AllThingsMeaty

Kerb: a New Food Market in Camden Lock

From Friday 12th August, Kerb new food market will serve up an incredible variety of street food to their Camden Lock crowd. The events and catering company Kerb was founded on the principle of enriching street life through food: the Kerb Camden market is the epitome of this core.
35 food stalls, international menus and a fully equipped bar, opened seven days a week. I went to their opening night to get lost in this food wonderland. Please find below my findings, if I was you, I wouldn’t miss it! Continue reading Kerb: a New Food Market in Camden Lock

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A night at Gatti’s City Point – champagne and fine dining at the heart of London

A new Italian restaurant has opened in the heart of the City. Except Gatti’s is really a veteran that has been serving traditional Italian food to its loyal London clienteles in Broadgate Circle for over 15 years. The new Gatti’s is in essence a rebirth of the restaurant, retaining the old team, at a new location – still walkable from Liverpool Street. The juxtaposition does not end here. Gatti’s City Point is a mere 2 minute walk from Moorgate Station, yet it manages to remain a little tucked away from the throngs of the city.

The evening was bright yet chilly as I arrived at Gatti’s City Point for a special tasting event. Continue reading “A night at Gatti’s City Point – champagne and fine dining at the heart of London”

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The Just Eat London Food Fest

It was early evening and we were amongst the first in the cue at Red Market in Shoreditch, to attend the Just Eat Food Fest last night. The weather couldn’t have been more inviting, the sun was coming down leaving us in a warm atmosphere, made only better by the dj playing, the food-loving chilled crowd and a gorgeous selection of food stalls to select from. We were there to try it all (or most) – and I would like to say it was for your sake, but I would tell a lie: I enjoyed every single bite of it. Also with £4 for one token (which buys you a full portion of any food form the stalls) and £8 for three tokens, what can go wrong? But let’s start the food talk.

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Rose coloured pork with fermented tofu (Meigui Furu Rou) – a healthier recipe

Happy Bastille Day everyone! Sadly I didn’t have a blue bowl to serve this in, but this pork and fermented tofu recipe traditionally adds a dash of red to your table, and is best served with some white rice. It is also traditionally made with pork belly, as you need a fattier cut to make this tender, but this way of cooking it combines frying and steaming, and results in nice and juicy meat with pork cheeks – and is not as slow to cook as other recipes using pork cheeks.

The fermented tofu can also be replaced with soy sauce and normal tofu if you really can’t get hold of it, although of course the taste won’t be the same, but the pork cheeks will still be tender with the fry then steam method! This recipe works with the red version of fermented tofu, which is what gives the meat that lovely red colour at the end. It takes around 2 minutes to prep, followed by 5 minutes of active cooking time, then 45 minutes in the steamer. Continue reading “Rose coloured pork with fermented tofu (Meigui Furu Rou) – a healthier recipe”

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Strawberries and cream cupcakes

It might be a good year or just the wonderful local Turkish shop where I buy my fruit, but this year I had the best strawberries in a while. From mid May till now, I always
have a box in the fridge ready to dig into! Then, when a special co-worker was leaving, she said she likes Victoria sponges, cheese cake and cupcakes. So I decided to bake her a batch of these wonderful cupcakes made with strawberries and ricotta. Strawberries and cream cupcakes are the perfect summer recipe I found in the book Eat Me! By Cookie Girl, a great source of inspiration when I feel like baking something special and getting creative with the decoration! This time I knew I had to decorate the cakes last minute in the office – which is why I did as little preparation as possible and decided to go for a messy look, like in the photos! This will make 12 cupcakes.

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Cola ribs the Chinese way – a simple recipe

Cooking with cola is not that unusual – Nigella, for example, offers a ham in Coca-Cola recipe. The popular drink has also made its way into Chinese home cooking, and instead of using the oven, the ribs are all cooked in a pan. Coca-Cola’s flavourings include vanilla and coriander, which are both enhanced in this recipe.

The prep time is around 5 minutes, but you do have to leave the meat marinading for some time, ideally overnight, so it’s a dish you can prepare in advance. We’ll need to let the ribs simmer on the hob for around 45 minutes as well.

