An unconventional Sunday dinner

After endless meals of Christmas leftovers, we decided to pop out with a friend yesterday and try something a bit different. We headed to Urban Choola on London Road, in Sheffield. It describes itself as an Indian Street Kitchen, which makes traditional Indian food including dishes which you don't tend to see in your standard curry house, and came to us highly recommended by friends and family.

Upon arrival, we were met by the friendly chef in the otherwise totally empty restaurant - I guess curry isn't the usual choice for Sunday dinner! The menu choices are extensive, with a great range of vegetarian dishes and snacks as well as meaty main meals.

I went for the Chicken Boti Kathi Roll, a dish I've never heard of before. It was delicious - succulent chicken, freshly made flatbread, and a beautifully sweet tamarind chutney. The meal also came with masala chips, which I will certainly be trying to recreate at home - a liberal sprinkle of a secret blend of spices made them really tasty and added a certain je ne sais quoi to the dish.

Jim ordered the Lamb Seekh Sizzler, an absolutely enormous dish!

The buttered naan was lovely, oozing with butter and yet still perfectly crisp on the outside. The meat was wonderfully cooked and seasoned really well, and the sizzling peppers and onions were a delight.

The rest of the menu looked great too, and had we gone for an evening meal rather than just for lunch we'd have also sampled some of the small plates. Overall, it was an excellent meal, and great value - we will definitely be paying Urban Choola another visit in the near future.

Laura x

Bloglovin!

Now that we're becoming a bit more established, we wanted to make it easier for you all to keep up to date with us. We're now on Bloglovin - please head to the link below to follow!

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Love,

L, J and T x

Salt Beef and Pastrami

I have written previously about salt beef and brisket... it is one of my favourite pieces of meat as it becomes tender and delicious when cooked slowly and the fats in the meat dissolve deliciously and keep the meat juicy and tender.

This time I am using a full brisket, weighing about 2.5kgs, and two slightly different brines, one for the salt beef and one for the slightly sweeter pastrami. 

Ingredients:

Brine:

300 grams sea salt

150 grams sugar

30grams Prague powder #1

Half bulb garlic crushed

Large knob of ginger, chopped roughly

1 cinnamon stick, crushed

Tbsp mustard seeds

Tbsp cracked black pepper 

Tbsp Szechuan peppercorns

Tbsp cloves

Tsp chilli

(And for the pastrami only) 3tbsp honey

Coating for pastrami:

2 Tbsp Mustard Seed
2 Tbsp Corriander Seed
2 Tbsp Black Pepper

Method:

Boil the brine ingredients with 1.5 litres of water, dissolving the salt, then leave to cool. 

Whole Brisket

Split the meat into 2 pieces - use a thinner piece, about 1/3 of meat, for the pastrami. Undo the trussing on the smaller piece and open it out. Pierce both pieces of meat all over to allow the flavours and salt to permeate, and place each piece of meat into a plastic or ceramic bowl (don't use aluminium as it can react with the meat).


Split the brine over the meat, adding the honey to the pastrami brine. Make sure that you cover the meat completely in liquid - if you are short, top up with a little more boiled water.

Brining the beef

Once this is done, weigh down the meat with a plate to ensure it remains completely submerged in the brine. Cover the bowls in cling film and place in a constantly cool place, whether it be a garage or cellar, or a freakishly large or empty fridge. Turn the meat daily so as to get the best coverage of flavours through the meat.

Leave for between 5-7 days then remove from the brine and rinse if needed - test the saltiness of the meat by lightly frying the a small sliver of meat. Depending on the taste you may need to rinse more than once.

Boil the salt beef

The cooking method used is the major difference between the pastrami and the salt beef. The beef is simply simmered for around 3 hours with a bouquet garni and carrots, onions and leek (never on a hard boil as this will start to dry out the meat). The pastrami is slightly more complex, but definitely worth the effort...

Cooking the pastrami

Coat the Pastrami and place over the chips

Add a couple of handfuls of smoking chips to the bottom of a roasting tin. Place the meat on the grill tray and put into the tin. Start with a blow torch (if you have one) on the chips, or on the hob to get the smoke going, then cover with tin foil leaving plenty of space for smoke to cover the meat. This process can either be done completely on the hob if you have a good extractor or in the oven at about 170°c for around 90 minutes.

Seal the meat so that the smoke/steam is contained

The next step is to steam the meat, using the same pan as before. Clean the chips out from the previous step and add a layer of water to the bottom of the pan, again covering with tin foil. Place on a gentle heat for 90 minutes, checking that the pan doesn't burn dry.

Serve hot on sandwiches with pickles or sauerkraut.

Whilst salt beef does need a bit of patience, it is definitely worth all the effort put in, as the meat at the end is tender and moist and a real show stopper for any occasion.

