I spotted a dish I didn't recognise on the tapas menu in a restaurant recently. I'm quite nosy and inquisitive when it comes to food (well, when it comes to most things!) so it's unusual for me not to have at least some clue what's in a recipe. But in this case, I hadn't.
'Imam bayildi with Greek yoghurt and flatbread', it said - nothing more. So I asked what it was and the head waiter was sent over to explain. He described 'a middle eastern dish of aubergine cooked down with spices and dried fruit'. Well, that was good enough for me - put me down for one of your finest, good sir!
His description turned out to be accurate but he forgot to say it would be amazingly delicious and a teensy bit addictive! The next day I was online searching for imam bayildi recipes (of which there are many and varied) and it has now found its way into my repertoire. So here's my version, for your delight.
First chop a smallish aubergine into inch-sized cubes and place them in a colander sprinkled with a little bit of salt. Leave it for a while, then cook it over a high heat on a griddle pan for 5 minutes, with a tiny bit of oil.
At the same time, toast some cumin seeds in a large dry frying pan. Once the smell of the cumin starts to waft, add some olive oil and a very finely chopped red onion. Add a splodge of tomato puree, some sultanas, a shake of ground coriander, a pinch of ground cinnamon and the griddled aubergine. Pour over half a cupful of water and leave the whole thing over a low heat (covered if possible) for half an hour or so. It really can't cook down enough, so you can get away with leaving it for longer as long as it doesn't 'catch' on the bottom of the pan.
When you're ready, add the juice of half a lemon and serve it with flatbread and sour cream.
*The restaurant was St Alban, near Picadilly, and is always fantastic.
Sunday 8 November 2009
Wednesday 7 October 2009
What about Sweet Pea?
I saw a thing in a Spanish supermarket I've been dreaming of for quite some time but never seen before. They sell teeny tiny bottles of olive oil.
I'm rubbish at quantities, but these are 'dinky' little (technical term) bottles sold in packs of five, each with a cute little screw-on lid. Each contains just enough for dressing your salad, dipping your bread or frying a few portions of onions.
All those times I've eaten a dressing-less salad for lunch because I didn't want it to wilt before it reached the office. All the picnics with no oil for my ham and bread. All the camping holidays (well, just one ... ) where I've had the chance to fry, but not wanted to take a big bottle of oil.
Do British supermarkets sell such a thing? And if not, dammit, why not?
I'm rubbish at quantities, but these are 'dinky' little (technical term) bottles sold in packs of five, each with a cute little screw-on lid. Each contains just enough for dressing your salad, dipping your bread or frying a few portions of onions.
All those times I've eaten a dressing-less salad for lunch because I didn't want it to wilt before it reached the office. All the picnics with no oil for my ham and bread. All the camping holidays (well, just one ... ) where I've had the chance to fry, but not wanted to take a big bottle of oil.
Do British supermarkets sell such a thing? And if not, dammit, why not?
Friday 25 September 2009
Spanish highs
I wasn't disappointed by Spain, you'll be glad to know!
The food adventure started with a visit to the Delicatessen in Tarifa, which serves pretty good jamon iberico by the racion (sort of medium-sized portion). They also make a fantastic salad of asparagus on a bed of salmorejo (a sort of tomato sauce/soup) and delicious Cava. It's in a lovely location, perfect for sitting in the shade for hours with a book.
Next we ventured to Jimena de la Frontera and found a small, typical Spanish bar on a noisy hill (Jimena is a very steep town, so almost everything is on a hill!). We ate fantastically good ham, a tortilla de patatas and some asparagus. As I was saying before, almost any bar in Spain will have some tapas available and it's usually pretty good no matter how basic the place looks!
We also had a couple of picnics with food bought from Eroski, the Tesco-style supermarket. Even fairly inexpensive supermarket-bought ham is good in Spain, so you just need to buy some bread and cheese to go with it.
Some parts of Spain now have fancy 'fusion' restaurants - one of the best we tried was Posada La Sacristia in Tarifa, although the one in hotel Escondite del Viento was pretty good too. I ate local fish with tabbouleh, salmon and tuna sashimi, a tuna thing with rice, banana fritter and a salad with guacamole - all very delicious.
But I can probably eat that stuff anywhere and it isn't why I go to Spain. It's all about the ham!!
The food adventure started with a visit to the Delicatessen in Tarifa, which serves pretty good jamon iberico by the racion (sort of medium-sized portion). They also make a fantastic salad of asparagus on a bed of salmorejo (a sort of tomato sauce/soup) and delicious Cava. It's in a lovely location, perfect for sitting in the shade for hours with a book.
Next we ventured to Jimena de la Frontera and found a small, typical Spanish bar on a noisy hill (Jimena is a very steep town, so almost everything is on a hill!). We ate fantastically good ham, a tortilla de patatas and some asparagus. As I was saying before, almost any bar in Spain will have some tapas available and it's usually pretty good no matter how basic the place looks!
We also had a couple of picnics with food bought from Eroski, the Tesco-style supermarket. Even fairly inexpensive supermarket-bought ham is good in Spain, so you just need to buy some bread and cheese to go with it.
Some parts of Spain now have fancy 'fusion' restaurants - one of the best we tried was Posada La Sacristia in Tarifa, although the one in hotel Escondite del Viento was pretty good too. I ate local fish with tabbouleh, salmon and tuna sashimi, a tuna thing with rice, banana fritter and a salad with guacamole - all very delicious.
But I can probably eat that stuff anywhere and it isn't why I go to Spain. It's all about the ham!!
Monday 14 September 2009
Hurry up with the jamon
In fact I couldn't wait! I went to Meson Los Barilles in Spitalfields to start the Spanish food experience a bit early.
In my experience the food, presentation, decor and service in this place feels fairly authentic. It feels, smells and tastes like many restaurants I've been to in Spain, particularly in the south. A few of the tapas seem a bit 'fancy' but all the staples are there and it's a comfy place to sit and eat for an hour or two.
