https://www.thehungrylatino.com/recipes daily 0.75 2021-02-20 https://www.thehungrylatino.com/home daily 1.0 2020-10-11 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f82fecf32d45901b89a17ca/1602420536381/ Home - Recipes Recipes to whip up after work, impress your other half, or host a dinner party. https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f82fdb16902e96ff694620c/1602420830298/ Home - Restaurant Recommendations In London, Europe, and all over the world. https://www.thehungrylatino.com/contact daily 0.75 2020-10-11 https://www.thehungrylatino.com/beef-rendang daily 0.75 2020-10-28 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f81f6f451299276ce15c2dd/1602352921573/IMG_2930.jpg Beef Rendang Recipe | The Hungry Latino - Beef Rendang with Coconut & Lime Rice Serves 4 Ingredients 700g boneless beef short ribs (or flank) cut in to large cubes ½ teaspoons of cinnamon 3 cloves 1 lemongrass stalk (chopped) 1 tin coconut milk 1 cup water 2 teaspoons tamarind pulp (soak in warm water to keep the juice and discard the seeds) 6 kaffir lime leaves 1 teaspoon palm sugar (normal sugar will do, too) Salt to taste 3 Bok choi (ends chopped, and leaves separated) For the Rice 80g basmati rice 1 lime 20g coconut cream (diluted in 400ml boiling water) For the Paste 5 shallots 2 inches of galangal or ginger 3 lemon grass (just the white bits) 6 cloves garlic 12 dried red chilies, soaked and de-seeded. Method 1. Blitz the paste ingredients in a food processer until fine 2. Heat some olive oil in a pan, and fry the paste, along with the cinnamon, cloves until aromatic 3. Add the beef and the ponded lemongrass and fry for a minute or two,. Add the coconut milk, the tamarind juice and the water and bring to a simmer, stirring occasionally until the meat is almost cooked through 4. Add the lime leaves and the palm sugar, then reduce the heat to low, put the lid and simmer for 1-1/2 hours until the meat has gone tender, but still has some shape to the chunks 5. Around 20 mins before the meat is done, Dilute the creamed coconut in 400ml boiling water 6. Put a little oil in a saucepan and coat the rice. Add the 400ml of water with the creamed coconut and bring to a rolling boil with the lid on for 1 minute. Turn the heat down to the minimum and heat for 10 mins 7. Turn the heat off the rice, add the juice of one lime, and half a lime of zest and fluff with a fork. Keep the lid on, and leave to one side. https://www.thehungrylatino.com/harrys-review daily 0.75 2020-10-13 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f860495676247373b485ab5/1603198945105/Harrys3.jpg Harry's Review We then had the vongole. Its one of my favourite pastas, and I’m pretty fussy….this one passed the test! It came served in a copper pan, and then was transferred on to the plate at the table, a nice touch! You got a good amount of clams, and they didn’t have any grit which was a bonus! Nothing worse than a mouthful of clam grit! We had a bottle of Sauvignon which matched both the burrata and the vongole perfectly. We sat outside as it was a sunny day, and it had a great al fresco vibe. The staff were extremely attentive and welcoming. I will definitely go back. If you’re out in Central London doing a bit of shopping, Harrys is a great pitstop! https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f8604515c9a20653ac5ae4f/1603198945101/Harrys1.jpg Harry's Review - Harry’s Bar, Marylebone I had heard lots of good things about Harry’s Bar in St James St, so I decided to go and see for myself, and to see if it lived up to the hype. We kicked off with the burrata which was so soft and creamy! It came with the sweetest tomatoes you have ever had. A perfect starter to get your taste buds in the mood for the next course. https://www.thehungrylatino.com/lomo-saltado daily 0.75 2021-02-20 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f82014680994b2d93ec0d72/1602356021489/IMG_3695.jpg Lomo Saltado - Lomo Saltado Serves 4 Ingredients 500g of ribeye steak (sliced in 0.5-0.75mm slices) 2 onions (sliced) 4 tomatoes (quartered) 8 maris piper potatoes, peeled and chopped in to chips 1cm thick 1 tablespoons of good quality balsamic vinegar 2 tablespoons white wine vinegar Half a bunch of coriander (roughly chopped) 5 garlic cloves 1 red chilli, chopped 160g basmati rice 1 teaspoonn cumin 2 tablespoons Old El Paso Mild Chilli Mix (trust me!). Method 1. Marinate the steak in the balsamic, white wine vinegar, cumin, salt, pepper, and the spice mix. Add a little oil and mix together. You can do this up to 2 hours before you start cooking if you wish 2. Put the rice in to soak 3. Start frying your chips in olive oil and set aside 4. Half way through your chips, add some oil to a sauce pan and a clove of garlic. Coat the rice in the oil, then add the same amount