Restaurant Reviews – Dine Online

It’s that time of year again, spring has sprung and there is no better time to give our recipe books a bit of a spring clean by trying some new and exciting recipes.

And if like many of us, you feel like you’re in a bit of a food rut, it could be time to start experimenting with not only new recipes, but also new ingredients, or even ingredients you wouldn’t usually think of using at this time of year.

Turkey may make you think of winter and Christmas dinner, but actually, it’s available in Britain throughout the year, is extremely tasty and can be enjoyed guilt free as it’s a very healthy lean meat.

Phil Vickery is one of Britain’s most loved chefs and he’s here to show you how to use turkey to create a delicious summer dish. By combining turkey, cream, apples and cider, Phil has come up with a summer meal with a twist which will be sure to make your next dinner party a big hit with friends and family. Being quick and easy to make, there’s no excuse for you not to experiment with this brand new scrumptious recipe!

Watch our video feature where Phil shows us his useful hints and tips to creating the perfect meal whilst creating this new dish.

Peter Gordon’s delicious summer BBQ lamb and red pepper kebabs

With summer on the way it’s time to start thinking about barbecue season but with the weather being so unpredictable you never know how safe your barbecue will be from those pesky showers.

Luckily Peter Gordon has created a delicious recipe of New Zealand Lamb and red pepper kebabs for the perfect summer BBQ, whether you end up cooking indoors or out!

Peter Gordon is renowned for his culinary philosophy, and is famous for his unique fusion cooking style which focuses on the best quality and tastiest ingredients, no matter where they originate from. Peter happily mixes flavours from Asia through to the Middle East, the Mediterranean and Europe, along with his native New Zealand. He owns restaurants in London and New Zealand.

Just follow Peter’s handy hints and for a barbecue recipe that can be made come rain or shine.

New Zealand Lamb neck and red pepper kebabs with minted potato salad and lemon feta dressing
For 8-10 kebabs (feeds 4)
· 8 – 10 wooden skewers 20cm long, although you can also use metal ones
· 800g boneless New Zealand Lamb neck fillets
· 1 Tablespoon rosemary leaves, chopped
· 4 cloves garlic, peeled and chopped / crushed
· 75ml (5 Tablespoons) olive oil
· 2 red peppers
· 600g salad potatoes (smaller waxy ones are best)
· ½ teaspoon grated lemon zest
· 2 spring onions, thinly sliced
· a handful mint leaves, shredded
· 50g feta, crumbled
· 1 ½ Tablespoons lemon juice
· 2 handfuls salad leaves

Soak the skewers in warm water for at least an hour – it helps prevent them catching fire on a bbq.

Cut the lamb into 1cm thick pieces and place in a bowl.

Add the rosemary, garlic and half the olive oil to the bowl and season with plenty of freshly milled black pepper and salt. Toss well, cover with clingfilm and leave at room temperature for 20 minutes.

Cut the peppers in quarters vertically and remove the core and seeds, then cut each quarter into 4.

Boil the potatoes in lightly salted water till cooked, then drain and leave to cool.

Thread the lamb and pepper pieces onto the skewers and drizzle with the marinade.

Heat up the bbq, or a griddle pan (turn your extraction on) and cook the kebabs for a minute on each side (4 sides) and check to see if cooked – they may need a little longer. Ideally cook no more than medium.

Meanwhile, cut the potatoes into quarters and toss with the lemon zest, spring onions, mint and half the remaining oil. Toss and season with salt and pepper.

Mix the remaining oil with the feta and lemon juice.

To serve: place the salad leaves and potato salad on the plate, sit 2 kebabs on top of the potato salad and drizzle with the feta dressing.

London’s Best neighbourhood Indian

Battersea Rickshaw has long-brought the best of North Indian cuisine to London. Based in London’s trendy and cobbled Battersea square, Battersea Rickshaw exudes character. Its subtle yet authentic spiced menu and al fresco dining marry traditional cuisine with modern atmosphere in this oasis of cool in the heart of South London. The square is home to several other restaurants, pubs and bars, ideal for celeb-spotting, a stone’s throw from the river Thames and ten minutes walk from Clapham Junction station.

If you’re looking for a real Indian feast, Battersea Rickshaw presents the best of Indian dishes for meat and vegetarian eaters alike. The Chefs from North India have brought with them secret recipes popular with locals in their hometowns. Appetisers feature spicy crab cakes, tilapia masala, and lamb shank delicacies, and mains include the best variety of prawn, lamb, pumpkin and potato concoctions. Not to forget the variety of naan breads, a necessary accompaniment to every meal.

