After the Christmas binge, it's time to empty the fridge and prepare for the annual January belt tightening. Thank goodness food is generally VAT free so we've momentarily escaped the wrath of the Chancellor.
With extensive testing by a non-robust sample of testers, I have come to the conclusion that any unpasteurised cheese consumption will lead to the most colourful and creative of dream making. Who needs Leonardo di Caprio in Inception when you have a smelly cheese to hand?
This theory has been endorsed by a British Cheese Board study who claim that 'Eating cheese before you go to bed will not give you nightmares but different varieties could help you choose the dreams you do want to have' and that 'different cheeses appeared to give participants different kinds of dreams'.
'Cheddar enhanced dreams about celebrities. One girl said she dreamt of helping to form a human pyramid under the supervision of film star Johnny Depp. [now there's a reason to eat more cheddar]
Stilton was the wild card, especially for women. Around 85 per cent of women experienced bizarre dreams after eating Britain's iconic blue cheese, including talking soft toys, dinner party guests being traded for camels and a vegetarian crocodile upset because it could not eat children.'
I wonder what a study from the French or Swiss Cheese Boards would come up with... no dreams about vegetarians, that's for sure! I'm going to have some camembert tonight and see what happens.
Anyway, my top cheeses this Christmas were:
1. Tomme Fleurette: Swiss flat round soft cheese. Very oozy tasty and beautiful. My number one this Christmas - go and find some at Kase Swiss in Borough Market
2. Stichelton: British unpasteurised and much tastier version of Stilton. Neals Yard Dairy stocks this
3. Magic Blue cheese: I can't remember the proper name. '***** Blue' came from Kase Swiss in Borough Market. Unfortunately it was so small and so delicious, it was eaten straight away and the label disappeared but if you ask Kase Swiss, they'll know
4. Vacherin Mont d'Or: French soft cheese from Mons, Borough Market. Apparently the producers have been told to back off the bacteria levels so it's not been as gooey as in the past, but still beautiful
5. Gruyere Alpage: Kase Swiss again and the only 'hard' cheese in my list. This is full of flavour and SOOO much tastier than anything you'll find in the supermarket. Perfect with onion soup.
Showing posts with label borough market. Show all posts
Showing posts with label borough market. Show all posts
Tuesday, 4 January 2011
Friday, 16 July 2010
A return ticket to the classroom
Hot news! I'm succumbed to pressure and am now on Twitter so if you follow me, I can let you know as soon as I've written a new post. Just click on the Twitter button at the top left.
Not only that but after a June of football and tennis, I've been out to a couple of very cool new places - one of which is open for a limited period only - so the blog takes a slightly different format this week.
1) Penny University, Redchurch Street, Shoreditch (nearest tube Liverpool Street
Apparently Penny University is a term originating from the eighteenth century coffeehouses in London, England. Instead of paying for drinks, people were charged a penny to enter a coffee house. Once inside, the patron had access to coffee, the company of others, various discussions, pamphlets, bulletins, newspapers, and the latest news and gossip. So everyone frequented them and had intellectual conversation.
Spending a penny at Penny University in Shoreditch doesn't get you very far (don't try it!) and it's not a big place either which makes it very special. No sugar, no milk, no espresso, no latte - just pure filter coffee and just three varieties (matched to William Curley chocolates if you prefer).
If you're lucky, Gwillym Davies (2009 World Barista Champion) will impart some of his extensive and fascinating coffee knowledge to you whilst he prepares the best coffee ever from something that you would normally expect to find in a chemistry lab.If you're really lucky, you might get James Hoffmann (2010 World Barista Champion and the man behind Square Mile Coffee).
Things you should know!
- Three beautiful single estate coffees on the menu originating from Kenya, Ethiopia and Colombia costing from £3 to £4 per cup.
- Beans ground to order using a very special grinder that varies the grind quality (apparently one of the most important variables in coffee).
- A state of the art water boiler and three very cool preparation vessels.
Yes it sounds very nerdy but actually it's not - it's an enlightening and enjoyable way to drink coffee that everyone should try. It's only open until 31 July so hurry up and go!
2) Union Market, Fulham Broadway (Fulham Broadway tube)
Someone has done a stunning job of converting the old Fulham Broadway ticket hall into a food market. A beautiful space that has maintained some of the quirkiness of the old station with ticket desks and signage clearly visible. Even the old ticket office has been converted into a kitchen.
It's all about traceability, sustainability, seasonal and local. A farmers market that's open daily from 8am until 8pm (but you can get an early morning tea or coffee from 7am). From fruit and veg to wine and cider to cheese, charcuterie, bakery and general provisions, you can get everything here, even organic cola bottle gums. In addition, there's a [very] small tapas area and a few tables for something more substantial.
It's a warm and welcoming place to shop and the staff were very helpful and friendly. It's not cheap but the Fulham mummies will love it and I wish it all the best.
Not only that but after a June of football and tennis, I've been out to a couple of very cool new places - one of which is open for a limited period only - so the blog takes a slightly different format this week.
1) Penny University, Redchurch Street, Shoreditch (nearest tube Liverpool Street
If you're lucky, Gwillym Davies (2009 World Barista Champion) will impart some of his extensive and fascinating coffee knowledge to you whilst he prepares the best coffee ever from something that you would normally expect to find in a chemistry lab.
Things you should know!
