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Helemaal niet moeilijk en succes verzekerd! Lunch voor 4 of hoofdgerecht voor 2.
Bereidingstijd: 40 min Aantal porties: 4
bereidingswijze:
Verwarm de oven voor op 18O°C
Hol de uien uit volgens het basisrecept en bewaar de helft van de uitgeschepte ui
Smelt de boter in een koekenpan en bak de spekplakjes uit. Verbrokkel het spek
Hak de uitgeholde ui fijn en bak dit goudbruin in het overgebleven spekvet
Roer de eieren los met de crème fraiche en 2/3 van de kaas. Verdeel de gebakken ui en het spek over de 4 lege uien en schenk het ei/kaas mengsel erover tot 1 cm onder de rand van de uien
Bestrooi met de overgebleven kaas en schik de uien in een lage oven schaal
Bak de uien in 25 minuten gaar totdat het ei mengsel is gestold.
Gekruide biefburger met boontjes, peterselie & zilveruitjes en roomsaus met nootmuskaat
Klassiek worden sperziebonen geserveerd met boter en, liefst versgeraspte, nootmuskaat, maar Knorr heeft nu iets nieuws!
Probeer dit verrassende recept met Knorr Roomsaus met nootmuskaat eens. Heerlijk in combinatie met de kruidige biefburgers.
Gekruide biefburger met boontjes, peterselie & zilveruitjes en roomsaus met nootmuskaat (hoofdgerecht, 4 personen)
Ingrediënten
1 kg kruimige aardappelen, geschild en in gelijke stukken 500 g rundergehakt 1 teentje knoflook, uit de pers ½ el tomatenpuree 1 tl mosterd
versgemalen peper, zout 4 el gehakte peterselie 600 g sperziebonen, puntjes eraf 2 el zoetzure zilveruitjes 1 zakje Knorr Mix voor Roomsaus met nootmuskaat 100 ml melk
Bereidingswijze Kook de aardappelen -/+ 20 min. en giet ze af.
Meng het gehakt met de knoflook, tomatenpuree, mosterd, 0.5 tl zout, 0.5 tl peper en 2 el peterselie. Draai er 4 ballen van en druk ze plat.
Kook de sperziebonen 10-15 min, giet ze af, zet de pan terug op het vuur en schep de zilveruitjes en 2 el van de peterselie erdoor. Laat even warm worden.
Maak de saus en grill de biefburgers 4-5 min. aan elke kant. Stamp de aardappels fijn met de melk en breng op smaak met peper en zout.
Serveer de biefburgers met de bonen en aardappelpuree en verdeel de Roomsaus met nootmuskaat over de bonen.
Weetje Sperziebonen zijn tegenwoordig malser dan vroeger en hebben daardoor een kortere kooktijd: 10-13 minuten.
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- Gemiddelde waardering: 0/5 - (0 Stemmen) Categorie:BBC Food Blog News Tags:Gekruide biefburger met boontjes, peterselie & zilveruitjes en roomsaus met nootmuskaat
18-04-2011
Gevulde Komkommer
Gevulde Komkommer
Aantal personen:
8
Bereidings tijd:
10 minuten
Menugang:
bijgerecht
Ingrediënten
- 1 rode peper - 1 eetlepel bieslook - 50 gr pijnboompitten - 15 blaadjes basilicum - 1 eetlepel mayonaise - 1 grote rechte komkommer - 50 gr veldsla, ruccola of ander slasoort - 0,5 bakje kruiden roomkaas (ik gebruik boursin)
Bereiding
Schil een mooie komkommer en snijd puntjes af van beide zijde van de komkommer.Snijd ongeveer 8 stukken en hol deze uit; maar hou wel een bodem.
Doe het restant van de komkommer in de blender. (het middenzaad wat u heeft uitgehold)50 gr pijnboompitten even bruin bakken in koekenpan en deze ook in de blender doen.Voeg mayonaise, roomkaas, sla, basilicum en bieslook toe.
Bbewaar een beetje bieslook voor garnering)
Deksel op de blender doen en pureer dit tot een glad mengsel.
Blender utizetten en met een spatel eruit halen.
Vul komkommerbakjes met vulling.
Rode peper wassen en van de zaadjes ontdoen. Heel klein snijden en op ieder komkommerbakje een aantal garneren. doe wat bieslook op elk bakje.
Making marmalade at home is a cool thing to do, up there with baking as a skill that gives you a certain pride in conversations. Unlike our grannies, we don't have to aim to supply the neighbourhood with dozens of jars or pad out the oranges with pectin-rich carrot or turnip as they did in the war years. We can use good ingredients, make just enough for ourselves and friends, and feel rightly pleased that this little act of self-sufficiency showcases our kitchen abilities rather well.
As with bread baking, we've found out a little more about the science that creates the 'jellied set' and keeps the peel tender rather than tough. This means that making marmalade well at home is much less problematic than it used to be. So we can banish runny unset syrups and leathery peel to history. Today's marmalade should be able to sit like jelly and glisten, packed with a rich bittersweet flavour all fairly effortlessly without hours of sugar boiling.
BBC Food blog - BBC chefs, presenters and experts pop in to share their food knowledge. Plus we offer a round-up of what?s hot in the world of food on the web.
Great British Food Revival: The lost art of bread-making(Michel Roux) Wed, 09 Mar 2011 13:18:30 +0000
Although I grew up in England, throughout my childhood I spent many summers in France and returned to the country for my training as young chef. One of my fondest memories from my time there is the wonderful smell of freshly baked bread that would waft out from the local bakers as I passed. Traditional baking is still alive and well in France today, and all over Europe for that matter; and with baking being one of Britain’s oldest skills it makes me sad to think that one day this wonderful tradition may die out completely here. I feel passionately that we can’t allow this to happen. Baking in Britain must be revived and I hoped that, in some small way, taking part in tonight’s Great British Food Revival will make a difference.
