March 17, 2010
March 14, 2010
It's always difficult to judge the best fry-up this side of the Aire as it is, as one of the prerequisites of entering Popina's used to be that one must be hungover. Eventually it came to replace breakfast and end up as the main nutrition for the day, but we'll come back to that later.
So, the menu. Apparently there's sandwiches and shit on there as well, but who would know really. Get the breakfast, it’s not for the faint hearted. For a mere £3.50 you get a sausage, a rasher of bacon, beans, tomatoes, mushrooms, a hash brown, an egg, four slices of toast and a cup of tea. That's the sort of all-inclusiveness you can only rely on in the North these days. Pay an extra quid and you get another rasher/sausage/egg/coronary.
And you know what? It might be a fry up, of course there's grease, but you get lots of food and its quality is really not that bad. There's practically a religion throughout
Unless, of course, you're rash enough to attempt the Mega Challenge. The price goes up to £6.50 now; over a fiver means
Every time friends have come up from home, this is the first place we go to. It's a bonding experience with course mates, a rite of passage from halls to Hyde Park living. Every student must experience this place. It's marvellous, legendary, satisfyingly tasty. Possibly the first place I'll miss once I finally leave this god damn city.
31 Brudenell Road
0113 274 4944
March 05, 2010
Not really coming up with anything in particular, I decided to just freestyle a variant on the standard lunch. Since the dissertation's due in (yikes) less than 14 days now, long complex recipes are out of the question. The following took a maximum of 15 minutes start to finish, is nice and light and I reckon is probably well healthy. Y'know, to get the brain in gear.
75g Linguine (or similar pasta)
1 Handful Sunflower Seeds
1 Handful Pumpkin Seeds
2 Cloves Garlic
1 Dried Chilli
Salt & Pepper
Put the water on for the pasta to boil, and water for the egg if you want to poach it. Pick the leaves of the kale off the woody stalks and wash well. Rip into bite-seized pieces, and steam for about 5-10 minutes. Meanwhile, finely slice the garlic, crush the chilli and gently fry in the butter with the seeds. Poach or fry the egg (and here you're on your own - I always try and poach eggs a different way and it never really works properly), add the kale to the buttery garlic/seed mixture and toss around until all mixed together. Throw in the pasta, top with the egg and season. I drizzled a bit of walnut oil on top for flavour. Walnut oil's good for the brain, right?
Kale really surprised me - it was incredibly tasty, and had a wonderfully springy texture that was completely different to any other cabbage I'd eaten. If I had them, I'd add some pine nuts, or some crispy lardons to really liven up the flavours. Hell, even a splash of cream could really transform the dish. On the flipside, though, cooking for one is always a pretty depressing experience for me. A good meal is tripled when those eating it are doubled. Or something like that, at least. Back in first year I often cooked for myself, due to differing work schedules/diets and the lack of a proper communal area back in halls. As nice as it was to have the freedom to try cooking new types of food, eating was mostly a solitary affair. Thank Nigella for housemates!
March 03, 2010
The meat should be falling off the bone, and the mixture will have taken on a slightly gloopy texture from the flour, bone marrow and fats reacting together in a tasty bit of food science. Using a slow cooker apparently saves energy and produces some amazingly soft meat, but takes a spot of faith and the willpower to not keep checking it, while using a casserole dish on the hob can make some lovely slightly burnt bits at the bottom of the pan. Using wine in cooking sometimes feels like a waste of perfectly good alcohol, but it really comes to the fore in meals like this. You can probably use any old shitty plonk - the bottle I used had been left open all night - and it'll still add a brilliant depth of flavour to the dish. The beauty of meals like this is that they're instantly appealing and infinitely adaptable. Cook for a bit longer, add a pasty topping and you've got an instant pie. It freezes well, and a small portion reheated with some brown rice would make a fantastically indulgent midweek lunch.