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Neil Mullarkey outside Clare’s Kitchen |
A Sunday night laugh sets you up for the week ahead
Clare Latimer recommends a trip to the Comedy Store followed by her favourite at-home ‘eating out’
ON Sunday evening, I took my goddaughter to the Comedy Store, just off Leicester Square, to watch Neil Mullarkey, Paul Merton and Josie Lawrence, and I have to say we laughed like drains.
Neil Mullarkey is a regular customer in my shop, and is one of the most genuine of folks in Primrose Hill – quiet, gentle and of course very funny.
He co-founded the Comedy Store in 1985 and since then he has been performing with the likes of Eric Sykes (my hero – sorry Neil!) Dawn French, Stephen Fry, Eddie Izzard and Paul Merton to name a few and he has appeared in most top comedy programmes on TV and radio. The Comedy Store is a favourite haunt of mine for a lighthearted Sunday evening and they serve the type of food I have given you this week.
Somehow it is food one often eats when out, but it is simple and easy to make, so have a go at home or get down to the Comedy Store and set yourself up for a good week ahead.
Falafels
I had never made these, although I have eaten them many times. But they are easy to make and very healthy, so have a go.
At the Comedy Store they serve them with yoghurt, garlic and cucumber sauce, pitta bread and French fries. And the extra bonus is that you are allowed to eat while watching the performance. What could be better?
Ingredients
2 tbsp vegetable oil
1 small onion, finely chopped
1 clove garlic, peeled and crushed
400g can chickpeas, drained
Juice ½ lemon
1 teasp ground cumin
1 teasp ground coriander
Handful of parsley, washed and chopped
Salt and freshly ground black pepper
1 egg, beaten.
Method
Heat half the oil in a large pan, then fry the onion and garlic over a low heat for five minutes or until soft but not
Put the chickpeas, lemon juice, cumin and coriander into a large bowl and then add the onion mix. Use a potato masher to get them smooth. Stir in the parsley and season with salt and pepper.
Add the egg and squish the mixture together using your (washed!) hands.
Mould the mix into six balls, and flatten them into patties.
When ready to eat, heat the remaining oil and fry the “falafels” on a medium heat for about two minutes on each side, until golden brown.
Serve hot.
Chicken kebabs
At the Club they serve these kebabs in pitta bread with a yoghurt sauce and French fries.
Serves 4 (makes 8)
Ingredients
4 free-range boneless chicken breasts
16 cherry tomatoes
16 button mushrooms
1 large cored red pepper, de-seeded for the
marinade
3 cloves of garlic, peeled
3 spring onions, trimmed
1 red chilli, de-seeded, optional
Knob of ginger, peeled
Zest and juice of
1 lemon
1 tbsp runny honey
1 tbsp Soya
salt and freshly ground black pepper
olive oil.
Method
Cut the chicken into 2.5cm cubes and place in a bowl. Mix all the marinade ingredients (except the olive oil) in a food processor.
Pour in a little olive oil to loosen mixture. Add the marinade to the chicken pieces and mix well. Allow to sit for up to an hour.
Cut the red pepper into 2.5cm cubes. Thread the red pepper, mushrooms, chicken and tomatoes onto eight skewers and then place on a grill pan.
Heat the grill and then cook the skewers for about four minutes turning regularly to cook evenly. Check that the chicken is cooked right through and then serve hot. |
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