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.
When we think of pub food, the first things that we usually think of are pork crackling, fish and chips, and bangers and mash, but things have changed in the past few years. Even successful figureheads like Mike Belben and David Eyre of The Eagle Pub changed the concept of pubs in London by serving quality food as well as high-end beer and wine thus the term “gastropub” was born in 1991.
Cooing. I know that’s whats pigeons do. And I know that a typo. ‘Your’ and ‘You’re’ confuse (or is that ‘confuses’) me, so does ‘hair’ and ‘hare’. Cooking is what I do, but typos happen, like ‘nad’ instead of ‘and’ when typing, but I can’t see when I’ve typed ‘the the’ instead of just ‘the’. Cooing and cooking look the same to me. That’s because I’m dyslexic.
It’s not every day one is invited to dinner with the Ambassador, odd for me as the Global Ambassador for AGA Rangemaster and honored an Ambassdor of British Food by Farmers Weekly. His Excellency Juan Falconi Puig is a relatively new Ambassador to his post representing Ecuador in the UK. Pro-Ecuador invited a few food journalists (myself included) to a delectable evening of the best of Ecuador. A country with 4 regions and beautiful fine foods.