Review: Chico Bandito, Shoreditch

Serving Mexican food and Cuban Cocktails.

Chico Bandito (image courtesy of their website)

What Hayley ate: Spicy Beef Chimichanga

Hayley’s Friend 1 (HF1) ate: Chilli Con Carne

HF2 ate: BBQ Cheeseburger

HF3 ate: Hickory BBQ Ribs

Drinks had: Apple Mojito, Mojito and Sol beers. 

As fate would have it, we had originally booked a table for a European restaurant nearby, but after a mix up with the booking, someone in the group mentioned a Mexican place, and so we went.  Bearing in mind that this was a Friday night and quite a small venue, Chico Bandito was able to fit 5 of us (1 was running late and did not eat) straight away even though the place was already quite lively. 

Hayley had been here twice before and so tried a different dish on this occasion; the Spicy Beef Chimichanga was excellent.  The Mexican rice that came with the tortilla wrapped beef was delicious.  As a mild-spice eater, it was perfect, it was only the mixed bean salad which was ultimately mouth-burning (in my opinion), but the sour cream and guacamole helped soften the blow. 

HF2 has a ‘thing’ where he has to order the burger at every new restaurant he goes to, not because he is unadventurous, but he likes to test out the quality of the meat used.  At the end of his meal (and finishing off HF1’s Chilli), his verdict was that it was 'very good’. 

This place is hidden away from the main streets of Shoreditch, but almost every night there are always diners either having dinner, or sipping on one of their many authentic cocktails.  There is always music, friendly waiters and even a sombrero to make your meal a rather fun one.  To add to the experience, HF2 only realised the next day that she had left a cosmetics bag there, as we live close by, Hayley went back in search of it (they’re open from 11am).  The staff were all very welcoming and helpful, even better was that the bag had been found.

If you want a ‘proper meal’ and genuine fun service and no frills then this place is perfect.  There is so much to offer and value for money.  The only downside is that the lighting is quite dim and if you are lucky enough to be given a sombrero to wear, it can occasionally block out your view of your dish, however this is purely clutching at straws.  As Chico Bandito would say, “Don’t Siesta, Let’s Fiesta!”

Overall rating: 9 out of 10

Review: The Diner, Shoreditch

The other day we visited The Diner in Shoreditch for some American-style cooking!

Where we went: The Diner, Shoreditch for "classic American dining with classic cocktails & endless coffee"

What we ate: 
Kate- Californian Burger (Monterey Jack cheese & guacamole)
Kate's friend Sam- Bowl of Hot Chilli (with cheese, sour cream and tortilla bread)
Shared 'Diner' Fries with Cajun seasoning

What we drank:
Strawberry Milkshake (x2)

The Diner, Shoreditch (image courtesy of the restaurant)

It was a busy lunch time and after a little wait we were seated in an Americana style window booth, while 80's classics blasted out of the speakers. We're regulars at the diner and as usual our waiter arrived quickly and took our order. 

First to arrive were our huge strawberry milkshakes, rich and creamy with bits of real strawberry mixed in- served in classic milkshake glasses and a metal shaker it felt a bit like we'd hopped across the pond for lunch. They're big, but not too big and great to fill you up a bit when you're hungry and waiting for your main!

Strawberry Milkshake

Next came the main courses and sides, Kate had a Californian Burger which came rare in a seeded bun with all the trimmings and burger sauce on the side. It was really juicy and the guacamole really complimented the beef with a little bit of spice and a kick from the lime. Kate enjoyed the burger with a serving of 'Diner' fries which were seasoned Cajun style, they were just crisp enough on the outside and fluffy inside.

California Burger (front), Chilli Wrap (back)

Cajun Fries

Sam had a bowl of Hot Chilli which came with cheese, sour cream and some tortilla flat breads for wrapping or dipping. The chilli had a really earthy deep flavour, rich and meaty but with a little bit of sweetness, it made up a great wrap with the cheese and sour cream as the sauce was thick enough to hold it together. Our orders made for a slightly messy and hands on but very enjoyable eating experience!

All in all we really enjoyed our lunch, the mains were simple and tasty and the milkshakes made a great weekend treat! It ticked all the boxes for us but there was a wait of about 15 minutes for a table. Probably amazing for a hangover...





Overall egg rating: 8/10

Easter Treat: Delia's Hot Cross Buns

This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith's Complete Illustrated Cookery Course and Delia Smith's Winter Collection. It has also appeared in Sainsbury's Magazine (April 1995).

It's hard to believe the difference in home-made hot cross buns – they really are far better than any bought from a shop and a lot cheaper into the bargain! But easy-blend dried yeast is not suitable for this recipe. If you want to make more distinctive crosses, use a flour-and-water paste made with 4 oz (110 g) plain flour and approximately 3 tablespoons water. Roll out thinly and divide into small strips, dampening them to seal.

