[Insert Egg Pun Here]

Easter. A time for me to reflect on my love of eggs. For your reference, here is a list of my Top 6 types of eggs:

  1. Steamed eggs with pork
  2. Scrambled eggs
  3. Scotch eggs
  4. Fried eggs
  5. Boiled eggs (so versatile)
  6. Century eggs (in the context of salted pork and century egg congee)

I’m not sure whether it’s because my mum ate A LOT of eggs when she was pregnant with me, or whether because they are super versatile, but I bloody love an egg. One of the 3 reasons I could not become vegan full-time (reason 1 = meats, reason 2 = cheese). As long as you don’t overcook them, you can use them as a source of cheap and easy to prepare protein. I love how they bring together a load of disjointed things on a plate or in a bowl – I’ve lost count of the number of times I’ve had to have a ‘fridge clear-out’ dinner before going away, and bringing it all together with… a fried egg on top, and perhaps some hot sauce of sorts.

Eggs feature a lot in my childhood food memories. I remember my first trip to Hong Kong (I was pretty young, maybe 6?) I developed a slight obsession with the fried egg sandwiches there. Bread in HK is extremely white and almost fluffy – with no crusts. Perfectly squared-off loaves are available in every supermarket and bakery. It is the perfect base for a hot fried egg sandwich; part sponge, part egg-blanket. This was also the occasion I discovered fried egg and corned beef sandwiches, but I’ll save that for another day.

Scrambled eggs were the first thing that I ever cooked on a hob (i.e. ‘proper cooking’). I think I had to do it for a Brownies badge so it forced my parents into letting me near an open flame. A 9-year old me did a little air punch. I remember having to cook this at my friend’s house (no idea why, maybe we thought we were being helpful by making a huge mess in the kitchen) and beating the eggs very thoroughly and procrastinating a lot over how much salt to add. Also, black pepper – I was incredibly confused by black pepper as we didn’t use it at all at home. We also pan fried some slices of ham (we hadn’t graduated to raw meats yet) and I was delighted by the result. I think I may have force-fed my mum and dad scrambled eggs every weekend from then on.

Steamed egg and minced pork is possibly one of my favourist things from my parents’ food repertoire. They used to make it in a large dish for dinner and I would always stall my eating to make sure that I got the last dredges of it. It was so delicious, I don’t think I ever chewed a mouthful properly. When it is in the steamer, the egg puffs up and becomes almost souffle-like. But then as soon as it is lifted out, the egg immediately deflates, not that it looks any less appetising though. My parents would always mince their own pork (usually belly – when it was cheap!) using a cleaver – this became my job when I was trusted enough with a knife that was the same size as my face. For my parents, the meal was nutritious and easy to make – something that influenced a lot of our meals as we always ate about an hour before the takeaway opened.

Today, I eat steamed egg a lot less, mainly because there are so many other things to eat. It’s something I go to when I need something that isn’t too heavy but is filling and warm. And no, I can’t make it like how my parents make it. I’m not sure what I do differently but it never tastes the same.

Ingredients:

  • Some pork (er, maybe up to 100g ish?) – I use shoulder but you can use belly and even loin if you want but some fat in it would make it more tasty. You can also totally skip the mincing part and buy pre-minced pork.
  • 2 eggs
  • 1 tsp Salt
  • Sesame oil (optional)
  • 1/4 cup Water
  • Soy Sauce

(Serves 2 as part of a meal with other dishes, or 1 if serving standalone)

  1. Mince your pork using a cleaver/mincer. Or use pre-minced pork (I prefer the texture when I mince it myself). Place the meat in a shallow dish (this will make cooking quicker) – n.b. make sure it’s big enough!
  2. Crack 2 eggs into the dish, add salt and a few dashes of sesame oil (optional) – beat with chopsticks.
  3. Add the 1/4 cup of water (pre-boiled) and beat again.
  4. Put a steaming rack into a large saucepan or wok – let it come up to the boil. Place the dish into the pan/wok and turn the heat right down to a gentle simmer – I would recommend using the smallest burner as you want it to steam on a low-med heat. Cook for about 15 mins (you can check whether it’s cooked by poking the centre with a chopstick to see if the egg has set/meat has cooked through).
  5. Drizzle soy sauce on the top and serve with boiled rice!

 

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Ta-da! Steamed egg with pork! I’ve put spring onions on top for fanciness but they really don’t add anything to the dish.

 

I eat my steamed egg with plain boiled rice – I kinda stir it all together and wolf it down because very little chewing is needed!

*DISCLAIMER* Now, I know that the top of this steamed egg is all bumpy and not at all refined. First of all, I didn’t grow up with the refined version because my parents didn’t have time. Secondly, because this contains meat, you need enough heat to cook it through within a reasonable amount of time. Vegetarians/steamed egg lovers – you can make this sans meat, steamed on a super low heat (like, the lowest setting on your smallest burner), and you *may* be able to achieve a smooth top and almost custard-like texture (this really depends on how low your hob can go!).

Give it a go and see what happens!

Happy cooking!

xxx

 

Dedicated to my egg-cellent friend Sophie.

Bring Me Congee

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My pimped congee with salted pork topped with preserved vegetables and chilli oil

Congee, or ‘粥’, conjures up memories of… being sick as a child. Fevers, colds, stomach bugs, and everything in between. For me, it is food that I still turn to when I’m sick, run down, or just need a hug in a bowl. A basic-bitch congee is made from rice and water which is easy for your body to digest, especially if you’re unwell. A bit like tea and toast, but way better.

It’s also super cheap to make – as a poorish undergrad student (I really had no excuse, I had a part-time job) I once reported to my mum that I’d made some congee because I was a bit skint. She asked me what I’d eaten with it (gods forbid I ate it plain) to which I responded ‘a pork chop’ – sliced and cooked in with the congee. Obviously not *that* poor that I couldn’t afford to buy myself some meat. LOL.

粥 is a staple in many Hong Kong markets, often eaten for breakfast with salted pork and century egg (my personal favourite) with a side of delicious 油炸鬼 (fried dough sticks – literally translated to ‘fried oil ghosts’) or fried egg noodles. I love a bowl of congee whenever I go back to Hong Kong – even in the 30+ degree heat. The ingredients and flavours are so simple which is probably what makes it so comforting.

It was a bit odd when I came to write down the ‘recipe’ as it occurred to me I’d never weighed or measured any of the ingredients – like boiling rice, it’s all about eyeballing. However, I measured my ‘eyeballed’ amounts and it went something like this:

1/2 cup rice (I use Thai Fragrant rice because I’m a snob)
5 cups of water or stock
Pork (1 chop/steak’s worth!) – optional, depending on how skint you’re feeling…

Makes 2 portions. Cooking time: around 20 minutes.

Method:

  1. Wash your rice and soak overnight – you can skip this part, especially if you’re impulse cooking, but I find that this makes the consistency smoother when it comes to cooking the rice.
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Soaked grains of rice

 

2. Drain the water and put your soaked/unsoaked rice in a saucepan. Add 5 cups of water and bring it to the boil. MAKE SURE THE LID IS RESTED ON THE SIDE OF THE PAN OR IT WILL BOIL OVER. Once it comes up to the boil, reduce the heat to a gentle simmer for 10 minutes (again with the lid rested on the side of the pan to prevent boiling over). You can use stock if you’re feeling fancy but I’m not a huge fan of drinking synthetic stock. Stir occasionally.

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Rice simmering away gently.

 

3. Slice your pork thinly (you can use pretty much any cut – my favourite is shoulder) and add to the congee – cook for another 10-15 minutes, stirring occasionally. You can also salt your pork the night before by sprinkling about a tablespoon of salt onto the chop and rinse off before using. This helps create a lovely stock while it cooks.

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I actually only used half of this as I had a really thick steaks

 

4. Your congee should end up looking a bit like the picture below. If it’s too thick for your liking, add some more water but make sure you bring it back up to the boil once more before serving to ensure it’s piping hot throughout. Add salt to taste.

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5. ‘Garnish’ and eat! I added some preserved vegetables and chilli oil to mine, with a dash of soy sauce.

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You can also top it with fried mince pork and cabbage (flavoured with ginger and sesame oil).

 

Storage: you can keep congee overnight in the fridge – just make sure that it’s properly cooled before you pop it in. To re-heat, pop it in a saucepan with some additional water (it will thicken up overnight) and bring it to a boil slowly. Or, and don’t tell my mum I do this, you can microwave it – make sure that it is piping hot before eating.

There are so many variations of what you can cook in or serve with the congee – a delight when you are not sick! Pork or chicken is always a winner as they help create the stock while cooking. I always add soy sauce, and sometimes I plop in some preserved bean curd for some savoury umaaminess. For vegetarians or vegans the addition of some preserved veg or spicy preserved hot turnips, and a side of stir fried green leafy veg is very appetising and nourishing.

Ok, now off you go and make yourself some congee. It’s not just for sick people!

Happy cooking!

xxx

Around the world in 80 (x 4) days

It’s been 343 days since my last post, and it’s been 343 days for a reason. This time last year I was living a mini-dream in Sweden – a holiday I decided to indulge in because, quite frankly, I was having the worst time in actual real life (professionally). It happens to us all, and it’s not the first time it had happened to me. So when I returned, I decided change needed to happen. I concentrated my energies into making that change happen and in January this year, I got myself a fably new job. The added bonus of this job? I got to travel the world.

I’ve been in this new job exactly 9 months and 9 days now and it’s taken me this long to jot down and acknowledge my many wanders. I’ve been to so many places, met so many brilliant people, (ate lots of delicious things) I had no idea what to do with all the information. So I’m going to try and break it down a little here, as a sneak preview of what’s to come on Connie Talks.

Back in April I spent a month in Australia (yes, for work), a country that had been on my hitlist since FOREVER but timings and finances never seemed to pan out. Flashback to my conversation with my new manager in January:

Manager: ‘Connie, how do you feel about staying in Australia for a month? We know it’s a big ask.’

Me: [externally] ‘Oh, I’m not sure, can I think about it? Can I take my cat?’
[internally] ‘YES OKAY WHEN NOW I CAN GO NOW CAN PEPS COME WITH ME?’

I’m not going to lie. I was bloody delighted. 2 weeks in Brisbane and 2 weeks in Melbourne was the perfect combination. I was a stone’s throw from the Great Barrier Reef (although I didn’t quite make it that far – turns out ‘a stone’s throw’ actually means ‘the distance between France and China’ in Oz) in one direction, and literally on the Great Ocean Road in the other. My work and travel itinerary became very full very quickly. The highlights included koalas (which turned out to be my other spirit animal – my first being pandas), kangaroos and nature in general. All of a sudden my geography GCSE became real. Oh, and I think I need to talk about the coffee. It is officially okay to ask for a latte out there without being spat on. But I would highly recommend getting a hot flat white – just to be on the safe side. And take a reusable cup.

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Fraser Island

On my way back from Australia, I decided to pop in to see the fam (uncles, aunties, cousins, fake uncles and aunties too) in Hong Kong. Although I’ve been many, many times, this time was slightly different as I’d not been since my granddad’s funeral in 2013. My intention was to have a proper tourist holiday, sans my immediate family. Anyone who has traveled back to their Motherland with immediate family understands that the trip is never a holiday but an itinerary of obligations and family dinners. As much as I love family dinners, I wanted to see HK at my own leisure. Lamma Island was a surprise delight, even in the gazillion degree heat. I even lugged back a jar of some delicious chilli oil that I ate there – probably the most random souvenir from any of my trips.

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Lamma Island. Can’t believe it only costed us a few quid to get there and back.

In the height of summer, I thought it’d be a good idea to go to Italy – again, in the gazillion degree heat (I am yet to pack away my summer wardrobe). The Holy Motherland of All Things Pasta and Art. As an art historian, I am so ashamed to say that I HAD NEVER BEEN TO ITALY before. Now I’ve been, I feel much less like an impostor. I spent a glorious week in Bologna with day trips to Parma, Modena and Florence immersing myself in traditional Italian food, culture and obvs, art history. I left the UK not knowing a word of Italian (apparently pasta shapes don’t count) and returned still not knowing a word of Italian (but have expanded pasta vocabulary significantly). I came back with cravings for lasagna which I attempted to make – the Italian way. Recipe to follow…

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That time I couldn’t decide which pasta to have so I had all three.

I’m sat at my laptop now, still in a state of culture shock, having just returned from Shanghai less than 2 days ago. I have a bit of a love/hate relationship with China having had a bad experience there with the fam a few years back. However, I can honestly say Shanghai has changed my perspective; the city is international, accessible (but don’t try and pay with a credit card) and has a lot of good eats. I miss the smell of food everywhere, the Bund and the bustle, but definitely not the pollution.

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Yang’s Fried Dumplings – with a side of curry noodles which I really didn’t need but was greedy so ordered anyway.

So the next few posts will be me trying to process my thoughts on these wonderful places that I’ve visited and probably all the delicious things that I ate too. Next week I travel to Chile for the first time and no doubt will return an empanada addict. Wish me luck!

 

 

 

 

Good Eats – a week in the life of #ConnieEats

*KLAXON* FOOD PORN ALERT. If you don’t like looking at photos of food, then I suggest you leave now.

This week has been somewhat unusual in that I had quite a few meals out. Contrary to popular belief, I don’t eat out half as often as I used to/people think I do. This is a bit of a conscious effort to be a bit more ‘responsible’ with my money, and also an opportunity for me to do more experimenting in my own kitchen. This month eating out was a bit of a luxury as I am still bankrupt from buying a new car. However, needs must.

Stop no. 1 was Itihaas on Newhall Street, a Brummy classic. I had been once before and embarrassed myself by asking the waiter if they could add saag to my order. Of course not. You don’t ruin a dish that has been carefully thought through by an excellent chef, by adding bloody spinach. I’m a sucker for lamb curries; tender meat, aromatic spices and a little (or a lot) of heat to round it all off. Rice and bread are both necessary.

I was lucky enough to be dining with friends who like to share their food, so share we did! We ordered Nalli Gosht, ‘Lamb on the bone stewed in a spicy, thick masala gravy’ – everything I love about lamb curries; tender meat on the bone and the surprise bit of heat afterwards! Prawn & Scallop Mustard Seed Curry, ‘Pan seared Scallops & Fresh Water prawns cooked in creamy sauce with mustard seeds’ – but less the scallops because there weren’t any available. A tomatoey sauce that wasn’t particularly creamy but definitely aromatic without overpowering the prawns. Chicken Biryani was next (no description needed, right?!), it came in this ornate silver dish which held enough to feed 2! On top of this we decided to order THE MOST DELICIOUS Mushroom and Truffle Oil Pilau which was full of umami, and an excessively large basket of breads. A wonderful night was had! However, most importantly, Itihaas is part of the Let’s Feed Brum project which aims to encourage local people and businesses to get involved with the rising problem of homelessness in the city. The restaurant is currently looking for donations of clothes, sleeping bags and sanitary products to pass on through their team of dedicated volunteers. Find out more about their challenge here.

