19 Jul 2013

Galeto, Soho, London - Review

Brazilian Street Food
Kitchen Delights London Reporter........gets to eat Brazilian Street Food.

When the mercury reaches over 30 degrees for over 5 consecutive days in London town, it’s practically a national emergency with stories of buckling rail tracks and schools not knowing how to cope with the heat. It shouldn’t be so dramatic, but when the last heat wave was back in 2006, we do need a little on guidance on how to behave.

If you are in Soho this balmy summer, the chilled out Brazilian restaurant Galeto can show you what to do in this heat. This small yet intimate eatery set over 2 levels serves up real street food and cocktails with plenty of Rio attitude for your pound including the beautifully made Brazilian classic Caipirinha (made with cachaca, sugar and lime).

To start, we had two classics which Fabricia, our Brazilian waitress recommended. Coxinhas de Frango are small pieces of soft potato dough filled with soft shredded chicken. We also chose Kibe – a little bit like small beef balls, both of which were fun to share and ideally suited with a cocktail.

When it came to ordering a main course, there are a few options to choose from and the old saying ‘quality not quantity’ comes to mind. You need to opt for the 8oz rump steak with fries and go for one of their generous salads to share. It was well presented, tender, colourful and full of flavour.

At this point having picked up a few Brazilian words from the menu, we asked what the name of the restaurant Galeto actually means? It’s literally ‘little chicken’ and is what the Portuguese introduced to Rio in the 1960's and has stayed with them ever since (and yes there is chicken on the menu but on this occasion we went for red meat).

In this hot weather, desserts don’t always hit the spot but both my dining companion and I have a sweet tooth and our arms were gently twisted to choose the very worthy Banana Frita – sliced banana pan fried in orange and lime with cinnamon served with vanilla ice cream. It was surprisingly moreish and good for sharing! We also indulged in the mini chocolate doughnuts in chocolate sauce.

The food overall was good value and your wallet won’t take a pounding either – I reckon you could get away with £25 per head with one cocktail.

So it only leaves me to say that if this is what Brazil tastes like on a hot day, then I’m booking my flight now!


Thanks to all the staff at Galeto for their prompt, cheerful and attentive service.


33 Dean St
Soho
London
W1D 4PW

14 Jul 2013

Easy Bread Rolls - Recipe


I didn't make these bread rolls today for many reasons - it's too hot and I no longer have a kitchen. The fitters come on Monday to fit my new kitchen, we are also having a new boiler which means a few difficult days.  It's a great excuse to eat out but I'm sure I'll soon want to cook again.  I've chosen some appliances that are going to take me a few weeks to get used to and at the moment I'm not sure when cooking will resume.

Choosing a kitchen and appliances has taken months and at last the day of the refit is about to arrive. I've learnt a lot over the last six months about appliances and the process of choosing a kitchen and interestingly I couldn't find all of the help I needed on the internet.

The dough balls before I put them into the airing cupboard to rise.
 I always flour my trays instead of greasing them.
I weighed out each piece of dough but somehow they didn't rise evenly.
Even the poppy seeds didn't want to stick evenly to the risen dough.
The rolls are made with an enriched dough which is milk and egg mixed together instead of the usual water.  Easy and straight forward to make and they freeze too.

Makes: 12 bread rolls

450g strong plain flour
1½ tsp salt
½ tsp caster sugar
7g easy blend dried yeast
55g butter
1 egg beaten
250ml warm milk
Seeds or a dusting of flour to decorate

1. Flour two baking trays.  Into the bowl of the mixer add the flour, salt, sugar and yeast.  Rub in the butter.  Place the bowl under the dough hook of the mixer and pour in most of the milk and egg to make a soft dough.  On a low setting let the mixer do it's work for 8-10 minutes.
2. Spread a film of vegetable oil over the dough and cover the bowl with a greased piece of clingwrap.  Place in the airing cupboard until doubled in size.
3. Remove the cling wrap and return the bowl to the mixer - let the dough hook knock back the dough on low for a couple of minutes.
4. Turn the dough onto a greased board and divide into 12 even pieces.
5. Take a piece of dough and place under the palm of your hand and move your hand around in a circle until you have a dough ball.  There is a full explanation of 'How to shape bread rolls' on the Baking Mad website.
6. Take a floured baking tray and place six dough balls on each tray.  Cover with greased cling wrap and leave to rise until doubled in size.
7. Preheat the oven to 220ºC.
8. Brush the tops of the rolls with the retained milk and egg mix and sprinkle with seeds or flour the tops.  Bake for 15-20 minutes until golden.
The floury rolls had the best rise and the flour keeps the dough crust soft

