Pizza, the Mystery Pub, and 282

Carl and I decided it was time for another adventure in London this past weekend. He has a knack for finding all the best pizza joints in town so after work on Friday we met up near Embankment Pier and walked along the South Bank until we reached the Gourmet Pizza Kitchen. The air was refreshingly crisp and the sun was just beginning to set so we nabbed a table outside overlooking the river. Shortly after ordering (a bottle of Californian Chianti, dough balls, an outstanding mixed salad topped with melted goat's cheese on proper bacon, and two pizzas we were both torn between and ended up splitting down the middle), we got a text from some friends who also happened to be out on the town and agreed to meet up for drinks at a pub Carl once walked past on the way to/from an office Christmas do (a do is like a party so a 'hen do' and a 'stag do' are the British equivalents of a bachelorette and bachelor party respectively).

Teaching Carl the real way to eat pizza: folded!

Following a bit of a wander, all four of us discovered Carl's mystery pub - henceforth known as the Mulberry Bush. Christian was kind enough to grab the first round of beers (a fine brew called DNA). A bit of pub etiquette for you: drinks are typically bought in rounds with everyone taking turns picking up the tab. For more pub tips, check out this fantastic site! Apparently tourists have a real problem with waiting at tables to be served instead of going straight to the bar like everyone else!

282: Sample first-class sushi in Ealing

Carl and I have been talking about finding a good sushi joint for ages so when we found one recommended by our book we knew we would have to give it a try! It may have taken about six weeks for us to finally get around to it but it was certainly worth it! Atari-ya is an authentic little sushi bar across the street from the Ealing Common tube station. The chefs, staff, and most of the clientele are Japanese so it really feels like you have been magically transported to Tokyo.

I must admit, I have never really had sushi aside from California rolls and spam musubi (neither of which particularly count because the closest they get to raw fish is imitation crab) so I was feeling a bit nervous. Despite living by the ocean my entire life (or perhaps because of my close proximity to live fish and volunteering in an aquarium), I never developed much of a taste for fish. Of course, I waited until after we ordered before I dropped my "I'm from southern California so I must love sushi and know all about it" act and confessed that the real reason why I was so excited to get sushi was that it meant I would get to share a new experience with Carl (aww so cheesy but true).

Warm sake, cucumber rolls, and special of the day (sardines) to start us off.

Somehow we managed to talk ourselves into ordering some warm sake (with a bit of help from the waitress), two pieces of the sardine nigiri special of the day, a cucumber roll just to be on the safe side, and the biggest and baddest of the nigiri platters: the superior nigiri! We decided to be daring and have the chefs give us the authentic treatment with wasabi already in the nigiri. Things got a bit dicey when we each tried to pick up the pieces with chopsticks and only eat half but in the end we both got to taste a little of everything. Unfortunately they didn't provide a handy informational pamphlet so we only knew what we were eating about half the time. According to the menu our platter included 'fattest tuna', sea bass, salmon, turbot, sea bream, eel, razor clam, scallop, sweet prawn, mackerel, yellowtail, tuna, and salmon roe (Ikura).

The superior nigiri! (plus some leftover starters)

Thanks to visual inspection and the process of elimination, I think the fattest tuna, salmon, mackerel and salmon roe were my favourites. I am absolutely hooked on sushi now and I can't wait to come back to this place! Although we've only tried three places to eat from the 1000 things book I have truly enjoyed all of them (and have already made return trips to both Gelateria Danieli and Steins) and I can't wait to start crossing off more adventures.

Until next time, enjoy some sushi of your own! x

Time to Curry Favour

Over the weekend, Carl and I made our way to the lovely Mumbles just outside of Swansea to visit his family and run a 10k. Along the way we stopped off at the Abergavenny Food Festival (also known as Gŵyl Fwyd Y Fenni because 19% of the population in Wales speaks Welsh according to the 2011 census). We wandered all over town sampling (and buying!) all kinds of bread, cheese, cider, meat pies, wine. Of course, I somehow managed to stumble across the bubble tea truck before we dropped by the hog roast stand for lunch. I'm not sure the locals quite understood the meaning of bubble tea as almost every passerby exclaimed "I love tea!" while we were waiting in line.

At the Abergavenny Food Festival.

The locally made cheese was absolutely fantastic and we came home with several different kinds: handmade Welsh goats cheese, the most delightful Brandy Braf (a mature cheese with apricots and brandy), a wonderful caerphilly, an award winning extra mature cheddar, the absolute best blue cheese I have ever tried (the name of which I unfortunately cannot remember though I think it is one of these), and a few others. The aforementioned blue cheese with quince jelly on fresh apricot and walnut bread was my favourite snack of the weekend!

In addition to all the bread and cheese, I also got to taste a sort of British meatball known (controversially) as a faggot. They are typically made of pork off-cuts and offal (better if you don't know the details) and served with gravy, mash, and peas. According to Carl, when he was in a grocery store in America as a kid he pointed out that something looked like faggots and some women practically ran across the store all in a huff and pointedly asked if he knew what that word meant 'here.' Americans, you are using this word all wrong and are therefore missing out on this seriously delicious comfort dish! And while we're on the topic, Brits do in fact still use the term fag for cigarette as alluded to on Arrested Development (I nearly died when watching the Wee Britain episodes when watching the show with Carl but that is a story for another post).

In the evening we popped by The Pilot, a pub a brewery run by a sweet and thoughtful lady who even brings treats to the dogs she allows her patrons to bring inside. I must say, if you ever find yourself in Mumbles do drop in and try a pint of their Mumbles Gold! Luckily the beers and cider didn't do too much damage and we all crossed the finish line of the Swansea Bay 10k (10k Bae Abertawe) together.

Finished one race and already looking for another!

