Month: February 2013

D’oro Palle Arancini Una Domenica Pomeriggio

D’oro Palle Arancini Una Domenica Pomeriggio

One night in early January, I started talking to a Sicilian Donkey on twitter, we were chatting about limoncello initially, but talk soon turned to arancini, a Sicilian street snack, filled with all manner of delicious ingredients. I learned more about arancini when Chef Umberto Caltabiano wrote a piece for […]

Veal – Ossobuco

Veal – Ossobuco

Back in Italy for the legendary Milanese dish Ossobuco. Slow cooked veal shanks cooked in white wine and a broth made from the holy trinity of vegetables in Italy, carrot, celery and onion. Ossobuco is traditionally served with gremolata and risotto although I am serving it with mashed potato infused […]

Meat Free Monday – Vegetarian Scotch Eggs

Meat Free Monday – Vegetarian Scotch Eggs

I absolutely love Scotch eggs, they are pretty much up there with things I would miss if I was a fully fledged vegetarian. My grandmothers Scotch eggs were utterly delicious, so when ever I am cooking them I always wonder if she would have approved. This version of the wonderful […]

Mashing The Clapshot & Releasing The Cranachan

Mashing The Clapshot & Releasing The Cranachan

Today we are celebrating the cuisine of Scotland by focusing on two Scottish favourites, one savoury, one sweet. They have marvellous names, Clapshot and Cranachan and they are well worth the minimum effort to make them because they taste divine. Clapshot originates from the Orkney Islands and is a dish […]

Wakame and Miso Udon Noodle Soup

Wakame and Miso Udon Noodle Soup

Wakame (ワカメ ) is an edible seaweed, often served in soups or in salads. Sea-farmers in Japan have grown this wonderfully flavoured sea vegetable since the Nara period ( 710-794 AD) Wakame is derived from the Japanese name wakame (ワカメ, わかめ, 若布, 和布) In English Wakame is known as sea mustard and far more beautifully […]

Smallholding Matters – Samphire

Smallholding Matters – Samphire

I am delighted to welcome Karen Nethercott from Samphire to the blog to talk about Samphire, her award winning smallholding in Norfolk which is rearing rare breed pigs and sheep. Ethical farming is at the heart of Samphire and they have been recognised by the RSPCA for our commitment to animal […]

Hälsosam kost – Salmon Gravlax

Hälsosam kost – Salmon Gravlax

Gravlax is a Nordic dish which is ostensibly raw salmon cured in aromatics normally consisting of sugar, salt and dill. It’s normally served as an appetizer or a starter and is normally sliced into paper-thin slices and accompanied by a mustard and dill sauce, boiled potatoes or toasted rye bread. […]

The Kitchen Garden – Lovage

The Kitchen Garden – Lovage

We are back in The Kitchen Garden, learning about growing lovage with London Herb Garden. Many people will have spent the past couple of weekends freezing outside in their gardens as they prepare themselves for the busiest sowing and growing period of the year. If you were one of them then […]