This… Is a Bogtrotter cake: Chocolate cake From Sam’s pot to Lisa’s stomach Samuel AllabyFood Food Eat Eat There are no words to accompany it, but that is what it was researched to be, designed and implemented to be 100% pure Bogtrotter. It was excellent; moist but still flavoursome, great toothsome texture. It imitated the barely describable chocolatey siren-song of the Matilda cake quite beautifully. The main problem here being that I can’t recreate it. The lack of documentation about the process, about the origins of the recipe, means that I’m left floundering about in the narrow hollows of my…
-
-
My favourite kind of Chinese food is that which catches me by surprise, presenting me with flavours with which the western palate is unfamiliar. Actually I’m not totally certain that’s correct, there will always be a place for noodles and spare ribs, but for the sake of a dramatic opening let’s say it is. You can usually tell that a recipe is leading towards such a flavour; there’s a rhythm to European cookery that forms muscle-memory, and when you spend 20 minutes at the start of the recipe finely chopping a kilogram of celery you know that you’re marching to…
-
-
I’ve tried this twice now, in fact. In quick succession thanks to the vagaries of ordering in a time of lockdown where orders are uncertain and food schedules are written long in advance of the meal being eaten. First time with the boiled egg, second time without the boiled egg but with grated cheddar on top. Both times it was delicious (egg nice, feels rich and indulgent, but not essential; cheese a welcome tang, but again perhaps not essential). However I’m not sure I would do it again for one important reason. Having mentioned a couple of non-essential features of…
-
-
So Lisa said her work canteen did a miso, noodle broth with tofu and she really liked it. Armed with this information I created the following. Actually extremely good. Red miso paste was used, but I expect others would work just as well. Dry out firm tofu block by weighing it between paper towels for 10 or 20 minutes. Cut into 1-2cm cubes, coat with seasoned flour/cornflour/semolina. Onions thinly sliced and mushrooms thickly sliced, gently fried together to soften but not colour; Fry the coated tofu until lightly golden and crispy. Meanwhile roughly 800ml of stock (in this case chicken)…
-
From Nigel Slater
-
Celeriac Steak From Anna Jones
-
Improved duck cooking from this recipe. Instead of a high heat to render the duck fat, I used a low one for an extended period, probably 10 or 15 minutes, and only when the skin was crispy and golden and the fat was clearly rendered did I flip it and finish the meat side for the 5 minutes. Teriyaki is simple and delicious. Loved this. Teriyaki from https://www.justonecookbook.com/teriyaki-sauce/ Donburi ideas from https://www.gousto.co.uk/cookbook/chicken-recipes/pulled-chicken-teriyaki-donburi-bowl
-
