Sunday, 29 January 2012
At least I didn't make a resolution!
Cos if I did, then it would have been to concentrate more on my blog and it would be well and truly broken. Still, that's life without wifi. Hoping to rectify the situation v soon, and write up the best of my recent cooking - mussels and ribs. Still, at least there's twitter to keep me active. Hmm, or maybe I've neglected that as well.
Tuesday, 3 January 2012
Food poverty
Food poverty. At first it seems like an odd term. Is there any difference between financial poverty and food poverty? One is caused by the other after all. But, perhaps it is worth giving food poverty a name so that, like fuel poverty, the people suffering can be identified, the causes can be highlighted and a solution found.
I've just been listening to the Food Programme. It's one of those programmes that makes me not resent paying the TV Tax, sorry, the Licence Fee. This particular edition looked into food poverty - not having enough to eat, going hungry. I find it difficult to understand why some people in this country can't afford to feed themselves properly.
And that it what it comes down to, affording food. My partner and I were both on benefits - Jobseeker's Allowance - for most of 2011 so I'm used to having to shop on a tight budget. Luckily it was just us two. I'm sure if we had kids then the budget would have been stretched, especially if we had young children who needed nappies. As it was our food shopping cost around £40 a week, which is less than £1 a meal per head for 3 meals a day. We didn't eat badly by any means, and prioritised eating well over other things. We also decided on taking a daily multi-vitamin to make sure we got all the required vitamins and minerals. it may have been psychosomatic, but it felt like they made a difference.
But it's not just those on benefits that have trouble buying enough food. Individuals and families living on low incomes also struggle. That's why, even in such wealthy cities as Bath and Bristol, you can find food banks run by The Trussell Trust, FoodCycle projects and other smaller and less well publicised projects.
I'm not sure whether charities are the best answer to the problem, but they're certainly a vital part of the solution as they can place themselves exactly where the problems exist. They're not without their weaknesses though, as they rely on the goodwill of volunteers and donations which aren't always available, or at least not in a steady and reliable supply.
I'm planning on 'doing my bit'. I volunteered at Oxfam when I was out of work, and although it was usually enjoyable, it was all that rewarding. So I hope to be able to volunteer at FoodCycle and/or the Food Bank in Bristol soon. It seems that in the current economic climate those that can give a little really do need to, whether it's their time or their money.
I've just been listening to the Food Programme. It's one of those programmes that makes me not resent paying the TV Tax, sorry, the Licence Fee. This particular edition looked into food poverty - not having enough to eat, going hungry. I find it difficult to understand why some people in this country can't afford to feed themselves properly.
And that it what it comes down to, affording food. My partner and I were both on benefits - Jobseeker's Allowance - for most of 2011 so I'm used to having to shop on a tight budget. Luckily it was just us two. I'm sure if we had kids then the budget would have been stretched, especially if we had young children who needed nappies. As it was our food shopping cost around £40 a week, which is less than £1 a meal per head for 3 meals a day. We didn't eat badly by any means, and prioritised eating well over other things. We also decided on taking a daily multi-vitamin to make sure we got all the required vitamins and minerals. it may have been psychosomatic, but it felt like they made a difference.
But it's not just those on benefits that have trouble buying enough food. Individuals and families living on low incomes also struggle. That's why, even in such wealthy cities as Bath and Bristol, you can find food banks run by The Trussell Trust, FoodCycle projects and other smaller and less well publicised projects.
I'm not sure whether charities are the best answer to the problem, but they're certainly a vital part of the solution as they can place themselves exactly where the problems exist. They're not without their weaknesses though, as they rely on the goodwill of volunteers and donations which aren't always available, or at least not in a steady and reliable supply.
I'm planning on 'doing my bit'. I volunteered at Oxfam when I was out of work, and although it was usually enjoyable, it was all that rewarding. So I hope to be able to volunteer at FoodCycle and/or the Food Bank in Bristol soon. It seems that in the current economic climate those that can give a little really do need to, whether it's their time or their money.
Wednesday, 28 December 2011
Jamie Oliver's slow roast shoulder of lamb with root mash and two sauces
This was our Christmas Eve meal. And what a meal. It's one of those recipes that, like the Brisket Chili, you will cook again and again.
I was cooking for 5 on Christmas Eve and our butcher suggested a whole shoulder would be required. At £10 this seemed like good value and an affordable way to feed a few people. It was certainly a lot more affordable than using a leg of lamb - less than half price in fact.
The original recipe calls for rosemary and garlic to be added to the lamb for roasting, but I didn't bother. I simply browned it in the roasting pan then covered it tightly with tin foil and put it in a very hot oven. As soon as it goes into the oven the heat gets turned down low, to about 170, lower if you've got a hot oven.
After an hour or so you can start to smell the lamb cooking, which certainly doesn't hurt the appetite!
With about half an hour to go I prepared 2 large carrots, 1 large celeriac and a few potatoes. They all went into big pot of cold water and then went on to boil. A few recipes I've read suggest cooking root veg from cold to ensure proper cooking throughout. Whether it is important or not, the veg always end up very tender.
Once cooked, the veg is drained and allowed to steam for a few minutes to help reduce any excess moisture. Then it's mashed with as much butter as you like, ideally quite a bit, and some salt and pepper. You can go for a smooth, uniform texture if you want, or leave it chunky which I think is more visually appealing.
When the lamb is ready, after about 4 hours, take it out of the oven and rest it on a clean chopping board covered with tin foil and a tea towel or two. Use the roasting pan juices to make a great gravy. You can either do this the English way and add some browning and thickening agents. Or go French/Italian and just reduce the juices slightly for a sauce that is thinner but just as tasty.
To go with the lamb I made a couple of sauces. Well, one sauce and one dry seasoning. I made a simple fresh mint sauce using a little water, some sugar, lots of fresh, chopped mint and some white wine vinegar.
I also made some Dukkah, an Egyptian dish of various seeds (cumin, coriander, sesame) and almonds which are roasted then crushed and spiced with paprika. The result is a wonderfully nutty, crunchy and spicy tasting seasoning which works with just about everything. It's great with oily/fatty foods like lamb and fish such as mackerel and herring. It also works very nicely with bread dipped in oil.
If success is clean plates, then this was a success. There was nothing left. The meat could be 'carved' with a spoon and just about fell off the bones and was devoured by everyone. The root mash was a similar hit, and everyone seemed to enjoy the dukkah as well.
What can I say? Give it a go. You won't be disappointed.
I was cooking for 5 on Christmas Eve and our butcher suggested a whole shoulder would be required. At £10 this seemed like good value and an affordable way to feed a few people. It was certainly a lot more affordable than using a leg of lamb - less than half price in fact.
The original recipe calls for rosemary and garlic to be added to the lamb for roasting, but I didn't bother. I simply browned it in the roasting pan then covered it tightly with tin foil and put it in a very hot oven. As soon as it goes into the oven the heat gets turned down low, to about 170, lower if you've got a hot oven.
After an hour or so you can start to smell the lamb cooking, which certainly doesn't hurt the appetite!
With about half an hour to go I prepared 2 large carrots, 1 large celeriac and a few potatoes. They all went into big pot of cold water and then went on to boil. A few recipes I've read suggest cooking root veg from cold to ensure proper cooking throughout. Whether it is important or not, the veg always end up very tender.
Once cooked, the veg is drained and allowed to steam for a few minutes to help reduce any excess moisture. Then it's mashed with as much butter as you like, ideally quite a bit, and some salt and pepper. You can go for a smooth, uniform texture if you want, or leave it chunky which I think is more visually appealing.
When the lamb is ready, after about 4 hours, take it out of the oven and rest it on a clean chopping board covered with tin foil and a tea towel or two. Use the roasting pan juices to make a great gravy. You can either do this the English way and add some browning and thickening agents. Or go French/Italian and just reduce the juices slightly for a sauce that is thinner but just as tasty.
To go with the lamb I made a couple of sauces. Well, one sauce and one dry seasoning. I made a simple fresh mint sauce using a little water, some sugar, lots of fresh, chopped mint and some white wine vinegar.
I also made some Dukkah, an Egyptian dish of various seeds (cumin, coriander, sesame) and almonds which are roasted then crushed and spiced with paprika. The result is a wonderfully nutty, crunchy and spicy tasting seasoning which works with just about everything. It's great with oily/fatty foods like lamb and fish such as mackerel and herring. It also works very nicely with bread dipped in oil.
If success is clean plates, then this was a success. There was nothing left. The meat could be 'carved' with a spoon and just about fell off the bones and was devoured by everyone. The root mash was a similar hit, and everyone seemed to enjoy the dukkah as well.
What can I say? Give it a go. You won't be disappointed.
Sunday, 18 December 2011
Bristanbul
What a great name for a Turkish patisserie and bakery - Bristanbul. And what a great place for lunch or a snack. Me and the missus grabbed a bite to eat there yesterday whilst we were shopping on Gloucester Road for steaks (from Murray's).
We had these very tasty pastry rolls. Well, actually we shared a mince and parsley 'roll' first. This was a roll of filo like flaky pastry rather than bread. The pastry was crisp and covered in sesame seeds so it had a lovely nutty taste, with a nicely spiced filling which was a bargain at £1.60. The missus then went back in for a potato and onion roll which was, if anything, even tastier. (I stuck with the burger from Murray's, but it was a tough decision).
You can eat in as well as takeaway, and I suspect they do amazing coffee. It's a shame that Bristanbul is a little bit too far up Gloucester Road for me to be able to make it up there and back in a lunch break or I'd be there every lunchtime.
Thinking of eating out in Bristol, read more reviews of Bristol Restaurants.
We had these very tasty pastry rolls. Well, actually we shared a mince and parsley 'roll' first. This was a roll of filo like flaky pastry rather than bread. The pastry was crisp and covered in sesame seeds so it had a lovely nutty taste, with a nicely spiced filling which was a bargain at £1.60. The missus then went back in for a potato and onion roll which was, if anything, even tastier. (I stuck with the burger from Murray's, but it was a tough decision).
You can eat in as well as takeaway, and I suspect they do amazing coffee. It's a shame that Bristanbul is a little bit too far up Gloucester Road for me to be able to make it up there and back in a lunch break or I'd be there every lunchtime.
Thinking of eating out in Bristol, read more reviews of Bristol Restaurants.
Sunday, 4 December 2011
Demuths
Demuths has been around for, ooh, about as long as I can remember. It's not a place I have eaten at often, largely because it is a vegetarian restaurant. But that was exactly the reason why I went there today.
It was the missus' birthday on Monday, and she has been becoming increasingly keen on exploring the idea of vegetarianism. I think that anyone who thinks a lot about the food that they eat will at some point examine the way the feel about eating meat. Some may end up thinking it's unnatural and stop eating meat, others may simply have a greater respect about where it comes from and what it means to eat meat. Which is the camp I'm in. The missus is still undecided.
With that in mind, and with the thought that we both want to expand our repertoire of vegetarian dishes and try to have better ideas about preparing vegetarian meals, I thought I'd take her out to lunch to one of the best vegetarian restaurants in the area.
I had been considering going to a vegetarian restaurant in Bristol - Cafe Maitreya - but the lunch menu at Demuths looked a bit more interesting. And I was also taking the missus along to the Field of Lights at the Holburne Museum.
A small restaurant, Demuths is probably best described as intimate. Although booking ahead and mentioning that it was for a birthday did mean we got a secluded alcove which helped it feel more private.
When we sat down, at about 2.30pm, we seemed to have arrived about 5 minutes after quite a few other tables who all ordered before us. I was dreading a long wait until we would get our meals. But the kitchen is obviously well run (by Head Chef, Richard Buckley) and we didn't notice any delay. Full marks for service.
I chose the Blue Vinny Tart with potatoes and salad. On reflection exactly the sort of uninspired stuff that I wanted to try and avoid - quiche. But that doesn't do it justice. Although it lacked a real punch of blue cheese the quality of the tart and the skill that had gone into making it were obvious. The portion was, for me, a little small. But I enjoyed eating it, and didn't feel like I hadn't had enough. The preserved lemon oil used to dress the salad was delicious.
