I’m on a bit of a pomegranate vibe at the moment, I simply cant get enough of them. They are in full season so I’m buying them when ever I can.
They are a fairly inconsistent fruit in terms of taste. Sometimes the seeds are awesome and burst in your mouth and dissipate. Other times they seem to have more fibres in the seeds, and land up being a bit chewy after they have bust. Sometimes they are sweeter, and sometimes they can be a bitter bitter.
Making a juice and a cordial from them solves all these issues. [click to continue…]
I was delighted to be asked to contribute to the Nomu May recipe mailer which goes out to their large subscriber base each month. My kitchen is loaded with their products (which I love and use all the time), so I didn’t have far to go to get what was needed for the recipe development.
This chicken dish is a twist on a recipe I have in my cook book for a marmalade chicken and sausage tray bake. And while we are on that, Nomu are giving away 3 copies of my book to anyone who subscribes to their mailer this month. Click here to do just that if you are not already subscribed. [click to continue…]
I couldn’t resist these mushrooms when I saw them a the Hope Street market recently. The gills were dry and perfectly separated, indicating utter freshness.
I had dill and goats cheese (obviously) – so thought to make a sort of goats cheese butter with them. It needs a bit of fat.
While baking, the mushrooms generate a lovely sauce which is basically pure umami.
These would be fabulous as a side dish served with steak. Slapped between a toasted bun they would make a sensational vegetarian burger. Or just eat them straight up and on their own, making sure you have some bread to soak up the juices. [click to continue…]
I had no idea that Mexicans sometimes add fruit to their guacamole, so when I saw this recipe on Pinterst, my inquisitive-foodie streak kicked into overdrive.
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Cinco de Mayo is a mainly American celebration of Mexican culture that happens on the 5th of May, and I wish we did it here. What better way to celebrate Mexican heritage than through this delicious cuisine that I love so much. [click to continue…]