Where to eat in and around Covent Garden

GFG LOVES...

Les Deux Salons

Situated in Covent Garden on William IV Street, Les Deux Salons is a spacious, traditional French brasserie open for lunch and dinner. On offer is delicious, simple food in comfortable surroundings , just like sister restaurants Arbutus and Wild Honey.

Les Deux Salons

40 – 42 William IV Street,

London WC2N 4DD
020 7420 2050

Hawksmoor Seven Dials

Located in the old Watney-Combe brewery, this restaurant is tucked down a quiet street 3 minutes walk between Covent Garden station and Seven Dials. It has a private dining room for up to 14 people and a bar for a casual burger and beer (or a few old school cocktails). Great steaks!

Seven Dials
11 Langley Street,
London WC2H 9JG
020 7856 2154

Will post reviews and pictures of the food very soon!

Friday night is baking night

Lime Drizzle Cake with Coconut Icing

I found this great recipe a few days ago and have been dying to try it out since. My brother is travelling now on his way to mine, having flown in from Ireland... so we'll be tucking in to a slice very soon.

If you want to make this cake - it's really easy - check out the recipe below. It's perfect for afternoon tea or a late night sweet treat!



Ingredients
Serves 8

For the cake

175g butter, softened
175g caster sugar
175g self-raising flour, sifted
3 eggs
Finely grated zest of 2 limes

For the lime drizzle

75g icing sugar
Freshly squeezed juice of 2 limes

For the icing

175g cream cheese
5 tsps coconut cream
2 tsps icing sugar









Preheat the oven to 180°C (350°C) or Gas 4.

Just out of the oven

Put the sugar, butter, flour, eggs and lime zest (holding some back for decoration later) in an electric mixer and beat until combined.

Spread the mixture evenly into the prepared tin. Bake for 50 minutes or until a skewer comes out clean.

Meanwhile, to make the lime drizle, sift the icing sugar into a bowl and stir in the lime juice. Set aside.

Lime drizzle

To make the frosting, whisk the cream cheese, coconut cream and icing sugar in a bowl, then refrigerate.

Remove the cake from the oven and make holes in the surface with a cocktail stick. Spoon over the lime drizzle. Leave the cake to cool.





Ready to eat

Once cold, pop the cake out of its tin and spread the frosting over the top. Sprinkle with the lime zest.













From Weekend Baking by Sarah Randell
(£16.99, Ryland Peters & Small)

Stir up Sunday pass you by?

TRY THIS QUICKIE CHRISTMAS CAKE ALTERNATIVE

It is coming to that time of year again when well-organised households will be planning to make their Christmas cakes and puddings – in fact we even have a national day for the deadline, Stir up Sunday (this year it was November 21). But if you miss this date don’t panic here's an alternative traditional fruit cake that can be made much closer to Christmas – Irish Porter Cake. Irish Porter Cake is the perfect foolproof alternative, it’s a little lighter and much easier to make than a traditional Christmas cake...and it’s every bit as delicious.

In Ireland, families have passed the recipe down through the generations and Irish Porter Cake is still a firm favourite today. The key is to use an Irish stout and whilst you can eat the cake the same day as baking it, it is recommended to leave it in a tin for a week before eating. All the alcohol in the stout is lost during the baking period and the result is a rich tasting, moist cake. If you want to be a little more creative, try dressing it with marzipan and icing.

IRISH PORTER CAKE

Makes 1 20cm/8in cake

Ingredients

225g/8oz butter

175g/6oz brown sugar

300ml/1/2pt Irish stout

Zest of an orange

225g/8oz sultanas

175g/6oz raisins

50g/2oz chopped mixed peel

450g/1lb plain flour

1 level tsp baking powder

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

100g/4oz glacé cherries

3 eggs, beaten

Place butter and sugar in a pan with the stout and melt over gentle heat to combine.  Add orange zest, sultanas, raisins and mixed peel.  Bring to the boil for 3 minutes.  Remove from heat and cool slightly.

Sift flour, baking powder, cinnamon and nutmeg into a bowl and add fruit mix.  Stir in cherries.  Gradually add eggs, stirring well. 

Line the base of a buttered loose-bottomed 20cm/8in cake tin with greaseproof paper.  Spoon mixture in, smoothing over the top.  Bake in a pre-heated oven Gas 4 350F 180C for around 1 1/2 hours, or until an inserted skewer comes out clean.

Baking tips not to be missed

NOVELTY CAKES...

