Category: Lifestyle

  • CLASSIC CAR REVIEW: BMW 840Ci

    Fancy a luxurious, distinctive and powerful GT car for less than the price of a new Ford Fiesta? The 840Ci could be the car for you.

     

    The 8-Series, or E31 for the BMW geeks out there, was launched in 1989 after a long and expensive development period that started in the mid 80’s. Although it replaced the 6-Series as the flagship coupe it was a lot more expensive, competing with cars such as the Porsche 928 and Mercedes SEC. It was launched initially with a 5.0 litre V12 with the option of a smaller V8 a few years later.

    The first thing you notice as you approach the car is the sheer size of it, this is a big luxury coupe that occupies a lot of road space. As you duck down into the low set cabin, you are greeted by huge multi adjustable leather seats along with more buttons and digital displays than you can shake a stick at. The cabin is of a high quality but very 90’s and Germanic (read very, very black), thankfully the interior is lifted in this example with yellow piping on the seats. The 8 may be a 4 seater but not a spacious one, I’m 5’ 4” and just about fit comfortably in the back.

    On turning the key you are treated to a deep chested V8 rumble, helped on this car by a full stainless steel exhaust which also releases a few more ponies. A manual gearbox was available but most, including this one, were automatics. As you shift into drive and get onto the road you realise that this is totally in keeping with the character of the car. Even on low profile rubber the ride is comfortable while the engine has plenty of low down torque to allow you to mooch around effortlessly if not discreetly. The combination of loud exhaust and even louder paint mean you’ll be getting plenty of stares from passers-by.

    If you want to up the ante, you can move the gearstick over to manual mode. Instead of the car gently slurring its way to as high a gear as possible, you can hold gears to let the engine rev. Do this and you reveal a whole different side to the 840. Suddenly this luxury coupe starts to feel a lot more interesting, going from feeling brisk to pretty bloody fast. On paper it’s slower than many a modern hot hatch (0-60 in around 6.5 seconds) but on the road it always feels plenty. You’ll also get a much better soundtrack thanks to that V8, the engine developing a much harder almost NASCAR style exhaust note as it approaches 6000 rpm.

    Flick a switch on the transmission tunnel and the dampers stiffen to give much tighter body control, sharper turn in and less roll around corners. Couple this to accurate steering and you’ll soon find yourself carrying more and more speed around bends, helped by the width of the delicious 3 piece BBS wheels. Don’t confuse this for a sports car though, the steering while precise is lacking in feedback and you always feel the not inconsiderable weight while braking and turning. This is not a B road blaster.

    Prices today start at less than £4000 although the very best can command over £20,000. The stunning yellow example you see here is a later V8 engined car with 4.4 litres giving 286 bhp. Although less powerful than the V12 models, the lighter weight means performance is very similar unless you find a super rare 850CSi which came with nearly 400 bhp. One big plus point of the V8 is that the engine is a lot less complicated and so cheaper to repair. A repair bill in excess of £1000 isn’t unheard of though, there’s plenty of complicated electronics to go wrong and the early 4.0 litre V8s can suffer from serious engine issues.

    The good news is that classic insurance is cheap and values are on the up. Buy one today and as long as you look after it, you’ll probably be able to sell it for as much or more than you paid. Choose carefully and you’ll have a handsome, fast and luxurious GT that can cover huge distances comfortably. I guarantee you’ll never get bored of playing with the pop up lights either.

  • RECIPE | “Fire” – Red Pepper Dip

    Serves 4-8 people (along side other dishes) |  Prep 10 mins | cook 30 mins (roasting red peppers & chilli @ 220c / 200(fan) / Gas Mark 7)

    Inexpensive / Gluten-Free / Vegan /

    If you want this light dip to live up to it’s fiery name then leave the seeds of the chilli in for the ultimate kick. This goes really well along side my recipe for Coal (black quinoa coated chicken nuggets) – to create Coal & Fire. This is also great along side vegetable sticks for a healthy buffet style dinner. Any leftovers can be kept in an air-tight container in the fridge for 2 days.

