16.08.08: Out to Andrew Edmunds

Just when you thought the birthday was over...We gathered His family up for an intrepid evening of bowling, followed by fine dining at Andrew Edmunds in Soho.

She started with the buffalo mozz, serrano ham, rocket and herb salad, and He ordered the
carrot-orange soup.

Feeling like something hearty was in order, she had the raviolini filled with scamorza, accompanied by rocket and a tomato-herb-butter sauce. He opted for the swordfish...


SHE SAYS: I was a little apprehensive when our first waiter proved ridiculously standoffish ('no, we don't have soft drinks here, they don't complement the food,' he sniffed at my bro-in-law), but fotunately he was replaced with a much cheerier model by the time starters arrived. Though you can't tell by the photo, mine was generous in its light yet creamy mozz, and I tried to spoon the tiny green herby-grainy mounds dotting the plate into each bite. I had no idea what scamorza was, but quickly divined it was a v. smoky cheese of some kind. My main was v rich and tender, if not at all subtle. Not sure what made my ravioli qualify as 'ini' as they were all quite large, but I'm not complaining.

HE SAYS: I enjoyed the soup very much, not too sweet, not too thick, but just right. The swordfish was a big ole one, fresh and delicate tasting. Underneath the chunk o' fish were some stewed veggies and some toasted bread to mop up the juice. Mine also came with an herb butter which I proceeded to slather over all surfaces to great taste effect. Overall a very nish night out, ending the birthday festival off nicely.

17. 03. 08: Grilled swordfish and roasted pepper pasta

She conjured up this tasty meal of swordfish grilled with lemon salt and rosemary, coupled with spelt penna pasta in an improvised tomato, grilled peppers, and haricot beans sauce, plus a mixed-leaf avocado salad to finish.

HE SAYS: It's been a while since we ate swordfish. I enjoy the subtle taste with its nice and meaty consistency especially in combination with the delicious pasta sauce. Certainly makes a great breather from salmon steaks which are a little similar.

SHE SAYS: It's the fish that tastes like chicken! The lemon salt gave it a nice tang, but swordfish is so easy to overcook - I'm thinking it might benefit from poaching next time. Piling three home-roasted peppers into the sauce made it more-ish, and the beans made it hearty - I'll definitely try it again, maybe with some aubergine in the mix.