My favourite slaw

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For reasons far too boring to explain here, I can’t eat some produce rich in fibre. One of those items is cabbage that I absolutely adore in coleslaw, but even if I eat as little as a teaspoon I get stomach cramps straight away so it’s not really worth it.

So it is very lucky that slaw made from celeriac and carrots taste very similar to coleslaw and works with my tummy. I got the inspiration for this slaw from Hugh Fearnley-Whittingstall’s book River Cottage Everyday but I have adapted it a bit from the original. And the last time I made it I adapted it even further using wholegrain French mustard instead of Coleman’s regular English mustard and that almost transformed it into a whole new dish. It just added a little va-va-voom I think I am done tweaking now – I’ve find the perfect slaw recipe! I hope you enjoy it too.

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Celeriac and carrot slaw with wholegrain mustard 

3 large carrots

1/2 celeriac (ca 400g)

5-6 tbsp mayonnaise (homemade or Hellman’s) 

2 tsp wholegrain French mustard 

1/2 lemon, juice only

salt and black pepper

Peel and grate the root veg. Mix the mayonnaise, mustard and lemon in a bowl and incorporate the grated vegetables. Season to taste. Eat immediately but keeps for a day or two in the fridge. 

Dinner with the girls: pulled pork with pitta and aioli

Last Sunday was a girlie day back home spent with my best friends Emma and Malin. Our male friend Linus also joined us for the first part which was lunch/brunch so he got to pretend to be a girl for the day.

Actually we are not the girliest of girls so the conversation involved golf, football and handball among other things so I don’t think Linus suffered too much.

After our lunch and a brisk walk in the cold, Linus left and us girls went back to Emma and chilled out.

Emma wanted pulled pork for supper so I prepared that before we went outside and it smelt really nice by the time we got back to her flat. We then cooked together to prepare the rest. I instructed Malin to make aioli and Emma did the salad and grated root veg for the slaw. We also made a big batch of guacamole to have with nachos. It was the first time I served pulled pork with pitta and aioli but I highly recommend it as it was a great combo.

After all that food we had to sit back on the sofa, continue chatting and keeping one eye on the Masters. It was a lovely day and I do hope we get the chance to have one again soon. It is not always easy for us to meet up as we live in different places (countries even) and work different hours. But when we do meet up we always have a great time!

Guacemole, serves 6

5 small avocados

3 tbsp creme fraiche

juice from 1 lime

1/2-1 tsp Worchestershire sauce

tabasco, to taste

salt, white pepper

Mush up the avocados with a fork, add creme fraiche and lime juice. Season to taste witth Worchestershire sauce and tabasco, finish off with salt and pepper.

Aioli, serves 3

1 egg yolk

ca 150 ml mild rapeseed oil (or other neautral oil)

1,5 garlic clove, pressed

1-2 tsp lemon juice

salt, white pepper

Place the yolk in a mixing bowl and add the oil drop by drop while whisking away. After a while you can add the oil abit faster but take care. Once the oil is incorporated, add the garlic and lemon, season to taste with salt and pepper.

Best burgers in town – Meatliquor

On Thursday Kristin and I met up in the insanely large queue outside probably the most popular restaurant in London right now; Meatliquor.

We were standing in the queue for a whole hour and a half before we finally were seated in the restaurant. It was even snowing as we were outside and we were so so cold, although as soon as we got into the restaurant we warmed up quickly.

The interior is rock chic with a modern painted ceiling as well as some Victorian decorations. It is dimly lit, with good music playing and the ambiance is very laid back.

Because of the large queue we expected the staff to be really on the ball to seat everyone and turn the tables around quickly, this was not the case however, we saw several empty tables before it was our turn to sit down. But as soon as we ordered the food the service improved.

Our cokes, served in the old style glass bottles and with an old jam jar as a glass, arrived instantly and short there after the fabulous chicken wings we shared as a starter. They were succulent and juicy with crispy skin and a nice spicy sauce, served with homemade blue cheese dressing. Yu-um!

Shortly after our burgers, fries and slaw arrived on a large tray. Kristin went for the green chilli burger and on close inspection we noticed there was a lot of crushed chilli in it. I chose a traditional bacon cheese burger and loved every bite.

The buns were soft and held together well, not like the dryish ones you get in some places. This was quite buttery as well, bioche style. The burger it self was lovely and rare in the middle and proper grilled on the outside adding a lot of flavour. It was seasoned well too. The bacon was nice and crisp and underneath the burger were large pieces of gherkins and dressed lettuce.

The fries (skinny ones) were ordinary, but still perfect because they were freshly cooked and very crispy. Also the slaw was nice, not too greasy, instead fresh and crunchy with carrots and white and red cabbage.

It is safe to say that we will come back, and I urge everyone to pay this place a visit. But try to go either at lunch time (they open at noon) or early or late evening.

Oh, I almost forgot. The price. We almost got a shock when we saw that the bill only came to £30 for the two of us; it felt like we had eaten more than that. But it was accurate. We’re certainly not complaining!

MEATliquor
74 Welbeck Street
London W1G 0BA

Another version of pulled pork

If you have not yet gotten around to cooking (and eating) pulled pork, I urge you to get on it straight away. It is so incredibly easy to make, and it basically cooks itself and most of all, it tastes amazing. Amazing. Is that not enough to convince you?!

OK, add a squirt of lime, a sprinkle of cheese, maybe a dollop of tangy creme fraiche and serve it all on a tortilla wedge fried in butter with a side of slaw. It is utter heaven. Heaven.

I have cooked pulled pork once before, and it was really nice, but this time I played around a bit more and it turned out even better. I had to alter the recipe though, because I didn’t get the chipotle I had ordered with my food shop. Instead I used Reggae reggae sauce, added more spices and a splash of cognac to it, smeared the chunk of meat with it, added onions and garlic, and let it cook itself for a good few hours, before tearing the meat apart with forks, it is that tender, and reducing the sauce to a more syrup-like sauce and mix it in with the meat. Then I just stuffed my face and was even a little sad that I started to get full and couldn’t eat anymore. That’s how good this is.

Pulled pork – a second version, serves 4

1,1 kg boneless pork loin joint

1 onion, sliced

2 garlic cloves, sliced

100 ml Reggae reggae sauce or other BBQ sauce

1 tbsp cumin

1 tbsp ground coriander

salt

black pepper

a splash of cognac/whisky

Place the meat in a casserole dish. Mix all ingredients apart from onions and garlic and smear it onto the meat. Place onions and garlic on top of the meat. Turn on the slowcooker on low heat for 3 hours, and then turn it up to high heat for 1-1,5 hours or in a 125C oven for 4 hours. Just make sure the casserole dish isn’t dry, if so, add some water. Let the meat rest for a while in tin foil, then pull apart with two forks. Pour the liquid from the casserole dish into a sauce pan and reduce on high heat until syrupy. Mix it with the pulled apart meat. Serve and enjoy!