I'm not so much wannabe chef as a wannabe food taster. I just love trying new foods.
I started cooking at an early age, mum was bed ridden and dad and big sis were at work so the task fell to me when I got home from school.
Mum would shout out instructions from her bed in the living room and I would juggle pots, pans and ingredients in the kitchen. We did quite well between us.
Over the years I've collected recipes and cook books, working on the assumption that every book has at least one good recipe in it, you just have to eat a lot of crap sometimes before find it. Once I have though (found it, that is), it goes into my own personal cookbook, which,I've decided it's time to share.....
My nerves are in tatters
My nails are red raw
I cannot relax
I keep pacing the floor
I must keep busy
to stop going insane
Oh why did I have to stop smoking AGAIN?
Saturday, July 11, 2009
Raspberry Chocolate Mousse
Not for the faint hearted but definitely for the chocoholics! This is a rich dessert perfect for a special meal - and luckily in our house every meal is special. I was a little bit sceptical when I first looked at the recipe as I thought it might turn out too sloppy but adding the frozen raspberries makes the sauce go all gooey and delicious. It's real easy to make and even easier to eat and definitely one you'll come back to time and time again.
RASPBERRY CHOCOLATE MOUSSE Serves 4
INGREDIENTS: 12 sponge trifle fingers juice of 2 oranges 2 tbsp orange liqueur ½ pt (300ml) double cream 6 oz (1275g) plain chocolate, broken into small pieces 8 oz (225g) frozen raspberries 6 tbsp icing sugar cocoa powder for dusting for decoration: fresh raspberries mint leaves grate white chocolate
METHOD: Break the sponge fingers into small pieces and divide between four glass serving dishes. Mix the orange juice and liqueur together and drizzle evenly over the sponge fingers. Cover the dishes with cling film and refrigerate for 30 minutes. Just before you’re ready to serve, place the cream and chocolate in a small saucepan and heat gently, stirring, until the chocolate has melted and the mixture is well blended. Remove from the heat and allow to cool a little while you prepare the raspberries. Roughly crush the frozen raspberries in a food processor or crumble by hand. Stir in the icing sugar until well mixed and there is no trace of white. Fold the raspberries and sugar into the chocolate mixture and spoon over the sponge fingers. Lightly dust with the cocoa power and decorate with the fresh raspberries, white chocolate and mint leaves. Serve immediately.
If you're looking for an easy mid week meal then look no further. This is a simple two pot dish, that doesn't require any accompaniment apart from some nice crusty bread. You could cook it - up to the point of adding the rice - the night before if you use a flameproof casserole. The next day all you need to do is preheat the oven to 190C/375F/Gas Mk 5, heat the stew on the hob to simmering point, add the rice and pop in the oven. 20 minutes later dinner is served - with the added bonus of very little washing up afterwards!
BEEF WITH RICE AND TOMATOES Serves 4
INGREDIENTS: 2 oz (56g) rindless streaky bacon, diced 2 tbsp olive oil 2.2 lb (1 kg) stewing steak, cubed 2 medium onions, sliced 8 oz (225g) long grain rice 10 fl.oz (250ml) dry white wine 15 fl.oz (375ml) beef stock salt and black pepper 2 cloves garlic, crushed pinch dried thyme, basil and oregano 1 bay leaf 1 lb (450g) ripe tomatoes, seeded and chopped 4 oz (112g) parmesan cheese, grated
METHOD: Preheat the oven to 170C/325F/Gas Mk 3. Heat the oil in a large frying pan and fry the bacon until lightly browned. Remove from the pan with a slotted spoon and place in a flameproof, oven to table casserole. Reheat the oil in the frying pan until and quickly seal the meat in batches, transferring to the casserole as soon as they are brown. Lower the heat and add the onions to the frying pan. Fry over a moderate heat until softened then transfer to the casserole with a slotted spoon. Add the rice to the frying pan, adding a splash of oil if necessary, and cook, stirring for 2-3 minutes until opaque. Transfer to a bowl and set aside. Pour the wine into the frying pan and stir for 1 minute to loosen any sediment then pour into the casserole with the stock. Place the casserole over a moderate heat, stir in the herbs, bay leaf, garlic and tomatoes and season to taste with the salt and pepper. Bring the liquid to simmering point, cover and cook in the oven for 1 ½ hrs, until the meat is tender. Remove from the oven and raise the temperature to 190C/375F/Gas Mk 5. Stir the rice into the casserole and bring the liquid to simmering point over a moderate heat then transfer to the oven for a further 20 minutes until the rice is cooked and the liquid absorbed. Remove the bay leaf and sprinkle the parmesan over the top of the meat and rice. Serve immediately.
Although this recipe looks and tastes impressive it can be a bit messy when shelling the prawns so make sure you have side plates for the shells and napkins to wipe your fingers on. The recipe calls for cod but any firm white fish could be used, just make sure the fillets aren't too thick as they will be difficult to roll. The sauce needs to coat the back of a spoon before adding the cream so add a little more cornflour if necessary. If you feel it is too runny after adding the cream don't panic, just simmer it down gently but keep a close eye on it or else it will separate.
