Skip to content

Panamanian Chicken Achiote

May 25, 2011

Some of you may recall that last year the Lady and I honeymooned in Panama. I hear you ask many questions and here are the important answers: a) we love diving b) it was uber-nice c) yes, I ate a lot of food. Ceviche, sea food and great Caribbean style cooking were coming out of our ears! As with all these wonderful place we get to travel to, faithfully reproducing the dishes is often harder than you’d hope. So, this is really a recipe to substitute Achiote – often associated with Mexico, but the Panamaniacs have their own version. This recipe comes to you after a lot of research and testing… so may not be quite as exact as I remember, but it’s still great! And, as always, any suggestions on how to improve it further are most welcome! Read more…

Guest Post: Vegetable Jalfrezi

May 18, 2011

One of the things I truly love about my mates is how much they love to get involved! You know that if you wanted to move an entire museum of furniture, they’d be there helping – given that there was some sort of beverage related pay. It’s exactly the same when it comes to each other’s passions: if you’re a musician, they will come and listen; a budding actor, they will watch; an aspiring foodie, they will eat! 

It was last April that Koenig suggested that some of our friends had some awesome recipes and so I have started asking some for their recipes. I find it flattering that some let me publish them on here, too! Read more…

Guest Post: Lutry Corned Beef Hash

May 11, 2011

My first ever guest post! This is from my father, who has provided a lot of my knowledge, inspiration and passion when it comes to cooking… and eating. As some of you may recall, I grew up in La Belle Suisse, and this is one of those absolute comfort foods for me. Perfect for a winter evening when I’m longing to be back within a stones throw of a ski piste – equally at home on a breakfast table with a fried egg on top. In fact, I’m such a fan of comfort food, I’ve created a new category in my blog for it – watch this space. Anyway, I hope you find it as warming as I do!

My secret theory is that Corned Beef Hash was the result of the only lazy Swede to have emigrated to the mid-west of the USA, who couldn’t be bothered to go through the hoops to make proper Pytt i Panna. The fact that most Swedes insist on pickled beetroot as an absolute essential accompaniment would suggest that Lazy Sven invented Red Flannel Hash too…Whoever it was is neither here nor there, but the following recipe spent years being tried and tested in Switzerland, to the delight of the testers. Read more…

Bouillabaisse Sauce

May 5, 2011

bouillabaisse sauce 1 - food slash tech

Inspiration is a funny thing… you know, how it waxes and wanes with no apparent rhyme nor reason. I’m not saying that I haven’t been cooking – I have! But I don’t consider myself a natural writer so it takes an awful lot of momentum to sit down and write something I am happy with. I have over a dozen recipes- in-waiting which just need some finishing touches before I feel they can be published. However, my friends have been complaining about the lack of new material of late, and Jim McJim wants to do many more Experimental Wednesdays, and these seem to have given me some inspiration.

I should also let you know that I have a couple of Guest Posts coming out in the next few weeks from some of the characters you have come to know on Food[slash]Tech. I do hope you enjoy this culinary spring as much as I am!  Read more…

Herbes de Provence

May 2, 2011

Super simple mix of dried herbs – you can buy it ready made, but I’m a big fan of knowing what goes in such things! You can make this with dried herbs, but I imagine you could use fresh also – although you may want to up the Tarragon ratio.

Delicious on chicken and pork – especially when you’re having a barbecue. Read more…

Chocolate Truffle Cake

January 25, 2011

Another bit of fun with chocolate… For all of you who miss the excuse of Christmas to indulge in chocolatey goodness, this one is for you.

This is dead easy. However, it is only the ‘second easiest dessert’ because its predecessor is  literally just whipping cream, left over covering chocolate from the Cumin and Tangerine Truffle and a shot of coffee. You end up with a delightfully smooth chocolate pot, which I can highly recommend.

This recipe was developed on Christmas morning with my sister when my mother announced that I had to make a dessert for anyone who didn’t like xmas pud. Now, I am ashamed to admit it, but that accusation was targeted squarely and solely at me. That’s right; despite my mother and the Lady making a wonderful Christmas pudding (and the fact that I believe booze makes anything taste wonderful) I really (really) don’t like them. Read more…

Cumin & Tangerine Chocolate Truffles

January 10, 2011

As you know, I’ve not really done any desserts on here… and truth be told, I don’t really make that many desserts either. Imagine my panic when Jim McJim invited the Lady and me to THE Christmas meal of the year and asked us to bring dessert. Now, the Lady, she can do desserts and so decided on making a Christmas pudding. I was a little more stuck. I happen to know that Panky was bringing a dessert as well so I thought some petit fours to go with coffee (or port) would make sense – chocolate made even more sense. I originally intended to just make one flavour of chocolate truffles, but you know me; all experimental and whatnot…

It’s funny how some things just seem to come together out of nowhere. While making the chocolates, I was also cooking the Lady and me a dinner of curried cauliflower soup. I had just toasted the cumin and was cracking it when I thought I should check the ganache for, er, seasoning. That’s right: seasoning. The chocolate in my mouth just danced with my nose-full of toasted cumin. I couldn’t wait to toast more cumin, so I just chucked the lot I had to hand into half the chocolate filling and tasted again. The richness from the ganache and the bass note from the toasted cumin combined to give this deep, earthy flavour. It was delicisous, but  I worried it was too ‘heavy’, too dark a flavour, especially for an after dinner treat. I thought about adding cinnamon or star anis, but these might break the purity of the orinigal combination and then I thought of my Uncle’s near-obsession with dried Tangerine peel and Clementine oil. Read more…