Bread, in its purest form, is simple to make. It should only have four ingredients; flour, water, yeast and salt. It should have a wonderful crust and a beautiful texture which can’t be replicated in a factory-made loaf. In the main, supermarkets sell substandard loaves, almost unrecognisable as bread - pumped full of additives and preservatives. The reason they do this is simple - because that’s what consumers have come to expect.
This process is far removed from traditional baking which, in my opinion, should be considered an art form. Making ‘real’ bread is a labour of love; the loaf needs to be nurtured and respected. It may take time to create, and is more expensive than a factory-made loaf, but the end results are worth it. As the consumer, the power to make a difference is in our hands. If we were to put our feet down and stop buying factory-made bread, traditional baking would begin to thrive again and freshly made bread - filled with flavour and nutrients - would line the shelves once more.
My dream is for more independently owned bakeries to open up around the country and for people to come together, as a nation, to say no to mass produced factory-made bread. But I think we’re probably still a way off from this yet.
I hope the programme will show viewers that bread can be easy to make and that it is versatile to cook with at home. At the very least, it should inspire people to support their local bakery.
If we sit back and do nothing to turn things around, young people in this country may never be privileged enough to share in the joy of real baking.
So, what do you think? Is bread-making a dying art? Or do you think consumers and traditional bakers can rise to the challenge of keeping the artisan loaf alive?
Michel Roux Jr can be seen on the Great British Food Revival on BBC Two on 9th March at 8pm. Try recipes from tonight’s show.
MasterChef: Cooking doesn't get more Scottish than this(Peter Seville) Wed, 02 Mar 2011 10:05:22 +0000
What would a caber-tossing, hammer-wielding Scotsman want to eat on a chilly September afternoon? Not a consideration I thought I would ever have. Well, that was before I entered the MasterChef kitchen...
For tonight’s MasterChef programme, I was summoned to King's Cross St Pancras railway station along with the other nine remaining contestants. We were instructed to bring warm clothes and, tantalisingly, our passports. As we gathered in the concourse, we speculated as to the nature and destination of our first off-site task: could we be taking the Eurostar to the continent? As we were herded towards the platform, the realisation that we were heading north rather than south dawned – we were off to Scotland, Invercharron to be precise.
The following morning saw us in wellies and whites, standing in a marquee in a huge muddy field, facing a magnificent display of the finest Scottish fare – whole salmon, venison, beef, langoustines and loads of veg. The task? Each team of five contestants had to produce 60 portions of two different main courses and 80 portions of dessert. The catch? We were feeding the competitors at the Invercharron Highland Games and by the look of them, they like their food. Purées, fondants and jus weren't going to pass muster. We’re talking hearty fare, and lots of it.
With Kennedy, the only Scot left in the competition, on our side, we felt we had the advantage, and we decided on venison with neeps and tatties (can you really get more Scottish than that?!) and a hearty fish pie. Pudding was a pear and blackberry crumble with custard. We were confident that the prize of cooking with Tom Kitchin in Skibo Castle was ours for the taking.
There were a couple of minor concerns, the first being that we were cooking in a field kitchen with limited equipment and for large numbers, something none of us had done before. Another concern was that Tim, the Yank, didn’t know what the neeps and tatties in his dish actually are! But with Kennedy by his side all should have been well.
Then, disaster - Kennedy sliced the top of his finger off with a potato peeler - and, as the loose flap of skin fluttered in the wind, so did our chances of winning the task. It quickly became apparent that there was nowhere near enough neeps and tatties to accompany the venison, and we had to persuade people to go for fish pie instead. There was a glimmer of hope: the other side’s langoustine broth was really unpopular - perhaps not the ideal choice for the day’s customers.
Decision time and we heard the dreaded words that we lost and had to head back to the MasterChef kitchens for an elimination challenge. Now it became clear why we needed our passports, as we were sent on our way in double-quick time. Deflated and exhausted, I wasn’t sure what disappointed me the most - the fact that I faced elimination, or missing out on the chance to cook with a Michelin-starred chef. When I heard the winning team reminiscing about their experiences in Skibo Castle with Tom Kitchin, I knew that I let a fantastic opportunity slip through my fingers.
When I was subsequently eliminated from the competition in the cook-off challenge, I left the MasterChef kitchen for the last time with a heavy heart, but hugely proud of what I had managed to achieve and full of anticipation for what the future holds. My dream of my own country pub is now becoming a reality – I’ll see you there!
What Scottish dish would you have made in the competition faced with the Scottish fare of salmon, venison, langoustines and local vegetables? Take a look at all the recipes from the series.
Peter Seville was a contestant on BBC One’s MasterChef.
The secrets to making great patisserie at home(Raymond Blanc) Mon, 28 Feb 2011 14:52:25 +0000
Most people are scared of patisserie or baking. There is no need to be, as revealed in tonight's episode of Raymond Blanc's Kitchen Secrets. The only difference from other types of cooking is that patisserie is an exact science and often requires precise amounts in order to obtain the best results each time. For example, the difference of 2-3g of yeast less in a dough will result in a heavier dough that will not rise as much.
So the first secret is to invest in a good pair of electronic scales. Also invest in a probe, which will give you the internal temperature of the food: crème caramel cooked at 74C/165F will give you the perfect crème caramel experience, meltingly delicious. Also you'll find that a Victoria sponge requires a temperature of 86C/187F.
My mother has always taught me to respect food. So here are a few baking tips that do just that:
* When rolling pastry, place it between two sheets of cling film. The advantages are enormous. Your kitchen will remain clean, the pastry will not stick onto the warm kitchen table, and it will make the rolling so much easier. To line a tart, remove one layer of the cling film and place the pastry side down in the tart dish.
* Many recipes tell you that in order to pre-bake a tart you need to line it with greaseproof paper and beans, bake it blind, then remove the beans and paper and finish the cooking. Here is a much better way: the secret is to line your tart ring with dough, and let it rest in a refrigerator for 4-5 hours. The dough will lose its elasticity, crust lightly and can be baked directly from the fridge to the oven and will not retract while cooking.