FILETS DE CABILLAUD SAUCE AUX CAPRES (cod fillets with caper sauce) Serves 3
INGREDIENTS: 6 small cod fillets, skinned 10 fl.oz (300ml) court bouillon 5 fl.oz dry (150ml) white wine salt and black pepper pinch mace or nutmeg 1 ½ tsp cornflour dissolved in 1 tbsp wine good pinch cayenne pepper 5 fl.oz (150ml) double cream 2 tbsp capers 9 large raw prawns in their shells
METHOD: Roll up the cod fillets and secure with cocktail sticks. Place in a large saucepan and pour over the court bouillon and wine. Season with the salt and pepper and sprinkle in the nutmeg. Bring the liquid to the boil over a moderate heat. Cover, reduce the heat to low and simmer gently for 10 minutes. Add the prawns to the pan and continue to cook for a further 3-5 minutes until the fish and shellfish are cooked. Remove the fillets and prawns from the pan with a slotted spoon. Remove and discard the cocktail sticks and place the fish on a serving dish, cover and keep warm while you make the sauce. Add the cayenne to the cooking liquid. Raise the heat to high and boil until it’s reduced to 4 fl.oz (118ml). Lower the heat to moderate and stir in the cornflour. Continue to stir for a minute until the mixture has thickened. Stir in the cream and capers and continue stirring for 2-3 minutes until heated through. Arrange the cod in the centre of the serving dish. Pour the sauce over and garnish with the prawns. Serve immediately.
This recipe came under the title of Djuvec but when I checked it out all the other recipes I found for this dish contained rice. The vegetables varied from recipe to recipe but the three consistent ingredients were the lamb, rice and tomatoes. I have no idea how authentic this recipe is but it is worthy of being posted in it's own right as it is a very tasty one pot meal that just needs some crusty bread on the side.
SERBIAN STYLE LAMB STEW Serves 4
INGREDIENTS: 1 tbsp salt 1 tbsp black pepper 1 tbsp paprika 2 lb (900g) boned leg of lamb, cut into 1 in cubes 2 tbsp butter 4 medium onions, thinly sliced 2 cloves garlic, crushed 3 fl.oz (90ml) chicken stock 1 bay leaf 1 tsp dried basil 4 large potatoes, sliced 2 green peppers, seeded and sliced 6 tomatoes, peeled and sliced
METHOD: Preheat the oven to 180C/350F/Gas Mk 4. Mix the salt, pepper and paprika together on a plate and roll the cubes of lamb in the mixture until well coated. Melt the butter in a large frying pan over a moderate heat and fry the lamb for 5-10 minutes until lightly browned. Transfer the meat from the pan with a slotted spoon and set aside. Add the onions and garlic to the pan and fry for 6-8 minutes until lightly coloured. Remove from the pan with a slotted spoon and set aside. Pour the chicken stock into the pan with the bay leaf and basil and bring to the boil over a high heat. Remove the pan from the heat. Place half the onion mixture in the bottom of a flameproof casserole. Cover with the potatoes, green pepper slices and tomatoes. Top with the lamb and then the remaining onion mixture. Pour the chicken stock over the top. Place the pan on the hob and bring to the boil over a high heat. Cover and continue to cook in the oven for 1 ¼ hours until the meat and vegetables are tender. Discard the bay leaf and serve.
One of the best meals I tasted when I was traveling around the Yucatan a couple of years ago was in a small cafe on the main street in Tulum.
The cafe was towards the end of the street away from the tourist eateries. Definitely a local restaurant serving local people, a little on the run down side and not the sort of place that most tourists would venture into. My partner and I, not sure what to order, pointed to a picture on the laminated menu. That was the first time we tried aranchera, a Mexican steak, and it was wonderful. I later learnt that aranchera is not a dish but a cut of beef and each restaurant has it's own way of preparing it. Although we tried it several times on our travels it was never as good as in that little cafe in Tulum. The reason I mention this is because in my search for a decent recipe for aranchera I came across this little gem. It was actually a side dish to an aranchara recipe and I decided to give both a try. Sad to say the steak was nothing special but the potatoes were definitely worthy of a mention.
CORIANDER AND LIME POTATOES Serves 3
INGREDIENTS: 3 tbsp olive oil plus a little for drizzling 1 lb (500g )new potatoes, halved lengthways 2 shallots, diced 2 cloves garlic, finely chopped 2 chillies, deseeded and finely chopped salt and black pepper juice ½ lime handful coriander leaves, chopped
METHOD: Heat 2 tbsp of olive oil in a large frying pan with a lid. Add the potatoes and stir fry over a medium heat for about 5 minutes until lightly coloured. Add the shallots, garlic and chillies and season with the salt and pepper. Stir fry for a few minutes until the shallots are translucent. Add 4 fl.oz (125 ml) water to the pan, cover and cook over a low heat, stirring occasionally, until most of the water is absorbed and the potatoes are cooked. This should take around 7-10 minutes. Remove from the heat, stir in the lime juice, coriander and a drizzle of olive oil. Serve immediately.
Smooth, delicious, and packed full of fresh fruit. This is a wicked, refreshing dessert for a hot summers day. For a version that's kinder to the waistline replace the mascarpone and crème fraiche with a low fat fromage frais.
