Advice To Chefs
When preparing a hot starter, that contains stuffed mushrooms, it is advisable to cook the mushrooms and not present a dish containing raw mushrooms.
Advice to restaurant managers
Don't try to talk you way out of a faux pas like this, by trying to pretend that the mushrooms were cooked.
Monday, January 22, 2007
Country Mushroom Crumbles
Country Mushroom Crumbles
Some free advice to the chef, of an "English restaurant" in Pimlico, who prepared "Country Mushroom Crumbles" for me last week:
The mushrooms in the dish needed to be cooked, raw mushrooms waved under the microwave for 60 seconds do not "cut the mustard".
Some free advice to the manager of the same restaurant, who tried to make me believe that they were cooked and that I don't know about food:
You picked the wrong person to try that one on.
Some free advice to the chef, of an "English restaurant" in Pimlico, who prepared "Country Mushroom Crumbles" for me last week:
The mushrooms in the dish needed to be cooked, raw mushrooms waved under the microwave for 60 seconds do not "cut the mustard".
Some free advice to the manager of the same restaurant, who tried to make me believe that they were cooked and that I don't know about food:
You picked the wrong person to try that one on.
Thursday, January 18, 2007
The Organic Myth
The Organic Myth
Many middle class consumers are now favouring more expensive organic produce above more conventionally, cheaper, farmed produce; as Tesco's results show.
The consumers who buy the "organic" produce are of the belief that no pesticides are used and, as a consequence, the food is better for you.
Several myths here:
Many middle class consumers are now favouring more expensive organic produce above more conventionally, cheaper, farmed produce; as Tesco's results show.
The consumers who buy the "organic" produce are of the belief that no pesticides are used and, as a consequence, the food is better for you.
Several myths here:
- It is not proven that all pesticides, if used properly, are harmful.
- Organic farmers certainly use less chemicals than their conventional counterparts. However, current standards do in fact allow the use of certain pesticides on organic farms.
- Not all produce labelled "organic" is in fact organic, as this article states Cornucopia.
Monday, January 15, 2007
Boozing For Britain
Boozing For Britain
Never let it be said that our beloved MP's do not back Britain, most especially the drinks industry.
Last year our MP's sated their political thirst with over £750K worth of wine for Parliament's bars and restaurants.
That works out at more than a £1K of wine per MP.
Commons bars operate without a licence, and are not restricted to opening hours imposed on outside pubs.
Well done, keep it up lads!
Never let it be said that our beloved MP's do not back Britain, most especially the drinks industry.
Last year our MP's sated their political thirst with over £750K worth of wine for Parliament's bars and restaurants.
That works out at more than a £1K of wine per MP.
Commons bars operate without a licence, and are not restricted to opening hours imposed on outside pubs.
Well done, keep it up lads!
Tuesday, January 09, 2007
Outstanding
Outstanding
My compliments to the staff at Franklins, Dulwich, for their speed of service and customer care.
Eva and I dined there last Saturday, and had another superb meal (see an earlier review here Franklins). During our meal, we managed to drop various knives and forks on the floor three times.
Oops!
Within 15 seconds of the knife/fork hitting the floor, a member of staff had rushed to our table and replaced it with a clean one. They even managed to identify the correct item of cutlery, from the sound that it made when hitting the floor.
Outstanding!
My compliments to the staff at Franklins, Dulwich, for their speed of service and customer care.
Eva and I dined there last Saturday, and had another superb meal (see an earlier review here Franklins). During our meal, we managed to drop various knives and forks on the floor three times.
Oops!
Within 15 seconds of the knife/fork hitting the floor, a member of staff had rushed to our table and replaced it with a clean one. They even managed to identify the correct item of cutlery, from the sound that it made when hitting the floor.
Outstanding!
Tuesday, January 02, 2007
New Year Detox
New Year Detox
Did you overindulge over Christmas and New Year?
Here is a simple, and cheap, detox drink that will help you back on your gastric feet.
Ingredients
-a handful of fresh parsley
-a large chunk of fresh ginger
-one fresh clove of garlic
-one medium tomato
-mineral water
Method
Place all of the above into a highball glass, and blitz
Drink immediately, have it every day for breakfast.
Did you overindulge over Christmas and New Year?
Here is a simple, and cheap, detox drink that will help you back on your gastric feet.
Ingredients
-a handful of fresh parsley
-a large chunk of fresh ginger
-one fresh clove of garlic
-one medium tomato
-mineral water
Method
Place all of the above into a highball glass, and blitz
Drink immediately, have it every day for breakfast.
