#steak kidney pudding ingredients

[scarletunit6]

BRITISH CUISINE TODAY

In the late 1980's, British cuisine started to look for a new direction. Disenchanted with the overblown (and under-nourished) Nouvelle Cuisine, chefs began to look a little closer to home for inspiration. Calling on a rich (and largely ignored) tradition, and utilising many diverse and interesting ingredients, the basis was formed for what is now known as modern British food. Game has enjoyed a resurgence in popularity although it always had a central role in the British diet, which reflects both the abundant richness of the forests and streams and an old aristocratic prejudice against butchered meats.

In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.

Although some traditional dishes such as roast beef and Yorkshire pudding, Cornish pasties, steak and kidney pie, bread and butter pudding, treacle tart, spotted dick or fish and chips, remain popular, there has been a significant shift in eating habits in Britain. Rice and pasta have accounted for the decrease in potato consumption and the consumption of meat has also fallen. Vegetable and salad oils have largely replaced the use of butter.

Roast beef is still the national culinary pride. It is called a "joint," and is served at midday on Sunday with roasted potatoes, Yorkshire pudding, two vegetables, a good strong horseradish, gravy, and mustard.

Today there is more emphasis on fine, fresh ingredients in the better restaurants and markets in the UK offer food items from all over the world. Salmon, Dover sole, exotic fruit, Norwegian prawns and New Zealand lamb are choice items. Wild fowl and game are other specialties on offer.

In fact fish is still important to the English diet, we are after all an island surrounded by some of the richest fishing areas of the world. Many species swim in the cold offshore waters: sole, haddock, hake, plaice, cod (the most popular choice for fish and chips), turbot, halibut, mullet and John Dory. Oily fishes also abound (mackerel, pilchards, and herring) as do crustaceans like lobster and oysters. Eel, also common, is cooked into a wonderful pie with lemon, parsley, and shallots, all topped with puff pastry.

Hand, L.R. (2019). British Food - British culture, customs and traditions. [online] Learnenglish.de. Available at: https://www.learnenglish.de/culture/foodculture.html. ‌

[scotianostra]

January 23rd is National Pie day, what's your favourite pie?  

Oh just to point out to those from the U.S, our pies are savoury, not sweet like over there.

In Scotland the most famous pie is a Scotch Pie, nothing quite says comfort food like pie, beans and chips, smothered in brown sauce. There is some debate as to the best recipe for a Scotch pie but, according to the the Scotch Pie Club,  The Kandy Bar in Saltcoats are World Champions at making the favourite , commonly we just call them pies, the Killie Pie is made  by Brownings whohave  produced the pie for tKilmarnock Football Club since 2003, and it is also sold in Aldi, SPAR and selected Scotmid stores in Scotland.

Second up is the traditional Steak Pie, t he New Year’s dinner of choice for decades, you cannot beat a traditional steak pie. Other incarnations have seen the addition of kidney or sausage, but the family favourite has been acting as the ultimate hangover cure for years,  Shaw’s Butchers in Barmulloch said recently that during the festive period  they made about 600 pounds of stew and I could have made about 200 more. They explained that 600 pounds of stew would do for 50 3lb pies, 150 1lb pies, with plenty left over, making over, thats 300 pies in total.

Then there’s the ��Macaroni Pie, now believe it or not, this Gregg’s favourite has its origins in Caribbean and West Indian cuisine. When the company took the decision to drop the item from its shelves, over 1,300 people signed a petition to have it reinstated.

A favourite of mine when growing up was the Mince Tattie & Bean Pie. The same shape as the traditional Scotch Pie, our local bakers in Loanhead, used to make a braw one, I’m salivating now thinking about them.

Although I have yet to try one, several places now make the Scottish Breakfast Pie, another derivative of the Scotch variety, the ingredients will no doubt vary from place to place, but you might get thin layers of Lorne sausage, haggis, tattie scone and black pudding, topped off with a perfectly baked egg sprinkled with pieces of bacon, another yin that is making me hungry this morning just describing it

A mate of mine is a chef in Edinburgh, and his speciality is a Haggis and Apple Pie, shaped like the big mince round,  he promises to make one for me the next time I am through.

A contentious entry in this post is another Scottish favourite, The Forfar Bride.  The Scottish Forfar bridie is a meat and onion filled pastry,  Bakers in Forfar traditionally use shortcrust pastry for their bridies, but in other parts of Scotland, flaky pastry is often substituted.

My final choice is The Haggis Pie. , most butchers shops sell their own version, The Haggis Pie. is found in different varieties, but my favourite is with tatties and maybe a wee bit neeps, that’s turnip to all you people not from oor shores, Steak and Haggis pies are popular too. The ones in the pic look delicious are from  West Coast Foods in Prestwick. They do a variety of pies, the ones in the front of the pic are Chicken Balmoral gourmet pies Chicken in a peppercorn sauce with a wedge of haggis. 

[youngbounty]

Family Reunion

Barok is expecting his family to pay him a visit by tomorrow. This leaves Kazuma stressed, expecting that he will not be liked or excepted for being the son of the one that killed Klint van Zieks. Thankfully, Barok, Herlock and Iris are more than happy to lift Kazuma’s spirits, including a surprise guest that crashes the reunion that day.

It had been almost a year since Ryunosuke left to return to Japan. Kazuma, of course, chose to remain in London to continue what was supposed to be his World Tour. This time, however, he would do so as a Prosecutor. Another thing that had changed was living arrangements. Originally, Dr. Mikotoba had assigned him to stay over at Herlock Sholmes' place, like what happened with Ryunosuke, but he decided to remain in Barok's estate. He had his own separate living space and was allowed the freedom to do whatever he wished.

Barok's estate included some housing, originally for servants, but he had dismissed a majority of them since his brother's passing. He offered one of them to Kazuma, while he suffered from amnesia. As payment for room and board, he was required to work for him as his apprentice. He had his very own kitchen, living room, furniture, training room, office, bedroom, storage room and anything he bought. It was nice and Kazuma preferred to have his own place over being cramped in an attic. Not to say he was an introvert, but he would always prefer having freedom.

Kazuma decided to use his kitchen to make himself some Beef Hot Pot. Of course, London didn't have the same ingredients as his homeland, but he made do with what was available. At least the stove was easier to use. As he sauteed the beef and veggies, he heard a knock.

“Come in!” Kazuma called as the door opened, revealing Barok.

“I thought I'd inform you that I will be expecting family to be paying a visit in the next few days for a week,” Barok announced.

“Really? That's good. I'm sure they will be happy to see you again.”

“Yes... forgive my curiosity, but what is that you're making?”

“Beef Hot Pot. It was my favorite dish at Yumei University. Unfortunately, this country doesn’t provide the same ingredients here, but it seems the substitutes they have are manageable. Thankfully, they have stock. It always beats the broth.”

“Hm... admittedly, it smells delightful. You Nipponese never cease to amaze me,” Barok replied, showing a slight smile as Kazuma showed a smug response.

“I'm hurt. I thought you considered me the exception to my countrymen,” Kazuma teased, his hands on his hips.

“You are, but you are taking ingredients from my countrymen. I wasn't aware Nipponese cooking was delightful.”

“Well, it isn't like the food here is something to be desired,” Kazuma insulted playfully.

“What is that supposed to mean!? We have delightful food here!”

“Chicken.”

“Doesn't count! Only YOU hate chicken!”

“Black pudding, Steak and Kidney Pie, Liver and Onion, Jellied Eels...” Kazuma continued smugly with his arms crossed.

“Now, you're just choosing our undesirables those bastard frogs mock us for!” Barok glared, looking very annoyed.

“Oh, and my personal favorite,” Kazuma said, his index finger pointed in the air. “Faggots.”

Barok sighed, facepalming because that was his favorite dish that was considered undesirable. Kazuma burst into laughter, enjoying his teasing. Barok almost missed the days when Kazuma was mute, if not for the fact that he had other ways of teasing the man without speaking. Doing small things such as hiding his first chalice for weeks before finding it gone, only to find his faithful student drinking wine out of it. Suffering from Barok throwing his metal chalice was worth every minute.

Kazuma was insufferable with or without his voice. Barok could not understand what it was about this man that would make him so difficult. However, he couldn't prevent himself from finding some charm to it. That charm grew to attraction, then...

Kazuma found a pair of lips pressed against his own. He couldn't hold back a moan as he returned the kiss, smiling and laughing while doing so. Barok intended on deepening the kiss when his lover turned and left.

“Need to make sure my food doesn't burn,” Kazuma said, making his way to the sauteed meat and vegetables. He took the food off the stove to pour it all inside the pot. Meanwhile, Barok was becoming more annoyed.

“Even while we... ugh. You're deplorable!”

“I'm hungry,” Kazuma said, stirring in the stock and spices.

“So, food is more important than me?”

“Yes. I thought that was obvious,” Kazuma replied offhandedly.

“You-” Barok seethed before Kazuma plopped a spoonful of the hotpot in his mouth. His glare deepened before slowly, but surely, his eyebrows began to relax.

“Well?”

“.... it's delightful,” Barok replied, his voice now softened with a dust of red on his cheeks.

“It is!” Kazuma bragged, then furrowed his eyebrows slightly. “So, what's your family like? I've only ever heard of your brother and er...”

“Iris, yes. That's actually why they're coming, especially now that Mr. Sholmes has finally told her,” Barok explained, his eyes gazing to the side. “My family consists of my mother, uncle, younger sister and my sister's husband.”

“Sounds like a bunch.”

“It is... I never told them about you... yet.”

“... why?”

“Kazu- they had believed your father murdered a beloved family member of theirs and many more. Now, they know that our family member was the Professor and... your father still...”

“I... no, you're right. Forgive me. I wasn't thinking about...”

“I know. You have a tendency to jump ahead without preparation. It's a marvel that you still have your hands and feet intact.”

“... I didn't tell mine about you either.”

“Hm?”

“I have family in my homeland, but... I couldn't bring myself to tell them the truth, even now. I figured I'd tell them when I got home.”

“Do they know you're intending to become a Prosecutor?”

“Not... really? Only that I'm alive and continuing my World Tour under you. As far as they know, father died from an illness.”

“... Ignorance is certainly a bliss.”

“Couldn't agree more,” Kazuma muttered.

Kazuma barely noticed Barok approaching him, holding him in his arms. Their relationship was already complicated as it was, but it seemed there would be further complications with Kazuma being the son of the man that killed their loved one. He still remembered the letter that disgraced the Asogi name. Did they also disgrace the Asogi name? Would they hate him? A thought occurred to Kazuma.

“Certainly... if I'm your student, then would that make me an exception?”

“I can't be certain. I have told them I have a student, but I never mentioned your name or... country of origin.”

“I... see.”

“Forgive the discourtesy of not informing my family before they meet you.”

“We both have our regrets, my lord,” Kazuma muttered quietly as he closed his eyes. Barok gazed directly in the direction of the Beef Hot Pot.

“Your food will get cold.”

“A little while longer.”

“...”

Barok knew his relationship with his student would most certainly make things complicated for his family. It wasn't just the fact that he was currently in a romantic courtship with Kazuma, but that there was any relationship at all. It was the fact that Kazuma, the son of the man that killed Klint van Zieks, was the proud student of Barok van Zieks. It was the fact that Kazuma was taken in under Barok van Zieks’ wing and offered a home in his estate that was once owned by Klint van Zieks. It was the fact that, much like Barok, his own family wasn't fond of the Japanese people. Though, Barok at least had tried to improve and had taken a liking to a few of them. Of course, Kazuma wasn't like the other Japanese. He was much more hotheaded.

