London Fields Radio

Hellicar and Lewis

hazel — Mon, 15 Mar 2010 17:13:56 +0000

Design Duo Hellicar and Lewis traverse the worlds of science, politics, art and music to an eclectic soundtrack encompassing 60’s pop. reggae, Jamie XX’s new remix and and dubstep.

Metamorphic Poprocks

hazel — Mon, 15 Mar 2010 15:16:59 +0000

The second installment of Tai Thittichai’s menagerie of vintage sounds as he shows the fruit born from years spent in the noble pursuit of record collecting.

What’s Cooking?, Vol. 3

hazel — Fri, 12 Mar 2010 19:14:32 +0000

Dear food lovers,

Jessica Horniblow is back with What’s Cooking? This week she cooked up a delicious nut curry and Pete, Wilton’s talented Barista (and cook, so it seems), sat in for the last part to give us the recipe for the cafe’s poached pears with vanilla.

This weekend Jessica is heading down to Broadway Market in Hackney to speak to stall holders and shoppers. The trip will be the first in a number of visits to markets across London, and we’ll be sharing all of our findings with you, so stay tuned.

Nut Curry:
2 carrots
3 sticks of celery
Half a cauliflower
2 cloves of garlic
Parsley or coriander
Peanuts or cashews (a good handful)
Fresh or dry chilli
3 heaped tablespoons of ground almonds
Small pot of soured cream
Spices – turmeric, cayenne pepper, cumin, garam marsala
Groundnut oil (or any cooking oil)

Peel and chop carrots into biggish chunks. Do the same with the celerey. Put onto the heat with some oil and about half a tumbler of water.

Wash and cut up the cauliflower into bite sized chunks. Peel and roughly chop the garlic (and fresh chilli if you’ve got some). Add to the pot.

Let all this simmer gently for about 5-10 mins. Now add the spices. You can use whatever you like really. If using the spices mentioned put about a teaspoon of each in and stir thoroughly. If you’re using dried chilli flakes put a pinch in now. The flavour of these will develop over time so don’t go overboard unless you’re tough and like it hot! Let these flavours soak in for about 5 mins on a low heat.

Wash and chop the parsley or corriander.

Now stir in the ground almonds, sprinkle in a good handful of nuts and then stir in a couple of tablespoons of the soured cream in. Let this heat through for a few minutes – then stir in the chopped herbs.

You may need to season with salt before you serve. Add to your taste.

This can be eaten alone or with brown rice or Naan Breads. If you want to serve it with brown rice remember that wholegrain rice takes longer than refined. Give it plenty of water and about 35-40 mins to cook.

Playlist:
1. No Have No Money – Gregory Isaacs
2. Hard Time Killing Floor Blues – Chris Thomas King
3. Buzzard & Kestrel – James Blake
4. Blues – Terry Callier
5. Eyesdown – Bonobo Feat. Andreya Triana
6. Simply Beautiful – Al Green
7. Last War – Zap Pow
8. At Peace – Ripperton
9. Angola, Louisiana – Gil Scott-Heron And Brian Jackson
10. Just Ain’t Gonna Work Out – Mayer Hawthorne & The County

What’s Cooking?, Vol. 3

hazel — Fri, 12 Mar 2010 19:14:02 +0000

Jessica Horniblow stops by Wilton’s for the third episode of What’s Cooking? This week the recipe is Nut Curry.

Introducing…Angelique Houtkamp

hazel — Sat, 06 Mar 2010 11:13:32 +0000

Dear listeners,

We recently had the pleasure of meeting Dutch tattoo artist, Angelique Houtkamp.

It was a wonderfully sunny day in Hackney and Angelique stopped by en route to the Nelly Duff gallery, where she is currently exhibiting a collection of her work. We had a Q&A session over tea, and got to listen to a great selection of songs, handpicked by the lady herself.

Unfortunately we didn’t have time to play all of Angelique’s songs – there was simply too much to ask her – but, because we care so much, we’ll list the tracks that were played along with the others that weren’t (but deserve to be).

Featured Playlist:

1. Don’t Go Dancing Down The Darktown Strutter’s Ball – C.W. Stoneking

2. Hey Sailor – The Detroit Cobras

3. Crying In The Rain – Carol King

4. Jim Nappy – Hattie Burleson

5. Frankie & Johnnie – Lonnie Donagan

6. Baby Come Home – Dirty Sweet

7. She Loves You (German Version) – Peter Sellers

The tracks we didn’t get to hear:

1. Tonight – MC5

2. Die Dreigroschenoper [The Threepenny Opera by Bertolt Brecht and Kurt Weill.] – Seerauber Jenny

3. Closer – Kings of Leon

4. Little Egypt – The Coasters

5. I Believe I Can Fly – Me First And The Gimme Gimmes

6. Cocaine Blues – Luke Jordan

7. In A Persian Market – Wilbur de Paris

8. I Want You – Elvis Costello

Relevant Links:

http://www.salonserpent.com/Home.html

http://www.myspace.com/angeliquehoutkamp

http://en-gb.facebook.com/angelique.houtkamp

http://www.nellyduff.com/

http://www.admiraaltattoo.com/

Introducing…Angelique Houtkamp

hazel — Sat, 06 Mar 2010 11:12:49 +0000

Renowned Dutch tattoo artist Angelique Houtkamp joins us in the sunshine for a Q&A, bringing with her a selection of her favourite songs.

Hellicar and Lewis Vol. 3

hazel — Wed, 03 Mar 2010 11:34:06 +0000

Hellicar and Lewis’ third installment of all things beautiful and interesting.

What’s Cooking?, Vol. 2

hazel — Wed, 24 Feb 2010 17:35:22 +0000

Jessica Horniblow is back with, What’s Cooking? This week she talks us through Eggs Benedict Royale.

What’s Cooking?, Vol. 2

hazel — Wed, 24 Feb 2010 17:22:06 +0000

Dear followers,

Jessica Horniblow joined us for the second in the series of What’s Cooking?, London Fields Radio’s new recipe show.

This week Jessica cooked, Eggs Benedict Royale. Simply delicious.

Eggs Benedict Royale:

2 eggs
2 egg yolks
110g butter (just under half a pack)
Two slices brioche bread
Smoked salmon
2 tablespoons lemon juice
2 tablespoons white wine vinegar
Bit of malt/white wine vinegar for poaching
Salt and pepper
Gently heat the lemon juice and white wine vinegar.

Beat the yolks of two eggs, then add the lemon and vinegar in a thin steady stream as you whisk.

Melt the butter and put kettle on to boil.

Once butter has melted transfer into a jug and pour slowly into the egg and vinegar mixture while you whisk.

Add a slosh of vinegar to the boiling water in a wide base pan. Wait till it bubbles/simmers then break eggs into the water.

Leave for 30 seconds or so then turn of the heat and leave to cook in the water.

Put two slices of brioche on to toast. Once toasted, place smoked salmon on top followed by a drained poached egg and as much
hollandaise as you like. Season with pepper.

Playlist:

1. Bushes – Markus Nikolai
2. What Did He Say – Nite Jewel
3. You Hid – Toro Y Moi
4. Heartbeat – Taana Gardner
5. Planted A Thought – Arthur Russell
6. Who’s That Girl – Madonna
7. I Love – Who Made Who
8. Id Engager – Of Montreal
9. On Coming From a Broken Home (pt.2) – Gil Scott-Heron

Metamorphic Poprocks

hazel — Wed, 24 Feb 2010 12:40:49 +0000

The newest addition to the LFR family Tai Thittichai presents a menagerie of vintage sounds lovingly selected from his esteemed record collection.