Hugh Fearnley-Whittingstall has some great orange recipes.
Oranges, clementines and satsumas really come into their own at this time of year, so it would be foolish not to put them to good use.
Check them out on the Guardian website.
Having a love affair with bacon
Wonderfully amusing article in the Guardian on bringing home the bacon.
With sales of gourmet rashers on the rise, it seems Britons can’t get enough bacon. Tim Hayward is no exception but, tired of shelling out a small fortune on the stuff, he decided to follow in his grandmother’s footsteps and cure his own …
Don’t visit the supermarket at Christmastime…
Well you walk around the supermarket this Christmas, do not under any circumstances be tempted by the Christmas prepared goodies you see on the shelves. You will find that you are much better off, cooking nice recipes yourself, as often these (so-called) goodies are just full of sugar or have even less of the nice stuff in it then the label or name suggests.
The Guardian sent three foodie experts to test out the goodies from leading supermarkets.
This year, you don’t even need to peel a potato for Christmas dinner. From gourmet seafood starters to exotically stuffed turkeys and hand-decorated cakes, you can buy all your celebration food ready made from the supermarket. But do these time-saving dishes taste any good? Our three expert foodies tested ranges from the five leading chains.
One thing for example, is roast potatoes cooked in duck fat, well you would think that was roast potatoes cooked in duck fat wouldn’t you. Well they aren’t they are roast potatoes cooked with 2% duck fat and a lot of rape seed oil!
Cook your own (organic) potatoes, get some duck or goose fat and use that, don’t buy the prepared veg, cook your own!
Christmas at River Cottage
Fancy something different this Christmas?
Something a little more organic and ethical then you usually have?
Christmas is a time for overindulgence, for fabulous presents (and unwanted scarves) and, above all, for spending with loved ones. But if you’re the cook of the house, how many years have you missed out on the fun because you’ve been chained to the cooker? Do yourself a favour this year and adopt the River Cottage approach to festive cooking.
Hugh Fearnley-Whittingstall writes in the Guardian on a (not too) alternative approach to cooking the Christmas dinner.
£165,000 for a truffle!
A massive (3.3lb) white truffle was sold at auction for £165,000.
That’s one expensive truffle.
Christmas in Pastry
The Guardian has posted a Christmas Pie recipe.
In the last of our exclusive baking recipes, Martin Dewey, founder of Square Pie, explains how you can recreate their hearty festive pastry in your own kitchen.
Do you like Truffles?
To be honest I don’t think I have eaten truffles or used truffle oil, but with the news this week that a huge €140,000 white truffle was found in Italy, it has brought to the fore the question, are truffles worth the money?
The Guardian’s Jay Rayner asks this question:
So the question is, without the flavour burst of truffle oil do truffles really taste of anything? Or, to be more exact, do they taste of enough given their price?
A good article to read with some interesting responses. Personally I would quite like to try something made with truffles, black or white.
Tasty Cake
Today the Guardian published a very nice cake recipe as part of a week long baking frenzy,
All this week, as part of Guardian food month, we will be running exclusive baking recipes from some of Britain’s favourite food names. To begin, a treat – top cake-makers Konditor & Cook’s bestselling Curly Whirly chocolate sponge with vanilla-bean frosting
Today it’s Konditor & Cook’s Curly Whirly cake.
Guide to Baking
The Guardian have published an informative and substantial guide to baking, everything from cakes to bread.
Whether you are a novice pastry roller or an expert icer, our scrumptious new guide will take your enjoyment of baking to a whole new level.
Check out the Guardian’s Guide to Baking.
Pan-fried calf’s liver with port and sage
BBC Food has published what looks like a very tasty recipe from Saturday Kitchen, pan-fried calf’s liver with port and sage.
Probably like most people I am not a great fan of liver, probably down to the liver and bacon dish that I was served at school.
However I would quite like to try this, so I might.