Cooking pork twice, once to help break down the fat/cartalidge and once to crisp up the outside seems to be a winning formula and the combination of “poor man’s sous vide” and the Airfryer works brilliantly.
I have a bit of a thing for sticky sweet meat dishes, and so this mid-week dinner was a bit of a guilty plesure. The poached bak choi is a good foil to the rich fish.
Even on the hottest day of the year, casserole with dumplings is still my favorite comfort food. The aubergine ended up in there becaue I was having a use up of veg, but the texture was tremendous.
I love hot sauses (see picture below of out fridge drawer) so when I saw a limited edition Encona sauce (already someting of a favourite brand) I couldn’t resist it.
I love meals which can be prepared in advance and with a little prep work come together like magic at the end. This is one where everything benefits from a little marinading time.
A love a good casserole and there were some excellent meatballs in this months meatballs. Casseroles are also an excuse for dumplings too. Thus, an all spherical dinner!
One of the things that takeaways excel at (and that I assume is dreadfully bad for you) are those dishes where chunks of meat are crisp but coated in a spicy sweet unctuous sauce.
I love mackerel pate. It’s super quick to make, deeply savoury and satifying. If the mackrel, lemon and cremefresh are all fridge cold you can serve it straight away.
It all started with Facebook’s vile bonhomie “What’s on your mind?” prompt, leading me to write “What’s on my mind? Whether a Twix sandwich is feasible, and if so, legal?
There’s something very satifying about eating spicy food scooped up in a leaf. This is 10 mins from start to face.
You will need Pork mince (about 300g in my case) 2 small hot chillis (I used birds eye) 1 lime 1 stem of lemon grass, finely chopped (I cheated and used the pre-packaged puree - abot a teaspoon) 1 fat inch of ginger 2 cloves of garlic, finely chopped (I cheated again!
At an amazing hole in the wall place in Key West we ate corn on the cob that came wrapped in foil. I’d no idea what it was called, but a bit of googling uncovered “elotes”.
Growing up I held donner kebab is the lowest of regards, writing it off as the worst quality meat and something I’d never eat. Indeed right though university I managed to avoid it, right up until a couple of years ago when I had a bite or two on top of a pizza (there’s another story) in Middlebough.
A few months ago my friend Jim sent me a bottle from his latest venture The Birch Syrup Company and other then a quick birch gin martini (excellent) I’d not got round to having a play with it, until I was walking home tonight and had a craving for char sui pork.
I love a bit of quick grilled lamb and a marinade and glaze never goes too far wrong. Despite lamb being sweet I think it benefits from a slightly sweetened glazed, however if you grill lamb hot and fast (as it benefits from) sugars in the glaze burn, so I decided to try adding it at the very end of cooking.
I love a good roast chicken and we very often spatchcock them for speed and even cooking. Excellent, but lacks the gravy which is so easily made from a roasting tin.
Every so often my G&S Organics meatbox comes with a secret message on the top - CC. It’s my twitter handle, but it’s also a goodd sign that Lee has popped me something exta in, knowing we’re not a household which only eats steak.
I was looking for a way to use up a ripe aubergine and some excellent pork mince when I ran across this rather excellent looking roast aubergines with Szechuan fragrant pork made by Thomasina Miers.
One of the fringe benefits of eating a lot of BBQ in the States was eating a ot of BBQ side dishes. It was facinating how many variations on potato salad there were, from the mayo coated gloop at one end to the warm, sharp, vinegar laden jobs at the other.
I’ve been working up in Scotland quite a lot over the last few months and whilst there came across two excellent local treats: macaroni pies (maracroni cheese, in a pie) and chicken tikka pie (you can figure it out).
In this week’s rather excellent Our Man Inside our man Documentally mentioned hit last meal would include Iraqi Lamb and Eggplant Stew which sounded like a great use for some lamb neck steaks that were in our meatbox this month.
I stumbled across an excellent slow cooker pulled brisket this week and had cravings. I also had a small leg of lamb in the freezer which needed using.
I love chicken wings and until recently I thought deep frying was the only way to get really crispy results. I was wrong. The combination of baking at two temperatures and a little baking powder makes all the difference.
I love Graze boxes and I especially love their spicy crunchy snak thing. I started to try and bulk buy such things online but it was pointed out they could probably be replicated easily enough.
