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Monthly Archive for: "December, 2017"
Home » Havering » Archives for December 2017
 Whisky and flavour
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19
By Graeme Taylor
In Havering
Posted 31st December 2017

Whisky and flavour

It’s fair to say that this has been an interesting year of many highlights – I’ve grown in confidence in the art of cooking over fire, had a first seasonal recipe pull-out [...]

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 Goat ‘tagine’ with dates and cranberries
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21
By Graeme Taylor
In Autumn, Meat, Poultry & Game, Mutton/Lamb, Slow Cooked, Stews, Winter
Posted 14th December 2017

Goat ‘tagine’ with dates and cranberries

If Essentials of Classic Italian Cooking was the first cookbook that I fell in love with, the second was definitely Diana Henry’s inspiring first volume, Crazy Water Pickled Lemons. A book [...]

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 Cooking over fire
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6
By Graeme Taylor
In Havering
Posted 8th December 2017

Cooking over fire

They say that when man discovered the secret to making fire it changed everything, and there is still something primal about watching flames lick the sky on a cold day. Cooking over flame is [...]

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 Mutton stew with anchovies
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2
By Graeme Taylor
In Autumn, Ingredients, Meat, Poultry & Game, Mutton/Lamb, Seasons, Slow Cooked, Stews, Winter
Posted 8th December 2017

Mutton stew with anchovies

Anchovies are a fairly standard ingredient for adding umami, that indescribable flavour characteristic, and nowhere better than alongside the rich flavour of mutton in a fairly classic Roman [...]

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 Alasdair Macleod
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3
By Graeme Taylor
In Havering
Posted 6th December 2017

Alasdair Macleod

‘I know that even langoustine were looked down on as late as the 50s. The French white fish fleet came up to fish the Minch in the 50s and went back home as their nets were clogged up by [...]

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