COOK WITH JAMIE: THREE WISE MOVES! SHREDDED BRUSSELS, SPICY HAM HOCKS, TURKEY WELLINGTON – WHY NOT TRY SOMETHING OUT OF THE ORDINARY THIS CHRISTMAS?

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By JAMIE OLIVER

UPDATED: 23:10 GMT, 7 December 2012

Jamie cooks with plums

When it comes to the big Christmas dinner I’m all about the traditional stuff, but I know some people like to mix it up each year.

Actually, even I like to get a bit funky with sides, finding shortcuts to make life easier, or alternative eats for when you’re not feeding a big army.

So if you’re looking for something a bit different, here are my twists on some of our Christmas staples.

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The Highest Cost of ‘Modernist’ Living, molecular gastronomy

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The high cost of ‘Modernist’ living

By , Published: December 4

Modernist cooking — call it “molecular gastronomy” only if you’re willing to suffer the wrath of its pricklier practitioners — is the great Borg of contemporary gastronomy, assimilating more and more chefs who see value in the cuisine’s vacuum sealers, water baths and dehydrators. Home cooks, by contrast, still happily cling to the classic (what’s the opposite of “modernist” — stubbornist?) techniques. Continue reading

Sushi ?! Where does it come from ?

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Sushi is a Japanese specialty based on boiled rice seasoned with a sweetened rice vinegar. This glossy, sticky rice mixture is called sushi mesi.
There are many varieties of sushi, and while some are made with raw fish, others include ingredients like cooked seafood, eggs and tofu, or vegetables like cucumbers, avocados and mushrooms. Sushi can be served as an appetizer, snack or full meal. It is often accompanied by pickled ginger, wasabi and soy sauce for dipping.

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