Each year, around the time of my birthday, I wander up the road to the gates of Greenwich Park. From that vantage point I can watch thousands of not so lonely long distance runners set off on the London Marathon. It is fun, for a while. Then I can stroll back home and watch the rest on the television, or sit down with the newspaper. What has this to do with food? Well, the night before a marathon pasta meals are usually the thing. It is so called ‘carb-loading’. This is fine, but a long distance runner (over 90 minutes) also needs to add the protein in order to feed the muscles. Far more important, however, is that the other people eating with you need to enjoy the meal too. So here it is, a classic carbonara – balancing carbohydrates and protein. There are two ways of cooking this, the one that follows is the ‘in the pan method’. I will put the other one on here (Zabaione method) for those who like a bit more of a challenge.
This serves two – so you may want to add more if there is a house full.
An autumnal or winter warmer if ever there was one. This celeriac and apple soup is made in minutes, provides a wonderful starter (you can add scallops for extra refinement) or just a nice Saturday afternoon dish. Continue reading →
How did it start that I wanted to eat teryaki salmon? First, I fancied a weekday supper dish that didn’t take too long to cook but it had to be fish. Then I wanted something with a sweet yet salty flavour. How often can you find that in a fish recipe? This is it. You get that ping of soy sauce, the hit of chilli and the clean sharp line of lime. On top of noodles, this fish stands out as a clear winner, and made in less than 30 minutes it is a sure favourite. This is changed from some other recipes you may find, I add a bigger hit of chilli and ginger then reduced the amount of noodles, but that is up to you. This feeds two.
It has been a while since I posted any new cooking, but when something new comes along and tastes as good as this does and is easy to make it has to be shared. Fish in the autumn, usually something with potatoes and cream. However, this light dish is really filling and on the darker nights (at least in England) this bit of colour lightens a mood. This serves two as a large main course, but you could cut back a little and serve four as a delicious starter. It is also quick and easy to make. (Serves 4) Continue reading →
When the weather changes, something light is called for. This little number was pulled together at the weekend. It can be a starter or main course. Actually, if you make it for small rounds of toast then it can even be a small canape with some drinks. It is that versatile and easy to make. The list of ingredients isn’t too long, and it is brought together very simply. However, it packs a lovely fresh and light taste. Perfect for spring into summer. This feeds four and the method is the simplest yet.
So how is it that you make chicken skin crispy, but the meat moist and soft almost like it has been poached? Well the answer is to fry it and then poach it. Yes, sounds daft I know but it can be done, and put it along side some sweet, buttery sautéed cabbage and it becomes a wonderful, quick, evening supper.
It’s wonderful, spring lamb gambolling around the countryside. It is even better on a plate, quick fried and then put in the oven, accompanied by borlotti beans, tomatoes, peppers and anchovies. It is a smoky sweet, almost mid-eastern side dish; all made in the time it takes to drink the first glass of red wine. Some people I know like to use crusty bread to mop up the remains, but the choice is yours. Continue reading →
This is a blog about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour – and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.