Search
Food corner

“There is no sauce in the world like hunger.”

Miguel de Cervantes

Twitter feed
Tags
Aleppo pepper Alicante all spice almond anchovy apple apricot Argentina artichokes asparagus aubergine autumn bacon banana Bangkok basil beef beetroot bergamot berry biscuit bistro bloggers blue cheese Bolivia Borough Market bread breadcrumbs British budget budwig diet Buenos Aires buffalo sauce bulgar wheat burrata butter cabbage cafe cake Calais capers caraway cardamom carrot cauliflower chard cheddar cheese chicken chickpeas chicory chilli chocolate chorizo Christmas cinnamon clams cloves cobnut cocoa coconut cooking class Copenhagen Córdoba coriander cornflakes cottage cheese courgette flowers crayfish cream cream cheese creme fraiche cucumber culinary catastrophe cumin daikon Dalmatia delivery dessert dill dips dough Dubrovnik Easter easy Edinburgh egg eggplant fennel feta fettuccine ffine bean Filipino filo fine dining Finsbury Park fish fish sauce five spice flour food aid food anthropology food tour French game garlic gastropub gherkin ginger gluten free goat's cheese goat's curd golden syrup greengage Guinness halloumi ham Hanoi harissa hazelnut hibiscus Hoi An honey horseradish humanitarian relief Islington Istanbul Italian jam Japanese juniper Kent ketchup kielbasa kinilaw Korean lamb leek lemon lemongrass lentils lime linseed London loquat Madrid market mascarpone Mayfair Mendoza mid-range milk mint mirin monk's beard morcilla mozzarella mushroom mussels mustard Nahm Natoora Nepalese New Nordic New Zealand noras oats olive olive oil onion orange Oxfordshire oxtail paprika Paris Parmesan parsley party pastry peanut pear peas pepper Peru Philippines pickle pine nuts pistachio pizza pomegranate pomegranate molasses pop-ups pork potato prawn preserved lemon prosciutto Provence providore prunes Puerto Iguazú pulse pumpkin purple sprouting broccoli quail egg quick radish ragu ras el hanout raspberries red pepper paste red wine refugees restaurant rhubarb ribs rice ricotta rocket rosemary runner bean saffron sage San Sebastian sausage shallot short and sweet slow-cooked smoked mackerel smoked salmon sorrel souffle soy spaghetti spinach spring squid stilton stock street food sugar sumac summer supper club Sydney syrup Tabasco tagliatelle tahini take away tamarind tarragon tart Thai thyme tom yum paste tomato tomato paste tray bake tuna Turkey veal vegetarian versatile Vietnam Vietnamese vinegar walnut water chestnut white pepper wine wings winter yoghurt
Saturday
Oct142017

Short & Sweet: Westerns Laundry

Style: Modern European

Budget: Mid-range.

Venue and atmosphere: All the usual minimalist features (exposed brick, bulbs and concrete floor), softened by loads of natural light, beautiful flower arrangements and a stylish bar overlooking the open kitchen.

Service: Casual and friendly, but efficient. Good knowledge of the menu and wine list, which translates into great recommendations. (This is crucial with a menu like this, as you’ll want to order everything.)

Click to read more ...

Saturday
Sep302017

Short & Sweet: Brawn

Style: Modern European

Budget: Mid-range, though if, like me, you try every wine by the glass and almost every item on the menu, it soon adds up…

Venue and atmosphere: Cosy neighbourhood wine bar and restaurant.

Service: Casual, friendly and knowledgeable. Often Australian. It can sometimes be hard to get their attention when they are busy, but otherwise on point.

Food: Most of their produce is sourced from Natoora, which imports the most flavourful varieties of fruit and vegetables from Europe and the UK, along with some other top of the range products like charcuterie, cheese and Lolin anchovies.

Click to read more ...

Friday
Sep012017

Buffalo wings with blue cheese sauce

Sometime, about a year ago, I discovered quite how easy my favourite chicken wings are to make. 3 litres of Frank’s Hot Sauce and an artery busting amount of butter later and I'm not sure if that's a blessing or a curse. Yep, that’s right. Buffalo sauce contains just two simple ingredients: Frank’s Hot Sauce and melted butter.

The blue cheese dip that inevitably accompanies them is another fantastically simple and calorific concoction – shop-bought mayonnaise and creamy blue cheese. No wonder America is the world’s most obese nation. This discovery has certainly added a few inches to my waistline.

I'm going to go with blessing in any case because sitting down to a plate of buffalo chicken, inhaling the saucy meat then sucking each bone dry before proceeding to run my finger (and sometimes tongue) around the plate to lick up every last speck of sauce is the true definition of finger lickin’ good.

Click to read more ...

Wednesday
Aug302017

Short & Sweet: Ellory

Style: Modern European

Budget: Depends how greedy you are. Around £100/head if you want to do it properly, i.e. all the dishes you want, a nice bottle and some aperitifs and digestives. Good value for money at this level.

Venue and atmosphere: Michelin-starred restaurant without the ponce or hefty price tag. Converted warehouse space with minimalist design that somehow manages to feel warm and unpretentious. 

Service: Manages to strike that perfect balance between friendly and efficient, casual and knowledgeable. Ask questions – they are very willing to help and you will be expertly guided towards good decisions. 

Food: The dishes at Ellory appear deceptively simple, but there is clearly a lot of thought behind the combinations, which both surprise and delight.

Click to read more ...

Tuesday
Aug082017

Rack of lamb with smoked aubergine puree and harissa

I think I have finally worked out why it has become fashionable in recent years for restaurant menus to simply list key ingredients rather than call their dishes something.

Rack of lamb with smoked aubergine puree, caramelised spring onion, crumbled feta, kalamata olives, harissa and a sprinkling of pistachios.

That's how a '90s menu would probably have described this dish. It’s a bit of a mouthful isn’t it? But choose a few key ingredients and list them like this and you have something much more appealing:

Rack of lamb | Smoked aubergine | Harissa | Pistachio

Same dish, different sales pitch. Which would you order?

Click to read more ...