Monday, 29 August 2016 15:03

    Levi Roots goes into Crisps

    Mr Roots was there himself handing out his new range of crisps and fizzy drinks at Notting Hill Carnival. I can say I tasted both and they were really good, but he really wanted me to tell you about his new cd.

    Published in Fast foodie
    Friday, 15 July 2016 12:16

    Tim Tams - for our Australian readers

    Apparently famous in Australia my Australian friend Jess said I needed to try one. Sadly they are not the best biscuit in the world!

    Published in Abroad
    Friday, 24 June 2016 09:04

    What to eat in a Brexit.

    Cameron ate a hot dog with a knife and fork, there was that famous bacon sandwich incident and now we are coming out of Europe what can we look forward to in the food-meets-politics scene? I'm off to Lidl before they run out of stock...

    Published in Abroad

     I was late and rushing for the 2pm train. I had had nothing to eat so after I found a seat and had put it off for as long as possible I bought a sausage roll. It was worse than the last one I had ten years ago. I don't need to describe it because you can see its flabby, rusky, microwaved self, for yourselves.  Abelio Greater Anglia - your crisps have improved, your drinks have improved, now try serving a nice sausage roll?

    Published in Fast foodie
    Monday, 22 December 2014 18:07

    24 Pork Pies for Christmas

    Pork pies are much easier to make than you might imagine. Just a little time needed to prepare the filling and the pastry and some patience required with the crimping and sealing of the pies.

    INGREDIENTS- Filling

    750g of very good sausage meat

    750g of pork shoulder (finely diced or quickly chopped in a food processor)

    100g smoked streaky bacon (finely diced)

    a handful of chopped fresh herbs. I used sage, parsely and oregano

    two large pinches salt and a very generous few grinds of black pepper

    Mix all this together very well in a mixing bowl and set aside.

    Pastry

    200g lard

    200g butter

    350ml water

    1kg plain flour

    1 tsp salt

    4 medium eggs

    1 beaten egg for glazing and sealing the pies.

    Heat the water in a saucepan with the lard and butter until melted, gently, it needn't boil. Place the flour and salt in a mixing bowl. I used my Kenwood mixer with dough hook and making a well in the middle add the beaten eggs. Start mixing and slowly add the water and fat mixture until you have a smooth and soft dough. Add more flour or warm water to get smooth soft dough. Cover and chill for about 1 hr.

    Using a deep muffin tray grease well and line with rolled out pastry with some good overlap which you will need to crimp with. Fill with the pork and make a lid and crimp shut, using the egg wash to stick together. I had to lift the pie out of the tin to crimp and then set back into the tin. Make a hole in the middle to let the steam escape.

    Bake in the oven 170C/Gas 4 for 1 hour, until golden brown.

    Jelly or not? It does keep the meat moist and soaks in so you won't get a huge amount of jelly unless you keep adding more stock which is time consuming. I used 1 pint of pork stock with the equivalent amount of gelatine to set and poured it into the warm pies, no jelly layer but succulent meat.

    Published in Home Made
    Thursday, 05 September 2013 20:21

    Zero Waste Week Day Four. Frittered.

    Tonight I made Pakora with a bag of out of date spinach which was just begining to wilt. Use any vegetables that you have shrivelling in the bottom of the fridge.  Just cut the vegetables into slices, or shred according to their density.  Remember that courgettes will cook a lot quicker than chunks of carrot. I have yet to find anyone who doesn't wolf down a plate of these delicious Indian snacks. Gram or Chickpea flour is easy to find, usually with gluten free products on the supermarket shelf, from wholefood shops or anywhere 'ethnic'.

    Published in Events
    Thursday, 05 September 2013 20:01

    Pakora

    • Delicious Indian snacks which are vegan/vegetarian and gluten free.

    • Ingredients
    • 70g gram flour (chickpea flour)
      1/4 tsp bicarbonate of soda

    • 6 tbs cold water

    • large pinch ground cumin
    • large pinch of ground coriander
    • 1 small onion finely sliced
    • 4 handfuls of spinach leaves roughly chopped
    • 1 handful fresh coriander chopped (optional)
    • 1 tsp chopped green chilli ( optional)
    • good pinch salt
    • vegetable oil for frying
    • Method
    • Prepare all of the vegetables.  Substitute any vegetables that you don't have with an alternative of your choice. Just about all types of vegetable work.
    • Starting at the top of the list of ingredients add all to a large mixing bowl, everything except the oil which is required for frying.
    • Mix very well making sure that the vegetables are all coated with a thin layer of batter.

      Heat oil in a wok or use a deep fat fryer and drop spoonfools of the vegetables (coated in batter)into the hot oil.

    • Cook until browned and the pakora holds its' shape.
    • Turn to cook the other side.
    • Remove from the oil and drain on kitchen paper.
    Published in Recipes
    Wednesday, 04 September 2013 21:31

    Zero Waste Week Day Three. Pizza please.

    Leftover French bread turned into a pizza for lunch today.  Did you know that if you run a stale baguette under the cold tap for a second and then place it in a hot oven for 5 or 10 minutes it's nearly as good as new?

    Published in Events
    Tuesday, 03 September 2013 21:08

    Potted Cheese

    Potted Cheese

     

    A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a good vegetarian recipe.

     

    Ingredients

    225g grated cheese ( chop up cheeses that are hard to grate i.e Brie/Camembert

    170g (small tin) evaporated milk

    1 very small onion or 3 spring onions finely diced

    1 tsp chopped chives

    pinch of mustard powder

    pepper

    a little oil or butter for fying the onion

     

    Method

    Heat a small knob of butter or splash of oil in a saucepan and soften the chopped onion

    Pour in the evaporated milk

    Add the grated cheese, mustard powder and a little ground pepper

    Stir well until the cheese has melted

    Stir in the chopped chives

    Pour into ramekins and leave to set in the fridge

    Eat spread on toast or with a baked potato

     

     

     

     

    Published in Recipes

    Started in Italy after the war when there wasn't much money about - yes, its an old idea - promoted in seventeen countries in the world and recently hi-jacked by Starbucks, here's how it is intended to work.

    Choose a nice local independent cafe that has a discreet 'suspended coffee' sign in the window to buy your lunch, buy yourself a sandwich and a coffee. At the same time, pay for an extra coffee, asking for it to be suspended.

    Johny Cakes - a man who has lost his job (it happened) is facing being homeless (not quite) and is looking for work, will see the sign that the cafe has out the front, saying they are taking part in suspended coffee, and asks if there are any suspended coffees available. Within five minutes he has a warm drink in his hands, thanks to the anonymous act of kindness of yourself and the cafe. Some places have extended it to food - I would like liver and bacon with mashed potatoes and runner beans please. 

    Published in Cafe and tea rooms
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