Below you'll find a list of all posts that have been tagged as “garlic”
Today I’m looking at how cooks and chefs around the world have lied to us about how to cook onions, misusing terms like sauté, caramelise, sweat and fry along with frankly ridiculous suggestions of cooking times. So if you really want to know your onions, read on, and I will expose the real truth about onions. Hold the Front Page! It’s time for a News of the World style exposé of the food world. Time …
Sausage rolls. This recipe presented me with a very complex, difficult and hard to resolve problem. It demonstrated the depths of philosophical wrangling that I have to endure, just to bring to you what seems, on the surface, a simple recipe. Take this particular little gem. It’s got 8 ingredients, an average amount by most standards, half of those being day to day ‘store cupboard’ items. There are no complicated process involved and if you …
Black rice is the mysterious, dark, hidden jewel of the rice kingdom. A jet black, enveloping chasm of colour, a deep unknown place of hidden beauty, sparkling in the shadows. Black rice – the forbidden fruit. It was the forbidden fruit, a royal treat stored only for the Chinese Emperor, his family and concubines. A mere peasant such as myself could be put to death for laying his hands on black rice, a very dark …
Garlic. The ubiquitous garlic bulb as we know it, allium sativum, has found it’s way into almost every country and culture of the globe from coast to coast, across vast continents and is deeply entrenched in the history of our world. That’s because it’s a regular little superstar of a plant, garnering modern scientific recognition for it’s effectiveness against high blood pressure, cardiovascular disease, cholesterol, colds, some cancers and historically was a highly prized bedrock …
An Inspired Decision. Today is another post that’s been inspired by Yotam Ottolenghi, this time in collaboration with the head chef of his restaurant NOPI, Ramael Scully. The inspiration for this roast celeriac soup recipe came off the back of being gifted the NOPI cookbook, which is an utterly fabulous compendium of gastronomic delights garnered from the hallowed kitchens of NOPI, that mirage of a restaurant nestled just North Of PIccadilly. In the book, they …
Add Some crunch to your lunch Croutons are those crunchy, munchy accoutrements of soup which I have to say, rarely get much sway from me. They seemed like an unnecessary adornment to my soup, because I’m often going to get a large doorstep of toasted bread to suck the liquid life out of my soup and transfer it into my mouth, or I just want to eat/drink/slurp the soup, so adding some small bits of …