February always seems to feel shorter than it is. You start on February the first with a brand new month and before you know it, it has slipped away and March is practically here. Here in the UK we had the announcement that we have a road map out of Lockdown 3.0 so there is a feeling of cautious optimism as we head into March.
I wonder if, like me, when you speak to family members, you prattle a little about what’s on TV, what you’ve been cooking and eating and reflect on where we are in the pandemic, and then sigh and say “I haven’t got any news”? It’s been a bit of a theme to conversations for a few months. This month has been slightly different as my parents and mother in law have been able to report getting their Covid vaccinations. I’ve breathed a sigh of relief as they’ve received their first jabs, and now hope the follow ups will come soon. I am waiting my turn, but watching the success of the UK vaccination programme has been heartening.
I was very lucky this month, as my friend Adey was good enough to write a guest post for this blog, his famous “weapons grade garlic” chicken. I would like to thank him and his partner Jools for the attention to detail, careful instructions and step by step photos. (Link to the post is featured below).
This month I will share with you some of my cooking creations in the photos to accompany this post. Some are “prettier” dishes than others. But they were all delicious. Home cooking has been such a comfort right now.
Food writing and articles:
A wonderfully evocative selection of diverse food writers share what comfort food means to them: https://www.nytimes.com/2020/12/04/opinion/covid-world-comfort-food.html
Food trends for 2021, to explore in lockdown: https://www.independent.co.uk/life-style/food-and-drink/seaweed-bottarga-nigella-sherry-fermenting-coffee-b1784464.html
The best traditional food from Scotland, by Kavey. Covering beef, haggis. Arbroath Smokies, Cullen Skink, Cranachan and Rowie. https://www.kaveyeats.com/the-best-traditional-food-from-scotland
Here's Kavey's guide to the best traditional food from England. Stilton, Cornish pasties, cream teas, Yorkshire pudding, Lancashire hotpot and strawberries in cream (of course!): https://www.kaveyeats.com/the-best-traditional-food-from-england
Here's your guide to Shrove Tuesday, including why Pancake Day is always on a Tuesday: https://metro.co.uk/2021/01/29/when-is-pancake-day-2021-and-why-is-it-always-on-a-tuesday-13978630/
Genevieve Ko is a chef, able to cook without a cookbook. But she’s resolved to follow recipes to the letter. Why? Because it gives you a better understanding of the culture behind the cuisine. https://www.nytimes.com/2021/01/04/dining/cookbook-recipe-resolutions.html
How the Japanese attitude to vegetables can change the way you cook and eat: https://heated.medium.com/the-best-vegetable-cooking-tip-ive-ever-received-was-also-the-simplest-28234b0011a7
A handwritten leather and rag paper cookbook from the 1830s got sold in a charity shop for £40. Is it the collected culinary secrets of an upper class household? And what are the recipes actually like? https://www.atlasobscura.com/articles/historical-english-cake-recipes
Cooking and kitchen tips:
Ten tips on using baking powder and bicarbonate of soda (baking soda) in the home: https://archive.is/rGGrU
Want to eat well on a budget? Here are Dr Rupy’s tips on what to have in your store cupboard. https://www.bbc.co.uk/food/articles/thrifty_cooking_storecupboard
Alton Brown’s 2016 food tip for better scrambled eggs is having a revival. The secret? Mayonnaise and water to create an emulsion. https://metro.co.uk/2021/01/25/chef-reveals-trick-to-make-perfect-scrambled-eggs-using-mayo-13959523/
A selection of sweet potato recipes showing just how versatile they are as an ingredient: https://www.stylist.co.uk/food-drink/best-sweet-potato-recipes/476723
Potatoes, parsnips and celeriac, Pamela Yung of London’s Flor restaurants shares her innovative recipes for winter veggies: https://www.theguardian.com/food/2021/jan/30/new-ways-with-winter-vegetables-recipes-parnsip-potato-fritters-celeriac-cake-winter-citrus-chicory-buttermilk-dressing
Pork belly with bay, cider and pears: https://www.bbcgoodfood.com/recipes/pork-belly-with-bay-cider-pears
Soup can be posh, so don't write it off. I like the look of this truffled parsnip soup with hazelnuts and bacon: https://www.deliciousmagazine.co.uk/recipes/truffled-parsnip-soup-with-hazelnuts-and-bacon/
Meera Sodha's vegan recipe for Gujarati whole mung dal with sambharo (a sweet-sour cabbage and carrot relish): https://www.theguardian.com/food/2021/jan/30/meera-sodha-vegan-recipe-for-gujarati-whole-mung-dal-with-sambharo
Quick pickled onions are easy to make and you can use them either as a garnish or topping for tacos, sandwiches or many other dishes. https://getpocket.com/explore/item/how-to-make-quick-pickled-red-onions
What you might have missed at Snig’s Kitchen
Adey’s Weapons Grade Garlic Griddled Chicken with Roasted Vegetables – a guest post from Adey (AKA @515mm on Twitter who is well worth following): https://snigskitchen.blogspot.com/2021/02/adeys-weapons-grade-garlic-griddled.html
TV:
It’s A Sin
The Pembrokeshire Murders
Film:
The Guilty
The Conversation
The Eichmann Show
Music:
Cold Fact – Rodriguez
Michael Kiwanuka – Kiwanuka
Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.
No comments:
Post a Comment