Showing posts from July, 2018

A Delinquent Sort Of Muxu and a Glass (or Two) of Kalimotxo

You may well imagine that I'm a sophisticated and elegant man-about-town but allow me to disabuse you a little. I can be a thoroughgoing tatterdemalion if I put my mind to it. I was going through a slovenly phase (it was my butler's night off) when I put the following together. I'm probably in a lot of trouble with the people of the Basque region for mucking about with these local specialities but I swear that I do it with a great fondness and respect and only partly because I've had a glass or two of kalimotxo. Let's start with my errant sort of muxu…. I fancied something to go with my evening espresso and so I made this inelegant, chocolatey sort of muxu. A few years ago it became the thing (at least among food bloggers) to create sophisticated, professional looking macarons. Quality patisserie is a wonderful thing but it's not what I usually enjoy baking and I'm rather glad that we've moved on a bit. The real muxu is a refined Basque speciality a

Pigeon Breasts with Pomegranate Molasses and Soy Sauce

Pigeon is a very underused meat (at least it is in the UK) but it's far too nice to ignore. I remember that it became quite a trendy thing to eat in the 1980s, often in warm salads or served with soy sauce and sesame. Then it seemed to fade away again. Admittedly pigeon does have disadvantages - there's not a huge amount of meat on a pigeon and what there is can be tough. But it really doesn't have to be like that. This sauce is based loosely on a Ming Tsai recipe from the 1990s (if memory serves) and the whole dish is simple to put together. Do make sure that you allow enough time for the marinade to do its work, though. I served the pigeon with simply steamed potatoes and roasted beetroot this time, but rice or mash (sweet potato mash, maybe) would be fine and dandy too. You could also ease off on the amount of sauce and make the pigeon the star of a warm salad with interesting leaves, new potatoes and whatever else you fancy. (That's a very 1980s option but it