…………. so I thought that I ought to post something. I really cannot remember when I posted my last entry to my poor neglected blog, so, to keep the thing alive, I thought that I’d post a few pictures of what I’ve been cooking recently. This is cod loin (sustainable, of course) wrapped in prosciutto crudo and roasted. I served it with some wilted spinach and a simple lemon, caper and butter emulsion. Continue reading
I’ve written about tonkatsu before in the past, and I’ve written about Japanese curry too. Continue reading
Another Fuchsia Dunlop recipe from Every Grain Of Rice. As she writes in the introduction to the recipe this Continue reading
This is yet another fantastic recipe from Fuchsia Dunlop’s brilliant book Every Grain Of Rice. I’ve cooked it exactly as it appears in the book before, but Continue reading
The Camargue is an area at the mouth of the River Rhône in France. Geographically it forms the delta of the river and is part of the département of Bouches-du-Rhône. It is a wetlands area of huge scientific and biological importance. Continue reading
Chicken and chorizo are two ingredients that work very well together, especially in chicken and rice, known as arroz con pollo in Spanish, type dishes and in paella. Continue reading
A daube is a casserole or stew, basically. The word is French and covers all manner of different dishes that all share a few basic ideas. They involve cooking meat, usually beef, for a longish period of time over a low heat, together with wine, vegetables, aromatics and other seasonings and herbs.
A pretty simple supper dish here. I used calasparra rice, which is used in Spain for Paella and which is becoming more widely available in the UK these days, but you could use ordinary long grain rice. Continue reading
This recipe is based on one that Paul Rankin did on Saturday Kitchen a few years ago, but I’ve also seen it elsewhere on the internet too. Anyway, I’ve cooked it before but this time I’ve changed it a bit to try and make it more sticky. Continue reading
Sometimes there is hardly any cooking involved.
Egg-fried rice is simplicity, this has peas and chopped chillies added to it and drizzled with toasted sesame oil, and the salad is the crunchy white parts of Chinese leaves with a mirin and yuzu dressing. Continue reading