fish and chips hook camden tempura fried

Tempura Batter Fish & Chips – Hook

Hall of Slime

Before all the British readers out there start screaming “sacrilege!” when somebody messes with the all time classic fish and chips, just remember: innovation is what keeps the world moving. And stomachs growing.

fish and chips hook camden tempura fried

So yes. In some circles, it might be considered “wrong” and possibly even “evil” to think of something as outrageous as serving a Fish & Chips where the fish was, wait for it, fried in Tempura. Yep, that classical Japanese way of frying various items comes to your tried and true fish and chips. And what can I say? The results may surprise you. It certainly surprised my palate.

fish and chips hook camden tempura fried

At Hook, they offer to fry your fish not only in Tempura, but in Panko as well. Guess I’ll have to come back and try that one. But for now, this delightful catch of the day, aided by delicious and copious amounts of chips and, in this case, some crazy spicy Piri Piri sauce, is enough to justify any and all ruckus, and to convince anyone, including the most hardcore, that as long as it’s fried, it’s still very much fish and chips.

 

Slimy? It’s fried, massive and resting in a bed of chips. It’s as oily as it gets.

Satisfying? A nice little change to your usual British standard cuisine.

 

Hook
63-65 Parkway, London NW1 7PP
http://www.hookrestaurants.com/
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Hache Burgers - Steak les Triomphes des Truffes burger french truffles camden

Haché Burgers – Steak le Triomphe des Truffes

Burgertown

It’s a known fact that adding french words makes anything sound more intellectual. “Le London”. “La joyeux restaurant”. I mean, I could call this blog something as simple as “Le Blog” and I bet I would double my audience (which, as of now, is still just my mom and a whole bunch of Russians, for no apparent reason).

Hache Burgers - Steak les Triomphes des Truffes burger french truffles camden

Ciabatta makes anything fancier

But when someone does it on a burger, well, they better mean business. Because you don’t call a burger something as sophisticated sounding as Steak le Triomphe des Truffes, unless it is, indeed, a very sophisticated burger. Thankfully, in the case of Haché Burgers, the sophistication is guaranteed.

Hache Burgers - Steak les Triomphes des Truffes burger french truffles camden

Touch the truffles!

This fancy schmancy burger comes with truffled Gruyère cheese and glaze (I’ve already expressed my adulation to truffle burgers before). It is a burger for the seasoned burger lover. The one who wants to get his hands dirty, but dirty with expensive sounding ingredients. I wouldn’t be surprised if Haché released a burger with caviar one of these days.

Hache Burgers - Steak les Triomphes des Truffes burger french truffles camden

Truffles from above

But until then, truffles will do. Plus, you can order it with ciabatta bread. Fancier than imaginable.

 

Slimy? That truffled glaze is as slippery as they come.

Satisfying? Thankfully, the glaze is fingerlickingly good, and so is this outstanding burger.

 

Haché Burgers
24 Inverness St, London NW1 7HJ
http://www.hacheburgers.com/
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Circus Bros - Spanish Tortilla Sandwich tortilla española chorizo queso manchego

Circus Bros – Spanish Tortilla “Sandwich”

Hall of Slime

Food is awesome. In general. And when you find something awesome, you know what makes it even better? A sandwich. Make it a sandwich. Spanish tortillas (AKA Spanish omelets) are awesome. So of course someone is going to go ahead and make them a sandwich.

Circus Bros - Spanish Tortilla Sandwich tortilla española chorizo queso manchego

Sandwiched in!

In an incredible achievement in food engineering not seen since the creation of the KFC Double Down (you don’t want to try that, trust me), the geniuses behind Berwick St. and Camden markets stall Circus Bros have taken two expertly made tortillas, and put ingredients between them. And the results are, predictably, glorious.

Circus Bros - Spanish Tortilla Sandwich tortilla española chorizo queso manchego

A beautiful pairing

Asking the cook which one is the more popular one, he recommends the manchego cheese and chorizo one. Can’t be more Spanish than that, and fork and knife in hand (you probably don’t want to try to hold this one with your hands) I dug in. And wowza. Plus, they serve it with some garlic bread. Garlic bread rocks. Always.