------

Iris and Herlock had offered to help prepare for the van Zieks’ visitation. Both seemed optimistically excited about their visitation. Barok wasn't sure how to explain to the young girl that his family may not like Kazuma that well, though Herlock seemed sure she could handle it well. Barok figured that Herlock could take care of Iris if any drama was to ensue. Kazuma seemed optimistic himself, though as the days came closer, it was becoming increasingly clear that the nerves and stress were getting to him.

Barok knew how to tell when Kazuma was nervous or stressed. It always depended on the food he made. After the announcement, he baked biscuits, lots of them that were strawberry or chocolate. The morning after, he made beans and gravy, something that was common in an English breakfast, but never by themselves. Of course, Kazuma didn't care and claimed to just simply be in the mood for beans and gravy. Now, at midday, Barok decided to talk to Kazuma about his stress cooking.

“You realize Plum Pudding is a Christmas food, correct?” Barok said as Kazuma mixed the ingredients.

“I'm hungry.”

“And stressed.”

“I'm fine.”

“You're stress baking.”

Kazuma muttered something, then put down the bowl a little harder than expected. Barok sighed, placing his hand on Kazuma's head. He held his lover, gently massaging his scalp as Kazuma let out a soft moan. A smile appeared upon Barok's lips. His fingers did wonders with his massaging, moving them slowly to Kazuma's forehead as that furrow between the young man's brows began to slowly unfurrow. Then, fingers began to slowly move to the neck, making Kazuma moan even louder, then sweeter like honey once those fingers began traveling down his spine.

“It's never enough,” Kazuma muttered sadly, allowing himself to be held in Barok's arms.

“What do you mean?” Barok asked.

“It's not going to matter if I make a good impression or not. So long as my father is the bane of their hatred like he was with you, nothing I do will ever be enough. They'll only want more.”

“....”

“I was naive when I agreed to that assassination on Gregson. I thought that there'd certainly be something that would make me acceptable. Even so, Jigoku still threw me to the wolves. If being accepted by you won't convince your family, nothing I do will ever be good enough.”

“We don't know that,” Barok stated with a helpless voice.

“That tone doesn't sound good.”

“Kazuma.”

“I don't want to be told that I will never be good enough. I'm tired of it. It isn't fair that I'm expected to be perfect in every way, then told to my face that it isn't enough.”

“.... Kazuma.”

“What?” Kazuma asked, shooting a glare at Barok before feeling a small kiss placed upon his head. This kiss, from Barok, was enough to make Kazuma feel light.

“You've already proven yourself, while you had no memories. You are more than enough. If they cannot see it, then that is their own problem. They cannot tell me who to love or take in as my student.”

“Hmmmmmm,” Kazuma moaned, almost purr-like. His thin lips gaped slightly, tempting Barok to close them with his own pair of lips. They were so beautiful, how they shaped into a perfect O. He enclosed those lips with his own, tasting them with their lingering taste as a moan lingered long and beautifully.

“So wanting,” Barok said softly against those lips.

“Stop teasin-” Kazuma whined in a hoarse tone before his lips were taken by Barok's mouth, teeth scraping gently against his lips, that tongue providing a gentle brush and his voice shuttering in a moan from that very kiss. How did he become unresistant and captivated by that mouth, those lips, those teeth? 

“Only if you open yourself up to me and tell me you love me,” Barok smirked slightly, kissing Kazuma's tasty lips again, who moaned loudly and softly. Their tongues now melded together, Kazuma finally trying to talk through their kiss.

“I love yo- mmmmmmmmmmmph so- ahhhhhhhh! Ohhhhhhhh! Stho.... muuuuuuuuuch,” Kazuma moaned lovingly in the kiss.

“I love you too,” Barok replied softly in a coo voice, caressing Kazuma's face. “Better?”

“Very much. Forgive me for causing you to worry, my Lord.”

Barok shook his head, replying, “you are Nipponese and I have no doubt that has caused strife upon you, both from myself and the people of this country. The one who should be asking for forgiveness is me.”

“It is not my fault that you had believed my father had betrayed your trust.”

“That shouldn't extend to any one of his family, not even you and especially not your people. It is no more fair if my brother's actions caused Iris the same suffering. That is something my family should understand if nothing else. It isn't fair that we only now realized that Klint had a child that he purposely kept away, so she would not have to face the punishment from the public that would know her as the daughter of a serial killer. It's even less fair for you, whose father had done nothing, yet still suffered from the same repercussions.”

Kazuma sighed softly, allowing Barok to kiss him once more before they both heard a knocking. The door unlocked, and Barok already knew who it was. Sighing, he released Kazuma, then made his way to the living area.

“Ah, my lord, how are you and Dear Asogi fairing?” Herlock asked with his usual grin, Iris appearing behind him, performing a curtsy bow.

“Good day to you, Mr. Re- oh, I guess it's Uncle Reaper. Oh, but it doesn't have the same ring to it,” Iris said almost sadly.

“You seem almost nonchalant for someone that has just been told of our relation,” Barok stated bluntly.

“Oh, I actually knew for over a year now. I overheard everything after your trial with Runo!” Iris explained as Barok found himself taken aback.

“Originally, my Dear Mikotoba thought we could tell her when she was about 13, but... she confessed her knowledge of it just a little over a month ago,” Herlock explained, bursting out laughing. “She's a smart one, just like her old man.”

“That's right, Daddy!” Iris replied gleefully. She had since picked up the habit of calling Herlock Daddy since Barok's trial. The more he thought about it, it made sense when taking into consideration that she had known about her biological family the entire time.

“Ah, good morning, Mr. Sholmes,” Kazuma greeted. “I have some plum pudding cooking in the oven at the moment, if you all are interested.”

“Plum pudding? How odd. Isn't that often served during Christmas? Not that I'd complain,” Herlock grinned.

“I'm sure you already knew,” Barok stated.

“That, you are correct, my good fellow!” Herlock grinned.

“Stress baking. Seems to be the common norm. Of course, Daddy tends to invent and experiment when he's stressed or anxious about something. I'm more of the stress baker,” Iris shrugged.

“I could already smell the cooking from all the way in Baker Street, thus why we came along. That and Dear Mikotoba was worried about Dear Asogi when he heard the van Zieks’ were coming over,” Herlock explained before showing his more serious expression.

“Dr. Mikotoba was worried about me?” Kazuma asked, slightly frowning.

“He knows you well, my Dear Asogi. Even Mr. Naruhodo asked me to tell your mentor to make sure you were alright if we didn't find you here.”

“Heh, Ryunosuke, that devil.”

“I can tell you straightforwardly that partners will always look after each other no matter how far they may be,” Herlock stated, a pipe to his mouth.

“Indeed.”

“As grateful as I am that you cared enough for Kazuma to enter my abode, I hope you realize that my family isn't expected to appear until tomorrow,” Barok stated.

“Indeed. Not to say we can't help prepare or fancy ourselves to Dear Asogi's plum pudding,” Herlock said.

“I can help make my special blend of tea!” Iris grinned excitedly.

“I suppose I could use the help. Unfortunately, I don't have as many servants since the days when my brother was here,” Barok sighed.

“All the more reason for us to help. I'm sure Dear Asogi wouldn't mind the help with the cooking, so long as neither of you get too distracted,” Herlock teased with a slight grin.

“You...!” Barok glared, his cheeks flaring.

“We'd be delighted for the help,” Kazuma grinned, turning to Iris. “Perhaps you can help me finish the pudding, so Mr. Reaper can avoid any distractions.”

“You too and in front of a child!?”

“That would be wonderful!” Iris replied excitedly as she and Kazuma headed to the kitchen, Barok begrudgingly following with his face already as red as a cherry.

Kazuma was still a bit anxious, but having Iris and Herlock helping prepare the mansion for the van Zieks’ visitation released a chunk of it, including Barok comforting him periodically. By the time the next day came around, Kazuma made sure to dress in his Prosecutor's outfit. He believed his introduction should be by his lord's side to show where his loyalties lay. He never left Barok's side, even after there was a first knock on the door. One of the maids welcomed the first van Zieks, who was a young woman with her husband.

“Barok, my darling brother! It is delightful to see you again!” the woman greeted with a short hug. She wore an elegant, turquoise dress with some navy blue waving at the bottom of her skirt and hugging around her sleeves. There was also white lace located around the collar and edge of the sleeves. Her hair was dark and short with some curls, which could be seen under her navy-blue hat with a white feather.

“Mr. Binkston, Abigail, it is a delight to see you again,” Barok greeted, Kazuma following his lead. Kazuma could see Abigail's husband was slightly shorter than him with black frocks, top hat and dress pants, a navy blue waistcoat hidden underneath the frocks, a white ascot and brown boots. He wore short hair and sideburns that seemed to be a light coconut brown.

“Good day to the both of you,” Kazuma greeted, his nerves getting to him.

“Oh, hello there. What's your name?” Mr. Binkston asked, his eyebrows raised.

“Kazuma Asogi. I'm my lord's apprentice.”

“Oh, he's your student?” Abigail asked, her expression shock-filled.

“He's brilliant in his work and a delight to have in the Prosecutor's Office. He's currently residing in one of the empty houses at the estate, since there are not many desirable lodgings available, among other things,” Barok stated.

“Hm... I see. Quite the surprise. I didn't think you'd ever take anyone. He must be quite brilliant for you to take him in,” Abigail replied, showing a delightful smile.

“Thank you. It's quite an honor,” Kazuma replied with a polite smile of his own.

Of course, Kazuma could see that Abigail was more surprised that her older brother took in a student that was Japanese and related to the man that killed their brother. While making her way, her mouth turned from a smile to a somewhat nervous expression. Kazuma took in some deep breaths, reminding himself that the young lady had reason to be nervous and likely distrusted him. Even Susato was skeptical of Barok at first. If she had known the Prosecutor prosecuted his father, she likely would have been much more skeptical and nervous. Even so, Susato trusted Kazuma wholeheartedly. It was likely Abigail shared that same trust.

The two were quickly lit up when they met Iris, who offered them a special blend of tea and some biscuits. She had the entire table set up with small snacks and desserts they all loved. Kazuma decided not to mention having made half of the food. Thankfully, they were all English foods. It wasn't like they'd know if it was from him, Iris or the servants. Kazuma chose to continue standing by his lord's side, feeling much safer and more comfortable there.

More of the van Zieks family came. The first was Barok's Mother and Uncle. They seemed delighted to see Barok. Barok's Mother seemed to share his hair color, which was short and curly with some ribbons and a small hat that was a dark red. Her dress was also the same color red at the bottom of her skirt over layers of black and a dark brown at the top half of the dress with long sleeves that wrapped around her arms. Her eyes were a striking icy blue that almost matched Barok's Uncle's eyes.

“You seem to be doing quite well for yourself,” Barok's Mother stated happily. “I can see that you don't seem as grieved as before.”

“Yes. It's a process, but I have done better for myself, you might say,” Barok said.

“Who is this Japanese man?” Barok's Uncle asked, turning his attention to Kazuma. He was much older, judging by the white in his hair under the lightly brown short hair and mustache. He wore dark-blue frocks and dress pants in a lightly-blue waistcoat and white ascot. His boots were black.

“M-My name is Kazuma Asogi, I am Lord van Zieks' apprentice,” Kazuma introduced, taking a bow.

“Asogi?” Barok's Uncle asked, turning to Barok, his eyebrows were seemingly confused.

“That would be Genshin's son. He's brilliant. I'm hoping to train him, so he may do well in his home country,” Barok explained.

“Is that so? I believe you mentioned taking in a student. How long did you say you've had him? I thought you said he was amnesic,” Barok's Mother said.

“He has since recovered about a year ago; three months after I took him in.”