of water as the rice to the pan. Bring to a rolling boil for a minute with the lid on 5. Before turning the heat down to low, for around 10 minutes until you see little holes appear in the rice, then, then fluff the rice with a fork, and turn the heat off completely, but keep the lid on 6. Whilst your rice is doing it’s thing, and once you’re on your last batch of chips, put the beef in to a hot wok, in batches of 4, and fry brown off. Don’t over cook it 7. Take the beef out, and set aside, and add the garlic. After a minute, add the onions, chilli and the tomatoes. Stirfy this until the onions start to soften a little, but you still want a little bite to them 8. Add the beef and the chips to the wok and mix together along with the chopped coriander coriander, and give it one last season to taste 9. Serve with the rice. https://www.thehungrylatino.com/hake-fillets-with-lemon-and-caper-butter daily 0.75 2020-10-10 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f820351553af93162a66b91/1602356828209/IMG_5949%5B4479%5D.jpg Hake Fillets with Lemon and Caper Butter - Hake Fillets with Lemon and Caper Butter Serves 2 Ingredients 2 hake fillets 1 lemon 50g butter 1 tablespoon of capers 1 tablespoon chopped parsley. Method 1. Heat some olive oil in a pan, and fry the hake fillets skin side down for 2 minutes. The add half the butter and cook for another minute until the skin crisps 2. Turn the hake over and cook for a further 3-4 minutes until cooked through. This will depend on the thickness of the fillets 3. Transfer the hake to a warm plate, and add the remaining butter, juice from one lemon, and a the parsley, and mix together 4. Serve the fish, with the sauce over the top. Accompany with some asparagus and some buttered new potatoes, or some crushed sweet potato and roasted vine tomatoes. https://www.thehungrylatino.com/restaurant-recommendations daily 0.75 2020-10-12 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f8347ebf2adc66c16a242e3/1602447501005/ Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f834775fa00313a7c709473/1602447500998/ Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f836bc3d924112b83aa012a/1602448335577/ Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f836942a65e566a0ef0e7c6/1602447694184/ Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f836d2251299276ce396c6a/1602448691936/ Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f8369a0258d731d216007bb/1602447792100/ Restaurant Recommendations https://www.thehungrylatino.com/urban-pantry-review daily 0.75 2020-10-13 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f8494c837930e3e1461eda8/5f849502c9769c17767ec034/1602527452634/UrbyP.jpg Urban Pantry Review https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f8494c837930e3e1461eda8/5f849502778a0d716955caf1/1602527452639/UrbyP2.jpg Urban Pantry Review https://www.thehungrylatino.com/prime-steak-house-review daily 0.75 2020-10-12 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f84a22437930e3e1464fdac/1602529205658/PSH2.jpg Prime Steak House Review https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f84a0dcd3d71b3452a9ca1e/5f84a158d9ae0823ed6b3468/1602529205651/PSH%2B.jpg Prime Steak House Review https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f84a0dcd3d71b3452a9ca1e/5f84a158deab95599653370e/1602529205655/PSH1.jpg Prime Steak House Review https://www.thehungrylatino.com/linguine-vongole daily 0.75 2020-10-10 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f81cb142667002794dd3084/1602351981766/IMG_2626.jpg Linguine Vongole recipe - Linguine Vongole Serves 2 Ingredients Clams 500g Linguine 200g Garlic clove x 4 6-10 cherry tomatoes 1 bunch fresh flat-leaf parsley Fresh red chili (de-seeded) 150ml dry white wine Method 1. Get a pan of water on the boil, and throw in a couple of pinches of sea salt. While that’s doing its thing, you want to sort and wash the clams. Give any that are open a sharp tap, and if they don’t close, throw them away. 2. Separate the parsley stalks from the leaves, and chop them both up, but leave apart. Peel and finely chop the garlic, quarter the tomatoes, and chop the red chilli. 3. Throw in the linguine, and cook to the packet instructions. Usually around 7-10 mins. 4. When your pasta has around 4-5 minutes left, pour 3-4 good glugs of olive oil in a large hot pan with a lid, and add the garlic, parsley stalks and the chilli (if you’re brave, use the whole one, if you’re not, just use half). Now add your tomatoes. Stir this all around until the garlic gets some colour, then throw in the clams and the white wine. Give the whole thing a little shake and stir, then put the lid on. 5. After 3-4 minutes the clams should start to open. Give the whole pan another shake for a minute, then discard any clams that haven’t opened. 