This is a really simple recipe that has amazing flavour and texture. The addition of the anchovy sauce makes all the difference. Make sure you use a mandolin to slice the vegetables so you get a consistent thickness. This salad is delicious on its own or could be served with a whole roast fish as an accompaniment.
To some, a cocktail is something that comes in a particular glass - notably the 'V' shaped martini glass. To others it has a traditional definition - that of a spirit (or liqueur) mixed with sugar, bitters and water (usually ice). Most see it as a mixed alcoholic drink though - but usually in a 'fancy' sense.
Call me a curmudgeon, but I have never been able to fathom the baking craze. Not that I don't hold in high esteem the skill and talent required. But behind this refined, sugary, lardy, high-carb cooking spree that has become our national obsession, all these floury delights and their cheap mass production imitations are making everyone bigger.
Boning a leg of Lamb may look a bit daunting but if you go slowly it isn't that difficult. This is a great way to cook a whole leg of lamb. If you have a barbecue it will taste even better. Green beans are perfect with the Lamb and the addition of the anchovies make it very tasty. Have a great weekend!
Dried porcini mushrooms are easy to get hold of and have loads of flavour. The addition of mint works really well with the other ingredients but be careful, as too much mint can overpower the other ingredients. Conchighlie (pasta shells) work well in this recipe as the sauce tends to get stuck in the inside of the shells. Have a great weekend!
This is a great way to eat really fresh seabass. Try cut the fish a thin as you can because if it is too thick it becomes a bit unpalatable. The addition of the tomatoes and chilli helps cut the richness of the raw fish. Try and avoid using lemon juice because the tomatoes have enough acidity and adding lemon would kill the delicious subtle flavour of the seabass.
This is a great recipe to use a small lobster. As you are making a stock with the shell, you create a lot of lobster flavour which is perfect with the tagliatelle as is absorbs it really well. The addition of the courgettes gives it a juicy texture too. Try this recipe now as lobster prices are at their lowest this time of year.
The purpose of taste, as I find out through the course of the evening, is more than to just eating pleasurable (normally). It is also there to create a desire in us for the foods that we need, and to help us single out just what those foods are. The five tastes - sweet, salt, sour, bitter and umami - all signify different things.