* When baking delicate pastry, such as choux pastry, turn off the ventilated (fan) part of your oven and add 20 percent more cooking time. The force of the heat from a ventilated oven is likely to split open the choux pastry.
* When buying puff pastry avoid pastry made with margarine or hydrogenated vegetable fats, which contain unhealthy trans fats. For the ultimate glaze for puff pastry or short-crust pastry, combine one organic egg, one egg yolk and one teaspoon of single cream.
* The best investments you can make for baking and pastry-making are a wooden peel, a baking stone and various sized metal rings. The peel, covered with greaseproof paper, will allow bread and pastry to slide directly onto a pre-heated stone, giving you the perfect crust to pastry.
* When baking bread, add water into a hot tin in your oven; it will provide steam which will leaven the bread, and result in a beautiful crust and colour.
*By adding a tiny amount of sugar to fruit (20g/¾oz sugar for 200g/7oz fruit) when macerating, you will increase the flavour by about 30-40 percent in my opinion. As the sugar permeates the fruit it will soften and enhance. A little dash of lemon juice or herbs will also improve the flavour.
* Everyone must learn how to make a sabayon. You can create the lightest mousse, which can be used as a topping for seasonal fruits. The flavours you can use are endless. It is a great technique and will help extend your repertoire of desserts. * You must try macaroons, they are so easy to make. The only difficulty is that you will need strength to stir the mix - that is where a man is helpful! By pre-heating the baking try, you will kick-start the cooking of the macaroons, giving extra rise and creating the ‘collarette’. This is a sign of a great macaroon.
* Pre-cook your crumble topping first to prevent the seam from the fruit making the crumble soggy and indigestible. It will be delightfully crunchy. (By the way, did you know that the French have, at last, discovered crumble? Across France - in homes, villages, brasseries and three-star Michelin restaurants alike - one will hear the noise of crumbling; it is marvellous!).
Finally a word on chocolate
It is common knowledge that chocolate containing 70 percent of cocoa solids is a better chocolate. Yes, it is, but beware – 70 percent of a bad cocoa will never give you a good experience, so choose your chocolate carefully and buy the better brands. Chocolate is not a prima donna. When melting chocolate I find that the burning point of chocolate is around 102C/216F and cocoa solids will start graining (cooking) at 95C/203F.
Here is a quick and easy recipe for chocolate tempering which you must all try. Melt two-thirds of your chopped chocolate up to 55C/131F. Immediately add the remaining third of chopped chocolate and stir until it reaches the temperature of 32C/90F. At this precise moment the miracle happens. At 32C/90F the cocoa butter within the chocolate will crystallise giving the chocolate a fine crackling texture and a beautiful shine. All sorts of moulded shapes can be achieved, such as my chocolate coffee cups (link opens as PDF).
Have you tried Raymond's kitchen secrets at home and do you have any useful tips for making your baking look professional?
Raymond Blanc is the presenter of Raymond Blanc's Kitchen Secrets. Get the recipes for tonight's episode on cakes and pastries.
MasterChef: What would you have made?(Annie Assheton) Fri, 25 Feb 2011 13:32:31 +0000
Eggs tend not to cross my mind when I'm devising a menu for a special occasion. I generally start with a piece of meat or fish as the "hero piece" around which a dish will be conceived. Eggs tend to be used more incidentally - as a functional ingredient rather than an inspiration. Recently, however, I was made to think about them in a completely different way.
20,000 amateur cooks applied for the latest series of MasterChef. The numbers were gradually whittled down through a long and rigorous process of application forms, interviews and auditions. 20 of us finally donned the coveted white aprons and filed into the studio kitchen. At the front stood the familiar figures of John Torode and Gregg Wallace who, after what felt like an eternity, told us that for our first challenge we would have one hour to cook a single plate of food from the selection of ingredients provided. So far, so expected, but then John and Gregg delivered the killer blow.
Having been an avid fan of the programme for years, I was all ready for an invention test. I had rehearsed as much as possible by imagining what ingredients might be provided at that time of year (Gregg, as we all know, is a big fan of seasonality), and what dishes I could create with them. What I hadn't prepared myself for was the compulsory inclusion of an egg. The only advice we were given was that if we were even thinking of cooking an omelette, we should find the door and take ourselves home.
The other shocking realisation was that we had no oven. All thoughts of soufflés and sponges were quashed as we took stock of the single gas ring, barbecue-style grill and hot plate. We were given 10 minutes to select our ingredients; 10 panic stricken minutes during which ideas flew in and out of my head, the terror of being the only person in the room not to come up with a dish at all numbed my mind and finally, blissfully, a hint of an idea took hold, grew and provided my solution.
In hindsight, it's easy to think of countless dishes we could have chosen to cook. Eggs provide the answer to so many problems in the kitchen. They thicken, glaze and rise; they emulsify, enrich and bind; they are self-contained, but can be separated to provide component parts - each of which can be used in a myriad of ways.
After a frantic and unforgettable hour, 20 plates of food paid testimony to the versatility of the egg. They were incorporated within pasta, hollandaise, frittata, mayonnaise and meringue; they accompanied steak; topped haddock and coated rice noodles. Eggs play such a fundamental role in so much of what we produce in the kitchen. It was utterly appropriate that our MasterChef lives should start with them, for once, taking centre stage. How do you like to use egg in your cooking? And if you watched the show, what did you think of the results of the Invention Test? Annie Assheton is a contestant on BBC One's MasterChef.
How to buy sustainable fish(Sue Todd) Wed, 23 Feb 2011 14:40:46 +0000
Top chefs, environmental groups and the government are all keen to see us try new types of fish. This is to take the pressure off fish like cod and make the most of ‘bycatch’ fish that often gets discarded. Choosing sustainable fish helps protect fish stocks from over-fishing and guards the marine environment, but it can be confusing and the detail difficult to remember. Is this type of fish ok to eat? Where should it come from? How should it have been caught?