6. Your pasta will be pretty much done now, so drain it off, and add it to the clam pot, along with a little glug of olive oil and the chopped parsley leaves, and a little black pepper. Give it another mix for a minute or two to get the flavours going, and then serve. Tip Some people like a vongole bianco (without tomatoes), and some like it rosso (with tomatoes). The choice is yours, but always have it with a chilled bottle of white wine……the rest of the bottle you opened earlier should do nicely! https://www.thehungrylatino.com/chicken-cacciatore daily 0.75 2020-10-10 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f81f3f6f2adc66c168363f0/1602352795393/IMG_4639.jpg Chicken Cacciatore - Chicken Cacciatore Serves 4 Ingredients 8 chicken thighs 1 large onion (sliced) 5 garlic cloves (roughly chopped) Tin of anchovies fillets (roughly chopped) 10-12 olives (pitted) 250ml red wine 1 tin of tomatoes (chopped) 20g sage (chopped) ½ teaspoon oregano (dried) ½ teaspoon Paprika 1 red chilli (de-seeded and finely chopped). Method 1. Pre-heat the oven to 200 degrees 2. Season the chicken with some salt, pepper, paprika, and oregano, and pan fry skin side down for 4 minutes and then the same on the other side 3 Remove the chicken from the pan, and then sauté the onions until they are soft, then add the garlic, chilli, anchovies, and olives 4. After 1 minute add the tomatoes and the red wine, bring to a simmer to reduce for 4 minutes 5. Add the chicken back to the pan skin side up, and add the sage and place in the oven for 30-40 minutes. Check the chicken is cooked through before eating 6. Serve with rice, or roasted new potatoes with garlic and thyme, and some fresh green veg. https://www.thehungrylatino.com/restaurant-recommendations/riga daily 0.75 2020-10-11 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f8370acf3d79504e739ddb1/1598363223512/ Riga Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f8370acf3d79504e739ddb4/1598363228138/ Riga Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f8370acf3d79504e739ddae/1598363217664/ Riga Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f837072697bef48c0484ddb/1598363217664/ Riga Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f837072697bef48c0484dde/1598363223512/ Riga Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f837072697bef48c0484de1/1598363228138/ Riga Restaurant Recommendations https://www.thehungrylatino.com/budapest-restaurant-recommendations-copy daily 0.75 2020-10-12 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f849e9d778a0d716957ecc9/1602526887942/Pierrot2.jpg Budapest Restaurant Recommendations (Copy) https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f849e594613457a8f8c5ed6/1602526819717/VGB3.jpg Budapest Restaurant Recommendations (Copy) https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f849cd9778a0d7169578ffd/1602526669431/PSH%2B.jpg Budapest Restaurant Recommendations (Copy) https://www.thehungrylatino.com/pierrot-review daily 0.75 2020-10-12 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f84a8742c69403cf1ef3766/1602529415874/Pierrot.jpg Pierrot Review https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f84a7b5d43f700e0c633e79/5f84a836dcd6f06548dfaadc/1602529347074/Pierrot2.jpg Pierrot Review https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f84a7b5d43f700e0c633e79/5f84a836f83a367bc6f58cca/1602529366285/Pierrot3.jpg Pierrot Review https://www.thehungrylatino.com/slow-roasted-lamb-shoulder-with-spicy-coriander-chutney daily 0.75 2020-10-10 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f820679a2f31372bddb8837/1602357080520/IMG_4016.jpg Slow Roasted Lamb Shoulder with Spicy Coriander Chutney - Slow Roasted Lamb Shoulder with Spicy Coriander Chutney Serves 4-6 Ingredients 1 shoulder of lamb 2 onions (diced) For the marinade 5 cloves garlic (crushed) 2 teaspoons grated ginger 3 tablespoons natural yoghurt Juice of ½ lemon 2 teaspoons ground cumin 2 teaspoons chilli powder 1 teaspoon coriander powder 1 teaspoon turmeric. For the coriander chutney 50g fresh coriander 20g fresh mint 1 green chilli (de-seeded) 2 cloves garlic 1 teaspoon grated ginger 1 teaspoon ground coriander ½ teaspoon cumin 4 spring onions (chopped) Juice ½ lemon 2 teaspoons honey 2 tablespoons olive oil. Method Mix the marinade ingredients together Place the lamb on the raw chopped onions in a snug roasting tray, and coat the lamb with the marinade. Cover with foil, and leave in the fridge overnight Preheat the oven at 130 degs and then place the lamb in the oven, covered in foil, 6 hours. Remove the foil for the last hour of cooking For the chutney, blitz all the ingredients together Serve the lamb with a selection of Indian side dishes, such as masala rice, cucumber raita, Bombay aloo, and saag. https://www.thehungrylatino.com/restaurant-recommendations/high-road-brasserie