Eve Bidmead, Author at Bidmead Bites

Chicken, sage & mustard bake, a quick midweek supper

4th September 2016 by Eve Bidmead Leave a Comment

After I satisfied last weekend’s craving for some fried chicken livers (fried in a little butter, with red onion and fresh sage), said sage was left lurking in the fridge. As is often the way with fresh herbs, it’s quite hard to get through a big bunch of the stuff before it starts to wallow and wilt away.

Determined to use all of my 90p bunch of sage, I rustled up a mid-week supper; a chicken tray bake with sage, mustard and lemon, on top of sweet potato and red onion. I posted this dinner on BidmeadBites’s Instagram and it received several likes and some recipe requests.

Ever obliging to my lovely followers, here is the recipe. I used a half chicken which I had jointed it into four pieces. If the idea of jointing a chicken is daunting, you’d do well to watch this video here (thanks to a very retro Delia Smith).

Buying and eating a whole bird is not only cheaper, but more flavoursome – this tray bake includes not just plump breast, but dark meaty thighs and wings to chow down on too. However, if you find yourself buying some pre-prepped thighs and drumsticks, that will work equally as well here.

Ingredients:
– half chicken, jointed into four parts (equivalent to three thighs and two drumsticks)
– 2 medium-size sweet potatoes
– 2 red onions
– 1 lemon
– 2 tbsp runny honey
– 2 tbsp whole grain mustard
– 4 tbsp olive oil
– Generous pinch of salt
– 2 tsp ground black pepper
– 1 tbsp Worcester sauce
– Handful of fresh sage, leaves only, leaves cut in half

Method:
1. Preheat oven to 170 degrees. Peel sweet potatoes and cut into slices about 2 cm thick. Peel and quarter the two red onions
2. Place potato and onion on the base of your baking tray, and place chicken on top.
3. In a jar, or anything you can give a good shake to, mix honey, mustard, olive oil, Worcester sauce, salt, pepper and sage (reserve 4 or 5 for the end). Squeeze in the lemon, leaving the halves somewhat intact to be halved again and nestled into the corners on the tray.
4. Pour this lovely paste over the tray, massaging it into the chicken and making sure the veg get some saucy action too.
5. Give a good grind of black pepper and an extra pinch of salt on top, sprinkling the spare sage leaves on top and add one more splash of Worcester sauce.
6. Place tray in now heated oven for 40 minutes, giving it a jig around half way through, distributing some of the sauce that will have gathered at the bottom of the tray over the top of the chicken.

I served this with boiled Italian farro, which is a grain similar to barley, and some steamed green veg. It’d go nicely with a fresh green salad too, with a nice chunky loaf of bread to soak up the sauce.

Kimchi and KFC – Korean food in Golders Green

29th August 2016 by Eve Bidmead Leave a Comment

Although traditionally a very orthodox Jewish area, in the past ten years Golders Green has received an influx of Korean and Polish residents, resulting in a handful of Polski skleps and two brilliantly-stocked Korean supermarkets. On of my earliest blog posts was about the ‘food scene’ (if it amounts to as much as that) in Golders Green, and now adding to the list I’m writing about the new Korean restaurant by Spicy Grill, a slice of Seoul on my doorstep.

You know it’s a good sign when you walk into a restaurant of any foreign cuisine and all its clientele are from said cuisine’s home territory. Incredibly busy even on a Monday night, we were quickly seated at one of the tables – equipped with its own built-in barbecue, of course.

Trying to work out what to order from the extensive menu, it became clear that Korean food is far more than just kimchi, although this fermented cabbage dish is everywhere. Served on the side with the big barbecues, it is also a main ingredient in Kimchi Jjigae – kimchi and tofu soup.

Kimchi Jjigae

Red hot and bubbling in temperature and bright red in colour, this arrived at our table blistering hot. I watched it simmering away while I waited the required ten minutes for it to cool to a consumable temperature. Once cool enough to actually eat, I was initially overwhelmed by the kimchi flavor – it is, after all, an enormous bowl filled with the stuff.

Seasoned with gochujang, a spicy Korean chili sauce, this soup had an addictive umami kick – just the right level to hook you in for second, third and fourth spoonfuls, despite knowing that this much fermented cabbage will surely see you off to the toilet for quite a while after. The tofu was soft, with a creamy texture which calmed and complemented the fiery kimchi nicely.

The options of meat available to barbecue ranged from plain jane beef right the way through to tongue – this offal lover’s dream. Unsuccessful in convincing my dining partner that we should try the tongue, we settled on beef bulgogi, grilled marinated strips of sirloin steak served with onions.

Beef bulgogi

I’m not altogether sure how I feel about going out to eat, to then have to cook my own food…seems like the work of lazy restaurant chefs to me. However in this instance, the manual labor on our side was spared; because we had ordered just one barbecue dish, it was cooked for us and brought to the table. Our beef came accompanied by sweet beans, more fermented cabbage, a sweet satay-like sauce and some sesame oil. We could then combine all this in a lettuce wrap, a genius way to mix all the flavors while keeping the meal light and fresh. The meat was soft and beautifully flavored, with a touch of sweet against the charcoaled meat.

Beef bulgogi wrap

In addition to our cauldron of kimchi and vast plate of beef, my friend insisted we couldn’t miss the Korean fried chicken. Different from the colonel’s Kentucky fried variety, Korean fried chicken is fried twice, leaving its skin doubly as crunchy but far less greasy. They tend to use younger chickens with more tender meat – in our case, the small chunks of chicken, even though they were boneless cuts of breast, stayed succulent and moist.

