What's coming up on Olympian Kitchen?
And what's been.
Hello! Six months since I launched Olympian Kitchen, so a quick round up of what’s been, and a look forward to what’s coming up.
How to Series
This is a new series, where I dive deep into the science behind the cooking. Why eggs go rubbery if we cook them too fast? Why does fish skin sometimes go soggy and sometimes crispy?
So far we’ve looked at: How to cook Onsen Eggs, Tortillas de Patata, how to get a crispy skin on pan-fried fish, and creating your own En Papillote recipe from scratch.
Coming up in this section: how to cook Paella in just 17 minutes, how to bake a whole fish a la sal, ways to use different flours to make healthy pancakes and of course of dip into the world of cold Gazpachos ready for the sunshine (if it shows up).
Ingredients
So far we’ve looked at: Immune boosting pomegranates, delicious piquillo peppers, gut-healthy artichokes and how to make them into flowers and even asparagus ice-cream…
Coming up in this section: sourcing the very best canned anchovies (hint: Cantabria), creamy Spanish marcona almonds and how to use them to make almond gazpacho and making tapas with morcilla, the black blood sausage from Burgos.
Chef Stories
Thank you for all your kind comments about the the 100 Day Chef Stage in Spanish Michelin restaurants.
I plan to get this going again. There’s been lots of new subscribers to Olympian Kitchen lately, so I’ll be doing a quick recap of some of the previous episodes.
Then I plan to take you up to the north of Spain, where I staged in a wonderful beach bar making around 2000 pintxos a day for service.
Ask the Experts
One of my favourite parts of writing Olympian Kitchen has been talking with experts and learning more about topics close to my heart ie dementia and nutrition and sharing these interviews with you all.
Annie Fenn
Back in February, I had the chance to chat with Annie Fenn of
, on changing eating habits to reduce risk of dementias - you can read the full interview here:
Alan Murchison
Then more recently, a chat with the straight-talking cycling expert Alan Murchison, on nutrition for sports persons, on keeping a healthy attitude toward food, and mirroring training load with food intake. Super interesting and you can read it here:
My thanks also to
for sharing his delicious recipe for Kare Reisu - Japanese Curry Rice and working with me to co-author the Onsen Egg post.
Congratulations to winner of the Onsen Egg Challenge - - your prize is on its way to you! This challenge was a lot of fun, and thanks to all who got back to me with times and temperatures, failures and successes with their eggs.
Ufff! Well done to anyone still reading - that “short” post turned out to be longer than I thought. Just before I go, a quick reminder to subscribe.
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Thank you all,
Nicola
thank you! looking forward to your recipes