Wake Up Hungry in London? Try a "Full English Breakfast"

This morning, I checked off another item on my To Try British food list - the Full English Breakfast.

On the recommendation of my hotel staff, I went to Mike's Cafe in Notting Hill to try one of these huge breakfasts. It was very good, but more than I could finish.

The version at Mike's comes with a fried egg, two sausages, bacon, hash browns, baked beans, grilled tomatoes & mushrooms, toast, & coffee for £18 ($24.30). I chose mocha coffee and told the server to hold the toast. 

The item on the right side of the dish that looks like toast is actually hash browns.

An Extraordinary Persian Meal in London

I was very fortunate to find  Beluga, a Persian restaurant in Notting Hill. My experience there was a perfect combination of food, atmosphere, and service. The decor inside is upscale elegant.

I am only familiar with a few Persian dishes. One of them is Fesenjan, which I really, really love. It is a mild stew with walnuts and pomegranate juice. It can be made with duck, lamb, chicken, or other meats. It is generally served with Persian rice. 

Beluga serves a unique and wonderful Persian rice, Polo ba Tahdig, that is topped with crispy potatoes & saffron further topped with pistachios & barberries. It is incredible.

In this photo, a bit of the stew is to the left of the rice.

To get these dishes at home, I would have to drive to a restaurant about 120 miles away - out of the question.

I accompanied these dishes with a slightly sweet Armenian pomegranate wine. It was a great match.

My server, Arezoo, was wonderful. She showed me how to eat the Fesenjan.

The total, with coffee came to £45 ($60.75).

Beluga has many other dishes that I would love to try and that I've never seen before. It's worth looking at their menu just to get a sense for Persian food

https://www.beluganottinghill.co.uk/menu/

I have tried making the Fesenjan and rice. The results were decent, but did not begin to compare to the Beluga versions.

Dishoom - An Indian Dining Delight in London

In view of Britain's deep historical connections to India, London is a great place to find savory flavors of India. 

My good friend Wayne recommended the Dishoom restaurant on Derry St. In Kensington. It's one of a number of Dishoom eateries in London  It was a great choice. It's clear that lots of diners feel that way because the restaurant was packed. The decor was warm and the atmosphere was vibrant.

I started with lamb samosas with Gujarati filo shortcrust & filled with minced lamb, onions, & spices. They came with three toppings:

- mint & coriander, 

- tamarind,  

- spicy  

I really loved the samosas and the first two toppings. I didn't try the third topping. The price was £7.90 ($10.67).

My main course was Tandoori (grilled) lamb chops They are marinated overnight in papaya, yogurt, seeds and spices. They are then grilled and finished with lime, butter, and masala. They were very, very savory. I would have liked a sharper knife to cut them with, but none was available £19.70 ($26.60)

I had a side of Basmati rice for £5.10 ($6.89) Unsurprisingly, it was nothing to write home about.

For dessert, I had Basmati  kheer - rice pudding cooked with vanilla infused coconut milk, cardamom, & cashews, & topped with blueberry compôte for £8.70. ($11.75). I love rice puddings; and this was one of my favorite.

I finished with a double espresso. for £4.30 ($5.81)  For my taste, it captures the record as the worst after-dinner strong coffee I've ever had; and I've had espressos, Arabic coffees, Turkish coffees etc. all over the world. 

The service was excellent. 

Coffee aside, I highly recommend Dishoom. Thanks Wayne!!!

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Maramia Cafe - A Palestinian Culinary Surprise in London

In doing restaurant research prior to my trip to London, I was quite surprised to discover two Palestinian restaurants in the Notting Hill area not far from my hotel. One of them - Maramia Cafe - had a wonderful menu and two venues. The other one had a very limited,  uninteresting menu.

I grew up eating a variety of delicious Palestinian dishes which my mother used to make. However I have never seen a Palestinian Arabic restaurant. I have enjoyed very similar Levantine Arabic cuisine at a number of Lebanese Arabic restaurants.  I was very excited at the prospect of dining Maramia Cafe.

