Notes and recipes from a Wine Merchant’s Kitchen
A tale of 250 of my family’s favourite meals.
Falling in love with exciting food and wine is a swift and easy process, providing it daily, at home for my family, is a lot more demanding. Notes and recipes from a Wine Merchant’s Kitchen looks back on the successes and mishaps of a life spent casting around for culinary discoveries.
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Notes
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Recipes
Thai Mussels
“I have gathered a posy of other men's flowers and nothing but the thread that binds them is mine own” - Michel de Montaigne Over the years I have accumulated an awful lot of cookbooks. I buy and read them in the same way young children once devoured comics. And apart...
Haggis, Neeps and Tatties
"Men are tormented by the opinions they have of things, and not the things themselves” Michel de Montaigne (1533 -1592) In 1980 the New York publisher Time-Life began releasing a series of cookery books in Britain and America by way of monthly installments. Entitled...
Traditional Seville Orange Marmalade
"I got the blues thinking of the future, so I left off and made some marmalade. It's amazing how it cheers one up to shred oranges ..." D.H.Lawrence Throughout the countryside and along our seashore, incremental seasonal peaks determine our passage across the culinary...
Samosas
Some years ago now, a few members of the family embarked upon the West Country equivalent of the Camino de Santiago in Galicia and visited Padstow in Cornwall. We were to undertake a two day, fish-worship, courtesy of local boy Rick Stein. At that time a hero of the...
![Fish Stock [Fumet de Poissons]](http://keithreeves.co.uk/wp-content/uploads/2020/12/IMG_4372-400x250.jpg)
Fish Stock [Fumet de Poissons]
Homemade fish stock is inexpensive to provision for, and a breeze to make. I have never found a stock cube that comes anywhere near its memorable flavours, and given that a carefully built stock is an essential component in the sauces and soups of so many cuisines -...
Moules Marinière
“You have to be very careful with mussels. I am not talking about the cooking process, which is a relatively simple affair; as long as you clean them well and take them off the heat as soon as they open rather than allowing them to overcook and dry up, it’s a doddle....
Chicken Chow Mein
“To the ruler the people are Heaven; to the people, food is Heaven” Kwan Tze. 700 BC Although we unwittingly manage to obfuscate many of the origins of our cuisine, usually at the expense of diversity, some in the UK have become determinedly proud of...