15/06/2017

Borough, my Borough, and a recipe

Borough Market reopened yesterday after over a week closed, due to the aftermath of the terror attack.

I couldn’t get there for the 10am ringing of the Market bell, though I dearly wanted to be there, so I went back that evening, just to walk about, and find my traders to hug.

It had been heaving with people all day. Not gawkers who seldom spend but will grumble over the price of a cuppa and then moan if you get in the way of their photo taking, no. People BUYING. This is what the market needs, not endless photo seekers, but SHOPPERS.

These scenes greeted me. I’ll be honest and admit to being close to tears. I already wrote about what Borough means to me, here.

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I think I almost ran to Ted’s Veg, and grabbed a hold of my lady and didn’t really want to let go. I did, in the end, and then bought beautiful fresh vegetables, cheese and some of the most fresh and fragrant mint to go home and cook dinner with.

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I ran out of words and thoughts when I reached this point on my walk, and headed home, a little dazed. On the train home, I kept sticking my nose in the mint, and just inhaling.

I finally shook myself out of it when I got to Addiscombe, and managed to cook this lot up.

I’d say this would serve 3-4. Depending on the size of the mug you use. I think mine was a 10 oz old Starbuck’s mug.


Ras El Hanout Onions
2 large red onions, sliced into rough half moons (not terribly fine, probably about 5mm thick or so)
1 -2 tsp Ras El Hanout (mine wasn’t very strong, so I used 2)
½ tsp cinnamon
½ tsp brown sugar
3-4 tbs olive oil
Pile onions into a frying pan, add olive oil and mix well to coat.
Sprinkle over the spices and sugar, mix really well so everything has its fair share of spices.
Place over a high heat to get a char going, and toss to keep them moving around. (I use the Nigella Two Spoon technique)
Keep an eye, as you want caramelised not burnt. One or two will catch, because Onions.
After about 40-50 minutes of cooking, tossing them around every so often, add in ½ a cup of sultanas and cook for another 10 minutes.
They will eventually cook down to a sticky, warmly spiced, oniony mass.
ONIONS ALWAYS TAKE FAR LONGER TO COOK DOWN THAN THE TELLY TELLS YOU so don’t panic, you’re not doing it wrong.


CousCous
1 large mug of wholewheat couscous
1 x same mug of boiling water + 1 vegetable stock cube dissolved in it
¼ tsp fine salt (you can always add more later)
1 tsp mild curry powder (or hot, your choice)
1 tsp olive oil 1 block of halloumi, sliced into 6
1 bunch fresh mint, leaves very finely chopped
Store bought crispy fried shallots if you have them, but totally not essential.
Pitted black olives (I had a tub of these, with bits of feta in, so bunged that all in MINUS their oil)
Put the couscous in a large bowl that cling film will stick to.
Stir in the salt and curry powder.
Dissolve the stock cube in the water, then pour that over the couscous. Add the oil.
Stir well, then cover with clingfilm and set aside.
Once the water is fully absorbed, fluff it with a fork, and pop it into your serving dish.
Add the mint.
Add the onions.
Add the olives.
Fry the Halloumi in the pan the onions came out of, chop it up and pop that in with the couscous.
Mix well, and eat!

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My friend Kate and I went back to Borough this morning, to have our traditional early fried breakfast at Maria’s, and the atmosphere was different again. People were very happy to be back, but very tired after working like madmen to get everything cleaned, disinfected, cleared and set back up again. All that stock, left more or less open to everything. I can’t even think of the scenes they encountered when they got back in, or how much stock they’ve lost.

Keep going, keep supporting, KEEP BUYING.

23/05/2017

Warm Salad of Cauliflower, Almonds and Garlic

It was Easter weekend, and I’d been cooking. As ever. I had bits and pieces to use up, so this salad came together as a way of doing so. Now I think I might be buying the ingredients purely to make it again!

The almonds are used as a major flavour/texture component here, not just a garnish, which is why there is quite a large amount.

1 x 100g bag of flaked almonds

1/4 of a medium cauliflower

2 tbs barberries (you could use chopped dried cranberries or dried sour cherries)

1 fat clove thinly sliced garlic

olive oil

sea salt

Toast the small bag of almonds in a pan with olive oil and sea salt until golden. Keep a close eye on them, as they can turn fast.

Set these aside to cool. They should turn crunchy.

