Monthly Archives: October 2009

  • Thai-style Stuffed Squid

    October 2009

    Too cold for a BBQ you say? Pah! Never. Well, not yet anyway. There’s nothing like flinging a few good things on a hot Weber to chase away the winter blues, and good things were in abundance as we chowed our way through these enormous steaks, some spectacular sausages, a smoky baba ganoush, a rack […]

  • Beefy, Beefy Rendang

    October 2009

    I actually made this a couple of weeks ago, when the weather had just started to really turn. What better way to stoke the internal fire than with a big bowl of rich rendang in the belly. The recipe comes from William Leigh (which you can find on Dos Hermanos) and I will come out […]

  • Tinda Masala

    October 2009

    The tinda masala is one of my favourite dishes at Tayyabs; certainly my favourite vegetarian dish and a no-brainer when it comes to ordering. The very first time I went there, I noticed it clinging on at the bottom of the menu and decided to try it as a sympathy order. When I put the […]

  • Jamaican Oxtail Stew with Guinness

    October 2009

    Every so often, Chris will put in a dinner request: “I saw a Jamaican oxtail stew on Levi Roots a couple of weeks ago” he tells me, “can you make it tonight?” It sounds like a gentle question but is in fact a firm requisition. I’ve tried resisting once before and the look on his […]

  • ‘Ham School’ at Brindisa

    October 2009

    To me, the swine is the greatest of all animals (for eating) and what follows is an account of my lesson on arguably one of the finest ways man has seen fit to prepare the beast for its tasty fate. I was invited to a preview of  the new ‘ham workshop’ at Brindisa, which will […]

  • Deep Fried Anchovies with Chilli & Lime Mayo

    October 2009

    I rarely come across fresh anchovies, so when I spotted some in a local fishmonger (Moxon’s in East Dulwich), I greedily snapped up three big handfuls, cheap as chips at £2.something for the lot. Being an anchovy obsessive, the thought of eating them in a new way was almost a bit much for me; I […]