Mrs Beeton’s Spiced Beef / Cook Perfect Yorkshire Puddings / Sweetbreads Sauté

Blog Post & Recipe: Mrs Beeton’s Spiced Beef

The outside cures becoming firm but leaving the inside very soft perfect for cold cuts and canapes.

Blog Post & Recipe: How to cook perfect yorkshire puddings

The single most important thing to remember about yorkshire puddings is that the fat must be smoking hot before you begin cooking – you need a good sizzle as batter hits dripping.

Blog Post & Recipe: The Nasty Bits: Sweetbreads

Sweetbreads, to clarify, are a culinary term that refers to two very different organs—the thymus glands and the pancreas, the latter which is often called the "stomach sweetbread," though of course, the stomach and the pancreas are different. [...] You can sauté or pan-fry the sweetbreads with whatever flavors you like. This time, I used mustard seed and turmeric, sautéed with plenty of onions and chili peppers, for a vaguely Indian preparation that tasted nice with fragrant basmati on the side.

Sweetbreads Sauté

Cheese & Bacon Scones with Homemade Piccalilli / Thai Soba Noodle Bowl / Fresh Mint Hot Chocolate

Blog Post & Recipe: Cheese & Bacon Scones with Homemade Piccalilli

Of course the piccalilli was made several weeks in advance to allow the flavours to mature but the scones were enjoyed fresh from the oven.

Blog Post & Recipe: THAI SOBA NOODLE BOWL

I know heat is subjective, so I am giving amounts for a medium spicy soup. I would start there and add accordingly. It’s tougher to neutralize the spice in a soup like this, so start moderate.

Blog Post & Recipe: Fresh Mint Hot Chocolate

What I love about this version is the mint is from fresh mint. It tastes clean and unlike the candy mint – which I also love – fresh mint gives a clean earthy punch that really suits the chocolate well.

Jugged Hare / Fennel & Pear Soup / Black Pudding Profiteroles

Blog Post & Recipe: Jugged Hare

The recipe kicks off asking for a mixture of flour, mace, cloves and allspice to roll the chunks of rabbit in before frying.

Blog Post & Recipe: Good warm, even better cold - Fennel and Pear Soup

I was standing with a fennel bulb in my hand when I saw a very ripe pear on the table and somehow my mind connected with the two and there was one - the vision of a fennel and pear soup.

Blog Post & Recipe: Black Pudding Profiteroles

Remember the Chorizo Choux Puffs? When I published the recipe on my Estonian site, then one of the readers, Ilse, suggested using our Christmas favourite, finely chopped black pudding instead of chorizo. I liked the sound of that, so nicked the idea, adding a spoonful of roasted onion flakes for an extra depth of flavour.

Cook Perfect Beef Wellington / Albóndigas Soup / 8 Braises

Blog Post & Recipe: How to cook perfect beef wellington

Simon and Lindsey observe in the preface to their beef wellington recipe that "the whole point of cooking meat in pastry is to keep in the juices ... but if the pastry is good and thin, buttery and rich, nothing is nicer than a meat-soaked crust".

Blog Post & Recipe: i just flipped that

Loaded with vegetables and a good amount of spice, I couldn’t wait for it to finish cooking. The meatballs are made with beef and pork, but the book says there are some variations depending on region. You could use chicken instead of beef, and some meatballs are wrapped around a pitted green olive.

Recipe: albóndigas soup

Blog Post & Recipes: Fork-Tender Dinners: 8 Braises to Fill Your Belly

Give it some low heat and an afternoon to baste in its own juices, and food takes on never before seen levels of flavor and tenderness.

Star Anise and Ginger Braised Chicken ... Dijon-Braised Brussels Sprouts ... Braised Lebanese Eggplant with Chickpeas ... Spice-Braised Lamb Shanks with Lentils ... Short Ribs Braised in Coffee Ancho Chile Sauce ... Braised Celery with Crunchy Bread Crumb Topping ... Apple Cider Braised Brisket ... Lamb Tagine with Chickpeas and Apricots .

