Patagőnĭca

Posted: September 19, 2016 in Gibraltar, Restaurant Review
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Whilst thousands of tourists, off our numerous cruise ships flock to Casemates Square, locals prefer to keep out of the heat and stick to the side-streets and back alleys that branch off Main Street. Recently, Chatham Counterguard and Parliament Lane have gone through a renaissance with new restaurants and eateries taking root, catering for those that work in the centre of town and its surrounding areas.

One such place benefiting from the rejuvenation of this district is Hacienda Patagőnĭca; found at the end of Parliament Lane.

Upon its sign going up, which was visible from Line Wall Road as you drove by; there was a buzz of excitement that a very good Argentinean Grill, of a reputable chain, was coming to Gibraltar. Everyone was looking forward to it, as many had experienced the same product in La Linea at the Patagőnĭa restaurant or either of the Patagőnĭca tapas bars.

Unfortunately, its official opening was somewhat veiled in obscurity and considering it has been open since May or even before, there aren’t many people who seem to have heard of its opening or have eaten there, however, it does seem to have its lunchtime regulars.
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Hacienda Patagőnĭca can be found behind “The Office” at the end of Parliament Lane. Its terrace, that greets you on arrival, is covered in a green astroturf lawn. There are approximately 10 tables, all with vivid red, yellow or green watering cans holding steak knives and forks, as well as, decorating window sills surrounding the terrace. A redundant staircase that leads nowhere sits on the back wall. There are fewer tables inside with the decor leaning more towards Frida Kahlo’s mexican terracotta, however, the result is friendly, comforting and homely.

The menu, a meat lover’s delight.

I would recommend always starting your meal with a spicy meat empanadilla and a provolone grilled cheese (provoleta) to share, maybe even ordering this with your drinks order to expedite matters should you need to get back to your desk.

For the uninitiated into the world of Argentinean grills, I suggest ordering a Patagonia Grill (Parrillada Patagonia); a mouth-watering, tantalising platter of various cuts of meat including beef tenderloin, veal ribs, skirt, entrecote, black pudding and Creole sausage seasoned to perfection. Order it to be cooked medium rare (a su punto) as you can always have it cooked more should you wish. Please note, this is a feast for four people – 6 could eat comfortably from this portion, especially if you’ve had the empanadilla and provolone.

parrillada-patagonica

Photo taken from Samuel Stocker/Facebook

If you are of a squeamish disposition or vegetarian, turn away now…

…I prefer my meat cooked rare and swimming in bloody meat juices, I then take the baked potato and mash it into this glorious puddle #foodporn.

Once you’ve tried the different cuts of meat the Parrillada has to offer, you can then decide how you wish to proceed the next time you go – because there will be a next time – would you order the same mixed platter or select a specific cut of meat to feast on? I always order the ubiquitous Argentinean empanadilla and grilled cheese followed by specific dishes so as to get a larger portion of my favourite cuts drizzled with chimichurri.


If you are a vegetarian, I doubt that this would have been your first choice of restaurant but there are a few veggie options such as: roasted peppers, stuffed aubergines/mushrooms/courgettes, fried provolone triangles, Swiss potatoes, baked potatoes, as well as, provolone grilled cheese (provoleta) and a mixed salad, which are also delicious – or so I have been told.

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Having been there on several occasions, I have found that service always seems to be better at lunchtime. On busier summer evenings, service can sometimes be erratic or slow. I can only put this inconsistency down to the fact that management have been unprepared for events such as Summer Nights. Admittedly, our waiter was very apologetic for not being able to give us a better service and offered us a drink on the house to make up for it.
Frustratingly, even with its redundant staircase, there is no access from Line Wall Road to Hacienda Patagőnĭca. People have to make their way round Chatham Counterguard probably stopping at one of the establishments along the way.

Nevertheless, as smoke billows up from its wood fired grill, peppering the air with delicious meat smells, its chimney acts as a beacon to hungry stomachs throughout the town, making Hacienda Patagőnĭca a great place for a quick or leisurely lunch and evening meal in the centre of town.

Meat sweats imminent…

as published on www.yourgibraltartv.com on 7th September 2016

How to prepare…

Posted: August 21, 2016 in Seafood, Summer, Uncategorized
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When on holiday in the Mediterranean we all like to feast on deep fried squid rings; sweet and succulent to the bite with a lemon spritz.  For those of us that live on the shores of the Med, we are fortunate enough to dine on this delicious cephalopod as often as the seas allow us.  However, for those of you less fortunate, squid or as it is now trendily referred to on restaurant menus, calamari, is something you can only long for on your summer hols.