The cafe exceeded my expectations for delicious food. There were only two things missing:

1. I wish my sister and brother had been here to have shared the delights with me.

2. The menu I saw online showed several Palestinian wines. Unfortunately, because of the conflict in Gaza, the restaurant is no longer able to acquire these wines, which are produced in the West Bank. So, I had a Spanish Rioja instead.

I struggled to choose from among the many enticing selections on the menu  I ended up selecting:

Kibbeh Maklieh - Lamb & bulghur wheat shell filled with marinated minced lamb & onions - deep fried for £9.50 ($12.83).

Sujuk  Palestinian sausages with lamb, tomatoes, garlic, & dipped in lemon juice £8.50 ($11.39)

Fattoush salad - greens tomatoes, toasted Palestinian croutons, marinated with sumac, mint, thyme,  & pomegranate molasses - £9.50 ($12.73)

The meal came with a very thin, unique, wonderful pita bread (which Arabic speakers never call pita bread they use Arabic words instead).

After chatting a bit with a very nice staff member, who had escaped from Gaza five months earlier, he kindly brought me on the house some hummus and some yogurt for dipping the kibbeh in.

I finished off the meal with some wonderful Palestinian coffee.

The cafe is very casual, with both indoor and outdoor seating. Vibrant modern Arabic music adds to the atmosphere.

Traditional British Sunday Roast - Comfort Food at its Very Best

 

One of the must-have culinary experiences on my London food list is the traditional British Sunday Roast.

On the basis of reviews and proximity to my hotel, I chose to experience it at the Duke of Wellington on Portobello Road in Notting Hill. It was a great choice.

The food was savory; the atmosphere was warm and welcoming; and the service was great.

The meal comprised West Country Beef Rump with horseradish sauce,  rosemary and garlic roast potatoes, maple roast carrots, charred hispi cabbage, celeriac puree, Yorkshire pudding and gravy - for £23 ($30.82).

Everything was very tasty. I loved the carrots & the cabbage.

The photo is very deceptive. The large bowl-shaped item at the top is Yorkshire Pudding. It's hiding the other generous components of the meal ("Pudding" has a very different meaning in British cuisine from the American use of the word. https://en.m.wikipedia.org/wiki/Yorkshire_pudding)

I accompanied the food with a nice glass of Bodega Norton Fince La Colonia Malbec.

Despite being busy, friendly server Jack took the time to answer my food questions & to chat a bit about language differences.

A Delightful Culinary Surprise - from Georgia - the Nation

I had noticed a few doors down from my hotel a cafe/bakery by the name of Entrée. I hadn't paid much attention to it until today, when I felt like a pastry for lunch.

When I arrived, I saw that it said "Tbilisi bakery." That was very intriguing becauseTbilisi is the capital of the nation of Georgia. I had never seen any place offering Georgian cuisine.

Inside, there was a large table where a number of the Georgian baked goods were displayed; and there was a counter where Georgian dishes were displayed.

A woman behind the counter explained the various Georgian dishes to me; and I chose one - Chakhokhbili  -stewed chicken & tomato with fresh herbs. It came with freshly baked Georgian rye bread for £16.10 ($21.57). I confirmed before ordering that it is mild.

Both the stew and the bread were absolutely fantastic. The stew has a very unique flavor.

(The "kh" in the stew's name is pronounced like the Spanish "j.")

It turns out that Entrée is an international family chain headquartered in Georgia with a number of outlets there and three in London.

Windsor Castle Pub - Savory Delights and Great Ambiance

This evening, I had another scrumptious traditional English dinner -  this time, at the Windsor Castle Pub - which has a wonderful atmosphere. It's located on a Notting Hill side street. (Despite the name, it's nowhere near Windsor Castle.)

I started with a Scottish egg - a British specialty of soft boiled egg wrapped in pork sausage meat & coated with bread crumbs, then baked or deep fried. It came with a side of golden beet piccalilli - a mixture of pickles and spices. It was fantastic - £8 ($10.72)

My main dish was a chicken, ham hock, & leek pie, with red wine gravy, mashed potatoes, & Savoy cabbage. It was scrumptious - £19.50 ($26.13)

My drink was Portuguese Post Scriptum Red Wine from the Douro. it was very nice.

My server, Sam (Samantha), was a warm, ebullient professional.

