World Wide Roots

17/01/2021

Love these guys, have worked with them at events and they smash it every time. Their mac 'n' cheese is awesome and now they're sending it out across the nation. Worth giving it a go

20/02/2020

Nigerian tapas, yeah "try a ting"! We're in 🇳🇬

World-firsts take a little time, even if they are happy accidents. “This started many, many years ago,” says Ifeyinwa Frederick, nodding to the small restaurant surrounding her. On the Tottenham High Road and called Chuku’s, it serves Nigerian tapas and is the only place that does.  

06/02/2020

Stuck for something quick, easy and tasty for midweek? You can't go wrong with this lemony chicken orzo soup. No simmering of chicken carcasses for hours!

Just saute for a few minutes in glug of oil one chopped stick of celery and one leek, chopped into half moons. Then add 1200ml of chicken stock (stock cubes will do) along with 4 b***d skinless chicken thighs. Simmer until chicken is cooked through.

Remove chicken to cool a little then shred. Once chicken is removed bring pan contents back up to a simmer and add approx 70g or orzo pasta. If you haven't got any orzo just snap up some spaghetti into small pieces but use orzo if you can.

Shred the chicken. When the orzo is cooked, pop the chicken back in to heat through and add a bunch of chopped dill. Stir through, give a squeeze of fresh lemon juice and serve with some lovely crusty bead and butter. Sorted.

15/07/2019

The new £2.3bn regeneration project at Elephant Park has signed up what will be the third London outlet of Koi Ramen, which specialises in Tonkotsu ramen noodles, and a brand new football bar and bottleshop called Tap In, serving over 300 craft beers and

03/07/2019

Think we may have to have a bash at this at some point. How good does this look. Amazing colours and flavours packed in there.

This pasta recipe from chef Kuba Winkowski sees a spiral of fresh pasta stuffed with a combination of fiery 'nduja, creamy ricotta and chorizo. A squid sauce is poured on top with pieces of flash-fried squid, before a warming chorizo and cider sauce is poured around it.

21/01/2019

Not a bad first effort. Tasted great and used black vinegar and strips of fresh ginger as a dipping sauce. Aspic was easy and came out perfectly, as did the dough for the dumplings.

🥟🥟

Like most things, they're not too difficult and complicated to do, it's the process and stages to make things. Once the aspic is done though it doesn't take too long to make the dumplings. Just a bit more practice to get them looking better 😁
@ Henley on Thames

13/12/2018

In Singapore, every night an entire street is dedicated to satay with ten hawkers serving tantalising grilled sticks of meat, fish and dipping sauces.

The taste of grilled satay recalls a time before Singapore's rapid modernisation. In the 1940s, the thriving scene evolved into "Satay Clubs" or large gatherings of satay sellers around the city says an article on CNN Travel.

One of the vendors at Satay Street, Ainon Hussain, says they don't say something is delicious, they say it has power and that's why he calls his stall, Satay Power. He says that no matter where you dine, you've never feasted with fifty strangers like this before. As the Tiger Beer flows and satay sizzles, the experience is like a family affair, where everyone feels at home. This is the only satay club in Singapore, and it's like the golden days.

Return ticket to Singapore please!

I love satay and we love eating along with crowd of folk we don't know. If we had an entire street dedicated to one particular dish here in the UK what would you want it to be?

Hands up for a dumpling alley! I can't think of anything more multicultural, or delicious for that matter. Most countries have their own . In Nepal they have their , the Japanese have , in Poland , the Chinese their and in Turkey they have their . How about Korean or Italian ? Is that a dumpling? Sure it is. We could go on. What they all have in common is that they are all perfectly packaged pockets of ambrosial delight.

What would your dedicated street food alley be? .

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03/12/2018

Holy Moly! This 'sandwich' seals the deal for a visit to Porto for us...the . Steak, sausage, ham & cheese in a hot beer & tomato sauce!

May not be able to move after eating one, but we'll certainly be in the queue for one!

https://en.wikipedia.org/wiki/Francesinha …

29/11/2018

Made Red Dragon sauce just because I fancied making some. Love this simple sauce; sweet, spicey and with the undeniable umami flavour of fermented chilli bean. So very addictive. Finger dipping good. Great sauce to have on standby in the fridge. Slather it on anything you fancy! 🌶 🌶

08/10/2018

It's cauliflower Jim, but not as we know it

It’s cauliflower Jim, but not as you know it… I stumbled across this recipe by Ina Garten. I have lost many an hour watching Ina on TV as the Barefoot Contessa, longing for her kitchen …

03/10/2018

Hobbs of Henley Ltd Gin Tasting Cruise. 19th October 2018.

The Gin To My Tonic will take you on a gin tasting experience whilst cruising along the River Thames on flagship Hobbs of Henley vessel ‘The New Orleans’.

The Gin To My Tonic will build a tailored gin tasting menu of 5 courses including Hobbs of Henley’s very own gin ‘Mr Hobbs’. The gins will be all very different allowing you to go on a real journey of gin! Each carefully selected gin will be introduced and presented with its backstory, botanical make up and tasting notes.

The Gin to My Tonic will take you on a gin tasting experience whilst cruising along the River Thames on flagship Hobbs of Henley vessel ‘The New Orleans’. Each carefully selected gin will be introduced and presented with its backstory, botanical make up and tasting notes.