Assorti Delivery – Russian & Asian Cuisine in London

A little while ago I came across a take-away menu for Assorti in London’s West End.  Assorti is a very small restaurant serving up traditional Russian and Central Asian cuisine and providing take-away and delivery to those who want to enjoy these dishes at home.  Let’s face it, this is an eternity away from pizza, Chinese or Indian to which we have all become accustomed to.  The small restaurant is open Monday to Sunday, 12 noon to 10.30pm.

Check out the menu below…

Assorti

For more information visit www.assortidelivery.co.uk

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Armenian Taverna in Manchester

The Armenian TavernaA few weeks ago I visited Manchester for the first time.  I was not entirely sure what to expect but I was pleasantly surprised to find it is a gastronome’s paradise with an abundance of fabulous restaurants.  When I arrived I was excited to spot the Armenian Taverna, located at 1-7 Princess Street.  Armenian cuisine is something special and this restaurant’s menu boasts all the traditional dishes you could desire including: yershig sausages, spicy lamb kufta meatballs, karides prawns in a rich sauce, and a variety of lamb, pork, beef and chicken kebabs.  For those with a sweet-tooth the ideal meal here can be finished with the most famed Armenian sweet, paklava – layers of pastry with a filling of walnuts, cinnamon, sugar, covered in syrup.  There are also several party menus, great if you and a big group of family or friends plan to visit.  So the next time you find yourself in Manchester, spend a night at The Armenian Taverna – you and your taste buds are sure to be pleased!

A meal for two with wine should cost about £45

Closed Mondays; open 12 – 2pm for lunch Tuesday to Friday; 5 – 11pm for dinner Tuesday to Saturday; and 5pm – 10pm Saturday

The Armenian Taverna, 1-7 Princess St, Manchester M2 4DF

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Luxury for Less: Caspian Caviar

CaviarCaspian Caviar was set up by Suzanne Shepherd because, following a Cordon Bleu degree and years of sampling find foods, she thought Caviar was too delicious to be left in the hands of only a select few who could afford the prohibitively expensive price tag. Her mission was to make it more affordable and more widely available and she’s certainly enjoyed some considerable success.  Over the last ten years Caspian Caviar has become the number one online supplier in the UK and is believed to supply the lowest priced legal caviar in Europe. It is all caught processed and shipped under strict adherence to the CITES rules and regulations.

The online direct delivery service means you can have wild Royal Beluga, as well as the best farmed caviars sourced from across Europe, delivered to your door.  In fact, farmed Beluga is now Caspian Caviar’s most popular brand because it is both delicious and affordable.

To compliment the caviars, there is a whole range of luxury foods, carefully sourced by Suzanne, which again demonstrate that the biggest foodie treats can be affordable. There are fresh black and white Alba Truffles depending on the season, fresh Duck Foie Gras lobes, wonderful smoked salmon, delicious chocolates and specialist vodkas.

To check out the range of luxury food visit www.caspiancaviar.co.uk

Tel: 01453 844870

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Book Review: The Global Vegetarian Kitchen

When The Global Vegetarian Kitchen recipe book by Troth Wells landed on my doormat I was rather eager to see what East European inspired dishes would be included.  While Eastern Europe is not renowned for its tolerance of vegetarianism there are plenty of renowned vegetarian dishes from the region.  I was rather pleased to see that of more than 100 recipes, Wells has included some East European delights in this latest book promoting vegetarianism.

The first recipe to grab my attention was the Turkish Thick Lentil Soup on page 58.  With onion, garlic, red lentils, cumin and chilli, this is a version of lentil soup which I particularly enjoyed at breakfast while in Istanbul.  This is my ideal of heaven on cold, winter days.

Rather more excitingly was the Turkish Moussaka recipe on page 108.  I would personally normally associate Moussaka with Greece but apparently this version is spelt musakka in Turkish which derives from the Arabic for chilled.

Yet another one of my favourites can be found on page 110: Mushroom Stroganoff.  The beef is substituted with chestnut mushrooms.

The ‘Swooning Imam’ or aubergine bake on page 138 particularly caught my eye.  Using onion, peppers, cumin, coriander, tomatoes and parsley, these stuffed aubergines look fantastic. It’s no wonder the Imam fainted at the taste!

For those with a sweet tooth the Russian Gramma cake featured on page 228 looks to be particularly pleasing and is complete with old family recipe (is there anything better than that?).

