The Sugar Bar

Who doesn’t love carbonara? It’s on virtually everyone’s (everyone I know at least) list of comfort food and there’s a reason why it’s there. Because it’s bloody good. Period.

And what I love so much about it is that it’s quite so easy to make and you don’t really have to fuss about with a recipe at all for this one. It’s pretty much turned into a sort of mantra in my head – 1 egg yolk, 20ml cream and good grab of parmesan per person for the sauce. Seriously easy. The cooking process is a bit tricky as you need to be coordinated and quick or something might go wrong. Frankly speaking, I wasn’t quite quick enough this time as I was texting on the phone and cooking at the same time which you should absolutely not be doing when making carbonara. Hence, my carbonara was a little overcooked and the sauce got a little egg-cooked. Another reason why the sauce ain’t as glossy as it should be! Tasted wicked nonetheless.

I don’t suppose this is the most authentic carbonara dish. And I certainly have never ordered this in a restaurant where they’ve served fresh thyme (it usually is just a creamy calorific mess on a plate) with it but I just love the flavour of fresh thyme, especially with anything pork. Also, thyme is said to aid the digestion of fat so not only does it give this dish another dimension of flavour, it helps cut through all that bacon and cream fat! Score.

The weather’s been pretty dreadful lately. It’s the beginning of winter and so the grey’s here. It’s wet, it’s starting to get really cold; at least, I noticed it more when I was further up north this week. And when it starts to get like this, all I want is something filling, creamy, hot and delicious. This has been in the making for quite some time now and after twittering with Bossacafez about carbonara and pasta alla vodka, it was time to put some work aside, cook myself a proper meal, let the hair down, put my feet up and damn well eat myself happy in front of the TV for a couple of solid episodes of Friends.

And here we have it. One smooth operator. It always goes down so well and chases any chills and blues away. Yummy.

If you want a recipe with instructions, I recommend using Jamie’s as it’s one of the easiest I’ve come across thus far. It’s a Courgette Carbonara recipe but it’s just Jamie’s little twist on the original. Click here for his recipe. Or you can simply remember these proportions per serving (I noted this down when I was watching one of Jamie’s cooking shows on TV and he pretty much cooked it all by eye and to taste. Hence, the estimates in measurements for the ingredients):

Penne Carbonara
Ingredients according to 1 serving

1 serving penne pasta
2-3 slices smoked bacon/pancetta, sliced or cubed
1 large egg yolk
20-30ml double cream (I have used single cream as I’m slightly lactose intolerant)
heaped 1/4 cup freshly grated parmigiano reggiano
1 tsp fresh thyme leaves, chopped
olive oil, for cooking
some pasta cooking liquid
sea salt and cracked black pepper

This is really straightforward to make and not rocket science. But it does require your full attention as a little distraction can cause you to burn the pasta or carbonara sauce, etc. Cook the pasta and have all other ingredients prepared and ready to go into the frying pan. Use a large frying pan as you’ll need quite a bit of space to toss the pasta.

In a mixing bowl, mix the egg yolks with the cream and parmesan cheese. Season with salt and pepper.

Once the pasta is nearly al dente, heat some olive oil in the pan and fry the bacon til just about golden brown. Once pasta is cooked, drain but don’t forget to save about 1/4 – 1/2 cup cooking liquid. Immediately pour the drained pasta into the cooking bacon.

Toss. Toss. Add the yolk cream mixture. If too dry, add a little of the cooking liquid. Toss toss real quick. At this point, you should have turned the heat down to low as you don’t want to burn or cook the carbonara sauce much. Keep moving the pasta so it coats everything nice and glossy. Season if need. Add the herbs and toss.

Remove from heat quickly and serve (with a generous sprinkling of parmesan if you like).

So, it’s that easy. You just gotta be alert and quick. 

What’s your favourite or ultimate comfort food?

Breakfast is the best meal of the day. Fiction or fact? FACT. 

Are we quite particular with our eggs for breakfast? FACT.

Is the English breakfast fry-up quite the classic morning pick-me-up? FACT.

And is The Breakfast Club simply one of the best places I’ve eaten at for breakfast/brunch? FACT. again.

So what’s on the menu? Obviously a proper English fry-up but besides that, there are a classic selection of sweet and savoury pancakes, eggers (I’ll explain), sandwiches and wraps. Not too worry, TBC is open for lunch and dinner as well so it isn’t simply a hangout for breakfast goers only.

