Browsing All posts tagged under »Cooking«
Pork & Beans
September 4, 2012
Pork and beans has been a classic staple as a culinary dish in its own right. The recipe for typical American pork and beans varies considerably, but generally consists of navy beans stewed with pork or rendered pork fat. Although the time and place of the dish’s invention is unclear, it was well established in […]
Beefing Up: The Basics Of Beef
March 10, 2012
This info-graphic from across the pond contains information about the health benefits of beef, and offers a simple breakdown of the different types of cuts you can buy at your local butcher, and some easy guides to shopping for beef. I find that guides like these can be really helpful for novice shoppers and seasoned pros alike […]
In a Pickle…A Quintessentially English Affair
June 12, 2011
“In a pickle” appears in The Tempest (Act 5, scene 1) Shakespeare; a related form appears in Antony and Cleopatra (Act 2, scene 5). Thomas Tusser (an English farmer and poet) had advised, in 1573, that the husbandman “Reap barley with sickle, that lies in ill pickle.”
Preserving food is as much an art form as it is a scientific theory that has been ingrained in our food heritage.<a href=""> Read More...
Gumbo….A Soul Food Odyssey
July 30, 2010
Gumbo is a stew and/or soup which originated in the South Louisiana area. It consists primarily of a strong stock, meat or shellfish, a thickener, and the vegetable “holy trinity” of celery, bell peppers, and onion. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder, […]
Shetland Mussels
November 11, 2009
Shetland Mussels, Garlic, White Wine, Crème Fraiche The cool, pristine waters that surround the Shetland Isles are an ideal habitat for growing blue mussels (mytilis edulis). Mussels harvested in Shetland are grown on ropes, ensuring the mussels never come into contact with the seabed so they don’t ingest any sand or grit, resulting in a lovely […]
Blackened…
October 10, 2009
Blackened Cajun Shrimp Blackening is a Cajun cooking technique where a spice mixture is rubbed on a product and then grilled or seared at a high temperature so that the spice mixture turns black. This process of blackening also increases the intense flavouring of the spice mixture. I love spicy food and I love trying […]
Wham, bam, thank you mam’…breakfast in a jiffy!
September 30, 2009
Milkshakes & Smoothies A healthy milkshake or smoothie can be a quick fix, using low – fat ice cream, fresh fruit and/or frozen yoghurt. There are no hard and fast rules to making them, so be as experimental as you like. Here are some quick and easy fruit smoothie recipes. These recipes are low in […]
Why not try this?
Have a butcher’s at this…
As featured on…
Foodie Blogroll
Ricky Panesar
Ricky Panesar is a qualified chef, and a food consultant, food stylist and photographer based in London, with over 12 years’ professional catering experience in a range of catering environments.
Cemita – The Ultimate Mexican Sandwich!
May 12, 2013
6
No. 10 – The Cemita: Spanish for Big Mac? – “This sandwich, from the Mexican state of Puebla, joins the banh mi, cubano, and panino as part of our lunchtime canon”. (— A.K. Bon Apetite Magazine Jan 2013, What to Eat, Drink & Cook in 2013). The Cemita (also known, as ‘Cemita Poblana’ is a […]