Delia's Buns

Ingredients
2 oz (50 g) caster sugar, plus 1 level teaspoon
1 level tablespoon dried yeast
1 lb (450 g) plain flour
1 level teaspoon salt
1 rounded teaspoon mixed spice
3 oz (75 g) currants
2 oz (50 g) cut mixed peel
1½-2 fl oz (40-55 ml) warmed milk
1 egg, beaten
2 oz (50 g) butter, melted
For the glaze:
2 level tablespoons granulated sugar

You will also need a greased baking sheet.

Method

First stir the teaspoon of caster sugar into 5 fl oz (150 ml) hand-hot water, then sprinkle in the dried yeast and leave it until a good frothy 'beer' head forms.

Meanwhile sift the flour, salt and mixed spice into a mixing bowl and add the remaining 2 oz (50 g) of sugar, the currants and mixed peel. Then make a well in the centre, pour in the yeast mixture plus 1½ fl oz (40 ml) of milk (again hand-hot), the beaten egg and the melted butter. Now mix it to a dough, starting with a wooden spoon and finishing with your hands (add a spot more milk if it needs it).

Then transfer the dough on to a clean surface and knead it until it feels smooth and elastic – about 6 minutes. Now pop it back into the bowl, cover the bowl with a lightly oiled plastic bag, and leave it in a warm place to rise – it will take about an hour to double its original size. Then turn it out and knead it again, back down to its original size.

Divide the mixture into 12 round portions, arrange them on the greased baking sheet (allowing plenty of room for expansion), and make a deep cross on each one with a sharp knife. Leave them to rise once more, covering again with the oiled polythene bag, for about 25 minutes. Meanwhile pre-heat the oven to gas mark 7, 425°F (220°C).

Bake the buns for about 15 minutes. Then, while they're cooking, melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush the buns with it as soon as they come out of the oven, to make them nice and sticky.

Read the original recipe here: http://www.deliaonline.com/recipes/cuisine/european/english/hot-cross-buns.html

The Little Kitchen LDN Likes...egg cups

Just in time for Easter, here's a round up of our favourite egg cups

Spode Blue Italian Egg Cup 
£8 from John Lewis (online exclusive)
The Little Kitchen LDN says "Make your boiled egg in bognor feel like breakfast in the Italian riviera with this blue and white earthenware piece"

Donna Wilson Mog Egg Cup
£11.20 from donnawilson.com
The Little Kitchen LDN says "Dip your eggy soldiers in Mog! We think this egg cup is the cat's whiskers"

Emma Bridgewater Sampler Egg Cup
£9.95 from emmabridgewater.co.uk 0844 243 9266
The Little Kitchen LDN says "Cute and pretty, this hand decorated egg cup would make a lovely gift for a girl"








Routemaster Bus Egg Cup
£3 from omelet.co.uk 0845 605 2056
The Little Kitchen LDN says "Tickets please! A LDN bus for a LDN blog"

Food News:Taste of London Wins Best Consumer Show at Exhibition News Awards

Taste of London restaurant festival has won the highly sought after ‘Best Consumer Show’ category at the 2012 Exhibition News Awards. Competition across the 20 categories was incredibly tough and reflected the diversity of the industry and the significant achievements made in the past year with winners being judged by a panel of industry experts. Taste of London restaurant festival, now in its ninth year, fought off strong competition from consumer events including The Ideal Home Show.

Taste of London, staged and managed by Brand Events, has grown rapidly since its conception in 2004 to become the capital’s largest open air food and drink festival. The restaurant festival brings together not just restaurants and food and wine suppliers, but a line-up of innovative and interactive programmes on cooking and eating. Taste of London has always attracted the crème de la crème of culinary talent and has showcased the talents of numerous Michelin-starred chefs including Wolfgang Puck, Michel Roux Jr and Gordon Ramsay.  

Tickets are now on sale to this year’s Taste of London restaurant festival that is taking place between 21 and 24 June in London’s Regent’s Park. This year, the festival celebrates the best of world class cuisine with a host of new international features and the most impressive line-up of Michelin starred restaurants and chefs in its history.  

Anjali Potter, Taste of London show manager, comments: “We’re delighted to have won this prestigious award, especially in a time of increased competition when new consumer festivals seem to be popping up every year. We're looking forward this year’s Taste of London festival which boasts an incredible line up of international flavour, and is set to be our best yet.”