- Three beautiful single estate coffees on the menu originating from Kenya, Ethiopia and Colombia costing from £3 to £4 per cup.
- Beans ground to order using a very special grinder that varies the grind quality (apparently one of the most important variables in coffee).
- A state of the art water boiler and three very cool preparation vessels.
2) Union Market, Fulham Broadway (Fulham Broadway tube)
Someone has done a stunning job of converting the old Fulham Broadway ticket hall into a food market. A beautiful space that has maintained some of the quirkiness of the old station with ticket desks and signage clearly visible. Even the old ticket office has been converted into a kitchen.
It's all about traceability, sustainability, seasonal and local. A farmers market that's open daily from 8am until 8pm (but you can get an early morning tea or coffee from 7am). From fruit and veg to wine and cider to cheese, charcuterie, bakery and general provisions, you can get everything here, even organic cola bottle gums. In addition, there's a [very] small tapas area and a few tables for something more substantial.
Tuesday, 22 June 2010
From black gold to golden goodness!
I WON TIME OUT LETTER OF THE WEEK THIS WEEK!!!
And midsummer's day came and went, as ever in sub zero gloomy weather and prompting the predictable comment 'can you believe it's midsummer?'
And in the same way as England's footballers each get paid the same amount as the GDP of the smaller nations that beat them and in the same way there's a near first round coup at Wimbledon and in the same way we're all going to be stung by huge tax rises at today's budget, 'yes, we can believe that it's midsummer!
n.b. why didn't we set a deal with the England team that for every World Cup match they fail to win, they pay back some of their extortionate unjustified earnings to refill the nation's empty coffers...
Midsummer also marks the end of the British asparagus season so...
This week's Food of the Week is Oil (...and not the BP variety)
Did you know 95% of the world's olive trees are found in the mediterranean region and Spain accounts for over one third of the world's olive oil production?
Extra Virgin Olive Oil doesn't make you fat
For day to day use in cooking, I think it's fine to have a good quality cheap-ish oil that's not specialist
For salads, or dishes where you will really taste the oil, I think you should spend a bit more and have an oil which adds to the dish rather than takes a supporting role
How much you spend is up to you but £12-15 for one litre of excellent olive oil is a good investment as you'll only use a little at a time.
Where can I find good olive oil?
Taste is subjective so you need to try different oils. Personally, I like Brindisa's choice of Nunez de Prado oil (helped by the fact my big sister helped the old men put the labels on the bottles) but my favourite by a long way is Giuseppe at Borough Market's Calabrian extra virgin olive oil.
Giuseppe has funny hair and a strong Italian accent. He is passionate about the food from his home town selling all sorts of beautiful produce from n'duja to wild oregano to jars of olives so jampacked with herbs they ooze the wild aromas of Southern Italy.
Sometimes Giuseppe disappears for a siesta but you'll probably find him under the counter of his stall!
Normally, you can find him in the Jubilee section of Borough Market on Thursdays, Fridays and Saturdays.
Note to tree huggers
If you want to reduce your food miles, try RAPESEED oil that is produced in Britain. Great for frying anything as it has a really high smoke point (better than olive oil) with lots of health benefits and now becoming more widely available. I haven't found one that is as tasty as Giuseppe's for use in salads yet but I'm sure it won't be long
Note to gourmets
Walnut oil (France) or Pumpkin seed oil (Austria) are beautiful oils with amazing flavours that make something really really special. They're expensive though but you can find walnut oil off the side of the road in Dordogne (see pic) or pumpkin seed oil cheap as chips from the supermarkets in Austria if you have holidays planned!!!
Restaurant of the Week
No restaurant of the week this week. It's World Cup and Wimbledon so everyone's staying in!
GOOD LUCK CLAIRE AND FEDERICO WHO ARE GETTING MARRIED THIS SATURDAY!!!
And midsummer's day came and went, as ever in sub zero gloomy weather and prompting the predictable comment 'can you believe it's midsummer?'
And in the same way as England's footballers each get paid the same amount as the GDP of the smaller nations that beat them and in the same way there's a near first round coup at Wimbledon and in the same way we're all going to be stung by huge tax rises at today's budget, 'yes, we can believe that it's midsummer!
n.b. why didn't we set a deal with the England team that for every World Cup match they fail to win, they pay back some of their extortionate unjustified earnings to refill the nation's empty coffers...
Midsummer also marks the end of the British asparagus season so...
This week's Food of the Week is Oil (...and not the BP variety)
Did you know 95% of the world's olive trees are found in the mediterranean region and Spain accounts for over one third of the world's olive oil production?
If you ever travel to Andalucia, drive through the area close to Baena and you'll be blown away by a polka dot frenzy of olive trees as far as the eye can see in every direction. Alternatively, the best olive trees I've ever seen were in Puglia (the heel of Italy and biggest region for italian olive oil production) where the trees are ancient and gnarly, looking as though they're about to come to life!
True or false?! I don't have clinical evidence to prove this but I was once told by a very slim Sicilian Mamma who was merrily sloshing oil over every foodtype possible that I shouldn't worry as good oil goes straight through you and doesn't make you fat. Fast food and processed food make you fat.
I'll leave the math to you!There are huge numbers of olive oil varieties - from different olive types to different methods of extraction to just basic industrialised olive oil made up of any old olive. The million dollar question always remains...
How much should you spend and is it worth it?
...and as always the answer is 'depends'
For day to day use in cooking, I think it's fine to have a good quality cheap-ish oil that's not specialist
For salads, or dishes where you will really taste the oil, I think you should spend a bit more and have an oil which adds to the dish rather than takes a supporting role
How much you spend is up to you but £12-15 for one litre of excellent olive oil is a good investment as you'll only use a little at a time.
Where can I find good olive oil?
Beautiful oil, beautiful flavours from varieties that I've never seen anywhere else and oil that is clear in warm temperatures and cloudy and thick in midwinter. Put this oil on anything and you'll love it AND it's about £12/£13 a bottle!
Giuseppe has funny hair and a strong Italian accent. He is passionate about the food from his home town selling all sorts of beautiful produce from n'duja to wild oregano to jars of olives so jampacked with herbs they ooze the wild aromas of Southern Italy.
Sometimes Giuseppe disappears for a siesta but you'll probably find him under the counter of his stall!
Normally, you can find him in the Jubilee section of Borough Market on Thursdays, Fridays and Saturdays.
Note to tree huggers
If you want to reduce your food miles, try RAPESEED oil that is produced in Britain. Great for frying anything as it has a really high smoke point (better than olive oil) with lots of health benefits and now becoming more widely available. I haven't found one that is as tasty as Giuseppe's for use in salads yet but I'm sure it won't be long
Note to gourmets
Restaurant of the Week
No restaurant of the week this week. It's World Cup and Wimbledon so everyone's staying in!
GOOD LUCK CLAIRE AND FEDERICO WHO ARE GETTING MARRIED THIS SATURDAY!!!
Wednesday, 31 March 2010
le vrai Grand Fromage!
After an interesting week pondering whether or not it is OK to recommend unpasteurised cheese to pregnant women (as apparently someone has proved that it's safe to do so) I've decided to gloss over the point completely and focus on ...
this week's Food of the Week which is cheese - again!
So what's the difference?
Mons is actually a specialist family run cheese shop in France that is famous for supplying top hotels and restaurants worldwide. The Mons family are also experts in the cheese ageing process so they know what they're doing
Where can I find Mons?
http://www.mons-fromages.com/
Restaurant of the Week
Lots of people ask me where they can find a good fish restaurant in London. I always suggest Livebait as it's one of the most consistently good fish restaurants I know. I particularly like the Waterloo branch as it's easy to get to and it always reminds me of a Victorian toilet with all the tiles inside, apart from it's much cleaner but the tiles make it very cool
http://www.livebaitrestaurants.co.uk/
Livebait can be found in Waterloo, Covent Garden, Liverpool and Manchester (yes really!) and will probably set you back around £30-40 per head
this week's Food of the Week which is cheese - again!
For some time now, I've been frequenting Mons French cheese stall at Borough Market. I never go there with a specific cheese in mind but just ask what's good, and every time they come up trumps. If you like your cheese mouldy, smelly and oozing in perfect ripeness, Mons is the place for you!
Whether it's cow's milk, ewe's milk or goat's milk cheese, the Mons team always know what's in season and if it's not quite right, they won't sell it. I've had Vacherin Mont d'Or to Langres (also known as brain cheese) right through to chestnut leaf wrapped goats cheeses and a multitude of blue cheeses. Every one of them has been delicious and as a result, I don't have any pictures of Mons packaging - just the latest chunk of very mouldy goats cheese!
Mons is actually a specialist family run cheese shop in France that is famous for supplying top hotels and restaurants worldwide. The Mons family are also experts in the cheese ageing process so they know what they're doingWhere can I find Mons?
Borough market is held every Thursday, Friday and Saturday at London Bridge. The Mons stall is located in the Jubilee market (the new section of Borough)
http://www.mons-fromages.com/
Restaurant of the Week
Livebait, The Cut, Waterloo
Lots of people ask me where they can find a good fish restaurant in London. I always suggest Livebait as it's one of the most consistently good fish restaurants I know. I particularly like the Waterloo branch as it's easy to get to and it always reminds me of a Victorian toilet with all the tiles inside, apart from it's much cleaner but the tiles make it very coolI also think it's one of the few fish restaurants which gives decent value for money whether you are looking for sea bream, prawns, cod or sea bass. Here you can get everything!
http://www.livebaitrestaurants.co.uk/
Thursday, 4 March 2010
Sweet Talking Mexican Mum
Week 10
If you haven't already checked out http://www.ted.com/, make sure you do it asap. It's a one stop shop for excellent 15 minute lectures from industry leaders in 'T'echnology, 'E'ntertainment and 'D'esign (i.e. just about everything)
Why do I mention it now? TED has recently granted Jamie Oliver $100,000 to enable his wish for everyone to '...help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.'
I don't agree with everything Jamie says or does but I do respect the fact that he stands up and makes things happen. And it's worth 18 minutes of your time to listen to his empassioned speech about the perils of our current eating habits.
On a lighter note, don't forget it's Mother's Day on Sunday!!!
If you're looking for a small gift that Mum will definitely like, try this week's Food of the Week!
Burnt Sugar Fudge
So this is definitely one to be eaten in moderation. I don't have an enormous sweet tooth but when I tried their crumbly stem ginger fudge I promptly consumed 50g in approximately 60 seconds (and yes that is my last piece in the photo!). The non-uniform chunks of fudge are just the perfect combination of crumbly and solid and there's been no scrimping on the stem ginger which is great for ginger fans or anyone with a cold!