Related: Food Science: Why Tougher Meats Make Good Braises

Fish Cake Soup (Odeng Tang) / Cock Ale / Chinese Ginger Duck

Blog Post & Recipe: Fish Cake Soup (Odeng Tang)

If you have the ingredients it won't take you more than 15 minutes to make this.

Blog Post & Recipe: And now for something a little more löwenbräu

So that’s cock ale. The name sounds so dirty. As does another beer brewed with meat: oyster porter. Another relic of the 19th century. Yes, this is English porter brewed with oyster meat, or sometimes ground up oyster shells.

Cock Ale

Blog Post & Recipe: Chinese Ginger Duck Recipe - 姜麻鴨

Anyway, this recipe is so simple in line with his simplistic attitude to food and life in general - the duck is simply cooked with copious amounts of ginger and some soy sauces for seasoning, add a dash of Chinese Shaoxing wine for added fragrance and that's about it. If you like ginger, I'm quite sure you will love this but if not, then this dish may not be your cup of tea to be honest.

Yorkshire Pudding / Leek and Herb Quiche / 3 Turkey Sandwiches

Blog Post & Recipe: Yorkshire Pudding

One of the tricks to get the Yorkshire pudding to rise well and to not fall is to bake it in a very hot oven and you can preheat the pan in addition to the oven to take it one step further ...

dm said... What's also nice is making it so it is shaped like a large bowl which you can then fill with a stew, meat or veggie.

Blog Post & Recipe: Leek and Herb tart

There’s a few things that really make the difference between a soggy sponge-like thing and a crisp, buttery comfort food. The pastry - it's got to be short, really short, like, leprechaun short.

Article & Recipes: The turkey sandwich reinvented

On the construction of a sandwich, he says: "When you bite into it you should taste the bread, but by the time the top of your mouth meets the bottom you get meat and cheese with every bite. Every bite of sandwich should be the same bite."

Turkey sandwich with kabocha spread and chutney ... Turkey with melted Camembert and mostarda ... Turkey sandwich with fried sweet potatoes and aioli

Concept: Yorkshire Pudding bowl

Cook Perfect Christmas Cake / Pennsylvania Dutch Baked Corn Pudding / Turmeric Pickle

Blog Post & Recipe: How to cook perfect Christmas cake

A Christmas cake should be rich and spicy; bursting with boozy fruit but never, ever heavy.

Blog Post & Recipe: Pennsylvania Dutch Baked Corn Pudding

Baked corn pudding is generally made with eggs and milk and baked like a custard. My family always added a little cinnamon and vanilla, but still maintained a savory taste using salt and pepper.

Blog Post & Recipe: Fresh Turmeric Pickle

One way we eat it in my family is by simply marinating it in lime juice and salt like you see here. Clean, peel, slice, add some salt to taste & lime juice enough to coat all the slices, jar and refrigerate. If you let it sit for 2-3 days, it gets better from the juices. It is best eaten within a week as a relish.

Eggplant Parmesan Sliders / Mussel Conchiglie / How to Cook Perfect Welsh Rarebit

Blog Post & Recipe: Eggplant Parmesan Sliders

Top off the patties with homemade tomato sauce and a slice of fresh, melted mozzarella

Blog Post & Recipe: Mussel Conchiglie

Despite the cream, it tastes light and fresh but luxurious too. The shells are very good at scooping up the sauce and hiding mussels within them. Of course I had to put my own spin on it and add some lemon zest for some citrus flavour that I find essential with seafood.

Blog Post & Recipe: How to cook perfect welsh rarebit

Most rarebit recipes, with the exception of Nigel Slater's quick version, loosen the cheese with a liquid: milk or ale, in Jane Grigson's version; cider for Cheese Society; port for Mrs Beeton; or stout, which comes with the weighty recommendations of both Mark Hix and the Bareham / Hopkinson team.

