African spicy chicken recipe with chocolate and orange

My mom gave me this ‘African’ cookbook. She got it for free with the Oxfam Novib donations she just cancelled, so go team mom! I’ve been out of the cooking game for a while, so when I spotted this relatively easy sounding African spicy chicken recipe with chocolate of all things, I had to give it a go.

Chicken and chocolate? FUCK YEAH!

Chicken and chocolate? FUCK YEAH!

Grating chocolate is kind of a bitch, but this recipe is totally worth it. You end up with moist spicy chicken with a crispy ass skin and hints of dark chocolate. Nom. This shit takes 2 hours to prepare, so keep that in mind when you want to hook yourself up.

What you need
4 pieces of chicken on the bone, I use thigh or leg
Salt and fresh ground black pepper
Juice of one orange
4 cloves of garlic, 2 squashed, 2 finely chopped
One inch/ 2 cm piece of ginger, peeled and grated
1 tbsp of honey
2 tbsp oil
20 grams of pure (70% and up) chocolate, grated
1 tsp turmeric
2 peeled and quartered onions

Recipe
Rub the chicken with the salt and pepper and place in a baking tray, lined if necessary, you know your pots and pans best. Put the orange juice in a small bowl, add the two finely chopped cloves of garlic, ginger, honey, oil, chocolate and turmeric and mix well. Douse the chicken in the marinade, add the left over whole garlic cloves and quartered onions, cover and leave to soak up the flavors in the fridge for an hour.

Preheat the oven at 175 degrees Celsius/ 350 Fahrenheit. Plunk in the oven for an hour. Cream your pants.

The cookbook said to serve this with ‘spinach mash’, whatever the fuck that is. I think a salad with some citrus and feta cheese or some such would work mighty fine too. Fuck, now I’m hungry.

Peanut butter blondies recipe

I am merely posting this recipe here in the hopes that someone will make me these. That’s not to say I’m incapable of making these, I used to make them all the time. Baking just isn’t entirely my forte, but baked goods are. So here’s my peanut butter blondies recipe…

Fuck, I don't even have a picture cause I ate them all

Fuck, I don’t even have a picture , I just want some

What you need
125 gr plain flour
1 tsp of baking powder
100 gr of unsalted room temperature butter, and a lil’ bit extra for greasing
150 gr crunchy peanut butter
175 gr light brown sugar (or whatever you have lying around)
1 beaten egg
1 tsp vanilla extract
75 gr chopped white chocolate

Preheat your oven at 170 degrees Celsius/ 340 Fahrenheit. Grease the sides of a 20×20 cm tin and line with grease proof paper. Sift the flour and baking powder and set aside. In a large bowl, cream the butter and peanut butter together until soft. Add the sugar, egg and vanilla extract until well combined. Finally add the flour, baking powder and chocolate to form a dough. I have to warn you here, it’ll look a bit like poo but it’ll smell divine.

Dump the dough in the tin and cook for about 25 to 30 mins until it’s slightly firm in the center. Cool, cut into squares and come gimme some.

Review restaurant Hotel New York Rotterdam

With my parents’ birthdays around the corner we decided to make a day of it and head out to Rotterdam. We started with dim sum at De Lange Muur, which was so awesome I forgot to take pics. If you’re unsure what to get, just ask the waiter to fix you up with a variety of shit for your company. They’ll set you up real good. Be sure to end with sponge cake and black sesame mochi balls though. I need to go back…

Needs better mayo

Needs better mayo

After we were pleasantly surprised by Pushwagner (and less so by the mess that is the Hand Made exhibition) we scooted on down to old time favorite Hotel New York.

The location is amazing, and the restaurant is mostly known for the shitload of fish they have on their menu. After this not entirely fine dining experience however, I’m beginning to suspect this place is coasting.

Service was slow. As in, remind the chick of what we were ordering while we were still ordering it slow. Fish and its fishy counterparts do not take hours to prepare, so why it took them 45 mins between the starter and main, with the place at maybe half capacity, if that, is beyond me.

My dad ordered a mixed platter of oysters as a starter. No one told us which was which when they arrived. My mom ordered both razor clams and cockles for her main, my dad had the crab’s legs and I had a plate of crustaceans. We ordered a side of fries and salad because nowhere on the menu does it mention what kind of portions we could expect, when we were relaying this to our waitress she didn’t feel pressed to give us an idea of what to expect either.

