Chef’s Fare: On indulgence

Please do not limit yourself this time of year or to just this time of year.

If we are going to maintain ourselves we should look to the future, not now. The present is filled with presents, often of treats, sweets, meats and feats of culinary largesse. We should indulge and devour. We should sip and be merry.

We give ourselves a thousand reasons to get in shape and eat well. I would like to study the few ideas against.

Stress is too big this time of year, the pressure to enjoy yourself of all things. So do not overthink it. Do not cater for everyone. Just cook for you and your soul.

If you are reading this too late then it is time for you to play catch up.

Feast and rest. Eating in quantity should raise your blood glucose level which in turn triggers your brain to become less alert. Putting two and two together suggests you should be taking a nap, not doing math. If this isn’t enough for joy then maybe the common science of a chocolate or two should be applied afterward.

Things to remember about food this time of year is not just health based but that’s a good start.

Fat helps carry good flavours.

Carbs keep your cholesterol in check and fuel the body.

Chocolate does make you happy.

Gluten can create the buttery flaky texture a pastry so desperately needs this time of year.

Sugar makes things sweet.

Ok so not all exactly health related but not far off. Anyway you surely must have your holiday food ready by now so it’s the next step of how to prolong the excitement.

The finest foods of the season for me do not sound like those from a health kick, so I shall push them further. With that in mind we go to the two laziest recipes I could summon for you to help clean up.

Turkey or chicken fat mayonnaise for your ‘leftovers’ sandwiches.

(bacon fat for the bold)

2 yolks

2 tbsp of any vinegar

1 tbsp dijon

good pinch of salt and pepper

Whisk by hand or ideally just start a blender (insert emulsion science here for those in the know)

100g melted (but not hot) fat of your choosing

120g oil of your pleasing (canola is safe, olive must be fresher than you realize)

stream in gently as you continue to whisk or blitz.

Please assemble and eat this sandwich in the style that would most spoil your clothing.

Candy your brandy

Equal weights Brandy and dried fruit.

half that weight in icing sugar.

Combine and shake or whisk or whatever it is the kids are doing these days.

Leave as long as you please. After a month it is at its pinnacle.

This is a classic altered from a chef much better than myself.

Josh White has been in many an entertaining kitchen whilst feeding some fabulous people with the finest foods. A life spent in the basement of wondrous locations provokes enchanting episodes. Head chef at Dose using the best techniques from ancient history to today, bringing you something new on a very familiar plate. If you need any recipes or advice let him know and he will be happy to help.

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