Tuesday, 22 September 2015

Angostura bitters

Angostura bitters
Is a concentrated bitters, or botanically infused alcoholic mixture, made of water, 44.7% alcohol, herbs and spices,
by House of Angostura in Trinidad and Tobago.
It is typically used for flavoring beverages, or food.

Example below use of by me

Originally shared by Jon “the chef” Hole

Hot Pineapple in a G+ Style
1 Small fresh Pineapple
2oz Butter
2 Table spoons Dark Muscavado  Sugar
1 Lemon zest and juice
Dark Rum  dash ;)
Angostura Bitters  3/4 drops
Dried Rose Petals

De skin  pineapple cut into chunks
Fry in all up reduce until taste good and cooked 20 mins more or less
Serve with whipped cream Sprinkle with Rose petals and Sumac

#sweets   #food   #foodies              #21stcenturydigitalfood

Sunday, 20 September 2015

Food as a Muse

Food as a Muse
Apple pie
Apple compote
Apple clafoutis
Apple tart
Baked apples with cinnamon sugar
Apple strudel warm from the oven

 _Abundance_   from Jamie SCHLER 
Apple farm house cider from my muse ;)
The nine muses @

Originally shared by Jamie SCHLER

Plated Stories is back. I write the texts, the super talented photographer Ilva Beretta shoots the images. Together we explore inspiration and creativity and all starting with a single letter of the alphabet.

Wednesday, 9 September 2015

Food Art or Art of food ?

Food Art or Art of food ?
Most defentily  the Art of cooking.

Originally shared by Reporter Gourmet

Andreas Caminada | Umami charm offensive | Schauenstein Restaurant –Fürstenau, Switzerland

Tuesday, 8 September 2015

Cracking crack ling

Cracking crack ling 
Time to prepare: 10 mins
Time to cook: 20 mins + 35mins/lb


A Loin or Leg of  Free range Pork
Vegetable/Olive Oil
Sea Salt

The most important part of good crackling starts with the type of pork you buy –
You won’t get good crackling from processed, cling film wrapped joints
 Best to been hung for a few days before being cut into fresh joints to ensure that the skin will be firmer and drier.
or cook whole  

The joint should be scored  
it’s essential to add extra grooves where you can. Using the point of a sharp paring knife make long even lines through the skin halfway into the fat, don’t go right down into the meat as this will dry out the meat during cooking.

Pour a small amount of cooking oil into the palm of your hand and rub this all over the surface and into the scored lines. It should only be enough to moisten the surface for the salt to stick.

Rub crushed sea salt all over the joint, making sure you rub enough into the grooves as this will create “bubbling up” of the crackling later.

Roast the joint in a roasting tin with space for air to circulate.  Do not put anything round th joint or any foil on top and never baste it, just leave it to crackle on it's own.  

It needs a high heat for the first 20 mins 470F/240C/Gas 9/Top of top oven Aga, then turn down the heat for the rest of cooking for 35 mins/lb at 375F/190C/Gas 5/Middle of top oven Aga.  
#Pork   #Crackling  

Originally shared by Jose Moreno

Pimms the art of

Pimms the art of

Originally shared by Jon “the chef” Hole

Ego Barago Gaudia semper ago
Quote Pliny
( I Borage bring always Courage)

He called it Euphrosinum
Because it maketh a man/woman merry and joyfull

Borrage was called by the old herbalists Bugloss
Originally from Aleppo,Syria

When steeped in water it imparts a coolness to it.
Compound with lemon and sugar in Wine
Making a refreshing and restorative summer drink.

Now to the good bit
Borrage contains potassium and calcium combined with mineral acids.

The fresh juice affords 30%,the dried 3% of nitrate of potash
Owing to this when burnt it will emit sparks with a slight explosive sound !
To go with azlin Pimms

Tuesday, 1 September 2015

Korma for Sarah

Korma for Sarah
Annapurna অন্নদা she is the Hindu goddess of nourishment.
Anna means "food" or "grains".
Purna means "full, complete and perfect".
She is an avatar (form) of Parvati, the wife of Shiva. 

Annapurna is usually depicted as a youthful goddess having red complexion with a face round like full moon, three eyes, high breasts and four hands.

Parvati was told by her consort Shiva that the world is an illusion and that food is a part of this illusion called māyā.

The Divine Mother who is worshiped as the manifestation of all material things, including food, became angry.

To demonstrate the importance of her manifestation of all that is material, she disappeared from the world.

Her disappearance brought time to a standstill and the earth became barren.
There was no food to be found anywhere, and all the beings suffered from the pangs of hunger.

Seeing all the suffering, Mother Parvati was filled with compassion and reappeared in Kasi and set up a kitchen.

Hearing about her return, Shiva ran to her and presented his bowl in alms, saying, "Now I realize that the material world, like the spirit, cannot be dismissed as an illusion." Parvati smiled and fed Shiva with her own hands.

Since then Parvati is worshiped as Annapurna, the goddess of Nourishment.

Korma for Sarah
2lb lamb or chicken cut up
1  onion, chopped
3 tablespoons ginger-garlic paste
8oz plain yogurt
8oz Ground almonds
1 stick cinnamon
5 green cardamoms
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric
1 tsp red chilli powder 
Salt to taste
3 tablespoons oil or ghee
Salt and black pepper to taste
Rose water 

Heat oil.
Fry onions till brown Remove

Add lamb pieces to the oil and fry
Add the spices and ginger garlic paste to the lamb, stir fry for 2-3 minutes.
Add yogurt and 1/2 of the ground almonds  to the lamb and spices in the pan.
Add fried onions
Stirring well
Reduce heat,
add 1-1half pint of water and cover the pan.
Cook for 1 hour.
If the curry gets too thick, add a little more water for desired consistency.
Add the remaining almonds and a few drops of rose water or kewra before serving  
Serve hot with rice and naan bread
#Indian   #Korma   #Recipe