The missus went for Port Poached Pear with ewe's milk cheese, hazelnuts, spelt and fennel seeds and was very, very pleased. We seem to have gorged on pears this year. I've lost count of the number of times we've made Pear, Beetroot and Feta Salad. I didn't taste any due to the hazelnuts (I've got a nut allergy). But she loved it and she has a great palate, so I trust her judgement.
Meat free certainly feels like a nicer way to eat sometimes, and though this meal may not have provided a great deal of inspiration for home cooking it has made me more inclined to consider eating at other vegetarian restaurants. Cafe Maitreya next on the list I shouldn't wonder.
It was the missus' birthday on Monday, and she has been becoming increasingly keen on exploring the idea of vegetarianism. I think that anyone who thinks a lot about the food that they eat will at some point examine the way the feel about eating meat. Some may end up thinking it's unnatural and stop eating meat, others may simply have a greater respect about where it comes from and what it means to eat meat. Which is the camp I'm in. The missus is still undecided.
With that in mind, and with the thought that we both want to expand our repertoire of vegetarian dishes and try to have better ideas about preparing vegetarian meals, I thought I'd take her out to lunch to one of the best vegetarian restaurants in the area.
I had been considering going to a vegetarian restaurant in Bristol - Cafe Maitreya - but the lunch menu at Demuths looked a bit more interesting. And I was also taking the missus along to the Field of Lights at the Holburne Museum.
A small restaurant, Demuths is probably best described as intimate. Although booking ahead and mentioning that it was for a birthday did mean we got a secluded alcove which helped it feel more private.
When we sat down, at about 2.30pm, we seemed to have arrived about 5 minutes after quite a few other tables who all ordered before us. I was dreading a long wait until we would get our meals. But the kitchen is obviously well run (by Head Chef, Richard Buckley) and we didn't notice any delay. Full marks for service.
I chose the Blue Vinny Tart with potatoes and salad. On reflection exactly the sort of uninspired stuff that I wanted to try and avoid - quiche. But that doesn't do it justice. Although it lacked a real punch of blue cheese the quality of the tart and the skill that had gone into making it were obvious. The portion was, for me, a little small. But I enjoyed eating it, and didn't feel like I hadn't had enough. The preserved lemon oil used to dress the salad was delicious.
The missus went for Port Poached Pear with ewe's milk cheese, hazelnuts, spelt and fennel seeds and was very, very pleased. We seem to have gorged on pears this year. I've lost count of the number of times we've made Pear, Beetroot and Feta Salad. I didn't taste any due to the hazelnuts (I've got a nut allergy). But she loved it and she has a great palate, so I trust her judgement.
Meat free certainly feels like a nicer way to eat sometimes, and though this meal may not have provided a great deal of inspiration for home cooking it has made me more inclined to consider eating at other vegetarian restaurants. Cafe Maitreya next on the list I shouldn't wonder.
Sunday, 20 November 2011
Braised Pig Cheeks with Apple Risotto
This is Autumn on a plate. Succulent, falling apart, pig cheeks with a seasonal apple risotto.
This dish came about through a couple of things. One of those things was a great lunch at the Pony & Trap in Chew Magna. I had pig cheeks with pigeon breast and lentils, never having had pig cheeks before, and after eating them once I was hooked. Slowly cooked these morsels of meat become melt-in-the-mouth tender and have a richer pork taste than most other cuts. They're a bit like the the dark thigh meat on a chicken.
The apple risotto part of the dish was inspired by watching the Hairy Bikers. They put theirs with guinea fowl, which I'm sure tasted amazing, but I was keen on pairing it up with pig cheeks. I don't often put meat with risotto because the texture of vegetables of fish works much better. But when meat is as tender as pig cheeks get after 4 hours in the oven there's no problem.
So, pig cheeks first. You'll need to go to a butcher to get these, and not all butchers will have them in, but a good butcher will get them in for you. You'll want at least 3 per portion and they shouldn't cost any more than 60p each.
Dust them in seasoned flour and fry them on a medium high heat so they get a crispy coating. Remove from the pan and then add finely chopped stock veg. When that's soft, add about a pint of liquid which can be stock or water, or a mix of both with, possibly, a slosh of booze. Calvados would work a treat. Add dried herbs, bay leaf and sage mandatory but anything else you particularly favour could go in. Pop the pig cheeks back in and then put the pan (or pot) into a pre-heated oven set at 140 Celsius. Leave it for 4 hours.
Towards the end of the cooking time of the pig cheeks, make your risotto. A simple white risotto will do. Soften finely chopped onion in butter - how much onion you use will depend on how many you're cooking for. Add your risotto rice when the onion is soft and fry for a couple of minutes before adding a small glass of dry white wine or vermouth. Let this evaporate whilst you stir. You should notice the rice start to release some of its starch.
Then add hot stock (chicken or veg) a ladle or so at a time, and stir this into the rice.
Meanwhile, blanche some peeled and sliced apples in acidulated water. Towards the end of the cooking of the risotto, add the blanched apples. Then add either Parmesan, butter or mascarpone. Philadelphia works as well. But Parmesan or butter would be best to prevent the overall dish from being too sweet.
Then its just a matter of plating up. Put a ladle-full of risotto into each dish, then add your pig cheeks adding a good spoonful of the cooking liquor over each cheek. If you want you could garnish with some further apple slices that have been fried in butter, or maybe some fried sage leaves.
This is nice alternative to Sunday lunch, but one which will still fill the house with wonderful cooking smells, and which will satisfy the most demanding appetites.
This dish came about through a couple of things. One of those things was a great lunch at the Pony & Trap in Chew Magna. I had pig cheeks with pigeon breast and lentils, never having had pig cheeks before, and after eating them once I was hooked. Slowly cooked these morsels of meat become melt-in-the-mouth tender and have a richer pork taste than most other cuts. They're a bit like the the dark thigh meat on a chicken.
The apple risotto part of the dish was inspired by watching the Hairy Bikers. They put theirs with guinea fowl, which I'm sure tasted amazing, but I was keen on pairing it up with pig cheeks. I don't often put meat with risotto because the texture of vegetables of fish works much better. But when meat is as tender as pig cheeks get after 4 hours in the oven there's no problem.
So, pig cheeks first. You'll need to go to a butcher to get these, and not all butchers will have them in, but a good butcher will get them in for you. You'll want at least 3 per portion and they shouldn't cost any more than 60p each.
Dust them in seasoned flour and fry them on a medium high heat so they get a crispy coating. Remove from the pan and then add finely chopped stock veg. When that's soft, add about a pint of liquid which can be stock or water, or a mix of both with, possibly, a slosh of booze. Calvados would work a treat. Add dried herbs, bay leaf and sage mandatory but anything else you particularly favour could go in. Pop the pig cheeks back in and then put the pan (or pot) into a pre-heated oven set at 140 Celsius. Leave it for 4 hours.
Towards the end of the cooking time of the pig cheeks, make your risotto. A simple white risotto will do. Soften finely chopped onion in butter - how much onion you use will depend on how many you're cooking for. Add your risotto rice when the onion is soft and fry for a couple of minutes before adding a small glass of dry white wine or vermouth. Let this evaporate whilst you stir. You should notice the rice start to release some of its starch.
Then add hot stock (chicken or veg) a ladle or so at a time, and stir this into the rice.
Meanwhile, blanche some peeled and sliced apples in acidulated water. Towards the end of the cooking of the risotto, add the blanched apples. Then add either Parmesan, butter or mascarpone. Philadelphia works as well. But Parmesan or butter would be best to prevent the overall dish from being too sweet.
Then its just a matter of plating up. Put a ladle-full of risotto into each dish, then add your pig cheeks adding a good spoonful of the cooking liquor over each cheek. If you want you could garnish with some further apple slices that have been fried in butter, or maybe some fried sage leaves.
This is nice alternative to Sunday lunch, but one which will still fill the house with wonderful cooking smells, and which will satisfy the most demanding appetites.
Wednesday, 16 November 2011
The Spyglass
The Spyglass has been a feature of the harbourside in Bristol for quite a few years now. When it first appeared it seemed to offer everything that had been lacking in the centre of town. Good value, tasty food in an interesting setting.
I remember long summer nights when me and a few friends would have some beers on King Street and then queue up for 30-40 minutes for a table. It was ridiculously popular, but there really wasn't a lot like it.
That it is still there says a lot about it's enduring popularity with Bristol diners. But the last couple of times I've been I have been disappointed. Relaxed seems to be edging towards lazy.
On Saturday I met up with a group of friends to celebrate moving back to Bristol after a misguided move to The North. Nice place, but no work.
So we met up and had a few beers and watched the England match in Hort's. Which, by the way, seems to have turned itself into exactly my kind of pub. Big, with a nice mix of people, decent house beers and good guest ales.
After the match we all wanted to eat, and I needed to choose a place that would suit all tastes and all wallets. Particularly mine as it's a few weeks until I get paid (but at least now I have a job!).
After sometime away from Bristol I struggled to think of somewhere which was within easy walking distance of the centre. One of our crowd was on crutches due to a squash injury so we could go to far, and Park Street didn't seem like a good option. We also wanted to stay close to town for a couple more beers after we'd eaten.
The Spyglass was about all I could think off. And, to be fair, it served a purpose. It also served a pretty tragic looking chicken breast to one of my mates. It's all very well putting the main of the main on a plate by itself with accompanying sides, but when that is a chicken breast with a dollop of red sauce on it, you can't help but feel a little bit let down.
I can't honestly say that any of the food was bad. It wasn't. But neither was it particularly good. Why can't anywhere do proper chips!? It's not difficult or expensive and they are so much better than oven chips. My 'Cubano' Burger had absolutely nothing in common in Cuba, but, you know, it wasn't bad.
It wasn't cheap either. Our bill came to about £130 for 5 of us. I think we ended up paying about £27 each, which is way too much for a burger and a beer. Ok, a couple of beers. Maybe three. We had some olives and bread to start as well. But it was far too much for what it was, which I think sums up The Spyglass.
Thinking of eating out in Bristol, read more reviews of Bristol Restaurants.
I remember long summer nights when me and a few friends would have some beers on King Street and then queue up for 30-40 minutes for a table. It was ridiculously popular, but there really wasn't a lot like it.
That it is still there says a lot about it's enduring popularity with Bristol diners. But the last couple of times I've been I have been disappointed. Relaxed seems to be edging towards lazy.
On Saturday I met up with a group of friends to celebrate moving back to Bristol after a misguided move to The North. Nice place, but no work.
So we met up and had a few beers and watched the England match in Hort's. Which, by the way, seems to have turned itself into exactly my kind of pub. Big, with a nice mix of people, decent house beers and good guest ales.
After the match we all wanted to eat, and I needed to choose a place that would suit all tastes and all wallets. Particularly mine as it's a few weeks until I get paid (but at least now I have a job!).
After sometime away from Bristol I struggled to think of somewhere which was within easy walking distance of the centre. One of our crowd was on crutches due to a squash injury so we could go to far, and Park Street didn't seem like a good option. We also wanted to stay close to town for a couple more beers after we'd eaten.
The Spyglass was about all I could think off. And, to be fair, it served a purpose. It also served a pretty tragic looking chicken breast to one of my mates. It's all very well putting the main of the main on a plate by itself with accompanying sides, but when that is a chicken breast with a dollop of red sauce on it, you can't help but feel a little bit let down.
I can't honestly say that any of the food was bad. It wasn't. But neither was it particularly good. Why can't anywhere do proper chips!? It's not difficult or expensive and they are so much better than oven chips. My 'Cubano' Burger had absolutely nothing in common in Cuba, but, you know, it wasn't bad.
It wasn't cheap either. Our bill came to about £130 for 5 of us. I think we ended up paying about £27 each, which is way too much for a burger and a beer. Ok, a couple of beers. Maybe three. We had some olives and bread to start as well. But it was far too much for what it was, which I think sums up The Spyglass.
Thinking of eating out in Bristol, read more reviews of Bristol Restaurants.
Subscribe to:
Posts (Atom)