A classic Anglo-Indian dish from the days of the Raj. Perfect for brunch or a quick, light supper. Traditionally, it would be made with basmati rice but I find it can be a little dry. Use risotto rice instead … Continue reading
Since I have had a cold smoker, my favourite thing to make regularly has been smoked salmon. It is infinitely better than what you can buy from the supermarket. The texture is much firmer and less slimy than the vac … Continue reading
I went to my local farmer’s market the other day and saw pork hocks for sale. It’s not something I have cooked before but its a cheap cut and produces lovely melt in the mouth meat if cooked long and … Continue reading
Cullen Skink is a a lovely, rich, smokey, warming soup, perfect for this time of year. It originates from Scotland, a local speciality of the town of Cullen in Moray. While the name is maybe not the most appetising, the … Continue reading
Mark Hix smokes all the salmon for his restaurants, smoking it in his North London back garden. If its good enough for Hix its good enough for me. As mentioned in some of my other posts, curing fish and meat preserves … Continue reading
So what to make with your home cured bacon? Mine has been hanging for just over a week having been cured for 5 days and smoked for 10 hours. The whole kitchen has had a smokey bacon smell, not unlike bacon wheat … Continue reading
Smoking mackerel at home is easy if you have a kettle style barbecue. All you need in addition is some smoking wood chips or sawdust which is easily available. Don’t use softwood chips as they tend to impart a bitter … Continue reading
Never run before you can walk goes the saying so I decided to start down the road to porky umaminess with a simple task, dry curing my own bacon. Dry curing is incredibly simple, it involves coating the pork in … Continue reading
