Skip to main content

Raindrops on roses and whiskers on kittens............



Gentle reader.... I have been writing this blog for around 18 months now, maybe once a month, sometimes less. I would love to have a little person in my head that I could dictate my thoughts to, but alas it is only me being able to squeeze out a little of day to day life to opine when I get a spare moment. I have been doing loads of cooking, always time for that.

My favourite things this month ;

1. Laoganma Chilli Sauce

Available at most Asian supermarkets, this is an brilliant condiment. Fragrant sichuan peppercorns, chillies and onions, it has an amazing nutty, roasted flavour, lots of bite and perfect to add to stir-fries as well as using at as a dip for steamed gyoza.

2. Black Vinegar


I love this stuff!! Chinkiang or black vinegar is made from rice and aged for at least 12 months. It's kinda stinky and malty and full of umami. Again great to dip dumplings in, a splash added to chicken noodle soup lifts all the flavours. Mix a little with honey, minced ginger and a drop or two of sesame oil to baste duck.

3.  Mawson's Sarsaparilla Cordial.



The Marmite of the cordial world if such place exists, probably only in my head, would have to be sarsaparilla. I have been drinking this all "summer" long with fizzy water. Makes a wonderful jelly for liquorice lovers.

4. Figs




Cut in half, splashed with Stone's Ginger Wine , topped with a crumble of finely diced dried figs, demerara sugar and crushed pine nuts, hot oven for 10 minutes, serve with clotted cream, heaven.....

5. Barwhey's Cheese

A delicious hard, cow's milk cheese from Scotland, reminds me of a great parmesan, nutty, slightly crumbly but creamy. Makes the best welsh rarebit and I use the smoked version in quesadllas.

Would love to hear what favourite ingredients you are using at the moment and hope you are having a wonderful summer.


Love Food X

Comments

Popular posts from this blog

Purple Reigns

All things food and all things purple, love them. Hyacinths, wisteria, ripe figs, eggplants, kalamata olives with crumbly feta, Prince and more.
This weekend I re-discovered that intoxicating liquer, Parfait Amour, an ancient bottle lingering in the back of the drinks cabinet. Ah- the memories came flooding back, sipping parfait amour with lemonade in the less salubrious bars of downtown Brisbane, steamy and witchy, we thought it was the height of sophistication... it did look fabulous and matched our lipstick too.

The bottle I found had lost most of its mojo so I bought a fresh one, surprisingly not difficult to get a hold of so somebody's still drinking it thank goodness!
Inhale- mmm.... rose petals, orange essence, almonds, vanilla and sin.

My palate has changed a bit since then, so I added a big squeeze of lime juice with the lemonade so it wasn't as sweet.
Great with a dash of cointreau, cranberry juice and soda water. A delicious Sipsmith gin and tonic, squeeze of lemon and …

Harvest Will Preserve Us

Lovely to be heading towards a "New Year" again and taking advantage of the end of summer harvest. Tomatoes are at their peak now, sweet, plentiful and cheap. Perfect if you have a glut of them in the garden or like me, have a fab market where I can get 5kg of tomatoes for a fiver. Same goes for peppers, cucumbers and courgettes. Store the tomatoes for the winter using Marcella Hazan's , classic tomato recipe and keep them in 250ml/ 1 cup portions in the freezer. One of my go to mid-week dishes is this tomato curry.

Quick Tomato Curry Serves 3 - 4  1 large onion, roughly chopped 1 heaped tablespoon of freshly grated ginger 1 tablespoon of turmeric 1 fat clove of garlic, crushed 1 heaped tablespoon of curry paste, I use a madras one 2 cups of tomato sauce, no need to defrost Oil of your choice Salt, pepper, sugar
In a large frying pan, on a medium heat, add 2 tablespoons of oil and the chopped onions. Cook for 3 or 4 minutes before adding the ginger, turmeric, garlic and curry paste,…

COOL BRITTANIA

There's always an avalanche of articles published in the new year with predictions of the food and drink that will be  "trending"  and what we should be adopting to remain cool .


Frankly, as much as I love to try new ingredients, the hunt for a bit of strange, in these "interesting times", I'm comforted by something familiar and that reeks of ol' Blighty .  And it's the old stuff, the classics, that await the younger generation to hunt down. Here's a few of my favourites from the 19th Century to get things started.





At first whiff, Gentleman's relish was an instant flashback to my school packed lunches, Peck's Anchovette paste on spongy white bread, served at school bag temperature of around 29 degrees celsius. Them were the days. Patum Peperium, the Gentleman's relish is another paste not for the faint hearted. It is made from salted anchovies, butter and some very punchy herbs and spices. A little goes a long way and as recommended, a …