If you can’t wait for next year to enjoy delicious calamari rings and those you find in restaurants back home don’t quite measure up, then your only option is to purchase whole squid and turn them into calamari rings yourself.

“Can’t be bothered doing that,” I hear you say, “I’m too squeamish!” scream some, “I don’t want that mess in my kitchen,” justify the others BUT this is a work of mere moments.

All major supermarkets sell fresh squid and those that have a proper fishmongers onsite will clean and prep them for you, should you wish, however cleaning and preparing squid is not daunting.  Follow these simple steps below:

1st: Hold the squid firmly above the eyes and pull the body away from the hood.

2nd: Cut the tentacles off by holding the squid below the eyes.  Take care not to burst the ink sack as this will be very messy. Avoid the beak (mouth) as this will not be pleasant to eat, this can be found inside the head, near the eyes.  Reserve the tentacles and discard the remainder of the body.

3rd: Remove the cartilage from the inside of the hood.

4th: Now thoroughly clean the hood, inside and outside.
Remove the pinkish layer of skin and wings.  These come off easily.
Turn the hood inside out, I find this easiest to do by pushing a chopstick from the tip until the hood has turned inside out.
Give the inside a good scrape with a knife and rinse to get rid of any gritty, slimy traces.

5th: Turn the hood inside out again, taking care not to rupture it, this is now ready to cook.

Slice into rings and pass through seasoned flour before deep frying for delicious calamari rings.  Wedge of lemon on the side.

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Alternatively, open the calamari hood and score the flesh on both sides and grill over hot coals – for a true taste of summer.  I love the way they curl as the heat hits them trapping any salsa / dressing juices that you drizzle over.

CalamariSalad

photo taken from http://www.taste.com.au

 

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Nestled in the heart of Main Street, in-between old bottle green shutters and adjacent to the old butcher’s shop ‘El Ginger’, sits Pancake Factory; sited in the old Al-Andalus restaurant on College Lane.

A small but friendly place with approximately 8-10 tables inside and a further 5 outside. Pancake Factory is a pleasant place where you can hook up with friends for breakfast, have lunch with loved ones or meet clients for a meal.  The location is ideal as it is bang in the centre of town but remarkably quiet as it just misses out on the hustle and bustle of Main Street.

The decor currently feels like a mish-mash of different styles and I for one would perhaps like to see some more consistency in the approach.  There is a turquoise blue wall at the rear of the restaurant very reminiscent of 50’s American diners.  Perhaps developing this idea could be very fitting in the neighbourhood which has a hipster vibe going for it, complete with tattoo parlour.

Pancake Factory staff worked continuously and moved from table to table; taking orders, bringing food out and clearing place settings with a cheery disposition if somewhat nervous at times – they’ve only been open since 4th August 2016 but I am sure they will become much more confident as their experience grows.

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The menu opens as if the shutters to the windows on College Lane itself, however, there is no need to open the shutters should you be searching for pancake perfection.  The left shutter describing 8 crêpes from the traditional lemon and sugar crêpe “London Lemon” to the more decadent Hungarian special  served with walnuts, caramel and chocolate sauce “Budapest Gundel.”  The right shutter describes 8 American style pancakes such as: “Cote D’Azur” with blueberries and maple syrup and, “Tijuana Thrill” with strawberries and chocolate sauce.

FullSizeRender (4)The American Style pancakes arrive as a very decent stack of five fluffy pancakes soused in delicious syrups and sauces and a scoop of ice-cream should you wish.  As recommended by our waitress, I tried the Montreal Madness with apple, cinnamon and maple syrup; this can very easily become my new favourite flavour combo.

The menu itself has a good selection of various breakfast items such as DIY sandwiches, omelettes, granola and English Breakfast staples, however, American pancakes need crispy, streaky bacon on them and I was surprised to see that this was not one of the extras you could add to your pancake stack.  The Cote D’Azur with blueberries and maple syrup was crying out for this.  I do believe they are trying to rectify this issue.  The lunch dishes sound appealing – I hear the Hungarian Goulash is delicious – there is a good choice of starters, mains, salads, pasta dishes and savoury pancakes on the menu.

