Just before I wrote my last little whinge about renting in London, I had just spent a day flathunting in Putney. I saw some painfully dire places. costing around £1,000 per month for really horrible dingy studios. Around two days later, when I was about to give up, we finally found a decent place, costing just short of £800. So I put down the holding deposit. Three weeks later the estate agents phoned. The Landlady had cancelled the deal. Apparently she’d decided to move back to London and wanted the flat back. B*tch. A week earlier and things would have been so much easier

So there I was, £500 poorer, until the agents returned my deposit, looking for a place to live in the most heavy season for letting. Further flat hunting in that area proved futile because I needed a place for the 20th of August and it was already the 7th: far too late to be looking, apparently.  I seriously considered going down to Putney in person to give my former landlady a big slap.

Turning my hunt to Hammersmith, I was given more promising news. In a fairly well known agency I was told “We’ve got two places. A studio with separate kitchen for £960 per month and a one bed flat for £1040.” I squirmed at hearing the prices but in spite of my better judgement, agreed to have a look.

The studio turned out to be very small and poky and situated in a basement. It was the kind of place I would end up sharing with a family of mice. ”No way,” I thought ”not for almost a grand.”  

The one bed flat looked much more promising. It was still being done up but it had a nice big bedroom and certainly had a decent view over some greenery. There was just one thing that confused me.

“So where’s the kitchen?” The agent shuffled uncomfortably. It appeared that he wasn’t expecting me to ask this. “I DID only ask for self contained properties with seperate kitchens” I reminded him.
“This does have a seperate kitchen” I looked around. 
“Where?”

He pointed to the back corner of the room where two flimsy partitions had been put up. “Just there.”
“THAT’S A KITCHEN?!” He nodded. I scratched my head in disbelief. “I thought it was a toilet cubicle! Or a boiler cupboard!” I opened the door. “WHAT’S THIS? IT’S TWO FOOT SQUARE!  In front of me was a tiny cubicle, not even the size of my arm span containing a two ring electric hob and a sink.  “This is NOT a kitchen! There’s nowhere to store any food.”
“Well, technically its separated from the rest of the flat and contains a hob and a sink. That makes it a separate kitchen.”
“Separated from the flat? It’s separated from the rest of the flat by TWO PIECES OF CARDBOARD!”
“It’s enough, I’m afraid” “I poked and prodded the walls. Nope, no cupboards hidden here.”What the hell do people DO with places like this?!” “Well, there’s enough space to heat up a tin of something” he suggested helpfully.
I gawped for a few seconds then came to my senses. “Right, well….thanksverymuchI’llbegoingnow!”

I left very, very quickly.

Now this was by no means the worst flat I saw, although it possibly was the worst value for money. Apparantly, if you live in London and want to live in a single person’s/couple’s accomodation, you DO NOT COOK.

That is unless, like me, you are very persistant. After much searching I did find a reasonable studio with a big kitchen and a gas hob that cost considerably less then the two places I mentioned in this post. Apparantly I was lucky. It had been on the market for around 6 hours. It took me roughly 5 minutes to put down a holding deposit.

Of course, agents’ flat descriptions never give you a true indication of what a place is going to be like so, if any of you find yourself in my position, I have written a brief guide to finding a decent one person flat in London.

First Some Vocabulary

• Studio Flat: A single room with a sofa bed/pull down bed. 
• Small studio: Really, you’re just going to have the bed.
• Spacious studio: You can possibly fit in a T.V and sofa.
• Self contained: you get a shower, toilet and ‘cooking’ facilities to yourself, you lucky devil!
• Open plan kitchen: One wall of the studio has had a sink and a hob fitted with a couple of cupboards and a mini-fridge. 
• Kitchenette: You have a two ring electric hob and a sink. No kitchen cupboards or washing machine.
• Seperate Kitchenette. One of the corners of the room jutted out, so the landlord has put up a partition and shoved the hob and sink in there.
• Close to all local amenities: There’s a small convenience store/Costcutter withing 10 minutes walk.
• Good transport links: You are guaranteed that at least one bus stops less than 5 minutes away.
• Close to tube: Your location has increased your rent by approximately £200 per month.