The ham wasn't great, though (only bog-standard serrano, not 'the good stuff') and I'm hoping to find better in Spain.
In my experience the food, presentation, decor and service in this place feels fairly authentic. It feels, smells and tastes like many restaurants I've been to in Spain, particularly in the south. A few of the tapas seem a bit 'fancy' but all the staples are there and it's a comfy place to sit and eat for an hour or two.
The ham wasn't great, though (only bog-standard serrano, not 'the good stuff') and I'm hoping to find better in Spain.
Friday 11 September 2009
Jamon jamon
I'm going to Spain next week, so I'm very excited. I'm mainly excited about the food - in fact I can hardly wait!
I guess Spain isn't renowned for its excellent cuisine, but its signature food is simple and delicious. You don't need to do anything fancy with Pata Negra ham - just slice it. You can't go far wrong with a tortilla espanola or a handful of Marcona almonds. You'd be best advised to put olives in a dish and leave them be, rather than trying to infuse them with garlic oil or stuff them with an anchovy.
I look forward to my annual jaunt to Spain for just this reason: it's easy to pitch up at almost any tapas bar and order some ham, olives, a tortilla and a nice glass of red wine, which will all be delicious. Far better than complicated messed-with food at some fancy faux-Spanish place.
I guess Spain isn't renowned for its excellent cuisine, but its signature food is simple and delicious. You don't need to do anything fancy with Pata Negra ham - just slice it. You can't go far wrong with a tortilla espanola or a handful of Marcona almonds. You'd be best advised to put olives in a dish and leave them be, rather than trying to infuse them with garlic oil or stuff them with an anchovy.
I look forward to my annual jaunt to Spain for just this reason: it's easy to pitch up at almost any tapas bar and order some ham, olives, a tortilla and a nice glass of red wine, which will all be delicious. Far better than complicated messed-with food at some fancy faux-Spanish place.
Friday 4 September 2009
Bog right off
I was more than a little bit annoyed that the government recently criticised supermarkets for offering 'buy-one-get-one-free' offers. An MP complained that this increases the amount of food we throw away, and said we shouldn't "be tempted by buy-one, get-one-free, three-for-two or two-for-ones".
Well, who asked her?! I'll be tempted any time I feel like it, missy. The general public should be grown-up and self-sufficient enough to decide what food they need to buy and withstand a bit of blatant sales temptation every now and again.
I love BOGOF offers and I'd really miss them if they stopped. I buy quite a similar batch of things each week, so it makes a lot of sense for me to get two at the same time and store them. That's what cupboards, freezers and tupperware containers are for!
Rather than penalise those of us who make use of the offers, how about providing recipes for the others to use up their spares?
Well, who asked her?! I'll be tempted any time I feel like it, missy. The general public should be grown-up and self-sufficient enough to decide what food they need to buy and withstand a bit of blatant sales temptation every now and again.
I love BOGOF offers and I'd really miss them if they stopped. I buy quite a similar batch of things each week, so it makes a lot of sense for me to get two at the same time and store them. That's what cupboards, freezers and tupperware containers are for!
Rather than penalise those of us who make use of the offers, how about providing recipes for the others to use up their spares?
Monday 31 August 2009
Thai curry again and again!
Y'know, there's been talk. I haven't been talking, but there has been talk* concerning my fantastic new green Thai curry recipe.
One of the best things about the Taste of London festival was the free brochure, featuring recipes from some of the attending restaurants. I've been interested in learning how to make a good green curry for a while (because I like it but find restaurant versions too hot for my preference). So I was pleased to see that the Blue Elephant had published their recipe in the brochure.
Of course, I shamefully adapted it and took a few ideas from delicious magazine's 'freeze ahead' version too. This recipe should make enough for four modest portions, so if you're cooking for two you can freeze one batch and easily heat it in the microwave later.
I make mine with chicken, so my first step is to cut two large breasts (no comment) into chunks and fry it over a low-ish heat in a big wok, with a bit of vegetable oil. Once it's starting to look a bit cooked, I add three tablespoons (45ml) of green curry paste. This is the only cheaty bit of the recipe: I use ready-made paste, to save all the effort of grinding and blending! The quality of shop-bought pastes varies quite a bit, as does the amount of chilli they use, so shop around until you find one you like.
Anyway - once the paste and chicken starts sizzling happily I add four or five chopped spring onions, half a chopped red onion and one stalk (stem?) of lemongrass cut very finely. You can also add some aubergine or other appropriate vegetables at this stage. After another couple of minutes, add a 400g tin of coconut milk and let the whole thing simmer for 5-10 minutes.
At this stage, add the juice of a whole lime, one torn kaffir lime leaf, a handful of basil leaves and a pinch of fresh coriander. Give it a stir - at this point it should be rather thin. My 'freeze ahead' addition here is to add 100g of ground almonds to thicken and make it go further, but this is a bit calorie-tastic! Without the almonds it may only make two portions rather than four, but it won't be as fattening. If it looks a bit gloopy once you've added the almonds, stir in a few splashes of water until it looks about the right consistency.
And that's you done: serve it with some steamed rice and Thai crackers.
*A bun for anyone who recognises the film reference and isn't ashamed to admit it!
One of the best things about the Taste of London festival was the free brochure, featuring recipes from some of the attending restaurants. I've been interested in learning how to make a good green curry for a while (because I like it but find restaurant versions too hot for my preference). So I was pleased to see that the Blue Elephant had published their recipe in the brochure.
Of course, I shamefully adapted it and took a few ideas from delicious magazine's 'freeze ahead' version too. This recipe should make enough for four modest portions, so if you're cooking for two you can freeze one batch and easily heat it in the microwave later.
