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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Page 49 of 55

50 RESTAURANTS With the summer looming and the leaves blossoming in the ethereal spells of Spring sunshine it is the perfect opportunity to put on your lighter clothes and head out for a BBQ in the sun. This month, we have a look at some of London's BBQ hotspots. LONDON BBQ HOTSPOTS Issue 38 / APRIL 2012 RECIPE OF THE MONTH Chicken Cacciatore 1 The Roof Gardens Kensington High St For a hefty £60 an escape to the secluded Roof Gardens for an evening barbecue buffet accompanied by mellow live jazz performances is the perfect getaway for any meat loving couple. Meaty grills include pork shoulder steaks, herby chicken, lamb sausages with a wide selection of vegetarian concessions. 2 Alwyne Castle Highbury & Islington With an enormous beer garden capable of hosting over 300 people, regular barbecues and hog roasts, a selection of boutique beers and craft ciders, boasting a modern urban interior overlooking a main Islington artery, Alwyne Castle is the BBQ hotspot for Sunday roasts and early after-party lunches. 3 The Grand Union Brixton For a casual and economical summer barbecue at the pub, Grand Union delivers a typical line-up of grilled spicy chicken and racks of ribs, burgers and pizzas accompanied by a variety of wines, beers and cocktails. All served in the 300-seater beer garden. 4 Gun Canary Wharf A beloved local pub, Canary Wharf's Gun boasts fabulous views of the Thames from the terrace, a great history, a genial vibe, decent beer and imaginative cooking. On a sunny day, Gun attracts people looking for intimate and elegant barbecue grill experiences. Great for summer, this is a classic mix of tomatoes, olives and wine, by celebrity chef Gary Rhodes. It is Mediterranean cuisine at its best. Prep time: 15 min Cooking time: 55 min Serves: 4 INGREDIENTS The Grand Union Brixton 123 Acre Lane, Brixton, London SW2 5UA The Grand Union Brixton, featured as our number one beer garden this month also has great food and a good vibe. The staff are incredibly helpful and friendly with the kitchen offering a massive ranch of different burgers. Make sure you are hungry if you go to eat as the burgers are massive! There is also a good selection of beer and cider. Now the important thing: the beer garden... it is amazing. It is so big with different sections that you have to reserve. The huts at the back of the garden need booking at least a month in advance so make sure you book a hut for the summer, you just have to gamble if the weather will be good. Each hut has a flat screen TV where you can watch the football. Each hut is named after a Thailand Island and is a great place to have a party in the summer so get booking! • 3 tbsp extra virgin olive oil • 3-4 cloves of garlic • 8-10 leaves of sage • 1 sprig rosemary, leaves picked • 1 pinch of dried red chilli flakes • 8 chicken drumsticks or thighs • 150g cured Tuscan olives • 250 ml dry white wine • 2 tbsp tomato puree • 2 x 400g can chopped tomatoes HOW TO MAKE • Heat the oil in a large heavy-based frying pan. Add the garlic, sage and rosemary and gently heat in the oil for 30 seconds. Add the chilli flakes and continue frying for another 30 seconds. • Season the chicken with salt and freshly ground black pep- per. Increase the heat under the frying pan to medium, add the chicken and cook for 10-12 minutes, turning once, until golden brown. • Add the olives and white wine, bring to the boil and simmer until the volume of liquid has reduced by three-quarters. • Add the tomato purée, then the chopped tomatoes and 300 ml hot water. Bring to a gentle simmer, stirring well, and cook for 30-35 minutes, or until the chicken is cooked through and the sauce has slightly thickened. • Taste the sauce and season as necessary. Serve with soft polenta, boiled rice or creamy mashed potatoes. Serve immediately. THREE BUBBLE FOOD Bubble tea The Taiwanese have found the perfect tea drink to fill up your stomach without scones or cookies. It is made of a tea base mixed with fruit or milk and in addition the secret ingre- dient : small chewy balls made of tapioca starch called "pearls". Shiratama dango What a cute dessert with little white balls all soft and gummy at the same time? The bubbles are made of sweet rice flour and can be eaten with red bean paste, jelly, green tea ice cream or tropical fruits. Molecular gastronomy Molecular gastronomy is a modern fun style of cooking and you can dis- cover new way of eating. For example, try to eat your drink. Impossible! Due to the spherifica- tion of juices and other liquids you can now eat your juice!

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