Leftovers #132
I’m back down in Cornwall spending time with Alfie the deerhound and his owner Becky, and a handful of brilliant people in this special corner of the world. I’m doing grown up things which makes me feel distinctly kid-like, as if I’m cosplaying an adult but perhaps that’s what it always feels like? I popped into Roundhouse because I’ve been thinking about Joel’s focaccia and the brown butter cakes that taste celestial since September, and inhaled a mortadella sandwich laced with the yellowest mayo. It was heaven, much like a trip to the sauna was, running down to the stormy sea hand-in-hand with Amelia as if we were five years old. I’m starting to feel more festive and looking forward to the Christmas of it all – we’re heading to the turning on of Newlyn’s Christmas lights tonight with all the good people and their bambinos, seafood restaurant Argoe flinging out fish-finger sandos to celebrate. I’ve bought a red dress and a new pair of shoes and am ready for any and all Christmas parties (wearing the same outfit every time).
Kettle Objects pre-order opens next week
As someone whose literal job it is to head up brand for various companies, I find it impossible to keep my own side project brand alive on Instagram. Working on the rebrand of one thing and trying to set up a brand of another is actually so mind boggling, and the fact that I’m not a visual creative makes it all the harder. I’m so grateful to work with much more talented people than me who are helping me to bring it to life. The sets will be £65 and while can and should be used for liquids such as coffee, water or wine, these vessels double up as the perfect ratio of rice to water when you fill up the little cup with rice, and up to the glaze line of the bigger cup with water. If you’d like one and want to put in an early pre-order, please let me know by emailing me at sarsfieldc@gmail.com.
Tortilla tips + salads that taste like crisps
In case you missed it, I gave some pretty extensive tips on making the perfect tortilla after many failed attempts (and now many successful ones).
- A mandolin is the key to even slices
- Salting the potatoes as you go will help draw out the moisture (place them in a sieve over a bowl)
- White onions > brown onions
- You need to poach your potatoes on a low to medium heat in way more neutral oil than you’re probably comfortable with
- Whisk your eggs with a spoon (no seriously)
- Let your cooked potatoes and onions sit in the egg mixture for at least 10 minutes (30 is ideal but I’m usually too hungry)
- 20cm diameter non-stick preferably not with any screws on the inside of the pan (I feel like it disrupts the flip)
- You need to flip with a plate bigger than the pan
- It always tastes better after you let it sit for an hour
- It always tastes better with homemade aioli (I like mine with a little zip of apple cider vinegar)
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