RASPBERRY RIPPLE ICE CREAM
Serves 4-6
INGREDIENTS: 1 lb 2 oz (500g) raspberries 9 oz caster sugar ½ lb (250g) mascarpone ½ lb (250g) crème fraiche
METHOD: Put the raspberries into a medium sized saucepan with the sugar and 3 tbsp of water. Slowly bring to the boil and simmer for 2 minutes. Puree the raspberries in a blender, clean the pan and strain the puree through a sieve back into the pan, discarding the pips. Bring the puree to the boil and cook for 8-10 minutes, stirring constantly, to reduce by half. Set aside to cool but do not place in the fridge as the mixture will harden. Mix the mascarpone and crème fraiche together in a plastic container. Whisk in 2/3 of the cold raspberry mixture, cover and freeze for 2 hours, stirring vigorously every 30 minutes. Add the remaining raspberry puree and stir just enough to make streaks through the mixture. Freeze over night.
A savoury coating for tilapia that would work well with most white fish fillets. I served it with Cauliflower Mexicana and Hash Browns which worked really well together. It also makes a nice snack if you cut the fish into goujons and serve with a dipping sauce or mayonnaise.
METHOD: Rinse and pat dry the tilapia fillets and sprinkle with the onion powder and garlic salt. Mix the flour with the herbs and spices in a shallow dish. Dip the tilapia in the egg and then in the flour mixture, making sure it is thoroughly coated. Heat the oil in a frying pan or wok and add the tilapia fish - fry for about 2 minutes, then turn and fry for a further 2 minutes until the fish is cooked through. Serve immediately.
I'm not quite sure how this tasty lunch from Delia Smith escaped the net.
It's one I cook regularly and yet it was only when a friend of mine in Portugal asked for the recipe I realised it had never been posted. So this ones for you Cila - Bom apetite.
GRATIN OF EGGS WITH PEPPERS AND CHORIZO Serves 2
INGREDIENTS: 2 large eggs 1 small red or green pepper, thinly sliced 4 oz (100g) chorizo sausage, skinned and sliced into 1/4 in (5mm) 1 medium onion, peeled and thinly sliced 3 medium tomatoes, skinned, seeded and diced 1 fat clove garlic, finely chopped 1 small red chilli 1 tablespoon olive oil 3 oz (75g) Cheddar cheese, grated salt and freshly milled black pepper pinch cayenne pepper
METHOD: Preheat the oven to gas mark 4, 350°F (180°C). Heat the olive oil in a large, heavy-based frying pan over a high heat. When the oil is really hot, add the chorizo pieces, and fry until they are slightly brown at the edges. Using a slotted spoon, transfer the chorizo from the pan to a plate. Add the onion and pepper to the pan and fry for about 5-10 minutes until softened and tinged brown at the edges. Add the tomatoes and garlic and cook for 1 minute more, then return the chorizo to the pan. Mix everything together well and season with salt and freshly milled black pepper. Remove the pan from the heat and divide the mixture between the two gratin dishes. Make a shallow dip in the centre of the mixture and carefully break an egg in each dish, season them with a little salt and pepper and sprinkle them with the grated cheese. Place the dishes on the baking sheet on the top shelf of the oven to cook for 15-20 minutes (or a little longer, depending on how you like your eggs). Serve immediately.
I had some friends around for dinner last night. They are fish eating vegetarians but for a change, instead of playing safe and cooking salmon like I usually do when I have fish eating vegetarians round for dinner, I decided to cook something totally veggie.
I'd had this recipe of Delia's knocking around for sometime and decided to go against my golden rule of not experimenting on friends and give it a go. I wasn't totally reckless, I did back it up with a couple of tried and tested side dishes and on the whole the meal got the thumbs up.
The main thing I found with all of the main course was to not skimp on the spices and fresh coriander, they are, after all, what gives the meal it's flavour - so rule of thumb is don't be shy!
For any of you who want to try the complete meal all the recipes are on this site.
The starter was watermelon and feta salad, followed by chickpea, chilli and coriander cakes, (recipe below), parsnip bubble and squeek with chunky tomato sauce and cauliflower in batter just to add a touch of crunch (and because I love battered cauliflower). To finish I decided to go with some thing light that I could prepare in advance so I chose bonet, an easy to make Italian chocolate turrine decorated with fresh strawberries.
Because I have limited kitchen facilities it all had to be cooked in stages. I made the terrine first as it takes the longest to cook and then I prepared the mixture for the chickpea cakes so that all I had to do later was shape them, dip them in the egg and flour and fry them. I made the tomato sauce for reheating and prepared the bubble and squeek up to the final frying stage.
The battered cauliflower and the watermelon starter are both quick dishes but to get a head start I did prepare the melon and I dry fried the pumpkin seeds.
The whole thing ran incredibly smoothly and it is certainly a menu I will use again when I have veggie friends around for a meal.
