Tuesday, May 26, 2015

Gaylord Restaurant, Soho (Review)

Gaylord Restaurant, Soho

A good Indian restaurant can be hard to find. Gaylord Restaurant is one of London’s oldest and most elegant restaurants situated just North of Oxford Street and Soho. It’s going to be 50 years old next year!

With high ceilings, white walls and white table cloths adorned with red candles, it feels spacious, modern and more premium to one which you might find in your own local neighbourhood.

When we received the menu, all we wanted to do was touch it. The writing is embossed and the illustrations look expensive whilst the actual weight of the menu is surprisingly heavy. You just know from there on that the food is going to be well presented (unless proven otherwise of course).

Before we began, we were given complimentary poppadum's with some great dips including a rather moreish mango and lime combo. And for drink, although there was a good wine selection, we stuck with Cobra and Kingfisher beers!

Starters
To start with, we shared ‘Dilli Ki Aloo Tikki’ – small potato cakes filled with spices and lentils served with a rich tamarind chutney and yoghurt topping. I found this too rich but my vegetarian dining companion loved it! We also had a really fun starter – a taco with a truly Indian twist – paneer cheese with a mint dip and spring onions presented in what appeared to be a pink wire frame car – a first for me!

Mains
I opted for a prawn coconut curry with lime and spices. It wasn’t as hot as it should have been temperature wise and seemed to have too much surface oil. My dining partner had an amazing paneer curry which was very tasty and pretty to look at and was served with some beautiful naan breads!

Desserts
Unfortunately, we were full by this stage and sadly couldn’t manage to eat a dessert.  If you like traditional Indian desserts such as ‘Gulab Jamun’ which is a popular Indian hot dessert made from cottage cheese and dipped in syrup – then this is your place!

Overall
Service was excellent with friendly waiting staff! Next time you want to grab an Indian in central London, do consider Gaylord for a memorable experience.

Address: 79-81 Mortimer Street,
               London
               W1W 7SJ

Disclaimer:  We were invited to the restaurant for review purposes, all thoughts are our own.

Monday, May 25, 2015

Crème Brûlée with Shortbread Spoons Recipe

Creme Brulee with Shortbread Spoons

Whilst we were in Paris I couldn't resist ordering crème brûlée for dessert but sadly it didn't live up to my expectations and when I returned home I decided to make my own.  I chose a recipe by Delia Smith which isn't the usual oven cooked version but a quick method where everything is cooked in one pan and produces a rich and creamy dessert.

Delia makes a caramel and pours this over the chilled desserts but I always like to top mine with demerara sugar and then use a blow torch to brown and caramelise the sugar.

I love breaking into the topping with a spoon and if the shortbread spoon breaks then this just adds to the fun!

Having made this version I still prefer the oven cooked version which I find is lighter and not quite so rich.

If you prefer more custard than topping then narrow deep ramekins are best but if you, like me, love the topping and prefer a shallow custard layer, then these shallow gratin dishes are ideal.

570ml double cream
6 large egg yolks
4 teaspoons cornflour
2 tablespoons golden caster sugar
a few drops pure vanilla extract
demerara sugar

You will need: 6 small ramekins or 4 large ramekins - the dessert requires making a day in advance to give the custard a chance to chill down and set.

1.  Mix the egg yolks, cornflour, caster sugar and vanilla extract together.
2. Heat the cream in a saucepan until it reaches boiling point and then pour it over the egg yolks whilst beating with a whisk. Return the mixture to the saucepan.
3. Place the saucepan back onto a medium heat. Whisk until the sauce has thickened - which should only take a minute or two.
4.  Pour the custard into the ramekins and leave to cool. Cover each ramekin with cling film and place in the fridge overnight.
5. Remove the ramekins from the fridge and cover each one with 1½ teaspoons of demerara sugar. Spray with a little water and then using a blow torch caramelise the sugar by moving the flame around until the sugar is caramelised.

If you fancy making the shortbread spoons........

Shortbread Spoons

You will need: a silicone spoon mould that is suitable for oven use
175g plain flour
75g caster sugar
175g salted butter, at room temperature
75g fine semolina
extra caster sugar

1. Preheat the oven to 150°C.
2. Place all the ingredients into a mixing bowl and rub together until it resembles large breadcrumbs. Bring together to form a dough.
3. Take small pieces of the dough and press into the spoon moulds.  Place the mould on a metal tray.
4. Bake for approximately 1 hour until pale golden.
5. Place the mould onto a wire rack to cool. Remove the spoons carefully, any that break are the cooks treat.


Saturday, May 23, 2015

Boekenhutskloof The Wolftrap Rosé 2013 (Review)

The Wolftrap Rose Wine

We like to drink our rosé wine well chilled, preferably in the garden on a hot summers day and find it's perfect either on it's own or with food. We love the bright pink colour of this rosé and just look at that eye catching label. A refreshing dry wine with the taste of berries and a hint of spice.

Spritzers are fabulous on summer days - add a few ice cubes to your glass along with either raspberries, strawberries or mixed fruits, pour over some chilled wine, top with sparkling water and decorate with more fruit.

Country of Origin: South Africa
Brand: Boekenhutskloof
Current Price: £24.19 for a Case of 3 bottles.
Available Amazon.co.uk


Encona Spicy Marinades


We made our first barbecue a couple of weeks ago and fingers crossed that during this Bank Holiday the sun will shine and we'll manage to enjoy another one.

The Encona Moroccan Harissa Marinade is the perfect blend of chilli, with medium heat to give a fiery kick, along with a mix of fragrant spices and herbs. We marinaded chicken, red pepper and white onion kebab skewers but lamb will work equally well.  The cooked kebabs were delicious and full of the most amazing flavours. We were sent the Korean BBQ Marinade too and I'm looking forward to trying this out when we next have a barbecue.

RRP £1.99 Available at most supermarkets.

Disclaimer:  We were sent the above products for review purposes.