And some tips…

1. Start approximately 4 weeks before your proposed move in date. Any earlier and your offers are likely to be rejected because you can’t move in soon enough. Any later and all the places have gone.
2. Don’t bother looking online. The market moves so fast that the listings are constantly out of date. Get down to where you want to move and talk to the agents in person.
3. Well known and respected estate agents rarely give you any bullsh*t. The little independant ones are a lottery. 
4. If a place seems inexpensive but is near a tube station, be prepared for it to be rubbish.
5. If the place has just been put up for rent by someone who used to live there, don’t be too suprised if they decide to move back in or sell it instead. Things are far more stable if the property has been let before.

And, yes of course I do have some food for you… comfort food of the highest order from my point of view. I was still budgeting when I took this flat, but after having such a grueling day, Dad, who’d been looking at flats with me gave me £10 to treat myself and Goon. He’s very sweet like that. So I popped down to Borough the next day to try out a recipe I’d had in mind for ages.

Sirloin Steak with Sauteed Girolles and Watercress Pureé (outline recipe, adapted from Ramsay’s ‘A Chef for All Seasons’)

• 1 sirloin steak
• 100g watercress
• 25g spinach leaves
• 15ml double cream 
• 100g girolles mushrooms, halved if large
• handful flatleaf parsley, finely chopped
• 1 fat clove of garlic, minced
• olive oil

Make the puree by boiling the watercress in well salted water for about 5 minutes. Add the spinach leaves and wait until they have wilted completely. Drain and squeeze as much water out as possible. Process the leaves with the cream until you have a very smooth paste. You can add more cream if you like to make it into a sauce.

Brush the steak with olive oil on all sides, season and cook to your liking. 

Sautee the girolles with the garlic in olive oil until soft, stir in the parsley, cook for about another minute.

Serve the steak with the mushrooms and watercress puree. We had some steamed broccolli as a side dish.

***********************

As you might tell from the ridiculous close up of this dish, I found this ridiculously hard to present well. Why? Because the sauce was GREEN. I don’t mean the nice dark forest green that Mr Ramsay somehow managed to produce for his book but bright, bright green. When Goon decided he wanted to have his sauce as a pouring sauce and I added more cream, it was positively luminous.  

Despite being a little ‘colourful’ this was a nice relatively simple way to serve steak. The sauteéd girolles were gorgeous and the pureé was good, full of flavour from the peppery watercress but with the  the spinach coming through with almost equal strength. Providing you process it for long enough, the pureé will have the perfect texture:absolutely silky smooth.

So in short, I certainly recommend this in terms of flavour but it possibly isn’t one to try for a dinner party.

These steaks are from Farmer Sharpe’s in Borough Market. They turned out to be a bit less expensive than those from my usual butcher and had a noticeably different flavour and texture. These Galloway cattle give a very ‘beefy’ steak (if that makes any sense) with a strong flavour that reminded me a little of buffalo. I recommend trying them out if you get a chance. 

Calf liver is my treat for when Goon is away. It’s an automatic reaction now. If Goon is going away to work on his business or visit his parents, I head straight into Borough Market, find my way to the Ginger Pig and buy myself the nicest bit of veal liver they have. You see Goon isn’t a big liver fan. He can cope with chicken livers providing I soak them in enough cream and alcohol, but he hates lamb liver and is ambivalent about calf liver.

At £25 per kilo, ambivalent isn’t allowed!

So calf liver is reserved for the days when I have the flat to myself. My problem is I always buy the liver without knowing what to do with it. Last weekend I was after a change from the usual creamy marsala sauce but the internet was providing little inspiration. In fact, the recipe websites seem alost saturated with straightforward liver, bacon and onion recipes. That’s not quite what I wanted for my treat!

Eventually an idea came from an old BBC recipe. A liver, bacon and onion recipe by Gary Rhodes involves serving liver with melting onions with marmalade. A bit of musing led to the recipe below. Unfortunately, due to the great Islington juniper shortage that hit last weekend, I didn’t sprinkle my calf liver in finely ground juniper as intended. Instead, I dusted it with 1 juniper berry I had left, after giving it a good soak in gin.

