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Thursday, 31 March 2016

Chicken ??? What ?


Chicken ??? What ?
INGREDIENTS
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika
½ teaspoon dried crushed red pepper
2 teaspoons dried thyme
1 tablespoon garlic powder
2 teaspoons dried parsley
½ teaspoon black pepper
2 teaspoons salt
2 teaspoons sugar
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground allspice

Then Peaches and Plums etc ;)

Wednesday, 30 March 2016

The buds of the new wine are here and there :)

The buds of the new wine are here and there :)

https://twitter.com/c_anonyme/status/715270792720855045

Apéritif nibble time "The man will bring you an aperitif while I escape from this accursed frock coat."


Apéritif nibble time "The man will bring you an aperitif while I escape from this accursed frock coat."
Ewing's Lady by Harry Leon Wilson

Ricard pastis time
Is built on the quality and variety of its natural ingredients.

The main ingredient is star anise, harvested in southern China where only the best fruits are handpicked, sundried and distilled on site to produce anise essential oil, which preserves the star anise’s full aroma. This rigorous selection process ensures that only the finest anise essential oils are used.

The pursuit of the finest flavours also takes us to the Middle East, in quest of another natural ingredient: liquorice. The most aromatic liquorice roots are selected on site as soon as they are harvested. This is the ingredient that gives Ricard pastis its roundness and legendary yellow hue.

The journey ends in Provence’s garrigue. Thyme? Sarriette? Marjoram? The famous recipe remains secret, but owes much of its success to the aromas produced by Provençal plants.
#Apéritif

Less than 24 hour old lambs on top of the Mendips


Less than 24 hour old lambs on top of the Mendips
Spring Lamb Good or Bad ? Know thy Sheep (Lamb,Hogget or Mutton)
Find out at https://plus.google.com/+JonChef/posts/DMTe9rafVBm

Don’t lose me… cook me! #Sheep

Monday, 28 March 2016

Hangout with the Guineafowl Fernhill Farm - Event Venue/Eco-Accommodation/Camping


Hangout with the Guineafowl Fernhill Farm - Event Venue/Eco-Accommodation/Camping
Sometimes called "original fowl" or guineahen.
They are endemic to the continent of Africa and rank among the oldest of the gallinaceous birds.

Guineafowl travel behind herd animals and beneath monkey troops where they forage within manure and on items that have fallen to the understory from the canopy.
Guineafowl play a pivotal roll in the control of ticks, flies, locusts, scorpions and other invertebrates. They pluck maggots from carcasses and manure.

Wild guinea fowl are without exception strong fliers. Their breast muscles are dark enabling them to sustain themselves in flight for considerable distances if hard-pressed. Grass and bush fires are a constant threat to these galliformes and flight is the most effective escape.

Some species of guineafowl like the vulturine may go without drinking water for extended periods, sourcing their moisture from their food. Guineafowls are very sensitive to weather, that is Cold weather when they are still keets.

Guineafowl as food
Guinea fowl is commonly eaten in parts of Africa (notably Ghana especially the northern part of the country, Nigeria and Botswana),India and the United States (notably in the state of Georgia).
It is consumed at Christmas in some parts of Central and Northern Europe (notably in Belgium and the UK). It is also eaten in Italy and in Vojvodina, a part of Serbia.

Guineafowl meat is drier and leaner than chicken meat and has a gamey flavour. It has marginally more protein than chicken or turkey, roughly half the fat of chicken and slightly fewer calories per gram.

Guineafowl eggs are substantially richer than chicken eggs.

Friday, 25 March 2016

Cool #DigitalFood in a gif and it is real.


Cool #DigitalFood in a gif and it is real.
Hat tip Bettina Ascaino

Originally shared by Yahiya Mv

FLOATING ISLAND DESSERT

YOU'LL NEED...

Meringue
2 egg whites
pinch of salt
2 1/2 tbsp sugar
4 tbsp sugar
1 tbsp + 1 tbsp water
2 egg yolks
3 tbsp sugar
3/4 cup milk
2-3 drops vanilla oil
2/3 oz. sliced almonds
blueberries
cranberries

LET'S GET COOKING...

To make the caramel sauce, combine the sugar and 1 tbsp water in a saucepan. Heat over medium heat until golden in color. Add in another 1 tbsp water and stir to combine. Pour caramel into an oven-safe bowl. Sprinkle with almond slices and set aside.

Next step is to make the meringue. In a bowl, combine the egg whites and salt and beat for 1 minute. Add in the sugar and continue beating until stiff peaks.

Pour the meringue on top of the caramel sauce and smooth out the surface with a spatula. Prepare water bath for the oven. Bake for 25 minutes at 320 degrees F.