Pancake Factory opens from 9am to 5pm and is great for breakfast or lunch.  Alternatively, if you’re booked in for lunch somewhere else, Pancake Factory is an ideal place to stop for a quick dessert before you get back to work!

Good luck focusing on your spreadsheets and presentations after dining on pancake glory.

Gastrorob

as published on www.yourgibraltartv.com

 

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I know this is probably an over-generalisation but in my travels in the USA (both in the past and more recently) I feel as if eateries in USA make a great deal of brunch as opposed to a normal breakfast – like a pumped-up breakfast; on steroids – You still get fresh OJ and a cup of coffee but you’ll also get fries with that!   Ask for plain toast and butter and some establishments would be offended that there was nothing in their extensive brunch menu that you wanted and they would struggle to provide this measly option for you as the toast would be considered a side to accompany your pancakes, Eggs Benedict or ommelette!

Some of the simpler breakfast options were a French patisserie and a cup of coffee to eat on the go, however, these occasions were few and far between.  Hence, on some days we were only able to have brunch and dinner as we were so full-up.

Eggs Benedict
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Eggs Benedict

One of my all-time favourite breakfast/brunch dishes is Eggs Benedict.  Poached eggs sitting on roast ham, resting snugly on English Muffins and covered with hollandaise sauce.  At least that’s the way they come in New York; which is magnificent.

On the West Coast, Eggs Benedict was an adulterated version of the classic and arrived on food platters to feed a family of four!  In LA, these were served with a side of oil drenched French fries and toast!

Hash House a Go Go; Las Vegas

Hash House a Go Go, advertises itself as “Twisted farm food” – saw its popularity rise after IMG_2355a Man V Food Challenge and is almost as much a tourist attraction as it is a 24hr cafe.  The menu choices and portion sizes are out of this world; if somewhat vulgar.  Drink combos such as their BLT Bloody Mary which arrives in a tall glass with a romaine lettuce leaf and a slice of bacon sticking out of the glass – I could do with one of those now – are just as obscene.

HHaGoGo’s extensive brunch menu of pancakes and waffles also has 4 different versions of Eggs Benedict.  I gave Andy’s Sage Fried Chicken Hash House Benedict a go – the very same one that Adam Richman ploughed through on Man V Food.  I was amazed that the waitress could carry the huge platter in her hand with such ease and set it down delicately in front of me (let’s not forget she was carrying two dishes to the table at the time).

I remember holding my head in both hands and whispering, “Dear Lord, what have I done?!”

Picture a platter, filled with mashed potatoes topped with wilted spinach, slices of tomato, more bacon and a mountain of scrambled eggs; sitting proudly on this, a huge sage fried chicken breast escalope skewered in place with a rosemary spear, all smothered in a chipotle cream sauce.  Oh I forgot to mention the English Muffin that was in there somewhere as well…

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…as you’ve probably gathered, on 19th July; food won.

Seafoodseafood risotto OLIVES

The other ubiquitous West Coast food staple is seafood, more specifically prawn and lobster.  In Vegas, most restaurants have a plethora of lobster/prawn inspired dishes on their menu – you could devour a plate of prawns whilst playing on the slots if you wanted.

Of all the meals I had in Vegas, the stand out dish was at Bellagio’s Olives by celebrity chef Todd English.  A stunning seafood risotto that arrived loaded with clams, razor clams, shrimp, fish, crab and lobster set in a saffron broth.  Delicately divine.

Los Angeles

San Francisco

I’ve never experienced a winter so cold as a San Francisco summer!  – Mark Twain.IMG_2789 (Edited)

And on cold, misty days by the sea – a bowl of heart warming soup hits the spot.  I know
that clam chowder is a New England culinary creation but serve it in a hollowed out Boudin sourdough bread and you’ve got something that is totally San Francisco.  Even though the locals don’t eat this, tourists queue up at all of Fisherman Wharf’s seafood establishments for a taste of their chowder.  Boudin’s Bakery being one of the most popular.

Another delicacy is crab – Dungeness Crab – served whole either steamed or roasted in garlic butter or in crab cakes, or served with garlic noodles.  I enjoyed my snow crab legs thoroughly as they poked out of a mountain of shrimp and whitefish in Bubba Gump’s “Boat Trash”.

