It’s raining gin; exploring demijohn, the liquid deli

I don’t think I felt a more at home then when in the liquid deli DemiJohn. I mean it’s got everything; from sumptuously fruity elderflower vinegar, to dangerously moorish Seville orange gin. Somewhere round about in the middle they round the whole thing off with so-smooth-it-could-be-fruit-juice olive oil and balsamic vinegar so flavoursome, sweet, intense that it costs £500/l, and trying a spoonful I can see why. Put it this way, you would not drizzle this over your bog standard toasted veg, this deserves, Parma ham, chunks of crumbling Parmesan, slow sun dried tomatoes (the posh kind) or perfectly ripe plump red strawberries. All this in a quirky shop in Oxford’s self styled independent hub on the border of town and the more edgy Jericho; Little Clarendon Street. You would be forgiven for assuming this is a one off, struggling business, but no. You can also buy their remarkable rhubarb vodka in a few shops all over the country, York, Glasgow and Edinburgh as well as Oxford. But we’re not talking some corporate chain here. Ex-army captain Angus Ferguson ostensibly runs the show from rural Scotland but in reality he is very much the life and soul of the party, at the heart of every shop, happy to serve customers, incite his employees and nth use about his products which he is clearly passionate about. In fact ut was his idea to throw the Little Clarendon street party which I attended and demijohn was certainly the centre of the party, if it wasn’t for the abysmal British weather I fully expect students and tourists alike (normally bitter enemies) might even have come together dancing in the streets to the sounds of various musical acts discovered by Angus for the event, from Acapella to hard rock (minus the cafe). As I walked off down the street at the end of the day merrily holding a cocktail invented after a recent challenge to the nearby duke of Cambridge cocktail bar my mind was running with ideas to use the raspberry vinegar in a kale salad dressing or the marmalady gin in a cocktail, or even the gooseberry vinegar in a cocktail! One thing is for sure, demijohn is an inspiring place, maybe it was the intoxicatingly depth of the fruity flavours or just the enthusiasm of Angus and his team, I shall certainly be returning to stock up for my kitchen/ cocktail cupboard and I urge you to pop in and do the same, you won’t regret it. It’s worth noting you can buy online too! http://www.demijohn.co.uk

  

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Mayday! Mayday!

I don’t know if you realise but in Oxford May Day is a big deal. I mean really big. We temporarily shed our old school – 14th century – eccentric reputation and go more old school 9th century pagan bat shit crazy. I’m talking brass bands in the streets, madrigals from Magdalen tower at 6am, Morris dancing in fancy dress and of course in the time honoured British tradition; drinking from dawn (although does it count if you never really stopped)…. I’m almost disappointed I didn’t join in this year. Then again being an old lady who survives on the minimum amount of sleep during the week, getting up at my usual time (6am) seemed a little unnecessary. Besides apparently in the modern age you don’t even need to be there to join in the festivities, the madrigals from magdalen college were live streamed on Facebook. I could enjoy them from my cosy bed a couple of hours later. However considering I was awoken by my father at 6.15am and informed we were going to breakfast to at least pretend we’d been joining the throngs in the streets, against my better judgement I was thrust into the bizarre dream world that is May Day morning. It’s like still that feeling after a crazy party which went on till dawn. Even if you weren’t drinking the night before. It feels like everyone is either still drunk, or on the cusp of a hangover. You can drink before 8am, calories don’t matter and the more you look like you haven’t slept, the better. What a beautiful may morning it was. The sun was out, the brass band was playing, everyone was smiling and I was heading to an free, albeit early, breakfast. What a disappointment. I didn’t mention the down side to this glorious Oxford only holiday. The restaurants know everyone will want breakfast. They know everyone will pay a bomb and seemingly not care what they’re eating. But I’m afraid I’m not everyone. Maybe it’s just me, but when I order smoked salmon and scrambled eggs in a restaurant I usually expect toast or something with it, especially at £8.50. Even worse when I asked for toast they said they weren’t doing bread today. I couldn’t tell whether it was a veiled attempt to encourage me onto a low carb diet or just a cheapskate restaurant trying to conceal the fact they’d run out of a staple of the breakfast menu on one of there busiest breakfast services in the year. Either way Quod was in my bad books. Especially because I don’t get treated to breakfast out often. Heck during the week most meals are a mixture of tasting as I cook and apples, munched sporadically through the day.This rant is mostly culminating in an explanation of why I felt a craving for such a ridiculously hipster lunch. I’m mostly ironically disparaging to the Instagram gurus obsessed with avocado and kale and cashew nut cheese. But secretly, I’m one of them. I’m probably the only person who genuinely really likes kale but it’s really tasty and it feels like your eating your way to the elixir of youth, which can’t be a bad thing. Maybe I’m just hanging out with students too much but feeling world weary and old at 23 can’t be a good thing. So here’s my recipe for avocado, marmite and smoked salmon toast with kale and purple sprouting broccoli salad, walnut and maple dressing. #notnigella #iknownigelladidarecipeforthisandgotridiculedmaybeimjustasbad #healthguru #deliciouslymeta #ironic #dontjudgemebecauseimgreen #marmitegoeswitheverything

1 avocado

1 slice toast (preferably sourdough)

Marmite

Chilli flakes

Smoked salmon

Kale

Walnut oil

Rice wine vinegar

Sea salt

Maple syrup

Purple sprouting broccoli

It’s simple to be honest, but oh so delicious. Just toast the bread. Blanch the broccoli in boiling and refresh in cold water. Combine 3 parts walnut oil to 1 part rice wine vinegar and season to taste with sea salt and maple. Pour over kale and microwave for 1 min. Add broccoli. Top bread with a thin layer of marmite, avocado and smoked salmon. Eat.

I know you don’t really need a recipe but you’ll get over it. Some people like to follow instructions and if you follow these you get a damn good meal. I’d call it brunch, but I already had breakfast…