dish of the week

dish: spicy chicken & lettuce roll

ingredients: chicken super finely sliced, fresh salad leaves, thin glass noodles, coriander, mint, lemon, chilli, fish sauce, soy sauce all wrapped in a rice paper roll

how: heat the chicken on a pan with some herbs, fish sauce and chilli untill cooked. take a rice paper roll, place in hot water to soften, dry with a kitchen cloth and fill with a salad leaf, some noodles, chicken, chopped coriander, mint and soy sauce. roll and eat immediately.

hint: tastes even nicer when dipped in a sauce of lemon, chilli, soy sauce and fish sauce all combined

 

brindisa

ate: iberico platter, fried asparagus with egg and manchego, and prawns in chilli and garlic (supposed to be al pil-pil really!)

drank: £17.50 red wine (can’t remeber the name) and it was just not nice at all.

rating: the platter was good but it doesn’t really take a chef to order good charcuterie, slice it and present it on a plate. I could go on and rant about the description of the meats… come on at least give us the region the type of cut etc if you are going to charge £20 for a plate of serrano! the asparagus was quite tasty but this is not tapas this is a dish (as are most of the so called tapas on the menu). as to the prawns you could taste the burnt oil and burnt garlic and again, its not particulary hard to make good gambas- olive oil, garlic, chilli a little salt and heat the crap out of it!

overall i’d rate this restaurant as an overly expensive fake spanish with the ability to pick out what they have been told are good cured meats and attempt to overuse a brand in their favour.

loch fyne

ate: seafood platter with lobster for 2 @ £44… mmm delicious! The smaller prawns were egg ridden and tasted a little weird for my liking

drank: cheapest bottle of red @ £16… not bad at all

rating: I would definately go back

khan’s in blackheath

cuisine: nepalese

directions: montpelier vale in Blackheath, se3

recommend: everything! this place is very tasty. my favourite is karahi lamb. the prawn piri is always good as a starter. don’t bother with samosas they tend to be a little too greasy.

dish of the week

dish: prawn & noodle miso soup

ingredients: prawns, onion, garlic, fat noodles, miso stock, coriander, chilli, yellow pepper, soy sauce

how: drop a little oil in a saucepan and on medium heat the onions, garlic and pepper (sliced). raise the heat and add prawns. toss with coriander and noodles for 2 minutes. add miso stock and chilli and leave to bubble for a few minutes. add some soy sauce and enjoy.