A good butcher should be like the family fishmonger – once found, nurtured as a friend for keeps.
I’m lucky to have an excellent halal butcher just down the road from me. Bless him and his staff, their meat is always good … aye, but they’re not “bilingual” in the languages of butchery. (more…)
My kind of meat stew – once tried in a Bradford restaurant, and not forgotten. The meat was a cheap (the best!) cut, cooked VERY long and slow to fall apart, with the bones for maximum flavour.
Served simply, with naan or chapati, and a garnish of fresh coriander leaves, slivers of ginger, and lemon wedges.
A few days after tasting Nihari for the first time, in a Bradford restaurant, these caught my eye. Something to try; I like that they don’t have chilli or garam masala in them? (more…)
Or lamb … but mutton’s better!
“My” butcher down the road, bless him, has just started stocking mutton and lamb necks. Guess he saw me coming, sucker that I am for the tastiest bits at the tail ends of the animal ;-P. (more…)
With a little time, effort, and foresight, it’s easy enough to prepare a rich, deep-flavoured meat stock, one with “oomph”. (more…)
We’ve been going to the same fishmonger in Leeds Market for … oh lordy, 25 years! Or more? We’ve seen them through two generations of family running the business; we’ve seen their young assistants graduate to running their own market businesses. They’ve seen me through from young and married to crumbly-and-curmudgeonly, and our children from pushchair through to graduation and their weddings. Buying fish is a “family meet-up”. (more…)
I used this light and fragrant stock as a “Boxing Day Recovery” recipe to gently poach a piece of cod fillet. With a piece of thinly sliced and toasted sourdough? Hard to beat. (more…)