Wednesday = Ginner. Well, any day can mean Ginner in my opinion. A catch up with a friend over gin and foods is always the highlight of my week. This week’s Ginner took place at the Lost & Found, one of my favourite places for drinky poos. For some reason I really wanted fish and chips, probably because I was missing my mum’s fried goods? (My mum has gone on holiday, leaving me to cover her shift in the takeaway which is… 2 hours away). The triple-fried chips were a bit unnecessary – once is fine by me. Especially when they’re frozen ones and not fresh ones (yes, I can tell from over 2 decades of training). The fish was coated in a light batter, tartar sauce had a lotta pickles in, which I actually kind of liked.

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SO MANY PICKLES IN THAT SAUCE

Thursday night came a bit of spontaneous dining with some wonderful delegates from the Costume, Culture and Dress conference that took place at BCU. Not being able to make the conference itself because of work commitments, it was lovely to take time out to meet the researchers and academics in a more social environment. Dinner was served at Birmingham Museum and Art Gallery which was a winner because we also got to view the Pre-Raphaelite collection out of hours! It brought back so many memories of my early days in Brum – I actually chose to study up here because of that ridiculously-fantastic collection.

Dinner was pleasant with great company, although there was some confusion between the waiting staff about what we were eating… nevermind, it was all yum! Scallop on some lentilly-tomatoey-spicey soup (we were never told what this was!) followed by chicken, gratin and some veg, finished with a rich-so-so-rich chocolate fondant served with pistachio ice cream and… cream. I wish I hadn’t eaten so much of the chicken as I couldn’t finish that dessert *mega sad face*. Well done BMAG for serving actual nice food.

 

The highlight of my weekend was a catch-up brunch in Bristol with my BFF in the South West (Bestest Foodie Friend). I’ve been heading back the past 2 weeks to help my dad in the takeaway (6-day working week! Noooooo) so I saw it as an opportunity to catch up on some gossips. I always like to try somewhere new and independent where I can – thanks to guidance from my BFF. Low and behold, we discovered Pinkmans. YOU NEED TO GO THERE NOW IF YOU HAVEN’T BEEN ALREADY (scroll down for visual references as to why).

It’s situated on trendy (does anyone use that word anymore?) Park Street which is usually swarming with students. However, the Sunday vibe was a little different; laid back locals on their day off. You walk in and you’re hit in the face with a beautiful display of pastries, cakes, sandwiches, salads… you get my drift? It all looked so wholesome and delectable at the same time. I’ve never drooled over a beetroot salad before.

We were both in brunch-mode so opted for bacon, oven-baked eggs and toast (with a side of avo for me). We were greeted with half a pig, each. I don’t think I’ve ever seen this much good-quality bacon on my plate before. Thick, thick rashers sat next to perfectly-cooked eggs that were not swimming in oil. Eating this made me feel virtuous. On our way out we nabbed ourselves a sour-dough-nut each (cinder toffee, obvs), their in-house speciality. Mine is still sat in it’s box waiting to be eaten for dessert… *stuffs face*

 

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This is how breakfast should look everyday.

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LOOK AT THAT BACON. JUST LOOK AT IT.


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Little rolls filled with salmon and cucumber on display

 

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SOUR-DOUGH-NUTS OMG. (Front to back: cinder toffee, chocolate, and rhubarb, raspberry and yoghurt)

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Bread sticks filled with posh ham and cheese

If you managed to scroll down this far – first of all, well done and secondly – that concludes my week of good eats! Hopefully more to come soon!

(Yes, I’ve now eaten the doughnut; BEST DOUGHNUT EVER)

GOOD EATS – #ConnieCooks MAY BANK HOLIDAY EDITION

Bank holidays mean two things for me: excessive sleeping and a chance to get creative in the kitchen. I was a lucky bunny this weekend as I was fed by others, three evenings in a row. Yes, THREE EVENINGS. For one of the evenings, I thought maybe I should show willing and bake a little sweet treat for desert.