Normally, I’d choose the fry-up or the pancakes but because everything looked all too good and the egg cravings were too overwhelming, I went down a different path this time. But before I go into what I’d ordered, let’s just say be prepared for very large portions at TBC. You can get a good Full Monty fry-up here with bacon, sausage, eggs, black pudding, hash brown, mushroom, beans, tomatoes and toast. It’s the works. And a real effort if you’re not a big eater. So be hungry if you intend to do the full monty. There is a downsized version, not so much in portion though but in the amount of ‘works’ you get and that’s the Half Monty. What you get are the cool kids that make the fry-up – bacon, sausage, eggs, beans and toast.

Even talking about it now is getting me all hungry and excited so definitely saving the full mont and the pancakes for TBC trip no. 2. And certainly worth the trip if you’re one of those particular with eggs for breakfast. These guys at TBC know what they’re doing with them and know how best to serve ‘em eggs. Can I say, the Eggs Benedict (£7.00 – picture above at top of blogpost) are too lush for my own good? 2 eggs poached to perfection, sat on top shredded ham so succulent and tasty it reminds me of hot roast pork, on toasted and buttered English muffin. Not forgetting the healthy serving of fresh hollandaise that goes all over the eggs and the crisp fresh salad drizzled with an olive oil dressing served on the side. Seriously people, the eggs were cooked the way I love. Not too yolk-drippy, so firm but not all cooked through that it’s all crumbly and powdery. The ham, which was given a bit of a golden-brown once over in a frying pan, totally made it. These guys know their pork and it’s no wonder they’ve a sign outside the restaurant claiming they did not see your missing pig!

My new fellow foodie who lives across the hall from me ordered the Eggs Royale (£8.00) with an extra order of mushroom (and boy was her mushroom a big one!). The same gorgeousness as the Benedict but with smoked salmon instead of ham. Her verdict? So very scrumptious and satisfyingly good that she needed a bit of recovery time. I was jealous of that giant mushroom on her plate. It was all oozy and juicy, just the way I love mushrooms but could definitely not have fit that in my stomach what with the uber generous portions at TBC.

I admit paying 7 or 8 quid for a breakfast might be a little bit stretching a student budget, especially when you could get the same classics for half the price at say a Scream pub or even a quarter of that if you decide to jump into one of ‘those’ good greasy hearty breakfast cafés like a certain famous Cafe Face in Birmingham. You’ll be singing a different tune once you’ve tried TBC though and you’ll understand why I’m waxing lyrical over some fairly uncomplicated breakfast dishes. The quality of the ingredients (and gosh, the ham and bacon) certainly shines through and shows how TBC can afford to name itself that as one of the big players in the breakfast scene. 

Not only was the food fantastic, the atmosphere and furnishings were exactly up my street. If you’re not that much of a morning person, you want to have breakfast somewhere comfy, not too loud, welcoming and friendly enough (in terms of both interior and waiting staff) to just completely absorb you into the scene whilst you soak up some energy and caffeine? Go to TBC! I loved how there were different rooms to choose from and relax in, so much so that you felt like you were in a dream house, with a bit of time before your breakfast is served to wander about and explore. The quirky collection of memorabilia like a Mickey Mouse telephone, and random photographs of rugby or football teams made for a quietly gentle way to lure you out of your morning grogginess.

We loved the sparkly room. It’s the prettiest. Kinda like a cross between a disco room, a student pub and a Victorian-themed tea house. Well, sorta. If you’re sat outside this sparkly room by the windows facing the street outside, or by the open-concept kitchen, you’ll feel like you’re in some sort of 80s diner with the black and white tiled floors, except of course you ain’t getting the little diner tables. Here, you’ve got a collection of cute wood furniture or awesome comfy sofas, long canteen style tables and even a section that mimicks a beach side fish bar. Eclectic. Just like East London. Quirky, wacky-fied, old school and modern at the same time – just really cool. And it really helps that the waiting staff are very quick to bring you your coffees, that the food is just spot on and so deliciously satisfying.

It really looks like there’s nothing to complain about. But if I had to say something negative about it (and I’m really pushing it here), it would be that the various rooms sometimes meant the waiting staff forgot you were there which made getting the bill a bit of a tricky one. Seriously though, we didn’t care at all!

The Breakfast Club
2-4 Rufus Street
Hoxton
London
N1 6PE
Tel: (020) 7729 5252

Earlier this week, one of my mates said to me, “I’ve just realized how funny you are. Every damn thing you say is Facebook quote-worthy.”

Obviously flattered, the topic of the worthiness of my witty banter soon passed and things got right down and dirty – the topic of food, chocolate, Sunday roast and Christmas mince pies. Indeed, I am often less bothered about what I say really than the yummy concoctions I put in my mouth. I mean, I get totally psyched about that!

