Bistro on a Plate

One of my favorite things. I was going to call it Hereford Ham Hock to do justice to the chef, but decided that this is literally a bistro on a plate. Hats off to Chef Pemberton.

shredded ham hock

tiny capers

tiny slices of little cornichons

small long radishes sliced lengthways with some stem still on

radish leaves, baby chard

mustard-heavy vinaigrette

chopped parsley and chives

maldon sea salt

ground pepper

1. put all ingredients in a large mixing bowl
2. mix in the vinaigrette, taste for seasoning
3. serve in individual bowls making sure everyone gets the tiny capers and cornichon bits

Bologna Observations

A wonderful time in La Grassa. I'm not sure what the answer is but why isn't Bologna teeming with wonderful classical restaurants serving the best bollito misto in the world? Have I not done my homework? Need to go back and find out!

• Trattoria Bottega: after losing all hope of finding a proper trattoria, I finally struck gold with this little foodie/slow food place on the periphery. Highlights included house-cured salsiccia cruda and culatello di zibello "fatta da noi", a beautifully sourced prosciutto "Lupi stagionatura 36 mesi", a 30 week matured parmigiano "caseificio lame loca 30 mesi", ricotta tortelloni with butter and sage remarkable for the looseness of the ricotta in the pasta, the tortellini in capon broth and the cotolletta di vitella in osso alla Petroniana. Tagliatelle with chicken liver-heavy ragu delicious as well. A beautiful Herter meat slicer on display that I now want....
• Bitone: I'm afraid there's nothing better than a Sunday lunch with friends (in this case Ali, Michelle and Miguel) at a country trattoria. 15 minutes from city center for a classic take on local food. Highlights were baby tortellini in a savory custardy sauce and cotoletta alla bolognese.
• Serghei: quick lunch fix for classic trattoria Bolognese classics such as tortellini in brodo.
• Osteria del Sole (Vicollo Ranocchi): a four hundred year old tavern where a bottle of something never ceases to be poured, all at the lowest prices. Perfect prosecco in the alleyway.

Lime & Mint Soda

What a refreshing drink. This will make a perfect house welcome drink on a hot, muggy summer day.

soda water
lime cordiale
fresh lime juice
mint

1. muddle lime and mint in a tall glass
2. add some crushed ice
3. add lime cordiale, top up with soda water

Braised Spinach & Miso

Obviously having a miso moment. I should be using this as an everyday ingredient. Best quality sturdy spinach and sweet, white spanish onions recommended.

spinach

EVOO

spanish white onion

garlic

organic vegetable broth

white wine

light miso

1. saute roughly chopped garlic and onion cut into two halves in EVOO
2. add wine, let reduce a bit; add broth letting this reduce too
3. add miso to taste, let blend in to other ingredients
4. add spinach, let cook and remove
5. reduce sauce further
6. pour sauce over spinach, include the onions too

Tuna & Soy Mirin

Another interesting option for tuna tartare.

maldon sea salt

ground pepper

coriander, chopped

parsley, chopped

tuna

half cup mirin

half cup soy sauce

3 tblsp rice vinegar

daikon

cucumber

mint

chive oil

1. roll tuna in chopped coriander, parsley and seasoning; pressing ingredients into the flesh
2. sear all sides for 20 seconds on a hot pan
3. put in fridge and let cool for 20 minutes or so
4. slice thinly
5. slice daikon and cucumbers (with skin on) thinly and length-wise; place a mound of this on top of tuna
6. make dressing by combining mirin, soy and vinegar, drizzle over the whole lot
7. drizzle chive oil haphazardly as well (blend chives and rapeseed oil, put through sieve)

Izakaya Shroom Salad

This came out of nowhere. So tasty, it transported me to a cozy little izakaya in Tokyo. I've used King Oyster mushroom, a new favorite. Key is the green yuzu kosho (never leave home without it!).

king oyster mushrooms, sliced

rice wine vinegar

rapeseed oil

maldon sea salt

green yuzu kosho

1. lightly dredge mushrooms with oil
2. saute mushroom slices on high heat until lightly browned on both sides
3. make vinaigrette using oil, rice wine vinegar, kosho, salt

Parsley Salad

I had a lovely cured ocean trout, goat's curd and parsley salad at Bill's in Sydney. A nice staple to have handy when eating smoked or cured fish.

flat leaf parsley

thinly sliced red onion

mandolin-sliced radish

capers

EVOO

lemon juice

1. tear up parsley, better not to cut
2. mix with other ingredients and toss, using as much or little lemon juice as you like