KFC – Korean fried chicken

Washed down with the extremely drinkable Hite Korean Pale Ale, this was some of the best fried chicken I’d ever tried (and I’m fairly partial to some fried birds, especially post four pints on a Saturday night). The whole meal was more than enough for the two of us, and with a beer each and service the whole meal came to £18 each. I will certainly be visiting again soon to try out more dishes on the menu, and perhaps maybe even do a bit of DIY barbecuing on the tables. I urge you all to head up to my much beloved Golders to give this place a go.

Munching in Milano – the Bidmeads do Italy

11th August 2016 by Eve Bidmead Leave a Comment

Keen for a weekend away, the Bidmead girls (my mum, sister and me) snapped up a deal for three nights in the style capital of Italy – Milan. It might have not have to romance of Rome, but it’s still in Italy, and that means….food!

A friend from work is from Milan, and she sent me off with an amazingly extensive list of must-dos and mainly, must eats (see her incredible list here…thanks, Giulia!). We headed to her recommend spot for the ‘best pizza in the city’ for our first dinner, a swanky cocktail and pizza bar called Dry.

Dry is distinctly different to the traditional Italian trattorias that line the streets of the city, marking itself out as a dimly lit, minimally decorated bar that serves up proper adult cocktails (not a piña colada in sight) and thin crust pizzas, beautifully topped with finely sliced cured meats, veg and fresh herbs.

Pizzas and vermouth at Dry

My sister is a veggie so we skipped the meat options, but this was no hardship. With a fresh courgette and basil pizza and a spinach, fior di latte cheese and tomato number, our pizza cravings were more than met, albeit it meatlessly. As my mum and sister sipped their classic Italian Aperol spritz’s, I went for a short, sweet red vermouth. Similar to a jäger mister, this still had a slightly medicinal note to it, but with a lighter, sweeter aftertaste.

The next day, we hit all the sights and after a morning moseying around the city, the strong midday sun beamed upon us and it was time for a pit stop. On my friend’s suggestion, we found the little side street behind the city’s impressive Duomo cathedral, on which the equally famous Milan landmark Luini is located.

Luini is a Milanese institution, serving up panzerotti; filled pockets of bread, sealed up and deep fried. A quick and cheap lunch option, I tried two panzerotti: one baked with anchovies, cheese and tomato and one deep fried, filled with spinach and ricotta.

Baked anchovy, cheese & tomato panzerotti

The baked panzerotti had a strong fishy flavour which verged on overwhelming, but was toned down by the melted cheese and tomato accompaniments inside the fresh warm bread. The fried ricotta cheese option, however, was a combination of sweet bread and savoury filling, which I didn’t like at all – if I wanted a sweet option, I would have chosen the Nutella one.

For Saturday’s dinner we headed to the traditional Italian trattoria Damn Atra’, another one of my friend’s suggestions. Located in the buzzing canalside area of Navigli, this restaurant is worlds (and decades) away from the hip, young joints that surround it, serving nothing but traditional Milanese dishes.

Saving all potential ordering doubts and distress, it seemed like the ‘done thing’ was to order the menu degustazione, a three-course meal with proper, Milanese classics. Very meat heavy, my mum and I opted for the menu, while my sister had tortellini di zucca for primi plati and a mixed vegetable and cheese grill for main.

Tortellini di zucca – pumpkin ravoli with sage

Tortelli is just another name for ravioli, and my sister’s first dish consisted of pumpkin filled pasta parcels, coated in a buttery, sage sauce. The sweetness of the pumpkin was brought out against the intense savoury taste of the sage, and the rich buttery sauce brought the flavours together perfectly.

The starter for the degustazione was mammoth; cured meats, fried bread, soft cheese dip, Russian salad, fried potato skins, crispy onions, and…nervetti.

A starter for two, or a small county

What’s nervetti, you might ask? Looking deceptively like pickles, I probed them and knew something was not quite kosher. I asked the waitress what these curious jellied little nibbles were, and with a smile on her face she replied “nervetti!”.

Upon studying them closer, I saw their resemblance to bacon lardons, made the phonetical link and asked “nerves?”. “Yes! Nerve endings“.

Suspecting a translation fault, I later looked this up – nervetti are actually gelatinous cubes of pressed calf’s foot. Not the veins, but the extremities of the animal instead. Even for an offal enthusiast such as myself, this was an animal part too far. There’s a clear reason the Italians exported pizza and pasta and jellied animal feet stayed home.

Starter over and done with, and nerves safely off the table, what landed in front of me next can only be described as a real contender for an eating challenge, of professional standard. What could be more Milanese than it’s namesake dish? Presenting, my milanesa main.

Cotoletta alla milanese, hand added for scale

Full name going as Cotoletta alla Milanese, this is a thinly sliced fillet of veal, breaded and fried. Actually hugely popular in Argentina too, I’ve tried many a milanesa in my time, and despite loving my meat, this bashed and breaded beige beast has never been my dish of choice.

This milanesa was the size of a steamrolled baby bear, breaded and fried. My mum had gone for the far more manageable mondeghili , Milanese meatballs, although with the two dishes combined we had enough food to feed a family for a week.

Like a thinner, pork filled chicken nugget, my opinion on milanesas was not swayed by this version. With no sauce, it’s extremely bland as a dish. Although the meat wasn’t dry I found myself aggressively squeezing more lemon on top in search of some extra taste. I much preferred the Milanese meatballs, which had the crunch of the breadcrumbs on the outside and the soft, herb filled mincemeat on the inside.

Milanese meatballs, the ‘lighter’ option

However, Damn-Altra was exactly what I wanted for a Saturday night in Milan. As traditional as an upmarket trattoria could come, it was a definite education in traditional Milanese food, even if the end result may be that this just isn’t my favourite kind of meal.

