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Tag Archives: umami
Keeper’s Pie
I came across a recipe for Keeper’s Pie recently – the pie is made with pheasant and venison, in the manner of Cottage or Shepherd’s Pie, with mashed potatoes and cheese on top – something that’s right up my street! … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged bay leaves, carrot, celery, cheese, garlic, Heredad Mestral, keeper's pie, mirepoix, onion, pheasant, pheasant stock, potato, red wine, riced potato, roux, Shepherd's Pie, umami, venison
5 Comments
Crab stuffed Lamb
November 20th, 2012 On Sunday I cooked Sunday lunch for 9 people with Oli, chez Rick and Su in Golders Green. We went to Borough Market to plan the meal, but I bought a leg of lamb from Theobalds on the … Continue reading
Posted in Drink, Fish, Food, Meat, Recipes, Shopping, Spanish
Tagged Borough Market, celeriac mash, Confit de Gésiers, crab, Jerusalem Artichokes, lamb, Lardo, Parmigiano Reggiano, Theobalds, umami
30 Comments
Satuma
July 9th 2012 Last week I had lunch at Satuma with Len and Su. Satuma is a small Japanese restaurant in Kentish Town (close to the tube) which does reasonably priced Bento lunches. Bento is the Japanese equivalent of a packed lunch, though they … Continue reading
Posted in Drink, Eating Out, Fish, Food, Restaurants
Tagged bento, Chirashi Sushi Donburi, dashi, genmaicha, Japanese, miso soup, Mixed Sushi Bento, Sapporo, soybeans, umami
21 Comments
Yoshino – Sushi
March 6th, 2012 I had a real craving for sushi today and went to visit my favourite Japanese delicatessen, Yoshino. I’ve been buying takeaway from Yoshino for about 10 years – they beat supermarket sushi by a million miles and … Continue reading
Venison Pie
March 26th, 2011 Venison is the meat from all types of deer irrespective of whether they are farmed or hunted. In this country, deer are not intensively farmed – they live outside with very good grazing (I can’t speak for … Continue reading
Chorizo Al Vino
February 16th, 2011 Chorizo is probably the most well know Spanish sausage and comes in many forms. There are soft ones for cooking, and various grades of slicing chorizo, right up to the best, chorizo de bellota, which is made … Continue reading
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