Archive For November 2014
From BBC Food Who doesn’t love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of flavour. Ingredients 1 tbsp groundnut oil, plus extra for deep-frying 200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces 4 dried Chinese mushrooms, soaked in hot water for…
It’s so near, but almost totally overlooked from the culinary perspective. Belgium is one of our closest neighbours but is overshadowed by the gastronomic giant (the French believe their own publicity) next door. Let’s think logically. We wax lyrical about French food and will go to the extent of crossing the Channel just for lunch…
From BBC Food Try something different on your barbecue with this tasty recipe for super-moist chicken. Serve with a green salad and crusty bread. Ingredients 4 tbsp light golden ale, plus 500ml/17floz to marinade the chicken, plus 300ml/10½fl oz light golden ale for roasting (reserve the empty beer can) 90g/3oz malt extract ½…
It’s attracting lots of gastronomic and architectural attention, and it does indeed offer a wealth of national and international food outlets. The new Markthal is a traditional market in Rotterdam with piles of fresh vegetables, meat and fish and, yes, cheese as well; but its attractive and striking environs are also garnished with a good…
I had visited Holland once before. That was Amsterdam and many years ago. I travelled by air and the flight was quick – Holland is nearer than one might think. But a trip to Rotterdam via Stena Line ferry from Harwich made that diverse and vibrant city even more accessible. Rotterdam is the second-largest city…
I am spoilt. It’s true, I have marvellous invitations to eat, sample, savour the most delightful foods across the globe. Spicy dishes from Asia, decadent plates from Europe, comfort food in the USA. Yes, the best of everything has been generously offered and greatly appreciated. But then there is culinary tradition – and that’s another…
I am, at first sight, overwhelmingly English. Yes, well, no, not quite. I have a family connection to India which is distant yet strong. That little bit of sub-continental exotica manifests itself in the guise of a passion for Indian food and that of the Punjab. One might assume that I have spent endless time…
Photography by Mark Roper Making the most of the end-of-season plums, we like to bottle this sauce to use in stir-fries or serve with Chinese barbecued duck. The sauce needs to mature for a few weeks but will keep for ages in the fridge. Makes 750ml Ingredients 1 cinnamon quill 4 each cloves…