16 June 2014

Briam, Greek roasted vegetables

If you've been to Greece, the chances are you will have eaten a Greek salad. The mix of perfectly ripe veg and fantastic local olive oil is a thing of supreme beauty. You will probably have loved every mouthful, revelling in its seeming simplicity and vowed to make it when you get back home. You will have made one at home and been disappointed. You may have said something like "why does it never taste the same at home". The answer is simple. Ingredients (and if you live in the UK, the weather!!)

Unless you are incredibly lucky and live near to a fantastic grocer who flys in properly sun ripened veg from southern Europe, or you can work miracles in the garden and grow tomatoes as deep red and intensely flavoured as those in Greece, you are on to a loser. 

Fear not though, another incredibly rich and wholesome Greek vegetable dish exists and it's far more likely to please. Briam is a mixture of summer veg roasted until dark, sticky and sweet. It's great with barbecue grilled lamb chops but even better on it's own with a hunk of holey bread and a glass of crisp white wine.

29 May 2014

Mr Buck Eats on Facebook

I have, at last, created a Facebook page for Mr Buck Eats. Please feel free to like and share the page. I'm hoping it will be an easier platform for communicating with readers of the blog and for adding more photos and content. 

By the way, the man I am with in the photo is none other than Dario Cecchini. He performed a fantastic butchery demo at last years inaugural Meatopia festival, where we ate and drank ourselves senseless. They say you should never meet your heroes, but Signor Cecchini was a true gent.

26 May 2014

Asian Crab salad

If you are a regular reader of my blog posts, you won't have failed to notice I am something of an Italophile. I am in love with Italy, particularly the fantastic food culture. Even when preparing traditional English meals, I like to apply some Italian cooking rules. I try and minimise the number of ingredients and focus on one or two main flavours. 

Unfortunately, the same cannot be said when I cook Asian food. It's pretty rare for a curry of mine to have an ingredient list shorter than your arm, many being tricky to find in rural Norfolk. For that reason they tend to remain weekend treats, when time is on my side. This little zinger of a salad is an exception though and makes a quick, healthy lunch or dinner. That said, it's easier on the wallet if, like me, you live near fantastic little crab shops.

30 April 2014

Wild food article for Our Norfolk

Head over to Our Norfolk to see the article I wrote about wild food and foraging. Our Norfolk provide a fantastic "passport" scheme, with discounts and offers, as well as guides for things to do in this wonderful county. 

Have a read and let me know what you think on twitter @mrbuckeats

New blog post on this site soon. 


8 April 2014

Sprouting broccoli carbonara

There is a purple light at the end of a wintry tunnel. When you feel as if you might never want to look at another root vegetable, purple sprouting broccoli peeks its head out and everything starts to feel more spring like. Our local sprouting grows throughout winter, though is best in February and March, leading up to the first asparagus of the season. Whilst I like the calabrese variety of broccoli, it is sprouting that I look forward to more.

25 February 2014

Beef. Low and slow.

It is my belief, that there are two ways to treat great beef. High and fast, or low and slow. High and fast meaning a well charred, blood oozing steak or burger. The low and slow approach is for the more gnarled, well worked muscles. After a week of mainly eating vegetable based dinners, our flesh lust got the better of us. So on a beautifully crisp, spring like Saturday afternoon, I went the slow route.

2 February 2014

Slow cooked Savoy

Right, this may be a hard sell but bare with me. 

I can appreciate that, to some, the idea of cabbage cooked for thirty minutes plus, is a major culinary no no. The bitter, sulphurous smell of over cooked cabbage emanating from the school canteen, is not something I remember with great nostalgia. But that water logged, green-brown mush, was a million miles from the sweet, earthy, buttery cabbage I'm imploring you to try.

There is the argument, that if you cook anything in enough butter, it will be rendered delicious. I whole heartedly agree. Butter is magical. When it's bitter outside, what could be better than a mound of buttery mashed potatoes. Or thick toast, soaked in the glorious, golden grease. Cabbage is no different, especially savoy.