Creative Installation #002: Dinosaur RecipesGOOD BAD UGLYThe premise of our creative installation is to sneak some poorly crafted ‘artwork’ into a place of learning and see how long it stays there before it’s removed by staff or we get bored. Following the success of our trip to the National Gallery last issue with our, erm, ‘art’ figuring out a food themed installation was a little harder, until inspiration struck in the form of a Ready Stead Cook Recipe Challenge. It was decided we should write and install some recipes for the creatures at the Natural History Museum. Not having been to the Natural History Museum since I was 8 (I was bought a plastic diplodocus model which still sits on my shelf today. I’m 27, what of it?) there was the initial chance to relive childhood memories that not even George Lucas could destroy. I quick recy around the museum and the targets were identified: a triceratops, a plesiosaur and a komodo dragon. Having prepared some recipe cards, the installation process begun. First, the warm-up: gourmet komodo dragon burgers (incidentally, one dragon would serve about 70 people). Didn’t go swimmingly, panicked a little and left it on the side. Jobs worth staff removed it within 15 minutes. Second attempt, feeling braver and entertained after watching a family get stuck in a lift (don’t judge me, you’d have laughed too), we moved onto the pineapple triceratops (one triceratops would feed 56,500 people, but you’d also need roughly 20,000 tins of pineapple to complete the recipe). The triceratops, obviously valuable, was surrounded by glass walls but with an open top so the recipe was dropped in, (but landing upside down), and was still there an hour later. To round off the trip, the recipe for the delicious sounding plesiosaur stew was left under the fossil mounted on the wall. One plesiosaur would make roughly enough stew for 2000 people. The plesiosaur stew was the crown jewel in our creative installation adventure.Ingredients1 small onion, finely chopped 2 garlic cloves, finely chopped 6 small cornichons or 1 large pickled gherkin, finely chopped 500g/1lb 2oz minced Komodo Dragon large bunch flat leaf parsley, chopped 1 large lemon, grated zest only salt and freshly ground black pepperGourmat Komodo Dragon Burgers Plesiosaur Irish Stew Pineapple Triceratops Method 1. Combine all the ingredients in a large bowl and mix until well blended. 2. Shape the mixture into 4 burgers and chill until ready to barbecue. 3. Cook the Komodo Dragon burgers close to the coals for 3 minutes per side for rare or longer for medium to well done. Serve immediately.Ingredients2 tsp light soy sauce 2 tsp Shaoxing rice wine or dry sherry 1 tsp sesame oil 2 tsp corn flour 750g/1lb 10oz lean minced Duck Billed Platypus 1. Heat the oven to 180C/350F/Gas 4. 175g/6oz sausage meat 2. Place all the ingredients in a large mixing bowl 1 egg, beaten and mix thoroughly it’s best to use your hands 1 medium onion, finely chopped here. 1 clove garlic, crushed 3. Transfer the mix to a 900g/2lb loaf tin and pat 1 tablespoon sage leaves, chopped down until level. Cover the top of the mixture with 1 tablespoon mustard an oiled piece of grease proof paper. 1 heaped tablespoon tomato purée 4. Bake in the oven for 1 hour 30 minutes or until Ingredients Method 110g/4oz fresh breadcrumbs the meatloaf is cooked through. (Remove the paper 2 small aubergines 1. Cut each aubergine into four thick slices and 1?2 tsp paprika 15 minutes before the end of cooking). 8 garlic cloves gently crush the garlic cloves in their skins. salt and freshly ground black pepper 8 tbsp light olive oil 2. Heat the light olive oil in a heavy-based frying 275g/10oz fillet of Giant Lemur pan and roast the aubergines and garlic together for 2 tbsp coarse sea salt 5 minutes on each side. Allow to cool. 1 tsp black peppercorns, cracked 3. Thinly slice the fillet of Giant Lemur 120ml/8tbsp balsamic vinegar 4. Gently pound the slices between two pieces of a few salad leaves to garnish Ingredients oiled cling film until very thin. Try to have the Giant Method 75g/3oz parmesan, shaved Lemur wild Tyrannosaurus Rex 450g/1lb boned saddle of an even thickness. Arrange these slices care1. Cut the Tyrannosaurus Rex into collops, (i.e. fully on four plates. 300ml/10fl oz/1?2pt Tyrannosaurus Rex stock (made 5mm/1?4in slices of rump fillet). Scatter with the 5. To from the saddle bones) serve, sprinkle the Giant Lemur with the sea juniper berries and thyme and pour over the hazelnut 2 tbsp hazelnut oil salt and black peppercorns. Drizzle the beef slices and refrigerate for 11?2 hours oil. Cover with the balsamic vinegar. Carefully arrange the the oil and 1oz of butter in a frying pan, sear 5-6 juniper berries, crushed 2. Heat aubergines, garlic and some salad leaves the collops quickly on each side, reserve the pan attractively sprigs of thyme around the beef. Sprinkle the shaved parmesan over 1 tbsp olive oil juices. 