Wednesday, December 20, 2006
The Organic Con Trick
The Organic Con Trick
I have always been a tad skeptical about the organic food industry, the fact that so many products in supermarkets and restaurants are now labeled "organic" makes me wonder quite where these products are being farmed; given that the majority of farming in Britain relies on chemical fertilisers and pest control.
It should not be ignored that those organisations that sell "organic" produce claim a very hefty mark up for them.
Therefore I was none too surprised to read the following in The Telegraph:
"One of London's most fashionable restaurants, used by film stars and members of the Royal family, has become the first in the country to be fined for falsely claiming that meat used in a number of its dishes was organically farmed.
Julie's Restaurant and Bar was fined £7,500 after its managing director, Johnny Ekperigin, admitted three offences under the Food Safety Act 1990."
Suffice to say, this story coupled with the recent Spanish egg scandal, has not changed my mind about "organic" produce. I continue to buy conventionally farmed produce.
I have always been a tad skeptical about the organic food industry, the fact that so many products in supermarkets and restaurants are now labeled "organic" makes me wonder quite where these products are being farmed; given that the majority of farming in Britain relies on chemical fertilisers and pest control.
It should not be ignored that those organisations that sell "organic" produce claim a very hefty mark up for them.
Therefore I was none too surprised to read the following in The Telegraph:
"One of London's most fashionable restaurants, used by film stars and members of the Royal family, has become the first in the country to be fined for falsely claiming that meat used in a number of its dishes was organically farmed.
Julie's Restaurant and Bar was fined £7,500 after its managing director, Johnny Ekperigin, admitted three offences under the Food Safety Act 1990."
Suffice to say, this story coupled with the recent Spanish egg scandal, has not changed my mind about "organic" produce. I continue to buy conventionally farmed produce.
Tuesday, December 19, 2006
The Nigella Effect
The Nigella Effect
Fans of Nigella Lawson, celebrity cook, domestic godess and daughter of Nigel Lawson, will only be too aware of the effect that her recommendations can have on the availability of ingredients.
In the run up to Christmas, Nigella has been presenting a series of cooking programmes on BBC2 showing her favourite recipes. In one of them she mentioned that a "must have" staple in her kitchen was goose fat. The fat cooks at a higher temperature than other fats, and consequently produces the most succulent and crisp of roast potatoes.
The consequence of her remark has been a veritable panic buying of goose fat, there is now a nationwide shortage of the product.
I should warn you now, Nigella also tipped something else the other day, which is more than likely to disappear from the supermarket shelves just as quickly as the goose fat; disposable aluminium trays. Her view being that, even though it is not environmentally friendly, using a disposable tray for roasting the turkey and the potatoes saves you a hell of a lot of washing up.
Fans of Nigella Lawson, celebrity cook, domestic godess and daughter of Nigel Lawson, will only be too aware of the effect that her recommendations can have on the availability of ingredients.
In the run up to Christmas, Nigella has been presenting a series of cooking programmes on BBC2 showing her favourite recipes. In one of them she mentioned that a "must have" staple in her kitchen was goose fat. The fat cooks at a higher temperature than other fats, and consequently produces the most succulent and crisp of roast potatoes.
The consequence of her remark has been a veritable panic buying of goose fat, there is now a nationwide shortage of the product.
I should warn you now, Nigella also tipped something else the other day, which is more than likely to disappear from the supermarket shelves just as quickly as the goose fat; disposable aluminium trays. Her view being that, even though it is not environmentally friendly, using a disposable tray for roasting the turkey and the potatoes saves you a hell of a lot of washing up.
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.
Wednesday, December 06, 2006
The Christmas Pick Me Up
The Christmas Pick Me Up
As we are now in the main run up to Christmas, with office parties and other drinking occasions in full swing, I thought that I would share with you my breakfast recipe which is good for the stomach and for protecting against colds.
Ingredients
-Fresh ginger, a one inch chunk
-1 fresh clove of garlic
-A good handful of fresh parsley
-1 medium tomato
Method
Place all the above into a high ball glass.
Half fill with still mineral water.
Blend with a hand blender.
Drink
It helps prevent colds, settles the stomach, eases bloating and rehydrates you.
Drink it everyday.
As we are now in the main run up to Christmas, with office parties and other drinking occasions in full swing, I thought that I would share with you my breakfast recipe which is good for the stomach and for protecting against colds.
