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London's Little Meals
Make Festive Eating
ETHEL HOFMAN
Special to The Jewish News
r
32902 Middlebelt Rd.
Farmington Hills
Phone 626-4656 • Fax 626-5977
Food
L
ondcn is a city steeped in
culture and with the best
theater in the world. But
how does one avoid rushing
through dinner to get to the show on
time? "Maybe we should just skip din-
ner," suggested my husband Walter,
albeit reluctantly.
No need. The hottest trend to hit
London's food scene is the partaking
of little meals. Typical are the bar
snacks or late afternoon teas, intro-
duced in the finest hotels and local
restaurants and enthusiastically
accepted by the thousands of the-
ater-goers teeming through the West
End.
The recipes below have been
streamlined for easy, quick prepara-
tion in your own kitchen. No fancy
items or equipment needed.
For the coming year, set the mood
for a serenely cultural evening. Invite
a friend or two, relax together and
enjoy any of the dishes below. Note:
All recipes may be doubled or tripled.
FRIED EGG ON TOAST WITH
PORTOBELLO MUSHROOMS
(PAREVE)
1 tablespoon olive oil
1 large portobello mushroom, sliced
thinly
1 teaspoon lemon pepper seasoning
1/2 teaspoon minced garlic
2 eggs
2 slices grainy wheat bread, toasted
fresh parsley for garnish (optional)
Heat olive oil in a 7- or 8-inch
non-stick skillet. Add sliced mush-
rooms. Cook over medium heat, 5
minutes or until they begin to release
liquids. Sprinkle with lemon pepper
and garlic and cook 1 minute longer.
With a slotted spoon, divide mush-
rooms onto two plates. Set aside in a
warm place. Slide eggs
into the skillet juices.
Cover and cook over
medium high heat to
desired doneness.
To assemble:
Cut each toast slice
into 2 triangles. Place 2
triangles on each plate of
mushrooms. Top with a fried egg, half
the pan juices and garnish with fresh
parsley. Serve hot. Serves 2.
PANINO ALL'OSSO BUCO
(OSSO BUCO IN SOUR DOUGH
ROLL) (MEAT)
3 tablespoons meatless marinara
sauce
2 tablespoons medium vegetable
salsa (according to taste)
1 medium tomato, seeded and diced
1 1/2 cups cooked roast veal or
beef, shredded
4 small sour dough rolls, split
olive oil
2 tablespoons chopped fresh dill or
2 teaspoons dried red leaf lettuce
In a bowl, mix marinara sauce,
salsa, tomato. Add veal or beef and stir
to mix. Brush cut sides of sour dough
rolls with olive oil. Stuff each roll with
one quarter of the meat mixture.
Sprinkle with a little dill. Press lightly
to partially close. Serve on plates
lined with red leaf lettuce. Serves 2 (2
rolls per serving).
• APPLE, FENNEL AND WALNUT
SALAD (DAIRY)
1 Granny Smith apple, cored and
quartered
1 red-skinned apple (such as
McIntosh), cored and quartered
1 cup fennel (white part only),
thinly sliced
1/4 cup walnut halves
1/4 cup plain yogurt
1 rounded tablespoon mayonnaise
2 tablespoons lemon juice
salt and freshly ground pepper to
taste
lettuce leaves
1/4 cup crumbled goat cheese
Cut apples roughly into 1/2-inch
pieces. Toss with fennel and walnuts.
Set aside. In a small bowl, mix yogurt,
mayonnaise, lemon juice and enough
water to make a thick, pouring consis-
tency (like heavy cream). Season with
salt and pepper to taste. Pour over
apple mixture and toss gently to
mix. Spoon onto lettuce-lined
plates. Sprinkle with goat cheese.
Serves 2-3.
BAKED POTATO FILLED WITH
MUSHROOM-CELERY RAGOUT
(PAREVE)
2 tablespoons olive oil
2 shallots, diced
2 cups sliced mushrooms
2 ribs celery, thinly sliced
LONDON'S MEALS
on page 124
C: