Bite that tongue

The recipe Maybe you are one of the people who have fallen victim to the myth that the tongue is the strongest muscle in the body. Sadly, it is not – not by any definition, nor by any actual measure of strength. But, that does not make the tongue any less impressive. The tongue consists…

Pickled tongue with chickpea and mustard sauce

Story – Bite That Tongue Ingredients: The tongue 1 Pickled ox tongue 2 Onions, Cut into quarters 2 Sticks Celery, Cut into 4 pieces each 1 Large Carrot, Peeled and cut into 4 equal pieces 1 Leek, Cleaned and cut into 4 pieces 2 Liters Chicken stock (or Water) The Sauce 100 Grams Butter 4…

What’s in the Fridge?

The Recipe – Confit Duck Salad For most home cooks the refrigerator is the focus point of their kitchen. It is here where serious cooking begins and ends. Most of the fresh produce we buy is stored here and almost all of what is left over after we have eaten finds they way back here. I…

Confit Duck Salad

  Read this: What’s in the Fridge? Ingredients: 4 Duck legs (drumstick and tighs) 1 kg Salt 20 Black peppercorns 6 Sprigs Fresh thyme 4 Fresh bay leaves 6 Garlic cloves, Peeled and crushed 4 tablespoons Duck fat The Labneh 1 Liter Greek yogurt 1/2 teaspoon Salt The Salad 2 Confit duck legs 2 handsful Baby…

Fish-in-Better-Beer-Batter

The recipe – Fish in Better Beer Batter With the annual holiday season upon us, now is perhaps a good time to present the results of a rather in-depth investigation into the magic of deep-fried, batter-coated fish. Based on past personal experience, I accept that a significant proportion of Namibians, who will spend the holiday…

Fish-in-better-beer-batter

Story – Fish in better beer batter Adapted from a recipe by ChefSteps. Ingredients: The Brine 1 liter Water 150 grams Salt 100 grams Sugar The Beer Batter 280 milliliters Beer 25 milliliters Vodka 200 grams Cake Flour 8 grams Salt 5 grams Baking soda The Fish 500 grams Fresh white fish (such as kabeljou…

Salt and Pepper Squid

The Story – Some things aren’t meant to be Ingredients: 400 grams Squid rings, cleaned and cut into strips (see tips, below) 85 grams Corn flour 85 grams Cake flour 2 teaspoons Black pepper, cracked 2 tablespoons Sichuan peppercorns, roughly crushed 1 teaspoon Salt 175 grams Sparkling mineral water Sunflower oil, enough for deep frying…

Some things aren’t meant to be

The Recipe – Salt and Pepper Squid I did not even know about the existence of Phú Quốc Island before I visited the place. Located in the Gulf of Thailand just 12 kilometers of the Cambodian coast, the island has been a bone of contention between the Vietnamese and Cambodian governments for some time. This…

Pies, Tarts and Other Elements of Confusion

See the recipe – Prawn and Tomato Tart with Wasabi Cream I find the world of food and cooking sometimes very confusing. Especially when it comes to distinguishing between fairly similar dishes. Instead of clarifying matters, the naming of dishes contributes to the conceptual confusion that bugs me so. Let me provide just a few well-known,…

Prawn and Tomato Tart with Wasabi Cream

The Prawns: 300 grams Prawns, Shells removed and devained 2 teaspoons Butter 1 tablespoon Olive oil Salt and pepper for seasoning 1 Pinch Red Chili Flakes Lemon juice, to taste The Tart: 400 grams Ready-Rolled Puff pastry, (1 Packet) 300 grams Cocktail tomatoes, Sliced 1 tablespoon Caviar, Optional The Cream: 1 cup Cream Cheese 1/3…

A short history of Ice Cream

The Recipe : Tangerine Ice Cream Legend has it that Nero the infamous Roman Emperor (54-68 AD) send slaves into the mountains to collect shaved ice which was mixed with honey, nectar and fruit pulp and served as frozen desserts to important guests. The Chinese were the first to use a mixture of snow and…

Roasted Tangerine Ice Cream

The Story – A short history of ice cream  The Tangerines: 2 1/2 cups Sugar 50 grams Unsalted butter, at room temperature 2 (about 170 grams each) Tangerines, Large Ice cream base: 3 cups Cream 2/3 cup Milk 1 Vanilla bean 2 Large Egg yolks Directions   Roasting the Tangerines:  This needs to be done one day prior…

Time

 The Recipe – Pear Cake      We all understand that our lives are directed by time. Time is limited. It has a beginning and an end. It cannot be stored or slowed down; it waits for no one. It has a rhythm and speed all of its own. In no manner is it linked…

Pear Cake (Torta contadina)

The story – Time Ingredients:   200 grams Plain white flour 200 grams Sugar 15 grams Baking powder 3 Whole eggs 1 teaspoon Vanilla powder 125 milliliters Milk 80 grams Sultanas 50 grams Pine nuts 100 grams Unsalted butter, At room temperature 2 Fresh pears, Cored and peeled Zest of 1 lemon Directions: 1. Line…

Toppings & Trenchers & the End of History

The Recipe – Trencher with Grilled Kudu and Greenbean Salad   Back in medieval times the rich had their food served on flat, stale, bread called a trencher. After the rich gorged themselves on the food, the trenchers were given to the poor, perhaps as a show of generosity. One source, The Book of Courtesy (1460),…

Trencher with Grilled Kudu and Greenbean Salad

Story – Toppings and Trenchers and the End of History Ingredients: The Trencher 400 grams Wholemeal flour 100 grams Rye flour 2 grams Instant yeast 10 grams Salt 340 milliliters Water Olive oil, for greasing The Salad 400 grams Kudu Loin 100 grams Green Beans, Tops removed cut into 5 cm pieces 100 grams Spring…

Pickled Horned Melon with Dill

Story – In a pickle Ingredients: 300 grams Horned Mellon 200 grams Water 10 grams Salt 200 grams Rice vinegar 100 grams Mirin 50 grams Sugar 15 grams Dill Directions: Peel the horned melon and slice thinly (about 5mm). Combine water, vinegar, mirin, sugar, salt and dill. Mix well until the sugar and salt is…

In a Pickle

Recipe – Pickled Horned Melon with Dill A very large part of the history of cooking is dedicated to the preservation of food. Initially, people developed methods for saving food accumulated during seasons of abundance to be consumed during seasons of scarcity. Modern developments in transport, exploration, warfare, urbanization and industrialisation provided further impetus to the…

Close Up || Food Photography

Inspired by the photographs of the people at Modernist Cuisine, I grabbed whatever was laying around in the kitchen and headed for the studio. The key to exploring the textures of food, is to slice them as thin as possible. All photographs were shot with a 100mm macro lens and a single strobe on white,…

Salted Caramel

The Story – Salty Delight Ingredients: 1 cup Cream 1/4 cup Water 1/4 cup Corn syrup 5 tablespoons Buttter, chopped into small chunks 1 1/3 cups Sugar 1 1/2 teaspoons Flaky sea salt (like Maldon) 1 Vanilla bean Directions: Split the vanilla bean in half length-wise and scrape out the seeds. Combine the vanilla seeds…