Enjoy,
Jim

Visit Smokedust for Prague Powder and Smoke chips as well as other paraphernalia.
For more recipes and ideas visit Love Salt Beef

Happy Christmas!

A very happy Christmas to you all - hope you have a day filled with good food, drink and merriment.

Meow-ry Christmas!

Love,

L, J and T x

Advent - the final batch of drams! 18-24

As Christmas day draws near, so more and more of our little advent windows are emptied. Here are our reviews of the last few drams...

Day 18
Laura - Greenhook Ginsmiths Gin. Another American one and I have come to expect good things from across the pond. This is a fine example of a classic gin, with a clean juniper flavour and a beautiful aromaticism. A good one to sip on!
Jim - Yellow Spot. An Irish whiskey of great quality with a nose of vanilla poached apricots, and a bourbon sweetness. This is accompanied by a velvet caress across the tongue tasting of fruits and a nutty touch down the neck.

19
L - St George's Rye Gin. You can definitely taste the rye! It's hearty, smooth and very rich. Once again this month, I have found myself surprised at just how unique a gin can be. It's described on the St George's website as "a gin for whiskey lovers" which I would definitely agree with - it even won over my usually gin-hating uncle, who was drawn in by the delicious malty aroma.
J - Auchentoshan Three Wood - two sherry casks and a bourbon come together to make this sweet, tropical fruit nose and a palate of treacle and dark fruits such as cherries. The colour of red bronze brings with it light nuts and a long finish of sticky sweet oak.

20
L - City of London Dry Gin. A fairly harsh (but not unpleasant) juniper flavour that softens into a lovely warm finish. I love the history and story behind gin, as well as just drinking it, and this company truly embodies this, even down to featuring plenty of fantastic Hogarth-esque imagery on their website. I'd really like to pay the distillery a visit!
J - Johnnie Walker Platinum Collection. Smells of pudding... fruits, custards and (oddly) smoke. All round, a very festive nose. A tickle of smokiness continues across the roof of the mouth. Fades to a nutty dark chocolate.

21

L - Professor Cornelius Ampleforth's Bathtub Gin Navy Strength. Surely a good sign when your gin is ever so slightly brown. This is 57%, and in Jim's words, "fucking incredible". It smells cinnamony, and a bit like a very tipsy gingerbread man. The key notes I got on the taste were brown sugar and cardamom, a winning combination. The finish lasts for AGES, and as well as the cardamom spice there's also some clove in there. I could rave about this gin for hours.
J - Scapa - malted toffee and rich caramel on the nose. Spiced oranges present in the taste, with a smoky finish across the palate.


22
L - Mason's Yorkshire Dry Gin. Being from Yorkshire myself, I was very excited to see this one. It is lovely - peppery, fragrant and clean. A credit to my beautiful home county!
J - Glenfiddich 15 year old Distillery Edition. Spiced custard on the palate, with a hint of freshly ground black pepper and a long finish of buttery sweetness, followed with flavours of sherry.

23
L -Breuckelen Glorious Gin - well this definitely lives up to it's name. Very aromatic, with a creamy, almost herby scent (rosemary is one of the five botanicals in this). The flavour is citrussy but with a malty hit that keeps it smooth. A long finish that tickles in the tum.
J - Yamazaki 12 Yr. A sweet tender tasting whisky, with a flavour of delightful flowers which skips across the tip of the tongue. The orange sugar flavours creep up the nose and down the throat, before the end slinks away with a fruity woodiness that fills the mouth.

24 - And so we reach the final dram!
L - Smooth Ambler Greenbrier Gin - a savoury character in the flavour soon gives way to a sweet, citrus finish that resonates in the throat for ages, which I particularly appreciated today as I finally polished off the last sip of what has been a great advent!
J - Glenfarclas 40 yr - Spectacular. Apples, and peppered dark chocolate drift across the nose, with a light sherry. The rich characterful texture gently caresses the tongue with medjool dates, and figs seasoned with spice and demarara sugar. The finish is much like chewing on a leather jacket wearing gingerbread man. Simply divine.

Overall... what can we say?! It's been a rollercoaster of flavour and an absolutely incredible ride! Both calendars were sensational, not a bad drink between them, and despite the fairly big outlay they represent fantastic value for money. We've both had the opportunity to taste drinks we would never have thought to buy a full bottle of, or even come across in a bar, and each revelation has been a delight.

This will very likely become an annual event - head on over to Master of Malt to join us next year!

Slainte,

Laura and Jim

Mulled Cider

With Christmas comes the use of mulling spices to liven alcohols and soften moods. Whilst wine is the usual booze of choice when it comes to mulling, cider is another viable option, using a similar concoction of spices but with the addition of dried fruit such as raisins to sweeten and a vanilla pod if you are feeling fancy.

