Author: Niamh

Roast Pumpkin, Kale, Feta & Pomegranate Salad

Yes, more roast pumpkin. But you probably have some left over from the last recipe, and I bet you are not averse to roasting some more. Or is that just me? In Winter my salads become a little more robust. More kale than lettuce, wilted or crisped, chunks of pumpkin or similar dense veg, roasted into submission. No salad should be heavy, so I lift mine with spritely dressings, this time a pomegranate molasses and lime dressing with no oil, so you know, healthy and lower calorie (I did say I was going to try, right?). Over this, soothing pops of sharp creamy feta, and then to give it some sparkle, a gorgeous sprinkle of juicy pomegranate seeds. It is winter? Who cares, when you have this salad? I quite like winter anyway.

[Preview] Sharing Stories: An Italian Dining Experience & an Exclusive 2-4-1 Ticket Offer for Eat Like a Girl Readers (In Partnership with Peroni Nastro Azzurro Alta)

This post was sponsored by Peroni Nastro Azzurro Alta. I attended the preview dinner of Sharing Stories: A New Italian Dining Experience, details of which are here.  The dinner is a once off, on Wednesday 26th November at Daphne’s in London, and includes 3 cocktails, complimentary Peroni Nastro Azzurro Alta, and a bespoke menu created by Daphne’s head chef.  A special 2-4-1 offer is available exclusively for Eat Like a Girl readers. Details are at the end of the post. The dinner is to celebrate the launch of Alta, a new sharing bottle designed to be enjoyed with friends. All photos were provided by Peroni, the editorial is mine. To showcase the launch of the new Alta bottle, Peroni is hosting an exclusive supper club at Daphne’s in South Kensington. Sharing Stories: An Italian Dining Experience will be a multi course feast created by Daphne’s Head Chef, Michael Brown. It will bring to life the diners’ most memorable Italian experiences through taste, smell and sound. The entire night will be created from the diners’ impressions of …

Almond Crusted Tuna with Chilli Roast Pumpkin, Wilted Lettuce, Tomato & Curry Leaves

Almond crusted tuna frequently pops up my idea periscope when my mind wanders. I first had it in Sicily a few years ago in San Vito Lo Capo, when I was a judge for the International Cous Cous Festival (yes, I really was, and it was bonkers, and a lot of delicious fun). There are many almonds in Sicily, pistachios too, and they appear a lot in the cuisine. Almond crusted tuna was one of my favourite dishes that I tried, a fabulous alternative to breaded fish, the tuna remains crisp and is – obviously – nutty.

A Postcard from Sabah, Malaysian Borneo

I have stacks of recipes to share with you all, and was in the midst of writing one up for you, when I thought: no, I really don’t want to do that right now. What I have to do is share some pictures from Sabah with you first. It is a wonderful place, and while I am here I am keen to share it with you. Sabah is in Malaysian Borneo. A tropical part of the world, it has sea and rainforest, monkeys and bears, and lots of fantastic food, particularly seafood. I have been busy since my arrival, that won’t surprise you much, and have seen and eaten lots. The food has been wonderful, as good as I had been told, but I would be telling a lie if I didn’t tell you that it was the wildlife that stole my heart. Oran utangs (translates as man of the jungle), proboscis monkeys (so called because of their massive nose, they are also called belanda, Malay for Dutchman, as it was thought that the Dutch …

Next Stop: Sabah & Brunei

What a week! A very good week, I spent the bulk of it at World Travel Market in London, where I met lots of inspiring people and spoke about food & travel blogging. 4 full days, and a blissful early night followed, so rare, and very much needed. I am shattered, but I have lots to do, for I am going to Sabah and Burnei on Sunday. And that is exciting, isn’t it? Sabah is new to me, in Malaysian Borneo, and a whole new world of food is waiting to greet me. Many of you will know it already, and possibly have even been to a wedding there, as many people travel to marry on their tropical shores. We start in Kota Kinabulu, and explore Sabah from there. I will be doing lots, highlights among these being lots of terrific eating, a cooking class, visiting markets, heading into the jungle, and I am very excited that we are going to see some Orang Utans at the Sepilok Orang Utan Rehabilitation Centre.