Fortunately the Marine Conservation Society (MCS) produces a pocket guide that summarises both fish to eat and those to avoid. This is being turned into an even handier smart-phone app, due this summer. And if you need more detail see the FishOnline website for information on over 150 fish.
Mackerel on toast with salted cucumber and horseradish
Dr Peter Duncan, Aquaculture and Fisheries Programme Manager at the Marine Conservation Society says: “If you have the option, choose a fish that is line-caught. This is a more sustainable way to catch fish and there is less unwanted ‘bycatch’. It’s also good to look for certification schemes. There is a wide spectrum of ways that fish can be caught or farmed, and certification schemes help you choose the better standards.”
The well-established Marine Stewardship Council (MSC) certification is used for wild fish. Their blue tick label indicates that a fish comes from sustainable waters, is not over-exploited and is not endangered. A similar certification scheme for farmed fish and seafood is being developed by the Aquaculture Stewardship Council and labelling is expected later this year.
Currently the RSPCA Freedom Food certification assures a good standard of welfare, and organic certification for salmon and prawns verifies that certain environmental - as well as welfare - issues are covered.
Tips for choosing sustainable fish If you don’t have a guide handy when you’re choosing fish in a shop or restaurant here are the key points to remember:
The big five Take care with the most common fish we buy in the UK such as cod, haddock, salmon, canned tuna and prawns. Due to their popularity, there are problems with all these fish and you need to choose carefully.
Only choose those that are certified. Tuna labelling schemes aren’t as thorough though and while the Dolphin Safe – Earth Island Institute is the strictest dolphin-friendly labelling scheme it doesn’t ensure overall sustainability. Greenpeace regularly assesses the sourcing of all top brands in their Tuna League. Sainsbury’s came top of the 2011 league.
Fish in danger Definitely avoid bluefin tuna, swordfish, skate and eel – the stocks of these are all too vulnerable. In addition to the big five there are a large number of popular fish that are best avoided unless you can be sure that they have been caught in a sustainable way (see the pocket guides for more on the specifics). These include hake, halibut, plaice, sole, monkfish and seabass.
Eat more variety Try cooking and eating a greater range of sustainable fish and seafood. It’s good to spread the load of our fish eating onto many different types of fish, not just a few. All the following get the MCS thumbs up:
Check out alternatives to cod such as coley, pouting, pollock and pollack can all be used in many recipes in place of cod, such as fish pie, fish cakes or stews. Try Nathan Outlaw’s pollack stew, James Martin’s Indian-style pollack or Rick Stein’s Thai fishcakes.
Try some of the bycatch fish that are often discarded, such as dab (a small member of the plaice family that you can use in similar ways) and gurnard (a firm, meaty fish that's similar to monkfish) - great in gurnard en papillote or gurnard stew.
Steamed mussels
Give prawns a rest and discover the delights of other sustainable seafood such as mussels, clams, oysters, cockles, crab and squid (calamari). Try Rick Stein’s moules marinières or Nigella Lawson’s crispy squid with garlic mayonnaise. Give a boost to your omega-3s with the likes of mackerel, sardines, pilchards or trout. Try James Martin’s grilled sardines or Simon Rimmer’s stuffed trout.
If you enjoy fish it’s worth trying out the sustainable substitutes for some of your favourite dishes and get experimenting with new fish. Any changes you make are worthwhile. What are you doing to ensure the fish you buy is sustainable? Do you have any recipes to share?
Sue Todd is a food writer and former editor of the BBC Food website.
The secrets behind Raymond Blanc's Kitchen Secrets(Melanie Jappy) Fri, 18 Feb 2011 15:05:07 +0000
"Is there anything local on the menu?" asked Raymond Blanc. RB (as we all call him) had just arrived in Scotland for our first day filming on the second series of Kitchen Secrets and we were about to have a late supper at our hotel. The waiter looked like he might cry as he admitted the answer was "no".
I felt sorry for him, but also a little embarrassed. We were in St Andrews, the town of my birth. Like all expatriates, I was anxious that those I had brought here would understand that the beautiful Kingdom of Fife was a rich and wondrous source of some of the best seafood in the world. And yet there wasn't one local crab, clam or langoustine on the menu. But we weren't here to enjoy ourselves (well, maybe a little), and eventually Raymond ordered a plain grilled lemon sole. Judging by the length of time it took to arrive, several fish were sacrificed before one was deemed good enough to put before the great Blanc.
Fed and watered (or gently wined in Raymond's case) we went to bed early, as the next day we were to be up at 5am to head out to catch lobster in the Firth of Forth. The team consisted of Andy the cameraman, James our soundman and assistant producer Emilie. If it was too windy the boat wouldn't go out. As a producer, I long ago learned not to fret too much about weather. It is one of the few things I can’t control, so there is no point lying awake listening to the shipping forecast.
What did keep me awake was wondering whether Raymond could actually get onto the boat. He broke his leg pretty badly last year and was understandably a bit nervous about doing anything that might set his recovery back. Nevertheless Raymond brings out a motherly instinct in me and like any good, caring Scottish mother I put a hand on his shoulder and told him to stop complaining and just get on with it.
The sea outside the harbour wall was looking a bit lumpy. Andy was particularly pleased to hear this. The sound of him retching had punctuated the soundtrack of fishing for Dover sole in the first series. But my immediate concern was getting Raymond onto the boat. First Andy jumped on and his camera was passed down to him. Now it was RB's turn. One foot on the harbour side, one foot on the gunwales of the boat and RB leapt like a gazelle onto the deck. Emilie and I almost hugged each other. He was on the boat, the camera even had a tape inside it and that fluffy thing was on the microphone - so barring total disaster there would be something we could film.
A couple of hours later they returned triumphant. There were lobsters in crates, Andy had seen his breakfast but only once and Raymond was smiling - only because he hadn't realised that it was now low tide and the boat was far down against the harbour wall. He'd have to climb a four metre ladder...
