Paper Palate

Not sure the reason but last months issue of Delicious wasn’t terribly inspiring. The October issue however has already had me add a dozen ingredients to my weekly shop!

I’ve already enjoyed the Tomato and Tuna Pilaf - but the Pear Chicory Salad with Walnuts and Blue Cheese looks far more tempting. I’m always looking for quick and easy recipes to bump up my vegetable intake; this looks superb (looks so good it almost made it to be my favourite photo of the magazine) and so simple to make.

The James Martin British Classic dish of Sausages with White Bean Mash and Tomato with Red Wine Sauce used far too many pans for my liking, with disappointing results. The tomato confit didn’t benefit from some lackluster locally grown tomatoes, while the bean mash didn’t really taste of much. Again down to me not using enough beans perhaps or not enough butter or something. The Breast of Chicken with Pancetta and Creamed Leeks was vastly better and highly recommended (pictured) and was a delicious pairing with Quinta de Covela Escolha, 2005,  from Portugal.

Still to try are the Spicy Beef and Chestnut Pasta (luv chestnuts, me), the Hot Smoked Salmon Tart and the Apricot and Sage Pork Chops. My next Dessert of the Week is going to combine cherries, brownies, cream, and chocolate. A simple but delicious-looking recipe; one which I can’t wait to try. Some time ago I played around and created a Mango Tagine; a promotional insert for Welsh Lamb has a recipe for Moroccan Lamb Tagine with Fresh Apricots and Figs. Previously I’ve disliked main, savoury dishes that include fruit in them, but having rather enjoyed my tagine rendition, I’m tempted by the Delicious version. Tastes obviously change as one gets older or at least seeks out new flavors and food sensations!

They have introduced a new series with this issue - Side Orders. The creamy Potato and Celeriac Mash with Manchego is one to try methinks. They recommend serving it with simple roast chicken or roast pork or with sausages. The celeriac is cooked in milk, the potatoes in water, then combined and mashed with butter, a splash of cream, and grated cheese.

My favorite photograph in this issue is on page 77 - drool at the gorgeous Spiced Saffron and Mussel Soup. Not a fan of mussels myself, but the photo is stunning enough to make me want to try it! I just wonder where they sourced that dish from . . .

P.S. I love taste tests; comparing similar products to find the “best.” Pleased to see my chicken stock cubes of choice (Kello Organic Free-Range Chicken Stock Cubes) came out as the best chicken cubes. Top of the pile, though, was the More than Gourmet Fumet de Poisson Gold; shame I don’t use fish stock that often. (Available from Booths, Harvey Nichols, Fortnumm and Mason, Whole food for £2.75).