Then I gave my own liver a good soak in gin. Happy times.   

Calf Liver with Juniper, Caramelised Apples, Maple Cure Bacon and Tangy Apple Onions

• 200g calf liver
• around 8 juniper berries, finely crushed
• 1 apple, peeled, cored and cut into 6 pieces
• around a level tablespoon of honey
• around 30g-40g butter
• 2 sprigs rosemary
• 2 rashers maple cure bacon
• half a small onion, sliced
• a tablespoon of apple sauce
• a tiny bit of balsamic vinegar and sugar to taste 
• half a glass of fruity red wine

Sprinkle the liver with finely crushed juniper berries and press them in properly (or soak it in gin!). I suggest the calf liver is  cooked to pink in the middle. For the liver you see in the picture, that involved dry frying for approimately 30 seconds on each side and resting for 5 minutes wrapped in foil.

Melt 3/4 of the butter over a low heat in a small saucepan and stir in the honey. Add the rosemary sprigs and allow to infue for a minute or two. Add the apple slices, sir to coat in the butter. Turn the heat up slighty so the apples caramelise. They should be golden brown on the outside, but firm. Discard the rosemary sprigs before serving.

The bacon was grilled until crisp. Easy

And for the onions, the only involved part of the meal, soften them in the rest of the butter until golden brown, add half a glass of red wine, allow to bubble down until almost completely evaporated then stir in a tablespoon of apple sauce. Add balsamic vinegar to taste- this will depend very much on how sweet/tart your apple sauce was. Calf liver has a delicate flavour compared to, for example, lamb liver, so you don’t want the onion to be overwhelmingly tart, just slightly tangy. I doubt you’ll need to add sugar but it is probably worth having some on hand just in case.

I served this with some simple buttered wilted spinach but spiced braised red cabbage would also be good.

 …quick, easy, weeknight food. It’s just not like me is it? What happened to the days of the lemon and rose glazed lamb leg and the duck, pomegranate and blueberry salad  or the three hour marathon cooking sessions that resulted in these chilli tortillas. I miss those days.

In fact, I think two things happened……

Firstly, I left the foodie heaven that was West London. You might think it strange that I say this but, given that I have no car, the resources for food experiments were so much better in Hammersmith than they are here in Hackney. I remember the days when I felt aggrieved at not finding fennel on my way home on a Sunday afternoon and moaned about not having access to decent raspbery liqueur*. Now,even on a weeknight, I’m stuck with whatever the near empty shelves Holloway Waitrose can provide at 8pm and it has to be something I can cook quickly so I can get a reasonable amount of sleep before my 6am start the next day .   

And, speaking of the early starts, I knew there’d be dry posting periods during termtime but I wasn’t quite anticipating the extended periods of blogging silence that have occurred since I started at Highgate. But then, when you’ve got to the stage where you arrive home so tired you can’t even eat, let alone cook, the idea of maintaining a food blog seems downright insane.

The problem is that things went a little bit wrong for the maths department this term. A colleague left us, which we were expecting. What we weren’t expecting was the sudden resignation of his replacement shortly before the return to school. Needless to say, this has left us all a little stretched.

In theory, compared to some of my colleagues, I got a fairly good deal. I picked up one new class: the brightest of the GCSE year with some really lovely kids**. That meant only four hours extra teaching per week ( read that as approximately 7 hours work per week). However the timetable also had to change, cramming 80% my fortnight’s teaching into 4 days. Precisely two weeks ago, I was in the middle of that 4 day stint AND trying to write reports for all of my four sixth form classes.

I was exhausted. I had an impossible workload to complete before the next day. I left work at just past 8pm*** having arrived at 8am and with a 75 minute commute each way. I was promised dinner when I got home and, unsuprisingly, Goon found an excuse as to why he had forgotten to make it by the time I arrived. So, barely awake, and in an extremely bad mood, I rushed to the small Tesco Metro, picked up the best steak I could find and invented something suprisingly good given the limit on the lack of marinating time and ingredients. If I’d had the foresight**** to keep a marinating steak prepared in the fridge, this would have been absolutely perfect.

