Caramel chocolatey latte

December 1st, my born day and a day spent performing, dancing live on stage with a host of talented artists and chefs at a brilliant event hosted by Food bay tv.

Post event and birthday celebration, I indulged in one of my favourite treats, bread and butter pudding, ice cream and let’s not forget a nice dollop of ice cream.

See more action here and follow my treats @dumebiagbakoba #CoffeeFoodMusic

Breakfast – the most exciting meal of the day

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I love a great breakfast. Even though I think chefs have a difficult relationship with it. I like breakfast to be functional on weekdays and more grand at weekends. Bowl of cereal, fruit salad, hot chocolate on the go (I never skimp on the cream). That gets me going even though sometimes breakfast is more an 11am affair.

 

Taberna Do Mercado

Taberna Do Mercado

Old Spitalfields Market, 107b Commercial Street, E1 6BG

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Taberna Mercado by Nuno Mendes, the Portuguese chef best known for helming the kitchen at the Chiltern Firehouse: 2015’s best-loved celebrity hangout, beloved by a stream of A listers, and making Mendes indirectly responsible for most of this year’s celebrity gossip. Can we forgive him? Perhaps (if he sneaks us past the doorman on a Friday).

Mendes’ new restaurant in Shoreditch is a different proposition. It’s a modern, unassuming eaterie tucked away at the back of Spitalfields Market, which counts the award-winning Bleeker Street Burger and Galvin’s Bistro among its neighbours. There’s no sign of Lily Allen or any of the Delevingne/Nick Grimshaw/Pixie Geldof crew: just one small dining room, a couple of outside tables, and a deceptively simple menu celebrating Mendes’ Portuguese roots.

The menu offers a choice of small plates, from which the staff suggest choosing 2-4 per person. ‘Small plates’ is a bit of a misnomer in London: there’s no standardisation, and a small plate can mean anything from a single scallop to something akin to a full-blown main course (case in point, the hearty beef ragu at Florence Knight’s Polpetto). At Taberna Mercado, the portions really are small – a hangover from the size zero Chiltern crowd no doubt – but what they lack in size they make up for in taste and invention.

Tiny, delicate bowls of scallops and monkish cheeks come with slivers of pickled cauliflower and grilled bread to soak up the juices. We chose the ratte potatoes and ovos verdes simply because we didn’t know what we’d get, and ended up with an unusual, crispy, very more-ish combination of crispy greens and devilled eggs. Two sandwiches, tender pork and rare beef, came with an unexpectedly ‘normal’ touch: shop mustard in a squeezy yellow bottle, while our highlight was the simply named ‘cuttlefish and pig trotters’: a shallow bowl of sliced, tender cuttlefish swimming in a rich broth of shredded meat.

The puddings feature eggs, sugar, eggs, eggs, and more eggs. And more sugar. And then more eggs. We try a gelatinous sliver of yolk and sugar, resting in a sauce of warm port. We order their version of Pão de Ló, a Portuguese sponge cake which comes soft, warm and wrapped in paper, cooked with olive oil and hiding – you’ve guessed it – an egg yolk, caramelised on the outside, raw on the inside. We try a soft meringue spiked with fennel – an interesting, fragrant combination, less artery-thickening than the others.

Unlike the Chiltern Firehouse, the toilets are mercifully free of 20-something celebrities taking selfies and snorting coke; instead they’re reached through the kitchen, where at the end of the night we watch a crowd of kitchen staff writing tomorrow’s shopping list up on a chalkboard (butternut squash, in case you were wondering). It’s an informal touch which suits the surroundings  – and a gentle reminder that their focus is on food rather than celebrities.

Price for 2 with wine: £50-60

1 Night in with Afrolems

Last month, Atim of Afrolems joined me in the kitchen for the ‘1 Night in’ series at Due by Chef Dish. This time, not only did we talk about food but we got to cook one of Atim’s favourite and go to recipes Poulet Director General.

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The making of Poulet DG Screen Shot 2016-11-08 at 20.57.37.png

Follow @theviewlifestyle. Next up, 1 Night in with Alex of XO Bakery.

Oat apple crumble

20160602_180850Oat apple crumble is my all time go to comfort dessert. It ticks all the right boxes; warm, sweet and tangy.

For this recipe, I use 200g green apples,  a little zest of a yellow lemon with about a teaspoon of its juice and 50g sugar to soften and caramelise the apples ever so lightly.

The crumble is the best part of this dessert and making it is even more heavenly.

Combine 100g flour,  50g rolled oats, 100g butter and 50g brown sugar.

In a bowl, bring all the ingredients together and rub with your fingers to create a crumbly texture. Pour the caramelised apples into a baking dish, now put the crumble on top and bake for 10 minutes.

Your favourite brands at the Chef Dish food festival

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It was a hot Sunday afternoon; we had just left the church. Surprisingly, the weeklong almost-daily rain and the dreaded Lagos traffic decided to take a break. So it was a really short ride and in less than an hour I was at the great outdoors for the Chef Dish Food Fest. When you love food as much as I do, you do not let an opportunity like this pass you by. My face lit up thinking about my favorite food vendors I would get to meet again. Additionally, the thought of trying out new dishes would surely bring a smile to the face of any adventurer. I set out a bit early and ended up getting there before the event started. It did not bother me, as I had the chance to watch vendors set up. If you were stuck at home once again, here is what you missed.

Source: The Village Pot

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What’s next for the Chef Dish Food Festival?

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If you missed the Chef Dish food festival, do recap with us on instagram @chefdishfoodfest.

The fun and the eating sure isn’t over, the burger contest is still on. Think you got a cool name, share it with us and you and 5 friends could win a burger feast courtesy of Chef Dish at one of our restaurants.

More exciting news we simply can’t keep quiet about. Chef Dish Food festival is back for 3 days of festive fun. The dates are December 22nd to 24th at the same space but we will be mixing things up a little this time.

If you are interested do register here. Registration closes December 5th.

Enjoy the great outdoors again as we share our love of good food, drinks and entertainment from our local community of chefs, restaurants, mixologists and foodpreneurs.