This year: a return to the old standby of chestnut and mushroom for the savoury one, and apricot pineapple and ginger for the fruity one. If you really want to details of the recipe, check back to previous stuffing posts. And this year I made a trifle because I’m not a huge fan of Christmas […]
Posts tagged with ‘food and drink’
I got a curry delivered tonight, and when I tasted one of the dishes (lamb shatkora, since you ask), I immediately thought ooh, that’s nice, and then a few mouthfuls later I realised that actually, it was badly over-salted. And that in fact they were the same thing: my brain interpreted salt as ‘tastiness’, even […]
I roasted some slices of pumpkin (or technically some kind of green pumpkin shaped squash) as a vegetable, and there was some left over. So I invented pumpkin and chocolate chip cookies: It’s a fairly basic cookie recipe with oats, chopped roasted pumpkin and chopped dark chocolate. They’re not the most amazing thing I’ve ever […]
It’s time for the most pointless Christmas tradition of them all! We’re having goose this year instead of turkey, but naturally I’m doing stuffing to go with it. As usual I’ve made two versions using a base of sausagemeat. Normally they both have sausage, onion, celery, breadcrumbs and egg, but my sister isn’t eating wheat, […]
I can’t tell you how much it cheers me up to know that coffee has never been convincingly linked to any terrible long term health risk. Unlike booze and salt and fat and all the other little indulgences. It’s a shame I don’t seem to be able to drink it after about 3pm if I […]
Some less political stuff from P.T. Barnum’s The Humbugs of the World. This is one of several mail scams: The six letters all tell the same story. They are each the second letter; the first one having been sent to the same person, and having contained a lottery-ticket, as a gift of love or free charity. […]
The annual Christmas stuffing post may be the most pointless of the arbitrary traditions that have accreted themselves onto this blog, but it doesn’t take long to do, and what better time of year for arbitrary traditions? So here we go: As usual, two stuffings both made with a base of sausagemeat, breadcrumbs, onion and […]
I cooked a ham. Looks good, innit: Unfortunately I don’t think it’s going to taste as good as it looks, because I trusted the man who sold it to me when he said it didn’t need to be soaked before cooking, and the little bit I trimmed off to taste was VERY SALTY. Which is […]
I did some baking yesterday. There’s nothing especially Christmassy about the recipes themselves — ginger biscuits with candied peel and chocolate chip oat cookies — but I did make them sparkly. It’s quite hard to photograph the glitter. It’s actually holographic rainbow sparkles, but in photographs it just looks silver. * Note for Americans: not […]
I wasn’t going to do World Cup food blogging for the Algeria gam, because I was out that night at a friend’s house, but as it happens I did a somewhat appropriate dish yesterday because I happened to have the right ingredients. It’s lamb meatballs in an aubergine sauce, and it’s based on a couple […]
Well, that was a bit depressing: not so much because of the result, but the tendency to revert to long balls hoofed up the front, the lack of involvement of England’s wingers, the lack of controlled possession in midfield… all the usual England failings, in fact. Not to mention the further undermining of confidence in […]
The filling is basically Raymond Blanc’s lemon tart recipe with passionfruit instead of lemon. I put the passionfruit through a sieve to get the juice and then put a couple of teaspoons of the seeds back in for decorative effect and a bit of crunch.
Another thing I wish someone had told me when I first started cooking: you should cook potatoes in cold water. Obviously you do need to apply heat, otherwise you just get wet potatoes. The idea is to put them in a pan of cold water and then bring it up to the boil. I think I […]
Just another thought that occurred to me while I was cooking this the other day: Food isn’t fashion. I’m always annoyed by the way they present food products in the style section of the Sunday paper: a stylish-looking package of olive oil/chocolate/wine floating in white space to tempt shoppers as though it was a new […]
The first part was very broad-brush stuff: here I get (slightly) more specific. Learning to cook is a lifelong project. Learning to cook is a cumulative process. Some bits of it are widely applicable, but there are also many small pieces of specific knowledge. They aren’t generally complicated or difficult, but there are a lot of […]
These are some general thoughts about cooking; things I wish someone had told me when I first started. If you’re wondering about my credentials to be handing out that kind of advice… well, I don’t have any. I’m just a keen home cook. So take it with a pinch of salt. Cooking is easy. This […]
I should note in advance: the bitterns are not part of the food debrief. I daresay they turned up on Henry VIII’s dining table, but not mine. Food notes: the fruity stuffing was good, the pistachio one mainly tasted of parsley and garlic, which was pleasant enough but not very christmassy. The prunes in bacon […]
As usual, I’ve made a base of sausagemeat, onion, celery and breadcrumbs, and split it into two batches. To one I added dried apricots and dried barberries which I reconstituted in champagne (but only because there was half a bottle of flat champagne in the kitchen). Then a pinch of mixed spice. The second stuffing […]
This is what I have been doing today (well, that and wrapping presents): The ham is from Sillfield Farm, but I steamed and glazed it myself. I’m pretty pleased with how it turned out, although I know it’s not the most flattering photograph.
Because arbitrary traditions are important at Christmas. As usual, I made a base of sausagemeat, celery, onion and breadcrumbs, and also as usual half of it is chestnut stuffing. But this year’s second, ad-libbed recipe has toasted almonds and dried apricots and peaches soaked in amaretto. Now I ought to get on with roasting the […]
Just a quick update on the gooseberry liqueur I mentioned the other day. I have strained out the fruit and bottled the liqueur. As you can see, it’s a very pale yellow; if anything it’s just slightly greener than it looks in this picture. And it’s very nice — gooseberry tasting, in fact — though it’s definitely […]
Much as I like cooked gooseberries, I was trying to think what I could do with some gooseberries that would keep that sharpness and fragrantness that they have when they’re raw. So I thought I’d try making gooseberry liqueur. I couldn’t actually find any recipes for it, but the basic principle of making fruit liqueur […]
Watching Chelsea get knocked out of the FA Cup by Barnsley, followed by a big plate of ribs, greens and Hoppin’ John. My version of soul food wouldn’t pass the Southern Grandmother Authenticity Test, btw, but it was pretty tasty though I do say so myself.