*****

Spice Marinated Sirloin Steaks with Roasted Sweet Potato Wedges and Coriander Pesto

Serves Two

For The Steak Marinade

• 100ml chilli oil
• a tablespoon finely chopped coriander
• 2 large cloves crushed garlic
• 1 cubic inch ginger, peeled and crushed
• 2 teaspoons freshly ground cumin
• 2 teaspoons freshly ground coriander
• 1 green chilli, finely chopped
• 2 teaspoons cayenne

You’ll Also Need

• Two hefty sirloin steaks
• two medium sized sweet potatoes
• 3 tablespoons olive oil
• 2 teaspoons paprika
• 50g coriander
• 50-100ml of chilli infused olive oil
• 1 green chilli
• 3 minced cloves of garlic

Mix together all the marinade ingredients. Score the steaks in a criss-cross pattern. Brush all the marinade over the steaks and leave to marinate  (I fell asleep for two hours at this point which seemed to be just long enough. Overnight woud be better)

Peel the two sweet potatoes and cut into wedges. Coat with the olive oil mixed with the paprika and roast at gas mark 7 for 20 minutes or until tender.

Put 50g of finely chopped coriander in a blender jug with 50 ml of chilli infused oil, with the chilli and garlic. Blend until smooth, adding more oil if necessary.  Heat through in a small saucepan for around 5 minutes. Serve the steaks and wedges with the coriander pesto.

*****

* Yes, yes, I was spoilt. 

** and a few nuisances who make life difficult for me and the rest of the class, but such is life.

*** This is partially my fault. I started talking to one of the brightest year 11s about various maths-philosophy type things for an hour. But then, he’s one of those, intelligent personable students that genuinely makes teaching worthwhile, even if he is too polite to tell you that you’ve held the entire conversation with a streak of board pen across your face.

**** well, psychic ability I suppose

Since August, I have noticed something interesting happening to the comments I receive on this site. Around that time, this blog’s Google rating increased dramatically and I got a lot of new visitors.

Obviously this was good in many ways. I got lots of new commenters. Some left constructive feedback in my inbox and some left appreciative notes regarding recipes. Unfortunately this happened quite rarely and it seems that a lot of the people brought here by Google searches are illiterate morons.

I’m sure that my fellow bloggers experience the same problem: you look through your moderation queue and there are ten comments saying things along the lines of “EWWW BUTTERS!!!!” “LOL ROFL LMAO!!!” and “OMFG OOOOOEEEEEE!!!!” 

After a few week I became a little sick of having to manually delete this rubbish so Goon has helped me to install a new feature as part of my spam filtering for this blog. It’s called the idiot-auto-rejector. It checks a comment for bad grammar/lack of real words and then blocks any offending commenter from the site.  

The interesting thing is that, in its test stage, the idiot-auto-rejector didn’t just pick up random surfers. Some of my year 9 students had found the blog. Apparently the few of them who tried to comment don’t know how to write in sentences. I feel really sorry for our English department.

Clearly I’m not going to excuse poor writing in my comments box just because it is written by one of my students. I think they should know better. However, I did install a little extra feature in the idiot-auto-rejector just for them. When they try to access my site now they will see this message. Click on the link.

We’re quite proud of it, what do you think?

I’d have liked to put down something more offensive but I thought some parents might get cross. The irony is that I let Goon make that picture and as a result the grammar in the message is pretty bad, although it doesn’t hold a candle to my students’ efforts.

Of course, I’m also using my old secret weapon for disuading idiots from accessing the site: grossing them out with offal. So as the first proper food post I’ve made in a while, I bring you ox tongue.

Now that should have properly scared them off. Sadly that wasn’t my ox tongue although it is a good likeness. It came from a general web search as I am very bad at remembering to photograph things before I cook them. It’s big isn’t it? That’s about six main meals worth of meat. Goon cut our tongue into three pieces and a third was made into this.

It’s a very simple dish, so simple in fact I’m not convinced it needs a recipe, but it is a good way to be introduced to the flavour and texture of ox tongue. Since it was my first time cooking tongue, I specifically wanted to make something where I wouldn’t risk losing its flavour within a sauce, so I braised it on its own and then paired it with something that I hoped would complement it well.

