Take one Guardian Weekend magazine and one quandary about what to feed Archaeologist T. Realise that multiple small dishes that can be dipped into at a fixed pace are just the thing. Go to the market and buy fish. The market being a fish stall on Roman Road just round the corner, these fish were Mega Mackerel having been fished …
Our new chums at Abel & Cole have been sending us more delicious treats to cook, scoff and review. This week our stash included organic Scottish Salmon which if you follow that link you will find out live in remote and spacious cages off the coast of the Orkneys. It goes on to report that our fish had been coerced …
Why not splash out and spend three and a half euros on a fancy tin of tuna? Was it only a week ago that the yumbloggers were sitting in 35ºC of Madrid heat on the terraza outside the Café Delic eating lunch and drinking chilled glasses of refreshing Mahou Classic? (Stop it, you’re beginning to sound like a middle class …
… or if you prefer green sauce, or maybe sauce verte, possibly Grüne Soße. Preparation time: 5 minutes Cooking time: none Skill level: easy Serves: 2 Ingredients parsley – 5 tbsp garlic – finely chopped – 1 clove 6 anchovies capers – 2 ½ tbsp olive oil – 8 tbsp lemon juice* – 1 tbsp strong mustard – ½ tsp …
I came across this recipe in last month’s Wa’ro magazine and it looked so tasty I had to give it a try. It also gave me the opportunity to photograph it alongside this stylishly knackered old fork which I bought recently in a charity shop purely for use as a prop. Everybody’s doing it – look at the Observer Food …
‘I can’t be in love if it’s plastic to live on my own just seems tragic but we’ll raise our swords high when our day comes you thought it was gold but it was bronze so, get here in time when our day comes you thought it was gold but it was bronze’ If this doesn’t make you laugh you …
We would like to reassure readers that despite selling 20% of yumblog to Coca-Cola for a cool £30m, we are adamant that our ideals* and pseudo-eco-friendly sentiments will be in no way compromised. Yumblog will still be cynically overpriced, we will continue to put patronising and twee drivel in a ‘handwritten’ font on all our packaging and our 2009 AGM …
“I’m sitting at this table called love, staring down at the irony of life. How come we’ve reached this fork in the road, and yet it cuts like a knife”* Preparation time: 10-15 minutes Cooking time: 15-20 minutes Skill level: medium Serves: 2 Ingredients 6 medium squid tubes – 400/500g cooked prawns – 300g bread crumbs – 60g 1 free-range …
This is an easy-to-make, rich-and-tasty treat which merits a place alongside the holy trinity of party dips – houmus, taramasalata and guacamole. Preparation time: 5 minutes Cooking time: none Skill level: easy Ingredients smoked mackerel fillets – 275 g soft cream cheese – 125 g lemon or lime juice – squeeze 2 spring onions – finely chopped tabasco sauce – …
I came across this recipe in Saturday’s Telegraph magazine (not mine you understand). I was drawn to it because not only does it include a novelty pasta* and three favoured salty ingredients (anchovies, olives and capers) but it also bizarrely contains a smattering of raisins. Would this be (as Gregg and John often say) one ingredient too many? Would it …
This was something a little bit special for Valentine’s Day courtesy of Rick Stein. Preparation time: 15 minutes Cooking time: 20-30 minutes Skill level: medium Recipe: Rick Stein Serves: 4 Ingredients For the salmon thick salmon fillet – 750g sunflower oil salt and pepper For the sauce unsalted butter – 25g small shallot – finely chopped champaign – 120ml plus …
I came across this Mitch Tonks recipe on the excellent BBC ‘Get Cooking‘ website. If this dish is anything to go by, fishermen eat exceedingly well. Preparation time: 30 minutes Cooking time: 30 minutes Skill level: easy Serves: 2 mains Ingredients For the aioli 2 cloves of garlic – crushed dijon mustard – ½ tsp 1 free-range egg (yolk only) …
OK, so it looks as if this particular fish had its fingers variously crushed in a freak piscine industrial accident, but they are tasty nevertheless. Tastier than Cap’n Birdseye’s even. Preparation time: 10 minutes Cooking time: 10 minutes Skill level: easy Ingredients skinless bass fillets (or other firm white fish) 1 egg – beaten plain flour bread crumbs olive oil …
Following a traditional Christmas in Suffolk (Turkey or Quorn roast with all the trimmings, a disappointing episode of Doctor Who and Israel bombing Palestine, etc) we had a second, less traditional Christmas dinner a few days later in Berlin (Some photos here). This lettuce-wrapped bass was the main attraction, served alongside an indulgent Gratin Dauphinois and a flourish of buttered …
A delicate piece of cod smothered with cream and cheddar and then baked along with avocado – now this is a retro dish the great and terrifying Fanny would be proud of. Preparation time: 5 minutes Cooking time: 15-20 minutes Skill level: easy Recipe: Guardian/Observer Ingredients 2 skinless cod fillets double cream – 140ml mature cheddar – 150g 2 ripe …
A Squid (Superconducting Quantum Interference Device) is a very sensitive magnetometer used to measure extremely small magnetic fields and is based on a superconducting loop containing Josephson junctions. Less well known, it is also a tasty fishy treat which it turns out, goes very well with lentils. “If animal trapped call 410-844-6286” — Baltimore, traditional.
