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LATE GLASGOW
QUICK BITES Scott Blair, head chef at Paperino’s West End, gives his perfect pasta sauce recipe
LITTLE ITALY 205 Byres Road, 0141 339 6287, Mon–Thu 8am–10pm; Fri/Sat 8am–1am; Sun 10am–10pm www.littleitalyglasgow.com Franchise-free fast food of the pizza slice and pasta bowl variety. Individual pagers signal when an order is ready and stools by the window provide an ideal spot for mocking less fortunate drunks as they stumble along Byres Road. A student staple.
TACO MAZAMA 6 Renfield Street, 0141 248 8940, Sun-Wed 11.30am-10pm; Thu 7.30am-1am; Fri 7.30am-4am; Sat noon-4am. www.tacomazama.co.uk Burritos, tacos and quesadillas – giant tortillas smeared with spiced chicken or beef, sour cream, chargrilled veg, the crunchiest jalapenos this side of the Rio Grande and lashings of melted cheese. This is a sandwich bar, Mexican style. And OMG it’s right by the taxi rank and Glasgow Central.
EDINBURGH
Fast food with a conscience: all ingredients are sourced from Scottish suppliers, and the packaging is biodegradable. The varied menu is great too: where else can you get Jamaican Stew Pork, Moroccan salad and smoked salmon in one place? (NB)
PIERINO’S CAFE PICCANTE
11 Bernard Street, Leith, 0131 477 7727. Mon–Fri noon–2pm / 4.30pm–midnight; Sat/Sun 4.30pm–midnight. Huge portions, perfect fluffy chips, crispy batter, fish the size of a whale, salt’n’sauce, friendly staff, excellent pizza, Leith banter in the queue, wine and beer, home delivery. Ambassador, with this chippy you are really spoiling us.
SPICEBOX 201 Pleasance, 0131 662 4411. Sun–Thurs 4.30pm–11pm; Fri/Sat 4pm–11pm. Closed Mon. www.spicebox.sy2.com High quality, authentic Thai takeout. Can get very busy, especially at weekends, but the exemplary staff are refreshingly honest about delivery times. They’ll also advise on the spice content of your chosen dish, and help to adapt your order accordingly. Great service.
19 Broughton Street, 0131 478 7884. Sun–Thurs 4pm–2am. Fri/Sat 4pm–3am. (Festival hours Sun- Thurs 4pm–3am; Fri/Sat 4pm–4am). Practically a Fringe show in its own right, the winners of the best kebab in Scotland award serve up fried delights with DJ lights till late at night. Deep fried Mars Bars available, or try chips and cheese for a more palatable heart-unhealthy option. So wrong it’s right.
EL FALAFEL 15 Bristo Place, 0131 477 2455. Sun-Thu noon–2am; Fri/Sat noon–3am. www.elfalafel.com Falafel, kebabs, burgers and peri-peri all feature in this friendly, student- focused late-night venue. Plus there’s also a big help-yourself salad bar should you be feeling the need for some late-night vitamins. (Fear not, salad is also available with chips.)
BANANA LEAF 76B Old Dumbarton Road, 0141 334 4445, Mon–Sun 11.45am–10.30pm. www.thebananaleaf.co.uk The specialities here – dosas, idlies and vada – are frequently eaten on the hoof in the sub-continent, making this place a genuine Indian takeaway rather than Indian food to take away. All three consist of ground rice or lentils, steamed or fried and served with chutneys. So simple yet so good.
ILLEGAL JACKS 113-117 Lothian Road, 0131 622 7499, Sun–Thu noon–9.30pm; Fri/Sat noon–10.30pm. www.illegaljacks.co.uk Fresh Tex-Mex in a clean, modern setting, proving that fast food can also be good food. Burritos, tacos and quesadillas are the main draw here, with your choice of fillings and sauces. Soft drinks are on the dear side, so stock up beforehand.
NAKED 35 Palmerston Place, 0131 516 2988 / 0751 755 6355, Mon–Sun 6pm–10pm. www.ieatnaked.com
102 THE LIST 12-19 Aug 2010
PENNE ALLA CREMA
Pasta in a creamy tomato and mushroom sauce. Serves two. Cooking time: 10 minutes.
Ingredients 200g penne pasta
50g butter 1tbsp olive oil
Handful diced white onions Handful chopped button
mushrooms
1 chopped garlic clove 75g tin chopped tomatoes
150ml double cream
Handful grated parmesan cheese Pinch of salt and pepper
Cooking
Heat up a saucepan of water with a handful of salt. In another pan, heat up the olive oil and butter. Add the onions and cook for a few minutes until translucent. Then add garlic, mushrooms and
fry off for another few minutes
until cooked through.
Add the pasta to the now boiling water. Stir after a minute, then leave to cook for approximately five minutes until firm to bite (al
dente). Now add the tomatoes to the cooked mushroom and onion
mix. Add a pinch of salt and pepper. Add cream and then reduce the sauce to thicken. Lastly, add the parmesan cheese.
The pasta should now be cooked. Drain, mix with the sauce and coat well.
To Serve Serve in bowls with optional extra parmesan and a handful of fresh
herbs.