Yes, what’s the use of having all these delectable cookery books on my kitchen shelf when I resort to browsing the internet for ‚something different‘?
Well, it does occasionally serve a purpose such as my discovery yesterday of these three, or is it four? young men presenting with poise as well as humour their takes and ideas for dishes which look easy to make and all packaged in a presentation that rarely goes beyond five minutes.
These are the young men I am refering to and this is the dish I then proceeded to make (minus the potatoes) and, hey, that fat really did crackle at the end!
I experimented with a small piece to practice and added a large cup of water before roasting it at 160c for two hours. My oven plays up a bit and I think the temperature was a bit higher. Ideally I would have roasted it on a slightly lower temp and then left it in a wee bit longer, but the skin was just as cracking as I could have wanted it to be. Delicious. Preferably served with a shot of vodka to go along, just to help melt that fat..
we ate it too fast and I didn’t get a chance to take a photo of what it looks like inside. Next time.
This beautiful book was left in my father’s flat in Warsaw by someone staying there and I was happy to adopt it. On looking inside I noticed the influence of north African cooking on Israeli food which surprised me as I had always considered its influences to have been more east European based, and vice versa. Continue reading
On the odd occasion when I feel like drooling over something particularly healthy to eat with the remote possibility of trying to make it, I take a peep at this food blog.
Today, when I decided that Heidi’s zucchini and fennel salad would prove just too virtuous for Mirek, I turned to her dessert page and my click landed here:
choc dessert at Bulaj
In my previous post I listed a few restaurants worth testing in Gdansk and here are a few places in Sopot which are a wee bit off the beaten track (by that I mean less than 10 mins walk from Monte Cassino, the main pedestrian street in Sopot).
Filed under Food, Gdansk, Poland
herring, vodka and beer… bliss!
With strawberries appearing in galore in every local vegetable stand, this is the perfect time for something like Eton Mess.
I say ‚something like‘, because the version I made recently was pretty much of a decadent -something like-
chicken tagine with preserved lemons
veggies in marinade
chicken in chermoula marinade
A tagine of chicken is something you expect to eat in the warm climes of northern Africa with a Moroccan kasbah as a backdrop, but it goes down just as well with temperatures of minus 15 degrees outside as it was recently when we sat down with friends in our kitchen to savour the lemony and spicy aromas of this ras-el-hanout imbued dish following a morning walk in the local woods.
I prepared the marinade, called chermoula, the day before and placed the chicken pieces in it to marinate overnight.