So how does all of this somehow tie in to the cooking of my first curry? While discussing cooking and my blog Carl's mums decided to lend me their copy of The Hairy Dieters (done by the British Hairy Bikers - not to be confused with the American knock-off). The book is nothing but fantastic recipes and I easily settled on this curry. Ordinarily I won't post recipes which are not readily available on the internet unless they are from my family, but I decided to post this one because I modified it to cook in my slow cooker instead of on the hob (stove) and in the oven.

Slow Cooker Saag Gosht (Lamb, Spinach, and Potato Curry)

My first curry!

Ingredients
600g lamb
1 tbsp sunflower oil
2 large onions, roughly chopped
4 large garlic cloves, peeled and roughly chopped
25g chunk of root ginger, roughly chopped
1 plump fresh red chilli, roughly chopped
100g curry paste
400g can of chopped tomatoes
350g potatoes, peeled and chopped into 3cm chunks (Maris Pipers)
450 ml water (for a less soupy version, try 200-250 ml)
2 bay leaves
1 tsp flaked sea salt
1 tsp caster sugar
6 medium tomatoes, quartered
100 g baby spinach leaves
ground black pepper

Directions
1. Trim the lamb of any hard fat and cut the meant into rough chunks. Season with salt and pepper. Heat a teaspoon of oil in a large frying pan and fry the lamb until lightly coloured on all sides. Transfer to a plate when browned.

2. Heat the remaining oil in a pot and add the onions. Cook over a medium heat for 6-8 minutes until they're softened and lightly browned, stirring regularly. Turn down the heat, add the garlic, ginger, chilli, and curry paste and cook for 5 minutes, stirring frequently.

3. Remove from the heat and blend into a purée.

4. Combine the lamb, spiced onion purée, canned chopped tomatoes, potatoes, water, bay leaves, teaspoon of salt, and sugar in the slow cooker and cook on low for 6 hours.

5. Stir in the quartered tomatoes and spinach leaves and cook on low for a further hour.

Additional Tips
While the book recommends lamb leg steaks, I think shoulder or leg would do nicely as well. For the curry paste I used a medium heat (balti paste from Asda). It had a nice kick to it and was enough to clear out my sinuses but next time I might brave the hot madras paste! If you aren't a fan of spicy food, a mild paste should still make for a tasty curry.


All in all, I had a wonderful weekend and thoroughly enjoyed my first attempt at curry. As a South Bay native, being able to wake up and look out over Swansea Bay and hear the gulls makes me feel right at home. I can't wait to come back for Christmas! I am already thinking about what traditional American dishes I can share!

Until next time, have fun attempting to curry favour with this tasty dish! x

The Inaugural Slow Cook

Last week, my friend Christian (who I am hoping to convince to guest write a post about cooking with the aga on his houseboat - see now it's in writing so you can't get out of it!) decided to try out the chicken adobo recipe I posted. Unfortunately I wasn't there to taste it, but it looked like it came out great judging by the picture and his glowing review in the comment section! For months now I have been promising to go all out and cook essentially every Filipino dish I know for one tasty feast. However, without a slow cooker I just couldn't do my grandmother's chicken adobo recipe justice (don't worry, the approximation is still delicious).

Christian's chicken adobo - great job!

So when I woke up the following morning, having already set a date for what will be an epic Filipino feast night, I made an excellent impulse decision and bought a slow cooker! Not just any slow cooker either. This baby has a shiny cardinal exterior (Fight On Trojans!) and a removable pot which can be used to sear meat on the hob! Aww yeah!

My precious (via amazon.co.uk)

Turning to Christian yet again for inspiration, I settled on lamb and barley stew for the inaugural slow cook in my new toy. This wonderfully hearty British dish is just perfect for the fall weather that is finally settling in after an unusually hot summer. I may be from southern California but 85 degree plus (Fahrenheit) weather is not okay when your flat is built to be insulating and has no ceiling fans or screens on the windows to keep bugs out. The other benefit to changing weather is the unspoken understanding of conversation initiation between strangers. I have found that if you strike up a conversation with anyone by asking about or commenting on the weather, they will politely inform you of their desire to carry on said conversation with their response. If they give you a quick response or simply agree with you comment, it means that they do not want to talk to you. However, if they reward you with a wordy reply or elaborate further on your comment, feel free to take that as a sign to continue the conversation. This handy chart is full of other cues you should be listening for when talking to a Brit:

todayilearned.co.uk / Via buzzfeed.com 

As you might guess, these subtle hints take a bit of getting used to after years of dealing with rather blunt Americans. I often wonder if people just think I lack tact or if they know not to take my straight-shooting personally. Either way, we all seem to agree that stodgy dishes make for great comfort food so on to the recipe!

Lamb and Barley Casserole with Dumplings

My completed casserole!

Ingredients
1 tbsp oil
750 g lamb 

800 ml lamb stock

50 g barley
1 onion, chopped

4 stocks of celery, chopped

3 large carrots, chopped

4 pinches parsley
salt
pepper
125 g plain flour
65 g suet
1/2 tsp baking powder


Directions
1. Heat the oil in a frying pan and add the lamb. Season with salt and pepper and brown (about 5 minutes).

2. Add the onion, celery, and carrots and fry for another 3-5 minutes.

3. Transfer to the slow cooker. Sprinkle the barley over the lamb and vegetables, add the stock (make sure it covers the meat), stir, and add the parsley on top.

4. Cook on low for 7-8 hours.

5. For the dumplings, mix the flour, suet, baking powder and a pinch of salt in a bowl. Gradually add small amounts of cold water (3-5 tbsp) to form a sticky dough. Flour your hands then roll the dough into 12 balls. The dumplings can be placed in the fridge to chill until needed. Add the dumplings, half submerged in the stock, one hour before serving.

Additional Tips
Neck meat left on the bone is excellent for this recipe. By the time the meat is finished cooking it practically falls off the bone.