Having learnt I wasn’t mad for a milanesa, more room was freed for pasta and pizza – no bad thing at all. On Sunday we headed out to visit Lake Maggiore, an hour away from Milan city. We took a boat trip to visit Isola Bella, after arriving at Isola dei Pescatore – our lunch spot.

The tiny island is filled with restaurants, all serving up fresh catches of the day as well as the classic and much loved Italian dishes – please no more veal milanesa, though. We sat down at a restaurant right on the lake’s front and started our lunch with a mix of grilled vegetables served with salsa verde and burrata.

Beautiful burrata cheese and freshly grilled veg, served with salsa verde

Burrata is made from mozzarella and then filled with a curd cheese and fresh cream, and in this dish it was firm and perfectly rounded, yet under the weight of a fork the cheese oozed out its dense, dairy sustenance. Ignoring the Italian status quo and power ordering three first course primi plati dishes as mains, after our burrata we asked for mussels, spaghetti alla vongole (clam spaghetti) and linguine pescatore (seafood linguine).

Seafood spaghetti

Seafood linguine has long been a favourite of mine – it’s simple, not much more than tomato, garlic and fresh seafood. But when the seafood contingency of the dish is made up of whopper king prawns and meaty mussels, these simple flavours totally shine.

My sister had chosen the spaghetti alla vongole, which I never normally go for. Literally just a sauce of clams, garlic, white wine and olive oil, the clams were tiny yet bursting with flavour, happily swimming in their garlicy liquid. The mussels shared a similar sauce to the linguine, but in this dish it seemed slightly thicker and richer in flavour. All together this was a standout meal of the holiday, and the joy was…we still had room for dessert!

Many people associate tiramisu with overly boozy, soggy bottoms, although when properly done it can be light and soft, with subtle hints of alcohol and shavings of chocolate. Opting for this potted pick me up to round off our lunch, my mum and sister converted themselves into tiramisu fans with this rendition, which was distinctly booze-free but heavy on the chocolate, and topped with creme-brulee style shards of burnt sugar, which added a nice crunch to the whipped creamy filling.

Tiramisu on fisherman’s island

Despite such a huge lunch with a tiramisu on top, with an hour left in the lakeside town of Stresa before our train back to the city, I saw a pasticcicceria that looked like something out of a 1950’s Italian film, and just had to peak inside. Drawn into a tardis, taking me back in time, not only was I surrounded by red velvet cushioned chairs and old fashioned tablecloths, but I also found myself spoilt for Italian pastries. Torn over what to order and tempted by it all, it was the ricotta-filled, chocolate-lined shell of this cannolo which most caught my eye.

Cannolo (singular of cannolini) in Stresa

The rich ricotta cheese, sweetened and stuffed into the shell, was as light as a cloud, yet also densely rich with a texture that happily covered the whole inside of my mouth. This, mixed with the crunchy outer cone, was pure,= pastry bliss.

Getting back into Milan, after such a hard day’s work eating and drinking, it was time for an aperitivo, or pre dinner drink. Typical tipples for an aperitivo include bitter beverages, such as campari, vermouth or fernet. You could go for the all-out alcoholic negroni, a dangerous combo of gin, vermouth and campari, or opt for the more drinkable sbagliato.

A goblet of negroni? I think I will

Sbagliato means “mistaken” in Italian, and this drink supposedly originated from a busy bartender using sparkling wine instead of gin in a Negroni. The prosecco lightens the alcoholic load, and I had no problem sipping my way through a goblet of bitters.

Post potent-cocktails, we stumbled down the street and found what looked to be a classic neighbourhood pizzeria – Portabello. So old-school I’ve now realised it doesn’t even have a website, it’s down the road from Bar Basso at Via Plinio, 29.

Margherita pizza at Portabello

The pizzas came fresh, thin and crispy, with a whole host of toppings, from the classic quarto formaggio to the distinctly less traditional ham and pineapple. This margherita with basil was nibbled along with a caper and anchovy pizza, washed down with an €8 litre of red wine. If that’s not value, well I don’t know what is! The whole of this pizzeria was miles away from the fancy, cocktail and pizza joint Dry we had visited on our first night, but both served up exceptionally good food. This is perhaps my main reason for loving Italy as much as I do. Go to a fancy restaurant, and you’re sure to eat well. But find a local little place, where the food and wine is cheap as chips, and you know what? It’s also delicious! Lord praise good, Italian food.

Sad to leave what I’ve now know to be my the home of my gluttonous heart, I said ciao for now to this beautiful (and delicious) country. Italia…ti amo!

The great Christopher Bidmead on Tea

28th July 2016 by Eve Bidmead Leave a Comment

My dad is what some people would call eccentric. A great writer, computer brain and general know it all, he’s special in many ways. I’ve shared his gems of wisdom previously, such as this little haiku he wrote on turning 75:

On being 75 Today:

Clouding of the cornea
Can only read with spectacles
And each day getting hornier
(My toenails, not my testicles).’

Shared on Twitter, to his 4,741 followers. It’s almost (almost) like he’s famous. @chbid

In his honour, I felt it was right, on my food blog, to share his wisdom on the much-loved beverage Tea. More to the point, on tea stains, and how to avoid them. Originally sent on WhatsApp, it made me chuckle so much I thought it was only kind to share.

Dearest Evie,

In most respects you are superior to me, and that is as it should be: evolution at work. But there is one matter where my experience and wisdom far outweigh yours. I’m speaking, of course, of the question of tea-strainers.

And the closely related issue of tea stains.

Tea stains are easily removed from our white kitchen worktop by the application of “Bar Keeper’s Friend”. But it is important to bear in mind that each application of what is, after all, a powerful bleaching powder, causes incremental damage to the surface. This harsh treatment is best avoided whenever possible.

