Turkish Eggs

Turkish Eggs is a really lovely brunch or breakfast dish which is especially good after a night of over indulgence as it has a fiery kick to it. 

The below serves 2:

• 1 tsp olive oil
• 1 red onion
• 1 garlic clove
• 1 large tomato
• 1 tsp pul biber
• 1 tbsp tatli (red pepper paste) - you can use tomato puree here if you're unable to find Tatli
• 4 tbsp fat free yoghurt
• 3-4 eggs
• 1 lemon
• Handful dill fronds

Boil a full kettle of water for the eggs and yoghurt. 

To make the sauce, finely dice the onion, garlic and tomato and saute in the olive oil on a medium heat until beginning to soften, then add the pul biber and tatli and season well with a pinch of salt and a generous amount of black pepper and allow to cook down for 15 minutes. 

Place the yoghurt into a bowl and place over a small pan of just boiled water to warm through, and stir. 

For perfectly poached eggs, I use the same method every time which results in a runny yolk - although not perfect rounds, we don't mind it rustic around here. Place just boiled water in a saucepan, add a pinch of salt and a drop of white wine vinegar and use a spoon to make the water swirl a little before cracking in each egg and cooking for exactly 3.5 minutes. 

To gently remove the eggs once cooked, I use a slotted spoon and place onto a plate with some kitchen towel or a clean tea towel to remove any excess moisture. 

Now spread the sauce over a plate or a bowl, add half of the yoghurt to each, right in the centre, then the poached eggs. Scatter over some dill fronds and squeeze over the lemon juice. 

Finish with a few more pul biber flakes and serve with some crusty bread or a slice of toast. Enjoy!

For some more brunch inspo I've included some favourites below:

Shakshuka

Smoky Sausage and Bean One Pot

Tomato and Feta Baked Eggs

Smoky Chorizo Beans on Toast

Pancakes

Salmon & Dill Pancakes

Yoghurt Berry Pancakes

Creamy Mushrooms on Toast

Chorizo and Potato Hash

This is a great, hearty weekend breakfast or brunch idea which is especially good if you're feeling the effects of the night before. You can top with a fried egg (or two if you're greedy) if you're that way inclined but it's great on it's own too.

If you're following Slimming World, this works out to 6 syns per portion which is entirely for the cooking chorizo - but it's totally worth it; everything else is free or speed!

Chorizo and Potato Hash

The below serves 2.

Here's how:

• 100g cooking chorizo
• 2 white potatoes
• 1 white onion
• 1 green pepper
• 1 roasted red pepper (you can use an ordinary red pepper)
• 2 tomatoes
• Lots of black pepper
• Eggs (optional)

Begin by boiling the kettle, placing the oven onto 180 degrees and peeling and rinsing the two potatoes. 

Chop the potatoes into small 1cm cubes and place into a saucepan, cover with the just boiled water and a pinch of salt and place on a high heat for ten minutes, then drain. 

In the meantime, place a pan, preferably one which is oven-proof onto the hob on a medium heat. 

Chop the chorizo into small discs then halve them and add to the pan.

Slice the onions, dice the peppers and tomatoes and set aside until the chorizo juices are all around the pan. Now add just the onions and make sure they all get a coating of the juices. 

Add the potatoes to the pan and use a wooden spoon or tongs to move around and again, make sure they get a good coating of the flavoured oil. Cook for five minutes. 

Now add the tomatoes and peppers and again, cook and move around for five minutes or until the vegetables are starting to soften then place into the hot oven. If you're using a different dish, obviously transfer to this and spread out the hash dish so it's pretty even. 

Bake for twenty minutes or until the potatoes are just beginning to char a little. 

If you're having fried eggs, you can cook these while you're removing the dish from the oven and dishing up - they will cook through in just a couple of minutes in a hot pan. Enjoy!

If you're looking for further brunch inspo here are a few of our family favourites:

• Shakshuka - Spicy Tomato and Pepper Baked Eggs
• Salmon & Dill Potato Pancakes
• Smoky Sausage & Bean One Pot
• Tomato & Feta Baked Eggs
• Smoky Chorizo Beans on Toast
• Berry Yoghrut Pancakes
• Creamy Mushrooms on Toast

Tomato and Feta Baked Eggs

This is like an easy, milder introduction to Shakshuka for children, fusspots or spice novices and is a wonderful breakfast or brunch recipe. 

