Food Fun

In response to:Big Mac and additives

2013-05-16T11:41:26+02:00

It's shocking how much chemicals go into our food! Thats why I choose to cook my food from scratch . From the butchers to my plate .

In response to:What is Red Pudding?

2013-03-03T23:56:04+01:00

i like pooty pudding.

In response to:Hog's Pudding Salad

2013-02-26T17:38:16+01:00

As a Devonian living in the Black Country I would like to say that no white pudding is anywhere as good as Hogs Pudding, It can be cut into rings and eaten uncooked, or fried / grilled until it is dark brown on either side. It makes a lovely breakfast, dinner, tea or supper. Pity I can't buy any locally. Thanks for the on-line sites Archie,

In response to:Walnut Season

2013-02-15T21:41:07+01:00

I wish I had a walnut tree in my area.

lisa@modern furniture Los Angeles

In response to:Restaurant Review: Funki Sushi, Bournemouth

2012-12-10T13:34:13+01:00

I am a really big fan of Sushi, and to be honest, dont judge me people but some of the best Sushi i have had has been from Pret Manger. So good! not really a fan of Yo!Sushi though.

In response to:Sushi Rice

2012-11-28T18:28:58+01:00

Nice post. Next time check out our shop if you are looking for sushi grade fish!

Helan

In response to:Dried Wild Garlic

2012-11-18T19:26:42+01:00

Thank you for this blog. That’s all I can say. You most definitely have made this blog into something that’s eyes opening and important. You clearly know so much about the subject, you’ve covered so many bases. Great stuff from this part of the internet. Again, thank you for this blog,Visit this blog Buy Supplements Online : http://www.jackedup.me/

In response to:My Ajvar

2012-09-10T07:33:20+02:00

We wanted to let you know that our award winning Ajvar is now available in Waitrose and fine food stores across the UK. We often post recipes on our recipe blog:
http://www.pelagonia.co.uk/recipes

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We're also offering a free 6 day food/wine tour of Macedonia with Food&Travel Magazine:
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In response to:Food Shopping in Moscow Area

2012-07-08T17:54:54+02:00

This article was really interesting. I like travelling. But I have never been in Russia.
Maria

In response to:Ingredient: Wild Garlic

2012-07-02T02:09:13+02:00

The whole plant is edible but the flowers are particularly nice in simple salads. They seem to taste at their best just prior to opening. The bulbs are not really worth the effort of digging up as they are so small and less flavoursome than the leaves and flowers.
Apparently it is illegal to dig up 'Ransoms' without the land owners permission though the law relating to this is designed to protect the wild lands of Scotland more than anywhere else and was built around protecting plants such as Bluebells etc. l shouldn't imagine you'll be going to jail over a few bulbs for a stew .... As l say though, the leaves and flowers carry the best flavour.

In response to:Making Wild Garlic Pesto

2012-06-21T11:24:01+02:00

I have read many blogs in the net but have never come across such a well written blog. Good work keep it up

In response to:Street grilling in Peniche

2012-06-07T14:51:59+02:00

I have just been writing about owning a similar sardine grill as the one shown at the beginning of this blog. I borrowed the picture as mine got broken many years ago. I hope that is OK. When I lived in the UK I couldn't get sardines like this, now in Canada I can as I live near a Portuguese community.

Visited Portugal a few years ago and oddly enough, did not see anyone grilling their fish like this.

In response to:Making Wild Garlic Pesto

2012-05-21T11:14:57+02:00

If you blend everything without the oil you can store it in the freezer and add the oil later.

In response to:Cooking Squid: The 3/20 Minute Rule

2012-05-20T20:52:02+02:00

I am doing a seafood paella that has both squid and octopus so your advice on the 3/20 rule is timely for me. I will use the rice as a cooking medium and give the chunks time to go rubbery, then back to tender. Thank you.

In response to:Wild Garlic & Chorizo Pasta

2012-05-17T19:24:59+02:00

Thanks for doing this site.. without it I would never had used the wild garlic growing next to my house for fear of poisoning myself!

I just made this recipe using pancetta but wanted some more veg to the dish.. so I added broccoli to the pasta when boiling, baby plum tomatos cut in half to the pancetta when frying, and sweetcorn to the pancetta right at the end. Then a light sprinkling of cheese afterwards. It was delicious! My one year old and three year old loved it!! I couldn't believe how quickly they gobbled it up! Going to try making the pesto now :)

In response to:Dried Wild Garlic

2012-05-11T12:15:01+02:00

Today, most cattle, sheep and goat ranchers consider wild garlic to be a pesky weed that ruins the taste of animal's milk and meat. It's part of the modern day odyssey, as the medicinal wild garlic actually helps control infections in livestock and provides many other health benefits for those drinking the milk, cheese, meat and other byproducts. In fact, wild garlic enhances the flavor, not diminishes the flavor and was favored in the 1800's in places like Switzerland where the butter made from cows fed garlic sold at a premium. However, now we live in a world that has lost it's mind and wild garlic is considered to be a weed with no real value.

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In response to:Dried Wild Garlic

2012-04-19T14:44:58+02:00

WOW... this would be good to mix with dehydrated kale crisps...

