1 cup rolled oats
1 cup flour
3/4 cup desiccated coconut
3/4 cup sugar
1/4 – 1/2 cup chopped cashew nuts (optional)
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1/2 tsp bicarb dissolved in 2tbs boiling water
125g butter, melted
2 tbs golden syrup
Preheat oven to 160 deg. Combine first section of ingredients, then mix in the wet ingredients. Place in teaspoonfuls on a greased baking tray. Bake for 15mins or until golden brown.
The UK is different to Melbourne in that it doesn’t have many Italian migrants, which means that there is not much coffee culture. In my current job I get out and about quite a bit and people often give me coffees. These are some of the best and worst, judged of course on 1 single cup which is probably very unjust.
1) cheapest good quality cappuccino
Algerian Coffee House on Old Compton Rd Soho – £0.95. A little bit bitter for my taste but good!
2) Lovely bar man
Beach Blanket Babylon, Shoreditch
when I thanked the Italian barman for the lovely cappuccino he said arrrr that, that was nothing, I’ll make you a proper coffee. And he did, it was mild and the coffee had chocolate notes (we had just discussed that I prefer my coffee mildly roasted but not too much milk) & it was great!
3) Nice all rounder
Chris at the Corner Store at Covent Garden made a mean cappuccino with their Izzo or something extremely impressive shiny stainless steel machine
4) Great coffee
Directly opposite Bar Soho on Old Compton St biased a little to the left, small, but nice coffee
Name & Shame
1) the absolutely worst coffee in London is Sketch – maybe I got them on a bad day, but my ‘cappuccino’ tasted like watery instant and the white froth on top tasted like water too….
2) Box – I think they left their milk out too long….
I’ve been meaning to test the recipe for curing salmon in Charcuterie by MIchael Ruhlman and Brian Polcyn for ages but as with all ideas I thought it might take too long. Well we went to Billingsgate fish market with friends recently & I cured it in 5 minutes whilst chatting to them. It tasted fantastic & was so easy! To cure a smaller amount reduce the amount of cure.
1 side of salmon (1-1.5kg), skin on
125g sugar
180g soft brown sugar
175g salt
60mL limoncello / grand marnier / cointreau / other triple sec / extra orange juice
Zest of 2 lemons & 2 oranges
A squeeze of juice from lemon and orange
a pan just big enough to fit the fish
Mix sugars, salt & zests, spread half of the paste on the bottom of the pan
place salmon fillet in pan and sprinkle with liqueur, cover with remaining sugar/salt paste
cover with plastic wrap and weight down with another pan / loaf tin with 2-4kg tins in it
refrigerate for 48h, basting with cure half way through
the salmon should now feel firm to the touch
if not cure for another 24h
when cured rinse well and dry
wrap in butchers paper or greaseproof paper and store in the fridge for up to 3 weeks
this is lovely in sandwiches with creme fraiche & lettuce, on its own as a starter, in salads or with eggs for breakfast
we finished the 1+kg in a week (2 people)