delicious - February 2009 Issue
Over the last few months I have had enormous fun (and what is cooking all about if not for fun?) in trying out various recipes from Delicious magazine. I can’t say my limited culinary skills have increased to any degree, but I’ve enjoyed immensely the challenges - especially in recreating various dishes and finding a suitable wine match to enhance the various flavours.
Most recently the Baked Venison Sausages with Lentils was superbly partnered with a good value Bordeaux red, Le Roc du du Chateau Pellebouc while a Salmon and Potato Bake was delicious with Alain Voge ‘Fleur de Crussol’ 2007 Saint-Peray - so good, in fact, that I made the dish again the following week. So it is always an exciting moment when a new issue arrives and I can plan out the following weeks’ menu before dashing off to Waitrose or placing an online order with Sainsburys. And so it is with this issue, cover dated February 2009.
What would be really cool would be for the magazine to link-in their downloadable shopping lists that they have created on their website to a choice of supermarket. Fancy making the Chermoula Chicken with Nutty Coucsous? Click here to add the ingredients to your Safeway shopping basket… how about the Pearl Barley, Bacon and Leek Casserole? Click here to add the items to your Tesco trolly. Sadly it probably isn’t going to happen, but would be nice if it did. Still those two recipes I certainly plan to try out in the next week or two.
What you can do via the delicious magazine’s website is save recipes and upload your own in a social-network type dimension. Nothing really beats a printed magazine though for flicking through and salivating over the gorgeous food pictures. Have a look at page 53 and those little pots of Nutella Mousse or the following page with the three pizza toppings. You just want to go and make pizza dough!
Being a bit of a foodporn nut and love taking photographs of the food and wine I try, I always struggle to take decent pictures of roast meat (except perhaps this wood pigeon) - the Roast Shoulder of Lamb and Root Vegetables picture on page 65 shows just how it can be done!
More excellent images accompany various Chinese inspired dishes too, what with Chinese New Year coming up these are very timely. Hows about Lychee Cava Cocktail, Cubed Steak with Chilli and Coriander Dressing or Asian Ratatouille?
I’m also contemplating whether the Savoury filo strudel with port recipe that is on their website would be suitable for the current round of Waiter There’s Something In My… even if not, it should be great fun trying it out.
