It is the high octane cooking contest that judges the contents of just a spoonful of food. The search is on for the first British winner of the high stakes cooking competition, where flavour is the only thing that matters.
I was never one for rules, I was never one for constant meticulism, but I do like processes. And I do most certainly like good results. Philip Dundas is the same. I envy him, I may have won the Gourmand World Cookbook Award for Best Series of Food Books in the world, but Philip was listed in the Telegraph top 10 books with his book Cooking Without Recipes, does that scare you? Probably at first look yes, but I bet you do it every night!
It’s not everyday one is invited to Windsor, the home of The Queen. A beautiful town just outside London with so much history, a place that’s great to go to for a little escape from the hustle and bustle of London. However, this time I’m invited to try the Gourmet side of Britons favourite take away. Indian. Now, Gourmet food I can tell you much about, having eaten in the world’s finest restaurants, winning the World Cookbook Award and having worked for Le Cordon Bleu there is many a Michelin starred Chef in my little black book. But gourmet Indian? Best bib and tucker on, and a strict talking to the other half we jump on the train at Clapham Junction and arrive just outside the Castle at the Mango Lounge Windsor.
I do love a gammon at Christmas. The concept of over buying turkey to leave 3 weeks of menu creation to use the turkey after concerns me. Turkey curry, stew, casserole, soup, and the list goes on. However gammon, I love. I’ve experimented for many years to try different versions, and this is my favourite.
I do love Cranberry Sauce, but not the stuff in jars. It’s cheaper and much nicer to make your own in advance. The house permeates with Christmas smells, and it’s great to make for presents too.
For the first time in my life I’m cooking Christmas Dinner at home on Christmas Day this year. Now please don’t get me wrong, It’s not that I have not cooked Christmas dinner before, in fact I’ve cooked about 400 of them for AGA over the past 10 years. I do spent more time with turkeys this time of year than with humans. Tomorrow is my last AGA Christmas demo of 2013 before Christmas at the AGA Shop Belfast.
I’m sure you will agree that colour is a vital part of visualisation, after all they say we ‘eat with the eyes’. Today filing is all about Brazil and I’m looking forward to a day of colourful explosions. I’m thinking of images I’ve seen on the TV from the Rio Carnival and thinking about how these will work with the 13 colours of AGA that are available. You know the drill, jump on tube, Google for information about today’s dish and arrive at Divertimenti to film with the chef.