I think the best way to eat beef is by slow cooking it in stew or casserole to make every sinew mouth-wateringly soft especially when using cheap cuts of meat.
Goulash is a Hungarian national dish. This dish is a history in itself.
During the 9th century, goulash or rather gulyas was a staple of Hungarian herdsmen, looking after the cattle. They used to eat cuts of beef boiled with vegetables. The word gulyas actually means herdsmen.
Then came the 15th century and the invasion of the Ottoman Turks. The Turks introduced paprika to Hungary.
Hungary loved paprika.
They embraced paprika into their cuisine in such a big way. Gulyas got the paprika treatment, which we know now as goulash.
To cook an authentic goulash, be generous with the paprika.
Recipe to follow and the postulant cook is experimenting!
As it was going to be my birthday soon, we decided to have our family birthday celebration dinner this weekend, because it would be impossible to get together on a weekday due to work and school commitments.
We decided this time to go farther afield to Kings Cross not too far on the Tube. as we have been to most of restaurants in our locality in North West London.
So our Stacey searched for a restaurant that would cater to our different tastes in food.
Not too spicy for Nathan’s sake being only 8 years old.
Not pasta for Peter as not partial to Italian food.
Steak for James.
More adventurous recipes for Stacey who likes to try different cuisine.
As for me, the birthday girl, I’ll eat anything, the more the better as long as it is vegetable, seafood, pork, beef, lamb, chicken, duck and the occasional venison. No other animals please.
Inside KitchinN1 Restaurant, photo by JMorton
Buffet, photo by JMorton
Kitchin N1 – Buffet Restaurant – Review
Kitchin NI in Kings Cross was the ideal choice. It is an eat all you can buffet restaurant, serving Chinese, Italian, Indian, Thai and a little Indonesian (I love the Nasi Goreng).
We got there just before the opening time for dinner at 5:00pm. There was already a queue forming. Thank goodness, Stacey booked us a table.
When we were shown to our table, there was a flyer, giving a mini-etiquette on how to go about the eat all you can buffet. It reminded the diner not to overload the plates as one is more than welcome to go back for more, no matter how many times during the course.
Without much preamble, I sauntered into the buffet area, selected and filled my plate with different meats cooked a la Indian style.
Peter, Stacey, James and a very starving Nathan followed suit.
I have to say, I enjoyed my Indian meal. It was very tasty.
I went back for more and this time I tried the Chinese. I am afraid I was not very impressed with the Peking duck. The duck was cold and their crunch and crispness had been replaced by dryness and toughness. It wasn’t tasty.
Thank goodness for the Nasi Goreng though, it was delicious and Stacey agreed. This Indonesian rice dish was appetising and went well with the sweet chilli chicken.
Stacey told me that it was meant to be seafood night today and she said she saw plenty of huge prawns at the farthest table near the salad dishes.
I had a look but the prawn was in the lightest of pink, almost white, and looked rather cold. If a seafood is cold, I am not interested. And I was not interested.
I heard from Peter who partook a few that it was not that good. He commented that the prawns tasted watery like they just have been defrosted.
Nathan was happy with his meal. He was delighted with the chocolate fountain and the dipped marshmallows, he looked so cute with all the chocolate drips in his mouth and chin, just how a child should look after a good meal.
All in all, we did enjoy the food but Peter said he was not happy with the first plate he picked, it was barely clean and the next one had water still running on it. He was unlucky, my plate was alright.
The service was good too, they removed the used plates immediately preventing unsightly dirty dishes whilst we were having our next course.
At nearly 18 pounds for an evening meal rate each, one should be really hungry to get a real value for money. I think we did as evidenced by bulging stomach complete with stomach ache.
Ha ha ha Happy Birthday to Me.
Next stop is Bang Bang for my actual Birthday! Yey
Filipino fried rice called sinangag is the easiest fried rice recipe to do.
It is so tasty because of the addition of fragrant garlic. It gets even tastier if the oil you fry it in was from the oil you fried your meat of dried fish in as it absorbed all the tasty residue of the meat or fish.
Fried rice are better cooked from left-over rice or at least rice that has been cooked a day or night before. A day old rice has a a better texture as it had ‘dried’ up as it sits on the fridge. A fried rice from a freshly boiled rice tend to yield a rather soggy mess.
Sinangag cannot be simpler. It can just be from left-over rice, onion and garlic. This is because it is often eaten with separately cooked friend eggs, salted eggs, hot-dog sausages or the best there is – tuyo or danggit. (See above photo.) All washed down with a hot strong milky coffee.
2 cups leftover rice, even out the clumps
4-6 garlic, peeled and chopped or minced finely
1/2 onion, chopped finely
salt & pepper to taste
1 tbsp cooking oil
Heat the oil using a wok or a large frying pan over medium to high heat.
Fry the garlic, then quickly add the onion. Stir-fry until fragrant.
Add the rice. Fry vigorously until the grains absorbed all the oil giving off a fragrant breakfasty aroma. 🙂
Serve immediately with any of your favourite meaty or fishy breakfast.
I have to say of all sausages, I love the Philippine hotdog of all. I love its bright matt red colour as it promises a sure succulent delight, extra juicy, especially smothered in tangy spicy banana ketchup.
I have tasted a lot of sausages. British supermarkets stock quite a variety from around the world. There are the Brits’ very own Cumberland, Gloucester, Lincolnshire, Pork & Leek, Pork and apple, black pudding,etc. There are other Europeans ones such as chipolatas, chorizo, saveloy, Vienna sausage, Toulouse, Lyon, Bierwurst, salami, kabanos, just to mention a few.
If you happen to go to the Philippines and find street food vender, why not dry a freshly grilled or lightly fried hotdog. They are delicious!
I had a salted caramel milkshake when we last went to Gourmet Burgers in Brent Cross. I absolutely loved it. The slight saltiness greatly compliment the sweetness of the caramel. It was really refreshing.
I wanted to make it at home and found a very easy recipe to follow which I have posted below.
Enjoy, kindly let me know how yours went! 🙂
300 ml cold milk
1 ½ tsp caramel sauce
sprinkling of sea salt
Tip the ice cream, milk, caramel sauce with a little sprinkling of sea salt into a food processor. Blend until smooth and frothy.