Posts tagged delicious
Bloody Delicious
Jan 23rd
There’s not much in British cuisine that takes an adventurous eater to deal with. While the Vietnamese are partial to a slice of puppy and French favour the flavour of frog we’ve always been quite content with the quietly unassuming joys of fish and chips.
But there is one dish on our national menu that has the power to make even the strongest stomach face a moment of doubt: black pudding.
Made from the blood of animals such as pig, lamb, goose or even horses (among other assorted options) with mix of shredded suet, oatmeal, onions and a good selection of herbs, it’s one of the few dishes that divides the country. Many won’t even try it, but those who do swear by the taste.
Celebrity chef Brian Turner CBE is definitely on the pro side of the argument. “Black pudding always reminds me of my childhood growing up and learning to cook at my dad’s transport café,” says the Halifax born star of shows such as Ready Steady Cook. “I often watched the puddings being made at Ernie Ward’s, the butchers just across the road, and love to fry them with bacon and tomato. In a fried bread sandwich for breakfast black pudding was delicious!”
Today his culinary methods are a little more sophisticated, but the love of black pudding remains. “I’d still serve it simply, with bacon and eggs or with apple and pea puree. Rustic, good flavoured food is always making a comeback, especially today with the accent on British produce.”
It’s a resurgence that has caught the eye of many cutting-edge chefs, such as the owner of the award-winning Kwizeen? restaurant in Blackpool, Marco Calle-Calatayud. He admires the “strong meaty flavour” of black pudding and has found exciting new ways to incorporate it into dishes: “I like to gently boil the black pudding and then transfer to a sauté pan and finish it off with a little butter to accentuate its rich taste.”
“I tend to use it in dishes such as traditional Lancashire hotpot, but what I have found over the last two years is that people like to eat it as a starter too. It’s very popular.”
But while black pudding appears to be very much a dish of the moment, it is very much a favourite from the past too. One expert who really knows the ins and outs of its bloody history is Andy Holt, owner of The Real Lancashire Black Pudding Co Ltd.
“In Homer’s Odyssey (from around the 8th century BC) the Greek General Agamemnon is said to have fed his army on blood and onions to keep them strong,” Andy enthuses. “This makes sense because the blood contains iron and protein and the onions contain carbohydrates and sugars.
“The Romans, who were great sausage makers, took this recipe and put it into skins – thus introducing the black pudding. Each country developed its own particular type of blood sausage, ‘Boudin Noir’ in France, ‘Morcilla’ in Spain, ‘Biroldo’ in Italy, ‘Kashanka’ in Poland and ‘Bludwurst’ in Germany. English black pudding is not dissimilar to ‘Bludwurst’; the main difference is the herbs which alter the flavour and the fact that the oats and barley add quite a high cereal content.”
So, as a manufacturer, has Andy seen any benefit from the current black pudding boom? “People have definitely become more interested in what they eat. ‘Good, wholesome peasant food’ is how one writer described black pudding and it is and now it is an integral part of the finest menus. Our trade has grown at a steady 10% year on year because of people looking to source the best.
“Across the country we estimate that a staggering 300 tonnes a week is consumed in Britain, although obviously we only supply a tiny percent of that, which we believe is for the more discerning consumer.” It may not be a modest set of claims, but Andy’s self-belief is not misplaced – after all, this year his company (based in Haslingden) was officially named as the purveyors of England’s best black pudding.
“As sad as it may seem black puddings have been a part of my life for the past 15 years,” he continues. “Through them I have travelled all around Europe and made lots of friends in many places, I love the fact that we produce a local delicacy which is part of our food heritage. I feel proud to be keeping this great tradition alive.”
In fact, so keen was Andy to promote his products that in 2005 he even helped to create a black pudding flavoured ice cream. That might have been pushing the envelope just a smidge too far, but nobody can fault his enthusiasm. And with such a traditional British treat back in the public eye it’s important that make sure that we never let our desire for this exceptional treat melt away again.
Richard Ryan is a professional journalist who has worked in the UK, Malaysia and Australia. For more information visit http://www.richardryan.co.uk
HOME COOKING: Hard Rock Cafe Recipes You Can Cook At Home – Rock Your World Chicken Quesadillas – prepare a delicious meal to impress family, friends
Jan 18th
With its classic Rock & Roll theme and great chef-prepared meals, the HARD ROCK CAFE is a fantastic place to eat.
Back in the 70’s, Eric Clapton – the original guitar god, founder of Cream and Derek & the Dominoes, writer of the immortal “Layla” – liked to eat at this quirky American restaurant in London, England, called the Hard Rock Cafe.
The diner was this funky old building that used to be a Rolls Royce dealership. It was run by a couple of young American guys who liked to keep it loose. Hard Rock Cafe was an instant classic. You could be yourself at the Hard Rock. It was good food and a good time.
So Clapton got to be friends with the American duo and asked them to save him a regular table – put up a brass plaque or something. And the young proprietors said, “Why don’t we put up your guitar?” They all had a chuckle, and he handed over a guitar, and they slapped it on the wall.