I make mine with chicken, so my first step is to cut two large breasts (no comment) into chunks and fry it over a low-ish heat in a big wok, with a bit of vegetable oil. Once it's starting to look a bit cooked, I add three tablespoons (45ml) of green curry paste. This is the only cheaty bit of the recipe: I use ready-made paste, to save all the effort of grinding and blending! The quality of shop-bought pastes varies quite a bit, as does the amount of chilli they use, so shop around until you find one you like.
Anyway - once the paste and chicken starts sizzling happily I add four or five chopped spring onions, half a chopped red onion and one stalk (stem?) of lemongrass cut very finely. You can also add some aubergine or other appropriate vegetables at this stage. After another couple of minutes, add a 400g tin of coconut milk and let the whole thing simmer for 5-10 minutes.
At this stage, add the juice of a whole lime, one torn kaffir lime leaf, a handful of basil leaves and a pinch of fresh coriander. Give it a stir - at this point it should be rather thin. My 'freeze ahead' addition here is to add 100g of ground almonds to thicken and make it go further, but this is a bit calorie-tastic! Without the almonds it may only make two portions rather than four, but it won't be as fattening. If it looks a bit gloopy once you've added the almonds, stir in a few splashes of water until it looks about the right consistency.
And that's you done: serve it with some steamed rice and Thai crackers.
*A bun for anyone who recognises the film reference and isn't ashamed to admit it!
Sunday 5 July 2009
Best possible taste
Sometimes we ask someone's opinion because we suspect they'll think the same as we do, and just want our own opinion verified. It's just nice to have some agreement and do that smug nodding.
Such was my attitude towards this year's Taste of London festival. I wanted to go along and confirm my opinion of certain restaurants. I checked the list of restaurants attending beforehand, read their menus and made a list of what I wanted to eat. Then I'd be able to go, "yes, just as I thought - Busaba Eathai does serve great chicken satay. Boy, do I know resrtaurants!"
Fortunately I left my list at home. Also some of the queues were a bit too long to handle and some dishes didn't look as nice as they had sounded. So I wandered blindly, checking the menu at each stall as I went and tasting a variety of different things from places I didn't know very well. In other words, got the best from the festival.
My highlights were sizzling wagyu beef on hot rocks from Cocoon, tunapica from Asia de Cuba, lemon tart with strawberries from Rhodes 24 and prawn pomelo with peanut from Busaba Eathai (ok, so a couple of old favourites sneaked in, and I was right ...).
The highlight of the festival overall, though, wasn't food-based. Cocoon restaurant also offered a sake tasting. We were led through six or seven types of sake by a very friendly and knowledgeable sommelier. Unfortunately it was over-popular, cramped and noisy (just in front of the food counter); it definitely merits its own stand or masterclass next year.
Such was my attitude towards this year's Taste of London festival. I wanted to go along and confirm my opinion of certain restaurants. I checked the list of restaurants attending beforehand, read their menus and made a list of what I wanted to eat. Then I'd be able to go, "yes, just as I thought - Busaba Eathai does serve great chicken satay. Boy, do I know resrtaurants!"
Fortunately I left my list at home. Also some of the queues were a bit too long to handle and some dishes didn't look as nice as they had sounded. So I wandered blindly, checking the menu at each stall as I went and tasting a variety of different things from places I didn't know very well. In other words, got the best from the festival.
My highlights were sizzling wagyu beef on hot rocks from Cocoon, tunapica from Asia de Cuba, lemon tart with strawberries from Rhodes 24 and prawn pomelo with peanut from Busaba Eathai (ok, so a couple of old favourites sneaked in, and I was right ...).
The highlight of the festival overall, though, wasn't food-based. Cocoon restaurant also offered a sake tasting. We were led through six or seven types of sake by a very friendly and knowledgeable sommelier. Unfortunately it was over-popular, cramped and noisy (just in front of the food counter); it definitely merits its own stand or masterclass next year.
Wednesday 1 July 2009
Biscuit princess
When someone asks, "what would you like for your birthday?" the correct response is always "biscuits".
I was lucky enough to receive some fantastic birthday biscuits this year. They came in a pretty pink tin, from Fortnum and Mason, which winds up and plays 'Happy Birthday To You'. The biscuits themselves are lemon curd, chocolate chip and shortbread varieties and are delicious with tea.
Truly biscuit royalty!
I was lucky enough to receive some fantastic birthday biscuits this year. They came in a pretty pink tin, from Fortnum and Mason, which winds up and plays 'Happy Birthday To You'. The biscuits themselves are lemon curd, chocolate chip and shortbread varieties and are delicious with tea.
Truly biscuit royalty!
Monday 22 June 2009
Tea time again
Remember I mentioned the Sikkim tea at Kim's Coffee House in Saffron Walden? What do you mean, no?!
I love this tea and I have sampled it several times when I have visited the coffee house. On our last visit we picked up a leaflet which gave some information about the supplier, the Kent Tea and Trading Company. We visited their website and were pleased to find that we could order the tea to be delivered to our very home, for enjoyment in our own little mugs and everything!
It's delicious - a second flush, so quite a lot of fruitiness and moisture, but with the distinctive Darjeeling edge. I always want to describe that as 'tobacco taste', no matter how unappetising it sounds.
Anyway, if you like your Himalayan silver tip teas, I'd recommend it. So, some good things do come out of Kent, then!
I love this tea and I have sampled it several times when I have visited the coffee house. On our last visit we picked up a leaflet which gave some information about the supplier, the Kent Tea and Trading Company. We visited their website and were pleased to find that we could order the tea to be delivered to our very home, for enjoyment in our own little mugs and everything!
It's delicious - a second flush, so quite a lot of fruitiness and moisture, but with the distinctive Darjeeling edge. I always want to describe that as 'tobacco taste', no matter how unappetising it sounds.
Anyway, if you like your Himalayan silver tip teas, I'd recommend it. So, some good things do come out of Kent, then!
