CAU, Cambridge, UK

You might think it's unusual for me to be quite excited about the opening of somewhere that specialises in Argentinian steak. But as a non-meat eater I've realised that places like that often have an excellent range of side dishes that I am more than happy to tuck into (see Byron Burger, which appears to be coming to Cambridge soon- woo!). Anyway, when I was invited along to try out CAU, which has recently opened in the centre of town, I thought it was worth giving a go.

CAU is situated in part of the old Barclays bank site on Benet Street, and has a modern funky design. It's not in the main part of the old bank though, so it looks like we're going to have to wait a while longer to see what's become of those amazing ceilings. Anyway, this (currently) mini-chain sells itself on its range of meat, but in fact has quite a wide-ranging and eclectic menu. We kicked off with starters of salt and pepper squid and some vaguely Asian steamed mussels, which were both excellent. The squid (though a rather small portion) was light and crispy, and the mussels were perfectly cooked in their coconut broth.

I tried the aubergine lasagne for my main course, while the Male Companion Person went for the lomito medallions (I don't really know what that means but it was basically some pieces of steak). My veggie dish was aubergine parmigiana by another name, and very good it was too; densely packed with soft aubergine and enough cheese to add a bit of richness and crunch on top.

My 'lasagne' looks a bit burnt in this picture, and though it was on the path to well caramelised it wasn't actually overdone.

The meat was described as "pretty tasty" by the MCP, who is not known for being effusive.  A side order of chips, which were akin to slimline roast potatoes, were also rather good. We finished things off with some churros for me, and a cornflake ice cream sundae for the MCP. Despite the churros being dusted in quite a lot of sugar, the dark chocolate sauce meant that overall they weren't too sweet. I can't comment much on the sundae, as I only got to try a bit before it rapidly disappeared.

So overall I quite liked CAU. Between us, we sampled a range of seafood, meat and veggie dishes which were all very acceptable, and the service was efficient and friendly without being intrusive. Our bill for three courses each, and a couple glasses of wine, would have been somewhere around the £60 mark, so not excessive. CAU is not destination dining, (and isn't claiming to be), but it's somewhere I'd be happy to go back to for a casual lunch. And having a souce of churros in Cambridge can only be a good thing.

CAU 
15 Benet Street
Cambridge CB2 3QN

Thanks to the nice people at CAU and their PR person for providing me and the Male Companion Person with our dinner for free and gratis.

Saag- Bengali-style spring greens

I guess going to Kolkata recently has made me think about cooking Bengali food a bit more regularly. So here's something that's pretty easy to make, but is rather delicious. Bengali vegetable dishes don't tend to include garlic, but this recipe for spring greens is an exception. The greens are braised with garlic and kalo jeera (black onion seeds) until soft and very tender, and then finished off with a bit of ghee. It's an ideal side dish to go with other Indian food, but I suspect it would be quite nice with a bit of poached fish too.

Recipe (enough for 4-6 as a side dish):

2-3 heads of spring greens, around 500g, washed and shredded
4-5 fat cloves of garlic, crushed
2-3 heaped tsps kalo jeera/black onion seeds
1-2 Indian green chillis (optional)
1 generous tblsp ghee
1-2 tblsp sunflower (or another plain) oil
1 tsp salt (or adjust to taste)

Heat the oil in a large, wide-bottomed pan, and when it's warm put in the black onion seeds. Swirl them around a bit, and as the oil gets hotter they'll start to spit and pop. This should only take a minute or so, and when they start doing this add the garlic. Turn down the heat if necessary, as the garlic shouldn't really brown much. After another minute put the greens in and give everything a really good stir to make sure that the garlic and kalo jeera aren't all stuck on the bottom of the pan. Pierce the whole green chillis a couple of times, so that they release their flavour but hardly any heat, and add them to the greens with the salt. Give everything another good stir, turn the heat down low, put a lid on, and allow the greens to cook for at least 15 minutes. The residual water left on the leaves from washing them should create some steam which will help cook them, but stir occasionally to make sure nothing is sticking to the pan. When the greens are completely cooked, add the ghee and stir it through to coat all the leaves. This is one of those times when you don't want your vegetables to have any bite to them, and the greens should be cooked all the way through with the stalks easily falling apart. The saag won't look that exciting but the generous amounts of garlic and ghee do a very good job of pepping up these otherwise rather boring vegetables. Serve with rice and dahl, (or something else).

