Posted on 27 June 2011.
For some reason, I had always had a bit of a “take it or leave it” attitude toward Piccalilli and held this until relatively recently. When a friend imparted a jar of his homemade Piccalilli to me a while back, I surprisingly fell in love with this spicy, pungent, sweet, tangy, and crunchy pickle and demolished the jar [...]
Posted in Condiments & Preserves
Posted on 20 June 2011.
Preserving the flavours of the British summer (yes, apparently it is the summer) is something which excites me greatly. It has been a bit of an obsession of mine for a few years now and this year I have been getting back into preserving these flavours with vinegar. There is so much great British produce in season [...]
Posted in Condiments & Preserves, Cooking Tips, Sauces
Posted on 06 June 2011.
This is not in Glasgow, but if you fancy a wee jaunt to our neighbouring city of Edinburgh then Ondine is well worth a visit. Situated on George IV Bridge in the heart of the city centre, just off the Royal Mile, Ondine is a luxurious, modern, swanky pants type Seafood restaurant which delivers on [...]
Posted in Seafood
Posted on 29 November 2010.
For me, Sloe Gin is an encapsulation of all that is good about the winter months. A comforting tiple for adding some warmth to those cold winter days whilst gathered around the fire with friends and family. It is something to be savoured in company and is made all the more special due the anticipation built up [...]
Posted in Drinks
Posted on 18 November 2010.
Pork cheek is a brilliant and extremely cheap cut of meat which, when braised like this, is meltingly tender and falls apart with the touch of fork. It can be difficult to get but any good butcher or even your supermarket will order some in for you if you ask in advance. The braised pork [...]
Posted in Pasta and Noodles, Pork
Posted on 16 November 2010.
That’s right! Glasgow’s authority on cheese, Phoebe Weller, is back with more dairy filled knowledge to share with fellow cheese enthusiasts – and a variety of speciality cheeses to go with it. This time around the new course takes a slightly different format than the last collection of Chewtorial Chewsdays, but once again is made up of [...]
Posted in Events, News