13 Jul 2013

Bart Smokehouse Spice Rubs

I brushed the chicken with oil, placed it in the marinade bag,
sprinkled the rub over the chicken and turned the bag over a few times to coat the chicken
Thank goodness for wall to wall sunshine and those magical words 'let's have a barbecue'.  I often make my own rubs but these Bart Smokehouse Spice Rubs are very convenient to use.  All the rub ingredients come in a sealed pouch and also included in the box is a cellophane bag to enclose your meat whilst it marinades for a few hours. If the sun doesn't shine place the chicken in the oven in the cellophane bag and roast until cooked - the roasting bag will keep the chicken nice and succulent.

I used the Lemon & Sweet Pepper Marinade Rub which is inspired by the Australian sunshine, red and green peppers give this rub a great colour and the lemon oil provides an intense taste.

Perfectly barbecued chicken, Bart guarantee that there are never any fillers,
artificial colourings, flavour enhancers or other nasties in their spices.
I liked the convenience of a ready made rub and the lemon flavour really came through.  My chicken was succulent and juicy and I'm looking forward to using the other rubs which I have been sent to try.

Other marinades in the range:
Smokey Chipotle Marinade Rub
Mediterranean Marinade Rub
New York Steak Marinade Rub
Tandoori Marinade Rub

The Bart Ingredients Marinade Rubs are available at Ocado, Waitrose, independents and delicatessens price £1.49.

I was sent the marinade rubs for the purposes of this review.

11 Jul 2013

Rayburn Cookers, Summer Recipes - Chicken Caesar Salad


Dick Strawbridge demonstrates a delicious classic Chicken Caesar Salad using a Rayburn Cast Iron Oven.

Everyone who owns a Rayburn cooker always speak of them with fondness and say they are the heart of the home.

The ovens are engineered in the small village of Coalbrookdale at the Coalbrookdale Foundry which is located in beautiful Shropshire.

Sponsored Post

9 Jul 2013

Whirlpool Max 35 Microwave/Steamer - Recipes

I reviewed the cool Zesty Orange Whirlpool Max 35 Microwave/Steamer in my previous posting and this follow-up posting gives an idea of how I use the Steam function.

I have tested some of the recipes from the Whirlpool website using the Steam function setting which has four levels from 1-4, these are Level 1 for potatoes/root vegetables, Level 2 - soft vegetables, Level 3 - frozen vegetables and Level 4 - fish fillets.  The steam function works by pressing the +/- button to set the weight of the food.
Warm potato salad with goats cheese
The unpeeled potatoes are cut into even size pieces to ensure they all cook at the same time. A mustard, herb and balsamic dressing is poured over the warm potatoes, the potatoes then absorb the dressing. Rocket, creamy goats cheese and cherry tomatoes are the finishing touches to the dish. The salad is a winner and I steamed a couple of salmon steaks to go alongside. Cooking potatoes in the steamer is quick and easy and the ones in the photograph took approximately 7 minutes to cook on setting 1.
Broccoli Soup
I adapted the Broccoli Soup recipe slightly by substituting most of the vegetable stock with milk to make a creamier soup.  The broccoli was cooked for 6 minutes on setting 2.

The spacious steamer 
Cooked Spiced Plums in Port
The delicious Spiced Plums in Port recipe takes only 4 minutes to cook on Steam level 2.  

The plums are sprinkled with port, orange juice, cloves, mixed spice, caster sugar and cinnamon
 prior to steaming 
Juicy Sweetcorn Cobs 
To steam sweetcorn cobs all you have to do is press the steam button and set level 1, the next step is to press the +/- button to set the weight - it's that easy, and in next to no time you have lovely sweet, tender sweetcorn.

For more Whirlpool Max 35 Microwave/Steamer recipes and information please visit Whirlpool.co.uk

Coming up soon:  See the microwave in my new kitchen!

7 Jul 2013

Whirlpool Max 35 Microwave/Steamer: Review

I recently received a fabulous Whirlpool Max 35 Microwave/Steamer to review. The product has a retro appearance and is available in trendy bold colours.  I chose Zesty Orange to add a splash of colour to my newly planned kitchen.  My new kitchen has been designed to have a free standing microwave to fit in a corner and this microwave is rounded at the back to fit neatly into the corner of the kitchen.

