Advice To The Hotel Du Vin Brighton
Check that your salt and pepper pots are full before laying the tables, most especially (when asked for replacement ones) check that the replacements that you provide are actually full!:)
Showing posts with label pepper. Show all posts
Showing posts with label pepper. Show all posts
Tuesday, April 06, 2010
Saturday, July 04, 2009
The Terraces
Restaurant
The Terraces Bar and Grill
Madeira Drive
Brighton
BN2 1PS
Phone: 01273 545 250
Website www.the-terraces.co.uk
Overview
Eva and I decided to treat ourselves to an alfresco lunch on the seafront last week, and chose The Terraces.
The Terraces is an art deco bar and grill that serves Mediterranean and British food.
Ambience
The Terraces is a glass fronted two storey art deco rotund bar and grill, facing the seafront.
The decoration is modern, minimalist and cheerful, with an open fire inside for the winter, and decking outside for dining and drinking alfresco in the summer months.
We dined outside facing the sea, superb weather and superb views!
Menu
The Terraces offers a selection of Mediterranean and British dishes; eg bruschetta, fishcakes, Chorizo on sweet potato, Mezze, steak, pasta and fish and chips. On Sundays they also offer traditional roasts.
Service
The service was very friendly, cheerful and efficient. Nothing was too much trouble, and the jug of Pimms prepared by the staff was by far the best (wrt generosity of fresh fruit etc) that I have had when dining out.
Food
I opted for the rib eye steak, eschewing the pepper sauce for two fried eggs instead.
The steak was a decent piece of meat (cooked medium rare), and was tender and succulent. Ideally complemented by my two eggs and fries.
Eva opted for the rope grown mussels in white wine sauce. These were superb, and were served in an amusing large earthenware pot that resembled a flower pot.
A great lunch!
The bill (including a jug of Pimms, a pint and two Irish coffees) came to around £60.
Overall Opinion
We really enjoyed the lunch and liked The Terraces very much. I guarantee that we will return.
The Terraces Bar and Grill
Madeira Drive
Brighton
BN2 1PS
Phone: 01273 545 250
Website www.the-terraces.co.uk
Overview
Eva and I decided to treat ourselves to an alfresco lunch on the seafront last week, and chose The Terraces.
The Terraces is an art deco bar and grill that serves Mediterranean and British food.
Ambience
The Terraces is a glass fronted two storey art deco rotund bar and grill, facing the seafront.
The decoration is modern, minimalist and cheerful, with an open fire inside for the winter, and decking outside for dining and drinking alfresco in the summer months.
We dined outside facing the sea, superb weather and superb views!
Menu
The Terraces offers a selection of Mediterranean and British dishes; eg bruschetta, fishcakes, Chorizo on sweet potato, Mezze, steak, pasta and fish and chips. On Sundays they also offer traditional roasts.
Service
The service was very friendly, cheerful and efficient. Nothing was too much trouble, and the jug of Pimms prepared by the staff was by far the best (wrt generosity of fresh fruit etc) that I have had when dining out.
Food
I opted for the rib eye steak, eschewing the pepper sauce for two fried eggs instead.
The steak was a decent piece of meat (cooked medium rare), and was tender and succulent. Ideally complemented by my two eggs and fries.
Eva opted for the rope grown mussels in white wine sauce. These were superb, and were served in an amusing large earthenware pot that resembled a flower pot.
A great lunch!
The bill (including a jug of Pimms, a pint and two Irish coffees) came to around £60.
Overall Opinion
We really enjoyed the lunch and liked The Terraces very much. I guarantee that we will return.
Tuesday, December 02, 2008
Pomegranate
Restaurant
Pomegranate
10 Manchester Street
Brighton
BN2 1TF
Phone 01273 628 386
Website www.eatpomegranates.com
Overview
Eva and I visited Pomegranate in the Kemp Town area of Brighton the other week.
Pomegranate is a contemporary Kurdish restaurant, that serves a range of middle eastern dishes.
Ambience
The restaurant is on two floors and is very cheerful, modern yet cosy and charming (it has exposed brick fireplaces and wooden floors). The walls are decorated with a number of pictures painted by Hassan Tunc, who is also the owner and head chef.
His wife, Zelal, is in front of house and provided us with a very warm and charming welcome.
The Tuncs have run Ararat restaurants in Dallas and Austin in Texas; Hassan is also well known in the art world with a gallery in Seattle, Washington, also training as a chef in France.
Menu
The menu offers a variety of middle eastern dishes including; Tabulli, stuffed peppers, shish kebabs, lamb and beef with pomegranate.
Service
The service by Zelal was charming, friendly, efficient, and extremely attentive. Nothing was too much trouble.
Food
I opted for chicken kebabs as a starter. These were delightful, lightly spiced and seasoned served atop a small salad. A first class starter.
My main course was lamb shank with a light apricot sauce, accompanied by rice. The shank had been braised gently for a number of hours. The meat was succulent, tender and flavoursome and fell of the bone.
Eva started with prawns with garlic and hot pepper, these were piquant but not overpowered by the garlic or pepper.
She then had the chicken breast topped with walnuts. The breasts were grilled and served with walnuts, butter and rice. A very pleasant dish, the walnut perfectly complementing the chicken.
We also shared a side dish of garlic mashed potatoes, which tasted fantastic.
Dessert, a rarity for us, consisted of a bowl of stuffed figs with walnuts, honey topped with pomegranate paste. They were absolutely delightful.
The meal, which included a bottle of Chablis and a large number of Irish coffees came to £105 including service.
Overall Opinion
A splendid restaurant, which is well worth visiting.
Pomegranate
10 Manchester Street
Brighton
BN2 1TF
Phone 01273 628 386
Website www.eatpomegranates.com
Overview
Eva and I visited Pomegranate in the Kemp Town area of Brighton the other week.
Pomegranate is a contemporary Kurdish restaurant, that serves a range of middle eastern dishes.
Ambience
The restaurant is on two floors and is very cheerful, modern yet cosy and charming (it has exposed brick fireplaces and wooden floors). The walls are decorated with a number of pictures painted by Hassan Tunc, who is also the owner and head chef.
His wife, Zelal, is in front of house and provided us with a very warm and charming welcome.
The Tuncs have run Ararat restaurants in Dallas and Austin in Texas; Hassan is also well known in the art world with a gallery in Seattle, Washington, also training as a chef in France.
Menu
The menu offers a variety of middle eastern dishes including; Tabulli, stuffed peppers, shish kebabs, lamb and beef with pomegranate.
Service
The service by Zelal was charming, friendly, efficient, and extremely attentive. Nothing was too much trouble.
Food
I opted for chicken kebabs as a starter. These were delightful, lightly spiced and seasoned served atop a small salad. A first class starter.
My main course was lamb shank with a light apricot sauce, accompanied by rice. The shank had been braised gently for a number of hours. The meat was succulent, tender and flavoursome and fell of the bone.
Eva started with prawns with garlic and hot pepper, these were piquant but not overpowered by the garlic or pepper.
She then had the chicken breast topped with walnuts. The breasts were grilled and served with walnuts, butter and rice. A very pleasant dish, the walnut perfectly complementing the chicken.