My own tactic is never to leave a loaded tea-strainer on the white surface. Upon having poured the tea through the strainer I will always immediately convey the strainer to the food bin, tipping it upside down and tapping out the contents.

It is the work of a moment then to rinse the strainer under the kitchen tap, turning it right way up and upside down under the flow of water to remove every last vestige of the tea-leaves. Knocking the handle a couple of times against the edge of the sink to shake off excess water, I can then immediately return the strainer to its place, hanging behind the (sadly currently absent) coffee machine.

This procedure can easily be accomplished within a matter of seconds, avoiding staining of the work surface and its necessary subsequent deterioration as a consequence of the application of damaging blanching agents.

I hope this advice is helpful. Evolution operates through genetic transfer, but its necessary adjunct, tribal wisdom, is conveyed through family culture. Thus we are all made stronger.

So folks…what can you learn from my father? How to write haikus on testicles, and how to avoid tea stains. Goodbye and goodnight.

My dad and his birthday lunch of choice: Spaghetti Carbonara, alla BidmeadBites

Elba Island; posh prawns and Nutella tarts

30th June 2016 by Eve Bidmead Leave a Comment

Leaving the romance of Rome, the next stop on my Italian tour was Elba island, where I met up with an old friend for a few days. Napolean was famously exiled to Elba, and despite it being popular among Italian tourists, the island had an air of secret about it, an undiscovered holiday gem. Crystal clear waters and sandy beaches seemed like such a contrast to the grand buildings and historical sights of Rome, and I was excited to explore.

We stayed in Capoliveri, about 30 minutes away from the main port right at the top of the islands highest peak. Winding little streets opened up onto beautiful squares, sprinkled with shops, cafes and restaurants. We rented a motorbike so could easily whizz down and around the island, and ventured into the larger area of Porto Ferraio looking for a spot of lunch.

The Italians, much like the Spanish, take lunchtime seriously, and so emerges the menu del giorno, typically a two-course lunch with wine included and a coffee as dessert (or a pud too, if your lucky). All the restaurants on the water’s front in Porto Ferraio had a lunch meal going, with everything from lasagna to lobster. We particularly fancied getting stuck into a plate of pasta and were drawn to a sweet little place with a couple of locals lunching away, where the menu offered a main dish of tagliatelle, a starter, water, wine and coffee all for €15.

Seafood starter with smoke swordfish, prawn cocktail and squid

Seafood starter with smoked swordfish, prawn cocktail and squid

Due to an embarrassing lack of Italian language skills, I was not entirely sure on what dishes to expect, but I was pleased to be greeted with a cold seafood starter for main, featuring a good old fashioned prawn cocktail, sliced squid and smoked swordfish. The stand out item on the plate was the swordfish. The strong smoked flavor on top of the thinly slice silky flesh was delightful, and something I had never eaten before.

The main was an all out winner; soft strands of tagliatelle retained their bite under the creamy seafood sauce, with chunks of white fish, mussels and prawns. The dish was topped with crushed pistachio which added a pleasant crunch against the pillowy pasta.

Seafood pasta for mains

The portion was enormous, particularly given that I was already a starter down, but the fresh seafood mingled in with the pasta, swimming in its own creamy sauce meant I couldn’t leave my plate alone, continuing to eat well past the point of being pleasantly full. But then, what’s one to do when on holiday in Italy if not eat excessive amounts of pasta while sipping a bit of wine? So I sat back, thanking my elasticated waistband for its comfort and my cup of coffee for its digestive properties while I soaked up the beauty of the port.

Cacciucco is a typical Tuscan fish stew, local to Elba island. Traditionally made with scrap bits of fish not grand enough to stand alone on a plate, this was a dish I had read about prior to my visit and was eager to try. Again, my lack of Italian lead me to a version of the dish probably quite far removed from its original humble beginnings.

Cacciucco (ish…)

My cacciucco came al vapore, and was certainly not a chuck-it-all-in fish dish; posh, proud prawns lay delicately in the wooden steamer, alongside meaty squid tentacles and a delicate fillet of cod. Not what I expected, this dish was a simplistic stripped back version of what I imagine to be a rich and multi-flavoured stew dish. Steaming the fish and seafood meant it’s flavor stood alone, and while it was undeniably delicious and some of the freshest seafood I have had, I would have rather it be accompanied by a tomato and saffron stew, as is the dish is traditionally served.

After such a light dinner, I was certain breakfast would be more substantial. L’Orchidea Pasticceria had caught my eye from the first drive up into Capoliveri, and on our last day on the island we broke our night’s fast and satisfied out sweet teeth with some of their fine pastries for brekkie.

Breakfast with a view

I normally don’t fancy a pastry for breakfast, but after my cream filled cornetto encounter in Rome, I had come to realise that perhaps Italian pastries were what I needed – for those mornings when only something sweet and buttery will start the day right.

Food wise, the Italian’s have got it pretty much spot on. Simple recipes, quality ingredients and a real appreciation for seasonal cooking. Oh, and Nutella. Sod the exquisite veal dishes, creamy carbonaras and crispy pizzas baked in wood ovens, it’s the Italian obsession with this chocolate hazelnut spread that attracts me most to their cuisine. What sweet item isn’t improved with a hearty spread or delicate dollop of Nutella? It’s never too early for this nut-chocolate delight to make an appearance; see exhibited in the photo below.

Can’t decide what pastry to choose? How about all of them?

The chocolate hazelnut tart topped with pine nuts was essentially Nutella baked on a pastry crust, and it was wonderful. How about a chocolate hazelnut croissant? Also delicious. Almost in fear of too much of this divine chocco spread, I balanced it all out (flavor wise, most certainly not nutritionally) with a custard raisin roll and some amaretti biscuits.