    RED PEPPER- Contains anti-oxidant vitamins C & A. Which both help to support a healthy immune system. Rich in flavanoids and anti-oxidants, these brightly coloured peppers have been linked to anti-cancer benefits. (SOURCE: http://www.whfoods.com/genpage.php?dbid=50&tname=foodspice )

    WALNUTS- Good source of B7, which is the vitamin that helps strengthen hair and reduce hair loss. The other B-complex vitamins in the walnut help you fight the ageing process on your skin and can help obtain a healthy glow. (SOURCE: http://www.thehealthsite.com/fitness/go-walnuts-13-health-benefits-of-this-awesome-nut/ ) . Walnuts have also been found to have anti-cancer benefits with the slowing of tumour growth in breast and prostate cancers. (SOURCE: http://articles.mercola.com/sites/articles/archive/2014/05/19/7-walnuts-benefits.aspx )

     

    Ingredients.

    2 red peppers, roasted in the oven whole, de-skinned / de-seeded and sliced

    1 long red chilli, roasted in the oven whole, de-skinned / de-seeded and sliced

    30g walnuts, dry-toasted in a frying pan

    1 tsp lemon juice

    ½ tsp smoked paprika

    ½ tsp cumin

    Glug pomegranate juice

    Olive oil

     

    Method.

    1. Combine all the ingredients in a small food processor and pulse until smooth.
    2. Add around 2 tablespoons of olive oil and pulse again. Serve.

     

  • RECIPE | Party Rice

    Serves 8-10 people | Prep 15 mins | Cook 25 mins

    This is great for serving to a crowd as part of a buffet- especially if you’re in a hurry. It would work nicely alongside plain char-grilled Mediterranean vegetables. Also pretty with parsley.

    If you’re serving up onto individual plates, use a ramekin to make a mould for the rice and then turn out onto the plates.

    Ingredients.

    150g white & wholegrain basmati rice

    150g black rice

    400g canned tuna (280g drained weight)

    110g ham hock, cooked (got mine from Sains.)

    1 ball (150g) mozzarella, shredded or diced finely

    1 can sweetcorn

    ½ can cannellini beans

    30g cocktail gherkins, sliced

    8 small hotdogs, sliced

    2 eggs, hard-boiled and mashed with a fork

    4 tbsp extra virgin olive oil

    4 tbsp lemon juice

    Salt & Pepper

     

    Method.

    1. Get a large saucepan of boiling water on the go and add both types of rice (just double check they both require around 25 minutes cooking time). Drain, rinse in cold water, drain again and set aside.
    2. In a large mixing bowl now combine all the ingredients together and mix well, seasoning with a touch of salt and a few good scrunches of cracked black pepper. Serve.

     

     

  • RECIPE | Pizzucchinis

    Serves 1 | Prep 5 minutes | Cook 30 minutes

    Half a large courgette counts as 1 of your 5-a-day. These speedy snacks use collagen encouraging courgette as a nutritious base for classic pizza flavours from tomato, mozzarella, oregano, and basil. Play around with different ingredients and herbs for toppings; olives, anchovies, fresh chilli, whatever you have or fancy really!

    COURGETTES – Appearances from our anti-oxidant friends, vitamins C & A. The dietary fibre in courgettes can also help lowering our cholesterol levels. The same fibre matched with the courgette’s water content will also make you feel full, and with a low calorie content could be used for weight management.

    Courgette’s are also great for our skin; hydration, anti-ageing, collagen formation, and puffy eyes.

    Ingredients.

    1 courgette, halved lengthways

    Mozzarella, I use pearls (darling) and slice in half

    Cherry tomatoes, quartered

    Dried oregano

    Dried basil

    Garlic granules

    Olive oil

    Chilli flakes (optional)

     

    Method.

