snigskitchen

[snigskitchen]

Roasted butternut squash and roasted red pepper risotto. With bacon lardons, onion, garlic, stock, thyme and parmesan cheese.

#cooking #food #foodie #foodblogger #risotto #Instagram

[snigskitchen]

I have written a new blog post for Bar course students on how to use case law in civil (procedural) submissions, dealing with both oral advocacy and the skeleton argument. 

[snigskitchen]

Brand new restaurant review - Sushi Revolution in Brixton, South London.

#foodie #foodblog #food #sushi #restaurant #restaurant review

[snigskitchen]

Rick Stein's Greek style rice pilaf

I made Rick's pilaf recipe from his weekend in Thessaloniki programme.

His original recipe was for 4, but I have reduced it to cater for 2.

Ingredients

30g onion, finely chopped (1/4 of a small/medium onion)

15g butter

170g basmati rice

300ml chicken stock (hence no salt, if your stock is low salt, you might want to add)

10g pine nuts, toasted

10g currants

Method:

Step 1: melt the butter

Step 2: add the onion and soften

I thought Rick's recommended 2 mins wasn't enough to soften the onion. I softened the onion on a low heat for about 6 minutes.

Step 3: add the rice, coat in the butter, heat through to slightly toast the rice.

Step 4: adding the hot stock, stirring well, placing the lid and cooking on low to medium heat for 10 minutes.

Step 5: after 10 minutes, adding the currants and toasted pine nuts. Replacing the lid. Cooking on low for 5 minutes. We want the rice to absorb all the liquid.

After 5 mins check the rice. If fluid remains, keep cooking a minute or so more. If rice not cooked but no fluid remains, turn off heat, replace lid and leave to absorb the last moisture remaining.

Once cooked and water absorbed, serve up.

#food #foodie #foodblog #homecooking

[snigskitchen]

My January 2024 favourites list is here! My selections of food writing, kitchen tips, recipes, film and TV for the month will, I hope, provide ideas and inspiration!

#food #foodblog #foodblogger

[snigskitchen]

Mushroom risotto: arborio rice, shallot, garlic, reconstituted dried mushrooms (porcini and shiitake), fresh chestnut mushroom, butter and parmesan cheese. With garlic and herb (sage and thyme) portobello and chestnut mushrooms.

#food #homecooking #cooking #vegetarianfood #vegetarian #Instagram

[snigskitchen]

Street art commemorating Chadwick Boseman, much missed actor and star of Black Panther. At Pope's Road, Brixton, South London.

#StreetArt StreetArtLondon igerslondon chadwickboseman blackpanther #Instagram

[snigskitchen]

Vivek Singh's recipe for home style cauliflower and potato curry (aloo gobi).

#food #foodie #foodblog #foodblogger #homecooking #vegan #Instagram

[snigskitchen]

Brand new! My December favourites list. It's here and it's Christmassy! 🎄🎅

[snigskitchen]

Sticky date and soy beef stew

On a recent trip to Waitrose, I picked up one of their recipe cards for the season. All of the ingredients sounded delicious, but I was curious to know if they'd all work together. They're not all from the same cooking tradition, and you don't usually see them combined in such fashion. But I was willing to experiment!

The clocks have gone back, so it is light later in the morning, and dark earlier in the afternoon/evening, so please pardon the "brown food" photos. My photos look nothing like the Waitrose recipe card pictures!

The dish is a fabulous winter warmer, with a surprisingly tasty balance between sweet and savoury. It is comforting, feels indulgent, and the mellow star anise gives a spicy quality.

I served up with plain mashed potatoes and steamed beans. Waitrose recommend a wasabi potato mash. I was very happy with a plain, butter mash with rock salt and freshly ground black pepper.

The recipe, particularly for those with screen readers or who are unable to read the recipe in the recipe card photo can find it here:

https://www.waitrose.com/ecom/recipe/sticky-date-soy-beef-stew

#food #foodie #foodblog #foodblogger #homecooking #homecooked #foodpics #foodpic #foodstagram

[snigskitchen]

Made Dishoom's spicy broccoli salad. It packs heat, herby aromatics, crunch, and tang.

#salad #food #foodie #veganfood #vegetarian #vegan #vegetarianfood #Instagram

[snigskitchen]

Beef sukiyaki donburi bowl and prawn tempura donburi bowl. Lunch earlier today from The Japan Centre, Leicester Square, London.

#food #foodie #JapaneseFood

[snigskitchen]

Leek, pea and spinach soup

Sometimes only soup will warm the heart and soothe the soul. I wanted something vegetable rich and flavourful.

I had an onion, a leek, a half bag of spinach, a half mug of frozen peas, some garlic, and a potato.

I started off by melting 25g of butter in 2 tbsp of olive oil in a pan and then softening the onion and leek in the butter/oil mixture with 8 sage leaves finely chopped.

