SHOVEL TO MOUTH
A hot and sour soup with a tart and lemony finish
This is a slight variation on a recipe from the California-based Alice Waters. whose Chez Panisse restaurant is legendary. Sorrel is one of those herbs that food writers wax lyrical about but is not easily found. except at better markets. Hardy and undemanding, it is dead easy to grow, though. Sorrel tastes noticeably tart and lemony: you can't really eat it raw. Asian cooking makes a virtue of acerbic flavours by pairing them with spicy heat. Hence the inspiration for this hot and sour soup. which is an ideal late-autumn warmer.
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VEGAN FOOD MONO King’s Court, Glasgow, 0141 553 2400
Vegetarians rejoice! The woeful situation in Glasgow when it (:()ri‘.es to meat- free dining options has taken a turn for the better. Mono is a new totally vegan cafe. bar from the guys who feunded the 13th Note land then lost it in an unfortunate legal-cum-fiscal wrangler.
Heused in the former Cantina del Rey premises. the venue is spacious; brick arches mostly repainted in baby blue and bone. Low-slung wicker chairs and cocktail tables fill the space by the bar. while the main dining area is raised slightly. One wall is filled with brewing vats which appear directly connected to the taps behind the bar. The skylight dome near the front door features a mural that reads pessimism upon entry but ‘optirnism' on the way out.
Regardless of the name. Mono appears to be anything but a single-track operation. The menu includes everything from tofu French toast to vegetable tempura. veggie burgers to leek and smoked tofu stuffed filo parcels. Daily specials are planned and food is served until 1 1.1:")pm nightly.
The bar features draught organic beers from Samuel Smitl‘ as well as ales brewed on site and a good selection of bottled beverages made free from added chemicals. The ethos is carried right through to Whole Earth Cola and Fair Trade orange Juice.
Plans include a record outlet featuring independent labels and a shop with a range of goods. such as coffee and calvados. lBarry Shelby)
I See special ball-price food offer on page I f.
Food 8: Drink
Ingredients , ‘ ’ '0'
t potato ‘ a 1 onion 380 George Street
1carrot E inbur h
4 tbs iSOg apprOXl butter 013] 225 34 8
t sprig thyme
salt 8mm)” t Xmas lunches served
5
500ml water g
250ml clear chicken stock 1 large bunch of fresh sorrel (30ml cream
I 2pm-4pm
START:
An exciting range of startersfrom salmon
Tabasco and brie bruschetta to parsley creamy leek and Method bacon mussels
Peal and dice the potato. onion, carrot and sweat them off in a saucepan with the butter and thyme. Just cover with some of the water and stew gently for 15min with the lid ajar. Season with salt and pepper. add the remainder of water plus stock and simmer until the potato is soft and easily mashed wrth a spoon.
Meanwhile wash and stem the serrel: chop roughly. When the vegetables are done. add the sorrel and return the soup to simmer. Cut heat. cover and let stand 5min.
Puree the soup in a blender and pass through a medium sieve. Stir in the cream and season to taste. Allow to cool to room temperature and then slowly reheat. lmrnediately before serving add a dash or two of Tabasco sauce and garnish with chopped parsley.
I Cbe/ Pan/sse Vegetables by Alice lf/ater book IS avai'lab/e from [be Cooks Bookshop, I 18 West Bow. Grass/market. Edinburgh.
CONTINUE:
7 delicious main dishes from haggis stuffed chicken breast
to peppercorn chargrilled steak
KEEP GOING: Mouth watering deserts. coffee and liqueurs
‘ i - 4.95
K5 .
3 course xmas dinner with coffee £21.95 3 course xmas lunch with coffee £18.95
tel. 0l4l 334 9682 I355 Argyle Street, Kelvingrove. Glasgow G3 8AD opposite Kelvingrove Art Gallery
Sunday Lunch
KW: ()71 Sunday afternoon 0217' e/Jefl‘ prepare :3 w a super!) and innovative menu. Relax O ‘ . ' . . ‘ ‘ ._.
I J and L71]Qi’ a womlufzrlfom Loam
lime/J and agalaxy rgf'fizz. Excellent value at £17. 95 per person.
12 Ashton Ianc Tc! 0141-334 5007
'.'. 3‘s Ne: Rec? THE LIST 115