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1 year ago

July 2016

Eating in fish or

Eating in fish or vegetable stock. Add the cooked pasta, 1 tablespoon of lemon juice and give the pasta a good mix. Check for seasoning. The sauce should coat the back of the spoon but not be too thick. Add more stock if the mixture looks dry. Once the pasta is heated through. Serve immediately with the pickled cucumber and sprinkle with chopped parsley. Waterhouse Restaurant and Cookery School: waterhouserestaurant.co.uk. For info about Shoreditch Trust: shoreditchtrust.org.uk/Home Crab Tagliatelle The Waterhouse Restaurant is host to Shoreditch Trust's Blue Marble Training Programme, providing opportunities and support for vulnerable young people to access careers in food. The restaurant is open for breakfast and lunch, and hosts the Waterhouse Cookery School in the evening. One of our popular summer dishes is crab tagliatelle. Look out for the Marine Stewardship Council (MSC) logo in your local supermarket to ensure you’re buying sustainable, wild-caught seafood. Method For the pickled cucumber, peel and de-seed the cucumber. Halve lengthways and slice into half-moon shapes 5mm thick. Add the vinegar, icing sugar, salt and parsley and mix well. Pick through the crab meat on a metal tray by pressing and pulling the meat towards you. Repeat this three times to make sure no shell is left. (Top tip: using a metal tray will enable you to hear if there is any shell left in your mix as you press the crab onto the tray.) In a bowl, mix together all the ingredients for the crab mix and season. Cover and leave to chill in the fridge. In a large pan, place 750ml of water to boil and add pasta. If using fresh pasta, cook for a few minutes until the tagliatelle floats to the top. If using dried pasta, cook for 7-10 minutes until the pasta is al dente. In a large frying pan, heat up the crab mix with 100ml of the Ingredients (for 4- 6) For the crab mix 250g picked white crab meat 1 shallot, finely chopped 1 red chilli, finely chopped ½ lemon, zest and juice 1 tablespoon fresh parsley, finely chopped 50g mascarpone Salt & pepper,to taste For the pickled cucumber 1 cucumbers ½ tablespoon icing sugar 25ml white wine vinegar ½ tablespoon fresh parsley, finely chopped Salt, to taste For the pasta 500g Fresh or dried tagliatelle 1 tablespoon lemon juice Vegetable or fish stock Fresh parsley, finely chopped 34 LOVEEAST

Eating out The Darkhorse There are sharing plates and small plates, neither something I’ve ever been too great at, but it did mean fried Padron peppers with our drinks, which are super tasty and not found as often enough. Warm English asparagus with girolles and soft boiled egg An East Village restaurant that's reassuringly grown up, finds Susan Birtwistle What a great name, but an area I had no idea how to get to. Bike was an option, but didn’t fancy riding home alone along the canal. The answer my friends, is Uber. I know I’m late to the party but what a revelation, even with those slightly alarming looking photos they send of the driver. My driver and I set off to what is the very furthest side of the Olympic Park. It’s another world, especially having driven through the familiar grunge and graffiti of Hackney Wick. For some reason I was expecting an old pub. No. This neighbourhood is brand spanking new and all a bit other worldly, reminding me of when the Docklands was first developed. Here it’s a highly manicured landlocked Utopia. No pubs just glass-fronted modern blocks. Once inside we were served by a wonderful Michael Ball lookalike. He didn’t break out into song, but he was reassuringly grown-up. I noticed many of the staff were, which is nice. Owners Ian Goodman and Lee Glen know that being interesting and interested keeps you young, and they’re doing this by opening their first restaurant, having worked in the industry for more than 30 years. Of course the food is modern: Italian and Spanish with a bit of seasonal British thrown in. Then I ate some delicious warm English asparagus. I’ve particularly loved asparagus this season, pretty much eaten my body weight with the amount I’ve got through. Next up was a veal escalope with artichokes, beautifully done and delicious. No pudding, but I did stay and enjoy another drink just to ensure my Uber home was totally worthwhile. Small dishes £4.95-£8; mains £12-£17.50. The Darkhorse,16-19 Victory Parade,East Village, E20 1FS. thedarkhorserestaurant.com The waiting area inside Darkhorse LOVEEAST JULY 2016 35

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