Food & Drink
Falafel By Simon Davies • 1 1/2 tbsp flour • 2 tsp salt • 2 tsp cumin • 1 tsp ground coriander • 1/4 tsp black pepper • 1/4 tsp cayenne pepper • pinch of ground cardamom • veg oil for frying Directions: Falafel is a tasty, versatile staple in many Middle Eastern and North African countries. As a result recipes vary, in Egypt where it's said to originate they like to use Fava beans, and roll in sesame seeds for a better crunch, whilst in Israel they might use chickpeas, adding lots of fresh herbs like coriander or parsley. The recipe below is good starter Falafel, it works well if catering to a large groups. I serve it alongside Middle Eastern style accompaniments like pita bread, Israeli salad, humous, Tahini sauce and a mint yogurt coleslaw.
1. Pour the dried chickpeas into a large bowl and cover with about 3 inches of cold water. Let them soak overnight, they will double in size. 2.Drain and rinse the chickpeas well, then place them in a food processor, along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, coriander, black pepper, cayenne pepper and cardamom. 3. Pulse all the ingredients until a rough coarse meal forms, as you pulse scrape processor sides periodically pushing the mixture down. Stop when the mix is between the texture of couscous and a paste. You want the mixture to hold together, don't over process, you don't want humous.
Ingredients: • 1 pound of dried chickpeas (do not use canned, it will not work) • 1 onion • 1/4 cup of chopped fresh parsley • 3-5 garlic cloves (I prefer to roast them first )
with clingfilm and leave in the fridge for 1-2 hours. 5. After 1-2 hrs, fill a frying pan with veg oil to a depth of 1.5 inches, heat the oil slowly over a medium heat. 6. Meanwhile, form the falafel mixture into little balls or small burger shaped patties, about 2 tbsp of mixture per ball. It's best to do this with wet hands to stop the mixture sticking to you. The balls will stick loosely at first, but bind nicely once you fry. 7. Before starting my first batch, I like to test one in the centre of the pan. If the oil is the right temperature, it will take 2-3 minutes per side to brown. If it browns faster than that, the oil is too hot and your falafels will not cook in the middle, so just cool down the oil and try again. 8. Cook them in batches of 5-6 at a time, so as not to overcrowd the pan. 9. Once the falafels are fried, remove with a slotted spoon and leave to drain on a paper towel. (They're best served hot) I hope you enjoy!
4. Once the mixture has reached the desired consistency, place in a bowl and give a quick stir with a fork. Cover the bowl
Mare By Steven Sutton Bar/café/restaurant
of beers and wines. The menu is simple but has something for everyone with portions that will leave you feeling full and satisfied.
Tucked away through a grand but unimposing set of doors in one of Lagos's most famous buildings, ‘The Mercado Municipal’ was built in 1924 and now the fish market. Mare is a new kind of experience.
You can watch your food being prepared in the kitchen by the chefs which is always a good sign that the food is of good quality. Nothing to hide.
Simon Davies @littlekitchenportugal.com www.littlekitchenportugal.com/
Borsalino Restaurant, Lagos 'Not just great pizzas and pasta - you just never know who you might meet in the Borsalino Restaurant in Lagos. There’s also a great take-away service.
There’s an amazing roof terrace for open air dining and a bar that offers the first time visitors a fantastic view with a definite ‘WOW’ factor.
The staff are eager to please and very attentive, I only hope that this level of attention can be sustained as it gets busier. I found this elevated experience a 9 out of 10 and suggest you try this new eatery before everyone finds out about it and you can't get a table.
This new trendy and forward thinking cafe bar and restaurant has some of the most spectacular views across the Avenida towards the old town and the Marina. With its open top terrace and enclosed areas it has the feel or a New York meets Lisbon with ties to the trendy London South Bank.
Please call to make a reservation: (00351) 932 842 983
The bar is a delicious experience of not too expensive cocktails and a great selection
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www.tomorrowalgarve.com
Mercado Municipal 2nd Floor Avenida dos Descobrimentos, 8600-668 in Lagos.
TomorrowAlgarve
Please call Borsalino on: 282 417 782