For more food and drink visit www.list.co.uk/food-and-drink
QUICK BITES Tony Singh, proprietor of Oloroso and Tony’s Table gives his quick and easy recipe
JHINGA MALAI CREAM
King prawns in a coconut cream. Serves two. Total preparation and cooking time: 20–25 minutes.
Ingredients
300g raw peeled king prawns 2 fresh coconuts
(prepared prawns and tinned coconut milk will speed things up
but are not used by Tony) 100ml milk curd (or cottage
cheese) 200g onion 5g ginger 15g garlic
1tsp garam masala 3g red chilli powder
50ml oil 2 curry leaves 1tsp cumin seeds
100ml water Pinch of salt
Preparation
Shell the prawns, de-vein and wash. Extract coconut milk by
grating the coconut flesh mix with 1/4 pint of water, then squeeze out in a dish cloth, remembering to keep the coconut milk. Cut and
slice the onion. Make a paste of the ginger and garlic in a blender
with a tablespoon of water.
Cooking
Heat the oil, add the cumin seeds and fry until they crackle. Add the onion, curry leaves, ginger-garlic paste and fry until golden brown. Add the curd, chilli powder, salt and garam masala. Then add the prawns and coconut milk. Cook for five minutes. Adjust seasoning.
To Serve
Lace with a mixture of coconut milk, sprinkle garam masala on top and serve hot.
100 THE LIST 12-19 Aug 2010
EUSEBI DELI 793 Shettleston Road, 0141 763 0399, Tue–Sat 10am–6pm; closed Sun/Mon There are Italian classics such as risottos, raviolis and hearty lasagnes served up in this busy East End deli with some surprising twists such as lemongrass and lobster. A knock-out Italian meal for less than a fiver.
THE EDINBURGH LARDER 15 Blackfriars Street, 0131 556 6922. Mon–Thurs 7.30am–5pm; Fri/Sat 7.30am–10pm; Sun 10am–5pm (Festival hours Mon–Sun 7am–11pm). www.edinburghlarder.co.uk The modern Scottish grab-and-go means great products like local chorizo, smoked venison, fantastic cheeses and home-made chutney, all sourced and served with care and attention. Soup, toasties and frittata are all present and correct, as well as seriously good cakeage. OOUD KITCHEN 138 Bruntsfield Place, 0131 228 8265. Mon–Sat 9am–3pm. Closed Sun. www.ooudkitchen.com Expect Ooud’s stunning falafel to feature heavily in a pared-down version of the main café menu. No hardship when they come topped with delicious bits like pickled courgette, babaganoush and greek salad all wrapped up in flatbread. Awesome home-made baklava too.
WELL HUNG AND TENDER 67 North Castle Street, 0131 225 1133. Mon–Thu 10am–3pm; Fri 8am–3pm. www.wellhungandtender.co.uk Farmers’ market stalwarts Well Hung and Tender’s teeny café serves up their own excellent Aberdeen Angus in the form of burgers and steak baguettes. Simple concept, great quality and good value, with a steak sandwich meal deal for under a fiver.
DINNER GLASGOW
BANANA LEAF 76B Old Dumbarton Road, 0141 334 4445, Mon–Sun 11.45am–10.30pm. www.thebananaleaf.co.uk See panel, page 102. PAKISTANI CAFÉ 607 Pollokshaws Road, 0141 423 5791, Mon–Sun 1–10pm. Light and delicate poppadoms, wholemeal rice and still warm chappatis
Ooud Kitchen
accompany a range of slow-cooked mutton, chicken and vegetable dishes in this quirky restaurant and takeaway serving the closest thing to a proper home-cooked Indian meal. HOME WOK 101 Byres Road, 0141 334 8433, Mon–Fri noon–2pm & 4.30pm–midnight; Sat/Sun 4.30pm–midnight. homewok.co.uk Even if there’s a better Chinese takeaway in Glasgow, there’s probably not a better one whose menu offers up the whole of the Far East as well. As many as 100 dishes encourage a mix-and-match approach but king prawn tempura will always demand its place.
EDINBURGH WANNABURGER 7/8 Queensferry Street, 0131 220 0036. Mon–Thu 8am–9pm; Fri 8am–10pm; Sat 9am–10pm; Sun 9am–9pm. www.wannaburger.com A dependable choice for dinner on the run: proper, grown-up burgers with great toppings (apart from the pineapple), a takeout menu and a decent choice for veggies. Leave room for a peanut butter and banana milkshake. Oh yeah.