Cola_Ribs

Ingredients
1 rack of ribs
1 tbsp of light soy sauce
1 tbsp of dark soy sauce
1 tbsp of Chinese Shaoxing rice wine
1 tbsp of corn flour
A pinch of ground vanilla (optional)
250ml of Coca-Cola
A handful of coriander

Continue reading “Cola ribs the Chinese way – a simple recipe”

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Comics in the Kitchen at Orbital Comics

When I heard about the new exhibition Comics in the Kitchen at Orbital Comics, I pictured infinite possibilities. Would we see posters picturing the most shocking Chew‘s visions, after he’s eaten a soup of forbidden meat? Or would we be presented with one of Yukihira Soma‘s delicious recipes that would cause visionary ecstasy to whomever tries them? A Marvel themed lasagna feast or a super-powered noodle soup? My imagination went far,  but didn’t stray from the comic-themed, as if by being at a comic book store the exhibit should have been about the favourite heroes their customers are familiar with. Instead, the main star was indeed food itself.

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Grabbing a bunch of food loving illustrators, the Orbital staff asked them what they enjoy cooking these days, and the result is a collection of mouthwatering illustrations, complete with instructions for the recipe. The styles were various, from manga to monochrome, from water colours to graphic prints, real recipes with exact measurements and ingredients, like Gazpacho or Spaghetti Cacio e Pepe, to recipes and stories of imaginative nature only, like Cooking with the Bread Cat. “At Orbital most of the staff are foodies,” explains one of the organisers, Camila, “so we thought it would be a great idea to celebrate it with an exhibition.” Framed for the viewers, all illustrations are gratifying for fellow illustrators and comic connoisseurs like Orbital usual crowd, but also mouthwatering for the foodie who knows nothing about comics and enjoys good humour and that style of art, with a smile rather than a pretentious, serious face.

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Asian honey and butter bread recipe – a simple dessert

This honey and butter bread is quite commonly found in Korean and some other Asian cafes, and doesn’t require any actual bread baking (although it does require a few minutes in the oven). The core ingredients are – yes – honey and butter. The ideal bread to use is milk bread, but you can make it with ordinary sliced bread as well. I’m using half brown and white bread here for an easy and healthier option.

The prep work only takes about 2 minutes, and then it’s a quick 10 minutes in the oven before it’s ready to serve as a dessert or a sweet pick-me-up.

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Ingredients
2-3 thick slices of bread
2 tbsps of clear honey
A few slices of unsalted butter
Dash of cinamon
Whipped cream
Chocolate sauce

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Classic Tomato Sauce (Salsa di pomodoro fresco)

As the queen of pasta sauces, Tomato sauce is well known worldwide. Yet, it is a classic Italian recipe we cannot skip, especially after our blog post about fresh, home made pasta. Also, there are so many variations of it, that you can obviously find your own way around it depending on your gusto. For example, you can still make it even if you don’t have carrots and celery in the fridge, by just frying onion and garlic. You can also use a bottled tomato passata if you don’t want to go through the steps of tomato preparation, and if you do, I recommend this one. But, as said before regarding fresh tomatos vs ready passata or peeled tomatoes, it won’t taste as good even though it does save you some cooking time, especially now that the tomato season is starting. So take your time, get your hands a bit dirty and enjoy!

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The Savannah Bar & Restaurant

“Communication is the creative expression of all that’s within us (…) creativity combines will and consciousness and moves us forward into the future. When we create, we make something that has not existed before.” Forgive us the initial mindful quote, but I had to start with this because I believe that for the first time, during The Savannah opening party, I was asked a very important question: why the blog? Given the mundane occasion, I doubt the question was intended to create such deep thoughts in me. Yet, as I was sitting in the stunning surroundings of the newly opened Savannah restaurant, where everything around whispers introspection, where the relaxing décor and the video projections on the wall make time slow down, the simple truth came as an answer.
We write for self expression, we write because we are larger than life and we need a personal project, we write about food because we cook, and we cook – again – not only because we love eating but because it is another form of self expression. Yes, of course, the aim is to become a better and recognised version of ourselves, and we are aware of the effort and time that takes.

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