If you don't like ginger, there's always crumbly chocolate fudge, crumbly fudge with sea salt and the original crumbly fudge to try.
So what's the difference?
They've just got the texture and the flavours perfectly balanced. It's exactly how fudge should be.
Unfortunately it doesn't have any particular nutritional benefits (apart from there being no artificial things in it) but is probably very good for anyone planning to run a marathon or climb a mountain (this beats Kendal Mint Cake hands down!)
Best Way to Serve
After dinner, with coffee
Where can I buy Burnt Sugar fudge and what's it going to do to my bank balance?
Price: around £2 for 105g
Burnt Sugar Fudge is available from Waitrose, Whole Foods, Borough Market, Oxfam (it uses Fair Trade sugar) and delis and farmshops across the country
Restaurant of the Week
Wahaca
This week's choice is Wahaca; a restaurant that's all about Mexican Market Food.
Wahaca chef and co-founder is Thomasina Miers, a previous winner of Masterchef who spent a year in Mexico investigating their market food. What we get in return for that year of research is a series of Mexican inspired dishes that are sourced as ethically and locally as possible. Insodoing, you'll find ingredients ranging from Devon chillies to British field mushrooms to MSC* certified herrings from off the Hastings coast
www.wahaca.co.uk
2) The food is great with really fresh flavours - you can choose from lots of small plates to share to bigger more substantial ones. And the margaritas are pretty good too3) It's quick, good value for money with excellent service in a buzzy yet comfortable environment (particularly at Westfield)
n.b. you can't reserve tables so be prepared to wait a little, particularly at the Charing Cross branch
If you haven't already checked out http://www.ted.com/, make sure you do it asap. It's a one stop shop for excellent 15 minute lectures from industry leaders in 'T'echnology, 'E'ntertainment and 'D'esign (i.e. just about everything)
Why do I mention it now? TED has recently granted Jamie Oliver $100,000 to enable his wish for everyone to '...help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.'
I don't agree with everything Jamie says or does but I do respect the fact that he stands up and makes things happen. And it's worth 18 minutes of your time to listen to his empassioned speech about the perils of our current eating habits.
On a lighter note, don't forget it's Mother's Day on Sunday!!!
If you're looking for a small gift that Mum will definitely like, try this week's Food of the Week!
Burnt Sugar Fudge
So this is definitely one to be eaten in moderation. I don't have an enormous sweet tooth but when I tried their crumbly stem ginger fudge I promptly consumed 50g in approximately 60 seconds (and yes that is my last piece in the photo!). The non-uniform chunks of fudge are just the perfect combination of crumbly and solid and there's been no scrimping on the stem ginger which is great for ginger fans or anyone with a cold!
If you don't like ginger, there's always crumbly chocolate fudge, crumbly fudge with sea salt and the original crumbly fudge to try.
So what's the difference?
They've just got the texture and the flavours perfectly balanced. It's exactly how fudge should be.
Unfortunately it doesn't have any particular nutritional benefits (apart from there being no artificial things in it) but is probably very good for anyone planning to run a marathon or climb a mountain (this beats Kendal Mint Cake hands down!)
Best Way to Serve
After dinner, with coffee
Where can I buy Burnt Sugar fudge and what's it going to do to my bank balance?
Price: around £2 for 105g
Burnt Sugar Fudge is available from Waitrose, Whole Foods, Borough Market, Oxfam (it uses Fair Trade sugar) and delis and farmshops across the country
Restaurant of the Week
Wahaca
This week's choice is Wahaca; a restaurant that's all about Mexican Market Food.
Wahaca chef and co-founder is Thomasina Miers, a previous winner of Masterchef who spent a year in Mexico investigating their market food. What we get in return for that year of research is a series of Mexican inspired dishes that are sourced as ethically and locally as possible. Insodoing, you'll find ingredients ranging from Devon chillies to British field mushrooms to MSC* certified herrings from off the Hastings coast 
So finally we have a decent Mexican in London which makes the most of our own local ingredients!
*MSC = Marine Stewardship Council who work with partners to encourage sustainable fishing practices
Why is it good?
1) Great locations - just off Charing Cross, Westfield, Canary Wharf
2) The food is great with really fresh flavours - you can choose from lots of small plates to share to bigger more substantial ones. And the margaritas are pretty good too
Monday, 1 March 2010
Is Life Ever Fair?
Week 9
Finally, it's stopped raining and the world is a beautiful place.
Or is it? We're now in the middle of Fairtrade fortnight (22 Feb - 7 March) - a topic that is so important yet so often misunderstood.
Fairtrade has become the generic word for produce that 'gives back' to the producer. Or should that just be 'fairly traded'? Other certifications include Rainforest Alliance which is perceived to be about saving the rainforest (take another look at what they do!) and organic apparently means no chemicals added. So what's biodynamic? What's Soil Association? What's Red Tractor? What's Freedom Food vs Free Range?
We've all come to look at different seals as 'safe' badges without really understanding what they mean. Are they all good for the producer? Maybe. Are they all sustainable? No. Is one better than the other? Depends.
Is it better to pay a fixed premium for a product that is in little demand or to encourage farmers to diversify?
Are organic green beans from Kenya better than non-organic green beans from the farm down the road?
Ultimately, it's about knowing where your food comes from and understanding what all these certifications really mean - and no one is making it particularly easy. Exploitation isn't the answer. Neither is shipping products thousands of miles when you can get better from round the corner. And ultimately, if it's not commercially sustainable, then there's no point at all. Food for thought...