To make the custard sauce, heat the milk in a saucepan over low heat until just before boiling. Combine egg yolks and sugar in a bowl and beat until it's white in color. Add in the warmed milk and vanilla oil and mix quickly. Put mixture back into the saucepan and cook over low heat until thickened.

Pour the custard sauce onto a serving plate. Scoop the meringue on top of the sauce and garnish with blueberries, cranberries or your favorite fruits. Drizzle with caramel sauce and serve.
via http://taste.md/1R40sFn

Tuesday, 22 March 2016

The Bread is Baked and ready.


The Bread is Baked and ready.
It’s a fun way of cooking with a 6,000-year-old tradition.
There are two types of wood-fired ovens: "black ovens" and "white ovens".

Black ovens are heated by burning wood in a chamber. Food is cooked in that same chamber while the fire is still going, or in the heated chamber after the fire and coals have been swept out.

White ovens are heated by heat transfer from a separate combustion chamber and flue-gas path. Thus, the oven remains "white", or clean from ash.

While the traditional wood-fired oven is a masonry oven, such ovens can also be built out of adobe, cob or cast iron.

Wood-fired ovens are distinct from wood-fired stoves that have a hot cooking surface for pots and pans, like on a gas or electric stove.
A wood stove may also have an oven separate from the fire chamber.

Regardless of material they all have an oven chamber consisting of a floor (or hearth), a dome and an entry (oven opening).

Unlike modern household gas or electric ovens that provide a nearly constant cooking temperature, a black oven is typically heated only once during the firing stage (the combustion of wood inside the chamber).
After the coals are raked out, the oven gradually cools over a period of hours or even days (in the case of a well-insulated oven).

Oven temperatures may exceed 1000 degrees Fahrenheit (538 degrees Celsius).

The mass of the oven acts as a 'thermal battery', which slowly releases heat over time.
The retained heat in the oven may be used to bake multiple batches. Alternatively, foods requiring different temperatures can be cooked in succession as the temperature of the oven drops.
#WoodOven


Originally shared by Retiro da Avó Lidia

Que lindos saíram...

Wednesday, 16 March 2016

Tuesday, 15 March 2016

Spring is in the Air

Spring is in the Air
With their powerful and unique flavors, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world.

Flowers are added to foods to provide taste, aroma, and color.
They can be part of a main dish, a salad, or a dessert.
They can be added as a garnish.
Flowers can be incorporated into beverages as flavorings, or used to make teas or wines.
They are added to spreads such as butter or fruit preserves, and to vinegar, marinades, and dressings.
Some are dried and used as medicinal or culinary herbs.
Flowers are also consumed for subsistence.
Many flowers that are technically edible can be far from palatable.

For best flavor, flowers should be fresh and harvested early in the day.
Wilted and faded flowers, and the unopened buds of most species, can be distasteful, often bitter.

Hat tip maria nasir super post another reason to go to your part of the
World

Originally shared by maria nasir

Do you eat flowers ?
Far more flowers show up on elegantly styled dinner plates than they did a while ago, not just as garnish but as an essential ingredient of the dish .

Come Spring and the first thing I yearn to cook is Kachnaar .
The ones in the pictures came from my own garden as a very pleasant surprise. The plant is still young but we got enough buds to make a meal.

Though I was a choosy eater as a child and particularly avoided many vegetables but the mild, pleasant aroma of Kachnaar always pulled me to the dinning table. I’m sure I eat with my nose first, then with my eyes and finally comes the tasting stage.

Never heard of Kachnaar ?! Well, this deciduous tree of the Bauhinieae plant family is native to South Asia and South East Asia, and is known by many different names …such as Indian Orchid tree, Camel’s Foot Tree and Mountain-ebony.

For cooking we use the young and tender buds of the tree…when the buds open up they can’t be added to a curry. The buds last a very few days, the early days of spring and for this reason Kachnaar is considered a delicacy and sold at a very high price.They have a meaty texture and bitter-sweet taste which is balanced by the generous use of tomatoes and yogurt in the curry.

Want to try Kachnaar Gosht, Bauhinieae Buds in Lamb Curry ?
Here is the link to my recipe :
http://www.foodaholic.biz/kachnaar-gosht-bauhinieae-buds-in-lamb-curry/

#marianasirrecipes
#edibleflowers




Persian Pork and Fresh Date Wok stew.


Persian Pork and Fresh Date Wok stew.
Dates have been a staple food of the Middle East and the Indus Valley for thousands of years.
There is archaeological evidence of date cultivation in eastern Arabia in 6000 BCE.
They are believed to have originated around what is now Iraq, and have been cultivated since ancient times from Mesopotamia to prehistoric Egypt, possibly as early as 4000 BCE.
The Ancient Egyptians used the fruits to make date wine, and ate them at harvest.
There is also archeological evidence of date cultivation in Mehrgarh around 7000 BCE, a Neolithic civilization in what is now western Pakistan.

