I've got resolutions to keep on track this week and something Tiel suggested is going to make it a whole lot easier. An international ingredient-fest. Every week or so, Tiel and I will take it in turns to dream up a foodstuff to use and share an idea for a dish using it. Care to join us? It's the closest thing to sitting down and eating together we're likely to get in blogland. So pull up your chair and unfold your napkin.
Tiel's pick this week is grain mustard.
I'm a lover of mustard - my fridge currently contains English (bright yellow, smooth and hot), French (brown, smooth and mild) and wholegrain. The last is probably used more often than the others, and one of my favourite recipes is this little gem from Nigel Slater's book 'The 30 minute cook' - Lamb Chops with onions, mustard and chickpea puree.
To save you squinting at the photo of my spattered cookbook, I even found you an on-line link for the recipe and I urge you to try it because the chickpea puree alone is worth it (as my pencilled note points out!). Do you write in your cookbooks? Mine are filled with jottings to remind myself of tweaks to the recipe or records of when I first tried it.
Nigel Slater is a national treasure as far as I am concerned. My kind of cook - not too anal about precise recipes and loads of ideas for adapting and enhancing the basics. You know you are on to a good cookbook when you salivate while reading. What I hadn't realized is that he's obviously becoming popular in the States - I spied 'The Kitchen Diaries' in a photo on 3191. If you want some breakfast inspiration, that's the place to head. Perhaps a sausage sarnie with mustard for a lazy Saturday breakfast.....
Tiel's pick this week is grain mustard.
I'm a lover of mustard - my fridge currently contains English (bright yellow, smooth and hot), French (brown, smooth and mild) and wholegrain. The last is probably used more often than the others, and one of my favourite recipes is this little gem from Nigel Slater's book 'The 30 minute cook' - Lamb Chops with onions, mustard and chickpea puree.
To save you squinting at the photo of my spattered cookbook, I even found you an on-line link for the recipe and I urge you to try it because the chickpea puree alone is worth it (as my pencilled note points out!). Do you write in your cookbooks? Mine are filled with jottings to remind myself of tweaks to the recipe or records of when I first tried it.
Nigel Slater is a national treasure as far as I am concerned. My kind of cook - not too anal about precise recipes and loads of ideas for adapting and enhancing the basics. You know you are on to a good cookbook when you salivate while reading. What I hadn't realized is that he's obviously becoming popular in the States - I spied 'The Kitchen Diaries' in a photo on 3191. If you want some breakfast inspiration, that's the place to head. Perhaps a sausage sarnie with mustard for a lazy Saturday breakfast.....
Fab post today Ali - I love Nigel too and yes I do write in my cookbooks. I have a signed copy of the kitchen diaries but it was given to me as a gift so i didn't get to meet the man in person.
You have a great idea about the cook-a-long, I'd love to join in!
Posted by: lazylol | 05 January 2007 at 17:25
A cook along - what a good idea. I used some grainy mustard the other day making the sausage and bean hotpot in Mr Slater's 30 minute book (it is a truly useful cookbook). What is it they say about great minds?!
Posted by: caroline | 05 January 2007 at 18:48
i'm a mustard lover, too!
have a good weekend :)
Posted by: babybug | 05 January 2007 at 23:03
Yum! Another joy we share. I love strong mustard on my french fries (chips to you, my dear :-)
Posted by: nuttnbunny | 06 January 2007 at 00:26
Mmmmm... this is going to be a "licking lips whilst reading your blog" kind've year! Feeling hungry, even though I just ate! T
Posted by: Sweet Treat | 06 January 2007 at 10:12
Brilliant idea about the ingredient a week. I'm a mustardy person too - like to stir a big dollop of it into buttery mashed potatoes. Another fave is (spookily enough) from Nige's Real Food - grilled mustard and herb chicken - finger lickin' good!
Posted by: julie | 06 January 2007 at 21:03
well this Nigel sounds like a worthwhile sort. happy mustard cooking to you all.
Posted by: tiel S-K | 07 January 2007 at 04:11
Mmm, I love a good hot mustard. Trouble is that Australian tastes seem to run to mild. Every hot mustard I've bought here is just not hot enough (perhaps it has something to do with my newfound taste for wasabi though?) Anyway, I got my mother to send me two jars of real stuff from the UK. Sadly, my morning sickness prevented me from eating the sausages I so badly crave it on. Soon though, soon...
Posted by: emma | 07 January 2007 at 05:09
mustard? must I? I... dont... like... mustard.
sorry.
Or lamb.
Oh dear. I'm in trouble. I'll join in next week.
Posted by: monica | 08 January 2007 at 12:49