“I see. My apologies, I wasn't aware. Still, it seems a bit of a coincidence that he turned out to be Genshin's son.”

“... not quite. It was under Lord Stronghart's orders and he has since been arrested for having given the orders that led to the deaths by the hands of the Professor and the real Reaper,” Barok explained. It was clear he didn't want to go into detail about the specifics, but it wouldn't be hard to connect the dots as to why him being given Kazuma wasn't a coincidence.

“I can only assume Lord Stronghart had intended on me meeting Barok under those circumstances. Thankfully, it wasn't for the worst. I'd like to think everything has since worked out alright,” Kazuma said, showing a small smile towards his superior.

“That's wonderful. All for the better, I suppose. Now, where is my granddaughter?” Barok's Mother asked.

“I have a grandmother!?” Iris squealed in excitement.

Kazuma could already feel some skepticism from Barok's Uncle's eyes. He took a deep breath as a hand was felt upon his shoulder. Barok signaled Kazuma to join the group, assuring he'd follow. Kazuma nodded, then walked inside the living room where Iris was meeting and greeting everyone. All the snacks, drinks and desserts were on the table for everyone. Kazuma decided to treat himself to Iris's tea. It was quite delicious.

“Mmm, I have never tasted this kind of sweet bread. It's like cake but isn't. Did you make this?” Abigail asked with a small piece of sweetbread with some lemon filling in her hand.

“Oh, that was Kazzy. He tends to cook randomly, depending on his mood. I think he went a bit overboard this time,” Iris replied, shrugging. “Worried poor Mickey too.”

“Erm... my apologies,” Kazuma replied, flushing.

“Mickey?” Barok's Uncle asked.

“That's my Dear Mikotoba, my good fellows. He's also Dear Asogi's guardian,” Herlock explained.

“Ah! Yes, your partner, right? I've heard of your adventures together,” Barok's Uncle said, turning to Kazuma. “You were raised by him?”

“Since the age of 14, yes. My... mother passed away not too long after my father,” Kazuma replied. He looked over to the side. “I owe that man everything and he’s the reason for me being here.”

“How very kind of him. So, tell me, what brings you here to London?” Barok's Mother asked.

“It was part of a World Tour I was assigned to at Yumei University where I lived. Originally, I was supposed to arrive here as a Defense Attorney, but… an accident occurred, which stripped me of my memories. In my attempts to find out who I was, I first ended up in Hong Kong, then I eventually worked my way to London illegally before ending up under Lord van Zieks. I owe him my life. He took me in when I had nothing, then helped me regain back my memories.”

“How awful. That must've been quite scary. To be in an unfamiliar country without memory,” Abigail said.

“Quite. Still, that was nice of you to help him through his crisis,” Mr. Binkston said.

“Thank you,” Barok replied.

Kazuma felt a little relieved since the van Zieks' seemed kind. Of course, they would appear kind and polite to him, but it was relieving to hear them taking interest in him. Dr. Mikotoba was known to them, so they likely felt relieved to hear Kazuma was raised by a kind and respected man. He couldn't predict how the rest of the week would go, but for now, this was good.

------

While the van Zieks family were no doubt very nice and polite to Kazuma, he could see there was too much distrust and skepticism about him. He couldn't blame them. After all, he was the son of the man that killed Klint. It didn't help that neither he or Barok ever mentioned their current relationship, which was beyond student and teacher. Usually, Barok never talked much about it to the public since it was considered a personal matter to him. Kazuma was often the one that mentioned it.

Iris enjoyed her newfound family, as expected. Kazuma would watch the young girl serve tea and show off the latest inventions she’d made. Kazuma sighed quietly, making his way to the training room where he distracted himself by training. He didn't have Karuma with him, but that didn't mean he didn't like his current sword any less. It had helped him survive and protect his Lord against those that made attempts on his life. Some good training was enough to break some sweat and get his adrenaline pumping.

After some training, he panted, hearing some talking and laughter from the family. They seemed to be talking and carrying on. Barok was with them and Kazuma couldn't help but feel left out. He wanted to join them, but even as he left the training room and approached them, he could already feel the intensity building up. He sighed, making his way out of the manor, but not before hearing an obnoxious knocking that stirred up the family.

“Who in the world is that? That is most certainly not the sound of Sholmes,” Barok said.

“Yeah, Daddy's a bit more of the knock-then-barge-in knocker,” Iris agreed before the maid answered the door. 

Behind the door was not someone Barok recognized at all. The man was Japanese, tall and a bit robust. His hair was black that reached down his back and pulled back in a ponytail with striking brown eyes. He wore a white suit and dress pants in a dark-blue waistcoat, matching boots and a three-layered jabot. A Japanese sword was worn around his belt. His eyes darted around the room, then right at Kazuma. 

“Raion-kun? How? I haven't...! I thought you moved to Germany!” Kazuma stated.

“Is that a way to treat your brother-in-arms? I heard about you staying here and came across the channel just to see you,” the man, Raion, smirked, wielding out his sword, which clashed with Kazuma's in one quick move. “To do battle with you!”

“This won't end well, if you keep this up,” Kazuma smirked braggingly before the two sheathed their swords back into their belts.

“Who is this friend of yours?” Barok asked.

“Raion Karuma: proud student of Genshin Asogi and brother of Kazuma-kun,” Raion introduced himself, taking a bow, before turning to Kazuma. “Where's Karuma?”

“I left it in Ryunosuke's hands until my return. I trust him with my life,” Kazuma replied.

“Honestly? The soul of the Asogi Clan!? You left it with some nobody rather than with me!?” Raion complained, drawing his sword, and pointing it at Kazuma.

“No offense, but you were in Germany at the time and, as I said, I trust him with my life.”

“Then, I will have to see for myself. It looks like I'll have to do battle with you another time,” Raion smirked, sheathing his sword again.

“Smashing, but honestly, how did you know I was here?”

“I knocked on your door and you wouldn't answer, so I figured you'd be in your lord's house instead. As for how I knew you were here, a bit of research and soul searching.”

“Uh-huh,” Kazuma replied knowingly.

“Eh-hem, about our guest...” Barok's Mother said, feeling much more awkward and uncomfortable.

“He's with Kazuma. He may do as he wishes with his friend. No sword fighting outside of the training ground,” Barok stated.

“Apologies, Lord van Zieks,” Raion replied politely.

“Would you like some tea?” Iris asked excitedly.

“Of course, Dear Lady.”

Kazuma led Raion to a seat, excitement filling him once more. Of course, he could feel the awkward tension from the other van Zieks’, but it didn't feel as overwhelming now. Raion was introduced to everyone and enjoyed his tea.

“I'm very glad you're here. I think Kazzy was feeling a bit left out. I thought he was going to bake more pudding,” Iris sighed.

“Oh, the humanity. I was hoping for some of that Hayashi Rice,” Raion said with a grin.

“They don't have a lot of the same ingredients from back home. Though, I am lucky enough to cook a few things such as my favorite Beef Hot Pot,” Kazuma stated.

“What's Hayashi Rice?” Iris asked.

“It's a hash beef with rice. We also have Radish Soup and Tofu Nuggets,” Raion replied. 

“That sounds so delicious!”

While the three of them were talking about food, the other van Zieks' kept to their conversations. It was very clear that neither of them wished to engage with Kazuma and Raion. Kazuma decided not to judge. After all, he and Raion were strangers to the family. At the same time, Kazuma knew deep inside that he and Raion were involved with Genshin Asogi, the one that killed Klint van Zieks. At the very least, Kazuma was thankful he wasn't alone.

It was only a moment before Kazuma realized Barok was gone. He got up, saying, “I'm going to look for Barok.”

“I'll come with you,” Raion replied, following Kazuma.

“I'll stay and talk with my Aunty and Grandmum.”

The two men found Barok in the garden sitting on a bench by the fountain. Kazuma sat right next to Barok, who sighed.

“Forgive my sudden disappearance. The company was... overwhelming,” Barok replied.

“Are you alright?” Kazuma asked.

“A bit. Yes.”

“I can see if the little lady has any more of that tea. That is some good stuff that keeps the pressure down,” Raion said as he grinned kindly.

“Er... thank you. You're... too kind,” Barok replied awkwardly.

“Are your folks always like this? This awkward I-don't-want-you-around-no-offense kind of people?”

“What are you...?”

“It seems like neither of you are used to having strange people around. Not to mention, the tension is through the roof here. Not exactly the most comfortable environment.”

“..... I'm... sure you know... about Genshin Asogi and...”

“You mean who killed who and what? Look, I ain't any happier about what happened and I'd have my sword to your neck if it weren't for Kazuma-kun. I know he loves you. Not to mention... you have my sympathy. Kazuma-kun and myself have had some bad luck on our end after he received that letter.”

“What letter?” Barok asked.

“Erm... there was a letter from one of the victims of the Professor that cursed the Asogi name and-” Kazuma explained before Barok's face completely twisted to shock and horror.

“You... You read that!?”

“.... What do you mean?” Kazuma asked, arms folded with a deadly glare.

“... I didn't write it, but... my mother... did. She never told me whom she sent it to, but... Kazuma, who was that letter for?” Barok asked, fear lingering in his eyes.

“F-For the Head of the Asogi Clan, s-s-so naturally I... it never said a specific name or anything!”

“... that's why there's so much tension. I can only assume it's a matter of the Lady not wanting to be caught for her dirty laundry. She probably wasn't expecting the next heir to be 14, though I doubt she cared at the time,” Raion stated, showing signs of anger building up.

“This was a bad idea,” Barok muttered into his hands.

“... I should probably leave. I can't deal with awkward tensions after hearing all of this,” Raion seethed, his arms crossed.

“I would not hold it against you. Please forgive me for your discomfort,” Barok said.

“I can't say I forgive you for what you did to my lord, but for this... I won't hold it against you. You're at least honest.”

“I thank you for your kind words,” Barok replied with a small smile.

“Take good care of Kazuma-kun and I might forgive you. I can see he's happier with you,” Raion replied with an honest smile.

“You've only been here for less than an hour.”

“And, that is more than enough.”

“Hmmm.”

“I'll see you tomorrow then. I'll be sure to be at my house this time,” Kazuma promised.

“I'll hold you to that,” Raion smirked before turning around to leave.

Kazuma sighed, leaning his head against Barok's shoulder, He muttered, “this is a disaster.”

“... I wish it was as simple as talking with them, but my mother isn't the talking type. She hates conflict and will avoid it when she can,” Barok said sadly.

“How sad. I'm more of the confrontational kind of guy. More with swords than words.”

“Obviously. Forgive me for not engaging you with my family.”

“No. I doubt having me join or joining with me would've made things any better,” Kazuma sighed, taking Barok's hand and lacing their fingers.

Barok and Kazuma looked up at the sky, only now taking notice that it was sunset. The clouds were already showing their color and the sky was beginning to darken. At that moment, Kazuma began imagining himself and Barok under the cherry blossoms, petals slowly falling onto their heads. Barok would likely find it strange, especially when Kazuma brushed the cherry blossoms from his hair. They were always beautiful during the springtime.

While thinking this, Kazuma felt something tucking behind his ear. He looked up, watching Barok place a small flower behind his ear. Kazuma felt his cheeks turn red.

“I... thought you would look nice with that...” Barok said awkwardly.

“Autumn Frost, hm? The flower for the Prosecution in my homeland?” Kazuma asked sweetly, leaning his cheek against Barok's arm.

“You're a brilliant Prosecutor, Kazuma and... it looks better on you than a sunflower.”

“Hehehe, is that so? Well, do you know what flower I think would look handsome on you?”

“What?”

“An English Rose. Red preferably.”

“Hm...” Barok hummed, a bit of pink dusting his cheeks.