A Great Reunion Lunch at London's Oldest Restaurant – Ruless

 

Having a delicious lunch at Rules, London's oldest restaurant was a very special experience. However sharing that experience with my British friend, Mike, whom I had not seen for 30 years made the experience perfect.

The food was delicious; the interior was very elegant; and the service was excellent. The restaurant was established in 1798.

This photo doesn't begin to capture the beauty of the much larger interior

It was great catching up with Mike and reminiscing while we enjoyed the savory traditional dishes.

I had:

- Steak & kidney pie £25.50 ($34.17)

- Apple & blackberry crumble with custard £10.50 ($14.07)

- 2023 Andrei Brunei "Est-Ouest" Cotes du Rhone - a decent wine.

I guessed correctly that the pie and the dessert would be enough that a side would be unneccessary.

Rules is located in the Covent Garden area; and is an easy walk from Trafalgar Square.

One can easily make reservations online.

Sausage & Mash Lunchtine Energy Replenishment

For lunch, I had another delicious combo - Cumberland sausage & mash - a version of the and the immensely popular bangers & mash comfort fiod. The mash refers to mashed potatoes. In this case it was in a red wine gravy. The dish was terrific. The cost was £16 ($21.44) 

I had it at I'm Notting Hill place called Prince Albert. The name is royal, but the atmosphere is ordinary.

Fish &:Chips + Sticky Toffee Pudding - Taste Treats at the Fish House

 

Fish & Chips + Sticky Toffee Pudding are two wonderful, traditional English dishes that are now partially off my list thanks to a delectable dinner experience at the Fish House. I say partially, because my appetite has been whetted for more after my experience this evening.

Both dishes are extremely popular in Britain, and are on many, many, many menus. I decided that I had to have the fish and chips at a place that specializes in them. So, I chose the Fish House which is a very short walk from my hotel. The choice was a good one. 

For the fish, I chose Cod. Haddock is another popular choice. I'll have to try that next. The cod was wonderful. The chips (French fries) were softer that I like, but that's a matter of taste. The order came with mushy peas, which I haven't had before. They were decent, but  unexciting. I chose the large cut of cod - for £18.99 ($25.45).

For good reason, Sticky Toffee Pudding is an immensely popular item. In researching menus prior to my trip, I found it on many, many menus. It came with a side of ice cream. The two complement one another very well. It has to be very rich in calories. It was £6.89 ($9.23).

I had several nice conversations with the mamager, who added another dish to my list - beef wellington.

Glad there's not a weight scale in my room. 

A Wonderful Dining Experience At the Mitre Pub, Notting Hill

I had planned to have my first London dinner on this visit at a local fish house here in Notting Hill. However, my plans went down the tubes as I was taking a  pre-dinner walk on Holland Park Avenue, a lovely tree-shaded boulevard with huge majestic trees.

I discovered The Mitre, a pub with very nice outdoor dining, in addition to its indoor dining. I took a look at the menu and decided to give it a try. I'm so happy I did. The Maitre d', Aaron, gave me a nice table outside. 

When I asked Aaron for his suggestions for traditional English dishes to try, he pointed out a couple of main dishes, sides, and desserts that fit the bill. I took one of his suggestions for each course. They were perfect.

I had:

- Chicken Pie - the pie of the day for £19.50. it was droolingly scrumptious, but the potatoes and cabbage that came with it were pretty blah. I only took a couple of bites of each.

- Beetroot (beets) & goat's curd, toasted  with toasted kasha (fruit seeds), & lemon & dill dressing for £8.70. it was absolutely fantastic. (Fortunately, I did not realize that the potatoes and cabbage came with the pie. Otherwise I would not have ordered this great side.)

- Strawberry shortbread cheesecake with basil & meringue chantilly cream for £9. It was wonderful.

- A glass of 2024 Domaine Guy Allion Sauvignon blanc, 2024. It was nice.

A great way to start a trip!