The stand out features are Whirlpool's patented microwave distribution system which ensures perfectly uniform cooking by emitting microwaves three dimensionally instead of uni-directionally so food cooks faster and more evenly.

Features a glass turntable for even cooking/steaming/defrosting
There are many useful features including:
- Touch control panel at the base of the microwave
- Turntable diameter 28cm
- Capacity 13 litres
- Internal cavity height 17cm
- Maximum power 700 watts
- Internal light
- Jet Start: Maximum power level for quick reheating of liquids
- Jet Defrost: Unique 3D distribution system for fast even defrosting. This function will quickly defrost meat, poultry and fish by weight between 100g to 1.5kg.
- Cooking and reheating with microwaves only: Four power levels, 160w, 350w, 500w 700w.
- Steamer: Steaming by weight from 150g to 500g.  There are four steaming levels 1-4 and a quick reference guide is conveniently placed on the inside of the microwave.
- Microwave: It is possible to cook or reheat using this function with four power levels 160w, 350w, 500w, 700w.
- Memory: Easy to store the setting you use the most
- Pause or Stop Cooking: Setting can be maintained for 5 minutes
- 24 Hour Clock: Large clear illuminated display
- Kitchen Timer: Can be used instead of a separate kitchen timer

The steamer supplied with the microwave oven.
 Water is put into the base, food in the steamer basket and then place the lid on top.
Review:
There are a variety of functions and I use the majority of them on a weekly basis. I've been using the microwave daily for a few weeks now and I am very pleased with the way it performs.  The touch controls are easy to use and I like the fact that there aren't any buttons to press. After only a week using the microwave we really did become the best of friends. Highlights are the Jet Defrost and also the Steamer features both of which work so speedily and evenly it's impossible not to be impressed.  The microwave is user friendly and it takes no time at all to become familiar with it's functionality.

Steamed potatoes take only a few minutes to cook.
Steamer: I've steamed carrots either diced or in batons (new seasons carrots steamed are fabulous), new potatoes, broccoli, fresh sweetcorn, plums and salmon fillets are some of the foods I have steamed and tested. Although my potatoes cooked perfectly, a few of them looked a little dry after steaming but I turned them out into the liquid in the base of the steamer and then returned them to the steamer basket to drain and their appearance improved, or if you are feeling indulgent dot cubes of butter over the potatoes and they will be amazing. Sweetcorn cobs cooked in the steamer are a revelation, they stay sweet, crisp and retain all of their taste.  Everything needs to be cut the same size for even steaming results, ripe plums will give the best result and salmon fillets of even thickness will cook evenly.

Jet Defrost:  It is easy to use the touch control function - you simply press the Jet Defrost button until it displays the correct weight, a turn food symbol appears on the display part way through defrosting.  It is also possible to increase or decrease the defrost time.

Sometimes I can't decide what to make for dinner, I look in the freezer and then realise I have left it too late to defrost anything, this scenario is now a thing of the past and today I defrosted a couple of chicken legs in approximately 7 minutes. The Jet Defrost will for example defrost 500g mince beef evenly in only 5 minutes. I like to double up on recipes such as shepherds pie, lasagna or fish pie and often make one for now and freeze one for a rainy day.  Instead of leaving frozen goods out in a warm kitchen to thaw the microwave will defrost them in next to no time. I often use the Jet Defrost function and I am in awe of how quick and evenly foods defrost.

Perfectly defrosted home made bread.
Microwave:
700w - for liquids, making a cup of coffee, reheating a bowl of soup or warming a bowl of breakfast cereal.
500w - to part cook two jacket potatoes it takes 20 to 30 minutes, according to size, (don't forget to pierce them or they will explode!) then pop into a high heat oven to crisp and finish cooking.  To extract as much juice as possible from lemons, pierce the lemon with a knife and place on the turntable for 20 seconds. I also use this power level to reheat cooked vegetables.
350w - this setting is useful to reheat casseroles slowly.
160w - defrost bread rolls, slices of bread, defrost and refresh home made bread which has previously been frozen.  A tip here is to defrost bread on a piece of kitchen towel which absorbs any moisture. A useful setting for gently warming bread rolls too. Melt chocolate gently and use to thaw ice cream to a soft scoop consistency. This setting is particularly useful for defrosting home made muffins!

