Kellogg College, Oxford, wanted to serve a black vanilla ice cream at their upcoming Summer Ball. Squid ink immediately sprang to mind, but would it’s fish-foody, saltiness be too overpowering? While Ben and Jerry’s have a ‘Phish Food’ flavour, a glance at the ingredients reveals, unsurprisingly, that there ain’t nothing fishy in there, although they… Continue reading Squid Ink Vanilla Ice Cream, Raspberries, Toasted Rice
With semolina flour. Rule of thumb – use a ratio of 2 parts dry to 1 part wet, e.g. 500g of semolina flour with 250g of liquid. For wet part – experiment using various mixtures of water and oil to give different textures, tastes and properties. Using 1 part (50g) oil to 4 parts (200g)… Continue reading Dried Pasta (Black & White)
Jasmine rice toasted in a frying pan until ever so slightly browned, then blitzed in a food processor. The toasting further accentuates the already nutty flavours of the Jasmine rice, which also has a slight Pandan leaf-like taste to it. This is caused by the presence, in both Pandanus and Jasmine rice, of 2-acetyl-1-pyrroline; one… Continue reading Toasted
Take 1: As per Felicity Cloake’s recipe except I used ‘Jazz Apples’ (a cross between a Braeburn and a Gala) and a 50:50 margarine:butter pastry. Notes: – Could reduce to perhaps just 1 tbsp of sugar in the pastry – the extra sweetness isn’t needed. – For the Jazz Apples, cook off the apples in… Continue reading Tarte Tatin (1 & 2)
Spring has now truly sprung in the UK and with it has come the welcome sight of jersey royals, watercress and asparagus in shops and the sharp wet smell of wild garlic (Allium ursinum aka ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear’s garlic – cuz bears like it: wild boars like it… Continue reading Rum-Soaked Deep-Fried Blood Oranges
…Salt & Hazlenut Oil.
The charred leeks are immense. Charcoal-y, sweet, so juicy, soft, fresh, clean – even though the leek I used here was quite old and had seen better days. Young leeks would be incredible I imagine. The sharpness of the apple compliments the smokiness of the leeks and cuts through the big savoury kick of the… Continue reading Charred Leeks, Roasted Cauliflower, Apple Vinaigrette, Butter & Miso