We also shared a side dish of garlic mashed potatoes, which tasted fantastic.
Dessert, a rarity for us, consisted of a bowl of stuffed figs with walnuts, honey topped with pomegranate paste. They were absolutely delightful.
The meal, which included a bottle of Chablis and a large number of Irish coffees came to £105 including service.
Overall Opinion
A splendid restaurant, which is well worth visiting.
Thursday, February 21, 2008
Paladar de Cuba
Restaurant
Paladar de Cuba
Tegnergatan 19
Stockholm
Sweden
Phone 08 21 22 52
Website www.paladar.se
Overview
Eva and I decided to try out Paladar de Cuba, a Cuban restaurant and bar, in Stockholm last week.
Paladar, in Cuba, is the colloquial Spanish name for a home-based restaurant (especially in Havana) restaurant run "off the radar" of the authorities.
Ambience
Paladar is a very welcoming and cosy establishment, a large number of wicker chairs are placed in the entrance and bar area, to the left of the bar is a good sized restaurant with cheerful wooden tables and chairs, which is well decorated with knickknacks, vegetation and curios.
In the days before the smoking ban was enforced, you could also smoke a fine Cuban cigar on the premises. Although they still have a magnificent selection of cigars in a man sized humidor, the law means that you now have to sit outside in the cold to smoke them.
However, the good news is that this ridiculous law does not apply to drinking; the Paladar has a most extensive and inviting selection of rum, which you can while away your evening with in the bar or in the restaurant.
The restaurant is very busy and popular (Che Guevara's daughter has dined there), you are advised to book.
Menu
The menu offered an excellent selection of Cuban cuisine including; peppers with cheese, crab, seafood, swordfish, steaks, lamb and young cockerel.
Service
The service was very friendly and efficient, the menu (unlike the website) was in English and the staff spoke English very well.
We were made to feel very welcome, and had a drink at the bar whilst our table was made ready for us.
Food
I began with the peppers and cheese, a most splendid starter. The red peppers (pimentos) had been roasted to perfection in olive oil (they were not out of a jar), and were served with a marinade and cheese. A really nice flavour, and medley of tastes.
Eva started with the scampi, which was served in a piquant spicy chilli and garlic white wine sauce. Absolutely superb, the scampi were plump and unctuous, and the sauce had a presence which did not overpower the scampi.
We both chose the young cockerel for our main course. This dish (per person) consisted of two large breasts of cockerel and a cockerel leg served with green rice, avocado salsa and a paprika source.
A fine main course, the cockerel was perfectly cooked and very succulent. The rice was light and fluffy, and the dish was well complemented by the sauce and salsa.
Perfect!
The meal, which included a bottle of good bottle of Spanish white and two very large rums and a rum coffee, came to an amount that I cannot remember; as in the rum fuelled haze of the evening I seem to have misplaced my bill.
Overall Opinion
A superb restaurant, which is well worth visiting.
Paladar de Cuba
Tegnergatan 19
Stockholm
Sweden
Phone 08 21 22 52
Website www.paladar.se
Overview
Eva and I decided to try out Paladar de Cuba, a Cuban restaurant and bar, in Stockholm last week.
Paladar, in Cuba, is the colloquial Spanish name for a home-based restaurant (especially in Havana) restaurant run "off the radar" of the authorities.
Ambience
Paladar is a very welcoming and cosy establishment, a large number of wicker chairs are placed in the entrance and bar area, to the left of the bar is a good sized restaurant with cheerful wooden tables and chairs, which is well decorated with knickknacks, vegetation and curios.
In the days before the smoking ban was enforced, you could also smoke a fine Cuban cigar on the premises. Although they still have a magnificent selection of cigars in a man sized humidor, the law means that you now have to sit outside in the cold to smoke them.
However, the good news is that this ridiculous law does not apply to drinking; the Paladar has a most extensive and inviting selection of rum, which you can while away your evening with in the bar or in the restaurant.
The restaurant is very busy and popular (Che Guevara's daughter has dined there), you are advised to book.
Menu
The menu offered an excellent selection of Cuban cuisine including; peppers with cheese, crab, seafood, swordfish, steaks, lamb and young cockerel.
Service
The service was very friendly and efficient, the menu (unlike the website) was in English and the staff spoke English very well.
We were made to feel very welcome, and had a drink at the bar whilst our table was made ready for us.
Food
I began with the peppers and cheese, a most splendid starter. The red peppers (pimentos) had been roasted to perfection in olive oil (they were not out of a jar), and were served with a marinade and cheese. A really nice flavour, and medley of tastes.
Eva started with the scampi, which was served in a piquant spicy chilli and garlic white wine sauce. Absolutely superb, the scampi were plump and unctuous, and the sauce had a presence which did not overpower the scampi.
We both chose the young cockerel for our main course. This dish (per person) consisted of two large breasts of cockerel and a cockerel leg served with green rice, avocado salsa and a paprika source.
A fine main course, the cockerel was perfectly cooked and very succulent. The rice was light and fluffy, and the dish was well complemented by the sauce and salsa.
Perfect!
The meal, which included a bottle of good bottle of Spanish white and two very large rums and a rum coffee, came to an amount that I cannot remember; as in the rum fuelled haze of the evening I seem to have misplaced my bill.
Overall Opinion
A superb restaurant, which is well worth visiting.
Tuesday, August 14, 2007
Spicy Chicken
Spicy Chicken
Here is my recipe for Spicy Chicken.
Ingredients (per person)
-1 or 2 fresh chicken quarters
-4 cloves of garlic, chopped
-2 Scotch Bonnets, chopped
-2 long sweet peppers, sliced in half
-A generous portion of tomato puree
-A good dollop of Tabasco
-A good dollop of Peri Peri
-A good spoonful of cayenne pepper
-A good spoonful of paprika pepper
-A drizzle of olive oil
-Black pepper
Method
-Mix all the ingredients (except for the chicken and the sweet peppers) together
-Smear the chicken on all sides with the mixture, massage your bird well with the mixture
-Place the chicken into an oven dish and cover the chicken with the sweet peppers
-Drizzle with olive oil
-Allow to rest for an hour or so
-Roast in an oven at 180 for around 45 minutes, until cooked.
Serve with rice or saute spuds.
Here is my recipe for Spicy Chicken.
Ingredients (per person)
-1 or 2 fresh chicken quarters
-4 cloves of garlic, chopped
-2 Scotch Bonnets, chopped
-2 long sweet peppers, sliced in half
-A generous portion of tomato puree
-A good dollop of Tabasco
-A good dollop of Peri Peri
-A good spoonful of cayenne pepper
-A good spoonful of paprika pepper
-A drizzle of olive oil
-Black pepper
Method
-Mix all the ingredients (except for the chicken and the sweet peppers) together
-Smear the chicken on all sides with the mixture, massage your bird well with the mixture
-Place the chicken into an oven dish and cover the chicken with the sweet peppers
-Drizzle with olive oil
-Allow to rest for an hour or so
-Roast in an oven at 180 for around 45 minutes, until cooked.
Serve with rice or saute spuds.
