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 love these little beasties. Fried and salted and accompanied by a cold tube of Cruzcampo. Tradition and statistics dictate that 29 out of 30 are mild and sweet with the remaining rogue being hot and fiery. I’ve never seen them sold in this country before but have recently discovered them tucked away on a stall in Borough Market.
Among other things in the fridge there was half a cabbage and six eggs. Not ordinary eggs you understand, but eggs generously laid by Dolores, Fifi, Jolene and Daphne. Perfect fresh eggs with deep yellow yolks and firm whites – the likes of which you’ll not find in any supermarket. The cabbage in contrast was ordinary.
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.
On 14th February I became the privileged owner of this ‘Imperia Raviolamp 12’ ravioli mould. It’s made from lightweight anodised aluminium with an enameled steel base and stands on four non-slip rubber feet. It comes complete with a miniaturised rolling pin turned from the finest Italian beechwood. This weekend I took her out for a test drive.
As well as being very tasty, Soda Bread is also great when you need a loaf in a hurry or can’t be arsed with all that kneading and proving. Unfortunately on such occasions you’re unlikely to have soured cream (a major ingredient) and a desperate trip to your local urban Costcutter is guaranteed to prove fruitless. Luckily for you this …
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 …
Another recipe from the much used ‘The Bread Book’ by Sara Lewis. This time I turned towards the back where the more fancy bread-based products can be found. Essentially this is a loaf which can magically be torn into individual rolls. We live in exciting times.