Beef Stew and Dumplings

 

Ingredients

-cubed stewing steak

-chopped onion

-chopped carrots

-thyme

-rosemary

-parsley

-bay leaves

-Bovril

-gravy granules

-hot water

-Worcestershire Sauce

-tomato puree

-flour

-salt/pepper 

Method

-Put steak in casserole and dust with flours

-Add all dry ingredients

-Mix hot water, bovril and gravy together and pour over the ingredients (inch covering top)

-Cook in oven at 140 for 2 hours

-Increase temperature to 180 for another 30 minutes

Dumplings

-Mix 8 heaped tablespoons of flour together with 4 heaped tablespoons of suet

-Add cold water and mix into dough

-Roll into 1 inch balls with floured hands

-Add dumplings to stew for the last 20 minutes

Serve with mash.

Dangerous Dumplings

Dangerous Dumplings

The recent bout of food poisoning caused by contaminated Chinese made frozen dumplings, imported into Japan, has damaged Sino Japanese relations.

A pesticide called methamidophos was found in the dumplings made by Tian Yang Food.

The Japanese government are to send a team of officials and experts to China to investigate the case.

Japanese Chief Cabinet Secretary, Nobutaka Machimura, said that the four-member team will be dispatched to conduct on-the-spot inspection of the factory and exchange views with officials of the Chinese government.

It is not yet clear whether the food products were contaminated during the production and transportation process in China. However, small holes have been found in some of the packages.

Several hundred people throughout Japan have reported discomfort due, allegedly to having Chinese food in the last few days. However, the number of people confirmed by the Japanese government as suffering from eating the poisoned dumpling remains at 10.

Lilla Pakistan

Restaurant

Restaurant Lilla Pakistan
Sankt Eriksgatan 66
113 20 Stockholm
Sweden

Phone (46) (8) 30 56 46

Website www.lillapakistan.com

Overview

Stockholm has a paucity of good quality Indian/Pakistani restaurants, usually the food is too bland or the decor is that of a cold and uninviting cafe. After some considerable searching on the net, for anything resembling quality, Eva and I came across Restaurant Lilla Pakistan which we decided to try out a few weeks ago.

Lilla Pakistan was established in the early 1990's, and specialises in Pakistani food.

Ambience

Lilla Pakistan is a small, intimate restaurant with dark polished wooden tables, mirrors on the walls and a part open kitchen all of which contribute to a pleasant and inviting atmosphere.

Menu

The menu provided a good selection of Pakistani main courses; fish, meat, chicken and vegetables. However, there were only three appetisers to choose from.

Service

The service was professional and friendly, and advice was also on hand should we have needed it in respect of which wine to accompany our meal.

Food

I chose the Mezban Kae Teen Shorbe to start with. This consisted of 3 different types of soups seasoned with fresh herbs. The soups came in miniature bowls and were excellent. However, one was tomato soup and I would question as to what this really has to do with Pakistani cuisine.

Eva chose the Golshan Barre to start with. This is described on the menu as:

"Lentil dumplings soaked in yoghurt served with freshly chopped onions, tomatoes, chilies, herbs and chaat masala."

Quite honestly this was a complete disappointment, the dumplings were minuscule and hard to detect within the mound of chopped onions etc. Eva was not happy with her choice.

To our view, the appetiser section of the menu requires more attention in terms of choices of dishes on offer, and what actually goes into them.

Fortunately our main courses were better!

I chose the Zafrani Pasanda Fruita; which consisted of marinated tender chunks of lamb roast in a saffron gravy, garnished with fried fruits with ginger, roasted Pakistani pine kernels, with marinated cheese. This was first class, the meat was exceptional tender and flavoursome and was well complemented by the fruits and ginger.

Eva chose the Dahi Gosht for her main course. This was beef cooked in garam masala and yoghurt, a fine dish spicy and stimulating.

To accompany our meal we had Sabzi Ka Pakwan vegetables, potatoes baked with raisins,
fresh herbs and mushrooms; together with two nan breads and rice.

The meal, which included a bottle of sweet German wine, came to 1230SEK before tip.

Overall Opinion

A good quality Asian restaurant, one that Stockholm badly needs. However, as noted, we do feel that the appetisers need more work in terms of choice and content.

Restaurant

La Novita
186 The Broadway
Wimbledon
London

Phone:- 0208 540 8887

Website www.lanovitawimbledon.co.uk

Overview

Eva and I were wandering around Wimbledon the other Saturday, and decided to take “pot luck” by trying out La Novita.

This is a family owned and run restaurant, that serves Italian food with a regional twist.

