Bellly Kids: Slowclub
Belly Kids are teaming up with Mint Magazine to talk with our favourite musicians about food, cooking and all things eating. It’s something of a passion of ours and I know we aren’t alone. Ever since I put together The Mona Pizza recipe book, investigating the food culture behind music, it has become an obsession.
Sheffield two piece, Slowclub have been around for what seems like forever. Their latest record, Paradise (Moshi Moshi), certainly fell into a groove. What can you say? A little bit twee, at times muscular, unapologetic; it’s a bit of a throwback. Charles Watson is a wonderful guy. Just so happens he’s also a total foodie, so sooner or later I was going to ask him for a recipe. Come on, it’s me prix vente viagra tunisie.
First things first, what’s the best thing to eat in cold weather? I sure need it!
Are you any good in the kitchen? I know you love food but what do you like cooking?
I love cooking! My favourite thing to cook up is a Greek dish called Pastitsio (a Mediterranean baked pasta dish including ground beef and béchamel sauce; it’s delicious.)
Best place to eat out?
‘El Parador’ in Mornington Crescent for amazing tapas. ‘Cafe Rhodi’ on Blackhorse Road do a proper cooked breakfast. ‘Tina We Salute You’ in Islington do awesome coffee. ‘Devonshire Chippy’ in Sheffield for mushy peas.
What do you eat when on tour? Is it fast food city for you and Rebecca?
Burgers. Wherever possible we eat ‘in n out burgers’, but, really, apart from that, we’re normally pretty good. On tour M&S services are probably our most visited place.
Come on, your least favourite food? I have a thing against onions, big fleshy looking onions…
For a long time I wouldn’t go near a parsnip, but I’m really over that now. I reckon I’d pass on tripe.
Could you share a recipe with us? Just a lil something you like to cook?
Habas- broad bean dip (I wouldn’t advise making this if you’re planning on getting fresh with a lady/man friend later on!)
8 garlic cloves
5 sprigs of fresh rosemary
500g broad beans (husks removed)
Heat 4 tablespoons of oil on medium heat. Peel garlic cloves and add to oil with a pinch of salt and pepper. Stir them around in the oil and turn heat down. Sauté gently for 15-20 mins until soft and golden.
Remove the garlic with a slotted spoon and put the rosemary and more salt and pepper in the oil. After about 5 minutes the rosemary should have changed colour. Take the rosemary out leaving the oil to cool. When the oil is lukewarm pour into a food processor along with the garlic rosemary and broad bean. Gently blend into a smooth paste.
You can either eat it straight away with bread, or pop in a little dish and warm in the oven later on.