Ingredients
-Fresh ginger, a one inch chunk
-1 fresh clove of garlic
-A good handful of fresh parsley
-1 medium tomato
Method
Place all the above into a high ball glass.
Half fill with still mineral water.
Blend with a hand blender.
Drink
It helps prevent colds, settles the stomach, eases bloating and rehydrates you.
Drink it everyday.
Wednesday, November 22, 2006
Gourmet Evenings
Gourmet Evenings
Those of you who are fond of gourmet food, may find the gourmet evenings offered by Bronzefield women's prison in Ashford to be of interest.
Seemingly house of horrors killer, Rose West, and the other inmates of Bronzefield have been treated to an evening of gourmet food and opera singing in prison.
West was jailed in 1995 over a series of murders she committed with her husband Fred.
West and 400 fellow prisoners were offered a menu comprising chicken supreme in tomato and garlic with olives and Parmesan or baked fish with asparagus, fennel and mushrooms.
The meal was rounded off with tiramisu and cups of coffee.
The inmates were then serenaded by two Italian singers, who performed operatic arias to backing tapes.
Last week's Italian Day was not a unique event, previous evenings have included Mexican and Jamaican themed events.
The food cost the same as any other day in the prison, this is a lesson for those people who claim that cooking good food is an expensive luxury.
Those of you who are fond of gourmet food, may find the gourmet evenings offered by Bronzefield women's prison in Ashford to be of interest.
Seemingly house of horrors killer, Rose West, and the other inmates of Bronzefield have been treated to an evening of gourmet food and opera singing in prison.
West was jailed in 1995 over a series of murders she committed with her husband Fred.
West and 400 fellow prisoners were offered a menu comprising chicken supreme in tomato and garlic with olives and Parmesan or baked fish with asparagus, fennel and mushrooms.
The meal was rounded off with tiramisu and cups of coffee.
The inmates were then serenaded by two Italian singers, who performed operatic arias to backing tapes.
Last week's Italian Day was not a unique event, previous evenings have included Mexican and Jamaican themed events.
The food cost the same as any other day in the prison, this is a lesson for those people who claim that cooking good food is an expensive luxury.
Friday, November 17, 2006
Sakura
Restaurant
Sakura
Luntmakargatan 59
113 58 Stockholm
Sweden
Phone (46) (8) 673 45 55
Website www.sakura.gastrogate.com
Overview
Eva and I, whilst we were in Stockholm the other week, decided to go Japanese and tried out Sakura.
Sakura is a Japanese restaurant and karaoke bar.
Ambience
Sakura occupies two floors; the ground floor contains the main restaurant and the basement contains the karaoke bar and a smaller function room for private karaoke parties.
It is laid out and decorated in a traditional Japanese manner, with cherry wood tables (each containing a small grill cut into the centre) and wooden fittings. However, chairs are provided so you don't have to sit in the more traditional Japanese manner on the floor.
The restaurant was quite busy, but given its size there was no problem with fitting two more guests in. Although both karaoke bars were in full swing, the noise from downstairs was not intrusive.
Menu
The menu offered an excellent selection of Japanese dishes including; sushi, small grill dishes, sukiyaki and a few Western style grills dishes. The menu was in English and Swedish.
Service
Our waitresses were very friendly, efficient and pleasant. They helped us understand what was what on the menu, and explained how to cook and enjoy our main dish.
Food
We started with two dishes from the small grill menu, scampi and ox tongue; together with salmon, beef and sweet shrimp sushi.
The grill was heated up and we placed our cut pieces of scampi and ox tongue on the grill to cook. These came with soy sauce and some salad. The meat and the scampi were tasty, tender and succulent; it was rather fun to cook them ourselves, and made the meal more enjoyable being able to share the dishes.
The sushi were absolutely first class, my own favourite being the shrimp.
We chose to share the sukiyaki for our main course. This consisted of thin slices of raw beef, fresh mushrooms, cabbage, glass noodles and other vegetables.
All of the ingredients were raw, and needed to be cooked in the sukiyaki sauce that was placed in a stew pot in the grill on the table.
When this had become hot enough we placed various ingredients into the pot, a few at a time, then (when cooked) dipped them into raw egg and ate them with the accompanying boiled rice.
There were ample portions of both meat and vegetables, all of which were fresh and tasty. The sukiyaki sauce was unctuous and did not overpower the flavours of the ingredients.
We thoroughly enjoyed our main course, and would most certainly chose it again.
The bill, which included a bottle of Mateus Rose and a bottle of sake, came to 827SEK before service.
