These were a few food pics that I had on #thetwitter during the week and here are the recipes for just some quick comfort foods.
Salt and pepper Squid
This is a great little fast food dish of salt and chilli pepper squid with a mango salsa.
WHAT TO DO
Simply deep-fry rings of fresh squid coated in breadcrumbs with chilli flakes, sea salt, a tablespoon of cornflour and cracked black pepper.
Deep fry the rings in hot oil until crispy and serve with a dollop of Natures Bounty Mango salsa….. a personal favourite at the moment.
New book by @JakeTilson published by @QuadrilleFood
I HAVE to say that I love risotto and many Italians might suggest that it is not as much a main staple for them as we think but indeed there are a few with the school of thought that it is just as native as an old school Fiat 500.
Either way, it’s tasty and when done right can be a real taste sensation.
Here’s mine that is a celebration of both monkfish and the creamy dish itself.
WHAT YOU NEED
200g Arborio rice, good quality vegetable stock, butter, finely chopped garlic, onion, red pepper, baby thyme stalks that are still green with their young fresh and vibrant leaves, some grated parmesan cheese, some dried thyme, a sprinkle of sea salt and cracked black pepper and of course a monkfish tail.
CARMEN the premium range of wines from Chile are launching a series of Hot Air Balloon events across the country this summer. The Hot Air Balloon is Carmen’s brand icon and conveys to the consumer the message ’Explore to Discover’ Carmen Reserva and Gran Reserva range of wines.
As part of this campaign we would like to offer one pair of tickets for a Hot Air Balloon ride at a venue near you. To be in with a chance of winning all you have to do is answer this question. Which country produces CARMEN wine?
Following the success of the From Vineyards Direct wine tasting last month at the Hunt Museum, Stuart and his crew are set to make a welcome return to the Treaty City where they have joined forces with Donnacha Hurley, GM at the Absolute Hotel to host the second of their wine tasting bonanzas.
September 22 has been penciled in and Stuart will bring with him a plethora of vinified delight.
A few old favourites will join some new wines for the tasting session that will showcase the best of wines available direct from source
Again, the “twitterati” will be working feverishly behind the scenes and the final wines will been selected to adorn the venue of the stylish hotel.
So we will have some pork belly, slowly roasted and we will take our time, because it’s lashing outside.
IF the gastronomic fusion genius that is Heston Blumenthal gives a book the thumbs up, then you are bound to think it is either wildly whacky or practically suitable to the aspiring home cook. It really is one or the other with him.
In this case, Heston says that the French Brasserie Cookbook is ‘Practical, unfussy and easy to use … full of inspiring recipes that will immediately transport you to a French brasserie in your own home’, while TV Chef James Martin backs it also.
So what is all the fuss about?