Check right these amazing cakes by baker Louise Pain has just won gold at the Cake International Show in Birmingham for her fabulous wedding and novelty cakes. Louise, who is from Co Leitrim, made her first wedding cake for a friend only two years ago. Cake International has been running for over 10 years and now has the reputation as the Chelsea Flower Show of the sugarcraft Industry with entrants from around the world. Louise, who is in the process of starting up her own business Sweet Temptations Cakes, shared these top baking tips when we chatted today.

LOUISE'S TOP TIPS FOR PERFECT CAKES

1. A good quality tin is a must - it will provide even heat and will give you the best results.

2. Once you have greased and lined your tin dust it with a little flour this will stop your cake from sticking.

3. Separating your eggs will give a much lighter texture. Add egg yolks to the creamed butter and sugar, then add your flavouing as normal but fold in your whisked egg whites (whisked to form soft peaks) alternately with your sifted flour.

4. When filling your tin with cake mix make a well in the centre to help your cake rise evenly giving a flat top for decorating.

5. And finally…have fun with it! Baking is making a big comeback and what better present to give to that friend or family member than a cake personalised to them and made with love.

Chicken Salad at The Ivy

The Ivy - one of Britain’s most iconic restaurants - has been a favorite of Irish celebrities for decades including Pierce Brosnan, Liam Neeson, Daniel Day Lewis and Christine Bleakley. To celebrate its 20 birthday this month, The Ivy turned into a theatre for a week, with Academy Award winning playwright Sir Ronald Harwood’s play - Heavenly Ivy – being performed nightly. But for those of us who didn’t get a chance to go, here’s a taste of The Ivy from head chef Gary Lee, who shared his recipe for Chicken Salad when we caught up.

The Ivy’s Fragrant Chicken Salad with Coconut, Lime and Chilli

Serves 4

Ingredients

200g poached chicken (shredded)

4 sticks of spring onion (julienned)

1 bunch of Thai mint leaves (if you cannot find Thai mint, garden min will do)

Half a bunch of Thai basil

40g carrot (shredded)

100g beanshoots

40g mouli (white radish)

Coconut, Chilli and Lime Dressing

Juice of 2 limes

30-50g palm sugar (available at good oriental stockists)

1 red chilli (chopped fine)

1 green chilli (chopped fine)

10 large coriander roots

6-8 lime leaves (de-veined)

1 clove of garlic (crushed)

20g galangal (wild ginger) (chopped and crushed)

200ml seasoned coconut cream with salt & sugar

2tbsp fish sauce

To make the dressing, place the chilli, coriander roots, lime leaves, garlic and ginger into a pestle and mortar.  Pound this mixture until smooth then add the palm sugar and lime juice, check for seasoning and finish with the coconut cream.

Place the poached chicken into a bowl and add carrots, mouli, beanshoots and then all the herbs. Lightly mix these together & then add the dressing.

Garnish with some finely shredded spring onion & coriander.

It is imperative that this dressing is served at room temperature, so as to achieve maximum flavour, it is also important to remember that the coconut cream must not be too thick to achieve the desired consistency.

THE IVY

1-5 West Street
London WC2H 9NQ
020 7836 4751

Fancy a cuppa?

Looking for a lovely cuppa tea that’s organic and with a fairtrade twist? Then look no further than the Cosy Tea range from Beyond the Bean. Each pack displays a hand knitted pattern that has been lovingly crafted to help the range stand out from the usual bland boxes that are seen on the shelves.

 

There are eight Cosy teas…

• Cosy Fairtrade Organic Breakfast Tea
A blend of Assam & Nilgiri teas from India – a classic tea for all day drinking.

 

• Cosy Fairtrade Organic Earl Grey Tea
Our Breakfast Tea with natural Bergamot.

 

• Cosy Organic Rooibos Tea with Vanilla
'Redbush' tea from South Africa with a hint of Vanilla – naturally caffeine-free.

 

• Cosy Organic Chamomile Infusion
Chamomile flowers with a hint of Liquorice for sweetness.

• Cosy Organic Sencha Green Tea with Lemon
The clean taste of Sencha Green Tea with a hint of Lemon.

 

• Cosy Organic Chunmee Green Tea with Jasmine
Steamed Jasmine flowers with delicate Chunmee Green Tea.

 

• Cosy Organic Peppermint Infusion
Egyptian Peppermint – crisp, fresh and clean.

 

• Cosy Organic Blueberry & Echinacea Infusion
Blueberry, Echinacea, Hibiscus & Rosehips – bursting with fruitiness.


“For us, Cosy evokes the comfort of the traditional English tea cosy and the relaxation and time out that drinking great tea brings,” says Jo Young of Beyond the Bean. “Inspired by the recent renaissance in knitting, we worked with local knitters to create patterns that fitted with our teas. You can even see who knitted the cosy design and which stitch was used, just by checking the side of the pack! While the look and feel of the tea was important, the taste was paramount. The organic leaves in each individually wrapped bag bring the full flavour into your cup.”

