Wednesday 24 November 2010
Stockings Farm
Keith and the Bacon
Me and the team of Hand Made decided to pay a visit to our super piggy supplier Keith to see how our future sausage rolls are looked after.
Tuesday 23 November 2010
U mami
http://en.wikipedia.org/wiki/Umami
Umami (IPA: [uː mɑː mi]), popularly referred to as savoriness,[1][2][3][4][5] is one of the five basic tastes together with sweet, sour, bitter and salty. Umami is a loanword from the Japanese umami (うま味) meaning "delicious taste".[6] This writing was chosen by professor Ikeda from umai (うまい) "delicious" and mi (味) "taste". Umami represents the taste imparted by the amino acid L-glutamate and 5’-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP).[7] It describes a pleasant "brothy" or "meaty" taste with a long lasting, mouthwatering and coating sensation over the tongue. This is due to the detection of the carboxylate anion of glutamic acid in specialized receptor cells present on the human and animal tongue.[8][9] Its fundamental effect is the ability to balance and round the total flavor of a dish. Umami clearly enhances the palatability of soups and a wide variety of foods that are not sweet. Fruits, fruit juices and some dairy products do not match well with umami taste (for review Beauchamp, 2009).[10] Salts of glutamic acid, known as glutamates, easily ionize to give the same taste and they are used as flavor enhancers. While the umami taste is due to glutamates, GMP and IMP amplifies its perceived intensity.[9][11]
Thursday 18 November 2010
Thursday 4 November 2010
Thursday 21 October 2010
Wednesday 20 October 2010
Thursday 30 September 2010
Sunday 5 September 2010
Wednesday 4 August 2010
Monday 19 July 2010
Saturday 15 May 2010
Saturday 1 May 2010
Wednesday 7 April 2010
Gaby's Crumble Cake600g of plain flour
320g caster sugar
2 teaspoon baking powder
2 teaspoon bicarbonate of soda
480g butter
2eggs
400g cream
vanilla
60g brown sugar
400g fresh strawberries
4 tablespoons strawberry jam
icing sugar to dust
table spoon of yogurt and rose pettles to serve
Make the coulis by blending the strawberries and jam in a foodprocesser and reserve.
in a bowl mix the caster sugar,flour,bicarbonate of soda,baking powder and soft butter to a crumble. reserve the half (this is the crumble topping),and to the other half add the cream,eggs and brown sugar mix well.
put smooth mixture into a well greased cake tin (26cm).add the strawberry coulis on top and cover with crumble topping.
cook at 160oc for 30 to 40mins.
My Fishy Pie600g ,white fish, such as Hake, cod or Pollock
200g smoked haddock
2 handfuls cooked peeled prawns
750mlmilk plus a little double cream
2 medium onions
pinch nutmeg
1 bay leaf
fennel seeds
bunch fresh parsley
1kg potatoes
bunch of chard
4 hard boiled eggs peeled and quartered
2 cloves chopped garlic
200g smoked Cheddar or a nice cheese
75g butter
75g plain flour
salt and pepper
1. Place the fillets of smoked haddock in milk with an onion,cloves bay leaf,fennel seeds, a couple of stalks of parsley .
2. heat the milk gently. once simmering, switch off.
cut the rest of the fish into 2cm cubes.
3.peel potatoes, cut them into even sizes and put them in a pan. Add just enough water to cover add salt and cook, once cooked drain add butter salt pepper.
4.separate the cooked smoked haddock from the milk place the milk back on the heat.
5.Add 75g of butter to a pan and heat once butter has melted add the flour stir for about 2 mins on a medium heat, slowly add all the milk until you have a white thick sauce,bung it in the food processer if lumpy wants to be thick but loose.
5.thinly slice the onion and remove the leafs of chard from stalks,chop the leafs rough and the stalks fine.heat a frying pan and cook the onions in a little butter and olive oil for 2 mins add the stalks cook until cooked no colour add the leafs switch off.
6.add the onion mixture, rest of the fish plus the smoked haddock broken into similar sizes,quartered eggs and prawns to the white sauce .place into any nice oval pyrex/china dish place mash ontop sprinkle with cheese place in a hot oven for 20mins or until top is gratinated and sides are bubbling sprinkle with freshly chopped parsley and dill.
bobs your marlin
eye eye fish pie!
muchacho
Wednesday 17 March 2010
Wednesday 10 March 2010
Zanahoria
Torta De ZanaHoria2ooml oil
4 eggs
4 tablespoons of Honey
225g plain flour
2tsp baking powder
1/2 teaspoon bicarbonate of soda
pinch of salt
pinch of Cinnamon
175g of Carrots
Handful of raisins
Icing
75g Cream Cheese
2tbsp Butter
340g Icing Sugar
Beat Cheese and Butter Together till white ,add sugar
Bobs Your aunt icing!
Method
Prepare a cake tin,grease well.
Mix all wet ingredients together (Oil,Honey,Eggs)
Add flour,Bakingpowder,Bicarb,Salt,Carrots and Raisins mix well
Pop it in the tin, Bung it in the oven 180c/350f/gas4
50mins
Bobs Your uncle!
Carrot Cake
Thursday 4 March 2010
COFRADIA DEL HIELO
Hielo y Fuego, tinta mercurio, pastel de cuervos.
Exponen:
PABLO CALMET
www.pablocalmet.com.ar
MARINA FAGES
www.marinafages.com.ar
Inauguración 7 de Marzo 17hs.
En COBRA Libros & Galeria / Aranguren 150, Buenos Aires
Tocan:
ANIMALES SUPERFORROS
http://www.myspace.com/superforros
SAM SOAN / Muchacho Chef
http://www.myspace.com/sambuca
La muestra permanecerá abierta hasta el 28 de Marzo.
Tuesday 2 March 2010
Monday 1 March 2010
Sunday 7 February 2010
Saturday 6 February 2010
The Story of Mucho Chori
It was a hot day some might say too hot, the setting Mar del Plata south of Buenos Aires.
There was music,sausages and love mist........................
I had been in Argentina for only 3 days and had been asked by friends to cook choripan (chorizo sausages in a baguette) at a musical jam and roughly a hundred people where coming, some might say a sausage fest.
I never really prepared an asado (a incredibly occupied BBQ full of meat)
There is a art of a good asado and thats to have a Lucas Caballero helping you make the fire (Capo) and beer on tap always helps.
As much as i felt the presence of confused Argentinian eyes behind me,watching this strange english man prodding his fire........ alot, i kept my cool and goddamn did i cook alot of sausages.
as the night progressed more and more instruments were touched,beer was drunk-ked ,disfrutar was fruted !
thanks Argentina!
Muchacho..
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