The Observer Food Monthly - 16 Dec 2018

Table of content - The Observer Food Monthly (16 Dec 2018)

Nadıya
How to ace Christmas
Kitchen classics 2018
New Year’s feast
Nigel Slater
Jay Rayner
The Best Thing I Ate in 2018
Lunch With
A Spanish New Year
Life on a Plate
Wines and whiskies
Nigel Slater
Rachel Cooke
Nadiya Hussain
2018’s best food books
Jay Rayner
Len & Alex Deighton’s Italian Cookstrips
My life on a plate
My favourite things
Judith Kerr
Judith ate
Both
Tim ate
Little gems
Smoked haddock, rice and lentils
Serves 2-3 brown sushi rice brussels sprouts groundnut oil light miso paste Japanese pickles (tsukemono)
Miso sprouts, sticky brown rice and pickles
Serves 4 banana shallots olive oil merguez sausages parsley mint pistachios olive or groundnut oil for frying
Serves 4 parsnips olive oil rosemary water dried porcini banana shallots plain flour thyme goat’s curd
To finish pistachios parsley pomegranate
Merguez balls with shallots and pistachios
Parsnip poutine
Ice-cream, chocolate cardamom sauce and nougat Serves 4 dark chocolate green cardamom double cream vanilla ice-cream nougat
The best thing I ate this year
The best chips in the Mani, Greece
Semi-germinated coconut, Seychelles
Aged rare-breed pork
Spicy lamb mince curry from Tom Kerridge’s Lose Weight for Good
Shou pa chicken, Xu, London
Grilled lamb at Mikla, Istanbul
Fried cheddar snack, Bright, Hackney
Doughnut filled with vegetable curry and egg, Japan
Potatoes and trout roe, Core, London
Club Sandwich at StreetXO, London
Kouign amann, B Patisserie, San Francisco
Slow-cooked lamb tacos, South Philly Barbacoa, Philadelphia Sea bream with agretti, The Ethicurean, Somerset Shrimp and strawberries, Noma, Copenhagen
Gejang (marinated raw crab), Wonjo Masan Halmae Agujjim, Seoul
Monkfish, Wheelers Oyster Bar, Whitstable
Doughnuts, Cleethorpes seafront
Sliced sea bass in a soup of pickled mustard, Yipin China, London
Rhubarb tart, Pasticceria Marnin, Locarno
Bone marrow and anchovy flat bread, Black Axe Mangal, London James Knappett Head chef, Kitchen Table
Whole crab with six oysters, The Cow, Notting Hill
Carabineros prawns, Restaurante Feitoria, Lisbon
‘This is more than a job’
A Basque New Year’s Eve feast
Starters
Prawn croquetas
A New Year’s Eve Feast
Prawn croquetas
Main course
Main course
Baby artichokes, goat’s cheese and sundried tomatoes
Side dishes
Pudding
Green kale, jamón and jerusalem artichokes
20 best food books of 2018
A taster from a few of our favourites
Turmeric and lime mussel broth
Serves 6 pork loin
Salt and freshly ground black pepper fennel seeds olive oil
Roast pork and crackling with apples, fennel seed, sage, lemon and thyme
Red onion apples lemons sage bay leaves thyme fennel fronds
Consolation prizes in a sobering year
Best buy
The Co-op
Glenkinchie
Aldi Highland Black
Powers John’s Lane
Kilchoman Machir Bay Islay
OFM
Spirited away: the scotch renaissance
Jura
Rachel Cooke
In the January issue of OFM

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