Losing my heart to Morito…

Morito made me love aubergine.

Normally I’m all about personal accountability but I swear on this occasion, it’s totally, completely & utterly their fault. Never really liked it before but the way they do it here in the little sister of Clerkenwell stalwart Moro? Well let’s just say the aubergine and I have a lot of lost time to make up for.

There are so many things I loved about this new girl on Hackney Road but I have to start with the biggest & most important in my mind, and the fact that there’s now something else in the world for me to devour with passion is pretty significant to me.

Processed with VSCO with f2 preset

As a Tube devotee who balks at the first world problem of finding overground stations near my final destination, I wouldn’t say this is the easiest place in the world to get to but I swear on all that is good and delicious – yes, I am talking about those aubergines again – that it’s absolutely worth it.

I expected more tables given the generous size of the open plan dining room however the kitchen and bar area take up a fair portion so unless you’re super lucky or arrive as the door is being opened, chances are you may have to wait for a little bit…try not to ogle the meals of those lucky enough to be chowing down already while you do so but if you’re successful, please, let me know how the heck you managed it.

The Wednesday night we arrived heralded two seats in the window by the door almost instantly, perfect for people watching, a bit more challenging plate wise given that we ordered enough food to feed every participating country of the upcoming Olympic games.

Processed with VSCO with f2 preset

A perfectly sized menu lists a good number of options under each heading and at just £14.50 for the most expensive plate on offer, this is a great place to come with a group of your greediest friends to share both the dishes & the bill; I hate hearing that somewhere new & exciting has opened up only to discover that I can’t afford to enjoy it and the accessibility of Morito’s prices warrants another nod of approval from those not on a fat cat, city banker salary.

Easing my stomach in gently heralded winners including a plate of pan con tomate with jamon – warm & soft with the sun soaked flavours of the Med spilling out with each bite – and a beautifully varied bread basket.

‘I’m sorry, I’m not eating bread’ confessed my dining buddy.

‘I’m not sorry in the slightest’, I retorted as I tore apart piece after piece with the sort of voracity that might lead you to conclude I was carb-loading for the London Marathon.

Processed with VSCO with f2 preset

Read More

Flavouring your world Japanese for an evening…

If there’s one thing I love, it’s eating food.

Ok well, it’s actually eating food and cooking food, my bad.

And learning about food…ok, so if there’s three things that I love, it’s learning about and cooking and eating food.

Divertimenti is a cook shop in the beautiful beating heart of South Kensington, an area of London whose museums and galleries and restaurants make up some of the prettiest streets in the capital. As well as being the sort of store that makes you want to buy things you never even knew you needed until you saw them – FYI that is the entire range of cookie cutters – its basement is also home to some of the hardest working staff in London’s cooking schools and it was here that I recently found myself swept away to the Far East courtesy of a Japanese canapes workshop and the very talented Reiko Hashimoto.

Kyoto born Reiko has been teaching Japanese cooking to students in London for over a decade following time spent travelling the world with the airline industry and living in the global melting pot that is Hong Kong. Setting up her own cookery school ‘Hashi’ thirteen years ago has allowed her to inspire both novice & experienced food lovers and her first book was released in 2011 with a sibling on its way. Normally based in Wimbledon, it was absolutely delightful to spend a few hours in the company of her and four fellow food enthusiasts as we learnt a little about the ingredients, the dishes & the cooking techniques of Japan in Reiko’s first Divertimenti class.

My favourite food of the night was this incredibly warm, comforting & moreish take on the traditional Italian ‘arancini’ using miso and mozzarella. Cooking everything – rice, mushrooms, leeks & sauces – together in the same pot made it reassuringly simple and I can’t tell you how delicious the savoury, earthy flavour of the miso was when paired with the freshness of the leeks and the nuttiness of the rice.

Panko breadcrumbs should be in every home cupboard; try them once and lament at how many years you spent using the pale imitation churned out by other brands. Bigger & flakier & sturdier than their counterparts, these are breadcrumbs that give you a gorgeous crunchy texture on anything you coat them in and deep fry and, word to the wise here, you will want to coat & fry everything you can get your hands on once you start…you have been warned.

A crispy, golden crumb exterior that gives way to soft & yielding umami flavoured rice with a nugget of molten mozzarella at its core…that my friends, is how you take a classic and flip it to reveal something pretty delicious underneath. Read More

Week 1 of an Introduction to Pastry at Leiths…

image (42)

Pastry is a tricky skill to master. Unlike baking which is arguably simpler – and always rectifiable with extra frosting – pastry requires patience and precision but it’s worth having a go. Sure, you might not always thereafter want to spend hours – yes literally hours – folding and refolding puff pastry but to know you could if you wanted to? That’s a great accomplishment to have.

This was a class I was really looking forward to. I’ve made pastry before but it’s never been something I can whip up easily or without many, many, many references to the cookbook in front of me so I was excited to hopefully find more confidence in myself in mastering these techniques. Well, a basic understanding would also be good… Read More