There are some things – ingredients, books, gear – that I can’t do without in the kitchen.
Today sees the start of a series of posts about them.
What can’t you do without?
There are some things – ingredients, books, gear – that I can’t do without in the kitchen.
Today sees the start of a series of posts about them.
What can’t you do without?
Our vegetable box really reflects the seasons. This week, the preponderance of root vegetables – celeriac, swede, sweet potatoes and large maincrop carrots – plus a cauliflower, tells me it’s winter.
I love this seasonal thing. It’s constantly prodding me to rethink what I’m cooking, rather than letting me settle gently into a rut.
Tesco Leaf Tea, Foil Wrapped, that is.
First, I need to declare my interest in the supplier of the Spanish food we bought for over Christmas. Delicioso is a client of ours at Web Positioning Centre.
Having been working on their online marketing during the run-up to Christmas I’ve spent a lot of time looking at the products, and just had to buy some.
The biggest hits were the Mixed Charcuterie and the Chorizo Primera. Just brilliant – as good as anything I’ve had in this country, in fact.
We’re still making our way through the Manchego cheese and the hand-made Red-legged Partridge Paté – both really good.
Finally, the 50-Year-old Sherry Vinegar is worth every penny for someone as fussy about vinegar as me. For my money, a good Sherry Vinegar is up there with all but the silliest priced Balsamics.
If you’re after great Spanish food and ingredients, take a look at the Delicioso site. We’ve been delighted with what we’ve sampled so far.
Maybe a couple of days too late for most people – and maybe not strictly a recipe – but what the heck, I’ve had my waistline to see to!
Shred your leftover duck like they do with crispy duck in Chinese restaurants. Grab the most interesting rolls you can find, and pop them into the oven to warm/crisp.
Split the rolls, spread with hoisin sauce, load with shredded duck and top with watercress.
Delicious!