Browsing All posts tagged under »heritage«
Bold Folklore, Rustic Traditions & Colourful Tastes
December 8, 2011
Mini review competition entry for Fluid London Desi Tadka 148 Uxbridge Road Hayes Middlesex UB4 0JH ’As soon as you walk in you will feel like you have stepped into the Punjab….’ Desi Tadka is an ‘Old Skool’ Punjabi restaurant, located on the Uxbridge Road in the heart of Southall which really does offer an authentic […]
Key Lime Pie…
August 14, 2011
The American Keys are a string of islands off the Florida coast, the last of which is Key West where every café and restaurant offers Key Lime Pie. There seems to be a key lime pie for every palate, with numerous versions made throughout the region. This pie is considered the official pie of the […]
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...
Spoonbread & Strawberry Jam
May 6, 2011
Some say that cornbread is the “cornerstone” of Southern United States cuisine. It is a popular item in soul food enjoyed by many people for its texture and scent. Cornbread can be baked, fried or, rarely steamed, often flavoured with chillies, cheese, onions and sweet corn kernels. Cornbread can also be baked into corn cakes. […]
PIE-brid Therapy…It’s no Porky!
March 2, 2011
“Pie…a word whose meaning has evolved in the course of many centuries and which varies to some extent according to the country or even to region….The derivation of the word may be from magpie, shortened to pie. The explanation offered in favour or this is that the magpie collects a variety of things, and that […]
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 […]
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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.
Dirty Fried Chicken – You know you love it!
January 11, 2012
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Fried chicken has been a regular feature on the junk food scene, as well as a guilty pleasure for many of us whether it is an occasional decadent treat or the manifestation of the munchies during or after a bender of some sort. From bargain buckets to meal deals the fried chicken outlets will cater […]