During the summer, Battersea Rickshaw’s outdoor seating and Indian Barbeque are ideal to enjoy the evening. A traditional Indian grill to accompany your chilled wine or mango bellini.

For the days when the comfort of your home seems better, order from Battersea Rickshaw’s take-away menu. They deliver throughout Knightsbridge, Chelsea, Fulham and all surrounding areas.

Battersea’s best bite, but a worthwhile visit from anywhere in London.

15-16 Battersea Square
London
SW11 3RA
0207 924 2456
www.battersearickshaw.com
twitter.com/BatterseaRick

Watch our video where they show you how to prepare the perfect Mother’s Day treat for the special women in your life this Mothering Sunday

Mother’s Day is the time where we‘re even more grateful for the women in our lives. Whether it’s our mothers, grandmothers or mother in laws, why not try something different this year than the usual chocolates with a card?

Peter Gordon was joined by ex-England international rugby star Will Greenwood, to show him how to prepare a delicious roast leg of lamb meal with all the trimmings on behalf of Will and his children, to allow his wife to enjoy a relaxing Mother’s Day.

Peter Gordon’s delicious leg of lamb with roasted parsnips, baby carrots, buttered peas, broccoli and creamy mashed potato is the perfect recipe to impress this Mother’s Day. Peter talks Will through the recipe showing him how easy it is to try something different.

Peter Gordon is renowned for his culinary philosophy and is famous for his unique fusion cooking style which focuses on the best quality and tastiest ingredients, no matter where they originate from. Peter happily mixes flavours from Asia through to the Middle East, the Mediterranean and Europe, along with his native New Zealand. He owns restaurants in London and New Zealand.

Watch our video and learn how you can give your mum or wife a break this Mothering Sunday with this great lunch.

Mother’s Day Roast Leg of Lamb
For 4-6
Preparation Time:20mins
Cooking Time: 2h 20
1 x 2 – 2.5kg leg of lamb
1 large red onion, peeled and chopped
4 cloves garlic, peeled and chopped (optional)
the leaves from 2 x 10cm stalks of rosemary
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 Tablespoons olive oil
4 medium parsnips peeled, topped and tailed, cut into chunks
1 bunch baby carrots, scrubbed
800g mashing potatoes, peeled and cut in half
100ml double cream
60g butter
1 medium head broccoli, cut into large florets
150g frozen peas
a small handful mint leaves, torn
1 ½ Tablespoons flour

Oven at 180 ?C 2 – 2 ½ hours
Place the lamb in a roasting dish and poke a thin small knife into it in about 20 places.
In a bowl, mix the onion, garlic, rosemary, thyme and olive oil with some salt and pepper and rub this all over the lamb.
Leave for 20 minutes, then rub it in again and place in the centre of the oven and roast for an hour.
Turn the lamb over and add the parsnips to the roasting dish along with half a tea cup of hot water.
Roast for 45 minutes, basting the lamb with the pan juices a couple of times.
Turn the lamb over again and add the baby carrots.
It will be cooked medium (which is lovely for leg of lamb) in another 20-40 minutes.
Boil the potatoes in lightly salted water.
Remove the lamb from the roasting dish and place in a dish loosely covered with foil and rest in a warm place for 20 minutes.
Drain the potatoes into a colander, then using the pot they were cooked in bring the cream and all but 1 Tablespoon of the butter to the boil. Return the potatoes to the pot and mash them with salt and pepper, keep a lid on the pot to keep warm.
Bring another pot of lightly salted water to the boil and add the broccoli. Bring back to the boil and add the peas. Bring back to the boil and cook 2 minutes. Drain, reserving the liquid, then toss with the reserved butter and mint and keep warm.
If you can place the vegetable roasting dish on the hob then remove the vegetables. If not, pour the roasting juices into a saucepan. Place over a moderate heat, add the flour and stir to make a paste, then slowly add the juices from the leg of lamb and as much liquid from the vegetables to make a gravy. Taste for seasoning.
To serve: simply carve the lamb and arrange on warmed plates with vegetables, mash and gravy.

One Blenheim Terrace
London NW8
Tel: 020 7372 1722

Over the years, dining-rooms come and go, some turning into much loved favourites, some, for no real reason seem destined to fail. The restaurant on the corner of Abbey Road and Blenheim Terrace has changed hands a number of times in recent years and has recently been re-launched as One Blenheim Terrace.