All eight teas have been made using organic ingredients which have been certified by the Organic Trust. The two black teas are also Fairtrade, certified by the Fairtrade Foundation. They have been approved by the Vegetarian Society and for vegan diets by Viva!

And if you fancy a cuppa then why not check these out these cups and mugs...

 

Bone China Lip Tease Cup and Saucer

£20

A beautiful teacup marked on the rim with traces of lipstick in 24 carat gold. As an added detail, a rim of gold tea stain is revealed on the saucer as the teacup is lifted. Individually presented in a white gift box and made from fine bone china in Britain.

Where to buy:

www.carolinemcgrath.co.uk

Graham Knuttle Fish Cappuccino Cups

£40 (set of two)

Irish artist and designer Graham Knuttel has teamed up with Tipperary Crystal to create a café collection. Describes his artwork ‘fish’ he says: “Fish and the sea are a recurring theme in my work. I paint them to relax and enjoy their world which is ever changing and colourful. It gives me an opportunity to use pattern and light in a restful and yet lively fashion.”

Where to buy:

Collingwood and Bachelor

Oldrids

www.tipperarycrystal.com

Avoca’s Get the Flock Mug

€9.95

‘Get the flock out of here’ - what better way to say it than with a fine bone-china mug featuring Avoca's famous scarved sheep. Guess you could call it the black sheep of the Irish design house’s ceramics range.

Where to buy

www.avoca.ie



A Chelsea Kitchen Challenge

Trying my hand at Malaysian cooking

GFG with chef Lee Chin Soon
 Picture by Malcolm McNally (c)

When you get the chance to cook with a top class chef at one of London’s only fine-dining Malaysian restaurants you don’t say no. Instead you readily done your chef whites and get stuck in. And that’s how I found myself early one morning in Lee Chin Soon’s kitchen at Awana restaurant in Chelsea.

A lesson in the difference between Malaysian and other Asian foods, such as Thai, was first on the menu. Attention to detail, presentation and subtle flavours are all part of what goes into making a great Malaysian dish, Chin Soon explains.

A head chef for five years he has adapted his home country’s cuisine to suit the European palate – and east meets west if you like. And has further developed his style to incorporate not only Malaysian spices, but British herbs, game and cheeses.

Today, we were to prepare a selection of dishes before the lunchtime rush started.



Picture by Malcolm McNally (c)



First up was Lobster Char Kuew Teow – a delicious seafood dish made with flat noodles. We marinated some lobster tail, prawn, scallops, and squid in sambal (chilli-based) sauce, before stir frying some noodles with egg, dark soya sauce, salt and pepper. Next we added the marinated the seafood and cooked for about 5minutes, flipping the food like a pancake in a frying pan to ensure it was cooking evenly. Already the temperature in the kitchen was beginning to rise and we hadn’t even gone close to the satay grill yet!

At the grill the best of Malaysian Street food, particularly that from the island of Penang, is cooked and served in front of customers eating in the restaurant. This is also where the chefs make their selection of roti - made from a traditional family recipe and including everything from plain to filled bread (murtabak) and flamboyant dessert breads.

Having mastered, to a degree, chef Chin Soon’s Lobster dish, he was happy for me to have a go at making some chicken Satay and roti. Using a dough that had been already prepared I set about moulding the roti into a large disk. It’s a process that resembles making a pizza base, only it requires much more skill as the dough needs to be worked into a very thin layer using a complicated air-borne turning technique. Our roti-making session was not my finest culinary moment and so we quickly moved on to the easier task of grilling satay.

All dishes prepared I joined Lee Chin Soon, who specialises in Nyonya cuisine (cooking based on a multicultural cuisine of Malay, Chinese, Indian, Dutch and Portuguese), in the restaurant to sample our creations.



Picture by Malcolm McNally (c)



And it was fair to say I was much more at home in the dining room - which is decorated with teakwood, traditional batik silk and dark red leather - than I had been in the heat of the kitchen.

We tucked into the dishes, chef Chin Soon praising my efforts. Although I’m sure he won’t be calling on me any time soon should he be a man down in the kitchen!

He did, however, reward my efforts with a sample of Awana’s amazing chilli and lemongrass sorbet – which served as the perfect antidote to the fiery heat of the satay grill.