Evidence of cultivation is continually found throughout later civilizations in the Indus Valley, including the Harappan period 2600 to 1900 BC

In later times, traders spread dates around South West Asia, northern Africa, and Spain.
Dates were introduced into Mexico and California by the Spaniards in 1765, around Mission San Ignacio.

A date palm cultivar, known as Judean date palm is renowned for its long-lived orthodox seed, which successfully sprouted after accidental storage for 2000 years.
This particular seed is presently reputed to be the oldest viable seed but the upper survival time limit of properly stored seeds remains unknown.
Fossil records show that the date palm has existed for at least 50 million years.

Friday, 11 March 2016

Japanese Carving Axe bespoke, hand forged made for me by alchemist


Japanese Carving Axe bespoke, hand forged made for me by alchemist
Jimmy the Blacksmith from the Highlands.
300 year old Yew handle with Wild cherry wedges.
Axe head made from Second World war spade shovel.
What a delight to use new hardware, upgrade software for da Chef ;)

Turf roofed Motorway service station Gloucester.

Turf roofed Motorway service station Gloucester.
Wow such an improvement to your normal motorway pitstop.
Is promising that it will host no chain coffee shops, fast-food joints, gambling machines, or – that most curious of motorway rest area attractions – driving video games.

Instead the service station, owned and operated by a family firm, promises to be a showcase for artisanal products and will be working with 130 suppliers based within 30 miles of the site and another 70 from the wider south-west of England.

If not a gastronomic destination in itself, it will at least be a place where the fan of good food will not be horrified by soggy chips, mass-produced coffee and chain-store sandwiches.

The project also has a charitable arm called Gloucestershire Gateway Trust to make sure the business provides good jobs and to plough money into local social regeneration schemes.

It already claims to have created new jobs for 150 people, many of them from the more deprived areas of Gloucester, which were specifically targeted by recruiters. The service station will donate a percentage of its profits to the Trust – an estimated £10m over 20 years – to spend on community projects

Sarah Churchill, who will supply the jam she bubbles in a copper pot in her Gloucester kitchen, said Britain's motorway travellers deserved more than what was provided at most services. "I remember holidays in France where you would be wide-eyed at the food on display at service stations. It's very different in general here."

The chance to supply the service station is a huge boost for the likes of Churchill, a one-woman operation who was this week celebrating a gong for her
Blaisdon red plum jam, made with fruit from a traditional unsprayed orchard. "It's a real boost for me. They have told me they will be my shop window. Gloucestershire producers need this sort of exposure."

Deborah Flint, who runs Cinderhill Farm in the Forest of Dean with her husband Neil, will be supplying sausage rolls and pasties. She said: "We're a tiny farm, a smallholding, just eight acres.

"We have been selling at local farmers' markets so we didn't have much hope when we turned up in our battered old van with straw hanging out the back to show them our produce."

But the buyers liked what the Flints were offering. The pair have already taken on a new worker to meet demand and there has been a knock-on effect for their suppliers. "Lots of people are doing well out of this," said Flint.

The Gloucester services is intended to expand and develop the concept. It also looks strikingly different to other service stations, featuring Cotswold stone walls and a grass roof on its main domed building. There will eventually also be a lake and beehives so honey can be produced on site.

Its first phase opens on the northbound carriageway on Wednesday and work has begun on a southbound site.

While artisanal food is the main selling point, the service station also says it will offer hearty motorway restaurant staples such as fish and chips, pizza and steak and ale pies – but all produced freshly in one of the site's three kitchens.

Sarah Dunning, chief executive of Westmorland Family, said: "We believe proper food matters. So we serve it where you would least expect it – on the motorway. Local food shouldn't be considered the preserve of a handful of high-end shops. It should be at the heart of everything we make and eat."

The Parsnipship, a favourite at markets and festivals in the south-west, will be supplying food such as its
Briezy peazy pie "a marriage" of brie, peas and lemon with a nettle leaf pastry"





Thursday, 3 March 2016

Lemongrass and Ginger Infusion with a shot of Tequila.


Lemongrass and Ginger Infusion with a shot of Tequila.
Perfect Afternoon tea at the http://thebristolian.co.uk/ cafe.
My new cafe on the doorstep :)
Superb breakfast menu till 3pm
#Bristol #Cafe

Tuesday, 1 March 2016

Hoy Mang Poo Half shelled mussels fried with lemongrass, Thai sweet basil


Hoy Mang Poo Half shelled mussels fried with lemongrass, Thai sweet basil
and chillies with lime and chilli sauce.
Classic Margarita to drink a great pairing.

Super food @ http://www.sabaiaberdeen.co.uk/
Amazing atmosphere and water bubble lighting features .
#Restuarant #Sabai