The +/- gives flexibility to all of the programmes.

Cleaning:  The microwave and the streamline door are easy clean, although I've noticed neither get dirty.

Door:  There is a door grip on the side of the microwave.

Pros:
- Bold trendy colours or classic colours to choose from
- Unique Jet Defrost is astonishingly quick - 5 minutes to defrost 500g mince beef!
- Steamer function is quick and efficient
- Steamer supplied
- Even heat distribution
- Turntable
- Touch Control
- Interior Cavity Light
- Audible bleep is loud
- Digital clock/timer the figures are large, well lit and can be seen at a distance
- User friendly
- Well made
- Easy to follow Quick Reference Guide supplied

Cons:
- The microwave is tall and measures 36cm
- When you open the oven door the microwave can move (we have rectified this by placing a piece of twin stick tape under two of the feet at the front)
- Internal cavity height may be a problem if you wish to use large jugs or containers

Summary:  I am delighted with the microwave, not only does it look great, it works speedily and efficiently too.

For more details please visit Whirlpool - the microwave is priced at £160.

Thank you to Whirlpool for the review sample.

Coming Up: Whirlpool Max 35 Microwave/Steamer - Recipes.


6 Jul 2013

Strawberry Meringue Slice: Recipe

Strawberries dipped in chocolate
I love strawberries dipped in chocolate, I also love looking at them sitting on a cloud of meringue and cream. Sunshine, the odd glass of bubbly, a BBQ and the perfect dessert to end a meal......happy:)
Halved strawberries dusted with icing sugar are perfect too.
For the meringue:
4 large egg whites
¼ tsp cream of tartar
225g caster sugar
2 tsp cornflour
1 tbsp white wine vinegar

For the filling:
284ml pot double cream
225g strawberries

You will need:  Large baking sheet lined with baking parchment.

1. Preheat oven to 140°C.
2. Place the egg whites in a bowl with the cream of tartar and whisk until they hold their shape and soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the meringue is thick and glossy. Whisk in the cornflour and vinegar.
3. Take a few blobs of meringue and place these on the four corners of the baking sheet,these will act as glue, now place the baking parchment on top. Spread the meringue mixture out to a rectangle approx 27cm x 17cm. Bake for 1 hour until crisp on top. Remove from the oven. Leave to cool completely before removing the paper from the base and transferring onto a plate.
4. Whip the cream to soft peaks and spread over the meringue.
5. Dip a few strawberries into melted chocolate and leave to set on parchment paper. Decorate the meringue slice as you wish.

Freshly picked from my garden
More berry meringue recipes:

Strawberry & Redcurrant Pavlova
Chocolate & Vanilla Berry Pavlova
Berry Meringue

Get Some Just Falafel Action in Your Next Lunch Break

Just Falafel has now landed in London town
Kitchen Delights London Reporter......enjoys eating falafel.

Looking for something a bit different at lunchtime? Well I may just have the answer for you. New kid on the block Just Falafel has arrived in London town and wants a slice of the healthier end of the fast food market.

If you're not sure what falafel is then let me explain. It’s quite simply a moulded patty of chickpeas and fava beans which can either be deep fried or baked. It’s got a slight crunch to the outside but a soft texture in the middle – and it’s suitable for veggies!

From the menu, I recommend you try the Quesadilla - a flour tortilla stuffed with cheese, tomatoes, pickled jalapenos and big chunks of falafel. It was much bigger than I was expecting and tasted pretty awesome.

If you’re sharing, I would also suggest that you try out the original which is their most popular dish and contains falafel, mint, parsley, tomato, and pickles stuffed to the rafters in a wrap with a side sauce of Tahini. Again, really filling with plenty of punch (see picture).

I noticed an amazing selection of fresh dips you can choose from - ideal if you need an extra kick to your falafel like I do. These included spicy Indian, red hot chilli and basil pesto mayo. I think these could have been pushed way more as that’s what really separates one falafel from another and could have added some exciting taste twists to the meal.

Overall the service was quick and the meal deal is a steal at £4.99 for a drink, fries and falafel sandwich. So move over Subway and get yourself down here – there’s a new boy in town!

I was a guest of Just Falafel quick service restaurant on Monmouth Street in London’s Covent Garden.

4 Jul 2013

Eat Pizza, Drink San Pellegrino, Love Taste of London!

