Search
Food corner

"Significantly, the charge (if it is a charge) has been levelled at the gastronomic essay and the 'learned' cookery book that they have an affinity with pornography. Certainly, both gastronomy and pornography dwell on pleasures of the flesh, and in gastronomic literature as in pornography there is vicarious enjoyment to be had." 

Stephen Mennell

Twitter feed
Tags
Alicante all spice almond anchovy apple Argentina artichokes asparagus aubergine bacon banana basil beef beetroot berry biscuit bistro Bolivia bread British budget Buenos Aires bulgar wheat butter cafe cake capers caraway cardamom carrot cheese chick peas chicken chicory chilli chocolate chorizo Christmas cinnamon clams cloves cocoa coconut Copenhagen Córdoba coriander cornflakes courgette flowers crayfish cream cream cheese creme fraiche cucumber culinary catastrophe cumin Dalmatia delivery dill dips Dubrovnik easy Edinburgh egg eggplant fennel feta fettuccine fine dining Finsbury Park fish fish sauce five spice flour food anthropology French game garlic gastropub gherkin ginger gluten free goat's cheese golden syrup Guinness halloumi ham harissa hazelnut hibiscus horseradish Islington Istanbul Italian jam Japanese Kent ketchup Korean lamb leek lemon lemongrass lentils lime London Madrid market mascarpone Mayfair Mendoza milk mint mirin morcilla mozzarella mushroom mussels mustard Nahm New Zealand noras oats olive olive oil onion orange Oxfordshire paprika Paris parsley party pastry peanut pear peas pepper Peru pine nuts pizza pomegranate pop-ups pork potato prawn preserved lemon prosciutto Provence providore Puerto Iguazú pulse pumpkin quail egg quick ras el hanout raspberries restaurant ribs rocket rosemary saffron sausage shallot smoked mackerel smoked salmon sorrel soy spaghetti spinach squid stilton stock street food sugar sumac supper club Sydney syrup Tabasco tagliatelle tahini take away tamarind tarragon tart Thai thyme tom yum paste tomato tuna Turkey versatile Vietnamese vinegar walnut water chestnut white pepper wine yoghurt
Wednesday
Mar092011

Hugh Fearnley-Whittingstall’s Sticky apple balsamic spare ribs... sort of

I say ‘sort of’ because when one reads the name of a dish in the title of a post, one probably expects to find the named ingredients to be central to the dish. I am sure Hugh Fearnley-Whittingstall thinks they are, but I do not have apple balsamic to hand in my cupboard. Indeed I have never in my life come across it. I imagine most people are in the same position.

Actually a quick search on the internet suggests that I have been living a somewhat sheltered existence. The fact that I have never seen apple balsamic in any supermarket does not mean it is not widely spread and abundant. Those two words produced no fewer than 1,200,000 results on Google. In fact, I could quite easily have purchased it online a few days earlier had I done this simple search then not now, post-making, cooking, eating.

Click to read more ...

Wednesday
Mar022011

Skin-on chips with Bloody Mary ketchup and celery salt

It is unusual for me to post two nights in a row, but I really had to move the pictures of sausage stew down the page a bit. A friend of mine told me that at first glance the thumbnail on Facebook looked like the inside of a Portaloo after a festival. She quickly followed this up by saying that when she looked closer she realised what it was and it sounded delicious. Note she said "sounded" not "looked". 

The empty fridge problem endures, but I have a notepad full of recipes that I have cooked and photographed, but haven’t got round to writing up yet.

I would like to say that I chose the skin on chips because I just couldn’t wait to share them with you, but the real reason is that they are straightforward and require little in the way of a preamble. Still, for those of you who liked the look of the Bloody Mary ketchup I posted a few weeks ago, this is a nice way to use it up.

Click to read more ...

Tuesday
Mar012011

Cheaper by the oven's sausage, lentil and bacon stew

Updated on Wednesday, February 26, 2014 at 10:16PM by Registered CommenterVix

My fridge is almost completely empty. There are still plenty of jars of things, but nothing fresh other than milk. My cupboards are full of grains, pulse and spices and the freezer is stocked with various meats, but I usually like a bit of green with my red and brown so I am not even trying to be inspired to make a meal out of it.

Monday is usually shopping night, but I had a bit too much to drink over the weekend and was feeling lazy and tired. I also spent too much money, which paired with the big bills this month means I am on a bit of a budget.

In my lethargic state I spent the evening trawling the 100s of blogs in my Google reader drooling over dishes I had no intention of cooking or hope of eating any time in the near future... until I got to Cheaper by the oven.  

Click to read more ...

Thursday
Feb242011

Sex and satay (yes, really)

I have often heard people say that bad sex is worse than no sex at all. I think the same applies to satay.

Hear me out.

It may not apply to blokes but, generally speaking, a girl’s libido diminishes the longer it has been, over time we tend to stop thinking about it so much. But as soon as we are reminded of how good it is, or how good it could be, we find ourselves craving it again.

Well, call me what you will, but I have the same problem with food.

Click to read more ...

Friday
Feb182011

Tommy K, Bloody Mary style

Updated on Thursday, February 24, 2011 at 9:49AM by Registered CommenterVix

People are often surprised that, as a ‘foodie’, I like certain foods deemed ‘junk’ by most. I am talking about tin spaghetti, plastic cheese, chicken nuggets, fish fingers... that sort of thing. I think really they are secretly pleased because, in all honesty, I have never met someone who didn’t secretly have some such vice. For me it goes back to childhood; my sister and I were only allowed these foods as treats so it still feels a little bit naughty indulging in them from time to time.

When we were in NZ, our host Dawn cooked a magnificent fry up the morning of the wedding (sadly, I have no photos, otherwise it would have been included in my post on the subject). As part of this feast, she cooked something I would never have dared try – ‘tin style’ spaghetti in tomato sauce. It was brilliant! Even my Mum (hater of all things junk) commented on how good it was. The trick was that she did not try to make it posh. There were no herbs or aromatics, it was just simple, sweet tomato sauce with intentionally overcooked spaghetti. Just like the tin... but better.

Now let me get something straight before you all give up on me now: I do not think tomato ketchup should be or ever would be labelled as junk – I’ve never met anyone who didn’t eat it. The above is relevant because, until recently, I was also of the opinion that this was something that one should not try to replicate, better to leave that to Mr Heinz. But, here's the thing, Dawn's tomato ketchup was homemade too.

Click to read more ...