Blogger-D was lucky enough to have a free work jolly to Le Café Anglais last Christmas and said the food was some of the best she’d ever tasted. Blogger-R unfortunately has yet to be offered such a generous perk and so has had to content himself with making this – Rowley Leigh’s ‘signature’ dish of parmesan custard with anchovy toasts. …
There were scenes of mild peril when I got my squid tubes home and discovered they were not, as I had assumed, empty, but in fact contained tentacles and all sorts of other body parts. Blogger-D had to step in and perform some deft and discrete fishmongery to remove the offending bits of cephalopod. Pathetic I know. Preparation time: 20 …
I got this recipe from Simply Recipes – an excellent foodblog by Elise Bauer. Other essential reading on the web this week was this article on Guardian Unlimited, which in turn leads to the very informative and equally disturbing ‘Wolf at the Door‘ website by Paul Thompson. Enjoy avocados while you can and don’t say you weren’t warned. I’m not …
This recipe (as well as the three side dishes posted below) were in the current issue of the Observer Food Monthly. Looks good in the photograph doesn’t it? A succulent pan-fried fillet of bass sitting on a vibrant dish of coconut curry and scattered with various decorative bits of shrubbery not mentioned in the list of ingredients. If you cook …
I’ve made two exciting discoveries recently. One is the existance of a Waitrose only ten minutes walk from where I work, and the other is the cheapness of calamari. The two are connected as the former sells the latter. In fact this Waitrose is off Whitecross Street which has an excellent food market … a third exciting discovery.
I intended to use sole for this recipe but when I saw the £26 a kilo price tag I nearly bolted in panic. Fortunately my fellow blogger calmed me down, took control of the situation and purchased two splendid (and considerably cheaper) fillets of plaice instead.
For this recipe you’ll have to invest in a bottle of Mirin which after extensive research, I discover to be a sweet alcoholic seasoning made from rice and yeast. You’ll also be needing some salmon – a member of the Salmonidae family of fishes, distinguished by its pale pink flesh and popular among humans. Salmon are of course anadromous.
This is a Hugh Fearnley-Whittingstall recipe with a few minor tweaks. Out with the smoked paprika because we don’t have any, and in with a little honey for sweetness. Half a glass of Sherry is required so we had to go out and buy some specially. We opted for Tudor Rose ‘We can’t legally call it Sherry’ Cream which at …
I had the yen to make some Cornish pasties, but not having all the necessary ingredients and not wanting to brave the ugly madness that is Bethnal Green on a Saturday afternoon to get them, I made these instead.
Like every middle-class metropolitan professional couple we lead such busy lives these days. Monday night we attend our Tibetan singing bowl music workshop, Tuesday is Pranic Crystal Healing, Wednesday – practical Feng Shui, Thursday night is of course Aura Therapy night and Friday is ‘The Power of the Pyramids’ – term 2. The weekends we usually relax and divide our …
If like me two weeks ago, you have never tasted carp and you think it would be interesting to give it a go, my advice to you is please don’t bother. There is a reason why carp is and anagram of crap.
Anchovies. Along with avocados, tomatoes, asparagus, olives, prawns, marmite, facon, cheese, oranges, garlic, toast, squid, potato salad, humous, peanut butter, roasted peppers, gherkins, cashews, mustard, pasta, eggs, butter beans, smoked salmon and beer, anchovies are my favourite food.
Flippin’ eck Tucker, one of the shops on the High Street is selling seven corn-on-the -cob for a pound and that is a bloomin’ bargain. Of course, sweetcorn is delicious eaten just as it comes, boiled or barbecued and simply accompanied with a knob of slowly melting butter, however tonight we decided upon this smoked haddock chowder.
Giddy with excitement from rumours that there might be a glimpse of sunshine in the east, we drove down to the North Kent coast for a spot of camping. Cursory research led us to ‘Seaview Holiday Park’ in a small town called Swalecliffe midway between Whitstable and Herne Bay.