I'm going to gloss over exactly what happened next. Raymond has blogged about it himself. All I will say is that there was language that isn't appropriate pre-watershed, so I did what all good producers do and tried to sooth the situation with food. We headed to the Anstruther Fish Bar, an award-winning fish and chip shop - all six of us jammed into a little booth with chairs fixed to the floor and ordered haddock and chips. This was as 'local' a specialty as we were going to get and I was confident Raymond would enjoy it.
Our overflowing paper plates arrived and it was a lunch of champions. Then I saw RB had raised his hand to wave over the waitress. "Madame, could I have a little mayonnaise, perhaps some sauce tartare?" My blood ran cold. The world was moving in slow motion. I knew what was coming. A plate arrived and on it, fanned out in their plastic perfection, was the fish bar's finest collection of condiment sachets. For a moment Raymond looked at them aghast. Then he got out his iPhone, took a picture, and mercifully, laughed.
I do hope you enjoy seeing the results of our days' fishing in the first programme of the new series of Kitchen Secrets. I look forward to reading your comments it means a lot to me to hear from people who watch the show - and hope you enjoy it as much as we enjoyed making it.
Melanie Jappy is the series producer of Raymond Blanc's Kitchen Secrets, which returns to BBC Two, Mondays at 8.30pm. Read more from Melanie at the BBC TV blog about what it’s like to work with Raymond Blanc.
Campervan cooking: How to eat great food in the great outdoors(Martin Dorey) Tue, 15 Feb 2011 15:03:12 +0000
OK, let’s get one thing straight about cooking in the great outdoors: you won’t have to do without. Your painful memories of scout camp or holiday stew can be made to fade away if you use a little imagination, resourcefulness and humour. You might not even have to open a tin of beans. For me, spending time in my campervan has always been about having fun, living well and not washing up piles and piles of dirty plates - as seen in my BBC Two series One Man and His Campervan. This is my guiding principle for cooking outdoors: if it takes you longer to wash up than it does to eat you’ve gone wrong somewhere. So here's my advice for the ultimate meal out:
Avoid dishes that take hours and hours. I don't do this because I’m impatient, but because I might not have enough gas or firewood! There is nothing worse than running out half-way through a scrummy smelling hotpot. This generally means that you need to keep it simple.
Fresh, I would argue, is best. Roadside stalls are absolutely brilliant places to find ingredients because the chances are it’ll be home grown. It might be a little muddy and misshapen but then, so what? This is the country! All you have to do is stop, take what you want and put a few quid in the honesty box.
Try a little light foraging. I’m no expert but it gives me great pleasure to go out and find free nosh. You have to be brave and you have to be sensible, so take a guide book and don’t pick it if you aren’t 100% sure. If that means all you take back is blackberries, who cares? They will taste fab with a dollop of crème fraîche. And you’ll feel like a hunter-gatherer too.
Have something up your sleeve. Couscous has always been my fallback position. It will go with just about anything and can be used with fresh herbs, spices and dried fruit. And all you need is boiling water and a knob of butter to cook it. If you’ve picked up some fresh summer veg at a roadside stall you can make a great meal if you slice it, griddle it and mix it up with the couscous and some fresh mint and basil.
So how are you going to cook all those amazing fresh ingredients? Whilst you’ve got no oven in the outdoors you’ve actually got plenty of options for creating great food. Gas stoves, open fires, barbecues, even Dutch ovens or smokers aren’t that hard to master. And almost anything is possible.
For starters, you could try a portable hot smoker. They work over any heat source. A freshly caught (or bought) fish smoked for half an hour or so will taste like fish you’ve never tasted before. Try it. Otherwise take a shelf out of the oven at home and use it to cook over a fire. Chuck a big fat juicy steak from the local butcher on it, add a few griddled veg and some couscous and you’ve got an easy meal. Simple. Perfect. Delicious.
What are your tips for eating outdoors or on the road?
Martin Dorey is the presenter of One Man and His Campervan on BBC Two.
Aphrodisiacs: How to eat your way to more nookie(Stefan Gates) Mon, 14 Feb 2011 17:16:09 +0000
Brace yourselves, good readers of the BBC website, for we are gathered here today to talk about sex. Not procreation or psycho-sexual nutrition or any other roundabout ways of avoiding good stuff. No. We are here to talk about lovely, warm, naughty lovemaking and how food can help you get more of it.
First the bad news: there are, despite excitable and often hilarious claims to the contrary, no foods have been reliably clinically proven to increase sexual desire. Whilst filming around the world I’ve been offered gorilla paw, rhino horn, dog stew and the testicles and penises of tigers, yaks, bulls and stags, all accompanied by cast-iron guarantees that they would get me a roll in the hay (useless considering that my wife was usually several thousand miles away). But it’s nonsense. Traders will make aphrodisiac claims for pretty much any food in order to make a profit.
Commercial nutritionists love sex. Gillian McKeith advises avocados and basil and sells Love Bites (they ‘feed love organs’ according to Amazon) with raw sprouting daikon seeds. However, the MHRA said that her horny goat weed complex and wild pink yam pills were ‘never legal for sale in the UK’. The controversial Patrick Holford advises ‘seven supplements for better sex’, but I declined to pay him £35 for the privilege of learning what they were.
Despite millions spent on research, Big Pharma has little to offer. Viagra isn’t an aphrodisiac but a cure for erectile dysfunction, Yohimbine can be used to treat impotence, but offers dizziness as well as sexual excitement. Alkyl nitrites (‘poppers’) can increase libido, but have a wide array of grim side-effects. Melanotan is reported to cause mild nausea, yawning and spontaneous erections in trials (not the best combination). Testosterone supplements can increase sexual desire, but only if you have low testosterone already. Bremelanotide is currently undergoing tests with mixed results, and saffron’s Crocin seems to be an aphrodisiac... for rats.
Food can also be an anti-aphrodisiac: Jay Rayner, restaurant critic for The Observer, told me “if you get the food right, all you'll want afterwards is to go to sleep with a gentle sigh of 'night darling”.
