Posts Tagged ‘Cheese’

Italian Cauliflower Cheese

Tuesday, July 10th, 2012

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Perhaps unsurprisingly, Brick House has been keeping me pretty busy, so there’s not been much action on here of late. I really want to keep Hand To Mouth going, but mustering the energy after early mornings and busy days is a pretty tricky. That being said, I’m going to do my level best to keep the dream alive.

Those of us living in England will have no doubt noticed that the weather of late has been (and I’m afraid there’s no other word for it) shit. Summer has properly evaded us. In fact as I write this, rain has started lashing down on the bakery roof. So at a time of year when we should be thinking about salads and light summery food, my thoughts have turned to more comforting stuff, this Italian cauliflower cheese being the perfect example.

The ingredients will answer the question as to why this version has a touch of the Italian about it, and the addition of the breadcrumbs turns it from a Vespa into a Moto Guzzi.

Ingredients

1 large cauliflower

400 ml milk

50g unsalted butter

50g plain flour

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H2M Style Double Cheese

Thursday, May 17th, 2012

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This is a bit of a beg, steal and borrow recipe. The burger is inspired by Fred Smith’s recent double cheese at the Ad Cod. The patty is very much in the style of Lucky Chip / Meatwagon / Mother Flipper. And the bun recipe, which is kind of a demi-brioche, is based on (believe it or not) a Dan Lepard hot cross bun recipe.

The burger patties are pure meat, so don’t buy the stuff you get in the supermarket. Go and see your butcher and either get him to grind a bit of what you fancy, or if their own mince is good quality, get some of that. I used a combination of chuck and shin (I think around 75% to 25%). Great flavour.

This recipe will make either 2 doubles with a few buns to spare, or 4 singles. The choice is yours. I serve mine with lettuce, red onion, a cheeky sauce made with home made mayo and Tabasco, and some of that lovely plastic burger cheese. I didn’t have the time or the inclination to make my own, but you can. There’s a good recipe for it here on Luc Martin’s blog.

Finally, As these burgers don’t have a binding agent, they are a bit more fragile, which can make barbecuing them slightly harder. The ‘cue I used had flat bars so I was safe, but they’re equally good fried off in a hot pan or on a griddle plate in true diner style.

Ingredients

For the buns (makes 5)

135 g white bread flour

135 g plain flour

7 g fresh yeast / 4 g dried yeast

90 ml warm water

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Hand To Mouth’s Christmas Wish List

Monday, December 6th, 2010

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In no particular order, my top ten Christmas picks that I’d love to find under my tree or in my stocking.

1.Le Creuset Casserole Dish – Le Creuset’s stuff is heavy, in both senses of the word. Cast iron, classic, and they seem to improve with age. I’ll take this shallow casserole dish in white, thanks.

2.Fire & Knives Subscription – Mine has run out, so I’d definitely like someone somewhere to renew my subscription to this excellent, and refreshingly different, food publication.

3.Global Vegetable Chopper – Global knives are probably not as fashionable as they used to be, but for my money (and they aren’t cheap) they are the best knives I’ve used. This veg chopper is like a mini cleaver, and would be a welcome addition to my collection.

4.Sipsmith’s Sloe Gin – I love a drop of Sloe Gin, and this stuff is produced by artisan distillers in Hammersmith, London, so it’s also means supporting a local, independent business. Win, win.

5.Ripailles – I’ve flicked through this French cookery bible a bunch of times in book shops, and everything in it looks amazing. The photography alone had my mouth watering within seconds.

6.Wesco Bread Bin – classic American style bread bin. I’ve wanted one for a while, but we really don’t have room for one in our already crowded kitchen.

7. Sausage Making Course – I did the Ginger Pig beef butchery class earlier in the year, which was ace, and I rather fancy a return visit to learn a bit about making bangers.

8. Dinner & Foraging at the Foxhunter – I’ve been wanting to go to Matt Tebbutt’s pub in Monmouthshire for ages, and combining a quality meal with an afternoon’s foraging sounds like my idea of a good day out.