    Preheat your oven to 210c / 190c (fan) / Gas Mark 6 ½

     

    1. To make sure your courgette halves sit flat on your baking tray, use a knife to level the bottoms out by taking a small slice off, if necessary.
    2. Brush lightly with a bit of olive oil and sprinkle with a pinch of garlic granules on each courgette half.
    3. Top with cherry tomatoes and mozzarella (sit them close together so as the cheese melts it secures the tomatoes in place).
    4. Scatter with basil, oregano, and chilli flakes to your desired level of herb! Top with some freshly cracked black pepper and place in the oven for 25-30 minutes until the cheese is going golden and courgettes are just cooked through and still have a bit of bite!

     

  • RECIPE | Golden Pomodorino Cake

    Prep 30 mins | Cook 45 mins

    As tomatoes are part of the fruit world it makes it a little easier to understand how this translates in the form of a cake. Eaten raw these little pearls of sunshine have a natural sweet taste, and they go quite well with pomegranate seeds in salads. Research has shown that most of tomatoes health properties are actually enhanced through the cooking process.

    The de-seeding and skinning process of the tomatoes may seem laborious but the end result of this cake is pure gold. Moist and lightly flavoured with lemon make a good pairing for pomegranate decoration and the sweet sharpness they will bring to the dessert.

    YELLOW TOMATOES – Yellow tomatoes have double the amount of iron to red tomatoes. It’s a close call as to which is the more beneficial colour tomato. Some highlights of the yellow tomato are that they contain more; phosphorous, potassium, zinc, niacin, and folate than red tomatoes. SOURCE : http://www.prevention.com/which-healthier-red-tomatoes-vs-yellow-tomatoes ). Lycopene, normally associated with red tomatoes (baked beans are a good source for this also), but our bodies can actually digest Lycopene from that found in the yellow tomato. Lycopene is known for its many health benefits including anti-cancer properties and protection from heart disease. (SOURCE: http://organiceyourlife.com/lycopene-and-yellow-tomatoes/ )

    Ingredients.

    2 eggs

    225g self-raising flour

    140g unsalted butter

    140g caster sugar

    140g yellow tomato purée (around 225g of yellow tomatoes make this much purée after de-skinning and de-seeding)

    1 tsp baking powder

    ½ tsp baking soda

    ½ tsp salt

    ½ tsp lemon zest

    pinch cinnamon

     

    to decorate;

    pomegranate seeds

    icing

     

    Method.

    Preheat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. Rub butter over some greaseproof paper and use this to line a loaf tin.
    2. Begin by de-skinning and de-seeding the tomatoes. Make a cross with a sharp knife on each tomato and plunge into recently boiled hot water for 30 seconds – 1 minute. Drain from the hot water and immediately plunge into cold water for the same amount of time. Peel away the now loose skins and squeeze to purge the seeds from the tomato.
    3. Purée in a small food processor until smooth. Set aside.
    4. Beat the butter and sugar together in a bowl until well combined and fluffy.
    5. Add the eggs, whisking one in at a time.
    6. Add the lemon zest, cinnamon, baking powder, baking soda, and salt into the flour and sift about half of the flour mix into the buttery sugared mix, stir well to combine.
    7. Add all the tomato purée and stir through thoroughly.
    8. Sift in the remaining flour and stir.
    9. Pour the cake batter into the greaseproof paper lined loaf tin and place in the oven for 45 minutes, or until a skewer comes out clean after inserting in the centre of the cake.
    10. You can serve pomegranate seeds on the side, or make up some icing with icing sugar and drizzle on top of the cake where you can then “glue” the seeds on top using the icing.
  • RECIPE | Thyme Roasted Baby Leeks

    Serves 2 | Prep 5 mins | Cook 15 mins

    LEEKS- The lovely leek can be a great tool to use for detox. Leeks fibre content cleanses the digestive tract, as well as being a potent diuretic. Leeks are also good sources of calcium, vitamin C, potassium, B6, and iron! SOURCE: http://www.diethealthclub.com/health-food/leeks.html )

    Ingredients.

    Olive oil, glug

    White wine vinegar, glug

    1 pack baby leeks (usually 5-6)

    1 garlic clove, sliced finely

    Few thyme sprigs, leaves removed

     

    Method.

