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I Want My Umami: Making Of Traditional Faggots

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I Want My Umami. Tuesday, August 4, 2015. Making Of Traditional Faggots. Faggots are a traditional dish in Britain, they are a sort of meatball made with pork, pork offal and. Bacon/pork belly. The dish is also known as Ducks or, Savoury Ducks. I found that these contain too much filler and less meat. Many traditional butchers and pubs have quite nice versions! Homemade is the fresher and the best choice, of course. Here is a recipe:. 4 oz ground pork shoulder. 4 oz pork liver. 8 oz pork belly, chopped.

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I Want My Umami: January 2015

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I Want My Umami. Thursday, January 29, 2015. White Cabbage Kraut With Caraway. There is nothing new about me making a batch of kraut, now and again. This time I made some with a few twists - British white cabbage and caraway seeds. Here is a flash back to my original kraut blog:. I didn't add any carrots, or kholrabi this time. We found some German style bangers and with the kraut, it made a good lunch. MUSTARD! Wednesday, January 28, 2015. Smoke Me A Kipper, I'll Be Back For Breakfast. Steam 4 parsnips ...

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I Want My Umami: Yuzu Icebox Cake

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I Want My Umami. Friday, July 31, 2015. To continue playing with the flavours of Yuzu, this dessert was born. Layers of Yuzu custard, laced with coconut, thinly sliced pound cake, chopped pistachios and an adornment of sliced strawberries make up this icebox cake. The cake is a very strong reminder of Frasier cake. Thinly slice prepared and cooled pound cake. Set aside. Slice strawberries, longways. Set aside. Loosely grind a cup of pistachios. Set aside. Enough setting aside, Let the layering begin!

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I Want My Umami: Cold Prawn Noodle Salad with Yuzu Dressing

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I Want My Umami. Thursday, July 30, 2015. Cold Prawn Noodle Salad with Yuzu Dressing. I ran across a bottle of Yuzu at the supermarket and instantly wanted to try it! It seemed to me that it would lend itself nicely to a cold noodle salad, perfect for a hot summer day. The salad also has plenty of cool, crunchy cucumber and spring onions. The prawn in the dish is made in the way of ceviche, more about that later. I don't have a sample of the fresh fruit, it would be great to use that someday! Juice of 2 ...

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I Want My Umami: August 2015

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I Want My Umami. Saturday, August 29, 2015. Welshman's Caviar Scallops With Green Grape and Mouli Pickles. If you want to bring even more flavour from sea to your dishes, try some Laver. It is a Welsh favourite! The main ingredient in Laverbread, or Bara Lawr. Here is the basic recipe. A Welsh breakfast may consist of Laverbread with eggs, bacon and cockles. Laver can also be folded into oatmeal. Laver contains many vitamins and is a good source of protein, iron and iodine. Wednesday, August 19, 2015.

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I Want My Umami: November 2014

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I Want My Umami. Wednesday, November 19, 2014. Living On Tulsi Time. We found that it grows pretty slow. It took months to get to this point. Here is the major reason we decided to grow it! Sean loves to cook Thai cuisine. We dedicated a whole garden bed to Thai plants for delicious meals made by Sean. We even have a Kaffir lime tree under LED grow lights for the lovely flavour in our Thai dishes. Purchased in California and brought back by Sean's father. Here Sean is making Tom Yum - Thai Mushroom soup.

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I Want My Umami: Two Currant Wholemeal Muffins

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I Want My Umami. Wednesday, August 5, 2015. Two Currant Wholemeal Muffins. With more currants, a bit of left over coconut milk from the previous icebox cake, and a trip to a working mill this recipe was born. We had a nice day out at Brignorth, stopping at a working water powered mill. It is supposed to be the biggest in Britain. We had a guided tour with the son of the owner. We finished our visit with a cream tea, the scones were made from the flour ground onsite with local wheat. Preheat oven to 200 c.

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I Want My Umami: July 2014

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I Want My Umami. Saturday, July 26, 2014. Mango Lassi With Help From My Noosa. Here is another easy recipe using my favourite yoghurt. The Noosa flavour this time is mango, and what better to do with mango yoghurt than to make Lassi. I have a few surprise ingredients for my Mango Lassi, look below.With fast food this healthy, why wait? 2 tubs of Mango yoghurt. 1 cup Mango Kombucha. Half of a pod of vanilla beans. Whiz it up in a blender, and Bob's your uncle! Here is a few garden pics for Summer 2014.

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I Want My Umami: Redcurrant Beetroot Ketchup

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I Want My Umami. Wednesday, August 5, 2015. After seeing a beetroot ketchup at the Food Centre in Ludlow, I thought, "I can make that! I have been a fan of Aussie style burgers with beetroot on them for awhile now. Why wouldn't this ketchup be great on a burger? Armed with the red currants I acquired at a fruit and veg market, the wheels began to spin. Why not make the ketchup a bit fruity and more tangy? As if beets weren't finger staining red enough! Cook this down for 15 minutes, Use a hand blender an...

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I Want My Umami: August 2014

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I Want My Umami. Monday, August 25, 2014. Some foraged mushrooms came my way this past weekend. After mushroom risotto and reserving some for requested mushroom ravioli, I found a recipe for preserving them. Besides drying, here is a batch of mushroom pickles. Boletus edulis can be called by several names, such as: King Bolete, Porcini, Cepe, King Boleta, Penny Bun, and simply Boleta mushroom. This mushroom can be found from 7,000 ft. to treeline. The season runs from June to August. Well, try this!