But now the good news: I’ve found a way of transcending these minor obstacles. Over the last six years I’ve run an ongoing survey of lovemaking to reverse-track the food-sex link. Instead of looking for a causal relationship, I ask people ‘What did you eat before you last made love?’ Clever, huh?
I’ve had over 800 responses so far and of course the results are utterly unreliable as they come from my friends and Twitter followers, many of whom are as weird as I am. Some of the answers were unprintably filthy, others clearly fantasy, but I won’t sully them with my opinions. Here’s what people said they ate before their last night of glorious lovemaking (updated 13th Jan 2011):
1. 14% A meal with lots of alcohol (not condoned by the BBC) 2. 10% Take-away meal 3. 9% Expensive meal 4. 8% Curry 5. 6% Chocolate 6. 5% Fish 7. 5% A light meal 8. 3% A meal cooked by a male partner 9. 2% Oysters 10. 0.5% Meal at wedding (successful fertility rather than unadulterated pleasure?)
(The remaining 37.5% were pretty random eg ‘lunch’, ‘strawberries’, ‘a banana’, or my favourite: ‘Toffos and a can of Quattro.’)
Incidentally, here’s mine: a quarter of a game pie, a goats’ cheese tart, masses of fruit and a bottle of non-alcoholic citrus brew, eaten on our laps whilst watching The King’s Speech. And no, we didn’t make love at the cinema. There are laws about that sort of thing.
I want 1000 responses before I stop researching, so please don’t be shy. What food floats your boat?
Stefan Gates is a BBC presenter and food writer.
Sweet or sickly? Valentine's Day ideas(Ramona Andrews) Fri, 11 Feb 2011 16:03:25 +0000
Are you all for kitsch cupcakes, pretty pink macaroons, perfectly melting chocolate fondants (or fondues), human heart cupcakes (yes, these have to been seen to be believed), or simply straight-to-the-heart steak and chips? Most of us have fussed and flapped over a Valentine’s supper at some point in a romance. It’s the time of year when the kitchenware shops wheel out heart-shaped sandwich and cookie cutters, L-O-V-E stencils or massive heart-shaped cake moulds - just in case you want to spread the love.
We’ve got dishes and menus galore if you’re looking to avoid a table-for-two and obligatory rose at your local restaurant - such as this incurable romantic Valentine's dinner. But if you want corny, OK here it is. Years ago I made individual cheesy cheesecakes with “his” and “hers” drizzled over the top in chocolate. My boyfriend was pretty bewildered about it at the time. Now he’s my husband, I think he gets my (ahem) retro taste a little more.
A hopelessly romantic friend of mine put her last Rollo in a little box for a romantic gift. She later gave the same love token to a couple of different beaus, which kills the romance slightly. And then there’s the girl who makes laminated restaurant-style menus for her Valentine’s meals - romantic or just plain weird?
So can you top these romantic food gestures? What’s the tackiest Valentine’s Day food treat you’ve ever made? What’s on the menu this year?
Ramona Andrews is the host of the BBC Food Q&A blog and messageboard.
Should cooking be compulsory in schools?(Sheila Dillon) Tue, 08 Feb 2011 11:59:43 +0000
On January 20th the coalition government announced a total review of the school curriculum. There was plenty of coverage of the fact, but what didn’t capture the media's attention was the impact on the previous government’s commitment to getting 11-14-year-olds cooking again. The plan had been part of the former government’s attack on obesity. Teach someone to cook and they won’t spend a lifetime eating factory-prepared junk was the idea. It was to happen in 2011, but now it’s in limbo. Teachers have been retrained, school kitchens have been fitted, but the teaching and the cooking aren’t going to take place, at least not for a long time. If children are lucky their secondary school will teach ‘food technology‘ and if they’re luckier, they’ll get to turn ingredients into real dishes. Otherwise food tech will involve designing food packaging or theoretical sandwich fillings. Or, there won’t be any lessons involving food at all - food technology is not part of the core curriculum.
In this week’s Food Programme we were asking ‘why have we come to this and what can we do about it?’ We began with a little history from Dr Marion Rutland of Roehampton University about a subject that’s been taught in some form or other, mostly to girls, since the mid-1800s. And it brought me out in a rash of nostalgia. I formally learned to cook in my Lancashire village all-age school. Once a week a group of girls, from the weenies to the 15-year-olds on the brink of moving into the world of work were taken to a special cooking centre in Rawtenstall, each of us with our basket of prescribed ingredients. We learned what Dr Rutland called ‘plain cooking’. It seemed like good cooking to me then and still does: fairy cakes, meringues, Victoria sponges, jam tarts, apple pies, Lancashire hotpot, fish pie, cheese and onion bakes, steak and kidney pudding, and Christmas cakes and mincemeat in season.
It was a recipe list that trained us in many skills that are easy to transfer as adults to the new dishes of our lively food multiculturalism. Pizzas, stir fries, green curry, beef ragout, tiramisu? No problem. Very few of the dishes we made pass the current - and frequently misguided - ‘healthy’ test (suet, lovely suet!), but we were very healthy. And looking at my school photographs now I see that none of us were fat.
But it was all change during the Thatcher years when the education ministry decided that what the country needed were not cooks who could feed themselves and their families, but food technologists who could work in the nation’s food factories: people who could design a theoretical frozen pizza, but who’d not the first idea of how to make a pizza. And so we created that generation of children we saw in Jamie’s School Dinners who don’t know a carrot from an onion and whose parents also don’t know a stick of celery from a cauliflower.
So, with compulsory cooking no longer on the agenda - or it won’t be until the curriculum review committee make a decision sometime in 2014 - what else is available? Over the last twenty years while food tech has been the official line, dozens of groups have sprung up to try to bring cooking back into children’s lives. The biggest, most ambitious and most successful has been the Soil Association-led Food for Life partnership financed with £16.9 million from the Lottery. In hundreds of schools they’ve been improving school meals as well as getting children onto farms, growing their own food and getting them cooking again.
One of the most interesting of the smaller groups is the Academy of Culinary Arts’ Chefs adopt a school programme. This year they’ll work with 21,000 children - a drop in the ocean, but one that makes a lot of difference to many families’ lives.
But is all this voluntary, entrepreneurial effort enough to impart the food skills that are necessary in rebuilding a food culture that will save this generation from the ills of mass obesity, rising rates of diabetes and a fracturing civility? Can the Big Society do it? I’m not optimistic.
So tell us, do you think domestic science or food technology should be compulsory in schools? How was (or is) cooking taught in your school?
Shelia Dillon is the presenter of Radio 4’s The Food Programme.
Why don't we drink pigs' milk and eat turkey eggs?(Stefan Gates) Fri, 04 Feb 2011 14:50:35 +0000
I am OMNIVOREMAN! I see it as my genetically programmed evolutionary duty to eat everything that I possibly can, from rotten walrus and palm weevils to insects and hamster food. The ability to eat pretty much anything has been vital to the survival of the human race. When certain foods like fruits became scarce, we were able to turn to others such as roots - by comparison the koala eats eucalyptus and little else, so when eucalyptus becomes scarce, the koala dies.
With the world population expected to reach nine billion by 2050, we desperately need new resource-efficient food sources to sustain the human race, so exploring and experimenting is still vital to our survival. So why are there some foods that must be available, but which we never seem to eat? Here are my top five:
Turkey eggs 7-8 million turkeys are eaten in the UK each Christmas Day, but their eggs are never sold in shops. The main reason is that turkeys lay less than chickens (around 110 turkey eggs per year as opposed to 300 chicken eggs) so they are relatively expensive and are invariably kept for breeding.
Grass Of course you can eat grass, but you can’t get any great nutritional value from it. It contains a lot of cellulose, which is a carbohydrate (a sugar) but isn’t broken down very well in the human gut, so we have difficulty extracting energy from it. Cows and sheep have bacteria called symbiotic micro-organisms in their rumen which help to digest it, but to do so they need to eat, regurgitate and rechew their food almost constantly. However the very indigestibility of grass means that it can provide humans with useful dietary fibre (roughage). Good for the stool, if you know what I mean.
Rhubarb leaves Although rhubarb is a great delicacy, it has a high concentration of a toxin called oxalate in its leaves, which can make you ill and potentially even kill you from cardiovascular collapse, gastrointestinal problems, respiratory difficulty, convulsions and coma. You’d need to eat a heck of a lot of rhubarb to get that far – probably around 5kg of leaves – but even a small amount can cause significant sickness.
Iron
We’re told to eat foods that are high in iron, so why don’t we simply chomp a hunk of metal every now and then? Well, in a way we do: elemental iron is sometimes added to cereals in the form of tiny iron filings (although the body absorbs it less efficiently than the iron fumarate usually found in supplements). But the body would have difficulty breaking down all the iron in a large mass such as a nail before it has travelled through the body, and its shape and hardness may also pose a grave danger to our delicate digestive system. More importantly, the body only needs the fractional amounts of iron that it extracts from foods (especially red meat, lentils, beans and fortified cereals) and too much iron can be highly dangerous. Iron poisoning in children (usually from eating ferrous sulphate dietary supplements) is a huge problem – it’s one of the leading toxicological causes of death in children under six.
Pigs' milk
Could you?
Although pigs’ milk is high in fat (around 8.5% compared to cows milk at 3.9%) and is an excellent source of nutrients, sows are very difficult to milk. They have around 14 teats compared to a cow’s four, and they don’t take very kindly to having them touched by humans. They also get very agitated if you try to restrain them. Pigs also have a limited milk ejection time of around 15 seconds, whereas a cow’s can be up to 10 minutes. All in all, it’s a pig-shed load of trouble to milk a porker.
So over to you, which foods would you like to try that aren’t in the shops?
Tarantula kebab anyone?(Willow Murton) Wed, 02 Feb 2011 09:20:55 +0000
Not many people would go for a toasted tarantula as a snack, let alone the famous Goliath bird-eater spider found in the jungles of South America. This record-defying arachnid is said to be the largest spider in the world and can reach up to the size of a dinner plate, though it is perhaps the most unlikely addition to any menu.
The thought of spiders is enough to have many people shivering in fear. The sight of their hairy legs and fangs doesn’t exactly whet the appetite. I personally have nothing against spiders. Not that I would seek out their company as pets or roommates, but as a vegetarian, directing this sequence for the BBC One series Human Planet, I was pretty sure that seeing a spider as a snack wasn't going to break my non-meat eating resolve:
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The most extraordinary thing about the filming wasn't the oversized arachnids; rather it was the young spider hunters that we were filming with. Orlando was a small boy, from the Piaroa tribe of southern Venezuela. He had a cheeky smile and a particular talent for tarantula trapping. He explained that when there is little food about, a spider is a welcome bite to eat. The tarantulas themselves have an impressive set of fangs that are best admired from a distance, but they are not venomous - though they can bite.
What Orlando and his friends worry about are the irritating little hairs that an angry spider kicks out in defence from its rear. To be an expert spider hunter, the trick is to lure out the little beast by twiddling a stick down the hole where they hide out in the daytime. As soon as the tarantula is out, Orlando quickly pins it down so that its long hairy legs cannot do any damage. Now that it is unable to move, Orlando wraps it in a leaf and ties it up with a vine. This is dining al fresco in the extreme.
Gathered about a makeshift fire, Orlando and his friends first kill the spiders by a sharp tap to their bodies. They then remove the rear end where the irritating hairs can be found and using branches, the tarantulas quickly become kebabs. Before eating the spider, like a true gourmand, Orlando brings out a little seasoning. Pulling off the legs, he dips them into chilli and salt which he serves from a leaf.
