Category: Cuisine

Bramble and apple pie

In Southern England the fruit is called blackberries and the bush brambles. In Scotland, however, and some parts of England ‘bramble’ means both the fruit and the bush. Either way, it goes well with apples in a pie. I made the pastry as usual with 4oz flour plus bran...

Fish, Chips and Pies at the revamped Architect in Cambridge

The Architect pub in Cambridge has been taken over by the owners of the award-winning Blue Lion of Hardwick and given a complete make-over. It’s now a gastro pub specializing in fresh fish and homemade pies. Everything is fresh every day. I started with a sharing board featuring popcorn...

Medjool dates in quiche

The idea came from my BBQ. If I can wrap bacon round medjool dates for devils on horseback, could I put them in a quiche alongside bacon? I made a normal quiche, adding a spoon of bran to the white flour and using goose fat for shortening. In went...

Barbecue foods

With Autumn in the air, I doubt there’ll be many more barbecues this year. I held two last week, cooking the usual hamburgers and hot dogs, both Frankfurters and Lincolnshire sausages. I made skewers with prawns, onions, mushrooms and green, red and yellow peppers. I also did devils on...

Bacon and cheese omelet

I pre-cooked the bacon in a microwave and cut it into small pieces.  I whisked up two eggs while the pan was heating up with just a tiny amount of butter in it.  When the butter began to turn brown I knew it was hot enough.  In went the...

Frittata

I made myself a rather nice frittata. It took 4 eggs, whisked up with half a cup of goats’ milk, two big spoons of yoghurt and some cream. I put in bacon pieces, chopped red and green peppers and onion, plus seasoning. Crucially I lined the oven with a...

Seafood bisque

A seafood bisque is a creamy stew of crustaceans, typically lobster, langoustines, crab, shrimp and crayfish. It’s a way of using up ones that are imperfect or not considered good enough to market. Typically the crustaceans are sautéed in their shells before being strained and cooked with cream and...

Mixed fried seafood

One thing they do very well in Nice is fritto misto, a mixture of seafood lightly deep fried.  This one had lots of squid, prawns, sardines, and some unidentifiable small fish.  Most of it was served whole, leaving the delicate job of extracting the bits you don’t want to...

Tomato tart

The base is puff pastry rolled into a rectangle.  I use ready-made puff pastry because it’s too labour intensive to make my own.  I score an inner rectangle about three-quarters of an inch in, and spread green pesto inside it.  Then come the chopped tomatoes, the torn basil leaves...

Lamb, tomato and basil quiche

I make a quiche as a way of using up leftovers.  In this case I had cold sliced lamb I cut into pieces of about half an inch across.  After lining my dish with shortcrust pastry, I put strips of cheese to cover the bottom, then the pieces of...