Tuesday, 9 June 2015

Old Tea Warehouse

As I work in PR, I get to eat out often.  Quite obviously the ideal profession for someone as food obsessed as me but I need to cater to the audience so when I had lunch with two male unassuming business contacts, I though PUB. 
I’m fussy when it comes to this UK institution – the floors can be wooden but only, if it has character rather than being a cookie cutter clone.  And, while I don’t mind music, if it is before 10 and I can’t hear myself speak then we need to have a word.
So, trawling the options in the City, I found Old Tea Warehouse which lives in the shadow of the Gherkin.  It was hidden down a little alley – tick!  It could trace its history back to the 1500s –tick!  And, it served real artisan beer [tell two grown men that and there is a sad display of dad dancing].
Arriving, down a little alley, we found a character filled pub that could have hosted Dickens and the building may well have been designed by an utter nut.  Several bars, a games room with a pool table down stairs and a toilet that you need a compass to find – now I know I could spend a good evening here.
With thanks to pubandbarnetwork.co.uk
Perusing the menu, it looked to cater for the city lunchtime crowd with a selection of UK classics.  Not ‘Hestoned’ classics but honest to gosh, good solid staples that taste really good.  Between discussing pensions [yes, we are sexy like that] we ordered a gin & tonic as well as two lovely lagers – not that the wine list wasn’t good but well, we were in a pub.
I ordered Roast lamb rump, crushed Jersey Royals, truffle minted peas, wild garlic & beetroot jus with my companions choosing Pan fried salmon, green beans, olives, new potatoes, tomato, cucumber, anchovies & soft egg and Chicken Caesar salad, pesto croutons, parsley crumb, anchovies & shaved parmesan.  Okay, the menu is a little wordy for a pub but it is in the city and I’m sure someone knows what truffle peas are.

When the food arrived it didn’t disappoint!  The lamp was perfectly cooked offset by the sweet peas and lovely meaty potatoes.  I’m sure the wild garlic and beetroot jus added an earthy flavour but was too busy eating to notice this.  My beautiful companions reported that the salmon was ‘great’ as with the egg cooked just right and the Caesar salad was a ‘pleasant surprise’. 

Apparently, he had ordered it to be good and it was rather more than the normal sad arrangement of dry chicken on tired lettuce.  Dessert was a final tipple before we headed off to be adults again.


If you want posh, don’t visit the Old Teahouse as you will be blocking the table for someone like me who just wants a great meal in a lovely environment.  But do find out where the loo is before you have too much to drink as I’m sure there are some poor people still merrily trotting around from the 1500s.
Lxx

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Thursday, 21 May 2015

Fresh Spring Farm Drop - Good All Year Round

Foodies are a little subculture!  We know that if everyone would just put down the takeaway and cook local ingredients from scratch then the world would be a better place, so if the rest of you would get with the program, it would be most helpful.
So when I was invited to try the Farm Drop Spring menu at The Chequers [a gorgeous pub on Walthamstow High Street], I did the happy dance.  Farm Drop is a fantastic service which allows small producers to share their produce via a convenient ‘veggie box’ style delivery offering. 
I arrived at the Chequers [a gastro hipster pub with an endearingly old soul] to a Woodford and Warner sorrel & hibiscus bellini.  One of the features of the evening was that producers were on hand to talk about the passion they put into their products which was a great touch.
I’ve never had hibiscus before but it added a sweet floral note to the bellini which was very refreshing [and moreish – note to self, could be dangerous].  We were seated at a long table and the debate started, covering everything from allotments to the social good cooking can provide to the vulnerable.
The starter arrived Calabaza globe artichokes, Oliveology shallot vinaigrette!  Silence descended and there were the happy noises of foodies grazing.  The artichokes were incredibly fresh and tasty complemented by the sharp vinaigrette.  Gosh, I really wish I had the patience to do artichokes at home.

We returned to Woodford and Warner for a sorbet to clean the pallet, this was becoming addictive and the intro from the founder made me smile!  Yes, local and passionate – tick.