CHICKPEA, CHILLI AND CORIANDER CAKES Makes 8
INGREDIENTS: 1 lb (450g) cooked chickpeas 2 small red chillies, deseeded and finely chopped ½ oz (15 g) pack fresh coriander 1 heaped tsp ground coriander 1 heaped tsp ground cumin 2 oz (50 g) butter 1 small onion, peeled and finely chopped 1 small green pepper, deseeded and finely chopped 3 large garlic cloves, peeled and finely chopped 1 level tsp turmeric 3 tbsp plain yoghurt grated zest 1 lemon 1 dessertspoon lemon juice salt and freshly ground black pepper 1 large egg, beaten wholemeal flour or chickpea flour (gram flour) for coating oil for shallow frying
METHOD: Put the butter in a saucepan and gently fry the onion and green pepper along with the garlic and chillies for 5 minutes until they have softened and begun to turn brown. Stir in the ground spices and turmeric and continue to cook for a further 30 seconds. Tip the chickpeas into a food processor along with the fresh coriander and pulse until everything is evenly chopped, but not to a purée –the chickpeas should still have some of their texture. Transfer to a bowl and stir in the softened onions, spices, yoghurt and the lemon zest and juice. Mix well, taste, and add plenty of seasoning. Form the mixture into 8 patties. Coat each one first with beaten egg then toss them in the flour until lightly coated. Heat a little oil in a frying pan on a high heat and when it's really hot add the cakes, reduce the heat to medium and fry until golden brown on both sides. Drain well on kitchen paper and serve immediately.
Apologies for the sporadic posts but once again I'm in the middle of packing up house with another move on the cards. Luckily most things are still boxed up from the last time so it shouldn't take too long.
We haven't quite decided where we're moving to yet but we've narrowed it down to Leicestershire (my home county) or Portugal. It's a tough one as family ties are pulling me in one direction and the thought of being able to have a small holding somewhere warm is pulling me in the other. You could say it's a choice between son and sun!
I did manage to get a bit of time in the kitchen last weekend while at my sisters. We had a family BBQ and I threw together this simple Indonesian salad.
It's great for a cold buffet when there's a few hungry mouths to feed as it's almost a meal in itself. It looks impressive and it's a handy way of using up small amounts of fresh veg that you have hanging around the salad drawer of the fridge.
Just remember not to actually cook the vegetables, they only need a quick blanch and if you are lucky enough to live near to an oriental supermarket you could garnish the salad with some broken up emping or krupuk - prawn crackers to you and me.
GADO GADO Serves 8-10
INGREDIENTS: for the sauce: 1 tbsp vegetable oil 2 cloves garlic, crushed 4 shallots, finely chopped ½ red chilli, Seeds removed, chopped or ¼tsp hot pepper sauce 4 oz (100g) smooth peanut butter 2 tsp brown sugar 1 tbsp tamarind water or 2 tsp lemon juice 8floz (225g)coconut milk 1 tsp dark soy sauce salt to taste for the salad: 4 oz (100g) white cabbage, shredded 8 oz (225g) French beans, cut into ½in (1cm) lengths 10 oz carrots, peeled and thinly sliced 6 oz (170g)cauliflower, separated into small florets 5 oz (150g) bean sprouts, washed 1 medium size potato, cooked and sliced for the garnish: lettuce leaves ½ cucumber, thinly sliced 2 hard boiled eggs, quartered crispy fried onions
METHOD: First make the sauce. Heat the oil in a small pan and sauté the garlic, onion and chilli pepper until softened. Add the peanut butter, sugar,tamarind water or lemon juice and coconut milk. Stir in the hot pepper sauce if using and season to taste with the salt. Heat gently for a few minutes then put the contents of the pan into a blender and process to a smooth sauce. Cover and set aside. Blanch the vegetables separately in slightly salted water for 2-3 minutes, except the bean sprouts which only need 1 minute. After blanching plunge in to cold water to stop them cooking then drain thoroughly. Arrange the lettuce and watercress around the edge of a serving dish, then layer the vegetables in the centre finishing with the sliced potatoes and cucumber. Arrange the eggs around the edge. Drizzle a little of the sauce over the vegetables then scatter the fried onions over the top. Pour the remaining sauce into a bowl and serve immediately with the salad.
Any one who's followed this blog may have formed the idea that I might be just a little bit partial to clafouti.
These wonderful French desserts are a delicious mixture of fruit baked in custard that sets into a kind of wobbly, pastryless tart. I have made them with raspberries, plums and cherries and now apple and I have never yet been disappointed.
CLAFOUTIS AUX POMMES Serves 6
INGREDIENTS: 1 ½ oz (42g) plus 1 tsp butter 1 ¼ lb (567g) cooking apples, peeled, cored and cut into ¼ in thick slices 3 tbsp brandy ½ tsp grated nutmeg 2 oz (56g) granulated sugar 6 fl.oz (177ml) milk 2 eggs 2 tsp vanilla essence 5 tbsp icing sugar 3 oz (80g) plain flour small pinch salt
METHOD: In a large frying pan melt the 1 ½ oz (42g) of butter over a moderate heat. Add the apple slices and fry for 4-5 minutes until lightly brown but still firm. Remove the pan from the heat and pour over the brandy, nutmeg and granulated sugar. Mix gently trying not to break up the apple slices. Set aside to cool for about 20 minutes. Preheat the oven to 350F/180C/Gas 4. Grease a medium sized baking dish with the remaining butter. Whisk the milk, eggs and vanilla essence together in a large bowl. Sprinkle in 4 tbsp of the icing sugar and whisk until smooth. Mix the flour and salt together then add to the milk mixture 1 tbsp at a time, whisking after each addition until the flour is incorporated and you have a smooth, light batter. Pour into the greased baking dish and add the apple slices and their liquid, mixing carefully until well blended. Bake in the centre of the oven for 50-60 minutes until the centre is set and the top is lightly browned. Remove from the oven and sprinkle the remaining tbsp of caster sugar over the top. Serve immediately.