    Preheat your oven to 200c / 180c (fan) / Gas Mark 6

     

    1. Top and tail the leeks and remove the first outer skin.
    2. Blanch in boiling hot water for 3 minutes.
    3. Drain thoroughly, place in a baking tray and pop in the glugs of olive oil and vinegar, along with the thyme leaves and garlic.
    4. Roast in the oven for 15 minutes until they start to turn golden on top.
  • RECIPE | Herby Pork Chop

    Serves 2 |  Prep 15 mins Cook 15 mins

    Herb up your life! This deliciously bronzed, herb spiked, panko crumb pork is super easy to put together and is a treat to the taste buds with a lemony undertone thrown in too. I served mine with Thyme Roasted Baby Leeks, steamed tenderstem broccoli, and a small whole jacket sweet potato each. The recipe is easily doubled and you could also apply the same method to flattened chicken breasts.

    Pork is a great source of protein, and is also another good way of getting zinc into your diet. 85g of pork contains just under 2mg of zinc, and men require about 11mg a day (women 8mg). Zinc is an important mineral to consider for healthy immune system function. 85g of pork chop is also only around 137 calories. (SOURCE: http://www.livestrong.com/article/415403-what-are-the-health-benefits-of-pork-chops/ )

    Ingredients.

    2 pork chops (without bone)

    60g panko breadcrumbs

    30g plain flour

    1 tbsp fresh thyme, finely chopped

    1 tbsp fresh rosemary, finely chopped

    1 tsp fresh sage, finely chopped

    1 tsp basil, finely chopped

    ½ tsp garlic granules

    1 lemon, zested

    1 egg, lightly beaten

     

    Method.

    Preheat your oven to 200c / 180c (fan) / Gas Mark 6

     

    1. Set out the following in 3 separate bowls / plates alongside one another to create yourself a little workstation; plain flour, beaten egg, and panko breadcrumbs that have been mixed with herbs / lemon zest. (See picture).
    2. Dust the pork chops in flour and shake off any excess.
    3. Dip in the beaten egg to coat and wait for any excess liquid to drip out over the bowl.
    4. Then fumble the chops in the breadcrumb mix coating thoroughly.
    5. In a frying pan large enough to accommodate both chops, heat a tablespoon of olive oil over a medium to high heat.
    6. Fry the chops for 3 minutes on each side.
    7. Place the chops on a baking tray and place in the oven to finish cooking for 8-10 minutes.
    8. Remove the chops from the oven and plate up with your desired sides.

     

     

  • RECIPE | Griddled Romaine Lettuce Hearts

    Serves 2  | Prep 5 mins | Cook 5 mins

     

    Simplicity at it’s very best. I actually now prefer these lettuce hearts cooked as opposed to in a cold salad. Slightly charred matched with a sharp, creamy dressing this simple side could match any main, or you may even want to serve it as an unusual starting course.

    – Just 94g of romaine lettuce provides you with 107% vitamin K, 45% vitamin A, and 31% of folate, of your recommended daily intake, to name a few!

    (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=61 ). Make the romaine your new romance with lettuce. Compared to the standard iceberg lettuce, the romaine has; less sugars and salt, twice the amount of protein and calcium, three times the vitamin K, four times the amount of iron, eight times the vitamin C, and seventeen times the amount of vitamin A. It’s a no-brainer. SOURCE: (http://www.care2.com/greenliving/10-powerful-advantages-of-eating-lettuce.html )

    Ingredients.

    For the dressing:

    1 ½ tbsp olive oil

    1 tbsp mayonnaise

    1 tbsp worcestershire sauce

    1 lemon, juice of

    1 garlic clove, crushed

    Salt & pepper, to tase

    1 Romaine lettuce heart, halved

     

    Method.

     

    1. Mix all the ingredients for the dressing together in a small bowl with a whisk. Set aside.
    2. Lightly oil the lettuce halves on their cut sides with a brush, and heat a griddle pan to a medium-high heat.
    3. Griddle the lettuce halves cut side down for 2-3 mins.
    4. Remove from pan and serve drizzled in dressing.
  • RESTAURANT REVIEW | The Meat Co.