Chop the cauliflower into small chunks. It’s up to you what size you want the pieces, really.

Sauté the pieces in olive oil until all of them are well coated.

Add the sliced garlic, mix in well, turn the heat up and as it starts to sizzle add 1 tbs water, cover and steam til just tender.

When it’s cooled a little, mix in the toasted almonds and the barberries.

Dress with olive oil and pomegranate molasses, have a taste to see if it's seasoned enough, then top with the yoghurt, a bit more molasses, and a few more barberries if you like.

Cauliflower and almond salad

Fenugreek Fried Chicken

There is a lady called Nisha Katona who has fast become one of my heroes. Not just as a food hero, but as a hero in general. Her food is stunning, and her attitude to business, people and life…well, it’s safe to say that I admire her greatly.

She posted something on Instagram recently that made me tear up a bit.

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I knew what she meant, and felt it myself in my younger years, that my kitchen was much more strong smelling than other British ones I visited but it still made me sad that people should still feel that inadvertent yet ingrained shame about the smells of their own culture’s food. This is a screenshot from Nisha’s Instagram feed; she owns a string of Mowgli restaurants that have taken the Indian food scene by storm, and rightly so. People love her food, proper home cooking, her family recipes, the real street food, out there for all to see and taste and smell. But even with all that success, all the love for her food, even she gets that knee jerk wince.

You see, Fenugreek is that herb, that smell. I think it’s what people in this country classified as ‘the curry smell’. Fenugreek is a clinger. The loud, vivacious friend that you really love having around, because it’s not a party without them, but who never takes the hint that now might be the time when you really want to go to bed. They just…stay. Not in the way as such, but just…there.

It has been a bit of a bone of contention for many. Its very nature is to cling, to envelope the kitchen, the house and the curtains with its scent. It simply wants to be in everything, to be everywhere that you are. 

My friends at school often apologised for ‘smelling Indian’. When I went to some houses, they actively winced when the door opened.

Nisha, and her cuisine, and her Maa of course, are beauties in my eyes. The cuisine always has been, for as far back as I can remember, going to school as I did with people of all Indian creeds and colours. And yes, I do remember a friend apologising for the smell of her house, but little did she know how exciting I found it, how tantalising. I’ve never forgotten her downcast, awkward face as she said it, or the huge, white-toothed smile almost splitting her face in two when I said I didn’t care because I wanted to eat what she cooked, find out all about it, and learn how to do it myself.

I know how hard it is to be one of the only brown kids, and to have your lunch peered at and gawked at, but now thank god, I care not a jot. I have berated many a person for calling out ‘Yuk’ on another person’s food, and will never hesitate to do so again. I’ve had my fill of people who call houmous ‘tile grout’, and who wrinkle their noses at stuffed vine leaves or feta. The same goes the other way too. Fie on those who dismiss English food as all bland, or all brownbeige. Just because you are not used to it, doesn’t mean it’s bad. If you try it and don’t like it, fine! But don’t dismiss it out of hand if you’ve never even tasted it.

Nisha and others have brought delicious Indian home cooking out of the kitchen and into the mainstream, where it should take its rightful place, and for that I love and admire them wholeheartedly.

This is a dish that I cooked the day after I read Nisha’s post. I think I was feeling rather defiant. Call it a tribute. A very tasty tribute.

Fenugreek Fried Chicken

5 chicken thighs, skin on

3 tbs gram flour

2 tbs coarse semolina

2 tsp ground coriander

2 tsp ground cumin

½ tsp salt

1 tsp dried fenugreek leaves

Oil for frying

Put 2cm of vegetable oil into a deep, straight-sided pan with a lid and heat until very hot: a cube of bread should brown almost immediately (about 170C). 

Mix the flours and spices together in a plastic bag, then pop the chicken pieces in.

Roll them around in the spiced flours until thoroughly coated.

Put the chicken in one layer in the pan (you may need to do this in batches, depending on the size of the pan) and cover. Turn the heat right down and simmer for 6 minutes, then turn the chicken pieces over, cover again and cook for another 6 minutes. Prepare a rack to drain the chicken.

Uncover, turn the heat up again, and fry the chicken until it's a deep golden colour on all sides. Transfer to the rack and blot with kitchen paper. Allow to cool slightly before serving. It does stay crispy for quite a while, but it’s much nicer when still hot and juicy.