This is a basic savoury croquette recipe and can be adapted for any filling. Instead of salmon you could try them with smoked fish, ham, mushrooms etc.,
They're only small so if I am serving them as the main part of a meal I serve four croquettes per person. For salmon croquettes a Bearnaise sauce makes a nice accompaniment.
SALMON CROQUETTES Makes 12
INGREDIENTS: 1 lb (450 g) cooked salmon fillet, skinned and flaked Béchamel Sauce: 1.5 oz (45 g) butter 1.5 oz (45 g) flour 8 fl.oz (225 ml) milk Salt White pepper Pinch freshly grated nutmeg 3 egg yolks Coating: 4 oz (115 g) flour 2 eggs 2 tbsp (30 ml) vegetable oil 2 tbsp (30 ml) water Salt and freshly ground pepper 8 oz (225 g) fresh white breadcrumbs few parsley sprigs to garnish oil for deep frying
METHOD: Melt the butter for the béchamel sauce in a medium saucepan over a low heat. Remove from the heat and stir in the flour until smooth. Return the pan to the heat and slowly pour in the milk beating continuously until smooth and the sauce has thickened. Season with the salt, pepper and nutmeg and remove from the heat. Whisk the egg yolks with a little of the hot sauce and return to the pan. Return the sauce to the heat and cook, stirring, until the sauce is very thick and leaves the sides of the pan. Stir the salmon into the sauce then spread the mixture on to a dish. Pat the surface with butter to prevent a crust from forming then refrigerate for about 1 hour, until set. Put the flour for the coating on a large plate. In a shallow dish, beat the eggs with the vegetable oil and water. Season the mixture with salt and pepper. Put the breadcrumbs on another large plate. With floured hands divide the fish mixture in to 12 small sausage shapes. Dredge them first in the flour, shaking off the excess, then in the egg mixture and finish by rolling them in the breadcrumbs until completely coated. Fry in the hot oil until golden brown. Drain on paper towels, garnished with the parsley sprigs and serve immediately.
The following press release is aimed at the American consumer but as a lot of what happens in the food industry there often ends up on our plates here it seems fitting to publicise the challenge to help promote awareness regarding GMO's and their effects on the world we live in.
IMMEDIATE RELEASE – (Los Angeles, CA.) - This Earth Day, co-sponsors Real Food Media and the Institute for Responsible Technology urge consumers to take the No GMO Challenge to protect themselves from one of history’s greatest man-made health and environmental threats – genetically modified organisms (GMOs).
The No GMO Challenge begins with a springinspired cupboard cleanout and a 30-day commitment to eating as many non-GMO meals as possible. Organizers of the No GMO Challenge hope U.S. shoppers will flex their considerable spending power during the No GMO Challenge to buy only non-GMO products, starting Earth Day. People who have already signed up for the No GMO Challenge include moms, farmers, chefs, scientists, physicists, biologists, home cooks, retailers and food writers who regularly blog about healthier foods.
Consumer polls show that 9 out of 10 Americans want GM foods labeled so they can avoid buying them. Nearly two-thirds of products on supermarket shelves contain unlabelled genetically modified ingredients. A controversial Food and Drug Administration exception made in the 1990s, permits GMOs to enter the food supply without adequate safety testing, say watchdog groups.
To help get the word out about GM foods, the No GMO Challenge is asking people to pledge that for 30 days, they will avoid GMO food made from the 5 main GM crops: corn, soy, canola and cottonseed oil, and sugar from sugar beets. Ann Marie Michaels, the founder the Real Food Media Blog Network says, “We are asking consumers to try to avoid these foods and to blog about it, tweet about it, post about it on Facebook, and get the word out as much as possible.
At the No GMO Challenge site we’ll have videos and news articles you can link to or blog about or tweet, and you can also just write about your experiences going GMfree.” Bloggers can join a weekly blog carnival every Monday to share stories about GM food, and enter to win prizes every Thursday, from sponsors including US Wellness Meats, Zukay Live Foods and Tropical Traditions who will be giving away prizes like grass-fed meats, GMO-free salad dressings, and organic coconut oil.
The rolling No GMO Challenge, similar to the Eat Local Challenge launches today and will continue until GMOs are driven out the food supply, organizers say. Consumers are asked to organize, educate and build awareness about the dangers of GMOs until that goal is realized.
Jeffrey Smith, a leading expert on the health dangers of GMOs, says that Earth Day is the right time to draw attention to the environmental threat posed by GMOs. “GM crops concentrate corporate control of food, increase herbicide use without increasing average yields, endanger food security, are detrimental to sustainable and organic farming, and trap farmers in a cycle of debt and dependence. They shrink biodiversity, harm beneficial insects, damage soil bacteria, contaminate non-GM varieties, and persist in the environment. The presence of self-propagating genetic pollution might outlast the effects of global warming and nuclear waste.”