I’ll clarify that I was not hitting the hard liquor prior to midday, and what appears to be an espresso martini is actually just an iced americano. Far less fun, but definitely more socially acceptable.

The very gorgeous Isola de Elba

Elba island was beautiful in every sense; the scenery, the people, the food and its overall atmosphere make it one of the most special places I have ever visited. When your only complaint about a holiday is that the fish stew you anticipated came steamed instead of slow cooked, I think that’s the sign of a great trip!

Roaming around in Rome – a whirlwind food tour

18th June 2016 by Eve Bidmead Leave a Comment

Rome is a city that I’ve always wanted to visit; the romance, the history and overall Italian-ness of it all made it next on my list of city breaks. While in Colombia I lived with my very own Roman called Chiara, and after a year and a half apart I decided to pay her a visit in her hometown.

Chiara, a born and bred Romana, shares my interest in all things edible and exciting, and she took me on a food-filled tour of the city. After being welcomed to the city with a fantastic three-course meal at home, we started the next day with an amble around her local area of Tor Pignattara. Taking rest from Rome’s strong midday sun, we grabbed some lunch at Necci.

Necci, opened in 1924, was a favourite haunt of the famous Italian poet and filmmaker Pier Paolo Pasolini, and today serves up a menu that is focused on classic Italian recipes with a slight twist. We shared two plates, a Panzanella salad and a black rice dish with anchovies and an asparagus cream.

Posh Panzanella bread salad

The traditional Panzanella salad had undergone a modern makeover, turning up perfectly shaped and formed into a cube. Breaking into this building of bread, the soft and chewy carby bites absorbed the flavours of the vegetables and oil perfectly. The creamy ricotta was delicious in mouthfuls on its own or smeared across the deconstructed bread tower.

For the rice dish I expected a risotto-like recipe, but was pleasantly surprised with a lighter plate of al dente grains with crunchy anchovy breadcrumbs and a smooth green asparagus purée. A more flavoursome, Italian touch on the health food power bowl craze, I liked it a lot.

Black rice salad with crumbled anchovies and asparagus cream

Having practically eaten a salad for lunch (discounting the fact it was made of bread and rice), plenty of room was left for dessert. Gelato, to be more specific.

Although Rome is filled with gelaterias, finding the very best could prove a tough task for the average tourist. Luckily, my local guide took me to what she guaranteed to be some of the best the city has to offer. “But how do you know?”, I asked. Apparently it has a lot to do with the flavours. Really good ice cream parlours here will choose their flavours according to the seasons. Il Come Latte, Chiara’s gelateria of choice, not only had all the fruits of the season but many more creamy, nutty and chocolatey flavours too.

Ever eaten a cornetto ice cream cone and thought how good that little bit of chocolate is at the end? Clearly the owners at Il Come Latte have too, as they offer the option of drizzling hot melted white or dark chocolate into your cone before the ice cream is scooped in. This chocolate solidifies and becomes like a mini chocolate bar, hidden inside the wafer holding up your mound of ice cream. As well as this, they top the gelato with freshly whipped cream flavoured with vanilla, cinnamon, lemon or left plain. Oh, and then just an extra drizzle of chocolate on top too.

Ice-cream heaven has been reached

Opting for a combination of blueberry, salted caramel and hazelnut, this gelato was a thing of beauty. The three generous heaps of ice cream stacked onto of each other formed an orgy of nutty, fruity and sweet flavours with just a touch of salt. The texture was perfect – the bite and satisfaction of a quality ice cream, with a hint of the ever so moreish smoothness that the Carte D’ors and McFlurrys of the ice cream world possess.

Chiara’s love of food is clearly a family trait, as her brother is a professional chef who works at Baccano, an upmarket wine bar/restaurant in the city centre. We went to visit him to sample the drinks menu and were treated to some of the kitchens produce; mini sandwich bites with freshly baked brioche bread and hand made sausage inside. I opted for an amber spritz to drink, a sourer twist on the classic bright orange Aperol classic. Chiara enjoyed a peach Bellini – her first ever, it turned out, and it got a thorough thumbs up.

The very lovely Chiara, and our drinks and panini bites

Pizza is everywhere in Italy. But without a Dominos or Pizza Express in sight, on almost every corner you’re able to find genuine Italian pizzerias, baking in wood ovens and lacing the streets with the warm, wafting smell of thin crusts and tomato toppings. For dinner, Chiara took me to a little place called La Focaccia, where pizza options were plentiful.

You had the choice of pizza al taglio, where smaller slices are cut a larger rectangular pizza, a wafer thin larger pizza romana, or focacciotti, small individual round pizzas with puffed crusts and various toppings. Between three people, we each chose one of the smaller focacciotti pizzas; a classic margarita, one ‘alla norma‘ (with aubergine, basil and ricotta) and one with radicchio, gorgonzola and spec.

Our mini focacciotti pizzas

The charred, airy crust crumbled in my enthusiasm to tear into my mini pizza, a wonderful trio of flavours – the strong gorgonzola cheese, salty ham and tart radicchio leaves. Beer is the perfect pairing for pizza, and as I sipped a pint of freshly pulled local pale ale, I wondered why on earth I hadn’t visited Rome sooner.

Yet sadly, after just a day it was nearly time to leave to start the next leg of my Italian tour. But of course, I wasn’t going to set off without a proper breakfast in my belly. Chiara’s local neighbourhood of Torpignattara is filled with little local gems, from the freshest fruit and veg in the shop on her corner to top-notch take-out pizza and pasta joints. She took me to her favourite bakery Pasticceria Zampilli, which serves up the classic Roman breakfast: cornettos and coffee.

