* Livebait

So the mother was down in London on the weekend and we were off to the theatre. After a busy day shopping I reckon we deserved some good quality food. An excited idea popped into my head, The Old Vic is on The Cut in Waterloo, home to the famous Anchor & Hope. It’s always transpired through our own misgivings that we fail to time the sittings right. We were to be denied again, not wanting to rush a meal at the Anchor & Hope we decided to book a table at Livebait.
I quickly scrambled around reading slightly indifferent reviews of Livebait but time and patience were wearing thin, so we took the plunge.
We all love fish and on entering the restaurant hopes were lifted by the stylish décor. We were shown to our seats and advised that our waiter would be assigned and over shortly. We arrived at 5 to give ourselves plenty of time. 4pm could have been a better idea; to say the service was slow would be an understatement. We sat for a long while before being offered a drink. I could feel myself staring longingly across the road at the Anchor & Hope. But I decided to give it the benefit of the doubt. In good company it wasn’t a big issue.
When our waiter finally arrived he was pleasant and knowledgeable on the specials and menu. We decided on a bottle of La Campagne Viognier, Vin de pays d’Oc, France 2008/9. This wine got a big thumbs up all round.
 
The starters were a mixed collection from very bad to ok, disappointing were Crab cakes with dill mayonnaise, felt like hey had come out of the school canteen. The Soup, which was lobster bisque, was lacking in substance, more like a fish stock than a soup. The highlight was the seared King scallops and the whitebait were on par.
The mains were an improvement; Livebait’s famous fish pie was tasty and just like a good fish pie should be, stacked with creamy mash and fish.
Roast fillet of cod with crushed new potatoes and a lobster sauce, had a nice piece of fish although the skin had been cremated and the lobster sauce was well, um, lobster soup… Lobster stock I should say.
Pan-fried smoked haddock fillet and poached free-range egg served with parsley mash and a wholegrain mustard sauce was on the whole enjoyable. Unfortunately the presentation could have been much improved and the poached egg… was a disaster. 
 
It couldn’t get any worse so the deserts cheered everyone up.
Dark chocolate fondant with vanilla dairy ice cream, Tangy lemon tart with passion fruit sorbet was lovely.
A chocolate bomb served with an espresso shot. The waiter pouring the espresso added a little theatre. Although on tasting I wish he’d left it on the side.

 

If you a love fish done well, I’d steer well clear. Rather expensive too.
Total meal cost for 5 with wine - £195
Overall 3/10
www.livebaitrestaurants.co.uk

 

 

 

* Drop scones

Saturday morning was a little miserable so I wanted to lighten it up with a little tasty breakfast. Flicking through the odd cookbook I stumbled on a recipe for drop scones, basically pancakes with baking soda.
I gathered a selection of condiments so that we could customise them once cooked. They are really simple to make and made a nice change for breakfast.
For the sake of the cameras I went all out, but to be honest a little honey and lemon is just the trick.
After eating these I might adapt them, so watch this space for my own version soon.

 

• (Courtesy of Hugh Fearnley-Whittingstall)
• Makes 20-30
• Ingredients
• 250g self-raising wholemeal flour
• Pinch baking powder
• Pinch sea salt
• 25g caster sugar
• 2 medium eggs
• 275ml milk
• 50g butter, melted
• A little sunflower oil
• To serve
• Butter
• Caster sugar
• Pinch ground cinnamon (optional)
• Jam, honey or macerated fruit

 

1. Sift the flour, baking powder and salt into a large bowl and stir in the sugar. Make a well in the centre and break in the eggs. Pour in about half the milk. Whisk, gently at first, and then as you start to get a thick paste, add more milk and the melted butter. Beat until you get a creamy batter a little thicker than double cream - you might not need all the milk.

2. Put a large, heavy-based frying pan or a flat griddle over a medium/high heat. Add a few drops of oil and rub with a thick wad of kitchen paper to oil the pan very lightly. Pour (or 'drop') a scant tablespoon of batter into the pan – to get a disc about the size of a digestive biscuit; you should be able to fit 4 or 5 in the pan.

3. After about a minute, little bubbles will start to appear on the surface of the drop scones. As soon as they cover the surface, flip the scones over with a spatula - be warned, the first batch may stick. Cook the other side for 40-60 seconds or so, then transfer the drop scones to a warm plate and cover them with a clean tea towel so they stay soft – or hand them over to those waiting eagerly to get stuck in.

4. Cook the remaining drop scones in the same way, adjusting the heat level if they start browning too quickly and re-oiling the pan with kitchen paper as necessary.

5. To serve, top with a little butter and sprinkle with some sugar, and a fine dusting of cinnamon, if you like. Or serve buttered and spread with jam, honey or macerated fruit. Eat quickly, while still hot.

 

* The Seven Stars

Ok a cat that wears a pink ruffle is the star attraction at this classy establishment but so what? Mr.Tom Paine made an appearance so we were honoured. To be honest cat stuff pops up everywhere. I can already hear the gruff din of doggy folk grumbling away but let's put aside our feline indifferences for now. A little glass display case has a selection of intriguing objects, including the two cats pictured above.

This pub is a gem, tucked away behind the Royal Courts of Justice. It's very popular and has a local feel about it. Stylish checked green and white oilcloths adorn the tables, and the pub has a warm welcoming feel. You could be mistaken for thinking your in a small country pub in France at times. That may be a little too much considering the occasional banter between the barrister types. Seats are hard to come by but if you can snaffle one it’s a bonus.

Good ale is served a broadside and Adnams satisfied the ale aficionados amongst us. They also have guest ales and also a good list of wines by the glass. It was the food that really intrigued. Little food gems that reflect a warm promise of spring don’t punctuate every visit to the pub. This was strictly a drinking visit but thankfully a friend ordered some food at the bar. Cured herring with potato salad was great utilising simple strong flavours. The fish was served ceviche style. Roxy Beaujolais is the landlady so the good food shouldn’t really of come as a surprise. We will definitely be returning to have a proper meal. Seven stars would be too many but definitely worth at least four.

 

Overall 8/10

The seven stars – 53-54, Carey St, London, WC2A 2JB

 

* The Dorset street bar

After an exhausting half marathon, we were looking forward to a hearty lunch. I tasked my better half with the job of sourcing an establishment where we could drink ale and eat a sizable roast. She chose The Dorset Street Bar, which ticked all the boxes.

The pub has a lively atmosphere and relaxed staff. The décor is rustic and lends itself to a laid back ambience. Booking ahead turned out to be a wise choice it filled up rapidly. The website claims they specialize in fresh seafood but I would argue that 5 fish courses on the menu suggests otherwise. The menu is eclectic and there is plenty of choice. It’s simple food served well.

 We ate with friends, deciding on main courses only. The Dorset specialty Moules (served since 1992!) were great, classically served with shallots, garlic, white wine, and finished with cream & parsley.

Slow cooked pork belly was served with all the trimmings.The carrots where interestingly served with some creme fraiche and nice to see some creamy leeks as well. It thankfully arrived with a large portion of crackling. The Carpenters Arms could take a leaf out of their book on this one. Pork is naked without the crackle. Homemade apple sauce was also a bonus.

Slow cooked Shoulder of lamb, melted in the mouth and all the roasts were served with homemade gravy. Handmade mint sauce was also pleasing. 

Sea bream, served with creamy mash and béarnaise sauce was also a success, however a smaller portion would of sufficed.

 

Total meal cost for four with drinks - £74

Overall 7/10. www.thedorset.co.uk

Recommended if you are in Brighton and looking for a good place for lunch.

 

* Meatloaf and a mega desert

I rarely turn down an offer of dinner, when tempted with some USA style meatloaf I was there in a shot. I’m slightly ashamed to say that I’d never tasted meatloaf in my life. I wasn’t let down, it was packed full of flavour and served like a giant meatball. This isn’t traditional but worked all the same. Served with garlicky mash and some buttery green beans with salt, simply good eats.

The desert was amazing a peach and raspberry cobbler. Sitting in between a clafoutis and a sweet Yorkshire pudding. Sami adapted the recipe by adding in a selection of berries, which added sharpness to complement the sweetness. I think a peach cobbler would have been too sweet.

 

 Meatloaf recipe - Inspired by www.melskitchencafe.com

 

• Makes 4-5 mini meatloaves.
• Meatloaves:
• 17-20 saltine crackers, crushed fine (about 2/3 cup)
• 1/4 cup whole milk
• 1/3 cup minced fresh parsley
• 3 tablespoons Worcestershire sauce
• 1 large egg
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 pounds ground meat (I used a combination of lean ground chuck and lean ground pork)
• 2 teaspoons oil (I used canola oil)
• Glaze:
• 1/2 cup ketchup
• 1/4 cup packed light brown sugar
• 4 teaspoons cider vinegar

 

Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves (I doubled the recipe and got 10 mini loaves, so when I make the recipe without doubling it, I plan to shape into at least 5 loaves – they were definitely big enough to be perfectly filling!).

Heat oil in 12-inch non-stick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (I didn’t need to do this – my meatloaves managed to hold their shape really well). Brown on this side for another 2-3 minutes.

Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the centre of the loaf registers 160 degrees on an instant-read thermometer (or do like I do and cut one of the little babies open and if it looks done – pull ‘em out of the oven!).

Peach & Berry cobbler recipe - recipe adapted by Sami Fitz

• 200 g castor sugar
• 150 g flour
• 100g milk
• 50g butter
• frozen raspberries and blueberries
• can of peaches in juice not syrup

Melt butter first and add flour and milk mixture (do not stir together)

add peaches by laying on top of mixture - add half or all of the peach juice
throw a handful or frozen or fresh raspberries and blueberries
cook at about 180-200 degrees for about 40 minutes.  

* Creamy cabbage & smoked fish soup with walnuts

 

* The Carpenters Arms