This meat works well with piquant flavours which here are given by the sweetness of the tomatoes and the acidity of the red wine and a touch of balsamic vinegar.

********

Braised Ox Tongue on Penne with Tomatoes, Peppers and Red Wine

To prepare the tongue:

You’ll need 1/3 ox-tongue, 1 onion peeled and sliced into thick rings, 2 bay leaves, 5 crushed black peppercorns, 5 peeled cloves of garlic and a bouquet garni.

Ox-tongue is generally sold salted. So it is a good idea to give it a good long soak. We soaked ours for about 12 hours, changing the water every now and again.

Take a pan large enough to easily hold the tongue and put in the onion, garlic peppercorns, bay leaves and bouquet garni. Add the tongue, cover it with water and bring to a gentle simmer.

Simmer until the tongue is tender. This might take four hours if you are using a whole tongue. The third that we used took about two and a half hours.

Once the tongue is cooked, keep it warm until ready to serve.

For the red wine and tomato sauce

Ingredients:

• olive oil 
• 1 medium onion, peeled and finely diced
• 3 cloves garlic, minced 
• handful of basil leaves, torn
• 400g tin chopped tomatoes
• 2 green peppers, cored deseeded and  thinly sliced
• 300ml good quality red wine
• balsamic vinegar and brown sugar to taste (about two teapoons of vinegarand one teaspoon of sugar).
• salt and ground black pepper to taste
• 200-250g dried penne, cooked and drained

Method:

1. Soften the onion gently in the olive oil.
2. Add the garlic and, once that has cooked through, add the peppers and allow these to soften for about five minutes- the idea is that they retain some of their crunchy texture. Remove them from the pan.
3. Now add the tomatoes and the red wine, bring to a gentle bubble and allow to reduce while you cook the pasta.
4. Stir through the torn basil and return the peppers to the pan.
5. Add sugar and balsamic vinegar to taste. Adjust seasoning and stir in the cooked penne
6. Serve the sliced tongue over the penne. I found that sauteed courgettes made a good accompaniment to this meal.

A little while back I told you about my new job up in Highgate School. Time is certainly passing quickly and, with just a few weeks left before I start work, it’s time Goon and I found a new place to live.

Of course, the most important thing for me in a flat is a decent kitchen, not like the one we have now. I want worksurface space, a gas cooker and a freezer that’s big enough to hold more than just some ice cubes and a bag of peas. Goon just wants somewhere close to a tube station so he can minimise the time he spends on his feet. Sadly,even finding this combination has so far proved nearly impossible. 

It seems that a place to cook is a luxury in London now. With landlords rapidly converting every period building into 4 apartment blocks, we’ve seen many places with decent bedrooms but poor cooking and living space. We found several conversions which would have been fine but, all they had in the ‘open plan kitchen-lounge’ was one of those ghastly electric hobs and a sink. Not even a table to prep ingredients. How depressing. 

It was after seeing one of these conversions that we encountered what must be the most stupid bunch of letting agents in London. In desperation we had popped into a slightly dodgy looking agency in the vague hope of discovering a suitable flat. We were prepared for some scare tactics and a little bit of bending the truth in a place like this, but we weren’t quite ready for this level of idiocy.

“Oh, yes, this place is going to go VERY quickly,” said the young lady showing us around a particularly expensive one bed dump, “In fact we had a couple in today who wanted it right away.”

 Now, despite the impression he gives during his kitchen misadventures, Goon isn’t stupid.”So why didn’t they put down a deposit?” he asked. She paused for quite a while.

“Uh…….because…….. they left their cashcard at home. They’ll be coming in specially tomorrow all the way from….uh… Wimbledon….so they’re very keen. If you want it, you’d need to put down the cash before they came back.” I rolled my eyes. As if anyone in their right mind would want that place for that price. I took over the debate, somewhat sarcastically.

 ”Well, if we want this place, I’ll be sure to run over with the cash first thing tomorrow.” The agent looked worried.

