Cookin' Up: Clive Ingredients & Skeptical's FABRICLIVE 3 Course Dinner

Ingredients Records is an independent drum & bass label run by our good friend, Clive. He’s been releasing forward thinking drum & bass from artists like Dub Phizix (who we featured not two weeks ago here), Skeptical, Villem, Ruffhouse and many more on the imprint since 2009 and he’s done it in a very unique style. Presenting deep drum & bass alongside a unique recipe for culinary nourishment from the artist involved, he’s simultaneously created his own niche. And providing the more astute d&b fans with interesting food ideas has proved to be pretty rewarding in the past, so we asked Clive to put together some ideas for a three course meal ahead of his label’s debut Room Three takeover at the end of the month. "Seeing as the weather is nudging itself into summer," Clive offers of the mealplan, "I've gone for some tasty but light dishes and Skeptical came through with the recipe for his favourite dessert (that's it pictured above)..." Starter: Spinach & Roasted Tomato Salad with Goats Cheese & Truffle Oil Ingredients: 6 tomatoes 1 clove of garlic Sprig of fresh thyme Small bag of baby spinach Goats Cheese Truffle Oil - Slice the 6 tomatoes in half, length ways, and put on a wire rack (preferably) so they don't stew. - Season well with salt and add a little chopped garlic and fresh thyme, then bake on a very low heat for an hour, turn off oven and leave them in there to eventually cool. To serve: - Lightly toss some baby spinach in a bowl with some truffle oil and a little salt for seasoning. - Place in the centre of the plate, adding some spots of Goats cheese on top and 3 of the halved tomatoes. - Drizzle a little olive oil over the tomatoes. -- Main course: Clive's Seared Tuna Steak with Avocado Salad & Lemongrass dressing Ingredients: 2 sticks of lemongrass 4 lime leaves 300ml of vegetable oil 2 egg yokes 1 lemon Bunch of fresh coriander 2 tuna steaks 1 red onion 2 avocados Splash of balsamic vinegar Splash of olive oil Note: Take the tuna steaks to be out of the fridge and leave them on a plate until they get to room temperature on a plate. For the lemongrass dressing: - Pour 250-300ml vegetable oil in a saucepan & add 2 x bashed sticks of lemongrass and 4 lime leaves. - Warm this through on a stove for about 20 minutes, then leave it to completely cool. - This will then be infused and ready to use for the aioli. For the aioli: - Put 2 egg yolks in a food blender or bowl if you haven't got one and whisk the egg yolks with a tbsp lemon juice. Then slowly pour in the infused oil whilst continuing to whisk until it resembles mayonnaise. -Season with salt and add some freshly chopped coriander.# -Season the tuna steaks with salt & pepper and a little olive oil. - Top and tail a red onion, peel the skin off, halve it and then lay each half on the board and slice thinly into strips. - Put the onion in a bowl, add some balsamic vinegar and olive oil and allow 10 minutes to soften the onions. - Take 2 avocados and peel and take out the stone. Slice them however you wish, just don't go retro 80's and 'fan' them. - Put a grill-pan on the stove until it’s red-hot. Do not add any oil to the pan! When it sizzles if you flick a little water on there you’ll know it is hot enough. Lay the seasoned steaks on, leave them for 2 mins, then turn 90 degrees for a further 2 mins and then turn them over. You should have a nice criss-cross on the serving side. - Cook for a further 2 minutes and take off the pan. - Mix the avocado with the red onion salad and place in the centre of the plate, lay a steak on top & then drizzle some of the lemongrass dressing around the Tuna. - Garnish with a sprig of coriander. -- Dessert: Skeptical's Chocolate Covered Pavlova Monster Ingredients: 3 eggs 175g caster sugar Dusting of icing sugar 300ml double cream 500g Cadbury's Dairy Milk Chocolate 1 punnet of strawberries 1 punnet of blueberries 1 bunch of grapes For the meringue: - First separate the egg whites from the yoke into a mixing bowl then with an electric whisk, whisk the egg whites until they form a stiff peak. Take the sugar and add a little bit at a time while still whisking on the slowest setting. The mix will begin to shine. - Pour the mix on to the greaseproof paper in 3 separate portions. Big, medium and small. You may need 2 trays. - Place in a pre-heated oven on gas mark 2, 300°F (150°C) and cook for 1 hour. At the end of the time turn the oven off and leave the meringues to cool inside the oven. For the topping: - Cut the strawberries into halves and pick some grapes. - Pour the double cream into a mixing bowl and whisk till the cream thickens. - Spoon the cream onto the biggest meringue and place the strawberries, blueberries and grapes onto the cream. - Now place the medium meringue on top and repeat until you have a 3 tier pavlova mountain. - Break the chocolate into a glass bowl and place over a pan of boiling. Once the chocolate is melted pour it over the mountain. - Finish it off with a dusting of icing sugar. --