Sweet (ISH) Thursday!!! Review...

A reasonable menu...some big deal about the wine shop being in the restaurant, they charge a  7.50 corkage fee and it just means they can offer a larger wine list and even they seemed confused about what the plus side of having the shop was. In fact when we ordered a bottle of prosecco (it was pay day) they didn't have stock of it...thank god for the wine shop!!!

 Aside from the lighting almost being on the mark it was still a bit bright...and everything still a bit average.

The food wasn't anything to complain about but equally we made our own pizza so the menu wasn't that inspiring either. Despite their efforts to swap out the classic tomato sauce base for various other puree'd veg. I have to say I'm more into a classically and well made pizza, no scrimping on the mozzarella or chosen additions....which they did a bit on the mozzarella!! WHY!?? Why mess with something that works so well!!??

 The burrata and stewed cherry tomatoes were all good but hate a stingey effort on the basil, however on asking for extra they delivered in abundance so all was good there!!

 We opted for a make sure your own pizza...he's veggie I'm not...and I'm defo not into a white or orange sweet potato base pizza so this seemed like a fair option and we got to choose all the good bits...egg, olives, fresh chilli and mozzarella. 

Kind of like there to be mozzarella all over the pizza base...not too many solo tomato sauce spots.

Courgette fritters with savoury doughnuts. A little aioli wouldn't have gone amiss here!

Was actually into the chilli oil in the Coca Cola bottle...it's the little things!! Plus it it had some kick to it.

MEZCAL CANTINA 127 Kingsland Road- TRY IT

So I'd heard good things about this place...

A taco platter...a strong starter option- the tacos included pulled pork (the only pork options on the menu other than the ribs, although I'm not complaining, they were great- the meat completely fell off the bones)-there was also beef and veggie taco options. The salsa was fresh and I like getting stuck in and combining a bit of everything, I can obviously also accommodate my chilli craving this way too, adding as much extras fresh and bottled as possible.

Chicken Mole Enchiladas - good but slightly misguiding-they gave it the chilli sign and there was NO spice in sight. Super rich, the chocolate really comes through but a bit too much, plus it was swamped in it, some fresh chilli would have cut through the richness of the sauce and given it the kick it promised.

This on the other hand was a wise choice, the make it yourself route is a safe option here, can't believe I'm mentioning this but the grilled spring onion really struck a chord for me!! Salsas were good but again could defo do with more punch-chilli it up. The beef was good, rare and cooked to perfection.

This what I opted for for my main- chicken enchiladas verdes, and with it being the one main course that they gave the double chilli sign to I thought the chilli side of things would defo be covered...as it turns out there was still NO heat here!!  But with the addition of the fluro green jalapeno sauce I was back on track. This was good, I was happy but again felt like they could have gone a bit easier on the sauce- totally swimming in it...just a tiny bit less!! Give me an option to not have it with every mouthful.

Obvs still managed to demolish it.

And then there's these...had a few of these...so good!! Should have probably tried the mezcal but obsessed with the PISCO SOUR.

1/4 Cup of Pisco

1 tbsp of Sugar

1 tbsp fresh lime

1 teaspoon of egg whites

Blend all of the above with x3 ice cubes and serve with a sprinkling of cinnamon.

Overall totally into it all.

The chaos and atmosphere of the place made for a fun night out, we all got a bit carried away with the cocktails and let loose a bit...and money wise the cocktails weren't too pricey around £7 each and were super strong, mains varied from between £12 and £16 for the steak and starters weren't too pricey either.

Overall, there was a good atmosphere in there, I like the chaos.

7/10 Give me more Chilli and this could be up'd!

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Ruby Chard, Raddish and White Pepper Pesto Pasta

Feeds: 6/8

Cooking Time: 20/25mins

Ingredients:

White Pepper Pesto-

2 x large cloves of garlic- roughly chopped 

1 x large handful of fresh basil leaves 

2 x tbsp of finely grated parmesan

1 x sprinkle of rock salt- not too much parmesans salty enough- this just helps when muddling it up.

2 x tsp of white pepper- gives a good warmth almost spice.

Pasta Sauce-

1 x White onion

2 x garlic cloves- crushed and finely sliced

1 x Bunch of ruby chard- love this it's seasonal and bright and colourful- good bright prink stalks.

1 x pit of creme fraiche or single cream

1 x Courgette- peeled into ribbons

2 x tbsp of black olives

Extra fresh basil torn and added

Radishes - finely peeled

Salt & Pepper

Fresh Parmesan- finely grated

Instructions-

First things first get you kettle on, boil at least two rounds of kettle water to cook your pasta in-go for the largest pot possible and salt your water- add pasta and cook for 12/15mins until al dente, keep checking it so you don't overcook it- hold back a tiny bit of the water when draining- it's always a good addition to the sauce.

Chop the white onion and garlic and add to a pan with a big glug of rapeseed oil, let this cook until translucent, add a sprinkle of salt and pepper. 

-Make sure all leaves, herbs, whatever you're going to use is thoroughly washed.

Roughly chop the ruby chard and add the stalks, leaving the leaves to add in last minute-to keep the crunch.

Peel the courgette into ribbons- you can do this with a regular peeler and chop the remaining fleshing middle bit into chunks and add to the pan. 

Add in the olives along with the creme fraiche.