Almond crusted Park Farm lamb cutlets, Wild Country sorrel, Chegworth charlotte potatoes & Calabaza radish chutney followed.   Andy Clarke from Park Farm explained his philosophy around raising animals and well – being shallow – he was rather nice looking but sadly, did mention a wife.   O well, I’m a city girl at heart!

The meat was free-range and you could tell.  It was complemented by the potatoes and sorrel but the radish chutney did rather pass me by.  Obviously being nosey, I looked at my seat-mates meal - La Tua ravioloni with new season Chegworth Valley asparagus, asparagus sauce & Montgomery Cheddar crisp.
Quietly sobbing inside as a gluten-intolerant lactose-intolerant weirdo, I ate her meal with my eyes.  It looked lovely and the sheer passion when one of the La Tua founders spoke about his products went to the heart of all assembled.

The meal finished with Calabaza rhubarb fool, Ivy House cream which was sadly so good, that I didn’t take a photo but loved it.  Sharp rhubarb, little dabs of cream [blasted lactose] was the perfect end to the meal.
And as I staggered off into the night [my easyjet flight had been delayed by 2 hours the night before so I was a little sleepy rather than tipsy], I did so with a light heart.  While there may be mass production, others continue to produce high quality products with love.
Visit Farm Drop to see what they offer as I can guarantee you will find something that helps you find your inner foodie.
L xx

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Wednesday, 8 April 2015

Welcome to the House of Ho .....

Okay, I admit it!  I have the sense of humour of the average geeky-16 year old boy [but in my defence, so do most of my friends] so when I chose to visit the ‘House of Ho’, it was the name that initially attracted me but it was the menu that intrigued me.

Vietnamese Tapas?  The opportunity to try lot of different options while enjoying a pretty decent cocktail list?  Bring it on.   Thus I found myself on Old Compton Street watching life wander by as I waited for my dining companion.  House of Ho is decorated in the ubiquitous dark wood, non-fussy clean lines of many modern Asian restaurants but it does have touches of whimsy to remind you that this restaurant has a sense of humour.

 We were seated in the window and following a chuckle at the intro to the menu got down to the serious business of choosing the food.   At around 3 to 4 dishes each and from £5 a dish, it isn’t cheap but you only live once so we dove in.



First to arrive was the Morning Glory [again it made me snigger] with shallot oil and crispy garlic which was cooked to perfection with the crispy garlic adding a satisfying crunch to the experience.  Then the dishes started to arrive thick and fast ..............



Hot crispy rolls with pork, mushrooms, cellophane noodles and herbs which are far better than spring rolls and much healthier [she devoutly hopes].   Smoked Chilli Glazed Chicken Wings which were glorious although [heathen] a little blue cheese dressing might have worked]

With thanks to the Motleyspicer

Seven Spiced Quail with Lime and Kumquat seasoning [tasty but a little too gamey for me], Crispy Vietnamese 5 spice marinated squid [lovely crunch but could perhaps have done with a little more 5 spice but I am an addict].  

I pretty much lost count as each glorious Vietnamese dish flowed into another and then the Smoked Aubergine with warm scallion vinaigrette finished with scallions and crispy shallots arrived.  It was lunch with a business contact and after one mouthful I seriously considered stabbing him with my fork [before demanding satisfaction] as he reached for it.  I’m not sure ‘back off buddy’ is quite the right way to make friends and influence people.

With thanks to Cocktails and Caroline

To finish, we tried the glorious selection of tea on offer and then trotted back off into the hustle and bustle of SOHO.  A little poorer but wiser in the understanding of Vietnamese Tapas!

Definitely worth a visit!

Lxx


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The House of Ho on Urbanspoon

Wednesday, 25 March 2015

Cross Dressing Squirrels and Chocolate Beetroot Cake

Cake and I have a relatively dysfunctional relationship!  I don’t like to eat it and don’t like to make it but I do want to master it.  Yes, I am like one of those neurotic Disney Princesses – “I know you are a cross-dressing squirrel with nut neurosis but you will love me [until I get bored that is]” - determined to have what I don't want/need.