50g/2oz butter all of these and top with a little of the olive Place the collops in an ovenproof dish and cook 3. oil.IngredientsDuck Billed Platypus Meatloaf Carpaccio of Giant Lemur Collops of wild Tyrannosaurus Rex 2 tsp sugar 225g/8oz fresh or tinned pineapple, chopped1.25-1.5kg/21?2-3lb Plesiosaur neck chops 1. Cut the excess fat from the chops, shred it and 4 medium onions render it down in a heavy flameproof casserole. 4 medium carrots 2. Toss the Plesiosaur in the fat until coloured. 570ml/1 pint stock or water 3. Cut the onions and carrots into quarters, add to the salt and pepper meat and turn in the fat also. 4 potatoes 4. Add the stock and season carefully. 15g/1?2oz butter 5. Simmer gently for approximately two hours, 1 tbsp chopped chives Ingredients adding the potatoes halfway through. Method 1 tbsp chopped parsley 6. fillet 450g/1lb Triceratops When the Plesiosaur is cooked, pour off the the Triceratops into thin strips about 5cm/2in 1. Cut cooking liquid, de-grease and re-heat it in another a medium bowl, combine the marinade 11?2 tbsp groundnut oil long. In saucepan. Check the seasoning. 1 garlic clove, crushed ingredients. Add the Triceratops , mix well and leave 7. Swirl in the butter, and pour 3 tbsp coarsely chopped fresh coriander chives and parsley to marinate at room temperature while you prepare back 1 tbsp dark soy sauce over the stew. the other ingredients. Drain, discarding the marinade. 2. Heat a wok over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown. 3. Add the Triceratops and stir-fry for 3 minutes. 4. Finally, add the pineapple, coriander, soy sauce and sugar and continue to stir-fry for 3 minutes.MethodFor the marinade:Method1 large glass red wine 11?2tbsp bramble jellyfor 5-10 minutes in a moderate oven (180C/350F/ Gas 4). 4. Add the wine to the reserved pan juices and reduce by a half, add the stock and reduce again. Add the bramble jelly to melt and finally add 1oz of butter. Season well. 5. Serve the Tyrannosaurus Rex collops with the sauce poured over.befriend use-mail usfollow usPAGE 15
GOOD BAD UGLYFOOD ISSUE issue two
GOOD BAD UGLYIllustration by Emily Wallis www.emilywallis.comPAGE 2befriend use-mail usfollow us
Contents 4 5 6 7 Hello world-food-view a short feature questioning the Britishness of a roast plus a video!GOOD BAD UGLYThe road to a man’s stomach have you also fallen into the role of the ‘little lady’ without realising?The Alternative Reviewswe couldn’t afford to review Michelin Starred restauran
GOOD BAD UGLYHello Hello, and welcome back to Good Bad Ugly: still probably the only free e-zine in the world that you can directly influence. OK, so we established last issue that we’re another free magazine and we decided to launch Good Bad Ugly because we were bored of buying rubbish magazines fo
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GOOD BAD UGLYThe road to a man’s heart is through his stomachIby Rebecca Glassell potatoes, sauce. Butter, cream, salt. How? Why? I am so confused. Unfortunately it seems that I only have myself to blame. In the beginning I was actually a bit excited about showing off my cooking skills, and, alright
Alternative ReviewsGOOD BAD UGLYWith the season of good will approaching, and the dilemma of what to review weighing on my mind, it occurred to me to try and find some form of personal redemption with a charitable act would also fulfil my reviewing duties. So with an inflated sense of self worth I e
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the galleryGOOD BAD UGLYphotography by Lotte Simons model Katie WattPAGE 9
the gallery
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GOOD BAD UGLYphotography by Lotte Simons model Katie WattPAGE 12
GOOD BAD UGLYMy Beef: Telly Chefs by Carly MorrisAinsley Harriott; Gary Rhodes; Delia Smith; Anthony Worrall Thompson; Jamie Oliver. We all know these names, but do we actually like any of these people? They are, of course, a small sample of the many television personalities who provide us with cook
GOOD BAD UGLYPossibly True, Possibly Amazing FactsHaving unearthed some truly fascinating facts last issue about the magical world of television we sent our expert researchers to their secret researching location (the P.U.B) to explore the possibilites held by food: In certain parts of France, rat s
Creative Installation #002: Dinosaur RecipesGOOD BAD UGLYThe premise of our creative installation is to sneak some poorly crafted ‘artwork’ into a place of learning and see how long it stays there before it’s removed by staff or we get bored. Following the success of our trip to the National Gallery
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