Monday 15 June 2009
Next time you're in the Maldives
Ok, so this is a bit self-indulgent. Even if you are about to go on holiday to the Maldives it's unlikely you'd go to the same resort as I did. And it's not the sort of place where you can pop over to another island for dinner! Nevertheless, I was pleased enough with my Maldives restaurant experience to write about it.
The resort we visited (Komandoo island) has an a la carte restaurant called Aqua, which opened fairly recently. It gives the chef a chance to be a little bit more experimental and extravagant with food than he would in the 'all-inclusive' restaurant. Generally food for holiday-makers in the Maldives tends to be good, but unimpressive. It's healthy, well-cooked and often delicious but unmistakeably mass-produced and calculated to please all. So I was delighted to be offered an alternative, and I was very impressed and pleasantly surprised by what we found.
I ate an amazing seafood and pasta dish with tomato sauce, a lobster bisque, lemongrass and curry soup, reef fish served with potatoes and salsa, plus too many amuse bouches to mention. This is on several occasions, of course, rather than at one huge blow-out ...! The food has Maldivian, Indian and pan-Asian influences, with distinctly European presentation. I think I'd even give it one of my highest accolades: it's London restaurant standard!
So, if you are ever passing ...! Actually, I just noticed on the island's website that Aqua is "designed to offer our guests a culinary art beyond their expectation", which is more or less what I just said, but shorter!
The resort we visited (Komandoo island) has an a la carte restaurant called Aqua, which opened fairly recently. It gives the chef a chance to be a little bit more experimental and extravagant with food than he would in the 'all-inclusive' restaurant. Generally food for holiday-makers in the Maldives tends to be good, but unimpressive. It's healthy, well-cooked and often delicious but unmistakeably mass-produced and calculated to please all. So I was delighted to be offered an alternative, and I was very impressed and pleasantly surprised by what we found.
I ate an amazing seafood and pasta dish with tomato sauce, a lobster bisque, lemongrass and curry soup, reef fish served with potatoes and salsa, plus too many amuse bouches to mention. This is on several occasions, of course, rather than at one huge blow-out ...! The food has Maldivian, Indian and pan-Asian influences, with distinctly European presentation. I think I'd even give it one of my highest accolades: it's London restaurant standard!
So, if you are ever passing ...! Actually, I just noticed on the island's website that Aqua is "designed to offer our guests a culinary art beyond their expectation", which is more or less what I just said, but shorter!
Friday 15 May 2009
If you can do without the MSG
Sticky beef with cashews
Go on then - have a recipe. Half borrowed from the June issue of delicious magazine and half improvised the night before last.
'Toast' some cashew nuts in a dry frying pan for just a moment, before adding some chopped ginger (according to personal taste - I add loads). Fry it for a couple of minutes, then add four dessert spoons of light soy sauce, two dessert spoons of tomato ketchup, a teaspoon of honey and a pinch of chilli flakes. You could try adding some sweet chilli dipping sauce, if you felt adventurous! Add 50ml of water and turn up the heat, then add some broccoli florets and cook the whole thing until the broccoli is done.
Separately, pan grill a sirloin steak until it's slightly underdone for your own preference (but I think you'll find medium rare is correct ...!). Leave it for a moment, then cut it into long, thin strips. At the last minute, stir the beef strips into the other ingredients. Serve it all on top of some egg fried rice with a squeeze of lime juice.
Stick a fork in me ...
Go on then - have a recipe. Half borrowed from the June issue of delicious magazine and half improvised the night before last.
'Toast' some cashew nuts in a dry frying pan for just a moment, before adding some chopped ginger (according to personal taste - I add loads). Fry it for a couple of minutes, then add four dessert spoons of light soy sauce, two dessert spoons of tomato ketchup, a teaspoon of honey and a pinch of chilli flakes. You could try adding some sweet chilli dipping sauce, if you felt adventurous! Add 50ml of water and turn up the heat, then add some broccoli florets and cook the whole thing until the broccoli is done.
Separately, pan grill a sirloin steak until it's slightly underdone for your own preference (but I think you'll find medium rare is correct ...!). Leave it for a moment, then cut it into long, thin strips. At the last minute, stir the beef strips into the other ingredients. Serve it all on top of some egg fried rice with a squeeze of lime juice.
Stick a fork in me ...
Thursday 14 May 2009
Ready to bleat
There's been a bit of fuss lately in the free London 'newspapers' because some Pret a Manger sandwiches aren't made on the shop premises. They're put together at a larger branch and transported to smaller ones.
So? Does that make a difference? I mean, how fresh do you need?! They taste the same, you were oblivious two weeks ago and it's not as if they are stale or mouldy when they reach you. Really - just get over yourselves!
I don't care where they are made: I quite enjoy a nice Pret picnic somewhere nice in the warmer weather. What you want to worry about is when smokers come along and ruin your cosy spot!
So? Does that make a difference? I mean, how fresh do you need?! They taste the same, you were oblivious two weeks ago and it's not as if they are stale or mouldy when they reach you. Really - just get over yourselves!
I don't care where they are made: I quite enjoy a nice Pret picnic somewhere nice in the warmer weather. What you want to worry about is when smokers come along and ruin your cosy spot!
Wednesday 6 May 2009
Tea is better than coffee
In the world of tea rooms, an honourable mention must go to Kim's Coffee House in Saffron Walden.
Firstly, it has the most amazing selection of tea, all loose leaf. It's served in great teapots which don't lose the heat immediately and is of a great quality. Ask to see the 'full' tea list and try the Sikkim - somewhere between an Assam and a Darjeeling.
Secondly, the food is pretty good. One expects a nice selection of cakes from a tea room, but this cafe serves a good range of sandwiches, salads, breakfast options and homemade cakes. I had a delicious open bagel with mounds of smoked salmon, presented with a huge lemon wedge and some black pepper.