Overall Opinion
A splendid evening in a splendid restaurant, well worth visiting again.
Sakura
Luntmakargatan 59
113 58 Stockholm
Sweden
Phone (46) (8) 673 45 55
Website www.sakura.gastrogate.com
Overview
Eva and I, whilst we were in Stockholm the other week, decided to go Japanese and tried out Sakura.
Sakura is a Japanese restaurant and karaoke bar.
Ambience
Sakura occupies two floors; the ground floor contains the main restaurant and the basement contains the karaoke bar and a smaller function room for private karaoke parties.
It is laid out and decorated in a traditional Japanese manner, with cherry wood tables (each containing a small grill cut into the centre) and wooden fittings. However, chairs are provided so you don't have to sit in the more traditional Japanese manner on the floor.
The restaurant was quite busy, but given its size there was no problem with fitting two more guests in. Although both karaoke bars were in full swing, the noise from downstairs was not intrusive.
Menu
The menu offered an excellent selection of Japanese dishes including; sushi, small grill dishes, sukiyaki and a few Western style grills dishes. The menu was in English and Swedish.
Service
Our waitresses were very friendly, efficient and pleasant. They helped us understand what was what on the menu, and explained how to cook and enjoy our main dish.
Food
We started with two dishes from the small grill menu, scampi and ox tongue; together with salmon, beef and sweet shrimp sushi.
The grill was heated up and we placed our cut pieces of scampi and ox tongue on the grill to cook. These came with soy sauce and some salad. The meat and the scampi were tasty, tender and succulent; it was rather fun to cook them ourselves, and made the meal more enjoyable being able to share the dishes.
The sushi were absolutely first class, my own favourite being the shrimp.
We chose to share the sukiyaki for our main course. This consisted of thin slices of raw beef, fresh mushrooms, cabbage, glass noodles and other vegetables.
All of the ingredients were raw, and needed to be cooked in the sukiyaki sauce that was placed in a stew pot in the grill on the table.
When this had become hot enough we placed various ingredients into the pot, a few at a time, then (when cooked) dipped them into raw egg and ate them with the accompanying boiled rice.
There were ample portions of both meat and vegetables, all of which were fresh and tasty. The sukiyaki sauce was unctuous and did not overpower the flavours of the ingredients.
We thoroughly enjoyed our main course, and would most certainly chose it again.
The bill, which included a bottle of Mateus Rose and a bottle of sake, came to 827SEK before service.
Overall Opinion
A splendid evening in a splendid restaurant, well worth visiting again.
Friday, November 10, 2006
La Habana
Restaurant
La Habana
Sveavagen 108
113 50 Stockholm
Sweden
Phone (46) (8) 16 64 65
Website www.lahabana.se
Overview
Eva and I were in Stockholm last week, and decided to try out La Habana; Stockholm's first Cuban restaurant. La Habana is open Monday to Saturday 17:00-01:00, it contains a restaurant, bar, salsa club and cigar club.
Ambience
La Habana occupies two floors; one bar and the main restaurant being on the ground floor, with the other bar and salsa dancing area being in the basement.
It is charmingly rustic; wood being the material of choice for walls, bars, tables and chairs.
As we went there on a Friday night is was absolutely packed, and you are strongly advised to book in advance.
We were warmly welcomed and, as we had arrived early, partook of some cocktails in the downstairs bar. I should point out that rum is the drink of choice in La Habana, they have a variety of dark and light rums which make jolly agreeable cocktails.
I would make one observation about the door policy, there is a 20SEK charge per person for leaving your coats. This may be fine if you are just coming in for a drink. However, given that this is not the Savoy, I feel that to have to pay for leaving your coat, when you are paying for dinner as well is excessive.
I would also note that, because of the proximity of the main door to the restaurant, everytime someone entered or left there was a draft. I would recommend some form of curtain that shields the diners from this draft.
La Habana had a great atmosphere both downstairs and in the restaurant, lively and fun without being intrusive.
Menu
The menu offered a good selection of simple Cuban food including; ensaladas, fried chicken, tuna, swordfish and lamb.
I would note that the menu was not in English. However, the staff all spoke good English and would be more than happy to help explain the menu.
Service
The service was very good; efficient, friendly and prompt. I would also note that despite the fact that the place was full, we were shown to our table exactly at the time that we had reserved it.
Food
Eva started with the scampi sauteed in olive oil and garlic. These were fresh and tasty, neither too much oil or garlic had been used to overpower the taste.
