Archive for the ‘Travel’ Category

Apple Sauce for Hogfest ‘10

Sunday, August 29th, 2010

Last weekend I went up to Shropshire for Hogfest ‘10, which you probably won’t remember from this previous post is a yearly chance to meet up with mates, chat, booze and dine on swine in beautiful surroundings.

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As in previous years, it was a a good crack, and the pig, sensational. A bit smaller than the previous year’s, and cooked over a fire fueled with only oak wood, it had a beautifully smoky flavour and moist tender meat. As usual, my favourite bit was the belly. Slammed in a bap with some coleslaw that I whipped up, and some home made apple sauce (the recipe for which is below), we were all in hog heaven.

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I’m not a huge fan of shop bought apple sauce. I find it’s often too watery, too sweet, or both. So for this years Hogfest I decided to see if I could to better. The following recipe makes about 4 jam jars full, which you’re unlikely to need for a Sunday roast, so adjust the quantities accordingly. You’ll also need to adjust the quantity of sugar based on how tart your apples are. Go easy to start with, as you can always add more towards the end.

Ingredients

2kg cooking apples

20g butter

7 tablespoons Muscovado sugar

3 tablespoons cider vinegar

1.5 teaspoons Chinese 5 spice

200 ml water

Juice of 1/2 lemon

Large pinch of salt

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Banana Bread

Tuesday, August 17th, 2010

I’m not a big fan of the over ripe banana. I love them when they’ve just changed from green to yellow, but as soon as those dark brown spots appear on the skin, I’m over it. The flesh goes a bit cotton wooly, and I find them hard to eat.

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But thanks to my introduction to banana bread in Australia, those spotty old fruits finally have a use. This recipe uses four of the buggers, and a little kick of rum for background flavour.

Ingredients

4 medium sized ripe bananas (spotty with soft flesh)

250g plain white flour

2 teaspoons baking powder

250g golden caster sugar

2 teaspoons vanilla extract

125g unsalted butter

2 eggs

2 tablespoons dark rum

Method

First up, set your oven set to 175 c and then grease a medium sized (19 x 11 cm) loaf tin with unsalted butter.

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A Year Of Highs & Lows

Thursday, August 5th, 2010

Having recently turned one, I’m in a reflective mood, so I thought I’d list my top 10 food highs and lows of the year. In no particular order.

Photo: MrLerone

Photo: MrLerone

Highs

1.Polpo – my new favourite restaurant. Very good Italian style tapas eating.

2.Sydney Breakfasts – just the bomb. I wish i could start every day Sydney style.

3.Whole Foods Market – the big one on Ken High Street is like heaven on earth.

4.Good Coffee – being shown what real coffee should taste like by Campos and Kaffeine.

5.Stuffed Courgette Flowers – still really chuffed about making these bad boys in France.

6.Engagement Dinner at Brasserie Balzar – the perfect Parisian place to pop the question.

7.Ramond Blanc’s Kitchen Secrets – for my money, the best cookery show of the past year

8.The Santa Barbara Shellfish Company – one of the standout meals from our California road trip.

9.Good Mexican Food – from Benitos Hat to La Super Rica the Mexicans have been killing it. Me gusta.

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King Of The Grill

Monday, August 2nd, 2010

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At Hand To Mouth Towers, we don’t have any outside space that allows us to grill meat over an open fire, which can be a bit frustrating during ‘barbecue season’. So when I get the chance to get busy with some hot coals, I try and make it count.

For me the undisputed kings of the grill are Côte de Bœuf or the porterhouse. Both are pretty primal cuts, with plenty of marbling, and if well hung, bags of flavour. Whilst at Forcalquier Market we picked up some amazing rib steaks to barbecue, and they made an awesome dinner.

Ingredients (serves 6)

3 x Côte de Bœuf steaks (around 700g each)

Herbs de Provence

Salt and pepper to taste

Method

You want your ribs to be at room temperature before you grill them, so get them out of the fridge before you start your barbecue. Now get your barbecue super hot. You want to sear and caremelise the outside of the meat when you put it on, so it needs to be as hot as Hades.

