Sourcing great food and drink by Rustumlongpig

NOW y' been tango'd

2012-02-13T07:48:00.001Z

NOW y' been tango'd, a photo by rustumlongpig on Flickr.

An old fashioned jelly made with clementine juice cast in an antique Victorian jelly mould

Baked and awaiting glory

2012-02-13T07:45:00.001Z

Baked and awaiting glory, a photo by rustumlongpig on Flickr.

Steak pie-Cant beat it!

Game for a laugh!

2012-02-13T07:44:00.001Z

Game for a laugh!, a photo by rustumlongpig on Flickr.

Pheasants for peasants

Forest of Bowland pheasant and breast of Solway teal

2012-01-25T07:58:00.001Z

Forest of Bowland pheasant and breast of Solway teal, a photo by rustumlongpig on Flickr.

Gathered from the wild

Pigeon peas and barley

2012-01-25T07:57:00.001Z

Pigeon peas and barley, a photo by rustumlongpig on Flickr.

Just a treat

line caught Yellowfin

2012-01-25T07:55:00.001Z

line caught Yellowfin, a photo by rustumlongpig on Flickr.

Tangerine jelly worked a treat and the wakami carried it over

Toffee apple layered sweet

2012-01-25T07:36:00.001Z

Toffee apple layered sweet, a photo by rustumlongpig on Flickr.

This and the meat platter from the Swan hotel at Newby bridge

Pizza time

2012-01-25T07:35:00.001Z

Pizza time, a photo by rustumlongpig on Flickr.

Heres one I made earlier!

Drinking food

2012-01-25T07:34:00.001Z

Drinking food, a photo by rustumlongpig on Flickr.

Piggy pieces to line the terrine

2011-12-29T08:47:00.003Z

Piggy pieces to line the terrine, a photo by rustumlongpig on Flickr.

Cranberries in the middle

2011-12-29T08:47:00.001Z

Cranberries in the middle, a photo by rustumlongpig on Flickr.

hot water paste lining

2011-12-29T08:46:00.003Z

hot water paste lining, a photo by rustumlongpig on Flickr.

into the pie

2011-12-29T08:46:00.001Z

into the pie, a photo by rustumlongpig on Flickr.

into the oven

2011-12-29T08:45:00.001Z

into the oven, a photo by rustumlongpig on Flickr.

Big pie

2011-12-29T08:44:00.003Z

Big pie, a photo by rustumlongpig on Flickr.

Beef fillet

2011-12-29T08:44:00.001Z

Beef fillet, a photo by rustumlongpig on Flickr.

Gratinated greenlips

2011-12-29T08:43:00.001Z

Gratinated greenlips, a photo by rustumlongpig on Flickr.

line caught Yellowfin

2011-12-29T08:42:00.003Z

line caught Yellowfin, a photo by rustumlongpig on Flickr.

From my friend Vincent

2011-12-29T08:42:00.001Z

From my friend Vincent, a photo by rustumlongpig on Flickr.

Haunch of venison

2011-12-29T08:41:00.003Z

Haunch of venison, a photo by rustumlongpig on Flickr.

Boned and filleted haunch of venison

2011-12-29T08:41:00.001Z

Boned and filleted haunch of venison, a photo by rustumlongpig on Flickr.

line caught Yellowfin

2011-12-29T08:40:00.001Z

line caught Yellowfin, a photo by rustumlongpig on Flickr.

Forest of Bowland pheasant and breast of Solway teal

2011-12-29T08:39:00.003Z

Forest of Bowland pheasant and breast of Solway teal, a photo by rustumlongpig on Flickr.

Pigeon peas and barley

2011-12-29T08:39:00.001Z

Pigeon peas and barley, a photo by rustumlongpig on Flickr.

Flash grilled rump of venison

2011-12-29T08:38:00.001Z

Flash grilled rump of venison, a photo by rustumlongpig on Flickr.

Escabeche of Partridge

2011-12-29T08:36:00.001Z

Escabeche of Partridge, a photo by rustumlongpig on Flickr.

