This is an easy and healthy dinner for during the week and you can add as much salad-y stuff to it as you like. And yes that is a technical term.
For the salad
2 cooked mackeral fillets - skinned and shredded
As much or as little cooked couscous as you like (I like to cook mine in chicken or vegetable stock for added flavour)
1 orange, peeled and chopped in to small chunks
Mix all the ingredients in a bowl - done! I also added some chopped radishes, tomatoes, spinach leaves and chopped coriander.
For the dressing
3 tbsps of red wine vinegar
2 tbsps of olive oil
Juice of 2 oranges
Whisk all three ingredients together, add a little more vinegar if you like extra sharpness to your dressing. Pour over the salad.
Major-Look
Sunday, 16 June 2013
Thursday, 13 June 2013
Weekend brunch ideas
After a hard week at work I think everyone deserves something yummy to start a Saturday - and a Sunday! Whilst I like being indulgent I am also quite impatient and don't like to spend too much time faffing for breakfast, so here are some easy recipes that pack a punch in flavour and feel just a bit indulgent.
Spanish breakfast (serves 2)
2 eggs (room temperature)
Cooking chorizo cut in to small chunks
Thinly sliced potatoes
Parsely to garnish
Perfect for a hangover, this recipe perks you up from the moment the chorizo starts sizzling in the pan! Ideally you may have some boiled potatoes leftover somewhere, but if not just make sure you slice the potatoes extra thin. Serve with strong, black coffee.
1. Pre-heat the oven to 140 degrees. Heat some olive oil in a pan on a medium to high heat and add the sliced potatoes. Season with a pinch of salt and pepper.
2. Wait until the potatoes are golden in colour before adding the chorizo. Stir in to make sure the potatoes get coated in all the lovely chorizo juices.
3. Put the potato and chorizo mix on a plate and place in the oven to keep warm.
4. Break the eggs in to the pan and fry to your liking.
5. Place the fried eggs on top of the potatoes and chorizo, garnish with parsley to serve.
Baked Eggs with Smoked Haddock (serves 2)
100g smoked haddock
2 eggs (room temperature)
120ml double cream
A handful of spinach
A handful of gruyere cheese
Grated nutmeg
Chopped dill or chives
This is a very indulgent brunch recipe and looks impressive when served. The great thing about it is that it's very easy to make - although this makes it dangerously tempting to have most weekends! Serve with some slightly warmed crusty bread.
1. Preheat the oven to 200 degrees. Skin and chop the smoked haddock.
2. Mix the haddock with the other ingredients and season with some black pepper.
3. Divide the mixture between 2 x 200ml ramekins.
4. Bake in the oven for around 8 minutes.
5. Remove from the oven and gently break an egg in to each ramekin.
6. Return to the oven for around 10 minutes until the white of the egg is cooked and the yolk is done to your liking.
Spanish breakfast (serves 2)
2 eggs (room temperature)
Cooking chorizo cut in to small chunks
Thinly sliced potatoes
Parsely to garnish
Perfect for a hangover, this recipe perks you up from the moment the chorizo starts sizzling in the pan! Ideally you may have some boiled potatoes leftover somewhere, but if not just make sure you slice the potatoes extra thin. Serve with strong, black coffee.
1. Pre-heat the oven to 140 degrees. Heat some olive oil in a pan on a medium to high heat and add the sliced potatoes. Season with a pinch of salt and pepper.
2. Wait until the potatoes are golden in colour before adding the chorizo. Stir in to make sure the potatoes get coated in all the lovely chorizo juices.
3. Put the potato and chorizo mix on a plate and place in the oven to keep warm.
4. Break the eggs in to the pan and fry to your liking.
5. Place the fried eggs on top of the potatoes and chorizo, garnish with parsley to serve.
Baked Eggs with Smoked Haddock (serves 2)
100g smoked haddock
2 eggs (room temperature)
120ml double cream
A handful of spinach
A handful of gruyere cheese
Grated nutmeg
Chopped dill or chives
This is a very indulgent brunch recipe and looks impressive when served. The great thing about it is that it's very easy to make - although this makes it dangerously tempting to have most weekends! Serve with some slightly warmed crusty bread.