You can play around with the sauce to get it just how you like your tomato sauce - add rosemary, balsamic vinegar, a drop of red wine, or pump up the heat with cayenne pepper, fresh chilli or flakes or even a generous helping of sriracha.

My children absolutely adore this with some toast soldiers and if you are adhering to any kind of calorie control (as I am) then a half portion of this with one slice of buttered toast will bring you in at 199 calories - not a bad start to a weekend day.

Tomato and Feta Baked Eggs

Here's how:

• 1 shallot
• 1 clove garlic
• 1/2 tin chopped tomatoes
• 1/2 tbsp tomato puree
• 1 tsp smoked paprika
• Smidge of cumin
• Smidge of dried oregano
• 1 tsp olive oil
• 2 eggs
• 15g feta cheese

Pop the oven on at 180 degrees and heat the olive oil in a pan.

Finely dice the shallot and mince the garlic and add to the pan on a low heat.

Once softened add the chopped tomatoes, tomato puree, paprika, cumin and oregano, stir and cook for a few minutes on a high heat. Season to your taste - go easy on the salt if preparing for the children.

Pour into a small oven-proof dish.

Now crack in two eggs spaced apart without breaking them.

Crumble the feta and scatter it all around.

Place into the oven and cook until the eggs are done to your preference - we do about 4-5 minutes until just cooked, so the centres are still soft. 

Enjoy with buttered toast. 

Roka, Canary Wharf, The Bottomless Brunch

Last weekend I enjoyed my first ‘bottomless brunch’, at Canary Wharf’s outpost of Roka, the award winning Japanese restaurants of Rainer Becker.

I was joined by my brother Dan and two friends for a Saturday afternoon treat and Roka didn’t disappoint.

I wondered if the vibe would be a little stilted on a Saturday at Canary Wharf, but it was buzzy and the clientele was a mix of groups of friends like us, couples and even families with children.

The decor is super modern and slick with the central theme being around the robata grill, which is open plan in the centre of the restaurant, so diners can view and engage with the cooking process.

On arrival we had the option of a bellini or a bloody Mary, both divine, whilst we mulled over the menu for our mains.

For the remainder of the meal, we had the ‘bottomless’ wine which in our case was the white, Le Anfore, dry and crisp and fruity with notes of elder flower, but very drinkable. I noticed an entire wall of wine, so if I returned I’d be interested to delve into that a little more and see what wines would be paired with the various dishes.

Once mains were selected we were invited to try the selection of appetisers from the counter, an Aladdin’s cave of treasure, that you could re-visit as you wish.

The buffet at Roka

Soba, cold noodles, Roka

Roka's buffet selection included soba, cold noodles, sushi, salads, an array of hot meat dishes cooked on the robata grill and hot noodles and soups as well as some tempura vegetables and little bowls of Japanese savoury snacks such as fiery rice crackers, wasabi peas and some unusual crispy slithers of which I’m not sure what you would call them.

Standout dishes for me from the vast array available, included the sashimi salmon and tuna, super fresh and tender, the padron pepper tempura, which were a complete revelation and insanely good and the katsu pork (thinly sliced pork fried in panko breadcrumbs. The sticky and sweet glazed chicken wings and the tomato salad were also fantastic, and the rest of the group were raving about some sliced lamb which had been cooked in an aromatic, sticky marinade.

Just as we were nicely sated after the buffet, a very welcome surprise dish of pork gyoza arrived at the table. These were fantastic, soft in the main but with one crispy fried edge and with tender, flavourful, herby pork inside. They inspired me to cook dumplings myself on Sunday, Potstickers and some wontons, of which I’ll share the recipe soon.

Gyoza at Roka

For the mains, three of us chose the same meal, the grilled rib eye with spring onions. In fact, Dan and I shared one of these and one of the tiger prawn and vegetable tempura dishes, a kind of Japanese surf & turf.

