Restaurant Reviews

Restaurant Reviews and Food Musings

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Fed up with celebrity chefs drizzling sauces over undercooked pieces of meat? I am!

I regularly dine out and am happy to share my restaurant experiences, and musings on food with you.

Monday, December 10, 2018

Chicken Soup



Here is a simple, quick recipe for chicken soup that will warm the cockles of your heart.

Ingredients

-chicken quarters (sourced from my good chum Derek Stott of D and D Family Butchers)
-bay leaves
-onion
-carrots
-garlic
-celery
-olive oil
-salt/pepper
-water

Method

-Sauté the chicken for a few minutes in olive oil, salt and pepper
-Add the diced carrots, celery, bay leaves, garlic and onion
-Add water to cover the chicken etc
-Simmer for an hour
-Remove chicken and de-bone
-Distress the chicken meat and return to the soup

Voila!

Thursday, December 06, 2018

Monday, December 03, 2018

Roast Beef and Yorkshire Pudding



My thanks to my good chum Derek Stott (of D and D Family Butchers) who cut me a magnificent 3.5kg joint of 28 day aged sirloin (with an excellent layer of fat) from the Highlands.

I roasted it with Yorkshire Pudding, which I cook under the meat in its juices and fat. The result being a beef infused "pancake".

Pudding Ingredients

-egg
-flour
-milk
-salt/pepper

Method

Mix the batter at least an hour before needed, and leave to rest.

When the beef has less than an hour to cook, pour the batter under the joint into the fat that has rendered from the joint.

Let the meat rest for 20 mins or so, and then make the gravy in the roasting pan once you have removed the pudding.

The meat was very flavoursome, succulent and tender. The Yorkshire Pudding was superb, and by the way is also great eaten cold with salt!

Friday, November 30, 2018

The Italian Evening at The Dover Castle Brighton



My heartiest congratulations, and kudos, to Chef Jason Bear and the good people of the Dover Castle Brighton, for hosting an Italian Evening last night....oh the official title was:

Italian Food For Families, Friends and Lovers

Irrespective of semantics the food, atmosphere and service were absolutely bloody brilliant.

The small plates of splendid, tasty and homemade Italian food were great. Chef Jason Bear created dishes using family recipes, and made use of a rolling pin for the homemade pasta (no poncey modern pasta machines for him!).

The food was top notch and, as far as I am concerned, the lasagne was the best I have ever had (even better than my own!). Also, by the way, the lamb neck with borlottie beans was ace. Eva was well pleased with her arancini and calamari.

Oh, and by the way, the Prosecco and sambucas lubricated our palettes nicely.

Please may we have more of these evenings!

Monday, November 26, 2018

Roasted Pumpkin and Garlic Soup



Ingredients

-pumpkin
-two heads of garlic
-bay leaves
-onion chopped
-olive oil
-butter
-chicken stock
-sea salt/pepper
-nutmeg

Method

-halve the pumpkins and discard seeds/stringy bits
-score and season
-place garlic and bay leaves in each half and drizzle with olive oil
-roast at 180 for 1 hour
-soften onion in olive oil and nutmeg
-scoop out cooked pumpkin and add to onion
-squeeze out garlic and add
-discard bay leaves
-add stock
-add a good sized knob of butter
-blitz

Lovely and warming for a winter's evening!

Wednesday, November 21, 2018

Pea Soup



Ingredients

-frozen peas
-onion (chopped)
-potato (chopped)
-chicken stock
-water
-salt/pepper

Method

Put everything into a saucepan, simmer for twenty minutes.

Blitz.

A lovely warming, comforting soup for a winter's day.

Monday, November 19, 2018

The Ivy Revisited - In Which The Ivy Grows a Pair



We went to the Ivy again on Saturday, with a chum who was down from London, and had a rip roaring evening.

Kudos and thanks to the good people of the Ivy for putting on a splendid evening for us, the food was excellent (I highly commend the Shepherd's Pie - which, btw, needs to be served as a larger portion) as was the ambience and the service first class (special mention in dispatches for our splendid waiter, who is a natural people person and showman in the very best sense of the word!).

Loyal readers will recall that when I first reviewed The Ivy in May, I made the following observation:
"NB: for reasons best known to the Ivy they won't flame your Sambuca (for full details please see my views on that here)."
Which I then waxed lyrical about on Nanny Knows Best.

I am very pleased to report that since then #SambucaGate has been addressed, The Ivy has grown a pair, and flaming Sambucas are now on the menu there!

They were served with enthusiasm, gusto and were splendid.

Kudos!

Friday, November 16, 2018

Beaujolais Nouveau At The Independent Brighton



Kudos and thanks to Chef Sam Ireland and the good people of  The Independent Brighton for laying on a splendid Beaujolais Nouveau evening last night.

It was a hoot and a half!

Monday, November 12, 2018

Butter Cured Steak

Roast Pheasant and Bread Sauce


As we are now in the autumnal months my chum Derek Stott, of D and D Family Butchers, had some local pheasant in his shop.

Here is a recipe for roast pheasant with bread sauce.

Ingredients

-pheasant
-carrots
-onion
-cooking apple
-bay leaves
-cloves
-lemon
-butter
-smoked streaky bacon (from Derek of course!)
-bread
-milk
-salt/pepper

Method

Grate the onion and sweat in olive oil, combine with a grated peeled cooking apple and add lemon juice.

Stuff the pheasant with the above.

Smear liberally with butter, then cover in bacon.

Put the bird on the sliced carrots in a casserole, and roast at 190 for around 1 hour 30 mins.
Rest the bird upside down for 15 minutes in order to ensure juices flow to the breast.

Stud half an onion with cloves and infuse the onion and bay leaves in warm milk.

Discard onion and bay leaves, add bread crumbs and warm whilst adding butter and salt and pepper.

Voilà, a meal fit for a king!

Thursday, November 08, 2018

Beef Bacon

Wednesday, November 07, 2018

Tuesday, November 06, 2018

Bolognese Sauce


Ingredients

-mince
-onion
-garlic
-olive oil
-bay leaves
-mixed herbs
-stock
-chopped tomatoes
-red wine
-sun dried tomato paste
-sun dried tomatoes
-fresh parsley
-Worcestershire sauce
-salt/pepper


Method

Sweat onions, garlic, herbs and bay leaves in olive oil.

Add the mince and sauté, then add everything else and simmer for an hour.

Top Tip

When the spaghetti is cooked, add two ladels of the water to the bolognese.

Thursday, November 01, 2018

Pumpkin and Apple Veloute - The Independent Brighton



Kudos and respect to Chef Sam Ireland and the good people of the Independent, for this splendid soup (yes, I call it soup;)) which I had last night.

It was bloody marvellous, flavoursome and silky smooth.

Ideal for an autumnal evening!

Wednesday, October 31, 2018

William Sitwell Resigns From Waitrose Food Magazine Over Vegan Comments