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 Bolivia Borough Market bread breadcrumbs British budget budwig diet Buenos Aires bulgar wheat burrata butter cabbage cafe cake Calais capers caraway cardamom carrot cauliflower chard cheddar cheese chick peas chicken 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 dill dips dough Dubrovnik Easter easy Edinburgh egg eggplant fennel feta fettuccine ffine bean 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 harissa hazelnut hibiscus honey horseradish humanitarian relief Islington Istanbul Italian jam Japanese juniper Kent ketchup kielbasa 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 paprika Paris Parmesan parsley party pastry peanut pear peas pepper Peru pickle pine nuts 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 refugees restaurant rhubarb ribs rice ricotta rocket rosemary runner bean saffron sage San Sebastian sausage shallot 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 tuna Turkey veal vegetarian versatile Vietnamese vinegar walnut water chestnut white pepper wine winter yoghurt
Tuesday
Feb072012

Albondigas árabe – my Moorish meatballs

 

It is a bit cheeky of me to give my meatballs this name, because they are exactly that – mine. They are neither traditionally Spanish nor from the Moors, but they are packed full of Moorish spices and these are used a lot in the south of Spain where the Moorish influence is most prevalent. Indeed the Spanish are rather quick to add this suffix; a little pinch of cumin or all spice seems enough to mark a dish Moorish and so I am following suit. Oh, and a double whammy of alliteration in both languages was too much to resist.

I started out with the intention of making traditional Spanish albondigas, but even those would rarely involve chorizo or paprika, despite these both being typical Spanish ingredients. Then I got carried away and decided on a Moorish theme adding all spice, cumin, nutmeg and ground coriander too. The result was spicier than the meatballs you would typically get in a tapas restaurant in Spain, but it was wonderfully hearty and warming and the chorizo and paprika gave it a deep, smoky flavour. If you prefer something milder you could tone it down by using sweet smoked paprika and skipping the chilli. And for something smoother with less intensity, you might like to try adding thyme in place of the fresh coriander.

Click to read more ...

Wednesday
Jan252012

Two for ten Tuesday at Public House

It is rare that I get round to writing up a casual dinner date in a local restaurant. It is even rarer that I do so the next day, but I just couldn’t believe the amazing value I experienced at Public House last night.

As I said, it was a casual dinner date and so I did not take notes or spend a lot of time making sure I got the right photos, but looking back on the meal this morning I felt it warranted some attention.

I have only recently started using Top Table; as someone who usually knows exactly where I want to eat and who is willing to pay a premium to eat there, I didn’t think the deals would appeal. I was wrong.

Last week I was supposed to be taking someone to dinner in exchange for their worldly wisdom. It had to be easy to get to from Kings Cross and not too expensive, since I haven’t got a lot of money at the moment. I was pondering various cheap and cheerfuls I know in Islington when my friend, Jen, piped up:

“What about Public House? They often have really good deals on Top Table.”

Suspicious.

“Any good?”

“Yeah, I’ve been there a few times. The food’s great and they do nice cocktails, which I suppose is where they make their money.”

Hmm...

Click to read more ...

Wednesday
Jan182012

Pear and ginger chutney

A few days before New Year’s Eve I took my friend Tina, a chef who is visiting London, on the obligatory foodie tour of Borough markets. This, of course, necessitated a visit to Neal’s Yard Dairy. I didn’t actually need any cheese but it is one of my favourite things to do and, if you are going to try everything in the store, you have to purchase something. So I decided to do some sort of cheese canapé as part of the New Year menu.

I started out with grand plans – a pear, Stichelton and walnut salad on chicory leaves – but I decided that a) chicory might be too bitter b) radicchio, my preferred alternative, would be too hard to find and c) it didn’t go with my other Asian themed canapés. I then thought I might try my hand at making oatcakes, which I’ve never done before, and make them really thin with a slice of Stichelton, a slice of crisp pear and a walnut on top. This would work well at the end of the meal, I thought, alongside the dessert canapé. In the end I couldn’t be bothered making oatcakes (I already had plenty to do) and I couldn’t find any ripe pears so I decided to make a chutney.

Click to read more ...

Sunday
Jan082012

Pork and prawn wontons with coriander and water chestnuts

Happy New Year everyone! With New Year comes resolutions and one of mine is to start cooking again and writing about it.

I spoke to my Dad this morning and he was telling me about a rendang curry recipe he has been working on. I told him he ought to write it up for my blog,

“It’s been ages since you wrote me a post, Dad”

“It’s been ages since you wrote a recipe; when are you going to finish with South America? I’m bored.”

So am I.

“I’ve been busy, Dad. You know, finding a job, moving house and with Mum and Cha here. Plus I still had stuff I wanted to write about... I am going to start writing recipes again soon though.”

“When?”

“Today!”

So here I am.

Click to read more ...

Saturday
Dec242011

'Twas the night before xmas...

Some very dear family friends of ours, Claudia and Richard, always make our Christmas Eve a special occasion with their talent for telling jokes and reciting funny poems. This is one of my favourites and I am very sorry that I will not be hearing it in person this year, them being on the other side of the world in sunny Australia. I will do my best rendition tonight, but it will never be quite the same.

Feign German accent.

The night waz Christmas and all waz still
The stockings waz hung expecting the fill
And nothing waz stirring not even a louse
For fear dat Saint Nick would nix cumerous
Mudder said children go by the bed
And Mudder she fixt the tree instead
She lifts the night dress to carry the toys
And who waz peaking it waz de little boys.
Mudders night dress waz up in the de face
And the children could see a big bare space
Hanz said mudder vee see the toys in de lap
But who is for dat little fur cap
Shush said mudder and she laugh out right
I think I give dat to your papa to night.

 

Happy Christmas everyone. I hope Christmas entails plenty of fine food, bubbles and general merriment for you all.