I love the allium family: onions, shallots, garlic, chives, scallions – all of them. I also love pickles, and pickled onions and shallots are, perhaps, amongst the very best of all.
In my previous post, I mentioned that my first attempt at barbecuing a shoulder of pork was tasty enough, but not as tender as I would have liked. So, yesterday I tried again, this time cooking for longer. The results were much better.
If you mention the word barbecue to anyone in the UK, they’ll immediately think of burgers and sausages being incinerated to within an inch of their life over a bed of hot charcoal. Barbecues aren’t something we tend to take awfully seriously over here. They’re often just an excuse to celebrate the arrival of a rare bit of sunshine by sitting outside, batting away the wasps, whilst you eat badly charred food along with a beer or a glass of wine.
I’d guess that most people have a jar of ‘curry powder’ lurking about in the back of their kitchen cupboard somewhere – a good standby for adding a quick bit of spice to a dish, whether that be a quick stove-top curry, some stir-fried noodles […]
Oranges in Caramel is one of those desserts often found on restaurant ‘sweet trolleys’, where it invariably disappoints. Done well, however, it is delicious. This recipe is from one of my all-time favourite cookery books, , by Simon Hopkinson and Lindsay Bareham. If you don’t […]