John Gregory-Smith
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John Gregory-Smith is an author, presenter and creative director and founder of www.eattravellive.com a food, travel and lifestyle magazine.

John's new book Mighty Spice Express is out in Summer 2013 -

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Entries by John Gregory-Smith

Celebrate Cinco de Mayo

(0) Comments | Posted May 5, 2014 | 1:12 PM

Celebrate Cinco de Mayo in style at one of London's best Mexican Restaurants, and if you want a bit of Mexican fun at home a classic quesadilla recipe.

La Bodega Negra
Style it out at this subterranean restaurant below a sex shop sign in Soho. The fabulous New...

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Street Food From Around the World

(0) Comments | Posted December 6, 2013 | 3:16 AM

Street food is just about the buzziest of buzzwords in food right now. In London street food markets are popping up left right and centre and music festivals up and down the country have been relying on our favourite street food traders to fill up hungry revellers in style.

...
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The Best Store Cupboard Spice Mixes

(0) Comments | Posted July 3, 2013 | 11:09 AM

Spices are my favourite ingredients to use in the kitchen. They add so much flavour to a dish and they help to reduce the amount of salt and fat you need to use - this is a good thing guys!

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Spices add a...

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Valentine's Day Chocolates

(0) Comments | Posted January 31, 2013 | 10:09 AM

Valentines day is nearly upon us, and in my books it is the best time to give and (definitely) receive lots of delicious chocolate. Here are some of my favourite chocolates to inspire you - enjoy!

A beautiful Heart Shaped gift Box from Prestat from £6.50

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Mighty Spice vs. BarChick -- Round 5

(0) Comments | Posted December 18, 2012 | 5:41 PM

This is the last in the series of Mighty Spice vs. BarChick -- boo hiss!

I have teamed up with the awesome BarChick ladies to bring you a definitive A-Z guide of eating and drinking in London -- Mighty Spice vs. BarChick. I do the food, and they do the...

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Mighty Spice vs. BarChick Part 4

(0) Comments | Posted December 5, 2012 | 9:09 PM

I have teamed up with the awesome BarChick ladies to bring you a definitive A-Z guide of eating and drinking in London -- Mighty Spice vs. BarChick. I do the food, and they do the booze. Enjoy.

This week we are looking at what is hot right now P-T

P...

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Mighty Spice vs. BarChick -- Round 3

(0) Comments | Posted November 27, 2012 | 1:26 PM

I have teamed up with the awesome BarChick ladies to bring you a definitive A to Z guide of eating and drinking in the capital -- Mighty Spice vs. BarChick. I do the food and they do the booze. Enjoy.

This week we are looking at what is hot right...

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Turkey Banh Mi

(0) Comments | Posted November 26, 2012 | 10:15 AM

What do you do with your delicious leftover turkey from Thanksgiving or Christmas?

Well, I would suggest a spicy Turkey Banh Mi -- this is a Vietnamese style sandwich, with delicious warm, spiced turkey, crunchy carrots, fragrant cilantro and lots of sweet chili sauce. I know it is not traditional,...

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Mighty Spice vs. BarChick -- Round 2

(0) Comments | Posted November 19, 2012 | 3:09 PM

I have teamed up with the awesome BarChick ladies to bring you a definitive A-Z guide of eating and drinking in the capital - Mighty Spice vs. BarChick. I do the food, and they do the booze. Enjoy.

This week we are looking at what is hot right...

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Leftover Cranberry Sauce Recipe: Spiced Halloumi Salad

(0) Comments | Posted November 14, 2012 | 9:41 PM

We are fast approaching the Holiday Season where the food and booze will flow. In fact, they always flow way too much and there are usually loads of leftovers to contend with.

Together with wonderful Hungry TV, I have created a fabulous Spiced Halloumi Salad with Cranberry...

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Mighty Spice vs. BarChick

(0) Comments | Posted November 13, 2012 | 8:43 AM

London has been on fire this year with the Olympics and the Queen's Jubilee. The city is still buzzing, and the food and drink scene has never been better.

I have teamed up with the awesome Barchick ladies to bring you a definitive A-Z guide of eating...

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Halloween Treats

(0) Comments | Posted October 26, 2012 | 4:47 PM

I couldn't resist these ghoulish Halloween cupcakes -- definitely not just for kids! Happy Halloween everyone!

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By The Hummingbird Bakery

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By The Hummingbird Bakery

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Flour + Water - San Francisco

(0) Comments | Posted October 17, 2012 | 9:01 AM

I have just been in America where I was in San Francisco for work. Eating in San Francisco was an utter pleasure and there were so many fabulous places to choose from. As I arrived, word on the street was that I had to try a new restaurant called

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The Mighty Beef Burger

(0) Comments | Posted September 28, 2012 | 8:50 AM

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A good burger is an utter pleasure to eat. It's all about superb quality beef, the perfect brioche bun and the ultimate cheese. Over the past few year burgers have undergone a revolution in London and they have emerged smiling from the Golden...

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Jose Pizarro's Spanish Revolution

(0) Comments | Posted September 19, 2012 | 8:21 AM

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There is a Spanish food revolution happing in London and leading the pack is Jose Pizarro. Last year, he opened Jose Tapas, an authentic tapas and sherry bar, and followed it up with a sit down restaurant called Pizarro. In recent months, he...

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Malaysian Coconut And Chili Kerabu Salad

(0) Comments | Posted September 12, 2012 | 7:15 AM

This vibrant fresh Malaysian salad was inspired by my trip to Penang several years ago. After a busy day eating Dim Sum in Chowrasta market in Chinatown and delicious roti canai in Little India we stopped off for a proper meal at a wonderful restaurant called Minah.