4 pieces

Singe piece

Close up

19/05/2017

Sabrina Ghayour’s Khoresh e Ghormeh Sabzi

A long time ago I met a lady. I suspect we met via Twitter – as I have met many of my good friends – and we tweeted back and forth a lot. One day we had a sofa day at her flat, she cooked me Thai Green Curry, I met her lovely mum, and I think we realised that we thought alike.

No bullshit, no fancy airs, true to our real friends and LOVING the food.

Now, first a thing that I need to get off my chest. When I say ‘loving the food’, we are both damned capable cooks. Hell, she’s a chef, my goodness, you’d think that would mean someone can cook, but it doesn’t always mean they can cook food that makes me WANT it. Sabrina can, and does, with alarming regularity. But she also eats like your average person, too. I see those Haribo and those Scampi Fries.

Not every meal needs to be a gourmet feast, or a from scratch masterpiece. You might think that strange coming from me, as I cook from scratch so much, but that does not mean I am against shortcuts, or convenience foods.

There are days when it’s beans on toast, or shop bought pizza, a takeaway or even a crisp sandwich if I am that tired, and THERE’S NOTHING WRONG WITH THAT.

I do not, and never will, hold with shaming people’s eating choices. Ever. You may worry about their health, and that’s understandable, but their health is nothing to do with you, plus you have no idea how their particular body works, so keep your opinion and your advice in unless they ask you for that advice. Even then, take it easy, unless you are actually a medically and nutritionally trained Dr.

If your workmates only want a cheeseburger or a Maccy D’s chicken sandwich for their lunch, that is their right to do so. Not everyone cooks, not everyone wants to. Just because you do, doesn’t mean they can, or even want to. Their choice. If they eat one every day, then that is still none of your beeswax, unless they spill it on you or get ketchup on your desk.

Keep your nose out of other peoples lunches, and eat your own.

Ok. Done.

Onto the recipe.

This is one of Sabrina’s recipes, a veritable Persian staple. She shared it on her website, quite recently, so if you head there, she’ll give you the history of this dish.

TLDR: everyone does it differently, nobody can agree, so do it the way you like. But do try it Sabrina’s way first, because it is truly delicious. Don’t worry about the amount of herbs, they work, and give you such a fresh, intensely vegetal dish. I’ve eaten it almost every day since I made it, and I love it.

Ingredients (plus the way I did it)

1kg lamb neck fillet, cut into ¾ inch chunks (I used leg, as neck fillets were nowhere to be found.)

1 tablespoon of ground turmeric

2 large white onions, roughly chopped

100g coriander, finely chopped, stalks and all

100g flat leaf parsley, finely chopped, stalks and all

2 big, generous handfuls of dried fenugreek leaf (methi in Indian shops)

4-5 dried limes (or 6-7 preserved lemons, halved, pips removed)

2 x 400g tins of kidney beans, drained and rinsed in a sieve

Salt and pepper

Oil for frying

Boiling water

Preheat a (very) large saucepan over a medium heat, drizzle in a generous amount of oil (it coated the bottom of the pan) and fry the onion until softened. Mine just started to catch around the edges, and wilted a bit.

Add the lamb and seal it, (this takes longer than you think, as there’s a lot of it,) then add the turmeric, season well with pepper and stir well. (Wear a pinny, turmeric does NOT come out of clothing.)

Add the dried fenugreek leaves and coat the lamb well in it, adding a little more oil if needed. (Yes, it is very pungent. Don’t worry about it, the taste becomes a lot more gentle.)

Next, add the fresh herbs and stir fry them until completely wilted so they have turned from a bright vibrant green to a dark and thoroughly wilted almost-forest green, although without letting them burn. (I think this took around 15 minutes for me.)

It is so important to wilt the herbs down properly as this is what will enable the sauce of the stew to have the right consistency, so ignore everything you know about keeping things green and vibrant, this is the Middle East and we do things differently. <---- this cracked me up. It’s true.

Then, season the whole stew generously with Maldon sea salt* (you should check seasoning again about an hour into cooking time) and then prick the dried limes and add them to the pan (if using preserved lemons, add them in just 30 minutes before you serve) and cover the contents with just enough boiling water to barely cover the meat and reduce heat to a low-medium heat and cook for 2 hours, stirring occasionally.