Cycling from Fisherman’s Wharf, through the Marina district, over the Golden Gate Bridge and into the village of Sausalito, you work up a pretty good appetite and the Seafood Peddler’s Daily Special of Clam chowder (in a bowl) and pound of lobster served with ‘slaw and corn on the cob was exactly what I needed.  Clearly not conducive to cycling back.

Therefore, a ferry trip back to Fisherman’s Wharf is essential to help the food settle as well as breathing in the sea air to open up your appetite for the next onslaught of sea-crustacean delights.

Please note that the photos above are only some of the food memories I’ve experienced throughout the past two weeks, more often than not, either excitement or greed, or a little of both would take over my usual self-control and I’d forget to take the photo before ploughing through the dish.

It has now been a week since I got back from my hols in Las Vegas, LA and San Francisco and even though I enjoyed every mouthful of food I am glad to return my belly (and gout!) to a proper food regime with enforced portion control.

I walked up to my front door to find that there was a bright red present tied with white and blue ribbon waiting at its feet.  It felt as if I had just received my first valentine card…the excitement, the joy, the intrigue.  Ripping through the wrapping, I found myself faced with a metal madeleine tray with 12 scallop-shell shaped moulds staring up at me.  Now if like me, you’re a food obsessive, you’d know what to do with it – otherwise you’d be taking it down the beach to decorate your sandcastles with.

the excitement, the joy, the intrigue

But I still hadn’t figured out who left it there!

The card that accompanied the tray made everything clearer; it was a gift from my friend, Pie.  On the card were suggestions as to which madeleine recipe to follow and who to youtube should I need direction, so that I too could enjoy the delights of a fresh, warm madeleine with a cup of coffee as a weekend breakfast.

I must place this in a context for you; my friend Pie, bakes delicious madeleines (or so she tells me as she’s never managed to invite me round for Sunday breakfast!)

So what is a madeleine?


A madeleine is a French patisserie favourite.  A small, buttery sponge cake to enjoy with a cup of tea or coffee.  Classically they will either be lemon or almond flavoured, however, they now come in a variety of different flavours; dunked in chocolate or filled with jam/fruit/curd.  But what sets a Madeleine apart from a standard sliced tea-time sponge cake, is the scallop-shell impressed pan they are baked in.

Having taken Pie’s recommendations and done some research myself – Michel Roux Jnr’s recipe is a good one to start with:

Madeleines

Ingredients:
2 eggs

100g caster sugar

100g plain flour + extra for dusting

1 lemon

¾ tsp baking powder

100g melted butter

Method:

1st: Preheat the oven to 200˚C.  Brush the Madeleine tray with melted butter, shake in a little flour to coat the shells and tap out the excess.

2nd: Prepare your dry ingredients in a bowl and the lemon zest.  Pour the lemon juice into the melted butter and set aside.

3rd: Whisk together the eggs and the sugar in a bowl until frothy.

4th: Pour in the melted butter and lemon mixture and lightly whisk in the flour.  Leave to stand for 20mins before carefully pouring the batter into your prepared madeleine tray.

5th: Bake for 8-10mins until risen in the middle and fully cooked through.  The madeleine should be golden brown around the edges.  Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly.

Madeleines are best eaten within the hour – barely warm and sprinkled with icing sugar.

I recommend you set your timer for 8mins and then watch the madeleines like a hawk as they’ll go from pale and white to dark brown within the 2mins left!
Renowned food writers, such as David Lebovitz, who is known to “pop a few for breakfast” drizzles honey into the mix and gives his batter a generous wait time.  Rachel Khoo, from Little Paris Kitchen, drizzles in some honey and prods a raspberry into the centre of the batter mixture before baking, then piping lemon curd into the centre of the baked madeleine.  Julia Child’s recipe calls for salt, vanilla extract, 2 drops of lemon juice and 2 drops of bergamot extract as well as boiling the butter first to turn it brown – why would any home cook want to have to go through all that?!

I followed Michel Roux Jnr’s recipe adding more lemon juice than expressed.  Next time I’d like the madeleine to have a stronger lemon taste therefore adding more juice or perhaps adding some lemon curd to the batter mixture.  I prepared the batter before I went out the night before and placed in the fridge.

Make sure not to fill the moulds too much as they will spill over and engulf the madeleine next to it if you’re not too careful.


I suppose, like the old Chinese proverb: give a man a fish and you feed him for a day.  Teach him to fish and you feed him for a lifetime.  Pie has provided me with the tools and wisdom, so that I too can eat madeleines as often as I want.

Cue accordion music

 

“Wagamama, Gibraltar was faring the best across Europe!”  Rumoured the naughty child.

And after shifting 1 month’s worth of duck and beer in 3 days I can see why!

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When I first came across Wagamama in London in the late 90’s, I nostalgically remember it as the perfect antidote to a night of student revelling London-style (stylie).  We’d wake up and trundle down to the nearest Wagamamas and cluster around their long tables and immediately get a vitamin boost from their super green, super fresh, body cleansing, high antioxidant smoothies followed by a bowl of something spicy with plenty of carbs – if my mind goes that far back, I think my dish of choice was always a Pad Thai.  It would beat going to Maccy-Ds any day!

Flash-forward over 20 years and in June 2016, after a social media frenzy of freebie tickets, £5 sittings and press evenings, we are treated to our very own Wagamama here in Gibraltar.  With the stunning setting that Ocean Village provides, Wagamama, with its roots in Japanese-inspired cuisine, fits right in amongst the palm trees and ferns that line the promenade.

long tablesUpon arrival everything seems to be at one with nature –chairs are large wooden blocks with simple metal legs, rattan chairs out on the terrace; long wooden-topped tables (ideal for families) presented in a minimalist Japanese canteen style with spotlights aimed along the centre of these.   Fully opening glass doors bringing the sea into the room.  The 3 large mirrors at the back of the room creating  a sense of depth, reflecting images of staff whizzing from station to table.  And last but not least, its vast open kitchen and prep area with its denizen of chefs glancing from screens to chopping boards to woks to plates.

The menu is not organised as ‘starters and mains’ but as: Sides – to order with your main dish or to share; Gyoza – either steamed or fried dumplings filled with goodness; Ramen – a bowl of hot soup filled with noodles; toppings and garnishes; Curry – fresh curries served over rice; Teppanyaki – sizzling soft noodles with crunchy veg/meat/prawns; Omakase – 4 different Chef Specials; Donburi – a big bowl of steamed rice and stir fired meats/veg; Salads -2 stir fry salads and Extras – miso soup, Japanese pickles, ‘century’ egg, kimchee, chillies or rice/noodles.

I found the exemplary waiting staff to be very cheerful and friendly at all times.  Their knowledge of the menu evident as they would translate dish numbers into dish names; scribbling your order onto your placemat.  Before leaving our table, the waiter asked us if we’d been to Wagamama before so as to clarify how our food would arrive.

For the uninitiated: as your dish is created it is served – regardless of whether there are 2, 4 or 6 of you dining; there is no procession of courses.

Fried duck gyoza

fried duck gyoza


Steamed pulled pork gyoza

steamed pulled pork gyoza

We ordered some Gyoza to see how they fared against authentic Japanese gyoza, which are dry-fried on the base and then steamed to perfection.  As the menu advertised either fried or steamed gyoza we tried the fried duck gyoza (99) – delicious, deep decadent duck meat in a deep fried gyoza, however, not what we were expecting.  Preferring a steamed gyoza we ended up stopping the waiter to order some steamed pulled pork gyoza (105) which were much more authentic in flavour and texture and upon reading the menu a second time realising that the steamed gyoza are served grilled!

Omakase – entrust the chefteriyaki lamb

Trying to avoid my Pad Thai Wagamama staple, I decided to let the chef recommend me one of its four Omakase (Japanese for ‘to entrust the chef’).  The grilled Teriyaki lamb served on a bed of soba noodles in a pea and wasabi dressing with grilled asparagus, kale, mushrooms and mangetout – simply scrumptious; grilled teriyaki lamb, grilled veggies, soba noodles.

Since then I’ve been again and had the chilli squid (107) crispy fried squid dusted with shichimi, served with a chilli/coriander dipping sauce – tongue tantalisingly tingly and the pork ramen (30) which even though I slurped my way through, could have been hotter – both in temp and spice, and saltier; however, I suppose that’s why there is soy sauce and chilli oil on every table!

banana katsuAs part of the ‘harmony, balance and chilli’ mantra that Wagamama is legendary for, ending your spicy meal with Banana Katsu (142) – banana covered in panko bread crumbs and deep fried with salted caramel ice-cream equals perfection.  I’ve asked for the mochi balls (124) and the sweet onigiri (135) but unfortunately they still haven’t received them from the Uk.

