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

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

www.wahaca.co.uk

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

3) 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

Flipping Marvellous!

Week 7

Phew, Valentines is over for another year. It's a quick blog this week as I'm actually away and all things permitting, the magic of technology will publish this automatically in my absence!

So as Cupid wings his merry way back to his cloud, Shrove Tuesday arrives! Yes it's PANCAKE DAY tomorrow!!! Time for the annual gorging and flipping that we spend the other 364 days waiting for

So no prizes for guessing that this week's Food of the Week is...

Pancakes

So everyone has their special dish for pancake day. In Italy they eat bugie (lies of fried sweet pastry) which are quite nice; in Finland they eat pea and ham soup and in Scotland they eat a festy cock apparently. Each to their own but I'll stick with the good old pancake!

Now some people are scared of pancakes and resort to premixed packs of batter. Please don't. Really they are very easy to make and much nicer and more fun.

All you need for about 8 slightly thick pancakes is 100g plain flour, 200ml milk and 2 eggs. Skoosh in a liquidiser or whisk with a hand mixer until it's all frothy and everything is mixed in.
That's it - you've done it!

Then put a knob of butter into a frying pan and melt. Pour in a decent quantity of batter to cover the frying pan base and cook until it's brown on the bottom. Then start flipping which is always a disaster the first time and then you get the hang of it. But that's part of the fun!

The first pancake will taste of whatever was last in the frying pan. Don't know why and it doesn't matter how much you wash it. It's just one of those things that we have to live with. Cover with copious amounts of lemon and sugar and you won't notice.

The second pancake will have been brilliantly flipped and will taste delicious. I'm very loyal to lemon and sugar but you can add Nutella or ham and cheese or creamy mushrooms to your pancakes. Have a laugh - you've got 40 days of abstinence coming up!!!

Price: cheap as chips

Restaurant of the Week

Tough one this week.

I looked at all the pancake shops in London and thought long and hard. But they're just not that great and I'm very sorry, but the best place for pancakes isn't actually in London - you have to go round to my Mum's house where you will find the legendary pancake maker and flipper. Mum's is always the best!

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!





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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.