daily 0.75 2020-10-13 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f8481b3f25e157398a329ba/5f848279fad2e220c0220bc7/1602521323714/HRB1.jpg High Road Brasserie Review https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f8481b3f25e157398a329ba/5f84828aae1dd72b897ed0b3/1602521323720/HRB3.jpg High Road Brasserie Review https://www.thehungrylatino.com/restaurant-recommendations/piazza-taormina-bistro daily 0.75 2020-10-13 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f85fe21fd49e81d10c40c7a/1603202038185/IMG_5777%5B4469%5D.jpg Piazza Taormina Bistro - Piazza Taormina Bistro, Chiswick The new Italian on the block Piazza Taormina Bistro sits on the old Charlottes Bistro site on Turnham Green Terrace. We were welcomed by the manager Federica, and the chef Massimililano, along with our waitress Gaia who gave us a background to the chef, and how the generations of his Sicilian family have influenced the menu. We ordered the Tasting Menu, along with some dishes from the main menu to get a full understanding of the dishes on offer. We were served an amuse bouche of Parmesan arancini, sat on delicious olive tapenade to start off the culinary experience. We then were presented with the entrée of salmon and avocado; a wonderful light and delicate dish to get your tastebuds ready for the next course. The starter on the Tasting Menu was kiwi extract, marinated prawn knell, and crunchy celery. This dish almost had a ceviche vibe to it with the prawn, and the marinade was akin to light gazpacho consomé. We also had the steak tartare, which was accompanied by Piemont truffle oil, fried egg yolk, and burrata. This comfortably sits in the top few tartares I have had. The richness of the fried yolk combined with the flavoursome fillet worked well, with then the creaminess of the burrata separating the flavours and textures. The next course on the Tasting Menu was mixed pasta, aubergine cream, beans, feta and chilli. This dish worked well as the pasta dish in a tasting menu, because although pasta, it was light. The aubergine cream had the feta passed through which acted as a flavoursome ‘sauce’ with then the al dente pasta giving the dish the texture. I can see this dish working in its own right as a larger lunchtime portion, finished off with some baked prosciutto chips. https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f85fe96e2dd883290d58398/1603202038188/IMG_5771%5B4457%5D.jpg Piazza Taormina Bistro - On to the mains On to the mains then, and the Tasting Menu offered up a luxury Chateaubriand with a compote of red onion and fig, with pear poached in Barolo wine. The steak was cooked in a sous vide, retaining the moisture, and was as tender as you’d expect, a really great cut of meat. The compote and pear complimented the steak perfectly, with enough acidity to cut through the richness of the meat. We also had the swordfish linguini with cherry tomatoes and basil sauce. This was an extremely well cooked dish. The fish wasn’t overcooked (an easy thing to do with swordfish), and the sauce wasn’t too overpowering like some pesto can be. A really fantastic combination of flavours. On to the final course of the evening, and the Tasting Menu served ricotta parfait, pears and cardamom. For me, this takes the crown of the best dessert I have had this year, and sits in the top three desserts I can remember eating. The parfait was something else, it’s sweet and creamy, yet solid texture, sat atop the finely diced pear in a sweet cardamom syrup - simply divine! We also had the strawberry tiramisu. Personally, and my girlfriend agreed, it could have had a bit more of a coffee flavour to it. The dessert was nice in its own right, but if you love a tiramisu with a coffee hit, this is much more subtle. This comes down to personal preference though. We also had a couple or Espresso Martinis which was a perfect way to close such a fantastic evening. Along with the amazing array of dishes, we also had the wine paring throughout which the Sommelier had clearly worked hard to source the wines that best complimented Massimiliano’s food. The service was impeccable, with our waitress Gaia being extremely knowledgeable about the food wine, and showed genuine passion in what she does. I can not recommend this restaurant enough. The team are welcoming, and the food is phenomenal. Chiswick is lucky to have an array of great restaurants, and Piazza Taormina Bistro has definitely earned its stripes to join that club. https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f833fee42af1a283531665e/5f833fee42af1a2835316661/1602343519965/IMG_57732%5B4461%5D.jpg Piazza Taormina Bistro https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f833fee42af1a283531665e/5f833fee42af1a2835316663/1602343556322/IMG_5778%5B4471%5D.jpg