Back at their offices, Goon was having fun winding another agent up.”So, that couple from Greenwich, they really like the place, huh?”
The agent looked confused for a second.”Couple from…oh.. RIGHT the couple from Greenwich, yes they were…”

“Wimbledon!”  The other agent interjected in a hurry. ”Remember? They were from Wimbledon?” She nodded encouragingly at him. I, frankly, couldn’t believe how bad this woman was at lying.

“Ah, yes, Greenwich, Clapham… these places South of the river are all the same to me.” He laughed nervously. His colleague gave him a look that could kill.

And, as if they hadn’t made big enough fools out of themselves already, the estate agents called back the next morning with this little gem.

AGENT:The couple interested in the flat have come back. Do you want the flat,because we’ll need the money today if you do.
GOON: What, they’re in the office now?
AGENT Yes.
GOON: Ready to put the money down?
AGENT: That’s right.
GOON:  And you’re asking me if we want the flat?
AGENT: Ummm…. yes? 
GOON: How could we possibly put the money down before them if they’re already there?
AGENT Umm… right.

(long pause)

AGENT: If they don’t put the money down now, shall I call you back?

Goon hung up.

So we spent Saturday tramping around again and by the evening we were tired and hungry and in need of some comforting and invigorating food. It was still very  hot  so it needed to be reasonably light and refreshing too. Plus I was knackered. So I didn’t want anything to keep me on my feet for more than an hour.

I was thinking a warm salad with some spicy, citrusy flavours would be good, perhaps with a South East Asian Influence. So I started improvising and out came this.

Vietnamese Style Noodle Salad with Seared Marinated Beef

For The Beef  (we used around 425g beef fillet for two of us)

• 1 tablespoon fish sauce
• 1 1/2 tablespoons ground nut oil
• 1 heaped teaspoon brown sugar
• 1 large garlic clove, minced
• 1 inch ginger root, grated
• a spring onion, thinly sliced
• 3 small green chillies,chopped (don’t mention this to Goon!)

Mix all the marinade ingredients together well in a bowl. 

Cut the beef fillet into thin strips, about  a centimetre wide. Toss them in the marinade and leave them to marinate for about 90 minutes, tossing them every half hour to make sure the marinade stays well distributed. While the beef is marinating, make the salad (below), then have a sit down.

Once the beef has finished marinating, get a frying pan very hot and sear the beef strips for around 40s per side (or until the outside is cooked). You may need to do this in batches. Place the beef strips on a warm plate and cover with foil. Leave to rest for about 5 minutes.

Arrange the beef over or around the noodle salad, squeeze over some more lime and garnish with chopped coriander if you like.

For the salad (intended for 2 but enough for 3)

• 1 carrot, peeled and cut into little 3 inch long, narrow batons.
• 4 inches of cucumber, cut like the carrot or maybe a bit thicker.
• 1 small pointed red pepper, deseeded cut the same as the carrot
• 3 spring onions, sliced 
• 250g of fine rice noodles,
• handful of peanuts, roasted
• handful coriander leaves roughly chopped
• 10-15 mint leaves, finely chopped
• juice from 1 1/2 limes and grated zest to taste
• A little salt
• enough groundnut oil to lightly coat the rice noodles.

cook the rice noodles according the the pack instructions, then drain andrefresh in cold water immediately. i find that this stops them overcooking and disintegrating. Then drain the noodles and toss them in the oil and lime juice to stop them sticking. 

Then just throw in the rest of the ingredients and toss everything together until its thoroughly mixed. Gently warm the salad through, then taste and  adjust seasoning.

***

This was quick, tasty and filling without being heavy. Goon loved the marinated beef but he seems to be less keen on the fresh chopped mint in this form. personally i think its great. I find the combination of lime, coriander and mint to be really refreshing.

That meal  was exactly what we needed after a hard day of flat hunting. I just keep hoping that eventually we’ll find our perfect kitchen flat, preferably BEFORE my new job starts.

A few months ago, my Dad brought me a few bargains from Borders. Among them was a £3 book on Mexican Cookery. Whilst I’m always up for trying new cuisines, I thought that this particular one was a bit out of my reach. The book described a lot of ingredients I’d never heard of before. For a start, it mentioned more types of chilli than I knew existed, strange vegetables like sliced cactus leaf paddles and a few cheeses I didn’t think I could find.