Taste for seasoning- a sprinkle of white pepper and more fresh crushed black is never a bad move. 

Just before serving use the peeler to finely slice your radishes as a garnish, tear up your fresh basil and you're ready to go. 

If you're feeling like soimethings still not quite right then add a sprinkle of sugar- I'm a big fan of this in pasta!!

White Pepper Pesto-

Muddle all the ingredients together and add good quality olive oil!!!

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Spinach, Falafel & Parmesan Soup.

Cooking Time : 15mins

Feeds: 6/8

Ingredients: 

1 x Nob of butter about 10 g

1 x White onion (roughly chopped)

2 x Cloves of garlic (crushed and roughly chopped)

1 x Potato (chop into small cubes and wash off the starch)

1 x pot of single cream -250 ml

2 veggie stock cubes in 2.5 pints of water

2x Big bags of fresh Spinach- 500g in total (make sure you wash it thoroughly)

Zest of half a lemon

1x tsp of freshly grated nutmeg or powdered.

Salt & Pepper- White if you have it.

Instructions:

Add the nob of butter to a pan on a medium heat and add in the roughly chopped onion, garlic and potato- season with salt and pepper and let it cook for 3/4 minutes- don't let anything stick or burn, then add the vegetable stock and 3/4 of the spinach (you need to save some to add last minute which helps make it super green) let this cook for 7/8 mins so the potato is soft. Then add in the cream and the remaining spinach and blitz with the hand blender. Don't forget to then add in your lemon zest and nutmeg- also test the seasoning and add if necessary. Let it cook for a further 2 mins and you're ready to serve.

 Parmesan Crisps-

Ingredients:

3 x wholemeal wraps (if you're attempting a bit of healthiness)

 Big chunk of fresh parmesan grated

Black pepper

Instructions:

Chop wraps into quarters or smaller, spread them out on a tray and grate the parmesan over the over them, place under the grill until golden crispy.

I also had some left over falafel so popped these in the oven and served them with it...it worked out well!! Spinach soup, parmesan and falafel were born to go together!!

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Sunday Lunch NO Roasties...Doing it the healthy way!!

We as responsible meat eaters opted for free range organic pricey chickens for our roast (I have a veggie boyf so feel the need...plus it's the right thing to do if you can!!)

Feeds: 8/10

Cooking Thyme: 1.40

Ingredients:

2 x free Range organic chickens

1 x bundle of fresh thyme

Salt & pepper

Fresh garlic- whole bulb

For the Salad-

2 x large handfuls of purple sprouting broccoli (chopped long ways and in half)

2 x courgettes -finely diced

1 Kilo of mixed beetroot- we went for red and yellow- peel and quarter before roasting

1 x sml bag of Californian wild rice -soak in water for 30 mins then cook in hot water for 10mins-drain

1x medium size bag of pearl barley- add to a dry pain and stir occasionally on a medium heat until you hear it pop then add water, that covers it by 2inches

1x pack of feta.

Yogurt Coriander and Lemon Dip-

1/2 tub of yogurt

1x handful of coriander- crushed/muddled or finely chopped

1/2 Lemon Zest

Salt & Pepper

For the Chicken Gravy-

2 x Chicken stock cubes

1 pint of water

Juice from roasted chickens

Roasted Chicken:

Prepare the chickens by stuffing each with and a good few garlic cloves and a handful of fresh thyme.

Salt, pepper and add more fresh thyme to the tops of the chickens plus a good glug of oil and get them in a pre heated oven on 190/200 for 1.20 depending on their size. Don't forget it's good to let the chickens rest after cooking- they can rest for up to 30/40mins- cover with tea town or foil -don;t completely block the air as you'll loose your crispy skin)

Instructions:

Roasted Beetroot:

Peel the beetroot, cut into quarters, cover in a small amount of oil, salt and pepper and get in the oven ASAP along with the chickens.

Instructions

Pearl Barley:

I used the whole packet, emptied it out into a hot pan and waited until i could hear the grains starting to pop- give it a stir if you've got quite a lot in one pan and wait for the next layer to pop. Then add 2 parts water to 1 part grain- I added water that covered the grain plus about an 1.5" once, the water had disappeared I then took it off the heat as instructed and put the lid on it and let it cook through for a further 10 mins. Then I added at least 1/3 of the gravy I'd made and gave it a good stir before mixing it all in with the other veg.

Instructions:

Californian Wild Rice:

Soak in water for 30 minutes then cook on a medium heat with water just covering the rice for 10 mins- drain the water and put to one side ready to mix into the salad.

For the Chicken Gravy-

2 x Chicken stock cubes

1 pint of water

Juice from roasted chickens

Take all the juice from the tray that the chickens were cooked in and add 2 chick stock cubes let it cook on the hob for 5 mins and add some more chopped fresh thyme.

Purple Sprouting Broccoli:

Cut in half then cut them longways in half again, stir fry or steam these for 3/4 mins so they're still crunch- Make sure you've cut enough of the ends off as they can be stringy. Put these to one size until ready to mix into the salad.

Instructions- 

Salad

Mix together the roasted beetroot, courgette, wild rice, pearl barley, feta, purple sprouting broccoli and add the 1/3 of the gravy, not so it's soaking but just so it glazes the grains and adds a bit of flavour. Trust me on this one it works. Taste for seasoning. Add salt, black and white pepper.

Look how good it looks!!