Author: Scott

London’s Best Escargot Pastries

After crumpets, one baked delight that I could not live without are pastries.  Specifically those gorgeously beautiful rounds or laminated layers of escargots. 

You can get these delights in most bakeries in Paris, but now These have finally become a ‘thing’ in London.   The Godfather of the London escargot has to be none other than the Islington purveyor of all things layered and that’s… Pophams

Escargot, Pastries

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Singapore Chilli Crab

Singapore Chilli Crab

You can’t go to Singapore and not eat Singapore Chili Crab. Despite its name it’s not an overly spicy dish. Or at least the one we had from  Jumbo Seafood Singapore was not that spicy. ⠀

According to my research,  Singapore Chilli Crab was invented by Cher Yam Tian in the mid-1950s when she added bottled chilli sauce to her dish of stir-fried crabs, instead of using tomato sauce, her usual ingredient. In 1956, she and her husband began selling the dish from a pushcart along the seaside. Business was good and they eventually opened a restaurant in 1962.

Nowadays it’s all over the place in Singapore. CNN Travel Go listed Chilli Crab as one of “World’s 50 most delicious foods“, at Number 35. ⠀

Singapore Chilli crab is actually an easy dish to recreate at home. 

crab, eggs, inspiredby, seafood, singapore, travel via the plate, World Travel

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One Pan Egg Bagel

One Pan Egg Hack

Hello Ham, Egg and Cheese bagel. I’m an egg obsessive, so when I find a new way to cook eggs, yep you guessed it I’m all in. I saw a Korean video on how to make One Pan Egg Toast and thought I’d give it a try.

You know the one where the eggs are put in the pan, then the bread is added. The egg is then flipped, then the ham and cheese are added. Magic happens when you do an oragami-like fold, it turns into an egg sandwich. I’ll link the video below…

bagel, breakfast, egg hack, eggs

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Azulejos Adventures in Porto

Azulejos Adventures in Porto

I’m not gonna lie…. My main purpose of visiting Porto was to take in those azulejos.  If you’ve seen pictures of Porto (and other parts of Portugal) you’ve seen the beautiful, blue and white tiles that done the facades and interiors of buildings and churches. 

It was King Manuel I of Portugal who brought azulejo tiles from Seville, in Spain, to Portugal, during the fifteenth century. Azulejos were very common in parts of the in Seville and Grenada (Areas heavily influenced by Moorish architecture and art). The word azulejo comes from the Arabic word al zellige which means “the polished stone”.

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Picnic Perfect Muffaletta

Picnic Perfect Muffuletta

  • Scott
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[This is part of a paid collaboration with Leerdammer]

YAY to summer and yay to picnics.  I preset to your the Picnic Perfect Muffuletta featuring @leerdammer. Despite its goofy sounding name, it’s a serious sandwich that has wow factor when you serve it up.   

The muffuletta is a New Orleans classic that was invented in the 1930s.   

It could not be simpler. You hollow out a loaf of crusty bread then layer in Cheese and meats then top it with a herby olive relish (I’ve popped the recipe in the link in my bio). Then put the bread lid firmly back on and wrap it in cling film.  You need to wrap it pretty tight to compress all the filling.   You can make it up to three days in advance.

Not a fan of olives?  You can replace the olive relish with a pickle or even piccalilli.  One this you can’t skimp on is the meat and that delicious Leerdammer. 

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Pasta Alla Gricia

Pasta alla Gricia

Pasta alla Gricia may be the most underrated of all the four types of classic Roman pastas. The world loves a carbonara, probably the most dare I say pedestrian of the four. Every food lover in London gets their knickers in a twist over cacio e Pepe. Not being shady, I like it too… so much I created a fried egg recipe that tasted like it. I don’t really love the tomato heavy Amatriciana, but that’s just me.

My favourite has to be Pasta alla Gricia. Its super simple to make you need 3 ingredients pasta, pecorino and guanciale. With simple recipes its important that you get top-quality ingredients. All of my Italian groceries come from the ICONIC Lina Stores in London. they have been supplying Londoners with Italian groceries and deli items from their Soho shop since 1944.

Keeping with being very 2020, Lina Stores have launched a grocery delivery service. You can get almost everything Italian delivered to your doorstep in London. From fresh pasta, sauces, cheese olives, bread, rice and cannoli.

They deliver nationwide now so rejoice!

eggs, food52, inspiredby, recipe

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Middle Eastern Meatfree BBQ

Middle Eastern Meatfree BBQ

[This post is part of a paid collaboration with Naked Glory]

Summer feels like it is officially here.. So I’m firing up the BBQ (on my patio) and I’m cheating on meat with this Middle Eastern Meatfree BBQ with Naked Glory. Now, Naked Glory sausages are great on their own… but I’m craving a little escapism to warmer shores.

I’ve made a glaze with chilli, pomegranate molasses, cumin, sumac, paprika and oregano to give the sausages a smokey sweet heat.

bbq, meatfree, recipe, summer, summer recipes

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Jersey Royal Crush

Perfect Salt & Vinegar Chips (At Home)

  • Scott
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[This post is part of a paid collaboration with Youngs Seafood]

My favourite pub lunch (after a Sunday roast obvs) has to be Fish and chips. With pubs closed I recreated that lunch at home. I enlisted the help of Young’s Seafood to do all the hard work of doing the fish. I picked their new Tempura Beer Batter Cod. The fish has this incredibly thin crispy coating as you’d expect from tempura, but the flavour of a classic beer batter.  DELISH.

With the fish tackled it was time for me to focus on making some incredible chips from scratch. Nothing against frozen chips.. but I wanted to share a technique that I hacked off YouTube that makes incredible chips..  

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Fried Mozzarella sandwiches

Fried Mozzarella Sandwich (Aka Mozzarella in Carrozza)

It’s no secret that I adore I miss travelling… So I’m spending this time looking at past travels and what I loved about them. I keep coming back to Venice… the canals, the colours and the Cicchetti. Specifically the Fried Mozzarella Sandwich.. AKA Mozzarella in Carrozza I had whilst sipping an Aperol Spritz.

If you have not had Mozzarella in Carrozza before you are in for a treat. It’s roughly translated to mozzarella in a carriage.. and that’s what it is… Its kinda the love child between a grilled cheese sandwich and a savoury french toast… but with… you guessed it Mozzarella. These Fried Mozzarella Sandwiches could not be any easier or more delicious to make.

Traditionally they just have cheese… but in Venice, they have a slice of parma. Being extra, I’ve included a bit of basil because I love the stuff. Feel free to omit.

Best served with an Aperol Spritz whilst sat on a canal. But sitting near any outside space will suffice in the UK.

eggs, food52, inspiredby, recipe

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