Tuesday, 21 February 2012

34 - Grovesnor Square, W1

The devil is in the detail it seems and the detail never got more tempting than a perfectly cooked slab of rib eye. Skillfully charred on an amazing bespoke Argentinean charcoal grill just out of sight of your table in the open kitchen.

I could make reference to the charming relaxed service but it doesn’t matter; I could make reference to the stylish d├ęcor but I don’t really care about that kind of thing. When you have meat this well cooked they both kind of slip into obscurity!

Wednesday, 15 February 2012

Moomins Cook Book - An Introduction to Finnish Cuisine

I’ve always enjoyed the works of Tove Jansson and for me the Moomins have a certain charm that is hard to resist. The simple themes of the books and works are easily enjoyed by adult and child alike and when I saw the Moomins Cook Book the kid in me had bought it before I knew what was going on.

For those who don’t know much about the Moomins a little history helps to set the scene. Jansson wrote the first Moomin book in 1945 and continued the series into the 70’s.

Wednesday, 8 February 2012

Chorizo Croquetas

I can’t think of many things that aren’t made better with the addition of bread crumbs and a short bout in the deep fryer? It seems a lot of people agree out there as well; whether it’s your bitterballen, butter balls, arancini, mac and cheese balls, or the Spanish Croquetas you’ll find different versions all over the place!

It’s fair to say there has been a lot interest recently in London though for Croquetas; mainly because of the ongoing success of Jose Pizaro and using his recipe as the base for these I can certainly see why! For me they are an ideal drinking snack and really come to life when eaten burning hot with an ice cold beer.

My local deli was out of Iberico when I was shopping last week so I had to go a little rogue from his original recipe but I’m extremely happy with the results. For recipe guidance check out what Felicity Cloake has written here.

Proper lazy blogging this but I don’t think I could explain it any better so I won’t. As I’ve used Chorizo you’ll need a drop less olive oil and I added a healthy handful of Grana Padano to my roux mix as well to beef up the savoury edge.

Job done; time for a lie down...

Thursday, 2 February 2012

Export India Porter - Kernel Brewery SE1

Black almost oily like a Goths jacket, tempestuous, dark rich and inviting! Biscuit on the nose, toasted cocoa, oatmeal, malt, sweet at first on the palette and then the strength comes through.

Coffee bitterness, rich dried fruit notes perfect for cold nights and the bitter cold outside. This Export India Porter really begs to be drunk right now; the rich bitterness enveloping you like a warm hug.

Kernel Brewery