Situated in this quiet residential area of affluent St. John’s Wood, it appears to already be a hit as the night I visited it was fully booked. This may have something to do with the fact that the Head Chef, Ed Shaerf, has honed his craft at some of the country’s finest addresses, including The Fat Duck, Claridges and The Ivy. The dining-room is large and airy, with a conservatory aspect which must come into its own in the summer months. Tables are well-spaced, walls are muted colours, and the lighting is something reminiscent of the 60’s. There is also a separate large bar and a vast ornate mirror which gives a feeling of doubling the room’s length.

The menu is concise, with a choice of six starters and six main courses with no specials, and the theme of the food being a play on retro classics updated for the 21st Century. Wine is available by the glass, bottle or carafe. We commenced with a highly refreshing glass of Argentine Chardonnay Mendoza, 2009 Gouguenheim with crisp and clear concentrated flavours.

The starters included lobster Bolognese and beef tartar royale, served with caviar. I choose a plate of Welsh rarebit. As promised, this had been de-constructed, being served in the form of a feather-light cheese soufflé with a comforting white onion and cider soup. Added to this were roasted button onions and cheddar croutons making it ideal winter fuel for the miserable February evening outside. My guest’s plate of Goose liver parfait brulee, was complimented with spiced apple chutney and a serving of walnut toast. He commented it was superbly light in texture and wonderfully fresh on the palate.

To follow, there was something for all palates and appetites. These included a Bouillabaisse, roasted rack of lamb, and a black truffle and forest mushroom risotto made with Champagne and Pecorino cheese. The Beef Wellington was a two person serving which suited us perfectly. It was brought to the table in ceremonial style and carved in front of us. A glossy and gleaming pastry case, once cut open contained the pink beef, which was beautifully tender and melt in the mouth, the pastry casing stuffed with foie gras and served with a truffle jus. This also came with a complete head of garlic and fresh spinach, and we had some side orders of French beans, roast potatoes and salad. Needless to say we were in Foodie heaven. With this we drank a tantalising ruby red 2008 Joffe Passion 4 Argentinian Merlot with hints of blackberry and raspberry on the nose, greatly enhancing the flavours on the palate.

Before we got down to the serious business of choosing a pudding we had a very Heston Blumenthal style pre-dessert palate cleanser, a liqueur glass filled with liquefied popcorn which was certainly nothing like anything I had ever had before and bizarrely enjoyable! To finish, we had to try the apple tart tartin. Again, this was served for two but boy did we choose well. It came straight from the oven, glistening with plump apple pieces that had a caramel glaze. The pastry was feather-light and it had accompanying vanilla ice-cream, a veritable culinary masterpiece. Also on offer were nursery favourites such as rhubarb and custard and the 70’s throwback Black Forest Gateaux and I would have enjoyed seeing how it had been de-constructed, but alas, maybe on my next visit.

This is somewhere to go with a large appetite and a sense of adventure to enable you to enjoy the fun that is going on in the kitchen and get the most out of the excellent cooking.

Louise Elgin. February 2012.

A three course meal with wine and water is around £75.00 a head.

Put some sparkle into the holiday season with this delicious festive recipe

Christmas is the season for indulging in everything delicious and there’s no better time to experiment in the kitchen by conjuring up some seasonal homemade treats.

If you love giving a homemade gift at Christmas time, then try Kirstie’s delicious festive Florentines- with their shiny colours, these delicious biscuits are ideal as stocking fillers or simply to serve as a post dinner treat.

This recipe is also really quick and easy to make so is ideal for making with the kids over the school holidays. All you need are some cellophane bags and ribbon to create a really professional looking gift.

Crunchy on the edges and deeply chewy in the middle, these Florentines are made even more yummy, thanks to the addition of Nestlé Carnation® Condensed Milk. This magical ingredient helps the Florentines to bind together to provide a rich and irresistible toffee taste.

