Day: 21 December 2012

  • THEATRE REVIEW | Salad Days

    I have to admit a fairly strong affection for the musical Salad Days, as I appeared in two different productions of it in my late teens and early twenties, both times in the role of the mute Troppo.

    I remember both productions as being particularly joyous, and therefore my love of the piece is tinged with nostalgia. I don’t remember either production I was in, though, being as wittily brilliant as Bill Bankes-Jones’s production for Tete a Tete, a company which usually “brings uplifting, surprising, daring and intimate opera productions of the highest quality to the widest possible public, developing both artists and the art-form itself,” to quote from their website. It was the withdrawal of major sponsorship funding for one of their operas, which led Bankes-Jones to embark on a pet project of his, that of doing a production of the Julian Slade/Dorothy Reynolds 1954 musical, Salad Days. It was a huge success when first produced in 2009, and this, I believe, is its third revival. Judging by the full house, I have no doubt this too will be a big success.

    The musical has had many revivals, usually updated to the time of each production, but this one is firmly rooted in the 1950s, and it is definitely the right decision. Now distant enough, the 1950s have a period feel all their own. This is not, though, the 1950s of Grease, with motor cycles, leather jackets and slick backed hair. This is a firmly middle class 1950s Britain of cut glass English accents, of cockney reporters and workmen, a 50s when the cold war loomed and flying saucers were considered a possibility, all taking place in one of those typically mythical English summers, when the sun shines every day and it never rains.

    Occasionally 1950s mores and manners are made fun of, but only ever in the most affectionate of ways. The story revolves around Timothy and Jane, both just down from Oxford, though, typically it is Timothy who must find a job, whilst Jane must find a husband. They manage to fulfil both requirements by marrying each other and taking on the guardianship of a magic piano that makes people dance. What struck me this time round is that the book seems to be a string of carefully crafted, and often hilarious sketches, loosely held together by the Jane and Timothy story. The young people must find their way in a world filled with a crazy older generation, and maybe that is not so very far from the truth for most younger people today.

    Salad Days is a real ensemble piece, all the actors, apart from the delightfully youthful Leo Miles and Katie Moore, who play Timothy and Jane, taking on a variety of different roles. All are without exception excellent, so it seems invidious to single out anyone in particular, though I really can’t pass without mentioning Tony Timberlake, hilarious as the Inspector and Ambrose, and Kathryn Martin, whose Asphnyxia was a masterpiece of comic timing. Also worth a mention is Luke Alexander who is making his professional debut in the roles of Fosdyke and Nigel, but really every single member of the cast is quite brilliant. So too is the swiftly moving production of Bill Bankes-Jones and the wittily brilliant choreography of Quinny Sacks. Played with the audience on two sides, Tim Meacock’s stage design is cleverly minimal, though there are plenty of New Look 1950s costumes to delight the eye.

    No doubt some younger readers will find the whole thing impossibly twee, and it has to be said that the nostalgia it evokes is that of a certain generation, and no doubt a certain class, an impression confirmed by a quick glance round the auditorium last night. That said, even those who are allergic to musicals, would, I’m sure, find plenty to enjoy in the wonderfully well written, and acted, sketches. It certainly took me on a trip down memory lane and I found it an absolute delight.

     

    Riverside Studios & Tête à Tête present

    Salad Days

    Riverside Studios, Crisp Road, London W6 9RL

    20th December 2012 – 2nd March 2013

    www.riversidestudios.co.uk

  • RECIPE | Dermie’s Pedro Ximenez Chocolate Tart

    RECIPE | Dermie’s Pedro Ximenez Chocolate Tart

    Pedro Ximénez is a classic, luscious, sweet Spanish dessert sherry made using sun dried Pedro Ximénez grapes. It is dark mahogany in colour, reminiscent of raisins on the nose with a rich, sweet and velvety notes on the mouth leaving a very long finish.

    Pedro Ximénez Chocolate Tart

    Pedro Ximénez sherry is intensely sweet and has a real affinity with milk chocolate and is widely available in all good licensed premises. This recipe uses a generous helping of Pedro Ximénez to transform an ordinary chocolate tart recipe into something sensational.

    If you wish to add extra depth to the chocolate tart then replace milk chocolate with dark chocolate in this recipe. Enjoy.

    Shopping List:

    Pastry:

    – 190g Cream flour.

    – 100g Unsalted butter (diced).

    – 75g Caster sugar.

    – Pinch of salt.

    – 1 Organic egg (lightly beaten).

    – Egg wash.

    – 10″ tart tin (26cm).

     

    Chocolate Filling:

    – 400ml of double cream.

    – 200g Valrhona / Lilly O’ Brien’s / Lindt milk chocolate.

    – A generous pinch of sea salt.

    – 25g Caster sugar.

    – 2 Organic eggs.

    – 100ml Pedro Ximénez (double serving).

    – 1 Tsp vanilla essence.

    Pedro Ximénez Chocolate Tart

     

    Method

    1. Place the flour, sugar, salt and butter into a food processor. Using the pulse setting, pulse the mixture a number of times slowly until the mixture resembles curse breadcrumbs. Add in the egg until the mixture comes together. Do not over work the dough as it will make the pastry tough.

    2. Flatten out the dough on a floured surface into a rectangular shape 2cm thick. Then wrap in cling flim and place in the fridge for 30mins. Alternatively place in the freezer for 10 minutes.

    3. Grease your loose bottom pastry tin lightly with butter and remove the pastry from the fridge. Roll out the pastry on a cold floured marble surface to a width of half an inch. Ensure you are rolling a circular shape enough to cover the sides and ends of your tin using the round loose base as your guide.

    4. Using a pallet knife gently lift the pastry over your tart tin. With some of the left-over pastry, roll a small 1 inch ball of pastry dough and use this to smooth out the edges of your tart tin. Using a folk, prick the base, cover with cling film and place the lined tin in the fridge for 30 minutes.

    5. Preheat your oven to 180 degrees or gas mark 4. Take the pastry tin out of the fridge and line with baking parchment coming up over the sides of the tin. Fill the tin with baking beans and ‘bake blind’ for 20 minutes until the pastry is dry.

    6. Take the beans out of the pastry tray, brush the pastry with egg wash and place it back in the oven for a further 3-5 minutes until the pastry is pale and golden. Remove from oven and allow to cool while you make the chocolate filling.

    7. Heat the cream in a heavy bottomed saucepan over a gentle heat until it reaches the ‘shivery stage’. Remove from the heat, add chocolate and stir until melted. Then mix in the sea salt, Pedro Ximénez and vanilla.

    8. Whisk the eggs yolks and the sugar until they form a thick, white, froth and gently fold into the chocolate mixture so as to not knock out any of the air.

    9. Bake for 20 minutes until just set with a very slight wobble in the centre. Do not over cook the chocolate mixture as you will dry out the tart.

    10. Cool completely before serving. It is perfectly fine to make this tart the evening before your dinner party. Serve with a glass of Pedro Ximénez, a dessert wine or a strong black coffee.

     

    Cinnamon Cream

    – 150ml Cream.

    – 3 Tbp Icing Sugar.

    – 1 Tbsp Ground Cinnamon.

     

    Place all the ingredients in a bowl and whisk to soft peaks.