I think most of us are just about recovered from the annual end-of-year holiday frenzy. I remember the last two weeks of December and the first week of January mainly as a festive blur. And do you know what I completely forgot?
Contrary to popular belief, Tomatoes are native to the New World and Asia. They were “discovered” by the Spanish Conquistadors in the 16th century and subsequently spread around the world, to Europe in the West. Some, however, maintain that Marco Polo brought them back to Italy from China…
Now, another intrepid Brit Chef, Muhammed Karim, kitchen boss at Bindi in Grantham, Lincolnshire, has created a “chili challenge” based on the infamous Ghost Pepper. It’s a Chicken Curry officially titled “Naga Infiniti”, but back in the kitchen, they call it “The Widower”.
Everybody loves Mac & Cheese. There are as many M&C recipes and variations as there are people who make it so well that they end up being asked to make it often! And it’s easy enough to make that you can add it to your suppertime menu on the spur of the moment!
This time out, we’ll leverage everything we’ve learned so far about stocks and thickeners in an exploration of rich, dark, versatile Espagñole Sauce – based on stocks made with roasted bones, and often with tomato product added for extra rich colour and flavour.
Veloutés are light, silky, sauces based on the light coloured and delicately flavoured stocks made by simmering raw (un-roasted) veal or poultry bones, fish bones or crustacean shells, or your favourite blend of aromatic vegetables.