I'm a cookery tutor & food writer with a passion for all things food, with over 30 yrs experience in catering. I trained at Norwich College & again at Westminster London while working as a chef + food tours www.lovenorwichfood.co.uk
Wild Garlic Aioli
Now what really is Aioli, some times spelt Aoli or Allioli? All pronounced Ay-Oh-Lee. Of course it’s a garlic mayonnaise of sorts but, to use eggs or not to use eggs? Traditionally Spanish aioli was made with out eggs carefully emulsifying garlic with oil. Aioli originates from France but it has become popular in Italy, Spain, Portugal and Malta not to mention Britain, although often we cheat mixing a garlic clove in a pot of ready-made mayonnaise! While the Italians add mashed potato and the Maltese tomato. But I came across an emulsified quick and easy milk version from a Spanish chef friend, which fascinated me, I’d never seen anything like it before and had to experiment.
I Love Burgers
I love burgers. I'm Going to Prove It: I’ve got an American Diner in my home. I’ve been to America more times than any other country. If I get a bad burger I cry. I make fresh burgers for my family every month (or I lose the will to live). We once had a party where I cooked the biggest Burger in Norwich – it weighed 5lb and was the size of a large paella pan, it was enclosed in a home-made sesame seed bun which took up the whole oven. If ever a new restaurant opens that specialised in burgers – I’m there. I know exactly how the best burger should be – I’ll prove that too.
Eating the Real Iceland
There’s one essential thing to know about Iceland - it's 2 – 3 times the price of the UK, it may put you off but the stunning views, friendly people and divine food will make you forget about the credit card bill at the end of the month. Apparently, they dropped a few 0’s off their currency. It’s now approximately 130 krona to £1 or for calculations say each 1000kr is approx. £7.50.
Shaw Shank Lamb Redemption
In the good old days when ABC was singing about poisoned arrows and Jimmy Saville was well respected (I never liked him) lamb shanks were a thing of revoltingness with the fore shank and hind shank being a lower sheep's leg of connective tissue and fatiness, needing hours of old fashioned slow cooking to render it down to an edible state – you could get a shank for less than a pound then, after all it’s only a ‘Tibia’.