Thirdly, it's in a good location and has a nice garden at the back.
My only complaint is that it isn't open on Sundays!
Firstly, it has the most amazing selection of tea, all loose leaf. It's served in great teapots which don't lose the heat immediately and is of a great quality. Ask to see the 'full' tea list and try the Sikkim - somewhere between an Assam and a Darjeeling.
Secondly, the food is pretty good. One expects a nice selection of cakes from a tea room, but this cafe serves a good range of sandwiches, salads, breakfast options and homemade cakes. I had a delicious open bagel with mounds of smoked salmon, presented with a huge lemon wedge and some black pepper.
Thirdly, it's in a good location and has a nice garden at the back.
My only complaint is that it isn't open on Sundays!
Friday 1 May 2009
Hope springs
I know autumn is my favourite season, but spring really is very nice too! It's such a pretty month and the weather gives one hope for the summer ahead.
It also means English asparagus is in season - hurrah! It has a far woodier taste than the bright green stuff we ship in, and goes well with some pasta and pesto, or with scrambled eggs.
It also means English asparagus is in season - hurrah! It has a far woodier taste than the bright green stuff we ship in, and goes well with some pasta and pesto, or with scrambled eggs.
Thursday 30 April 2009
Tickled salmon pink
Pan fried salmon with wasabi and soy
Nyeh, you've gotta try this ... as the fat-tongued Oliver boy would say.
I think I got part of this recipe from Gordy, part from a noodle packet and part from my imagination.
Mix some wasabi paste with about an equal amount of light soy sauce, the juice of half a lime and some brown sugar (white sugar will do if you don't have brown). I don't know quantities, but it's best to start with about three dessert spoons of soy sauce and go by taste and judgement from there. Place two salmon fillets in the marinade and leave it to soak for a while.
In the meantime, finely slice some salad onions and fry them gently in a wok with some ginger and beansprouts. Add some ready-to-go rice noodles (I prefer thin ones) and splash in a dessert spoon of mirin, a drizzle of sesame oil and a bit of soy sauce.
Once the noodles are more or less ready, prepare a griddle pan over a very high heat and fry the salmon for about 2-3 minutes on either side (without oil, if your pan is non-stick enough). Serve the salmon on top of the noodles straight away, with a wedge of lime on the side to make it look like you've made an effort!
Nyeh, you've gotta try this ... as the fat-tongued Oliver boy would say.
I think I got part of this recipe from Gordy, part from a noodle packet and part from my imagination.
Mix some wasabi paste with about an equal amount of light soy sauce, the juice of half a lime and some brown sugar (white sugar will do if you don't have brown). I don't know quantities, but it's best to start with about three dessert spoons of soy sauce and go by taste and judgement from there. Place two salmon fillets in the marinade and leave it to soak for a while.
In the meantime, finely slice some salad onions and fry them gently in a wok with some ginger and beansprouts. Add some ready-to-go rice noodles (I prefer thin ones) and splash in a dessert spoon of mirin, a drizzle of sesame oil and a bit of soy sauce.
Once the noodles are more or less ready, prepare a griddle pan over a very high heat and fry the salmon for about 2-3 minutes on either side (without oil, if your pan is non-stick enough). Serve the salmon on top of the noodles straight away, with a wedge of lime on the side to make it look like you've made an effort!
Wednesday 29 April 2009
Tasty summer festivals
Hurrah - the Taste festival is approaching!
If you've never been to or heard of this festival before, it's well worth a look. Leading restaurants each have a stand where they sell small 'taster' portions of three of their popular dishes - one of each course. The festival has its own 'currency' - Crowns - so you pay for everything beforehand and carry your vouchers around as if they're golden tickets!
There are also stands with free samples of cheese, wine, chocolate, fruit juice and other goodies, plus things to buy and read. I've only ever been to the London festival before, which is held in Regents Park and has a lovely summertime picnic feel.
It's a great way to learn more about restaurants you don't know and eat good food from those you already know and love. But beware the free alcohol if the sun's out!
If you've never been to or heard of this festival before, it's well worth a look. Leading restaurants each have a stand where they sell small 'taster' portions of three of their popular dishes - one of each course. The festival has its own 'currency' - Crowns - so you pay for everything beforehand and carry your vouchers around as if they're golden tickets!
There are also stands with free samples of cheese, wine, chocolate, fruit juice and other goodies, plus things to buy and read. I've only ever been to the London festival before, which is held in Regents Park and has a lovely summertime picnic feel.
It's a great way to learn more about restaurants you don't know and eat good food from those you already know and love. But beware the free alcohol if the sun's out!
Tuesday 28 April 2009
Not a misteak
I expect you have all been dying to know how I got on at the Albannach. What do you mean, not really?
Well, it was quite a while ago and I can't entirely remember but I know it was pretty good and I wasn't disappointed by the food. I didn't much like the table we were given or the atmosphere, and the wine list was a big let-down. A restaurant serving hearty meals such as haggis, lamb shank and venison steak should offer some decent full-bodied red wine (preferably French) under £35 a bottle.
So, the food was by far the strongest point, which I suppose is fairly crucial for a restaurant! I ate a trio of cured fish for starter (mackerel pate, tea and whisky cured salmon and sardines), then the rib-eye steak with Dauphinois potatoes. The fish was amazing and tasted 'properly Scottish', while the steak was classic and unfussy in its presentation and flavours. I'd find it hard to choose something different from the menu if I went again!
Oh yeah - pudding. I can't honestly remember what I ate or whether it was nice, so perhaps I didn't have one. I suspect it was the cheeseboard, because I know I drank a lovely glass of port with it!
I'm glad I tried this restaurant and I commend the chef for the thorough 'Scottishness' of the menu. Would I go again? Hmm ... we'll see. Perhaps in the winter.
