Butcher shops

I like this butcher the guys who work here do
 know there stuff and can get you just about
 any meat  you want. The shop inside look like
 the one my mum used to use when I was a kid
 and its got a big wood chopping block in the
middle that give it that old fashion look about it.

When you go inside you get a smell of mouth
watering chicken that is ready to eat and comes

in some scrumy flavours.

I have tried alot of the meat from here and
never be disappointed and their veal is one of the
best in London.

72 Watling Street, London - Butchers near Mansion House

The next butcher is the barbecoa which is Jamie Oliver

and Adam Perry Lang a bit like marmite you either

love Jamie or hate him but this butcher is fabulous.

When you walk in you get the smell of hung meat

which you don't get in a lot of butcher these days

and that nice dark red colour on the meat. you can

see all the meat hanging in the back of the shop

showing you that it is a traditional butcher.
82 Watling Street London, EC4M 9BX



Woo Jung (Korean restaurant)

I love this korean restaurant its small and quirky seats about 30 to 40 I would say. The

food is simple with great combination of flavours. It's about £25 to £30 if there are two of

you eating there. the waiters are friendly and helpful.

When you sit down you get assortment of pickles and spicey jelly



Dubu kimchi bokeum                                                         Yukwhe Dolsos

(Fried kimchi with bean curd)                                         (Raw beef  raw yolk
                                                                                        vgetables in a hot stone pot)

Gimchi jeongongol

(pork, tofu noodle and kimchi casserle)

The Yukwhe dolsos come in a hot stone pot so

 the sides of the rice become crispy you pour

some spicey sauce in to it and mix it up.

With the Gimchi jeongol you get a gas ring put on your table

with a pot of raw ingredients in it and you see it cooked as you wait

They do a special menu for after 10pm which is Korean alcohol and hot nibbles

I will go back a try this.

you can find them at Woo Jung Restaurant. 59 St Giles High Street (off Charing Cross Road), London, WC2H 8LH

Cassoulet with duck

I am going to show you how to make a cassoulet for those cold nights.

you will need

1 to 2 duck leg

191g goose fat

30g sea salt

24g fresh thyme

30g fresh rosmary

28g garlic

333g pork belly

333g haricot beans

166g toulouse sausage

333g diced lamb

50g carrots

66g onions

33g tomato puree

333ml white wine

15g chicken stock cube

83g streaky bacon

• 
  
  pick the leafs off the rosemary and thyme and chop them fine combine with the sea salt and then rub on to the duck and leave overnight.
•  soak the haricot bean in water overnight.
• preheat the oven to 130 melted the goose fat you can rinse the salt mix off the duck but I like to keep it on place the duck on a oven proof dish ,pour over the most of the goose fat keep a bit to fry with later on place in over for about 2 hours or until the meat can be pushed off the bone put the pork belly on a oven proof dish in the oven for the same time.
• place the sausage in a pan of water and cook for 30 mins, take out of the water drain the beans and add to the water you cooked  the sausage in. cook for about 1 hour or till soft at the same time cut your onion, carrots and bacon 1cm dice or slice if it's better for you to, do fry off the lamb in the goose fat and add the onion, carrot and bacon till golden, add a hand full of flour mix in then add you tomato puree mix then your wine and about 250ml of hot water use your kettle give it a mix and simmer till meat is tender.
• 
  
  now cut your sausage and pork belly in to 1cm slice and take off the fat  from the duck and pick the meat from the bones.
• when your lamb is tender drain your beans and add to the lamb now get a deep cassoulet dish or a pie dish place a layer of the bean mix for a base, then the sugsage , more bean mix, then the pork belly, more bean mix, then the duck then the last of the mix you can put some bread crumbs on if you want now in the oven at 160 for about 25min.

I know this is a long winded dish but it is well worth it as it's good wholesom

food and is good if you have a lot of friends around. The amount is for 6-8 portions.

Remember you can change some of the ingredients as nothing is set in

stone.

Borough market part 2

In the last part I did not mentioned any of the market stalls so here are some I find quite intriguing.

Here is one that I loved you can get all types of meat from beef to wild rabbit.

This one is a spice stall and the great thing

about it is you can buy a box set for indian,

thai to french cuisine for some who don't

know what to buy or use.

This was a wine stall that I got some mulled wine from which was ok but I amazed with the two big barrels use to fill up wine bottle for just £5 I did try asking if they would fill my bucket up for me.

I included a fruit and vegatable stall as Borough market was originaly a fruit and vegatable market which sold fresh produce from garden of England, kent as you can see the market has come a long way from it beginnings.

Borough market

Borough market is one of the better food markets in London, which is situated on the south side of London Bridge. As soon you journey in to market the smells hit you all at once and you don't quiet know where begin.

Whilst I was there I ventured in to Neal's Yard Dairy which is a fabulous cheese shop.

If I would of have had some warn crusty bread I would of eaten the shop out.

They offer an evening of cheese tasting with different themes you

have to book these http://www.nealsyarddairy.co.uk/eventscalendar.html

After seeing so much cheese I fancied some wine so I popped, into Bedales

where a friend and myself enjoyed a Erumir and Chateau Bellingard accompanied

 by a cheese board. The wine was exceptional and the cheese was satisfactory.

The surroundings are mix match of chairs and tables which I like.