So, on a slightly different note this week's Food of the Week is...
Meat!
a) good meat usually comes from a [good] butcher
b) it's better to buy hunks of meat rather than specific cuts because it's much cheaper and less likely to have been interfered with.
Ginger Pig is my favourite butcher of the moment. It's not just about pork (although that's where it all started) and you will find all meats from traditional breeds as well as charcuterie products in their shop. It's always busy so there's a big turnover of meat which assures me of its freshness (vs other butchers who have little on show and get things out the freezer). Ginger Pig's meat is tender and full of flavour and everyone notices the difference when they eat it.
Ginger Pig refuses to feed their livestock bought in artificial foods containing unnecessary proteins. Instead they grow their own barley, wheat, oats etc which is fed to the animals. Because everything is natural, the animals grow slower and are slaughtered between one and three months later than those reared on industrial farms.
Overall, Ginger Pig oversees every element of the rearing process from planting the seeds for the fodder, through to breeding, feeding, slaughtering and butchering right through to selling the product in their shops, and apparently no one else does that in the UK.
Best Way to Serve
Depends on what you're eating! Their butterfly lamb chops are beautiful, as is their beef fillet (great for a carpaccio) and their ham (pinker than any other ham I've seen!)
Where can I buy them and what's it going to do to my bank balance?
Price: tbc according to what you purchase
Ginger Pig has shops at Marylebone, Hackney, Waterloo (at Greensmiths), Borough Market and Pickering in North Yorkshire
www.thegingerpig.co.uk
Sacred Cafe
This week's choice is Sacred Cafe, with branches on Ganton Street and Kingly Court (near Carnaby Street), Westfield and Torrington Street.
It's actually more of a bar than a restaurant but the reasons for including it are as follows:
Why is it good?
It's possibly the best place for a decent cup of tea in London that won't cost the earth! Apparently it's Antipodean style. 
Monday, 18 January 2010
Che - three letters that start a revolution
Week 3
The snow has melted - hurrah! But it's all gone very grey - boo!
Christmas seems like a long long time ago and we're struggling with those New Year's resolutions... so stuff that idea and start enjoying life again with something nice!
Food of the Week
Stichelton cheese
To the normal eye, this stuff looks like Stilton, smells like Stilton and tastes like an amazingly fantastic Stilton but those three extra letters 'che' make all the difference and are creating a revolution of their own!
It's not a Stilton. Stilton refers to the cheese that we know and love that only six dairies across Leicestershire, Nottinghamshire and Derbyshire are licensed to produce using locally produced, pasteurised milk according to EU law.
Stichelton is different. It's still made in Nottinghamshire but the main difference is that it uses 'raw' unpasteurised organic milk (as many traditional English cheeses used to be made). Because of the 'raw' milk, it has to be called something different and so the name Stichelton was chosen - the ancient name of Stilton town as per the Domesday Book.
So what's the difference?
I bought some for Christmas and found it a much softer, creamier cheese than you would expect from a Stilton, still with a strong and distinctive tang from the blue mould and an exceptionally long aftertaste. Everyone loved it, remarked on it's 'delicious-ness' and it disappeared very quickly!
Try it and I'm sure you'll agree this is in a different league.
Best Way to Serve
So there's not much left from Christmas now, but there's definitely a few of us who are stockpiling the Christmas cake! Brighten up a January evening with a chunk of Stichelton, a hunk of Christmas cake and a large glass of port or red wine.
For a slightly healthier option and in tune with the seasons, try a salad of chopped chicory, sliced apple, crumbled Stichelton and some walnuts, topped with a simple vinaigrette.
A little known fact...
Britain now boasts around 700 varieties of cheese – 100 more varieties than France produces, and twice as many as Italy*.
Where can I buy it and what's it going to do to my bank balance?
Borough Market (in the new Jubilee Market section), open Thursdays, Fridays and Saturdays
Neals Yard Dairy: Covent Garden and London Bridge, open Mondays to Saturdays
www.nealsyarddairy.co.uk
Price: £23.50 for 1kg so about a fiver for a substantial chunk
Restaurant of the Week
32 Great Queen Street
This week's choice is 32 Great Queen Street on...surprise suprise! 32 Great Queen Street between Covent Garden and Holborn tube stations
There is no website so you'll have to call them to book a table on 020 7242 0622
Why is it good?
1) It's a great location
2) It's all about great British food and seasonal produce
3) It's relaxed and it's not too expensive and you can get a good range of wines by the glass and by the carafe too
It's like the best gastro pub you've been to, up a level, in a comfortable, seated environment without the pub bit. Almost like a British version of a Paris brasserie without the old men drinking Pastis. Around £30-40 per head.
Try the rib of beef for two with twice cooked chips. They insist (understandably) on serving it rare so prepare yourself to be like a caveman for the time it takes to finish it off. They also have great fish and vegetarian dishes on offer.
*Source: Julia Harbutt, organiser of British Cheese Awards
The snow has melted - hurrah! But it's all gone very grey - boo!
Christmas seems like a long long time ago and we're struggling with those New Year's resolutions... so stuff that idea and start enjoying life again with something nice!
Food of the Week
Stichelton cheese
To the normal eye, this stuff looks like Stilton, smells like Stilton and tastes like an amazingly fantastic Stilton but those three extra letters 'che' make all the difference and are creating a revolution of their own!