Pizza making masterclass with the Pizza Pilgrims
Kitchen Delights London Reporter gets to make pizza and drink San Pellegrino.......

For all of us foodies, there’s only one pilgrimage you’re likely to see us on this year - and that’s to the annual Taste of London festival, Regent’s Park.

I visited Taste as a guest of San Pellegrino and sipped on their sparkling fruit juices in a Sicilian inspired Orangery whilst enjoying some pretty awesome pizzas.

Thom and James, otherwise known as the Pizza Pilgrims, were also in the Orangery demonstrating how to make a tasty pizza the Italian way.

They showed us how to knead the dough and give it an adventurous toss in the air. Afterwards, you simply grace it with a smooth dollop of tomato, very little cheese and a generous handful of basil. It’s then ready to go into a pizza oven - harbouring an intense heat of 500 degrees.

As the pizza cooks in an impressive 45 seconds, there are two things to keep an eye on. The first is to achieve ‘leoparding’ – which means getting some brown charcoal spots on the pizza base by occasionally moving the pizza on the oven floor.  Next, in order to give it some extra depth of character you might also want to try some doming, which is where you lift the pizza towards the fire in order to gain more sizzle on top.

Finally serve in a pizza box with a can of San Pellegrino Limonata, close your eyes and chillax!

2 Jul 2013

Cheese, Mustard and Poppy Seed Plait - Recipe


This crusty bread goes well with soup, it is fabulous toasted and topped with grilled cheese and tomatoes or with a wedge of cheese and a few grapes, better still a ploughman's lunch.  What more can you ask from a slice of bread. It freezes perfectly too....

I didn't make the bread by hand and get into a sweaty mess using muscles that need a workout (although the bingo wings would be grateful), I have no aggression to rid myself of,  I always use the dough hook on the mixer and am more than happy to see it doing the work rather than me.

The liquid used is milk which makes a very tender crumb, mustard powder from the store cupboard and a piece of cheddar cheese which most of have in the fridge.

You will need: 

450g strong plain white flour
1½ tsp salt
25g butter
7g easy blend dried yeast
85g strong mature cheddar cheese, grated
2 tsp mustard powder
freshly ground black pepper
300ml milk warmed until tepid
Poppy seeds
Olive Oil

1.   Flour a baking tray.
2.   Into the mixing bowl of your stand mixer sift the flour and salt. Add the butter and let the beater rub this into the dry mixture. Add the yeast, cheese, mustard powder and black pepper to the bowl.
3.   Place the dough hook onto the mixer, pour in most of the milk and mix on low until a soft dough forms, adding more of the milk if necessary to achieve a soft dough.
4.   Turn the mixer to medium speed and knead for about 10 minutes.
5.   Pour some olive oil onto your hand and spread over the dough.
6.   Cover the bowl with cling film and leave until doubled in size.
7.   Knock the dough back with the dough hook and set on low to knead for 3 minutes.
8.   Remove the dough from the mixer, divide into two equal pieces. Roll each piece of dough into a long sausage.  Plait the two pieces of dough together, pinch the dough together at both ends, tuck under the plait.
9.  Place the plait onto the floured baking sheet, cover with a piece of oiled baking parchment.  Leave to double in size about 30 minutes.
10. Preheat the oven to 190ºC. Brush the plait with some milk and sprinkle over the poppy seeds. Bake for 40-50 minutes until the bread is a deep golden brown.

More bread recipes:
Walnut & Rosemary Focaccia
Sunflower and Honey Flowerpot Bread
Sunburst Rolls


1 Jul 2013

Bordeaux Wines Go Wild at London Zoo



Kitchen Delights London Reporter - Monkeying Around.......

If you live in London, every Friday night until the end of July London Zoo is now open especially for us grown-ups and it’s a fantastic chance to get up close and personal with the animals and enjoy a glass of wine. You might even see a Sumatran tiger or two like I did in the new tiger territory exhibit.

Bordeaux wines is located in the rather exclusive Bordeaux Jardin du Vin and provided a short and sweet tasting of some easy drinking white and rose wines (excellent for the few hours sunshine we had). Afterwards, it was time to explore the international street festival, sampling a variety of cuisines from fresh Thai street cooking to hot pork rolls – foodie heaven!

For more information visit:

 Bordeaux Wines

 Zoo Lates

I was a guest of Bordeaux wines who recently took over London Zoo with a wine tasting event - treating us to some of their favourite wines from Bordeaux.