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Wednesday, 23 December 2015

Christmas Pudding Stir up time in the kitchen


Christmas Pudding Stir up time in the kitchen
Photo ; Failed #BakingBad chef @ #DigitalFood
wasting flour,asleep on the job

Coming up in over Xmas on #TheArtandMysteryOfCooking
A Spoonful of Sensory Science from Mee Ming Wong +++




Originally shared by Jon “the chef” Hole

Baking Bad 
New Pâtissier in the Kitchen of the new Digital Food Magazine @http://goo.gl/4YrE3w
Featuring :
Christmas Pudding on Stir Up Sunday
Spoonful of Sensory Science by Mee Ming Wong 
Aberdeen Angus Fillet Steak Delphi 
and much more
  #brakingbad   #digitalfood

Sunday, 20 December 2015

Wednesday, 16 December 2015

Supercalifragilisticexpialidocious


Supercalifragilisticexpialidocious
That is what i say to this !!!
So luv Rhubarb what a way to do it

In the United Kingdom, the first rhubarb of the year is harvested by candlelight in forcing sheds
where all other light is excluded - a practice that produces a sweeter, more tender stalk

Rhubarb has been used for medical purposes by the Chinese for thousands of years and appears in The Divine Farmer's Herb-Root Classic,
Compiled about 2700 years ago

Imported along the Silk Road, reaching Europe in the 14th century through the ports of Aleppo and Smyrna, and becoming known as "Turkish rhubarb". Later, when the usual route lay through Russia, "Russian rhubarb" became the familiar term.

The value of rhubarb can be seen in Ruy Gonzáles de Clavijo's report of his embassy in 1403-05 to Timur in Samarkand:
"The best of all merchandise coming to Samarkand was from China: especially silks, satins, musk, rubies, diamonds, pearls, and rhubarb.

"Sock in the eye" +Stephanie Stiavetti :)
#rhubarb #rhubarbrecipes

Originally shared by Stephanie Stiavetti

Pickled rhubarb is sweet, spicy, and simply put: bracing.

It's a pickle-lover's pickle. A bit can likely cause the weak-willed to suck air in through their teeth after a bite and grip the table. But the flavor, the sweetness, the sour air, the tart slap, and with a spice with enough bite that it leaves marks like a bad (or good) kisser. If you have leftover vinegar after using the pickled rhubarb, reserve it for vinaigrette, cocktails, or whatever else you think needs a tart, astringent sock in the eye.

Ingredients:
3 stalks rhubarb
2 star anise
½ teaspoon red pepper flakes
Half cinnamon stick
1 bay leaf
5 whole cloves
5 whole peppercorns
1½ cup white vinegar
¾ cup sugar
¼ teaspoon salt
Equipment:
1 32-ounce canning jar, with lid

http://www.theculinarylife.com/2014/springtime-swagger-pickled-rhubarb/

#cooking #recipes #recipesandfood #recipeoftheday #food #theculinarylife #delicious #pickles   #pickling   #springtime   #springrecipes

Harissa هريسة


Harissa هريسة
It is most closely associated with Tunisia, Libya and Algeria
Recipes for harissa vary according to the household and region.
Variations can include the addition of cumin, red peppers, garlic, coriander, and lemon juice.
In Saharan regions, harissa can have a smoky flavor.
Great recipe I so like the little pots
#harissa #tunisia

Originally shared by Mina S.F.

Salsa Harissa, una picante delicia tunecina que enamora al paladar  tanto como aperitivo, como para acompañamiento y que queda divina en muchas recetas... Espero que os guste y feliz semana!!!
http://cuinaamblamestressa.blogspot.com.es/2014/05/salsa-yo-pasta-harissa-una-picante.html

Sunday, 6 December 2015

The Art of a Sandwich


The Art of a Sandwich
Roast loin of pork with a sage crust
Slithers of raw onion
Dijon mustard
Freshly ground black pepper and a hint of sea salt
A wee glass of bottom of the cellar Chardonnay
(A supple and slightly creamy one with lingering layers of ripe peach and toasty spiciness)
#Sinday #Sunday #Sandwich

Wednesday, 2 December 2015

Sheep Know thy Lamb,Hogget or Mutton


Sheep Know thy Lamb,Hogget or Mutton

Lamb ; up to one year old
Hogget ; meat from sheep aged more than one year
Mutton ; two years and older
These traditional meats offer all the reliable taste we expect from lamb, only more so.

Most lamb comes from sheep four to six months old.
But if the animal is given more time to range freely, all the while chomping away on tussocky bracken, heather, herbs and clovers, its meat develops an infinitely more interesting, fuller flavour
The grain of the meat becomes finer too – even more pleasing to the tongue.

Why buy anaemic and overpriced "spring" lamb from sheep fattened up indoors on compound feeds, or imported long-haul from the southern hemisphere, when hogget and mutton, patiently reared in the UK, is on offer?

Why is it good for me?
The high-quality protein in hogget and mutton sates the appetite and repairs and maintains our bodies.
These meats have every essential amino acid we need, along with high levels of valuable micronutrients, including easily absorbed iron to energise us, zinc to support the immune system, and B vitamins to help us think straight.

Since sheep graze on green pastures, the fat in their meat is an excellent source of conjugated linoleic acid, which is heart-healthy

Pure bred native Shetland sheep (my personal favourite and Fernhill Farm - Event Venue/Eco-Accommodation/Camping)
are smaller and hardier than many other sheep varieties.
They have evolved to withstand and thrive in the often harsh Shetland climate. They may be half the size as other lamb but the distinct flavour of its naturally lean, succulent meat make Shetland lamb well sought after for the lamb connoisseur.

Shetland sheep are one of the smallest British breeds.
The face, nose and legs are free of wool with ears being small and erect.
The legs are of medium length and are finely boned.
A distinguishing feature of northern short-tailed sheep is the short, fluke-shaped tail which is broad at the base, tapering to a point and covered towards the tip in hair, not wool.
Shetlands occur in many different colours and patterns, most of which have particular names.

The breed produces naturally lean meat as the animals forage over large areas. Shetland lamb has a sweet flavour and is very tender.
The texture and flavour of Shetland lamb is distinctive due to the topography, geology and climate of the Shetland Islands.

The best flavour comes from animals that exclusively graze Shetland’s natural plants and grasses. Native Shetland lamb is mainly available in the autumn.

What is my history?
Originally, the title ‘Native Shetland Lamb’ was coined to differentiate pure-bred from cross-bred Shetland lambs in the Islands’ butcher shops.

Now that Native Shetland Lamb is more widely available the name is also used to clarify the origin of the meat in a number of countries where flocks of pure bred Shetland sheep can be found.

Meat was traditionally a cold weather feast in Shetland as the older sheep would be slaughtered and prepared for the winter months.

Due to the distinctiveness created by the terroir of Shetland Lamb, PDO status was awarded to both pure-bred lambs and the bigger cross-bred lambs derived from the Shetland breed.

Why am I forgotten?
The pure Shetland lamb breed is almost half the size of commercial lambs and consequently the number of producers on Shetland who are breeding pure Shetland sheep has been in decline for a number of years.


Shetland's hardiness; thriving in our increasingly frequent poor summers.

A good example of farming Shetland sheep can be found on the Mendips,Somersetshire on Fernhill Farm - Event Venue/Eco-Accommodation/Camping were they have 600 plus dondering around the fields
#Sheep #Lamp #Shetland


Don’t lose me… cook me!