You can watch the video here:

Log on to www.carnation.co.uk to find new delicious recipes every month from Kirstie Allsopp

Florentines

Makes 12 biscuits
Preparation time: 10 minutes
Cooking time: 10-15 minutes

Ingredients
25g (1oz) butter
25g (1oz) light brown soft sugar
100g (3½oz) Nestlé Carnation Condensed Milk
2tsp plain flour
150g (5½oz) mixed dried fruit and nuts such as apricots, cranberries, blueberries, cherries, toasted flaked almonds, desiccated coconut etc.
85g (3oz) dark chocolate

Method
1. Preheat the oven to 180C, (160C for fan ovens) or Gas Mark 4.
2. Melt the butter and sugar in a non-stick saucepan stirring until combined.
3. Add the condensed milk and heat until just bubbling.
4. Stir in the plain flour and mix until smooth.
5. Stir in the dried fruit and nuts.
6. Place spoonfuls of the mixture onto parchment lined baking sheets and bake for about 12 minutes until turning golden brown at the edges.
7. Leave to cool on the tray.
8. When cool, melt the chocolate and spread a small amount on the flat side of the florentine then drag a fork through the chocolate to make wavy lines.

Courtesy of Dubai Foodie Guide – www.definitelydubai.com
and
Executive Chef Gary Rhodes – Rhodes Mezzanine

INGREDIENTS
Scallops halved
Tiger prawns
2 tablespoons of sea salt
1 tablespoon mild curry powder
Pink grapefruit segments,
cut into small pieces
Avocado diced
Cucumber diced
Fresh mango diced

PRAWN DRESSING
150g Chopped prawn shells
left over from peeling
100g Shell on prawns, chopped
Peeled zest of 1 lemon
6 White peppercorns, cracked
1 Bay leaf
1 Lemon juiced
2 Cubes brown rock sugar
½ Pint olive oil
Salt and pepper

Method

For the dressing:
Heat 1-2 tablespoons olive oil with the shells, claws and chopped prawns, lemon zest, peppercorns and bay leaf, cooking very gently – only simmering for a few minutes. Add the lemon juice and sugar cubes, once the sugar has dissolved add the remaining oil. Bring to a simmer and cook, infusing for 8-10 minutes, removing the bay leaf and peppercorns before blitzing in a liquidizer to break down all the shells. Pass through a fine sieve and season. Finish with a little squeeze of lemon juice.

For the salad, mix together a generous tablespoon of each of the diced avocado, cucumber, mango and grapefruit and season with salt and pepper, drizzling with the prawn dressing.

Grind in a pestle & mortar the salt and curry powder and use to season the prawns and scallops before sautéing in olive oil and butter. Place a prawn and scallop on a skewer, drizzling each skewer with prawn dressing.

Serve with the salad.

Let’s face it, Christmas dinner disasters are far from rare in most households. A poll just released shows a quarter of us have first-hand experience of something going badly wrong on the 25th December.

The most common mishaps are dry meat, turkey that is uncooked or hasn’t defrosted properly, people buying the wrong size bird and those that have simply left it so late that the shops have actually run out.

Cooking a feast of massive proportions for extended families of aunties, uncles, grandparents, and children is a task daunting enough to even make a top chef break into a cold sweat, so it’s no surprise three quarters of the great British public suffer stress as a result of buying and preparing Christmas meat.

But the survey commissioned by The Q Guild of Butchers to launch their ‘Meat Your Butcher Sessions’ found an overwhelming 95% of the nation has never asked for expert advice about cooking Christmas dinner whilst more than half of us just head blindly go to the supermarket, and pick meat off the shelf hoping for the best. That’s despite the fact that there is usually a butcher’s shop right round the corner, who can offer quality advice on choosing, preparing and cooking meat.

So how can a local butcher help to reduce stress, focus on value and give fresh advice for your festive feast? When should you have ordered your meat by? What’s the difference between a corn-fed turkey and a gold turkey? How much do you actually need to buy so that you don’t get stuck with masses of meat, or even worse don’t have enough to feed the family? And if you don’t even like turkey, what are the great Christmas meat alternatives?

FOR MORE INFORMATION VISIT

Website: www.guildofqbutchers.com

ENJOY A BRIMFUL OF ASHBELL THIS THANKSGIVING

US chef Ashbell McElveen is holding a one-off Thanksgiving Supper on Thursday 24th November, in partnership with popular West London restaurant Brasa.

The renowned South Carolina-born grill master, who currently runs Soulful Sundays – a Sunday residency at the same restaurant – has devised a special menu for the Thanksgiving feast, which includes his own special take on the traditional turkey offering.

Ashbell’s Bourbon Grilled Turkey Steak has won him widespread praise in both the UK and across the US. British turkey thighs are marinated in Jack Daniels bourbon, dark brown sugar, Kashmiri sea salt and spices, before being grilled to perfection over apple wood chips on a specialist Asador grill. It’s then served with corn pudding and dried fruit compote. The key to the dish lies with Ashbell’s unique skill of using smoke as an ingredient during the cooking process, which adds an unmistakeable depth of flavour.

