You foodies will know what I'm talking about. Sometimes you cook something (and then photograph it- naturally...) and its just so damn good, you feel you should keep it under the mattress.
Here are last nights offerings; some of the best food I've ever eaten, with one of the best cooks I know.
... No words, just pure food porno.
Here are last nights offerings; some of the best food I've ever eaten, with one of the best cooks I know.
... No words, just pure food porno.
Food includes recipes by Rick Stein and Ottolenghi. Chocolates are from Theobromo-cocoa and porridge is vanilla and mixed berries.
x
Wow. You can really capture food well. These photos are so visceral. And thanks xx.
ReplyDeleteThankyou :) Is it okay if you send my (brief) descriptions of what we cooked? Just so i can add it up! x
ReplyDeleteI love the fish photos - amazing
ReplyDeletedam it all looks soooooooooooooo good :)
ReplyDeleteWhat We Cooked- By Aaron:
ReplyDeletearm Smoked Mackerel with Broad Beans and Tarragon (Nigel Slater)
The whole smoked mackerel is the star of this dish with its moist, creamy flavours brought out by the pancetta and tarragon. Try and find the whole smoked fish if you can, it's in a different league from the supermarket prepared fillets. It's also an incredibly versatile ingredient to have around and it loves being combined with potatoes in any form.
Cannellini Bean, Basil and Parmesan Dip (Lucas Hollweg)
Halfway between a pesto and a hummus this was a blitzed puree of cooked cannelini beans, great handfuls of basil, roasted pine nuts, a clove of garlic, and a little parmesan and olive oil. The aim is for it to have a rough, almost solid texture. Avoid the temptation to add more oil to make it runny. Works well in sourdough sandwiches the next day.
Crab and Saffron Dip (Ravinder Bhogal)
Fresh white and dark crab meat combined with the very best mayonnaise (supermarket won't do here, try making your own), creme fraiche, parsely and onion with a fat pinch of saffron and some lemon zest and spring onions to pick out the sharper flavours. Try not to make it too runny or you'll drown out the delicate flavours of the crab. I find a teaspoon of smoked paprika gives it a bit of a punch.
Fig with basil, goat's curd and pomegranate vinaigrette (Yotta Ottolenghi)
They key here is to find ripe figs and (you can probably guess what I am about to say here), the supermarket is not your friend. A ripe fig smells sweet, is soft and may even crack a little around the base. Choose carefully or you will end up with a tasteless ingredient as the main component of your salad. That said, if your figs are ripe, combine them with a young creamy goat's cheese some basil and Yottam Ottolenghi's wonder dressing of mustard, pomegranate molasses and a chopped shallot. Handle the ripe figs carefully and don't toss them with the rest of the salad. They can break up pretty easily.