• June 2017
    M T W T F S S
    « Mar    
     1234
    567891011
    12131415161718
    19202122232425
    2627282930  
  • Craven Maven is about..

    ..experiencing food and all that goes with it.
  • Who is the Craven Maven..?

  • Be a Locavore – what’s in Season?

    Locavore App for Iphone
    Download the Locavore App for iPhone to find out what produce is currently in season in your region. (created by enjoymentland).

Return of Dinner with the Band..

While I was away on holiday my Tivo picked up the new episodes of Dinner with the Band starring Chef, Sam Mason. I’m quite the fan of this show as it marries two of my most favourite things in life: food and indie music. I was super impressed to see Lightspeed Champion on one of the shows, a fellow brit who recently appeared on the new Basement Jaxx Album. (Wicked song, check it out..)

Lightspeed has apparently recently become a vegan and is addicted to Falafels so Sam entertained his new persuasion by making what looked like an awesomely wicked pistachio based falafel..yum! Check out the recipe below if you are so inclined to make a go of it this weekend..I will be home nursing a rotten cold I’ve somehow managed to pick up. Have a good one folks!

falafel


Big Gun Falafel

Ingredients:

3 cups raw pistachios, unsalted
1 cup + ¼ cup canned chickpeas, drained
1 small onion, diced (about ½ cup)
3 cloves garlic, peeled and smashed
1 tablespoon ground cumin
1 tablespoon salt
2 teaspoons dried red pepper flakes
2 teaspoons baking powder
Vegetable oil for frying

Preparation:

In a pot with boiling water, add pistachios and cook until soft, about 6-8 minutes. Strain and cool.

In a food processor, add pistachios, 1 cup chickpeas, onions, and garlic. Pulse until coarsely ground. Add the rest of the ingredients and pulse until just combined.

Heat vegetable oil in a deep pot until temperature registers 350°F.

Using 2 tablespoons of falafel mixture, form flat patties and set them aside. Fry falafel until deep golden brown, about 2 minutes. Drain on a paper towel lined plate. Season with salt. Fry remaining ¼ cup chickpeas until crisp, use for garnish.

Recipe by Sam Mason

Cobra Pate – no fear of venom!

Cobra Pate

I heard of Cobra Pate through the Brooklyn Home Companion. A blog authoured by my dear old friend Katie and her mate Liz.

While I am yet to try what I anticipate to be delicious yummy goodness, (Tomato, Basil AND Almond Pate – is it a dream mama?!), the credentials of this pate are reason alone to pick up a pot.

Reason #1 : The source of the wickedly good ingredients:

Reason #2: After you’re done, the packaging grows flowers!

Ok, well not literally…but the packaging *IS* completely biodegradable and compostable – say whaaat? Check it homes:

packaged in biodegradable and compostable containers made from sugarcane fiber left over after juice extraction. Normally, this residue is burned after pulping, thus creating air pollution. But the sugarcane fiber can be re-used, by being made into disposable products normally made from plastic or virgin paper. Containers are microwave and freezer safe; unbleached; fully compostable; and can handle hot liquids up to 200 Fahrenheit. Estimated home composting time: 2-4 months.”

Reason #3: It’s handmade in Brooklyn!

By Justin Bland of the Goddamn Cobras Collective and his compadres.

Reason #4: You don’t HAVE to pay ten bucks for it, you GET to pay ten bucks for it!

And really, there isn’t much BETTER you could do with a tenner in this economy! Think about it:
Support small brooklyn based business? CHECK
Aid the proliferation of Locavore-ism? CHECK
Stimulate your taste buds with some ‘real food’? CHECK!

Are you still sitting here?? Pick up a batch of either the Tomato, Basil and Almond or Maple, Lavender and Walnut pate at the Greenpoint Food Market or contact Justin for more info – justin@goddamncobras.com

images and facts from – brooklyn home companion