I let my slow cooker run overnight so the stew was ready to go in the morning before I left for work. Thanks to my new thermos, I had a piping hot helping of casserole waiting for me at my desk after a long run during my lunch break. It really hit the spot! I'm really looking forward to trying out all sorts of recipes in my slow cooker now!

Lunch at work is awesome now!

Until next time, happy slow cooking! x

Moroccan Night

Because my slow cooker has not been delivered yet (and won't arrive until Monday - the horror!) and I plan on spending the weekend perfecting my code for an awesome version of hangman instead of cooking elaborate meals, I thought I'd post a throwback tribute to the epic dinner that was Moroccan Night at Bondi House!

Our beloved Bondi House. The kitchen/dining room is on the top floor.

One of my favourite things about studying at Cambridge was meeting people from all over the world who were passionate about a wide range of topics. Conversations were practically guaranteed to be both illuminating and entertaining. This was especially true over dinner at my house in Churchill College (To Sir Winston!) where I lived with nine other people and discussions typically included the viability of fusion, the possibility of saving the world with room-temperature semiconductors, string theory, and Epic Rap Battles of History. Collectively, we were from seven different countries and studying subjects including maths (not a typo - they abbreviate mathematics simply by surgically removing ematic which leaves you with maths), physics, engineering (woo nuclear!), materials science, genetics, and linguistics. If you are noticing a pattern here, now would be a good time to explain that Churchill was founded by none other than Sir Winston Churchill with an emphasis on science and technology which today manifests as a requirement that 70% of the admitted students each year study these subjects.

I love this place even in the rain!

So what happens when you take 10 of these students and throw them together in a house? Why they plan themed dinner parties of course! The dinners originally started as a house meeting over snacks which quickly grew to a (typically) biweekly dinner tradition under the direction of yours truly (appointed unofficial president of the house). Thanks to busy schedules and a mysterious housemate whom a few of us still have not met, dinners were usually attended by 7-8 people and sometimes included special guests. For each dinner, one housemate would take charge in planning the menu, buying the ingredients, and directing the cooking. Whoever was around and felt capable in the kitchen would help out with prepping and cooking dinner while everyone else was responsible for cleaning up after. Originally the themes were chosen based on the hometown of the designated planner, e.g. moussaka by the Greek geneticist, quiche by the French physicist, jambalaya (sausage/crawfish and spam versions) by the Texan materials scientist, and enchiladas by the Angeleno (that's someone from Los Angeles) engineer.

View from the president's seat at a house dinner (Cajun Night in this case).

One day we decided to go completely out of the box and started tossing ideas around for a new theme. When Turkish was nixed by our resident Greek (because it was a "bastardisation" of Greek food), we settled on Moroccan. What followed was a feast to end all feasts. Even with eight of us in attendance, we still had plenty of food left over so I highly recommend only doing the full menu if you have 8 or so guests around for one tasty dinner party!

All the recipes take up quite a bit of space so I'll outline the menu here and post all the recipes below:

Starters: Moroccan zaalouk (with pita) and Moroccan salad plate
Mains: seffa medfounda and Moroccan lamb tagine
Desserts: cinnamon oranges and Moroccan fruit salad

Most of these recipes require resting overnight so please be sure to plan ahead! If you have never tried Moroccan food before, it is definitely worth a taste. After this dinner and having lunch with Carl at an outstanding Moroccan restaurant in Paris, I am absolutely in love with the flavours and dying for a chance to visit Marrakech or Casablanca.

Until next time,

"Come, then, let us go forward together." - Sir Winston

x

Moroccan Zaalouk (Eggplant and Tomato Cooked Salad) with Pita

My starters plate with zaalouk and pita in front and salad (see below) in back.

Ingredients
1 large eggplant, peeled and chopped
4 large tomatoes, peeled, seeded, and chopped
3 cloves of garlic, finely chopped or pressed
1/2 cup chopped fresh cilantro and parsley, mixed
1 tbsp paprika
1 tbsp cumin
1 1/2 tsp salt
1/8 tsp cayenne pepper (optional)
1/4 cup olive oil
1/3 cup watersmall wedge of lemon (optional)

Directions
1. Mix all ingredients in a large, deep pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk.

2. Use a spoon or potato masher to blend the eggplant and tomatoes. A small wedge of lemon can be added at this time. Continue simmering uncovered for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the centre of the pot.

3. Serve warm or cold with pita.

Moroccan Salad Plate

Five different salads combined!

The Moroccan salad plate traditionally consists of five different salads arranged in an alternating pattern. An impressive sight to behold but a lot of work behind the scenes! Here are the recipes for all five salads:

Moroccan Tuna and Rice Salad
Ingredients
1 cup uncooked long grain white rice
1/2 finely chopped coloured bell peppers
1/2 cup tuna
4 tbsp vegetable oil
1/4 cup mayonnaise 

2 tbsp lemon juice

3/4 tsp salt
1/2 tsp pepper

Directions
1. Cook the rice according to the directions. Allow the rice to cool thoroughly before mixing the salad.

2. Place the cooled rice in a large bowl with the tuna and vegetables. In a small bowl, mix the mayonnaise with the oil, lemon juice, salt, and pepper and add it to the rice. Gently stir to mix everything well. Refrigerate the salad for about two hours before serving.

Cold String Bean Salad with Vinaigrette
Ingredients
1 lb (about 1/2 kg) fresh green beans
1 small roasted red pepper, seeded and finely chopped (optional)
2 tbsp finely chopped parsley
1 tbsp finely chopped onion
2 tbsp vegetable oil
1 1/2 tbsp lemon juice
salt
hot paprika, cayenne pepper, or black pepper

Directions
1. Remove the ends from the green beans and cut them into 1/2 inch pieces. Wash and drain the beans, place them in a pot, and cover with cold salted water.

2. Bring the beans to a boil over high heat. Reduce the heat to medium-low, partially cover the pot, and simmer the beans about 10 to 12 minutes, or until they are crisp-tender.

3. Immediately drain the beans, and cover with cold water to stop further cooking. Allow the beans to sit in the water for a minutes, then drain again.

4. When the beans have cooled completely, gently press the beans to squeeze out excess water. Put the beans in a large bowl with the remaining ingredients, and season to taste. Toss gently to mix, cover tightly, and refrigerate several hours or overnight.

Cold Potato Salad with Vinaigrette
Ingredients
2 lbs (about 1 kg) firm potatoes
2 tbsp vegetable oil
1 1/2 tbsp vinegar
1 tbsp chopped parsley
salt
pepper

Directions
1. Peel the potatoes and cut them into evenly sized cubes about 1/4". Wash the cubed potatoes in a bowl of water to remove the starch, and drain.

2. Place the potatoes in a pot of cold salted water and bring to a boil. Reduce the heat and simmer the potatoes until tender (about 7-9 minutes). Test the potatoes frequently to avoid overcooking.

3. Drain the potatoes, then immediately cover them with cold water to stop further cooking. Allow the potatoes to sit in the water for a minute, then drain again.

4. When the potatoes have cooled completely, mix them in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Toss gently to mix, cover tightly, and refrigerate at least an hour or overnight.

Cold Carrot Salad with Vinaigrette
Ingredients
1 1/2 lb (about 700 g) fresh carrots
1 1/2 tbsp lemon juice
1 1/2 tbsp vegetable oil
1 tbsp chopped fresh parsley
1 tsp cumin
salt
pepper

Directions
1. Peel the carrots and cut off the tops. Cut the carrots into small cubes about 1/4" thick. Wash the carrots and drain them.

2. Place the carrots in a pot, cover them with cold water, and bring to a boil. Reduce the heat to medium-low and simmer the carrots about 10 minutes.

3. Drain the carrots, then immediately cover them with cold water to stop further cooking. Allow the carrots to sit in the water for a minute, then drain again.

4. When the carrots have cooled completely, mix them in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Toss gently to mix, cover tightly, and refrigerate at least an hour or overnight.

Cold Beetroot Salad with Vinaigrette

Ingredients
2 lb (about 1 kg) red beet roots
2 tbsp chopped fresh parsley
2 1/2 tbsp lemon juice
2 tbsp vegetable oil
salt
pepper
minced or slivered red onion, to taste (optional)

Directions
1. Rinse the beet roots. Place in a pot and cover with water. Boil the beets until tender (can take up to an hour and a half).

2. Drain the beets and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4" cubes.

3. Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly, and refrigerate at least an hour or overnight.

Seffa Medfounda (Couscous with Chicken)

My main plate with seffa medfounda in back and lamb tagine in front.

Ingredients
For the Seffa:
2 lb (about 1 kg) couscous
3 tbsp vegetable or olive oil
2 tsp salt
1 cup golden raisins, soaked in water for 20 minutes
4 tbsp butter
1 cup powdered sugar (or to taste)

For the Saffron Chicken:
1 whole chicken, cut into pieces
2 large sweet onions, chopped medium
1 tbsp ground ginger
1 tsp white pepper
1/2 tsp black pepper
2 sticks of cinnamon
1 tsp saffron threads, crumbled
1 tsp turmeric
1 1/2 tsp salt
4 tbsp butter
1/4 cup olive oil
1/4 cup chopped fresh cilantro

For decorating the Seffa:
1/2 to 1 cup almonds (blanched, fried, and ground)
1 cup powdered sugar
2 tablespoons ground cinnamon

Directions
1. Fill the base of a couscoussier with ample salted water and bring to a boil over high heat. Reduce to a simmer and proceed with steaming the couscous three times (add the raisins for the final steaming).

2. While you're steaming the couscous, prepare the meat. Mix the chicken with the onions, spices, butter, oil, and cilantro in a Dutch oven or heavy-bottomed pot. Gently brown the chicken over medium heat for about 10 minutes.

3. Cover the pot and cook over medium heat, stirring occasionally, until the meat is very tender. This will take about 1 hour for the chicken. When the chicken has been cooked, reduce the liquids until a thick sauce has formed. Discard the cinnamon sticks and taste for seasoning. If desired, remove the chicken from the bones.

4. Gently toss the steamed couscous with the butter and powdered sugar. Place about 1/3 of this mixture on a very large serving dish.

5. Arrange the chicken in the centre and cover with the sauce. Pile the rest of the couscous on top of the meat, using your hands to shape a dome.

6. Decorate the mound of seffa in a vertical patter with the cinnamon, ground almonds, and powdered sugar. Serve immediately with small bowls of powdered sugar, ground almonds, and cinnamon on the side.

Moroccan Lamb Tagine

Ingredients
1 tsp cayenne pepper
2 tsp ground black pepper
1 1/2 tbsp paprika
1 1/2 tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1 shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil
3 cloves garlic, crushed
570ml/1 pint tomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped

Directions
1. Place the cayenne, black pepper, paprika, ginger, turmeric, and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

2. Preheat the oven to 150C/300F.

3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.

4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with 1/4 pint of tomato juice and add these juices to the pan.

5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins/sultanas, flaked almonds, saffron, lamb stock, and honey to the casserole dish. Bring to boil, cover with a fitted lid, place in the oven, and cook for 2 to 2 1/2 hours or until the meat is meltingly tender.

6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.

Cinnamon Oranges

Ingredients
4 oranges, the sweetest you can find
2 apples, sliced (optional)
2 tbsp cinnamon

Directions
1. Peel oranges, then slice crossways into rounds and arrange on a pretty plate.

2. Add a few apple slices, if desired.

3. Lightly dust with cinnamon and served immediately.

Moroccan Fruit Salad

Fruit salad, yummy yummy (yes, that is a Wiggles reference).

Ingredients
6-8 oz vanilla yoghurt
1 pint fresh strawberries
2 apples, peeled
1-2 bananas
2 oranges or tangerines
1 tbsp sugar

Directions
1. Cut up the strawberries and place in a bowl. Cut up the apples, bananas, and one orange and add to the strawberries.

2. Mix the sugar in with the fruit. Next add the yoghurt and stir.

3. Squeeze the juice from the last orange into the bowl and stir.

Additional Tips
The yoghurt and juice may separate if stored in the refrigerator so stir before serving.

If you eat all of this, you may end up with an unpleasantly full belly like these guys!

Manners Matter and the Alternative Roast

Life in another country is often full of paradoxes. As I rapidly approach my second anniversary of living in England, I am reminded of how I have managed to both adapt to my surroundings stubbornly stick to my American roots.

The most noticeable indication of my nationality is my accent. I cannot hide it and it usually gives me away as a foreigner as soon as I begin talking. However, my vocabulary and phrases have certainly changed. Sometimes this is intentional, such as when I am in public and ask someone where I might find the loo (pro tip: no one says W.C. out here) or comment that a friend's trousers look nice (complimenting someone's pants would result in a very embarrassing situation which I have learned to avoid). Other times things just seem to slip out without my noticing.

Americans prefer to refer to things as addicting. For example: "Dude, these Korean tacos are totally addicting! We have to find the Kogi truck again tomorrow!" In the UK (and I doubt I would have ever noticed this if it hadn't been pointed out to me on a few occasions), people say things are addictive. For example: "I'm well chuffed the Truckle website has Vesuvius back in stock! That chilli cheddar is so addictive!"

So when Carl found me playing a version of Breakout, which I had programmed as part of a course on Java, at 7 in the morning (as you do when you are a complete nerd and really enjoying your new hobby), my immediate response was to explain that during the debugging process I realised that "Breakout is super addictive!" Cue faux glare from Carl who must have thought I was poking fun at the Brits. This was met from a blank stare from me. After a few confused silent seconds he finally put two and two together and asked me if I meant to say addicting. I stubbornly refused and asked why I should have to change the way I speak. Well, egg on my face! Of course, he really let me have it (admittedly, quite deservedly so) for not only using the proper British phrasing but completely forgetting which way was originally mine. Eventually we moved on with the rest of our Sunday and I attributed my slip of the tongue to my slow but steady assimilation. However, it was only a matter of hours until I was knocked most ungracefully from the 'worldly person' pedestal on which I had placed myself.

Prior to the sacred Sunday roast, the all important Sunday grocery shopping must be done. While it is a well known fact to Americans that Brits are very well mannered, this is doubly true on Sundays. So when Carl left me in the queue with our basket of groceries to fetch a bottle of wine only to return just in time to hear me ask the man in front of me to move his cart ahead slightly so that I might begin to unload my groceries on the conveyor belt, I can only imagine how aghast he must have looked. In my defence, I thought leaving my basket (which was getting too heavy for me to hold) on the ground in a busy walkway would be considered rude and wanted to move it as soon as possible. I realised my mistake as soon as the words left my mouth when the man glared at me as though I had asked if I could kick his puppy. At least he moved his cart but the damage was done and I felt terrible. Carl explained that inconveniencing someone, particularly on a Sunday afternoon, when the net impact is null (as in forcing the man to move his cart when it would take the same amount of time for both of us to check out either way) is not polite. He also added, though jokingly I hope, that my American accent didn't really do me any favours and that people would be more inclined to assume I was being rude. Curse you America and your reputation for being a self-centred bully! Ah well, lesson learned.

More importantly, the offending groceries were combined that evening to create one of the most delicious roasts we have ever done: maple and mustard glazed ham! This recipe is courtesy of Gordon Ramsey and the BBC Good Food website. Cheers Gordon!

Gordon's Maple and Mustard Glazed Ham

Another tasty Sunday roast consisting of ham, stuffing, corn, and roasties.

 Ingredients
2 kg unsmoked boneless gammon joint
1 cinnamon stick
1/2 tsp peppercorns
1/2 tsp coriander seeds (cilantro seeds)
1 bay leaf
100 ml maple syrup
1 tbsp coarse-grain mustard
1 tbsp Worcestershire sauce
1 tbsp soy sauce

Directions
1. Put the gammon in a very large pot and cover with cold water. Add the cinnamon, peppercorns, coriander seeds, and bay leaf. Bring to a boil then turn down and simmer for around 1 hr 50 mins. Top up the level of boiling water if necessary. Occasionally scoop off any scum that rises to the top.

2. Carefully pour the liquid away then let the ham cool a little while you heat the oven to 190°C. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat (we left about 5mm). Score the fat all over in a criss-cross pattern.

3. Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 minutes, then pour over the rest and return to the over for another 35 minutes, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 minutes before carving (you can continue to baste during the time to get a nice thick layer of glaze which will harden slightly as it cools).

Additional Tips
We used No. 2 grade maple syrup which is darker (amber as opposed to light). I believe the American equivalent would be Grade A dark amber or possibly Grade B.

If you are feeling particularly ambitious, you can stud the ham with whole cloves after you score the fat in step 2.

Save the liquid from step 1 and use it as a stock for soup or stew later in the week. We scooped of what little fat remained after it was refrigerated for a few days, brought it to a boil, added chopped carrots, mushrooms, celery, and onions, tossed in some hunks of ham, and poured it all into a roasting dish. We then dropped in some balls of dumpling dough and then put everything in the oven to cook the dumplings. The resulting stew was fantastic!

Leftover stew!

I may have a lot left to learn in the way of British manners, but at least I seem to be making headway in the food department! To the gentleman ahead of me in the Waitrose queue on that fateful Sunday, I am sincerely sorry. As for the rest of you:

Until next time, happy roasting! x

Proper vs Real: A Kitchen Divided

English certainly is a funny language. In addition to using different words to describe the same object (as with biscuits and cookies), there are also several instances of Americans and Brits using the same word to describe two separate things. Bacon and pancakes are two (particularly delicious) examples of this conundrum. Luckily Carl and I managed to work out our differences while cooking breakfast one morning. In what can only be attributed the brilliance that comes from uniting two minds from opposite sides of the pond, we decided that from that moment forward all British uses of shared words would be preceded by 'proper' and all American uses would be preceded by 'real'.

Proper bacon is also known as back bacon and includes pork loin and pork belly in a single cut. It can sometimes be found in the US as Canadian bacon (not to be confused with the circular smoked ham slices which go by the same name). Proper bacon is the best for bacon sandwiches: two thick cut slices of white bread, 2-4 slices of proper bacon, and a generous smothering of brown sauce (definitely has to be HP Sauce). A proper bacon sandwich as prepared by Carl has become my British equivalent for a bean and cheese burrito from El Sombrero #2 on the way to the airport.

A proper bacon sandwich ready to be smothered in brown sauce.

Real bacon, called streaky bacon in the UK, is cut from the park belly. It is the best for creating tasty lattices of bacon-y goodness which can be layered on top of a roasting turkey at Thanksgiving (more on that later) or wrapped around a chicken breast to emulate a tortoise's shell for a Darwin Day feast.

Uses of real bacon include lattices for tortoise shells and covering turkey.

The Brits apply the term pancake to thin, crepe-like round cakes. They require a bit of finesse and tend not to satiate my American cravings for a nice hearty breakfast. I attempted to remedy this by creating a pancake 'lasagna' with alternating layers of nutella, bananas, raspberries, and proper pancakes cut into rectangles for my birthday last year.

Proper pancake lasagna.

However, my true culinary pièce de résistance (and main reason for this post) is delightful real pancakes, which have earned me the title of Breakfast Queen from Carl and our friends. I must admit that prior to moving to England, I had never cooked real pancakes from scratch. We always had Bisquick around the house (and I stooped even lower as an undergraduate by buying the shake and pour version which came in a plastic jug). 

It is with great irony that I confess my current recipe for real pancakes is based on a version I found for 'Fluffy American Pancakes' on the BBC website. However, they do have some truly excellent recipes and this one is no different. My favourite version is with bananas as I will illustrate below, but this works very well with blueberries, strawberries, and chocolate chips as well! 

Real Banana Pancakes

Real banana pancakes plated wonderfully by Carl.

Ingredients

135g plain flour
1 tsp baking powder
1/2 tsp salt
2 tbsp caster sugar (superfine or baker's sugar for you Yanks)
130ml milk
1 large egg, lightly beaten
2 tbsp melted butter
2 ripe (almost overly so) bananas

Directions
1. Sift the flour, baking powder, salt, and caster sugar into a large bowl. In a separate bowl or jug (the classic pyrex measuring jug is perfect for this), lightly whisk together the milk and egg, then whisk in the melted butter.

2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Let the batter stand for a few minutes while you cut (or mush according to your preference - mushed bananas will spread more evenly through the batter but the banana flavour won't be as pronounced) the bananas off to the side. Gently fold the bananas into the batter.

3. Heat a frying pan over medium heat and add cooking spray (like PAM) or butter to ensure the pancakes won't stick. Add about 1/4 cup of batter to the pan. Wait for the pancake to bubble then flip it over and cook until both sides are golden brown. The pancakes should rise to be about 1/2 inch thick.

4. Repeat until all the batter is used up.

Additional Tips
While you can easily peek at the pancakes by lifting them gently with a spatula to see if the underside is the right colour, it is much better to closely watch the edges of the pancakes. As they begin to cook, you should see little bubbles forming along the edges. The batter will change colour and consistency which you will be able to watch on the sides. Once the change has reached about halfway, it is time to flip the pancake.

Don't worry, the first pancake in the batch is almost always the 'throw away' of the bunch. If the first one cooked to quickly on the outside and is still wet on the inside, it may help to turn the heat down or use less batter for the next pancake.

For fancy plating as Carl often likes to do, pile up the pancakes into little stacks, sprinkle icing (aka powdered) sugar on top with a strainer, and add a few pieces of chopped banana on top for a bit of flair. The pour a bit of maple syrup over the top and voilà - breakfast is served!

Until next time, enjoy your proper or real breakfast of choice! x

What's in a Name?

Everyone knows that when you come to the UK from the US (and vice versa) you will encounter different names for a few things. Fries are chips, chips are crisps, and cookies are biscuits. Or are they?

Jammy dodgers, custard creams, bourbons, and digestives are all fantastic (and undoubtedly delicious) examples of the quintessential British biscuit. They are crunchy, often have a layer of filling between two biscuits, and are great for dunking in tea as they tend to maintain their structural integrity despite being introduced to a liquid environment. The chocolate chip, peanut butter, and oatmeal raisin American counterparts on the other hand are chewy, have chucks of extra ingredients mixed in the dough to give it texture, and, in true American fashion, are generally bigger. Though by these broad definitions, we've been eating Girl Scout and Oreo biscuits all along! In the words of Hercule Poirot, sacrebleu!

Jumbled definitions aside, my favourite cookie/biscuit is, and always will be, the ginger snap. As perfected by my grandmother and passed down to my mother and then to me, these cookies (they are chewy and American and can therefore be classified as nothing else) are an absolute delight. My mom usually saved them for special occasions such as holidays and celebrations (though they never were strongly associated with any particular holiday like jello salad and Christmas - perhaps I'll attempt that this year). I'll never forget how pleased I was with myself when I successfully completed my first batch unassisted as a welcome home surprise for the family when they went on vacation to Vancouver and I stayed home to take care of the pets and house.

My little sister and me with a fresh batch of ginger snaps!

