for them) which was disappointing. I can’t help wondering if the service and attention to detail is the reason people aren't coming here anymore, or if the staff have simply given up. It’s a shame as the food has potential. The meal deal posters are up outside which suggests things aren't looking good… 

www.lenarestaurant.com

@lena_shoreditch

Bistrot Bruno Loubet  - [French]

One half of us at 2girls1cake HQ is a big Bruno Loubet fan (the other (me) isn't so fond of French cuisine). I thought I would give it a shot. With credentials such as being  awarded young chef of the year back in ’85 and having worked with the likes of Raymond Blanc as Head Chef at Michelin-starred Manoir aux Quat’Saisons as well as head chef stints at The Four Seasons & Inn on the Park (where he earned his first Michelin star) who wouldn't be sucked in? The impressive list goes on but let’s skip to 2009 when Bistrot Bruno Loubet at The Zetter Hotel, took centre stage. 

....And now, here I am at its doors willing to get my French on.

I was here for an after work dinner and the restaurant was pretty quiet, as was Clerkenwell, mysteriously. The thing I noticed first was the lack of music – and with a restaurant that was fairly sparse, a little background noise might have helped the atmosphere. I opted for beetroot ravioli, rocket salad, fried breadcrumbs and parmigiana to start which I cannot fault. It was absolutely delicious (and for me, far away enough from French for me to eat it. No cream in sight = happy Kelly).

For my main I went for pan fried fillet of sea bream with provençal tian and tomato relish. The fish was cooked beautifully but the rest wasn't much to write home about. Would I go again? Absolutely, I’m hoping it was just a quiet night and with a few wines in me (I was not drinking due to #dryjan) it might help things. Should I have to be steaming drunk to enjoy a restaurant? Probably not, but a little vino and a second go at this menu is something I want to give a shot.

www.bistrotbrunoloubet.com

@TheZetter

PICK OF THE WEEK

Dishoom Shoreditch - [Indian]

Where to start? We are 100% in love -never looking back -would give our first born to the owners for a bowl of calamari-in love. Tucked away in Boundary Street (opposite the lovely Albion Café) is the second offering from Shamil Thakrar. 

Dishoom is a Bombay Café designed for all day dining. You can pop in for a chai and a snack or a full sit down dinner. The restaurant is beautiful and the staff are attentive and really know their menu. I have been in to eat about 10 times since it opened and often pop in en route to work for an egg naan (the best breakfast you will ever eat) and a chai. 

Key dishes to get stuck into are:

Chole Frankie (a wrap of sorts with spiced chickpeas, herbs and pickled vegetables with some amazing chutney).

Chilli cheese toast – which is as it sounds, and a lovely naughty snack.

Biryani – amazing, but very filling. Not advised for a snack!

Masala Prawns – Charred on the BBQ, chunky and full of flavour.

Dishoom Slaw – Shredded cabbage bursting with pomegranate seeds, to cool your mouth down.

Gunpowder Potatoes and the Black House Daal are a bit of Bombay heaven too.

But the clear winner, the one we think about no matter what time of day or night, the one we already know we are ordering before we have set foot in the place has to be the calamari. Hands down, this is the best calamari I have ever had. It’s coated in a grainy crunchy crumb, quick fried with ‘dishoom drizzle’ – whatever that is? To be honest, it could be the tears of a thousand abused kittens and we would still go for it. Amazing.

This place has a casual setting that feels a bit more fabulous as the sun sets on Shoreditch. 

The eastern inspired cocktail list is a corker too, our favorites being the Bombay pimms (made with ginger beer instead of lemonade) and the Chilli martini – well, just because. Roll on February (I’m not drinking this month) so I can get stuck into the cocktail list again!

www.dishoom.com

@dishoomlondon

Bone Daddies

Bone Daddies. Not the poorly titled coming of age story where Little Bones (of the Funny Bones family) deals with issues surrounding teen pregnancy, but actually a much hyped Ramen bar. “Ramen’s just overpriced pot noodle” I hear you cry, and that may be true of most establishments but, for once, this place lives up to the hype.

I met up with an old uni friend for our annual Christmas meal and from the off I was impressed. They had a draft excluder over the door, which instantly won them customer service points as it greatly reduced the December chill.

Usually I find the no reservation trend that swept new openings in 2012 irksome but it suited BD’s relaxed vibe well and we were shown to seats at the window counter / bar very quickly.

I ordered the Tonkotsu pork ramen and my companion opted for the Tantanmen chicken mince ramen. 

You’ll note the lack of photos. Mainly because it smelled so good that I went to town on that bad boy as soon as it was laid down in front of me. When I opted to breathe for a moment rather than shovelling spoonfuls of hot, delicately spiced noodles in my cake hole (now rebranded my ramen hole^TM) I confirmed my companion was enjoying his with as much gusto as me. He didn’t let me try it. It was that good. But then again, there was no way he was getting his paws on mine so fair dues.

<arty photo would've been inserted here had I not been such a glutton...here's a logo instead>

The stock – or trendily monikered ‘pork bone broth’ – that was ladled over the dish was really top notch but then, when you bother putting 20 hours into something it better be damned nice. I opted for some crispy chicken skins to be added to my order but actually they were a little superfluous to requirement and once they dropped into the broth they lost their crackle. Many have reported the fat pipette a real treat, so maybe next time I’ll go for that but I’m rather of the opinion “if it ain’t broke, don’t fix it.” They also provide a fun sesame grinder, garlic smasher and soy sauce so you can season to taste, should you wish.

Now if this had been it, with the tender pork and generous vegetables hiding amongst the mammoth portion of noodles (oh yea, you get plenty of bang for your proverbial buck) I would’ve been very content. For me, what pushed the dish into such a transcendent state of foodgasm I almost required a post-coital cigarette was the eggs. I say eggs, I mean soft boiled orbs of heaven. The yolks were of the gelatinous gooey consistency I adore with a firm white. There was something otherworldly about them, which I have since discovered from this feature on Editer was that they had been marinated in a soy and sugar solution. In short: good eggs.

All this was washed down with the ridiculously named Mr Sparkle, which I ordered on name alone, but was a tongue-tinglingly lovely mix of grapefruit, cucumber and Oolong tea (which always sounds a bit Carry On! to me so = winner). It probably wasn’t worth the £4.20 sticker price apart from novelty value but nice none-the-less. A selection of beer, wine, sake and spirits are available as well as other cheeky sounding teas and smoothies.

Overall – relaxed but buzzy atmosphere, you'll leave with full belly and an obsession to marinade eggs.

Good for – winter warmers; pre-theatre; lunch with friends; solo dining.

Bad for – dates (subcategory: getting lucky). Sauce all over the face. They even provide hairbands so you can really chow down. Not sexy (unless you like that kind of thing, in which case, call me).

£ - about £18 a head (with drinks & tip).

Find them at: 

31 Peter Street, London W1F 0AR, UK

Opening Hours:

Lunch
Mon – Fri 12pm – 3pm
Sat 12pm – 12am
Sun 12pm – 9pm

Dinner
Mon 5:30pm-10pm
Tues and Wed 5:30pm-11pm
Thurs and Fri 5:30pm-12pm
Sat 12pm – 12am
Sun 12pm – 9pm

Follow @bonedaddiesRbar for updates.