Toad-in-the-Hole / Korean Kimchi Stew / Mushroom & Beetroot Frittata

Blog Post & Recipe: Classic English Toad-in-the-Hole

I first posted a recipe for Toad in the Hole back in 2003. I wasn't quite satisfied with that recipe, and based on feedback from readers and a bit more experimentation, recently updated the recipe.

Blog Post & Recipe: Korean Kimchi Stew

I first came across Soondoobu Jiggae (or, soft tofu stew to me and you) at Koba, on Charlotte Place. A bubbling stew in a hot stone pot, it as packed with little clams, silky soft tofu and the punchy heat of kimchi. Further exploration with my chopsticks revealed a perfectly poached egg in the broth.

Blog Post & Recipe: Mushroom and beetroot frittata

Frittatas are easy-peasy, weeknight food. Something you can make in one pan, cram full of vegetables and top with whatever is in the fridge. Nutritionally this particular frittata combines antioxidant rich beetroot, with B vitamin and antioxidant containing mushrooms, plus protein packed eggs. I topped the frittata with a dairy free kind of pesto, made from coriander, miso, garlic and walnuts.

Pumpkin Rice Noodles / Roasted Figs with Sage in Red Wine / Irish Ale Battered Fish & Chickpea Chips

Blog Post & Recipe: Pumpkin Rice Noodles

This pumpkin noodles with minced pork is one of my favorite noodle recipes. I love to order this at my favorite Taiwanese noodle house.

Blog Post & Recipe: Roasted Figs with Sage in Red Wine

To add to the earthy bite of roasted figs we snipped some fresh sage to the recipe. Wonderful, fragrant sage rounded off the roasted figs beautifully and the addition of some red wine really finished off the recipe perfectly.

Blog Post & Recipe: Irish Ale Battered Fish + Chickpea Chips

These chips are somewhat time-consuming upfront, but well worth the trouble. Totally delicious and marginally more healthy than potatoes because chickpeas are protein packed. In fact, you could make a meal out of the chickpea chips alone.

Peppery Oatcakes / Zucchini Soup with Garlic Toasts / Øllebrød med Æggesnaps – Rye Porridge with Creamed Egg Topping

Blog Post & Recipe: There's no Cheddar without an oatcake

However, my favourite was a small oatcake from the selection of Marks & Spencer that was speckled with coarsely ground black pepper.

Peppery oatcakes

Recipe: Zucchini Soup with Garlic Toasts

Here's a great soup for fall. It uses up some of those zucchini and is easy, fast and healthy. I just add wine and chicken broth and fresh chopped chives for added flavor.

Blog Post & Recipe: Øllebrød med Æggesnaps – Rye Porridge with Creamed Egg topping

It’s a dish that is great for using up the leftover end-pieces of Rye bread, but of course it doesn’t have to be leftover bread. It is high in fiber, low in fat and it has a slightly tart taste. It’s a solid meal which leaves you with a sensation of fullness and you often see it feed to babies.

Ginataang Hipon (Shrimp in Coconut Milk) / John Allison's Toad in the Hole / Quinoa cakes

Blog Post & Recie: G is for Gata and How to Make Ginataang Hipon (Shrimp in Coconut Milk)

Half a cup of coconut milk for a pound of shrimp. Roughly.
Use cream instead of milk, when you can.
Devein shrimp but keep heads and shells on.

Article & Recipe & Drawings: Recipe Comix: Toad in the Hole

Here, Allison's intrepid school-age detectives Lottie and Mildred whip up a version of toad in the hole that will turn us all into excellent housewives, even if we previously thought ourselves thwarted by age or gender

Blog Post & Recipe: Polpete od kvinoje / Quinoa cakes

They are actually vegetarian burgers, they hold up very well and bake nicely ... Quinoa is so versatile, you can use it both in savory and sweet dishes. These cakes are a hit, topped with some poached egg, or simply served wit a yogurt/cream or vegetable dip

Steamed Pork Buns (Baozi) / Miso Noodle Soup / 3 Cooking With Milk Recipes

Blog Post & Recipe: Recipe: Steamed Pork Buns (Baozi)

For the filling, combine the pork, cabbage, scallions, soy, sesame oil, and sherry in a large bowl. Set aside.