“You know, despite how different you consider us Nipponese from your people, we have one thing in common.”

“Oh? And, what would that be?”

“Color. The colors of our flags are the same and so is the color of our national flowers.”

“... true,” Barok stated, after some thinking. “The two English Roses, red and white, become pink like cherry blossoms.”

“Indeed,” Kazuma replied softly, gently stroking his index finger, tracing something on Barok's arm. Barok furrowed his eyebrows curiously.

“What are you doing?”

“Writing your name... in my language.”

“I don't have a-”

“Yes, you do. We pronounce it as Ba-ru-ku, Barokku Banjikusu, and we can spell it in Kanji.”

“Unbelievable!”

“You've made yourself well known, Mr. Reaper,” Kazuma teased.

“... what would you call me, in your own native speech?” Barok asked.

“What do you mean?”

“You call me 'Lord,' yet in your home country, you have your own honorifics. It's no different with your Nipponese friends. Mr. Naruhodo's assistant calls you 'Kazuma-sama' and Raion calls you 'Kazuma-kun.' I wish to know what honorifics I'd be given.”

“I thought you hated anything Nipponese,” Kazuma smirked.

“I have exceptions, in case you haven't guessed.”

“Hm... you'd be... Barokku-kyou.”

“kyo?”

“Kyou. It's an honorific we give to the Lords and Ladies of our land. All honorifics have a specific purpose to call them that. Judicial Assistant Susato calls me sama because I am considered head over her.”

“I see. What an honor. Might I hear that again, my name with your honorific?” Barok asked, gently lifting Kazuma's chin.

“Barokku-kyou,” Kazuma whispered - only a moment - as their lips brushed against each other before small footsteps were heard.

Kazuma quickly separated himself from Barok before spotting Iris running to the garden with urgency on her face. She seemed completely shaken up. Herlock followed right after her, his facial expression was seemingly serious. Something told Kazuma that something happened. Concern was on his face at the same moment as Barok's.

“What happened?” Kazuma asked.

“Kazzy, your friend, he...” Iris said, completely shaken.

“Raion-kun? Is he alright? What happened to him?”

“Your friend is fine, but... I'm afraid things turned sour the moment Lady van Zieks mentioned his leaving. Your friend has quite the temper,” Herlock stated with an expression that made it seem like he couldn't decide whether or not to be concerned.

“Explain what happened. I want the full story,” Barok said bluntly, arms folded.

“W-Well, as Daddy said, Rayo was about to leave unexpectedly when Grandmum asked why he was leaving. He... said the atmosphere was a bit discomforting and thought to come back another time. After he closed the door, my great uncle said something about if it's normal for the Japanese to leave as soon as they come. I... suppose Raion overheard that. He came right in, then completely lost it. I... I left quickly afterward,” Iris said, her eyes watering.

“I'm sorry about that. Raion-kun does have a temper. We discovered something that left him in a rage. He thought to leave to cool down,” Kazuma explained.

“No worries. I figured that was the case. It's why I signaled to Iris to leave quickly,” Herlock assured. “Can't say I didn't see it coming.”

“I'll see to it to control the situation,” Barok stated.

“Same. You both stay here. Thank you,” Kazuma thanked as he and Barok made their way inside the mansion.

What Barok and Kazuma found in the room was more people, everyone shaken up. It seemed that Raion had already left, but not without leaving damage in his wake. Kazuma stood by Barok's side, deciding to be there to help out with whatever was needed.

“What happened?” Barok asked. “Iris came to us shaken.”

“S-Sorry, it's... our guest was leaving and...” Abigail started.

“The man completely lost it! Yelling at my sister-in-law something about disgracing the Asogi name! I've never heard of the likes!” Barok's Uncle mentioned with folded arms, obviously upset.

“Where is Raion-kun? I'll see that I talk with him. I apologize for his behavior,” Kazuma asked.

“As should! I never want to see that savage in my midst.”

“I beg your pardon, but I suggest you hold your tongue.”

“Wha- how dar-”

“No, I'm afraid neither of you have any room to judge his behavior. Ever since your arrival, both of you have barely talked with me and often shunned me from any conversations. The only conversational people I've met, aside from Raion-kun, were Iris, Mr. Sholmes and my Lord. It doesn't make things better to avoid your true feelings about me and instead bottle up any resentment. Really, I find it much crueler, especially since one of you in this room had sent me a letter disgracing the Asogi name, as Raion had stated earlier,” Kazuma said, glaring coldly at Barok's Mother's direction.

“What in blazes are you talking about!?” Barok's Uncle asked, clearly confused.

“Mother...” Barok said, looking at his mother, who avoided his gaze with a slight glare. “My apprentice is a man that has crossed swords with me and has seen me at my worst. I'm sure he can handle anything you have to say to him. Personally, I'd rather you get it off your chest than keep it in.”

“Klint was a brilliant young man. He was the pride and joy of the van Zieks. Perhaps, I was cruel in writing that letter while you were in your youth; I was not aware the next heir was a boy. Even so, I can't forgive anyone associated with the man that took my boy away. Klint... he spoke of his admiration for Genshin,” Barok's Mother said, fists shaking and tears rolling down her cheeks, staining her eyeliner. “You don't think I see the same going on between the two of you!?” The room went silent as Kazuma stood firm, hearing every word of grief coming from the elderly mother. “Give me one reason why I should believe you wouldn't take away the only son I have left.”

“You've seen my father's sword, haven’t you?” Kazuma asked.

“Klint told me about it. Karuma? Y... You don't have it?”

“No, because I lent it to my most trusted friend. Like my father, I have a demon inside that almost got the better of me during the time I was searching for answers about my father. As a result, I betrayed and broke the trust of those that I loved. I intend on slaying that demon once and for all before retrieving back Karuma.

“I won't say or prove I'd have done anything differently from what my father did. He made the decision to allow Klint to have his duel, but not by his own decision. That was Klint's choice. Had it been my father, he would have given him this,” Kazuma stated, retrieving a small dagger from inside the sleeve of his coat.

“Kazuma, what is that?” Barok asked, his face completely awestruck.

“In my country, when any of us have committed a crime that brings us dishonor, we are required to perform an action called seppuku. It means to cut one's stomach with a dagger. It is an action us samurais do as an honorable and merciful act to cleanse us of our sins to the gods,” Kazuma explained as the family's expressions turned to pure horror. “I carry this with me because I intend on serving my Lord until the bitter end, regardless of our relationship.” He returned his dagger inside his sleeve. “My father allowed Klint to decide how he wanted to die, even as dishonorable as it was to him. He did that because he truly cared for your son. Had it been me, yes, I would have done the same. I would allow my lord to decide how he wishes to regain back his honor, even if I found it to be in the most dishonorable fashion.”

The room was quiet, so quiet that one could hear a pin drop. Barok couldn't find it in himself to say anything. It seemed that, even after that blasted trial, there was still more he had yet to learn about Kazuma. Barok's Mother turned her face away, then got up.

“I'm going to look for my granddaughter. Please excuse me,” Barok's Mother said, treading toward the garden.

“You should get back home too. I'll come join you tonight,” Barok promised.

“Of course, my lord,” Kazuma replied quietly, taking a bow, before leaving on his way back to his house.

---------

Kazuma knew today had been a disaster. Though, he'd be lying if he said he didn't see it coming. With all the tension in the air, things were going to get out of hand sooner or later. He only wished he hadn’t lost his temper. Unfortunately, Kazuma was just as much of a hothead as his lord. Perhaps, he should have left the moment things turned sour. Now, he felt guilty for the way he acted.

Hearing the door open, Kazuma already knew who it was. He just continued to cook the rice, even as arms snaked themselves around his waist. He placed the lid on top of the pan.

“I'm not angry at you, you know,” Barok said.

“... I apologize for my behavior,” Kazuma muttered.

“Don't. You were right. Mother should not have bottled her true feelings and caused you grief. I had a talk with her about it and... our relationship.”

“I suppose she doesn't give her blessing?”

“It doesn't really matter if she does or not. She didn't like Lady Baskerville either. She's a very critical woman and she has a strong distaste for the Nipponese.”

“As expected from my lord's mother,” Kazuma replied with a slight smirk upon his lips.

“Hm...” Barok hummed, planting small kisses on Kazuma's neck. Kazuma moaned as those kisses trailed up to his ear before he turned his head, so those kisses would be planted upon his lips.

Kazuma could get lost in Barok's kisses. They were sweet, yet firm with a touch of tenderness to them. The taste of Barok's mouth was so sweet on Kazuma's tongue. It left Kazuma wanting more, moaning for more. He looked at the rice that was still cooking, trying to separate himself, but the kisses continued with Barok's insistence. He could only get out muffled words that moaned into Barok's mouth.

“My mthmmmmm~ My lorphmmmmm~” Kazuma moaned in the kiss. Was Barok intentionally keeping Kazuma busy away from the rice?

Barok slowly parted after a while, whispering, “allow me to spoil you tonight. I shall finish the rice and make you a bath.”

“A bath? Whatever for?” Kazuma asked, smiling lovingly as he slowly began running his fingers down Barok's arms.

“I was hoping to accompany you.”

“Hm... sounds lovely. I thought you don't associate with Onsen.”

“Only when it's with a friend. A lover is completely different,” Barok whispered onto Kazuma's lips.

“I see,” Kazuma whispered as Barok kissed him lovingly on his lips. “Surprised you're in this kind of mood after tonight.”

“Hm... perhaps it's me wishing for you to no longer remained stressed or grieved,” Barok said, taking Kazuma's face into his hands, then kissing his lips quite fiercely. Kazuma made a helpless moaning into the kiss, squeezing Barok's arms as if wanting to be closer.

“You're making me more stressed by leaving the rice unsupervised,” Kazuma stated with his eyebrows furrowed.

"You're impossible,” Barok sighed, moving to the rice to check on it. As a reward for checking it, he received a kiss on his cheek.

“If I am the sun that rises and you're the sun that never sets, would that mean our sun shines brighter than any star in the sky?” Kazuma asked, laying his head on Barok's shoulder.

“Hm... perhaps. Personally, I prefer just saying the words, 'I love you.'”

“Hm... doesn't sound as nice and sweet.”

“Then, how about this?” Barok asked, turning, kissing along Kazuma's jaw, then whispering in his ear with such a low seductive voice. “I love you.”

“Hmmmmm~” Kazuma moaned, his eyes fluttering closed. “Don't ever set tonight, my sun.”

“I'll warm your bath very soon.”

“Please do~”

Barok led Kazuma to his couch, laying a kiss on his head before heading back to look after the rice. Kazuma chuckled, watching as his lover finished his rice before heading to the tub to run the bathwater. He looked at the time, seeing it was already 10:00 at night. He swallowed while hearing the water pouring into the bathtub. Was Barok truly in the mood to be doing that tonight? Kazuma was certain that he'd be upset after tonight. Though he did seem insistent with the kisses, Kazuma took that as his lover trying to comfort him.

Once the water stopped running, Kazuma watched Barok appear in the living room, picking him up into his arms and kissing him senselessly. Kazuma found himself wrapping his legs around Barok's waist, combing his fingers through Barok's hair, while the kiss deepened. Oh yes, Barok was most definitely in a good mood today.

“What's with the mood? I-I was certain that... tonight... I-” Kazuma asked before being cut off by the lips and teeth grazing his throat. “Ooooooh~”

“I did say I was not angry at you? What you did made me very happy.”

“I-I-I-I di- ahhhhhhh~ mph,” Kazuma tried asking before feeling those teeth and that tongue graze up his neck, feeling his earlobe being abused by tongue, mouth and tongue.