Scientists warn that GM foods may set off allergies, increase cancer risks, damage food quality and produce lasting toxins in the environment. GMOs also increase the risk of antibiotic resistant strains of bacteria, due the use of antibiotic resistant genes in GM food.
Worldwide concerns about GMOs have been accelerating. Recent government-funded studies in Austria and Italy linked GMOs to infertility, immune responses, and poorer health of newborns. Other research links increased cancer risk to milk treated with genetically engineered bovine growth hormone has already forced most of the nation’s top dairies, plus Wal-Mart, Starbucks, Yoplait, and Dannon, to commit to stop using it in some or all their products.
Last week, Germany became the sixth European Union nation to ban the planting of Europe’s only approved GM seed—a corn variety by US biotech giant Monsanto, which is engineered to produce its own toxic pesticide. German Agriculture Minister Ilse Aigner concluded that it ”represents a danger for the environment."
Michaels, who is a rising star in the food blogosphere says, “The majority of Americans don’t trust GM foods and want them labeled. The sad thing is there’s so little information about it. Most of us are eating GMOs every day and we don’t even know it.”
No GMO Challenge co-sponsor, the Institute for Responsible Technology (IRT), wants to remedy that by providing free Non-GMO Shopping Guides for participants. Full of informative charts, tips, and non-GMO brand selections, the Guide makes buying non-GMO easy. IRT’s executive director Jeffrey Smith says, “We expect the No GMO Challenge to magnify the current trend away from high risk GM foods.” Blogger Sheri Ross Fogarty of MomsforSafeFood.org says, “The No GMO Challenge is particularly important for mothers, since children are most susceptible to the health risks of GM foods.”
Real Food Media is a blog network that publishes stories about food and cooking, food politics, farming and producing food, health and nutrition, and green living. The Institute for Responsible Technology’s Campaign for Healthier Eating in America mobilizes citizens, organizations, businesses, and the media, to achieve the tipping point of consumer rejection of genetically modified foods.
I have to admit the first time I tried this potato dish I bought it ready prepared from a supermarket. It does go against the grain for me to buy prepacked foods but I was on holiday and my cooking facilities were pretty limited. This was one of the few occasions where I'm glad I did buy off the shelf, I served it up with Tilapia fillets and cauliflower cheese and it was delicious. The recipe was simple enough to recreate once I was back home and now I often cook it as a tasty accompaniment to fish.
SMOKEY POTATOES Serves 2-3
INGREDIENTS: 1 ½ lb (680g) potatoes, peeled and cut into ½ in (12mm) dice 1 large onion, roughly chopped 4 oz (112g) smoked streaky bacon rashers, roughly chopped 2 tbsp olive oil salt and black pepper
METHOD: Preheat the oven to 180C/350F/Gas 4. Par-boil the potatoes for 3-4 minutes. Drain well. Place the onion and bacon in a large bowl. Tip in the pots and season with a little salt and plenty of black pepper. Add the oil and toss gently until well coated. Tip into a small roasting tin and bake in the oven for 45-60 minutes, turning over half way, until the potatoes are cooked and everything is nicely browned. Serve.
Join the Greenpeace Campaign - Sign the petition before it's too late.
Rice is the world's most important staple food - with more than half of the global population eating it every day. It has been grown around the world for over 10,000 years and is cultivated in 113 countries. Rice is also a key ingredient in a wide variety of processed foods ranging from baby food to the more obvious rice noodles. But all this is under threat as genetic engineering (GE) continues to creep up on our most valuable food.
Today, GE rice only exists in field trials. But all that could change tomorrow as agri-chemical companies and some governments around the globe are trying to commercialise it. Ecological farming is the safest solution to the food crisis and looming climate change disasters. Keeping rice GE-free is not just about consumer choice or the environment - it's a lot bigger than that. It's a matter of global food security, human rights and survival.
The German chemical giant Bayer is trying to sell a herbicide resistant variety of GE rice to countries - for commercial planting.Conventional and organic rice is at great risk from being contaminated by GE strains and controlled by multinational corporations and governments.
The rice made by Bayer (called LL62) has been genetically engineered to withstand high doses of glufosinate, a herbicide sprayed on rice fields to control a wide range of weeds. It's no surprise that Bayer also makes the glufosinate. Any use of the GE rice will boost their chemical sales as a consequence. While this is a nice set up for Bayer shareholders it places farmers, consumers and the environment at risk. Glufosinate is considered to be so dangerous to humans and the environment that it will soon be banned in Europe in accordance with recently-adopted EU legislation.
The Bayer GE rice has been shown to have a different nutritional composition than its natural counterpart. It also has a high risk of producing superweeds by transferring its new gene to weedy relatives. Rice traders and producers worldwide reject the GE rice, because of high economic risks. The global rice industry lost some 1.2 billion dollars in 2006, when another GE rice variety from Bayer contaminated global food supplies.