Blog Post & Recipe: Miso Noodle Soup

This is one of those incredibly quick recipes that is perfect when the first cold days of autumn arrives. Have it for lunch or add some tofu and have it as a light dinner.

Blog Post & Recipe: Hugh Fearnley-Whittingstall's cooking with milk recipes

This week, I'm marinating, poaching and simmering meat and fish in the white stuff, using milk – and buttermilk – to keep the flesh moist and to carry, round out and deepen flavour.

Pork in milk ... Buttermilk chicken ... Cullen Skink

Beetroot, Peach & Radicchio Salad + Artichoke & Silverbeet Risotto / Panang Curry with Beef / China Chilo

Blog Post & Recipe: Passionate by design

Red salad (beetroot, peach and radicchio) ... Artichoke and silverbeet risotto

Blog Post & Recipe: Panang Curry with Beef | แกงพะแนงเนื้อ

I followed the general protocol for most Thai curries - heat the thicker part of the coconut milk over medium heat until it just starts to bubble and separate, add the curry paste, cook the meat, add more coconut milk and/or water, and adjust the seasonings.

Blog Post & Recipe: China Chilo

In The Spirit of Cookery: A Popular Treatise on the History, Science, Practical, Ethical and Medical Import of Culinary Art, (1895) by J.L.W. Thudicum, this was described as “a ragout of green peas and mutton, stewed with some onions, lettuce, butter and spices, to be served with rice boiled in broth and moistened with butter. This is a most excellent dish, and is most conveniently eaten with a dessertspoon.’

The Perfect Guacamole / Heather Beer / Paneer Butter Masala

Blog Post & Recipe: The Perfect Guacamole

All it takes to make The Perfect Guacamole is a few fresh ingredients and some simple guidelines.

Blog Post & Recipe: How to make Viking heather beer

I asked him if he could come up with an easy recipe using wild plants. He describes the recipe he sent me as a "metheglin" (a honey wine flavoured with herbs or spices) though I would suggest it is a honey beer, albeit one quite unrelated to the modern honey beers that contain very little honey indeed.

Blog Post & Recipe: Paneer Butter Masala – Restaurant style

Paneer is a fresh cheese made of milk and lemon juice. Very easy to make and super delicious.You can make it fresh and use it the same day. Paneer is such a versatile ingredient that you can prepare your entire meal out of it. One of the most popular curries of Paneer is Paneer butter masala. It is cooked in a rich buttery onion-tomato gravy and flavored with bitter fenugreek leaves.

Melanzane Sott’Olio (Pickled Eggplant) / Cold Borscht / Chicken & Sweet Potato Hotpot

Blog Post & Recipe: Marie’s Melanzane Sott’Olio (Pickled Eggplant) [ via ]

One of the antipasti served at the start of this dinner was a traditional Sicilian pickled eggplant – melanzane sott’olio.

Blog Post & Recipe: cold borscht – chilled beet soup

That tang of the sour cream, the floral cool of the cucumber, the slight bitterness of dill – that’s the stuff you remember years later

Blog Post & Recipe: Angela Hartnett's chicken and sweet potato hotpot recipe

Hotpot is a traditional Lancashire dish made from mutton and topped with sliced potato ... This is my summer version – it has the same characteristics as a solid one-pot wonder, but with lighter ingredients.