Now these cookies have become somewhat of a signature dish for me. Though I struggle to find some of the ingredients out here (particularly the shortening and molasses), each batch has been a huge hit with the friends and coworkers who have tried them. They have certainly become a part of the new holiday traditions I make for myself as I navigate the sometimes difficult waters of spending Thanksgiving and Christmas away from family. It's amazing what a little taste of home can do!

Making ginger snaps on the houseboat. Pay no mind to Carl's delicious Christmas puds.

Ginger Snap Cookies (a la Grandma Rosaline Huppert)

perfect ginger snaps courtesy of my Mom (henceforth known as Mum)

Ingredients

3/4 cup shortening (Crisco butter flavour sticks work best)

1 cup sugar (granulated)

1/4 cup molasses (black treacle will do in a pinch)

1 egg

2 tsp baking soda

2 cups flour

1/2 tsp ground cloves

1/2 tsp ground ginger

1 tsp cinnamon

1/2 tsp salt

Directions

1. Mix shortening, sugar, eggs, and molasses well.

2. Blend dry ingredients together and add to first mixture. Mix.
3. Form into 1 inch balls, roll  in granulated sugar and place on cookie sheet, 2 inches apart.
4. Bake at 375°F for 8-10 minutes.

Ginger snaps consumed in LA, Oslo, Cambridge, and Chicago!

I have shared this recipe with several people already and my grandmother loves hearing about how here cookies are enjoyed by many different families now. Please let me know if you try these cookies (pictures would be even better) so I can pass the word along!

Until next time, happy baking! x

The Art of the Sunday Roast

Carl and his roommate at the time (now proud houseboat owner and frequent dinner guest) were the first to introduce me to the wonders of the traditional British Sunday roast. Together, they would roast a chicken (or two if necessary) almost every Sunday for dinner and immediately tried to bring me in on the routine. For a couple months I would sit in awe on a stool in the corner of the kitchen while either one or both of them seemed to effortlessly produce a perfectly timed roast. Sometimes I would try to help with peeling the potatoes or reminding them that we needed some veg (usually carrots or peas).

Every Sunday they would attempt to convince me that now was the time for me to do the roast on my own. I stubbornly refused until finally Carl explained that the timing was not as difficult as it seemed. With Carl occupying my usual position on the kitchen stool, I managed to complete my very first Sunday roast! A few weeks later Carl bought a roasting tin for me on the condition that I would use it every Sunday I was in my flat - just like he had agreed to do with the tin he had inherited from his former roommate (it didn't fit in his houseboat's aga).

my first solo roast

Since then, roast chicken has become a solid standard in my cooking repertoire and I do it every week or so (even if it isn't a Sunday) because the leftover chicken is great for putting in sandwiches, salads, wraps, and pasta for lunches during the week. However, I have made my own little American mark on this great British institution by convincing Carl and his current roommate that corn on the cob is the veg of choice to accompany such a meal!

modified roast after a bit of practice

The key to the perfect Sunday roast is timing (and a bit of goose fat). Nothing compares to the exhilaration of having everything ready to place on the table at the same time regardless of sides. I love having corn, stuffing, and gravy with my roasts but all you really need is chicken and potatoes:

Roast Chicken and Potatoes (a la Carl)

Ingredients

1 whole chicken

potatoes (see additional notes)

salt

pepper (coarse ground)

oil (I like to use olive or sunflower)

goose fat

Directions

1. Preheat the oven to 190°C
2. Place the whole chicken on one side of the roasting tin and pour oil on the chicken and the other side of the tin. Both the chicken and the tin should be coated but not drenched in oil. I usually pour about 2 tablespoons of oil into the palm of my hand and rub it into the chicken then add a bit more to the tin and spread it around with my hand.
3. Sprinkle salt and crushed black pepper on the skin of the chicken. A few pinches of each should do. Be sure to get some on the legs as well so the skin will be crispy all over.
4. Put the chicken in the oven for 45 minutes.
5. While the chicken is roasting, peel and chop the potatoes into 3 or 4 even sized pieces.
6. After the chicken has been in the oven for 45 minutes, remove the tin from the oven and place one or two heaping tablespoons of goose fat on the empty side of the tin. Use the spoon to help melt the fat more quickly. Once the fat has melted, add the potatoes. Be sure to spoon the oil/fat over the potatoes so that they are coated on all sides.
7. Put the tin back in the oven for another hour. Turn the potatoes every 15-20 minutes and spoon over more oil/fat so they are cooked evenly.

Additional notes

We tend to use Maris Piper but Russet potatoes should work just as nicely in the US. The only thing that can ruin this roast is running out of potatoes so I always end up preparing more than I need. I find two potatoes per person is a good starting point and add or remove some depending on how hungry everyone is feeling (or if I know one of my friends tends to eat a lot). The good news is that you can re-roast the leftovers the following day for a quick bite! You can also make the potatoes extra crunchy by boiling them (after they have been peeled and chopped) for about ten minutes and then roughening up their surfaces by shaking them in the pan with the lid on.


Roasts have become such an integral part of my Sundays that I even prepared a roast when I flew back to LA to visit my family! I invited one of my friends who spent a year studying in England as well and she was absolutely thrilled to be having chicken and roasties (potatoes) again. Just like I crave Mexican food whenever I fly into LA, a roast is my meal of choice (second only perhaps to bangers and mash - but that deserves a post of its own) whenever I come back home to England.

my modified roast with a glass of Pimm's made LA feel like London for an evening

Until next time, happy roasting! x

Intro to Filipino

George Bernard Shaw has often been quoted as describing America and England as "two nations divided by a common language." Similarly, Oscar Wilde once said 

"We really have everything in common with America nowadays except, of course, language".

Wherever the sentiment came from, I can certainly relate. People often like to 'take the mick' out of me when I use words like soccer instead of football (and sometimes vice versa - I can never win), pants instead of trousers (pro tip: you'll get funny looks if you utter the phrase corduroy pants in public), and any socal favourites such as dude, totally, like, and wicked. I still haven't quite figured out the appropriate response to strangers greeting me with a friendly "you alright?" (which really is just a way of saying how are you and not checking to see if you have any broken bones).

