Given that it takes only two ingredients to make a portion – those being potatoes and cooking oil – it can be incredibly hard to come up with a recipe for the perfect chip.
Actually, such a thing might not exist.
Even with just two elements, chips can vary: Chip shop chips are dissimilar in taste, appearance and texture to the French fry, and the current favourite, double, or even triple, cooked chips taste different too.
Spuds can be split down the middle with those falling on one side of the dividing line, like Maris Peer potatoes, being waxy, whilst the varieties in the other camp, such as King Edwards, have a more floury texture.
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It is certainly soup weather at the moment.
On these gloomy – and being British, decidedly wet and windy – days, it often takes more than an alluring smell to perk up interests and inject a little spring in the steps of people who are feeling the ill effects of the endless horizon of grey clouds.
It is a time of year when the family meal would often consist of hearty foods: stews, puddings and casseroles, that kind of thing.
To preface most main Sunday meals a soup would be served.
In order to provide a little uplift in spirits, here’s a soup recipe that will immediately grab the attention of your senses and leave you with a lovely little fuzzy feeling (the good kind!) in your stomach.
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Cooking fish, inside a parcel of foil is a common practise in the kitchen. Not only does it saves time and labour when it comes to the washing up process, but it also ensures that all the flavour and aromas are secured, creating a mixture of wonderful infusions.
This recipe uses a real local favourite of ours, rhubarb, together with its traditional flavouring companion of ginger.
Fish parcels with rhubarb and ginger
This recipe is designed to serve four people, whilst the preparation and cooking time is about 30 minutes. Perfect for those who don’t want have countless hours to spend in the kitchen!
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Revered for a pungent odour that has been likened, rather diplomatically, to raw sewage and a formidable thorn-covered husk, the Durian has unsurprisingly failed to make any inroads into the culinary habits on our shores just yet.
But, prepare yourselves; whilst the infamous south-east Asian fruit has been available in Great Britain for some time, a new, more repugnant variety is set to hit the shelves. Banned in many public establishments and spaces in Singapore, the Durian splits opinion; a bit like marmite only a lot smellier.
Writing in The New York Times, Thomas Fuller waxes lyrical about the fruit stating that ‘you’ll experience overtones of hazelnut, apricot, caramelised banana and egg custard.’ Yet, ‘words fail’ in describing just what lies inside the barbed casing. Others just point to towards its pong as reason enough never go near it.
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Food, especially vegetables and fruits, can be grouped by seasons and as such, the availability of certain types of food can dictate on what premises can offer to their customers. Yet here we have rare recipe that straddles seasons as well as having a key, local ingredient which we love.
Here is a mid-seasonal soup that is a perfect accompaniment for those days when Christmas is firmly in the rear view mirror, but the first signs of it being spring haven’t quite burst through into life yet. The soup also makes use of the vegetables that are to hand whilst also utilising a fruit, that’s actually a vegetable, that is near enough ready to be plucked from its triangular home.
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After the amusement of #Forkgate yesterday, it’s back to the chopping board today as we rustle up another quick and easy recipe for you to hopefully try at some point.
Commutes to work, lollies and even parties can all be associated with traffic lights and it’s time to take them into the kitchen as we present some colourful vegetable kebabs.
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A common term used in households up and down the country.
‘Bubble and squeak’ was first mentioned by the Hull-born wine merchant Thomas Bridges’ in his A Burlesque translation of Homer, a parody of Homer’s The Illiad.
“We therefore cook’d him up a dish
Of lean bull-beef with cabbage fried,
And a full pot of beer beside:
Bubble, they call this dish, and squeak;
Our taylors dine on’t thrice a week.”
Nowadays however we understand it to be a dish made up of leftovers of a previous mean, usually Sunday’s roast which gives us a nice selection of meat and vegetables to work with.
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Our flavourite storm in a teacup
This little creation could not be easier to make, nor could it look any more elegant if you want to combine crockery and cooking to create one sumptuous tea-time desert! (Though of course you won’t be eating the cup unless you have a taste for porcelain
We recommended using some small china teacups for the best and most antique look, however any size of cup, or mug, will suffice! Those unable to resist this delicious recipe may want to invest in a builder’s mug to fill up with this squidgy, chocolate pudding.
It is probably best not to use the priceless family heirloom for these. Just in case.
…continue reading Chocolate teacup puddings
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Don’t let the dinner cause you problems!
We all want you to have the best time over the next couple of days and many houses up and down the country will be looking forward to a beautifully roasted turkey for Christmas dinner.
Unfortunately, it could also be the most dangerous part of the holidays.
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Love them or hate them…they are here, Brussel sprouts.
They appear every year and as a child I dedicated many a Christmas day avoiding them like the plague. For some reason it seemed to take an age to prepare them, boiled for at least an hour so the whole house stank…and what you were left with was soggy cabbage-like mush.
Well no longer!
This is actually the worst way to cook sprouts- or in fact any vegetable.
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Author
Damien Wilde