Circus Bros - Spanish Tortilla Sandwich tortilla española chorizo queso manchego

Now that’s awhat I call a midsection

Never will I look at tortillas the same way again. Or at sandwiches for that matter. Maybe this should become a trend. Replace buns with tortillas? I’m up for that to happen. Let’s MAKE IT HAPPEN.

Circus Bros - Spanish Tortilla Sandwich tortilla española chorizo queso manchego

In for a closer look…

 

Slimy? A tortilla already has eggs and potato. Adding cheese and chorizo will not make it any cleaner

Satisfying? I could only imagine one of these with a burger in between tortillas… A man can dream!

 

Circus Bros
At Berwick St. and Camden markets (I tried Berwick)
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Arancini Brothers – Lemon Chicken with Arancini Balls Wrap

Uncategorized

Let’s talk about balls. Not enough people talk about balls, and I feel we should talk about balls more often. There’s nothing wrong with balls, let alone with eating balls. Eating balls should not be frowned upon, and I’m proud to eat balls.

Arancini balls, that is. Balls made of rice and bread crumbs, stuffed with cheese and then fried. These can be had on their own with dips, or inside of a wrap. Because you can put anything on a wrap. I once put spaghetti on a wrap. True story.

And that’s the specialty at Arancini Brothers, a nice spot in Camden. They serve balls. And I had my balls with some lemon chicken, some salad for good measure (or “healthy balance” as I would put it) and covered in a massive wrap.

That messy cheesy thing at the bottom is a pre-chewed ball. Arancini Brothers - Lemon Chicken with Arancini Balls Wrap

That messy cheesy thing at the bottom is a pre-chewed ball

So how does it feel? Well, you bite and it feels like any other chicken wrap, until OH MY LORD CHEESY GOODNESS kicks in, when you suddenly chew on one of these mighty cheeseballs. They are so flavorful and full of cheesiness that it makes them impossible to resist, and thankfully there’s plenty balls in each wrap to replicate that feeling over and over.

Maybe next time I’ll have them separately. Balls and nothing else. But wrapping balls certainly works. For now, it has given me an excuse to use the word balls 18 times. And that is indeed a good cause.

Slimy? Balls filled with cheese and then fried. Slimyness is self explanatory.

Satisfying? A flavour explosion comes with every bite of those gooey balls.

 

Arancini Brothers
115 Kentish Town Rd, London NW1 8PB
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The Bayou Soul – Chicken and Andouille Sausage Gumbo

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I’ve spent quite some time in the United States. But only in the famous, coastal cities. Never have I ventured to the middle, let alone the south, where the mystery of the bayou and the depths of the Mississippi River coexist. Which means my idea of North American cuisine boils down to “add cheese and then fry it”. Which is totally fine by me.

But oh no, turns out there is so much more than pizza, burgers and hot dogs in the USA. Back in the 18th century (according to trusty Wikipedia), in the hidden marshes of Louisiana, a strange concoction consisting of a slow cooked casserole with some stock, veggies and always some sort of meat was created. And it was called Gumbo. Which does sound like an animated Disney film. But it isn’t.

The Bayou Soul - Chicken and Andouille Sausage Gumbo London Food

Makes you wish you were smaller and use it as a hot tub

Which brings us back to London, to a recently opened restaurant in Camden called The Bayou Soul, which serves Gumbo’s in different styles, this one with some chicken and sausage, plus something they call “dirty rice” (not nearly as dirty as I my wild imagination led me to believe).

It’s some sort of really thick soup, with rich and delicious and fantastic and wonderful ingredients. Pouring it on top of the rice did finally make it dirty, and in the land where curries are king, it’s refreshing to try something so unique that is served in a similar way. Plus, when the meat and veggies are gone, you are left to spoon the rest of the icky substance, blaming yourself for not going for the bigger portion (seriously though, the small one is big enough).

It’s been decided. Next time I cross the pond, I’m skipping New York, renting myself a hovercraft, head straight to Louisiana and bathing in good old Gumbo.

Slimy? Incredibly so. It has a sticky texture, and rich, creamy taste. I wouldn’t touch it with my hands though!

Satisfying? So good I wonder how the US does not have a fast food Gumbo chain.

 

The Bayou Soul
20 Inverness Street, NW1 7HJ, London
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