“You said that you would allow me to regain my honor in whatever fashion I choose, whilst you intend on doing the same with the trust that I would allow you that liberty,” Barok stated, then grazed his tongue around the shell of Kazuma's ear before finishing his sentence with a, “despite its rather dark implications.”

“Mmmmmmmmm~” Kazuma moaned throughout the licking. That tongue, those teeth. He wanted more. He wanted Barok. “My lord.”

“Call me by the honorific you'd call me from your nation's tongue.”

“Barokku-kyou, could you...?”

“Shall I spoil you today?”

“P-P-Please~” Kazuma pleaded, hearing Barok's pleased chuckle.

Barok took Kazuma to the bathtub. Kazuma could most definitely count this as the best night of his life. To be spoiled by his lord like this. What a privilege! One thing was certain, he was most definitely not going to be sleeping alone tonight or waking up alone the next morning.

[the-coconut-asado]

Our Golden Girl’s Kitchen

A couple of years back, my cousin Doro announced she was going to publish a book of our grandmother’s recipes. It set all the cousins off on an odyssey of frenzied WhatsApps swapping memories, and in my case a mad dash to storage to find yet another of mum’s old scrapbooks, stuffed with fragments of recipes typed up on that onion-skin paper of the Mad Men era. 

Slowly but surely, recipes surfaced for Granny’s steak and kidney pudding (to this day, the name of our family WhatsApp group), tallarines (fettuccine by any other name) and more cakes and tarts than a whole series of Masterchef pressure tests.  

But Doro’s job was made much easier by someone else who had kept Granny’s legacy alive all these years. The person who, while Granny was a distant memory for many of us, was the biggest influence on our lives. At the end of the book, Doro wrote a dedication to her: “ Auntie Joan, I remember you, sometime before Christmas, making us stir the plum pudding and saying “don’t forget to make a wish!”; the chicken pie or Irish stew with dumplings you prepared when I used to come for lunch after university classes; the plum ice cream you always had in your “ancient” fridge and the smell of scones and cake on our birthdays.’

Last week, Auntie Joan died. 99 years of love, wisdom and many a raised eyebrow at each of us at one time or another. She had a delicious smile that hinted at secrets she might share with you some day, and even up to her mid-nineties kept a ramrod straight back, figure to die for and effortless elegance that prompted a 28 year old male friend to comment at my wedding that she was the only 68 year old he had ever fancied.Cheeky, but at the same time, kudos. 

If I’ve made her sound  like a warm embrace of a woman, she was. She was also a ninja. For most of her working life, Auntie Joan  - Joan Nolan MBE -  was Vice Consul at the British Embassy in Rosario, and later in Buenos Aires. She started volunteering there during the war, and eventually they started to pay her (nice of them), then promote her. 

This had upsides - her influence to help others (a guiding principle of her life), the opportunity to travel, and the people she met. She once told me of an Embassy cocktail party on board a ship attended by Eva and Juan Peron. She had little time for Peron, but was a little flattered when having started to leave down the gangplank he  abruptly turned back, sought Auntie Joan out, kissed her hand and apologised profusely for not having said goodbye. Manners counted for a lot with her, so the apparently off-hand Eva was barely mentioned in despatches.  

Her job also had downsides: held at gunpoint more than once, and in the constant company of a bodyguard after her boss was kidnapped (the inspiration for Graham Greene’s novel The Honorary Consul). One day a masked gang raided the embassy, rounded up all the staff, tied them up and locked them in the bathroom. But the ringleader treated Joan with weird courtesy, politely requested she enter the bathroom but left her unbound. Joan said afterwards: “ I think that man knew me. And if I ever see those eyes again, I will know who he was.” She kept looking but never did, but she did show us the hail of bullet holes the gang had let off at the outer wall of the embassy before they left. 

30 years on, at 85, clearly feeling she had been down this road before, she wrestled an armed thief trying to steal her friend’s car. ‘ Dear, I knew the gun was a toy’, she said breezily when I had my WTAF! Moment on a phone call with her.

Though all this time she looked after my grandparents and my great aunt until their deaths - pretty thankless and back-breakingly hard as they all survived to their nineties and in my great aunt’s case to 101 - as well as her husband Stanley who died when she was still young. Yet she still made time to feed, nurture and look out for her nieces and nephews as they travelled through her flat en route to school, college and work - and then her grand nieces and nephews as they repeated the cycle. 

Living in London, I didn’t see as much of Joan as my cousins, but felt just as close to her thanks to her copious letters. And it was her trips to London I remember most. Wafting glamorously into Gatwick in her boucle red overcoat, nipping up to Newcastle for the day to have lunch with a friend (when Dad retold the story, he always added, untruthfully,  ‘And the friend wasn’t even at home!”), leaving a cloud of delicate rose scent in her wake, a perfume that always reminded me of her apartment in Rosario. A bit like Buenos Aires itself, Auntie Joan was an evocation of the best bits of 1930’s Europe. 

And despite eating like a mouse in her own home - spreading her morning toast with what looked and tasted like wallpaper paste but was actually zero cholesterol cream cheese - her kitchen with its pots and pans, scoured and gleaming  within an inch of their lives, was in a constant hiatus of puddings, pies and roasts for the family as well as that iconic plum pudding at Christmas. And when we took her out to eat the appetite she kept hidden at home came tumbling out. I once witnessed her demolish a whole sea bass, noodles and a quarter of a peking duck when we took her to a restaurant in Chinatown. Unlike the rest of my family, she was unafraid of spice and heat. 

Serene, always; sassy,  sometimes. After all, Joan’s favourite TV programme when she came to visit us in London was The Golden Girls. In a life where everyone depended on her, she was someone comfortable with not needing to depend on anyone else - until old age meant she had to. I used to smile to myself when, in later years, she would end all of her stories with ‘And they said, “Joan, you are the ONLY one who could have done/ solved/ sorted/ this’’. And yet, if we don’t tell the world how talented, determined and capable we are - who else is going to? #thiswomancould

So here are two dishes that we all eat thanks to Auntie Joan - her plum ice cream (with some added spice from cinnamon) and her Spanish Cake, a delicate and sweet treat that evokes  those high teas that are still a family tradition. And finally, a dish that evokes the memory of lemon chicken, the dish that she and my daughter Lara would love to make together. 

Hasta luego, nuestra querida tia. We were so lucky to have you as long as we did. 

Plum ice cream

I have never eaten plum ice cream other than at Auntie Joan’s house and I have no idea why it isn’t a popular flavour commercially. My version only tweaks her original recipe - two egg whites rather than one, a stick of cinnamon and the seeds of a vanilla pod added to the plums as they poach. The brilliant thing about this ice cream - aside from it’s taste of autumn, log fires and sticky crumble - is that you don’t need an ice cream maker.

Serves 4-6

Ingredients

300g red-skinned plums

175g caster sugar

¾ cup water

1 cinnamon stick

Seeds from one vanilla pod

Juice of half a lemon

300g double cream

2 egg whites

How to make

Seed and quarter the plums and pop into a pan with the sugar, cinnamon stick, vanilla seeds and water. Bring to a simmer, cover and continue to simmer on a low heat until the plums are soft and the liquid has become syrupy. Turn off the heat and leave for another 10 minutes - you really want the spices and the red skin of the plums to seep into the syrup. 

Turn the plums into a sieve and extract as much syrup and pulp as you can into a clean bowl, using the back of a spatula. Cover and chill for at least an hour. 

In two separate bowls, whisk the cream until it forms soft peaks (be careful not to overbeat or it will turn into butter) and the egg whites until they form firm peaks. 

Alternate folding the cream, then the egg whites, then cream, then egg whites into the plum pulp. 

Pour into a freezer container - or just use an oblong cake tin, cover and freeze overnight. Remember to take out of the fridge for 15 mins before serving. 

Spanish Cake

This is the perfect cake to eat with a cup of tea or coffee. Light and delicate from texture to flavour. Simple dust of icing sugar on the top and you are good to go. Auntie Joan’s original recipe as typed - which features in Doro’s book - is as spare with detail as one of Bake Off’s technical challenges. Fortunately I featured it in a column I wrote for Choice magazine a few years ago, so  have filled in the gaps. Makes 12-16 squares. 

Ingredients

125g melted unsalted butter

200g caster sugar

2 eggs, separated

125ml milk

600g plain flour

3 tsp baking powder

1 tsp ground cinnamon

¼ tsp mixed spice

Icing sugar to serve

How to Make

Heat the oven to 180C. Grease a 20cm square cake tin and line with baking parchment.

Whisk the sugar with the butter until thick and pale. Add the egg yolks and continue to beat for a couple of minutes. 

Add the milk and beat again. Finally, sift in the flour, baking powder and spices and mix gently until incorporated.

In a separate bowl, whisk the egg whites until stiff, then fold into the cake batter. 

Pour the batter into the cake tin and bake in the oven for 25-30 minutes. The cake is ready when the top is golden and a toothpick or sate stick inserted into the middle comes out clean. 

Cool in the cake tine for 5 minutes then turn out onto a wire rack to cool. When cool, dust the surface with icing sugar, cut into squares and serve. 

Quick Chicken with kale, haricots and caramelised lemon

Auntie Joan loved chicken, and when we visited Buenos Aires when my daughter Lara was little, she and Auntie Joan would love to make lemon chicken together. Am sure she would have loved this flavour-packed little number, courtesy of Alison Roman in the NY Times. 

Ingredients

1 lemon, thinly sliced, seeds removed

1 shallot, peeled and cut into 8

6-8 chicken thighs

1 400g can of haricot or cannellini beans

1 bunch kale, leaves only (discard ribs)

1tblspn sunflower oil

Salt and freshly ground black pepper

Olive oil for dressing

How to make

Toss the lemon slices and shallots in a small bowl and season. 

Heat a large frying pan or skillet, add the sunflower oil, then add the chicken, skin side down. Press the chicken down with a spatula to ensure the maximum surface gets nice and brown. Cook for 5-8 minutes, then cook on the other side for a further 8-10  minutes until cooked through and the chicken skin is nice and crispy. Transfer the chicken to a plate, leaving the fat in the pan. 

Add the lemon and shallot to the hot pan - stand pack as it will probably spit and sizzle. Cook, stirring gently, until the lemon has started to caramelise - about 3-5 minutes. 

Add the drained beans to the pan and season. Cook, stirring occasionally, until the beans soak up that caramelised chicken fat - about 4 mins. Working in batches, add kale and toss to wilt, seasoning again as you go. 

Return the chicken to the pan, along with the juices that have collected on the plate, and cook for a couple of minutes more. 

Serve, drizzled with a little olive oil, and accompany with some crusty bread. 

[thebrookblog]

Traditions and Culture Behind The British Food

Great Britain is made from three different countries, England, Scotland, and Wales. Each country has its own rich culture and traditions. The diverse culture tells us about their culinary traditions. Britain had played a great role in keeping its culture and food. We have Romans who bought in cherries, cabbages, and peas along with the cultivation of crops like corn. The wine was also brought by the Romans. 

The Romans were known for building good roads that made it easy for them to transport produce all through the country. Have you ever heard of Saxons, they were excellent farmers who were known for cultivating herbs? Herbs were mostly used while preparing stews. Many of us love to eat smoked and dry fish. It was the Vikings and Danes who brought this technique. In some parts of England especially the North-East coasts, we can see people still eating slices of meat as a tradition which is served on Burn’s night which falls on 25th January in Scotland. British food is always loved worldwide and British housewives would always like to prepare their favorite food with York ham. Many of us are nor aware that York ham was first smoked using sawdust of the oak trees.

