London Fields Radio

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 for the second in the new series, 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 once again 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.

WE ARE… vol 2

hazel — Sat, 20 Feb 2010 01:41:12 +0000

Paul Camo? presents another podcast full of obscure splendid music.

www.we-are.co.uk for tracklisting

What’s Cooking?, Vol. 1

hazel — Thu, 18 Feb 2010 16:19:54 +0000

Hackney resident Jessica Horniblow took the seat to talk us through her delicious recipe, Smoked River Cobbler with Capers and Cream.

This is the first instalment of our step-by-step recipe show, What’s Cooking? that invites people to share their favourite recipes. Hosts talk listeners through their recipe step-by-step, leaving them to chop, peel and boil to their choice of ‘cooking music’.

Each time a What’s Cooking? podcast is put up, ingredients, along with instructions, will be available on the blog. That way, you can shop for the ingredients beforehand and refer to the instructions in moments of doubt.

We hope you enjoy the first show. Any feedback would be much appreciated. Were the instructions easy to follow? Were you given enough time to prepare? How did your dish turn out? Want to host a recipe show of you own? You can share your opinions by emailing any of the contacts provided on the site, or you can visit our facebook and twitter pages on:

Twitter: http://twitter.com/ldnfieldsradio

Facebook: http://www.facebook.com/group.php?gid=307932547799&ref=mf

Jessica’s Smoked River Cobbler with Capers and Cream:

2 Smoked River Cobbler fillets
1 onion
Fresh parsley
2 tablespoons capers
250ml cream
4 or 5 potatoes
Olive oil
Butter

1. Start by scrubbing or peeling the potatoes and cut into quarters. Set to steam or boil .

2. Peel and chop the onion. Add to a hot-ish pan with a dash of olive oil and a small knob of butter. Soften the onions gently.

3. Rinse and pat dry the fish fillets. Place in the pan with the softened onions and let them heat through. Roughly chop the capers and add to the pan.

4. Pour the cream (saving a little for the mash) over the fish and season with a twist of salt and plenty of freshly ground black pepper. Leave to cook on a gentle heat. Chop a sprig of fresh parsley.

5. Check the potatoes with a fork. If cooked through drain the water and put them back in their pan. Add a big chunk of butter, salt, pepper and a bit of the cream. Crush the potatoes with a masher or fork and sprinkle a pinch of the parsley over them and stir in. If you like a creamier mash you can add some milk.

6. Add the rest of the parsley to the pan with the cream and the fish. The fish should be cooked now. It should come away quite easily from the rest of the body when pulled with a fork.

7. To serve. Warm the plates! Put a healthy dollop of mash in the centre of the plate. Put the fish on top of this and then spoon over some of the cream, onion and caper sauce. You could serve this with steamed/braised spinach or a tomato salad.

Playlist:

1. There Is An End – Holly Golightyly

2. Gospel Train – Larry Sparks

3. Temeles – Alemayehy Eshete & Hirut Beqele

4. Mulatu – Mulatu Astatke

5. But Not For Me – Chet Baker

6. Decara A La Pased – Lhasa De Sela

7. Long After Tonight Is All Over – Irma Thomas

8. Tezete – Ethiopiques

Jessica’s bonus track: Love To Love You Baby (12″ version) – Donna Summer

For some more information on the Northern Soul video Jessica mentioned, visit: http://arts.guardian.co.uk/pictures/0,,1687717,00.html

What’s Cooking?, Vol. 1

hazel — Thu, 18 Feb 2010 16:17:58 +0000

Hackney resident and masterchef, Jessica Horniblow takes the seat for the first in our new series, What’s Cooking? On the menu today it’s Smoked River Cobbler with Capers and Cream.

Hellicar and Lewis Vol. 2

hazel — Thu, 18 Feb 2010 12:21:47 +0000

Design duo Hellicar and Lewis discuss geometry, the Bristol scene and the evil of coffee whilst playing some rather fine music.