    Getting to The Meat Co. is super easy. Tube to Shepherd’s Bush turn left out the station and 3 minutes away is The Meat Co. a huge dining vicinity, perhaps a spacial reflection of their slabs of meat. With a fantastic menu, high ceilings and cool décor, with tables next to a large glassed front, perfect for people watching. With my arrival being fed over an intercom and an option to have a lift take me up to the restaurant I had high hopes for their service.

    Unfortunately, I was left with my menu for quite some time and with a pretty much empty restaurant floor over an early lunch, this was pretty disappointing. At first I thought this may be due to them thinking I was waiting for another diner to join me but the table behind me had to shout to get the waiter’s attention so I was not the only diner being neglected.

    There were about 5 members of staff in the area, all appeared to be busy preparing for the evening shift, but this did give me an opportunity to observe that they all seemed to get along extremely well and clearly enjoyed working with one another. When I did have interaction with them they were all really friendly and smiley.

    I decided to start lunch with an Apple Crumble vodka cocktail- it was Thursday so it counts as the weekend! It was strong and made well so I later in the meal decided to try another being the Strawberry Basil Martini, which was even better. A perfect balance of flavours, it beckoned me to take the afternoon off and have another, but I reluctantly resisted.

    With The Meat Co’s menu boasting interesting international dishes like Braised Rib Meat Cigars & Balsamic Mayo, Eggplant & Mascarpone Tart, and South African Sausage Boerewors, I asked to try the Chef’s Soup of the Day. The soup was some version of leek & potato which was okay, but I was really hoping for something a little more exotic and in tune with the rest of the menu.

    I chose the South African sausage Boerewors to start. The sausage was laced with interesting spices served curled up with polenta that was cooked very well, which can be a difficult thing to get just right. Alongside was a smoky sweet glossy tomato sauce that brought the dish together – all in all, a good starting point.

    For main I chose the Kangaroo steak which comes with a potato dauphinoise stack, and ordered grilled asparagus on the side. The potato stack was not cooked through and tasted of just raw potato. Luckily, the kangaroo steak which came in a generous portion was cooked perfectly, easy to slice and adorned in a deep red, rich lightly spiced sauce. The asparagus was also cooked well.

    The dessert menu is full of goodies with interesting twists; Passionfruit brulee, Peanut butter cheesecake, Tiramisu with Churros. I went for the Toasted Coconut and Raspberry Vacharin – which was fantastic. It arrived in 3 small tasting experience bowls.

    One a sharp raspberry sorbet, terrine style, with toasted coconut. Lovely textures and flavours. The next a coconut cream with a sharp raspberry jam-syrup, and finally chewy-crispy morsels of meringue (just how I like them) with fresh berries. A very clever, pretty, sweet toothsome dessert from The Meat Co. I would be tempted to revisit The Meat Co and explore the rest of their dessert menu.

    I genuinely believe The Meat Co. serves great food- but on this occasion, it is such a shame that simple points such as; a bland soup, uncooked potato, and pre-occupied staff let them down. Unfortunately, I cannot score based on a belief and have to go by the experience that I had, which is why I have scored two stars. The meal did have some fantastic qualities; the spices in the South African sausage, kicking kangaroo meat and a beautiful dessert so I would still say to check this place out, but perhaps do not go at lunchtime as I did, and head for dinner time where there hopefully will be a little more focus.

    Reviewed by Jordan Lohan
    ADDRESS: Unit 1026, Westfield London, Ariel Way
    VENUE PHONE: 0207 930 8408
    PRICE: ££££
    WEBSITE: http://themeatco.com/index.php/visit-london
    STAR RATING: ★★
    TIPPING POLICY: Discretionary service charge of 12.5% added to bill

  • RESTAURANT REVIEW | Bilbao Berria

    RESTAURANT REVIEW | Bilbao Berria

    Bilbao Berria from Barcelona opened their latest restaurant a 2 minute walk from Piccadilly Circus tube, landing London with their Basque / Spanish cuisine. The restaurant is bang on trend at every angle. Their menu is essentially designed like Tapas / Pintxo. An entire wall acts as a glorious wine cabinet, and a brief giggle fit as we noticed our table was adjacent to umpteen bottles of a wine named “Pricum”.