Thursday, July 19, 2007
Restaurant Ria De Vigo
Restaurant Ria De Vigo
Sevilla 84
Barcelona
Spain
Phone 932 215 131
Overview
Eva and I were recently in Barcelona on a well deserved holiday. We decided to pop into Rio De Vigo, one of the numerous restaurants/cafes that are by the sea at Platja de Sant Miquel, for lunch.
It was a glorious sunny day, and we decided to sit at a table outside under one of the sun umbrellas.
Rio De Vigo serves a mixture of seafood and meat dishes, using local ingredients.
Ambience
Rio de Vigo is a pleasant restaurant near the seafront. The outside area, where we sat, was clean fresh and well shaded by the umbrellas. Although it was busy, the tables were not packed together too closely to make it feel unpleasant.
Menu
The menu provided an excellent selection of seafood and meat dishes including; the obligatory paella (in various guises), locally caught fish, steaks and pasta.
Service
The service was very friendly, efficient and courteous.
Food
I started with green peppers fried in olive oil and generously salted with sea salt. A most excellent dish, piquant and flavoursome.
I chose a sirloin steak for my main course, garnished with peppers and fires. The meat was of good quality, tender and had a decent layer of fat.
I have no complaints at all.
Eva started with fried prawns. This was a most excellent starter, consisting of a generous plateful of prawns in their shells that had been dipped in flour then fried in olive oil. The taste was piquant and fresh.
Eva then chose the veal escalope for her main course. This was covered in bread crumbs and fried, and garnished with fries and a salad. It was a reasonable effort, not the best that I have seen (as the meat was a little darker and drier than I would prefer); however, it was perfectly adequate.
The meal, which included a jug of Cava Sangria, a beer and two Irish coffees (well, it was our last day!), came to 88Euros.
Overall Opinion
A perfectly decent and fun seaside restaurant, worth visiting on a hot day.
Sevilla 84
Barcelona
Spain
Phone 932 215 131
Overview
Eva and I were recently in Barcelona on a well deserved holiday. We decided to pop into Rio De Vigo, one of the numerous restaurants/cafes that are by the sea at Platja de Sant Miquel, for lunch.
It was a glorious sunny day, and we decided to sit at a table outside under one of the sun umbrellas.
Rio De Vigo serves a mixture of seafood and meat dishes, using local ingredients.
Ambience
Rio de Vigo is a pleasant restaurant near the seafront. The outside area, where we sat, was clean fresh and well shaded by the umbrellas. Although it was busy, the tables were not packed together too closely to make it feel unpleasant.
Menu
The menu provided an excellent selection of seafood and meat dishes including; the obligatory paella (in various guises), locally caught fish, steaks and pasta.
Service
The service was very friendly, efficient and courteous.
Food
I started with green peppers fried in olive oil and generously salted with sea salt. A most excellent dish, piquant and flavoursome.
I chose a sirloin steak for my main course, garnished with peppers and fires. The meat was of good quality, tender and had a decent layer of fat.
I have no complaints at all.
Eva started with fried prawns. This was a most excellent starter, consisting of a generous plateful of prawns in their shells that had been dipped in flour then fried in olive oil. The taste was piquant and fresh.
Eva then chose the veal escalope for her main course. This was covered in bread crumbs and fried, and garnished with fries and a salad. It was a reasonable effort, not the best that I have seen (as the meat was a little darker and drier than I would prefer); however, it was perfectly adequate.
The meal, which included a jug of Cava Sangria, a beer and two Irish coffees (well, it was our last day!), came to 88Euros.
Overall Opinion
A perfectly decent and fun seaside restaurant, worth visiting on a hot day.
Tuesday, July 17, 2007
Barcelona
Barcelona
Eva and I have just returned from a most excellent and enjoyable holiday in Barcelona, where we tried out some more superb local restaurants.
We also had time to pop into a couple of old haunts, and are happy to say that they were as good as before.
el Yantar de la ribera, which specialises in oven roast baby lamb, was again absolutely superb; we had a sumptuous meal of peppers, sausages and lamb (wine, food and liqueurs came to 105Euros).
Mi Burrito y Yo (My Donkey and I), a charming and lively steak house, was also a pleasure to revisit. We had a lovely meal of tortilla, soup, succulent barbecued chicken and barbecued pork; including wine, this came to 78Euros.
I will update the site with details of the other restaurants that we visited over the coming days.
Eva and I have just returned from a most excellent and enjoyable holiday in Barcelona, where we tried out some more superb local restaurants.
We also had time to pop into a couple of old haunts, and are happy to say that they were as good as before.
el Yantar de la ribera, which specialises in oven roast baby lamb, was again absolutely superb; we had a sumptuous meal of peppers, sausages and lamb (wine, food and liqueurs came to 105Euros).
Mi Burrito y Yo (My Donkey and I), a charming and lively steak house, was also a pleasure to revisit. We had a lovely meal of tortilla, soup, succulent barbecued chicken and barbecued pork; including wine, this came to 78Euros.
I will update the site with details of the other restaurants that we visited over the coming days.
Monday, March 05, 2007
Dolce Vita
Restaurant
Dolce Vita
Kungsholmsgatan 16
112 27 Stockholm
Sweden
Phone (46) (8) 650 60 80
Website www.dolcevita.nu
Overview
Eva and I went to Dolce Vita on Valentine's night, for a rather pleasant and romatic Italian meal.
It is has been quite a while since we have been to the Dolce Vita. When I lived in Stockholm (1996-2000) we often went there. However, this is the first time that we have been back since 2000.
I am happy to report that it was much as I remember it.
Ambience
Dolce Vita has been in existence since 1985, and serves good quality Italian food in a bright and cheerful setting. It used to make rather a fine selection of pizzas, as well as the pasta dishes. However, pizza is now no longer on the menu.
The restaurant is bright, lively, cheerful and busy. You would be well advised to book, especially if you wish to dine there on a Friday or Saturday night.
We were warmly welcomed and promptly shown to our table.
I would also note that despite the fact that the place was full, and the tables were quite close together, we did not feel claustrophobic (the brightness of the decor helped a lot in that respect).
Menu
The menu offered a good selection of Italian dishes (except for pizza) including, steak, veal, chicken, pasta and fish dishes.
Service
The service was very good; efficient, friendly and prompt.
Food
Eva started with the Scampi Piri Piri sauteed in olive oil, paprika and garlic. These were splendid looking fellows indeed, magnificently plump. Fresh and tasty, neither too much oil or garlic had been used to overpower the taste.
I chose the spaghetti bolognese, yes I was a greedy pig! Our waiter warned me about the size of the dish, and even offered me a child's portion.
Needless to say, I chose "adult size".
The dish was as I would have wished it to be; robust, tasty, large and accompanied by a huge bowl of freshly grated Parmesan.
What more could a man ask for to start his meal with?
Eva then chose the veal escalope with Mozzarella in a white wine sauce. She was more than pleased with this dish, the sauce complemented the meat and the cheese was not too rich. The veal was tender and flavoursome, not overpowered by the sauce with added just the right amount of piquantness.
However, the quantity of the dish defeated her (hence the need to summon the doggie bag at the end).
