The Eighth Pea's interview

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Interview by Laurence

We interviewed The Eighth Pea!

"If you´re from a blog or food project, or just really like to cook, get in touch! It´s great to share ideas and inspiration."

Hello The Eighth Pea, so tell us...

When did you begin your blog and what inspired you to start it?

I grew up in the south of Spain to a big family; I have seven siblings and two sets of parents (Swiss, Italian and American), all living under one roof – it´s a long story. Lucky for me, my family are true foodies and love taking the time to cook for one another. Around a year ago, I decided to create a cookbook based on our family “classics” to give as Christmas presents. The process of writing and photographing the cooking inspired me and I decided to create my blog as an extension of the family cookbook and a place where I could share new recipes.

In your wildest dreams, where is your blog going to take you as it develops?

I´m obsessed with cookbooks so in my wildest dreams it would lead to a published book, professionally designed and with photography from my brother Patrick Fileti.

Are you active in the blogging community? Have you met any interesting people through your blog or has it brought you to new places?

I´ve discovered lots of interesting blogs but unfortunately have not had a chance to meet the people behind them. I´m still a newbie in the world of blogging so I´m sure that with time and the opportunity this could change.

Do you have a secret weapon in the kitchen?

´Momma Deb´s Knock Your Socks Off Chili Sauce´! The recipe is on my blog and it´s pure fire. Add it to anything for some quick heat – really handy for sauces, drizzled on top of soups or in marinades.

What would be your choice of dish or menu if you had to choose your "last meal ever"?!

I´m greedy so I´d go with a full menu rather than dish... (you´re giving me a choice after all).

It would be a starter of carpaccio de presa Iberica (a special cut of Iberian pork).

Main would be a T-bone steak grilled over a barbecue with some herb butter, steamed seasonal veg and triple cooked chips.

Dessert would be Tiramisu.

What is your earliest memory involving food?

Peeling shrimp on the kitchen counter. Living by the sea, we used to get these incredible fresh shrimp straight off the boat and would eat them in the simplest way; poached with a squeeze of lemon and some salt. Using the freshest ingredients possible is something that has been ingrained in me ever since.

Are there any chefs that you admire in particular?

Too many to count. I really like Hugh Fearnley-Whittingstall´s use of ingredients and his back to basics approach. As I mentioned before, I´m slightly addicted to cookbooks and I guess my admiration of chefs is slightly reflected through it. The one book I can´t get enough of is Leiths Cookery Bible, so I´d have to give praise to Prue Leith and Caroline Waldegrave. Having a Spanish background, I really like Dani Garcia, who uses the essence of Andalusian cooking with lots of imagination. Here in the UK, I love Sam & Sam Clark from the Moro restaurants and can´t stop reading their cookbook too!

If you could be a contestant or guest on any cooking show what show would you choose?

One of Hugh Fearnley-Whittingstall´s because it would be awesome to meet him.

Which Gourmandize recipe would you recommend? (if none take your fancy add your own and share it with us!)

“Venison in brandy” would be my choice for this time of the year. Venison is in season in the autumn and is one of my favourite cuts of meat. I´m half Swiss and in Switzerland they make a slightly varied version of this, serving it with sauerkraut, roasted chestnuts and rösti.

Any last words or message for our readers?

If you´re from a blog or food project, or just really like to cook, get in touch! It´s great to share ideas and inspiration.

Thank you The Eighth Pea for answering our questions and see you soon!
Published by Laurence - 01/10/2013

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