Friday, 16 March 2012

The Black Rat Winchester review

The Black Rat Restaurant
A former pub in Winchester, is now a one star Michelin restaurant that serve high quality food with locally produced ingredients.
 The Black Rat rooms are cosy with log fires and quirky antiques scattered around the alcoves and bookshelves.
Service is at best haphazard and some of the waiting staff clearly need retraining. On the plus side the food is superb with a spanish influence over a typical British menu.

Local Hare base in a celeriac puree 
This restaurant really is all about the food. A very strong menu and the day specials led to difficult choices.
The starters sound and taste wonderful and very well presented, the last time we picked Scallops with cured morcilla with lobster oil and red cress and Beetroot salad with goat cheese and pistacho crumble

Cornish Brill in a landcress emulsion 
For main courses we had Local Hare with pickled pear and truffle Gnocchi and Roasted Cornish Brill with white asparagus. Both were very well executed and delicious.
If the owners sort out the service issues and offer a better wine list then The Black Rat will deserve its Michelin status.


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Wednesday, 14 March 2012

Some Food news

Easy eight a day
Five a day NHS planning tool
Five a day is the National Health Service (NHS) nutritional plant to encourage British to eat healthier based on the advice of the World Health Organization which recommends eating a minimum of 400g of fruit and vegetables a day to lower the risk of serious health problems, such as heart disease, stroke, type 2 diabetes and obesity.
Now the Oxford University has told that for fight heart diseases we need to consume 8 a day. Waitrose Nutritionist Nathalie Winn gives us some tips to reach the 8 a day fruits and vegetables.

* Add to you breakfast a fresh made glass of orange juice and add some frozen mixed berries to your porridge, Add a good tablespoon of dried mixed fruit to yoghurt.
* Slice a medium tomato and two slices of cucumber to your lunch sandwich.
* Have an apple or banana for mid-afternoon snack
* Add 3 heaped tablespoon of vegetables such mushrooms, peas or carrots to your dinners.

Pineberries 
Pineberries. Photo my Mirror.co.uk
Pineberries will be in season in exclusive supermarkets in a few weeks, the ancient variety named because they have a taste reminiscent to pineapple is the oldest strawberry variety, brought in the 18th century from Chile to France. The Pineberries were left behind because their scarce yielding and was a fragile plant. Now farmers are working hard to bring the pineberries to the supermarkets again selecting healthy cuttings.

Tell me which sandwich you like and I will tell who you are


Photo by FotoosVanRobin
Dr Elizabhet Jones carried out a study for bread maker Warburtons to match kinds of bread and filling with personality groups.

Ham salad on white bread = forward thinkers

Beef roll = impulsive
Cheese and pickle = braniacs
Egg mayo = home bodies
Tuna and Sweetcorn = high flyers
Prawns in brown bread = sensitive souls
Chicken salad wraps = extroverts

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Monday, 12 March 2012

Spaghetti with salami meatballs vs Spanish Chorizo Pasta


I just love these two pastas  at any day of the week, I often have some leftover meatballs in the freezer sometimes  from other meatballs recipes or sometimes from   meatballs from a burger mix. A great alternative to meatballs is to add to the pasta some pieces of Spanish chorizo. and you will have the perfect comfort food dish all the week for all the family. Kids are  going to love it and also will be a good excuse to open that bottle of rioja or red Italian

Spaghetti with salami meatballs.




First start to cook one of the easy canned tomatoes sauces.