Of course the book also contains fabulous recipes from all over the world: America, India, The Orient etc.  This is quite possibly my favourite cookery book to hit the shelves this year.

The Global Vegetarian Kitchen
Published by New Internationalist
Author: Troth Wells
ISBN: 9781906523381
Publication date: October 2010
Price: £20.00
Hardback
Available from www.tr.im/nishop and all good bookshops

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Hearty Hungarian Mushroom Soup Recipe

Hungarians are as passionate about mushrooms as Italians.  As the autumn draws in I think about all those hearty winter dishes that will see me through the cold months.  There is nothing more warming or tasty than Hungarian mushroom soup.  Here’s my quick and easy recipe.

Ingredients

50g butter or margarine

8 shallots cut into quarters

3 cloves of garlic, roughly chopped

500g assorted wild mushrooms

(I like to use a mixture depending on what is in season.  Often I use chestnut, enoki and shitake with some dried wild mushrooms that I’ve soaked in warm water for 20 minutes and drained.  I reserve some of the liquid to add flavour to the stock)

800ml chicken or vegetable stock (depending on whether you or your guests eat meat)

1 tbsp cornflour dissolved in 2 tbsp cold water

Handful of finely chopped chives

Instructions

Melt the butter in a large pan and gently fry the shallots until soft (but not brown)

Hungarian Mushroom Soup

Add the garlic and stir

Add the mushrooms and cook out for five minutes

Hungarian Mushroom Soup

Add the stock (and a few tablespoons of the liquid from the dried mushrooms) and leave to simmer for five minutes

Then add the dissolved cornflour and allow to cook out for five minutes

Hungarian Mushroom Soup

Allow to cool, then blend

If you prefer a thin soup pass the liquid through a sieve but personally I like it thick

Reheat when required

Hungarian Mushroom Soup

Season with salt and pepper to taste

To serve sprinkle chives on the top and enjoy with plenty of crusty bread

Hungarian Mushroom SoupEasy, tasty, cheap – everything y0u want from perfect winter-warming food!

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Side Dish for September: Polish Potato Cake Recipe

Poland and most of Eastern Europe tend to opt for grain dishes, such as kasha, to accompany most meals.  However, Poland does use some potato and these potato cakes are really easy to make.  The small discs are tasty, crunchy on the outside and soft and fluffy on the inside.  Here’s my recipe…

Ingredients

450g mashable potatoes

50g butter

1 small white onion

45ml sour cream

3 eggs

25g plain flour

25g breadcrumbs

Instructions

Boil the potatoes until cooked, strain and adding half the butter, mash until smooth

Fry the chopped onion in the remaining butter until soft and add the sour cream

Blend the onion mix if you want a fine texture, if you prefer a bit more crunch add straight to the potato

Mix well and add two egg yolks to the potato mixture

Add the flour to the potato mixture

Polish Potato Cake

When everything is well combined form small balls then fold flat onto a well-oiled baking tray

Polish Potato Cake

Beat the remaining whole egg and glaze the cakes

Sprinkle breadcrumbs over the cakes

Cook on 180°C for 30 minutes or until golden brown

Polish Potato Cake

Serve as a side dish to a main meal

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The Island – The Floating Dining Room at Ritz-Carlton Wolfsburg

For those seeking rest as well as those who are romantics, a private refuge of a very special kind is awaiting them this summer in form of a green island at The Ritz-Carlton, Wolfsburg. Floating in the inner harbor of the Mittelland canal, The Island can be booked as a one-of-a-kind destination for an outing for two to four persons from June to September. Delicately arranged food and champagne put a perfect finish to the excursion. The island arrangements cost from 120 euros to 395 Euros for each person.

Ritz-Carlton Wolfsberg

The crossing to the floating island itself is an adventure. On board a nostalgic mahogany motorboat made by the traditional Swiss boat builder Pedrazzini, hailing from the 1940s, island guests are greeted by their personal skipper with a glass of champagne. The boat casts off from the hotel’s own pier at the floating outside pool of The Ritz-Carlton. From there, an expedition trip commences that opens up completely new vistas on the buildings along the inner harbor for the passengers. The skipper, meanwhile, explains a few of the intriguing factual details on both the park landscape of the Autostadt and the impressive backdrop of the landmarked VW power station.

