London Bloggers Unite!

Never before had I had a foodie weekend like the one I just had. On Friday I had to rush from Soho to London Bridge to help Toral with a class and dinner party that after much worry turned out good. It was a super long night so after a lie in on Saturday it was off to a Birthday blogmeet thrown by Johanna (Passionate Cook) and Jeanne (Cook Sister). I will be honest and admit that because I wasn't sure what to expect when meeting up with people I had never met at someone's house that I'd never been to, I needed a wingman as back up and when a foodie friend couldn't make it, I roped in The Boy (much to his bother).

We nibbled on tasty canapes including Baby Potatoes with Wasabi Creme Fraiche and Caviar (considering I'm not a huge fan of caviar, this was a surprise); Proscuito wrapped Figs (something I could nibble on anytime); Mint, Olive, Melon and Feta Skewers (lovely on a hot day) and one of my all time faves, Gazpacho served in tall shot glasses. The grande finale was a chocolate fountain- something I previously found to be an odd novelty and wondered why people didn't just do fondue- but will now admit that once that chocolate gets flowing, it's kinda fun to watch and beats losing your fruit in a fondue pot. I patiently stood and waited for the men in white (The Boy and Andrew from Spittoon) to get chocolate drippings on themselves.

I started the day with some nerves but left happy that I had made to effort to leave my cosy pocket in London and make some new friends. Even The Boy enjoyed it- the ultimate stamp of approval in my book!

If you want to check out the scrumptious photos that Andrew took click here.

If you want to check out the blogs of my fellow canape chomping crew, here's the guest list (I can't remember all the names so I apolgise now):

Hostesses with the mosteses-
Johanna - The Passionate Cook
Jeanne - Cook Sister

Andrew - Spittoon Extra
Pille - Nami Nami
Anna - Baking for Britain
June - Bread,water, salt, oil
Amy - Cooking with Amy
Christina - The Thorngrove Table

Shayna(?) - Owlfish

Xochitl in a bag

On my last trip home, whilst wandering around Cost Plus wondering how much wicker can one store have, there was a display that caught my eye. Oh yes, I saw XOCHITL tortilla chips. After a lifetime of having the oddest name around, how could I not buy my name in print! Four bucks, a two hour drive to LA and a 10 hour flight later, my chips were home. It took a lot of arguing to convince The Boy that this large bag had to come with me in his carry on luggage but it was worth it.

I made my own salsa to enjoy with my Me chips- homemade salsa is easy to do and tastes miles better than the gloopy jar kind. I was a bit skeptical for some reason but was pleasantly surprised because they tasted like proper Mexican restaurant tortilla chips but just a tad thinner. I totally recommend them.

Beetroot Stacks

A recent heatwave in London has kept me out of the kitchen (unless it was for a cold beer or a salad for dinner) for the last few days. I had a craving for beetroot and since I couldn't find any fresh ones that I liked the looks of, I bought some prepared ones form M&S. They don't douse it in too much vinegar and alter it into some sort of purple pickle state. I dislike beetroot for years until I decided to roast a freshly picked one from a pick your own. Now I look forward to summer when I can get bunches of the stuff. Sadly it has a bad, undeserved reputation when you think about the vitamins it's packed with.

Quantities will vary depending on the size beets used but can be easily increased or decreased as needed.

Beetroot Stacks

Serves 2 - 4

Beetroot, 3 baby beets or 1 large one per person
Fresh chives, 1/2 bunch finely chopped
Ricotta, 1 tub (if available try Buffalo milk ricotta)
Sour Cream, 1 tbsp

Trim the bottom of the beets so they while stay upright. Slice the beetroot horizontally into three or four slices depending on size of the beetroot.

Mix the chives, ricotta and sour cream until combined.

Place the bottom slice of a beet on a plate and spread a small teaspoon of the ricotta mixture in the middle. Place another slice of beetroot on top and continue to layer until the beet has been put back together.

Serve with a handful of watercress or rocket and drizzle a little olive oil over the salad leaves.