However, I work in a company with a variety of men who like cake and having been born on Machiavelli’s birthday, I am aware that a well-placed chocolate offering can get the wheels turning slightly faster.  So, last night I made a Middle Eastern Chocolate and Beetroot Cake …..

Cake:
250g raw beetroot [I cheated and bought cooked without vinegar and the world did not end]
200g dark good quality chocolate
180g butter [softened]
200g soft brown caster sugar [I used coconut sugar which was good]
4 free range eggs
220g plain flour
80g cream cheese
0.5 tsp baking powder
1tsp ground cinnamon
1tbsp stem ginger [I used a ginger date flax seed topper instead]
2 tbsp dates, finely chopped
Pinch of salt

  • Pre-head the oven to 180 and crease your tin.  I used a bundt tin but they suggest a 24cm springform cake tin.  Break the chocolate into small pieces and melt in the microwave.
  • Blend butter, cream cheese and sugar until fluffy [use a mixer as no-ones upper arms need that much of a work out].   Then add the eggs one by one beating until smooth.



Blend the chocolate into the mixture and sift the flour, cinnamon, baking powder into the bowl.  Stir in the beetroot which has been finely grated/blended as well as the dates and ginger.


  • Pour into the greased tin and say a little prayer to the cake fairy before putting into the oven for 50 minutes to an hour.  Have a large glass of wine as you inspect the devastation which is your kitchen [sob quietly]
  • Remove from the oven and the tin when it is cool enough.  Do not leave it to get too cool in the tin or you may find yourself hitting a tin against your kitchen surface swearing like a sailor


Topping
250g cream cheese
75g caster sugar
Coco powder to taste and colour [about 25g]

Mix all ingredients together and when the cake has cooled, use it to hid any cracks.  Sprinkle with something like nuts or stars or something!

Reward yourself with something that makes you happy [honey bourbon but sadly not at 8 in the morning want I was icing this thing]!



Thanks

Lx

Don't forget to follow me @littleofwhatyou

Tuesday, 17 February 2015

Wicked Key Lime Pies

I would not recognise a ‘key lime’ if one danced the hula in front of me.  So when we had a Valentine’s cook-off at work, this was not really the natural choice.  However, I had some spare limes [courtesy of a brief flirtation with Thai last month] so I decided on the American classic ‘Key Lime Pie’.  However, not having a right dish [btw. Does anyone ever have the right dish?  Unless you happen to live in John Lewis] I made individual pies in muffin tins.

Base:
  • 200g of ginger nut gluten free biscuits [I’m gluten free but I assume that the other ones would work]
  • 100g to 125g of unsalted butter 

  1. Take all your frustration out and whack the living fluff [it’s a family blog] out of the biscuits.  Either in a bag or at the bottom of a bowl until they are crumbs.
  2. Melt the butter and mix into the biscuits.

  3. Press into the greased muffin tins and bake for 10 minutes at 160 C then set aside.
  4.  I left it to cool for a day and then popped on the filling.
Filling
  • 4 egg yolks
  • 396g Evaporated milk
  • 1 cup of lime juice
  • 3 tablespoons of lime zest

  1. Fiddle around with the limes – swearing – until you have the required juice and zest
  2. Beat the yolks and then add the condensed milk slowly.

  1. Slowly whisk in the lime juice and then the zest.
  2. Pour on top of the base and then bake for 180 C for about 15 minutes [i.e. until it is set]

  1. Remove from the tins or they stick [and there is crying].  If you forget, gently reheat the dish and they will come out fine.
  2. Set aside and let it cool then set.
Topping:

Wake up early [post awards with a tiny hangover due to Duck and Waffle overindulgence] – melt about 150g of chocolate and then smear on top of the filling.   Leave to set.




Look mildly nonchalant once people ask for your recipe.

L xx


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Friday, 30 January 2015

Salt Fish Adventures at night [or salt fish fritters]

So, you get back home at 12:30 after an industry party – do you remove your make up and go to bed?  Nope you have the insane urge to get a head start on your 2015 project and spend 10 minutes rummaging through kitchen cupboards in the quest for salt fish [while being watched by two very judgemental cats].   Never said, sanity was my middle name!