No, the Roman locals don’t start their day with a Wall’s ice-cream – a cornetto is a traditional Italian pastry, similar to a French croissant. They can be semplice (plain) or ripieni (filled), with popular fillings such as crema marmellata (jam) or cioccolato (Nutella). As my friend Chiara is on friendly first-name terms with the owner, we got a very special breakfast treat; a freshly baked cornetto semplice, taken into the bakery and returned with an injection of sweetened ricotta and chocolate inside.

What a way to start the day

To balance the sugar overload I choose a dark, strong espresso, but when learning I had the option to add a sweet hazelnut drizzle to it, I couldn’t refuse. This is called crema, and apparently a very popular way to sweeten coffee. As someone who never adds sugar to coffee, but absolutely passionate about hazelnuts, I think I have been converted to the sweet side.

Although the cornetto was incredibly sweet as a whole, actually the pastry itself is not, which allows for the rich filling to provide a sugar-rush to start the day. The bakery itself was filled with cakes and tarts, and I got a chance to admire the traditional roman treat of maritozzi – a cream-filled bun, that looked brilliant yet beastly.

Can anybody say cream?

Rome treated me well; beautiful buildings throughout the city, a sense of romance and fun in every area I went, fantastic company and some of the best food I’ve had in a long time mean I will most certainly return. Leaving the city though, I was headed to Pisa for a night, and then onto the Island of Elba, off the Tuscan coast. More food filled posts to come!

Indian Canteen food at the YMCA

3rd June 2016 by Eve Bidmead Leave a Comment

Finding dinner for under a tenner in London is a challenge. It’s not impossible, but it’s rare to come by a restaurant that isn’t a fried chicken joint and can offer you change for a £10 note. Certain cuisines always pop up when on the hunt for cheap eats, and a good curry house often makes an appearance. Sticking to Indian cuisine but with a slightly different take on the style of dining, last week some friends and I headed to the Indian YMCA in Euston to try their canteen.

The menu at the YMCA – who says students eat badly?!

I read about the YMCA in a Time Out review and since having returned from Sri Lanka last month, I’ve missed my daily dose of dahl and rice. The Indian YMCA canteen is open to the public, who are required to buy a dinner (or lunch) ticket before eating. This ticket is then handed over at the till before serving yourself from the small buffet selection of currys on offer, accompanied by a green salad, rice and roti. As long as you finish your plate, every guest is welcome to fill up as many times as they want. I wanted to try it all first round, so loaded my plate with the three curries on offer: chickpea, cauliflower and fish.

The cauliflower and chickpea curries on offer, accompanied by some roti bread

In true school canteen style, dessert is the very old school sweet of tinned fruit – not quite a pudding in my book, yet the idea of dessert mixed with school memories left me longing for a jam roly poly in bright yellow custard. Still, the unlimited warm milky tea on offer was well received.

As pudding is more of a novelty gesture than a real dish, more time can be spent exploring the savoury dishes on offer. The chickpea curry had a great texture; the chickpeas had retained their bite while still absorbing the subtle curried spices. The cauliflower curry was a favourite with my friends, although in my opinion it passed into quite a generic curry genre for me – vegetarian with not enough spices or interesting flavours to write about. Not bad at all, just not as strong a contender compared to the fish curry, which had meaty white fish fillets with the skin on, bathed in a thick, slightly sweet tomato sauce. This made the perfect filling for my hybrid fish roti burritos rolls, which I feel could surely be the next big food fusion trend.

My Indian YMCA eat

Comparing Sri Lankan and Indian cuisines may seem like a sweeping racial generalisation, but they do share a lot in common. Dahl, as an example, is a traditional dish to both countries. On this account, though, it’s safe to the say the Sri Lankan versions I had tried were far superior. More of a soup or accompanying sauce than anything, the YMCAs dahl is liquidy without much bite.

Is the Indian YMCA going to be the best curry of your life? No. Is the Indian YMCA a great place for a cheap dinner, with a nice friendly environment and generally good curry? Absolutely. So go, fill your plates and stomachs with some Indian canteen food for less than the cost of two London pints.

Padella, London Bridge

22nd May 2016 by Eve Bidmead Leave a Comment

Padella in London Bridge was recently opened by the same brains behind Trullo (Ottolenghi trained chefs cooking seasonally focused Italian food). A smaller, less fancy Trullo, with no reservations taken and all dishes under a tenner, Padella does pasta in a big way.

Despite our seemingly ever-growing fear of grains, pasta is no foe in my eyes. Filling, cheap, and damn right delicious, nothing quite fills you or the need for a hearty meal like pasta. And if it’s handmade fresh before your very eyes, served alongside classic Italian starters and desserts with negronis on the menu too? All the better.

This Saturday I headed to Padella with two girlfriends to eat a pasta lunch. Making a day of it, we arrived earlier to beat the queues – you can’t reserve tables, so we came at 12 for the first sitting. We later nibbled our way around Borough Market, but before, it was time to sit and eat proper.

The restaurant itself is clean and simplistic, with a black and white theme throughout. The compact restaurant consists of ground floor and basement level, with small tables and the majority of the seats around the bars on both floors.

The menu at Padella

We looked to our waiter for starter suggestions, as although the menu in not extensive, we weren’t quite enough people to justify ordering one of everything (a crying shame, I thought). Freshly baked bread, soft burrata cheese and a plate of salami were our warm-up to the main event.

Padella sourdough & puglian olive oil, salame “Lovison” and burrata

A solid spread to sample Padella’s classic Italian offerings, the salami was smooth and creamy, with a touch of spice. Eaten alongside the soft warm bread topped with the meltingly rich burrata, these starters were a pairing made in heaven.

