Friday, 18 January 2013

Global food:Aberdeen Angus Fillet Steak Delphi

Aberdeen Angus Fillet steak Delphi

Pan Fried Aberdeen Angus Fillet Steak Delphi


Plain boiled Maris Piper potatoes


Fried Parsnips


Steamed Spring Greens

Delphic spice a mix of Allspice, chili pepper, cloves, cinnamon, onion, nutmeg, thyme, garlic black pepper and salt.         

Spice mix rubbed into steak. Pan-fried nice and rare for me Remove steak keep warm and rest

Delphi sauce made from chopped onion browned with a sprinkle more of spices splash of white wine or beer.Table spoon of brown sauce and tomato ketchup.Reduce, season to taste and serve.

+Hernâni Magalhães Thank you for recommending

 My suggestion would be a elegant red wine, a little spicy and fruity on the aroma, maybe a Real Fado (from the Lisboa wine region), made with native Portuguese grape varieties.

Or, if you want to be more high-spirited, try a rose, like Summer Lovers Rosé, made from Syrah and Aragonez, it's a little "petillant", full of aroma of red berries, acidity balanced by the roundness and elegant mouth feel. 

I'm hungry for some food, now!!!

Delphi  oracle


 Brown sauce:A flavor/sauce introduced to uk

by the Romans

 "Is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour, and made from a varying combination of tomatoes, molasses, dates, tamarind, spices, vinegar, and sometimes raisins or anchovies. The taste is either tart or sweet with a peppery taste similar to Worcestershire sauce. It is similar but not identical to steak sauce in the United States, which historically derives from it, barbecue sauce in Australia, and tonkatsu sauce in Japan."   From Wikipedia


"In the 1690s the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin guī zhī) meaning the brine of pickled fish (鮭, carp; 汁, juice) or shellfish

By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by British explorers. The Indonesian-Malay word for the sauce was kĕchap. That word evolved into the English word "ketchup".

Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types." From Wikipedia

Original Delphic music by Galina          

By Jon Chef

Sunday, 13 January 2013

Smoked Ham Hock.Boiled with Black eyed beans.Roast potatoes and Cauliflower cheese

Snow storm blowing outside.Log fire burning time for comfort food.


 Smoked ham hock ( Soaked 12 hours cold water change regularly ) 

 300g Black eyed beans dried  ( Soaked 12 hours cold water change regularly )            

 100g Mung beans dried ( Soaked 12 hours cold water change regularly ) 

 100g Cow peas dried  ( Soaked 12 hours cold water change regularly ) 

2 medium onions

5 sticks of celery

1 can chopped tomatoes

1 bunch  Curly kale  

Method : Cover with water or o light stock. Simmer for 2hours,Skim  often add curly kale last 20 mins

                Fresh ground black pepper check for salt should not need depends on ham hock

Roast potatoes, parboil 5 mins drain well

Into hot roasting tray oil knob of butter Season

Roast 1 1/2 hours more or less medium heat turning every 20 mins or so

Roast pots
Baked Cauliflower Cheese

By Jon Chef


Saturday, 12 January 2013

Mums *Bread and Butter Pudding* 21stCentury foodies+

Bread and Butter Pudding

Memories of Childhood 


25g slightly salted butter, softened, plus extra for greasing
8 slices Stale white or brown bread crusts left on
75g sultanas
4 eggs
500ml Whole milk
50g Moscavado sugar
Freshly grated nutmeg
Ground fresh Cardamon
Raspberry jam

 Preheat the oven to 180°C, gas mark 4. Lightly grease a 1.5-litre ovenproof dish.
 Butter the bread.
 Cut each slice into quarters, 
Then layer the pieces in the prepared dish, scattering the sultanas between the layers.
Lightly beat the eggs in a jug with the milk, sugar
 Pour over the bread and grate nutmeg over the top. Bake for 35-40 minutes until the top is golden and the custard set.
Glaze with raspberry jam

Tip try not to have sultanas on top or they will catch
Serve with cream  

Monday, 7 January 2013

Rowan Jelly

Rowan Tree.

"Rowan is the tree of power, causing life and magic to flower."

Common name Mountain Ash

USES: The hard pale brown wood of the rowan was used to make bows in the middle ages, also used for tool handles, bowls and plates and for general woodcraft.  The berries were used to make rowan jelly which was eaten with meat and helped prevent gout. Containing high concentrations of Vitamin C, the berries were also ingested to cure scurvy 

A rowan wand or walking stick will protect you from being harmed on a journey and bring spiritual enlightenment along your path. Scottish tradition did not allow for the use of Rowan wood for any other purpose than ritual.

Rowan Tree and Berries

Warning Berries are poison when raw cooking destroys poison.

Rowan Jelly

4 lb Rowan berries, washed and stalks removed
3 lb Crab apples, quartered
1 lb Sugar for each pint juice
Put all the fruit in a large preserving pan and barely cover with water. Bring to the boil, then simmer for 20 minutes or until the fruit is soft. Allow to drip through a jelly bag overnight
Measure the juice and weigh out the correct amount of sugar. Add the juice and sugar to the cleaned preserving pan, and simmer over a low heat for 10 minutes until the sugar has dissolved.
Increase the heat and cook at a full rolling boil for 5 minutes, then test for a set. 104 C 
When the jelly has reached setting point, pot into hot, sterilized jars, seal and label.

Rowan Jelly, has a unique bitter/sweet flavor  is traditionally served with game especially venison but it is a delicious accompaniment to any meats and poultry.Cold or hot 

While you are eating thin slivers of venison

and Rowan jelly.

A wee dram of Whisky

I would love to get a bottle of this whisky

Rowan jelly and menthol cigarettes whisky

There is none left to my knowledge ! 

Whispering woods - tales of the Caledonian Forest written by Alan Crawford

By Jon Chef