Norwich Outpost Outhouse Residency Recipes

From Critical Practice Chelsea
Jump to: navigation, search

Over the week I spent at Outpost Gallery's Outhouse project I met local growers, producers and food retailers and from these interactions I devised recipes that were cooked at an event at the end of the week, using the locally sourced ingredients. The recipes act as a chart of these encounters and of a type of local culinary economy.

Waste Proposal Unit
Outhouse, 7th July 2009

118 Mil. In the panelled room.

Beetroot Jelly, Jacmar Dairy Goat’s Cheese, Fennel and Beet Tops Four servings per tile, please convene in the foyer.

Pickering’s Black Pudding with Sage Please visit the Meat Room.

Lavender Potatoes and Chive Potatoes | Samphire with lemon thyme mayonnaise | Courgettes, Chard, Radish Seed Pod Salad Served from the 1st Floor Kitchen.

Outhouse Mess Various venues. Begins in the 1st Floor Kitchen.

118 Mil. Developed pre-Outhouse; Serves 59

6962ml London tap water (Thames Water), 6962ml Norwich tap water (Anglian Water).

Take 118 identical rocks glasses. Fill the first with 117ml London tap water and 1ml Norwich tap water. Fill the second with 116ml London tap water and 2ml Norwich tap water. Repeat the gradation until the 118th glass is filled with 1ml London tap water and 117ml Norwich tap water.

Beetroot Jelly, Jacmar Dairy Goat’s Cheese, Fennel and Beet Tops Developed Thursday; Serves 4

4 Allotment-grown beetroot with tops (Willie Bailey) 200g Jacmar Dairy Goat’s Cheese (Penita, Royal Arcade) Fennel leaves (Selle Farm, Norwich Market) Agar Agar (Rainbow Wholefoods) Water Salt Olive Oil (Rainbow Wholefoods).

Peel and juice the beetroot. Salt the juice to taste and prepare with the Agar Agar as the packet instructs. Divide between ice-cube trays and chill until set.

When you are ready for service slice the beetroot tops and fennel leaves and mix.

At each edge of a square tile place one cube of beetroot jelly with a few thin slices of goat’s cheese. Next to each of the four servings arrange a small pile of the salad, dressed sparingly with olive oil.

Pickering’s Black Pudding with Sage Developed Monday; Serves 4

300g Black Pudding (Pickering’s Butchers) Sage leaves (Roz Dickson).

Slice the black pudding thinly and fry on a high heat for two minutes on each side in a little oil. At the last minute add sage leaves to the hot pan. Mix and serve.

Lavender Potatoes and Chive Potatoes Developed Saturday; Serves 4

16 New potatoes (Willie Bailey and Paul Kuzemczak) Flowering lavender (Bluebell South Allotments) Flowering chives (Roz Dickson) 50g Butter (Rainbow Wholefoods) Salt.

Prepare two pans of boiling water and a bowl of iced water. Dice the new potatoes and add to well-salted water on a strong boil. Boil for 15 minutes and drain. Mix with cubes of the butter whilst still hot.

Separate the individual flowers of the lavender and place in a sieve or fine-mesh basket. Blanche in salted water on a strong boil for five seconds. Remove and plunge the sieve into ice water to the shock the flowers, helping to retain their colour. Drain well and stir through the hot potatoes. Repeat this process with the chive flowers, serving the chive potatoes separately from the lavender ones. For the chive version, include the stems of the plant, finely chopped.

Courgette, Chard, Radish Seed Pod Salad Developed Saturday; Serves 4

2 Courgettes (Willie Bailey) 3 Stalks chard (Paul Kuzemczak) A handful of radish seed pods (Jeremy Kent) 100ml Olive Oil (Rainbow Wholefoods) 20ml White wine vinegar (Rainbow Wholefoods) Mustard (Rainbow Wholefoods) Salt, pepper.

Prepare two pans of boiling water and two bowls of iced water. Slice the courgettes thinly and blanche for four minutes. Drain and shock them in ice water. Drain again.

Slice the chard stalks and leaves. Blanche the stalks for two minutes, adding the leaves after a minute. Drain and shock them in ice water. Drain again.

Radish seed pods can be harvested from the plant when it has been left to go to seed. Slice the radish pods. Combine all the ingredients.

Dress with a light vinaigrette. Whisk a little vinegar into olive oil, adjusting the quantities to taste. Add a mustard, salt and pepper to taste.

Samphire with lemon thyme mayonnaise Developed Sunday; Serves 4

Two handfuls Samphire (Picked on North Norfolk Coast) 2 Egg Yolks (Aldis and Sons Farm Shop) 300ml Vegetable Oil (Rainbow Wholefoods) 100ml Virgin Olive Oil (Rainbow Wholefoods) One tablespon White wine vinegar (Rainbow Wholefoods) One teaspoon fresh lemon thyme leaves (Janet at Bluebell South Allotments) Salt, pepper.

Prepare a pan of boiling water and a bowl of iced water. When the pan is on a strong boil, blanche the samphire for two minutes. Drain and shock in ice water. Drain again.

Separate the eggs. The whites are not required. Try to plan to use them in another dish, such as meringues. In a large bowl combine the egg yolks, vinegar, thyme leaves and flowers if the plant is in flower, and the salt and pepper. Mix the oils together in a jug. Starting with just a few drops, whisk the oil into the yolk mixture. Keep adding a few drops at a time, whisking quickly to form an emulsion. As the mixture starts to emulsify, add the oil a little bit more quickly, but always exercising care that the mixture does not separate. Serve as an accompaniment to the samphire.

Outhouse Mess Developed Friday; Serves 4

200g Blackcurrants (Jeremy Kent) 200ml Double cream (Tesco, normally available Rainbow Wholefoods) 2 Egg Whites (Dave Aldis and Sons Farm Shop) 100g Caster sugar (Rainbow Wholefoods) Fresh mint (Willie Bailey).

The meringues are best made last thing at night. Preheat the oven to 150C. Separate the eggs. The yolks are not required. Try to plan to use them in another dish, such as mayonnaise. Whisk the whites until the soft peaks stage. Add a little of the sugar, whisking to incorporate. Keep adding the sugar bit by bit until the meringue mixture is extremely glossy and will hold shape when pulled about with the whisk. Spoon the mixture carefully into small nest-shapes onto a baking tray lined with baking parchment. Bake for one hour. After that time turn the oven off, leaving the meringue inside overnight as it cools. This allows it to cook further and dry out.

The next day whip the cream and serve in a large bowl. Chop the mint and mix with the blackcurrants. Serve these in another bowl. In a third bowl, break up the meringue into large fragments. Allow diners to determine their own quantities of these ingredients, serving themselves.


Many thanks to all of the producers, growers, suppliers and artists I have met over the past week, you have all been incredibly generous with your time and knowledge, and it is a direct result of this that these recipes have come together for Tuesday’s event. Thank you so much to all at Outpost for all the help and support.

Aldis and Sons Farm Shop Near Poringland
Jeremy Kent Arminghall
Paul Kuzemczak*
Penita’s Delicatessen Royal Arcade, Norwich
Pickering’s Butchers Norwich Market
Rainbow Wholefoods Labour In Vain Yard, Norwich
Selle Farm Norwich Market
Willie Bailey*
Roz Dickson*
Janet at Bluebell Allotments*

  • Non-commercial growers

return to Waste Proposal Unit