Using the very last bits of bread to clear up the Puglian olive oil which once covered the burrata, we were clearly ready for our mains. I had been recommend the pici cacio e pepe pasta, which I understood to be a red pepper and cheese pasta; interesting, I thought. In fact, this dish was no more than noodle-esque spaghetti coated in melted cheese and black pepper. While it sounds very much like my university meal of choice, this was a world away from the basic overcooked penne with cheddar, butter and salt I ate far too often in student years.

Pici cacio e pepe in the limelight, looking deceptively like worms

Despite its worm-like appearance, my pasta was perfectly cooked with just the right bite and a smooth, silken texture. The simplistic cheese and black pepper was almost all this pasta needed. I added salt, but then I like my food on the red-sea side of seasoned. The girls both went for the pappardelle pasta with 8-hour Dexter beef shin ragu, a dish on the menu of Trullo which has made it over. The pappardelle resembled longer, thinner lasagna sheets, and the rich tomato beef sauce nestled its way into the folds of these pasta ribbons, all topped with thinly shaved Parmesan cheese.

2 x beef shin ragu + 1 x pipi cacio e pepe + prosecco = bloody great lunch

Padella lives up to its great reviews. Friendly staff, accessible prices and pared-back traditional Italian food done right is a recipe for a winning restaurant. I’ll be returning without a doubt to try the rest of the mains, and also to taste their sweet tarts.

However on this occasion, my sweet spot was met in Borough Market, just next door to Padella. Wandering around after lunch, despite my savory belly being full to the brim with pasta, my sweet section was on the look out for it’s next bite. When I saw a woman with a half eaten doughnut in her hand, eyes closed, mouth covered in sugar and exhaling noises of sheer delight, I felt my sweet treat could be in the vicinity. Asking her what thing of beauty she had eaten, she spoke through a mouthful of doughnut and told me to head to Bread Ahead Bakery.

Hazelnut & Praline doughnut

Although I’ve never been huge on doughnuts, when I come to think about it, I wonder…why? A sweet, fluffy bread with a gooey, sugary centre. An invention of genius! Sweeping past the regular old jam options, hovering over a lemon curd choice, I ultimately went for the hazelnut & praline filled doughnut- the size of a small rodent, I should add.

No words, just doughnut

And all too soon I was that woman who I had spoken to five minutes earlier, stood in the middle of the market, mouth sugared and hands filled with this delicious doughnut.

Despite being a doughnut down, I couldn’t resist popping into Portena to pick up an alfajor, the biscuit sandwich filled with dulce de leche that stole my heart during my year in Buenos Aires. In what turned out to be a bit of an Argentine themed pit stop later on in the day, we stopped for a bottle of the countries Malbec at Gordon’s wine bar, and it seemed only right to bring out my biccy…

Alfajores y malbec…como si estuviera en Buenos Aires de vuelta!

After another bottle of booze and yet more food, we decided it was time to put an end to the day’s indulgence. But go, induldge away, in all the pasta your heart desires (and belly can fit) at Padella, because it is fantastic.

Padella

6 Southwark St

Greater London SE1 1TQ

Kandy’s culinary and cultural offerings

24th April 2016 by Eve Bidmead Leave a Comment

Moving away from the small town of Ella and onto Sri Lanka’s second largest city, we reached Kandy, the capital of culture. The city centers around a large lake and on the lake’s edges stands the impressive Temple of the Sacred Tooth temple, home to a molar from the mouth of the very Buddha himself.

Eager to get our own teeth into some of Kandy’s culinary offerings, we hunted down the central market. A mix of meat, spices and more teas than I had ever seen before, friendly stall owners invited us to smell and sample their goods, with many enticing Ayurvedic beauty products too. We stocked up on spices, buying sweet cinnamon bark in bulk and sniffing our way around the huge array of curry mixes on offer.

Spices at Kandy market

After spending what felt like hours in the whirlwind of smells and sights within the market, we moved onto a popular local spot for lunch. The Kandy Muslim Hotel is not a place offering accommodation and is not particularly Islamic either. No religion, or lodging, but instead, some of the best food in Kandy, eaten in a busy café right on the main road.

Serving buttery, pillowy roti breads with sweet and creamy cinnamon dahl, customers quenched their thirst slurping down avocado lassis and fresh lime juice while selecting from a pick and mix of savoury pasties and bread being brought round to each table. Famous for its kottu, a dish of day-old roti, finely chopped and cooked with vegetables and meat on a hot plate, we ordered three portions.

Kottu for three?

Three portions were enough to feed a family of six, and despite all the willing in the world, I was defeated. Not too quickly, though…I still made an impressive dent in this dish, which was a textural mix of soft and crispy roti strips, combined with golden roasted chicken and vegetables.

One of my favourite things about Sri Lankan food is their style of eating. I envision the ‘one pot dish’ to be a crime in their eyes, as each meal I ate came with at least three dishes, all made to be mixed and eaten together, shared amongst your other dining companions. This culture of mixing various plates comes to its absolute peak at the almighty curry buffet. In truth, with a tendency to cook large amounts and such a variety of dishes, almost every meal in Sri Lanka was like a buffet. It’s really just the difference between a Sri Lankan and a greedy Brit that earns these meals their ‘buffet’ title.

Being the aforementioned greedy Brit, I reached a true glutton’s paradise at the infamous Sharon Inn dinner buffet. Contradicting the age-old buffet mantra ‘quantity over quality’, every single dish on offer was delicious in its own way, a feast of flavours, textures and food types. Smooth, velvety chard with desiccated coconut sat next to a slow-cooked and richly spiced dish of jackfruit, a fruit that when cooked takes on an almost disconcertingly lamb-like appearance, soaking up the intense curry flavours of turmeric, chilli, cinnamon and cumin flavours like a greedy, fruity sponge.