It's not a Stilton. Stilton refers to the cheese that we know and love that only six dairies across Leicestershire, Nottinghamshire and Derbyshire are licensed to produce using locally produced, pasteurised milk according to EU law.
Stichelton is different. It's still made in Nottinghamshire but the main difference is that it uses 'raw' unpasteurised organic milk (as many traditional English cheeses used to be made). Because of the 'raw' milk, it has to be called something different and so the name Stichelton was chosen - the ancient name of Stilton town as per the Domesday Book.
So what's the difference?
I bought some for Christmas and found it a much softer, creamier cheese than you would expect from a Stilton, still with a strong and distinctive tang from the blue mould and an exceptionally long aftertaste. Everyone loved it, remarked on it's 'delicious-ness' and it disappeared very quickly!
Try it and I'm sure you'll agree this is in a different league.
Best Way to Serve
So there's not much left from Christmas now, but there's definitely a few of us who are stockpiling the Christmas cake! Brighten up a January evening with a chunk of Stichelton, a hunk of Christmas cake and a large glass of port or red wine.
For a slightly healthier option and in tune with the seasons, try a salad of chopped chicory, sliced apple, crumbled Stichelton and some walnuts, topped with a simple vinaigrette.
A little known fact...
Britain now boasts around 700 varieties of cheese – 100 more varieties than France produces, and twice as many as Italy*.
Where can I buy it and what's it going to do to my bank balance?
Borough Market (in the new Jubilee Market section), open Thursdays, Fridays and Saturdays
Neals Yard Dairy: Covent Garden and London Bridge, open Mondays to Saturdays
www.nealsyarddairy.co.uk
Price: £23.50 for 1kg so about a fiver for a substantial chunk
Restaurant of the Week
32 Great Queen Street
This week's choice is 32 Great Queen Street on...surprise suprise! 32 Great Queen Street between Covent Garden and Holborn tube stations
There is no website so you'll have to call them to book a table on 020 7242 0622
Why is it good?
1) It's a great location
2) It's all about great British food and seasonal produce
3) It's relaxed and it's not too expensive and you can get a good range of wines by the glass and by the carafe too
It's like the best gastro pub you've been to, up a level, in a comfortable, seated environment without the pub bit. Almost like a British version of a Paris brasserie without the old men drinking Pastis. Around £30-40 per head.
Try the rib of beef for two with twice cooked chips. They insist (understandably) on serving it rare so prepare yourself to be like a caveman for the time it takes to finish it off. They also have great fish and vegetarian dishes on offer.
*Source: Julia Harbutt, organiser of British Cheese Awards
Monday, 11 January 2010
Something to Warm You Up...!
Week 2
As I trudged through the slush and the snow of the past week, it became very apparent that most people [sensibly] choose to stay indoors when it's so cold. Personally, I like it when it's freezing cold so long as a) it's sunny and b) I have 20 layers of clothes on although I have started to be known as Tinky Winky on those occasions.
Susan's Thought for the Week
Staying in is the new going out in January.
Instead of spending £20 on an average meal in a restaurant, spend £10 on nicer ingredients for a great home cooked meal. You eat well and you just saved yourself [at least!] a tenner.
So it's new year and we're strapped for cash and it's cold so we're staying in.
And I thought I'd let you into a little secret...!
Food of the Week
La Chinata Smoked Paprika (Hot).
I love this stuff! A friend gave me a tin a long, long time ago and it gestated in the corner of my cupboard for an even longer time as I wondered what to do with it. And then I tried it one day and the world was transformed.
This smoked paprika gives a warm and smoky flavour to your dishes. It won't make you sweat (unless you add half the tin) but it does give a real zing to things that could otherwise be a bit dull.
It comes from Spain and this particular brand comes from an area west of Madrid called 'La Vera' which is known for its high quality red peppers. The paprika is made from ground red peppers which have been smoked over oak fires to dry them. Apparently there are sweet and bittersweet varieties too but I haven't tried them - let me know if you have!
Best Way to Serve
I use smoked paprika in anything that is slightly creamy, so it goes really well in creamy pasta sauces, stroganoffs or just plain chicken (or seasonal turkey) in a white sauce. Mix it with mayonnaise (try it with eggs), creme fraiche and serve it hot or cold with canapés or main meals.
So do your roast chicken on a Sunday. Pull off what's left of the chicken meat and make it into a zingy chicken supreme on Monday (recipe below) and then boil up the chicken carcass to make stock for a chicken based soup on the Tuesday.
And if you really don't like cooking, then buy a ready meal and stir in a spoonful - you won't be disappointed!
Where can I buy it and what's it going to do to my bank balance?
Brindisa Shop by London Bridge, open Tuesdays to Saturdays: www.brindisashops.com
Also in some Sainsburys
£2.75 for a 70g tin that will last you ages.
Restaurant of the Week
This week's choice is Mirch Masala with branches in Tooting (the best!), Norbury, Southall, Croydon, Ilford and Commercial Road
www.mirchmasalarestaurant.co.uk
Curry always keeps you warm!
Oven baking rotis
Why is it good?
1) It's proper curry made by people who know how to make good curry for people who know what good curry tastes like.