Minah was a typical Malay style restaurant, where fabulous food was cooked and presented buffet style. We ate so well; grilled fish with a tamarind dip, rich beef rendang, Ulam salad that had juicy cucumber and pineapple and lastly a wonderful beansprout salad - Kerabu. It was crunchy, hot and so delicious and worked so well with the beef curry, absorbing all the rich flavours.

My version is all raw, so it's super quick to make. It tastes fantastic with any grilled meat or fish and works beautifully with a creamy S.E. Asian curry.

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Malaysian Coconut and Chili Kerabu Salad

Serves 4


1/2 red onion, thinly sliced
2 tablespoons shredded coconut
1 red bell pepper, seeded and thinly sliced
2 1/4 cups bean sprouts
1/2 red chili, seeded and finely chopped
1 small handful mint leaves, roughly chopped

FOR THE DRESSING
4 tablespoons fish sauce
juice of 2 limes
2 teaspoons sugar
1-inch piece ginger root, peeled

1. To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl. Grate the gingerroot into the bowl, discarding the fibrous bits, and mix well.

2. Scatter the onion over the dressing and mix well, then set aside 5 to 10 minutes. This takes the rawness out of the onion.

3. Meanwhile, toast the coconut in a small skillet over medium heat, stirring continuously,
30 to 40 seconds until the coconut turns a lovely golden brown. Tip it onto a plate and
set aside.

4. To assemble the salad, add the red pepper, bean sprouts, red chili and mint to the
onion mixture and toss until all the ingredients are well coated. Transfer to a serving bowl, scatter the roasted coconut over the top and serve immediately.

From Mighty Spice Cookbook by John Gregory-Smith © Duncan Baird Publishers...

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Indian Kadahi Chicken Curry (VIDEO)

(4) Comments | Posted September 9, 2012 | 6:16 AM

I love Indian food and being a spice geek it is a complete inspiration to me. I have even taken to carrying my own spice tin with me at all times. My round spice tin has seven smaller tins inside, which stores my everyday spices -- ground cumin, ground coriander, turmeric, chilli powder, salt, garam masla and cumin seeds. I can effectively whip up a curry anywhere.

Indian food can be subtle as it is fiery and as simple to make as any other cuisine. My Kadahi chicken is a North Indian inspired curry that is made with the simplest of spices: cumin seeds, fresh chillies, root ginger, garam masla and turmeric. The cumin seeds are added to the hot oil at the start of cooking process to impart their big flavor. The sauce is brought together with fresh tomatoes and a squeeze of lemon juice, which accentuates the flavors of the spices even more.

This is delicious curry is a great introduction to cooking Indian food. Have a go and let me know what you think.

chicken curry

Kadahi Chicken

Serves 4


2 tablespoons vegetable oil
2 teaspoons cumin seeds
1 large onion, finely chopped
1 green chili, seeded and finely chopped
1-inch piece gingerroot, peeled and finely chopped
4 tomatoes, roughly chopped
1 teaspoon garam masala
1/2 teaspoon turmeric
1 1/2 teaspoons salt
1 pound 2 ounces boneless, skinless chicken thighs, cut into thin strips
1 green bell pepper, seeded and cut into thin strips
juice of 1/2 lemon
rice, to serve

1. Heat a wok over medium heat and add the oil. Chuck in the cumin seeds, allow them to crackle 10 seconds, then add the onion. Stir-fry 3 to 4 minutes until the onion starts turning golden, then add the green chili, ginger, tomatoes, garam masala, turmeric and salt. Mix well and stir-fry 5 to 6 minutes until the tomatoes are breaking down and form a sauce.

2. Add the chicken and green pepper, reduce the heat to low and simmer, stirring occasionally, 12 to 15 minutes until the chicken is cooked through and tender. Add the lemon juice and give it one last mix. Serve immediately with rice, if liked.

From Mighty Spice Cookbook by John Gregory-Smith © Duncan Baird Publishers...

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Tropical Fruit Salad with Chili, Star Anise, Cinnamon and Lime Dressing

(0) Comments | Posted September 5, 2012 | 12:21 PM

My delicious tropical fruit salad with a chilli, star anise, cinnamon and lime dressing is the perfect dish to round off the summer. The wonderful assortment of tropical fruits is brought to life with a beautiful sweet dressing, which has a sight hint of chill, warming cinnamon and fragrant star anise. The whole dish is freshened up with wonderful tangy lime and perfumed passion fruit -- this is sunshine in a bowl, I know you will love it!

Tropical Fruit Salad with a Chili, Star Anise, Cinnamon and Lime Dressing

tropicalfruitsalad

SERVES 4

Scant 1/2 cup sugar
2-inch piece cinnamon stick
2 star anise
1/4 teaspoon chili flakes
Juice of 2 limes
Seeds and pulp of 3 passion fruit
1 mango, peeled, pitted and roughly chopped
1/2 pineapple, peeled, cored and roughly chopped
1 papaya, peeled, seeded and roughly chopped
Plain yogurt, to serve

1. Put the sugar, cinnamon, star anise and chili flakes into a large pan with 1 cup water and bring to a boil over high heat. Stir continuously 1 minute, or until all the sugar dissolves, then reduce the heat to medium and simmer, shaking the pan occasionally, 10 minutes until the liquid reduces to a thin syrup. Transfer the syrup to a mixing bowl and set aside to cool. Remove the cinnamon to stop its flavor overpowering the dressing, but reserve for decoration, if liked.

2. Once the syrup is cool, pour in the lime juice and passion fruit and mix well. Add the mango, pineapple and papaya, then toss together so the spicy, sweet-sour flavors of the dressing coat the fruit.

3. Serve at room temperature or chilled with a generous dollop of yogurt and the star anise and cinnamon, if liked, arranged on top.

From Mighty Spice Cookbook by John Gregory-Smith © Duncan Baird Publishers...

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