Piazza Taormina Bistro https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f833fee42af1a283531665e/5f833fee42af1a2835316665/1602343612306/IMG_5770%5B4455%5D.jpg Piazza Taormina Bistro https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f833fee42af1a283531665e/5f85ffa676d8b46a33bbb441/1603202038178/IMG_5774%5B4463%5D.jpg Piazza Taormina Bistro https://www.thehungrylatino.com/restaurant-recommendations/london daily 0.75 2020-10-28 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f84705de6255429c3f71d33/1602524609702/IMG_5773%255B4461%255D.jpg London Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f848e6374b1520558c05709/1602524609709/Harrys3.jpg London Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f847072e058db4fd36595e8/1602524609705/IMG_0621%255B4505%255D.jpg London Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f86096c8634c46625a89117/1603814905963/UrbyP3.jpg London Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f8ee1a77c83c57c9ad022bb/1603814905967/steam%2B4.jpg London Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f8ef3210a90a45af326c6bc/1603814905970/cuzco1.jpg London Restaurant Recommendations https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f9848fb74d0df2ac629c830/1603815728813/Avanti%2B1.jpg London Restaurant Recommendations https://www.thehungrylatino.com/partnerships daily 0.75 2020-11-15 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f931be9eb2bf9631d132ce4/1605461356553/1404431789.jpg Partnerships | The Hungry Latino https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5fb16edb03633f0646fc42d8/1605463790208/Wagyu.jpg Partnerships | The Hungry Latino https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f908ea4ad10751ed2943696/1603475974061/block-and-cleaver.jpg Partnerships | The Hungry Latino https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f931d38e72a150b0809c998/1603476829962/Decadent_Box.jpeg Partnerships | The Hungry Latino https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f931a0655ae4e76d53068a6/1603309293525/Lochfyne-Emboss2.jpg Partnerships | The Hungry Latino https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f9969fef45445480d5ef3f5/1603889693390/Gressingham.jpg Partnerships | The Hungry Latino https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5fb165e74cb7230541a4a9c9/1603475974069/ Partnerships | The Hungry Latino https://www.thehungrylatino.com/cuzco-review daily 0.75 2020-10-20 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f8ef0150225383c628a97a7/1603203309293/cuzco2.jpg Cuzco Review - Cuzco, London Bridge Traditional Peruvian comfort food right under the Shard Cuzco is a revamped Peruvian restaurant nestled in the shadow of The Shard. What once was Tito’s now sits Cuzco, with a lick of paint, and a refreshed menu. We kicked off with the Pisco Sours....and they kept coming through the evening! They were fantastic, and tasted just how my dad makes them! For our starters we had Ceviche and Tiradito. The ceviche was left a little too long in the leche de tigre unfortunately and as a result it was a little tough, however it tasted fantastic. The Tiradito was absolutely fantastic though, leading me to believe that our ceviche was a one off, and usually it would be as good as the tiradito. https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f8ef054b461945816b2d365/1603203199921/cuzco7.jpg Cuzco Review - On to the mains For the mains, we had the Pato en Ají con Carapulcra. It was delicious! The duck was tender and the chilli sauce was amazing. We also had Pasta a La Huancaina con Bistek al Jugo. This was an interesting dish. The pasta was extremely rich with the sauce, the steak made it a very filling dish, something that Peruvian food is good at. If you’re not extremely hungry, maybe go for the salmon instead. The deserts were great, we had suspiro, and the chocoflan. Both of these were very well put together and well presented. On the evening we went, the bar was very busy, and the drinks took a little time to arrive, but were well worth waiting for. If you haven’t ever tried Peruvian food, then you must give this place a go. The manager Carlos was extremely competent and it was great chatting to him about the area of Lima where my father grew up. https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f8eebf6683ec830ea35e9ef/5f8eef9d2b573b76a5ecef6f/1603203038775/cuzco1.jpg Cuzco Review https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f8eebf6683ec830ea35e9ef/5f8eef9edb7273118146580d/1603203048732/cuzco3.jpg Cuzco Review https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f8eebf6683ec830ea35e9ef/5f8eef9e588397283310e5c2/1603203047376/cuzco5.jpg Cuzco Review https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f8eebf6683ec830ea35e9ef/5f8eef9fca6473130cefbb75/1603203042984/cuzco6.jpg