Take psychotic and dysfunctional team members of a hard hitting and physical (make-believe) sport called “Exy”, mix in drugs, alcohol, physical abuse, hitmen, maffia bosses, kidnapping and not forgetting lots of cuts and bruises, torture, sexual tension…actually loads of tension in general, sprinkle with a whole dose of trust issues and more secrets than you can poke a stick at… and say hello to Nora Sakavic’s ‘All for the Game’ trilogy.
This guaranteed quick and easy Soy and Honey Chicken recipe, by MasterChef’s Monica Galetti, is delicious and a treat for the entire family. We serve the chicken with rice and bok choi, or simply slice the cooked chicken and add it to a noodle and vegetable stir fry.
For a more caramelised – stick-to-your-teeth – sensation, cook the chicken until it’s well done, it’s the best! The cooking process, inspired by her mother, has never let us down.
450g/1 lb boneless, skinless chicken thighs
4 tsp clear honey
4 tsp soy sauce
1/2 tsp sweet paprika powder (for a subtle smokey flavour)
- In a bowl, mix together the honey and soy (and paprika). Add the chicken thighs and completely coat in the marinade
- Place the coated chicken thighs into a cold, deep, heavy-based saucepan. Place the plan onto a medium heat on the hob and cook uncovered until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze (should take about 20-30 mins). We turn the chicken every 10 mins or so until it’s caramelised
NB: It’s important to start cooking the chicken in a cold pan so the chicken stews as it cooks. If the pan is hot, the honey and soy sauce will caramelise before the meat is cooked through.
We are liking the new range of low-top sneakers from Gucci…a casual essential this spring/summer. Whatever your taste, laced or slip-on, these funky sneakers come in a range of fabrics from classic canvas, leather, denim and even crocodile. We have our eyes on the blue denim with a semi-matte waxed finished.
Empty Chairs at Empty tables: Part 1
Alas, not a review of Les Miserables nor the song from the show, instead a review of two recent dining experiences at two rather lovely restaurants, but sadly, both were somewhat deserted hence the title of our latest two-part blog.
Our first review focuses on NW3 Bar & Kitchen.
From sweater shivering shakers
to sweaty sun worshipping bakers
As Santa visits real and fake trees
across varying temperature degrees
Elldrew would like to raise a cheer
to all our friends far, near and dear
Merry Christmas, good tidings to all
Happy New Year, have a bloody ball!
The new Mondrian London hotel opened earlier this year to much fanfare and Elldrew were particularly excited to take a peep inside (we knew the building from when it was offices of an old client) so what better excuse than a pre-Christmas dinner in it’s main restaurant ‘Sea Containers’.
Sea Containers has been aptly named after the building that houses the hotel (Sea Containers House) and is award-winning New York chef and restaurateur Seamus Mullen’s first European restaurant. To be honest we had no idea who Seamus Mullen was beyond what we’d read in the papers, but we were nevertheless excited to try his “farm to table” dining concept.