It's not patriotic to eat it, of course
because it's French
“We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . ."
You were only supposed to blow the bloody doors off
My grandson’s favourite thing in the world!
Heads and tails, heads and tails…
I said a hip-hop, the hippie, the hippie to the hip, hip-hop…
Ok, that’s enough of that!
Fish on toast is the best thing in the world
Well, you know...but this is fabulous!
Beef in loads of soy sauce. It’s lovely.
But, do as I say, not as I do!
This is a truly beautiful thing.
Look at the previous recipe (salt beef) about a week before you want a sandwich. Yeah, I know.
Super-easy, even if it does take a week.
Make a brine, put some brisket in it, forget for a week and then simmer it. How hard can it be?
Ahem, sorry about that
Having listened to this two part report from the food programme, we’ve been eating a lot more beans at home.
Sunny Sunday in Frigiliana
This is a nice bean stew that may or may not be “authentic” but uses Spanish flavours and since I’m in Spain cooking it with things I bought here, I’m claiming its authenticity.
No. No I don’t know why it’s called that, and I don’t care – google it if you care.
but whether or not you ever find out why it’s called that, just make it: It’s astonishingly tasty Thai Surf’n’Turf!
Vinegary rabbit is not everyone’s thing
Umbrian Rabbit is from The Classic Food of Northern Italy (Anna del Conte). I love it but the vinegar hit, and the rabbit for that matter, are not to everyone’s taste so I’ve adapted it by using chicken instead of rabbit and wine instead of vinegar. It’s worth trying the original though.
Made it up before I knew it had a name. Not authentic but it went down well
I couldn't anything I fancied in the Mexican cookbook - seems like all the veg had cheese and/or bread of some sort so I thought about ratatouille with Mexican flavours instead. The Spanish do something called Pisto but it's very tomato-ey and I wanted it a bit less gloopy
There’s a chemistry...
So this is about using the acid in lemons or limes to cook the fish. It’s not new – soused herrings (vinegar), ceviche, escabeche, actually the whole process is just pickling really. The trick is not to keep it in there too long.
Potatoes and bacon with wine, cream and cheese. And not just any old cheese - it's Reblochon!
You can make this as a side dish (this recipe) or you can beef it up a bit with chicken and make it almost like a fish pie (a bit more wine and cream) with the potatoes on the top of a creamy chicken and bacon base
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)
I'm not a great fan of Salmon but this recipe just works!
Like every fish recipe it's easy to lose your nerve and keep it in for too long. You'll learn how you like it after you've done it a couple of times but this really works
Chicken and wine - them Frenchies know what they're about!
Not the best picture in the world I'll grant you but a lovely thing
Don’t use cheap Lager, Not just for this, it's a general rule.
Beef in beer, Guinness works well or anything brown. You can adapt it with Pork and Cider for a nice change
Eggs Benedict in a crispy edible bowl
This is taken from a recipe by Rachel Khoo and is lovely. It looked a bit easier when she did it using french sliced loaf which looked a but bigger but it works.
