I had the pleasure of meeting and cooking with the delightfully sweet and brilliant Sardinian Chef, Roberto Petza of Michelin-starred restaurant S’Apposentu in an evening organised by Great Italian Chefs. His restaurant resides in Siddi, a peaceful, bounteous, mountainous paradise in the centre of the island – far from the tourist hordes and better known beach resorts – a calm tranquil and earthy terrain dotted with sheep and donkeys and fertile soils giving rise to a wild array of native herbs and vegetables of which Roberto makes stars on his menus. Continue reading
A lot of romance has been written surrounding the spirit of the word “duende” – a Spanish concept for which there is no direct English translation – relating to “having soul” (thus perpetuating that great stereotype that us Anglophones are inferior to the fiery Latins when it comes to this department)…
Well… Covent Garden is not usually where I go to “find soul” or even Latin passion (although a few Margaritas at Benito’s Hat Mexican has claimed a few souls for sure) – and sadly both of these are a tad lacking at newly opened Duende. Small, suitably dark and ever so slightly cold, the few high chairs facing the bar offer diners a spanking shiny copper top from which to eat whilst a scatter of black wood tables line the opposite side of the very tight room. It is slick and chic, rather than quaint and rustic – and I picture City suits rather than trendy, creative Madrileños. Continue reading
Carm, Douro Valley
A delightful, affordable red table wine from the Douro Valley – CARM 2011 red is permanently on the menu at O Cantinho, one of the many family-run Portuguese restaurants along Stockwell Road – also known as little Portugal and a regular bolthole we visit when we miss the summer holidays… Continue reading
Spaghetti con zucchine
A quick, simple, colourful and tasty spring treat, this easy Spaghetti con Zucchine is best enjoyed al dente and with a glass of dry, fruity young wine, red or white. Look out for varieties of yellow or stripey zucchini for added colour.
Ingredients: (serves 2)
- 1 large courgette
- 160g of dried spaghetti (try De Cecco or Garolfalo)
- 1 large glug of Olive Oil
- 3 fat cloves of garlic
- 1 pinch of dried birds eye chilli flakes
- 1 fistful of chopped flat leaf parsley
- Grated Parmesan or Pecorino Romano
Bring a large, deep pot of salted water to the boil. Whilst you wait for it to boil, thinly slice the courgette and season. Heat the oil in a sautee pan, sweat the chopped garlic, chilli flakes and parsley, then drop in the courgette slices. Fry until the courgettes have started to brown, lower the heat. Drop the spaghetti into the boiling water. Cook to a minute less than indicated on the packet for al dente pasta. Add a spoonful of cooking water to the courgette pan as they cook to soften them.
Drain the pasta when cooked, tip the spaghetti into the cooked courgettes and toss to coat with the flavoured oil and courgettes. Serve with grated Parmesan.
There’s been a glut of new recipe books focusing on the flavours and spices of Persian cuisine recently, and who could fail to be bowled over by the brilliant “Persiana” by Sabrina Ghayour ?
I claim no expertise on the region, nor it’s cuisine, beyond a love of discovering it and eating it. So this is my humble, easy-to-make and relatively loose interpretation of a Persian Khoresh – or stew. Continue reading
Espetada a Porto
In the dead of winter, when the wind and rain lashes at your face like so many serrated knives and you immediately ditch all tentative plans to become a running/kick-boxing/Yoga-loving beach body babe that your brandy-fuggled mind thought was a good idea on New Year’s Eve, your mind veers straight to holidays. Balmy summers, cold beers, and in our case – usually – a trip to Portugal’s Algarve coast, where the other half’s amazing cook Mother resides. Continue reading
I came across this wine at Sofra Turkish restaurant on St. Christopher’s Place (there are several other branches of Sofra in Mayfair and Covent Garden) – a delicious and great value for money eatery with a menu focused on colourful fresh vegetables, pulses, wholegrains, nuts and spices and the flavours of the Eastern Med – in the spirit of it’s renowned Turkish owner Hüseyin Özer. Continue reading