Thai Green Curry Paste & Tilapia Baked in Thai Green Curry / Korma Chicken Curry / Collared Beef

Blog Post & Recipe: Thai Green Curry Paste (The blogger goes on to post a recipe for Tilapia Baked in Thai Green Curry)

Thai curry pastes freeze well so I like to divide the curry paste into several 2 tablespoon portions and freeze them and that way whenever I fell like a Thai curry I can just pull one out of the freezer and be ready to go.

Blog Post & Recipe: Korma Chicken Curry Recipe {via]

Instead of coconut milk, you can also use natural yoghurt as the cream in this curry - the recipe I adapted this dish from suggests the addition of some fresh lime juice to thick coconut milk which results in your very own coconut yoghurt which was extremely delicious I must say.

Blog Post & Recipe: Old English Beef

Simply put, it is a thin piece of flank steak, tightly rolled up, wrapped in cheesecloth, tied tightly, and simmered for hours in a broth of water infused with fragrant spices. After this, the meat, encased in its cheesecloth shroud, is removed from its bath and transferred to the refrigerator, where it is pressed with a heavy weight until it compresses and chills

COLLARED BEEF

Crispy Chicken Skin Tacos with Habanero Salsa / Pasta con le Sarde / Eggs Drumkilbo

Blog Post & Recipe: Crispy Chicken Skin Tacos with Habanero Salsa

I ask you, do you like bacon? Because if you do, think of fried chicken skin as "chicken bacon". They're just tasty fried, fatty, salty bits.

Blog Post & Recipe: Pasta con le Sarde: Sicily on a plate

A strikingly simple plate of spaghetti, fennel, onions, and sardines garnished with golden raisins (sultanas) and pine nuts, but its layers of flavor and texture speak of Sicily’s multifarious heritage.

Blog Post & Recipe: Eggs Drumkilbo

Eggs Drumkilbo was a favourite of the late Queen Elizabeth, the Queen Mother (Gawd bless 'er), and has recently been described by the food critic, Giles Coren, as "so awful it's almost good". It's a splendid old thing, with Lord knows how many flavours going on in there; completely over-the-top and utterly unfashionable. It was served at previous royal weddings. Here's how you make it

Queen Elizabeth's Drop Scones / Panch Phoran Pork Belly / Ramen

Blog Post & Recipe: Queen Elizabeth's Drop Scones

Drop scones are thicker than American pancakes, and a little smaller.

Blog Post & Recipe: let's get to the meat: panch phoran pork belly

In short, it's pork belly, confited and infused with a wonderful blend of subcontinental flavours - cumin, fenugreek, mustard, fennel, and kalonji seeds - that makes up panch phoran. And then roasted.

Blog Post & Recipe: Musings on the zen of ramen-making

The most time-consuming part of course is the broth. I cooked mine for six hours. In case you are wondering why you can’t just throw everything in the pot together and simmer, some ingredients like the konbu has a temperature where it releases maximum flavor and any extended steeping might introduce a bitter taste. The bacon, for example, is taken out after 45 minutes, maybe so it doesn’t become the dominant flavor or aroma. Spent shiitake mushrooms can be pickled afterwards.

Pickled Beetroot & Blue Cheese Quiche / Broccoli & Edamame Bean Soup with Crispy Parmesan Lace / Oat Scones

Blog Post & Recipe: Pickled beets and blue cheese quiche

The otherwise sweet beets have quite a piquant flavour when pickled, and that works well with the saltiness of the blue cheese.

Blog Post & Recipe: Go green with a touch of lace - Broccoli and Edamame Bean Soup With Crispy Parmesan Lace

In a non-stick pan, spread out a layer of 2-3 tblsp grated parmesan and heat it up very gently; when the cheese is light brown, carefully remove the 'lace' and wrinkle it a little before it cools down.

Blog Post & Recipe: equum agit

Variants can be made with fruit (blueberries, cranberries, raisins ... ) and the usual spices can be added (cinnamon, say) and the sugar content varied. They are easy to make, filling, and go well with the horrible climate you find in Canada.

Scottish Oat Scones