I chose the chicken "Pio Pio" to start with. This was deep fried chicken breast with banana chips and a spicy side dip. The chicken was good, if a little dry (it needed the sauce to dip). However, I would say that the banana chips did nothing for me. I feel that fresh banana served with this dish would be better.
Eva, for her main course, chose the chicken "Pio Pio". Oddly, although the banana chips were again served with it, a fresh banana had also been added which did work well. The dish was accompanied by dark rice with black beans, this made an ideal compliment to the chicken and Eva was well pleased with her choice.
I chose the grilled breast of cockerel for my main course. This was a fine piece of meat, not overcooked but tender and unctuous. It was accompanied by green rice (cooked with basil), salad and a paprika sauce. Absolutely first class, and thoroughly enjoyable.
The meal, which included a bottle of Moet and liqueurs, came to 1545SEK including tip.
Overall Opinion
A great place for a good night out, we will definitely return.
La Habana
Sveavagen 108
113 50 Stockholm
Sweden
Phone (46) (8) 16 64 65
Website www.lahabana.se
Overview
Eva and I were in Stockholm last week, and decided to try out La Habana; Stockholm's first Cuban restaurant. La Habana is open Monday to Saturday 17:00-01:00, it contains a restaurant, bar, salsa club and cigar club.
Ambience
La Habana occupies two floors; one bar and the main restaurant being on the ground floor, with the other bar and salsa dancing area being in the basement.
It is charmingly rustic; wood being the material of choice for walls, bars, tables and chairs.
As we went there on a Friday night is was absolutely packed, and you are strongly advised to book in advance.
We were warmly welcomed and, as we had arrived early, partook of some cocktails in the downstairs bar. I should point out that rum is the drink of choice in La Habana, they have a variety of dark and light rums which make jolly agreeable cocktails.
I would make one observation about the door policy, there is a 20SEK charge per person for leaving your coats. This may be fine if you are just coming in for a drink. However, given that this is not the Savoy, I feel that to have to pay for leaving your coat, when you are paying for dinner as well is excessive.
I would also note that, because of the proximity of the main door to the restaurant, everytime someone entered or left there was a draft. I would recommend some form of curtain that shields the diners from this draft.
La Habana had a great atmosphere both downstairs and in the restaurant, lively and fun without being intrusive.
Menu
The menu offered a good selection of simple Cuban food including; ensaladas, fried chicken, tuna, swordfish and lamb.
I would note that the menu was not in English. However, the staff all spoke good English and would be more than happy to help explain the menu.
Service
The service was very good; efficient, friendly and prompt. I would also note that despite the fact that the place was full, we were shown to our table exactly at the time that we had reserved it.
Food
Eva started with the scampi sauteed in olive oil and garlic. These were fresh and tasty, neither too much oil or garlic had been used to overpower the taste.
I chose the chicken "Pio Pio" to start with. This was deep fried chicken breast with banana chips and a spicy side dip. The chicken was good, if a little dry (it needed the sauce to dip). However, I would say that the banana chips did nothing for me. I feel that fresh banana served with this dish would be better.
Eva, for her main course, chose the chicken "Pio Pio". Oddly, although the banana chips were again served with it, a fresh banana had also been added which did work well. The dish was accompanied by dark rice with black beans, this made an ideal compliment to the chicken and Eva was well pleased with her choice.
I chose the grilled breast of cockerel for my main course. This was a fine piece of meat, not overcooked but tender and unctuous. It was accompanied by green rice (cooked with basil), salad and a paprika sauce. Absolutely first class, and thoroughly enjoyable.
The meal, which included a bottle of Moet and liqueurs, came to 1545SEK including tip.
Overall Opinion
A great place for a good night out, we will definitely return.
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!
Tuesday, October 24, 2006
My Compliments To Sir Terence
My Compliments To Sir Terence
Lady Conran, the wife of Sir Terence Conran (design guru, restauranteur and gourmet), has given an interview in the November edition of Waitrose Food Illustrated.
In the interview she notes that her husband does not like food that has been "dicked around with"; his preference is for simple things such as, boiled bacon, gammon and stews.
Quite right, I have been pushing the "simple food" message on this site for several years now, I couldn't agree more!
Lady Conran, the wife of Sir Terence Conran (design guru, restauranteur and gourmet), has given an interview in the November edition of Waitrose Food Illustrated.
In the interview she notes that her husband does not like food that has been "dicked around with"; his preference is for simple things such as, boiled bacon, gammon and stews.
Quite right, I have been pushing the "simple food" message on this site for several years now, I couldn't agree more!
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