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Showing posts with the label Fosh Food

A NEW FLAME…5 simple tips for the perfect BBQ

“In the flames of the fire lives something that can help ingredients reach their fullest potential.” These are the words of Bittor Arguinzoniz, the chef/owner of an extraordinary restaurant, high in the hills of the Basque country. His rustic restaurant, Asador Etxebarri has revolutionised the simple art of cooking over a flame and has attained a cult-like status, Michelin stars and was recently voted number six in the World’s 50 Best Restaurants list.
The barbecue is now fully established as high-end food and Bittor infuses every course with smoke from the homemade goat butter to the caviar-size spring peas to the grass-fed

An Apple a day…

Fresh Apples rightly have a good claim to promote health. They contain Vitamin C, which aid’s the immune system and helps reduce cholesterol. They are low in calories, prevent tooth decay and they are also rich in flavonoids, known for their antioxidant effects.
Apples have been around for over 4,000 years ever since the Iron Age and were first cultivated in Egypt. There are many mythological associations, with the apple in the Garden of Eden being the most

PEAR, APPLE & GINGER CRUMBLE

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3 pears
3 granny smith apples
150g caster sugar
3tbsp water A pinch of powdered ginger
FOR THE CRUMBLE
100g unsalted butter, chilled
100g plain flour, sifted
100g demerara sugar
80g ground almonds
Pinch of salt

Heat oven to 190C/Gas mark 5. Peel and core & chop the pears and apples. Place in a medium-sized pan; add the sugar, water & ginger. Cook over a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Spoon the mixture into 4 individual ovenproof ramekins, or 1 large baking dish.

STRAWBERRY TIME

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STRAWBERRY TIME
Local Strawberries are in season right now and they are bursting with flavour.
I think these succulent, fragrant berries are as beautiful as they are flavourful. When ripe, fresh strawberries contain a wonderful combination of fruity, caramel and spice flavours. When at the market, look for unblemished strawberries with bright-green hulls. Try to buy only local mallorcan strawberries where possible or buy freshly picked fruit from local farms, you'll be getting produce that's approaching the peak of ripeness in contrast to imported fruit, which is likely to have been picked early. Strawberries are the quintessential summer treat. For better flavour, let strawberries come to room temperature before eating them: if possible, put them out to warm in the sun for a couple of hours to bring out their full taste and aroma. As with any other delicate berries, wash and handle them gently and as little as possible to avoid bruising them. Always wash strawber…

GASTRONOMIC LEGENDS

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With the coming of winter, I think it’s a good excuse to try out some amazing dishes that have become gastronomic legends. Esteemed, time-honoured recipes that have stood the test time and that are still as relevant today as they ever were.
Dishes like Tournados Rossini, coq au vin, Cassoulet, French onion soup or the celebrated Soupe aux truffes Élysée V.G.E. This renowned Black Truffle Soup was invented in 1975 when Paul Bocuse sought to create the perfect dish to serve to the then French President, Valery Giscard d’Estaing at the Élysée Palace on the occasion of Chef Bocuse receiving the Legion of Honor.

Deep and crisp and even

I love the smell of the kitchen at Christmas and New Year. Heavy with the scent of cloves, cinnamon, ginger, sweet wine, golden syrup, orange peel and chocolate. Its so good it should be bottled and sold.
For me, the Christmas & New Year celebrations are the perfect time to prepare a few simple classics like chocolate truffles, biscotti and brandy snaps. I know brandy snaps can be a little fiddly, but once you have mastered the basics, they are really very easy to make. Just remember that once out of the oven the Brandy snap wafer is far too soft and delicate to curl, it needs to be left for about two to three minutes to start to firm up and become flexible. However, as the Brandy Snap wafer further cools it becomes hard and brittle, and within the next four to five minutes they become too brittle to curl, and they will break if you try. So there is only a small window of opportunity to curl them successfully. If they harden up, just pop them back the oven for a few moments and sta…

COOL AS A CUCUMBER

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Boring and bland? I don’t think so! Cucumbers are one of those special foods that have more uses than just culinary. A quick search turns up really useful things like firming up cellulite on skin, soothing dry, tired eyes, relieving sunburn and curing a hangover. I’m not sure if any of that is really true but what I do know for sure that in the kitchen, the wonderful crunchy texture and the refreshing cleanness of cucumber is a joy to work with, especially in summer as it is about 20% naturally cooler than other vegetables.

At their best, cucumbers have a bright, melony taste (cucumbers and melons are cousins) that is somewhere between fruity and vegetal, and they combine so well with an endless array of other ingredients from avocados, watermelon, tomatoes, melon and strawberries. Try simply slicing them