Cuzco Review https://www.thehungrylatino.com/restaurant-recommendations/avanti-chiswick-review daily 0.75 2020-10-27 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f984c99e606836d10910914/1603816622425/Avanti+1.JPG Avanti Chiswick Review - Avanti, Chiswick Spanish Restaurant with an Italian Flare I am a massive fan of Spanish restaurants. I used to live in Spain, and have since spent a lot of time in the country, and the cuisine is fantastic. The simplicity of the ingredients leading to a complexity of flavours, is something that always keeps me coming back for more. Avanti in Chiswick is a Spanish restaurant, which has some Italian inspired dishes too, including a selection of pizzas. They have a fantastic covered terrace with heating, which looks very romantic at night. I was a wimp and decided to sit inside, as it was a little too cold and wet for alfresco dining! To start with we had the asparagus wrapped in Jamón Ibérico which was very good. The asparagus had a nice bite to it, and the jamón speaks for itself! We also had the pan con tomate which is a classic, and always a go-to for me when I am having tapas. We also tried the pollo picante which was fantastic and the chicken was super tender and succulent, with a nice kick to it with the chilli. https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f984cbd2245e815f1365073/1603816665358/Avanti6.jpg Avanti Chiswick Review - On to the Mains We then ordered the Paella Marisco to share. Wow! It was superb! The seafood included king prawns, squid, langoustines and mussels….it was delicious! Finally we went for my favourite dessert of Crema Catalana and my girlfriend ordered the churros. In her words, they were the best churros she has ever had! My Crema Catalana reminded me of when I lived in Tarragona, and I would have this dessert almost daily! One of the walls is filled with a vast selection of wines, and it makes a very nice focal point for the restaurant. We picked a crisp bottle of Macabeo, which went down extremely well. The staff were really friendly, and our waiter, Omar, was very knowledgeable about the wines and food. If you fancy some good tapas, or a bloody good paella, this is the place to go in Chiswick! https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f984ede9ffaf239f350b4eb/1603817207373/Avanti5.jpg Avanti Chiswick Review https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f984a1cffc81d18af836668/5f984a96e606836d10908860/1603816099042/Avanti2.JPG Avanti Chiswick Review https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f984a1cffc81d18af836668/5f984a96c4788d3146501b21/1603816106489/Avanti3.jpg Avanti Chiswick Review https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/5f984a1cffc81d18af836668/5f984a97560aa10e5a101689/1603816107843/Avanti4.jpg Avanti Chiswick Review https://www.thehungrylatino.com/coffee-hangouts daily 0.75 2020-10-29 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f9325172ca21040ec1d84d2/1603478815494/2020_0725_22242300-1-1024x683.jpg Coffee Hangouts https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f93281dd7886d7d99622562/1603479609735/cafe.PNG Coffee Hangouts https://www.thehungrylatino.com/the-steam-packet-review daily 0.75 2020-10-20 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f8ee11228b161254b40f006/1603199262089/steam+1.JPG The Steam Packet Review We kicked off with the scallops which came with pea purée and crispy ham. The scallops were perfectly cooked and extremely tender. We also had the burrata with heritage tomatoes. The burrata just oozed it’s creamy goodness as soon as you cut in to it! We then went for the ribeye steak. I asked for it blue, and it actually arrived cooked blue! Those of you who have blue steak will know how much of a rarity it is to have a steak served properly blue! We also had the pea and mint tortellini, with pea velouté and asparagus. A really fresh dish and full of flavour. Personally, I would have preferred it with some pancetta too, but then it wouldn’t be a very good vegetarian option! Finally we had the triple chocolate brownie with chocolate sauce. All I can say is don’t hold back on the chocolate sauce....it’s amazing! All in all, this is a fantastic place! A great pub feel, welcoming you for a beer whilst you’re walking along the river, and if you fancy it, you can have a bloody good steak while you’re there! They are also continuing the Eat Out Help Out throughout October, so make use of it while its there! https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5f8ee0ee2918db700a85ecd5/1603199227025/steam%2B2.jpg The Steam Packet Review - The Steam Packet, Chiswick There are very few proper pubs left in West London. Most have been turned in to full on restaurants (which of course we love), but sometimes you still want a proper pub, that