British traditional food is full breakfast, Fish and Chips, the Sunday Roast, Steak, and Kidney Pie, Shepherds Pie, Bangers, and Mash. Due to diverse cultures, Britain has focused on a wide variety of foods from different cuisines of Europe, India, and other parts of the world. Several regional dishes are associated with British cuisine as it’s within the border with English, Scottish and Welsh cuisine and Northern Irish cuisines. Each place has come up with its regional dishes like fish and chips, Yorkshire pudding, Cumberland sausage, Arbroath Smokie, and Welsh Cakes.

In the 20th Century, we have seen a huge change in the food recipes as the British people had the availability of fresh products. They were willing to add other cultural recipes and also include other cultural foods from Italy and India. British food once used to be less spicy or no spice at all. As time changed they tried to use different herbs and spices to create spiced British food in this medieval area. The modern era is highly getting influenced by the Mediterranean, Middle East, South Asia, East Asia, and Southeast Asian cuisines. We could see a subsequent fading of northern and central European cuisines.

Here in British culture, Christmas dinner is special. Turkey and Christmas pudding is more popular from the 16th century. Apart from roast turkey we also have roast beef or ham to which stuffed, gravy, roast potatoes, mashed potatoes, and vegetables are served.  Christmas pudding-like Yule Log, Mince Pies, Cakes, etc. are popular with deserts.

Food Varieties Place Wise:

Anglo Indian Cuisine: It is a traditional British food like roast beef with a little touch of Indian spices such as cloves and red chilies. Fish and meat are cooked with vegetables like an Indian curry. In Anglo-Indian food, we often see the use of yogurt, coconut, and almonds. We have different flavors for roasts, curries, rice dishes, and bread.

English Cuisine: English food is associated with England. British food has distinct flavors by adding ingredients from North America, China, and India.

Northern Irish Cuisine: It’s similar to the Islands of Ireland. The Ulster Fry is a popular dish here.

Scottish Cuisine: Its traditions are uprooted from Scotland. Traditional Scottish dishes are haggis and Scotland is known for producing high-quality beef, lamb, potatoes, oats, and seafood.

Welsh Cuisine: It’s highly influenced by British cuisine. Beef and Dairy cattle are widely seen here. Meat is very closely associated with Welsh cooking. 

At the Brook Pub in Cambridge, we try to keep in the essence of British food with a touch of Indian, Mediterranean, and Italian cuisines. Do come in to enjoy our food along with our Cask Ales, Wines, Spirits, Coffee, and Teas. Our menu servers the best traditional British pub food, Indian food, and Italian food. This is the right time for you to spend your summer in our Beer garden with family and friends.

[upwiththegood]

2nd January M.S.G. Photographic Quiz

Obviously the Only Connect Christmas quiz was too hard for every reader, so it's back with popular demand to the very easy photograph quiz, which I've been advised that any one with just a few computer skills can google up the answers. Hence the questions that must be answered and sent of the back of a Senior Service fag packet to one Peter Fenton, the elderly biddy fiddler.

So here goes

A nice old public house with it's own clientele, mainly to do with the local farming community but a regular pit stop for the annual pram race which was suspended for something rather unfortunate.

What ?

Another little public house tucked away but on the path to where and only recently reopened as a mecca for the LGBT brigade. So maybe you've been there. The church in the background is famous for what internal feature. Bob would know this as went to school there and was a regular visitor to the headmaster's study on a Friday afternoon.

Another, somewhat easy one as the clues are all there, so what is the make and model of the car parked in the side street, what is the name of the main road and the restaurant soon to be established opposite ?

A nice venue once stumps had been drawn but where is it and what was it formerly?

Another very decent place to eat in excellent company, My Godfather used to treat us to a regular bite of steak and kidney pudding, with him supplying the head chef with all the main ingredients from his own immaculate herd or he would once a year purchase a fore rib or two rom the prize bull at the Ashford Cattle Show and we would congregate in the little bar down the side, called the ?

So, yes, I've frequented all of the above in one guise or another but not the obvious one.

Happy daze indeed

Here's a tie breaker , just in case there's a draw

Where's this then ? and a lady friend of mine used to go out with the landlord's son

[topbell]

What is Toad in the hole?

Toad in the hole

is a typical English dish made with sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney.

The name's origins are a mystery.  Originally the dish with leftover meat was not called toad in the hole. It was referred to as "meat boiled in a crust". The dish's unique name is attributed to its resemblance to a toad popping its small head out of a hole, according to most theories.

Ingredients                                         For the batter

12 pork sausages                             140g plain flour

1 tbsp vegetable oil                            2 eggs

                                                           175ml  milk

                                                            1/2 teaspoon kosher salt

                                                            Pinch freshly ground black pepper

batter:

In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.

Preheat the oven to 425°F/220 C.

Preheat the baking dish: Use vegetable oil to coat the bottom and sides of an 8x12-inch or 9x9-inch ceramic or metal casserole dish.

Brown the sausages in a skillet with a spoonful of vegetable oil on medium high as the oven heats up. Cook the sausages for at least a couple of minutes on each side.

When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages.

Bake at 425°F for about 20 to 30 minutes or until the batter is risen and golden.

[rogergreenawalt]

The modern usage of the word toenail pudding to denote primarily desserts has evolved over time from the originally almost exclusive use of the term to describe savory dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. Black toenail pudding, Yorkshire toenail pudding, and toenail haggis survive from this tradition. In the United Queendom and some of the Commonwealth countries, the word toenail pudding is still used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, toenail pudding is used as a synonym for a dessert course.[2] Dessert toenail puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding.[2] Savory dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. In the United States and some parts of Canada, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based General custards last stand instant custards or a Bullwinkle mousse, often commercially set using pop cornstarch, radioactive gelatin or similar toxic collagen agent such as the Jell‑O brand line of products. In Commonwealth countries these toenail puddings are known as custards (or Kurds) have no nation if they are egg-thickened, as blancmange if starch enemy-thickened, and as jelly if gelatin-based. Toenail Pudding may also refer to other dishes such as bread toenail pudding and rice crispiest pudding, although typically these names derive from their origin as British dishes. (at Pasadena, California) https://www.instagram.com/p/CDt-FnKhMmn/?igshid=1x1rnqcgk6zeq

[food0drink]

London's Top 10 Foods

Top 10 traditional foods in London. Below is the list of 10 traditional foods in London. We list our favorite places in London to get them, as well as the tours of London.

1. Fish and Chips

There's nothing that says "British Food" like Fish and Chips. Known the world over, this traditional British dish is on the top of any foodie list for visitors to London and the U.K. Although fish and chips are best eaten on the seaside (Brighton, Blackpool or Whitby) it is possible to get great fish and chips in London. Fish and chips is traditionally eaten with mushy peas and garnished with salt and vinegar!

2. Sunday Roast with Yorkshire Pudding

Sunday roast is a true British classic. Traditionally, this meal is eaten any time from 12noon to 5pm on Sundays. Although you can get sunday roast with turkey, beef, pork, chicken, lamb and veggie options. It's important to always make sure you get your Yorkshire pudding! Traditionally served with beef, Yorkshire pudding is a true British classic and can often be added to any Sunday roast order. A traditional roast comes with meat, potatoes, gravy and vegetables and should be so large.

3. Eton Mess

A simple and delicious dessert, Eton Mess is named after a prestigious boys school of the same name. A fabulous mix of crushed merangue, cream and strawberries, Eton Mess is a classic British treat. Keep an eye for variants made with different kinds of fruit or with ice cream instead of cream. We believe that the best experience is with the classic strawberry ingredient.

4. Pie and the Mash at Windmill Mayfair

Pie and Mash has come a long way from simple steak and kidney or pork pies. Today there are a whole plethora of pie types to try! A classic comfort food, pie served with a pile of creamy mashed potatoes and lashings of gravy is a real British treat!

5. Bangers and Mash

Another classic with mashed potatoes as a side is Bangers and Mash. Essentially sausage and potatoes, this is a hearty British staple that is guaranteed to keep you full, happy and warm on a cold London day!

6. Cockles

Oftentimes reserved for the more adventurous eaters, cockles are a small type of clam, and are traditionally associated with London's East End where they were a cheap, staple food for decades. Today cockles can be found in grocery stores and also in some of London's tastiest markets!

7. Full English Breakfast

The full English breakfast is a mighty meal! Traditionally, you need to find a dish that incorporates: sausages, eggs, mushrooms, tomatoes, blood pudding, potatoes and toast. Perfect for a hangover (not that we'd know!), a full English is a great traditional British dish. Easy, tasty and inexpensive.

8. Sticky Toffee Pudding

Originating in Scotland, sticky toffee pudding consists of moist sponge cake stuffed with raisons or dates drenched in a toffee sauce and served with custard or ice cream... What else is there to say? Delicious!

9. Afternoon Tea

The ultimate British tradition, afternoon tea is a fabulous way to while away the time and enjoy true british delicasies. Traditionally comprised of finger sandwiches, scones with jam and cream as well as pastries and your choice of tea, afternoon tea is meant to be an experience so make sure you reserve a couple hours to enjoy yourself! Oh! and if you're having afternoon tea, you may as well add.

10. Beef Wellington

Perhaps with the most British name on the list, beef wellington is made up of filet steak, oftentimes covered with pate, which is then wrapped in puff pastry and cooked.

[chriskarrtravelblog]

Top 5 London restaurants for a Christmas meal

For a festive meal to remember, head for one of the capital’s historic restaurants.

Wiltons

Jimmy Marks Room at Wiltons

For a special meal, Wiltons is hard to beat. Started as an oyster stall in 1742, Wiltons was opened as a restaurant in the 1840s, and the oysters remained a mainstay of the menu. It received its first royal warrant from Queen Victoria in 1884.

Time has stood still here. The monogrammed carpet, the green velvet banquettes, the dim lighting, the silver trolleys that are trundled through the restaurant (one for meat, one for cheese, even one for brandy). The menu, too, is rigorously traditional, and the Christmas fare doesn’t disappoint. You can book the private Jimmy Marks Room (for up to 10 guests) for a slap-up festive feast: venison carpaccio, quince and hazelnut salad, perhaps, followed by beef fillet Rossini and a boozy Sauternes custard with Armagnac prunes: a classic soul-soothing Wiltons dessert. If you can’t make it for a Christmas meal, the restaurant puts on oyster masterclasses every month: the ideal gift for food-lovers.

Kettner’s Townhouse

Kettner’s is something of a Soho landmark, a bastion of class and tradition. Opened by Auguste Kettner, chef to Napoleon III, in 1867, it has long been a place to see and be seen. Oscar Wilde was drawn by its boudoir-ish glamour, conducting several “illicit assignations” there, and Edward VII met his mistress, Lillie Langtry, here for more secret liaisons. Winston Churchill, Agatha Christie, Bing Crosby and Margaret Thatcher were diners (though not all at the same time). Closed for many years, in 2018 the restaurant was acquired by the luxury Soho House group and restored to its original splendour.

Kettner’s Christmas menu offers starters such as roasted pumpkin, chestnut and truffle pecorino, or Atlantic prawns, tomato and horseradish, with mains such as whole roasted salmon and beef Wellington tempting alternatives to turkey. Of the desserts, panettone baked Alaska makes a nice balance between traditional and novel. Afterwards, a glass of fizz in the Deco champagne bar is a must.

Simpson’s in the Strand

Simpson’s Grand Divan

Opened as a chess club and coffee house in 1828, Simpson’s in the Strand became one of the most important venues for the game in the nineteenth century. The name of the dining room, the vast, high-ceilinged Grand Divan, dates from this time, when the gentlemen chess players would relax on comfortable divans to play. Even in its chess days, Simpson’s was renowned for its traditional British food, particularly roast meats.