3 cloves of garlic, thinly sliced followed, along with a cubes of potato (from one potato, peeled and cubed into around half an inch or just over a centimetre dice).

These were left to saute with the lid on for a little while.

Next came vegetable stock, 1 litre. Once added, I brought everything up to the boil.

After 10 minutes, I added peas and spinach. I gave them enough time for the spinach to practically disappear. I tasted and seasoned with sea salt and cracked black pepper.

Then the soup was ready to blend, using my stick blender.

I made a Chinese style condiment as a topping. 2 spring onions were very finely diced (green and white parts) and I grated up some fresh ginger (about 2 tsp) and infused them for 2 hours in 60ml of peanut oil. I only used 1-2 teaspoons of the condiment in the soup. The rest can be used to flavour other dishes or upgrade instant noodles. I also added croutons.

[snigskitchen]

David Chang's roasted Summer corn with miso butter

Momofuku is a famous restaurant in NYC, which David Chang founded. One day I hope to eat there.

This dish was apparently such a hit there that at the time no one wanted to order anything else. It was a victim of its own success and got taken off the menu.

Fresh sweetcorn is still in season, so I thought I'd make this dish, with the colour of sunshine, as Autumn truly takes hold.

First up, I roasted an onion, peeled and cut into wedges. I made up the room temperature miso (2tbsp) and room temperature butter (2tbsp) into a mix at the same time (not pictured). The miso and butter were mixed together into a paste. I made 120ml of chicken stock.

I used fresh corn rather than frozen or tinned, in keeping with David Chang's recipe. Shearing the kernels off three whole corn cobs is a messy task, so you need plenty of space to work in to catch errant niblets. I sliced up 6 slices streaky bacon and 4 spring onions with both green and white parts into thin circle slices. The bacon was dried fried in a non stick pan.

Frying off the sweetcorn on a high heat in 1 tbsp of groundnut oil was the next step. No pictures, as I was stirring and moving the niblets constantly.

Then the roasted onion and cooked bacon went in.

Next was the miso and butter mix and the chicken stock.

After cooking for a few minutes, the "sauce" thickens and becomes less watery, more glossy and coats the onion, bacon and corn.

When there is no water hanging around at the bottom of the pan, it's time to serve up, with half of the spring onion mixed in...

The other half goes on top.

The miso butter is full of flavour. The creamy and indulgent umami flavours complement the sweetness of the last of the summer corn. The streaky bacon gives texture and meatiness. The spring onions give crunch and freshness. A fab summer or early autumn recipe.

I was asked on social media about what to substitute for the bacon for a vegetarian version of the dish. I suggested dried porcini and dried shiitake mushrooms, reconstituted and sliced would make a good substitute. Porcini for flavour and aroma, shiitake for texture.

The original recipe can be found here:

We made far too much of the miso butter corn for one dinner, so we had some to spare.

We decided to use the rest in jacket potatoes.

We had one with cheese, one with egg.

[snigskitchen]

Roti Canai with mutton kari.

Two light and layered hand made flat bread rotis. Served with a spicy and gravy rich mutton kari (curry).

Malaysian Tamil food from Gopal's Corner by Roti King. At Market Hall's, Victoria, London.

#malaysianfood #food #foodie #foodblog #foodstagram #Instagram

[snigskitchen]

Chorizo, orzo & sweetcorn summer stew

Sweetcorn is still available in the UK in early autumn, so I thought I'd make this stew to bridge the transition from summer to autumn. It's been either chilly or wet and miserable this week, so something warming has been desirable after the commute home.

The result was a light yet comforting one bowl dish which was hot and felt like a stew, yet was fresh tasting, with al dente veggies and herbs.

I used the BBC Good Food recipe I found online as my broad inspiration. The link will be posted at the bottom of this post. The recipe is uncomplicated, easy to prepare, and simple to cook.

My notes/amendments are as follows:

I didn't want to use tinned sweetcorn while fresh is still available. Rather than a 200g tin (which would be less after draining) I used a whole cob of corn, with kernels sheared off, which was 160g. You need to concentrate when you do the shearing and watch carefully. But fresh corn is nicer than tinned.

If you know me, any 1 clove of garlic recipe will immediately mean I use more. I used three (3) lovely medium sized cloves.

I like the posh orzo (Mitsides brand) which is made through bronze dye extrusion. It is expensive, which I readily admit. I choose this for broth/gravy/sauce adhesion. Of course alternatives can be used.

Only had 2 medium tomatoes, so I used both.

Original recipe:

#foodies #foodie #food #foodblogger #foodblog #homecooking #homecooked #foodpics #foodpic

[snigskitchen]

Super cooking sticker art as found on Bluesky.

#Sticker StickerArt StreetArt Food Cooking