This is for the ornithologists who bakeš°š¦ Niche
Full recording of this live show with @bakingjames up on my YT (link in bio).
And if you want to come to a live show, catch me and @bakewithrahul in Braemar, Scotland this Saturday (tickets also in bio)
šø @charliegouldphotography
Hey, somehow Iām shortlisted for @fortnums food writer of the year - thank you judges, it means a lot. Will see you at the awards!
(Work published in @scribehound_food ; I hope to get some new material to you very soon)
Driving over a mountain pass in a literal blizzard, thinking we ought to turn backā¦ but soon glad we didnāt, for we reached the sanctuary that is @thetaybank . Thanks for making a beautiful meal for this little family #dunkeld #stormdave @fenella_morton
The piece sparking conversation on Scribehound this week āš»
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James Morton ā Ditch the Demi-Glace: These DIY Stock Cubes Are No Faff, All Flavour
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Why spend hours reducing, stirring, and skimming when you can break the rules of stock-making and still pack in the flavour? James Morton shares his freezer-friendly āflavour bombsā ā simple cubes with the punch of a demi-glace, minus the faff.
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Read or listen via the link in bio š§š
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#ScribehoundFood #FoodForThought #BeyondThePlate #KitchenHacks #CookingTips #FoodKnowledge #FoodInsights #JamesMorton #StockMaking #ArticleSpotlight #FoodWriting #DemiGlace #ChickenStock
Discovered another way to fit sourdough around a working day. So dull that Iām a contender for #dullmensclub.
2pm: Popped home between house visits to grab some lunch, fed one tablespoon unhappy sourdough starter with 150g each flour and water (all my active starter given away to kind attendees at @fringebythesea !)
6.30pm: starter not happy, maybe risen 50%. Should abandon. Didnāt. Mix dough, extra hot, extra intense mixer knead - a mini Chorleywood process. Goes in boiler cupboard approx 28-30C
Interim stretches and folds.
10pm: not much rise. Some. Divide and pre-shape.
10.30pm: shape. Check outside temp: lows of 11C. Wrap baskets in plastic bags and leave outside. Hope for lack of foxes/slugs.
6.15am: perfectly risen doughs. Scored. Baked. Hallelujah.
Lessons? If you donāt have time for a good first prove or a second prove at room temp before fridging, an interim temperature does work well. It just needs a bit of balance with starter dose/activity (and in this case, a bit of luck). Will consider again, perhaps in the porch in winter or on future mild nights. #sourdough
Really fascinated for what the reaction to this piece will be - do check it out on @scribehound_food along with loads of great food writing (including @felicitycloake on the king of choc ices, the Magnum, yesterday) - link in bio!
Leftover pizza dough - great to see so many of you at the Gardening and Outdoor Living Show today. Next stop, @fringebythesea Wednesday 6th August #bread
Some events I have coming up: this Sunday 27th July Iām at the Royal Highland Centre in Edinburgh for the National Gardening and Outdoor Living Show, making pizza using a fantastic @oonihq pizza oven (what I use at home, by choice).
Then a full bread demo at Fringe by the Sea - where you can learn about sourdough, including hopefully, how to make it. Wednesday 6th August 1-2pm with book sales by the wonderful @night_owl_bookshop
Really hope to catch you there! I may have some free tasters courtesy of @scribehound_food and as always, you are welcome to some of my sourdough starter
Clover āļø
Mum bought us 1kg of clover seed, mostly to get our green roof started (and successful it was at that). But it turns out 1kg is a LOT of clover, so we also seeded the lawn.
It is green and lush with no care except cutting every couple of weeks, and despite the best efforts of a female greyhound to destroy it.
Itās self feeding, greener, far more resilient to drought, the bees love it if you let it flower and thereās a childhood nostalgia of searching for that elusive fourth leaf. Love it. š
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