That said, dad’s oysters were good. I didn’t hear my mom complain about her double portion of sea food and my plate of crustaceans was pretty awesome, except for the mayo which was crap. My dad’s crab legs included some that were black inside though, not sure if they’re supposed to come like that…

If they can up their service, and maybe like… explain to people what it is they got and give them some tips on how to attack their seafare (or at least ask if this is your first time wrestling dead crustaceans) they might actually be a decent place. As it stands I don’t think I can be bothered to come back.

Minced pork on a sweet potato

I fucking love sweet potatoes, more so because supposedly they’re not as bad for you as regular potatoes (and I am not about to look up the nasty truth either). I found this recipe in Joe Yonan’s Serve Yourself and adapted it recently when I had some stuff lying around that seemed close enough to the original recipe.

I'm a hot mess

I’m a hot mess

Serve Yourself is a great little cookbook, but I think you need to live in the States to really get the most out of it. It mentions a lot of ingredients I can’t find here. To be perfectly honest, this is the only recipe I’ve made out of this book, but it is pretty amazing.

What you need
1 small sweet potato
2 tsp olive oil
100 grams of minced pork
4 or 5 stalks broccolini (I use broccoli)
1 tbsp of white miso (or Korean red pepper) paste
2 tbsp of water
1 spring onion, thinly sliced
Sriracha or similar (if you’re a dick)

Basic recipe
Poke tiny holes all over your sweet potato with a knife or fork and place it in a preheated oven at 220 degrees Celsius or 425 Fahrenheit. Bake the potato until it’s tender, this should take about 40 to 60 minutes.

About 15 mins before the end of cooking time for your sweet potato, heat the olive oil in a non-stick skillet or frying pan. Add the pork and stir until the meat is cooked through. Add the broccoli florets and stir-fry until they’re tender, this should take about 3 to 4 minutes. Add the miso paste and stir it in with two tablespoons of water. Keep stirring until a sauce forms (or add more water if it doesn’t).

When the sweet potato has finished baking, cut it in half and place the halves on a plate. Cover the potato in the pork/ broccoli/ miso mixture and sprinkle over some fresh thinly sliced spring onions. Finish it off with a pounding of Sriracha.

Alternative ending
The last time I made this I was fresh out of miso, but I did have some Korean red pepper paste lying around for my Korean barbecue ribs. Korean red pepper paste has that same fermented thing going on that miso has, so I figured it might work. Lo and behold it did. Do not add copious amounts of Sriracha if you’re using the red pepper paste cause that shit is hot already.

Kee Lun Palace, best dim sum in The Hague

I’ve been heart broken for years. Why, you may ask (or not, that’s okay too). Well… While I do have a seemingly endless list of favorite eats in London, since my move back home I’ve maybe accumulated five favorites out here, if that…

One of my qualms with the lowlands was that I couldn’t find any dim sum places. I’ll concede I probably haven’t been looking that hard, cause I’m cheap.

The Hague to the rescue
So when my folks wanted to go on a day trip to The Hague to try some dim sum (okay, we wanted to do some other stuff too, but I don’t go anywhere unless there’s food involved) I decided to just ask one of my Chinese friends and lo and behold! There are at least three decent dim sum places in the country! I’ve tried two so far, Oriental City in Amsterdam is pretty good for anyone to scared to venture outside of the city, but in my humble opinion Kee Lun Palace in The Hague might be a tad better since their menu is a bit more adventurous.

The place looks downright dodgy from the outside, but like many dodgy places it’s actually completely awesome.

I’ve been back since I visited with the folks, but I order the same shit every time. So go to town with some ‘Japanese’ whole fried fish with a good punch of chili. I just can’t not order whole deep fried fishes if they are on the menu (see also; tapas or my recipe for Indian deep fried fishies). Nothing beats eating a small deep fried animal in its entirety. My other go to are taro cakes, I can’t explain what they are but if you’ve never had them, go get them now. If I am never allowed to eat anything else again I’d die a happy woman. They also do some amazing veal cutlets, garlicky sticky sweet sexiness with some fresh coriander sprinkled over them for good measure and some veggie steamed buns, cause well, there have to be buns.

I’m salivating as I write this. I need to find some money to go to The Hague and eat more dim sum basically.

Baked Buffalo Wings recipe

I first discovered proper Buffalo Wings at Chicago O’Hare Airport. The tang was out of this world and unlike any flavors you can get over here so at first I wasn’t convinced. I rediscovered them at Bodean’s in London a few years later. Getting my ‘Mericun freak on last summer I decided it was time to learn how to make my own…

Fly as far as your little wings can take you!

Fly as far as your little wings can take you!

I found mostly half recipes online, telling me how to make the sauce but not what to do with the wings. So I made up my own baked Buffalo Wing recipe. And then I lost the link to the recipe I was using for the sauce, so now I’m just kinda winging it (see what I did there?).

