Been a busy month organising a new pop up event on the 10th August with my pal Fran at Una Bicicletta Verde. We’re hosting Lemongrass, a 3 course Vietnamese Vegetarian banquet, and our restaurant/cheffy name is Jade and Verde (Jade being my Viet half and Verde being Fran’s Italian half). And we’re doing it all in the private red room of the the Vauxhall Griffin Tavern.
Here’s the menu for Lemongrass:
Vietnamese Lemonade (chanh muối)
Summer rolls with marinated mock duck (Gỏi cuốn)
Mango Salad (Nộm xoài)
Lemongrass and chili marinated tofu curry, served with jasmine rice (Cà ri chay)
Fruit Cup – tropical fruit with condensed milk and ice (hoa quả dầm)
A scoop of lemongrass ice cream (Kem Xả)
Sweet black bean and rice pudding (Xôi chè đố đen)
The menu is 14.50 without a Vietnamese beer and 16.50 with, the booking site is here on Grub Club, and follow us on @jadeandverde on twitter and facebook/jadeandverde. As it’s our first time we’re aiming to cater to a maximum of 24 so places are limited, and you have to book in advance!
Happy to see a recipe for my vegetarian spring rolls with eggs that I submitted to Felicity Cloake’s Guardian reader swap column made the final cut! She tested it and made her own version which you can find here amongst 5 other incredible looking wrap recipes. It’s the fourth one down.
Feeling pretty summery at the moment staying with friends in West Hampstead for the month, especially because I’ve been pickling lemons to make Chanh Muoi, or Vietnamese Salty Lemonade, for the new Jade and Verde food club I’ve set up with a friend. Have used a recipe from Wandering Chopsticks and so far the lemons look, smell and taste beautiful. Going to leave them on a windowsill for a month now and see how well they pickle. Fran (aka Verde) has been pickling them too so hopefully we’re going to have a salty lemon surplus to see us through the coming months even after we’ve served it at our restaurant night, ‘Lemongrass’ on 10th August in Vauxhall.