August 18th, 2010 §
all in the pot!
Making your own stock at home is not only good for your cooking, it is good for your budget, good for the environment and good for the worm farm! Whenever cooking throw your biggest pot on the stove and toss in all of your vegetable scraps – onion skins, celery tops/leaves, leek tops, carrot tops, garlic skins or roughly chopped older garlic, herbs etc along with whole peppercorns and fresh bay leaves [get a tree if you don't have one because they are pretty and practical]. Bring it to the boil and then simmer for a few hours. I will also add fresh chicken bones if I have them or even left over roast chicken bones, lamb bones etc for a meatier stock. You will know it is ready when it tastes good! Freeze or leave in the fridge for no longer than a week – use it for the base of soups, braises, risottos, poaching, sauces etc. If you have a compost or worm farm the soft, quick to break down vegetables will be appreciated greatly. No waste. Very Satisfying indeed!
March 30th, 2010 §
Mortar and Pestles are such good things…
If you don’t have one – invest soon. Try the Asian supermarkets for good heavy duty ones at great prices. Buy the heaviest you can possible handle. They are superior to food processors because they grind rather than chop. This allows the food to exude all of their essential oils giving a more intense flavour. It seems like more work but it is surprisingly fast, is far more satisfying and you have better control over the result. If you have never made a hand pounded pesto do so soon – you will be amazed that the flavour difference! It really doesn’t take long at all – consider it an upper body work out or share the load around the kitchen – kids love it!
PS.. I’m often asked which is which: the mortar is the bowl and the pestle is the heavy bat-shaped stick you grind or pound with…
March 30th, 2010 §
Not just a pretty face – never throw away the roots of coriander because there is a whole lot of flavour hiding there!
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February 11th, 2010 §
In my kitchen lemons hold a very special position, right alongside the salt and pepper. Next time you make a dish and have the sense that something is missing (something that salt or pepper won’t fix) try a squeeze of fresh lemon juice. It seems to enhance the flavours and enliven the dish…everything from curries, salads, roasted or baked foods. If your dish has a distinctive Asian bent then try limes….
February 8th, 2010 §
very soon…you will find fabulous tips from chefs, home cooks and food enthusiasts…meanwhile there’s plenty things to read
Ben Dearnley
