Author: Wansteadium

Subtle, understated, blending into the background. Yes, that’s the way of London 2012, at least judging by the banners attached to lamp posts on Wanstead High Street.

Or perhaps the Jubilee decorations have just desensitised us…

Tricksters are hitting the Central Line again, two years after the line was re-routed to avoid Leytonstone. Apologies for lack of clarity. You get funny looks taking pictures on the Tube.

Webcam images of the River Roding at Chigwell Road are being provided by Redbridge Council, which is also providing advice on what to do if your house is at risk of flooding, here and here.

The image refreshes every 15 minutes, but you will need to refresh this page to get an updated picture. (Or follow it directly on Redbridge-i)

 

 

Wansteadium’s food blogger Suki Orange writes: Here is Karen Poole’s fifth instalment of her Wanstead dinners. Another one to come in a couple of weeks. I hope you enjoy it.

 

 Tagine of Lamb

This is a pretty freeform recipe that you can chop and change to your tastes or to whatever ingredients you have handy or are in season.  I’ve chosen lamb, as British spring lamb is now in the shops. But if you fancy something different, this basic recipe can be adapted to chicken, all vegetable or even fish. Just adjust the cooking times accordingly.

North African food has become fashionable over the last few years. Characteristically, the flavours are sweet, savoury and spicy without being overpoweringly so.

It can also be a healthy option, with an emphasis on vegetables, especially pulses and root vegetables. This also has the benefit of making it an economical cuisine, as you can stretch any meat recipe by adding extra veg without losing the satisfying rich flavours. I make no claim to the authenticity of this recipe. But I can attest to of being very tasty!

Ras al Hanout is a North African curry powder, if you can’t find a ready mix, contact me by email at K.E.Poole@hotmail.com and I will send you a recipe. Don’t worry, it’s all easy to find spices.

Harissa is a chilli paste. Again if you can’t find it, use any chilli sauce or hot stuff.

Preserved lemons come in jars from North African or Middle Eastern shops (The TFC in Leytonstone sells them). Or you can make them yourselves – there’s a Jamie Oliver recipe you can Google. It’s basically lemons packed in salt to draw out the moisture. For this recipe just use the rinds. I guess you could use some chopped fresh lemon rind at a pinch.

Ingredients for four greedy people

• 1.5 lb lamb off the bone – such as neck fillet
• Two onions, chopped
• Garlic, chopped
• Three or four carrots, in large pieces
• Four potatoes in large pieces
• Olive oil
• One to three dspns of Ras Al Hanout, depending on your taste
• Dspn of powdered ginger
• Dspn ground cumin
• One or two cans of chickpeas.
• Two cans of tomatoes
• Handful of olives
• Dollop of harissa to taste
• Two or three preserved lemons – flesh discarded.
• Handful of dried fruit, such as dates, figs, apricots, prunes or raisins
• Tbsp of honey
• Water to cover
• Handful of coriander, chopped
• Salt & pepper

Method

1. Brown the meat in a heavyish pan and remove
2. Add the onions, garlic, carrots and potatoes – add more oil if necessary – and sweat them for five to ten minutes.
3. Add the powdered ginger, cumin and Ras al Hanout and cook-out for a minute or so.
4. Add the remaining ingredients except the coriander and then simmer over a low heat until the meat is tender.
5. Adjust the seasoning and stir in chopped coriander right at the last minute.

Serves with rice, couscous or bread

Healthy aspect

Vitamin B1

• Promotes hydrochloric acid production and so aids digestion.

Amino acids

•   Histidine aids collagen synthesis
•  Lysine  maintains lean body mass
•  Taurine helps nerve transmission
• Threonine aids the formation of tooth enamel, collagen and elastin
• Valine calms emotions and helps mental vigour

Vitamin A

• Aids the utilsation of iron
• Supports vision, sensory perception, language and attention

Chromium

• Oxygen transport
•  Glucose metabolism

 Karen Poole BA Dip Nutrition  CNM MBANT can be contacted at  K.E.Poole@hotmail.com Or www.karenpoolenutrition.co.uk

 

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Wanstead’s iconic George pub is up for sale, and could be yours, it seems for a cool £2.5m. The freehold to the pub is being offered by its current owners – the JDWetherspoon lease runs until 2034, meaning there’s what you could call a steady stream of income. Though the building itself isn’t old, there has been a pub on the site for hundreds of years, and the familiar inscription on the side (In Memory of/Ye Cherry Pey etc) is fast approach its 260th annivesary in just six weeks’ time. Details here.

One of the attractions near the pub is a new contender for the title of “Wanstead’s shortest cycle lane”. Last year we reported on a short strip of lane on Aldersbrook Road: the new one is outside Belgique on Cambridge Park Road. Wansteadium reader Adam Harrison, who took the photo above, writes: “For the record this is not a continuation of, or starting point of any nearby lane. It is just that! Crazy.” Wansteadium has not yet had the time to go out with a measuring tape. Volunteers for that duty are welcome.

And a perfect segue into an award for Wanstead cyclist Carole Edrich who received an award from Cyclists Fighting Cancer for her efforts in “overcoming the most on a bike for the benefit of others”. Carole wrote about her post-chemotherapy ride to Trim in Ireland on this site last year. Anyone wishing to donate to her fundraising can do so here.

And a note of congratulations to the folk behind the Wanstead Vintage Fashion & Brocante Fair, which has made it to the top three vintage fairs in London in the Vintage London Awards. The next fair is on this Saturday, 9 June, at Christ Church, where you will be able to have your hair done in a 1940s stylee (if it isn’t already).