Inspiration from Peru
This week we've been reading a great cookbook that we have on sale at the Farm Shop, to gain Inspiration from Peru inspiration for our new café menu. Ceviche: Peruvian Kitchen was written by Martin Morales, the head chef and founder of Ceviche, currently one of London's hottest restaurants. Peruvian cooking has come a long way since the days when rural villagers would jump onto trains and sell passengers chunks of dubiously cooked chicken and barbecued corn on the cob. Martin travelled the length and breadth of Peru to uncover a more modern approach, and naturally the book explains how to make the best ceviche – a popular dish all over central and south America based on fresh raw fish cured with lemon, lime and chillis. It's not all about fish, though: the book has recipes for quinoa salads, barbecued anticuchos skewers made with mixed meats, baked corn breads and pisco cocktails – perfect for summer dining. Some of these tasty dishes will be popping up soon on the brand new menu at the Farm Shop café, and we can't wait to find out what you think of them.
The perfect popcorn
Talking of Peru, here's a factoid. It was one of the first places on earth to discover popcorn. We know this, apparently, because the type of cobs from which popcorn comes were found at two ancient sites in Peru, and were dated to 4700 BC, suggesting that people living along the coast of northern Peru were among the earliest to have eaten it. It's come a long way in almost 7,000 years (give or take a few hundred). Now we have dudes like Mark Whitey supplying us with ready-popped corn with that gorgeous balance of sweet and salt that they never quite get right at the cinema on a Friday night. Whiteys also does a maple syrup-flavoured variety, a sugar, salt and cinnamon combo, a cocoa original (without the dairy) and a smokey chilli which is not too hot and not too smokey – in fact we reckon it could teach the Peruvians a thing or two. Come and stock up on Whiteys Gourmet Popcorn at the Farm Shop.