:)

In response to:Ingredient: Wild Garlic

2012-04-15T22:37:30+02:00

thanks for this. we found the motherlode of ramsons growing on a huge hillside in a forest here in Slovakia. We made a great Sag Paneer with them and nettles, dandelion greens and sorrel. I used your recipe for the ramson oil for the leftover leaves we harvested. I halved the salt tho as it initally came out too salty .

In response to:Wild Garlic Flowers

2012-04-15T17:42:41+02:00

Perhaps I have given the impression in some posts that the wild garlic leaves are less edible when the flowers are out. That is partly true.

I generally find the leaves are best before the flowers come out (leaves are fresh and tender). However the leaves are still usable. Even when the leaves are yellowish on the edges they are still usable, I just cut off the old or yellow parts of the leaves.

It is not "black and white" but generally after the flowers have been out for some weeks the quality of the leaves is poorer.

O.

In response to:Wild Garlic Flowers

2012-04-13T19:56:05+02:00

Just discovered this blog. I've signed up already! Some marvellous info and recipes. Thank you. I have wild garlic growing in my garden, which I am delighted about, as I always wanted some,but have no idea how it got there! At what point do the flowers appear (in UK)? I understand the flavour of leaves is not so good once flowers appear. Thank you.

In response to:Ingredient: Wild Garlic

2012-03-28T18:54:21+02:00

Thank-you for writing this article on 21 March 2007 - it's still very interesting to read 5 years later apparently!

Folks, you know when Mr Brown was still in power, Jamie Oliver was chosen to cook for the world's leaders at the G8 Summit in London. As the Summit was taken place near the end of March, he used English wild garlic in his menu! How clever! His 3 course menu was so frightfully English: first of the season Cornish asparagus, Welsh hillside farm lamb, English wild garlic, hot Bakewell Tart, homemade custard etc... So simple and charmingly English!

I must admit that when I first came to England, I didn't like English food at all, except "their" fish and chips. But now, after nearly 30 years living with "them", I have grown to love English food - plain and simple - just good old English food! And English men are not bad, either.(wink, wink)

That's enough of sucking for now! Anyway, folks, another way to freeze wild garlic leaves is to blanch them first, then freeze them. It's always good to cook them fresh - I walk to my local canal and cut some fresh garlic leaves for cooking everyday from early March to May or June. I just stir-fry the fresh leaves or add them to soup.

Soup: Boil some minced pork or pork spare ribs in plenty of water until tender. Add a few handful (they do shrink)of fresh wild garlic leaves (cut into 1 inch long). Season with some salt and ground black pepper. Serve hot!

The young leaves, old leaves, flower buds, open flowers and bulbs are all edible. Although I notice that a wild garlic bulb consists of 3 or 4 overlapping thick layers of stems - if you pull these layers apart, you won't see any bulb inside. It's not a real fleshy bulb like a domestic garlic clove. Still, I've heard that some folks pickle wild garlic bulbs.

They self-seed themselves like mad in the wild and gardens. I live in town, the local canal run through it, wild garlics grow like mad alongside the banks. Chances are their seeds float in the water sailing off to other parts of the country. So even if you live in city or town, look hard and you might spot some wild garlics growing. Now is the right time: March, April, May - look for their broad thin leaves, white flowers, the pungent garlic smell etc. Chances are you will find plenty of young seedlings around the clumps - you can gently pull up a few for your garden.

In response to:Making Wild Garlic Pesto

2012-03-27T22:53:50+02:00

hi i usualy make mine using a hand coffee grinder to grind seeds/nuts often using either last years dried pumpkin seeds or sunflower instead of masively airmiled pine nuts and my mams old herb mill to mince the leaves all mashed with a pestle and mortor this can also be mixed with acorn flour to make great garlicy tortillas yay for wild garlic

In response to:Restaurant Review: Vostochny Kvartal

2012-03-26T15:07:17+02:00

Nice!

In response to:Making Wild Garlic Pesto

2012-03-24T05:58:26+01:00

Such a wonderful blog i ever read. I have read a few of the articles on your website now, and I really like your style of blogging. I added it to my favorites blog site list and will be checking back soon. Please check out my site as well and let me know what you think. Thank you for providing the perspective. I just read a part of the article, so I don't know much what to say.

In response to:Making Wild Garlic Pesto

2012-03-03T05:23:21+01:00

I certainly enjoyed the way you explore your experience and knowledge of the subject! Keep up on it. Thanks for sharing the info

In response to:Dried Wild Garlic

2012-02-06T15:09:01+01:00

I congratulate, your idea is useful

In response to:Ingredient: Wild Garlic

2012-02-06T11:40:38+01:00

well thanks for so much information as we have a woods near our house full of the wild garlic so now we will start to harvest it and use it Once again thanks

In response to:Wild garlic and mustard sauce

2012-01-18T20:27:08+01:00

It sure sounds great! And it will look even mouthwatering if you add 5 more strips of salmon on the plate along with some mustard. Also, you can put it in a yellow plate to make it more attractive, since the color combines very well with green. Just a thought =)

In response to:Dried Wild Garlic

2011-12-01T13:36:07+01:00

What a really incredible blog post.

In response to:Dried Wild Garlic

2011-11-29T13:14:53+01:00

You are completely right on this blog.