AWANA

85 Sloane Avenue

London SW3 3DX 

Tel: 0207 584 8880

www.awana.co.uk

Foodscapes

Although a very keen landscape photographer Liverpool-born Carl Warner first established himself as a successful still life photographer. Over the past 10 years he has been developing a body of work making amazing landscapes out of food. These ‘Foodscapes’ are created in Carl’s London studio where they are built on top of a large purpose built triangular table top. Carl spends a lot of time planning each image before shooting and chooses the best ingredients to replicate larger scale shapes within nature. He spends a lot of time staring at vegetables in supermarkets, which makes him seem a little odd! However, he is careful to point out that finding the right shaped broccoli to use as a tree is an all important task. “Although there is a fair amount of waste, there is a lot of food left over which is always shared out with the team, though most of the food used in the sets have either been super glued or pinned and none of this makes for good eating,” he said.

Some of Carl Warner's amazing Foodscapes... 



Cabbage Sea



Crab Cave

Brocolli Forest

Cart and Balloons

Carl Warner’s Food Landscapes is out now.
£15.99

ISBN: 978-0-81098993-1

The Italian Job

Catherine Fulvio

Chef Catherine Fulvio sees Italian food through Irish eyes and has adapted traditional recipes to make them accessible to all. Catherine, who has appeared on BBC’s Good Food Channel and has her own RTÉ show Catherine’s Roman Holiday, has been cooking from a young age having helped her mother prepare meals for those staying at the family’s B&B Ballyknocken House in Co Wicklow. But it was only after she married Sicilian husband Claudio Fulvio that she became immersed in Italian food. She now runs Ballyknocken Cookery School and wrote her first cookbook, Catherine’s Italian Kitchen, so that people could get cooking at home rather than always having to go out to enjoy the pleasures of Italian pizza, bruschetta and flavoursome pasta sauce.

Raspberry Tiramisu

Tiramisu ai lamponi

Serves 8-10

Catherine says: “Invented in Venice, tiramisu means 'pick me up'. The original recipe is made with espresso and Marsala, but I have my own delicious twist by introducing raspberries and orange. It's equally tasty made with strawberries in the summer.”

Ingredients 

300g raspberry jam

75ml plus 4 tbsp Marsala or sherry

150ml orange juice

475g mascarpone, at room temperature

375ml chilled whipping cream

60 caster sugar

1 tsp vanilla extract

52 savoiardi biscuits (approx)

600g raspberries, divided

Whisk the jam, 75m1 Marsala and the orange juice together. Set aside.

Place the mascarpone cheese and 2 tbsp Marsala in a large bowl. Fold just to blend and set aside.

Beat the cream, sugar, vanilla and the remaining 2 tbsp Marsala in another large bowl until soft peaks form.

Stir a quarter of the whipped cream mixture into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream.

Spread some of the jam mixture in the bottom of a 32cm x 22cm x 12cm serving dish (or you can use individual glasses). Arrange enough savoiardi over the jam mixture to cover the bottom of the dish. Spoon more of the jam mixture over the savoiardi, then spread some of‑the mascarpone mixture over. Arrange some raspberries over the mascarpone mixture.

Repeat the layering with the remaining savoiardi, jam mixture, mascarpone mixture and raspberries. Cover with cling film and chill for at least 8 hours or overnight. Arrange any leftover raspberries over the tiramisu and serve.

Catherine’s Italian Kitchen is published by Gill and Macmillan.

Dinner with Branson



Allen Leech as Branson in Downton Abbey



 

Any of you following this blog will know by now that ITV series Downton Abbey has been top of my list for Sunday night viewing. The final episode aired yesterday and the series is out today on DVD. I caught up with Dubliner Allen Leech, who plays the role of chauffeur and Irish socialist Tom Branson. We chatted food fancies and his perfect dinner guests!

Grazing with...Allen Leech

GFG: What’s your earliest food memory?

AL: My mum’s coffee mousse, she used to make it for dinner parties when I was a kid.

GFG: What’s the most unusual thing you’ve eaten?

AL: Kangaroo! I did an around-the-world trip in 1998 and ate kangaroo whilst I was staying in Australia.

GFG: Steak – well done, medium or rare?

AL: Rare, definitely rare.



Bacon wrapped scallops



GFG: Describe your perfect meal.

Frank Sinatra

AL: Starter would be scallops, followed by Lobster ravioli and Chocolate fudge cake for dessert. I’d have it in a farmhouse in the Tuscan hills, with Oliver Reed and Richard Harris for pure entertainment, JFK for political stimulation, Sinatra for some tunes and Natalie Portman for the view! 

GFG: What’s your favourite restaurant?

AL: The Fat Duck in Bray. I love Heston Blumenthal’s passion for food and the innovative and unique way he presents it. The atmosphere there is just intoxicating- the whole thing is a total sensory experience, and the surrounding area is absolutely enchanting.