We all opted for ‘rare’ for the steak and it was absolutely delicious and so well cooked, to the point it just melted in the mouth. It had been marinated in the most intoxicating combination of flavours and was pretty damn near perfection. 

Rib eye from the robata grill at Roka

The tempura was also fantastic, succulent, juicy and fresh prawns, just cooked and in a light as a feather, but packed full of flavour batter. So good. 

Prawn tempura at Roka

The waiter was very prompt at refilling our glasses as soon as they were even a little empty, so by the time we were through with the mains, we were beginning to feel a little tipsy.

The finale at Roka’s brunch, is the dessert platter which arrives in a stone bowl filled with crushed ice and was absolutely beautiful to behold.

Fantastic dessert platter, Roka

It included a selection of fresh fruit, lovely and light and refreshing after our meal.

Alongside the watermelon, grapes and pineapple,was a sensational chocolate, milky pudding which somehow managed to be both rich and light. This was topped with an amazing nut brittle, drizzled with a caramel sauce and with a little banana ice cream on the side. Literally to die for.

Also on the platter were a couple of green tea panna cottas dusted with matcha, which looked fantastic, and went down well around the table.

We opted for the cheaper brunch of a selection of three, which at £49.00 per person, offers good value.

If I had any complaint, it would be that some of the ‘hot’ food on the buffet was slightly lacking in warmth, but that is being pernickety.

We all enjoyed and I’m keen to return to Roka soon, especially to try their tasting menu, which sounds divine. In the meantime I’m going to be on the hunt for my next bottomless brunch.

For more reviews of Japanese restaurants in London please see below:

Kyoto

Koya

A London Lunch: Tom's Kitchen

This is a belated A London Lunch post and it was in fact a brunch, but on a Saturday or, in this case Sunday morning, the lines are incredibly blurred.

One of my best friends, Jenni turned 30 way back in July last year, whilst I was 7 months pregnant, and as well as a full afternoon of drinking which I was sadly unable to participate in, we started the day in style, brunching at Canary Wharf’s Tom’s Kitchen.

Tom’s Kitchen is part of the Tom Aitkens group and its’ style and ethos is around modern British comfort food in a laid back setting, which I’m happy to note it absolutely nails if our brunch is anything to go by.

The birthday girl had the Seasonal Berry Pancake which was absolutely huge – the classic American style and served with maple syrup. I had a try and it was delicious.

Our other friend, Larni opted for a cream cheese bagel which again, was enjoyed. I have to note, as regular readers may remember these two are my vegetarian friends so hence the lack of meat so far.

Personally I opted for the crisp Belgian waffle with seasonal berries and maple syrup and it was exquisite! It came with a quenelle of vanilla Chantilly cream and as an extra I ordered a portion of delicious smoky, crisp bacon on the side. I am of the camp that believes pretty much everything tastes better with bacon and this definitely did. The salty, smoky, savoury addition offset the sweetness perfectly – I love that combination of both, especially over brunch. The waffle was perfect too – fluffy and soft centred with a crisp exterior.  The ultimate brunch comfort food.

Tom’s Kitchen is definitely up there with one of my favourite brunch experiences in London – the only thing lacking for me was the chance to drink plenty of cocktails – there’s always next time.

Here’s some of my other favourite London brunch spots:

1.       The Modern Pantry, Clerkenwell

2.       Caravan, Exmouth Market

3.       The Albion, Shoreditch

Brunch at Villandry, Great Portland Street

A few weeks back I won a Twitter competition to enjoy a brunch for two at Villandry on Great Portland Street, so a week later I trotted along one August Saturday morning with my mum, Vicky for a leisurely brunch followed by some retail therapy.

Having only ever popped into Villandry for a tea or coffee with a slice of cake before, I was keen to try out what else they had on offer. Our table was booked for 11:30am and I immediately ordered a Virgin Mary with a pot of tea for Mum, and a latte for myself, whilst we perused the menu.

The Virgin Mary had a good hit of spice in there, which is just how I like them, and for once I wasn’t hungover, so I wasn’t craving a good glug of vodka for that oh-so soothing hair of the dog feeling.

