Randall and Aubin restaurant in Soho -Randall and Aubin ravintola Sohossa

I used to work on client site in Soho in London all last  spring and most of the summer. There was a place in Soho that I passed almost daily when going to get my lunch. I so often wondered what it was like and thought I should try it. My colleague had it also on his hit list to go so inspired by that when my sister and mum came to London for a visit we gave it a try. The place is called Randall and Aubin.

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It spesialises in seafood and you can see all the fresh seafood in the window. They do all sort of dishes on their à la carte list so you are not only restricted to seafood. The wine selection is amazing too!

I ordered chevre salad for my main. The size was perfect. I love when meals are rather small so that I have definitely room for dessert.  This salad was the most incredible combination of flavours, one of the best chevre salads I have eaten ever.

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My mum and sister had fish and they were both extremely happy with their meals. My sister is a difficult one. She used to work for one of the most prestigious hotel and restaurant groups in Finland.  Being so she has eaten so many fine dining dishes and tasted too many rare wines that taking her out for a dinner is always a challenge. This time she was super happy with my choice!

Randall and Aubin has changed their wine list since we were there but I remembered we went for Italian Vermentino and it was heavenly good. I tasted quite a few wines until I ended up choosing it. Was a good choice.

For a dessert as usual I went for a chocolate cake.

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It was tasty but compared to the main course it was like a shadow..but good, nothing to complain. I guess my main was just so perfect that there was nothing really to compete with that.

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Me pulling a silly smile when getting my cake…

One funny detail for all the ladies who read my blog..this place has the most stunning male waiters. My sister, mum and I were laughing so hard when thinking of the job interview..they must have some extra  standards that applicants must fullfil :)!

After the dinner we headed to another place. It is a Spanish tapas place, we did not eat there but I have eaten there before and I wanted to mention this place in the same post. It is not far from Randall and Aubin, maybe 10 minute walk away. The place is called Copita. I may have mentioned it before. It is super nice.  I have eaten there and I have also tasted quite a few of their wines (the wine list is amazing!). So if you fancy a good after work drink I recommend to go there.

 

Mainokset

Goat cheese beetroot salad -Vuohenjuusto-punajuuri salaatti

WP_20131101_037I am sorry for not posting any recipes for a couple of days. I am going through a busy nanny hunting time! I am also starting to realise that I am going back to work and I am excited..and terrified.

Anyway..I have so many recipes to post. My pumpkin pie recipe and chicken soup and..many…they are  coming! I  have also some good news..my new oven should arrive this or next week -yay! Then the baking begins again!

This will be a quick post but the recipe is good, I promise! This goat cheese beetroot salad can be found also in Rachel Khoo’s book. I made it the other night and it was super tasty. Dill and beetroot seem to be match made in heaven  -yum! You should try this, it is quick and easy salad but very nutritious.

For two:

salad ( I had baby spinach, rucola, regular salad combination)

2 cooked beetroots ( I used pre-cooked)

1 big piece of goat cheese (depending how much you want on your plate :))

100ml of green lentils (when you cook them it will be approximately 200ml)

2-3 tbs dill

2-3 tbs olive oil

black pepper

1. Cook the lentils according to the instructions. If you don’t need to soak them I recommend to rinse them well, boil them for 10min, reduce the heat and cook for another 30min until soft.

2.  Cut the beetroots and goat cheese into cubes.

3. Set the salad on the plate, pour lentils on top and add beetroot and goat cheese cubes on the salad.

4. Either puree the dill and olive oil or just cut the dill into very small and mix it with olive oil. This will be the perfect dressing or should I say vinaigrette.

5. Serve the salad with some bread and  dry white wine.

So good and so healthy!

Pine Nuts hidden under the Goat Cheese

This salad is a sure appetizer if you don’t wanna serve anything too experimental.It is a little bit sweet because of balsamico syrup dressing, but goes well as an entrée before the main course.

4 servings

different kind of salads

1/2 cantaloupe melon

few big slices of goat cheese (300g) (cut into four slices)

70-100g pine nuts

Balsamico syrup:

1/2 red balsamico

1/2 sugar

Preheat the oven to 180° c degrees. Roast the pine nuts on a frying pan. Cook four goat cheese slices in the oven so that they melt a bit and turn brown. Cut the cantaloup into small cubes. Make dressing. Combine sugar and balsamico and heat it up and bring the mixture to boil and cook for few minutes, until it looks like a syrup. Place tha salad on plates, then the cubes of cantaloupe, then roasted pine nuts, then the cooked goat cheese. Pour the balsamicosyrup on top. Bon appétit!

For Cheeselovers: Goat Cheese Stuffed Chicken

(2-4 servings)

2-4 chicken fillets/boneless chicken breasts

100-150 goat cheese

1 tbsp fresh thyme leaves crushed/dried thyme

4-8 thin bacon slices

4-6 tomatos

3-5 garlic cloves (peeled)

1-2 onions (cut in half)

oilve oil

salt and blackpepper

Preheat the oven to 175 c degrees. Cut the tomatoes into thin slices and place them in the bottom of the baking dish. Cut onions in half. Peel the garlic cloves. Place garlic cloves and onions in the middle of the tomatos. Dizzle with olive oil. Sprinkle salt, pepper and thyme leaves/crushed thyme on them. Cut the goat cheese into slices. Make slits in the chicken fillets/breasts, open the slits and put some goat cheese in each of them. Fold the chicken so that the goat cheese is hidden inside of the chicken fillets and wrap each one in few slices of bacon. Put the chicken on the tomato base, sprinkle some salt and pepper on the chicken fillets as well. Cover the baking dish. Bake for 40-45 minutes.

Serve with fresh French counrty bread, veggies or just simply with potatos.