Available for one evening only, Ashbell’s Thanksgiving Supper will be served between 6-10pm. Alongside the Bourbon Grilled Turkey Steak the menu will feature dishes true to his trademark style of globally influenced, southern soul food, reflecting his passion for big, bold flavours and locally sourced, seasonal ingredients.

Guests can choose between dishes like New Orleans Style BBQ Jumbo Prawns, Pan Sautéed House Smoked Foie Gras served over Seville Orange Flavoured Risotto and Warm Crab Gratin Dauphines. Those with a sweet tooth can try Ashbell’s Traditional Pumpkin Pie with Clotted Cream, Sweet Potato Pone w Grand Mariner Cream & Fresh Berries and Warm Apple Cobbler with Vanilla Bean Ice Cream.

Ashbell’s reputation speaks for itself. Growing up in South Carolina, he went on travel the world twice over, soaking up different cultures and experiencing a huge range of cuisines – all of which resonate throughout his cooking today. In the US Ashbell presented flagship WNBC programme the Weekend Today Show as well as having his own range of nationally distributed food products. In London, Ashbell made his mark opening Harlem @ Saint in Covent Garden, Ashbells café at the Serpentine Gallery in Hyde Park and Ashbells in Notting Hill – all of which won him praise from the Capital’s critics.

Ashbell’s preference for cooking over coals and his ability to harness smoke as an ingredient fits the venue perfectly, with Brasa literally meaning ‘live coal’. The kitchen is decked out with an impressive Asador Grill, imported especially from the Basque Mountains area of Spain. With 80 covers and private dining for up to 25, Brasa is the ideal place for Ashbell’s Thanksgiving Supper. Guests can relax, eat and drink Big Easy style, while Ashbell serves up pots full of soul with an infectious smile.

Brasa forms part of a Fulham’s only triple aspect venue owned and run by industry stalwart Brenhan Magee. The three-story building takes pride of place on the Fulham Broadway with the restaurant occupying the first floor. The ground floor houses Broadway Bar & Grill, a substantial 300 capacity brasserie style venue, perfect for enjoying a glass of wine and a bite to eat. The project was recently completed with the opening of Broadway House, a private members club on the top floor. Broadway House offers over 5,000 square feet of luxury, providing the perfect place to relax, eat, drink and socialise with like-minded people.

Guests will also be able to enjoy the finest cocktails, created using homemade infused spirits including chilli vodka, pink grapefruit tequila and lemongrass & ginger rum. The cocktail list is extensive, with interesting twists on classic blends such as the Broadway Julep with two types of gin and quince liqueur and the rather fitting Burntdown Tennessee using homemade orange infused Jack Daniels, marmalade and old-fashioned Victorian lemonade.

A varied wine list featuring wines sourced internationally is available, including the house wine priced at £13.50 (Vina Pena, Castilla, Spain, red and white) through to more complex wines such as a Chardonnay, Santa Maria Vineyard, Byron Napa, USA and a Chateau La Pointe, Saint Emilion, Bordeaux.

Ashbell’s Thanksgiving Supper @ Brasa
Thursday 24 November
6-10pm

Soulful Sundays @ Brasa
Open Sunday’s from October 2011.
Brunch, 11am – 4pm
Supper, 6pm – 10pm

Brasa
474 – 476 Fulham Broadway
London
SW6 1BY
Tel: 020 7610 3137

Web: www.brasalondon.com
Twitter: www.twitter.com/Brasa_London
Opening Hours: Tues–Weds, 5.30pm – 12am
Thurs – Sun, 12pm – 12am

Thali
166 Old Brompton Road,
London SW5 OBA
Tel02073732626

Reviewed by Neelam Sharma

We ate in Thali on Friday 28th October. As always the food was excellent. The starters are a highlight of the menu. Anything you choose will be delicious as it is always so well cooked and flavoured. The spinach chaat and lamb cutlets are a particular favourite. For main course my companion had the grilled sea bass which had a fantastic sauce and I would definitely choose again. The service is always efficient and friendly. It has a great space downstairs for a party. Whenever I think about the food it makes my mouth water in anticipation of going again.

The thing I like in particular about Thali is that unlike other top-end Indian restaurants the food hasn’t deviated from the authenticity of North Indian food.

www.thali.uk.com