Chicken, Beer and Belgium - Part 2

Belgians have a great sense of humour. They have kindly given everyday products hilarious names to amuse childish tourists like myself. Take the word whip cream for example. In French, it is chantilly. In Dutch, it’s slagroom. Don’t call them chocolate sprinkles anymore; from now own call it hagelslag. In Oostende, you can enjoy a coffee at the Wiener Caffee or buy some bread at De Cock bakery (or buy a cake called Miserable- it did look really good though). I’m not rude and obnoxious about these things but it does allow me to have a giggle session.

I like Belgium, I really do. I’ve always had a great time there that’s usually filled with a fair amount of chicken, beer and waffles. Oostende is somewhere we go to regularly for a night or two away in which we usually stick to the tried and true. This time however, we ventured out and discovered a whole new world.

Once we dropped off our bags at the hotel, we headed to the Taverne Koekoek (see my previous entry for more details). Half a chicken and two beers later, we strolled around town looking to satisfy my urge for a proper waffle only to be told that waffles were only between 12.00-18.00. I had to make due with another beer and a steel determination to find a waffle as soon as day broke.

When I woke up the next morning, my mission for waffles was still strong. My first stop was Lilly’s, on the promenade along the seafront. It was 10am and waffle making for the day had begun. Our waffles were fresh and hot from the iron with a fairly even amount of caramelising on both sides. I would have preferred a bit more crispiness on some of the edges but it was perfectly acceptable. I also recommend Lilly’s for ice cream. Go for nougat- that has bits of candied fruit- or for my favourite, Speculoos. It tastes just like a Speculoos biscuit- full of cinnamon and bits of cookie. Get it to go and go sit on the beach.

Waffle number two came from Benny’s in the centre of town. Not good. There was caramel on the outside but the inside was cold.

My favourite waffle in Oostende still has to be from the outdoor vendor at Cappuccino’s. The outside has bites of gooey caramelised sugar followed by a bite with crunch but with a soft inside. If a meal is what you want, take a seat inside. On our visit I had a goat’s cheese salad and The Boy had an omelette. Some ladies were snacking on trays of mini cakes with a cup of coffee that looked amazing. I loved that they gave you a scoop of ice cream or maybe it was slagroom when you had a coffee. That’s definitely on my list for next time.

Tea-room Cappuccino, Ooststraat 22 Hoek Kapellestraat, 8400 Oostende

Chicken, Beer and Belgium - Part 1

As the Bank Holiday weekend drew closer and the weather report grew increasingly grim, The Boy and I came to the conclusion that surely it must be better to be in shit weather away from home than shit weather at home. New philosophy in hand, The Boy wrangled a ferry ticket for under£20 for an overnight trip to the Continent. Where to go, what to do?

For us, a quick overnight excursion usually means a trip to Oostende in Belgium. This started out as his choice of location as he spent a lot of time there in his windsurfing days and so is rather fond of the place. It isn't a very attractive or quaint town; its main redeeming factor, apart from the friendly locals, is a nice sandy beach (I miss sandy beaches- I can't seem to get used to the idea of pebble beaches). At first I wanted to go to see if the legend was true but in time though the place has grown on me and while it isn't a large city I somehow manage to find something new there each time we go.

What's this legend of Oostende you ask? For years before finally going there, The Boy used to talk about the "Best rotisserie chicken in the world" and of a place where the menu consisted of chicken, bread and beer. He swore that the chicken was so good that vegetarian friends used to pull a sort of "What happens in Vegas, stays in Vegas" attitude and turn carnivore before reverting back to their austere veggie ways. We use to humour him and pretend to believe him.

When we finally moved to England and Belgium was no longer a long haul flight away, we finally went one weekend. As we approached the Taverne Koekoek, I chuckled to myself that there was no way that a place in a random location could survive in business serving only chicken and beer. We walked into the smoky den and took our seats. By now the smell of the chicken was strong, my mouth watering in anticipation. I had a look at the menu to verify that chicken really was my only option. I kid you not. The menu was printed on a A4 sheet of paper and the menu took up four or so lines. It really did read- 1/2 chicken and bread, 1/2 chicken to takeaway, ketchup, mayo, mustard and apple sauce and was followed by a list of drink choices that took up 95% of menu. Using his finest limited Dutch, The Boy ordered our feast of chicken and beer. Five minutes later, a basket of sliced bread and two bowls of chicken were thrown down in front of us. No garnish, no fancy presentation and no utensils. This was caveman dining at it's finest (and you don't even have to go to the dreadful Medieval Times for a faux jousting tournament). This didn't stop the place being pack with students, families, drunks and posh old ladies from digging in with both hands.