No one thought much more about it. Until a week later, when another guitar arrived (a Gibson Les Paul, by the way). With it was a note from Pete Townshend of The Who which read: “Mine’s as good as his. Love, Pete.”
The young proprietors put it on the wall. After that, the guitars never stopped coming.
The restaurant franchise continues this practice today with Hard Rock Cafes in more than thirty countries worldwide. Each Hard Rock Cafe is filled with Rock & Roll collectibles. Many famous musical artists continue to donate items to the restaurants.
Hard Rock Cafe features fun menu items like Blackened Chicken Penne Pasta, Hickory Smoked Chicken & Spinach Dip, Famous Pig Sandwich, Love Me Chicken Tenders with Honey Mustard Sauce, Rock Your World Chicken Quesadillas and their Purple Haze Mixed Drink.
>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here is Hard Rock Cafe’s most popular meal of all – BAKED POTATO SOUP FOLLOWED BY CHICKEN QUESADILLAS & ORANGE FREEZE DESSERT…
–Hard Rock Cafe Baked Potato Soup–
8 slices bacon
1 cup Diced yellow onions
2/3 cup Flour
6 cups Hotchicken stock
4 cups Diced — peeled baked Potatoes
2 cups Heavy cream
1/4 cup Chopped parsley
1 1/2 teaspoon Granulated garlic
1 1/2 teaspoon Dried basil
1 1/2 teaspoon Salt
1 1/2 teaspoon Red pepper sauce
1 1/2 teaspoon Coarse black pepper
1 cup Grated Cheddar cheese
1/4 cup Diced green onions — white Part only
Additional chopped bacon –
Grated cheese and Chopped parsley for Garnish
Fry bacon until crisp. Chop bacon and reserve drippings.
Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps.
Cook 3 – 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions.
Heat until cheese melts smoothly.
Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
–Rock Your World Chicken Quesadillas–
4 flour tortillas
1 grilled chicken breast
barbecue sauce
crushed pineapple
bacon bits
colby-jack cheese
cooking oil spray
Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don’t be too generous with the sauce or it will seep out of the quesadilla.
Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
When done, cut into wedges and serve with added BBQ sauce if you like to dip.
–Hard Rock Cafe Orange Freeze–
2 cups orange sherbet
1 cup freshly squeezed orange juice
1/4 cup milk
1 sprig fresh mint (for garnish)
In a blender, place the sherbet, juice, and milk; blend for 15 seconds or just until the sherbet is smooth.
You may have to stop the blender and stir the mixture up a bit to help it combine.
Pour into a tall, chilled glass and place a sprig of fresh mint on top.
Serve immediately, either to drink or as a dessert.
Or try…
–Hard Rock Cafe BBQ Beans–
2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork or chopped bacon
Preheat oven to 350 degrees. Pour entire contents of the can of pinto beans into a casserole dish (with a lid). Dissolve the cornstarch in a small bowl with the 2 tablespoons of water.
Add this solution to the beans and stir. Add the remaining ingredients to the dish, stir well and cover.
Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.
After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.
–Hard Rock Cafe Grilled Vegetable Sandwich–
6 Tbl Mayonnaise
1/2 ts Fresh Parsley — Chopped
Dried Oregano
Salt to taste
1 Red Bell Pepper
1 sm Zucchini
1 Yellow Summer Squash
1/4 Eggplant
1/4 c Olive Oil
2 Sourdough French Roll
1 TB Parmesan Cheese — Grated
8 Onion Ring Slices
4 slices Tomato
2 Pieces Red Leaf Lettuce
Preheat the barbecue or stovetop grill.
To prepare spread, put 3 tbsp of the mayo into a small bowl and add the parsley, oregano, and a pinch of salt. Set this and the remaining mayo aside until you’re ready to make the sandwich.
Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface with olive oil. Slice the zucchini, squash, and eggplant into lengthwise slices with oil as well.
Cook the red pepper on a hot grill for 2 or 3 mintues. At that point add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender.
Be sure to salt the vegetables and turn them halfway through the cooking time. When the veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the french rolls in half lengthwise through the middle. Spread the parsley-mayo mixture over the bottom of the rolls.
Arrange the zucchini onto the rolls. Stack the yellow squash and then the eggplant.
Peel the skin off the red peppers and then add to the sandwiches. Arrange the onions over the peppers. Divide the parmesan cheese and sprinkle it over the peppers. Arrange the onions and tomato slices next.
Add the lettuce and spread the mayo on the top of the rolls. Close sandwiches and cut in half. Pierce each half with a toothpick and serve.
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.
Other Popular items on the Hard Rock Cafe Menu:
Hard Rock Cheeseburger or Bacon Cheeseburger : Served with Seasoned Fries.
Honey Mustard Grilled Chicken Sandwich: Topped with bacon, lettuce, tomato & Jack cheese. Served with Seasoned Fries & Coleslaw.
Hard Rock Cafe Veggie Burger: Served with a Side Salad.
Hickory Bar-B-Que Chicken: Served with Seasoned Fries, Coleslaw & Ranch Beans.
Entrée House Salad: Fresh mixed greens with shredded cheese, seasoned bacon bits, dried cranberries and in-house made garlic croutons. Served with choice of dressing.
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef