You are hereIntrepid Gourmet
By now there has to be a surfeit of coffee table, professional, and personality cook books in the world, and that is not including the million or so recipes on the web. As for fashions, over the years we have enjoyed or detested numerous food fads. But whichever exotic name they were christened in the end, culinary basics have remained the same.
Once I am being chastised for not including enough fish recipes, so this week I am rectifying this by including a dish which utilizes three of my favourite ingredients, Pernod, sea bass, and white wine. As there is always a bottle of Pernod lurking somewhere in my kitchen, it tends to get used more frequently than it should. Apart from taking the occasional glass for inspirational purposes I find myself pouring a small shot over a few prawns and or using it to make a quick sauce with any piece of fish I take from the deep freeze to fry in an emergency.
If there is one good food source we take for granted, it is the common egg. It has been well recorded since the early Middle Ages. In those times many people in Britain preserved hens' eggs in bran, meal or sand. Others advocated packing eggs in wickerwork hampers with the broad end downwards; while the common higglers turned their eggs upwards or downwards alternately once a week.
Going back a few years - 1965 to be precise - when I was attempting to conquer the world, I took the then love of my life to a dinner and dance invitation at the Park Lane Hotel, in London. It was a formal affair and we were both dressed accordingly, as I was hoping to impress the host of my capabilities. During the course of the evening we escaped to the bar, got on the barman’s famous Tom Collins cocktails (a first) and failed to return to the dance. The business opportunity was lost.
I was Mooching around my local supermarket the other afternoon, looking for something easy but different to prepare for a couple of friends who I had invited over for drinks and a light supper.I had already stuck a couple of chicken breasts in the trolley when I found myself staring at the vast array of cheeses on offer. I was about to go for the Gorgonzola which is always a good standby for sauces, when a bright sales girl – she must have been new – asked if I had ever tried the Borsin?
Here is the perfect dish for a family Sunday meal. If you have never made pumpkin soup before, you are in for a treat. Whether you go with a classic pumpkin soup, enlivened with spices and a dash cream, a curried pumpkin soup with Asian influences or a healthy mixed vegetable broth with pumpkin and other vegetables, you will definitely be pleased with the outcome.
Being as I'm from up-north I'm reet partial to a slab of Parkin.
For the uninformed few,Parkin is a traditional northern working-class cake, dating from the Industrial Revolution, although there are some Yorkshire folk claim it was an invention of the Vikings.
Halloumi is a great Mediterranean cheese easily found now in most supermarkets and in Greek or Turkish shops. It doesn't melt well and so is ideal for frying. It's a perfect thing to serve to vegetarian friends. Very salty, it is lovely in this salad, offset with fruity tomatoes and pomegranate seeds. I add onion for texture and parsley gives it a lift. The dressing is simple and fruity, just pomegranate molasses and olive oil with a tiny bit of red wine vinegar.
Great game but not a foregone conclusion, New Zealand have beaten France 8 to 7 in the 2011 Rugby World Cup. It’s Sunday afternoon and I’ve just returned from my favourite pub where a great miscellaneous bunch of rugby passionates roared their encouragement, and of course, their advice for their favourite team. It was interesting to note that the majority of those present, whose team did not make it to the final were supporting the All Blacks.
Most of us have a busy work schedules and a dozen other commitments to look into.
But, to do justice to all these various aspects of your life, you MUST pay attention to your diet and health.
How you eat your food is as important as what you eat. So, the next time you sit down to eat, enjoy your meal by keeping these pointers in mind.
• Energise your lifestyle
i. Eat slowly; chew your food well
It takes 20 minutes before your stomach sends a clear message to your brain that you're full.