However, beneath the differences in pronunciation, spelling, and phrases, the English language as separated by the giant pond known as the Atlantic also harbours cultural nuances. In the US, the question "where are you from?" (or even "what are you?") will usually illicit a long winded response about the person's heritage and how their family originally came to the States. For example, I would typically respond that I am half Filipino and half (mostly) German and that while my great-great-great (I think) grandfather on my mother's side came to the US from Germany through Ellis Island and settled in Wisconsin next to author Laura Ingalls Wilder (during her Little House in the Big Woods period), I am technically only a second generation American because my grandparents on my father's side came to the US from the Philippines. In a country consisting almost entirely of immigrants (and their decedents) which places great importance on individuality, people wear their heritage as a badge of honour. 

If I tried to give a similar response I would probably be thought of as a bit mad (though I doubt many strangers would drop the stereotypical politeness to laugh in my face). Instead of being Filipino or even a hapa - a term for a person of mixed Asian or Pacific Islander heritage which apparently has not made its way into British vocabulary - I am simply referred to as the American.

I'll skip the full lesson in British history but if I had to make slightly educated guess, I would say years and years of fighting between groups in the British Isles, limited movement of the inhabitants, and difficulty tracing anything further back than the relatively short timespan of US existence has resulted in the people choosing to identify themselves by their nationality as opposed to their heritage. For instance, my friends from Glasgow and Swansea would see themselves as Scottish and Welsh respectively (and yes, they all hate the English and love to cheer for any opposing team for all sporting events).

So when I first arrived here, it sometimes felt a bit strange to be identified by my nationality (my accent is a dead giveaway) and not my heritage. I decided the best way to deal with my minor identity crisis was with food and have been happily been preparing some of my grandmother's favourite Filipino dishes. One which is particularly close to my heart is chicken adobo. I have had to make a few modifications now that I am currently without a slow cooker but it still has been a big hit with all of my friends.

Housemates and me having Filipino Food Night

Grandma Aurea's Chicken Adobo

Ingredients

3lb chicken (breast cut into pieces or whole thighs and legs)

1/2 tbsp white wine vinegar

1/2 cup soy sauce (I prefer low sodium)

4 garlic cloves crushed

4 bay leaves

1/2" chopped ginger root

5 black peppercorns (leave whole)

Directions

1. Combine all ingredients in a pan, cover, and marinate for 1-2 hours.

2. Bring to a boil then lower the heat and simmer for 30 minutes.

3. Uncover and simmer for 15 minutes.

The chicken is best served over rice. In England, basmati seems to be the most common type but I have found that 'sushi rice' (sold in Oriental/Asian markets) is a good approximation for the typical white (sticky) rice that I am used to eating. Recently I have taken to serving green beans on the side using a recipe I found here. I have also discovered that it is okay to leave the chicken uncovered and simmering for a bit longer if you need more time to get the other components of the meal together.

Chicken adobo, green beans, and rice all timed to perfection! 

Sautéed Green Beans and Mushrooms 

Ingredients

500g green beans, trimmed

200g mushrooms, sliced

1/4 cup butter (I used margarine and it worked just as well)

1 onion, chopped

1 tsp garlic powder (garlic salt also works)

3 tbsp water

salt and pepper to taste

Directions

1. In a pan, melt butter and saute garlic, onion and mushrooms.
2. Add green beans and pour water then season with salt and pepper.
3. Bring to boil and simmer over low heat for 5 minutes or until beans are tender and crisp.
4. Transfer to serving plate then serve.

I have several other Filipino dishes up my sleeve and will hopefully find time to post them soon! 

Until next time, mangan tayon! x

When Life Gives you Lemon (Extract)

I'm halfway through a nice long post about ethnicity and my favourite Filipino dishes but I thought I should really try to get at least one recipe up here. 

In March, I was given the opportunity to attend a conference in Paris on French nuclear standards and at the last minute Carl decided to tag along. On our last day, we visited a patisserie which Carl's mum recommended and Carl tried macaroons for the first time. Needless to say, he became hooked (just like I was already).  So when Carl and his flatmate acquired the most amazing food processor/blender/general awesome kitchen gadget we knew we would have to try our hand at macaroons. You can get the basic recipe here.

For our first attempt, we made a pistachio version. We followed the instructions (including the last little bit of the chef's tip) which included replacing half of the ground almonds in the meringue with ground pistachios, adding green food colouring, and mixing some chopped pistachios in the buttercream filling. We found that a ridiculous amount of food colouring was required to give the meringue a nice green hue but after we removed them from the oven, the green was hardly noticeable. They tasted great but we decided to save the pictures until we could get the macaroons to look as good as they tasted!

We planned for weeks to do a second batch but never seemed to have enough time on the weekends. We finally made a pact not to leave the flat on Sunday until we made the long awaited treats. I came up with the idea ages ago and was absolutely thrilled with the result. So, without further ado:

Lemon Raspberry Macaroons

lemon raspberry macaroon displayed beautifully by Carl

Ingredients

175g icing sugar

125g ground almonds

3 large free-range egg whites

75g caster sugar

1.5 tbsp lemon extract

yellow food colouring gel

raspberry jam

Directions
1. Preheat the oven to 160°C. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.

2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. Stir in the lemon extract and food colouring carefully.

3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.

4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good 'foot'. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important - you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.

5. Match up the macaroons according to size and use the jam to bind the flat faces of two rounds together.

We found that the jam made these slightly soggy the next day so I recommended only adding the filling at most a few hours before you plan on enjoying these lovely treats.

Next weekend, Carl and I are planning on making some more macaroons with different flavours. At the moment, we're thinking about doing chocolate, Nutella, or possibly salted caramel. Hopefully they'll come out just as nice!

Until next time, enjoy! x