9.Dualit Coffee Grinder – getting my coffee fix at Kaffiene at the weekends is tricky, so this burr grinder would get Square Mile or Monmouth coffee beans perfectly ground for my morning cup.

10. Neal’s Year Cheese – Christmas and cheese go hand in hand, and although this New Traditionals selection doesn’t have a Stilton, it would be a welcome, if not slightly smelly, addition under the tree.

When Hand To Mouth Met The Meatwagon

Wednesday, September 22nd, 2010

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I first heard about The Meatwagon a few months ago on the BBC 4’s Food Programme, and subsequently on a number of blogs. It seems to have become the stuff of legend pretty quickly, and for those into their food, you can understand why. The story goes that the owner of the wagon, Yianni, quit his job and headed for the US to research the perfect burger. He toured the length and breadth of the country (I may be embellishing here) picking up recipes, tips and tricks until he thought he’d cracked it. He then returned to London, formula in hand, bought a food truck and then hit the road spreading the good burger word. Insane and inspiring in equal measure.

Until last week, his burgers had evaded my jaws, but when I heard that he was pitching up at The Ship pub near me, I knew I had a date with meaty destiny, particularly as Yianni had picked up ‘Best Sandwich’ at the British Street Food Awards the previous weekend. As we approached the wagon, for some reason we felt a sense of trepidation, the kind you get when approaching an illegal rave. Would there be a huge queue? Would there be any meat left? What were we going to do if we couldn’t get our fix?

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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

Cornish Lamb Shoulder and Cheesy Boulangère Potatoes

Thursday, January 7th, 2010

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As mentioned in the previous post, I was down in Cornwall for Christmas. My mum always puts on a great spread while we’re down there, but with seven mouths to feed she has her work cut out, and seems to spend too much time in the kitchen. That being the case, for the last few years I’ve given her the night off and cooked a meal for the family.

This year I cooked a slow cooked shoulder of lamb with Cornish style boulangère potatoes and spring greens. The lamb is cooked in a tangy herb, lemon and anchovy marinade (I have to leave out the garlic as my dad can’t stand it, but have included it in this recipe), and the classicly French boulangère are given a South West twist with the adition of Cornish cruncher cheddar cheese.

Ingredients

For the lamb:

2.5 kilo shoulder of lamb

2 lemons (juice and zest)

10 -15 tinned anchovy fillets

Bunch of rosemary

5 large cloves of garlic

Olive oil

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Soupe A L’Oignon

Tuesday, December 22nd, 2009

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It’s bloody cold in London right now, and add hangovers into the mix from all the Christmas partying, you need some seriously restorative food to get you back on an even keel. This French onion soup ticks all the boxes in terms of comforting, warming and tasty sustenance, and will have you ready for that next session of festive boozing before you can say zut alors!

Ingredients

Olive oil

Large nob of butter

1kg of onions

5 fat cloves of garlic

1 tablespoon fresh thyme, chopped

70ml French brandy

150ml French white wine

750ml chicken stock

750ml beef stock

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Breakfast Pizza

Sunday, November 8th, 2009

During the Summer holidays of my second year at university I went backpacking with my mate Ed around Egypt, Jordan and Israel. One of the most vivid memories I have from that trip was when we were staying in Islamic Jerusalem. We were sleeping on the roof of a pretty grotty hostel, but every morning we’d look forward to going to this local bakery for breakfast. This place wasn’t a cafe, but a proper working bakery. As well as supplying bread to local restaurants and shops, they guy who owned it was also kind of famous for his ‘breakfast pizzas’.

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They were made on dough base that was smeared with tomato puree, then topped with a triangle of Dairylea style processed cheese, and an egg. They were then baked in a bread oven until the egg was cooked all the way through. Like the hostel, the pizzas were pretty basic, but I remember them being very tasty, and after we’d been there a couple of times, the guy let us make our own and put them in the oven.

This breakfast pizza is a more sophisticated version of the above, and uses some of the same basic ingredients as the pizza recipe featured in this earlier post.

Ingredients (per pizza)

Around 200g pizza dough

Tomato sauce

2 cherry tomatoes, thinly sliced

Teleggio cheese

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