Hello my friends!
This has been a busy, busy month. I am the module leader of an elective on the Bar Course, which starts soon. Blended learning is a great tool for student learning to foster independent learning habits and to get away from the old fashioned lecture-tutorial-lecture-tutorial course design. However, it does mean the curriculum needs front loading, which means time spent in advance.
Therefore, forgive me for the lack of pictures and the lateness of this Favourites list.
Food writing
What's in season in March? Mushrooms, spring onions, onions and shallots. https://realfood.tesco.com/whats-in-season/march.html
Ever tried to make something you had in a restaurant and it didn't look quite the same? Gary at Big Spud made Heston Blumenthal's "Meat Fruit". It doesn't look the same, but I'd definitely eat it! https://bigspud.co.uk/heston-blumenthals-meat-fruit/
Kavey writes fab cookbook reviews. Her latest is Mark Diacono's 'Spice: A Cook’s Companion' where you'll find advice on how to source, blend, and cook with these hero ingredients. (Published by Quadrille Food) https://www.kaveyeats.com/spice-mark-diacono
The history of Pasta told through ten dishes. Food, travel and history writing to feed the soul: https://www.shondaland.com/live/travel-food/a42386107/luca-cesari-tells-the-history-of-pasta-through-10-dishes/
Fish sauce doesn't have to be an ingredient you hide and pretend you don't use. It's a hero ingredient. "Fish Sauce, Loud and Proud" by Cathy Erway: https://tastecooking.com/fish-sauce-loud-and-proud/
Becky Krystal on bay leaves and why they matter in your cooking: https://www.washingtonpost.com/food/2023/01/23/bay-leaves-do-they-matter/
How Thai restaurants are not wholly representative of Thai food, and why there are so many Thai restaurants around the world. Interesting thoughts on food, culture, and authenticity: https://www.foodandwine.com/why-are-there-so-many-thai-restaurants-7104115
Kitchen know-how
We are all coping with the rising cost of food products, so we want our food to last longer. However, there is a limit. Please, don’t try to eat mouldy bread (and don’t breathe in the spores, either); just bin it! https://www.huffingtonpost.co.uk/entry/what-happens-if-you-eat-mouldy-bread_uk_64075d77e4b0c62918de63e3
Cooking tips from top chefs: https://www.theguardian.com/food/2023/feb/13/fry-pizza-add-marmite-to-roast-potatoes-27-eye-opening-and-invaluable-tips-from-top-chefs
Not so much a cooking tip, as a cooking no-way. Don’t microwave chillies. https://lifehacker.com/why-you-should-never-cook-chili-peppers-in-the-microwav-1850254355
Recipes
Having recently had a chat about confit garlic and roast garlic, here’s how to roast garlic in an air fryer: https://tastyoven.com/air-fryer-roasted-garlic/
I made one of Yotam Ottolenghi’s vegan soup recipes, with peas flavoured with makrut lime leaves and lemongrass, topped with ginger and soy sunflower seeds: https://www.theguardian.com/food/2023/jan/07/vegan-soup-recipes-green-pea-coconut-pumpkin-walnut-chickpea-carrot-yotam-ottolenghi
“Shaking beef” is a dish I enjoy eating as a main course when going to a nearby Vietnamese café. Here it is, paired with salad, rather than the rice I usually have it with. https://www.lovefood.com/recipes/86346/shaking-beef-steak-salad-recipe
The classic French julienned carrot salad… finally I might use the spiraliser which is languishing in my kitchen cupboard! https://www.davidlebovitz.com/carottes-rapee/
Nigella Lawson’s “Chicken barley” is a comforting and somewhat soupy dish which brings the comfort of chicken soup without the hassle. https://www.theguardian.com/food/2023/jan/30/nigella-lawsons-chicken-barley-recipe
Three recipes from The Ramadan Cookbook; spicy potato and sweetcorn tortilla samosas, butter chicken, and date and nut slices: https://www.stylist.co.uk/food-drink/the-ramadan-cookbook-recipes/772952
Music
Cherry Ghost – Thirst For Romance
Film
Everything Everywhere All At Once
TV
Unforgotten – Series 5
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.