After a round tour of the Autostadt, the skipper pilots the boat toward the actual goal in the inner harbor: the largest of the four artificial islands, measuring 13 x 13 meters. On the green float with a surface of more than 160 square meters, three willows arch over a wooden terrace at ground level, furnishing ample shade even on sunny days. Being solidly fixed in the inner harbor, the island hardly moves and is eminently suited for safely stepping on it and spending some time there. Upon the boat’s arrival at the island, a butler receives the guests and places them at a stylishly set teakwood table. There is a choice of four different arrangements for the individual menu depending on the time of day. Two champagne breakfasts are offered for a relaxing morning break—one can pick breakfast either with or without caviar. The Island Tea arrangement is perfect for a private afternoon tea, letting no wish go unfulfilled, with premium loose leaf teas and champagne, freshly baked scones, savory delicacies and the finest patisserie.

The Riviera Dinner rounds off the island experience to perfection. With a vista on the brightly illuminated Autostadt and The Ritz-Carlton, Wolfsburg, in the evening, the sunset can be thoroughly enjoyed while being served an exclusive three-course dinner of select seafood such as lobster, mussels and oysters, as well as a pitcher of premium champagne.

With the floating island group, a new staging evolved as part of the Autostadt’s Four Season concept, connecting nature in the park with technology and culture in an artistic fashion. Each island is planted with one of four tree species each: alder, willow, water chestnut and pine; this way, the greenery of the park continues and is extended to the water. Connected to the foundation at the bottom of the inner harbor, the three smaller island plateaus, measuring 7 x 7 meters each, are allowed to drift freely and move with the rhythm of the wind within a radius of around twenty meters. In conjunction with the larger island, a picture of living movement emerges, which integrates the cuisine of The Ritz-Carlton by means of the green dining room.

Reservations for all island arrangements are accepted by telephone or email: Tel +49 5361 607091 ; email ccr.wolfsburg@ritzcarlton.com

About The Ritz-Carlton, Wolfsburg

The Ritz-Carlton, Wolfsburg has 174 rooms and suites and is located in the centre of Autostadt, the world’s first custom-designed celebration of automotive innovation encompassing architectural originality, scientific advancement, artistic inspiration and lifestyle aspiration. With its impressive open circle architecture, The Ritz-Carlton, Wolfsburg has won numerous awards. It offers nine conference rooms, the restaurants Aqua – honored with three Michelin Stars – The Grill, Hafenterrasse and the Newman’s Bar as well as the Kraftwerk spa with its floating open air pool. More than six hundred works of art, with a focus on photography, shape the ambience of the hotel, as do the modern-classic furnishings by renowned French interior designer Andrée Putman. The hotel is just an hour from Berlin or Hamburg by ICE high-speed train. Additional information and reservations may be obtained by calling +49-5361-607000, toll-free within the USA or Canada at (800) 241 3333, toll-free from the UK on 0800 234 000, or at www.ritzcarlton.com/wolfsburg.

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Restaurant Review: Zeitgeist at the Jolly Gardeners, South London

Zeitgeist at the Jolly Gardeners, LondonZeitgeist at the Jolly Gardeners near Vauxhall in South London is the first German gastro pub in the city.  Here one can enjoy traditional and hearty German fare (schnitzel, sausages, sauerkraut) while sipping on a delicate German wine or glugging a generous German beer.

The pub has maintained its rather British character, the decor is a mixture of black and dark red, giving the ambience a particularly gothic feel.  However, the pub also boasts a small, intimate patio area (not particularly chic but definitely an added bonus for spring and summer days).

As expected football is a big deal here and this is the destination for local Germans to congregate to watch the Bundesliga, as well as the imminent World Cup matches.

The staff are particularly good natured, friendly and incredibly laid-back, which can prove a tad irritating at times!  Nevertheless, what the pub lacks in speed is by far made up with the food and drinks on offer.  There are no less than nine types of schnitzel on the menu (this is at first perhaps a little misleading as the majority are a basic schnitzel simply with a different sauce).  The pieces may not be particularly large but the meat is tender, tasty and the mushroom sauce is not to be missed!  As anticipated sausages are also a big feature on the menu with an incredible 8 different sausage dishes on offer.  In addition, there are several other German classics such as meatloaf, roast pork, käsespätzle (German noodles with cheese and onions), a variety of soups and salads, burgers and sandwiches.