I like to check in on the stew after 20 minutes to ensure its not on too high a heat, before leaving it for the remaining cooking time. Do not be tempted to add more water, a slightly thicker herb sauce is what you want to achieve. If your sauce looks like its drying out, reduce the heat (especially if using gas) but also remember that placing a lid on top of the pan will ensure you preserve/increase liquid volume inside the pan.

I covered mine initially as lamb leg needs a bit more cooking, but did the whole thing on a gas diffuser, and cooked it for about 3 hours, uncovered for the last half hour, which is when the kidney beans went in.

The fenugreek melds in with the other herbs, and the whole becomes a fresh but soft flavour, with the rich undertones of lamb, and the fresh herbs become almost spinach-like.

The colours as you cook and when the dish is finished are simply gorgeous.

 intermediate Khoresh e Ghormeh Sabzi

Khoresh e Ghormeh Sabzi

I served mine with plain buttered rice, but it is perfectly fine on its own. A spritz of fresh lemon over the dish is good too.

 Khoresh e Ghormeh Sabzi with rice

This is definitely something I will cook again, once I’ve worked my way through my freezer stash, though I have to cook it when my husband isn’t around as he really doesn’t like that fenugreek smell. It does hang around a bit, I agree, and I think it’s lovely but I really do understand why he doesn’t like it.

So – go try it! Have fun! Sabrina’s first two books, Persiana and Sirocco, are already out there, and there’s a third on the way soon.

*Maldon has a mild flavour, whilst still having that salt tang.

30/04/2017

Red Cross Foodie Fest dinner

A while ago now, I saw an ad for the Red Cross Foodie Fest. You send them a text, they send you a spice pack, with recipes, place mats, and information. Win! (It’s finished now, but keep an eye out for future events.)

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Explore a world of flavour with our unique world food tasting experience

This summer, we are inviting you to bring your friends together and host an evening of culinary curiosity. Travel the world with five authentic international recipes, put together to take you all on an exotic adventure within the comfort of your own home.

Foodie Fest for Friends is a recipe for making funds. All we ask in return is for guests attending your dinner party to make a small donation to help fund our life saving work.

I feel fairly helpless a lot of the time, and more than a bit overwhelmed with all the things going on in the world. I try and donate where and when I can, but with this…if I could feed my friends, and in turn help feed many others, too? That worked for me on quite a few levels.

I got the pack, read the recipes, and realised that of the people I wanted to invite, 3 were vegetarian, so I decided to turn the whole thing veggie. I didn’t cook all of the recipes provided, but chose two. Ground crayfish in the jollof rice mix probably wouldn’t count as vegetarian…

I possibly slightly overdid the shopping, too. (Not the things on the shelves.) But hey ho, nothing went to waste!

Shopping

The kibbeh recipe in the pack is usually made with lamb, but I went with carrots to mimic the sweetness of lamb, and cashews to add texture. I’d also had a craving for caramelised carrots for a while. I will say now, though, next time I will make probably double the filling.

Kibbeh dough

500g fine or medium bulghur wheat

500ml warm water

1/2 tsp salt

Mix the salt into the bulgur, then add all the water. Cover and leave aside to soak. You can just leave it to get on with itself while you make the filling.

Cashew and pistachio paste

250g cashews

100g pistachio slivers

olive oil

1/2 – 1 tsp baharat spice

Spread all the nuts on a baking tray, and roast at 180C until they darken, and give off a good smell. Keep a close watch!

Set aside to cool for 20 minutes, then tip them all into a food processor.

Add the baharat spice and 1 tbs olive oil to start.

Process on medium speed for a good 5-10 minutes.

You will need to scrape the sides down halfway through.

Keep processing for much longer than you think, as eventually the oils from the nuts will be released as they warm, and the paste will become more smooth.

You will have to stop your friends from eating this out of the processor bowl.

Caramelised Carrot Filling

700g carrots, chopped in the food processor til fine, or coarsely grated (I would use more next time, probably nearer to 1kg)

1 tsp light brown sugar

1 oz butter

2 tbs olive oil

1 spring onion

2 tsp baharat spice

Melt the butter and the sugar gently, then stir in the carrots.

Mix in the spice.

Keep cooking them on a low heat until the carrot has completely softened, and started to catch around the edges.

This will take FAR longer than you think. I reckon it took about an hour for me, with occasional stirring.

When it’s softened, mix in half the nut paste, some extra pistachio slivers, and the chopped green part of a spring onion.

Leave that aside to cool off. It should look quite jammy.

 

Carrot and nut paste mix

Assembly

Mix the other half of the nut paste into the bulgur wheat. I just got in there with my hands, then added in:

A handful of salted pistachios

4 tsp sesame seeds

2-3 tbs olive oil

Mix it all together really well. It should hold together if you squeeze it into a ball.

Cashews

Cashew paste

Bulghur and paste

Press half of it into an oiled baking tray with sides.  I used one that was 10” x 14” x 1”, but I’d probably use a smaller one next time, to make the bake a bit deeper.

Press it down a lot, into all the corners.

Dollop the carrot filling onto the dough. It is very sticky, so use a wetted knife to spread it.

Add the rest of the dough, pressing it down again.

Sprinkle with sesame seeds, pressing them down a bit.

Mark into sections with a spatula, then drizzle with olive oil, making sure it goes into the marks. Don’t be scared of the oil, it will probably absorb it all, and it’s part of the flavouring.

Bake at 170C for 40 minutes until golden on top.

Mine was a bit crumbly around the edges, but it all got eaten, and actually fought over!

Edit: I have since discovered that you must knead the bulghur mixture a LOT, until it forms an actual dough. I’ll know for next time!

Kibbeh

 

Tarkari Vegetable Curry

Vegetable oil and butter

1 large butternut squash, peeled and cubed

1 large aubergine, cut into chunks

2 bags of baby spinach leaves

2 large white onions, sliced into half rings

4 large garlic cloves, chopped

3 heaped tsp ground ginger (I had no fresh, squirrels ran off with it, long story.)

1 heaped tsp cumin powder

2 tsp ground coriander

1 tsp ajwain seeds (from the spice pack)

1 tsp turmeric powder

2 cartons of sieved passata (or use fresh tomatoes, but one of our guests was allergic to tomato seeds.)

6 cups of chopped mixed veg (I used cubed butternut squash, aubergine and 3 cans of chick peas)

Heat the oil and butter together.

Add the onions and cook down until they start to turn golden at the edges, then add the garlic.

Once the garlic has softened a little, add in all your spices, stir and mix well.

Add a couple of tbs of water, then cook until the oil starts to separate. Do that twice more – it strengthens the flavour.

After about 5 minutes of letting the spices cook out, add in the veg, and stir well to coat everything in the spices.

Add the passata so the veg is covered. (Squash takes a goodly while to cook.)

I left it to simmer, covered, on a very low heat for at least an hour, then stirred in 1 tbs of masala paste, as the tomatoes had reduced the intensity of the flavour a little.

Cooked for a few more minutes, then tipped in the two bags of spinach.

Sprinkle the spinach with a little salt, put the lid back on and leave to wilt, them stir it in.

This was served over plain basmati rice, with nigella seeds in, and plain yoghurt on the side. Some people did put everything in the bowl at once…

Tarkari and kibbeh

And the leftovers the next day were GLORIOUS.

Tarkari curry

18/04/2017

Spring has Sprung, and it's emerald green.

Spring is one of my favourite times. It speaks of renewed hope - and let's face it, we need all that we can get at the moment - and it calls to us as the soil warms again and the sap rises.

One of the joys of seasonal eating is that you get to enjoy things at their best, eaten when they should be, not forced under glass or ripened with gases. I am well aware that these things have to happen in order to feed our booming and blossoming peoples but there are some things that I prefer to eat only that once a year. I can wait, I will be patient.

Asparagus and Jersey Royals are two of the main things I will wait for. Jerseys, with their delicately papery skin, need no more than a little steam, or a simmer,  and butter. I don't even add mint to their water, there's no need.

As for asparagus, with its short season, that has to be kept as simple as possible. I used to steam it, but then I found a mix of griddling and steaming worked better, for me.

At Easter, as we were on the way down to Bexhill, we passed a farm shop that I love. Ringden Hall farm makes and sells the most beautiful apple juices, bottled by variety. Thankfully my local farm shop in Brentwood stocks them too, so we are never more than ten minutes away from the sharp/sweet and sweet/dry of their juices. Discovery apples make the best, I think, and we have that one the most.

This particular day, as we drove, we saw a sign for fresh asparagus. There was no way at all I was going to pass that up, so in we went.  Great bunches of it lay on the counter, alongside some freshly laid eggs. Spring at a glance. The freshness of the greenery, and the symbolism of eggs, are just something that I will always cook.