Choripan – An Incredible (& Simple) Grilled Argentine Sausage Sandwich

When I was in Buenos Aires, I had what I consider the most delicious sausage sandwich I’ve ever eaten - Choripan. The name is a combination of two words – “chorizo,” a type of sausage, and “pan,” meaning, “bread.” The chorizo is grilled and put on toasted baguette with chimichurri sauce. One can also add Creole Sauce – chopped tomato, onion, olive oil, and red wine vinegar.

 Chorizo is a tasty pork sausage that originated in the Iberian Peninsula, but is popular throughout Latin America, in the Philippines, and elsewhere.

The place where I experienced this incredible delight was at Booth 53 in the San Telmo Market (Mercado de San Telmo). The market is an interesting mix of food booths and of stalls with thrift, vintage, and antique items. There are a number of antique shops in the vicinity of the market, and an outdoor antique & flea market on the weekends.

 

 Booth 53

The Booth 53 Choripan.

Since returning home, I’ve made choripan three times – served on a toasted hoagie roll and topped with chimichurri sauce. I love the results and will continue making it.

 I buy the chorizo at Fresh Market. For the bread, I use Publix hoagie rolls. For chimichurri sauce, I use a brand called La Parmesana. It is imported from Argentina and available on Amazon. I’ve tried three chimichurri sauces; and this one is my favorite. (It’s not surprising that the brand name is Italian. Buenos Aires has a very large ethnic Italian population, which has had a significant influence on the local cuisine.)

 Grilling the chorizo is very simple. I use a gas grill on a relatively high setting.

- Before grilling, I make a row of shallow v-shaped cuts on two sides of the chorizo. (I do that with any sausages I grill.)

- I first grill the chorizo on the cooler side of the grill for 20 minutes, turning every 5 minutes.

- Then I grill it on the hot side of the grill for 10 minutes, turning it at 5 minutes.

- Four minutes before the grilling is finished, I put the cut-open hoagie roll on the hot side of the grill, with the inside facing down.

 After the grilling is finished, I top the sausage with chimichurri sauce. If you’re interested in the creole sauce (salsa criolla), you can easily find recipes on line.

  My Choripan

Carbonada CaryJor - CaryJor Stew - An Argentine-Influenced Creation

 After making and enjoying the wonderful Argentine humita three times, I decided I'd like to create a beef stew version. So, I did an Internet search for Argentine beef stews and came up with three ingredients to add to the humita - beef, Malbec wine, and dried apricots. The results were great.

I decided to name the dish Carbonada CaryJor. A carbonada is a beef stew with vegetables. CaryJor honors my Buenos Aires friends, Caroline & Jorge, who made my trip to Buenos Aires an extraordinary set of unforgettable experiences.

As is the case with all such stews, it's best to make it a day in advance so that it will be much more flavorful. This recipe will produce four servings.

If you want to make a spicier version, you can add a bit of chili pepper powder - or you can give your guests the option of adding it in to their serving.

For the beef, I chose to use imported Argentine tritip beef ("colita de cuadril" in Spanish) from my local Fresh Market supermarket, which has an Argentine beef section. However, that option can be a bit expensive because you have to buy a large cut of meat. I cut the leftover part into a number of steaks and froze them.

As I mentioned in my posting about humita, this recipe requires a bit of preparation, but the cooking is fairly straightforward.

These are the types of recipes I only make when I'm having guests, and I want to offer them something unique.

Ingredients

- 1 tbsp olive oil

- 3/4 large onion- finely chopped

-3/4 lb of beef chunks (I used a tritip cut – “colita de cuadril” in Spanish, because that was the most suitable imported Argentine beef I could find.)

- 1 piece of spring onion – finely chopped

- 1/2 sweet pepper – chopped

- 4 dried apricots – pitted & chopped

- one 15 oz. can sweet corn. (The original humita recipe calls for grated corn on the cob.)

- 1/2 lb. grated butternut squash (I used the food processor to grate)

- 1/2 diced roma tomato

- 1 tbsp garlic (I used the refrigerated minced garlic)

- 3/4 tsp paprika (you can add more or less depending on your taste buds)

- 1/2 tsp cumin

- the corn juice from the can

- ½ cup Malbec

- salt and pepper

 Cooking

1. Heat the olive oil in a large pan.

2. Cook the beef until browned – 3 min (or less) per side.

3. Add the chopped white onion, spring onion, sweet pepper, garlic, and apricots

3. While the onions and pepper are cooking, add a good pinch of salt and continue to mix until it is cooked.

3. Add the roma tomato, cumin & paprika. You can start by adding less spice, and once the humita is cooking, taste and add more.

