Foodies In The News

[Pepper Pig Profile]

An orzo recipe from Rachel Roddy.

https://www.theguardian.com/food/2021/m ... d-parmesan

I love orzo. This look s very similar to one of Nigella’s.

[Pepper Pig Profile]

Polenta recipes. https://www.theguardian.com/food/2021/m ... ossom-cake

[Pepper Pig Profile]

Recipes which use Guinness. https://www.theguardian.com/lifeandstyl ... h-guinness

And Felicity's made Red Velvet Cake.

https://www.theguardian.com/food/2021/m ... ity-cloake

[Stokey Sue Profile]

Next celebration could be Persian Nowruz (new year) which coincides with the equinox on Sunday,

Also a new Iran exhibition at the V&A

Rather nicely explained in terms of food by Sabrina Ghayour with the help of the V&A

https://www.instagram.com/tv/CMelqblBnz ... 1qqy74k0aq

[Earthmaiden Profile]

Mmm, lovely Sue. I love that cuisine. I seem to remember an exhibition about Persia at the British Museum a few years ago where the cafe menu reflected the cuisine and was wonderful.

[karadekoolaid Profile]

EM said :

There's a recipe below that for Savoury Spinach Cakes which I think looks worth a try

And I thought so too. So I did.

Spinach croquettes (2).JPG (28.7 KiB) Viewed 2939 times

( Not a very good picture, but still)
Right - basically spinach, cottage cheese, walnuts, onions, garlic & nutmeg, with a "raita" as a dipping sauce.
They were ok; nothing to write home about. the walnuts definitely added a certain je ne sais quoi, and they were savoury rather than sweet, but not the sort of thing you´d say " WOW!!!" when you eat them. I´m not sure the raita worked well with the croquettes. I´ve got a friend in NY who is a professional chef, and she once sent me a recipe for spinach balls ( very similar recipe) but with a sweet mustard sauce. That worked very well.
So how would I "improve" the recipe? I liked the walnuts, so I´d be inclined to add a few more. I might actually add some crumbled bacon, just to give it a zing, but to keep it veggie, I´d probably use feta and add some cinnamon, or coriander, or cumin, or baharat (sic?) spices.
It was fun making them, however. Thanks for the link!!

[Earthmaiden Profile]

Interested to see them KK! I was curious how the fried element looked without crumbs or flour but they look ok.

[Stokey Sue Profile]

The fourth British Library Food Season runs through April and May, all online events of course this year, so your location doesn't really matter, it's usually very good and this time they seem to have managed not to mess up the web page

https://www.bl.uk/events/food-season?ut ... 20Library#

[karadekoolaid Profile]

Interested to see them KK! I was curious how the fried element looked without crumbs or flour but they look ok.

Well they did have crumbs in the mixture.

[Pepper Pig Profile]

An interview with the lovely Ainsley. https://www.theguardian.com/food/2021/m ... ng-at-home

Ever played backgammon with him Stokey Sue?

[Stokey Sue Profile]

Not seen him at a tournament, not heard anyone mention him

But he says "I had Greek neighbours and my friend’s father, who worked at Battersea power station taught me how to play tavli (backgammon)." so I suspect he's just a café and bar player, not at organised clubs and events

But he's welcome at any of the clubs I'm sure (especially with calypso chicken)

[karadekoolaid Profile]

Just got this through the mail. Looks like a winner to me!

https://www.bonappetit.com/recipe/salmo ... _Basically

[Pepper Pig Profile]

Boiled lemons from Claudia Roden.

https://www.theguardian.com/food/2021/m ... an-recipes

And some Easter cakes for the bakers.

https://www.theguardian.com/food/2021/m ... ate-mousse

[ZeroCook Profile]

.
Good idea boiled lemons - didn't think to boil them whole - I've been boiling them cut up when making South Asian Pickles because it takes so long for them to soften up naturally with the spices and salt. And CR's right - they taste great boiled. She recommended freezing slices to speed up the preserving process in one of her early books.

KDKA, have you come across Rick Martinez in BA? Good everyday recipes.

For anyone interested, I made his Pork Ribs in Green Chile stew recently - used pork shoulder. Really good. If you can't get poblano chiles, thick fleshed dark as you can get them green peppers plus any hot green chilli to taste, will work. Ditto his no-soak beans/Frijoles Olla - I used mayacoba beans, but they all work. I also used his recipe for achiote paste a while back when I made Cochinita Pibil - simplified but v good and I used achiote powder/annatto powder (same thing) not whole seeds, both of which are available from spice sellers on Ebay UK for a reasonable price, btw.

Pork Ribs in Chile Verde
https://food52.com/recipes/85219-costil ... ign=Social

Frijoles de la Olla
https://www.bonappetit.com/recipe/frijoles-de-la-olla

Achiote Paste
https://www.bonappetit.com/recipe/achiote-paste


Posting on the Latin American thread too for easy to remember reference.
.

[Badger's Mate Profile]

We have pork chilli verde quite often, always with cubed pork shoulder. I grow tomatillos on the plot and they can be quite productive. There are several bags in the freezer still. Would probably have made some last week but was talked into doing the Goan pork and potatoes from Madhur Jaffrey's Curry Bible. That was very nice too, but now need more pork to make more chilli verde. A Uni friend married an Ecuadorean chap and she makes it with prawns rather than pork. The sauce goes well with fish as well of course.

[Renee Profile]

Just got this through the mail. Looks like a winner to me!

https://www.bonappetit.com/recipe/salmo ... _Basically

I love that soup Clive and have all the ingredients! Thanks for the link.

[Pepper Pig Profile]

Ways with Marmite.

https://www.theguardian.com/food/2021/m ... -spaghetti

[Earthmaiden Profile]

Hmmm, Fried Marmite sandwiches and cheese and Marmite straws aren't quite as 'new' as the article would suggest! I suppose they've been reinvented for a new generation (along with some of the other ideas!).

[Pepper Pig Profile]

Rachel Roddy’s chicken with olives. https://www.theguardian.com/food/2021/m ... oes-olives

[Stokey Sue Profile]

Rachel Roddy’s chicken with olives. https://www.theguardian.com/food/2021/m ... oes-olives

That’s the sort of thing we have made in holiday rentals