Lunch that day was a simple affair, and it made us very happy indeed.

Take 1 large frying pan.
Add in a goodly amount of decent olive oil, then pop in the spears.
I use enough oil so that each spear is coated.
Up the heat, and as soon they start to spit, add 1/2 tbs of water and put a lid on, lowering the heat to medium.
As you put the lid on, heat more oil in another pan, so you can fry your eggs. Have your eggs how you like, it's your lunch, I fry mine on a high heat to try and crisp the edges a little.
The asparagus will steam through in about 5 minutes, and then you take the lid off, and cook uncovered to evaporate any extra water.
All I do after that is add a sprinkle of sea salt, and serve it all with bread so that the olive oil doesn't go to waste. I cannot bear wasting any of that.

Quick to cook, and oh so satisfying to eat.

Ringden Hall Farm eggs and asparagus


22/02/2017

Spicy Pork and Cucumber Stir Fry

I saw this when I was looking for another recipe, and it got stuck in my brain. I always think cucumber is such a woefully underappreciated vegetable, that I am happy to find more ways to use it. Cucumbers aren’t just for salads, even though I find them to be one of my must have salad ingredients.

Traditionally this recipe uses pork mince, but I didn’t have any of that. I did have some pork belly strips, so I just cut those into very small dice.

1 English cucumber

1 1/2 tsp salt

3 smallish pork belly strips, diced (freeze them until just firm as makes it much easier to dice)

1 tsp soy sauce

1 tsp rice wine or dry sherry or even brandy (I actually used kommandaria wine, as that’s what I had)

1 tsp cornflour

1/2 tsp five spice powder

1 tsp oyster sauce

1 mild red chilli, deseeded and chopped

3 spring onions, chopped

Handful of raw cashew nuts

Cut the cucumber lengthways into quarters, and cut out the seeds. They are just too watery.

Cut the cucumber into whatever size chunks you want, then place into a large bowl and add the salt. Mix and toss until the cucumbers start to release a little bit of water, about 1 minute. Let them stand for 30 minutes.

In a small bowl, combine pork with the soy sauce, wine, five spice powder and cornflour. Mix well and let sit for at least 30 minutes (you can even do this the night before you want to cook.)

Drain cucumbers and rinse well under cold running water,l to get all the salt off.

Drain well, then pat dry with paper towels.

Heat 1 tbs groundnut or sunflower oil over high heat until smoking. Add marinated pork, spreading it out with a spatula so that it makes a thin layer. Let cook undisturbed for 30 seconds. Using a spatula, break up the pork if it has stuck together. Continue stir-frying until the pork is cooked through and golden brown. Transfer to a bowl and set aside.

Add another spoon of oil to the pan, bring it back up to heat, then add the cashew nuts, and spring onions, plus the chilli and garlic and cook, stirring constantly so that the garlic doesn’t burn, for about a minute.

Add cucumbers and cook, keep stirring, for 2 – 3 minutes. Return pork to the wok and mix that in well. Add 1 tsp oyster sauce, continue cooking and stirring until the cucumbers begin to look glossy, about 30 seconds, then serve either on its own, or with some rice.

Eat while still hot.

Pork belly and cucumber

05/02/2017

The Sheesh, Bury St Edmunds

 

We visited The Sheesh for the first time yesterday, and I can safely say we will ABSOLUTELY be going again. Mum and Dad have been telling us how good it was, so we were very happy to get the chance.

I've eaten a lot of Turkish food, my mum lives in Northern Cyprus, and this was easily one of the best places I've been.

When you walk in, the smell of woodsmoke hits you. Warm, and comforting, and a hint of how good the meal to come will be. It did not disappoint. The charcoal grill smell is everywhere, which just makes you even more hungry. This photo is from their Facebook page.

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The service is fast, and so friendly! They greeted me in Turkish, and Greek, which made us all smile. He even threw a bit of Cypriot dialect in there. The seating is comfortable, and they are happy to let you sit and talk, even after you're done eating. No hassle, they just let you be.


We started with cold meze platter - taramaslata, houmous, cucumber and mint yoghurt, smoked aubergine garlicky dip, tabbouleh and shakshuka. Olives and stuffed vine leaves were tucked in along with crunchy fresh cucumber slices. A basket of char grilled, soft flatbread comes with it, studded with sesame and nigella seeds. Everything was so good, vibrant and zingy, perking up the taste buds properly. It got mum and dad reminiscing about their trips to the Middle East, sitting out on the sands in Lebanon, eating under the stars surrounded by jasmine. Aw.

