Aneke Spacie – Twisted Favourites

I was invited along to the launch of Aneke Spacie’s new book, ‘Twisted Favourites’ which was produced in association with blurb.  blurb’s approach to publishing differs from the traditional route and allows individuals to produce high-quality books themselves, with the help of their technology.  Aneke’s book was created in just three weeks!

After some Prosecco and canapes (cooked by Aneke) we settled down to watch her create some dishes from her book at the La Cucina Caldesi in Marylebone.

Aneke’s style is focused on reinventing classic dishes and she demonstrated a variety of interesting techniques that could easily be recreated outside of a restaurant kitchen.

The first dish was based on the classic tomato and mozarella salad, served with a wonderful balsamic vinegar jelly.   I’ve not had savoury jelly before (except in pork pie!) and really enjoyed the texture it added to the dish.

Next was a tuna carpaccio, served with a miso and wasabi dressing and deep-fried rocket (which I stupidly didn’t photograph).  The rocket was another new experience for me and added both flavour and texture to what was already a delicious dish.

Both dishes were simple in terms of ingredients and preperation but it was a great reminder that treating one or more of the ingredients slightly differently can really lift the overall dish.  I’m looking forward to experimenting with jelly and rocket, possibly not at the same time though!