Hurrah! Tartare

I'm definitely not a vegetarian, I don't know whether you've noticed. I categorically think that if you order the vegetarian option in a restaurant you are mad. An aubergine is an excellent accompaniment but is not a main course. This is not to say I dislike vegetables and fruit, I love them, but keep mine on the side please.

So as I spent the last half hour at work not thinking enough about what I needed to do tomorrow and mainly thinking about dinner, I think that is fairly standard, I was faced with a conundrum, I wanted salad and something fresh but I knew that leaves alone wouldn't cut it.

I debated fish but I knew the brilliant fiishmonger in Brixton Village was closed and M&S Brixton never has anything aside from haddock. I thought about being lazy and just adding some fried chorizo or bacon to the salad but thought that was far too lazy for my one meal at home from Monday - Friday. Then I remembered a conversation I had with the madly wonderful Cuban-German next to me at work about the menu at The Ivy earlier in the day and the idea of Steak Tartare jumped into my head.

Now I know people are squeamish about eating totally raw meat, I get it, some people are odd and like their meat well done (waste of money, doesn't taste of anything). However, I order my steak raaaaare and I love the flavour of beef, therefore for something fun and tasty for the evening steak tartare could very well hit the spot.

Steak Tartare always sounds a bit fancy, at least I think so, but it is actually super easy to make, it all depends on how you like it to taste. Therefore get all your bits and bobs ready and just mix until it tastes as you like it.

Steak Tartare
For 1

1 fillet steak (don't scrimp here) very very finely chopped into 1/2cm squares
1 spring onion very finely chopped
Olive Oil, drizzle
1 egg yolk
2 cornichons chopped
1/2 tsp capers, chopped
Salt and Pepper
Tabasco
Worcestershire Sauce

1. Take the steak out of the packet and allow to stand at room temp for 10 mins.
2. Put the steak, olive oil, pinch of salt and 2 turns of pepper in a bowl and mix together.
3. Add the other ingredients bit by bit to taste, add more salt and pepper if needed, at the last moment add the egg yolk and mix together. Press into a circle and place on the plate.

Serve with simple salad and dressing, thin french fries if you want a heavier meal.

Hurrah! Tartare!

(I did say it was easy)

Bruxelles - Ooh Moules

One of my loveliest and tiniest friends has recently (and cruelly) abandoned me to move to Brussels for 6 months as part of her life as a hot-shot lawyer. At least apparently she is a lawyer, I haven't seen her doing anything particularly lawyery or wear a wig, apparently solicitors don't do that, I'm not sure they are real lawyers. Despite being unsure of her career the pangs became too strong and I had to go and visit her, she is too adorable not to miss after 2 months.

So I started my journey by running away from work early on a Friday and made my way to St Pancras station. I felt rather glamourous for some reason (I'm not entirely sure why) so decided to treat myself and have lunch at the St Pancras Grand Oyster Bar. It was fab, they had a brilliant deal for 6 rock oysters and a glass of Muscadet for £15. I am in no way rich but i LOVE oysters and I LOVE white wine (they don't even have to be together) so having a combo of the 2 for a reasonable sum was brill. Here is a rather gloomy blackberry pic of my oysters, it by no means does them justice.

I know many people are a bit squeamish about oysters, they do look a bit like someone has picked their nose and put it in a shell, but they are wonderful. I just couldnt' love them more. Many people are religious about how they have them, squeeze of lemon/ shallot vineagar/ tabasco/ all 3 together, but I like a bit of mix and match personally. I adore shallot vineagar, even more so when it comes in a huge and unglamourous bucket at the oyster stall in Borough Market, but I'm also partial to a wee squeeze of lemon and drop of tabasco - as long as I get my slippery friends I'm happy.

So I hopped on the eurostar, had a snooze and woke up in Brussels. After arriving a the lil'one's rather lovely apartment (grrrr lawyers) we ordered in some sushi, not very Belgian I admit but it was actually the best sushi I've ever had delivered, I definitely recommend it for people who want sushi in Brussels - Sushi Shop, Ave Louise, Ixelles.

We woke up to a gloriously sunny morning and obv being in Brussels a priority was to find some moules frites pronto, preferably at some restaurant that was perfectly tacky and "traditional". So off we plodded into the centre-ville, via a very good icecream stand with delicious salted caramel icecream. I absolutely love Medieval History, having studied it for 4 years, so was in history junkie heaven seeing the merchant guild buildings in the Grande Place, but we were on a mission so I knew not to push my luck and ask to go to the Museum of Brussels. So off we went to the fab Chez Leon, 18 Rue de Bouchers, for some Belgian fare. Unlike the two freaks I have for friends I did not have a salad but went for the hearty moules, frites and beer menu - all for a very reasonable 13Euro.

What is most interesting about the moules in this instance was that the sauce was not your typical French white wine, cream and garlic but with celery and onion - the real Belgian way. I have to say I quite liked it! If you want to try this at home you just need to do the following:

Ingredients for 4 people include:
2 kilos of Zealand mussels
2 onions
2 branches of celery
butter, water, salt and pepper
Instructions :
- Thoroughly wash and brush the mussels.
- Chop onions and celery into small cubes.
- Take a casserole dish or stewing pot.
- Put butter and vegetables in the pot and cook for 3 minutes. Add water.
- Bring to the boil and keep boiling on a high flame.
- Throw in the mussels, put the lid on. Allow to cook for 7 minutes exactly.
- Season to taste. Eat with frites or fresh bread



However, Belgium is much more than a moules production line my friends, much much more. For there are sweets to be had. First stop - nougat. Salted caramel flavour of course:

Then onto Pierre Marcolini, the chocolateur du jour. I have to admit that I am not a chocoholic, I leave that to my sister and father, but I do enjoy the taste of brilliant blended and crafted chocolate and Pierre Marcolini's wafer thin treats did just that. They also come in pretty boxes that make you feel smart, that always helps. Another attraction of his choccies was that they were some of the only ones in Brussels not to be shaped like Manneken Pis., phew! I returned to London with a tray of his Saveurs du Monde - Epices. Each tiny square was flavoured perfectly with different spices. The Scot says that Cardamon were her fave, and I could agree with her but the saffron was truly delicious. Either way I was happy.

 So with my appetite sated I ended my Belgian weekend very content. Next time I definitely want to go to Bruges and go beer tasting - not that I particularly love beer but if there is anywhere to try to, it is Bruges.

Come back to London soon please Popsicle!... and bring some samouri sauce with you.