Jamie’s Italian – London

On my last layover in London I visited Jamie Oliver’s Italian restaurant in London, Covent Garden.

Many of our crew had already dined there and I had heard only good reviews. I had to check it out for myself. I love Jamie’s shows!

The food was simple, rustic and delicious, portions were generous. ย And quite cheap for London!

Wine selection is great. Atmosphere vibrant. They have quite a large garden but it was just closing when we got there. It was Wednesday night.

Definitely not a place for a romantic or quiet dinner ๐Ÿ™‚

Great for small groups and catch-ups with friends.

The restaurant was absolutely full, people were waiting at the bar. They don’t take reservations.

We arrived quite late at 9:30 pm and when we’re leaving at 11 pm there were still people arriving.

Definitely worth a visit!

Prawn Linguine - entree size

Prawn Linguine – entree size

Back bar

Back bar

Black Angel Spaghetti - entree size

Black Angel Spaghetti – entree size

Fish Plank for 2

Fish Plank for 2

Advertisements

Quick Beef Phรด

20130827-194249.jpg

Ingredients
( serves 4)
2L (8 cups) beef stock (home-made if possible)
2 thick slices of ginger
1 medium brown onion, thinly sliced
2 garlic cloves, sliced
3 star anise
2 cinnamon quills, lightly bruised
2 tbs caster sugar
1/3 cup (80ml) fish sauce
375g flat rice noodles
400g beef eye fillet, very thinly sliced
4 cups of bean sprouts
1 – 2 long red chillies, seeds removed, thinly sliced
1 cup each of basil, mint and coriander leaves, to serve

Step 1
Place stock in a saucepan with ginger, onion, garlic, star anise, cinnamon, sugar and fish sauce. Bring to the boil, then reduce heat to low. Cover and simmer for 20 minutes. Strain, discarding solids, then return soup to pan. Cover and return to the boil.
Step 2
Meanwhile, prepare noodles according to packet instructions. Drain well.
Step 3
Divide the noodles among warmed soup bowls, then top with the sliced beef fillet. Pour over the hot soup mixture (the heat will gently cook the meat) and top with the bean sprouts. Serve garnished with chilli and fresh herbs.