Apple cider vinegar also known as ACV is one of those things I would never be without in my kitchen. Good apple cider vinegar can be quite expensive but using left over apples or scraps means you only pay for the sugar! In addition to the great flavour, apple cider […]
Colatura is made using anchovies that are kept in salt inside wooden barrels for forty days. The juice, or colatura, is then strained off and used to dress hot pasta along with garlic, olive oil, and a little lemon juice.
I have had a good crop of tomatoes on my allotment, far more than I can use in salads so I am going to make tomato passata and store it for future use.
Every chicken or duck destined for the barbecue with a beer can partially inserted into its body cavity deserves a good rub before cooking.
Confit garlic is one of those ingredients that you didn’t know you needed in your kitchen until you tried it.
Make your own realistic edible fake blood for Halloween. Give your spooky cakes that extra ghoulish touch. Makes a good dipping suace for fingers too!
Do you have some dried fruit or raisins which are too dry? Quickly rehydrate them and enjoy a more succulent taste. Whether you want them for baking or snacking, all raisins will benefit from some rehydration. Place the raisins in a bowl and cover with just-boiled water, then leave to […]
A spiced aromatic liquid or stock used mainly to poach fish and shellfish, court bouillon adds a flavour that would be lacking if the fish were cooked in plain water.
Try and recreate authentic homemade chorizo that tastes much better than the shop-bought varieties, and does not contain any artificial preservatives. A sausage machine either manual or electric would be a great help. Credits: espositosausage.com eyeonspain.com BBC Food – Mark Sargeant
Traditional Spanish chorizo is a very tasty sausage found all over Spain, each province having its own variation with most families having their own recipe. It can be fresh, which needs cooking, or cured, ready for eating.