Cardamom and Turmeric Chicken Curry

Today has been stressful. Yesterday was worse. Because of stupid but unavoidable things, in isolation fine, together brain stuffing. Delayed planes, trains and automobiles (yes, all three), a broken front door, mysteriously vanished side gate, and lots of other dull stuff. My brain was starting to tense, my heart was pounding and I was being taken away by fury, a red mist. What a bloody nightmare, eh? What to do? Sort the essentials, ignore the rest, withdraw from the world for a bit, and think of curry. Chicken curry to be precise, I don’t think you can beat it if it is made right. A nice plump chicken from a happy home, whatever cut you fancy, or the lot. I bought a small bird, brought it home and removed it from the carcass, which I will use soon for stock along with the chicken skin and wings. I removed the leg, thigh and breast, the legs I kept whole, the rest I diced chunkily, and added all of the meat to a creamy turmeric bath. …

Homemade Matcha Soba Noodles & A Recipe for Matcha Mari Soba

Matcha noodles! Well, why wouldn’t you make them? You surely want to try them. I had the good fortune of eating superb matcha soba when I was in Kyoto last year, and they pop up from my memory to say hi frequently. Sure, you can buy green tea / matcha noodles in speciality shops here, and they are decent, but they are not a patch on the real thing. Of course. But, then you hear that it takes 3 years to learn soba making, 32 years to perfect it (!) and that it is very tricky. But you know what, you still really want to give it a go. Right? Right. Let us get down to the details. There are two things that we need to think about here. Soba and matcha. Soba means buckwheat or buckwheat noodle in Japanese. Buckwheat isn’t actually a grain, it is a seed that is grain like, and is not related in anyway to grass, it is actually closely related to rhubarb and sorrel (both very characterful plants, as …

Rice Soup with Chorizo, Pumpkin, Kale & a Poached Egg

I don’t like telling you what to do, but on this occasion, I must. It is almost the weekend, and it is very much Autumn, so what I need you to do, is to go out and buy a couple of raw chicken carcasses (most butchers will have them, and failing that 500g chicken wings), some ham bones, if you can get them, or a ham hock. You see with these, and some veg, you can make a sublime broth which will keep you in gorgeous soups for the week, as I have done. I just needed soup and lots of it. A home made broth is wonderful, far surpassing any commercial pretenders. Even those home made ones you see in shop fridges will not have been made with the love and care that yours can be made with at home. Love and care brings flavour, and health, and joy. I am insisting that you give this a go. A good home made stock will have clear strong flavours, but it is gentle too, and …

Making Fresh Gozitan Cheese with Rikardu in Gozo, Malta

Scenes from Gozo. Gozo is the second of the three Maltese islands. When you consider that the smallest has only three (elderly) inhabitants, and that Gozo itself is only 8.7 x 4.5 miles, you might be surprised to learn that Gozo has a food culture all of its own. Best among this is the Gozitan fresh cheese, Ġbejniet. I made it my mission to meet a cheesemaker while I was on the island and explore this. The world is a smaller tighter place when you can get close to the origins of your food, and the people who make it. Ġbejniet is made daily by small farmers (one I met, Victor, from the charming Dreams of Horses farm has just a few sheep and makes it daily). I managed to track down Rikardu, who has a farm with 200 sheep and goats which he milks by hand daily, and then makes fresh cheese with the milk while it is still warm. He sells the cheese in his restaurant Ta’ Rikardu, where you can have the …

What to Eat in Madrid & Where to Eat It

Madrid is a serious food city. It is also a city that parties hard and keeps extremely late hours. I went to bed early each night over the weekend that I was there, at 3am. Woah, Madrid! Madrileños eat as they drink, and that eating is a serious business. Their expectations are high, and so they should be, quality abounds, and once you steer clear of the tourist joints, you will eat well. This list is based on my last trip there, a week ago. It is well researched and sampled, but not exhaustive. Madrid is brilliant and exciting in that it has an enviable list of great places to eat. Which is why I plan to go back there as soon as I can manage it. For this trip, I asked the locals, as only people who live there can have the full breadth of experience required to pick a sample for a weekend. Conspicuously absent on this list until my return is Callos Madrileños (Madrid style tripe), Cocido Madrileño (a heavy chickpea based stew) and DiverXO …