1. Preheat the oven to 200 degrees. Skin and chop the smoked haddock.
2. Mix the haddock with the other ingredients and season with some black pepper.
3. Divide the mixture between 2 x 200ml ramekins.
4. Bake in the oven for around 8 minutes.
5. Remove from the oven and gently break an egg in to each ramekin.
6. Return to the oven for around 10 minutes until the white of the egg is cooked and the yolk is done to your liking.
Homeslice ££
Homeslice
Neal's Yard
Covent Garden
THE VIBE
Small but perfectly formed, Homeslice is tucked away in the famous Neal's Yard. Twenty-something waitresses dressed in skinnys and converse help create a relaxed and friendly feel. It's the perfect place for lunch on a shopping day or a quick bite before the theatre.
THE FOOD
The pizzas are chalked up on a blackboard and you can either have a quarter slice for £4 or a 20" for £20. Toppings range from the classic Margherita and rustic bone marrow to indulgent pork belly and you can opt for 'half and half' in case you can't decide! Flavours are bold but not overdone and the impressive size of the pizzas tend to provoke gasps from the customers as they are placed on the table.
Neal's Yard
Covent Garden
THE VIBE
Small but perfectly formed, Homeslice is tucked away in the famous Neal's Yard. Twenty-something waitresses dressed in skinnys and converse help create a relaxed and friendly feel. It's the perfect place for lunch on a shopping day or a quick bite before the theatre.
THE FOOD
The pizzas are chalked up on a blackboard and you can either have a quarter slice for £4 or a 20" for £20. Toppings range from the classic Margherita and rustic bone marrow to indulgent pork belly and you can opt for 'half and half' in case you can't decide! Flavours are bold but not overdone and the impressive size of the pizzas tend to provoke gasps from the customers as they are placed on the table.
Bone marrow and pork belly half & half. Delicious!
THE DRINK
Red wine, white wine, beer and...prosecco on tap! The prosecco was very drinkable and your glass gets filled to the brim, well hey - why not?! Just another nod to how chilled this place is.
DEFINITELY TRY
The bone marrow topping is delicious.
Sunday, 9 June 2013
Bar Zeruko ££
Pescadaria, 10
Parte Vieja
San Sebastian
THE VIBE
Zeruko is a contemporary pinxtos bar nestled amongst the more traditional establishments in the Parte Vieja area. It's bright and buzzy from the moment you walk in and whilst the staff are a little bit more aloof than in the family run bars, this never escalates to rudeness and in a weird way suits the vibe of this modern space. Each dish is a work of art and you'd almost expect a 'look but don't touch' sign to be displayed. Don't be put off by the uber-cool setup of this place, once inside everyone wants to take part in the fun of dismantling the sculptured pinxtos.
THE FOOD
'Designed to alert all the senses' is how I would describe the food in Zeruko. You are greeted with the sight of glimmering stands of food - think Tom & Jerry when they see the Christmas dinner laid out! Some of them are identifiable whilst others appear tantalizingly strange. Like any pinxtos bar the aromas are intense and here they are mixed with the familiarity of sawdust which is sprinkled on the floor. As you wander up and down the bar deciding what to try first your attention might be diverted by the sound of sizzling dishes coming out of the kitchen. All of this before you have even tasted a morsel! The flavours don't disappoint.
THE DRINK
If you want to take advantage of the higher priced wines you can, although all the wines I sampled here were great and selected from the lower end of the price scale. The usual beer and spirits are on offer so Zeruko really does cater to all tastes.
DEFINITELY TRY
The battered langoustines are sweet and crunchy and there were some interesting dishes coming out of the kitchen overflowing with liquid nitrogen.