The book lay unused on my shelf for months. Then, two weeks ago, I was reading the BBC food boards when I saw that Charlotte (from Great Big Vegetable Challenge) had been looking for some cactus and had been pointed in the direction of an interesting company called Cool Chile, which imports a lot of Mexican ingredients and storecupboard items.

The next Friday I visited their stall at Borough Market, hoping to get my hands on the most common items mentioned in my book: tomatillos, corn tortillas and nopales (cactus paddles). The very helpful gentleman running the stall sold me the last two, but he didn’t stock the tomatillos at Borough. Apparently no one bought them. I couldn’t help wondering why.

However, he did point me in the direction of Cool Chile’s Taqueria, which happens to be reasonably close to where I live. So the next morning, I set off, eager to get my hands on the elusive ingredient. I was in for a bit of a shock. This was the can of tomatillos I found.

I don’t think that picture does it justice. I think this one puts things in perspective.

Apparently tomatillos are only imported into Britain in cans about twice the size of my head! No wonder they weren’t sellingfast at Borough. These things weigh around 3 kg. Still, I was determined to have my tomatillos, so I bought them anyway. Then the shop assistant told me they didn’t have any carrier bags.

So I walked the three miles back to my flat with my tomatillos cradled in my arms like an oversized baby, getting some very strange reactions from passers by. A few people pointed and laughed. Someone even tried hitting on me. Apparently the thing to do if you’re single and really desperate in London, is walk around with a large can of tomatillos. You’ll attract Goldhawk Road weirdos by the dozen.  By the time I got back home, my arms really ached and my throat was a bit sore from yelling at the weirdos to get lost.

The irony is that I still haven’t used the tomatillos. For my first attempt at Mexican cookery, I fancied beef enchiladas and, from what I saw in books and online, tomatillo wasn’t the best accompaniment. I’m saving them now for chicken and tomatillo burritos.

So, what did I make for my first Mexican style meal? Well, beef enchiladas like I said,

a salsa made from mango, finely diced white onion, lime juice, lime zest, green chilles and coriander leaf,

nopales and red pepper salad,

and sweet corn with fried onions and cream.

It was an interesting meal to make. Each particular dish was easy in itself but co-ordinating the lot was a bit challenging. I started early by making the beef.  I sweated off one finely diced onion with 2 cloves of garlic and 3 chopped green birds eye chillies. Then I added 500g of chopped braising steak and browned it. I put the lot in a casserole dish with a about a level tablespoon of  ground cumin, ground coriander, dried oregano and paprika,  then covered the meat with beef stock, added salt and pepper and let it braise slowly at 130C for about 5 hours. While it was in the oven, I made the the creamed corn and let my tinned nopales soak in fresh water to remove the salt from them.

After that I took the beef out of the oven, poured off most of the liquid and shredded the beef. It had picked up the flavours from the spices very well so I didn’t add any more. I just put a dollop in the middle of each of my 8 corn tortillas and rolled them up into enchiladas. These went into a baking dish and were topped with sour cream and grated mild cheddar (as a substitute for Monterey Jack) and baked until the cheese bubbled.

While the enchiladas cooked I quickly assembled the salad and salsa. The salsa was literally just the ingredients mentioned above, mixed together in a bowl. The salad was made from grilled, skinned and sliced red pepper, thinly sliced red onion and the nopales slices in a dressing made from a chile and garlic oil and white wine vinegar. The nopales had an interesting flavour that’s hard to describe. They were very slightly bitter and quite leafy but had a bit of a salty tang from being pickled. Their texture was like cooked runner beans. We liked them a lot.

I’d have liked to submit the tomatillos to Weekend Herb Blogging this week, but since I haven’t yet cooked with them, I’ll have to talk about the nopales instead. Nopales are the paddles of the prickly pear cactus. Over here they are sold pickled in brine. Apparently these things are full of vitamins and fibre, which is very useful as they are very tasty too!

For more information on nopales, see the Wikipedia entry.

This week, Weekend Herb Blogging is hosted by Anna from Anna’s Cool Finds. Head over there to see the round up on Monday.