Healthy way to prevent cancer World Cancer Research Fund is dedicated to the prevention of cancer through the promotion of healthy diet and nutrition, physical activity and weight management. Eating out, eating in Yummy scrummy Restaurant reviews are a popular feature of East End Life. If you would like to advertise on this page, call our ads team on 7364 4940 Keen as mustard AS the first charity to create awareness of the link between diet and cancer risk, World Cancer Research Fund produces all kinds of healthy recipes – including offerings for the Great Grub Club, a free club for 4- to 7-year-olds in Tower Hamlets and Hackney. On joining, kids receive the Passport to Good Health membership pack and a free quarterly magazine to help them develop healthy habits. For more information visit www.greatgrubclub. com or to sign up call 7343 4200 or email foodsmart@wcrf.org Bean goulash with mustardy baby jacket potatoes – serves 2 Ingredients BEAN GOULASH Two tsps olive oil 1 medium onion, chopped 1-2 crushed garlic cloves 400g tin chopped tomatoes 400g tin mixed beans, drained and rinsed 200ml low-salt vegetable stock or water Method 1.Heat the oil in a large non-stick pan and gently fry the onion until it turns translucent. Add the paprika and garlic,and cook for a further three minutes. 2. Stir in the tinned tomatoes, water or stock and mushrooms. Bring to the boil, reduce the heat, and simmer for ten minutes, until some liquid has evaporated. 3. Add the mixed beans and cook for a further two minutes until the beans are piping hot. 100g mushrooms, roughly chopped, or whole button mushrooms MUSTARDY BABY JACKET POTATOES 4 – 6 new potatoes (about the size of a large egg), washed 1 tsp olive oil 2 tbsp Dijon or mild mustard 4. For the potatoes, preheat the oven to 180º/360ºF/gas mark 4. 5.Cut each potato in half lengthways. Then cut a thin sliver off the base so that the halves stand level. Place on a non-stick baking tray. Using the tip of a knife cut a criss-cross pattern on the cut side of each potato. 6. Combine the olive oil and the mustard and brush onto the cut sides of each potato 7. Bake for 25 – 30 minutes or until the potatoes are tender. www.wcrf-uk.org How the other half live BY AVARICIOUS ARCHIE TONIGHT, I’m finding out how the other half live (well, more like the top five per cent but this is a restaurant review not a political polemic so I’ll stop there). I venture with my beau to meet up with my bro and his friends, who have spent half the evening sampling and blending aged whiskies. They had a very merry time and were ready to dine. So off we trot towards Le Secret Des Rotisseurs, which had been described to me as a grandiose version of Nandos. When we arrived, it was approaching 9.30 and we were advised that there were only 1.5 chickens left, which might seem odd but was relevant because of the care, attention and lengthy cooking process that each bird goes through. As two of our party had previewed the menu and set their hearts on the ribeye steak (an additional 20 minutes cooking time), we would be just about fine on the chicken front. We were seated and invited to make our selections. Two Le Secret Des Rotisseurs, a grandiose version of Nandos steaks were speedily ordered and three of us chose a set menu of either a half or quarter chicken with a side – I ordered a side of terrine. There was an earnest and erudite conversation about the wine as, this being a French establishment, there was a varied and good choice. The discussion was further protracted when the bottle that appeared was not from the year advertised and so an alternative had to be chosen. The starters on arrival were very good and, although not huge, were very tasty with fresh ingredients well put together. A good introduction to the menu. Our mains arrived promptly and were simply delicious. The steaks were reported as good as requested medium rare and by all accounts succulent and almost melt in the mouth tender. Definitely worth the extra 20 minutes. Not being a particular fan of rotisserie chicken (I always believe I can do it better and more economically at home), I have to admit that mine was a revelation – moist, tasty and full of flavour. Not sure it changed my opinion but it definitely made the visit worthwhile. However, it was the fries that were the star – crisp and crunchy while retaining some fluffiness, a real joy to eat. All the accompaniments were nice but nothing matched the fries. Le Secret Des Rotisseurs is not a cheap night out but if you deduct the expensive (but not extortionate according to my compadres) wine and the pricey, but again for the locale not overly so, steaks which accounted for almost half the bill, it is still well worth a visit. Le Secret Des Rotisseurs is at 37 West Ferry Circus, Canary Wharf. Tel: 7719 0950. Young and Talented School of Stage and Screen Tower Hamlets Positive Activities for Young People PHOTOGRAPHY AND MODELLING COURSE OCTOBER HALF TERM 27th October – 31st October 2014 Oxford House 10am-3pm Find your creative talent! This course is focused on presentation, photographic posing, working with cameras and how to use image software. All participant will gain Arts Awards Bronze or work towards Arts Awards Silver Level accreditation. www.youngandtalented.co.uk Email andreea_yandt@ymail.com Call 020 8556 5348 27 OCTOBER – 2 NOVEMBER, 2014 N E W S F R O M T O W E R H A M LETS COUNCIL AND YOUR COMMUNITY 23
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