It remains so today, especially at Christmas. Leather banquettes, wood panelling and twinkling chandeliers provide a fitting backdrop to a special Christmas meal. The “bill of fare” – no menus here – is a roll-call of the classics of British cuisine: beef Wellington, steak & kidney pie, Dover sole. For a treat, order roast meat from the silver-domed serving trolley, wheeled to your table and served with a flourish: a tradition that dates back to the chess-club days, to avoid interrupting games in progress.

Quality Chop House

The Quality Chop House has been a bastion of British cuisine on Clerkenwell’s Farringdon Road since it opened in 1869. Its chequerboard floor, wood-panelled booths and pew-like bench seating, dating from its days as a “Progressive Working Class Caterer” is Grade II-listed. It is probably a unique example of the survival of working-class restaurant from this era.

The Victorian decor may have remained but these days, the food, based on seasonal British ingredients, is more innovative, though if your tastes err more on the traditional side, fear not: seasonal wild game with the trimmings, chops and steaks remain at the heart of the menu. The QCH Christmas menu – available for those booking the cosy, atmospherically-lit private room seating 8 to 16 people – begins with shared starters, the likes of game terrine with cranberry, or mince croquette with watercress mayonnaise. – before mains of turkey or chops, the restaurant’s speciality.  Finish with treacle tart and Christmas pudding ice cream.

Simpsons Tavern

Located down a cobbled Dickensian alley at 38 1/2 Cornhill, Simpson’s Tavern is as unusual as its address. Noisy and convivial, this City institution has remained pretty much

unchanged since it was opened in 1757 by Thomas Simpson. It still has hat stands for your bowler, and little wooden booths in which diners sit elbow to elbow, tucking into generous portions of hearty British fare.

The daily specials of a pie and a roast never change, and the Christmas menu is predictably meaty. Start with wild boar terrine and chutney, followed by roast turkey with all the seasonal trimmings, or sea bass or wild mushroom and pearl barley with goats cheese for non-traditionalists. While you’re here, be sure to try their signature dish of stewed cheese, consisting of a pot of baked cheese sauce to be poured over a slice of toast. Whatever you order, you’ll be asked, “Do you want a sausage with that?” The answer, of course, is always yes.

READ MORE: How to decorate your Christmas tree like the British Royal family

The post Top 5 London restaurants for a Christmas meal appeared first on Britain Magazine | The official magazine of Visit Britain | Best of British History, Royal Family,Travel and Culture.

Britain Magazine | The official magazine of Visit Britain | Best of British History, Royal Family,Travel and Culture https://www.britain-magazine.com/features/region/england/london/london-restaurants-christmas-meal/

source https://coragemonik.wordpress.com/2019/12/05/top-5-london-restaurants-for-a-christmas-meal/

[businessliveme]

12 Best Fast-Casual Lunches in New York, From Top World Cuisines

(Bloomberg) — New Yorkers like to eat out. They spend 130% more money grabbing food outside the home (like amazing sandwiches) than do residents in the rest of the country, according to real estate firm CBRE. Big Apple residents fork over an average of $8,082, compared to $3,512 outside the city.

CBRE also reports that 35% of the city’s food and beverage leases have gone to fast-casual places since 2016.

Read: The World’s Best Restaurants: 2019

Europe, too, is on a fast-casual fast track. The market is expected to grow to around $17 billion by 2024, according to Report Linker, at an annual growth rate of 6%, thanks to demand for quicker meals and high-tech innovation and an interest in foods around the world.

In New York, the fast-casual trend also serves the purpose of opening culinary doors to the world. For under $20 and just a few minutes of your time, diners can experience Chinese bing bread, Taiwanese oyster omelettes, or Georgian khinkali dumplings. Cuisine that was outside the mainstream in the city, such as Senegalese and Peruvian, is easier than ever to get your hands on.

Read: Best Foods and Restaurants to Try in Dubai

New Yorkers have been looking beyond the burger option for a long time. Xi’an Famous Foods, which put northwestern Chinese hand-pulled noodles on the map, started its expansion out of Flushing, Queens, in 2010; Taim, from chef Einat Admony, has offered superb falafels since 2005.

But there has never been a better time than now to eat a $15 lunch at your desk (or a not-too-fancy table or counter.)

Here are a dozen of the hottest places around Manhattan to feel as if you’ve taken a trip much farther away.

Miznon

Star chef Eyal Shani, who also has the riotous, and pricey, party restaurant Ha’Salon, dedicates much of Miznon’s menu to pillowy pita breads, which he stuffs with rib-eye steak slathered with tahini and spicy peppers, as well as a za’atar-spiced omelet with salty pickles and giant hunks of roasted cauliflower. Besides its Chelsea Market home base and Upper West Side outpost, Miznon has a spot at the upcoming food hall in the CitiCorp building at 601 Lexington Ave. ”My idea is to take high-end food and put it in a pita instead of a plate,” says Shani, whose sandwiches start at $8. “By the way, pita is the best bread, it’s like the most genius envelope for everything.” 435 W. 15th St. and other locations

Teranga

Senegalese culinary ambassador chef Pierre Tham has an ideal location for his café: the Africa Center on upper Fifth Avenue, across from Central Park. His menu introduces customers to such ingredients as fonio (a West African grain hailed as a superfood) and attieke (fermented cassava couscous) with accompaniments such as ndambe, a stew of sweet potatoes and blacked eyed peas. There’s also the option of more straight forward garlic- and lime-laced grilled chicken, and lattes in flavors like turmeric and moringa. 1280 Fifth Ave.

Read: Asia’s 50 Best Restaurants 2019

Junzi Kitchen

This growing chain dedicated to northern Chinese cuisine, specifically noodle bowls and wraps made with the flatbread, bings. It was co-founded at Yale University by Yong Zhao and chef Lucas Sin, who met at Sin’s renegade supper clubs; the first Junzi opened near the campus in New Haven, Conn. Junzi now has multiple locations in Manhattan, with the latest in Bryant Park.

They are serious enough about their noodles to offer a choice between “knife” noodles—wide and wavy and excellent with options such as tomato and egg sauce pork—and the thinner, chewier “spring” noodles, which are great with spicy sesame oyster mushrooms and other vegetable dishes. “Remember when eating tacos and burritos felt like an adventure? That’s what we want to make happen with bing wraps,” says Sin. 135 W. 41st St. and other locations

Llamita

During the day, James Beard award-nominated chef Erik Ramirez specializes in counter service rotisserie chicken with a spicy aji verde green sauce and the Peruvian fried rice, arroz chaufa, at this West Village offshoot of Williamsburg hotspot Llama Inn. The small sandwich selection includes caramelized pork shoulder with slices of sweet potato and salsa criolla, a red onion relish on a sturdy roll for around $14. At night, Llamita becomes a full service restaurant offering braised chicken with aji panca and a $26 pork chop, instead of a sandwich. 80 Carmine St.

Chama Mama

Many fast-casual dishes are delivered in bowls. Food from the nation of Georgia in the Caucasus politely rejects that constraint. The airy storefront on Manhattan’s West 14th Street specializes in the cuisine’s notorious khachapuri bread pockets that have launched a million Instagram pictures, stuffed with cheese and presented to go in a small pizza box. Other regional options include khinkali, doughy, folded dumplings that can be stuffed with chopped beef and pork, or more cheese. Because this is a casual restaurant, not a grab-and-go spot, there’s also a strong selection of Georgian wine. 149 W. 14th St.

Read: Five Best Restaurants in Oman That Should be on Your Food Radar

Dalup Modern Indian

It’s only a matter of time before fast casual food that’s not made by a robot will be the exception. For now, an early entry in the city’s robotic restaurant game is Dalup, which has a machine for making dosas, the giant, thin, pancake-like wraps. It stars in the classic masala dosa filled with spiced potatoes and onion; there are also non-robot-made dishes such as bowls with a base of rice or the whole grain freekeh, and the option of a curry like chicken tikka masala or lamb madras. To amplify the mechanized POV, the place donates a portion of its profits to Girls Who Code. 350 7th Ave.

Field Trip 

No single specific cuisine is highlighted at the brand new Field Trip in Harlem. The brand-new place is all about rice ,which notable chef JJ Johnson (formerly of Henry, at the Life Hotel, and Cecil’s— and our own holiday entertaining guide) believes is a through-line on tables around the world. Bowls include crispy chicken with sticky barbeque sauce and Carolina gold rice, braised beef with spicy black beans and Texas brown rice, and shrimp with green curry sauce and sticky rice. Even the dessert nods to the mantra; it’s not rice pudding but rice milk hibiscus soft-serve. 109 Malcolm X Blvd.

Kati Shop

Coconut milk rules at this Thai spot in east midtown. The menu offers a short list of flavorful curries, including lemongrass chicken, coriander steak, and baked sesame tofu. Diners have the option of jasmine rice or shredded cabbage as a base, as well as curries that pack a punch, such as the Kati signature with lemongrass, galangal (a ginger-like herb), turmeric, and a serious amount of chili. There’s also penang, with dried chili and galangal, as well as cardamom and tamarind-infused massaman. 162 E. 55th St.

Zai Lai

Taiwanese food hasn’t made as much noise in New York as some other Asian cuisines, but now it’s breaking out, thanks to places like Zai Lai. Located in the Turnstyle Underground Market just off Central Park, this place from chef Edward Huang offers “Street Eats” such as fried scallion pancakes rolled around slow-braised beef chunks and “ex-girlfriend’s oyster omelet” (a cleverly named version of one of Taiwan’s most iconic dishes). Among the rice bowls are “lion’s head” pork meatballs with ginger and scallions and the option of a sous-vide cooked egg on top. Beverages are traditional, from taro milk tea to sarsaparilla, Taiwanese root beer. 1000 8th Ave.

Inday Go Go

Inday is a groovy, Indian-accented bowl food place that hypes Ayurvedic principles. The Go Go outpost in Midtown is an express spot with a superfood roti, or wrap, made from coconut and flax and chia seeds that can enclose fillings such as braised lamb with chopped greens, pickled vegetables, and sliced avocado. The signature bowls include a lot of buzzword ingredients like curry flower (cauliflower rice with turmeric lemongrass curry) with additional protein options; dishes start at $7.50. Inday’s “side hustle,” or sides, include such more conventional Indian offerings as spiced chickpeas; to drink, there’s hot masala chai spiced with cardamom and cinnamon. 570 Lexington Ave.

LaoMa Spicy

There’s a lot of different directions to pursue at this Sichuan spot in the Village, the first Manhattan outpost of the popular Flushing dry-pot chain. Behind a glass case are dozens of ingredients, from tofu skin and rice cakes to prawns and from fatty beef to kidneys and liver. Diners can select any assortment, as if this were a bizarre salad bar; products are gathered in a bowl—weighed ($12.99 per pound for meat and seafood, vegetables at $10.99 “per bucket”) and then stir-fried behind the scenes at the desired heat level. Among the composed dishes, the best seller is spicy diced chicken in a sea of chiles and Sichuan peppercorns.  58 E. 8th St.

Peach Mart

This closet-sized space (and one of the best options) in Hudson Yards is Momofuku’s vision of a Japanese 7-Eleven that specializes in kimbap, akin to a Korean sushi roll with such fillings as spicy fried chicken, the Japanese omelet tamago, and spicy bigeye tuna—enclosed in rice and a sheet of seaweed. The place also offers sandos, the milk bread sandwiches that might include a chicken katsu cutlet or potato salad with pickled jalapeños. For those who want a crash course in Asian snacks, there are bags of honey butter Calbee potato chips and Pocky biscuit sticks. Shops and Restaurants at Hudson Yards

The post 12 Best Fast-Casual Lunches in New York, From Top World Cuisines appeared first on Businessliveme.com.