Jackfruit curry

Aubergine came cut into fine julienne strips, cooked in a sweet and sour style sauce which was sticky and dark, contrasting with a bright yellow mango curry which was light and tangy. Radish and banana leaves featured in curry dishes too, as well as green beans and yellow peppers. Fresh naan and hoppers were brought out throughout the meal, and I made a sterling effort to squeeze them in alongside the other twelve dishes on offer.

Sharon Inn curry buffet

Vegetable curries completely stole the show, leaving little need for the one token meat (chicken) dish on offer. This is a point that bears repeating; Sri Lankan cuisine is a dream for vegetarians. With such inventive use of all fruits and vegetables, Sri Lankan food is bursting with options for a meat-free diet.

Yet despite an abundance of meat-free meals throughout the trip, we ended our holiday with a seafood feast. Back in Colombo for our final night before the flight home, we paid a visit to The Ministry of Crab. Highly regarded as one of the best restaurants in Colombo, there’ll be no prize given for guessing their speciality.

Crab is, of course, their dish of the day, with customers choosing the desired size of their crustacean for consumption. You are then a given the option of which sauce you’d like it cooked in. Having eaten a fair amount of spice over our trip, we veered towards a garlic sauce without chilli. Garlicky enough to keep vampires at bay but not a touch too much, the garlic flavour melted in with mounds of extra virgin olive oil and together this mix of flavours sat perfectly on top of the crab.

Sri Lankan prawn curry

With an enormous crab to share, naturally, we felt the need to order yet another dish. The prawn curry came with impressive, almost lobster-like king prawns, cooked in a coconut curry sauce and served with freshly baked slices of bread. The prawns had a perfect, firm texture, yet for my very last meal on this earth, I may well just request a load of bread and the sauce these prawns were cooked in. A mix of coconut, large amounts of oil, gentle curry spices combined with lots of garlic and soft onions made for an all-around blow-out of a dish.

All in all, I could not have asked for a better holiday. Two weeks was a wonderful amount of time to travel around, and while we by no means covered the whole country, we managed a relaxing and fascinating mix of city, culture, beach and nature. To anyone thinking of going to Sri Lanka, this is a country with so much to offer. So go travel, eat and cook, and try for yourself all the incredible tastes of Sri Lanka.

Sri Lanka’s tea towns: cuppas and curd

19th April 2016 by Eve Bidmead Leave a Comment

Sat high up in Sri Lankan’s hill country, the air in Ella feels different to the warm breeze on the south beaches, and a world away from the thick hot smog of the capital Colombo. A cooler climate and rolling green hills make Ella a popular stop for tourists, keen to sample the country’s finest tea and hike up into mountains where it is grown.

The rolling hills of Ella

Home stays are popular all over Sri Lanka and in Ella, staying with a family is the perfect way to explore and taste the town. Friendly families arrange everything from your climbs to your meals, and the whole experience feels far more personal than that in larger hotels or guest houses.

We stayed at Restful Inn and were the sole occupants – it has only one room! Upon arrival our host family helped us head straight out to a green tea plantation, where we learnt about the process of making green tea – did you know it comes from the same leaf as your regular cup of builders? Both green and black tea originate from the same plant, but what differentiates them is the process used to obtain the tea we drink.

Tea tasting at the green tea plantation

As well as trips around the town, the family catered our evening meals for us and served up a typical Sri Lankan breakfast. As seen in my previous post, hoppers are thin, bowl-shaped pancakes which are often eaten alongside lentil dahl in the mornings. The hoppers at our home stay were by far the best of the trip. The came either plain, wafer thin with a sweet, coconut flavour, or with egg, a combination of the perfectly cooked egg inside this thin delicate pancake.

Like a perfect poached egg, inside a pancake – oh, yes.

Beautiful breakfasts

Eating al fresco, staring out into the wild greenery and nature that surrounded the house, I’ve certainly had breakfast in far uglier places. First meal of the day down, surely in a few hours it’d be time for a snack?

When elevensies called, we took a stop at The Curd Shop. An uninspired name but doing exactly what it says on the packet, this was supposedly the best place to sample the Sri Lankan sweet of choice – curd and treacle.

Curd and treacle at The Curd Shop, Ella

Much like Greek yogurt and honey but with a tarter yogurt and sweeter honey, I ate a lot of curd in the two weeks away. Some of it veered dangerously towards a distinctly savory feta-tasting cheese, with a questionable, slightly clumpy texture, although on the whole the thick creamy curd was a favourite dessert or morning snack of our holiday.

Another culinary highlight of Ella town was our lunchtime stop at The Downtown Roti Shop. Roti is a soft, buttery thin bread similar to a flatbread. Pol roti, made from coconut flour, is a popular breakfast item, yet the larger and thinner pancake-type rotis are seen more commonly; perfect for scooping up curry or for wrapping around a whole array of fillings.

The roti station – where the magic happens

At the Roti hut, you could see the dough being stretched out and made right in front of you. This would be the rotis used for all the wraps, with a variety of fillings, from beef and prawn all the way to veg-friendly avocado and cheese. As well as roti wraps, another popular plate here was kottu; day-old roti, cut up into thin strips and cooked on a hot plate with vegetables and eggs, with the option to add in meat. My sister chose a vegetable kottu while I went for a chicken roti – a doughy yet crispy roti, filled with slightly mashed curried potato, mixed in with strips of chicken.

My sister’s vegetable kottu

A chicken roti wrap

Essentially a chicken wrap, I think this could well have been up in my favourite eats of the entire holiday. Filled to the brim with a mix of textures and flavours, this roti, once wrapped, was placed back on the hot plate to seal and cement all the flavours together. With Sri Lankan food becoming more popular in the UK, I predict a big roti trend coming our way soon (and I will be the first to tuck in!).