Tex also ordered arnavut cigeri – liver cooked with spices and served on a bed of red onions. This is the only way I can eat liver. This one was juicy, and had that smokiness about it too. Perfect.

Next, mains. Two of us had a mixed grill: chicken shish so smoky and tender that you barely needed a knife to cut it, lamb pieces that you could actually cut with a spoon, perfectly crisped lamb chop, and such a gorgeous kofte (minced meat with spices, pressed onto a long skewer) that we were speechless for a bit. Rice comes with that on the plate, and they brought a huge bowl of very fresh salad as well.

Mom had the vegetable moussaka, which was a very generous serving, lots of veggies, topped with a cheese sauce.
Dad had lamb guveç, a very hearty casserole with lots of vegetables and tender lamb cubes.
All of us were full, so they packed leftovers for us to take home.

We did manage dessert; sadly the rice pudding wasn’t on that day, but the pastries were in! The baklava and kataifi are all pistachio filled, and come warm, with ice cream. A very nice touch. They brought us complimentary Turkish tea at the end of the meal, and a plate of proper Turkish delight, soft and sticky.

There was nothing I could fault them on. Kind, very friendly service, and excellent food, making us feel like we'd known them for years. (We haven't!) We're already planning when we can get back to Bury to see the in-laws, and go again. Such a find, visit soon! We've already spotted at least 8 things on the menu we want to try.

£91 for a meal for four, with drinks and desserts? Brilliant!

Sheesh

The Sheesh, 9 Risbygate Street, Bury St Edmunds, IP33

03/02/2017

Culinary Genius: calling all cooks!

 

I’m tempted by this, but I admit, if another cook with an ego steps into my kitchen, I’m not entirely sure it would go well…

Others of a less…Mediterranean disposition may also apply. Winking smile

Have fun, and go for it!

 

Culinary Genius Flyer

20/01/2017

Comfort Soup: Quick Fasolada

I have a feeling that cheap and cheerful comfort foods are going to be big on the menu for a while.

It was so cold today, I couldn’t shake it from my bones, no matter how I wrapped up, and so some sort of soup was on my mind when I got in from work. I knew I had lentils, and split peas, but then I found that I had half a large carrot left that needed using, and an idea formed. Fasolada. A Greek comfort food dish that never fails to hit the spot.

I found a small potato, an onion and some white beans ready cooked in the fridge but I had no fresh celery. You need the celery. Honest.

I do have a celery leaf plant in the garden, but the thought of trying to make my way across a wooden deck already frost rimed and slippery as glass was not appealing, so imagine my joy when I remembered a stash of celery in the freezer. The stalks and the leaves freeze really well, they’re worth saving in a tupperware, and you can use them from frozen. The stalks might turn a bit brown in the freezer, and the leaves will darken, but they’re perfectly alright to cook with.

I didn’t have any bay leaves, or I’d have added one of those in to the stock as well, but you make do with what you have.

This is not a highly spiced soup, it’s soothing, and gentle, but you can of course add garlic or chilli if you want to.

1/2 a medium sized red onion, thinly sliced

Half a large carrot, sliced into thin rounds (about a 3” piece)

1 small Cyprus potato, or any waxy potato, cubed

1 celery stalk, chopped finely plus leaves

700ml stock (I use Essential Cuisine chicken, which is not very salty)

1 tsp tomato paste

1 cup dried white beans, soaked overnight and cooked til tender (or a 400g can, drained)

Pour a good glug of extra virgin olive oil into a large pan. I realise that this is not a useful measurement, so it’s probably around 3 to 4 tablespoons. This will also be a flavouring as well as a cooking medium, which is why I use extra virgin.

Pop in the onions, celery and carrot, stir to coat them with the oil, and cook gently until the onion is soft.

Add the beans, the tomato paste and the stock, give it a good stir and simmer for about half an hour.

Then add in the potato. Simmer again until the potato is tender. If the soup has condensed a little, just add a little more water.

Taste to see if you need to add salt, as some stocks are quite salty, and serve with a drizzle of olive oil and some crusty bread if you wish, or some cubed feta on top.

It is not a pretty soup to look at, but it is tasty, filling and warming.

Fasolada soup