I looked up at The Boy with a look that must've read "You've got to be fucking with me- we have driven four hours for half a damn chicken to be thrown down at me." With a knowing smile, he asked me to eat before passing judgement. I didn't say another word for 30 minutes; when The Boy tried starting a little dinner conversation, he was greeted with a new look that he knew meant he better shut up now. I did not think I could possibly eat half a chicken and I try to avoid eating the skin in an attempt to be vaguely healthy but it was too good not to eat. The meat was moist and succulent with skin that was thin and crispy with a coating of the restaurant's closely guarded secret seasoning. The bread was a wheat bread that was thinly sliced- nothing fancy but it was perfect for mopping up the juices in the bottom of the bowl.

I looked down at the remains of my chicken carcass and felt like a porker for eating so much meat. That's when it occured to me that it was that good that all restraint had been thrown out the window. As I wiped my fingers with my lemony wet wipe, The Boy looked at me with the smuggest look I have ever seen. That evening I phoned up all the non-believers. I was a chicken and beer convert.

Now I back him up whenever talk of rotisserie comes up. Now I get the occassional craving and proceed to pack up the car for a four hour drive. For chicken. That costs 5 euros.

It isn't glamourous, it ain't pretty but damn it really is the finest rotisserie chicken in the world.

Taverne Koekoek, Langestraat 388-40, 8400 Oostende, Belgium

www.koekoek.biz

Open 24/7 (I've been at 3pm and 3am and it's always good.)
If heading to Belgium it is worth a day trip to taste the stuff. If in Bruges it's only 30 minutes by train.

Summer Chops

I still had a pack of lamb chops leftover from The Boy's birthday barbecue and since I knew it would be an uphill battle to convince him to eat the same chops three days on the trot I was in need of a new marinade. What I came up with is herby and Mediterranean and would be delicious to have in the early Autumn when you want something to remind you of warmer days as you soak up the last rays before the cold.

Summer Chops

Serves 2-3 (depending on hunger levels and size of chops)

6 lamb chops
1 tbsp. herbes de Provence
1/2 tsp. cumin seed
juice of 1 lemon (keep the lemons)
handful of lemon thyme sprigs
4 tbsp. olive oil

Put the chops in a sealable container or in a Ziploc (or other resealable bag). Add the remaining ingredients in the bag. Marinate overnight in the fridge.

Allow the chops to come to room temperature before grilling. Grill to your preferred liking.

Sprinkle with sea salt for a little crunch before serving.

Casa Moro lamb chops

Another day, another excuse to barbecue. I feel like every time I blog lately there's grilling involved. This time it was a belated beach do for The Boy's birthday. On the menu were burgers and lamb chops in equally huge quantities even though there were only five of us. There was a fair amount of leftovers and needless to say, I'm off lamb chops for a while.

The chops on the grill were from a recipe from the second Moro cookbook, Casa Moro- a great cookbook I have mentioned before. The recipe is quick, simple and is worth adding to your barbecue repertoire. Beware of over-salting these. It is quite easy to do so.

Try them over this holiday weekend. My picture doesn't do them any justice since they just look like red-orange slabs of meat but I promise you they are delicious.


Lamb Mechoui with Cumin and Paprika Salt
from Casa Moro cookbook

Serves 4

2 tbsp. whole cumin seeds, freshly ground
1 tsp. sweet paprika
1/2 tsp. hot paprika
1 tbsp. sea salt, roughly crumbled
12-16 lamb chops, depending on size
40 g. butter, melted

Mix the spices and the salt together in a bowl. Just before you are ready to grill the chops, brush them with the melted butter, sprinkle liberally with half the cumin mixture and grill 5-8 minutes either side for pink. Serve immediately with some of the remaining cumin salt on the side.