English Version below
Nella cucina tradizionali la precisa selezione di spezie per ogni piatto è una questione di culturale nazionale o regionale, pratica religiosa, e, ovviamente, anche di tradizione famigliare.
- 400ml latte di cocco
- 2 cucchiai di pasta di curry verde thailandese
- 400g gamberi congelati, già cotti e sgusciati (scongelati)
- succo di 1 lime
- 1 cucchiaio di salsa di pesce Thai
- 1 broccolo a piacere
- riso Jasmine Thai
- foglie di basilico (per decorare al posto del più comune coriandolo che non mi piace)
Mischiare il latte di cocco al curry, fino ad ottenere una pasta liscia. Scaldare la padella e aggiungere la pasta di curry, portare lentamente a ebollizione, quindi mettere i gamberi.
Cuocere fino a quando i gamberi sono pronti. Aggiungere quindi il succo di lime e la salsa di pesce, mescolare e servire il tutto con qualche foglia di basilico, il riso e i broccoli a piacere.
Post in collaborazione con Le Creuset.
- 400ml coconut milk
- 2 tbsp Thai green curry paste
- 400g bag frozen, cooked, peeled tiger prawns, defrosted
- juice 1 lime
- 1 tbsp Thai fish sauce
- 1 broccoli
- Thai Jasmin rice
- basil leaves (as a decoration instead of using the most common coriander, I don’t like it)
- Heat a pan, tip in the coconut milk and the curry paste, mix together and stir fry for 1-2 mins.
- Bring to a simmer, then add the prawns. Cook until the prawns are heated through. Add lime juice and fish sauce, then spoon into bowls. Scatter over some basil leaves and serve with Jasmine rice and broccoli.
Last Saturday, through the rain, an overcrowded tube ride and the thousands of people attending the Pride Parade, I managed to be on time for my afternoon tea. I had a table booked at Brumus, the Bar of the Haymarket Hotel, right in the heart of London’s theatre district.
Both the Hotel, which I had previously visited, and the Bar are stylish in a very distinctive way. Dozens of different fabrics have been used in the décor and paired with beautiful artworks. A perfect cosy place where to unwind and forget the clamour.
Our booth was next to the window, with a special view on my favourite London theatre, Her Majesty’s, home of the musical Phantom of the Opera.
We chose to have the Brumus Afternoon tea with a glass of Pommery champagne. I went for a white silver tip tea, while Giuliano opted for Sri Lankan Lemongrass. If you are a tea connoisseur you might think that the selection is slightly limited. The blends are original though: I am sure they’ll surprise you like the place itself.
The tea set-up, as you can see below, was gorgeous and I simply loved the china sets decorated with peacocks.
The Savoury part included
- Smoked haddock Scotch eggs
- Leek and Taleggio quiche
- Grilled asparagus, Parma ham
- Potted shrimps on granary crisps
and the sweet was made up by
We finished with a vanilla panna cotta with strawberries and Prosecco jelly.
We really appreciated the atmosphere and the food, and were also impressed by the friendly, attentive staff who needed no prompting to refill our teapots or bring us a second round of food.
Top treat: for me was the latticed apricot tartlet, for Giuliano the lemon meringue pie.
Address: Haymarket Hotel, 1 Suffolk Place, London SW1 www.firmdalehotels.com
Cost: Brumus Tea is £25.50 per person. With a glass of Pommery NV is £33.00 per person
The wow factor: the chairs have dachshunds, bulldogs and scotties stitched onto the backs, I really wanted to take one of those at home with me!
Disclaimer: we were guests of Firmdale Hotels, but hopefully you’ll trust this post is about an honestly enjoyable afternoon.
I’d like to start this post with a question: which English chef has called this recipe “Jiggy Jiggy greens”?
Then I realised that there is only one man that can call the sausages “bad boys” and jump around the kitchen singing with a pan in his hands…. yes, he’s Jamie Oliver!
Did you know the term Jiggy? Did you remember the song from Will Smith?
This recipe comes from an episode of Jamie’s 15 Minute Meals and it’s really easy to make and good to eat!
Happy Jiggy Jiggy!
Ingredients for 4
2 Bok choy
a small bunch of broccolini (tenderstem broccoli)
1 tsp crushed garlic
½ tsp sesame oil
1 tbsp teriyaki sauce
1. Blitz chilli and garlic in food processor.
2. Heat sesame oil in pan, add chilli and garlic.
3. Roughly chop pak choy, courgettes and broccolini. Add to food processor and chop until just on fine side of chunky. Don’t mush it. If you don’t have a processor, then finely slice the vegetables.
4. Add greens to the Le Creuset pan and move around for a couple of minutes before seasoning with the teriyaki sauce.
5. Remove from heat and serve with Jasmine Rice that you’ll have prepared in advance.
Volevo iniziare questo post con una domanda, qual è lo chef inglese che ha chiamato questa ricetta: “Jiggy Jiggy greens“?