Greenpeace are campaigning to keep rice GE-free for the following reasons:
* Genetic engineering is a threat to food security, especially in a changing climate. GE crops repeatedly failed under extreme weather conditions, and some GE plants yield consistently less than their natural counterparts. Earlier this year, GE farmers in South Africa, for example, lost more than 80,000 hectares of corn for unknown reasons. The best insurance policy against climate change and erratic weather conditions is diversity.
* The introduction of GE organisms by choice or by accident grossly undermines sustainable agriculture and in so doing, severely limits the choice of food we can eat.
* There have been over 140 documented cases of GE contamination in the past 10years. Once GE organisms are released into the environment, GE crops are out of control. If anything goes wrong, if crops fail, human health risks are identified or the environment is harmed, they are impossible to recall.
* GE contamination threatens biodiversity. Biological diversity must be protected and respected as the global heritage of humankind, and one of our world's fundamental keys to survival.
Join the campaign NOW!- To sign the petition click here
Ever considered taking a Food safety and Hygiene course? - I have, many times, but it's something that, until recently, never got past the thought process. It kept getting tucked away in a little box marked 'things to get around to one day' along with running the London marathon and hang gliding off Pedro Bonitia in Rio de Janeiro (I nearly did do the last one but I was wearing the wrong shoes!)
Anyway now I can say that I have actually completed the course and it was so simple that I should have done it years ago.
I studied online at www.virtual-college.co.uk. The length of time the course can take depends entirely on how quickly you can study and absorb the material. You can proceed as quickly or slowly as you like, there is no limit on how long you can take to do the course - I did it over two mornings but it can be completed in as little as 2-3 hours.
The course it's self was easy to navigate, most of the information was common sense and the exam was multiple choice questions. The sections covered subjects like 'Impact of Food Borne illness' and 'Food Preservation, Storage and Temperature Control', all useful things to know even if you don't work in the food industry.
Having never used a virtual study program before I don't know how this compares to an actual college course but I will certainly consider using this method againso . . . . . about this hang gliding off Pedro Bonita - Watch this space!!!!
I usually find brush on marinades disappointing; They taste great but only seem to flavour the outside of the meat.
That's why I was so pleased when I came across this recipe; These ribs are tasty through and through and quite simple to make. I've also tried the coating on rindless belly pork slices with just as good results. For belly pork use a slightly deeper tin and drain some of the fat off if it gets too much. You may also need to reduce the cooking time depending on the thickness of the slices.
DEVILLED PORK RIBS Serves 2-3
INGREDIENTS: 3 oz (75g) butter, softened 1 tbsp Worcestershire sauce 1 tbsp tomato puree 2 shallots, minced 1 tsp dry mustard 1 tsp curry powder 1 tsp black pepper 1 tsp paprika 1 tsp salt 2.2 lb (1 kg) spare ribs 2 oz (56g) plain flour
METHOD: Preheat the oven to 200C/400F/Gas 6. With 1⁄3 rd of the butter generously grease a shallow ovenproof dish large enough to hold all the ribs in one layer. Place the rest of the butter in a bowl. Add the Worcestershire sauce, tomato puree, shallots, mustard, curry powder, pepper, paprika and half of the salt and mix well. Coat the ribs in the flour, shaking off any excess, and place them, meaty side up, in the ovenproof dish. Sprinkle with the remaining salt then brush generously with the butter mixture. Roast in the centre of the oven for 1 hour. Reduce the heat to 180C/350F/Gas 4 and roast for another 30 minutes or until the meat is tender. Garnish with the lemon wedges and serve immediately.
I'm not a great lover of coffee flavoured cakes but these little tea time treats are delicious. A cross between a cake and a biscuit, they're light and crumbly with a moist buttercream filling. The cakes can be stored in a container over night and filled before serving. If you have difficulty sourcing coffee essence Camp coffee makes a pretty good substitute.
COFFEE CAKES Makes 16
INGREDIENTS: 1 tsp butter 8 oz (225g) plain flour 2 tsp baking powder 3 oz (85g) caster sugar 2 oz (56g) butter, cut into small pieces 2 oz (56g) vegetable fat, cut into small pieces 1 egg 2 tbsp milk 1 tbsp coffee essence Filling: 2 oz (56g) butter, softened 3 oz (85g) icing sugar 2 tbsp coffee essence 2-3 tbsp icing sugar for decoration
METHOD: Preheat the oven to 200C/400F/Gas 6. Lightly grease a large baking tray with the teaspoon of butter. Sift the flour and baking powder into a large bowl and stir in the sugar. Rub in the butter and vegetable fat with your fingertips until the mixture resembles fine breadcrumbs. Set aside. Beat the egg, milk and coffee essence together in a small bowl. Make a well in the centre of the flour mixture then pour in the egg mixture. Mix to a stiff dough. Divide the dough into 16 small balls. Flatten each one slightly and place on the baking tray, leaving a small space between each. Bake at the top of the oven for 15 minutes or until a skewer comes out clean. Remove from the oven and leave on the tray for 5 minutes then transfer to a rack. Leave until completely cold. Meanwhile make the filling. Place the butter in a medium sized bowl. Sift in the icing sugar a little at a time, beating continuously until completely mixed. Stir in the coffee essence. When the cakes are cold carefully slice the top off each one. Spread a heaped teaspoon off filling onto each one then replace the top. Sift the cakes with icing sugar just before serving.
