Anna: I’m not sure about this book. I mean really it’s a bunch of friends who have got together and put their recipes down in a book, but you can kind of tell. They’re just sort of weird recipes.
Kirstin: I thought I would get the hang out of the layout, but no. This is a mess of a book. The pictures are rubbish and I couldn’t find anything. There were upside down pages and a whole load of ice cream recipes that I found by accident folded inside. All very twee, but useless as a cookbook.
Anna: Are there any recipes you would do again?
Kirstin: Maybe. But actually I hate the book so much, I probably wouldn’t pick it up again.
Anna: I think I’d do the turkey bolognese again.
Kirstin: There were three pages of desserts. That was it. And to be fair, I might use it for the barbecue pages, but I’d probably pick up Bill’s book instead.
Anna: I think you’re right there.
Kirstin: It totally left me cold. Which is mad, because I love their chain. I walk across London for their chicken salad.
Anna: Well I think the point is that these recipes weren’t by Allegra McEvedy and she devised the food for the restaurant.
Kirstin: Would you pick up Leon 3, should they make it?
Kirstin: Me neither.
Maureen: It’s pilaff from Leon tonight. I’ve added leftover chicken from the other night and frozen peas, as per their advice. What do you think?
Nicholas (7): I have my Night Hike tonight with the Boy Scouts! We have to leave soon!
Maureen (looking at the clock): You’re right! We have to leave in three minutes. Eat up!
Thus was the scene the first time we had the pilaff, which was delicious. So we tried again last night, in the hopes that we could more descriptive dialogue about it. Here’s what happened.
Maureen: Here it is, pilaff again. Remember how much you liked it the last time? (A knock at the door is heard. The boys run to answer it.)
Andrew: Gus is here! (The boys rejoin the table. The conversation then consists of Quasar strategy, the desirability of the new Nintendo 3DS, whether a portable gaming device is better than the Wii or XBox, and finally, if it would be possible to accidentally wash an iPad. Marketers take note: these are the hot topics of the day in the 7-11 set.)
Thus another dinner comes and goes with a London family. Hey, at least we’re eating together, even if I failed to get them to say anything scintillating about the food.
Continue reading ““Pilaff” and “Jerusalem Artichoke Soup” from “Leon 2””
Maureen: Curry night! We don’t do it very often, but maybe we should. What do you think?
Andrew (11): It’s like the other chicken curry you make, which is very good.
Maureen: What other chicken curry? We never have curry. You both think it’s too spicy.
Nicholas (7): I think it’s good.
Continue reading ““Coconut Chicken & Petit Pois Curry” from “Leon 2””
Peter: This tastes of childhood.
Anna: What do you mean by that?
Peter: Well it’s a fairly innocuous base from which you can build any dish.
Anna: Sorry? Is that a metaphor for your childhood?
Anna: But you’re saying that your mum used to make one thing and then dress it up lots of different ways during the week?
Peter: Yes. So you could put potato on top and you’d have shepherds pie. You could have it with boiled potatoes. Or, as here, in a spag bol.
Anna: Sounds delicious. Well, I liked this as it was a healthy bolognese, but gutsy thanks to the wine and the mushrooms. And it was very easy to throw together. So another tick. But I have one gripe.
Peter: What’s that then?
Anna: It was way too runny. There’s just too many liquid components to the recipe. Lots of tinned tomatoes, lots of stock, lots of wine. Someone has got the proportions very wrong. You could easily cut the amount of liquid by a third.
Peter: There are lots of leftovers.
Anna: I’m not making a pie tomorrow, if that’s what you have in mind. But we will have it in a baked potato. So I guess I’m more like your mum than I thought.
Tom: We’ve been talking about the origins of the name of this sauce.
Kirstin: Yes, because that’s why I don’t cook it normally.
Tom: Why does the name put you off?
Kirstin: It’s all that whore business.
Tom: So, our googling has revealed an interesting new possibility.
Kirstin: Oh yes?
Tom: I mean, the usual theory that most cookbooks don’t want to mention is that the sauce gets its name from the fact that it smells like sex. But oh, no. Most books can’t possibly say that. So they use words like “pungent”, mention anchovies and generally wave their hands. Pah. Anyway, that’s a plausible theory. Also, there’s the idea that this is a dish that could be whipped up quickly between, er, clients. But it turns out that there’s another theory that even the Victorians would approve of!
Continue reading ““Spaghetti Puttanesca” from “Leon 2””
Maureen: Since it’s Dad’s birthday, we’re having beef wellington, since that’s what he wanted. But we’re also having potatoes, asparagus and carrots from the Leon 2 cookbook. What do you think?
Nicholas (7): I loved the asparagus! I even had seconds. But everything else is “in the middle.”
Andrew (11): I liked the asparagus, too, but not as much as Nicholas. The potatoes were OK. I didn’t like the carrots.
Tim (aka Birthday Boy): How did the potatoes get so much liquid?
Maureen: That’s the chicken stock that you cook it in. What do you think?
Tim: I’m in the middle too. I like my roast potatoes more crispy and these are way more soupy than I prefer.
Maureen: They’re very healthy, though. There’s no butter, and very little olive oil.
Continue reading ““Potatoes Leon-aise,” “Fred’s Asparagus,” and “Roast Carrots & Fennel” from “Leon 2””
Tom: This is really lovely and light and crisp. Puddings can be a bit stodgy sometimes, and this so isn’t.
Julia: The apples are perfectly cooked. But I can’t taste the cardamom.
Roger: It’s deceptive that such simple ingredients can result in such a sublime dish!
Continue reading ““Upside down apple and cardamom tart” from “Leon 2””