Here’s an example of American style IPA that seems to be an expected part of every brewery’s arsenal these days. This time from Lossiemouth brewery The Windswept Brewing Co. Plenty of hops, tastes great and goes down very nicely. Good to see another north east brewery delivering the goods!
The only time we ever cook duck in our house it ends up in pancakes with hoisin sauce. Which is, well, awesome but it’s nice to have a bit of variety. We happpened to have a bottle of creme de cassis in the house after making some Kir Royale during a cocktail night. This dish of very simply cooked duck breast with a brilliantly easy, fruity sauce is almost as easy as covering a leg in five spice and roasting it in the oven. read more…
Can someone tell me what it was I didn’t like about wheat beer? I’ve been drinking heaps of the stuff recently and asking myself that very question. This Goose Island “urban wheat beer” is a good example – slightly cloudy with good citrus flavours. Really refreshing but not the standout wheat beer for me. The Nøgne Ø Wit is probably the nicest one I’ve had the pleasure to try.
I’ve always been very impressed by Tom Kitchin’s cooking when I’ve seen him on the telly. As with so many chefs it seems that focussing on quality local ingredients is the key to success. I received his book on home cooking, Kitchin Suppers, at Christmas and have tried a couple of recipes from it already and enjoyed them hugely. It really helps that when I opened the book and flicked through it many of the recipes were along the same lines as a lot of my favourites! I knew this was a book I’d get along with.
This salad is from the weekday suppers chapter and is oh so simple. Boil a couple of eggs and some new tatties then serve as a salad with some lettuce, beetroot and smoked mackerel. There’s a lot of press coverage for mackerel at the moment which is a real shame as I absolutely love it. Hopefully it’s a problem that can be sensibly resolved soon. I made a very mustardy dressing to go with this and have to say I was a very happy boy after eating it. My eggs were perfect, just how I wanted them; only just hard-boiled. I can’t stand overcooked eggs. Unfortunately when it comes to boiling an egg I don’t often get a choice but that’s through my own ineptitude.
Tonight I wanted to do a bit of cooking to distract me from something but at the same time I didn’t want to spend a lot of time on it. I was looking for maximum flavour, minimum effort. Which is a perfect job for the humble mushroom. Fried in some olive oil with a little garlic then gently simmered with half a can of tomatoes, some herbs and a few drops of hot pepper sauce resulted in a delicious quick meal to serve on buttered toast.