Going crazy for cauliflower

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As more people aim to have plant-based meals in the mix, they are turning to super-food trends like Avocados and Quinoa, which once upon a time were staple foods until we created trends that shot their prices up more than 300% over the past 5 years. In KILN, we turn to the humble cauliflower, a vegetable that not so long ago was only considered delicious when smothered in cheese sauce. We would like to share with you how we dress up our legendary fired vegetable in KILN:

 

White cauliflower florets – 300g
Olive Oil – splash
Greek Yogurt – 60g
Torn flatleaf parsley – 2 pinches
Pomegranate Seeds – 10g
Almond slivers – 10g
Toasted cumin powder – 10g
Sea salt – 10g
Extra virgin olive oil – splash
Lemon juice – splash

1. Preheat oven to full whack
2. Toss cauliflower florets in olive oil to coat. Place into full whack oven until roasted and cooked through
3. In a large mixing bowl, toss everything together and dress generously
4. Boom! Share the love

cauliflower recipe kiln

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Wraps, Taps & Raps

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This week LADY FLIC will be spinning the turntables!!

3 of life’s greats. Char-grilled goodness in freshly baked pitta, our signature craft cocktails on tap, both 50k each, all washed down with classic hip-hop records played by DJ LADY FLIC

FROM 7PM TIL LATE!

A perfect recipe for good times at KILN.

DON’T MISS IT!

wraps taps raps KILN

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Barrel aged Manhattan

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A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, mother of Winston) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated—”the Manhattan cocktail”. However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction.

However, there are prior references to various similar cocktail recipes called “Manhattan” and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street.

The original “Manhattan cocktail” was a mix of “American Whiskey, Italian Vermouth and Angostura bitters”. During Prohibition (1920–1933) Canadian whisky was primarily used because it was available.

An early record of the cocktail can be found in William Schmidt’s “The Flowing Bowl”, published in 1891. In it, he details a drink containing 2 dashes of gum (gomme syrup), 2 dashes of bitters, 1 dash of absinthe, 2/3 portion of whiskey and 1/3 portion of vermouth.

The same cocktail appears listed as a “Tennessee Cocktail” in Shake ’em Up! by V. Elliott and P. Strong, copyright 1930 (p. 39): “Two parts of whiskey, one part of Italian Vermouth and a dash of bitters poured over ice and stirred vigorously.”

 

KILN-Manhattan

KILN-Manhattan

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