One good thing about my pals and I are that we are easily teased by food. Apart from friendship, this is the strong bond that brings us lot together. Think of us as a Knighthood of Glorified & Appreciative Eaters, if you like. So anyway, everyone got properly jittery when Starbucks released their Christmas red cups, considering the fact that among us we have people who have either worked/works at Starbucks and/or are just generally unadulterated Starbucks junkies (and unafraid to admit that we are). So, still satiated and buzzing from an afternoon Christmas special drink (with the roof of my mouth tingling a little from burning it on a dark cherry mocha), feeling nice and toasty in my new slipper socks as my room is slowly infused with the scent of burning mulled wine candles, I plot my Sunday lunch.

And blimey, was this Sunday lunch very brilliant on the flavours! Just last week, I’d popped two beautiful pork steaks into the freezer in an effort to save them for a time when I was better prepared ingredient and energy wise. Today was just the perfect day for tasty steaks and what better to pair pork than with apples? The advent of winter also means making use of wintry flavours in fruit and nuts. Instead of chomping on that next bar of Aero chocolate, I was beyond delighted to deck myself in my black sugarbar apron and get working within the comforts of a heated home on a hearty meal.

I found an interesting recipe on goodtoknow.co.uk incorporating Chinese ingredients for a pork marinade. I was a little worried on how that might work with a fruit risotto but my fears were put to rest once I put a fork of meat to mouth. The flavours were gorgeous! Chinese 5 spice and the garlic was just wonderful, making the meat so juicy and succulent with a nice lacing of oriental sweetness. I adore this marinade and highly recommend it. In fact, I’m hoping to use this recipe again next week for another friend of mine, in hopes of wowing his socks off and showing him what a stunning cook I am. Actually, it’s also because I owe him a meal after he whipped me up some amazing chicken fajitas about 2 weeks ago. This man, I swear, is some sort of god of fajitas.

The apple risotto too was quite amazing. Word of advice, don’t pick sweet apples such as Royal Gala or Pink Lady. As much as these apples are tasty and beautiful to look at, I find that choosing a rather tart apple like Braeburn or maybe even a Cox just perfect, especially since it’ll go well with a dash of white wine.

This recipe serves 2.

Pan-Seared Pork Steak on Apple & Pecan Risotto
Ingredients

For the marinade & pork steaks:
(adapted from goodtoknow.co.uk)
2 fresh pork steaks
1 tbs soy sauce
1 tbs brown sugar
1/2 tsp Chinese 5 spice
1/2 clove garlic, very finely chopped
1/2 tbs olive oil
1/2 tbs toasted sesame oil
sprinkle of dried thyme

For the Apple & Pecan Risotto:
150g Italian arborio rice
about 400ml vegetable stock
1/4 cup dry white wine
40g salted butter
1 shallot, chopped
30-40g grated parmesan
1 red apple (I’ve used a Braeburn), chopped into small cubes
1/3 cup whole pecans, toasted and roughly chopped
sprinkle of dried thyme
freshly ground black pepper, for seasoning

In a small bowl, mix together ingredients for the marinade. Place pork steaks in a large plate and pour marinade over the tops of the steaks. Rub gently into the steaks, flip over and cover the clean sides with marinade. Make sure to pat the chopped ginger in the marinade onto the steaks. Cover plate tightly with clingwrap and let sit in the refrigerator overnight or for at least an hour.

For the risotto, make sure you start on it about 10-15minutes before pan-searing the steaks as this will take about 5-7minutes to cook completely.
Heat the butter in a saucepan. Add the risotto rice and fry for about 2 minutes. Add the shallots and fry a little longer. Ladle about 2 ladles of vegetable stock into the saucepan, lower heat and let simmer. The arborio rice will slowly absorb the liquids in and be careful to only add a ladle of stock each time, stirring now and again as the rice cooks – you can add liquid to risotto but not take it out!
When all the liquid is nearly absorbed, add another ladle and continue this cooking process. This will take about 10-15minutes to cook. Once the risotto rice is cooked through, add the white wine and stir. Once the consistency of the risotto has reached the desired thickness, remove from heat and add 1/2 the prepared grated parmesan, thyme, apples and pecan. Stir with a quick and firm hand until all the ingredients have just come together.
Add the rest of the grated parmesan, saving a tiny bit for sprinkling over the tops. Season with black pepper if needed.

For the pork steaks, preheat the oven to 200d Celsius and prepare a hot frying pan. The pan has got to be very hot but not overly hot. Grease lightly with cooking spray. Remove steaks from refrigerator.
Place steaks on hot frying pan and let sear for about 7 seconds (you will have to judge this by eye). With a pair of tongs or a spatula, flip the steaks quickly to sear the other side for another 7 seconds. Now remove and place on a grill, then slide into the oven to cook for about 5 minutes. Once cooked, serve quick on a bed of apple & pecan risotto with a sprinkle of grated parmesan.