Rather than the traditional egg and bacon options, Mum and I were rather more tempted by their ‘small plates’ section of the menu which had some very enticing sounding dishes listed.

We chose the Villandry Mediterranean mezze platter, a smoked salmon dish, salt and pepper squid, beef carpaccio and a dressed crab salad with some chunky bread – in short, a mini-feast for the pair of us.

The platter consisted of a quenelle each of hummus and babaganoush with some focaccia, some deliciously salty black olives, sun-dried tomatoes, sweet roasted red pepper, some griddled courgette and some mozzarella balls rolled in a mild pesto. 

The babaganoush and focaccia were the stand-outs of the mezze. In fact, all of the bread is produced on-site and is outstanding, but the focaccia had an extra something – a slight garlic hue with the crunch of sea salt, it was sensational – I could have certainly eaten more of it. The babaganoush had a coarse, chunky texture and a divine smoked flavour – again, I could have eaten tons more of it, but luckily we had plenty more to get through.

The Severn & Wye smoked salmon had a beautiful flavour, gently smoky and with a melt in the mouth texture, the drizzle of lemon over it only improved it, with of course the essential sprinkling of black pepper. Eaten with a hunk of the delicious Villandry bread, this was a winner.

The salt and pepper squid was fantastic. Coated in a beautifully light batter that was packed full of flavour, the squid was cooked to perfection, unlike so many other venues that over-cook their squid, this was light with just a touch of bite to it, but had, happily, completely avoided that awful rubberiness that I’ve experienced time and time again elsewhere. I did find it a little strange that this was served with what tasted and looked like a thousand island dressing, but hey ho. 

The other real winning dish was the dressed crab and avocado salad. Once again the quality and flavour of the crab was excellent, and with a little green leaf covering the mound of crab, and the cucumber jelly which covered the square plate, it was a very, very  pretty plate and certainly wasn’t a case of style over substance. I would actually return for this alone as a delightful lunch dish. 

The only other dish we had was the beef carpaccio, which was the only thing that there was really any left of at the end of our feast. It was perfectly acceptable in terms of quality, but really was lacking in seasoning, and when compared to the delights of the squid, salmon, crab and the mezze platter, it just didn’t match up, but as we’d over ordered anyway, this wasn’t a problem at all.

The service was attentive, friendly and informative throughout our brunch at Villandry. We sat in the restaurant area rather that the café, which was a mistake as there was much more of a buzz in the café area that was packed full, but this certainly didn’t detract from what was a very pleasurable meal. We were gifted a £50 voucher and had a small bill of £8 to pay at the end so this also presents good value in the heart of the West End. Definitely a key contender for the best brunch spots, but I will certainly return to try some of the main dishes too as they all sounded rather glorious too.

Creamy Mushrooms on Toast - Brunch Dish For Two

This is a lovely weekend brunch or lunch dish improved when you can get hold of a glut of delicious wild mushrooms. I crave this though and sometimes supermarket fungi just has to suffice, in fact with a mixture of mushrooms, it's still gorgeous. A great alternative to bacon and eggs and fab with some fresh orange juice or better still a Bloody Mary cocktail.

Here's how:

Drizzle olive oil
1 small red onion
1 large clove of garlic
150g mushrooms (a mixture of any)~
2tbsp balsamic vinegar
3tbsp creme fraiche
2 ciabatta rolls or a ciabatta loaf sliced in half

Slice the red onion finely and crush the garlic and add to a frying pan with a generous glug of olive oil and place on a low heat.

Cut the ciabatta in half, drizzle a little olive oil over and place onto a griddle pan on a low heat. Alternatively you can grill or even toast.

Slice the mushrooms and set aside.

Once the onions are softened, add the balsamic vinegar to the pan and stir with a wooden spoon. Cook for 3-4 minutes longer then add the mushrooms to the pan. 

Allow to cook for a few minutes until the mushrooms have softened slightly then add the creme fraiche, a pinch of salt and a generous sprinkling of freshly ground black pepper, stir through and cook for a further 3-4 minutes.

Remove the ciabatta and place on a plate and spoon over the mushroom mixture. Add some freshly chopped parsley and enjoy.