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Eddie

17 February 2010

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Location: Santiago Ramon y Cajal 50, Zaragoza 50004, Spain

Telephone number: Spain  976 439 282

Website: N/A

Cost per head: From around €15

Wine list: Very reasonable. Low markup.

Date of visit: November 2009

Summary:

We have been regular visitors to Zaragoza since 1991 and we were taken by local friends to the Restaurante El Verrugon for the first time about ten years ago and have been going there on a regular basis at least once on every occasion we visit Zaragoza.

The restaurant is in a central position but not on road frequented by visitors and, although some visitors may be seen there, the vast majority of the clientele are locals; the restaurant is close to two of the top hotels in Zaragoza, the Melia and the Palafox.

The popularity of the restaurant amongst locals is evident from the fact that at lunchtimes there are always people waiting for a table so turn up early and if you are with a large group it is certainly worth making a reservation otherwise you may have a very long wait in the bar; the evenings are a bit quieter and we have not found it necessary to reserve. The large dining room is at the back of the popular bar of the same name and is decorated tastefully in the local Aragon style and the tables are set with real table cloths and napkins rather than flimsy paper ones. Both the bar and the restaurant are staffed by some extremely friendly people who have all been working there for many years. 

In addition to the a la carte menu the restaurant serves two fixed price menus. The first, the menú del día, is very popular at lunchtimes and for less than 15 Euros you get three courses (each with a choice of more than ten local dishes including vegetarian ones), bread, mineral water and red, white or rose wine from the nearby wine producing area of Cariñena. Amongst the dishes you will find local stews and roasts including a number of dishes based on the local baby lamb (for example jarette, similar to lamb shanks but from very young animals, paletilla and asado, shoulder and leg roasts respectively); the wine is usually joven, young wine fermented in stainless steel tanks without maturation in oak barrels, and is light, fruity and easy-drinking!

The second fixed price menu, the menú especiál, at about 30 Euros is also excellent value and for this you get six or seven local starters (this is a meal in itself) which is followed by your choice of main meal and dessert; again bread, mineral water and wine are also included and the wine is usually excellent and is either a crianza or reserva which have been matured in small oak barrels for some time (a few months to a couple of years) from Cariñena or the near-by Somontano region. All the dishes are served in generous portions and are of very good quality based primarily on fresh local ingredients (the local central market is just a short stroll away); the chef is very good at accommodating people’s requests if they have specific food allergies.

 There is also a good and well-priced wine list with about 60 wines representing all wine producing regions of Spain with an excellent selection of wines from Rioja; we wonder sometimes why the price for excellent wines (for example, the Contino Reserva from Rioja) is more expensive in wine shops in the UK than it is at El Verrugon! What you get at El Verrugon is good, honest food at very reasonable prices as well as service with a smile.

Demetris Savva

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http://www.guardian.co.uk/lifeandstyle/wordofmouth/video/2010/feb/17/how-to-make-perfect-pizza

If you are in the US, try Wolfgang Puck’s pizza, they are the bee’s knees!

http://www.wolfgangpuck.com/

Eddie

February 2010

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http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/feb/17/monk-nun-religious-community-produce

And

http://www.penguin.ca/nf/Book/BookDisplay/0,,9781585427185,00.html

Interesting articles on food and drinks made by Monks and Nuns.

Does anyone know of any non christian food and drink made by a religious sect?

Eddie

February 2010

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Very sad.

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article7029058.ece

This link seems to have problems and stops working from time to time. If you have a problem, try this

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/

Eddie

February 2010

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Well, I suppose if  we want to become American Size (OK, not all Americans), this is the way to go …….

http://www.thesun.co.uk/sol/homepage/features/2858483/Superdupersize-takeaway-food.html

If you want a calorie buster, go to Philadelphia and have a Philly cheese steak. 

http://en.wikipedia.org/wiki/Cheesesteak

One of these a day will give you a size 48 inch waist within a year and please remember to pay up your medical insurance. You will need it.

 

Eddie

February 2010

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When I was in South Africa for the 2009 Lions Tour, I discovered Braai.

 

This method of cooking is described as applying “direct and intense heat” to your cooking. In short, it is South  African BBQ. What was interesting is that besides the “naked” fire generated by charcoal or wood, applying gas to a pan is also braai.

 

On my tour, I managed a few days in Kruger national park. Within the park – about the size of Wales – there are gated settlements where you sleep, eat and get refuelled. On all these settlements, there are cafés that will allow you to hire a gas (butane/propane) bottle and a contraption similar to a wok. The wok sits on a gas ring. Most people seemed to cook sausages (boerewors) or scramble eggs on this. I am afraid that Boerewors is an acquired taste – I hated it – it has beef, pork, vinegar and coriander in it. Vickers in Reading does an authentic version.

