I like January. So much possibility ahead, so many aspirations and resolutions. September should really be more depressing than January. It’s only in September when you realise you haven’t done any of the things you planned and it’s too late to bother anyway. January is a month of frugality (although more probably the first of many months of frugality), a time for healthy eating, a time for simplicity and warmth. In short, it’s a time for rice. Continue reading
Tag Archives: chilli
What’s interesting about the random ingredient generator is its propensity to reflect everyone’s mood, the weather, the seasons, even the time of week. I imagine if it was done at the end of the week the answers would be all steaks and burgers. Last night was oats and capers and avocados and celeriac. Healthy – even, whisper it, austere, food – but inherently warming too. Continue reading
You have to take your hat off to Ralph Ferrett. A self-confessed ‘voracious carnivore’, he is going vegetarian for the whole of September. It’s a noble effort, and one that I could not echo, but it has at least inspired me to eat less meat, for the sake of the environment, my health, and my wallet. Continue reading
This recipe was kindly donated by Ravinder Bhogal, a seriously talented cook, and author of the outrageously pornographic (in the food sense, boys) Cook In Boots. It’s an awesome way of cooking corn on the cob, gently warming for this chillier weather and with plenty of juices for moppage. Serve with some warm naan bread. Continue reading
I’ve got a new game. Next time you don’t know what to have for supper, ask a friend to name a random ingredient, and you have to incorporate it into what you cook. I was feeling totally uninspired last night, and asked the good people of Twitter to help out. Aside from the one suggestion of Angel Delight, it was amazing how helpful it was. I ended up with this, and very good it was too. Continue reading
“Er, not really,” I replied, fighting back the tears as I sipped cautiously at the Bloody Mary devised by Gaucho’s cocktail powerhouse Tato Giovannoni, a man wreathed with the honour of Argentina’s ‘Bartender of the Decade’, whatever that means. The drink was spiked with chipotle and it wasn’t shy. Continue reading
It’s been a busy week so I do apologise for lack of postage recently. Cooking has been minimal (sad face) but I did knock this up and it’s a beaut. Aside from the hour or so of marinating, this recipe will take all of 10 minutes to put together. Perfect for midweek munching.
2 salmon fillets
1 thumb of ginger, grated
1 red chilli, roughly chopped
A handful of coriander, chopped
2 tbsp soy sauce
A few drops of sesame oil
Juice of half a lime
– Sling together the ginger, chilli, coriander, soy, sesame oil and lime juice and slip the salmon in like an otter from a riverbank. Marinate for an hour.
– Brush off the marinade before frying the salmon in a hot pan for a couple of minutes on each side. We ate ours with noodles and pak choi and it was banging. Oh, and the marinade of course.
The brains behind Recipe Rifle lets us in on her secret Bazooka Picnic Bombs recipe. Watch this space.