Spanish
Spanish has three nationalities: British, Irish and Australian due to a series of accidents. Spanish is not one of them,
Mark Bradford was born in Australia in 1966 and has lived on a damp, cold island off the coast of France since 1970. Educated in the State School System (proudly), his teachers unanimously agreed he had raised indolence and mediocrity to world-class levels.
In sport, he excelled at outrunning the bigger kids to avoid a regular hiding. These traits have seen him through several aimless career changes and now, in his 50s, he finds himself wondering what he will do when he grows up.
But, he loves his family and he can cook a bit.
Follow him at www.bradfordfamilycookbook.uk
This is not a review. But it is my opinion on something. Semantic? Yep!
Clown divorce: custardy battle
There are 2 versions of this, I wanted to make it thicker for a trifle so reduced the milk to 350ml and took an egg out but left the same amount of everything else
Bechemal for grown-ups. You don’t always want milk in your dinner unless you’re 1yrs old.
Velouté is based on a roux in the same way as Bechemal but you add stock, wine or something else instead of milk. The classic velouté is a “white stock”; not beef or lamb, so think fish, chicken or veg. The absolute classic is veal stock.
If it looks like a duck, walks like a duck . . . fry it!
Duck is fatty but only really in a single thick layer between the skin and flesh – the meat itself is rich but lean. Get the fat out and use it for something else (Roasties)
65 million Buddhists can't be wrong
Do this with prawns, beef, vegetables, whatever you can find, you can't go wrong with this absolutely beautiful thing
What do you mean you don't speak Thai? You eat Green Curry don't you?
You can buy perfectly reasonable thai green curry paste and the shop-bought stuff includes kaffir lime leaves which makes life easier, But Thai food is all about freshness; bright, fresh flavours - herbs, chillis lemongrass. You should try it
Not that yellow stuff, this is much, much better
Don't get me wrong, I love standard paella; the yellow one with seafood, saffron, chorizo and tomatoes. It tastes of sun, sangria and sex