todays bird
Sade Olutola
Acquired Stardust
cherry valley forever
wallacepolsom
Product Placement
titsay
izzy's playlists!
Three Goblin Art
Misplaced Lens Cap
#extradirty
Cosmic Funnies
Janaina Medeiros
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Stranger Things
I'd rather be in outer space 🛸
⁂
Alisa U Zemlji Chuda
One Nice Bug Per Day
Not today Justin
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@eatingonads
It really has been a long time, and what strange times they have been. I hope everyone reading this is doing OK.
#Letchworth has an annual food & drink festival and it was great to see so many people out enjoying the sunshine and the wide range of treats on offer.
We bought some #oysters, some from Ireland, some from Lindesfarne, all delicious.
Roasted Chilli Coleslaw
It seems I’ve been a bit quiet on here for some time now, but I’ve recently been asked to provide the recipe to a coleslaw I’ve made for a few years now, so I thought it might post it here, and provide a link, so it can be found in years to come.
Firstly, credit where credit is due, this is based on a recipe from the excellent Pitt Cue Co book (£1.99 on Kindle is a steal). It’s a carnivore’s delight, but the side dishes are fantastic as well.
So before I start rambling, here we go. First, ingredients. This should feed around 8 people, if this is the main side dish (it is great with pulled pork).
Dressing: 25g Green Chillies (medium heat - the ones from Sainsbury’s are spot on) 25g Fresh Ginger 12g Garlic 25g Sugar (light brown for preference) 1 lime - zest and juice The coriander stalks from a small bunch (1/2 a small bag from Sainsbury’s) Soy Sauce to taste.
Slaw: 1/2 Red Cabbage 1/2 White Cabbage 1 medium bulb of fennel Leaves from the small bunch of coriander 100g Mayonnaise
1) Preparing the cabbage: First step, with a really sharp knife, shred the cabbage as finely as you can. A magic machine will work, but it’s nice to keep long strands for the full effect. Depending on how crunchy you like your coleslaw, salt the cabbage in a colander for 1 to 4 hours. I go for 2 hours, so there’s still a bit of crunch. I just put a handful of cabbage in, a decent shake of salt, then cabbage, salt etc until you are done. After this, give it a good rinse to get rid of the salt, and allow to drain off, before mixing in the fennel. 2) Burn the chillies: OK, don’t actually burn them, but char them, so the skin blisters. This adds a lot to the flavour. Directly over the gas, under the grill, in a very hot dry pan, whatever your preferred method, just get some blistered black bits on there, and you’re good.
3) Blitz it: Take the chillies, chop them up (seeds and all, unless you really want to cool it down), and blitz to a paste with the other dressing ingredients, except the soy sauce. This should produce a fiery hot, bright green sauce, with a good zing of lime in it, and a bit of sweetness. Splash a bit of soy in until you are happy with the balance. It should just add a bit of salty richness.
4) Bring it all together. Mix the dressing with mayonnaise, which will cool it down a fair bit. Mix the dressing in with the cabbage and fennel, and give it a really good mix, and get a few good grinds of pepper in there each time you mix it through. Once the cabbage mix is well coated, check the taste. If it is still a bit hot, add more mayonnaise. Once you are happy with it, add the coriander at the last minute, mix through again, and that’s it, job done.
5) Enjoy!
London is awash with baps, patties and pickles, with everyone from street food stalls to full-service restaurants getting in on the burger action. But that does mean that narrowing down where to get your meat-in-a-bun fix is trickier than ever. And life is too short for dry meat and soggy salad. So, without any further ado, we have shortlisted the capital’s finest burger creations. Consider it a burger bucket list, because your London life is simply not complete until you’ve tried them all.
I was recently asked by the younger members of my family to cook up a batch of burgers. It’s something I do from time to time, and is one of the positives from my experience of trying to open a burger restaurant! This, and the article below popping up, reminded me just how exciting a burger can still be, so I will be trying to elevate my BBQ options in the coming weeks.
A great selection of Tapas from La Concha in #Letchworth - the #octopus was particularly special. #tapas (at La Concha)
#Cartmel sticky toffee pudding - so good it should be illegal! #stickytoffeepudding #pudding #dessert
Winning images from the 2017 Pink Lady Food Photographer of the Year
Some wonderful images in this selection, a little better than my efforts...
I don't generally like to read bad reviews of restaurants, but this one from Jay Rayner is so uncompromisingly awful, it compelled me to read to the bitter end. Having read several of his books, I am familiar with his views of some of these gastronomic palaces, and their clientele, and this seems to represent all of his bad experiences distilled into one car crash of a meal...
It's been a while since I last added a #cookbook to my collection- time to learn about #Korean #cooking!
Fantastic #lunchtime #tapas from @socialwineandtapas squid with squid ink aioli, salmon with lotus root crisps, beetroot & creme fraiche, slow cooked melty shin of beef, artichokes grilled in the Josper, and a devilishly good chocolate mousse. And excellent #coffee!
A terrible picture of a delicious bean #casserole, with fried #morcela (Portuguese black pudding), and sugar snaps. Lovely warming fare.
Gorgeous Balinese fish curry, hot and sour and creamy and rich and really very yummy indeed. Once you've made the spice paste, the rest is easy! #curry #balinese
Nothing beats a #fryup. Fried egg on buttered toast, @clonakilty_blackpudding (love it!), crispy #smoked streaky #bacon, and home made #brownsauce. So delicious it was devoured before the cameras shutter could click...
A shout out to @unwinedsw17 My sister got me this exceptional bottle of Italy's finest for Christmas. I had the privilege of visiting their delightful premises on Tuesday, and have a good long chat about all things to do with #wine. Seek them out in #tootingmarket.
I've enjoyed @honestburgers fare a couple of times before, but with this #special yesterday, they really surpassed themselves. The bacon gravy added even more savoury meaty goodness to every bite, the cheesy leeks were gloriously messy, and I left feeling deeply satisfied. #burger #lunch
It's been a while...
A really long while. Sorry. Some time ago I mentioned a loss of Mojo, and here we are again, mojo-less. Every day I get a friendly "blog" reminder, and every day I think "maybe tomorrow". And I know I won't. Things might be looking up, but if they're not, then the mojo is likely to be away for a while longer. So let's hope that rare tea proves to be what I've been looking for...
A cheeky lunch @pittcue. Smoked eel, lambs heart, bacon with a rye sour (and a side of chilli slaw). A fantastic sample of what they have on offer - I promised I’d return and have a large slab of meat, perhaps a mangalitsa chop, Mmm… (at Pitt Cue)
The BBC's Shilpa Kannan visits the southern Indian town of Tirupati to find out what makes the 'Tirupati laddoo' so special.
This sounds intriguing, and an amazing operation to feed so many people each day.