Not Missing Anything is an Achievement

A review of Tzigano’s, SE3

Tzigano’s in Blackheath Village ave opened a deli – we know that won’t be bad, don’t we? Indeed it is crowded full of Italian speakers (some of whom actually proved to be English, but living up to the welcoming “Buon journo!” at the door) clutching goods to themselves and looking furtively about to ensure not missing anything.

Not missing anything is an achievement, there is a larder selection at the back, a counter of cheeses, one of savouries, a bread corner with a round bread of about the size of my car wheels and the entire top of all the counters is full of cakes… Mmm… Cakes. It is a pity that sitting at the bar puts your back to the cakes, otherwise you could buy a coffee and cake watch all day.

caption id=”” align=”alignnone” width=”224″]20140226-134946.jpg The view[/caption]

We felt it appropriate to start with savouries. There is an advantage in preserving a semblance of sanity, after all. And the savouries, once checked out, proved pretty attractive: there was arancini (one observed Italian speaker turned to us and told us in a native south london accent that they were wonderful), there were breads stuffed with all sorts of delights.

Arancini being generally great aside, I wish we had gone for bolognese sauce, not ham and cheese. Yes, gooey comfort eating rice yellowed with what we suspect was saffron – oozing cheese and ham sauce and we also had cheese and ham in the other savoury dish – chorizo and emmental cooked in slightly sweet sesame sprinkled white bread. This crunched into the mouth with delightful unhealthy promise – fulfilled by that flavour that only chorizo can deliver (why is this? why cannot we make heathy versions of chorizo with the same marinade?)

it.

[/caption] id=”” align=”alignnone” width=”300″]20140226-134957.jpg Chorizo Emmental[/caption]

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Ham and cheese arancini

Next, serious cake decision making skills had to be engaged. Some choice of that vast untapped supply of sugary delights had to be made. In the end we went traditional (for us) Spanish almond tart. We have a history of good Spanish almond tart. This should be as common as chocolate brownies, (but with better consistency in standard quality than achieved by the contentious brownie). We had fig roll which had a serious crunch and an exceptionally gooey garish green macaroon, referred to by the owner as pasticcino- although when i looked this up, it translated as petit fours, so this does not feel very enlightening.

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Three fabulous delights

We returned home with olive oil bread. Well… If they don’t take cards, and you have to justify a quick dash over to the barclay’s cashpoint, you may as well make the most of it.

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Italian delights

17 Montpelier Vale, London
020 8852 9226

Who Was to Know: Not All King Prawns are Born for Chilli and Garlic, A Review of Tzigano’s, Blackheath

The revisit to Tzigano’s was spontaneous (and probably unnecessary) although they had replied to my previous review with a note of sadness that I had missed their proper menu.

This proved a valid concern. Firstly, it had completely escaped my notice that there is tapas to be had in the village… much as i love it. Secondly, this tapas was special.

Now we did have chorizo. You knew that right? It was everything that it should have been. Sardines I think we could have left, but they were rely enjoyable.
Champinones Verde- This is the first time i have tried button mushrooms in basil and Gorgonzola, but what a combination. No really. Very creamy- most obvious flavour was energy Basil, but fantastic merging with the Gorgonzola… Run to your fridges and try it.

And who was to know that not all King Prawns are born for chilli and garlic. (Which are very good things too), what a fabulous surprise that they also come with cognac and cream. Waaaay mellower, not instantly noticeable but very rewarding.

We chose pimientos. We were disappointed that they were not what we had imagined (Pimientos de Padron) more that they were roasted sweet peppers drowning in olive oil. Went great with chicken satay (anyone want to tell me how authentically med that is?)

Desserts were all creamy. One came with coffee liqueur and amaretti, but I was the driver, so I had the hot chocolate. Get that readers. I didn’t have dessert, I had a hot chocolate. Okay I had a spoonful of Gelato Borracho. Coffee liqueur was lovely. Amaretti was under-supplied. Whipped cream was er… Imploding to invisibility. You know what that means right?

Notable and untested were several, I do mean several, cocktails moving to the window seats and all supplying Mediterranean speaking people. Always a good sign for authenticity.

17 Montpelier Vale , Blackheath, London , SE3 0TA Phone 020 8852 9226

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Fried Carbs. Hot Fried Carbs. Hot Fried Carbs in sugar.

A Review of San Miguel restaurant and tapas bar, Greenwich SE10

Question is, would I ever have visited San Miguel if the San Miguel Twitterer had not challenged my lunch choice of cold mussels? A choice by which I still stand, you should know.

I might not have, because San Miguel is based in the heart of the Greenwich where the students and funky shoe shops make it all just so colourful, that the duly colourful Spanish bar doesn’t quite stand out. But their website told me they cooked homemade tapas, and churros… so I was going to find search them out.

San Miguel feels authentic. Partially because it is unashamably Spanish, being full of genuine Spanish articles that seemed such wonderful exotic holiday keepsakes for our parent’s sideboards in the 70’s; and partially because it was full of Spanish speakers – staff and guests. I was impressed, if not to say slightly intimidated. I came to sound off about whether I enjoyed lunch, and now I have to concede that my personal opinions might just not be Spanish enough.

Paella was an option on the menu, but so was Tapas. And tapas is a wonderful thing. It means that you can (1) not make up your mind from the menu and have everything, and (2) (where all tapas dishes are the same price) pick all of the meat rich ones. This is a clever thing to do because restaurateur had priced in the assumption that you would have some vegetable dishes, so you can feel smug that you got good value for money (albeit slightly bloated).

Mmmmm… (one on the bottom right is spinach scramble).

I was floored at San Miguel: (1) The menu was so extensive that had to get our iphones out and make a shortlist in order to knock some of the options off; and (2) Not all tapas dishes at San Miguel were the same price.

But the food, atmosphere and service were so good, I forgave them.

Fabulous and undersold on the menu was the spinach and mushroom scramble “revuelto de Espinacas”. Does that sound appetising to you? We ordered it because we thought we should order some vegetables. The scrambled eggs with spinach and mushroom, however had another depth of flavour altogether – coconut…? This was the dish we saved till last… even after the flaming chorizo.

Hmmm, flaming chorizo. A great Spanish food now with a slightly caramelised coating (thanks to the flaming.) Look real flames (hadn’t expected that from the menu description either.)

Makes a slightly caramelised outside to one of Spain’s best ingrediants

We also chose scallops. Don’t often see those on a tapas menu so even though I am getting slightly irritated by every Michelin-wannabe plonking pan-sear-fried-diver-caught scallops on their over-written menus. Scallops are great, but they are easily described with one word and do not make a chef great. (I’ve cooked scallops; that says it all). However, back to San Miguel: Scallops wrapped in bacon; no pretentions; great.

The staff were actually lovely, all of them, not a single gripe; risking burning so that we could photograph flaming chorizo; piling their arms with more dishes than I was trained for silver service and allowing us to eat churros even in the day time (and why not?)

Oh yes… churros. I hadn’t mentioned them. Fried Carbs. Hot Fried Carbs. Hot Fried Carbs in sugar with hot chocolate on the side. (Why aren’t Churros more famous?) The San Miguel Churros were a particularly thin brand that I would have preferred with a rich black coffee, but maybe that’s just not Spanish.

HOT FRIED CARBS IN SUGAR

HOT FRIED CARBS IN SUGAR

San Miguel Tapas Bar & Restaurant: 18 Greenwich Church Street, London SE10 9BJ