The Rum Kitchen
I love reviewing restaurants, I love them even more when the word ‘Rum’ is in the name.
but this one in particular has been on my hit-list since last summer!
After indulging in some jerk swordfish and all the other culinary delights of The Rum Kitchen at Feast Festival in Bricklane last year… I’ve been dying to have a long and drunken lunch at their restaurant.
it did not disappoint – from the gorgeous waitresses and the kiss and cuddle upon arrival
(she won me over immediately!)
This Jamaican shack of joy is so relaxed, we ended up spending all afternoon there.
We had some banging plantain crisps while we perused the mouth watering menu.
It isn’t a huge menu, but that is not a bad thing – you wont need any more options!
Trust me, you’re going to get something you love here.
To start we ordered two “Lesser of Two Weevils”
To accompany our mind-blowing mash-up cocktail of red stripe, Jamaican ginger beer shandy spiked with Mount Gay Rum – We opted for the Salt Fish Fritters and sticky jerk ribs.
Now I don’t know if this is the rum talking, but they were some seriously excellent choices by us…
After quickly downing our cocktails to calm the fire of spicey jerk and chilli dressings, 2 beers please.
& then swiftly followed by our mains
I definitely won on the mains front :
after originally heading in for the rainbow salad with grilled tuna – which looked stunning at the table next to me.
I then saw the woman behind devouring the crab burger & then there was no question.
The crab burger would be mine…
Soft Shell Crab Burger, with spicy tamarind sauce, ginger aioli & guava-lime relish.
We also had the Jerk Fried Chicken Thighs with Shoe-string onion rings, homemade slaw and rum jerk bbq ketchup.
Our awesome waitress gave us a tasting session of all the sauces, and well we went for them all…
a girls got to have options.
With two more beers to follow, we were suitably hiccup-ing our way out of The Rum Kitchen, with very satisfied customers. I’m planning my next visit already!
In light of this weeks big foodie news, that 5 fruit & veg a day just isn’t quite enough…
I’ll be starting a little series called 7 a day,
where I’ll be sharing some of the ways I reach well over my recommended fruit and veg intake!
From Jamie’s amazing Meat-free Mondays, I’ve started Sunrise Smoothies and all sorts of other healthy ways to eat more fresh foods and steer well clear away from processed and microwavable foods in this house. Not only is eating that way super expensive, it’s not happy or healthy food!
Reaching your 7 a Day and above doesn’t need to seem like such a chore!
& I am excited to show you breakfast, lunches and dinners that can help you load up on all that veggie goodness!
Here is a lovely loaded berry recipe:
I N G R E D I E N T S
1 x Banana
1 x Advocado
a bowl of Frozen berries and cherries
5 teaspoons of your favourite yoghurt
1/2 cup of milk
if your feeling cheeky add a tiny dash of maple syrup! it has less calories than honey – did you know that?
It is super simple!
throw it in and whizz it up, gulp it down and then your already 3 of your 7 up before you’ve even had a shower!
Strawberry, Cherry, Banana goodness!
The added avocado adds a delicious creamy texture
A perfect way to start your day!
What are your favourite homemade smoothies? I’d love to hear!
& if you have any top tips for cramming in lots of fruit and veg into your everyday I want to hear all about that too!
Homemade Salmon Fishcakes
I N G R E D I E N T S
1-2 Salmon Fillets
1-2 Potatoes – Mashed and cooled
Salt & Pepper
Nice Chunk of Ginger
2 Garlic Cloves
Sweet Chilli Sauce
Egg & Milk Mixture
First of all boil some potatoes and mash them with a little salt and pepper
Having still not gotten my s**t together after moving house
– it only occurred to me I don’t have a masher when it was too late!
But that’s ok – handy fork
At the same time as your boiling potatoes
-Mix together a little oil, salt, pepper, ginger, chilli flakes, sweet chilli sauce, and garlic with a dash of soy sauce!
then pour over the salmon and put in the oven for about 10 minutes.
Once the salmon is cooked -Flake it all up and mix in with the potato, taste and season to your liking!
i added more chilli and lots of coriander at this point!
then make into small balls, and squish into flat rounds (like little burgers)
and then i dipped them in flour, egg the flour for a good coating! it gives a really good crunchy outside.
