nasi goreng (malaysian fried rice)

nasi goreng

It's not often that I turn from mild-mannered cook by day into my foodie crime-fighting alter-ego; righting food wrongs with a wave of my magic feather boa. I am not saying that the feather boa actually works, but I prefer it to a cape and too-tight knickers; to each super hero(ine) their own fashion-sense. It seems to work for me.

smoking bishop

smoking bishop

There are three constants in all my life – food, literature and history. So if I can cook or drink a thing that combines my other loves, I count myself as very happy indeed. Although after drinking a Smoking Bishop or two, I may be happy but not entirely sober!

jerusalem artichoke soup with smoked oyster gremolata

jerusalem artichoke soup with smoked oyster gremolata

If you haven't planned on your Christmas menu, than you there is still time to rush and buy some Jerusalem artichokes. How can you not love the Jerusalem artichoke, which is neither from Jerusalem nor is an artichoke? Well if those reasons aren't thrilling enough, they are said to have all sorts of wonderful health benefits too (which may not be what you're thinking about at this time of the year, but you may well thank me later!

devilled eggs: time for a revival?

devilled eggs

Almost from the moment that humans first learned to cook an egg, I suspect that they were "devilling" (spicing) them too. We know that the Romans such as the gourmand Apicius liked their egg recipes; I suspect those ancients liked theirs drizzled in garum or liquamen (highly pungent sauces made from fermented fish - possibly an acquired taste!) The sadly maligned Victorians would devil just about anything, which goes to prove that in food, at least, they were neither particularly conservative nor unadventurous. And I would defy anyone to find a cookbook on entertaining from the 1950s, 60s and 70s that didn't include these brightly coloured little numbers.

party nibbles: bacon-wrapped marinated water chestnuts

bacon-wrapped marinated water chestnuts

Growing up as expats in Malaysia, my little brother's obsession with the crunchy texture of water chestnuts was legendary. (Although I pretty certain no other family ate them in spag bol!)

An American friend of my mother's introduced my family to these delicious marinated water chestnuts. It was love at first bite.

Spicy, sweet and sour - these lovely nibbles are perfect for the party season.

curry mary: a curry-spiced twist on the classic hangover cure

spicy curry mary

Many of us have firmly-held beliefs that, despite evidence to the contrary, we are most reluctant to relinquish. So when scientists or nutritionists say that there is no evidence that hair-of-dog-that-killed-you can help soothe a booze-induced hangover; that more alcohol can actually make you feel worse, we smugly tend to think that we know something that scientists and nutritionists don't. From a tall glass of ice-cold Coca-Cola and last night's leftover curry, to tripe soup, a Full English Breakfast or Marmite-on-toast, most of us prefer to believe in our tried-and-tested home-remedies.

mulled damson gin (brings a little festive cheer!)

mulled damson gin

If you read my post about making damson gin last year, you will know that as much as I love gin, I don't drink it very often as it brings out the miserablist in me; we are talking weeping, wailing, and teeth-gnashing. I end up looking like a demented panda caught in a rain storm.

a story of a Goth, a grandmother and baklava, with a sting in the tale!

honey nut baklava

I am thinking about Christmas baking and alternatives to the usual spiced cakes. I want to make some baklava, filo pastry stuffed with spiced nuts and drenched in a honey syryp, which reminded me of my first ever baklava experience and possibly the most disastrous "meet the family" episodes of my life.

devilled chicken livers: a retro party bite

devilled chicken livers

My father worked for a well-known drinks company in the late 1960s and 70s. It seemed to my childish eyes that life was one long party, as my parents always seemed to be entertaining. I realise now that it was all part of the job, but there was clearly a lot of pleasure (well food and wine) involved too. While my mother may have been bored by the drudgery of day-to-day cooking, she was actually a very good cook and loved to cook for these parties. I suspect there was also a little bit of the show-off in her too for she loved putting on a good display of fabulous food, often of the sort that other people could only dream of. (If I tell you that she used to make her own puff pastry, you'll know what I mean!)

what's in season: december

my santa's elf hat chilli!

No Christmas elves were harmed in the delivery of this seasonal post. 

Wha?

I was tidying up some plants on a dusty windowsill and found the saddest plant you've ever seen. I say plant; it was actually a few twigs in some dried-up compost. It had been a chilli plant and still clinging to it was this wrinkled chilli, which to my mind looked like the sort of hat you might see on one of Santa's little helpers, if he hadn't bothered to iron it. 

Once I had stopped laughing, I decided to photograph the chilli to illustrate December's good food. And it is highly likely that I will later even use it in some paste or other. That's a guarantee really.

boozy rum babas with lemongrass and lime syrup

boozy rum babas drenched in l
emongrass and lime syrup

Have you ever looked through the cookbooks of the 1950's, 60's and 70's? As a child, I would pore over my mother's cookbooks, avidly absorbing the technicolour photographs and the sort of food that inevitably my mother didn't cook. I suspect that my fascination came from the novelty value of the food presentation as well as the magically named dishes. At restaurants, I would choose courses based on how they sounded, (much as I study form on the rare of occasions that I go to the races - which probably explains why I never win anything).

deep- fried breaded camembert with spicy plum sauce

deep-fried camembert with spicy plum sauce

As a truculent teen-aged vegetarian, I wasn't expecting much (well too many veggie options) from the French bistro my long-suffering parents had dragged me to. But my gloomy expectations were turned upside down; the first course of deep-fried Camembert with a gooseberry sauce was a bit of a revelation for me. It was so good, that I had it for my second course since by now I was in melted cheese nirvana and never wanted to leave.

Since gooseberries aren't in season, but plums are, I made a sweet but spicy plum compote (again!) to go with the gooey cheese bites. Any leftover plums are fabulous in a crumble too, so you have two recipes for the price of one.