Team America
>> Thursday, 26 July 2012
Cajun Gazpacho
Summer Sausage Gumbo, with Collard Greens, Cornbread and Rice
“Twinkies” with Cherry Dipping Sauce
It was a great honour to be invited to participate in this year’s Nom Nom Nom, kindly hosted by The Cookery School in Little Portland Street; the
proceeds of which went towards Action Against Hunger. This was our first foodie
competition, and well, with one half of us being American and both naturally
highly competitive, we sought to create a menu that would surprise the
judges.
We had only met three weeks prior to D-day, and had never cooked
together. In normal circumstances that could be met with some obvious
trepidation but we became fast friends over a mutual love of white wine and
several glasses of it later, we formalised our American menu. This turned out to be quite a difficult
exercise. To create a menu that avoided clichéd American foods like burgers, oversized
pizzas and hot-dogs meant we had to look further into what true American cuisine
was and to do that, we had to think regionally.
At the risk of vastly oversimplifying the huge varieties of cuisine
available on the other side of the pond, the West Coast, where Linds is from,
has a tendency to incorporate Asian flavours and fuse them with fresh, seasonal
and local produce. They also love seafood and are known for some of the
freshest in the continental United States. The East Coast is much more into
classical cooking, has less of an inclination for fusion cooking and a great
deal of their native cuisine is very much centred on shellfish. It also has an
emphasis on ‘one-pot’ cooking (clam chowder anyone?). Scandinavian immigrants hugely influenced Midwestern cuisine and a lot of the food revolves around heavy stews and
comfort food, which is fair enough because it is bloody cold there. And then there’s the Deep South. A place shrouded in mystery and
romanticism, we chose to focus there because much of their cuisine is all their
own and as it turns out, has a lot more to it than just fried chicken.
We whittled our ideas down to Cajun food in the end; a cuisine which
came to America via the French-speaking Acadian people, descendants of 17th century colonists. The Acadians came to Louisiana after being deported from
Canada by the British. A great
portion of Southern cooking has roots in many different cultures - Spanish,
Italian, French, Native American and Portuguese - and in that typically
American way, the melting pot of cuisines from the region
amalgamated to create new and exciting flavours.
![]() |
Avoiding the rain outside Waitrose (not) |
![]() |
Gazpacho is a blend of tomatoes, cucumber, garlic and peppers and if you’re not a purist, this basic grouping can be used as a tableau for additional flavours. It was a great opportunity to use the donated Magimix, which was a dream to work with. It blended the ingredients beautifully and with little noise (a huge bonus!). Linds adapted a recipe for a traditional Cajun rubbing spice mix, which was then added to the vegetables. It gave the gazpacho a little heat and a slightly smoky taste. Served with drizzled with olive oil and garnished chopped chives, it was intended as a fresh and bright start to our menu.

Finally, for pudding, we chose to have a little fun and instead of
going for more traditional pie (“American as Apple Pie”), we opted to do our
own version of that Great American Delicacy, the Twinkie. The real Hostess Twinkie is
kind of tubular sponge cake filled with a marshmallow & egg white cream. Linds
decided to do her own interpretation so as to avoid the Twinkie’s normal
characteristics: overly sweet cake and rather sickly marshmallow cream. It took
her eight tries in the lead up to the cook-off, and countless attempts at
making the Twinkie moulds out of a spice jar and aluminium foil, but in the
end, the Twinkies turned out rather delish; a light sponge, filled with mascarpone whipped cream and served with slightly sweet/sour cherry
dipping sauce on the side.
![]() |
Peace! |
After lunch, a few refreshing Aspall ciders
and a great quiz, Ros announced the winners and what do you know Team America
took 4th Place! Though not Magimixes or Cloches, we happily walked
away with Masterchef cookbooks for our prize. In addition, Charlotte from The
Cookery School compiled some amazing goodie bags, all filled with items supplied
by the incredibly generous sponsors: electric scales from Salter, beautiful Shipton
Mill three-malt sunflour and brown flour, organic flour from Allinson, saffron
from Brindisa, black garlic, chocolates from Amedei, yummy bacon flavoured
crisps from Burts, Unearthed bratwurst sausages and a rather sturdy non-stick wok, which is constantly on our draining boards at home!
All in all, we returned home laden with fantastic foodie treats and thoroughly
exhausted, but contented with our performance.
And… Nom Nom Nom 2012 isn’t over yet!
There is still time to vote for the People’s Choice for menus and there are
still great prizes to be won too, so go be sure to vote (for us obviously!) and
get yourselves some raffle tickets too, which go to a great cause.
Thanks to Annie Mole and Monica Shaw for providing some additional photos
2 comments:
I loved that gazpacho. Will you post a recipe anywhere?
I'll email it to you! DM me on twitter :) x
Post a Comment