Eating in Kolkata

So I started this year in India, specifically in Kolkata (or Calcutta). As I was mainly seeing family, most of my meals were home-cooked, and so this post isn't going to be great for eating out recommendations (for that I always consult one of the best Indian food blogs around). Anyway, I did manage to consume an awful lot of mishti (Bengali sweets), discovered that food court eating can actually be pretty good, and had a regular intake of chanachur and other snacks.

Here are some pictures and a few words.

 

Not a handy snack for the taxi driver, but limes and chillis for good luck and to ward off the evil eye.

 

Many, many mishti- shondesh, roshogolla, and mishti doi.

More shondesh. Same basic recipe, but they come in many shapes and sizes.

The counter at a branch of Balaram Mullick- an excellent Bengali sweet shop, though the service was somewhat sketchy.

 

This was the year I had my first experience of eating in some shopping mall food courts. After some (a lot) of skepticism, I was pretty impressed. There were lots of counters for north and south Indian, Indian-Chinese and European food. Everything we ate was cooked to order and rather tasty. Above are some masala dosas from the mini food court that is randomly located in the Spencers supermarket in South City Mall. There's also a Flurry's concession there that did a rather good chocolate cake. Below is my chola bhatura from the food court in the City Centre mall in Salt Lake. The bhatura were more like giant luchis, but that's not in itself a bad thing.

 And also from City Centre was this plate of true fusion food- paneer hakka chow mein. Kolkata has always been keen on its Indo-Chinese food, and I really liked this slightly more sanitised (and veggie) version.

This was also the first year that I saw supermarkets becoming a bit more than a novelty destination, but markets like Gariahat still seemed very popular. When they say it's a wet fish market, they are not joking. I'm still not sure what I was stepping in but it was worth it for the super-fresh fish.

Golda chingri from the market above- these are giant fresh water prawns, which I cooked with green beans.

There aren't that many Indian vegetables that you can't also get in the UK now, but the fruit I've yet to see are these custard apples. These ones were huge and filled with a delicious custard-y goop that you have to  scoop out with your fingers.

Some excellent Bengali home cooking- koroishutir kochuri and aloo dum, a pea-stuffed fried bread with potato curry.

Snacks galore! These were mainly of the crisp variety (always of interest to me) but often with masala flavourings.

I liked this sign- it provides essential information on where the snack vendors are located (as well as the toy shop). 

So Kolkata was rather good for eating. The highlight though was probably the spectacular lunch cooked by my auntie (Joya mashi), which for some reason I forgot to take a picture of. Her idea of a simple lunch of cauliflower bhaji, fried fish, fish curry, prawn curry, dhoka dalna lentil cakes, rice, and tomato chutney, was pretty amazing and not one that I'll forget soon.

Tomato and mascarpone soup

With my workplace's limited catering arrangements, investing in a food flask was one of the best decisions I've ever made. And one of my favourite things to put in it has been this tomato and mascarpone soup. It's simple, cheap, quick, and keeps me in work lunches for the best part of a week. As with most of my cooking, this is a recipe that can be adjusted to include the flavours you like.

Recipe (enough for around 4-ish lunchtime portions):

400g tin of good quality chopped (or whole) tomatoes in juice
1 tinful of water
1 tblsp tomato puree
Small handful of roughly chopped fresh tomatoes (optional)
1 medium leek, finely sliced
1 large clove of garlic, chopped
A bay leaf
0.5 tsp chilli flakes
1 tsp mixed dried herbs (or a larger amount of freshly chopped, soft herbs like basil)
Around 125g mascarpone cheese
Few tblsp olive oil
Salt and pepper to taste

Gently heat a couple of tablespoons of olive oil in a medium sized saucepan, and put in the leeks and bay leaf. Leave the leeks to soften for around 10 minutes or so. When they are cooked through, add the garlic, chilli, and herbs, stir for a few minutes and then put in the tomatoes. The fresh tomatoes really are optional, and I tend to chuck them in if I've got some that need to be used up. Fill the empty tin of tomatoes with water and pour this in too, along with the puree. Stir everything, add a bit of salt and pepper, and simmer for around 15 minutes or so. At this stage what you should have is basically a slightly thin tomato sauce. Turn the heat off and then add the mascarpone cheese. Stir this in, and leave the soup to cool for a bit. Once it's just warm, rather than piping hot, blend the soup with a stick blender (or equivalent) and check the seasoning again.