Lured into new blog format

2011-11-21T23:50:00.000Z

Well I was asked to try the new blog format and pressed the button----Meltdown!!! All my slideshows and pictures on them disappeared along with a lot of other stuff and I cannot change it back --Weeps!---Note to self--Think before you try to make "Improvements" What a disaster!! Arrrrrrgh! thinking of deleting the whole thing cos it looks so poor------What a blogblag!!

Preparing the land

2011-10-28T07:47:00.001+01:00

The Arable land opposite Longpig towers produced corn this year and its use will be rotated for next and I am waiting with interest to see what the next crop will be. The plough did its work yesterday and the partridges were not happy. There is a covey of fourteen birds chattering and skriking as they wandered off to find some better cover to lie up in! I hpoe it is sown with barley as its a lovely looking crop in the field and promises wonderful things like beer!!
The horses in the paddock looked on with great interest as the land changed colour from stubbly grey to rich dark brown flecked with the white of a million gulls , We await the attentions of the harrow next.

Funny ideas in the kitchen

2011-10-27T15:42:00.002+01:00

Just watching Mary Berry who has popped up after a long absense and is , as we speak making a traybake with the comedian Tichmarsh. Anyway--She wants to ban dried herbs---ER, Its a bit like saying lets ban bacon! We have been drying herbs for hundreds of years and its the only way to keep herbs over winter and into the spring , remember , dried herbs posess more pungency than fresh herbs gram for gram . and are easy to store too--try infusions in olive oil , lovely! OK use fresh when you can and where apropriate but DONT forget to dry your herbs to keep you going over winter Mary . Dont forget that the mint you put in the icing will discolour and go grey and look like someone knocked their pipe out in the tray.

Harvest time

2011-10-27T10:58:00.001+01:00

All the fruits are ready and the little burst of sunshine and high temperatures have really sweetened it up so picking is about due. Some of the early little windfalls were peeled and bottled as can be seen earlier in the blog and now I see that the cheffy celebs are all on the great British revival theme http://www.bbc.co.uk/programmes/b00zjc5p ?Well I Agree for a change! I am usually Mr Grumpy as regards to Cheffy Bandwagons having worked in every aspect of the industry---I am often to be heard shouting "Bullshite" at the telly--But not this time! British food was always great! its just been sleeping for a while as the awful fastfooders condition the next generation into thinking that theirs is the only way! Theres that shout again!!!
I was telling a person in the supermarket only the other day that they dont have to pay 45p for a tin of greed dyed "Mushy" peas , Buy a big bag of dried marrowfats and soak them in a little bi-carb laced water overnight then gently simmer . I saw her a week later she was absoloutely delighted that her family thought her "New Peas" were great--and There were tons of them for just 65p!!!! Imagine??

Pears on the tree

2011-10-27T09:06:00.001+01:00

Pears on the tree, a photo by rustumlongpig on Flickr.

Share a pear!

Pears , blushing in the morning

2011-10-27T09:04:00.001+01:00

Pears , blushing in the morning, a photo by rustumlongpig on Flickr.

Delightful pears Great British food--So versatile and nutritious

Great British food revival

2011-10-27T09:02:00.001+01:00

Great British food revival, a photo by rustumlongpig on Flickr.

The great British food revival!
Dont leave me out!! I've been championing this cause for years!!

Hard times in old England

2011-10-12T16:02:00.000+01:00

Went for a walk around the markets today! So quiet its unbelievable . People are looking and comparing prices but not buying. The fixed costs remain and I fear that a lot of businesses will go to the wall and we will be left with the supermarkets who will then charge what they like---Nightmare scenario!!! all foods in plastic blisters swimming in water and brought in from abroad.
Last Sunday I saw a crowd scrabbling for reduced bananas and actually throwing them over the heads of the crowd to their friends!

