Frantic Food

It’s been a busy few weekends and there’s no way I’m going to catch up on all the posts so here’s a quick overview of what I’ve been up to!

Pizza
I’ve talked about pizza before and I love my pizza steel – it’s perfect even if you’re doing a ready-made pizza. My ‘go-to’ recipe is Heston Blumenthal’s, but I’ve never managed to exactly copy his tomato sauce. Now that I have a (very shiny) pressure cooker, I thought it was worth a shot!

It certainly makes a difference, the sauce is wonderfully simple – it’s just tomato, but the pressure cooking brings out the sweetness far more than conventional methods. I’m a convert!

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Stock
One of the biggest revelations of cooking Koffmans’s signature dish was the difference good stock made. Since I was spending a weekend making ramen stock anyway I whipped up a couple of batches of beef and chicken stocks. I followed the ‘Modernist Cuisine’ method and used my pressure cooker. The results are great with a rich, clean flavour. The chicken stock saw almost instant service as a delicious chicken soup!

Pancakes
While I was busy on Shrove Tuesday, that didn’t stop me making pancakes the weekend before. I used Michel Roux’s crepe batter which though thin, adds a nice richness in the form of cream. The pan you use is important too – I’m a big fan of cast iron and my De Buyer crepe pans sees a lot of use for frying things the rest of the year. Cast iron gets hot and stays very hot so you can cook lots of pancakes very quickly while getting a lovely crisp edge. Heaven.

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Pulled Pork
I had some leftover slow-cooked pork so I did the only logical thing. Cooked it up with some barbecue sauce and stuffed it in a baguette with some coleslaw and pickles. This is the lunch of champions.

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Jewish Honey Cake

I’m not jewish and it’s completely the wrong time of year for this cake, but don’t let it stop you. It’s rich, spicey and has a lovely gooey texture. I’m particularly grateful to a lovely friend who gave the me the appropriate tube pan.

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Chinese Spicy Beef

This is another great recipe from ‘Every Grain of Rice’. It uses a couple of chinese ingredients to drive a fantastic flavour. It’s rich, it’s savoury. Magic. I’ve switched to steaming rice and i’m never going back – the texture is far superior to simply boiling it, even if the clean-up is a pain.

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