Not Just a Flash in the Pan: October 2019

1 November, 2019

Some suitably seasonally Autumnal dishes, and in anticipation of November trip to Israel, plenty of inspiration for where to eat when in Tel Aviv and Jerusalem.

The signature falafel with fried aubergine and tahini @hakosemofficial , Tel Aviv.
From @felicityspector

Spinach pastia at @deli_tlv, Tel Aviv.
From @thegoodegg

Masabacha, a rustic version of hummus made with whole chickpeas, hummus & Ful (fava beans with a hint of chilli) served warm with a pile of pillowy light pita bread, onion wedges & chilli lemon sauce at Abu Hassan, one of the oldest & most famous hummus restaurants in Israel. It was absolutely delicious.
From @mariaelia9

Breakfast @shroitmann bakery in Tel Aviv. Owner and head baker Eran Shroitmann makes his pretzels early in the morning and has fans queueing round the block. The msabaha, made with black lentils and tahini is truly unbelievable, everything is done in-house and sourced impeccably – and the sourdough is incredible.
From @felicityspector

Su burek with spinach and cheese at Dilek’s Turkish Bakery, Tel Aviv.
From @deliciousisrael

Pigeon, duck & pistachio terrine, served with candied Williams pear at Salon.
From @salon_brixton

Chicken, pistachio & goose liver terrine at Noble Rot.
From @noblerotbar

British broccoletto, similar to tenderstem but much sweeter!
From @mash_purveyors

Roast pumpkin, coco beans, wet walnuts & ham at Sardine.

Roast baby pumpkin filled with pumpkin and truffle risotto, toasted hazelnuts and melted truffle pecorino @norma_ldn.
From @ben.tish

Carbonara tortelloni @pophamsbakery – filled with runny egg yolk
(click through for the video).
From @londonontheinside

Triple-cooked Jerusalem artichoke chips with confit garlic at @rovi_restaurant.
From @ottolenghi

Swede gnocchi, after frying in oil, ready to go into miso butter sauce with morning glory. The recipe was in the Guardian on 20 April.
From @ottolenghi

Calzone @lucali_bk (click through for the video).
From @infatuation_nyc

Lightly salted salmon with quick pickled vegetables, salmon roe and sour cream – a recipe from the Christmas issue of @bbcgoodfood.
From @dianahenryfood

Salmon pastrami @qualitychop – the recipe can be found in their cookbook too.
From @shaunsearley

Gnocchettoni Sardi with tomato and pea sauce and salted ricotta.
From @carla_tomasi

Pho made out of the end waste bits of beef – the bottom end of the oxtail, some bone marrow and rib. Cooked it for 24 hours, as advised by @mattymatheson. It made the most deep flavoured broth when also flavoured with star anise, cinnamon, ginger, garlic and onions, all bunged in for the last bit of the cook. The meat we would have classically thrown away because of a 24 hour cook, is more than good in the broth, along with the tendons and bone marrow. This is waste food. This is also BLOODY DELICIOUS food!
From @gizzierskine

Anchovies fried with a coating of semola and pecorino.
From @carla_tomasi

Sicilian anchovies and tapenade on carta di musica crisp bread from the soon to open @TheTableBroadstairs.
From @bittenwritten

Raw buffalo milk mozzarella, pickled walnut, mint and olive oil at The Quality Chop House.
From @qualitychop

Worker’s lunch @blacklockchops, Shoreditch.
From @gwhr3

Christmas done right – roasted goose leg, Cotechino sausage and mustard fruit at Palatino.
From @palatinolondon

Autumnal lunch of dreams The Canton Arms – cauliflower soup and cheese toastie.
From @cantonarms

A chicken and leek clanger with savoy cabbage and mustard sauce at Andrew Edmunds. The clanger is an elongated suet crust dumpling, sometimes described as a savoury type of roly-poly pudding – it was traditionally boiled in a cloth like other suet puddings, although some modern recipes use a shortcrust or similar pastry.
From @andrew.edmunds

This Jamaican patty has used all the different fats from the goat – suet from the kidneys and rendered fat make the most delicious crispy but layered pastry. The filling is slow cooked curry goat mince and served with hot pepper sauce and my favourite @oxfordsauce – this is the kind of hand-held food that would be great at a Halloween bash or bonfire night.
From @gizzierskine

Cherry Bakewell @corebyclaresmyth.
From @madame_foiegras

Bombolini – little Italian donuts stuffed with ricotta.
From @eatingthroughnyc