I then plonked it in water to soak as Friday dinner was now going to be when I learn to make Salt Fish Fritters.  There are a variety of different recipes on the internet and I decided to approach it from the perspective of fish cakes so ……..

Ingredients:
250g salt fish [soaked for at least 24 hours with the water changed several times}
Three medium sized potatoes
One medium sized onion
1 tsp Thyme
1 tsp Smoked Paprika
3 cloves of garlic
1 lemon
2 spring onions
100g flour

  • Cover the salt fish with water and simmer gently for 5 minutes then set aside;

  • Peel the potatoes, chop and boil until right for mashed potato;
  • Chop the onion and garlic before sautéing it in a little oil;
  • Flake the fish and add the onion mixture;
  • Add thyme and paprika [you can add more if fancy it] as well as finely chopped spring onion;
  • Mash the potato when it is cooked and add to the fish mixture.

  • Now add the beaten egg and mix before starting to add the flour
  • The mixture should not be too sticky as you now need to roll it into balls.  The size depends on what you want, I like them bigger [but doesn’t everyone ( ;] but smaller makes them crisper;
  • Put the balls onto a greased baking sheet and put them into the fridge for about an hour;

  • Heat oil in a frying pan then pop in the balls and fry on both sides for about 5 minutes [obviously this will depend on the size].   They should be soft on the inside but nice and crispy on the outside.


Serve with lemon wedges and garlic mayonnaise or hot sauce and enjoy! 

BTW – it does help with a mild hangover, if I potentially had one so might be a good breakfast idea!

Lxx

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Monday, 5 January 2015

Harbour House

Before I climbed onto the plane for my 18-hour flight back to London, I needed not only food I would enjoy but a final glimpse at the scenery which is home.  So with it drizzling in Pinelands and the wind howling in Sea Point, we turned our attentions to Harbour House in Kalk Bay for lunch!



The restaurant whose decor is Mediterranean inspired [read – expensive Ibiza] overlooks the bay and Kalk Bay Harbour.  It is beautiful and the views are amazing but the service seemed to indicate that this establishment was something for well-off tourists who may never visit again.    Or perhaps, I’m just being picky as the hostess could not find our name as she had spelt it wrong and rather than seating us [in what was then a relatively empty restaurant] decided to argue.

After this unusual welcome, we were escorted to our table [which overlooked the harbour so was perfect] and then the waiter pulled a Houdini!   Something to drink and the menus?  Nope, blank stares until we finally found someone who realise that we were visiting the restaurant to eat – how novel, appeared to be the view on this departure from their norm!
 
 

Admittedly they do have to lug the world’s largest specials board around so I’m not surprised they are less interested in serving us.   I started with the West Coast Black Mussels steamed in white wine, garlic, onion, thyme and cream – served with a toasted ciabatta.   These were really good – lick the plate clean, use your fingers, get messy but don’t lose the juices good!
 
 

My mom went for Avocado Ritz which was as pretty [and apparently tasty] as a retro picture while Dad went for tuna tartar.  Sadly, he is allergic to all seafood except for fish so we had to be careful as a quick trip to Vincent Palloti was not on the cards prior to the airport.  

For mains I settled on the smoked paprika calamari with capers, olives, garlic and chilli while the parentals chose Cape Salmon with a Dill cream.   The calamari was lovely and fresh with just the right kick from the capers and olives but almost no hint of garlic or chilli.  Perhaps I am too bold in my flavours but if it’s on the list surely I should taste it?

 


The Cape Salmon [which admittedly would not have been my choice as it looked like it was all one texture] was ‘nice’!  To me saying my cooking is nice is likely to upset me but apparently nice is a serviceable word to describe a meal.



 

Desert was a yoghurt and amaretto panna cotta which arrived looking pretty as a picture and rounded off the meal well!   The panna cotta has that slightly sour taste of yoghurt which struck just the right cord.


And so we paid our bill and left the Harbour House mildly bemused, a little puzzled and full of ‘nice’ food!  Would I go back?  Possibly!  Potentially! Maybe! But I’m taking my chili powder and changing my name to smith to smooth the process!

 

L x

 

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