A Day in Valletta, Malta: Breakfast, Lunch & Culture

I am reaching the end of a serious stint of work related travels, bouncing in and out of London and landing in Ireland, Malaysia, Portugal (travelling North to South), Madrid and now Malta. Malta is the perfect place to finish. Based on the sleepy island of Gozo (the locals pronounce it Goh-zoh, all slowly), the only thing that moves quickly here are the cats darting for your food, or me, darting for mine. Occasionally. I have been really enjoying my gentle explorations. More on Gozo soon, for I am not finished here yet. Lets starts with Valletta. Yesterday, I headed for the Maltese metropolis, for a wander and bite to eat. Gozo locals think Malta quite intense and busy, and sure, by Gozo standards this is so. For me, it was dreamy and peaceful. Valletta is not an excessively large city, but there is much to see. The entirety of Valletta, is protected by UNESCO, and it is so pretty. Lofty limestone houses with windows jutting out, just to see what you are doing below. …

Greetings from Gozo, Malta

Greetings from Gozo! A small island, just under 9 x 4.5 miles,  and part of the Maltese archipelago, I am based here for 5 days exploring the island, and a little of Malta too. I have just arrived, the photos above are from my (25 minute) ferry journey from Malta. Gorgeous, isn’t it? Despite its size, Gozo is the second largest island of the Maltese archipelago, and it has much to explore. Gorgeous scenery, those azure waters, and hillside villages. Lots of fish and rabbit on the food front, pastries like pastizzi, mahi mahi pie, and that is just the tip of it. The locals are very keen to tell me it is Winter, but it is 26 degrees C and I am toasty warm. After spending a day in London battling the rain, it is a lovely change. You can follow my adventures on twitter and also those of my travelling companions, who are all bloggers but maybe are not so food obsessed. What?! I know. Check in on the #MaltaIsMore hashtag on twitter, instagram and facebook. Tips are welcome, …

Taste Portugal: A Day on the Algarve Clam Digging & Cooking with Heinz Beck [Part 2: Heinz Beck's Recipe for Green Tortelloni with Frutti di Mare]

Making Heinz Beck’s Green Tortellini with Fruitti di Mare  So,  you have just been out foraging for clams with a 3* chef. You have fallen over on the boat (just a few scratches), and you have a wicker basket full of clams. What do you do next? Head to the kitchen, of course. Getting a chance to cook with Heinz Beck in his kitchen at Gusto at The Conrad, Algarve was a treat. He is (obviously) talented, but he is also very thoughtful, helpful and open to food writers blundering around his kitchen. We cooked 2 dishes, Bacalhau with Herbs, Pepper sauce and Fennel and Green Tortellini con Frutti di Mare, both flavourful, light and healthy, and just what my body is screeching for at the moment. I am on a bit of a fresh pasta kick – you will have noticed – so I will share the pasta recipe with you now. It seems complex, but it is all achievable, and it is a perfect lunch for friends. Just give it time, perhaps get your …

Taste Portugal: A Day on the Algarve Clam Digging & Cooking with Heinz Beck [Part 1: How to Catch a Razor Clam & Visiting an Oyster Farm]

I have a terrible life, I know. Last Tuesday, my last day in Portugal on a trip to explore the food and drink (as a guest of Taste Portugal), we finished with a terrific day clam digging and cooking with 3* German but Rome based chef, Heinz Beck. Heinz also has a restaurant in the Algarve at the Conrad, you see, and while he is not based there he visits regularly and spends a lot of time in the kitchen. Despite growing up on the sea, clam digging was entirely new to me, and it was fascinating. Even if we didn’t get that many, as the sea was too choppy and the clams were all buried away. We dragged a few out of their hidey holes though, and I can tell you how to do it. To catch a razor clam, and yes, catch it you do, find a keyhole shaped hole in the sand in an area where the clams live. In the Algarve we went by boat to a sand bed that is …

A Big Brunch and a Recipe for Louisiana Crab Cakes with Poached Eggs & Tabasco Hollandaise (In Partnership with Tabasco® Brand Pepper Sauce)

Brunch! Boiled Eggs and Tabasco butter soldiers; Feta, Corn & Tabasco Cakes; Tabasco Crab Devilled Eggs; Louisiana Crab Cakes with Poached Eggs & Tabasco Hollandaise Brunch is my thing. I have brunch everyday when I am at home. I am a sleepy morning creature and my body is not ready for anything except coffee for the first few hours. I have always been like this. My body likes evenings and night time, and while early morning is beautiful and, increasingly, I do wish I was a morning person, it is not when I am at my best. I am great at brunch though. I love it. My body is awake and hungry and eager to eat. Often eggs. Almost always with some chilli. I love a brunch dish that packs some heat (as you will have seen regularly on my instagram). Eggs never cease to amaze me with the amount you can do with them. Fried, poached, boiled, gooey, oozy, spread on toast soldiers. Eggs are brilliant when you force fat into them, as you do when …

