A Taste of The Caribbean at Pot and Grill Restaurant

Pot and Grill is a funky, fresh new restaurant within the LA Bar in Stratford, East London. With all the developments happening in the Stratford area it’s easy to forget that a world exists outside of Westfield and The Queen Elizabeth Park. Thankfully Pot and Grill reminded me that Stratford still has it’s authentic East London character when Head Chef Maurice Charles invited me to sample some of his dishes as a guest along with my sister.

Pot and Grill specialises in delivering creative tasty plates of food with Caribbean and British influences at reasonable prices and it definitely does not disappoint.  To start with the service and welcome we received were genuinely warm, I didn’t get the impression that the team was trying to impress my sister and I for a good review, they were all just really friendly. Chef Charles spent a few moments talking me through his vision for the restaurant and his passion for food. With almost 25 years of catering and hospitality experience working at some of the UK’s best food operators from Marks and Spencer’s and The Wellington Club in Knightsbridge to a variety of hotels including The Waldorf and Sofitel, St James, he is man with a plan!  “It’s high time food lovers had somewhere to eat, good tasty honest food, cooked by a chef who is experienced, cares for what he is preparing and uses only the freshest, locally sourced produce”, Says Chef Charles and he did not let me down.

To start I had the crab & Sweet potato fish cakes with home made chili salsa. The fish cakes were a generous size and the crab combined with the sweet potato proved to be a winning combination, with healthy chunks of potato in each cake without over-shadowing the crab base.

Crab Fish Cakes

Crab Fish Cakes

My sister had a Tempura battered salted cod fish & scallion stuffed peppers which she devoured so quickly that they disappeared before I could get a bite, needless to say she enjoyed it.

Tempura

Tempura

For her main my sister had oxtail stew with rice and peas. Thankfully I had the chance to taste this dish and was impressed by the depth of flavour, the meat fell away from the bone and was perfectly seasoned. It was scrumptious.

Oxtail Stew

Oxtail Stew

I had succulent curry goat flavoured with ginger and scotch bonnet which was a pure delight. The meat also fell away from the bone here and I could tell that time had been taken to fully infuse these “pot” dishes with herbs and spices. I had my dish with macaroni cheese which might have been a mistake because I was stuffed by the time I finished eating.  I could have taken a nap right there and then.  The portion sizes are generous, but size certainly does not compromise on the quality of each dish.

Curry Goat

Curry Goat

For dessert I had apple crumble (without the custard, I don’t like custard) and my sister had home made lemon & vanilla Ice Cream. They were as expected, wholesome sweet treats to complete the meal.

Apple Crumble and Ice Cream

Apple Crumble and Ice Cream

With generous portion sizes, great quality food packed full of flavour and an valid ethos to serve authentic Caribbean food with a British twist, Pot and Grill deserves to be fully booked for weeks to come.

I recommend that you head down to Stratford before there’s a waiting list!

Pot & Grill, 405 Stratford High Street (4 minutes walk from Stratford station, 2 doors left of the Magistrate Court), London E15 4QZ

Phone: 07951 665052

Twitter: @PotandGrill / #PotandGrill

Facebook: www.facebook.com/PotandGrill  – Open: 12-9pm, Tuesday to Saturday

Who’s For A Recipe? The Borough Market Breakfast Pie

To celebrate National Breakfast Week, the lovely team at Borough Market sent me this breakfast pie recipe. It looks yummy, I would leave out the bacon as I don’t eat pork but if you do try to make this please tweet me some pictures @whofordinner! This is a novel, tasty twist on a traditional English cooked breakfast from Lesley Holdship. It’s not just for breakfast though – it makes a great meal at any time of the day

Breakfast Pie

Breakfast Pie

Serves 6-8

Preparation time 40 minutes

Cooking time 75 minutes

Ingredients

350g plain flour
175g butter, diced from Hook and Son
125g smoked streaky bacon from Northfield Farm
25g butter
150g field mushrooms, sliced from Ted’s Veg
500g good sausage meat or sausages with skin removed
175g tomatoes, roughly chopped
125g black pudding, sliced from Sillfield Farm
4 hard boiled eggs, peeled and sliced
150g tomato ketchup from The Tomato Stall
1-2 tablespoons milk

Method

1.       Preheat the oven to 180°C/gas mark 4. Place the flour in a large bowl then rub in the butter until the mixture resembles breadcrumbs and there are no lumps of butter left.

2.       Bring together with 125ml cold water using a round bladed table knife, working the pastry as little as possible.

3.       Turn on to a lightly floured surface, knead very gently to make smooth then chill whilst getting the filling ready.

4.       Lay the bacon on to a baking sheet and cook for 10 minutes in the oven. Heat the butter in a pan until really sizzling then add the mushrooms, cooking them over a high heat until they become a little golden and start to smell nutty.

5.       Squodge the sausage meat and tomatoes together. Get a 22cm diametre metal pie dish ready.

6.       Cut a piece of the pastry off for the lid, about ¼. Roll the large piece to fit the tin, transferring it by rolling it on to the rolling pin.

7.       Spread half of the sausage meat in to the tin, then layer the rest of the ingredients finishing off with the remaining sausage meat. Mix the ketchup with 100ml water then pour over the filling.

8.       Brush around the edges of the pastry with a little milk, then roll the remaining pastry to fit. Press the edges to seal, crimping all the way around.

9.       Bake for an hour until golden, then serve with a pint of ale.