What you need
Wings (I use about 6 a head)
3 tbsp butter (REAL butter, fuck margarine, take no substitutes)
4 tbsp Frank’s hot sauce
1/2 tbsp cayenne
1/2 tbsp garlic powder
1/2 tsp fresh ground black pepper
Flour
Sea salt (there can be only one)

Basic recipe
Preheat your oven at 175 degrees Celsius/ 350 Fahrenheit. Mix some flour with half the cayenne, garlic powder and sea salt to taste (I go kind crazy on the latter cause the salt helps the wings crisp up and me maintain my womanly figure). Coat the wings in the flour/ spice mixture and put them on a lined, greased baking sheet and plunk them in the oven. Set your timer for 15 minutes.

Now, melt the butter in a saucepan with the hot sauce and the rest of the cayenne, garlic powder and black pepper. I like to put it on a low heat so it’s good to go by the time we hit the 15 minute mark. It can reduce down a little bit, but don’t let it go too far (you’ll figure it out, I believe in you).

After 15 minutes, brush the wings with the sauce and put them back in the oven for another 10 minutes before sticking all your wings in the saucepan with the sauce to give them a final thick coating.

I serve my wings with celery sticks and a blue cheese sauce made with low fat yogurt, blue cheese (amazing, I know), freshly ground black pepper and a table spoon of white wine vinegar.

Some notes
Because I really fucking hate drumsticks I only use the wing part of the chicken wing. You can do whatever, but if you’re a wing nazi like me and you can only find full wings, chop ‘m up and use the left over drum sticks to make stock and chicken salad (i.e. boil the drumsticks in some water with a variety of veg, a bay leaf and some peppercorns, and then pull off the excess meat and mix with some Hellman’s and good quality mustard and stick that shit on your sandwich).

You can use any hot sauce you want. I’ve found some work better than others. The sauces that have a more watery consistency are better. I had great results with Wahaca hot sauce but Blair’s Sweet Death (while great in any other situation) turned out really gross and gloopy.

Pulled pork from the oven

I first had pulled pork at Bodeans in London. In Holland there aren’t a lot of places serving pulled pork as of yet so a while ago I set out to make my own. I did a re-run this week, and figured I’d share.

I’ll be honest: I cheat the fuck out of pulled pork. I’m currently funemployed so generally I buy whatever’s cheapest. And although I’ve been too lazy to find out, somehow I imagine the requisite pork shoulder not being within budget. So what I’ve used to make pulled pork instead is a little something called a ‘beenham’ (literally: leg ham) which is a pork product that has already gone through some kind of processing.*

I figured beenham might work because it’s a big piece of pork. I figure sticking any piece of pork in an oven with some dry rub for what seems like a long time should result in something edible.

Anyway, the recipe I’ve been using comes from The Food Network. I skipped making the sauce in favor of using up some left over Jack Daniel’s BBQ sauce I got in San Francisco. The second time I made this I ran out of paprika, so I threw in some cayenne and cumin for good measure instead. I also propped up the beenham on a pedestal of onions and added two cups of water (and then another two cups after 2.5 hrs of roasting) to the pan. Of course I cut roasting time in half since my humble friendly neighborhood beenham isn’t as big as a full fucking pork shoulder.

Once I am in the moneys again I might try this recipe, which my bestie Rich sent me yesterday and sounds a lot more legit than my easy way out one. Anyway…

What you need
A big ass piece of pork (see above)
3 tbsp paprika (or 1 tbsp paprika, 1 tbsp cayenne and 1 tbsp cumin)
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp dry mustard
3 tbsp course salt (I used smoked Maldon salt)

Mix the dry ingredients and rub them into the meat. Leave overnight (they say 1 hr’ll do… it won’t). Preheat the oven at 150 degrees Celsius  300 Fahrenheit. Make a little pedestal of thickly sliced onions in a roasting pan or cast iron casserole and place your big ass piece o’ pork on top. Add two cups of water and cover (use tinfoil if you don’t have a lid). Leave to cook for 3-6 hrs depending on the size of your meat. Basically: it’s done when you poke it and it falls apart. I added more water about halfway through. Now shred that fucker with two forks. Hey presto: pulled pork!

The first time I made this I mixed in BBQ sauce to taste immediately after I shredded the meat. The second time I decided against that and added BBQ sauce to it once I put it on a tortilla. The first time was arguably better.

Serve on a heated corn tortilla with some home made cole slaw, I find this recipe particularly good.