Review: Barrafina, Adelaide St, London

Barrafina Adelaide St seems to be London’s new favourite restaurant. I can’t bear hype, and I loathe queues, but I love the original Barrafina so I braved it. The queue wasn’t that much a of a drama in the end, you get to have a drink at the counter while you wait. There were 4 of us and we waited about 45 minutes. Which flew by. If you are not in the know, Barrafina is a Spanish tapas bar, the original is on Frith St in Soho, the newest sibling on Adelaide St, between Charing Cross and Trafalgar Square and just up the road from Terroirs (which I love). Diners are seated along a curved counter which circles the kitchen, the room is buzzy and smart.

Kapitan Chicken (Malay Chicken Curry)

I know how annoying it is when people like me say: please go out of your way to find this impossible ingredient, I promise it is worth it. But it is! In this journey we have taken together over seven and a half years of blogging, we are all now toasting and grinding our own spices, right? And doesn’t it make a big difference? Well, trust me when I tell you that getting your paws on some fresh turmeric makes a huge difference here too. It is also fairly straightforward. I always used to peel it, but the chef that I cooked with in Malaysia (at The Meritus Pelangi Hotel) made a paste with it unpeeled and it made no difference. I now consider myself educated. I was fussing unnecessarily, which is really not how I like to roll. Fresh turmeric is having a bit of a hipster moment, but some of us (cough) have been using it for a long time. The hipsters are on to a good thing with their turmeric tea though. …

A Postcard from Langkawi, Malaysia

Greetings from Langkawi, Malaysia! I am just about to go to the airport to head home, but I wanted to share some photos with you from 4 amazing days here before I go. It was my first trip to Malaysia and I am wondering why it has taken me so long to get here. Such warm friendly people, fabulous interesting food and it is so beautiful. The first thing I saw when I landed was a water buffalo mooching idly in a rice paddy field. They had me at buffalo, but the monkeys I saw next? I was sold. Langkawi, it turns out, is a bit of a hidden gem. An archipelago of 99 islands (104 at low tide), with just 2 inhabited, it sits at the northern tip of Malaysia opposite Thailand, which is just half an hour away by boat. You can clearly see Thailand from some parts of the Langkawi shore. 4 days isn’t a lot but I packed so much in. 2 cooking classes, a mangrove tour, a sunset boat trip, …

Mayfields, Wilton Way: Go, While You Still Can (You Have a Week)

This is the briefest review that I have ever written but it really just a quick heads up for all you Londoners. Mayfields in Wilton Way is closing on Saturday 27th. It is a terrific restaurant and has had nothing but rave reviews. The food (from Matthew Young ex Wapping Project) is smart, flavourful and very creative. The room is bustling, run brilliantly by Clare Roberson (ex Shacklewell Nights), the wine list (from Borough Wines) is eclectic and very affordable. When I heard it was closing I booked twice, and this speedy post is a review of those visits, and to urge you to go, while you still can. It is a reminder too for all of us that we need to support great restaurants, especially local ones, or we will lose them. These photos are from my first meal last week. Must orders: lemon sole & grouse and not pictured from last night the mushroom, egg yolk, orange & seaweed; raw razor clams; chocolate mousse and octopus with lardo and dill bobby beans. Price …

VIDEO: Cooking Salt Aged Steaks Japanese Style & Tempura Prawn and Vegetables (In Partnership with Marks & Spencer)

A few weeks ago I met up with Marks & Spencer’s experts Tom (M&S Buyer of Beef, Lamb & Game) & John (M&S Food Innovations Chef) to cook some of their award winning salt aged sirloin beef, Japanese style with some tempura prawn and vegetables. We had a great afternoon and made some terrific food that was uncomplicated and really delicious (yes, I said delicious, it was), using ingredients that are available in your local Marks & Spencer (yes, even those Japanese ingredients). I think you will like these recipes a lot, they are deceptively easy and impressive. Perfect for a crowd or a weekday evening. Check out the presentation too, I am so stealing that idea. Thanks, John! The recipes are fairly straight forward. You can see how John puts together the steak (and how easy and impressive it is) in the video. I will share the tempura recipe with you now, but take a look at the video too to see how easy it is and also to see how golden you want …