Smokedfinefood.co.uk - the home of fine food cooked over charcoal and wood
This cook is based on a recipe from Boxxfresh, a UK company supplying really great fresh fruit and vegetables. They described Mole (pronounced ‘mo-lay’) as the ‘quintessential chilli sauce native to Mexico’. It apparently literally means ’everyday sauce’! As such it is ladled over nachos, tacos, enchiladas, burritos or […]
Our youngest daughter has been a French citizen for more than 20 years and when I said I was going to cook a vegetable Bourguignon her reply showed the initial contempt one might expect from a French woman! The term for the brilliant
We have probably done a greater variety of cooking this year as we have largely been confined to home during the Covid pandemic in 2020. I have intended to use the time to do more writing for the site – but in the end […]
We have been playing with meat free dishes for a while and although it is taking us out of our comfort zone we are having fun with the step by step exploration. We have really enjoyed refining our Aubergine Parmigiana but one day we […]
This week we had too many French beans to cope with and so we needed to be a little inventive! We therefore combined some of the dishes we have tried over the last couple of decades travelling over Europe and were delighted with the outcome. […]
We have written before about the glorious ‘Melanzane alla parmigiana’ We first came across it in Italy in the summer of 2017 when travelling through the Dolomites in Northern Italy. Taste wise it was a plant based dish that absolutely took my breath away ……….. […]
We could spend ages debating if this dish is a frittata or a tortilla – but that would miss the point of the dish! I think of it as a frittata – but do have a look at the footnote! We had been baking the […]
Last year we had had every intention of highlighting recipes from Genevieve Taylor’s book – “Charred”. I really think that this is a great book for those of us wanting to try more vegetarian cooking. Especially those of us wanting to explore it when cooking […]
The question in the title is a little facetious but potato skins cooked on the Big Green Egg are something of a revelation! Just before the Covid Pandemic lockdown we were lucky enough to get a 12.5Kg box of Linda (1951) potatoes from Carroll’s Heritage […]
Sometimes it is the simplest of dishes that give the most satisfaction. This is very much one of those dishes! It is hard to better simple roast potatoes – but this is a dish that does that!. Indeed it would be a lovely simple supper […]
We have returned to this dish so often – in so many ways it has been the ‘go to’ dish of the summer! It has also been popular with friends who have adopted the dish and have added it to their own regular cooking repertoire. […]
When we were in Italy we were very fortunate to be given some Mazze di Tamburo (Parasol mushrooms). These were found in the local chestnut groves and although we had seen them growing, our knowledge of wild mushrooms is such that unless we are with […]