Author: Foodies (Foodies )

Home / Foodies
Post

Six by Nico

A six course tasting menu that changes every six weeks is what we can expect from Glasgow restaurateur Nico Simeone’s first venture in Edinburgh. Each menu reimagines a nostalgic food memory, and recreates it in Simeone’s signature fine dining style. The current menu theme is “The Chippie”, a playful nod to the nation’s fondness for...

Post

Gather by Zique

Gather by Zique is like a warm spring day – beautiful, but not too showy. The soft olive-grey hues of the décor ensure an air of sophistication, but this Hyndland Street restaurant is comfortable and oh-so-inviting. We got things started with the Rhubarb 75, a gorgeously refreshing blend of gin, lemon, rhubarb, ginger and vanilla...

Post

Chop House Bruntsfield

Ask any Edinburgh local where to go for a good ol’ fashioned steak and Chop House is never far from the conversation. For any West Enders for whom the Leith Chop House is too far and the Market Street Chop House is a little bit too “in town”, your red-blooded dreams have been answered. The...

Recipe

AMRITSARI HADDOCK IN MUSTARD OIL

Amritsari fish pakoras are a popular street-food dish in the state of Punjab, in the north of India. They usually comprise of spiced fish coated in chickpea flour and fried street-side, then served with chutneys. Any fish can be used – such as cod or pollock – but in this case we use haddock. The addition of spiced peas and picked onions could almost make you feel like you’re eating fish and chips. Almost…

Recipe

Sweet potato & walnut koftas

Walnuts are a wonder – and I’m not just talking about their omega-3 content, although I’ll admit that is something of a draw. For me, vegan meatballs, burgers and anything else of that ilk can be a little underwhelming, with a tendency to fall apart at first bite. I know you know what I mean. This is where the humble walnut (with a little help from the ever-reliable sweet potato) comes in. Not only do walnuts add bite and texture but, crucially, they help form a surprisingly ‘meaty’ ball with the added bonus of being, well, good for you. However you shape them, these koftas are guaranteed to be devoured, whether served as finger food at parties (with requisite spicy dip accompaniment), stuffed into pittas loaded with salad, avocado and hummus (standard) or even doused in a rich tomato sauce for a twist on meatballs and spaghetti (my preference, if anyone’s asking). Certified winners, whichever way you go.

Recipe

Polenta pizza with spinach & roasted squash

Polenta is a bit of an obsession of my mine. I enjoy it for breakfast, adore it cut into wedges and fried, and think it makes a pretty epic substitute for mash. But this easy pizza crust might just pip everything else to the post when it comes to how best to consume this super-versatile ingredient. Basically a fancy vehicle for toppings, this crispy, crunchy, flavourful base brings a bit of unexpected wow factor to the table. Perfect for parties, it’s sure to make even the most low-key affair go off with a bang.

Recipe

Matcha & lime pie with macerated strawberries

The vibrant green hue of this (nearly) no-bake dessert coupled with the insane red of the macerated strawberries is precisely why I love to wheel this dish out at dinner parties – after all, we do eat with our eyes. The agar agar flakes ensure a firm pie that slices beautifully. If you are unfamiliar with this handy little ingredient, you’ll soon get the hang of using it. The trick is to allow the flakes to dissolve in water without stirring before pouring the liquid into the cashew/tofu mix. You’ll end up with a wonderfully zesty filling with an uplifting hint of matcha, which helpfully boosts both flavour and colour too – double whammy.