2011-09-27T12:28:00.003+01:00

Autumn kicks in with some lovely weather and temperatures are heading for the high twenties. I am going up on to the high fells to see whats about! There were grouse calling last month and I have heard partridges too One or two pheasants on the high ground but dozens running about in the low woods and bottoms. The woodpigeons are busy feeding up on the mown meadows and are very skittish. Rabbits are a bit scarce too but I have that down to foxes. Ok that the foxes take rabbits but they have been taking young lambs and hens too.
I usually do a meal wherein we have provided all the ingredients from the wild I have my partridge "Escabeche" and the Autunm berries are lading the branches. I have wild damsons bottled and although I dislike freezing things to do this meal I have a couple of pheasant boned and rolled in the ice and a venison haunch awaiting its moment of glory!
Lets see whats up on the fells??

Thumbprint

2011-09-20T15:44:00.001+01:00

Thumbprint, a photo by rustumlongpig on Flickr.

Chocolate truffle--Panoramic Liverpoool

Melting

2011-09-20T15:42:00.001+01:00

Melting, a photo by rustumlongpig on Flickr.

Pineapple cheesecake as it arrived in Panoramic

Pigeons

2011-09-02T17:28:00.000+01:00

The autumn is almost upon us here and the sound of gunfire echos across the stubble as the woodys fill up on the left over grain. The birds are becoming quite sought after these days and the breasts are on a lot of local menus with varoius sauces and garnishes.
I have a nice method of hot smoking the breasts over applewood and serving them on Puy lentils with a few berries and a red wine and butter reduction. A sprig of thyme to finish.
Perhaps on a crouton with a little parfait to enrich the flavour.
The partridge are chattering across on the arable and I can see them running about and jumping up at each other like they do when mating in the spring. Feisty little blighters!!
I drove the length of the country yesterday and the dying summer embers lit the fields of the Midlands with gold and green. Not many rabbits about this year but the pheasants are doing well and the odd hare loping across the meadows gives me hope too! The midland hares are bigger and darker than the northern upland hares which seem to be lighter in both weight and colour. probably a diet and camouflage thing.
Grouse are fetching a good price in London but about half that price in the North. £6 to £8 a bird up here and I saw a good offer at the inn at Whitewell last week, on the menu--a whole local grouse with the usual garnish and vegetables for £16. Get it while its going!!

Wirral food and drink festival.

2011-08-29T08:25:00.000+01:00

Public transport and shuttle bus worked fine to get us there on a changeable day with a rolling rain/sun sort of weather front. The damage had been done the day before however and the torrential rain left the showground fit for hippo's. I asked a hi viz guy why duckboards were'nt used--- "Elfnsafety" he replied.
The main courtyard had a lot of excellent stalls selling various food (And a few non food) items and the offer ranged from lurid looking cupcakes to Lovely golden kippers , You could have had a brace of new seasons grouse for a reasonable £12 or an ostrich stuffed chicken for £8 (You'd think it would be the other way round ) The cheffy stage was surrounded by haybales and a little too high to see the craft skills showcased and the video screen was in the sunlight so no go there.
From there down into the "Wallow" where the straw was doing little to mitigate the slurry you then had to navigate to see the rest of the stalls and the strawbale seats were getting shredded and strewn about to throw on the mud .
You could have had a burger made of practically any animal from the Serengeti to Scunthorp and a dazzling array of relishes to go with it.
Brimstage brewery did the beer tent and they brew an excellent array of craft ales , Sandpiper being my fave although Trappers hat runs it close!! some ciders were offered and a Stout for the darker beer fans. I was however alarmed to be divested of £2 for my first half pint and was told it included the glass"Which I could keep forever"
Now I dont like that one bit! The last thing I need in my pocket while navigating a mudbath is a loose glass. also there was no attempt to cleanse the glass prior to refill so the dregs of the last beer were still in the glass along with any other detritus collected between visits.
I can buy the same beer in Liverpool served to me in a well appointed bar with all the benefits that go with it for £2.80. Here With the brewery next door , I was charged £3!!!! Do I need to go on?
Despite my critique I had a good day and enjoyed the bands although the "Morris dancers" were a bit offside due to the mud and looked rather cross.
I would go again and probably consider establishing a Welly stall.
I would go home a millionaire.

We had Creamfields , Liverpool food and drink , The Mathew street festival and Wirral food and drink all on the same days----And the two main stations were unavailable---Unbelievable!!