I suppose that if we are dependent on Uk deliveries for the food to be franchise-exact we will, on occasion, have this wait-time on certain dishes when items expire.  Next time I go I know I’m going to try the prawn itame curry (39) and here’s hoping that they’ve got the pork ribs (97) in stock!

But all is good with the world when you end your meal with jasmine flower tea…

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Little Bay5

Whilst the refurbishment took place through the long drawn out winter months, the team at Little Bay made sure to keep tantalising people with morsels of information about their warming exotic food menu, enticing cocktails and ultra modern decor.  When they finally opened in April 2016 people were intrigued and couldn’t wait to sample Little Bay’s alluring Eastern delights as presented to us through social media.

“Cumin, cardamon and clove.”

I eventually made it down there one Thursday evening in mid-May and the place was buzzing: groups of friends, individuals, couples – of all ages.  I think we may have even been the second or even third sitting that evening!

“Comfortable decadence.”

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Dominating the centre of the restaurant is the heart of Little Bay – its circular bar.  The bar staff shimmering between the glinting glassware and beaten copper water jugs, mixing enticing cocktails.  Guests are encouraged to sit at the bar on plush stone coloured velvet bar stools studded with metal rings hanging off the backs whilst waiting for their tables to be set.  Masala Mules being everyone’s cocktail of choice.

The menu is varied but not extensive; 14 starters and 16 main dishes – a good balance of chicken, lamb, seafood and vegetarian options, as well as the ubiquitous rice dishes, naans and sides.

My menu choices were as follows:

Little Bay2Starter – Chicken 65 (Chilli Chicken)
Marinated pieces of chicken breast, stir fried and tossed in spring onions, chillies and coriander.  This was a very generous starter.  Succulent chicken pieces, fresh zingy ginger coming through the heat of the chillies.  Like popcorn chicken – but grown up; delicious.  With some rice or a naan this could have been a very decent lunch.  I would have liked to have been encouraged by the waiter to have perhaps ordered some raita to go with, not because it needed to be tempered but just as another texture/sensation on the tongue; hot chicken pieces, fridge cold raita.

Main – Keema MattarLittle Bay4
On the menu there is a “Little Bay recommends” next to this dish and I was not disappointed.  Spiced, minced lamb cooked in a tomato and spice infused sauce, freshened up with vibrant green peas. Rich and full of body, this dish was perfectly accompanied by a plain naan and steamed basmati rice.  Any other flavours would have conflicted with the musty-heavy scent of cumin, cardamom and clove.

We decided to forgo dessert as I didn’t really want chocolate cake, carrot cake or pecan pie after a delicious Indian meal.  What happened to the Indian desserts normally served in Indian restaurants?  Mango kulfi? Mango Lassi? Kheer (milky rice pudding)?

Gibraltar desperately needed a proper Indian Restaurant in the leisure areas.  Since Masai Grill, Viceroy and then Laziz shut down, we’ve had to succumb to the Indian takeaway.  Little Bay, which I can’t help but feel, should be called, The Bay Leaf, is a high end Indian Restaurant with high quality food.  A restaurant that wouldn’t be out of place next to London’s The Cinnamon Club or The Red Fort.  Its Directors have worked hard to create an image of comfortable decadence.   Their dynamic team of managers, exciting bar staff and committed waiters making the place buzz with youthful exuberance.

There is an Indian tapas menu which has many dishes from the a la carte menu so that guests may discover the menu, however, I would like to see more “Little Bay recommends” next to different dishes to encourage diners to choose something delicious but unfamiliar.  All tables should be offered a copper pot of poppadums and accompanying chutney whilst diners peruse the menu – we weren’t.

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Masala Mule

I, for one, can’t wait to return.  Promises of exotic spice and Eastern delights did not disappoint.  Next time though, I’d make sure it was in a large group so that I could try lots of different dishes!  And I’d make sure that I tried one of those Masala bad boys!

 

 

 

 

 

 

 

 

 

 

IMG_0010(1)Lunch at The Hendrix was a Purple Haze for me. Psychedelic sweet chilli prawns sat proudly on cubes of cider-marinated pork belly served with a pineapple and lettuce salad followed by a deconstructed banoffee pie with banana parfait, dulce de leche and flambéd banana AND a gorgeous lemongrass and basil infused creamy posset, served with vanilla mascarpone and summer fruits…deliciously dreamy.