I opted for the fillet steak in a pepper and cognac sauce. Now I have absolutely no complaints about the quality of the meat, it melted in the mouth and was a good sized decently cooked portion of good quality fillet steak. However, I feel that the sauce needed some attention:
1 The pepper element of it was not quite as strong as I would have preferred.
2 The steak was topped with a slab of goat's cheese, which was totally unnecessary and overpowered the pepper sauce along with every other ingredient on the plate.
Polite advice to the chef:
"Lose the cheese, the dish most certainly does not need it"
That being said, I finished the steak (having removed the cheese).
Our main courses came with a very generous bowl of home made saute potatoes, which were excellent and far removed from the sad greasy fries served by many establishments.
The meal, which included a bottle of Mateus Rose, came to 896SEK before tip.
Overall Opinion
A good, fun, cheerful restaurant; we are happy to recommend it.
Dolce Vita
Kungsholmsgatan 16
112 27 Stockholm
Sweden
Phone (46) (8) 650 60 80
Website www.dolcevita.nu
Overview
Eva and I went to Dolce Vita on Valentine's night, for a rather pleasant and romatic Italian meal.
It is has been quite a while since we have been to the Dolce Vita. When I lived in Stockholm (1996-2000) we often went there. However, this is the first time that we have been back since 2000.
I am happy to report that it was much as I remember it.
Ambience
Dolce Vita has been in existence since 1985, and serves good quality Italian food in a bright and cheerful setting. It used to make rather a fine selection of pizzas, as well as the pasta dishes. However, pizza is now no longer on the menu.
The restaurant is bright, lively, cheerful and busy. You would be well advised to book, especially if you wish to dine there on a Friday or Saturday night.
We were warmly welcomed and promptly shown to our table.
I would also note that despite the fact that the place was full, and the tables were quite close together, we did not feel claustrophobic (the brightness of the decor helped a lot in that respect).
Menu
The menu offered a good selection of Italian dishes (except for pizza) including, steak, veal, chicken, pasta and fish dishes.
Service
The service was very good; efficient, friendly and prompt.
Food
Eva started with the Scampi Piri Piri sauteed in olive oil, paprika and garlic. These were splendid looking fellows indeed, magnificently plump. Fresh and tasty, neither too much oil or garlic had been used to overpower the taste.
I chose the spaghetti bolognese, yes I was a greedy pig! Our waiter warned me about the size of the dish, and even offered me a child's portion.
Needless to say, I chose "adult size".
The dish was as I would have wished it to be; robust, tasty, large and accompanied by a huge bowl of freshly grated Parmesan.
What more could a man ask for to start his meal with?
Eva then chose the veal escalope with Mozzarella in a white wine sauce. She was more than pleased with this dish, the sauce complemented the meat and the cheese was not too rich. The veal was tender and flavoursome, not overpowered by the sauce with added just the right amount of piquantness.
However, the quantity of the dish defeated her (hence the need to summon the doggie bag at the end).
I opted for the fillet steak in a pepper and cognac sauce. Now I have absolutely no complaints about the quality of the meat, it melted in the mouth and was a good sized decently cooked portion of good quality fillet steak. However, I feel that the sauce needed some attention:
1 The pepper element of it was not quite as strong as I would have preferred.
2 The steak was topped with a slab of goat's cheese, which was totally unnecessary and overpowered the pepper sauce along with every other ingredient on the plate.
Polite advice to the chef:
"Lose the cheese, the dish most certainly does not need it"
That being said, I finished the steak (having removed the cheese).
Our main courses came with a very generous bowl of home made saute potatoes, which were excellent and far removed from the sad greasy fries served by many establishments.
The meal, which included a bottle of Mateus Rose, came to 896SEK before tip.
Overall Opinion
A good, fun, cheerful restaurant; we are happy to recommend it.
Thursday, December 14, 2006
Meaty Mince Pies
Meaty Mince Pies
'Tis the season to be merry etc. In keeping with the season, I would like to share with you my recipe for Meaty Mince Pies (a welcome alternative to the sweet variety)
Ingredients
-Puff pastry
-1kg of pork mince
-250g homemade breadcrumbs
-A good handful of fresh finely chopped parsley
-A good handful of fresh finely chopped sage
-A good handful of fresh finely chopped rosemary
-1 egg
-Salt and coarse ground black pepper to taste
Method
Combine all the ingredients (except for the pastry) in a large mixing bowl
Roll and cut circles of pastry to fill a greased mince pie baking tray (this should be enough for 24-30 pies).
Generously fill the pies with the mince mixture
Top off each with a pastry lid
Bake in a hot oven (180-200) for around 20-25 minutes, until golden brown.
Eat.
'Tis the season to be merry etc. In keeping with the season, I would like to share with you my recipe for Meaty Mince Pies (a welcome alternative to the sweet variety)
Ingredients
-Puff pastry
-1kg of pork mince
-250g homemade breadcrumbs
-A good handful of fresh finely chopped parsley
-A good handful of fresh finely chopped sage
-A good handful of fresh finely chopped rosemary
-1 egg
-Salt and coarse ground black pepper to taste
Method
Combine all the ingredients (except for the pastry) in a large mixing bowl
Roll and cut circles of pastry to fill a greased mince pie baking tray (this should be enough for 24-30 pies).
Generously fill the pies with the mince mixture
Top off each with a pastry lid
Bake in a hot oven (180-200) for around 20-25 minutes, until golden brown.
Eat.
Thursday, October 26, 2006
Start The Day Well
Start The Day Well
Why not start the day as you mean to go on, with devilled kidneys?
Ingredients
This will serve two:
Alternatively this makes an ideal lunch or dinner with saute potatoes or rice.
Enjoy!
Why not start the day as you mean to go on, with devilled kidneys?
Ingredients
This will serve two:
- 8 fresh lambs' kidneys, halved (some prefer to remove the cores as well)
- 1 small onion or shallot, finely chopped
- 1 teaspoon of English mustard powder
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of tabasco sauce
- 2 tablespoons of tomato puree
- 1 teaspoon of cayenne pepper
- 4 cloves of fresh garlic chopped
- Coarse ground black pepper to taste
- Olive oil
- Heat the olive oil in a large frying pan, and gently saute the onion and garlic
- When soft, add all the other ingredients (except for the kidneys)
- Mix thoroughly, then add the kidneys and saute for a few minutes on a medium heat until cooked
Alternatively this makes an ideal lunch or dinner with saute potatoes or rice.
Enjoy!
Monday, August 14, 2006
Fabada
Fabada
Continuing the temporary Spanish theme of this site, here is a simple fabada recipe that I have made a few times since we returned from holiday in Spain. It serves 4.
Ingredients
2 large tins (400g each) of cannellini beans, drained
4 medium sized chorizo, sliced thickly
2 Spanish blood puddings, sliced thickly
1 head of fresh garlic, peeled and chopped coarsely
Olive oil
4 thick slices of belly of pork, cut into thick cubes
Saffron
4 bayleaves
Salt and black pepper to taste
Method
Lightly saute the garlic, add the pork and chorizo.
Gently saute for a few minutes, then add the blood pudding and the beans.
Cover with water, adding the remaining ingredients
Simmer gently with the lid on for around 45 minutes. Stir occasionally.
Transfer into earthenware dishes, place these in a preheated oven (180 degrees) and bake for around 15-20 minutes.
Serve immediately with bread.
