Thursday, 20 November 2014

Smoked Cod Risotto

By gum it's getting chilly isn't it? I always quite like this time of year: leaving work in the dark, wrapping up in big scarves and making hearty, soul-warming food. Risotto is one of my all time favourite dishes. You can whip out a box of rice from the cupboard, add some boiling water and stock cubes, then throw in anything you have in the fridge. It doesn't have to be fancy and it's a lot easier than people think too.


What you'll need:

  • 1 tbsp butter
  • 1 small onion
  • 150g risotto rice
  • 500ml chicken or vegetable stock 
  • A handful or two of peas
  • 2 fillets smoked cod or haddock

(Serves 2)

Turn your oven to 180c. Melt the butter in a large, deep saucepan, or a wok is ideal. Thinly chop the onion (psst if you whizz it in a blender you get the job done a lot quicker and no tears!) and add to the pan. Keep on a low heat until softened.

When the onions are soft add the rice and stir until the sides have gone see through. It may not look like a lot of rice but trust me, it expands a lot! Turn the heat up slightly and add the stock a little at a time, you want it to bubble and the rice to absorb all the liquid.

While the rice is cooking wrap the cod fillets loosely in tin foil, place on a baking tray and cook for 10-15 minutes.

Check the rice periodically as you go, it should still have a bit of a bite to it, and add more water as necessary. When it is ready and the peas and stir for a few minutes to allow to heat through. If you want your risotto to be a bit creamier, add a spoonful of creme fraiche. Spoon into bowls and flake over the fish.


Now, if you'll excuse me, I'm off to do some Christmas shopping.

Monday, 3 November 2014

Mishkins: WC2

A few weeks ago now Holly, Rosie & I went out for dinner to celebrate Holly's 24th birthday. After much debating we settled on Mishkins, a kind of Jewish deli with cocktails. We were actually meant to go there for my birthday back in February but a hangover disaster meant we had to postpone. 

The dishes are based loosely around Jewish comfort food and oh man were they good. We got a couple of things to share - mac and cheese, some pork dogs and sliders. Coupled with a bottle of wine and it all went down a treat and the waiters are lovely too. 






Saturday, 1 November 2014

October according to Instagram

How is it November already?! How has that happened? On the plus side, with Halloween over it means we can officially start embracing the Christmas spirit.

October, according to Instagram, revolved purely around food which possibly accounts for my new resolve to hit the gym and get some sort of fitness regime going before the January panic. It seemed to be a very much eat, sleep, work repeat kind of month and a weekend in the country was very much needed by the 17th. In blog news, this little page reached over 50,000 views which I am absolutely ecstatic about. Thanks so much to all of you who keep reading. This month I'm looking forward to lots of catch ups and possibly a trip to the roller disco. Watch this space.






Sunday, 26 October 2014

The Rookery: SW4

Sometimes you can't beat a proper Sunday roast. I'm not a huge fan, I could never eat one every week, but just once in a while I get that craving which nothing else can satisfy. One of my favourite places to have a lazy Sunday lunch is The Rookery on Clapham Common. Last time I went (for Holly's birthday) I indulged in perfectly cooked slices of beef on top of creamy swede and carrots and perfect roasties topped with a satisfyingly big yorkshire pudding.

I'd recommend booking  a table, they can get pretty busy. But if you've got a few hours to kill on a Sunday, there aren't many better places to while away the hours with a few bloody mary's and some great food.


Happy Sunday x

Saturday, 18 October 2014

Ultimate Gooey Chocolate Brownie Stack

In case you hadn't heard (where have you been?!) it's National Chocolate Week. Cue me sitting at my desk, chocolate bar in each hand, fully taking advantage. Then I realised that I couldn't remember the last time I had a brownie. Shock horror. The humble brownie. It's often overlooked on a gastro pub but when you get it right, nothing beats it. This recipe is an old favourite; nice and crispy on the top with an ultra-chocolatey, ultra-gooey centre. Whether you drizzle with cream, top with ice cream or smother in more melted chocolate this is a truly indulgent treat.



What you'll need:
200g butter 
200g dark chocolate 
275g light soft brown sugar 
2 eggs 
1tsp vanilla extract 
150g plain flour 

(Makes 12) 


Preheat the oven to 180c. Grease and line a baking tin with baking paper. 

In a pan, heat the butter and and chocolate and continually stir until they have melted together and are nice and glossy. 

Take the pan off the heat and and mix in the sugar, then eggs and vanilla (tasting as you go of course).


Sift the flour into the pan and stir gently. 


Pour into your tin and place in the middle of the oven. Bake for 15-20 minutes until the top is nice and crusty. 


Leave to cool for 5-10 minutes (if you can bare to) then cut into 12 squares. 


Stack them up, dust with icing sugar and go wild with your toppings.