Sai Oua Stuffed Chicken Wings

Remember that time I had a food blog? Oh yeah here it is, mostly recipes, some subjective wittering on local eats. Whoops but no posts in 2018! Better put at least one up this year. Continue reading

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Lap Cheong 臘腸 Chinese Sausage

PB240093

You wait ages for one, then two Chinese recipes come along. It’s almost as if I’d forgotten how to blog. In a way this is true. I’m pretty disgusted with the state of the blagging scene in Birmingham at the moment and the thought of being associated with it has made me, well, get my head down and actually do more good things with food this year. So more teaching, more popups, more food development work, more styling and photography. Less of the constant churning of idiot prose for idiot posers.

But then I’ve neglected for those of you who care about cooking good food, in particular Chinese food. So this for you then; a recipe for Chinese sausage. Of all my sausage recipes I’m most proud of this one. It’s the one most tinkered with, the most obscure (my middle name) and the most evocative for me. Continue reading

Sweet Pickled Herring

Sweet herring and beetroot

Sweet pickled herring and beetroot

I love a shiny fish, my favourite is mackerel, cheap plentiful and delicious when in season. In the summer it’s sardine. Few foods are better than a grilled mackerel or sardine. They dont even have to be cooked, a light cure or pickling and it makes the best sushi. Hikari mono is the japanese catch-all term for shiny fish sushi. To my eyes the shimmering iridescence is so appetising, it’s always the sushi item I look forward to the most. Especially in Japan, kohada or gizzard shad is sublime. Continue reading

Mr Txuleta’s Txuleta

Do not adjust your set, deep crimson txuletas. Galician left, Basque Cider House right

There are food moments I’ll never forget. Eating at Asador Etxebarri in the rolling Basque hills between Bilbao and San Sebastian is one of them. Victor Arguinzoniz is a grilling genius, the menu is a masterpiece. Every ingredient the best the region has to offer, cooked simply over fire using pioneering instruments and techniques. The main part of the meal ended with a Galician beef chop, a txuleta (or chuleta in Spanish), perfectly charred on the outside and crimson rare inside.
Continue reading