Ambience

La Novita was absolutely packed with people when we arrived. However, the staff were able to find us a decent table for two out of harms way.

The layout of and ambience La Novita, which was not that large, was more like an upmarket café rather than a traditional restaurant; it was cosy, inviting and lively. The walls were painted white, decorated with red pen and ink murals depicting scenes of eating and drinking. At the far end of the restaurant, in front of the kitchen, there was a chilled deli counter containing a selection of meats and salads. On top of the counter was a meat slicer, which was used to freshly prepare the cold cuts of meat for the diners.

Wine bottles were generously stacked on wire racks around the wall, and the floor was stripped pine. The tables were laid with linen cloths.

Menu

The menu offered a very good range of regional dishes including; brown wheat pasta, cuttlefish, meatballs with dumplings, duck, seabass, steaks, meat and fish dishes. All the recipes had been devised with a little more thought and imagination than the standard Italian fayre.

Service

The service was very friendly and efficient, the staff were very welcoming and helpful. Even though the restaurant was packed, and there was a centre table of around 12 people, the staff managed to attend to all the diners needs with good humour and courtesy. They also managed to weave their way between the tightly packed tables without a single spillage.

We were given an appetiser of ciabatta, with olives, drenched in olive oil; it was fresh and pleasant.

Food

I chose the brown wheat spaghetti with spicy Italian sausage, in a cheese sauce, for my starter. This was absolutely excellent. The spaghetti had a very special flavour, definitely a cut above the ordinary white spaghetti served elsewhere. There was a generous quantity of chopped spicy sausage in the dish, which was very flavoursome but not overpowering. The cheese sauce was rich and creamy, but not oily or floury. This was an excellent start to the meal.

I chose the spring chicken with garlic for my main course. This was delightful. It was tender and succulent, the garlic was not overpowering, the chicken had been cooked moist and to perfection. It was served on a bed of aubergines, roasted carrots and mushrooms. This was accompanied by a large side dish of potatoes, these had been sautéed in olive oil with rosemary and garlic; superb!

Eva started with the cold cut selection. This was freshly prepared from the deli counter, and consisted of; cuts of ham, carpacio, and Italian sausage; all served on a bed of carrots, and aubergines doused in olive oil. It was very fresh and tasty.

Eva chose a pizza for her main course. This was a light dough based pizza topped with cheese and tomato; layered with artichokes, mushrooms, bacon and red peppers. It was flavoursome and of good quality. She was very pleased with her choice.

The meal, which included cocktails a bottle of Pinot Grigio and brandies came to £62 before service.

Overall Opinion

La Novita was a very good find, the food was definitely top quality; it was a venue that was clearly very popular with the local inhabitants of Wimbledon. The next time we are there, we will definitely visit it again.

Restaurant

The Royal Garden
Shirley Hills Road
Shirley Hills
Croydon
CR0 5HQ

Phone:- 0208 654 6491
Website www.law-lin.com

Overview

Eva and I went to The Royal Garden Chinese restaurant, set in the beautiful wooded area of Shirley Hills, last Friday.

Ambience

This is a welcoming restaurant; tucked away in a secluded drive on the edge of the wooded area of Shirley Hills. The restaurant was very busy and pleasantly lively.

The restaurant consists of a bar, with a good sized seating area, and a main dining area that can accommodate a large number of people. I would recommend that you make a reservation, as the place was packed.

The décor, in some respects, is reminiscent of the less garish aspects of the eighties TV series Miami Vice. The bar area, is functional and bright; and is a good place to peruse the variety of dishes offered on the menu.

The restaurant is light, bright and warm; the floor is white marble and there are a few gigantic Chinese vases placed at various corners of the room. The tables are laid with yellow linen cloths and napkins.

The restaurant, as it has very large windows, affords exceptional views of the surrounding woodland.

Menu

The menu offers an excellent selection of Peking, Szechuan and Cantonese cuisine; in my view there is something for everyone.

Service

There was a large number of staff, all of whom were friendly and courteous. They were very accommodating when I asked if we could buy the teapot and cups at the end of the meal, and kindly wrapped them up for us.

Food

Since this was a Chinese restaurant, we decided to share; and selected an array of dishes to sample and enjoy. Our feast included:

● Peking duck, which was crisp and succulent served with piping hot steamed pancakes and a rich sweet plum sauce. This came with a large carved carrot decoration, more phallic than carrot!

● Spring rolls, which were not greasy; but light, crispy and held a well proportioned balance of meat and vegetables.

● Pork dumplings, these were delicate and succulent; not at all stodgy.