Well, it was quite a while ago and I can't entirely remember but I know it was pretty good and I wasn't disappointed by the food. I didn't much like the table we were given or the atmosphere, and the wine list was a big let-down. A restaurant serving hearty meals such as haggis, lamb shank and venison steak should offer some decent full-bodied red wine (preferably French) under £35 a bottle.
So, the food was by far the strongest point, which I suppose is fairly crucial for a restaurant! I ate a trio of cured fish for starter (mackerel pate, tea and whisky cured salmon and sardines), then the rib-eye steak with Dauphinois potatoes. The fish was amazing and tasted 'properly Scottish', while the steak was classic and unfussy in its presentation and flavours. I'd find it hard to choose something different from the menu if I went again!
Oh yeah - pudding. I can't honestly remember what I ate or whether it was nice, so perhaps I didn't have one. I suspect it was the cheeseboard, because I know I drank a lovely glass of port with it!
I'm glad I tried this restaurant and I commend the chef for the thorough 'Scottishness' of the menu. Would I go again? Hmm ... we'll see. Perhaps in the winter.
Friday 27 March 2009
Moneygeddon
Wow, look: I was talking about fear of a recession over a year ago! I didn't realise the media had had its doom and gloom hat on for that long!
Anyway, the 'hate waste' campaign seems to have quietened down of late, to be ovetaken by the old 'cheap food is fashionable again' thing. Chefs, food writers and supermarkets are telling us that we can do no better than brisket, offal, scrag end and the like. (Ok, maybe not scrag end ...)
Do I agree? Well, not entirely. There's some things on which one can easily economise; value broccoli is much the same as gourmet broccoli (both delicious) for example, and over-priced fancy sausages still split, stick to the pan and taste the same as cheaper ones. But brisket is no substitute for a nice piece of topside. I wouldn't compromise, personally - not after the first time!
Anyway, the 'hate waste' campaign seems to have quietened down of late, to be ovetaken by the old 'cheap food is fashionable again' thing. Chefs, food writers and supermarkets are telling us that we can do no better than brisket, offal, scrag end and the like. (Ok, maybe not scrag end ...)
Do I agree? Well, not entirely. There's some things on which one can easily economise; value broccoli is much the same as gourmet broccoli (both delicious) for example, and over-priced fancy sausages still split, stick to the pan and taste the same as cheaper ones. But brisket is no substitute for a nice piece of topside. I wouldn't compromise, personally - not after the first time!
Thursday 26 March 2009
Crazy egg
Just a quick thing about scrambled eggs. Have I spoken about them before? Possibly, but who knows? Who cares?! It's not as if you read every day! Oh -perhaps you do! In which case I feel a scary sense of obligation to inform, educate and entertain, like the BBC.
Anyway - make them in the microwave. Just take them out every 20 or 30 seconds to do the scrambling bit with a fork, otherwise (as my colleague pointed out) you end up with an omelette.
Scrambly eggs, as I call them, should be a bit on the gooey side and are best eaten as hot as possible on some ciabatta toast with olive oil and black pepper.
PS: turns out I had talked about them before!
Anyway - make them in the microwave. Just take them out every 20 or 30 seconds to do the scrambling bit with a fork, otherwise (as my colleague pointed out) you end up with an omelette.
Scrambly eggs, as I call them, should be a bit on the gooey side and are best eaten as hot as possible on some ciabatta toast with olive oil and black pepper.
PS: turns out I had talked about them before!
Friday 20 March 2009
Raising the steaks again!
Hurrah! The fortnight-long, strangely-named London Restaurant Week is here! Apparently venues in Manchester and Birmingham also take part, so it's really just the 'restaurant' bit of the name that's accurate.
During this fortnight well-known and prestigious restaurants offer three-course lunches for £15 and three-course dinners for £25, usually from a set menu.
Now, I'm in two minds about this event. I like the fact that it publicises good restaurants and encourages those who don't eat out very often to try somewhere new. On the other hand, the offer isn't exceptionally good value in most cases, compared to the year-round offers available online.
For instance, I've been wanting to visit the Albannach for a while and checked the list to find that it's taking part in restaurant week. I also checked Toptable, however, to find that they're offering 50% off all food. Well, that's not restricted to a set menu and it'll work out cheaper than £25 a head, so ...
I also noticed that Lanes, on Middlesex Street, is now a Marco Pierre White grill and steakhouse. I've always liked the restaurant but found the menu quite static and the atmosphere a bit 'city'-ish, so I was keen to see whether it had changed for the better. I checked the offers and again the Toptable offer won: I booked and went for dinner last night. Now I feel that I've done my bit for London Restaurant Week without being crowbarred into paying more than necessary!
And yes, it has changed for the better. The atmosphere is far more relaxed and the menu is a meat-lover's delight - a clever mix of fancy cuisine and simple steaks and grills. I'm certainly going to keep my eyes peeled for special offers in the future.
During this fortnight well-known and prestigious restaurants offer three-course lunches for £15 and three-course dinners for £25, usually from a set menu.
Now, I'm in two minds about this event. I like the fact that it publicises good restaurants and encourages those who don't eat out very often to try somewhere new. On the other hand, the offer isn't exceptionally good value in most cases, compared to the year-round offers available online.
For instance, I've been wanting to visit the Albannach for a while and checked the list to find that it's taking part in restaurant week. I also checked Toptable, however, to find that they're offering 50% off all food. Well, that's not restricted to a set menu and it'll work out cheaper than £25 a head, so ...
I also noticed that Lanes, on Middlesex Street, is now a Marco Pierre White grill and steakhouse. I've always liked the restaurant but found the menu quite static and the atmosphere a bit 'city'-ish, so I was keen to see whether it had changed for the better. I checked the offers and again the Toptable offer won: I booked and went for dinner last night. Now I feel that I've done my bit for London Restaurant Week without being crowbarred into paying more than necessary!