You need for up to 20 meatballs:  100g minced lamb – 100g minced beef – 100g Neapolitan spicy salami (finely chopped) – 100g breadcrumbs (homemade is the best) – 2 eggs – 6 tbsp. plain flour. Olive oil for fry (about 200ml) – Chopped basil to serve

 1. Mix in a big bowl the minced meats with the salami, breadcrumbs and 2 eggs. Season with a pinch of salt and 1 tsp. of ground black pepper. Mix all very well squeezing with your hands
2. Then in a plate sprinkle the flour.
3. Wet your hands with water and start to roll the meat mixture in marble sized balls (about 3-4g each) and deposit the meatballs in the dish with the flour. Lightly coat the meatballs in the flour, and shake any excess.  - Now you can freeze the meatballs that you wont need-



4. Heat the olive oil and start to fry the meatballs in batches, turning around frequently for brown all the sides, the cooking time in a medium heat will be about 3 minutes, but always check if the meatball has been cook through. Keep it warm.
5. Cook the spaghettis in a pan of boiling water following the packet instructions and checking that the pasta is al dente. When is ready drain
6. Three minutes before the pasta is ready, add the meatballs to the hot tomato sauce.
7. Serve the pasta in individual dishes and top with the tomato sauce and meatballs or mix everything in a serving dish scattering some chopped basil, put in the centre of the table and let everyone serve themselves.

Wine options

Antica Vigna Masseria  Biscardo 2007. From the "new" gastronomic area of Italy, this Puglia Wine is a rich weighty red blending Lambrusco and Negroamaro grapes, a perfect italian grape mix for a very italian dish.

Cavalleresco 2008. From Tuscany with love and plenty of cherry flavours with a nice acidity. The mid-depth scarlet colour is a perfect match for tomato and meat mix dishes.

Spanish Chorizo Pasta


You need:  60g pasta per serving -  200g spanish chorizo for cooking (chopped) – 2 shallots (finely chopped) – 2 ripe tomatoes (grated) – 200ml tomato passata – ¼ tsp mild spanish paprika – ½ tsp red chilli – 2 garlic cloves (finely chopped) –  Grated parmesan cheese and parsley to serve.

1. In a sauce pan of boiling salty water start to cook the pasta. When is ready drain
2. In a sauce pan at medium heat with 4 tbsp of olive oil add the shallots, the garlic and the chorizo. Sauté for 5 minutes, stirring often to avoid any browning in the vegetables.
3. Then stir in the grated ripe tomatoes, mix everything very well.
4. Finally put in the tomato passata and the Spanish paprika (pimenton), stir everything and let bubble for 2-3 minutes.
5. Your pasta should be almost ready, check if  pasta is al dente, remove from the heat, drain and add to the chorizo sauce pan. Mix everything very well
6. Serve in individual dishes and scatter over some chopped parsley and parmesan to taste

Wine options

Monsaterio de Santa Cruz 2010. This red from Catalonia is made from Monsatrell grapes and tempranillo, Has intense and spicy flavour, perfect match for this hearty pasta dish

Baron de Barbon 2009. Classic Tempranillo flavours with vanilla ans strawberry touches with enough character to enjoy with chorizo recipes


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Friday, 9 March 2012

A gourmet day in Winchester

Winchester Cathedral from the Square
09: 30 First awake in one of the hotels in historic Winchester. The Wykeham Arms 18th inn is one of the best options as is the Winchester Hotel Du Vin the very first Hotel du Vin as usual offers good accommodation in the heart of historic Winchester , the breakfast menu offers  very well cooked traditional English breakfasts with very good French pastries like pain au chocolat or croissants


10:45 Ahead to the Westgate and then go to the Great Hall and Sally Port, the only surviving parts of the Winchester Castle, the medieval building founded in 1067 after the Norman invasion at the time was an important stronghold that served as  the English capital before moving  to London. Henry III adds the impressive Great Hall. Inside is hanging over one of the walls a medieval representation of the king Arthur’s round table, weighing 1200kg and made form English oak and later on painted in times of Henry VIII catapult your imagination to the English knights tales. Attached to the Hall is an enjoyable small museum with the history of Winchester through historic documents and photographs.

Winchester High Street has a local food market on Wednesday
11:30 Walk back to West-gate and walk down all the pedestrianized High Street, most of the shop are chains that  offer nothing new, but take a close look at  the impressive architecture with Regency and Elizabethan bow-fronted windows, the impressive clock of the Lloyds Bank Building (also have a quick glance inside) . Almost at the end you can find the Winchester Guildhall with a historic Victorian façade and next are the Abbey Gardens a nice place to rest and have a takeaway snack.

