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Let’s Party with a Paté or Two

15/08/2013 By
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Patés come in all shapes, sizes and flavours. They’re versatile as a snack, a starter or as a buffet/party dish. Some, like my chicken liver recipe need only a frying pan. Others require a suitable utensil to cook them in. A proper “Terrine” is the best thing, and I advise getting one if you want […]

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MEATING PLACE

05/05/2016 By
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Gather round, folks. Roll up. I have a clutch of meaty treats for you this week. Very international in origin, too. In the Middle East (and I include Cyprus in that), grazing for sheep, goats and cows is sparse, to say the least. In consequence, much of the meat can be tough (I except lamb […]

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PLENTY TO BEEF ABOUT

22/02/2013 By
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  There’s this poor old nag, who’s worked on a farm in deepest Romania all his life, but can’t work anymore. So he’s shipped off by lorry to a meat factory many hundreds of miles away in the South of France, along with a lot of his mates, where he’s slaughtered and cut into chunks. […]

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Filed Under: Blog, Food and Wine Writing, Recipes

RECIPE – Pepperonata

10/05/2013 By
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A summer side-dish or part of an hors d’oeuvres, tasty and tangy. Ingredients for 4-6 servings Four sweet peppers (one each of green, red, yellow and orange) 2 tbsp salad oil (olive or sunflower according to your taste) 2 tsp white wine vinegar 2 des-spoons capers (optional) 2 cloves garlic, finely chopped (optional) Salt and […]

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RECIPE – Roza’s Red Cabbage

09/02/2013 By
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  In the 1950s I used to eat the most delicious red cabbage, along with a Wiener Schnitzel and sauté potatoes at a tiny restaurant in Greek Street, Soho, where the owner/cook was a rotund Austrian lady called Madame Maurer. With home-made apple strudel and coffee the bill came to less than ten Shillings (50 […]

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Filed Under: Recipes, UK Recipes

RECIPE – Frittata – Eggsactly right for lunch

19/02/2013 By
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  When you come to think of it, a remarkable number of cookery words are foreign in origin. Take “omelette” for example; no-one gives a thought, when ordering one or cooking one, that it is a French word, so long has it been around. But, say “Frittata” and immediately you’re in foreign territory. It is, […]

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