Tuesday, 27 September 2011
Here we go
Some of you will be familiar with my wildlife blog, and some of you will know about my obsession with food. Some will know neither; few will know both. Everyone is welcome.
I have been cooking now for 38 years and have amassed in that time a collection of around 2000 cookbooks. I'm a bit of a book hoarder, and when two of my hobbies collide, then things can get a bit out of hand. Everything about food enthralls me, from ingredients to cooking techniques, through books to entertaining, and growing my own vegetables and keeping hens. The history of food is also fascinating, and my collection of cookbooks has enabled me to understand the migration of ingredients in the relatively short time-scale since the new world was opened up to us.
I intend to share my recipes, recipes that I have found, book reviews, bibliographies, equipment, gadgets, cooking techniques, biographies, growing and foraging hints and tips: in short, everything and anything to do with food and cooking.
Oh yes, and I like making bread.
Here's something I made last week:
8 Small (thumb-sized) red/yellow/orange peppers, top removed
1 bulb fennel, chopped finely
1 spring onion, chopped finely
1 anchovy fillet, finely shredded
salt and freshly ground black pepper
Preheat oven to 180c.
Heat the oil in a pan and add the fennel, onion and anchovy. Allow to soften over a gentle heat. Stir in black pepper and salt, if required (taste it to find out!). Pack the stuffing into the peppers, sharing it equally. Lay the stuffed peppers on a baking sheet and pop into the oven for 30 minutes.