* I think. The Dutch interwebs is so ill equipped I can’t even find an explanation for what beenham actually is.

Pro-tips: Eating out in London

I lived in London for three years. The things I miss most are the supermarkets, which carry a far superior selection than ours do; the people, because they’re not all Dutch; and eating out, because in London you can actually get a good meal, with good service for a good price.

Neck of mutton at St. John's Bread and Wine

Neck of mutton at St. John’s Bread and Wine

So while I should be working on something else I figured I’d give you a little hit list of places you need to go when you’re there.

First off: don’t be an idiot. Stay away from places like Pizza Express, Nando’s, Ping Pong and Wagamama’s.* These places are chains. Chains are evil. Avoid them at all costs. On with the good stuff…

The East End
Song Que. Arguably the best Vietnamese place in London. Definitely order the fresh rolls and the soft shell crab. If, like me, you’re not big on noodles, skip all the mains and just order a fuckload of starters. They’re the shit.

St. John’s Bread and Wine. I felt so fancy when I learned a lot of chefs I have come to admire over the past couple of years are huge fans of Fergus Henderson and his brand of nose to tail eating. My brother took me here on my first visit and I’ve loved the place ever since. The menu is simple and seasonal, they avoid putting too much crap on your plate and food ranges from the more adventurous (we had an amazing plate of duck hearts on toast once) to more accessible fair like smoked mackerel with beetroot and horseradish. The fresh baked madelines that you can order for desert are to die for. Don’t take anyone squeamish there, there will be blood. I prefer Bread and Wine over proper St. John’s btw, it seems less formal.

Bangla Cafe. I had no idea this is what it was called, everyone knows it as the Indian place with the semi-erotic murals of Lady Di. As far as Indian food on Bricklane goes, the food is spot on. There’s another Indian place a couple of doors to your left, which has a newspaper clipping in the window from when Prince Charles came to visit, they’ll even show you the video of his visit if you want to, which is a good alternative if you’re not into the Queen of Hearts.

The bagel places. There are two bagel places on Bricklane. They’re right next door from each other. They spell it beigel. One of them is the oldest bagel shop in the UK. They are both dead cheap, so don’t be fooled by all that hipster shit going on down the road on a Sunday. Anyway… Get baked goods, like brownies and other sweet shit, from the bakery on your right hand side. Get bagels from the bakery on your left hand side. I might have memorized this the wrong way round… The reasoning behind this is that the bakery on the right does better baked goods, but has their bagels prepped in advance, which doesn’t do them any favors. The other bakery will top your bagel fresh, but their baked goods are meh.

Bodean's, if I could get a neon tattoo I would

Bodean’s, if I could get a neon tattoo I would

Everywhere else
There is a dim sum chain called PingPong in London. However, you can get much better and cheaper dim sum in China Street (Londoners call it China Town, but someone from San Francisco corrected me, it’s more of a street than a ‘town’). New World is the best place for it. Staff run around with little steamer carts filled with dim sum shilling their wares to you. It’s awesome and I always overeat. Definitely get the taro dumpling. Best dim sum ever. And stock up on some greens cause all that dough might get to you later.

Bodean’s BBQ. Granted, Bodean’s is a chain. There are Bodean’s all over town now. But nothing beats their ribs or their burnt ends (served on limited days, make sure you go on the right one). All the Americans I took here said it tasted like home. And if Americans say that you’re doing it right, you’re doing it right. If you do go, bring me back a couple of bottles of their BBQ sauce please.

Belgo. There’s two of these but I’ve only ever been to the Central location. Belgo serves Belgian food and does it well. Everyone goes for the mussels. I always end up covered in clam juice. Best in town basically.

Marie’s. Dodgy caf at the back of Waterloo Station. Seriously the best place to have Thai or a fry-up. Odd combo but it works. Marie’s is where I first encountered Thai basil and I haven’t looked back since. If you’re a tourist avoid lunch hour, that place is packed.

Best Japanese goes to Mr. Taro. If you’re lucky you’ll bump into the owner and discover he looks exactly like the drawing that fronts his restaurants. Best sashimi platter I’ve ever had (not just tuna and salmon, boring) and pretty much the place that introduced me to proper Japanese food (which was unpossible in Holland at the time, and I always knew I’d love it cause well… fish!).

Please note my tips are slightly dated. I know there’s new places out there that are probably really good. The only blog I am aware of right now doing good reports on London eats is Burger Anarchy, as you might’ve guessed they mostly write about new fangled American style hipster eats (not that there’s anything wrong with those, I wish we had those here).

