sambal belacan

sambal belacan

I have mentioned before my love of sambal, a spicy chilli condiment hailing from Malaysia and Indonesia. In the past year or so I seem to have got into the habit of making up large quantities of this, to stick in the fridge, on the basis that firstly, you just never know when you might need it and secondly, that it seems to go with everything. Well everything in my household that is, from curries, noodles and stir-fried vegetables, from burgers and sausages, to salad dressings, scrambled eggs and cheese toasties. Admittedly I would draw the line with say ice cream or cupcakes, but then that's the beauty of lines ... sometimes you just can't help wanting to cross one.

indonesian seafood sate lilit

Indonesian seafood sate lilit

A fabulous sate (satay) from Bali which can be made with a variety of different meats; I love the minced seafood version. What makes it different from the myriad of other sates from Indonesia (and satays from Malaysia) is that firstly it contains coconut and secondly it is not typically served with a peanut sauce.

a fabulous tangy malaysian curry: kari kapitan

kari kapitan

Kari Kapitan (or Captain's Curry or Ayam Kapitan) is a classic Nyonya recipe from Penang in Malaysia and is the perfect combination of Malay and Chinese influences; every family has its own version, passed down across the generations and often served at big family gatherings and celebrations.

what's in season: march

spring garlic and the green shoots of recovery!

Helloooooo. I'm back!

Which might be a strange thing to say if you hadn't noticed I'd gone. Well, I won't bore you with my tales of woe. I had  bit of an accident and I've been recovering. Frankly, I hadn't been doing much cooking either, but now I want to get back in the food saddle and start blogging again. Yippeeaiyay!

christmas mincemeat: and a secret ingredient . . .

Christmas mincemeat 2014

I am curious about how this year's batch of mincemeat will turn out as I've added a "secret" ingredient. Every time you throw a load of mincemeat ingredients into a large bowl, you are stirring up a load of history. It is traditional to have made your Christmas mincemeat on the last Sunday in November, "Stir-Up Sunday" - which gives it a good two weeks to mature before using. While I may be late in posting, I am actually feeling quite smug, as I managed to make mine in early November. That really is a first for me. But this new addition, which is actually a very "old" ingredient has me intrigued . . .

middle eastern arayes (meat stuffed pitta sandwich)

 middle eastern arayes (meat stuffed pitta sandwich)

A cooked pitta bread sandwich popular around the Middle East, these arayes are very easy to make, stuffed with aromatic, spiced minced lamb or kid goat meat. I was recently lucky enough to work with the guys from Gourmet Goat, who gave me some minced kid goat to play with. Not only did I have a lot of fun experimenting . . . dear god, it was utterly delicious!

wood blewits: the most beautiful mushroom of all

wood blewits (clitocybe nuda/lepista nuda)

Is there anything more fairy tale than a wood blewit mushroom? I don't think so. With their lilac-blue stems and pinkish violet-coloured flattish caps they are the stuff of fantasy. Also charmingly known as pied bleu in French (blue feet), they grow in leaf litter under deciduous trees in Britain's woodland. I'd love to tell you that I foraged for them myself. But the more prosaic answer is that I bought them in Borough Market, from one of several fabulous stalls that sell wild mushrooms.

poffertjes: Dutch buckwheat pancakes

poffertjes (Dutch buckwheat pancakes

These pillowy buckwheat pancakes are light, delicious and really rather indulgent. Even their name is descriptive; "poffertjes" in Dutch sounds a bit like "poffer-juss," which to my mind sounds like pretty fluffy pancakes.

stuffed delicata squash

delicata squash stuffed with tomato and mince sauce

A few weeks ago I posted about one of my favourite new discoveries, the delicata squash. You'll be forgiven for thinking that I didn't do much with it except stand back and admire it! Gosh, there is really nothing so appealing as a vegetable with a bit of va-va-voom and go-faster stripes.

chocolate covered cinder toffee (honeycomb)

chocolate covered cinder toffee

Chocolate covered cinder toffee (known in some parts as honeycomb, puff candy, hokey-pokey, yellowman or seafoam,  but not to be confused with bonfire toffee) brings out my inner child. I love this stuff and could eat it all year around, not just on Bonfire Night. Making it is part cookery and part science project; (I get particularly excited when you add the bicarb to the sugar syrup and it all froths up . . . see what I mean about pleasing my inner child?) Anyway there is much fun to be had by all, and (my favourite type of science, kitchen science) you can eat the results! A really good explanation for the science and magic bit can be found on The Guardian website.

what's in season: november

Boskoop Rouge apples from Chegworth Valley at Borough Market

The Crossed Apple
1've come to give you fruit from out my orchard, Of wide report.
I have trees there that bear me many apples. Of every sort:

Clear, streaked; red and russet; green and golden: Sour and sweet.
This apple's from a tree yet unbeholden, Where two kinds meet,
So that this side is red without a dapple,
And this side's hue is clear and snowy.
It's a lovely apple. It is for you.

a witches brew soup

a witches brew soup

Of all the food I cooked at Borough Market's demonstration kitchen suitable for a children's Halloween party, the one that got the most visceral reaction was my Witches Brew soup. Unfortunately that reaction was a unanimous "ugh". Where, oh where did it all go wrong? I suspect I was a victim of my own making.