Poi ho capito che c’è un solo uomo che può chiamare le salsicce “cattivi ragazzi” e saltare intorno alla cucina cantando con una padella in mano …. sì esatto, non può essere che Jamie Oliver!
Conoscevate il termine Jiggy? Magari come me lo ricordavate grazie alla canzone anni ’90 del principe di Bel Air, Will Smith - vedi sopra. .
Questa ricetta è stata realizzata durante un episodio di “15 Minute Meals” di Jamie ed è veramente facile da fare e ottima da gustare!
Happy Jiggy Jiggy!
Ingredienti per 4 persone
Un mazzetto di broccolini (Tenderstem broccoli)
2 bok choy (Cavolo cinese)
Un cucchiaino di aglio schiacciato
½ cucchiaino di olio di sesamo
Un cucchiaio di salsa teriyaki
1. Tritare il peperoncino e l’aglio nel robot da cucina.
2. Scaldare l’olio di sesamo nella padella Le Creuset, aggiungere il peperoncino e aglio.
3. Tritare nel robot le zucchine, il bok choy e i broccolini. Fare attenzione a non ridurli in poltiglia. Se non si dispone di un processore, affettare finemente le verdure.
4. Aggiungere le verdura nella padella e girarle per un paio di minuti prima di aggiungere la salsa teriyaki.
5. Togliere dal fuoco e servire con il riso thai o Jasmine – varietà di riso coltivata in coltivato in Thailandia. I suoi chicchi lunghi e affusolati, ricchi di elementi nutritivi, sprigionano durante la cottura un piacevolissimo aroma.
Post in collaborazione con Le Creuset.
The culinary event of the year returns to Regent’s Park from 18th – 22nd June, and this year the festival is delighted to announce even more reasons why the event is the highlight of the foodie calendar…
This year sees the first outing for The Stubbins Food Partnerships Kitchen Garden, an outdoor cooking showcase. Visitors will be invited to watch top chefs such as Thomasina Miers, Claude Bosi, Sophie Michell, Daniel Doherty and Neil Rankin demonstrate their skills on the fire pit.
Electrolux is the headline sponsor for Taste of London, and this year will once again be showcasing The Electrolux Taste Theatre. This will act as the ‘main stage’ for the festival, where a selection of the world’s best chefs will be creating gastronomic delights on the latest appliances from the Electrolux Inspiration range. Firstly making his Taste Festivals debut is the lively two Michelin starred chef Tom Kerridge. Taste of London always delivers the most exceptional global chef talent and it doesn’t come much bigger than Massimo Bottura, chef patron of Osteria Francescana, a three Michelin star restaurant based in Modena, Italy which is number three in The World’s 50 Best Restaurant Awards list and René Redzepi, of the world number one restaurant Noma. Taste of London wouldn’t be the same without one of its founding fathers, and arguably one of the country’s greatest chefs, Michel Roux Jr.
New for this year is the Electrolux Secret Ingredient – an experience that will empower and expand the cooking capabilities of all aspiring home cooks. Come and visit the Secret Ingredient and have an unforgettable sensory experience involving sound, smell, touch and taste using naturally sourced, matched seasonal ingredients.
London hotspot and Royals favourite Mahiki is thrilled to treat tiki lovers to a fabulous Taste of London experience like no other. Get your Mahiki ticket and enjoy access to the Mahiki Bar with cocktail masterclasses, complimentary cocktails, famous DJs, limbo dancing plus much more.
Laurent-Perrier will once again host their popular, delicious and educational champagne Masterclass but with a unique twist for 2014 – following a Cuvée Rosé reception, visitors will experience a blind tasting incorporating three of their white champagnes.
Taste of London is welcoming Korea Foods for the first time who will be showcasing their country’s finest food alongside the wonderful Gizzi Erskine who will be hosting Korean masterclasses.
Guests looking for an oriental flavour can enjoy Taste of Thailand from the Royal Thai Embassy. Visitors will experience a selection of London’s best Thai restaurants, music, entertainment and cooking, alongside a number of Thai exhibitors.
See you there!
Action Against Hunger 5* Restaurant * Ametsa with Arzak Instruction * André Garrett at Cliveden House * Assado * Avenue* Bar Boulud* Barbecoa * Bleeding Heart * Blue Elephant * Chop Shop * Club Gascon * Duck & Waffle * Flesh & Buns * Gaucho * L’Anima * L’Autre Pied * Le Gavroche * Mango Tree * Maze * MEATliquor * Peyote * Plum + Spilt Milk * Roka * Rosa’s * Salt Yard * Shake Shack * Sixtyone * Sake No Hana * Spice Market * Suda * Sushisamba * Tamarind * Tartufo * Thai Rice * Thai Tho * The Begging Bowl * The House of Ho * The Truscott Arms * Theo Randall at the InterContinental * Yauatcha
These photos come from the previous Taste of London events.