Page 56 - Phonebox Magazine November 2012

“I cook with wine, sometimes I even add it to the food” (W C Fields)
It’s official - Costa is coming to town. They’ll be moving into the ground floor of the old Saddlery building.
Good or bad news? It is another brand name and too many of those and our High Street starts to look like everybody elses. We have some lovely independent coffee shops already - but judging by the queues at Beans sometimes, we have the capacity. A recognisable brand name, in full view of the main road, could well make more people stop in town. They know how to make a good cup of coffee. And at least they pay their taxes!
Footnote:
Probably the best egg sandwich in the world -Teazels Cafe at Harrold & Odell Country Park.
Phonebox Foodie
Turkish Delight
or just a turkey?
Our first visit to Melis - the new turkish/mediterranean restaurant in town - was a bit of a disaster, with inconsistent food and appalling service. But one month on and there has been something of a transformation.
Gone are the 15 and 16 year old waiters, replaced by smooth grown-ups who slickly serve both wine and food. The lovely owner is more visible too and adds some warmth and authentic character to the place. Ultimately though - it’s all about the food. And this time around it was pretty good. OK, so the hot meze would have been nicer served with a dip or sauce - but the cheese stuffed filo rolls were delicious. And yes, the meatballs were a little bland, not a patch on the albondigas served at the old tapas place. But the lamb shank was pretty perfect - slowly cooked, falling off the bone and stewed in a beautiful tomato sauce with spoonfuls of cheesy, creamy mash.
If they improve as much again in the next month they’ll be legendary. If not, it will still be a most welcome addition to the town. Definitely Turkish Delight!
A superb quote and just goes to remind me that even the best dinner can be improved by a lovely glass of wine. A recent visit to The Bell and Bear at Emberton uncovered a delightful wine menu. Supplied by Bacchus of Olney. EVERY item is available by the
glass. Such a good idea. A different wine with every course, no problem. Experiment with something a bit more
expensive? No risk.
You want white, your other half wants red? No big
deal. And better
still - a choice of sparklers by the glass!
We enjoyed a gorgeously creamy bottle of white (Daumas
Gassac, Moulin de Gassac Reserve. Langedoc France. £5.20 a
glass, £22 a bottle) that went beautifully with the sea bass and a glass of velvety rich red (Le Petit Fantet d’Hyppolite. Ollieux Romanis Corbieres, France. £5.20 a glass, £22 a bottle) that we enjoyed so much we bought a bottle and settled in front of the open fire for the rest of the evening! Job done.
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1) Steak and Ale pie: the Swan
2) Chow ki Tikki: Amaya 3) Penne Limone: Kasbah
4) Roast Beef Sunday Dinner: the Bell and Bear
HALL OF FAME
My all time top five dishes from around here! Let me know your own top five on facebook/phoneboxfoodie
5) creamy mushroom in puff pastry case: donzella
The Ham Hock Terrine had to be removed from our Hall of Fame as it is no longer on the Bullʼs menu (booo) Replacing it is a mushroom dish from Donzella - creamy gorgeousness on a plate!
HEARTY AUTUMN DISHES: ONE POT IRISH STEW
THE TIM O’GRADY CHALLENGE
One thing I do look forward to is big hearty dishes cooked slowly to develop taste and flavour. Now that the nights are drawing in it is the perfect time for a warming bowl of something tasty.
the carrot and leek until nicely softened.
As ever, Iʼve been spoiled in Olney and was lucky enough to pick up a couple of fillets of neck of lamb from the market. Pondering what to do with them I thought of a take on an One Pot Irish Stew.
- The rest of your four leeks, sliced into 1cm thick rounds
Cube up two neck of lamb fillets (serves two) and brown all over in a hot pan then leave to rest.
Stir all together and turn up the heat before throwing in a glass of white wine which will bubble and sizzle as the alcohol burns off. Next add in two pints of stock. I used lamb stock but chicken or vegetable works just as well.
Each month Tim creates a recipe for us using ingredients purchased from Olney. More foodie thoughts and recipes from Tim at www.timogrady.wordpress.com
Cut the flag (green bits) from the top of four leeks, quarter them along their length then finely chop. Cube up two carrots into 1cm squares.
Serve as it is or with peas quickly boiled for one minute then tossed in a little olive oil with salt and freshly chopped mint. Enjoy!
To your pan add in;
- four carrots, just chunk them up in inch long pieces
To give the stew an interesting texture and to thicken the liquid add in a couple of handfuls of pearl barley, add a couple of bay leaves and some peppercorns for extra flavour.
- A dozen washed new potatoes
Turn your stew right down and let it simmer for about an hour. Your veg will be well done and the pearl barley should almost be like a risotto, soft but with a slight bite to it.
- Your browned lamb
Add oil to a pan over a medium heat and fry
56 Phonebox Magazine
Wild Sea Bass Bell & Bear
New In!
In the top five: Mushrooms in cream and sherry - yum!