…And not a horny helmet in sight. So why is this a Viking rib-eye steak bagel? Because the key seasoning in this uber-sandwich is “Viking Smoked Sea Salt” from those canny chaps at Sous Chef. Here I’ve rubbed it deep into my favourite cut of steak, rib-eye. You could use another meat or a slightly cheaper cut of steak but […]
Read moreFebruary’s a short month but there’s still lots of bits and bobs to catch up on. It was a disastrous month in the life of a food blogger, as both my Internet and my oven broke. Challenging times! Here’s a few light bites that saw me through: New York Bakery Co. Mini bagels: oh man, I couldn’t get enough of […]
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I’ve been enjoying Tom Kerridge’s Proper Pub Food, a series where the affable chef cooks some of his favourite dishes. It’s got some great ideas and tips, and a decent range. I don’t think anything’s going to top the brisket from the first episode, a sandwich piled high with pickles and other goodies. “You can buy salt beef, but I’ve made […]
Read moreI bought a bread book the other day. I’ve made little else ever since. I had to try making bagels, such a satisfying and fun food, and so versatile. The bread recipe is fairly standard, flour, yeast, water, yadda yadda, leave to prove etc. But the difference is just before baking to poach the batter in boiling water. It made […]
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