I then heat up portions of soup in the microwave and take it to work in my food flask for desk consumption. The mascarpone makes this surprisingly filling for a soup, and the whole thing is just very warming and tasty. This soup would also work well over the Christmas holidays, when you might want something you can make in bulk and re-heat as needed. And on that note, I'd like to say merry crimbo readers and see you in 2013!

Nigella Lawson's nutella cheesecake

So what can I say about this cheesecake- it took minutes to put together, didn't require cooking, was rich without being sickly, and was generally rather fab. Props to Nigella Lawson for the recipe, which I pretty much followed without any changes. The only thing I slightly adjusted when combining the cream cheese with nutella, was only adding the icing sugar a tablespoon at a time, and stopping when it tasted sweet enough (I think I used less than 60g).

As there's no cooking involved, this was an ideal dessert for making during the week for post-work, (Christmas) social stuff. This is exactly what I did, and I have to say it met with universal approval. 

Ichiro, Cambridge, UK

I was really looking forward to visiting Ichiro the other week. I'd heard some good things about this restaurant serving both Japanese and Malaysian food, so was happy to schlep through the cold and rain to get to their recently opened site opposite the neon delights of the 'Leisure Park'.

We were given a warm welcome as we walked into the near empty restaurant, and I was therefore quite prepared to overlook the fact the tablecloth had some random staining on it, and our green tea arriving in a stripey Whittards teapot. The male companion person and I weren't sure whether to stick to the Malaysian or Japanese dishes, but eventually plumped for the latter apart from a starter of roti canai with chicken curry. The roti (or paratha as I would call them) were very good, light and flaky with a slight chew. I tasted a bit of the curry gravy, despite the risk of meat contamination, but was quite disappointed with its slightly acrid taste of insufficiently cooked ground spices.

I've never had takoyaki before, so thought I'd give them a try too. These balls of batter with an octopus filling were pretty tasty. I've nothing to compare them too, but I liked the mild taste of seafood surrounded by a crisp coating.

So a decent enough start before moving onto a bento box each for our main course. I had a mixed tempura bento, and though the prawns and vegetables were relatively oil-free, the batter was quite thick and not the light and airy coating I'd been hoping for. Also in the box were some pieces of omelette, a sort of mashed potato salad, a pineapple and cucumber salad, with quite a lot of rice. And a side of miso soup. Everything was perfectly acceptable, just not particularly remarkable or exciting.

It was at this point that things took a bit of a downturn. I would have considered some mochi for dessert or another drink, but unfortunately the two front of house staff were too busy cooing at each other to notice that we'd finished with our bento boxes. After about 20 minutes of sitting in a still near empty restaurant, hoping someone might take away the dishes, or ask if we wanted anything else, we gave up and the MCP went up to the counter to ask for the bill. This was an unexpectedly irritating end to the evening. So overall, Ichiro didn't turn out to be anything terribly special, and my initially high hopes were dashed. To be fair it wasn't a massively expensive dinner either, and our meal (with non-alcoholic drinks, and including service) came to around £45.

On the basis of their parathas, perhaps their Malaysian dishes are more enjoyable. And I would be prepared to go back to try some of these out. But probably not right away.


Ichiro
8 Homerton Street
Cambridge CB2 8NX

Speedy syrup sponge pudding

I used to love steamed syrup sponge pudding, and I remember the little pots from M&S that were a frequent indulgence when I was a grad student. But I've not had any for ages, as it's not a dessert you often see on menus, and it didn't occur to me to make it myself as things requiring steaming for hours always seem inherently complicated. Anyway, I was delighted when this feature appeared in the Guardian recently with a link to a microwaveable syrup sponge pudding recipe. Even though this cooking method wasn't wholeheartedly endorsed by Felicity Cloake, I decided to give it a go as the possibility of pudding in 7.5 minutes was just too good to ignore.

So this is the recipe- www.bbcgoodfood.com/recipes/4062/gooey-school-treacle-sponge which I followed with one minor alteration; adding a little lemon juice to the golden syrup in the bottom of the bowl (as per Felicity's 'perfect' recipe). This just thins the syrup a bit, and allows it to run down and soak into the sponge. I'd also recommend setting the microwave at 5 minutes initially, rather the full 7.5, as my pudding was almost done at this point.

And the end result? A brilliant steamed syrup sponge pudding! The sponge was light and not too sweet, with a thick topping of unctuous golden syrup. And I served it with loads of cold double cream, which was perfect with the hot sponge and cut through the sweetness of the syrup too. This pudding is ridiculously easy to make, and I suspect it will be appearing on my table again rather soon.