● Deep fried scallops, a generous portion of scallops coated in a light crispy batter and deep fried. Salty and tasty!

● Deep fried chicken with water chestnuts, a delicate flavoursome dish.

● Chicken in a black bean sauce. This was fried chicken in black beans, with chilli and green peppers; a piquant and tender dish, that complimented the other chicken dish.

● Egg fried rice and plain boiled rice accompanied our meal.

We finished with tea and liqueurs. The toothpicks, that we used for contemplative chewing, had decorative carvings at one end; a nice touch.

The meal, which included a bottle of Chablis, pre dinner cocktails and post dinner liqueurs, came to £108 before service. The teapot and cups were an extra £12.

Overall Opinion

We had an excellent evening and meal, we will definitely be returning.

Restaurant

The Gay Hussar
2 Greek Street
London
W1D 4NB

Phone:- 0207 437 0973

Overview

Eva and I went to The Gay Hussar, a Hungarian restaurant, in Soho on Saturday.

Ambience

This is a friendly, welcoming, restaurant; tucked away at the corner of Greek Street. It is situated in the bustling and eclectic heart of Soho. The restaurant has several floors, comprising public and private dining rooms. The ground floor is decorated with sketches of the politicians (eg Robin Cook) who dine there regularly.

Our table was on the next floor in a slightly smaller, but cosy, room. The room had dark wood panelling, and red flock wallpaper. The tables were laid with starched white linen and silver cutlery.

I would note that the restaurant was very busy, and you are advised to make a reservation 48 hours in advance.

Menu

The menu has a good selection of Hungarian dishes including; cherry soup, marinated herring, salami, stuffed peppers, goose, goulash, dumplings and pancakes.

Service

The service was very friendly and solicitous. When we were waiting for our taxi at the end of the evening, we sat in the restaurant downstairs and had a drink; there was no unseemly haste to push us out of the door, even though the restaurant was closing.

Food

I started with the smoked Hungarian sausage, which was served with fresh horseradish sauce and a small salad. This was very tasty, and made an ideal starter.

I chose the crispy roast duck for my main course. This was served with red cabbage, Hungarian potatoes and apple sauce. The duck was crispy and succulent, not greasy or overcooked. I was very happy with my choice.

Eva started with the beef goulash soup. This was a splendid spicy, piquant dish, containing hearty chunks of beef and potatoes. A side basket of heavy dark bread accompanied this dish; this maked it almost a meal in itself.

Eva chose the veal goulash pancake for her main course. The pancake was quite large and had been boiled; the filling was rich and creamy. The dish was served with boiled potatoes and grilled peppers.

The meal, which included a robust and hearty bottle of Bull’s Blood and several Hungarian liqueurs, came to £109 including service.

Overall Opinion

We both thoroughly enjoyed our evening and our meal, and will definitely be returning.

Restaurant

L’Autre
5B Shepherd Street
Mayfair
London

Phone:- 0207 499 4680

Overview

Eva and I spent the other evening strolling around Shepherds’ Market, and came across L’Autre. Despite the French sounding name, this restaurant, come bistro, serves a combination of Polish and Mexican dishes.

Ambience

The bistro is romantic, cosy and intimate. The main part is situated on the ground floor, and is not much larger than a reception room of a domestic house. There are also tables outside and a dining area downstairs.

The décor is “bistro kitsch”, with a wooden floor and wooden beams decorated with knickknacks and stuffed toy animals (some of which are wearing sombreros). The tables are situated close together, and there is a bar (space prevents you sitting around it) at one end of the room.

The management have a rather unusual policy with regard to single diners, which we witnessed first hand, they don’t allow them. The rationale being that the single diner may intrude on the intimacy of couples.

Menu

The menu offers a good selection of Polish dishes including; Borstch, pate, dumplings and stuffed cabbage. The Mexican selection is a little more limited, concentrating mainly on a variety of burritos.

The bar has a selection of chilled vodkas, including Goldwasser which contains flecks of gold leaf.

Service

The service is pleasant and efficient.

Food

I chose the charcuterie for my starter. This consisted of a very generous selection of sliced smoked meats (sausage, chicken and ham); served with salad, horseradish and dark rye bread. The combination of meat tasted superb, I was very impressed.

I chose the Golonka for my main course. This was a large boiled ham hock, served with a good sized portion of mashed potatoes, red cabbage and sauerkraut. The meat, which was tender and succulent, was cooked to perfection; literally falling off the bone. The potatoes were excellent, and had been flavoured with a little cheese. This was a most hearty dish, make sure you have a hearty appetite to do it justice.