4. When well mixed, add the corn and mix well. Add the corn water and wine, and continue to stir so the corn does not stick to the bottom of the pan.

5. Boil the stew for 3 minutes continuously stirring. If the humita is becoming too dry at any time, add water as needed. (The mixture is cooked for 10 minutes if corn on the cob is used.)

6. When the mixture has cooked for 3 minutes, add the grated butternut squash and mix well.

7. Continue to stir, reduce the heat and cook for a further 20 minutes.

Humita - A Savory Butternut Squash & Corn Dish

 When I was in Argentina not long ago, I discovered humita, a delightful vegetable dish from northern Argentina. There are variants of this dish in other South American countries. You can read more about humita on Wikipedia: https://en.wikipedia.org/wiki/Humita

 I tried it as part of a dinner I had at a spectacular tango performance at El Querandí, recommended by my friend Jorge. (If you're ever in Buenos Aires and want to experience a great traditional tango show, El  Querandí is the place to go: https://querandi.com.ar/en/ )

I loved the humita so much that I decided I had to try making it. I did, and was very pleased with the results. It does take a bit of chopping, but the actual cooking is straightforward and simple. (The "h" in "humita" is silent.)

I found many humita recipes on-line. I started with this one, and modified it in a number of ways consistent with other humita recipes. I found it at: https://theargentinekitchen.co.uk/2021/01/28/humita/. (Notice that it comes from a British site named, "The Argentine Kitchen."

One important change to the original recipe is using canned sweet corn instead of corn grated off the cob. I left out the spicy chili pepper and the optional mozzarella balls. I also discovered I needed far less liquid than the original recipe called for.

 This recipe makes 6-8 servings. It’s best made a day in advance. The flavor is much richer on the second day.

 Ingredients

- 1 tbsp olive oil

- 1 1/2 onions- finely chopped

- 2 pieces of spring onion – finely chopped

- 1  sweet red pepper – chopped

- two 15 oz. cans sweet corn. (The original recipe calls for grated corn on the cob, then soaking the husks in water. The water is added when cooking. I used the corn juice from the can instead.)

- the corn juice from the canned corn

- 1 lb. grated butternut squash (I used the food processor)

- 1 diced roma tomato

- 1 tbsp garlic (I use the bottled, crushed garlic)

- 1 1/2 tsp paprika (you can add more or less depending on your taste)

- 1 tsp cumin

- salt and pepper

 Cooking

1. Heat the olive oil in a large pan. Then add the chopped white onion, spring onion, garlic, & red pepper.

2. While the onions and red peppers are cooking, add a good pinch of salt and continue to mix until it is cooked – about 6 minutes.

3. Add the roma tomato, cumin & paprika. You can start by adding less spice, and add more if desired.

4. When well mixed, add all the corn and mix well.

5. Add roughly 4 oz. of the corn water and continue to stir so the corn does not stick to the bottom of the pan.

6. Cook the humita for 3 minutes continuously stirring. If the humita is becoming too dry at any time, add more corn water as needed. (If corn on the cob is used, cook the mixture for 10 minutes.)

7. When the humita has boiled for 3 minutes, add the grated butternut squash and mix well.

8. Continue to stir, reduce the heat and cook for a further 20 minutes until the humita is creamy and both butternut squash and corn are cooked. If water is still visible, cook until the water evaporates.

Brunswick Stew - Fantastic

I recently ended up preparing the best stew I’ve ever had; and I've had many over the years. I was hosting family and dear German friends for a get-together. As a main course, I wanted an American dish that would be a bit different and that I could prepare a day in advance. I like stew-type dishes not only because they can be prepared in advance, but because they often taste better on the second or third day. This fit the model perfectly.

In my search for possibilities, I ran across a Brunswick stew recipe with great reviews at: https://www.smalltownwoman.com/brunswick-stew/#recipe

Two American cities claim credit for the stew – Brunswick, VA & Brunswick, GA. Some claim it originated in Braunschweig, Germany. https://en.wikipedia.org/wiki/Brunswick_stew.

