Turkish Supperclub @ Arlo & Moe #hithergreen #brockley

Leave a comment
Uncategorized

Just thought I would post something up on our weekly supperclubs we are running in SE London. I know it may be abit late, but its better late then never.

We have been running our weekly supperclubs at Arlo & Moe cafe since January of this year. Starting at there new branch in Hither Green and soon to be starting at there branch in Brockley. Ollys Turkish aims to bring ‘Authentic Turkish Home Cooking’ to the scene with the menu changing around roughly every 6-8 weeks.

So to all the people that live in London, book yourself a ticket and come down and try our food! Or more like my mums food. Also, would love to thank all the friends and family including all local residents from the area for supporting me and my mum on our food venture. Click on either hastags below to direct you to our supperclubs.

Turkish Pop-Up Restaurant @ Arlo & Moe #hithergreen #brockley

 

Benefits Of Eating Liver

Leave a comment
Uncategorized

Protein:

Liver has a high protein content, so this is beneficial as the body needs protein to make and repair cells; the food is turned into energy to create specific enzymes, hormones and antibodies. Our bodies are capable of making 12 out of the 21 amino acids that allows us to function and other 9 can be found from different food sources. Beef liver happens to have large amounts of the 4 essential amino acids and smaller amounts of the other 5. So this is just a win-win situation.  Its looking all good for all the gym users.

Vitamins:

Liver has by far the best source of vitamin B12, with recommendation of eating it once a week. Vitamin B12 has many benefits including decreasing fatigue; reducing depression and stress; maintaining a healthy digestive system; keeping skin, hair, and nails healthy; protect against cancers. Additional foods with B12 include sardines, mackerel, herring, salmon, lamb, Swiss cheese, eggs, haddock, beef, blue cheese, halibut, scallops, cottage cheese. chicken and milk.

Minerals:

Liver has a good source of zinc, which aids in metabolism, immune function, wound healing and cell division. Also, vital for childhood and adolescent growth; and the development and maintaining your senses of taste and smell. We cant forget iron which as important as zinc. Iron transports oxygen from your lungs to the rest of the body and also aids in cell growth. Finally, Selenium which helps your body fight cellular damage and protects against cancers and heart disease.

Cholesterol:

Like with everything we love, there’s always a disadvantage. Liver is high in cholesterol. Cholesterol is vital to the creation of cells and certain hormones, however you body naturally produces all it needs. So excessive amounts can increase your risks for heart disease and stroke. So eat very moderately, I recommend once a week.

Olly’s Recipe: Arnavut Cigeri (Albanian Styled Liver)

Leave a comment
Uncategorized

Arnavut Cigeri translated to Albanian Styled Liver is by far one of the most popular Meze dishes in Turkey. Liver spiced red pepper flakes and ground black pepper, traditionally served with an onion mixture consisting of red onions, chopped parsley and sumac. This I’ve got to say is by far one of my favourites, from being a guy that wasn’t too keen on liver! I may just be able to convert you too. This recipe is a MUST for everyone.

It’s great taste and tenderness begins with the liver itself.  So only young, very fresh calf or lamb liver is used as gives a nice mild flavour and more meaty texture. It’s a popular dish in every Turkish tavern, or  as we call it ‘meyhane’, normally accompanied with Turkish “Rakı”, which is an anise-flavoured liquor mixed with ice and water.

Ingredients:

600g Fresh Lamb Liver
6 Tbsp Flour
1 Tbsp Butter Approx. 50g
1/3 Cup Vegetable Oil (Frying)
1 Large Red Onion
1/3 Cup Parsley
1 Tbsp Salt, Pepper & Sumac

Preparation:

Start of by cutting your liver into cubes the size of dices with a sharp knife. Once they are all cubed, place our liver in a wire strainer and rinse under cold water. This washes of any excess blood on the liver.

Make you put set them aside to allow for it to drain for a couple of minutes, then turn the washed liver cubes out on paper towels to remove any extra moisture. In a clean plastic bag, shake together the flour, salt and pepper. Then add the liver and shake them inside the bag until all are lightly covered with the flour mixture.

Add oil into a large skillet. Once its hot enough for frying add the lightly floured liver cubes all in one go. Be careful not to burn yourself. When you have add them, gently arrange them with a wooden spoon so all cubes can cook evenly as each other. When one side is browned, gently turn spoonfuls of cubes and make sure you brown the other side.

Once the liver is cooked, take them out and place them into a empty box. Add butter and 2 pinches of red chilli flakes, close the lid of the box and shake for a good 10-20 seconds. This gives the liver a nice creamy texture with a nice spicy kick. Finally, peel and cut your red onion in half and thinly slice it. Separate the slices and mix it together with parsley and sumac.

To serve, lay your onion mixture onto the plate and then bed the cooked liver cubes on top of it. Or you could have the onion mixture in a separate bowl.

List Of Upcoming Pop-Ups

Leave a comment
Uncategorized

A list of all upcoming pop-ups, just so everyone knows whats going on. And nobody gets confused.

Briggs & Williams in Dalston – 16th July BOOK TICKETS

DSC02838

Marketplace in Sydenham – 6 Week Residency – Thursday’s (23rd July – 27th August) BOOK TICKETS

CG-TA5wWoAENJJe

Brockley Mess in Brockley – 1st August – Collaboration with Nina from Ninouska Bellydance BOOK TICKETS

Brockley Mess in Brockley – 6 Week Residency – Saturday’s (12th September – 24th September) – Tickets COMING SOON

BrockleyMess (4)

Turkish Coffee Tradition

comments 2
Uncategorized

Turkish coffee is derived from the Arabica bean, its very fine, powder-like grind. You can ocassionally add an aromatic spice called cardomom while its is ground. Turkish coffee has six levels of sweetness ranging from sweet to black.

It combines special preperation and brewing techniques. The freshly roasted beans are ground to a fine powder; then the ground coffee, cold water and sugar (option) are added to the cezve (pot) and brewed slowly on a stove. As the coffee begins to heat, it begins to form a foam. One important rule and tradition of Turkish coffee making is if the desired foam is absent when the coffee is served, the host is looked down on. So make sure you get it spot on. Spoons are not needed as sugar is not added after it is served.

The coffee is served in small cups (espresso cups), accompanied by a glass of water and possibly a choice of Turkish confectionary (e.g. Turkish delight). It is mainly drunk in coffee houses where people meet to converse, share news and read books. The tradition of the beverage itself is a symbol of hospitality, friendship, refinement and entertainment thats open to all walks of life.

The beverage plays an important role on social occasions such as engagement ceremonies and holidays; its knowledge and rituals are transmitted informally by family members through observation and participation. Prospective brides, as a test of their housekeeping skills, are still expected to make and serve coffee to the grooms’ parents – and have been known to avoid unwanted marriages by using salt instead of sugar or spilling the coffee all over the guests! The excess grounds left at the bottom the cup are often used to tell a person’s fortune. Turkish coffee is regarded as part of Turkish cultural heritage: it is celebrated in literature and songs, and is an indispensable part of ceremonial occasions.