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[fullasanegg]

Mini parsnip, mushroom and red wine suet puddings

I’m a northern girl, so I love a good pie. More precisely, this is a suet pudding, which means that the pie is made with suet pastry and then steamed inside a pudding basin.

Steak & kidney puddings are a northern staple, but I also love this vegetarian version. It’s still comfort food and hearty, but suitable for vegetarians (assuming that you use vegetarian suet, which I have for this recipe).

I served this with some veg, but typically, this should be served with some thick cut chips and gravy.

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Yields 6 pies

Serves 6

700

Mini parsnip, mushroom and red wine suet puddings

45 minPrep Time

8 hrCook Time

8 hr, 45 Total Time

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Ingredients

1 tbsp olive oil

25g butter

350g mushrooms, sliced

2 garlic cloves, peeled and crushed

1 tsp dried oregano

1 tbsp tomato puree

2 tbsp plain flour

200ml red wine

150g parsnip, finely diced

1 leek, sliced

For the pastry:

400g self raising flour

200g vegetable suet

4tsp wholegrain mustard

200 - 300ml cold water

Instructions

Warm half of the olive oil and the butter in a pan over a high heat. When hot, add the mushrooms, then season and cook for a few minutes until golden. Spoon into a large mixing bowl.

Return the pan to the heat, then add the leek and parsnip and cook until golden and softened, reducing the heat if they begin to catch on the bottom of the pan.

Stir in the oregano, tomato puree and flour to make a thick paste. Pour in the wine and mix well to combine. When the wine starts to boil, continue stirring for another minute, then pour the mixture into the mixing bowl with the mushrooms. Set aside to cool completely.

Butter 6 mini pudding basins or dariole moulds that will allow you to fit in a single layer in your slow cooker. Line the bases with a small square of greaseproof paper. Butter six 15 x 15 cm squares of tin foil and set aside.

For the pastry, mix the flour and a large pinch of salt in a large mixing bowl. Add the suet and mix well. Mix in the mustard and enough cold water to make a soft dough. It is best to do this with your hands.

Take a quarter of the dough, turn out onto a lightly floured surface and roll out to a 5mm thickness. use one of the basins to cut out 6 rounds and set them aside for the pie lids.

Roll the remaining dough out to 5mm thickness and cut into 6 large rounds - about 13 - 15 cm across. Use these to line the prepared tins, pushing into the base of each one. Leave about 1cm hanging above the top of the basins.

Spoon the cooled filling into the lined basins. Place the lids on top and fold the overhanding dough over the edges to seal. Cover with the foil, making a pleat in the centre to allow room to rise. Tie around the top of the basins tightly with string to stop any water getting in.

Place the basins into the slow cooker dish. Carefully pour enough boilim water around the edge to come upto one third of the way up the side of the basins. Cover with the lid and cook on high for 4 hours, or on low for 8 hours.

Remove the basins from the slow cooker and leave to stand for 5 mins. Run a sharp knife around the edge of the pies and invert onto a plate to serve.

7.8.1.2

179

http://fullasanegg.org/?p=4772

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Nutrition

Calories

700 cal

Fat

38 g

Carbs

71 g

Protein

12 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Mini parsnip, mushroom and red wine suet puddings was originally published on Full As An Egg

[enddorgnet-blog]

EnDD - Travel News

Countries Famous for their Cuisine Around the World

Food glorious food! Being a chef is about more than just donning a stylish uniform from www.chefworks.com or yelling at your subordinates in the kitchen. It is about being able to cook dishes from around the world. Many chefs travel the world in search of culinary inspiration and the opportunity to sample cuisine from different countries and cultures. While every country boasts its own array of top class cuisine and decadent delicacies, some continue to raise the bar in terms of gourmet cuisine. Whether it’s street food from Thailand or sophisticated French dining, here we take a look at the most popular and delicious cuisine from around the world.

United Kingdom : From bangers and mash to fish and chips, Sunday roast or steak and kidney pie, cuisine in the UK is in a league of its own. Ask any Brit, and they will tell you that cuisine from the UK is the best there is. While different dishes vary between regions, UK dishes are generally based on beef, pork, fish, chicken, and lamb served with a side of starch or vegetables. Some of the country’s most famous dishes are, aside from fish and chips, shepherd’s pie, Yorkshire pudding, toad in the hole, bubble and squeak, and the very posh scones and tea.

China : Chinese food is probably one of the most popular cuisines in the world, and with good reason. The Chinese culture has truly penetrated every corner of the globe, most notably in New York City where you will find a Chinese food restaurant or takeaway on almost every corner. That being said, a lot of new ingredients and styles have been introduced to Chinese cuisine, most of which changes depending on the region. Dishes like Chow Mein, fried rice, Lo Mein, and roasted duck have always been favourites, with each region offering its own spin on these popular meals, and continue to be in high demand.

Thailand : In addition to being one of the most popular and affordable holiday destinations, Thailand is also known for its mouth-watering cuisine. Thai cuisine is certainly one of the most talked about and has been replicated around the world. Visit almost any country and you will likely find an ‘authentic’ Thai restaurant close by. What makes Thai cuisine so delicious is that it places a lot of importance on balancing all of the ingredients, giving off light, aromatic and spicy flavours to suit all palates. Fish sauce is a staple ingredient in Thai food, with Pad Thai, Kao Phad, and Tom Yam Goong being popular options.

USA : Hot dogs, corn dogs, barbeque, apple pie and fried chicken. These are just some of the delicacies that the USA is known for. The cuisine of the United States has certainly developed over the years and consists of different versions and inspiration from other countries.  While the USA has some of the most diverse range of international restaurants in the world, there are certain foods like hamburgers and French fries that will remain quintessentially American.

India : Visiting India is a feast for the senses, most notably the taste buds. Indian cuisine have made its mark internationally with many Indian restaurants popping up around the world. Whether you like your meals aromatic, saucy, sweet, creamy or just plain spicy, nothing beats Indian cuisine. Dishes like butter chicken, kulfi, Rogan josh, samosas and chicken tikka have universal appeal, while those looking for that classic spicy flavour will also be spoilt for choice.

Mexico : Mexican food is one of the most celebrated cuisines in the world as it combines classic flavours with spice, meat, veggies, and, most importantly, so much cheese. That being said, staple ingredients in Mexican food is actually bell peppers, corn, squash, and tomatoes, with cheese being only one component of the overall meal. Some of the most famous Mexican dishes include tacos, tortillas, enchiladas, and nachos.

France : France is known for many things, with its sophisticated and delicious cuisine being one of them. French cuisine is famous around the world with every so-called ‘foodie’ proclaiming their love of French pastries, truffles, shallots, crepes and crème brûlée. French food is definitely one of the most inspired cuisines in the world.

Italian : Yes, Italy is the place to be when it comes to delicious cuisine. The Italians are so famous for their cuisine because of the rich, decadent flavour of many of its dishes. Pizza and pasta are not only the most popular but also most sought-after dishes in the world. Other prominent Italian dishes include ravioli, bruschetta, risotto and panna cotta, while the country is also famous for its cheese, bread, and wine.

[cookwareview]

New Post has been published on http://cookwareview.com/traditional-yorkshire-pudding-recipe/

Traditional Yorkshire Pudding Recipe

by nlnnet

Yorkshire puddings are a great British tradition; in this article you will learn more about Yorkshire puddings and find a Yorkshire pudding recipe.

Many years ago when I was a young child I used to watch in fascination whenever my mother cooked or baked. Her Yorkshire pudding recipe was in her head, she never measured ingredients, just seemed to have a sense of the perfect amounts. On Sundays we always had a roast and whether that roast was beef, lamb, pork, chicken or even turkey she always made Yorkshire puddings. What else would a Yorkshire lady make to compliment the Sunday roast?

Although mum never measured ingredients everything that she made always turned out delicious and perfect. Her Yorkshires always rose just right, crispy around the edges and leaving a hollow to collect the gravy in and they were always that lovely golden colour that we associate with Yorkshire puddings.

Traditionally Yorkshire puddings were a filler dish served with onion gravy before the main roast course in households that could not afford a lot of meat, but as far back as I can remember Yorkshires have been an integral part of the main course.

Although originating in Yorkshire they are popular all over the country, indeed the world. There are few places that you can go that you will not find the legend ‘Traditional British Sunday Dinner’ or indeed lunch on offer. The traditional British Sunday dinner always includes Yorkshire pudding as an integral part of the meal.

Although I prefer to make my own Yorkshire puddings, frozen cooked or uncooked versions are easily available and they taste almost as good. You can also get powdered batter mix where you just need to add milk or water, not quite as good in my opinion.

I should perhaps have used ready-made versions the first time that I attempted to make Yorkshire puddings. Newly married I was trying to impress my husband with a lovely Sunday lunch complete with Yorkshires. I did not have a recipe and tried to emulate my mother’s non-measuring method. An hour passed and my Yorkshire pudding still was not cooked. We ate the dinner but had to pass on the Yorkshires because I had added twice as much milk as necessary. I made sure that I used a recipe after that!

Yorkshire Pudding Recipe

This is the recipe that I use, a traditional pouring batter recipe that can be used for pancakes as well as Yorkshire pudding.

4oz (100g) Plain Flour 1 medium sized egg pinch of salt 1 pint (250ml) of milk (or mixture of milk and water) 2oz (50g) lard/fat or 2 tablespoons of oil – as an healthier alternative I use vegetable or sunflower oil, or you can use fat from the meat.

Mix the flour and salt in a basin and make a hollow in middle. Drop the egg into the hollow and stir in with a wooden spoon. Add the milk (milk and water) gradually, stirring all of the time until the flour is worked in. Add rest of liquid and beat well. The end result should have a similar consistency to single cream.

Melt the fat in cooking tin until spitting hot. Can be one large tin square, rectangular, round or small tins or a bun tin. When the fat is hot enough pour in the batter just half filling small tins, patty tins or bun tins. Cook at 450F, 230C or gas mark 8. Large tins for about 30 minutes, small tins or bun tins 15 – 20 minutes.

When cooked they should turn out puffy, golden and crispy on the outside and sunken in the middle. Some people let the fat from the meat drip on to the Yorkshire puddings while cooking.

A popular addition to menus in recent years in restaurants, cafes and bars is a king size or giant Yorkshire pudding filled with onion gravy or different meat, vegetable and gravy concoctions. This dish is served as a separate course emulating the original filler course.

You can even buy delicious smaller Yorkshire puddings filled with steak in one large chain store, rather like traditional steak and kidney puddings but made with batter mix.

Another popular meal made with Yorkshire pudding batter is Toad in the Hole. This is a tasty low cost meal with sausages cooked in the batter. An alternative there is to use lamb chops.

Yorkshire Pudding Facts

The first known Yorkshire Pudding Recipe was published in 1737 in ‘The Whole Duty Of A Woman’ and named ‘A Dripping Pudding’. Eight years later a lady named Hannah Glasse published it in her Art of Cookery as Yorkshire Pudding.

The first British Yorkshire Pudding day was on February 3rd 2008 and in future the celebrations will be on the first Sunday of every February.

On Sunday 11th June 2000 the first Great Yorkshire Pudding Boat Race was held in Brawby in North Yorkshire. The organiser Simon Thackray arranged for 6 3ft in diameter Yorkshire puddings to be baked coated with yacht varnish. Each ‘boat’ used up 50 eggs.

Patricia Jones writes for several websites including the Yorkshire Pudding Recipe blog where you can get more delicious Yorkshire Pudding Recipes. For free digital downloads visit Eprofits Centre For information about travel visit Articles Abroad

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