Eva chose the fish blini for her starter. This was really special, resembling a large pasty, it was stuffed with prawns, crab and trout. It was served with roe, and a sour cream sauce. I am not a great fish fan myself, but tasted it and was very impressed with the quality and combination of flavours. Eva was delighted.

She chose the Pozarski for her main course. This was minced veal, flavoured with dill and other herbs, shaped into a cutlet. The meat was creamy and succulent, and had a very special flavour of dill. It tasted superb. The dish was served with a mushroom and cream sauce, and was accompanied by boiled potatoes, carrots and French beans.

The bill, which included; a bottle of Chardonnay, an Irish coffee and brandy, came to £59 including service.

Overall Opinion

We thoroughly enjoyed our meal, and will definitely go back there again; making sure that we have starved for a day beforehand!

Restaurant

The Polka
20a Lower Addiscombe Road
Croydon
CR0 6AA

Phone:- 0208 686 2633

Overview

The Polka was established in the eighties; but was taken over in the last few months by a new owner, Guy Ngu, who aims to enhance the traditional Polish menu by offering a fusion of Far Eastern and European dishes. It comprises a restaurant on the ground floor, and a function room on the first floor.

Eva and I have visited it on several occasions over the past few years, and more recently since Guy took over. We are pleased to note that the decline that we witnessed in the quality of the food, that was evident in the final months of the old management, has been reversed. Guy takes a “hands on” approach with the menus and quality of food selected for serving. I particularly like the website, which gives a very detailed overview of the restaurant together with pictures and menus. You can visit it on:

http://www.polkas.co.uk

Ambience

The restaurant is bijou, but not cramped, decorated with Polish artefacts and “bric a brac”. In the far left corner is a small bar which boasts an extensive array of speciality vodkas. My particular favourites being Bison grass (quite potent!) and a vodka I haven’t seen since visiting Berlin some years ago, Danzig Goldwasser (a unique vodka that contains flecks of gold leaf; which are very good for the digestion - take my word for it!).

The restaurant is cosy and welcoming; ideal for a family gathering or romantic dinner for two. I would recommend booking, as all the tables were occupied when we dined there the other evening.

Under the previous owners Eva and I often found that the restaurant was a little chilly; we were pleased to note that this problem has now been addressed, and the ambient temperature was just right.

Menu

As noted above, the restaurant offers a variety of European and Far Eastern dishes; ranging from crispy butterfly prawns, steak tartar, pork dumplings to the house speciality (smoked sausage, dumplings and stuffed cabbage).

The wine list is complemented by a lengthy vodka list (both flavoured and plain, of various strengths); I personally recommend trying a “shot” before dinner. Unfortunately, owing to the limited size of the bar fridge, only a few types are ice cold.


Service

When we arrived we were warmly greeted by Guy who showed us to our table. The service is attentive and friendly, and should you want to try a main course as a starter there is no fuss or raising of eyebrows.

Whilst ordering, a selection of bread was brought to us; one of which, a cumin flavoured rye, was particularly pleasant.

Food

I started with the pate and toast, I would say (all due apologies to the chef) that although the portion was a good size the taste was a little bland; maybe a few drops of brandy would add a little zest to this dish. My forthcoming recipe book has quite a decent recipe for pate, samples of my favourite recipes can be found on my website:

http://www.kenfrost.com

I followed on with a good sized fillet of veal cooked in breadcrumbs with, at my own request, two fried eggs on top (the technical name for this dish is Holstein Schnitzel). I am very pleased to say that the veal was tender and succulent, not overcooked and dry as some restaurants are prone to serve.

Feeling suitably replete I could not manage a dessert; but rounded off the meal with an Irish coffee, which was hot and well presented.

Eva had meat stuffed dumplings with bacon lardons for her starter; they were excellent and I highly recommend them. Eva then had the pork loin stuffed with prunes in sauce. Although the portion was generous, the meat was a little tough.

As is the tradition of the Polka, we were offered a complimentary vodka each at the end of our meal.

The overall meal, which included two vodkas as apéritifs and a good bottle of Chablis, came to a reasonable £53 before tip.

Suggestions

I present below a few, well intentioned, suggestions; which I hope are taken by the management in the spirit in which they are intended:

 Install a good sized fridge to accommodate all the vodkas. Vodka should be served ice cold, not at room temperature.

 Take up a discussion with the butcher who supplied the pork to ensure that future cuts are tender.

 Change the pate recipe.

Overall Opinion

We both agree that we enjoyed our evening, and are happy to recommend it to others.