At The Hendix, classic combos are given the Ariel Guivi treatment. Under Ariel’s mantra of ‘soul food’ there is plenty to fill your belly and indeed feed the soul. There is a good balance of dishes on the menu to cater for all such as: mushroom linguine served with wild mushrooms collected from the Campo area, homemade burgers; served medium, fire-roasted aubergines drizzled in tahini, beef skirt with chimichurri, warm goats cheese salad, classic fish and chips with homemade tartare sauce served with mushy peas, as well as Ariel’s classic hummus with toasted pine nuts served with warm pitta bread – a dish Ariel created in his days working at a previous local establishment. And for those nights watching the game or those mornings after, there is a plethora of deep fried breaded bar snacks to choose from too.

The food is delicious but there is no mistaking, this is not a restaurant but a pub; a gastropub, with very good food. Ariel is passionate about his menu and the quality of his product which he insists should be fresh such as the wild mushrooms in his linguine (cutting this dish from the menu should he not be able to source these). He is very aware of what he wants to achieve for The Hendrix and is keen to raise the bar of pub grub in Gibraltar. His previous experience under the tutorship of Matt Birtwistle and now as his own boss with his own team are the ingredients to make a successful gastropub of The Hendrix.

The waitresses were very pleasant and provided a very good service with attention to detail. The drinks menu with its cocktails and fancy lemonades sounded as if this might be the sort of place you’d want to sit at on a summer evening, or even after work! Instead of walking past it, pop in. Having read some previous diner reviews, the majority of people would be very happy to return and eat there again. Those that wouldn’t, I’d say give it another go and try something else.

I have to admit, I was originally tempted by Miss Piggy but settled on a Hendrix Purple Haze (same same but different!)

…I guess I’ll just have to visit again!

 

Salted Caramel Panna Cotta

Typing those four words has made my mouth water!

Classic panna cotta is normally served with a strawberry coulis to off-set the silky-white texture of the creamy panna cotta.  At the very least, slices of strawberry or other fruit will be used to finish the dish – even if just as mere decoration.  And this is delicious.  But in can be predictable and somewhat boring.

The actual panna cotta is just vanilla-infused cream so therefore can work with other flavours.  The first time I strayed from the panna-cotta-norm I created a slightly inedible disaster which I have no desire to recreate! However, this salted caramel panna cotta could easily become one of my favourite desserts.

Salted Caramel Panna Cotta

Ingredients:

For the Panna Cotta
1 small pot* double cream
3 gelatine sheets
1 Vanilla pod / 1 tspn vanilla paste
1 tbspn caster sugar
For the Salted Caramel Sauce
250g caster sugar
142ml double cream
50g butter
Salt

*pots used to be sold in 284ml (1/2 pint) pots but are now sold in 300ml pots – don’t worry about the difference.

Method:
1st:
Heat the double cream with either a vanilla pod sliced along its length or with a tspn, or thereabouts, of vanilla paste and the caster sugar.  Heat through until the sugar has dissolved.  Set aside and allow to cool slightly.

2nd: Bloom the gelatine sheets in cold water until soft.  Squeeze out the excess water and add to the warm cream.  Stir until completely dissolved.

3rd: Coat the inside of your dariole moulds/brûlée pots with oil and pour the panna cotta cream into them.  Chill for a few hours or until set.

In the meantime make the caramel sauce and set this aside to cool before using.

4th: In a heavy bottom frying pan, add the sugar and 4 tablespoons of water.  Allow the sugar to dissolve over a gentle heat.  Once dissolved, turn up the heat and allow the syrup to bubble until it turns caramel in colour.

5th: Take off the heat and stir in the butter and cream.  Optional extra: add salt flakes to the mixture.  Stir the mixture making sure the butter has melted properly and everything is incorporated.  Decant the mixture into a pouring jug / bottle.

To serve the panna cotta:

Run a knife along the inside of the dariole mould and sit in a bowl of hot water for a few seconds to loosen the panna cotta from the mould.  Place a plate ontop of the mould and upturn.  The panna cotta should come easily out of the mould.  If not, place it back into the bowl of hot water.

Pour the caramel sauce over and top with grated chocolate.  Absolutely amazing!

