Mark Hix
Columnist at The Telegraph
Chef, Restaurateur, Food Writer pre order HOOKED https://t.co/Os3tVMhWTF
Articles
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3 days ago |
telegraph.co.uk | Mark Hix
By Mark Hix Preheat about 8cm vegetable or corn oil to 160-180C in a deep-fat fryer or heavy based pan. Mix 150-160g trimmed green beans with 100ml buttermilk, then dip them in the seasoned self-raising flour to coat. Deep-fry in a couple of batches for 2-3 minutes, carefully turning the beans as they cook, until crisp and golden. Drain on kitchen paper.
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4 days ago |
yahoo.com | Mark Hix
I love the simplicity of Turkish kebabs cooked over charcoal. Every time I make them – whether with lamb, chicken or offal – I’m taken back to my East End days, hanging out at Mangal Ocakbasi on Arcola Street. The tomato salad was another go-to: fresh, salsa-style and just as uncomplicated as the kebabs themselves. You can also skewer some wedges of red onion and long Turkish peppers to cook alongside the meat. They char up beautifully and make the perfect, smoky sidekick to those juicy kebabs.
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4 days ago |
telegraph.co.uk | Mark Hix
The salsa-style tomato salad is the perfect, uncomplicated sidekick to these juicy kebabs I love the simplicity of Turkish kebabs cooked over charcoal. Every time I make them - whether with lamb, chicken or offal - I'm taken back to my East End days, hanging out at Mangal Ocakbasi on Arcola Street. The tomato salad was another go-to: fresh, salsa-style and just as uncomplicated as the kebabs themselves.
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1 week ago |
dorsetecho.co.uk | Mark Hix
Celeriac and cheddar pie. (Image: Jason Lowe) When it comes to British grown root vegetables the poor old celeriac doesn’t get much of a look in on our dining tables. It’s an odd-looking vegetable that even makes the humble swede look good. And I think a lot of people look at this lumpy bumpy ugly cousin of the celery it is also known as knob celery – and swiftly move down the vegetable aisle to seek more attractive root veg to put in their basket.
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1 week ago |
telegraph.co.uk | Mark Hix
The Scandinavians are also very inventive with bread, serving up open sandwiches with toppings that are highly textured and colourful, while in Italian restaurants a slice of grilled bread - or even a firm slice of polenta - will come bearing a mound of rich ragout or a piece of roasted meat. Because we needn't stop at bread. Back in the '90s, when his restaurant Kensington Place was still going strong, Rowley Leigh served a brilliant sweetcorn pancake topped with a slice of pan-fried foie gras.
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Provenance is often overlooked and Ramsbury Estates are quite unique as nearly everything is grown on the Estate. My first experience of Ramsbury was a morning of fishing and a long crayfish lunch with my friend… https://t.co/C3dIllaJ2m
Elevensies at Castlewood Vineyard today with chris_barezbrown and @CastlewoodRob #chefslife #shooting @ Musbury https://t.co/c7NBOs74KW
Great to be cooking some local delights on the Leckford Estate next Tuesday evening with @wefifo It's also one of my favourite trout fishing spots in the South West. Get your tickets online at https://t.co/1Wjp5icEhd £55 for a… https://t.co/wrdUXGxO3c