Although bottled beers are available, the draught options are the best with the menu boasting: Rothaus Tannenzapfle, Veltins, Bitburger, Krombacher Pils, Warsteiner, Flensburger Lager, Gaffel Kölsch, DAB, Köstritzer Schwarzbier, Das Schwarze, Meister Pils, Sanwald Weizen, Paulaner Lager, Paulaner Hefe, Weihenstephan Hell and Weihenstephan Dunkel. (Price for a pint £3.95.) I was also impressed to find the bar offers not only one or two German wines but in fact excludes wine from any other nation, most unusual even in traditional German establishments.

It’s offers ahoy at Zeitgeist at the moment with deals for lunch, happy hours and World Cup lunch specials so check out the website for any upcoming events and plan a trip to this charming gastropub now!

Zeitgeist at the Jolly Gardeners, 49-51 Black Prince Road, London SE11 6AB

zeitgeist-london.com

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New Polish Section at Tesco: Pierogi & Smetana

Last week I happened across the new Polish section in Tesco on Queensway.  Tesco has always supplied some Polish goodies (depending on the store) but this was very much a new and improved section with all manner of sausages, hams, cheeses etc.!  Now while I am a real advocate of real food rather than ready meals and ready-prepared food but I thought I’d try out a couple of packets of pierogi (Polish dumplings) and a small tub of Polish smetana (sour cream).

Pierogi and Smetana at Tesco

The pierogi is available with meat, cheese or cabbage fillings.  My favourite has to be the cheese. The meat tastes a little too generic and I’m just not a fan of cabbage.  Add the pierogi to boiling salted water, when the first pierogi begin to rise to the surface, cook for 1 minute and then serve.  I like to put a little melted butter over the top.  For non vegetarians a little crispy bacon could be added.  Alternatively, top with a few breadcrumbs toasted in butter.  Delicious, if not particularly healthy!

Pierogi with Smetana, Tesco

I have no idea why but East European smetana (sour cream) always tastes differently to the sour cream normally available in the UK so this little tub was a real treat!

Go get yourself some Polish delights now!

Tesco

Pierogi with meat £1.40

Pierogi with cheese £1.40

Smetana £0.78

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Traditional Hungarian Turkey Recipe

Traditional Hungarian Turkey
Traditional Hungarian Turkey

Think of Hungary and goulash probably springs to mind.  However, the Hungarians are famed for much more than one traditional soup.  Hungary is arguably the home of mushrooms after Italy and Russia.  Moreover, its blessed with the sweet, soft chestnut and many of its sweet and savoury dishes benefit from its presence.

This Christmas, the Jones’ household decided to opt for a traditional Hungarian chestnut-stuffed turkey.  Serve with roast potatoes, your favourite vegetables and lashings of gravy for a favourite family feast.

Ingredients

For the stuffing

200g unsmoked bacon lardons or pancetta

100g butter

250g breadcrumbs

200g chestnuts, cooked and chopped

Plenty of thyme and parsley, finely chopped, fresh is best

For the turkey

Turkey whatever weight you need to satisfy your hungry family

Roughly (depends on size of turkey) 50g butter

About (again depends on size of turkey) 6 rashers of streaky bacon

Parsley and thyme

Instructions

Dry fry bacon lardons in frying pan unti most of their fat is released

Traditional Hungarian Turkey

Add butter to pan and melt

Add breadcrumbs and mix

Add chopped chestnuts

Traditional Hungarian Turkey

Season with salt and pepper

Add the herbs

Stir

Traditional Hungarian Turkey

Remove from pan and allow to cool

When cool to handle roll into a ball

Stuff the neck of the turkey with the stuffing ball

(Excess stuffing can be used to make extra stuffing balls or a dish of stuffing which can be cooked separately. Alternatively, freeze a large ball of stuffing to use the next time you want to make a roast dinner.  Ensure you defrost thoroughly before cooking.)

Fill cavity of turkey with thyme and parsley

Coat the turkey with butter and top with the bacon rashers

Traditional Hungarian Turkey

Cover the turkey with foil

Cook on 180 degrees Celsius (lower for a fan oven) according to weight (instructions on packaging) but allow extra time for stuffing

Remove foil 30 minutes before end time

When cooked (juices will run clear) allow to stand for 30 minutes before carving

Traditional Hungarian Turkey
Traditional Hungarian Turkey

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