does good food as well, rather than a restaurant that serves drinks. The Steam Packet is definitely one that fits the bill, sat on the river in Chiswick just shy of Kew Bridge. It is a proper pub at heart, with a good selection of beers, but they also do good pub food too! https://www.thehungrylatino.com/whole-roasted-seabass daily 0.75 2020-11-15 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/5fb1746044e82125532631f6/1605465205033/Seabass.jpg Whole Roasted Seabass | The Hungry Latino - Whole Roasted Seabass with Coconut and Lime Rice Serves 2 Ingredients 2 whole seabass, gutted and washed 2 limes 1 red chilli sliced (optional) 1 bunch of Coriander 80g basmati rice 20g of coconut cream dissolved in 400ml boiling water 2/4 whole beetroot depending on size, washed and peeled 2 courgettes, peeled in to ribbons 1 pack fine green beans Method Soak the rice for 10 mins in cold water, and preheat the oven to 180 degrees. Place the beetroot and on a tray and season with salt and pepper. Roast these for 30-60 minutes depending on the size of the beetroots. The seabass will take around 25 minutes, so workout when to start on that based on the beetroot size. Score the seabass skin 3 to 4 times both sides, and season with salt and pepper. Half one of the limes, and put one half in each of the seabass cavities, along with a bunch of coriander and the optional chilli. Wrap the seabass in foil and place on a baking tray. Add a little oil to a saucepan and coat the drained rice. Add 400ml of creamed coconut and bring to the boil for 2 minutes. Add some salt and the juice of one lime, and the zest of half a lime then bring down to a low heat and cover. After 10 minutes (once the water has evaporated), turn the heat off and leave covered, (the rice will continue to steam cook). Roast the seabass for 25 minutes on a baking tray. 10 minutes before the seabass is ready, boil the courgettes and the green beans, and drain. Check the seabass is cooked, and the beetroot is soft, and then serve with the rice, courgettes and green beans. Garnish with a wedge of lime and some chilli. Tip Add a dollop of Exmoor Caviar to give the dish a certain ‘je ne sais quoi’! https://www.thehungrylatino.com/the-perfect-steak daily 0.75 2021-02-11 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/602559c27d57e21724d71ca4/1613600910778/The+Perfect+Steak.jpg The Perfect Steak - The Perfect Steak Serves 1-2….depending how hungry you are! 1 Cote De Boeuf (600-700g) 3 cloves garlic (peeled) 2-3 sprigs of thyme 40g salted butter 1. Preheat your oven at 200 degrees. Season your steak with salt and pepper, and make sure it is at room temperature before cooking! 2. Heat an oven proof frying pan (a cast iron skillet is perfect if you have one!) with a little oil and seal one side for around 1 minute. 3. Turn the steak over, and add the garlic, butter and the thyme, and seal the other side for around 90 seconds, basting the steak with the butter as you’re doing it. 4. Turn the steak over once more to baste the first side a little, then put the pan in the oven for 10 minutes for rare, 15 minutes for medium rare. Any longer than this you shouldn’t be on my website! Best gadget to buy is a Meater, treat yourself and you wont overcook your steaks again! 5. Remove the steak from the pan, and leave on a warm plate for 5 minutes to rest before serving. 6. Serve with some simple but good quality sides. The steak is the focal point here, so don’t ruin it with Mac n Cheese or a BBQ sauce! Something like a fondant potato and some salted asparagus will do nicely! https://www.thehungrylatino.com/ceviche daily 0.75 2021-02-17 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/602d9ae83a76db032b13ead3/1613860287901/Ceviche.JPG Ceviche - Ceviche Serves 4 starters or 2 mains Ingredients 1 ½ pound of fresh fish fillets of the best quality sea bass, or cod/haddock 1 red onion, thinly sliced 1 small crushed garlic clove finely chopped 1 cup freshly squeezed lemon 2/3 and lime 1/3rd juice 1-2 yellow or habanero peppers cut in half, seeded and deveined 2-3 sprigs of fresh coriander (garnish) Sea Salt to taste 1 large tablespoon of finely chopped coriander/cilantro Method 1. Cut the fish into small cubes and place them in a glass container. Cover the pieces of fish with cold water and 1 tablespoon of salt, cover and refrigerate while the onion garlic and lemon juice are prepared. 2. Rub the onion slices with 1/2 tablespoon of salt and rinse with cold water. Rinse the fish to remove the salt. 3. Put the fish cubes, the half of the onion slices, garlic, coriander, and the peppers in a glass container and pour the lemon juice over the ingredients. Sprinkle with a little salt. Cover and refrigerate for about 5-15 minutes or until the fish begins to turn white. 