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COOKING RECIPES, FOOD, COOKERY, COOKING VACATIONS . . . WELCOME TO HUB-UK

HOW TO COOK A ROAST TURKEY

So you want to cook a roast turkey but lack the confidence or the know how? Hub-UK takes you through how to cook a roast turkey dinner in a step-by step guide of preparing your turkey (for the Christmas dinner or for Thanksgiving) . . . from planning the meal to finally pouring the gravy!

You want to cook the a roast turkey Roast turkey

Have a look at the step-by step guide on cooking roast turkey

 

Gammon jointWant to know how to cook a gammon joint for Christmas?

There's nothing that conjures up the spirit of the season quite like the heavenly aroma of a big gammon joint roasting in the oven. Rich and mouth-wateringly indulgent it promises forthcoming praise for the cook (that's me) and of course, happy sighs of contentment from family and friends.” ~ Anthea Turner

To find out more and to see the recipes:

  • Roasted Gammon with Ginger Beer, Ginger Glaze and Clementine Relish
  • Cider Roasted Gammon with Calvados and Apples

. . . have a look at HOW TO COOK A GAMMON JOINT and there's a video too!

 

Two new book reviews with sample recipes:

Bombay LunchboxBombay Lunchbox by Carolyn Caldicott, Photographs by Chris Caldicott

A Spicy Paneer Cheese Toastie with Mango Chutney, some Chickpea Dokla (bite-sized snacks tempered with toasted coconut and mustard seeds), or perhaps some Carrot and Pistachi Halwa, a sweet and sticky afternoon pick-me-up, washed down with NimboboPani (a sweet and salty refreshing lime soda); the recipes in Bombay Lunchbox have exotic names with flavours to match . . . read more

Tout Haché - Thierry de Vissant, Lucile Gargasson, Ahmed Yahi

Tout HachéChopped up and rolled into (little) balls or patties, meat, fish and vegetables appear in many guises the world over. These delicious morsels offer a never-ending variety of food possibilities!

Many countries have a fine tradition of mixing and binding an array of ingredients to create simple but delicious dishes, whether chopped up finely as tartare, fashioned into burgers or rolled into meatballs, boulettes or dumplings. Borrowing from such global culinary heritage and inspired by the popularity of street food and New York-style delicatessens, the team behind Café Moderne in Paris reinvents in Tout Haché the modest meatball in a surprising number of variations . . . read more

 

Gardening - Grow your own Veg

"Gardening is cheaper than therapy and you get tomatoes”

This is a new section for Hub-UK and seems a natural part of a site about food . . . growing your own vegetables.

Articles and guides will appear here as and when they are received from a contributor or as I have time to write them. They will not necessarily be published at the time of year they relate to but hopefully in due course they will build into a complete guide on how to grow your own vegetables.

The first article is about growing your own tomatoes. Have a look at How to grow tomatoes.

 

Do you like the idea of going on a bread making course? Then have a look at Bread Making Courses and Classes.

Eating Together by Chef Jonathan Arthur

We have all been told how important it is to eat together, how nobody does it any more, that we all just graze the fridge or snack on unhealthy junk food. It is implied, or stated that the absence of required communal feeding times will lead to the breakdown of the family, atomization of society and the resultant fall of western civilisation. Rapacious heathen hoards, now massed at our gates, are about to invade our depraved and decadent cities, no doubt strengthened by a proper breakfast where they all talk to one another in a civilized manner and finish their porridge . . . read more

 

What the . . . ? Freekeh?

Have you heard about freekeh? Freekeh is the new super grain hitting the UK. Healthy, versatile and cooked in just twenty minutes, freekeh has a lot to offer. It can be added to soups, used in a pilaf, provide a base for a warm salad, served as a simple side dish and plenty more. Unlike other grains freekeh has . . . read more

 

Do you enjoy Indian cooking?

If you do you might enjoy the article entitled Indian Cooking . . . how did it become so popular? and at the bottom you will find links to the most popular Indian dishes so that you can have a go at cooking them for yourself . . . Chicken Tikka Masala, Butter Chicken, Tandoori Chicken, Rogan Josh, Malai Kofta, Chole Bhature, Palak Paneer, Kaali Daal, Chaat, Naan.

 

Great Homemade Soups by Paul Gayler

When I think back I often think I was raised on soup. Of course I wasn't but we did seem to eat a lot of soup during the winter months . . . and it was always the same soup! We still liked the soup but a bit of variety would have been nice . . . read the review,try a recipe

 

When is a shallot not a shallot? When it’s a banana shallot!

Echalions - also known as ‘banana shallots’ - are taking Britain’s kitchens by storm. This versatile vegetable, which is a cross between an onion and a shallot, has seen 35% growth year on year.

The British grown vegetable has become the darling of professional kitchens all over the country because it is so easy to prepare. And now the secret is out and echalions have found their way onto our supermarket shelves.

The versatile Echalion can add a subtle hint of flavour or be the main ingredient for any recipe calling for shallots. They are perfect for braising with meats, roasting with vegetables or with soups. Finely chop and add to broths and sauces, or sauté with mushrooms”, says Chef Tom Aikens.

British grown echalions are available from September to mid-May. They are grown in the Eastern counties of Britain (Bedfordshire, Cambridgeshire, Suffolk and Norfolk) where the sandy soil and warmer temperatures provide the ideal growing conditions.

Here are some recipes to try using the more familiar round shallots:

 

 

If you need help or advice or just need a question answering then email cooking.holidays@hub-uk.com

Tips on Knife Maintenance - a few knife sharpening hints. All straight edge knives need to be sharpened regularly. It is easy, just learn the procedure of washing the knife, drying it, and then steeling it before putting the knife away in a protected sleeve or knife holder . . . read more

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