Liverpool on the waterfront

2011-08-25T18:20:00.000+01:00

The next waterfront festival comes up soon with the tall ships visiting again and a series of free events are bound to attract the crowds . Watch this space for more information. www.liverpoolonthewaterfront.co.uk

Exocets on the Motorway

2011-08-25T18:07:00.001+01:00

Decided to take a trip to the Trough of Bowland today to see whats about and check out some menus and stuff.
The weather was good and the motorway was busy. Passing through the bottom of the Fylde plain around Maghull at the prescribed 70 mph when , out of the corner of my eye I sees incoming missile in the form of a huge cock pheasant . It just missed the van to the side and struck with a bang that shook the car. I glanced in the mirror and saw the cloud of feathers and the birds corpse bounce once and shoot under the following car . Alas poor cocky! He never even had a chance to face the guns , He would have had a sporting chance then. Amazingly there was no damage to the car and the dusty patch that marked the point of impact soon brushed off.

Poached and bottled for winter

2011-08-25T16:38:00.001+01:00

Poached and bottled for winter, a photo by rustumlongpig on Flickr.

Saffron and bay to infuse a little colour and flavour.

Pears windfallen and quite small

2011-08-25T16:37:00.001+01:00

Pears windfallen and quite small, a photo by rustumlongpig on Flickr.

Small windfalls . Just right for bottling.

Seasons Changing

2011-08-25T07:53:00.000+01:00

Late summer now and things are starting to get a little crispy. The lushness has started to dissipate and Autumn waits in the wings with mist and mellow fruitfullness. Ok by me!! The baby pears blown down by the wind have been bottled and stored for garnishing sweets or game dishes and woodpigeon breasts have been smoked and salted down , perhaps the saffron pears will sit well with them sliced like a carpaccio? A drop of port might help that down too.
Plums have been bottled as well and will probably end up strained and /or reduced for a nice sharp sauce for the pheasant soon too be arriving.
The apple trees are groaning and will produce more cider than I have bottles for so it will go into a pressure barrel as a scrumpy to mature for a while with a lump of belly pork in it.
Seeds have been collected for next years leaf and are hanging in the shed to dry while the baby carrots are coming on well in the greenhouse. Tomatos have been slow this year and squash also --not so good.
The best result has been the partridge escabeche! They will make a nice Christmas starter or even a little intermediate dish with some beans and a dry sherry , The Spanish do this with the redleg birds. I love the little English 'Greys' though , the flavour is superb.
Grouse are slow coming in this year and the price is quite hard , Around £8 a bird in the North here and a lot more in London. The introduction of raptors wont help .Although I understand why species need to be protected theres no point in wonedering why moorland birds are in decline when goshawks and perigrine need their lunch too. Red kite are known as carrion birds and nice to see but soon they will be at pest proportions again . Oh yes , dont forget the abundance of foxes either!
I welcome autumn and all the colours and wonderful smells but best of all , the abundance of foods that become available to conjure with.

Partridge escabeche

2011-08-11T16:35:00.001+01:00

Partridge escabeche, a photo by rustumlongpig on Flickr.

Pluck em and prick em and put an onion into them that way you add flavour and use less olive oil.

Right--And then pop them in a couple of kilner jars

2011-08-11T16:33:00.001+01:00

Right--And then pop them in a couple of kilner jars, a photo by rustumlongpig on Flickr.

Kilner jars are ideal fit for the birds

Cook in a deep "bain marie" for 1hr and 10 mins

2011-08-11T16:32:00.001+01:00

Cook in a deep "bain marie" for 1hr and 10 mins, a photo by rustumlongpig on Flickr.

Escabeche of grey partridge

Roughly chopped meat in the processor

2011-07-29T15:01:00.001+01:00

Roughly chopped meat in the processor, a photo by rustumlongpig on Flickr.

The processor is good at producing the right consistency. A mincer should be used but to get the right coarsness you need this -- or a good knife and chop the spices into the meat.

Nice fatty pig belly

2011-07-29T14:58:00.001+01:00

Nice fatty pig belly, a photo by rustumlongpig on Flickr.

