Eat Drink Talk Newsletter: Yum
Eat Drink Talk is a London-based cooking school. Our regular newsletter "Yum" features recipes, food news, and tips on the best restaurants and food shops in and around London.
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- Featured Ingredient: Bottarga
Bottarga is an ancient ingredient made from the ovarian sacs or roes of mullet, tuna and swordfish which have been salted, pressed and aged from between 15 days to 6 months. To use bottarga, simply peel or slice off the wax coating and either shave or finely grate it onto foods. Try some of our suggestions and remember that a little goes a long way! - Recipe: Watermelon and Mint Punch
This is a great cocktail to serve in big, icy pitchers at barbecues or al-fresco dinner parties. The watermelon pulp tends to separate as it sits, so put a long, wooden spoon in the pitcher so that your guests can give it a vigorous stir before pouring. - Recipe: Pasta with Merguez, Feta, Basil and Harissa
I suspect that everyone has their own standby pasta dish that they like to whip up as a fast mid-week dinner. Mine has a bit of a North African influence. This is the kind of 'sip and stir' cooking that I love to make where in between sips of wine and the occasional stirring action, your dinner bubbles away happily and transforms into something delicious. - Restaurant Pick: The Cool Chile Taqueria
Possibly the most common lament about London's eating scene, particularly from North American expats, is that there is nowhere to have authentic Mexican food. Not anymore! - Get Your Hands Dirty: Visits to PYO Farms
In our last newsletter, we featured a round-up of some of our favourite summer food experiences. Since then, I've received a number of enquiries about where to pick your own berries and vegetables. Here are a few suggestions to help you plan your own day out in the fields.