I used to bake A LOT. When I first moved up to Birmingham I went into some sort of baking frenzy. To the point where I set up Connie’s Cake Emporium (yeah, the website is still live but I no longer bake to order so please don’t call me to order anything). It all came to a natural end when I got a proper full time job. Turns out juggling full time work (with a commute to a whole other city) and baking to-order meant that I got very little sleep. Unfortunately, the baking had to give.

Having moved last year and not having a functioning kitchen for about 6 months, I didn’t get to bake at all. In fact, I think I lost my baking mojo a little bit. So it was a bit of a relief this weekend when I got a bit of time to get back into the swing of baking. However, all was not well.

Now, I have a bit of a love-hate relationship with pastry. It turns out great if I wing it (e.g. don’t weigh the ingredients) but as soon as I follow a recipe… may the wrath be upon me. I am a big fan of Rachel Allen so I figured, why not try her Passionfruit and Lemon Tart? I should have known it was going to be a fail when I couldn’t find any passionfruit, a super lemony tart it was going to have to be. The recipe itself was really easy to follow and assemble, until the actual baking part.

I followed the recipe and all was well until the part where I had to take it out of the oven… it still looked really wobbly. According to Rachel, the tart should only wobble ‘a little bit’. WHAT DOES THAT EVEN MEAN? To me, the tart was still very wobbly so I put it back in the oven. BIG MISTAKE. Because this happened:

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The saddest lemon tart, ever. Or ‘lemon quiche’ as my sister so kindly put it.

Yes. somehow I managed to make a lemon quiche instead of a tart. This simply will not do. In hindsight, I should have just taken it out when it was, to me, still ‘quite wobbly’. Lesson learnt so let’s move on.

As the Lemon Quiche was not beautiful enough to take to a dinner party, I decided to bung together a flourless chocolate cake instead. Dead simple recipe, can’t get it wrong. Phew, those were not my famous last words. Turns out that Delicious magazine haven’t published the recipe online so here it is (slightly adjusted because I used all dark chocolate instead of half dark and half milk), typed by my own fingers, just for you all:

Ingredients

  • 300g dark chocolate
  • 250g butter (A WHOLE BLOCK!), plus some extra to grease
  • 200g caster sugar
  • 4 large eggs, separated (free range, obvs)
  • 1tsp vanilla essence/vanilla bean paste
  • 1/2 tsp cream of tartar

You will also need a 23cm springform cake tin with the base lined and sides greased. An oven will help too.

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THIS RECIPE WILL SUCCEED.

1. Preheat your oven to 180ºC/160º fan/gas mark 4. Put the chocolate and butter in a heavy-based saucepan and melt on a low heat. Once melted, add 100g of the sugar and stir. Put the pan aside to cool slightly before transferring mixture into a large mixing bowl. Proceed to add the vanilla and egg yolks – mix well but do not beat.

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Is that enough chocolate?


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Don’t think I added enough butter.

2. Now, I have the luxury of a Kitchen Aid with a balloon whisk attachment – if you don’t have one, a hand-held electric beater will be as good. Shove the egg whites in a super clean bowl (the tiniest bit of fat will be problematic for the meringue mix) and whisk the hell out of it. When it becomes foamy, add your cream of tartar. Continue whisking until you get stiff peaks – when you lift your whisk out of the mix, the egg whites should stand stiff and upright. Whisk in the remaining 100g of sugar, one tablespoon at a time until you get a delightfully thick, white, glossy meringue.

 

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Fluffy fluffy.

3. Mix a spoonful of your meringue mix into your chocolate mixture to ‘loosen’ it. Continue to fold in the remaining meringue in 4-5 additions. Use a large metal spoon and a figure-of-eight motion, scrape the sides of the bowl, then fold the mix over the top of itself, giving the bowl a quarter turn each time. Don’t forget to scrape the bottom of your bowl to make sure you’ve incorporated all that chocolately goodness.

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*dies*

4. Spoon the batter into your cake tin and bake for 40 minutes or until the mixture has risen and starts to crack on the top. Don’t worry about too many cracks – they will become crevices for holding cream/ice cream. Cool the cake in the tin – serve warm or at room temperature with dairy goodness of your choice!