Cant beat pork!

Raw chorizo

2011-07-29T14:57:00.001+01:00

Raw chorizo, a photo by rustumlongpig on Flickr.

Chorizo!

Asparagus Hollandaise

2011-06-07T09:24:00.001+01:00

Asparagus Hollandaise, a photo by rustumlongpig on Flickr.

Lift the lid and listen !

2011-06-06T15:30:00.000+01:00

Click an artist as they go past to play their music
A carousel of sounds! Try it out!

http://www.jango.com/?source=jukebox_link

Cheesemaking in the Dales

2011-06-03T09:29:00.002+01:00

Fred Taylor Dales cheesemaker. L to R. Jim Taylor . Margaret Taylor . Fred Taylor.
http://www.dentvillageheritagecentre.com/HeritageCentre_Pantry2.htm

pate en croute

2011-06-01T07:35:00.001+01:00

Picture 970, a photo by theraspberryexpress on Flickr.

not easy to get such quality! Thanks "The R/E.

Pâté en croûte: Special anniversary edition

2011-06-01T07:34:00.001+01:00

Pâté en croûte: Special anniversary edition, a photo by theraspberryexpress on Flickr.

From theraspberryexpress!

Lets start brewing!

2011-05-24T11:00:00.001+01:00

Think of the ammount of duty you are paying on each bottle/pint of beer you buy?? Almost half your pint is now taken up with Duty/tax. Make your own and control the ingredients.
In its simplest form you can make Wheatbeer with Weetabix sugar water and lager yeast. However--A few good sites here will develop things for you and gives a view into the science of producing superb Beer / ale / lager!!
http://feeds.feedburner.com/BeersmithcomHomeBrewingBlog

http://www.makingbeer.org.uk/classic_beer_recipe.html
http://www.thehomebrewsite.org.uk/

Lets start brewing!

2011-05-24T10:50:00.000+01:00

Think of the ammount of duty you are paying on each bottle/pint of beer you buy?? Almost half your pint is now taken up with Duty/tax. Make your own and control the ingredients.
In its simplest form you can make Wheatbeer with Weetabix sugar water and lager yeast. However--A good site here will develop things for you and gives a view into the science of producing superb Beer / ale / lager!!
http://feeds.feedburner.com/BeersmithcomHomeBrewingBlog

Cheese under threat!

2011-05-01T07:32:00.000+01:00

The famous and some say , the first , cheese of note "Cheshire" is struggling!
How can this be? The delightful creamy taste with the carachteristic "Tang" is a delight to the palate and for toasting it has no peer!
Cheddar is the cheese of the masses , with its bland taste and often rubbery consistency it offers no challenges to either the palate or the skill of the cook . It is frequently produced abroad and in such bulk as to challenge the logistics of transport and storage!
To buy locally produced cheeses is the way forward as you get a great artisan produced cheese . Here in the republic of Liverpool we have access to all the best hand made cheese Cheshire across the Mersey , Lancashire just up the East Lancs road and into Yorkshire you can get wonderful Swaledale and The now world famous Wensleydale thanks To Wallace , Grommet , or both to name but a few. Try Cotherstone or some of the Yorkshire blues and support the indigenous cheeses.
Above all Dont let Cheshire cheese die. The Romans thrived on it and took it with them as they marched the roads of the Northernmost reaches of the Roman empire .
PersonallyI wish the cheese producers would stop "Selling out" by mixing (Some say ruining) good cheese by mixing it with every fruit and spice imaginable and then coating it with hundreds and thousands. Just my own view I hasten to add. As long as the basic and pure product is still available I have a choice and will avoid things like "Wensleydale and whortleberry" "Lancashire and banana"

Easter in York

2011-04-26T08:40:00.000+01:00

Stayed at the Hilton in York. Great location and fine accomodation. The Staff and management could not have been more pleasant and helpful, The weather was scorching hot and , if theres a fault --no aircon!! I know this is England and all that but to build a new hotel without A/C???? Come on Lads and lasses Get it sorted!