Cornwall is well known for many things but the one thing that it is famous for world over is the Cornish pasty. It is believed the pasty was invented as lunch for Cornish tin miners who, stuck in the mines and covered in dirt (and possibly arsenic), could hold the pasty by it's thick crust so as not to contaminate the main part. The crust would then be discarded apparently appeasing 'the Knockers', mischievous spirits the Cornish equivalent of Irish leprechauns, who lived underground.
According to Wikipedia "Cornish miner migrants helped to spread pasties into the rest of the world during the 19th century. As tin mining in Cornwall began to fail, miners brought their expertise and traditions to new mining regions around the world. As a result, pasties can be found in many regions including the Upper Peninsula of Michigan where there was a small influx of Finnish immigrants who followed the Cornish miners there in 1864. These Finns (and many other ethnic groups) adopted the pasty for use in the copper mines. About 30 years later, a much larger flood of Finnish immigrants found their countrymen baking pasties, and assumed that it was a Finnish invention. As a result, the pasty has become strongly associated with Finnish culture in this area".
My version of theses tasty snacks has a thinner crust than the original pasty but that is just my preference. If you fancy a thicker crust simply add less filling and, rather than crimping, roll the outer edge up to seal it. It is important to chop the meat finely (but do not mince) as it needs to cook at the same speed as the vegetables and pastry. It is also important to use reasonable quality lean beef. Traditionally beef skirt was used but as that is not so common in the supermarkets braising steak is a good alternative.
CORNISH PASTIES Makes 8
INGREDIENTS: Pastry: 12 oz (340g) plain flour 3 oz (85g) butter, chilled 3 oz (85g) vegetable fat or lard, chilled salt iced water Filling: 12 oz (340g) lean beef, finely chopped 6 oz (170g) swede or turnip 1 large onion, finely chopped 1 lb 12oz (800g) potatoes, peeled salt and white pepper 1 tbsp plain flour 1 oz (28g) butter 1 egg, lightly beaten
METHOD: Sift the flour and salt for the pastry into a large bowl. Cut the butter and fat into small pieces and rub them into the flour with your fingertips, until the mixture resembles fine breadcrumbs. Add 2 tbsp of water and mix it into the flour mixture until you have a smooth dough, adding more water if the mixture is too dry. The dough should not be tacky but smooth and pliable. Wrap in cling film and refrigerate for 30 minutes. When ready to use, roll out the pastry to 1⁄8 th inch (3mm) thick and using an 8 inch (20cm) pastry cutter or small plate cut the dough into 8 rounds, re-using the scraps if necessary. Place the beef in a bowl and season well with salt and pepper. Slice potato and swede into thin, small pieces about ½ inch (1.25cm) across and place in another bowl with the onion. Mix well and season generously with salt and pepper. Preheat the oven to 200C/400F/Gas 6. Place a heaped tbsp of the vegetables on one half of a pastry round. Top with 1⁄8 th of the beef and then another spoon of the vegetables. Sprinkle the filling with a dusting of plain flour and place a small knob of butter on top. Brush a little water along the edge of the pastry and carefully fold over to make a semi-circle. Press the edges together making sure they are well sealed then pinch to give a crimped effect. Brush with beaten egg and make a small slit in the top about 1 inch (2.5cm) long to allow the steam to escape. Make the remaining pasties in the same way. Place on a baking sheet and bake in the centre of the oven for 15 minutes. Reduce the temperature to 180C/350F/Gas 4 and continue to bake for a further 40 minutes until the filling is cooked and the pastry is golden brown.
The Best of Britain & Ireland ‘09 are offering you the chance to win a culinary tour in the Cotswold hosted by one of the UKs leading Chefs, Rob Rees - http://www.thecotswoldchef.com/food_tours.html - plus free tickets for the Trade Fair at ExCeL centre, London later this month.
The Best of Britain & Ireland ‘09 are inviting you to come and sample some of the best food, prepared by top chefs from across Britain and Ireland.
What you have to do . . . .
The competition is open to amateurs and professionals alike. To enter is simple. All you have to do is take your favourite local or traditional dish, add your own twist and make a video recipe for the new video recipe sharing website, lookandtaste.com.
Upload your video to lookandtaste.com with the tag bobi09com and it will automatically be entered into the competition.
What you can win . . . .
The top prize is a culinary tour by one of the UKs leading Chefs, Rob Rees. Accommodation and travel expenses will also be provided and more details of the tour can be found here: http://www.thecotswoldchef.com/food_tours.html
All entrants will receive free tickets for the event and the best video recipes will be showcased to over 20,000 visitors to the ExCeL centre on the 28th and 29th March and on The Best of Britain & Ireland website: www.britainandirelandevent.co.uk
The closing date for entries is 27th March 2009 at midnight GMT.
Winners will be announced on Saturday 28th March and terms and conditions apply.
What's the recipe today jim? is offering readers a 30%discount on double ticket. You can book a double ticket (two adults) for just £10.50 – that’s a 30% discount on the full price of £15. To claim your ticket just call 0871 230 5588 or visit www.britainandirelandevent.co.ukand quote BOBI30.
Not for the faint hearted but definitely for the chocoholics!
