Review: Sagar in Covent Garden (London)

The lunch special at Sagar. I had it without the dessert, which contains wheat.
The lunch special at Sagar. I had it without the dessert, which contains wheat.

I really love dosas – they’re a South Indian lentil and rice pancake, often served alongside potatoes, chutney, and curry sauce (they’re gluten free if you order the traditional and not the “cream of wheat” dosas). Last week, I had lunch with my friend Alison at a dosa restaurant called Sagar in Covent Garden. It was a place I found on the Time Out London “Cheap Eats” website and had wanted to check out. It was great! Everything on the menu is vegetarian, and they have various lunch specials for around 6 pounds.

Sagar, 31 Catherine St, London +44 02078366377

Recipe: Seared Pepper-Crusted Tuna Salad

IMG_3633The other night we were craving a light summer dinner, so I cooked seared tuna steaks to have on top of a spinach salad. It’s a really simple recipe, and really hits the spot! Jon claims its the best thing I’ve ever cooked.

Jon’s Review: “Ooooooaaaaammmm MMMMMM!!!!!!!!” (translation: I think Jon liked this).

Ingredients:

  • two tuna steaks
  • salt, pepper & oregano
  • olive oil
  • spinach leaves
  • tomatoes, mushrooms, avocado (whatever salad ingredients you like best!)
  • balsamic salad dressing (grain mustard, olive oil & balsamic)

Rub salt, pepper, and oregano on the raw tuna steaks. Heat about a tablespoon of olive oil in a frying pan, and add tuna. Cook for approximately one minute, then flip sides. Cook for one additional minute and remove from heat. Slice and serve with your favorite summer salad. We had a simple tomato and spinach salad, and it was great.

Review: Gluten Free Ethiopian Food on Brick Lane (London)

IMG_3627The traditional recipe for Ethiopian injera bread is gluten free (it’s made with teff flour, not wheat flour), but many contemporary Ethiopian restaurants use wheat flour in their recipes. I’ve been craving gluten free injera for awhile. Last week, I discovered incredible gluten free Ethiopian food at one of the stalls in the Brick Lane food market in London. For 4.50 pounds, you can get a plate with an injera wrap filled with three sauces, and a mix of side salads. They have an incredible spicy green sauce that adds an extra punch to the dish. I’ve been back two weekends in a row now to get my fix!

There are multiple Ethiopian stalls on Brick Lane, so make sure you go to the right one – Yemama Gojjo! Here’s a picture.

IMG_3628

The Old Truman Brewery’s Boiler House Food Hall. 152 Brick Lane, E1 6RU. This is in a food market on Brick Lane (located in an inside food market just north of the Life Cafe, on the same side of the street as Life Cafe). Open year-round, Saturday and Sunday from around 11am to 6pm.

Recipe: Pickled Red Onions

IMG_3624It’s been ages since I last blogged. In the interim I’ve gone to Rome, finished up my masters’ degree, Jon and I got engaged, and now we’re living in London until I find a job back in the US. I have a lot more down time these days, so hopefully meatwheat will have a renaissance. Some plans for the rest of the summer include perfecting some Indian, Middle Eastern, and African dishes.

I was in Borough Market this afternoon, and noticed several people eating delicious looking sandwiches with pickled red onions – made me inspired to try making my own. After googling around, I adopted a recipe from David Lebovitz’s blog. It was actually quite simple, and they turned out delish. I’m excited to try them with a halloumi sandwich, or with a Mexican inspired breakfast dish (I think they’d be great with eggs, beans, cheese, tomatoes and cilantro).

Recipe:

  • approximately 180 ml of white vinegar
  • 3 tablespoons of white sugar
  • one pinch of salt
  • 5 cloves
  • one dried red pepper
  • 1 sliced clove of garlic
  • 1 star anise seed
  • 1 thinly sliced red onion.

Put the vinegar, sugar, salt and spices in a saucepan, and cook until boiling. Add red onion and cook for 30 seconds. Remove from heat and let cool. When cool, transfer to a glass pickle jar, or other non-reactive container.

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