And yes, it has changed for the better. The atmosphere is far more relaxed and the menu is a meat-lover's delight - a clever mix of fancy cuisine and simple steaks and grills. I'm certainly going to keep my eyes peeled for special offers in the future.
Friday 13 March 2009
Cake!
My favourite cake recipe, for low-fat apple cake, is probably the recipe I most frequently pass on. So I thought I'd dredge it up again here!
I recently made a new-Delia-like discovery, too - if you have no cooking apples handy, you can use a jar of bramley apple sauce instead! Hurrah for convenience!
The recipe can be found right here.
I recently made a new-Delia-like discovery, too - if you have no cooking apples handy, you can use a jar of bramley apple sauce instead! Hurrah for convenience!
The recipe can be found right here.
Thursday 12 March 2009
Port authority
I've just come back from a holiday in Portugal: land of no cuisine. I'm prepared to stand corrected, but as far as I can tell there is no good food in the whole country. The national specialities appear to be greasy, fatty pork and biscuit cake with ice cream (eet's a cooookie, we've been told!).
We did spend most of the time in Porto, so the majority of restaurants cater firmly for tourists and offer nothing more exciting than 'frying pan steak' and 'frog-fish rice'. I did, however, have a chance to visit the 'real' Portugal (the north-east, near the border) and I can confirm that the food situation doesn't improve away from the Ryanair track. Apparently the locals make caldo, a revolting cabbage soup, every day.
During the holiday I had a chance to venture into Spain for a day. This was incredibly exciting because it meant we could visit a tapas bar and eat some real food! We dined gratefully on excellent Spanish jamon, bread and ensalada russa (Russian salad, which contains tuna, potatoes and vegetables with a creamy sauce).
What Portugal lacks in food it makes up for with wine, though. Red wine from the Douro region is particularly nice. We also visited some Port cellars to learn how Port is made and, of course, to sample some into the bargain. I'd recommend this is practically the first thing you do once you're off the plane in Porto: hot-foot it down to the river, cross the Eiffel bridge and get yourself into a cellar, preferably the Calem one. For about five euros you get an interesting tour and two decent-sized glasses of delicious Port to taste. But be warned: it certainly works up a craving for cheese and there's none to be found, so take your own!
We did spend most of the time in Porto, so the majority of restaurants cater firmly for tourists and offer nothing more exciting than 'frying pan steak' and 'frog-fish rice'. I did, however, have a chance to visit the 'real' Portugal (the north-east, near the border) and I can confirm that the food situation doesn't improve away from the Ryanair track. Apparently the locals make caldo, a revolting cabbage soup, every day.
During the holiday I had a chance to venture into Spain for a day. This was incredibly exciting because it meant we could visit a tapas bar and eat some real food! We dined gratefully on excellent Spanish jamon, bread and ensalada russa (Russian salad, which contains tuna, potatoes and vegetables with a creamy sauce).
What Portugal lacks in food it makes up for with wine, though. Red wine from the Douro region is particularly nice. We also visited some Port cellars to learn how Port is made and, of course, to sample some into the bargain. I'd recommend this is practically the first thing you do once you're off the plane in Porto: hot-foot it down to the river, cross the Eiffel bridge and get yourself into a cellar, preferably the Calem one. For about five euros you get an interesting tour and two decent-sized glasses of delicious Port to taste. But be warned: it certainly works up a craving for cheese and there's none to be found, so take your own!
Thursday 12 February 2009
Enforced portion control
I had my wisdom teeth removed a while back, so food was on my mind all the time. Before the operation I spent a lot of time wondering what I'd be able to eat afterwards and stocking my kitchen accordingly. Afterwards I spent plenty of time wondering if I'd eaten enough!
Contrary to popular belief, crunchy or hard things weren't too much of a problem and my remaining teeth were all working just fine. The main issue was not being able to open my mouth wide enough to fit in more than a very small morsel at a time. This meant that even soup was a challenge and I had to slurp it from the spoon through a tight-lipped grimace!
I think about food a lot at the best of times, but it's amazing how much it played on my mind when I was having to plan strategies for small, thin dinners.
On the downside for blog-writing, I didn't really visit restaurants or try out any new recipes during my 'post-op' period. It's just as well I plan to make up for it ...!
Contrary to popular belief, crunchy or hard things weren't too much of a problem and my remaining teeth were all working just fine. The main issue was not being able to open my mouth wide enough to fit in more than a very small morsel at a time. This meant that even soup was a challenge and I had to slurp it from the spoon through a tight-lipped grimace!
I think about food a lot at the best of times, but it's amazing how much it played on my mind when I was having to plan strategies for small, thin dinners.
On the downside for blog-writing, I didn't really visit restaurants or try out any new recipes during my 'post-op' period. It's just as well I plan to make up for it ...!
Wednesday 14 January 2009
Every little helps
No, I'm not on commission from Tesco. Yet!
It's the month of diet and detox, so I thought I'd throw my two penn'orth into the ring. I'm not a fan of 'proper' diets of any kind, but I firmly believe that small, manageable changes make a difference. So here's my top tips for small changes to create a better way of eating.
It's the month of diet and detox, so I thought I'd throw my two penn'orth into the ring. I'm not a fan of 'proper' diets of any kind, but I firmly believe that small, manageable changes make a difference. So here's my top tips for small changes to create a better way of eating.
- Don't peel potatoes before roasting them or making oven chips or wedges. The skin is the best bit! Worms won't grow out of your face.
- Use reduced-fat olive spread instead of any other kind of butter or butter substitute.
- Add pine nuts, pumpkin seeds and sultanas to food as often as possible. Sprinkle them on top of salads or pasta, for instance.
- Don't buy salt. Most food is salty enough without it and you can't be tempted to add it if there's none around!
- Eat soup as an easy way to consume more fruit and vegetables.
- Have crumpets for breakfast, with a bit of peanut butter or honey. They're relatively low in fat and calories, quite filling and also yummy.
- Buy loads of plastic storage containers so that you can easily save and freeze leftovers rather than feeling obliged to eat them!
- Make a low-fat apple cake on a Sunday morning and have a small slice whenever you want a snack or treat. It should last until elevenses on Wednesday!
- Mash potatoes with a tiny bit of wholegrain mustard instead of adding milk, butter, cream, cheese, etc.
- Go out for dinner frequently - it gets you out of a food rut, can inspire new recipe ideas and usually means you'll eat a balanced meal rather than a lazy home-cooked one.
Stick a fork in me - I'm done.
Sunday 11 January 2009
Take it away now
My house is very close to the train station. It takes me about five minutes to walk/run there in the morning (downhill all the way) and about seven minutes to get home (uphill struggle). On that short journey I pass three Indian restaurants, two Chinese restaurants, a delicatessen, a cafe, two convenience shops, a restaurant, two pubs and a fish and chip shop.
Imagine my delight and relief, therefore, to find out that a new Indian takeaway has opened at the station!
This one, however, is an Indian takeaway and coffee house, which does mean that one can buy a hot drink and snack at the station when the train is delayed. Theoretically it also means one can phone ahead an order to be collected on the way home, although this means I must remember to put a menu in my bag! I've picked up a menu: it looks fairly standard, with one or two things I fancy trying.
It was freezing cold on Saturday and I couldn't summon up the energy to go out for food, so I decided to order a takeaway. What better opportunity to try out the new place? Oh - except they don't deliver on Friday or Saturday! Well, what's the point of that? Everyone knows Friday night is curry night, except those people who know that Saturday night is curry night! And I was extra-frustrated by the fact that they'd put a leaflet through my door at about 3pm on Saturday afternoon. Ok, it's just down the road but it was cold out, and that's the point! I can't help but think it was a missed opportunity, new boys.
Imagine my delight and relief, therefore, to find out that a new Indian takeaway has opened at the station!
This one, however, is an Indian takeaway and coffee house, which does mean that one can buy a hot drink and snack at the station when the train is delayed. Theoretically it also means one can phone ahead an order to be collected on the way home, although this means I must remember to put a menu in my bag! I've picked up a menu: it looks fairly standard, with one or two things I fancy trying.
It was freezing cold on Saturday and I couldn't summon up the energy to go out for food, so I decided to order a takeaway. What better opportunity to try out the new place? Oh - except they don't deliver on Friday or Saturday! Well, what's the point of that? Everyone knows Friday night is curry night, except those people who know that Saturday night is curry night! And I was extra-frustrated by the fact that they'd put a leaflet through my door at about 3pm on Saturday afternoon. Ok, it's just down the road but it was cold out, and that's the point! I can't help but think it was a missed opportunity, new boys.
Saturday 10 January 2009
New year, new treats
I have tasted some wonderful things over the past few weeks, some of which I craved all last year. So one of my resolutions is not to save absolutely every treat for Christmas.
High on my list is the fabulous Brussels sprout, one of my favourite vegetables. Sprouts taste amazingly right with a traditional Christmas dinner, followed a very close second by the taste of a sprout in my Boxing day bubble and squeak. These are both meals, however, with close equivalents in my year-long repertoire; I think I will certainly start buying sprouts to eat with roast chicken or with sausages and mash, too.
Mince pies are lovely little things. I tend to start eating them at the beginning of December and indulge until January when, for some reason, they disappear completely from our shops. It's still winter in January and February, and I see no reason not to enjoy the seasonal spicy flavours. What better way to combat the early-February blues than with a yummy mincie and a warming glass of mulled wine, after all? If I can't find them in shops I shall make my own.
Chestnuts - there's another one. They'd be great in a salad or with pasta, so i'm going to keep them in mind all year round as an alternative to walnuts, which I tend to stick in everything without even thinking.
Finally, the whole ethos of Christmas eating is something I don't want to lose. I like cooking a huge lunch and making it the focal point of the day. It brings a family together, frees up whole afternoons and evenings and makes some use of our dining tables! I also like the idea of having odds and ends around to graze upon, whether it's nuts, satsumas, cheese and biscuits or the odd chocolate. It doesn't have to be unhealthy: substitute the salted nuts for natural roasted ones, swap the Quality Street for good-quality dark chocolate and go easy on the cheese. But retain the no-guilt, non-scheduled, celebratory, healthy attitude to food - go on, treat yourself!
High on my list is the fabulous Brussels sprout, one of my favourite vegetables. Sprouts taste amazingly right with a traditional Christmas dinner, followed a very close second by the taste of a sprout in my Boxing day bubble and squeak. These are both meals, however, with close equivalents in my year-long repertoire; I think I will certainly start buying sprouts to eat with roast chicken or with sausages and mash, too.
Mince pies are lovely little things. I tend to start eating them at the beginning of December and indulge until January when, for some reason, they disappear completely from our shops. It's still winter in January and February, and I see no reason not to enjoy the seasonal spicy flavours. What better way to combat the early-February blues than with a yummy mincie and a warming glass of mulled wine, after all? If I can't find them in shops I shall make my own.
Chestnuts - there's another one. They'd be great in a salad or with pasta, so i'm going to keep them in mind all year round as an alternative to walnuts, which I tend to stick in everything without even thinking.
Finally, the whole ethos of Christmas eating is something I don't want to lose. I like cooking a huge lunch and making it the focal point of the day. It brings a family together, frees up whole afternoons and evenings and makes some use of our dining tables! I also like the idea of having odds and ends around to graze upon, whether it's nuts, satsumas, cheese and biscuits or the odd chocolate. It doesn't have to be unhealthy: substitute the salted nuts for natural roasted ones, swap the Quality Street for good-quality dark chocolate and go easy on the cheese. But retain the no-guilt, non-scheduled, celebratory, healthy attitude to food - go on, treat yourself!
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