Ideal for a late supper or as a hearty starter.
Continuing the temporary Spanish theme of this site, here is a simple fabada recipe that I have made a few times since we returned from holiday in Spain. It serves 4.
Ingredients
2 large tins (400g each) of cannellini beans, drained
4 medium sized chorizo, sliced thickly
2 Spanish blood puddings, sliced thickly
1 head of fresh garlic, peeled and chopped coarsely
Olive oil
4 thick slices of belly of pork, cut into thick cubes
Saffron
4 bayleaves
Salt and black pepper to taste
Method
Lightly saute the garlic, add the pork and chorizo.
Gently saute for a few minutes, then add the blood pudding and the beans.
Cover with water, adding the remaining ingredients
Simmer gently with the lid on for around 45 minutes. Stir occasionally.
Transfer into earthenware dishes, place these in a preheated oven (180 degrees) and bake for around 15-20 minutes.
Serve immediately with bread.
Ideal for a late supper or as a hearty starter.
Wednesday, July 26, 2006
Los Caracoles
Restaurant
Los Caracoles
Calle Escudellers 14
08002 Barcelona
Spain
Phone 93 302 31 85
Overview
As noted earlier, Eva and I went to Barcelona the other week for a well earned holiday. Despite being on holiday, we managed to continue on our mission to seek out new dining experiences and tried out a number of very enjoyable restaurants and eateries.
One of these being Los Caracoles (The Snails), a marvellous grill restaurant (famed for its spit roast chickens which can be seen roasting, against a large vertical barbecue, through the front window) situated near La Rambla.
Ambience
Los Caracoles is a family (Bofarull) run restaurant established in 1835.
The restaurant was a hive of activity, the cooking being done "open plan" so you can see as you enter the restaurant the chefs labouring over the wood fired barbecues.
There are several rooms in the restaurant, we were taken to one away from the barbecue area. The restaurant is decorated in light colours, with numerous photos of Spanish celebrities who have dined there adorning the walls. Cured hams hung from the ceiling.
Menu
The menu offered an excellent selection of steaks, chicken, seafood dishes and roast suckling pig.
Service
The service was very friendly and efficient, the menu was in English and the staff spoke English.
We were made to feel welcome.
Food
I started with the selection of cold meats, which was a mouthwatering array of chorizos and hams. The bread rolls that came with it were rather amusing,as they were shaped like snails
Eva decided to save herself for her main course which was a paella. This was a very fine dish indeed, containing a variety of seafood; clams, mussels and squid served in a bed of rice which had been cooked in a fish stock.
The taste was well balanced and not overpowering, and the fish were fresh and not overcooked. Eva was well pleased with her choice.
I had a sirloin steak for my main course. This was a very fine cut of meat, rich, thick and with just the right amount of fat to add flavour. The steak was succulent and tender, just right. It was served with French fries, grilled pepper and a grilled tomato.
The meal, which included a bottle of good bottle of Albario Pazo De Barrantes and a very good measure of cointreau, came to 88Euros before service.
Overall Opinion
A fine restaurant, which we will visit again when we return to Barcelona.
Los Caracoles
Calle Escudellers 14
08002 Barcelona
Spain
Phone 93 302 31 85
Overview
As noted earlier, Eva and I went to Barcelona the other week for a well earned holiday. Despite being on holiday, we managed to continue on our mission to seek out new dining experiences and tried out a number of very enjoyable restaurants and eateries.
One of these being Los Caracoles (The Snails), a marvellous grill restaurant (famed for its spit roast chickens which can be seen roasting, against a large vertical barbecue, through the front window) situated near La Rambla.
Ambience
Los Caracoles is a family (Bofarull) run restaurant established in 1835.
The restaurant was a hive of activity, the cooking being done "open plan" so you can see as you enter the restaurant the chefs labouring over the wood fired barbecues.
There are several rooms in the restaurant, we were taken to one away from the barbecue area. The restaurant is decorated in light colours, with numerous photos of Spanish celebrities who have dined there adorning the walls. Cured hams hung from the ceiling.
Menu
The menu offered an excellent selection of steaks, chicken, seafood dishes and roast suckling pig.
Service
The service was very friendly and efficient, the menu was in English and the staff spoke English.
We were made to feel welcome.
Food
I started with the selection of cold meats, which was a mouthwatering array of chorizos and hams. The bread rolls that came with it were rather amusing,as they were shaped like snails
Eva decided to save herself for her main course which was a paella. This was a very fine dish indeed, containing a variety of seafood; clams, mussels and squid served in a bed of rice which had been cooked in a fish stock.
The taste was well balanced and not overpowering, and the fish were fresh and not overcooked. Eva was well pleased with her choice.
I had a sirloin steak for my main course. This was a very fine cut of meat, rich, thick and with just the right amount of fat to add flavour. The steak was succulent and tender, just right. It was served with French fries, grilled pepper and a grilled tomato.
The meal, which included a bottle of good bottle of Albario Pazo De Barrantes and a very good measure of cointreau, came to 88Euros before service.
Overall Opinion
A fine restaurant, which we will visit again when we return to Barcelona.
Tuesday, July 18, 2006
Paco Alcalde
Restaurant
Paco Alcalde
Almirall Aixada 12
Barcelona
Spain
Phone 221 50 26
Overview
As noted earlier, Eva and I went to Barcelona last week for a well earned holiday. Despite being on holiday, we managed to continue on our mission to seek out new dining experiences and tried out a number of very enjoyable restaurants and eateries.
One of these being Paco Alcalde, a charming fish restaurant (famed for its fresh seafood) situated near the seafront in the old fishing port.
Ambience
Paco Alcalde was established in 1921, and is still owned and run by the founding family.
It was located just off the seafront in one of the narrow streets of the old fishing village of Barcelona. In case you are worried about walking past it by mistake, don't be! Standing outside, day and night, is one on the staff who greeted us warmly when we arrived and ensured that we had a nice table.
The restaurant is bright, cheerful and charming; it is decorated with cool tiled walls, and numerous ornaments related to fishing and the sea.
It is famed for its seafood, which is selected and prepared fresh every day.
The restaurant has a smoking and non smoking section, as well as a private function room for larger parties.
Menu
The menu offered an excellent selection of freshly caught local seafood, as well as steak and chicken.
Service
The service was very friendly and efficient, the menu was in English and the staff spoke English to varying degrees. They also offered to help us with our three or four words of Spanish.
We were made to feel very welcome. Indeed when it came time for the cointreaus, at the end of meal, we were poured two rather magnificent measures (enough to swim a goldfish in!).
When we left we were offered warm and hearty handshakes by the staff and a friendly adios!.
Food
I have to confess that I am not that fond of fish, so I stuck to the meat dishes; and started with a cannelloni.
This was rather good, unlike the Italian version it contained no tomatoes but instead was very meaty and was smothered in an unctuous bechamel sauce. I was more than happy with this as a starter.
Eva decided to save herself for her main course which was a paella. This was a simple (by British Spanish restaurant standards) dish, containing langoustines, clams and squid served in a bed of rice which had been cooked in a dark fish stock (squid I would say). Note were you order this dish in the UK, it would be stuffed with all manner of seafood, peas and peppers.
