Page 46 - Phonebox Magazine January 2013

Phonebox Foodie
twitter: @phoneboxfoodie facebook.com/phoneboxfoodie www.phoneboxfoodie.wordpress.com
markets. I hope you enjoy reading my monthly ramblings as much as I enjoy writing (and eating them). Here is a collection of my best foodie moments of this year. Each and everyone of them has itʼs own memories - the flavours and smells flooding back along with a host of happy thoughts. Read more about each one on phoneboxfoodie.wordpress.com HB
MY YEAR IN FOOD
Food is an amazing thing. Iʼm lucky enough not to worry about where my next meal is coming from and so enjoy everything about it. How it smells. How it looks. How different flavours work together. I love watching people cook and can spend hours wandering around food
SAUSAGE MEATBALL WINTER WARMER
THE TIM O’GRADY CHALLENGE
Add in a good pinch of salt and a few twists of black pepper.
I used Vension and Juniper sausages from Woburn Country Foods at the Farmers Market. The venison was really rich and worked brilliantly with the pasta and sauce.
carrot and a stick of celery. When they are softened add in a couple of cloves of chopped garlic.
You want the sauce to be quite thick.
Start by pushing all the meat out of the sausage casings and shaping them into medium sized balls (about three from each sausage).
Add your meatballs back into the pan and fry off till everything is sizzling.
In a hot pan cook the meatballs in a little oil.
Rinse the tin with water and add that to the pan and let it bubble away.
And there you have it, a lovely winter warmer.
Remove the meatballs after they have some colour on them and put them in a bowl.
Each month Tim creates a recipe for us using ingredients purchased from Olney. More foodie thoughts and recipes from Tim at www.timogrady.wordpress.com
Add a glass of red wine and let the alcohol burn off before adding a tin of chopped tomatoes.
Serve up with fresh linguine or spaghetti and sprinkle with parmesan.
In the same pan lightly fry one onion, a diced
46 Phonebox Magazine
JANUARY
The month of austerity, both for pocket and waistline. Eating in is the new eating out. But after a good brisk walk around Harrold Park, who can resist one of Teazel’s fried egg sandwiches?
NOVEMBER
A family gathering at Rice Thai in Bedford. Time to catch up on news and gossip. And the Thai Sharing Plate was the perfect back drop.
SEPTEMBER
It’s BOFF. And blessed with a sunny day, this deli board from The Bull, Olney, fitted the bill nicely. Just look at that scotch egg! And the Ham Hock slid into the Hall of Fame...
MARCH
Six days of walking the Scottish Highlands, covering 78 miles. Only a steak will do. This one at The Corner Grill in Inverness was quite possibly the tastiest steak I have eaten. Ever.
JUNE
AUGUST
We are on the Cornish Coast. Sea air in our faces. It has to be fish. Freshly caught Hake that morning. The Beach Restaurant, Sennen Cove. Fab-u-lous!
Beer, Cider and Sausage Festival at The Bull, Olney. But what to have? Pork, leek & aspall? Venison, cherry & ginger beer? Spicy Lamb? mmmm.
JULY
Dinner with friends. The Rose and Crown at Yardley Hastings. Belly Pork with home made apple sauce. We’ll be going back. Soon.
MAY
My birthday treat was a trip to London. Cornish Sardines at the fabulous Vinoteca in Marylebone, matched the hot sunshine we had been having. Superb little restaurant. Go visit soon.
FEBRUARY
APRIL
Baby it’s cold outside. So comfort food is the order of the day. The Swan Inn & Bistro, Olney’s Steak and Ale pie is the best for miles around.
A little bit of Spice to match the early Spring sunshine. Amaya’s Chow Ki Tikki (potato cakes and chick peas), made it into the hall of fame in April.
OCTOBER
DECEMBER
The Horse & Jockey in Ravensden - their roast beef sandwich with horse radish is a very beautiful thing.
They could have had a calendar all of their own. The Bell and Bear, at Emberton’s nine course Gourmet Christmas Tasting Menu, was a perfect end to a first class foodie year.