Archive for the ‘Food’ Category
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Penne pasta with grilled courgettes and pine nuts
This pasta dish is a great one for when I’m stumped for something to cook. Other than the courgettes the rest of the ingredients are usually in the cupboard. It’s reasonable simple to prepare as well - not to mention really tasty.
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Oven temperature conversions
I’ve been caught without a gas mark conversion chart too often so I decided to put one up on here for reference.
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Steak with honey-glazed root vegetables
As I walked past the butchers this evening I first reveled in the fact that they were still open and then at the wonderful looking piece of ribeye steak (you can tell a good piece by the amount of ‘marbling‘, the fat is where the flavour comes from), I thought some root veg, glazed with honey and thyme - Nice! And not much fuss either.
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Roast sirloin of beef
When it comes to a traditional joint of roast beef nothing beats a good piece of sirloin. It is a little extravagent at £20 the kilo, but well worth it in my opinion! For this roast you’ll need a joint of at least 1.5 kilos to cook properly - this should be easily enough for 4 or 5 people. Read full post
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Yorkshire pudding
This is a recipe that I have adapted from Jane Grigson’s English Food - I can’t recommend this book highly enough as a wonderful celebration of English cooking. It is true that, as a nation, we did once have something to shout about when it came to food.
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Happy 18th birthday The Eagle
The Eagle’s 18th birthday was marked by a few drinks last night with staff from over the ages gathering to take over the pub.
A great evening catching up with long-lost former colleagues, some of whom I’ve not seen for over 10 years! Sadly there were some who, given the short notice, could not make it - notably David Eyre, one of the original founders. Still, it was great to see those that did make it.
One thing that struck me last night was how the Eagle has not changed in the years that I’ve known it - going on 13! - This is a perfect example of a winning formula - but then they did create the ‘Gastro Pub’ genre.
Happy Birthday, The Eagle, you’ve come of age!
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Marinated Leg of Lamb
So simple to prepare and always a big hit, this dish was a useful one in our armory at the Eagle and is a perfect alternative to the usually dull bbq staples of sausages and burgers.
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Move on, there’s nothing to see here (yet!)
Too busy! Though I thought at least a preview of what will be.
Code
- XHTML/CSS tricks
- jQuery plugins
- General rambling on the state of front-end technologies
Food
- Recipes: from my catering years and family cookbooks
- Reviews and opinion: places I like to shop and eat
Oh, and of course a rather un-conventional approach to building a website.