The launch of his new book, Beyond Nose to Tail: A Kind of British Cooking Part II, and the famous Unctuous Potential Trotter Gear, means Fergus and gang are on a promo mission.
Thursday 13th September sees him signing books in Selfridges Food Hall, followed by a cooking demo. It all kicks off at 5pm.
photo by P A Jorgensen
I had a great desert on Monday night. The venue was Il Buco, a great Italian on Bond St, NY and the desert, Panna Cotta with 10 year old aged Balsamic vinegar. It sounded odd, but apparently this is a tradition in Modena, as well as Zabaglione and Creme Caramel.
The first taste was very odd - the expected creamy taste of the panna cotta, but over powered by a sharp, almost fruity ‘hit’ of the Balsamic. Then, after a few seconds the two opposites compliment each other beautifully. An absolute treat - please try it.
This is going to be a problem - I’ve been introduced to what I believe to be the best cocktail ever - Espresso Martini’s. It’s probably old news, but I only discovered this drink a couple of weeks ago and haven’t slept since.
So, to kick start any night, make one up at home like this.
Pour ingredients into shaker filled with ice, shake vigorously, and strain into chilled martini glass. It should be somewhat frothy.
A visit to Coco Lezzone on Toronto’s College Street recently introduced me to a dish I’d never had before – Elk. The restaurant was great – absolutely packed out and full of noise, action and almost theatrical style service. Billed as a modern European restaurant serving a selection of salad, pasta, fish and meat courses it’s definitely a good place to go – but what I want to write about is the Elk.
picture by | experttorontogirl
This is a really great piece of meat, somewhere between beef and venison in taste. Apparently very high in protein and lower in fat than beef or chicken, so pretty healthy as well.
Coco’s served it in with sauté potatoes and veg with a raisin-bourbon jus – just perfect. The closest I could find to this recipe was here.
So returning to London, I’m trying to track it down, but with no joy as yet – can anyone help? The ‘exotic’ meat sites I found do Bison and Venison – close alternatives, but no Elk.
Finally, if you like Barry White, visit Coco’s web site with your sound on – the love walrus accompanies you through your online visit, but I didn’t see him in person.
Coco Lezzone
602 College Street
Toronto
416-535-1489
Not a club event, but in the interest of keeping all who are interested in good meat and the restaurants that serve it, you should pay a visit to Canteen in Spitalfields Market. Following the ‘4 P’s’ of eating out (Place, Plate, People and Price), here are the reasons why Canteen calls.
Ignoring the fact that the restaurant occupies what was one half of the Spitalfield’s indoor football pitch – the one lost to greedy developers who successfully conned the City of London to handing over the historic market, tearing it down and building an office block and shop units that are only one third full – it is a reasonably informal, minimal fuss restaurant space, making the most of its area. Open plan, visible kitchen and bench tables allow you to keep a good eye on all that is going on.
Service is quick with waitresses swooping in to get drinks and side orders – Tip 1 – go for the real pork scratching bar snacks as a pre-starter. Tip 2 – just go for pie for your main. Canteen pies change daily and come with mash, greens and gravy – one of the best pies you will find and the real reason to go. However, if you had pie the night before or for lunch that day, a second choice is the daily roast. Tip 3 – do not deviate from above advice and go ‘off-piste’, opting for the fish pie – a true school boy error which will only leave you p***** off and jealous of the pie eaters around you.
Finally, you could do worse than going for the Neal’s Yard cheese and the final tip here is ask for the sweet red Elysium dessert wine.
Cash wise it won’t bankrupt – devilled kidneys on toast a fiver to start, pies are one pound shy of a tenner and roasts about the same.
Recreate Canteen at home
Scotch beef, ale and mushroon pie
Canteen website
http://www.canteen.co.uk/
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