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Local Hero #14 Auberge De L’Abbaye

Sunday, August 1st, 2010

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As people who read this blog will know, I’m not a huge fan of overly fussy food. 9 times out of 10 I’d rather eat a really well cooked roast chicken say, than some complex Heston-esque creation swimming in a sea of foam. There’s a certain pomposity that comes with this kind of food and the people, or so called ‘foodies’, who wax lyrical about it. But every once in a while it does one a bit of good to see how the other half live, especially if someone else is paying. In this case, my parents.

About half an hour’s drive from the villa my folks rented there’s a small village called Cruis. It’s a pretty unassuming little place, in many ways a typical French village, but we’d been told that the restaurant at the hotel in town was very good. Like the village, the Auberge De L’Abbaye didn’t look that special, plastic chairs and vinyl checked table cloths out on the veranda, so we were kind of unprepared for how good the food was.

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The menu was succinct, but not limiting. Bursting with local meat, veg and seafood from slightly further afield, I could have happily eaten all of the dishes on the menu. I started with some local asparagus which was served with a qualis egg and kind of morel mushroom velouté sauce. The asparagus was firm, tender and delicious, the quails egg a nice touch, but the crowning glory was the sauce. Totally packed with the morel flavour, and with a few mushrooms scattered around the plate, it was deliciously rich. Many a mushroom soup could learn a lesson or two from that sauce.

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Stuffed Courgette Flowers

Monday, July 26th, 2010

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My Mac has recovered, so its back to France for a few posts.

When we visited the food market at Forcalquier, as mentioned in this post, the missus spotted some courgette flowers for sale. We both remembered seeing Jamie Oliver deep frying some ricotta stuffed flowers on one of his shows, and despite not having a cookbook or any access to the interwebs, we decided to gave it a go.

Without blowing my own trumpet, the results were great, and to be honest it was easier that I thought it would be. The following recipe serves 6 as a small starter (2 flowers each), and although I didn’t at the time (because my father ain’t fan of the spice) I’ve added some red chilli. Not very French, but there you go.

Ingredients

12 large courgette flowers

For the stuffing

250g Ricotta

50g Parmesan, grated

1 tablespoon finely chopped basil

1 tablespoon finely chopped mint

Zest of 1 lemon

1 red chilli, seeds removed, finely chopped

Salt & pepper to taste

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La Belle France

Wednesday, July 14th, 2010

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Sorry for the radio silence, my Mac has given up the ghost and has had to go in for repairs, so I’m having to write this from work (don’t tell the boss).

So France was awesome as expected. We were staying in Provence at a place my folks had rented with the rest of my familly, about an hour north of Marseille, near a town called Fourcalquier. I’m sure this is going to come over like I’m a smug ponce, but it really is a lovely part of the world. The landscape is amazing. Rolling fields of poppies, lavender and crops, the climate is awesome, and you really notice how quiet it is compared to London.

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Aside from spending time with my familly, eating, drinking and doing a bit of cooking, the two highlights for me were going to Forcalquier market and hanging out in a little village called Banon.

Forcalquier marché happens every Monday morning and is a peculiar mixture of food, clothing and a whole lot of baskets. The produce on display was a food lovers dream. Amazing meat, bread, cheese, tarts, and other goodies like salami, garlic, olive oil, fruit and veg, all produced in the local area.

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The farmers and stall holders are obviously really proud of their produce, encouraging you to try their wares at every turn. They are also refreshingly un-prissy about how they handle their food. They poke, prod and handle it. Not in an aggressive way, but like they are connected to and care about it. None of the rubber glove wearing supermarket staff who look scared to handle a chicken breast like you get over here.

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À Bientôt

Friday, June 25th, 2010
Image by Michael Fenichel

Image by Michael Fenichel

Hand To Mouth is very happy to say that it’s off to to the South of France for a week.

I will be mostly hanging out in Provence, drinking wine, eating bread and cheese, and checking out a food market or two.

See you en l’autre side.

À bientôt