Friday, 11 November 2011
Thursday, 3 November 2011
In Northern Thailand, they do red curries a little differently from the rest of the country. They are red curries in that the paste is deep-red due to the dried long red chillies pounded into it. But it's not like the red curry most people will be familiar with.
Why? Well mainly because a) there's no coconut cream used, and b) the paste has much fewer ingredients in and is boiled, not fried.
So if you're craving that classic ubiquitous style of Thai red curry then this isn't it.
But if you want to try something different, a slightly spicy, pork and vegetable curry with clean flavours and a richness of good dried chilli, then give this one a go. To me, it's a great introduction to the style of some Northern Thai dishes. Read more.
See our Thailand food tours here.
Thursday, 1 September 2011
here for what this means!
This morning I wandered down for breakfast and the whole experience was truly top end. There was a good range of options but as an Irishman I couldn’t resist the Irish breakfast. On my plate were sausages from Jerry Flaherty’s butcher’s I’d seen made the day before as well as Black pudding from Annascaul and of course, Chicken George’s eggs. Everything was perfect and I polished it all off. I started to realise I would have to work off this trip when I got back to London!
Our next stop was “Chicken George’s place”, the local free range egg guy who showed us the sorting process and the machine tasked with the delicate process of sorting the eggs by category. Such a gentle machine I don’t think I’ve seen before. George showed us the hen house and the gentle process that encourages the hens to lay indoors in the central shaft so that the eggs all come out on a conveyor belt and completely clean. When they are not laying the hens have the free run of the field outside. I had never seen a hen farm before so it was interesting to see the whole process for real. Their “hen dog” (as opposed to the traditional sheep dog) stood at the open door to make sure none of the hens came out other than the way they were meant to!
Wednesday, 24 August 2011
Or check out our fascinating and delicious Asian food tours
Friday, 12 August 2011
Calf's head, pickled pig's feet and England's 'first ever' curry recipe... just some of the dishes found in 200-year-old cookbook
A 200 year-old cookbook by the 18th century equivalent to 'Fanny Craddock' found in the back of an old kitchen drawer - contains the first ever English recipe for curry. The rare recipe book, 'The Art of Cookery Made Plain and Easy', lifts the lid on the unusual culinary tastes of Georgian Britain and includes baked calf's head and pickled pig's feet.
The crumbling book, written by renowned author Hannah Glasse, dates back to 1796 and features hundreds of recipes and dozens of cures for ailments for things like rabies and the plague.
Or learn to make REAL curry on one of our India food tours
Wednesday, 20 July 2011
The research by EWG examined every stage of food production, processing, consumption and waste disposal, and determined that if everyone in the U.S. eliminated meat and cheese from their diet just one day a week for a year, “the effect on greenhouse gas emissions would be the equivalent of taking 7.6 million cars off the road.”
Read more >>
Monday, 4 July 2011
From sushi to tempura, okonomiyaki, ramen and yakitori, Japanese dishes are in line to be added to the UN Educational, Scientific and Cultural Organization's list of cuisine designated as an intangible cultural heritage.
The agriculture ministry in Tokyo has announced that it will put forward the nation's food culture - which includes the utensils used in preparing and eating food and Japan's unique table manners - for inclusion on the list.
The ministry aims to file the application with UNESCO in March next year and a decision on whether it is worthy of inclusion may be reached as early as November 2013, ministry officials said in a press conference in Tokyo on Wednesday.
Read more in the Independent.
Friday, 24 June 2011
But Osaka more than makes up for that with its food scene—considered by many to be the most exciting in Japan—its lively nightlife and its friendly people. Osakans are known as great talkers, and many of Japan’s top comedians come from the city.
The 2011 Michelin guide gives three Osaka restaurants the highest rating of three stars. Read more
Wednesday, 22 June 2011
But a study by Australian researchers claims that it could be just the thing, as the herb fenugreek has been shown to improve sexual appetite.
In a six-week study, men who took an extract of the herb, commonly used in curries, reported a 28 per cent increase in sexual arousal.
And the good news is that just about every other herb or spice used in the spicy meal has similar health-giving properties. Here's a look at how to spice up your life.
Garlic has anti-bacterial, anti-fungal and anti-viral properties, which is why it's a common ingredient in traditional medicine. It also acts as a stimulant, giving a natural energy release.
Thursday, 16 June 2011
I have always hated cabbage. Whether it's down to the overcooked sludge served up at school, or the smell of it drifting from the dinner hall, it is one of the few foods that I genuinely dislike. And yet here I am, eating not only cabbage, but an entire plate of cabbage-related vegetables at the Michelin-starred Restaurant Sat Bains with Rooms in Nottingham.
I am here in a bid to expand my palate and educate my tastebuds, and, rather fortuitously, Sat Bains has decided to present me with cabbage. But this cabbage is delicious, cooked down to a cream, and piled high with contrasting textures of burnt onion ash, braised turnips, raw broccoli stalks in lemon vinaigrette, radish and puréed broccoli, all brought together with a luxurious smoked hollandaise.