2) It's cheap and friendly! (You're unlikely to pay more than £15 a head - bring your own alcohol)
3) You can see your food being prepared in the open kitchen and there's definitely no ready to use sauces in here
Try the Chilli Bhajia, the Lamb Tikka (or Lamb Cutlets) as starters. Karahi Ginger Chicken is packed full of ginger and the Karahi Kebab Egg curry is delicious. Also try Karahi Corn-on-the-Cob for something a bit different!
FEEDBACK PLEASE!!!
Zingy Chicken Supreme
Melt a knob of butter in a saucepan and add in half a small chopped onion. Fry on a low heat until the onion is translucent. Add in a dessertspoonful of flour and mix it all up to a lump free (apart from the onion) paste. Keep stirring as you add in half milk and half chicken stock, a bit at a time, until you have a smooth sauce that isn't really runny but isn't like treacle either.
Season with salt and pepper and stir in a teaspoon (or two - you'll have to keep tasting to see how you like it) of your special secret magic ingredient also known as smoked paprika. Add in the left over meat from the roast chicken that you've torn off the carcass and cook until it's heated through. You can add in some chopped mushrooms or leeks as well if you want to get to your 5 a day. Serve with rice.
As I trudged through the slush and the snow of the past week, it became very apparent that most people [sensibly] choose to stay indoors when it's so cold. Personally, I like it when it's freezing cold so long as a) it's sunny and b) I have 20 layers of clothes on although I have started to be known as Tinky Winky on those occasions.
Susan's Thought for the Week
Staying in is the new going out in January.
Instead of spending £20 on an average meal in a restaurant, spend £10 on nicer ingredients for a great home cooked meal. You eat well and you just saved yourself [at least!] a tenner.
So it's new year and we're strapped for cash and it's cold so we're staying in.
And I thought I'd let you into a little secret...!
Food of the Week
La Chinata Smoked Paprika (Hot).
I love this stuff! A friend gave me a tin a long, long time ago and it gestated in the corner of my cupboard for an even longer time as I wondered what to do with it. And then I tried it one day and the world was transformed.
This smoked paprika gives a warm and smoky flavour to your dishes. It won't make you sweat (unless you add half the tin) but it does give a real zing to things that could otherwise be a bit dull.
It comes from Spain and this particular brand comes from an area west of Madrid called 'La Vera' which is known for its high quality red peppers. The paprika is made from ground red peppers which have been smoked over oak fires to dry them. Apparently there are sweet and bittersweet varieties too but I haven't tried them - let me know if you have!
Best Way to Serve
I use smoked paprika in anything that is slightly creamy, so it goes really well in creamy pasta sauces, stroganoffs or just plain chicken (or seasonal turkey) in a white sauce. Mix it with mayonnaise (try it with eggs), creme fraiche and serve it hot or cold with canapés or main meals.
So do your roast chicken on a Sunday. Pull off what's left of the chicken meat and make it into a zingy chicken supreme on Monday (recipe below) and then boil up the chicken carcass to make stock for a chicken based soup on the Tuesday.
And if you really don't like cooking, then buy a ready meal and stir in a spoonful - you won't be disappointed!
Where can I buy it and what's it going to do to my bank balance?
Brindisa Shop by London Bridge, open Tuesdays to Saturdays: www.brindisashops.com
Also in some Sainsburys
£2.75 for a 70g tin that will last you ages.
Restaurant of the Week
This week's choice is Mirch Masala with branches in Tooting (the best!), Norbury, Southall, Croydon, Ilford and Commercial Road
www.mirchmasalarestaurant.co.uk
Curry always keeps you warm!
Oven baking rotis
Why is it good?
1) It's proper curry made by people who know how to make good curry for people who know what good curry tastes like.
2) It's cheap and friendly! (You're unlikely to pay more than £15 a head - bring your own alcohol)
3) You can see your food being prepared in the open kitchen and there's definitely no ready to use sauces in here
Try the Chilli Bhajia, the Lamb Tikka (or Lamb Cutlets) as starters. Karahi Ginger Chicken is packed full of ginger and the Karahi Kebab Egg curry is delicious. Also try Karahi Corn-on-the-Cob for something a bit different!
FEEDBACK PLEASE!!!
Zingy Chicken Supreme
Melt a knob of butter in a saucepan and add in half a small chopped onion. Fry on a low heat until the onion is translucent. Add in a dessertspoonful of flour and mix it all up to a lump free (apart from the onion) paste. Keep stirring as you add in half milk and half chicken stock, a bit at a time, until you have a smooth sauce that isn't really runny but isn't like treacle either.
Season with salt and pepper and stir in a teaspoon (or two - you'll have to keep tasting to see how you like it) of your special secret magic ingredient also known as smoked paprika. Add in the left over meat from the roast chicken that you've torn off the carcass and cook until it's heated through. You can add in some chopped mushrooms or leeks as well if you want to get to your 5 a day. Serve with rice.
Monday, 4 January 2010
2010: The Year of Eating Better!
Why am I doing this?!
To celebrate the start of a new decade, I will provide a weekly foodie update that will hopefully help you to:
a) find really nice foods - in London
b) learn really easy ways to enjoy them (I'm not a chef so it won't be complicated)
c) enjoy really good, value for money restaurants - in London
I regularly get asked these questions by friends and family so by creating a blog, I'm hoping that this information can be enjoyed by a much wider group of people and that more people can contribute their ideas.
Susan's Thought for the Year
Apparently we waste 33% of the food we purchase, mainly down to supermarket promo offers which encourage us to buy more than we need.
