As part of my working week, it is my job to trawl the newspapers, magazines and blogs of this world seeking inspiration, foodie news and culinary trends. Here I give a list of what has tickled my tastebuds of late, by way of inspiration for you (and me!) for when a recipe is too long-winded, but one is stumped by the question – what should I cook today?
I adore the idea of jerk chicken more than I’ve ever enjoyed the actual result – so often it’s just over spiced and far too blackened, but I think this Ottolenghi version of Jerk-spiced chicken with fresh coconut salsa could be a winner
Pasta gets a yummy-sounding spring twist on DIY carbonara with this recipe from the Telegraph’s ‘new vegetarian’ column – Peas, edamame, pistachio & mint pasta topped with a poached egg
Miles Kirby of Caravan restaurants did four intriguing recipes for slathering onto corn on the cob in a recent Times feature – tucked behind that evil paywall – nam jim dressing (palm sugar, fish sauce, garlic, chilli), coriander & mint; teriyaki butter, spring onion & coriander; mayo, chilli, lime & parmesan, and sweet miso with crispy shallots. I may never have my corn plain buttered again!
Crisp couscous & saffron cakes from a recent feature in the Guardian sound the perfect lift snack or nibble with some spicy tomato chutney. Think I’ll omit the dried fruit though… *shudder*
Digging through some very old issues of Sainsbury’s Magazine I came across this recipe from Delia Smith for Roquefort cheese, leek & apple strudel which, whilst a bit old-fashioned, sounds delish, and I wish I’d had it around when I had the Christmas cheeseboard leftovers taking over my fridge!
Chicken cooked in cider is something of a favourite of mine, but Michel Roux Jnr has a recipe for Coq à la Bière in his new book ‘Cooking with The Master Chef
I love a salad that’s something out of the ordinary, so Rose Prince‘s sweet cooked red chicory, toasted pumpernickel & speck salad ticks all the right wintery boxes
A sandwich of honey-mustard smothered Ragstone cheese, roasted with grapes in a hot oven until caramelised then smeared into a fresh baguette with tarragon butter – à la Jamie magazine
Surf and turf got a gorgeous makeover from Glynn Purnell recently on Great British Food Revival – I can’t wait to try his roast pork belly with a creamy shrimp and apple reduction sauce
Buffalo wings are a minor obsession of mine (ok, maybe not that minor) so I can’t wait to try turning them into a delicious spicy, oozy, buffalo chicken and blue cheese ‘dip’ stuffed bread, as seen over at Finding a new life through food.
Hubby brought a tub of proper American grits back from New York a while ago and I really should get round to using them in this inspired Cheese & Grits souffle from Food Network
Soft, fluffy and fruity – just how I like my baking: Rose Prince’s Raspberry & ricotta buns
Is it sweet? Is it savoury? Either way my tastebuds want to get all over this glorious looking Goat cheese frozen yoghurt with beetroot-lime ganache & pistachio crunch from Scarletta Bakes
A tub of pringles with this Horseradish-Cottage Cheese dip from Bon Appetit magazine
A delicious twist on fresh ‘summer’ rolls – Heidi’s Wintery Spring Rolls with winter greens, tofu, mushrooms, onion and ginger
Try topping braised oxtail with a gremolata of horseradish, parsley and garlic – à la Stevie Parle in the Telegraph
Fried buttermilk chicken – Young Turks-style
Grilled leeks with a romesco sauce and goat’s cheese – as served at La Fromagerie
Pork cheeks slowly braised in cider, sauce finished with creme fraiche & lots of soft herbs – Hugh Fearnley-Whittingstall in The Guardian Weekend
Open face braised lamb sandwich with chicken crisp skin – Mayonnaise coleslaw, oven roasted tomato, braised lamb with chicken skin on lavash bread, inspired by Sifu Renka on Flickr
Jerk chicken & pineapple rice paper rolls with chilli vinegar dipping sauce – a fusion idea mixing delicious jerk chicken with my memory of fresh chicken & pineapple rolls in Hoi An, Vietnam
Liver brochettes with chilli salt – fat slices of calves liver wrapped in caul fat, skewered and barbequed, and served with spicy chilli salt (from jamie Magazine April/May 2011)
Grilled chicken marinated in hefty amounts of miso & mirin, served with Asian slaw (inspired by Ottolenghi’s Guardian column, April 2011)