The meat used in original versions was rabbit and/or squirrel. Mine would not be an original version.

For the most part, I followed the version I found, but I did make a few changes. The recipe I found was for six servings. I wanted nine. So, I multiplied the original contents by 1.5 and made a few changes. Below, you will find my version with the changes from the original contents underlined. The recipe is very flexible.

The meal included my home-made cornbread, salad, store-bought key lime pie, and cookies.

The recipe provided enough for six generous servings for the six of us, plus large-portion dinners for me for the following two evenings. It got better each day. With every spoonful, I would say to myself, “I love it!”

While cooking is very straight forward, I would only prepare it when guests are involved – because of the preparation time that brining and roasting the chicken involved.

One caveat – lima beans can cause gas.

Brunswick Stew

Original Ingredients Modified for 9 servings

2 1/4 tablespoons canola oil

1 1/2 large onions finely chopped

Potatoes – (I used four Melissa’s baby Dutch yellow potatoes, each cut into eight pieces (added to original recipe - from Aldi's.)

3 cloves garlic minced (I used 3 Tbsp bottled minced garlic.)

3 1/4 cup low sodium chicken broth

3  tablespoons tomato paste

1 1/2 can 14.5-ounce fire roasted diced tomatoes

2 1/4 cups frozen corn (I used a 15 oz. can of Green Giant whole kernel sweet corn.)

2 1/4 cups frozen lima beans

1 1/4 cup barbecue sauce plus more for drizzling (I used Kinder’s mild BBQ sauce)

3  tablespoons brown sugar

1 1/2 tablespoon Worcestershire sauce

3/8 teaspoon fresh ground black pepper

3 3/4 cups pulled smoked pork (You can use leftover pulled pork. I used a 12-oz. container of Curly’s cooked sauceless, hickory-smoked, seasoned pulled pork.)

2 1/4 cups cooked diced chicken breast or chicken thighs smoked or roasted. (You can use leftover cooked chicken. I brined and then roasted a chicken breast in my Ninja XL Pro Air Fryer.)

The recipe also called for the following hot spices. However, instead of cooking with them, I put them on the table for guests to add if they wished

1/8 teaspoon crushed red pepper

1-2 pinches of cayenne pepper

2 1/4 teaspoons hot sauce

Instructions

     Heat oil over medium heat in a Dutch oven or heavy stock pot.  Add the onion and potatoes; and cook until tender - 5-6 minutes.

     Reduce heat and add the minced garlic cooking for 1 minute while stirring constantly.

     In a small bowl stir the tomato paste with 1/4 cup of chicken broth then pour it into the pot.  Add the remaining chicken broth, diced tomatoes, frozen corn, lima beans, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, ground black pepper, crushed red pepper, and cayenne pepper to the pot over medium-high heat. Bring to a low boil.  Reduce heat and simmer for 15 minutes.

     Add the smoked pork and cooked chicken and let it simmer for about 5 more minutes.  If desired season the stew with salt and more pepper to taste.

     Spoon into bowls and drizzle with just a little bit more barbecue sauce.

 Below are the Author’s Notes from the author of the original recipe

     “This is my go-to recipe for leftover smoked pork and roasted chicken.  You can use all of one or the other but I think it tastes better with both. You can also use different percentages of each.  If you are a hunter or live off the land, try squirrel, rabbit, or other game meat.  Ground beef and ground pork or other less expensive options.

    Other vegetables you might add include potatoes, butter beans, celery, and okra

    The stew is a hearty meal in itself.  However, if I am expecting company or have extended family over for dinner I like to serve it with coleslaw, Cornbread, and Southern Fried Apples.

    I use a Kansas City-style BBQ sauce which is a little thinner, light on sugar with a little bit of kick. This is just the way I like it. I think it is a good match for the stew.

    After spooning the stew into bowls drizzle with just a little bit of extra barbecue sauce.  It makes a great presentation and a little bit of added flavor.

    Store leftovers in an airtight container in the refrigerator for up to 3 days.”