That being said, less is more; the dish was well balanced and not overpowering, and the fish were very fresh. Eva was happy with the "simple" version.
I had an entrecote steak for my main course. This was a good thick cut of meat, rich, thick and with just the right amount of fat to add flavour. The steak was cooked just right, and was very tender. It was served with french fries and a grilled tomato.
The meal, which included a bottle of good bottle of Torres Vina Sol and two very large cointreaus, came to 52Euro before service.
Overall Opinion
A superb restaurant, which we most certainly will visit again when we return to Barcelona.
Paco Alcalde
Almirall Aixada 12
Barcelona
Spain
Phone 221 50 26
Overview
As noted earlier, Eva and I went to Barcelona last week for a well earned holiday. Despite being on holiday, we managed to continue on our mission to seek out new dining experiences and tried out a number of very enjoyable restaurants and eateries.
One of these being Paco Alcalde, a charming fish restaurant (famed for its fresh seafood) situated near the seafront in the old fishing port.
Ambience
Paco Alcalde was established in 1921, and is still owned and run by the founding family.
It was located just off the seafront in one of the narrow streets of the old fishing village of Barcelona. In case you are worried about walking past it by mistake, don't be! Standing outside, day and night, is one on the staff who greeted us warmly when we arrived and ensured that we had a nice table.
The restaurant is bright, cheerful and charming; it is decorated with cool tiled walls, and numerous ornaments related to fishing and the sea.
It is famed for its seafood, which is selected and prepared fresh every day.
The restaurant has a smoking and non smoking section, as well as a private function room for larger parties.
Menu
The menu offered an excellent selection of freshly caught local seafood, as well as steak and chicken.
Service
The service was very friendly and efficient, the menu was in English and the staff spoke English to varying degrees. They also offered to help us with our three or four words of Spanish.
We were made to feel very welcome. Indeed when it came time for the cointreaus, at the end of meal, we were poured two rather magnificent measures (enough to swim a goldfish in!).
When we left we were offered warm and hearty handshakes by the staff and a friendly adios!.
Food
I have to confess that I am not that fond of fish, so I stuck to the meat dishes; and started with a cannelloni.
This was rather good, unlike the Italian version it contained no tomatoes but instead was very meaty and was smothered in an unctuous bechamel sauce. I was more than happy with this as a starter.
Eva decided to save herself for her main course which was a paella. This was a simple (by British Spanish restaurant standards) dish, containing langoustines, clams and squid served in a bed of rice which had been cooked in a dark fish stock (squid I would say). Note were you order this dish in the UK, it would be stuffed with all manner of seafood, peas and peppers.
That being said, less is more; the dish was well balanced and not overpowering, and the fish were very fresh. Eva was happy with the "simple" version.
I had an entrecote steak for my main course. This was a good thick cut of meat, rich, thick and with just the right amount of fat to add flavour. The steak was cooked just right, and was very tender. It was served with french fries and a grilled tomato.
The meal, which included a bottle of good bottle of Torres Vina Sol and two very large cointreaus, came to 52Euro before service.
Overall Opinion
A superb restaurant, which we most certainly will visit again when we return to Barcelona.
Monday, June 26, 2006
Restaurang Moldau
Restaurant
Moldau
Bergsunds Strand 33-35
117 38 Stockholm
Sweden
Phone (46) (8) 84 75 48
Overview
Eva and I are in Stockholm this week, and the other night tried out Restaurang Moldau; an Austrian restaurant and bar, which serves traditional Austrian food.
Ambience
Moldau is quite large, and is fashioned in the manner of a rustic Austrian country bar and eatery. Heavy craved wooded tables and chairs, with soft cushions scattered around, set off by traditional decorations hanging on the walls. It is an exceptionally cosy and inviting environment.
Unfortunately for us, it was the day before Mid Summer, and as such there were only two other people in it.
It offered a very pleasant atmosphere for an intimate evening, or for a larger gathering with friends.
Menu
The menu offered a good selection of Austrian food including; Weiner Schnitzel, sausages, ham hocks and Goulash soup.
Service
The owner was pleasant and efficient, offering me three different types of potatoes to go with my schnitzel.
Food
Eva started with a salted pretzel and green pepper, as she did not want to spoil her appetite.
I started with the Goulash soup, which was excellent. It was well flavoured, but not too spicy, and contained a generous portion of meat and potatoes.
I asked for eggs with my Wiener Schnitzel, which initially caused a "sorry we can't do that reaction" until I said Holstein Schnitzel (the official Austrian name for the dish) then there was no problem.
The dish consisted of a very generous cut of veal breaded and fried, it literally could not fit on the plate. It came with two fried eggs, two different types of potato salad and saute potatoes.
The meal was absolutely first class, the meat was tender and flavoursome and the potatoes excellent.
It is fair to say that I was well sated.
Eva's schnitzel, sans eggs, was equally large and delicious. It came with rosti potatoes.
The meal, which included a bottle of good Austrian wine and a schnapps, came to 884SEK before service.
Overall Opinion
A splendid restaurant, we heartily recommend it.
Moldau
Bergsunds Strand 33-35
117 38 Stockholm
Sweden
Phone (46) (8) 84 75 48
Overview
Eva and I are in Stockholm this week, and the other night tried out Restaurang Moldau; an Austrian restaurant and bar, which serves traditional Austrian food.
Ambience
Moldau is quite large, and is fashioned in the manner of a rustic Austrian country bar and eatery. Heavy craved wooded tables and chairs, with soft cushions scattered around, set off by traditional decorations hanging on the walls. It is an exceptionally cosy and inviting environment.
Unfortunately for us, it was the day before Mid Summer, and as such there were only two other people in it.
It offered a very pleasant atmosphere for an intimate evening, or for a larger gathering with friends.
Menu
The menu offered a good selection of Austrian food including; Weiner Schnitzel, sausages, ham hocks and Goulash soup.
Service
The owner was pleasant and efficient, offering me three different types of potatoes to go with my schnitzel.
Food
Eva started with a salted pretzel and green pepper, as she did not want to spoil her appetite.
I started with the Goulash soup, which was excellent. It was well flavoured, but not too spicy, and contained a generous portion of meat and potatoes.
I asked for eggs with my Wiener Schnitzel, which initially caused a "sorry we can't do that reaction" until I said Holstein Schnitzel (the official Austrian name for the dish) then there was no problem.
The dish consisted of a very generous cut of veal breaded and fried, it literally could not fit on the plate. It came with two fried eggs, two different types of potato salad and saute potatoes.
The meal was absolutely first class, the meat was tender and flavoursome and the potatoes excellent.
It is fair to say that I was well sated.
Eva's schnitzel, sans eggs, was equally large and delicious. It came with rosti potatoes.
The meal, which included a bottle of good Austrian wine and a schnapps, came to 884SEK before service.
Overall Opinion
A splendid restaurant, we heartily recommend it.
Wednesday, June 07, 2006
Summer Vegetable Recipe
Summer Vegetable Recipe
Now that summer is finally upon us, I thought that you may like to try this very simple summer vegetable recipe that is both colourful and tasty. I made a pot of it myself yesterday.
