• Ingredients

    Meat Matters

    BUYING ,COOKING AND STORING MEAT Classification Choose meat suitable for the cooking method or the cooking method suitable for the meat. There are so many different cuts to choose from, always listen to the butcher advice! Meat is composed from bundles of fine fibres in the muscle So the younger the finer and the less movement e.g the loin is finer than leg . Buy fresh meat, meat is always hung at the butchers to age it to become tender and have more flavour , so at home it is only a question of using it, so buy and use within three days of buying (if keeping in a fridge)…

  • Ingredients,  Recipes

    Red mullet

    Ingredients Red Mullet – in Italian Triglia, in French Rouget Barbet It’s beautiful colour and mother of pearl skin with hues of red and orange make it very attractive fish to the eye. The taste is a joy to the palate, to my mind not very fishy, but difficult to describe. A little like shellfish, which is not surprising, as that is what it feeds on. When choosing bear in mind that it comes to maturity at 2 years. The high percent of oil gives it a more distinctive flavour and makes it a good partner for stronger flavours of herbs like thyme and garlic. On a historic note: It…

  • Ingredients

    The Artichoke

    When and how did you first eat an artichoke? What is an artichoke? It is a variety of thistle, which has not yet flowered. I love it but can imagine, when faced with it on your plate for the first time, it can be a daunting task to eat it The whole artichoke is normally served steaming hot or cold, the latter being easier to deal with but not so tasty. It is served, more often than not, with a delicious home made hollandaise sauce or very simply with a bowl of tasty mustard mayonnaise and a dash of balsamico added to it or a simple herb vinaigrette dressing. Starving…

  • Ingredients

    SAGE

    My passion for this woody-stemmed rather pungent, oily/waxy evergreen herb may stem from my first childhood task in the kitchen at Christmas, mixing the sage and onion stuffing for the turkey. Though its looks are a bit dowdy it packs a punch when used finely chopped in stuffing or in a winter pesto with walnuts. Deep fried sage leaves are a more modern way of using this wonderful ancient medicinal herb giving it a real whow effect, enhancing its perfume and making it edible just as it is, and it smells divine. So does your kitchen. Then use crumbled over vegetables, or in sea salt or tucked under the skin…