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.
Nothing complicated here, just some lamb chops grilled fast are hard, grazed and served with a flavoured couscous. I thought I had a pot of ras el hanout around somewhere but when I couldn’t find it I improvised and loved the result
There are times when I crave savoury so bad it is unreal. I’ve found myself eating chilli flakes in oil from the jar not five minutes after making peanut butter and lime pickle sandwiches.
I wasn’t going to blog about this but the photos attracted some attention on twitter, so I’m knocking it out quickly. The trick here is using a metal oven tray, promoting stuck on savoury bits.
An easy supper to feed lots of folks. I got the idea from this Thomasina Miers’ post. The Belazu tagine paste (bought from Sainsburys) adds a good base and body of flavours.
Ever since I ran across it somewhere on the Internet I’ve wanted to deep fry a turkey. At first it looks like the most redneck and crass thing, but… it’s the best turkey I’ve ever eaten.
After getting a chance to buy some goat on the bone from The Lakewood Goat Company whilst they were at Jesmond Food Market there was only one thing on the cards, curry goat.
I love roast beef, and the more I cook it the faster it is to cook. I had a chunk of excllent looking silverside from our meatbox so I decided to go for a super fast and hot roast leaving it rare in the middle.
I love carrot soup, and it’s super easy to make. This was an experiment in cooking out the veg for an hour, almost roasting them, so that there were carmelised bits and a deep, rich flavour.
One of the things we ate in Texas which was so much better than expected was smoked turkkey at Kreuzs in Lockhart (after a morning of blasting away with all the firearms banned in the UK).
Pork mince isn’t very diet friendly, but it is delicious and a little goes a long way. I have a lot of dried lemon peel left from an experiment (to be blogged) so I thought I’d combine the two.
Sous vide (cooking at low temperature for an extended period) has been around for a while and was originally the realm of top end chefs with expensive kit.
After a trip to Wagamammas this weekend I realised I’d not had miso in ages, and my donburi had some excellent sweat sticky chicken. I thought the combo of the two would be rather good.
There are few things as American as hot wings in my eyes, and I bloody love them. They’re great vechicals for hot sauce too, which is handy because eating it with a spoon is generally frowned up.
I trie dthis before and it didn’t really work, but the flavours were about right and it was the consistency that was wrong. Attempt two (mostly to use up bits in the fridge)!
I completely forgot to take a photo before this was basically all eatten, sorry about that. This went from ingrediants to IN MY FACE in less than 5 minutes, including plating up and contementation.
A little while ago the Two Hungry Boys mentioned Perfect Plates in 5 Ingredients by John Whaite and I impulse bought a copy. It’s excellent, and a lovely read.
Beef wellington is one of those things which looks amazing, combines some expensive ingrediants but it surprisingly easy. The trick to it is manage to cook the pastry whilst keep keeping the beef rare.
I love takeaway Chinese lemon chicken so much. Even when it’s bad, it’s good. I’ve already blogged a fakeaway version already using chicken being quickly deep fried, but this version is very easy on the weight watchers points, and that’s pretty important to me right now.
I love a good sausage roll. Every so often I buy a cold one from a shop and they’re always dissapointing. With pre-made pastry they’re stupidly easy to make too.
One day I’ll cook mushrooms without cream, but that day is not today. I boody ove mushrooms, and when you leave them chunky they’re so good as part of a main course.
I had a great pork chop that had been lurking in the freezer for well over a year and needed eating. Instead of grilling it fully loaded or deep fried it, I decided to bread and bake it.
Turkey mince makes a great burger but because it’s so low fat it’s difficult to keep them together in the pan. Step forward baking. Because all the juice is kept in they’re juicy.
Second dish of the trip, this cooks up quickly because the hard to cook bits (the potatoes) are done in advance.
You will need A couple of big potatoes A coupe of chorizo A medium sized onion Butter Do Dice the potatoes and stick under boiling water for 5 mins Drain and set aside.
I’m just back from driving round The North Coat 500 whih was tremendous fun. Knowing I was camping for a few days I wanted to take some food with me but everything I read in “quick ccampfire meal” type blog posts involved boiling huge amounts of water.