The afternoon tea was super and great value at £7.25. Nicely presented and nicely served. Just what you need after a long drive to settle you down and restore the "Feelgood factor"

2011-04-15T10:21:00.000+01:00

The spring has really kicked in now and the lilac is begining to fill the garden with its aroma. The crop in the field opposite is coming on fast and the partridges are able to hide in it now. They run in and out chasing each other in an elaborate and energetic mating ritual! I hope the crop is barley to help the brewing industry make the malt for the beer! there is something "Right" about keeping the beer products "In house" as it were , Kentish hops and the barley from our own fine arable land has created a beer that left the world standing for centurys , why buy Russian grain when we can keep our lads in work growing and harvesting . Back to old ways and reclaim what we can of our ancient crafts while there is still time!!! Too late when the last bit of green dissapears beneath the final estate to accomodate "Migrant Workers" with no work left--Just benefits .
The land stands still in the last gridlock and they turn off the traffic lights because nothing can move anymore! The last plume of diesel as the engines get swithced off will herald the end of everything . You cant eat money!

"My granny said her mum once heard a lark"

Gratinee!

2011-04-15T09:37:00.001+01:00

Gratinee!, a photo by rustumlongpig on Flickr.

Cheesecake stracchino, crudo e rucola

2011-04-08T07:24:00.001+01:00

Cheesecake stracchino, crudo e rucola, a photo by Elisakitty's Kitchen on Flickr.

Grits and jowls with blackeye peas

2011-04-07T12:18:00.001+01:00

Grits and jowls with blackeye peas, a photo by rustumlongpig on Flickr.

Delicious pigs cheeks or bathchaps nicely browned and degazed with home made cider for a fruity sauce served over cornmeal (Polenta would work) with blackeyed peas and golden onions Cook for about an hour in the sauce before serving over the hominy grits, put the BE Peas in towards the last 15 mins.

Chicken mushroom and leek

2011-04-04T12:14:00.002+01:00

Chicken mushroom and leek, a photo by rustumlongpig on Flickr.

With cream and thyme

Coquille

2011-04-04T08:41:00.001+01:00

Coquille, a photo by rustumlongpig on Flickr.

Cant beat a fresh scallop seared in smokey bacon fat--MMMMMMM! Perhaps a little sauce choron?

soup of the day

2011-03-28T17:15:00.001+01:00

soup of the day, a photo by portobelleza on Flickr.

Another beauty from Portobelleza--Thanks PB.

To go with the Guinness

2011-03-28T17:03:00.001+01:00

To go with the Guinness, a photo by rustumlongpig on Flickr.

Rough cut and slow cooked for glutinous deliciousness

Rolled Ayrshire middle bacon

2011-03-19T09:22:00.001Z

Rolled Ayrshire middle bacon a photo by rustumlongpig on Flickr.

http://www.electricscotland.com/lifestyle/frank/chapter3.htm

This relys heavily on whiskey to achieve the best results!

Breakfast--Whats in the fridge?

2011-03-17T09:34:00.001Z

Breakfast--Whats in the fridge? a photo by rustumlongpig on Flickr.

The diet is progressing well!

Breakfast time!

2011-03-16T10:05:00.001Z

Breakfast time! a photo by rustumlongpig on Flickr.

Crusty bread to dip in that egg?

Breakfast with a spike of prickling pepper

2011-03-16T10:01:00.001Z

Breakfast with a spike of prickling pepper a photo by rustumlongpig on Flickr.

Cant beat a good breakfast . Have a muffin with it!!

Lamb tagine

2011-03-16T08:42:00.001Z

Lamb tagine a photo by rustumlongpig on Flickr.

Finished ! Some may prefer it a bit wetter--so add more stock at the finish!

Lamb tagine ingredients

2011-03-16T08:39:00.001Z

Lamb tagine ingredients a photo by rustumlongpig on Flickr.

