Bodeans, Soho, W1

After a healthy lunch consisting of Yellowfin Tuna (Ortiz I say!), Pasta (Martelli!) and salad I was left wanting a little more for dinner last night... BODEANS!

I've pretty much worked my work through most of the meat on this menu. Today's special was the Jacob's ladder. Been there, done that. So good old Beef Back Ribs with Chilli Cheese Fries and Slaw.



And some Eli's Original Cheesecake to share.



So in summary, like I've said before, Bodeans is probably amongst the best barbecue in Soho. But, perhaps not so with this diner's meal! The portion, of a half slab, was decent but I suspect the chef who assumed I was unable to add salt to my chips, decided that I needed a high sodium diet and went hell for leather with the seasoning. Far too much salt. Horrific. And how small is that portion of cheesecake? Give me American sized please. Especially fo £4.30.

... I'll be going back soon of course.

(yes, it's a casual blog entry today but it's a start and I'm still waking up. Been a while again right?)

Smoked Salmon Tagliatelle with Cream

Super quick recipe tonight. I'm trying to stop eating pasta in the evening but I needed to make something really quickly and I ran into Sainsburys and picked up pretty much the first things that struck me and it's really easy to make.

Smoked Salmon Tagliatelle with Cream

250g fresh Tagliatelle pasta
2 Egg Yolks
100g Smoked Salmon (obviously the better quality the better for the dish)
80-100ml double cream
Freshly milled black pepper
Dill

Serves 2

1. Bring a large pot of salted water to the boil and cook the pasta as directed.

2. In the meantime, add the 2 egg yolks to the double cream and whisk. Add freshly milled black pepper. Cut the salmon into thin long strips which will be easier to eat with the tagliatelle.

3. When the pasta is cooked, take the pot off the hob and drain the pasta. Put it in back into the pot and immediately add the cream-egg mix and mix in well. The heat from the pasta will cook the egg gently coating all the pasta with a silky smooth cream sauce.

4. Add the salmon strips and fresh dill and again season to taste.

Plate and serve immediately.

Additional notes: If you have shallots and some dry white wine, finely chop the shallot and cook in 250ml of the dry white wine and reduce, adding a knob of butter to thicken. Add this to the pasta once it's cooked and then add the egg-cream mixture. Also, try this entire dish with squid ink pasta... colour contrasts show off the salmon.

Pasta with smoked salmon is one of the standard Italian Valentine’s Day recipes.

First post of 2009

And it's about nothing in general. Other then, that having taken my 5000th photo with the Panasonic Lumix camera I bought on September I need to get back on to updating this blog.