The Food Lover's Diary
The One-Brew, One-Dish Tavern
When I was young, most pubs didn't sell food other than a stale sarnie, and the beer was often rubbish. These were smoky, smelly environments, jealously protected by their narrow-minded regulars. But pubs are changing, are cleaner and the food is better. But perhaps they are still getting it wrong.
The Supermarket Clones
It could be some huge conspiracy; all the big supermarkets owned by one secret company, determined to sell us all exactly the same products.
But, sometimes, this feels uncomfortably true!
How to Photograph Food
Taking photos of your dinner can be rather fun, though at the risk that your food either goes cold or melts, depending on the dish. Working on the website has allowed me the luxury of snapping away, something I should do even more of, probably.
Recipe of the Day
Thick-cut, sliced Ribeye of Beef
Now, if you like cow at all, then the idea of a juicy steak will always draw your attention on the menu. But sometimes, just having a slab of meat bunged on your plate is a bit, I don't know, neandertal?
If you are cooking at home, getting the steak the right level of rareness can be awkward, to say the least. If you have a nice big bit, that is not so bad, but bearing in mind we all eat too much meat (unless you don't eat meat, of course), then we probably want a smaller bit. Small, thin steaks don't cook so well.
The solution is simple: Sharing.
Steak and Kidney Pud with Cider
I have cooked my pud more or less the same way for years – I often use lamb kidneys because of the rich sauce they generate.
For a change I went for ox kidneys and shoved in a bottle of cider – well, why not? See what you think.
Don’t Forget the Dough Balls
Suet dumplings are a simply wonderful addition to any country stew.
But lovely though they are, it is all too easy to forget old fashioned dough balls – thick, luscious bread that is steamed above the stock.
Couscous with chicken
Couscous is one of those ingredients that simply goes with anything. In this case, I am using a spicey, middle eastern style chicken recipe and then adding extra tomato for richness.
Marrow stuffed with Tuna
This is a really simple recipe using tinned tuna. You could make it with fresh tuna, flaking it before mixing it in and baking it all, but I am trying to keep it not just simple but cheap too.
Wonderfully healthy, tasty and good for diets!
Lovely Broad Beans & Parmesan
As a child, broad beans were an unedifying proposition. Veg was cooked as it was and put on the plate with little thought other than to make sure it was on time. Broad beans were cooked without removing their thin skin. But cooked properly, these are wonderful.
Twice Cooked Fall Apart Ribs
These ribs are cooked for hours in stock and spices before being finished off in the oven to give them their final rich, dry finish.
No BBQ sauce, but full of concentrated flavour from the long, slow cooking – much nicer and much less messy too.
Homemade Ice Cream
I really don't care what time of year it is or what the weather is like, when you dish up fresh, homemade strawberry ice cream, it is always summer.
This is so very simple. Get yourself an ice cream maker and you will never want to buy ice cream again.
The Best Sandwich in the World
There is something about a sarnie that is not just easy and quick, but immensely satisfying. The trouble is that most of the sandwiches that you buy have terrible bread and the filling's are boring, only made vaguely edible by salt. This is a proper sarnie.