 

The other interesting news re “open air cooking” is potjies (http://www.potjies.com/shop/). This a cast iron pot with 3 legs. You can sit it on /or hang it over a “fire” to cook a stew – very good for camp sites or in a fireplace – if you have a big one at home. You can “slow” down the cooking by varying the distance between the pot and the flame.

 

I shall now tell you two facts about South Africans and Braai. The first is from JPR Williams (ex British Lion, Wales international and retired orthopaedic surgeon). According to John, South Africans have the highest “heart attack” incidents in the world and that is because they (some) eat too much fatty meat. The second story is that whilst I was in Cape Town, I came across a “braai” restaurant. I went in and discovered that Braai for One consists of nearly 4 kilo of meat of various types – and I thought that when I had a 48oz T bone in the States that I was over indulging! The new “slim” me chickened out.

 

Here is an interest recipe – for 1 or 4 people depending on appetite. This approach takes just under a week!

 

Soutribbetjie (From: Best South African Braai Recipes by Christa Kirstein, ISBN 978-1-86825-403-3)  

 

Cut one breast of lamb into nearly 4 pieces – saw through the bone but leave one side of the meat intact.

 

Marinate in 1 litre of water with 225grams of salt, 2 teaspoon of saltpetre (get this from a pharmacy or from a friend who has access to a lab), 2 tablespoons of sugar, 2 teaspoon of bicarbonate of soda.  Bring the water to boil, add all the ingredients, stir to make sure everything has dissolved. Cool, strain and you can reuse this up to 4 times. If you can’t get hold of the saltpetre, ask your butcher for curing salt – this is salt with saltpetre mixed in. Beware, saltpetre is used in making explosives, hence you might be questioned if you buy a kilo.

 

Marinate the meat for 2 days in a plastic container (no metal please as it will taste metallic). Now dry it in the garage. This is now called a ribbetjie. If you are making a batch, freeze what you do not need.

 

Next simmer the ribbetjie for an hour and half in water – no salt to be added. Next, hang the meat to dry – another half a day. Finally, grill the ribbetjie over hot charcoal until done.

 

Enjoy.

 

Eddie

February 2010

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Location:The Town Hall,  Wokingham, RG40 1AS

Web site: http://www.thecourtyardwokingham.com/

Telephone number: 0118 979 4040

Date of visit: 20 January 2010

Approx. cost per head: £15-25

Comments on wine list/beer: Fairly wide choice ave. £20 a bottle. The Rothschild Viognier is a nice white with pasta dishes.

Media link:

Review:

Arguably one of the better restaurants in the small town of Wokingham, tastefully yet simply furnished and styled.

The Courtyard is located close to easy parking and lies within the old town hall, in Market Place. There is plenty of al fresco seating when the weather is good, providing an ideal setting for a social coffee or light lunch.

Not as charming or as welcoming as its sister restaurant, Dolche Vita in Reading, The Courtyard still offers an enjoyable and traditional Italian menu. Perhaps not the place if you want to while away a few hours as the service can be a little forced and hurried at times, but more than fair for a local evening meal.

The starters are usually quite substantial, making the average cost of £7-8 more justifiable. Having sampled quite a selection of the meat and pasta dishes, yet to find anything disagreeable, although some of the pasta dishes can be a little bland or forgettable. An average pasta dish is around £8, pizza £10 and meat dish £17.

Dave Lamont

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Location: 38 Hart St, Henley-on-Thames, RG9 2AU

Web site: www.labodega-tapas.co.uk

Telephone number: 01491 578611

Date of visit: 18 December 2009

Approx. cost per head: £20-25

Comments on wine list/beer: Ample and reasonably priced offering. The Sindo Rueda was a fair Sauvignon Blanc for £15.

Media link:

Review:

Often cited as one of Henley’s best restaurants, La Bodega is perhaps also one of the best tapas restaurants in the surrounding area, including Reading. Close to ample parking a no more than a 2 minute stroll from Henley Bridge and the River Thames, La Bodega is superbly placed.

The charming and distinctive frontage welcomes you to a tapas bar, with a more formal restaurant to the rear. It’s beautifully presented, combining bare brick and wood, to offer a really rustic welcome. The service, usually very friendly and welcoming, compliments this well.

Popular with locals, visitors and business people – the restaurant is a firm favourite with many regulars, always an excellent sign. La Bodega is the ideal place to spend a good few hours, whether for a social gathering a more intimate meal.

For tapas fans, alongside the regular favourites, more interesting options include tender octopus, pan-fried scallops, tuna medallions and grilled quail. The tapas menu is wide and varied, catering for all tastes and very well for vegetarians.

All meats, including live lobster, are well presented among the choice of main courses from the menu, averaging £13. The range of starters is also excellent, averaging £6.

Dave Lamont

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http://www.guardian.co.uk/lifeandstyle/2010/feb/13/wallace-and-co-restaurant-review

Well, what can I say? But then he was a green grocer.

Eddie

February 2010

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