Hot on the Highstreet Week 153

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Mödernaked sounds Swedish, but it´s a Spanish brand
Mödernaked is not a porn site
Mödernaked is not H&M nor Zara
Mödernaked does not have a marketing department (we won´t be surprised if you never heard of us!)
Mödernaked does not have a sales department
Mödernaked thinks that people are wonderful (sometimes)
Mödernaked is not commun
Mödernaked listens to music all the time
Mödernaked dances all the time too
Mödernaked loves the little things in life
Mödernaked does not take drugs to create her designs
Mödernaked drinks 2 liters of H2O everyday
Mödernaked can be addictive
Mödernaked makes mistakes (big and small)
Mödernaked never loses the chance to go on vacation
Mödernaked loves happy endings

The statements above come direct from the Mödernaked website, an assortment of random facts that illustrate the quirky and unique character of this brand.

I discovered Mödernaked on a mini break to Seville with my mum last week, we both instantly fell for the adoring eyes of the cat rings. Sold in the ubercool Delimbo gallery-concept store, Mödernaked is just one of the tempting jewellery lines available to buy here.

A variety of animals are on offer, each handcrafted from polished brass and enamel with a varnish finish. They come in one size only but adjustable to fit any finger, making them incredibly versatile and wearable. Priced at 52 Euros, they are a lovely souvenir from our trip to Seville.

Buy your very own little cat ring here.

Follow Modernaked on twitter here.

No. 11 Pimlico Road, Chelsea

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I’m not quite sure how we managed it but both my cousin and I, independently, managed to go to the wrong restaurant. No.11 Pimlico Road was previously called The Ebury, and just up the road is another place called The Ebury… which I’m sure most will agree is confusing. The staff at the wrong Ebury are rude and unpleasant but I’m glad to report that at No.11 they could not be more welcoming, and we were delighted to settle (half an hour late) in the correct restaurant.

This gloriously spacious modern venue is “a reaction against the typical gastropub trend which is engulfing London”. Stylishly designed, it is the ideal destination for ladies who lunch – smart and sophisticated but relaxed. The menu follows the same concept, brief but brilliantly tempting classic dishes to suit every appetite.

Small and sharing options are available as well as sandwiches, salads and several more substantial mains. We skipped starters in favour of indulging with a larger main course: House Burger with homemade fries for me and Chicken Schnitzel with remoulade for my guest. And I couldn’t resist a Rhubarb and Apple Rum Punch to quench my thirst.

Both mains were delicious, thinking back now I can’t fault any aspect of the food. The No.11 burger was truly scrumptious: a genius idea of using two thin patties instead of one fatter version makes the ground beef extra flavoursome and juicy (I’d recommend ordering rare or medium rare). Accompanied by Montgomery mature cheddar, thick cut tomato, lettuce and red onion, with an extra helping of dry aged streaky bacon, it really is the whole package. House made fries were great too, crispy but perfectly soft inside served with tangy aioli. My guest was kind enough to let me taste the Schnitzel, which was very tasty, tender thin chicken breast coated in an addictively yummy crunchy crumb layer.

Our waiter convinced us to share a dessert, and it was the Roulade No.11 which made the cut from a selection of naughtily extravagant puddings. The homemade meringue, roast rhubarb, candied ginger and orange blossom cream work surprisingly well together, the sweet and sharp flavours balance deliciously. Needless to say it didn’t take us long to polish that plate off!

If only I lived nearer, and had nothing to do at lunchtimes, I would be eating here every day. No.11 is No.1 in my book.

More information here: www.no11pimlicoroad.co.uk

Four Seasons Canary Wharf, Italian Cookery Classes with chef Moreno Casaccia

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Ravioli is one of my favourite things to eat so I was delighted to discover that the Four Seasons Canary Wharf chef, Moreno Casaccia would be teaching us how to make this delicious pasta.

Moreno has an impressive culinary background and has been instrumental to the operation of the Hotel, where he started his Four Seasons career in November 2005 as a Chef de Partie. Since then he has held the positions of Junior Sous Chef, Sous Chef and Executive Sous Chef. He was named Executive Chef at Four Seasons Hotel last year. Prior to joining Four Seasons, Moreno gained extensive experience while working in a variety of top-end establishments including The Dorchester in London and the one Michelin-starred Le Moulin, and three Michelin-starred Taillevent, in France.

Pasta is a staple part of most people’s diet, though many have not tried homemade pasta, which in my opinion is infinitely tastier than the shop bought variety. It is also a lot more time-consuming and challenging than emptying a plastic bag of dry pasta into a pan of water.

With Moreno we learnt the recipe for fresh pasta and helped him create a delicious dish inspired by his mother’s cooking: Ravioli filled with potatoes and herbs with “cacciatora” sauce. He was kind and enthusiastic, displaying his creative flair in the kitchen whilst also teaching us some crucial Italian culinary basics.

I highly recommend the cooking classes at Four Seasons Canary Wharf, and perhaps trying this delicious dish at home:

Ravioli filled with potatoes and herbs, “cacciatora” sauce

Ingredients for 4 people
For the filling:
200 gr King Edward potatoes
20 gr of salmoriglio oil
50 gr of double cream
30 gr of parmesan
Salt and pepper
For the pasta dough:
700 gr flour
300 ge semolina flour
6 eggs
12 egg yolk
For the cacciatora sauce:
500 gr tinned tomatoes blended
100 gr celery
100 gr carrots
100 gr onions
100 gr extra virgin olive oil
50 gr pitted taggiasca olives
500 gr diced chicken legs
300 gr white wine
300 gr remouillage
3 gr rosemary
3 gr sage
Parsley
Salt and pepper

Method:
For the filling:
Boil the potatoes, peel and mash them, Add salmoriglio oil, parmesan and double cream, adjust with salt and pepper
For the pasta dough:
Make the pasta dough in the traditional way by mixing all the ingredients and resting for at least four hours.
For the cacciatora sauce:
Trim celery, carrots and onion, peel the garlic and cut it on half, cut the vegetables in small dice
On a medium sauce pan, reheat the oil, sauté all the vegetables with the garlic and the bouquet garni (rosemary and sage).
In a separate saucepan, sauté the diced chicken leg meat until golden, add to the vegetables and cook for a couple of minutes.
Then stir in the white wine, leave to reduce and add the tomato, remouillage and chopper taggiasca olives.
Prepare the ravioli, making sure the pasta is as thin as possible, blanch them in salty boiling water, drain and sauté with the sauce, add parmesan, freshly chopped parsley, season with salt and pepper.

More information here: www.fourseasons.com/canarywharf