Winchester City Mill over the river
12:15 Stay in the High Street and a street after the gardens you will find the Winchester City Mill. Now this historic working mill is really worth a visit to discover the history and techniques of milling over the River Itchen.  Once inside look-up for the 18th century timber roof and in the centre of the room it is a proper millstone that thanks to the National Trust is still milling. Downstairs  is the Waterwheel and gears moved by the power of the millrace. Again in the main room a door leads to a little and charming island garden. Also the Winchester City mill is an otter watch centre.

Hotel du Vin dine room
13:30. Lunch time. Again The Wykeham Arms is a very good option like Hotel Du Vin. Hotel Du Vin menu offers since Burger in a brioche bread or a very tender ox cheek dish with an impressive wine menu in a well design dinners room

Winchester medieval tiles
15:30 From the restaurant go to the Winchester Cathedral a real architecture gem founded 1079 but works continued to 16th century. Inside the cathedral you find rich bishop’s tombs, chapels, great examples of medieval architecture and in particular I was impressed by the floor medieval tiles dated from 13th century the largest area of this kind in whole United Kingdom.


16:30 Cross the little square outside the Cathedral and have a quick glance to the Winchester City Museum, roman tiles and old fashion shops are on display. And walk in a narrow street full of restaurants and shops (Pizza Gourmet is always with students and the Pizzas are quite good) and come back to the High Street. Have a coffee break in the modern interior design Caracoli a high quality coffee shop that also offers seasonal cakes and biscuits for your coffee.

House overt the River Itchen
17:15 With the late afternoon lights of Winchester is good idea stroll around by the streets. Come back to the Cathedral, and explore the Pilgrims Hall area with the Winchester Cathedral Close houses in Tudor style. Pass the Gates and walk down College Street in the way to Winchester College, in the right side is Jane Austin house and the college. Winchester College is still running since 1382 and for this reason the tours have restricted time. Further Down in the left side the Bishops House and Wolvesey castle ruins. At the end of College Street it is the Winchester walls surrounded by gardens and the River Itchen where you can sit down to watch playful ducks.

Black Boy pub is a collectors dream
Inside of the Black Boy Pub

18:30 Getting dark and bit tired. Cross the river and ahead to Wharf Hill, a beautiful garden spot. Up the Hill is waiting for you one of the best English Pub that you can imagine brewing local ales and interesting pub dishes full of quality and charming fires. The Black Boy is much more than a simple pub it is a real collectors museum, whatever you sit or which area of the pub you are you will be amazed by the different objects  old vintage bottles, model airplanes and donkey and monkeys (not real, well I guess) that they look all engaged with the conversation of the local drinkers.

Hare at the black Rat
20:00 Just up to the corner of the Black Boy and by the same owner is the Black Rat Restaurant, another interior where you feel amazed by the details, that really feel that you are in another time being served Michelin star food with a lot of Spanish glimpses to the south Spanish countryside cuisine by Chris Bailey



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Japan elderly food

Stylish Japanese old lady, the new food industry target
Food Japanese companies, like House Foods Corp. and other great manufacturers are exclusive food product for elderly Japanese people and for people that require medical care, focusing in  quality to please the taste of the eldest . The ageing of the Japanese population is well known worldwide and now has become the target of the food companies. In October, House Foods sent low protein meals for patients with renal diseases. The company tries to duplicate its line of products for old and ill people, reaching 25 articles this year.
Another company Nippon Suisan Kaisha Ltd. also began to sell in Tokyo food for patients who require medical care, the dishes conserve the shape of the conventional foods but that they are sufficiently smooth to eat without chewing.
At the same time, Kewpie Corp., decided in September to lower the prices in 20 of its 49 products specifically designed for those adults who receive medical attention.
The Japanese food market for elderly people has reach already the £ 834.3067 (U$1322) numbers that will be increasing given the natural ageing of the Japanese population

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Thursday, 8 March 2012

Clams and mushroom risotto

My clam risotto with razor clams
Has been a while since I cooked risotto, my love affair with risotto recipes started time ago in a Venice restaurant, risotto to be perfectly creamy need a good quantity of butter( buffala butter even better) The last week  watching one of the David de Jorge recipes I find out a clam risotto recipe made it with Mascarpone cheese by guest blogger and food styler Aran Goyoaga. Adding Mascarpone cheese instead of butter transform your dish in a low fat risotto

Yesterday in the Hove Fish market when I saw the whole kilogram of clams for just 9 pounds, I thought will be a good idea try one day the recipe, but when I saw as well in the fish counter the razor clams, was like  a will have definitely a Seafood risotto for lunch.

Let absorb well all the stock
You need:  2 garlic (sliced) 500g clams (washed in running water) - 4 razor clams – 2 tbsp of parsley (chopped) – 100ml dry white wine – 100g mixed frozen mushroom (or a fresh mix when are in season) – 200g risotto rice – 1tbsp of mascarpone cheese – Chopped tarragon for garnish.

1. In a saucepan heat 2 tbsp of olive oil at medium heat, then add one of the sliced garlic, and parsley, stir and add the clams with 50ml white wine. Bring the heat to a medium high, cover and wait until the clams opens. Between 4-5 minutes is the most usual time. Set aside
2. In a wide saucepan. Heat 2 tbsp of olive oil at medium heat, add the remaining garlic and mixed mushrooms, cook for 3 minutes, and then add the rice, stir the rice until is well coated in the oil and cook for one extra minute. Add 50ml of wine, let absorb.
3. Then add one ladleful of stock, stir a couple of times and once the stock has been absorbed add the next ladleful. Repeat the same process until the rice is creamy and has a bite. More or less take between 17 to 20 minutes. If you need more stock just add a bit of hot water.

Grill razor clams are just delicious in their own
4. Meanwhile you are cooking the rice, hot a grill pan until is very hot and just add the razor clams. Will take at least 4 minutes until they open. Keep them warm.
5. Two minutes before the rice is done add the mascarpone cheese, mix very well and add the clams with all the juices in the pan. Season with a pinch of salt and plenty black ground pepper.
6. Serve the risotto and mushrooms in individual plates, garnish with chopped tarragon and top each plate with a razor clam and a sprinkle of olive oil.

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Wednesday, 7 March 2012

Forum Santiago 2012


The Forum of Santiago was held for the third year in the capital of Galicia Santiago de Compostela on 26, 27 and 28 February 2012 with an estimate of 15.000 visitors. With this new edition the Forum Santiago becomes the Spanish national gastronomic event . In the forum take place several activities: live cooking sessions, workshops and tasting for a small audience, guided tastings, lectures and debates, contests and prizes, product presentations of the exhibitors, culinary workshops for children
The forum has plenty of Spanish young chefs, and some top star like the Roca Brothers or Xavier Pellicer that held several Michelin Stars and likes work with biodynamic ingredients.


Also the Forum Santiago is a good platform to know the best wines of Galicia, personally I think is if the Galician winemakers stay working in the same direction soon Galician Wines will become one of the favourites wine region for wine lovers.

Joan Roca
 The big news this year was the new gastronomic concept that the Roca brothers are working at the moment, having not enough to have already one of the best restaurants of the world’s El Celler de Can Roca
The new idea consists in having just twelve fellow dinners sit down in isolated dining room where they are going to enjoy  a kind of culinary opera. The dishes or aromas on the round table will be supported by video art and music with the idea to come together all the senses and following a common narrative.
Fran Abreu video artist and opera manager is helping with the project of the Roca Brothers that are looking for new paths to the avant-garde cuisine 


More Spanish Gastronomic Festivals: Madrid Fusion 2012




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