Parte Vieja
San Sebastian
THE VIBE
Zeruko is a contemporary pinxtos bar nestled amongst the more traditional establishments in the Parte Vieja area. It's bright and buzzy from the moment you walk in and whilst the staff are a little bit more aloof than in the family run bars, this never escalates to rudeness and in a weird way suits the vibe of this modern space. Each dish is a work of art and you'd almost expect a 'look but don't touch' sign to be displayed. Don't be put off by the uber-cool setup of this place, once inside everyone wants to take part in the fun of dismantling the sculptured pinxtos.
THE FOOD
'Designed to alert all the senses' is how I would describe the food in Zeruko. You are greeted with the sight of glimmering stands of food - think Tom & Jerry when they see the Christmas dinner laid out! Some of them are identifiable whilst others appear tantalizingly strange. Like any pinxtos bar the aromas are intense and here they are mixed with the familiarity of sawdust which is sprinkled on the floor. As you wander up and down the bar deciding what to try first your attention might be diverted by the sound of sizzling dishes coming out of the kitchen. All of this before you have even tasted a morsel! The flavours don't disappoint.
If you want to take advantage of the higher priced wines you can, although all the wines I sampled here were great and selected from the lower end of the price scale. The usual beer and spirits are on offer so Zeruko really does cater to all tastes.
DEFINITELY TRY
The battered langoustines are sweet and crunchy and there were some interesting dishes coming out of the kitchen overflowing with liquid nitrogen.
Sunday, 2 June 2013
Bar Nestor £
Pescaderia Kalea, 11
20003 Donostia-San Sebastián, Guipúzcoa, Spain
THE VIBE
Bar Nestor is a typical pinxtos bar in the old town of San Sebastian. Small but lively, it only offers two infamous dishes - steak and tortilla. For forty euros, you get your choice of a beautiful piece of steak (to share) cooked to perfection and so much more meat than you would get for the same price in any London restaurant.
THE FOOD
To accompany the famous steaks, Bar Nestor serves up a tomato salad and a plate of grilled peppers. The description of both doesn't do them justice. The tomato salad was so simple and yet the best tomato salad I have ever tasted by far - just tomatoes, olive oil and salt. Perfect. The grilled peppers were served the same and beware - about one in every ten is a hot one!
Bar Nestor is also famous for its tortillas made by the wife of the owner. She makes two a day only and everyone wants a slice, so you have to put your name down the day before to make sure you get one! Perfectly set on the outside and full of creamy, oozing egg and potato, it is understandable why even the locals fight for a slice of this dish.
THE DRINK
Pretty much everything a local pinxtos bar serves, there is a wine list to look at which does some fantastic reds. Be sure to try the local sparkling wine, Txacoli (pronounced cha-co-lee) for a refreshing aperitif.
DEFINITELY TRY
Everything mentioned above. If that hasn't convinced you just have a look at the pictures below!
20003 Donostia-San Sebastián, Guipúzcoa, Spain
THE VIBE
Bar Nestor is a typical pinxtos bar in the old town of San Sebastian. Small but lively, it only offers two infamous dishes - steak and tortilla. For forty euros, you get your choice of a beautiful piece of steak (to share) cooked to perfection and so much more meat than you would get for the same price in any London restaurant.
THE FOOD
To accompany the famous steaks, Bar Nestor serves up a tomato salad and a plate of grilled peppers. The description of both doesn't do them justice. The tomato salad was so simple and yet the best tomato salad I have ever tasted by far - just tomatoes, olive oil and salt. Perfect. The grilled peppers were served the same and beware - about one in every ten is a hot one!
Bar Nestor is also famous for its tortillas made by the wife of the owner. She makes two a day only and everyone wants a slice, so you have to put your name down the day before to make sure you get one! Perfectly set on the outside and full of creamy, oozing egg and potato, it is understandable why even the locals fight for a slice of this dish.
THE DRINK
Pretty much everything a local pinxtos bar serves, there is a wine list to look at which does some fantastic reds. Be sure to try the local sparkling wine, Txacoli (pronounced cha-co-lee) for a refreshing aperitif.
DEFINITELY TRY
Everything mentioned above. If that hasn't convinced you just have a look at the pictures below!
Still sizzling on the hot plate
My little bro just couldn't resist nawing on the bone!
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