Ingredients
- 10 courgettes, washed and cut into thick slices
- 6 large tomatoes, cut coarsely
- 1 head of fresh garlic, peeled and chopped coarsely
- 4 medium onions, peeled and chopped coarsely
- olive oil, salt and black pepper
Method
- Lightly saute the onions and garlic witht he oil, until soft, in a large stew pot
- Add the remaining ingredients
- Season
- Simmer with the lid on for around 40 minutes, stirring occasionally, or until the courgettes are soft
Serve with pork or chicken, or just enjoy a bowl of it as it is.
Now that summer is finally upon us, I thought that you may like to try this very simple summer vegetable recipe that is both colourful and tasty. I made a pot of it myself yesterday.
Ingredients
- 10 courgettes, washed and cut into thick slices
- 6 large tomatoes, cut coarsely
- 1 head of fresh garlic, peeled and chopped coarsely
- 4 medium onions, peeled and chopped coarsely
- olive oil, salt and black pepper
Method
- Lightly saute the onions and garlic witht he oil, until soft, in a large stew pot
- Add the remaining ingredients
- Season
- Simmer with the lid on for around 40 minutes, stirring occasionally, or until the courgettes are soft
Serve with pork or chicken, or just enjoy a bowl of it as it is.
Thursday, May 04, 2006
Cold Cure
Cold Cure
If you are suffering from a cold, and are in need of a little comfort food that may help you expel the bugs, try this simple recipe.
Get well soon!
If you are suffering from a cold, and are in need of a little comfort food that may help you expel the bugs, try this simple recipe.
- Take one medium onion, and peel it.
- Place it whole into a pan, and cover with cold water.
- Bring the water to the boil, and simmer with the lid on for around ten minutes until the onion is soft.
- Remove the onion from the pan, shake off excess water and place on a plate.
- Put a good sized knob of butter on the top, and season with salt and black pepper.
- Eat whilst hot.
Get well soon!
Wednesday, April 19, 2006
The Rarest of Rarebits
The Rarest of Rarebits
Those of you who are fond of Welsh Rarebit (in effect cheese on toast), may find Master chef Tom Bridge's creation a little hard to digest.
He is in the process of creating a £345 a slice Welsh Rarebit using; £600 per lb white Umbrian truffles and £250 per lb matsutake Chinese mushrooms.
The dish is to be created for National Cheese on Toast Day on April 27.
Those of you who can't quite manage £345 per slice may prefer to try this simple recipe:
-Grated mature English cheddar
-Worcestershire sauce
-Tabasco sauce
-Salt/black pepper
-Egg yolk
-Tablespoon of milk
-Teaspoon of flour
-Tablespoon of ale or Guinness
-Teaspoon of English mustard powder
Mix the above together and spread on a slice of toast. Grill until the cheese is brown and bubbling.
Marvellous!
Those of you who are fond of Welsh Rarebit (in effect cheese on toast), may find Master chef Tom Bridge's creation a little hard to digest.
He is in the process of creating a £345 a slice Welsh Rarebit using; £600 per lb white Umbrian truffles and £250 per lb matsutake Chinese mushrooms.
The dish is to be created for National Cheese on Toast Day on April 27.
Those of you who can't quite manage £345 per slice may prefer to try this simple recipe:
-Grated mature English cheddar
-Worcestershire sauce
-Tabasco sauce
-Salt/black pepper
-Egg yolk
-Tablespoon of milk
-Teaspoon of flour
-Tablespoon of ale or Guinness
-Teaspoon of English mustard powder
Mix the above together and spread on a slice of toast. Grill until the cheese is brown and bubbling.
Marvellous!
Tuesday, April 11, 2006
World's Most Expensive Sandwich
World's Most Expensive Sandwich
Those of you who wince at paying £3 or more for a soggy sandwich may care to turn away now.
Selfridge's in London are now selling the world's most expensive sandwich, the McDonald (named after its creator Scott McDonald).
The cost of the McDonald comes it at a whopping £85.
What do you get for your £85?
-fermented sourdough bread
-red pepper confit
-foie gras
-Japanese beef flown in fresh, the cattle that produce it are fed on beer and sake as well as grain and massaged to make their meat tender
The McDonald also packs a calorific punch..2,000 to be precise!
Quite ridiculous, but I am sure there will be people with more money than sense who will buy this unnecessary product.
Those of you who wince at paying £3 or more for a soggy sandwich may care to turn away now.
Selfridge's in London are now selling the world's most expensive sandwich, the McDonald (named after its creator Scott McDonald).
The cost of the McDonald comes it at a whopping £85.
What do you get for your £85?
-fermented sourdough bread
-red pepper confit
-foie gras
-Japanese beef flown in fresh, the cattle that produce it are fed on beer and sake as well as grain and massaged to make their meat tender
The McDonald also packs a calorific punch..2,000 to be precise!
Quite ridiculous, but I am sure there will be people with more money than sense who will buy this unnecessary product.
Monday, February 20, 2006
BA's Shameful All Day Deli
BA's Shameful All Day Deli
I had the misfortune to fly by BA to Stockholm last week, and suffer the unpalatable and tasteless excuse for food that they insult their customers palates with.
BA is the national airline of Britain, yet in respect of its catering (performed by a third party company "Gate Gourmet", a title that most surely is a contradiction in terms) it more resembles British Rail's catering efforts of the seventies and eighties.
The in flight catering on the route consists of a boxed sandwich and some fruit in sugared water, this abomination in a box labours under the misnomer "all day deli".
Unlike many companies who have woken up to the idea that customers who are after all paying for the product deserve a choice, BA offered no choice on either the outward or inward bound flights that I took.
My outward bound "meal" was an egg mayonnaise sandwich.
This consisted of a small portion of chopped egg, a sad piece of lettuce and a hint of mayonnaise placed between two unbuttered pieces of brown bread.
The combination was bland, unpalatable and unsatisfying.
I fared no better on my return trip, again being offered no choice. This time my "meal" was a cheese and coleslaw soft roll.
I saw, nor tasted, any evidence of cheese.
Neither "meal" pack contained any salt or pepper to add life or luster to these culinary abominations.
I raised the issue as to lack of choice and poor quality with the very kind and service minded stewardess, she was very apologetic and said that the staff were embarrassed to serve them
She noted that they don't eat these "meals" themselves, and wished that someone would complain loudly enough to improve the situation. Indeed, she said that some of the food that they have served was in fact worse.
Let us hope that BA take note of this complaint this time. It is not the first time that I have had to chide them for their lamentable lack of culinary imagination or skill. They won the coveted "Worse Than Worthless Award" for their Ham and Cheese Bloomer in 2003.
I had the misfortune to fly by BA to Stockholm last week, and suffer the unpalatable and tasteless excuse for food that they insult their customers palates with.
BA is the national airline of Britain, yet in respect of its catering (performed by a third party company "Gate Gourmet", a title that most surely is a contradiction in terms) it more resembles British Rail's catering efforts of the seventies and eighties.
The in flight catering on the route consists of a boxed sandwich and some fruit in sugared water, this abomination in a box labours under the misnomer "all day deli".
Unlike many companies who have woken up to the idea that customers who are after all paying for the product deserve a choice, BA offered no choice on either the outward or inward bound flights that I took.
