Cooking Demos at Camp Bestival

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In the throngs of children, funfair rides and bouncy castles, we stumbled across a demo stage exactly at the right moment.

Chef Martin Morales owner and founder of two of my favourite London restaurants, Ceviche and Andina was demoing what he makes best. Ceviche. A fresh lime-cold cooked, South American seafood dish. Perfect for a hot summers day.

Making ceviche is simple, but there are certainly a few tricks…

Martin was happy enough to share his  recipe for one of their most popular dishes. Don Ceviche. A sea bass, sweet potato, chilified mix of colour and fresh flavours. He also taught me a good few tips too… so take note.

Hs first tip was to soak the thin slices of raw onion in ice cold water, before using to remove the bitter acidity and improve the crunch of the raw veg too. Another tip was not to squeeze out too much of the juice of the lime. The membrane is a lot more bitter than the juice and squeezing the grit too much can release a bitter flavour that ruins the taste.

Cooking Demos at Camp Bestival - Tess Ward - Martin Morales

Cooking Demos at Camp Bestival - Tess Ward

As you can see Martin didn’t do halves on the servings and there was plenty for us to try once he was finished. Dare I say, it was as good as it is at the restaurant. Not a bad feat considering we were stuck in a field

Cooking Demos at Camp Bestival - Tess Ward

Cooking Demos at Camp Bestival - Tess Ward - Ceviche

Post-demo and a ceviche nibble had certainly wetted out tastebuds, so we headed out to find a little something for lunch.

I stumbled on a lovely little food stall called Dorshi. They were serving fresh gyozas, steamed dumplings and delicious mixed grain salads. Fresh, delicious and exactly what I fancied.

I went for a mixed bowl and got the fried mushroom, fried salt cod and a couple of the steamed pork and black pudding ones, plonked on top of a shredded carrot, pearl barley and coriander salad with a side of purple slaw.

We found a patch to sit and got to work. the food was so delicious it was gobbled up quick. My favourite was certainly the pork and black pudding steamed gyozas. They were richly flavoured and well spiced, just a dash of soy sauce and a few chilli flakes was all that was needed.

Cooking Demos at Camp Bestival - Tess Ward

Cooking Demos at Camp Bestival - Tess Ward

Cooking Demos at Camp Bestival - Tess Ward

Cooking Demos at Camp Bestival - Tess Ward

Cooking Demos at Camp Bestival - Tess Wardoh so elegant… Cooking Demos at Camp Bestival - Tess Ward

Cooking Demos at Camp Bestival - Tess Ward

After our delicious lunch, we headed to the Den area. I was giving a half hour Q&A about food writing and cheffing.  It was a lovely chance to discuss some of my experiences, share my passion for teaching others to cook and how I got into it in the first place. All the listeners were lovely and asked lots of questions, any nervousness I had was soon dispelled and I really enjoyed it. The team running the den area were all great too.

Post Q&A and another little wonder, Archie was in a chocolate and churros kinda mood. Armed with the warm soft, sugar flecked dough, and smooth milk chocolate sauce we headed for a warm spot in the sunshine to listen to some music and soak up some rays.

Cooking Demos at Camp Bestival - Tess Ward

Cooking Demos at Camp Bestival - Tess Ward

Cooking Demos at Camp Bestival - Tess Ward

Cooking Demos at Camp Bestival - Tess Ward

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