Tuesday, 29 December 2009
Two really easy peasy recipes from Richard Corrigan's great book, The Clatter of Forks & Spoons. If you must drink wine with pudding then a sweet German or Austrian Riesling should cope with the lemon tartness. Sauternes would match the richness. Tokaji Aszu from Hungary is an oft overlooked wine with plenty of character and the sweetness (and acidity) to cope with many challenging puddings including this one.
Saturday, 19 December 2009
There's nothing more I love than cooking something and making up the recipe as I go along. For this supper video I admit I was inspired by a Gordon Ramsay article I'd read a few days beforehand. But I couldn't find it when a guineafowl appeared in Abi's 'fridge. So I stumbled through with what I could remember and with what ingredients were to hand and it ended up really delicious (if not quite 3 Michelin star quality). Oh, and whilst waiting for it to cook we had an umami moment...
Wednesday, 16 December 2009
Next came slow cooked pork shoulder with achiote spice served with greens in crème fraîche and habanero salsa (from the Yucatan peninsula via a farm in Kent). This was tender and tasty pork some of which had crispily caught on the sides of the pan. The greens were a little underwhelming but we learned later that in Mexico they would be pepped up with chillies. Perhaps the yellow chilli salsa was supposed to be mixed in with the veg. We were served some doughy tortillas; I'm not sure what these are for but Abi suggested I put bits of pork, greens and salsa into one and roll it up. I remonstrated that this reminded me of a Tex Mex sarnie (fajita?) but I did it anyway so as not to offend her.
The India Pale Ale was so delicious that I forgot to snap the orange "nieve" ice which was like a grown up orange squash made with orange and tequila. There followed these chocolate truffles. One was almost savoury, its cocoa content in inverse proportion to its sugar content. The other packed a really hot chilli punch; how nice not to end a meal on a sweet note whilst eating chocolate.
Friday, 4 December 2009
I picked up some seabass caught that very morning by Dean Fryer off the beach at Aldeburgh. You can watch me cook it somewhat cackhandedly in the short video. I should have perhaps used some greaseproof paper or, better still, some baking parchment to stop the skin sticking to the foil. Or, just been more thorough in oiling and salting the fish all over. Seabass is not very firm so falls apart more easily than say bream. It is delicious when fresh like this but isn't packed with flavour. It deserves decent wine but something not too powerful. A Meursault or good Mâcon might overpower it. Perhaps a minerally Chablis 1er Cru would do the trick or something from Galicia like an Albarinho or Godello, both mineral again but also with a touch of peachy perfume to go with the ginger. We drank a zesty young Sauvignon from Chile which worked but seabass deserves something classier (especially when it outprices the wine threefold).