Start first by zesting an orange into a pan. Chop the orange in half then stud it with cloves. To that add 100g of sugar and a handful of raisins, then the rest of the whole spices...
A cinnamon stick
A vanilla pod
1 tsp allspice
1 tsp cardamon pods
And a roughly chopped thumb of ginger

Then add the cider. We normally use a 3L bottle which you can pick up at most supermarkets and corner shops, the kind often seen suspiciously full discarded by park benches - it will lose the fix as you mull it.  Heat this gently (never boiling as you don't want to lose the alcohol) for at least 30 minutes. The flavours will continue to improve the longer you leave it and the house will smell frankly divine.

Press the fruit to release a little of their juice and serve in heatproof glasses or mugs with a dash of dark rum and fine grating of nutmeg. Don't throw away the fruit - sprinkle the raisins over the top of ice cream or stir them into cream before serving with a christmas pudding.

Enjoy!

J and L

Advent Calendar - windows 10-17

And so advent continues, each day bringing with it a delightful little treat. You all know the score by now, on with the tasting notes!

Day 10
L - Langtons Gin. From the Lake District, practically local! Tasty and smooth, interesting yet traditional.
J - Grant's 25 - sweet and malted, with just a little bit of tobacco in the nose. Cinnamon and nutmeg provide a light and spicy character.

11
L - Filliers Dry Gin 28. Mmmm! A juniper punch but with hints of citrus and something that might be thyme in the background. A good belly-warmer with a more lingering finish than any of the gins tasted so far this advent.
J - Mackmyra Brukswhisky - The Swedish Whisky. Sweet apples and other fruity notes resonate from the nose to the finish. Smooth and dangerously easy to drink.

12
L - Herno Dry Gin - the first Swedish gin I've ever tried. It is utterly lovely: overwhelmingly citrussy, un- usual, bold and refreshing.
J - Balcones Texas - Smooth and creamy with a vanilla flavour and hints of apple, that becomes a sticky treacle texture across the tongue ending in an intense malty flavour across a great long finish.

13
L - FEW American Gin. I drank this straight after the Herno, after getting a few days behind, and I could not have sampled two such different gins! Both delicious, but the FEW was as creamy and smooth (the key note being vanilla) as the Herno was crisp and fresh. I read up on this one too and love the history behind it!
J - Evan Williams Single Barrel (2003 Vintage) - a very strange whisky, completely different to anything I've had before, with a light amber hue and a nasal waft of honeyed and charred oak. The palate tickles with a spice that feels oddly unique, with a fresh citrus that ends in the heat of warming alcohols and spice.

14
L - Boudier Saffron Gin - this looks incredible... for a second I thought I'd got my calendars mixed up and opened Jim's by mistake! Whilst very nice, however, I'm not sure the saffron added much more than colour, other than a mild spice. Delicious with a slice of orange.
J - Tomintoul 14 year - This is the first bottle of the 14 whiskies so far that I have previously bought, having polished off a bottle earlier in the year. Today, I have been reminded that I am missing this lightly creamy butter scented pale coloured dram.

15
L - Sipsmith London Dry Gin - this is the first gin all month that I've a) heard of before and b) own a bottle of. For this reason I chose to take a nip from my full-size bottle, and save my little dram for a special occasion! It's a fantastic drink, whether neat over ice or in a cocktail - my favourite is with elderflower fizz.
J - Dalmore 16 year - this interesting limited cask release is a lightly spiced with hints of apple on the tongue and a prickly heat of almost chilli on the nose and down the throat, with a smooth wood finish.

16
L - Dr J's Gin - ooft! This really packs in the flavour and left my tongue tingling. Really zingy and full of citrus elements, with a sweetness that reminds me of marmalade.
J - Balvenie Caribbean Cask - This whisky sings of vanilla across all the relative senses, a nose of rum from the barrels its aged in. There are massive notes of tropical fruits like mangos, all summed together up with a heat of spice.

17
L - Blackdown Sussex Dry Gin - the weakest of Ginvent at 37.5% but no less yummy than the rest. It has an almost smoky nose and a traditional, juniper flavour. The finish is smoother than most and the gin as a whole goes down oh-too-well!
J - Glenlivet 16 year old Nadurra - Batch 0313W (Catchy). So vanilla sweet and fruity on the nose that Laura noticed the scent from across the room. A great alcohol heat from the 54.8% dram on the tongue with a similar sweet fruit this time with a honey spice that lingers on the tongue. The finish sits happily for a good few minutes gently down the throat, warming to the stomach with a dry nuttiness. It is simply delightful.

Our next post will follow our progress across the final 7 spirits, taking us all the way to Christmas Eve. Come back soon!

Slainte,

L and J