Busaba Eathai: The Start of a Saucy Relationship.

Busaba Eathai is one of those smaller chain restaurants that had always faded into the background for me. But that was because I didn't really know anything about it. What was this mysterious Asian-sounding enigma? One day I decided to do a little internet research. 

Busaba Eathai was created ten years ago by Alan Yau and calls itself a "casual dining chain" with 9 restaurants around London. But this year they've announced that they plan to double their estate over the next three years including two new London restaurants for 2014. 

Having limited experience in Thai cuisine myself, we decided to give it a try before seeing the anxiously awaited Veronica Mars film (It made my life - Veronica and Logan forever). I started with a Grapefruit Mojito with Vanilla, Mint, Lime and Chilli. I must say that I am not a fan of mojitos in general and don't understand the general excitement that surrounds them but this was absolutely delectable. Tart yet sweet and incredibly fresh grapefruit juice combined with a web of complex and intricate flavours. Plus there wasn't too much mint - my main issue with mojitos. 

To eat, I had the Sen Mee - which is only described as 'beef, capellini, spring onion and dried chilli'. I was presented with a heaving plate of fragrant, moreish noodles dispersed by tender, succulent beef, fresh spring onions, garlic and chilli with a good smack of heat. I could not stop shoveling this into my mouth. It was extremely undignified and I could have eaten a second plate (my tongue said yes, my belly said later). The most interesting part of the dish was the lashings of egg that runs through the dish. It was the perfect touch of umami to an already fantastic plate of food. 

After this first visit, I was quick to tell friends about the experience and returned just a few weeks later to a different location. This time, feeling extremely confident about what awaited me, I was less apprehensive in ordering. 

Straight for the hard stuff, I ordered a Green Tea infused Whisky Cocktail with Pineapple and Honey. Again the flavour combinations were spectacular and the usual bitter taste of green tea was enhanced perfectly by the honeys sweetness. I was so infatuated by my memories of Sen Mee that I did order it again, this time with a side of Chicken Wings with Pandan Leaf. Although appearing measly in size, these crispy and rich little morsels were not lacking in taste. There were different to any chicken wings I have tried before and I welcomed the change, proving an extremely versatile dish. My dining partner ordered the Southern Fish Curry made with Tilapia, which had a beautifully fragrant and silky sauce. Tilapia is one of my favourite fish and it brings back memories of when I first moved to London - everyone should visit Club 182, Wembley. This curry was served with a very generous fillet, which did the fish justice.

So as Busaba Eathai expands it's empire, I hope that they a.) open a restaurant near to my house - please come to South West London, and b.) I also thoroughly suggest you give them a visit. Even if it's for a quick bite to eat - the atmosphere is lovely, the food sumptuous and the prices great value. 

Chilli, Lime and Ginger Mackerel with Soba Noodles and Greens

These past few weeks haven't been the best for me. I've been suffering with excruciating back and neck pain and have been off work for a long while now. Having to stay indoors and not be able to even dress yourself is pretty depressing. So I wasn't eating particularly well until I decided that I couldn't take any more. I had to make this pain go away. I spent a long time researching the right diet to try and help me and found a lot of information on foods with anti-inflammatory properties. It was worth a shot. So for the past few days I've been eating wholegrains, fruits, vegetables, and foods with good oils such as oily fish, avocados and olive oil.

Tonight is the first time I've cooked a proper meal for myself in days and it involves all of these aspects. Using inspiration from my Wagamama cookbook, I developed the following recipe.

Chilli, Lime and Ginger Mackerel with Soba Noodles and Stir fried Greens

Ingredients

1 fillet of chilli, lime and ginger mackerel (£1 from Tesco)

1 tbsp Lime Juice

1 tbsp Mirin

1 tsp Nam Pla 

1 tbsp Chilli Oil

Soba Noodles

Fresh greens (I used kale, brocolli and spinach)

Salt and Pepper

Method

In a bowl, mix the lime juice, mirin, nam pla and chilli oil. Add the mackerel fillet and gently massage to cover in the marinade. Season with salt and pepper. Leave to rest for 1 hour.

Chop your greens. 

Boil a pan of water.

It will only take you about 5 minutes to cook this entirely, so make sure you have everything to hand.

Add the noodles to your pan of water - simmer gently for 5 minutes.

Pour the remaining marinade into a frying pan on a medium heat. Add your greens and stir fry in the liquids for 2 minutes. 

Push the greens to one side of the pan and place your fish, skin down on the other side. 

Cook your fish for 2 minutes on the skin side and 1 minute of the flesh side. 

Drain the noodles and all your tasty components up.

Chilli Chicken Ramen

Every once in a while I get a massive craving for Wagamamas. There's something about their chilli beef ramen that I go mad for. But the prices are something I'm not so keen on. I'd been feeling a little run down, so I decided that a home version of Wagamama's Chilli Chicken Ramen was the answer. I loved it so much that I ate it for three meals in a row. This is a really quick and easy version to do at home but probably not the most authentic.

Chilli Chicken Ramen

Serves 4

Ingredients

4 Chicken Thighs

Chicken Marinade: 2 tbsp Five Spice, 2 tbsp soy sauce and a pinch of salt

Ramen Noodles (or Soba if you want a healthy alternative)

1 packet of mixed vegetable stirfry (must include beansprouts!)

Broth: 1 tsp Five Spice, 1 tsp Oregano, 1 tsp crushed black peppercorns, 2tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp mirin, 2 fresh red chillis that have been ground into a paste, chicken stock, 500ml water.

Garnishes: Fresh coriander, 4 fresh red chillis, 4 spring onions, 1 red onion, half a fresh lime.

Method

Mix together your marinade ingredients and smother over the chicken thighs. Cover and leave in the fridge for a minimum of one hour.

Chop your fresh garnishes so that they are ready for distribution!

In a small ramekin, mix the dry ingredients for the broth.

Put the chicken thighs in the oven at 180C for 30 minutes.

Once the chicken is cooked, remove the bones and place them in a large pot.

Add the dry ingredients of the broth to the pot, along with the stock and the water. Bring to the boil and let simmer for 30 minutes.

Slice the chicken into pieces, removing any skin that remains. 

Remove the chicken bones from the broth and discard.

Add the noodles, the stir fry veggies and the chicken to the pot and simmer for another 15 minutes.

Dish up into big bowls and garnish with coriander, fresh chili, spring onion, red onion and a squeeze of lime juice.