A guaranteed crowd pleaser with friends, my easy BBQ Beef Korean tacos are packed full of delicious Asian ingredients that will keep your guests coming back for seconds and thirds. Marinating the beef overnight tenderises the beef and gives it maximum flavour. My quick pickled cucumbers, Asian slaw and easy gochujang aioli gives this dish texture, colour and zing.
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When I was first invited to visit the Grosvenor Hotel in Torquay, I raised an eyebrow. Wasn’t this the place that featured in the TV series “The Hotel”? For those who haven’t seen it, that place was a shambles, a real-life Faulty Towers filled with endearing levels of chaos and calamity. I quickly did a Google to check; yep, it’s the same place. But wait, I see on the website a familiar name, John Burton-Race. He is a culinary big-hitter having achieved two Michelin stars at The Landmark Hotel and I loved his TV series French Leave. Surely he wouldn’t be involved in this (for want of a better word) crappy hotel? Read More
A fluffy, tender and light cake with a subtle tea flavour and gorgeous lemon curd filling. Topped with a light lemon curd flavoured mascarpone cream, this cake is best served with a cup of Earl Grey tea, and will last for up to two days. You will need 2 x 20cm cake tins and a wire rack for this recipe
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Yes, it’s juvenile I know, but the name Balls and Company has always made me snigger. Sorry. And actually, the name is entirely appropriate since this little restaurant does specialise in balls; meatballs to be exact. Balls in all manner of meats and flavourings topped with your favoured sauce. With the phenomenal popularity of the bottomless brunch spreading across the country, Balls and Co have decided to go one better by offering a bottomless lunch; just £15 including all the sangria you can handle. Of course I definitely had to go check this out!
We started with Churro Bites, filled with parmesan and served with a labne and thyme honey dip. Beautifully light mouthfuls with punches of parmesan contrasted with the sweetness of that honey. Definitely one to share though; the portion was huge and rather rich. The sangria was a welcome refreshment and the whole experience instantly transported me to sunny Spain.
Now on to the main event. The balls. We chose the Short Rib with Bechamel and the Pork with Romesco. The beef was a triumph; everything you could want from a carefully stewed piece of meat; rich, succulent and hearty. The pork was also good – it couldn’t match the greatness of the beef but good all the same. However, it was the Romesco sauce that was the clincher for that dish. Just the right amount of pepper and sweetness coming through to compliment the more delicate pork. As a side we had crisp polenta chips which were packed with rosemary and served with an unapologetically garlic aioli – absolutely delicious. Our second side was charred courgette with tea-soaked raisins, pinenuts and ricotta. So good! This was almost my favourite part of the meal. Crisp with that subtle smoky char complemented by the sweet raisins, fresh herbs and soft, smooth ricotta. And yes, another sangria went down the hatch, just in case you were wondering.
To finish came two beautiful desserts. A gorgeous soft, warm, brownie packed with nuts and served with creamy ice cream and a little Rod Stewart wig of Persian candy floss. That’s three of my favourite childhood desserts together in one very well-executed dish. Then there was the pavlova with its melt-in-the-mouth meringue, soft cream and delicious berries. A classic done very well indeed. (And, yes, one more sangria gone)…
Over all, the food at Balls and Company is exceptional. It’s a fantastic place to go if you fancy sharing food with friends on a weekend. Endless sangria – more than is good for you – also helps. The menu is a little confusing though so we asked the waiter to order for us (just in case we ballsed it up). But once you’re sorted and comfy you are in for a real treat.
Balls and Company
58 Greek St, Soho, London W1D 3DY
Kick start your chocolate Easter egg hunt this year by making your own homemade eggs, complete with white chocolate decorations. By tempering the chocolate, your eggs will have a beautiful shine and a crisp snap when you crack them open to eat them! You will need Easter egg moulds, a piping bag, a pastry brush and a thermometer for this recipe.
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