March / April 2012

Monthly newspaper and online publication targeting 18 to 35 year olds. The ultimate guide to the hottest parties, going out and having fun. Music, fashion, film, travel, festivals, technology, comedy, and parties! London, Barcelona, Miami and Ibiza.

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Issue 37 / MAR-APR 2012 TRY SOMETHING DIFFERENT! ! This is for those of you that LOVE food! This month, why not go somewhere completely different? Enjoy a unique dining experience with some quality food! RESTAURANTS 51 RECIPE OF THE MONTH Focaccia 1 Rodizio Rico - Islington, O2, Westbourne Grove & Fulham London's only authentic Brazil- ian churrascaria (barbeque), this is a unique place to dine where experienced passadors (meat carvers) go to each table, slic- ing different cuts of meat from skewers onto your plate. Ex- otic salads, traditional Brazilian dishes and more meat than you could ever dream of, this truly is a meat lover's paradise! 2 Abracadabra – Westminster This is authentic Eastern- Eu- ropean dining in a place that is completely different. Throne like chairs, burlesque-y themes and risqué artwork add to this brilliantly random experience! A wide range of traditional and modern starters, mains and des- serts, you will definitely be satis- fied. This is the place to go for something that isn't ordinary... food or otherwise! 3 Cosmo - Croydon Eat as much as you want with this restaurant that hosts food from the East with China, Japan, Korea, Malaysia, Thailand, Mongolia, Singapore, Vietnam and India all under one roof! This particular restaurant has 10 live cooking stations and over 300 dishes to choose from, so what are you waiting for? Just make sure you book in advance as this is a very popular place to dine! BEIGEL VS. BEIGEL The two Beigel bakeries at the end of Brick lane are both institutions. Open 24 hours a day, these outlets serve a mixed crowd with fresh-filled beigels and other delicious baked goods. Every regular has their favourite, but which is the best? TGN looks at what each has to offer. 4 Kazan – Victoria Fancy venturing out and trying some traditional Turkish cuisine? This is certainly the place to go to! Rich and delightful tastes from the Ottoman era are brought to us allowing us to taste a piece of history. Not only does a more than generous helping of bread and olives keep you settled until the food arrives, the traditional interior adds to the whole experience. Bread: we eat it every day, but how many of us know how to knock up a loaf on a whim? It's actually one of the easiest things you'll ever make, and it's a surefire way to impress your friends. Here is our focaccia recipe. It's best fresh out of the oven, but it'll keep for a few days after. So get, kneading, baking and enjoying. INGREDIENTS • 500g plain flour, plus extra for dusting. • • 1.5tsp of dried yeast. 1 tsp sugar. • 3 tsp coarse sea salt. • 3 tsp mixed herbs. • 275ml of tepid water. • Several big lugs of olive oil • Two sprigs of fresh rosemary and a bulb of garlic. HOW TO MAKE • Use clean fingers to mix the yeast and the sugar together in a bowl with about 100ml of the water. Leave for around ten minutes until the yeast is activated. • Sift the flour into a bowl and add the olive oil, mixed herbs, the activated yeast and 1tsp of the salt. • Mix together, adding water slowly until you have a sticky dough (use only as much water as is required to achieve this). • around ten minutes until it has a smooth, elastic consistency. • Liberally flour a surface and then knead the dough on it for Leave to rise for an hour and a half (the dough should ap- Brick Lane Beigel Bake The larger of the two, Beigel Bake is also the oldest. Producing upwards of 7,000 beigels a night, this shop keeps numerous London restaurants stocked as well as serving the general public. Prices are incredibly cheap, and everything is delicious, although fillings are restricted by the genuinely kosher setup. This is definitely the better value of the two shops, especially when it comes to desert items. Beigel Shop Slightly smaller yet more diverse in the range of goods on offer, Beigel Shop is a more refined eatery. The range of fillings available is far wider, and there are no kosher restrictions in place. Sweets and pastries are more elaborate but comparatively expensive. The beigels are always warm, fresh out of the oven, and the fillings themselves are of a slightly higher quality, but you do pay marginally more for it. proximately double in size) • Knock out the air and knead again for a further two minutes. Set aside and leave for ten minutes. • Oil a non-stick baking tray (12in by 8in) and then press the dough evenly into the tray, ensuring that it reaches the corners and is a uniform depth throughout. • Stab the rosemary and cloves of garlic into the bread at random intervals. Sprinkle with sea salt and drizzle with some more olive oil. Bake in a preheated oven at 200c/Gas 6 for 25-35 minutes or until the bread has risen and the top is golden. Serve immediately. Enjoy! FOOD ON A STICK Peanut butter and jelly on a stick This delicious dual sandwich filling lends itself perfectly to being mounted on a stick. Tasting a lot like a jam doughnut with added peanut butter, what's not to love? Butter on a stick Gratuitously unhealthy, this is probably the most calorific snack ever devised. Ready your arteries for an influx of lipids. This one comes guaranteed to add inches to any waistline. Chocolate covered fried ice cream on a stick This coronary-inducing combination sounds, as does butter on a stick, like a marvel of modern physics. Fried ice cream? How on earth does that hang together?

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