Tagine! 500gm lamb diced , olive oil to brown , tsp cumin , tsp turmeric , tsp paprika , 2 crushed garlic cloves , broken cinnamon stick , 2 bayleaves , tbsp sultanas , 4 chopped dried apricots 1 chopped onion , red and green capsicums diced .
Juice 2 big oranges and blend with the same ammount of tomato juice or chopped tomatoes (A tin will do) and reserve some orange peel to julienne.
Brown lamb and add the spices and garlic and cook until the smell is gorgeous and the meat is begining to caramelise a bit , add the rest and turn in the meat and spices until the onions and peppers are getting soft add a tbsp of arborio rice and mix in well .
add tomato and orange juice , lid on and cook slowly for about an hour . add two tbsps of dry couscous and top up with stock or water .
Ten minutes simmering or until the couscous is cooked Chopped parsley or coriander and a date to garnish. Put chilli in if you want it hotter!!!!

Salmon Don

2011-03-14T07:28:00.001Z

Salmon Don a photo by scratchandsniff on Flickr.

Soooo cooool!

Salopian lemon beer

2011-03-06T09:01:00.001Z

Salopian lemon beer a photo by rustumlongpig on Flickr.

Resurgence

2011-03-05T08:34:00.000Z

Spring is just around the corner now and the lilac buds are getting plump as are the chestnut buds , The chestnut trees are always the first to get their candlesticks and then the long frondy leaves.
The partridges on the cornfield are begining to pair off and the fighting for breeding rights develop into full blown jumping up and down cockfights , So good to see! They are a good barometer as to the state of the ecology. Things must be good this year as there are about thirty birds all skriking and cackling in the drills. They seem to be most vocal when there's a bit of frost in the air and will sometimes chatter to each other all night. The local foxes seem to have developed a preference for the abandoned Mc Donalds "Fallout" chucked out of the car windows by the MackyD's customers---Poor foxes! the future is less bright for them. all kinds of dietary problems coming!! Serves them right for taking the soft option. Saw one in the road the other morning lapping up some evil looking pink goo out of a cardboard beaker.

Sizzling away

2011-03-05T07:41:00.001Z

Sizzling away a photo by scratchandsniff on Flickr.

Thanks to scratchandsniff.

beauty & the Beast: Grilled Pulpo, Black Garlic Purée, Fennel, Preserved Lemon, Rosemary

2011-02-28T14:55:00.001Z

beauty & the Beast: Grilled Pulpo, Black Garlic Purée, Fennel, Preserved Lemon, Rosemary
Originally uploaded by scratchandsniff

Duck with Chipotle mash and Parsnip chippies

2011-02-22T16:37:00.001Z

Duck with Chipotle mash and Parsnip chippies
Originally uploaded by scratchandsniff

From scratchandsniff in NYC--- Thanks SnS.

Sauce for barbequed ribs!

2011-02-22T08:18:00.000Z

This is a sauce that I developed for coating baby back ribs after cooking them over charcoal and hickory chips.
One tube of tomato puree ;one cup of dark sugar; two cups of vinegar; half a cup of heavy soy sauce; a 454gm jar of Strawberry jam/jelly ; four minced garlic cloves ; a tablespoon of fennel seeds ; one tablespoon of chinese five spices ; one cup of water.
Mix all the liquids except the jam , fry the garic , fennel and five spices in a little sesame oil to awaken the flavours , add the sugar and mix it in , bring to the boil stirring well then add the tomato puree and mix in . Add the jam in four batches mixing well to combine it with the sauce . Simmer until the sauce starts to thicken then adjust the seasoning with a little salt and if you want the heat--a tablespoon of flaked chillis or chilli powder! It is also possible to use this sauce as a braising medium for chicken breasts/thighs and skinned and boned pork belly, finish some rare roasted duck breasts with it. It will keep for a week or so in a sealed jar in the fridge and longer in the freezer although it wont freeze solid due to the ammount of sugars/glycerine in the mix-- rather like a chilled jelly.

Chocolate pudding for fast comfort food!

2011-02-22T07:38:00.000Z

Remembering a sponge mix my granny used to make if she was in a hurry heres an adaptation with a bit of added richness. 4ozeach of flour butter and sugar 3oz of cocoa powder 2tsps of baking powder a pinch of salt. All into a processor and whizz untill combined . Three large eggs to be added one at a time until we have a batter--Scrape down and whizz again briefly, There y' go! you can put this batter in a one and a half pint pudding basin and microwave on full power for six minutes--No More!!! Or it will start to dry out.

