Review – Pitt Cue Co. Part I

You might have noticed my love for Pitt Cue and pulled pork on previous posts. Sadly, until now I had not had the chance to try the new Pitt Cue Co. venue. But, on St Patrick’s day, in preparation for a whole day of drinking, me and Mr. Salted Cod got ourselves to Pitt Cue in Soho.

It doesn’t look like much from the outside (those curtains remind me of old ladies’ houses in Portugal…) but inside there is a mob trying to get a hold of that mighty pulled pork. There are no reservations and the waiting list is gigantic but, good news, they do takeaway pulled pork and pulled brisket buns. As I was coming for the pulled pork anyway, and for once it was sunny outside, I didn’t mind.

The takeaway bun is priced at £6.50, which might be a bit pricey but OH MY GOD IT WAS SO WORTH IT! The pork melted in your mouth and was just the right amount of smoky, the pickles were perfectly sour and the brioche bun held everything in place. The bun seems quite small but is actually the perfect size for a quick lunch. It went very quickly though and I am really sad that I didn’t get to try anything else. Don’t worry I will be back VERY SOON to review the rest – I’m still dreaming of that pulled pork…

Rating: 8/10 (pretty high for a takeaway I must say…).

Address: 1 Newburgh Street, Soho

Website: http://pittcue.co.uk/


Grape, halloumi and pomegranate salad

It’s basically summer in London! So me and Miss Salted Cod had a stroll around Ridley Road market (bit more info about that market in the middle of this post if you fancy going) and enjoyed the sunshine bashing down on Hackney’s back alleys. The result of our little shop is this delicious salad Read the rest of this entry »


Breakfast fetishism pt. 2: Chipolata, egg and caramelised onion bagel

You wake up. You want a sausage bagel, but making one would take too long, and going down to the local cafe would give you something too greasy with fried eggs and too much brown sauce. What to do? Keep frozen chipolatas in the freezer! They grill in no time, taste as delicious as any English sausage would, and marry with caramelised onion like there was no tomorrow.
Read the rest of this entry »

The Salted Cod’s attempt at the Shack Burger

Amazing burger, extra sauce of course

If you have been to New York you have probably tried the famous Shake Shack and its equally famous shack burger.
This summer I was lucky enough to try the shack burger and became instantly hooked! Back home I tried to create many american-style burgers, but none came even close. As often happens I took it to google and actually found a guy who dedicates his life to cooking and burgers more specifically, and actually went out to find this recipe. Kenji Lopéz-Alt writes the Burger Lab features, providing loads of recipes for amazing burgers (yes I want to work for them too) which is part of Serious Eats, an amazing website for anyone who loves food (if you’re travelling anywhere in the States make sure you check their recommendations before leaving).

Like him I am a huge fan of the burger, especially its sauce. It’s mayo based, but it’s sweet, sour and smoky at the same time. This guy actually asked the people at Shake Shack and they gave him the recipe. So, I present you, the recipe to one of the best burgers ever! (and I have tried many..)

You will need, for the sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon yellow mustard
  • 4 slices of pickle (yes you heard it right…if you don’t have this replace it with some pickle relish like Branston).
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Pinch cayenne pepper, or some chilli sauce you might have.
Mix all the ingredients in a blender and voila! Put it in the fridge until you’re going to use it.

And for the burger:

  • Half a kilo of good quality beef mince (this is no time for Tesco value).
  • Your choice of buns (white with no seeds will make it more authentic).
  • Cheap-looks-like-plastic-american-style cheese (and here Tesco value is your friend).
  • Lettuce
  • Tomato, sliced
  • Salt & Pepper

Start by forming the patties into smallish but thick round disks. Put them in the fridge while you prepare the buns.

The patties should look like this
Slice open the buns, spread some butter on them and toast them under the grill. When they start to look golden, take them out and spread some of that amazing sauce on both sides. Now heat up some vegetable oil in a frying pan until really hot. Fry the burger on one side until slightly charred (more or less 2 minutes), flip it, season with salt and pepper and keep cooking for a further 2 minutes or until it feels cooked (you want your burger medium…hence not using tesco value). In the last minute of cooking flatten the burger with a spatula, slap that cheap cheese on it and wait for it to melt. Transfer the burgers into the buns, cover with some lettuce and tomate (and some extra sauce).
Enjoy one of the best burgers of your life.


Review – Amore


EDIT: Amore no longer exists and has been replaced by what looks like a Mexican restaurant (but as of 21/08/2012 that hasn’t opened either).

Amore is a newly-opened Italian restaurant in Dalston with puzzlingly few customers as they serve delicious and good value rustic Italian dishes. (Although, rumour of their dishes may have spread as I spied it almost full yesterday). As the name implies, and the website clearly states, the theme here is romantic – Eros Ramazotti in the speakers, roses on each table, candles lit, dark place. In fact the romance is so exaggerated it must be a little tongue in cheek.

Read the rest of this entry »


Potato, Beet’s Leaves and Poached Egg Salad

This recipe came out of necessity..I had just bought loads of beetroot and being a poor student felt bad about discarding the leaves…So I went online and found out you can just use them as you would use spinach. I had some salad potatoes that were starting to sprout and one egg left in my fridge so I decided to experiment with these three ingredients. It turned out amazing!

You will need (for one person):

  • 5-6 small salad potatoes
  • 2 handfuls of beet leaves
  • 1 egg
  • 1 shallot or half a red onion (finely chopped).
  • 1 clove of garlic (finely chopped).
  • Olive oil
  • Salt & Pepper
  • Coriander or Parsley

1. Start by cooking the potatoes with the chopped garlic. I cooked mine in a cast iron pan but you can roast them in the oven too, whatever is easiest.

2. When the potatoes are almost cooked heat a frying pan with some olive oil and fry the shallots.

3. When they start browning add the beets’ leaves and cook until they become soft (add a little bit of water if needed).

4. Take the potatoes and the beets’ leaves from the heat and put them in a salad bowl with some olive oil, some salt and pepper and some fresh herbs (I used coriander, but parsley would work great too). You can also add some balsamic vinegar or some lemon juice if you like.

5. Poach the egg. The easiest way to do this is to boil some water, add a tablespoon of vinegar to it (helps the whites stay together) and slide it from a bowl into simmering water. Take it out after three minutes, taking care not to break the yolk.

6. Serve the salad into a bowl or plate, add the egg on top. Break the egg and enjoy!


Review – The Blue Legume

The Blue Legume in Islington serves cheap, tasty and beautiful breakfast dishes, mains and lush fruit juices. It is very popular with fashionable mothers and their sustainable designer-wear babies, but despite of (or perhaps because of) the background noise of the odd child it is a place that leaves you with a warm fuzzy feeling inside. Read the rest of this entry »