    (more…)

  • RESTAURANT REVIEW | Bistrot on the Square @ Eccleston Square Hotel

    Bistrot on the Square @ Eccleston Square Hotel

    Just a brief walk from the chaos of Victoria Station lies the calm, stylish, uber-cool and uber-tech hotel within Eccleston Square. I am not a natural-born Londoner and can sometimes find the “buzz” a bit overwhelming. Eccleston Square manages to create an ambience to instantly chill and transports you to a peaceful place.

    Ambient music played throughout even fed through to their guest toilet decked with L’occitane products (as are there hotel rooms), and fresh hand towels. It’s simple luxuries like this that take the experience to another level.

    From the moment you walk through the door, it’s clear that presentation and design is key and comes easily to the Eccleston Square Hotel. It was lovely to see this being held consistently and conveyed through their food with each course being presented to perfection in the Bistrot.

    To start we had spiced squid & prawn fritters with sweet chilli sauce. Brilliantly bestowed on top of a newspaper cutting of an article about the Eccleston Square Hotel. It felt like we had constant smiles on our faces as the Bistrot laid on a dining experience to remember.

    Also to start, a salad of burrata (made from mozzarella & cream), parma ham, and walnut balsamic dressing. Burrata. Where have you been all my life? I often find mozzarella out of place in salads or anything where it’s not molten and hot essentially. But burrata solves that by giving the creamy-ness of mozzarella but being silky and smooth, and melts in the mouth- a perfect partner for the parma ham.

    Next, the traditional fish (3 different types) and spinach Xacuti Indian curry. Spicy, warming and as vibrant in it’s flavour as it is colour. Served along side steamed cumin rice and fantastic shards of poppadum. A lovely dish.

    Also we had the Moroccan spiced lamb and apricot tagine. The lamb was amazing. Trouble with tagines’ can be that they are overly fruity, or too much spice added- but the chef, clearly is very good with spices as it was a perfect marriage of fruity and spicy along-side luxuriously tender lamb. With the lamb you have a refreshing raw slaw of tomato, cucumber, and pomegranate in a mint dressing, which was so lovely and in-line with the chef’s nutritious, vitamin-rich approach to food, adding some needed crunch against tender lamb and warm fluffy lemon couscous. My only criticism would be that the tomato was slightly watery so took away from the crisp crunch.

    To finish, I had the Madagascan vanilla crème brulee. It was literally the best brulee I have ever had. It was fresh and spiked with vanilla pod throughout it’s set, warm custard. I don’t know how many brulees are spoilt by the custard being cold so that it conjours images of brulee en masse sat in a fridge waiting for a customer to order them and be blow-torched. Not this one. Simple, but beautiful when done right, as they have done here. The Valhrona fondant is one to order too with an intense chocolate hit bound to surpass the requirements of any chocolate lover.

    Post dinner coffees are served with home-made biscuits which was a lovely little touch and executed well. The service throughout was impeccable and friendly with our waiter engaging in polite conversation, asking what we had done in the day etc. he also ensured our courses came within our time-frame due to travel commitments.

    I have given the Bistrot on the Square five stars as they demonstrated being experts in my two favourite loves; design and food. And being able to do so with such grace and good taste is hard to find.

    Reviewed by: Jordan Lohan
    ADDRESS: 37 Eccleston Square Hotel, London, SW1V 1PB
    VENUE PHONE: 020 3489 1000
    WEBSITE: http://www.ecclestonsquarehotel.com
    PRICE: £££
    RATING: ★★★★★
    TIPPING POLICY: Discretionary service charge of 12.5% added to bill