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IMG_1415Slurp, slurp, slurp can be heard throughout Japan as people slurp on their ramen noodles.  Ramen was made for slurping.  It is believed that as you slurp the ramen noodles, you create a greater umami experience.  In one of my poorer attempts at this, I wore my ramen broth down the front of my tailored shirt!  Simply put and almost disregarding the recipe’s complex flavours, ramen is Japanese noodle soup.  But leaving the description there is unflattering at best and insulting at worst.

Ramen is a Japanese noodle soup consisting of Chinese-style wheat noodles (alkaline noodles) served in a meat or fish broth, flavoured with soy sauce or miso and served with sliced pork, dried seaweed and green onions.  Nearly every region of Japan will have its own ramen variation.

Ramen has become a staple food in Japanese culture and is more popular than sushi with many salary men queuing up for hours at the more popular ramen hotspots to get their bowl to slurp.

Believed to have been brought back from China at the end of the second Sino-Japanese war, many soldiers, familiar with this Chinese cuisine, set up Chinese restaurants throughout Japan serving ramen.  But like everything the Japanese do, they made it better.  Eventually the instant ramen created by Momofuku Ando allowed anyone to make a simple ramen dish at home just by adding boiling water – indulge me if you will – Japanese pot noodle but better.

Unapologetically absolutely delicious!

However, if you are aiming for authenticity in your kitchen you need to plan well in advance.  If you want a bowl of ramen on Friday, you need to start with the recipe on Wednesday!

ramen10Momofuku

If you follow Dave Chang’s Momofuku (Lucky Peach) recipe, we’re talking

BROTH: 1) steeping Kombu (kelp seaweed) in hot water for 1 hour, 2) adding chicken backs and necks to this water simmering gently for 5 hours, 3) skimming, straining and chilling the stock,
TARE: 4) make the tare by roasting chicken backs for 20 minutes until mahogany brown, 5) deglazing the pan with sake, 6) adding mirin and soy sauce, 7) add pork belly/shoulder pieces to the liquid, 8) simmer gently for 1½ hrs, 9) strain the meat and bones out of the tare, 10) chill the liquid and remove the fat that rises to the top (Keep this fat to add to the ramen dish when serving).
ASSEMBLING THE RAMEN DISH: 11) season the broth with tare and salt, 12) add bacon fat, 13) serve with whatever accompaniments you want.

There are so many stages – each adding levels of depth to what inevitably becomes a complex flavoured dish screaming UMAMI at you from every direction.

Even though the stages themselves are not complicated they are time consuming and no-one has the time or the inkling to carry this out in today’s busy routines.  So I’ve come up with a cheat’s version of this dish cutting out the need to boil kelp for hours on end and roast chicken carcasses into the mahogany spectrum.

Cheat’s Ramen – serves 2

Ingredients:
1 pouch of good quality chicken stock                      1 carrot
4 spring onions                                                                Ramen noodles
4 Dried Shitake Mushrooms                                        Bean sprouts
Pork belly                                                                           Soy sauce/Miso paste
2 boiled eggs                                                                      Nori
Seasoning

To make the tare:
Olive Oil
2 cloves of garlic

Method:
1st: Pour the chicken stock into a large saucepan and heat gently.
2nd: Add 3 spring onions cut in pieces from root to tip and add to the stock.
3rd: Cut the carrot into chucks and add to the stock.
4th: Reconstitute the dried shitake mushrooms in boiling water and add this to the stock with some of the mushroom flavoured water (mushroom dashi), simmer gently until the dish is ready to assemble.
5th: Season to taste with soy sauce, salt and pepper.  Simmer for 20 mins.
I used chestnut mushrooms as dried shitake mushrooms are sometimes hard to find.

6th: Put the pork belly into a 200˚C oven for 20-25mins until the pork is cooked through.
7th: Prepare the tare by heating olive oil and pouring it over the grated garlic.
8th: After the pork belly is cooked bring it out of the oven and allow to cool slightly.  Pour the rendered fat into the chicken stock.
9th: Boil your ramen noodles following the instructions on the packet.

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10th: Assemble and serve: Pile your ramen noodles into the centre of your ramen bowl and assemble the shitake mushrooms, bean sprouts, pork slices, sliced spring onions, and boiled egg around this.  Pour ladles of your chicken broth into your noodles until you have a bowl filled with soup.  Spoon some of the tare over the noodles.  Serve with a nori rectangle.

I know it is inauthentic but it’s a long way from pot noodle, ingredients are accessible, easily recreated and unapologetically absolutely delicious.

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ramen