Taste of London runs from 21 to 24 June in Regent’s Park, London. Tickets are now on sale, visit http://www.tastefestivals.com/london/

Pre purchased Ticket Prices

Standard (entry only)                                                                     £24.00

Child (entry only)                                                                            £12.00

Premium (entry + £20 of Crowns)                                                  £40.00

VIP (fast track entry + VIP area, glass of champagne & £20 of Crowns) £60.00

Laurent-Perrier Masterclass                                            £80.00

(VIP benefits plus entry to one LP Masterclass)                                                                                                 

Secret Garden                                                                £90.00

(Fast track entry + Secret Garden area, glass of champagne, £30 of Crowns, plus a host of Secret Garden VIP benefits)

Crowns are the official Taste of London currency used to purchase food and drink consumed at the event.

Review: Wahaca, Westfield Stratford City (London)

It was a Sunday night and what better way to end the weekend than a trip for Mexican food and the cinema?

Where we went: Wahaca, Stratford City for "mexican market eating"

What we ate:
Kate - Black Bean Tostadas, MSC Fish Tacos
Hayley - British Steak, the Mexican way, served with green rice
Shared 'Street Food' - Queso Fundido (cactus)

What we drank:

Cocktails

Kate - The Barragan (tequila, grapefruit, lime, lemonade, mint)
Hayley - Hibiscus Mojito (tequila, mint, lime, hibiscus)

Sunday 6pm, we were seated in the pit area.  Quirky choice of furniture for Wahaca, as essentially one of us was seated on the floor with only a cushioned pad to, well, cushion us.
We were served by our 'personal' waitress, who was slightly rushed off her feet.  We ordered our cocktails from the more refreshing selection of drinks.  When they arrived, we weren't disappointed.  They were easy on the eyes with some fresh flavours (and perhaps a little too easy to drink). We like a lot of ice, so for our tastes these were perfect.

Fish Tacos

The great cocktails were a little overshadowed by the fact that we had to wait another 30 minutes before we could order our food.  If we weren't that hungry before, then we were certainly hungry now...and possibly a bit tipsy.  At least we had time to choose.

Cactus Fondue

The food arrived at the same time so there was a slight atmosphere of competitive eating at the table immediately. The cactus fondue with caramelised onion and cheese, was our something different choice of dish.  The cactus was pretty non-descript to be honest, and unfortunately it wasn't very melted!
The steak was cooked medium, but some parts were a bit too red for my personal taste, but the right amount of spice.

British Steak 'The Mexican Way'

The fish tacos were yummy and came with rice and coleslaw. We're real coleslaw lovers but it just didn't live up to our expectations! The tostadas however were fresh and tangy and Kate would have been happy just eating these!

Black Bean Tostadas

All in all, the Wahaca experience was satisfactory.  The food was average.  The drinks were delicious.  The service could have been better.

Overall Egg Rating:

5/10

Savory Spinach, Pancetta and Cheddar Muffins

MAKES 12 MUFFINS
20 MINS PREPARATION
15-18 MINS COOKING TIME


1 tsp vegetable oil, for greasing
100g pancetta (or roughly chopped, smoked bacon)
100g spinach
250g plain flour
1 tsp coarse sea salt
2 tsp baking powder
70g strong cheddar, coarsely grated
2 medium eggs, beaten
75g unsalted butter, melted and left to cool
250ml buttermilk (or 220ml soured cream and 30ml milk)
small bunch of chives or a handful of finely chopped spring onions


1. Preheat the oven to 200 C/fan 180 C/gas 6. Grease and line a 12-hole muffin tin with muffin cases. Fry the pancetta in a dry pan for 3-4 minutes until crispy (if you are using bacon add a splash of oil). Remove from the heat and set aside the pancetta to drain on kitchen paper.
2. Meanwhile, wilt the spinach by putting it in a colander in the sink and pouring over boiling water from a kettle (thanks delicious magazine for this tip!). Refresh under cold water then use your hands to squeeze out as much liquid as possible. Transfer to a chopping board and chop finely.
3. Combine the flour, salt, baking powder, bicarbonate of soda and most of the cheese in a large bowl. In a separate bowl, or mixing jug, combine the beaten eggs, cooled melted butter and buttermilk. Pour the egg mixture over the dry ingredients and stir using a spatula until just combined.

Fold in the cooled pancetta, chopped spinach and chives (or spring onions) until everything is evenly mixed but the batter is still a bit lumpy. By mixing these in without over mixing you will achieve fluffier, lighter muffins.
4. Spoon out the batter equally among the cases, sprinkle over the remaining cheese and then bake for 18-20 minutes or until a skewer inserted into the middle of the muffin comes out clean. Remove from the tins and place on a cooling rack until ready to serve.


219 kcals PER MUFFIN