The solution: buy less but buy better quality - I guarantee you'll waste a lot less
The first instalment!
Food of the Week
Contrary to expectations that I'll talk about something mindblowing at this point, I'm going to talk about ... butter.
Butter is one of the most basic ingredients in the world. Chefs love it and nutritionists hate it. Occasionally, some of us allow ourselves the luxury of something pre-packed from a supermarket...but when you try the following. you'll never buy pre packed butter again!
Go to the Real France stall (in the new Jubilee Market at Borough Market*) where, amongst other dairy products, they sell loose butter in salted, unsalted and a salted unpasteurised variant. TRY THE UNSALTED VERSION!
Real France butter comes from Echiré in Western France and, according to Alex who sources it, owes it's amazing taste to the fact that the cream is churned on the very same day that it arrives on the dairy. In addition, the butter is washed in spring water (from the dairy's own spring) and it's also the only dairy in France that churns in teak wood.
n.b. Alex knows a thing or two about good food as he used to work for 3* Michelin chef Nico Ladenis of Chez Nico fame...
Best Way to Serve
I'll make this really easy! Get some really good bread (if you're at Borough already, go to the Flour Station for their multigrain bread) and spread the butter on top. Eat.
If you want, add some smoked salmon on top and cut into squares for canapés.
The best things in life are simple - try this and you'll agree!
Price: £12 per 100g. In real terms this works out at an extra £1 vs the supermarket. Which isn't really very much for a mindblowing taste experience of what butter should really taste like!
Restaurant of the Week
Terroirs, 5, William IV Street, WC2, (very close to Charing Cross station)
www.terroirswinebar.com
Why is it good?
1) Great location, casual with a friendly atmosphere
2) Excellent service (the staff have always been very good when I've been there)
3) Good choice of wines and a simple, quality food offer including great small sharing plates of charcuterie (the terrine and salami are extremely good), as well as larger seasonal plates including tartiflette, Dorset crab or bavette. Expect to spend £20-£30 per person on a normal evening.
3b) I like their logo
At peak times, book a table in advance...
FEEDBACK PLEASE!!!
Is this helpful? Send me your comments!
*Borough Market is open on Thursdays, Fridays or Saturdays. Finding the new Jubilee Market section is not easy as someone has cleverly chosen signage that blends into the surroundings! Best thing is to ask a trader for directions or head towards The Rake bar or Vinopolis and you should see the stalls...
To celebrate the start of a new decade, I will provide a weekly foodie update that will hopefully help you to:
a) find really nice foods - in London
b) learn really easy ways to enjoy them (I'm not a chef so it won't be complicated)
c) enjoy really good, value for money restaurants - in London
I regularly get asked these questions by friends and family so by creating a blog, I'm hoping that this information can be enjoyed by a much wider group of people and that more people can contribute their ideas.
Susan's Thought for the Year
Apparently we waste 33% of the food we purchase, mainly down to supermarket promo offers which encourage us to buy more than we need.
The solution: buy less but buy better quality - I guarantee you'll waste a lot less
The first instalment!
Food of the Week
Contrary to expectations that I'll talk about something mindblowing at this point, I'm going to talk about ... butter.
Butter is one of the most basic ingredients in the world. Chefs love it and nutritionists hate it. Occasionally, some of us allow ourselves the luxury of something pre-packed from a supermarket...but when you try the following. you'll never buy pre packed butter again!
Go to the Real France stall (in the new Jubilee Market at Borough Market*) where, amongst other dairy products, they sell loose butter in salted, unsalted and a salted unpasteurised variant. TRY THE UNSALTED VERSION!
Real France butter comes from Echiré in Western France and, according to Alex who sources it, owes it's amazing taste to the fact that the cream is churned on the very same day that it arrives on the dairy. In addition, the butter is washed in spring water (from the dairy's own spring) and it's also the only dairy in France that churns in teak wood.
n.b. Alex knows a thing or two about good food as he used to work for 3* Michelin chef Nico Ladenis of Chez Nico fame...
Best Way to Serve
I'll make this really easy! Get some really good bread (if you're at Borough already, go to the Flour Station for their multigrain bread) and spread the butter on top. Eat.
If you want, add some smoked salmon on top and cut into squares for canapés.
The best things in life are simple - try this and you'll agree!
Price: £12 per 100g. In real terms this works out at an extra £1 vs the supermarket. Which isn't really very much for a mindblowing taste experience of what butter should really taste like!
Restaurant of the Week
Terroirs, 5, William IV Street, WC2, (very close to Charing Cross station)
www.terroirswinebar.com
Why is it good?
1) Great location, casual with a friendly atmosphere
2) Excellent service (the staff have always been very good when I've been there)
3) Good choice of wines and a simple, quality food offer including great small sharing plates of charcuterie (the terrine and salami are extremely good), as well as larger seasonal plates including tartiflette, Dorset crab or bavette. Expect to spend £20-£30 per person on a normal evening.
3b) I like their logo
At peak times, book a table in advance...
FEEDBACK PLEASE!!!
Is this helpful? Send me your comments!
*Borough Market is open on Thursdays, Fridays or Saturdays. Finding the new Jubilee Market section is not easy as someone has cleverly chosen signage that blends into the surroundings! Best thing is to ask a trader for directions or head towards The Rake bar or Vinopolis and you should see the stalls...
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