4. Remove the chili peppers from the ceviche mixture. Taste the fish ceviche and add salt if necessary. 5. To serve put the ceviche in each container, either a plate or bowl, and garnish with coriander, the rest of the red onion and finely chopped chilli to taste. 6. Here I also used some Exmoor Caviar as an added special touch, however traditionally it is served with sweet potato and sweetcorn. https://www.thehungrylatino.com/asian-beef-noodles daily 0.75 2021-02-20 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/60318e23940d67348c98d767/1613862543167/Asian+beef+noodles.jpg Asian Beef Noodles - Asian Beef Noodles Serves 2 Ingredients Lemongrass - 1 (finely chopped) Ginger - 1 inch (finely chopped) Garlic - 4 cloves (finely chopped) Red chilli - 1 or 2 depending how brave you are (finely chopped) Coriander - 1 bunch (finely chopped) Chinese 5 spice – 1 teaspoon Lime - 1 Ribeye steaks - 2 Medium egg noodles - 3 nests Soy sauce - 3 tablespoons Sesame oil - 1 tablespoon Spring onions – finely sliced for decoration Method 1. Season the steaks with salt, pepper and 5 spice, leave to get to room temperature. Get a pan of water boiling. 2. Saute the garlic, chilli, ginger and lemongrass until golden, then add the soy sauce and sesame oil. 3. Boil the noodles for 5-8 minutes until soft. 4. Panfry the steak for around 3 minutes each side, depending how thick the steak is, but make sure its rare. Or medium rare at the absolute most. Any more than this, you waste the steak, and you shouldn’t be on my website! 5. Leave the steak to rest while you add the noodles to the sauce, and mix together with the juice of half a lime, and the coriander. 6. Serve the noodles on to a plate or bowl. Thinly slice the steak and place on top of the noodles, or mix in whatever your preference. Finish off by sprinkling the spring onions over the top, and maybe a little extra chilli if you like it hot! Also can be served up with some additional bok choy or broccolini too. https://www.thehungrylatino.com/rack-of-lamb daily 0.75 2021-02-20 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/603197258e30837700d015fb/1613862911580/Rack+of+Lamb+with+Thrice+Cooked+Potatoes.jpg Rack of Lamb - Rack of Lamb Serves 2 Ingredients Rack of Lamb (6 cutlets) baby new potatoes 1 kg halved black garlic paste (2 teaspoons) Shallots x2 thyme 1 sprig rosemary 1 sprig 4 courgettes 1 pack fine green beans garlic 6 cloves sumac 1 teaspoon Method 1. Season the lamb with salt, pepper and sumac. Brown off in an ovenproof frying pan with the garlic and rosemary for around 3 minutes per side. 2. Boil the potatoes until slightly tender, then transfer to a pan to sauté with the shallots, black garlic and thyme, then transfer to a baking tray. 3. Place the lamb in the oven, along with the tray of potatoes and roast for 25 minutes at 180 degrees until the lamb is pink and the potatoes are crispy 4. When the lamb is done, remove from the oven and cover and leave to rest for 10 minutes while you cook the veg. 5. Boil the courgettes and the fine beans for 7-10 minutes until soft but still with a little bite, then drain. 6. Arrange the potatoes on each plate, and place half the rack on top. Finish off with the veg, and enjoy! https://www.thehungrylatino.com/turbot-with-tartare-sauce daily 0.75 2021-02-20 https://static1.squarespace.com/static/5f6f31c3ae617074957164eb/t/603198dace4285406ce4e201/1613863149707/turbot.jpg Turbot with Tartare Sauce - Turbot with Pea and Potato Tartare Serves 4 Ingredients Turbot fillets x4 1 egg yolk 2 tsp white wine vinegar 1 tsp English mustard 200ml of olive oil 60ml of double cream 100ml of fish stock, heated 100g potatoes, cut into 1cm dice 1 baby gem lettuce, sliced 1 tsp tarragon, chopped 1 tsp chives, chopped 1 tsp parsley, chopped 2 gherkins, finely diced 100g of fresh peas 3 tblsp salted butter 4 large florets purple sprouting broccoli Method 1. Start boiling the potatoes until tender, then add the peas towards the end for the final minute or two. 2. To make the tartare sauce, start by whisking the egg yolk, vinegar and mustard in a bowl, with a pinch of salt. Then start adding the oil gradually, making sure not to separate the mixture 3. Add the double cream and mix thoroughly, before adding the fish stock slowly whilst mixing. 4. Season the turbot with salt and pepper. Heat an oiled pan and fry the turbot on a moderate heat for 5 minutes. Add the salted butter and flip the fillets over and take off the heat, leaving the residual heat of the pan to finish cooking the fish. 5. Boil the broccoli for 3-4 minutes depending on how thick the stalks are. 6. Strain the potatoes and peas, and add them to the mixture. 7. Add the herbs and the gherkins and stir 8. To serve, spoon a couple of spoonful’s of the tartare in to a bowl, place the turbot on top, finishing off with the broccoli.