Apologies for the absence of any recent posts – I’m
currently in the process of moving house, and didn’t realise how much crap I
have to sort through. Anyway in between packing and cleaning, I’ve got a couple
of things to report from the last month or so…
So firstly, I think I’ve decided that autumn/winter is my
favourite time of the year to cook (and eat). Summer is great for fresh produce
and dining outside (for the few weeks of sun we get a year…) but I really think
winter is great because the food you eat can have a real and tangible effect on
your mood. There just seems to be so many simple, tasty, and healthy recipes
designed for winter – specifically dishes that might be deigned as ‘comfort
food’ which can actually far exceed expectations. The key to this, I’ve found,
is variety – or variations upon a ‘safe’ theme. A good example that I have used
recently to satisfying effect, is the very common chorizo-based sew. Yes I know
it’s obvious and is on nearly every cookery show around this time of year, but
there is a reason for it – its warming, and it’s delicious. My little additions
are usually a pulse (cannellini or butter beans, potentially lentils or
chickpeas), loads of veg and lots of seasoning (chillies, paprika, fresh herbs
etc.). The result is a taste that I associate instinctively with winter,
because it is exactly what I want to eat by the bucketful when its freezing
outside.
A couple of other favourites I like making around this
time of year include pork chops or medallions (I can’t really articulate why I
associate pork with winter, I just do for some reason), with a brandy-based
sauce (works well with apples – maybe the booze makes me think of
warming, and therefore winter food), and also a nice take on a classic four
cheese pizza (with the addition of halloumi – such an underrated cheese). These
are really hearty options, and also if you serve with the addition of a salad
or some veg there is often enough for a couple of people or for leftovers throughout
the week.
On another note, it occurred to me recently that pasta
dishes, generally, can suit any time of year, but there are definitely different
types of pasta and sauces/accompaniments which pertain to specific seasons. I
always think a nice pasta salad or spaghetti with pesto is summery, whereas
something like a pappardelle or lasagne is hearty, and brilliant for the months
where you need/want to carb-load. I was lucky enough to attend a pasta-making
class at a local cookery school (Flavours – http://www.flavoursschoolofcookery.co.uk/),
and, although this is probably going to make me sound sad/old, I genuinely had
a brilliant time. The chef who runs the classes was trained by Albert and
Michel Roux, and has also worked for John Torrode, and I personally think that
having someone of his quality running this kind of small business and willing to put up with a room of amateur cooks
(when he could be working in Michelin starred kitchens) is great. Not only did I
learn how to properly make fresh egg
pasta, roll said pasta and cook it so it doesn’t end up as a water-logged
mound of mush (as has been the result of my previous attempts at making
home-made pasta), I was also given tips on ideas for different recipes for
tagliatelle/ravioli fillings (spiced sausage and chicken mousse were
favourites). We were given recipes for different types of simple sauces,
and although I generally am not overly keen on tomato-based pasta sauces, the
marinara sauce prepared for the class was the best I have ever tasted.
A final few words on where I’ve been eating out recently – the
last five or so weeks have been pretty good for eating out as I’vecisites various friends around the country. Two places stick out in my mind – the first
is a vegetarian pub in Oxford that served one of the best lentil dhals I have
had in a while, as part of an Indian platter (The Gardener’s Arms – https://plus.google.com/105797275586931369286/about?gl=uk&hl=en).
My two accompanying friends also had similarly good experiences, both
opting for the veggie burger which was the closest I have encountered to the meat
equivalent in any restaurant. The second place was also in Oxford, a Thai
restaurant called Bangkok House (http://www.bangkokhouse.co.uk/aboutUs.html),
and although I’ve covered my feelings about the authenticity of Thai food in
England in previous posts, I just really enjoyed eating the dishes we ordered!
I shared a red fish curry and the safe haven of Pad Thai, and thoroughly enjoyed
both (especially given that this was my first fish curry experience –
definitely one to be repeated). Honourable mention to Brazilian bar Bodega in Birmingham, which offers some great little tapas-sized plates and a well-matched menu of cocktails (http://www.bodegabirmingham.co.uk).
Sorry for the long post – I will try not to leave it so long
until the next!
M