Next put a tiny bit of oil in a pan on the stove
they don’t take long! maybe 1.5minutes on each side
I quickly made a simple salad sprinkled in a soy dressing and chilli’s
This really is the perfect lunch for a spring weekend and i definitely plan on doing this a lot over the next few months!
so quick to do and with lots of guests booked in this is a great go-to-recipe!
Roaming Europe: Part I
I’ve spent a big chunk of the winter months running around Europe to somewhere
EVEN COLDER than rainy old London town.
It was brilliant, delicious and a little drunken
here are a few recommendations from the first stop!
The very, very cool, beautiful but bloody nippy
it was Christmas when we arrived there
so there were the amazing traditional Christmas Markets
Literally, so much Bratwurst…
but they were worth the trip alone!
Between the Gluhwein, Hot Apple Ciders and Grogg
we managed to stumble our way around some pretty gorgeous sites too
The first afternoon – after drinking some seriously strong beers,
we strolled the sites and the Berlin Wall
Life changing Goulash and fried dumplings
& listening to some folk music in Max & Moritz
COFFEE & CAKE
head to Michelberger Hotel
I sat in the bar sipping flat whites and eating heavenly chocolate tart
and reading their handrawn magazines
Gorgeous owners, and a great alternative to a standard hotel – for a really fun hotel I recommend The Huttenpalast whole heartedly! We stayed in the original 1940s Airstream caravan in a warehouse.
VALENTINES WEEK & FIRST BREAKFAST IN THE NEW HOME
To Make the Fluffiest American Pancakes
Get a mixing bowl / mixing jug out and add:
150g Plain Flour
2 heaped Teaspoons of Baking Powder
1 Teaspoon of Salt
2 Teaspoons of Sugar (caster or soft brown)
250ml Milk (I used skimmed)
20g (around a tablespoon) of Melted butter
and whisk.. I have no whisk currently – moving in nightmare! forks, spoons or whatever you can get you hands on, I’m learning that improvisation is key!
two tablespoons of the batter into a hot pan (a little oil or butter)
and then wait till the bubbles start to come through from the bottom to the top
Super Simple treat
This miserable weather is such a fantastic excuse for hot chocolate and movie night!
CINNAMON & BOURNVILLE HOT CHOCOLATE
COMPLETE WITH DARK CHOCOLATE PRETZELS.
Melted Dark Chocolate!
put in the fridge for 5 minutes!
AND LICK THE BOWL.
FOR THE BEST HOT CHOCOLATE IN THE WORLD
1 Large Cardburys Bournville Dark Chocolate
(or whatever you like really)
1 Litre of Milk (Semi Skinned)
2 Cinnamon Sticks
1 teaspoon of Vanilla
Simmer the milk and Cinnamon for around 5-10 minutes, and then add in the dark chocolate:
Mix a little sugar & ground cinnamon together
The weather has officially turned to Autumn!
I’ve been wearing my favorite jumpers and boots,
and I’m counting down the days until that amazing spiced pumpkin coffee is back in Starbucks.
…the carb cravings have kick in massively!
SO here is something new from
Tarts Selling Tarts
to warm you up on a lovely sunny, cold September lunch time!
H O W T O
For the Sticky Sweet Caramelised Red Onion & Cherry Tomatoes with a hint of Chilli
just reduce all of those ingredients with a sprinkle of
salt & pepper
a little balsamic
MY OREGANO PATRY
For this tart I used Delia’s really simple short crust recipe,
which is so simple with 110g of Plain Flour & 50g of Butter & a dash of cold water.
BUT Boring Pastry NO MORE, I added a s**t load of cracked black pepper to the mix with some dried Oregano.
My favorite Tart base yet!
Then filled this lovely base with the Cherry Tomato & Onion Mixture first, then some Gooey beautiful Brie
Pour over a Mixture of 1 Egg & Milk
These were really enjoyed after a day out in the cold, with a glass of Red!
WHAT ARE YOU HAVING FOR LUNCH?