Hot and Boozy Tiger PrawnsI’ve discovered this very unusual starter or light meal (ideal for Christmas Day “tea” if you’ve had a good blow out on Turkey with trimmings, Christmas pud and mince pies at lunch time!)
This serves 4 if you use it as a starter but would be enough for 2 for a main meal. It should be served with a salad and some crusty bread.
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Special Effects Glazes in CeramicsSome of the glazes used to create special effects in clay and pottery are fascinating and unusual examples of what can be achieved with some technical know-how. Many of these are toxic, however, and cannot be used for food or drink purposes. Despite this, they can be quite spectacular in their variations of both colour and texture.
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Glaze or glaceGlaze
A glaze or glaces as it is referred to in french cooking, is a stock that has been reduced by 85 to 90 percent of its original volume. Although most people commonly associate a glaze with sweet, a glaze can also be savory. In fact, a glaze should be thick and almost syrupy and be highly flavorful. In the cases of savory glaze they may even be salty and have a naturally high sodium content due to the reduction process.
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Grilled Chicken with Tamarind & Orange GlazeWhile the chicken is marinating in a mixture of olive oil, fresh basil, and garlic, the glaze is reduced to a sweet, slightly spicy sauce, filled with flavors of orange, tamarind, and ginger. The fruit of the tamarind, both sweet and sour, is encased in a hard, brown pod and requires a significant amount of work to extract. Luckily, tamarind is also sold as a paste or in a block and is available in most Asian, Indian, and Middle Eastern markets. You may think that you have never tried tamarind, but it is a key ingredient in a common condiment - Worcestershire sauce.
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The Clay Workshop's BlogA new blog about clay and working with clay, and the trials and tribulations of a ceramist/artist/naturalist/mom while attempting to still find time to throw pots, write books, illustrate them and read them.
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