A Night to Rum-ember


Portside Parlour’s Rum Book

Been a bit slack on updating the blog of recent so apologies to all 5 of you following. I was out with an old mate on Friday and he told me about an East London secret speakeasy under a bar on Broadway Market. Apparently you had to lock yourself in a cubicle, flush the toilet and a hatch would open inviting you in upon providing the secret entry word. Naturally I was all over it so we headed on over, only to be disappointed that the door was already (seemingly permanently) open so need need for all of the secret shenanigans. However they had the best selection of rums I’ve seen anywhere and you were given a dusty old book with the full list to choose from. Favourites included the (Venezuelan) Diplomatico Exclusiva Reserva, Angostura 1824 (Trinidad) and of course, Chairman’s Reserve from the eponymous Bernie’s home – St. Lucia. I highly recommend a visit if you’re over by London Fields.


Tri’s Salmon Pappardelle

So, I’m extending my blog to include a few other dishes that people cook for me as requested by said people and the first such post follows dinner at the Pulhams’. Tri made her classic salmon and asparagus pappardelle in a white wine sauce with lemon zest and parsley. Proper tasty.

Tri's Salmon Pappardelle

Tri’s Salmon Pappardelle

Mackerel & Potatoes

Smoked Mackerel & Patatas Sebastien

Smoked Mackerel & Patatas Sebastien

I’m a big fan of smoked mackerel and for dinner tonight I just added some lemon zest and baked it in foil. It was accompanied by San Sebastien inspired potatoes which I am calling Patatas Sebastien (my mate Steve calls his version Paprika Potatoes). The potatoes were baked in foil for 45 mins, then sliced and added to a roasting tin with heated extra virgin olive oil. Rosemary, pimenton and rock salt were added before returning to the oven and roasting for 20 mins.

Spaghetti al Tonno

This is a very quick and tasty favourite. Wholemeal spaghetti (wholemeal spaghetti has a delicious nuttiness to it) with black olives, toasted pine nuts, tuna and pesto. Liberal drizzle of olive oil and some fresh ciabatta.

spaghetti tuna

Spaghetti w/ tuna, black olives and pine nuts