My outward bound "meal" was an egg mayonnaise sandwich.
This consisted of a small portion of chopped egg, a sad piece of lettuce and a hint of mayonnaise placed between two unbuttered pieces of brown bread.
The combination was bland, unpalatable and unsatisfying.
I fared no better on my return trip, again being offered no choice. This time my "meal" was a cheese and coleslaw soft roll.
I saw, nor tasted, any evidence of cheese.
Neither "meal" pack contained any salt or pepper to add life or luster to these culinary abominations.
I raised the issue as to lack of choice and poor quality with the very kind and service minded stewardess, she was very apologetic and said that the staff were embarrassed to serve them
She noted that they don't eat these "meals" themselves, and wished that someone would complain loudly enough to improve the situation. Indeed, she said that some of the food that they have served was in fact worse.
Let us hope that BA take note of this complaint this time. It is not the first time that I have had to chide them for their lamentable lack of culinary imagination or skill. They won the coveted "Worse Than Worthless Award" for their Ham and Cheese Bloomer in 2003.
Tuesday, January 17, 2006
The New Maharajah's
Restaurant
The New Maharajah's
17 Forrest Road
Edinburgh
Phone:- 0131 220 2273
Website www.thenewmaharajahs.co.uk
Overview
Eva and I spent a few days over Christmas in Edinburgh this year. We arrived on Christmas Eve and, with absolutely no plans, decided to pop out for a drink then something to eat.
Having imbibed of a few welcome drinks, we found that rather disconcertingly many of the restaurants we looked in on were in fact closed. The night was getting cold and we had almost resigned ourselves to returning to our hotel, and eating in, when we came across The New Maharajah's; an Indian restaurant serving Tandoori, Mughlai and Bengali cuisine.
The restaurant, situated near the famous Greyfriars Bobby pub, is under new management and claims to have been recommended by Egon Ronay and the Good Curry Guide.
Ambience
The restaurant was bright and cheerful, not one centimetre of flock wallpaper was in sight! Most especially welcome, on that rather cold damp night, it was warm and comfortable.
The walls are painted a light cream colour, the floors wooden parquet. The chairs are red velvet backed, comfortable to sit on and the tables laid with linen clothes and napkins.
Unlike many Indian restaurants, the background music was not a the usual selection of "Asian style" mood music, but an eclectic mixture of disco and Motown from the 1950's, 60's, 70's and 80's. In fact we rather enjoyed naming the tunes, but would note that the music was not intrusive.
Menu
The menu offered a good range of Tandoori, Biryani and Mughlai dishes; additionally there were a number of house specials and standard curries.
As with many Asian restaurants the New Maharajah offers a take away service as well.
Service
The staff were friendly and welcoming, even though it was 9:00pm on Christmas Eve they showed no sign of trying to rush us through our meal.
The service was attentive and efficient, and the staff were happy to explain the dishes when asked.
Food
I chose the lamb baja for my starter. This consisted of a most excellent and succulent chapatti, stuffed with minced lamb and spices. I was very impressed both with the taste and texture of this dish. It was, to my view, an ideal starter.
I chose the Jhallfrezie chicken for my main course, this is a marinated Tandoori chicken with fresh green chilli, coriander and garnished with ginger. It was spicy and flavoursome.
I had plain boiled rice and allo jeera (potato with cumin) to accompany it.
Eva started with the lamb kebab; this was a dish of succulent and tender Tandoori cooked lamb chunks in yoghurt and medium spices, served with a salad. The meat was good quality, and the spices not overpowering
Rather bravely, for her main course, Eva chose the chicken Balti Rooflifter. This dish, not surprisingly was very hot, I guess it had been created especially for the Scottish palate. It consisted of pieces of chicken in Balti spices, chopped onion, green pepper, mint, yoghurt coriander and Kashmiri massalla.
She chose pilao rice to accompany it.
She was delighted with this dish, even though it was by far the hottest that she has ever had.
It is fair to say that it opened the pores!
The meal, which included a good bottle of Pouilly Fuisse and liqueurs, came to £48 including service.
Overall Opinion
We had a splendid meal, and are more than happy to recommend the New Maharajah's as a place worth visiting when in Edinburgh.
The New Maharajah's
17 Forrest Road
Edinburgh
Phone:- 0131 220 2273
Website www.thenewmaharajahs.co.uk
Overview
Eva and I spent a few days over Christmas in Edinburgh this year. We arrived on Christmas Eve and, with absolutely no plans, decided to pop out for a drink then something to eat.
Having imbibed of a few welcome drinks, we found that rather disconcertingly many of the restaurants we looked in on were in fact closed. The night was getting cold and we had almost resigned ourselves to returning to our hotel, and eating in, when we came across The New Maharajah's; an Indian restaurant serving Tandoori, Mughlai and Bengali cuisine.
The restaurant, situated near the famous Greyfriars Bobby pub, is under new management and claims to have been recommended by Egon Ronay and the Good Curry Guide.
Ambience
The restaurant was bright and cheerful, not one centimetre of flock wallpaper was in sight! Most especially welcome, on that rather cold damp night, it was warm and comfortable.
The walls are painted a light cream colour, the floors wooden parquet. The chairs are red velvet backed, comfortable to sit on and the tables laid with linen clothes and napkins.
Unlike many Indian restaurants, the background music was not a the usual selection of "Asian style" mood music, but an eclectic mixture of disco and Motown from the 1950's, 60's, 70's and 80's. In fact we rather enjoyed naming the tunes, but would note that the music was not intrusive.
Menu
The menu offered a good range of Tandoori, Biryani and Mughlai dishes; additionally there were a number of house specials and standard curries.
As with many Asian restaurants the New Maharajah offers a take away service as well.
Service
The staff were friendly and welcoming, even though it was 9:00pm on Christmas Eve they showed no sign of trying to rush us through our meal.
The service was attentive and efficient, and the staff were happy to explain the dishes when asked.
Food
I chose the lamb baja for my starter. This consisted of a most excellent and succulent chapatti, stuffed with minced lamb and spices. I was very impressed both with the taste and texture of this dish. It was, to my view, an ideal starter.
I chose the Jhallfrezie chicken for my main course, this is a marinated Tandoori chicken with fresh green chilli, coriander and garnished with ginger. It was spicy and flavoursome.
I had plain boiled rice and allo jeera (potato with cumin) to accompany it.
Eva started with the lamb kebab; this was a dish of succulent and tender Tandoori cooked lamb chunks in yoghurt and medium spices, served with a salad. The meat was good quality, and the spices not overpowering
Rather bravely, for her main course, Eva chose the chicken Balti Rooflifter. This dish, not surprisingly was very hot, I guess it had been created especially for the Scottish palate. It consisted of pieces of chicken in Balti spices, chopped onion, green pepper, mint, yoghurt coriander and Kashmiri massalla.
She chose pilao rice to accompany it.
She was delighted with this dish, even though it was by far the hottest that she has ever had.
It is fair to say that it opened the pores!
The meal, which included a good bottle of Pouilly Fuisse and liqueurs, came to £48 including service.
Overall Opinion
We had a splendid meal, and are more than happy to recommend the New Maharajah's as a place worth visiting when in Edinburgh.
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