Despite the name, once the legs are gone, there is not much meat on a Goliath bird-eater tarantula. But every edible piece is happily consumed and the fangs are even used as tooth picks by some. No opportunity for a quick jungle snack is wasted by Orlando and his friends, however hairy.
It’s been said that eating insects makes good sense for the environment and arguably we all eat spiders while we’re sleeping anyway, but would you try these tarantulas?
Discover amazing human stories from around the world through television and radio clips from BBC programmes with the Human Planet Explorer.
Willow Murton is an Assistant Producer for Human Planet.
How to make marmalade(Dan Lepard) Fri, 28 Jan 2011 14:03:05 +0000
Making marmalade at home is a cool thing to do, up there with baking as a skill that gives you a certain pride in conversations. Unlike our grannies, we don't have to aim to supply the neighbourhood with dozens of jars or pad out the oranges with pectin-rich carrot or turnip as they did in the war years. We can use good ingredients, make just enough for ourselves and friends, and feel rightly pleased that this little act of self-sufficiency showcases our kitchen abilities rather well.
As with bread baking, we've found out a little more about the science that creates the 'jellied set' and keeps the peel tender rather than tough. This means that making marmalade well at home is much less problematic than it used to be. So we can banish runny unset syrups and leathery peel to history. Today's marmalade should be able to sit like jelly and glisten, packed with a rich bittersweet flavour all fairly effortlessly without hours of sugar boiling.
Picture by Dan Lepard
Seville oranges, the particular type of citrus fruit used in marmalade making, are rich in a natural substance known as pectin. You may have seen it in bottles at the supermarket, often made from apples or sometimes lime skins. When pectin is combined with sugar and acid - like lemon juice - and boiled to 105C/220F, it forms a suspension that sets as it cools. Cook above that temperature and you might damage the pectin, take the temperature well below that and the pectin might not gel.
But first of all you have to release the pectin from the pips and peel, mainly the white bitter part of the fruit. The longer the pips and peel sit in water the more pectin will be released. The way that preserving guru Pam Corbin, a patron and judge at the annual Marmalade Awards in Cumbria, suggests is to cut the Seville oranges in half, squeeze all the juice out, then slice the peel thinly and cover it with the juice and extra water. Leave that for 24 hours before cooking, with the pips soaking separately. Others go for cooking the oranges whole first, then leave them to cool in the water for 24 hours, before removing the oranges and shredding the peel.
My recipe for medium-cut Seville orange marmalade explains how to get the proportions of oranges to liquid and sugar right. My mum would measure it to the eye and get it correct most times, but then she's a marmalade machine. If you're like me, only making it occasionally, then weighing and measuring is the best way.
I advise keeping the boiling time short. First it avoids damaging the pectin. Second, if you boil the sugar and peel for a long time you are more likely to harden the fibres and make the peel tough. But the other reason is when you boil sugar and an acid together for a long period you cause the sugar to "invert" and this can affect the set. The acid of the lemon is essential for creating the pectin set, so if you add less the gel may not form and the flavour will be too sweet.
It's essential to have a big enough pan. When everything is in the pot, it should be filled halfway up, no more, so that when it boils up the mixture stays in the pan, and doesn't boil all over your hob and risk scalding your hands. Treat yourself to a large marmalade pot, often called a maslin pan, or cook the marmalade in smaller batches. Boiling hot marmalade will burn if it hits your skin, so better to be careful.
When it comes to testing the set, I've never had much luck with getting marmalade to set on a saucer in the fridge, or getting it to drip in sheets from the spoon. If you haven't got the mixture right to begin with no amount of continuous boiling will make it set. Though you could leave it to cool, add liquid pectin and bring it to the boil again. Tiptree make a tawny marmalade that is cooked twice, so you'd be in good company.
Once you've made marmalade once, you almost won't need a recipe. Afterwards, anything from marmalade sponge pudding with cardamom custard to a marmalade Martini will have that touch of pride mixed with it.
So tell me, have you made marmalade this year? And do you have any tips to share?
Dan Lepard is a food writer for the Guardian and a baking expert.
Is this the strangest meal in the world?(Bethan Evans) Wed, 26 Jan 2011 11:11:56 +0000
As winter and ‘dark time’ tighten their icy grip on the Arctic, several families in the far north of Greenland have an unusual and pungent delicacy to look forward to. For centuries the people of one of the world's northernmost inhabited settlements have used an ingenious way of storing food ready for lean times. This traditional Inuit method is still very much in use today and this is what the Human Planet team went to Siorapaluk (the most northerly native village in the world) to film. Watch John Hurt recite the recipe for rotten seabirds:
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The dish on the menu is kiviaq and at first sniff it divides the film crew – from those who were strangely curious to those who wanted to retch. Ikuo and his son showed us how kiviaq is made from fermented sea birds. The delicacy is created by first preparing a seal skin: all the meat is removed and only a thick layer of fat remains. The skin is then sewn into a bag shape, which is stuffed with 300-500 little auk birds. Once full and airtight, the skin is sewn up and seal fat is smeared over all over the join, which acts as a repellent to flies. The seal skin is then left under a pile of rocks to ferment for a minimum of three months to a maximum of 18 months.
As winter arrives and hunting for other game becomes difficult due to the darkness and unsafe ice, Ikuo and his family look forward to digging out the kiviaq and sharing it with their family and friends. They always eat it outside as the smell is so overpowering that it would linger inside the house for weeks. The seal fat helps to both preserve and tenderise the bird meat so it can be eaten raw and whole, bones and all. It was quite a sight to see the family holding bird’s legs in their teeth and stripping off the feathers before chowing down on large parts of the bird.
Kiviaq is often a meal that is served at celebrations and as we filmed the family eating, the whole event felt festive. Once the cameras stopped rolling the crew were invited to join in the feast. I was slightly reticent, considering I don’t usually eat meat. However when you’ve travelled this far to film someone preparing a highly regarded feast it seems rude not to join in.
The best part of the bird is said to be the heart which was given to our director Nic Brown. I opted fo
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