Food
Thursday, December 1st, 2011
The one issue about Christmas every year is how will I make it different to any other Christmas? To a certain extent I have sympathy with those who want to keep Christmas exactly the same every year – it is like a well worn pair of slippers, I was once told, however tatty they are, they have have become a loved addition to your feet and why would you want to have to start running in a new pair?
I do like turkey, but I prefer goose. I am aware, however, that those assembled are not so keen so I will probably stick with the normal bird. Maybe a Norfolk Black or something this year. I will probably vary the way I cook it. (more…)
Sunday, October 2nd, 2011
My mother has just the two small apple trees in her good sized garden; this is a bit of a come down from the garden of my youth where we had three huge apple trees, one small one, two huge pears and a plucky little Victoria plumb, but these two small apple trees are enthusiastic all the same.
This year more than most. Last year I pruned quite a lot off the older of the two trees so wasn’t sure what sort of harvest we would get. In the end it was about enough to fill two huge trays to double depth, fill a trug for my mother’s church and for us to take 5 very large bags with us to distribute.
Oh, and what wonderful apples they are! Crispy, juicy, sweet and sharp – everything you want from a good English apple tree. I love harvest season.
Too much for the dog, however.
Saturday, August 6th, 2011
Rick Steins Spain - BBC
I have been catching up (via BBC iPlayer) with the short series on the BBC following Rick Stein through Spain. His Producer,David Pritchard has posted a short Blog about the trip, listing his favourite foods (Damn it David – come and produce me so I can eat everywhere!).
He wanders temptingly through Carabineros (huge, fleshy sweet prawns), Fabada, a been and sausage stew, more prawns, lamb cutlets, and more.
I have always been a lover of Spanish food, but outside of some pretty tacky tapas bars, finding the genuine article is hard work – round here in Milton Keynes, more or less impossible. Oh, we get the odd market with a piella stand, and some Iberico ham of sorts in supermarkets, but little else.
A thousand foods under one market roof in Palma
Many years ago, I stayed with friends in Majorca. I cooked several meals for them and was able to enjoy the huge indoor market in Palma. The Spanish love their markets, it is the soul of their food industry, and it shows in the huge range or foods and the high quality of the produce.
You would have thought that with the British Love of southern Spain in particular that our country would be stuffed full of Spanish food, but it isn’t. Some of the problem is that so many Britons go to Spain to some purpose built resort like Magaluf – a culturally baron town where the burger and the chip is king. But that does not explain everything.
One Welshman in Seville explained that there were 3000 Tapas bars there, some specialising in Fish, others in vegetables, others in the wonderful ham made from black pig. A good Saturday night would be spent crawling from one bar to another, taking in the wine and the beer, but also the amazing dishes each serve.
We have NOTHING like that here and we are missing out. Italian and Indian food have done well here (though many Indian restaurants are boring and the Italian and Pizza Chains are truly dreadful) So why not Spanish?
Seems like we are long overdue some great Spanish bars and restaurants.
Wednesday, June 23rd, 2010
As a child I could not abide the humble broad bean. They were chewy, dry, had an odd taste and really had nothing to recommend them at all. I could not for the life of me work out why someone would want to wade through this heap of stuff that was like chomping on an old pillow. (Strangely, I still have similar misgivings about runner beans, but that is another story.)
It was only some years later when visiting Italy that I discovered what the broad bean could be capable of. There, in salads, tossed with pasta or as a simple vegetable on its own, I was introduced to this sweet, delicate little bean so far removed from the chewy monster I had discovered lurking on my plate as a child. So what had changed? Did the Italians grow a different Broad Bean to those I had in Britain? Was there some sort of culinary trick known only to the higher echelon of Italian chef?
In fact, the answer was far simpler and owed more to understanding the bean than in any great or clever technique. It was all down to the skin.
(more…)
Saturday, May 29th, 2010
I know I may be a little late off the starting block, but tomorrow I will be serving the first BBQ of the season to 14 people. I have actually used the barbecue a couple of times this year, but this is the first major outing. Those of you who have followed my old defunct blog will know that last year I decided to give up on the dreadful gas driven machines and go back to good old charcoal. I get a better heat, nicer smell and flavour and to be honest, it really is no more hassle. So I have stocked up on charcoal and some wood for after (turn it into a firepit once finished) and I am about to start marinating various bits. So far the menu is:
- Pork ribs steamed in stock, finished over coals with rosemary and sage
- Strips of chicken on wooden skewers flavoured with cinnamon and other rare spices and herbs
- Small lamb burgers with red onion, parsley, basil and watercress
- A large green salad
- Marinated tomatoes
- Home made focaccia
- Ciabatta
- Roasted peppers
- And anything else I can dream up.
Full report and recipes up on Monday!
Thursday, March 25th, 2010
Interesting little article from Indianapolis across the pond, of all places. It would appear that a dose of spice in your cooking has some potential healthy side effects. According to nutritionist Ruthanne Hilbrich, “it’s a painless way to get healthier.” Spices, some research suggests, can offer up antioxidant disease fighting properties and may be able to offer some protection against cancer, heart disease and other illnesses. Antioxidants are used to help treat brain injury.
Red Pepper
The research on spices is being carried out by the McCormick Science Institute which specialises in this area. They are keen to point out that much of their data reflects preliminary research, however, this is an area of nutrition that is being keenly researched across the world. Scientists at Miguel Hernández University in Spain have been researching the key ingredients in mediteranean cookery, but cloves are the spice that outclassed the rest.
“The results show that use of the natural oxidants occurring in spices used in the Mediterranean diet, or their extracts, is a viable option for the food industry, as long as the characteristics of the food product are not affected,’”said Professor Juana Fernandez-Lopez.
So, for great health go chew on a clove! Ug!
The one issue about Christmas every year is how will I make it different to any other Christmas? To a certain extent I have sympathy with those who want to keep Christmas exactly the same every year – it is like a well worn pair of slippers, I was once told, however tatty they are, they have have become a loved addition to your feet and why would you want to have to start running in a new pair?