Word of advice: the cake will deflate A LOT but fret not, it will taste real good.

Oh my days this cake is like a really intense brownie. But better. Slightly crumbly, rich but incredibly light considering that each mouthful contains about a tablespoon of butter. We ate this with a cup of tea but it would benefit from pouring cream, ice cream, or even custard if you dare. A real easy, faff-free recipe!

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YAAAASSS


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OMNOMNOM

 

Good Eats – Two Cats Kitchen

Two Cats Kitchen is definitely in my top 5 dining experiences, like, ever. The food there makes me squeal with delight (quite literally); the textures and flavours are so unexpected (yet obvious at the same time), each mouthful is a little morsel of  joy. With a 7-course taster menu, that’s a lot of little morsels. The restaurant is known for it’s ‘New Baltic’ fayre using fresh, seasonal ingredients. Simple ingredients + curious (and talented) chef = EPIC DELICIOUSNESS. I can’t explain how half the things were cooked or created, but I sure had fun trying to work it all out as I ate.

When I visited for the first time last year, I left with a warm and fuzzy feeling. The 2 dishes that stuck in my mind: this wonderful lamb that was so pretty and pink, and a desert that comprised of sorrel leaves, granita and granola. I will never forget my first mouthful of the sorrel. I expected it to taste like spinach – it did not. The wonderful sourness and the ice-cold granita made it taste like a really grown-up deconstructed ice lolly. The granola, oddly, provided the creamy taste and texture. Who would have thunk?

A few weeks ago a friend heard that they were DROPPING THE BALTIC. WTF. We booked immediately. I called, gave my booking details in haste, and was then told about the un-Balticness – I admitted that I didn’t really care. Whatever they were going to serve, it was going to be delicious. I needed to experience it STAT.

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The Jewellery Quarter at dusk

 

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7 courses plus a cheeseboard. #noregrets

The menu went something like this:

Sorrel, savoury granola, whipped cream cheese
Watermelon, shallot, olive, onion, mint and sumac
Cured mackerel, turnip, shisho, honey & marmite
Steamed octopus, chia, onion and ponzu
Pork neck, asparagus and wild garlic
Rhubarb, cognac, tarragon, ginger and pepper
Chocolate, dried elderberries, brazil nuts, dark rye and lemon balm

I love the simplicity of this menu. No fancy words, no fuss. My favourite courses were the steamed octopus, pork neck and rhubarb. The octopus was soft and succulent (can octopus be succulent?) topped with a crispy sheet of chia seeds; the texture and taste of which oddly reminded me of fried salmon skin. The textures and flavours complemented each other so well – the healthy ‘salmon skin’ really brought out the taste of the sea. The pork neck was completely out of this world; cooked in a sous vide for 24 hours then fried quickly in a hot pan, the texture was melt-in-the-mouth with just the right fat-to-lean-meat ratio. Yes, I think I just said ‘fat-to-lean-meat ratio’. The wild garlic that it was served with was superbly pungent without being too sharp or overbearing (although I could taste garlic for the rest of the evening). The rhubarb. Oh my days the rhubarb. It was crunchy, sharp and really cold. Not really how it’s usually served. I could not get over the texture – imagine celery (actually, don’t, it’s the food of the devil) but sharp and juicy. Apparently it had been sealed in a vacuum pack with sugar to ‘cook’ the rhubarb. This was the course that made me squeal with delight; such an unexpected surprise.

Would I go there again? Hell yes. But probably not for a season or two when there are new flavours to try. At £49 for 7 courses (an additional £10 if you want to add a cheese board) it isn’t the most expensive or fancy of tasting menus. But then that’s not really what the Two Cats are about. However, it’s worth trying if you want to entertain your culinary senses.

Did I say ‘delightful’ enough in this post? Probs not.