*I am not even linking to these places… Little side note diatribe but there’s a Wagamama in Amsterdam and people regular recommend it because they think it’s a proper restaurant…

Carb free moussaka recipe

I forget where I got this recipe from originally, and I know I’ve adjusted it since. But Greek food is the shit and moussaka is especially awesome if you’re trying to avoid carbs and want to load up on cheese and meat instead.

Onions have layers

Onions have layers and other shitty movie references

This shit is a bit more involved, so take the afternoon off to get your shit together. I don’t mind the time cause about 2 hrs really only involves sitting around waiting for that stuff to get good and this makes enough for 6 people (excluding side salads, not that I make side salads, cause I’m lazy and skimming it) or you can stick it in the freezer in neat lil’ read-to-eat portions.

You need
Olive oil
1 large finely chopped onion
3 finely chopped cloves of garlic
675 grams of minced beef (or lamb)
1 tsp cinnamon
1 tsp all spice
2×400 gr. tins of (plum!) tomatoes
1 tbsp oregano
2 bay leaves
1 tsp thyme
2 large eggplants, sliced lengthwise
85 gr. butter
85 gr. flour
900 ml. milk
85 gr. freshly grated parmesan
115 gr. freshly grated gruyere
2 egg yolks
1 egg
Salt/ pepper

Phase 1
Preheat the oven at 175 degrees Celsius  Spread the sliced eggplants on a baking tray lined with some parchment paper (or greased tin foil, if you’re out of parchment paper like I was yesterday). Drizzle with olive oil, good quality sea salt (yes I get down like that) and freshly ground black pepper (there is no other). Stick in the oven for derp amount of time, basically before they’re burned and after they’ve gone nice and soggy slash dry. I think it takes about 20 to 30 mins in my oven.

In the mean time
Glaze the onions and garlic with 2 tbsp of olive oil in a large pan. Add the minced beef and brown it off. Add the cinnamon, all spice, tomatoes, oregano, bay leaves and thyme, and a good load of freshly ground sea salt, give the whole thing a good stir and leave to simmer for an hour, lid off on a low heat.

Phase 2
Layer the tomato mince sauce with the eggplant slices. Start with the sauce, duh. I usually end up with three layers of sauce and two layers of eggplant.

Finally 
Melt the butter in a large sauce pan (it has to be able to hold at least a liter of cheesy goodness). Once melted,  stir in the flour until mixed (creating a roux, in case you didn’t know). Take off the heat and slowly add in the milk (I alternate between a wooden spoon and a whisk around this time). Once all the milk has been added, move the pan back to a medium high heat and stir that shit like a motherfucker until the sauce thickens (it will, trust me). Once it has thickened let it bubble away for about five minutes before removing it from the heat and stirring in all the cheese until it’s melted. Season to taste with moar salt and pepper. Finally add the egg and egg yolks (again, stirring like a motherfucker). Cover your layers of sauce and eggplant with this liter of cheesy Bechamel and stick that shit in the oven for 50 to 60 minutes.

Variations
So originally this recipe calls for a glass of wine to be added once the tomatoes and all that stuff are added. I don’t drink, so no wine for me. The recipe also originally called for minced lamb. I discovered minced lamb is dumb expensive and me and my underdeveloped pallet couldn’t really taste the difference since the mince had been simmering for one hour on the stove and one in the oven…

Serve with a side salad if you’re a bitch. If you’re all tough like me you’ll have this as is.

Hello Kitty high tea at Set Genki Tei, The Hague

Set Genki Tei caught my attention this summer when I was walking through The Hague with my folks and spotted a sign for a Hello Kitty themed high-tea (proper foodies: you can stop reading here if you want). It took me a while to find someone who actually wanted to come with me and indulge in Hello Kitty shaped food stuffs.

Maturity-ville, inhabitants: none

Maturity-ville, inhabitants: none

As expected, the food wasn’t great, but everything looked as promised. The biggest let down were probably the Hello Kitty imprinted cheese tostis, the cheese had left the building and all we were left with was stale bread. The sushi kind yamaof fell apart just from looking at it, but tasted okay (i.e. of fish and nigiri). But everything else was hilarious.

We weren’t all that filled up by the end of it, so we ordered a ‘Japanese snack’ platter of ‘Japanese nuggets’, ‘fish cakes’ and deep fried prawn. It was a bit of a let down as there was no crunch and mostly grease to all these bites. Not the chicken karaage sensation I was hoping for. But you know, Japanese food in Holland pretty much sucks.*

*Happy exceptions are the extremely expensive (but absolutely worth it) Yamazato in Amsterdam and the incredibly affordable Kyushu in Utrecht