Ten minutes from coming home the pudding was steaming on the table!!

While the microwave is doing its magic you can melt 100 gms of dark chocolate with 25 gms of butter and a tablespoon of syrup or honey in a double pan --or carefully in a single pan on a gentle heat . When all melted together add three tablespoons of double cream and whisk in . Theres your chocolate sauce!

You could also put this batter into individual buttered ramekins or dariols and pop a chocolate truffle in the middle for the melting center that is so cool chill the truffles a bit in the freezer and plop them into the batter before microwaving them Dont forget SIX minutes for the full mix wether in a big basin or individually. Enjoy

Lo-san

2011-02-18T06:37:00.001Z

Lo-san
Originally uploaded by scratchandsniff

This from scratchandsniff in NYC Thanks SnS

Cheese --- Milks great leap into immortality!! Perhaps the best selection in the North west

2011-02-13T08:55:00.001Z

Cartmel is rapidly becoming a centre of exellence in the food genre. We started with sticky toffee pudding years ago and then Simon Rogan took the old smithy and opened L'Enclume and later , Rogans.

The Cavendish has always provided a fine rustic menu in a lovely old cosy pub atmosphere and now the latest development has provided an outlet for a craft baker and this fine cheese emporium--Very impressive

It also hosts one of the most atmospheric and pretty racecourses in the North!

http://www.cartmelcheeses.co.uk/

Physallis and chilli

2011-02-04T16:14:00.001Z

Physallis and chilli
Originally uploaded by rustumlongpig

Colours--Look appetising--How will they sit together??

coquille and halibut

2011-02-04T16:12:00.001Z

coquille and halibut
Originally uploaded by rustumlongpig

Soooo fresh!

Fish fight!!! Get stuck in!! end this awful waste NOW!!

2011-02-04T09:26:00.002Z

http://www.facebook.com/photo.php?pid=359393&id=140883239296037

http://www.fishfight.net/#signup-form

Dali would have loved El Bulli.

2011-02-04T07:58:00.001Z

Dali would have loved El Bulli.
Originally uploaded by rustumlongpig

Dali and Adria--What a combo!

nEO_IMG_R1244616

2011-02-04T07:56:00.001Z

nEO_IMG_R1244616
Originally uploaded by qb432

By qb432--Healthy option?

shrimps a la diabla

2011-02-04T07:39:00.001Z

shrimps a la diabla
Originally uploaded by portobelleza

Portobelleza -Mexico

tune tartare

2011-02-04T07:23:00.000Z

Tuna mariaded in mirin and ginger with a little salt

The tension mounts--The quality rises--the judges ponder!!!

2011-02-04T07:12:00.000Z

Filet of north sea Cod-Still a few left!! www.fishfight.net/

2011-01-31T08:50:00.001Z

Filet of north sea Cod-Still a few left!! www.fishfight.net/
Originally uploaded by rustumlongpig

Alternatives to cod are becoming more readily available , explore our fishy friends and enjoy some alternatives!!

lunch appetizer

2011-01-24T06:52:00.001Z

lunch appetizer
Originally uploaded by portobelleza

This from Portobelleza in l'Arrivage , Montreal.
Marinaded salmon with fennel white beet and leek coconut milk and curry sauce.
Gracias PB.

lunch on Thursday

2011-01-24T06:39:00.002Z

lunch on Thursday
Originally uploaded by portobelleza

Again --From Portobelleza in l'Arrivage , Montreal
Roasted cod ; scallop on ratatouille , shrimp sauce and mandarin.
Gracias PB.

dessert

2011-01-24T06:35:00.002Z

dessert
Originally uploaded by portobelleza

Another delicious offering from "Portobelleza" My friend and fellow foodfreak this from l'Arrivage in Montreal ---Gracias PB.
Frozen nougat square ; chocolate tart and meringue finger