The Hot Black Wax Soul Kitchen is a roti-shebeen serving great British / Guyanese street food.
You may have missed us in Summer 2011, but we are going to be all over in 2012 like a fat kid eats the Hot Black Mixed Grill. Get me.
For info, bookings, press or chatting bare breeze email. hotblackwax@gmail.com / follow. @hbwsk
So, we still about.
Been really busy in the lab, and have had lots of little events to keep the @hbwsk cooking style honest. In the meantime of course, street food has become the biggest thing since KFC. So much competition yet nothing like us out there.
Still. All we are doing right now is refining the concept then going to drop the b*mb on y’all.
Pictures soon come, promise.
Seasonal greeting, and all that jazz. Get me.
You will need a square 18cm tin to make the cake. If you do not have one, see if you can borrow one from a friend.
150g cold unsalted butter, diced
250g dark brown soft sugar
125g maple syrup
75g soured cream
4 tsp mixed spice
4 medium eggs
1 tsp orange extract (or orange zest)
600g dried mixed fruit
200g glace cherries
100g whole blanched almonds
275g plain white flour
1/4 tsp bicarbonate of soda
1-2 tbp bourbon (or any other spirit from your cupboard)
For the icing
350g icing sugar, sifted
150g soft unsalted butter
4 tbsp double cream
4 tsp bourbon (or other available spirit)
■ Preheat the oven to 180°C, fan 160°C, gas 4 and line a square 18cm tin with nonstick baking paper. Put the butter in a large bowl. Bring the sugar, maple syrup, soured cream and spice to the boil in a pan and pour over the butter. Stir until melted.
■ Beat in the eggs one by one and the orange extract. Then stir in the dried fruit, cherries and almonds. Sift in the flour and bicarbonate of soda and mix.
■ Spoon the mixture into the tin and bake for 1 hour 30 minutes until the centre is cooked and a skewer comes out clean. Leave in the tin until warm, then drizzle a little of the bourbon over the top; leave until cold. Brush with more bourbon, remove from the tin and wrap well to store.
■ For the icing, beat the ingredients in a large bowl with an electric hand whisk until light and fluffy. Then spread on top of the cake.
Those Hot Black Chicken Wings with sides of roasted cassava. Maybe sweet potato. Or roasted plantain. Lightly seasoned and spiced with scotch bonnet, sea salt, black pepper and a dashing of English butter.
Why didn’t I think of this before?
@hbwsk is all about SE18* for the next little while. Though, E8** is always in our heart. But we are about 2012 too. We are concentrating on doing something with a legacy. Something for the kids. Something to feel good about when you eat our amazing food. Not going to say much now, but they will NEVER see this coming.
Get me.
* SE18 = Plumstead, Woolwich (London Borough of Greenwich)
** E8 = Dalston (London Borough of Hackney)
Salmon, potato, broad bean and smoked paprika salad.
A little bit of heat for the end of summer. Get me.
We in SE London now - family growing and needed a bigger crib.
But we also upgraded the lab so over the next few months (pending broadband!) we will be on this food thing like a fat kid loves cake.
› @hbwsk is joining Edible Hackney...
Well, kind of. We already grow sage, basil and… erm… sage. In containers. But this month we are moving yard to SE London - bigger and better premises. The kitchen is like woo. But so is the front AND back garden. 2012 - Permaculture principles and plenty of good soil will equal fine home grown cooking ingredients, making this sheeben right. There isn’t an Edible Plumstead, but we don’t mind that. Bringing that Hackney swagger on the other side of things. Plan and pictures soon come.
We’ve been making do and mending with our “Pasta like your mama used to make”.
Fusilli, onion, garlic, tomato, peas, chilli. Topped with cheddar because we never knew about parmesan back in the day.
Nice.
