Food + Drink
In celebration of all things gustatory.
Best Cheap Champagnes
Regardless of the occasion: weddings, bachelor party, bachelorette party, corporate event, birthday, anniversary or something else drink is almost always a part of the equation provided the party is at least partly geared toward adults.
When people bring THEIR food in to YOUR Kitchen
When people bring their food in to your Kitchen O.K I know I’m miserable, opinionated and whinge continuously on my blogs BUT
Zena Leech-CaltonPublished 7 years ago in FeastHow To Make Liquor Infusions That Don't Suck
Flavored liquors can be phenomenal, and if you don't believe it, you just haven't had the right stuff yet. They can add entire new dimensions to your cocktail game and can even be used in cooking - if you make the right infusion.
Ossiana TepfenhartPublished 7 years ago in ProofUnique Bread for Grilled Cheese
If there is one food that screams all-American lunch it's the grilled cheese. Toasty buttered bread, edges just slightly burnt, crust crumbly and crunchy, with that all important melty, oozing cheese. That is the basic, the stable of countless families, from the young child, to the busy young adult to the independent grandpa.
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.
Zena Leech-CaltonPublished 7 years ago in FeastBBQ Rubs and Crusts
What is a Rub? A rub is a spice and/or herb mixture that is added to foods before cooking. Generally, there are two main types of rub, a dry rub and a wet rub. Rubs are most often used in barbecue and grilling because they can stick to meats when grilled or smoked. Most rubs start with salt and sugar, after that just about anything can be added. Rubs have become the great secret ingredient.
David Greenwood-HaighPublished 7 years ago in FeastI 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.
Zena Leech-CaltonPublished 7 years ago in FeastTop Tips From a Chef for BBQ Perfection
The open flame is one of the oldest cooking methods in the world. Every culture does it. The only real difference is in the ingredients and how we use the fire. since we discovered fire, and realised that caramelised cooked meat was much tastier than raw meat, grilling over a flame has been one of our favourite ways to prepare food.
David Greenwood-HaighPublished 7 years ago in Feast