I’m funny about eggs. I love an omlette, but I’m not keen on soft eggs, be they fried or poached. I’d also never eat a hardboiled egg on it’s own, but I love a scotch egg or even a pickled egg.
I love turkey. It’s a great meat, seemingly only eaten at Christmas, but it’s low fat, super tasty and often on offer. I’m planning on eating more of it this year and although tasty in itself it’s great at soaking up flavours.
I don’ like liver, until I crave it, so when I read an excellent looking recipe for a Lebanese liver dish a few days ago I was suddenly craving it hard.
I’ve been craving scones and baked things. Sadly they’re not great for weightwatchers points. Today I stumbled upon cheese gridle scones on the excellent food blog tamarindandthyme.
BBQ masters will hate everything about this, but the result, tender, moist, hot but not crazy hot, is well work the pay off. These were baked in the oven then finished on a reasonably hot BBQ with a smoke box.
Lobster is one of life luxuries which is regularly abused. There’s just no need for cream, wine, fried onions etc, just let the gentle flavour shine right through.
As I started writing this up I realised I’d already written up sweet and sour pork which is pretty much identical. This one however is much lower in fat and thus far less WeightWatchers points (which I’m counting at the moment.
Hello! I am an interloper!
I usually cook weird things like ox heart and pigs tails (along with the more run-of-the-mill stuff) but my love of anything you can eat with chopsticks runs deep.
I follow and love several American food blogs, but one of the things that gets right under my skin is the trite banging together of cultures in one dish.
Kebabs have a bad name in the UK and looking at the pavement detritus on a Sunday morning, I’d agree. However a good kebab is a think of wonder, and one of the things which makes it great is a good bread rather than a poor pita.
Years ago I saw a South American dish on TV which involved a double chop (side to side, not 2 bones thick) with the strip of belly attached that was marinades in garlic and other things then deep fried.
I keep thinking I should eat more liver, but I’m really not sure i like them, but I do love pate, thus, using a very similar method to the delicious muthrooms on toast from a little while ago I had a very tasty dinner.
Perfect is a big claim, but these are pretty damned good. I’ve pinched a bunch of ideas from other people over time I’ve no idea who but probably my gran, Nigel Slater and Nigella.
It’s something of a tradition in my house to make sandwiches on Xmas night using the leftovers, but there is a rule: if it was on the table, it’s in the sandwich.
I love a good roast but it’s a tricky bit of timing sometimes. Roast potatoes take ages, rare meat doesn’t and making gravy can only happen after everything is ready to go, what a nightmare.
Back in October I finallly (a few weeks late) bottle up my [sloe-gin] and this evening, just in time for Christmas drinkies. Not much to say here, decant slowly to avoid sediment, sweeten if needed (I like mine dry so I didn’t) and bottle in something pretty.
A good way to use up Christmas trimmings or, in my case, christmas party leftovers and bargins to be had hen shopping.
You will need Chicken portions, I used drumsticks A handful of fresh cranberries 3 peppers A large glass of wine or beer One of these handy stock pots or some leftover gravy A couple of spoonfuls of cranberry sauce A chilli Little bit of garlic and lemon would not go amiss.
Snow started falling as I started cooking this, which is pretty fitting. It’s gently spiced, slightly sticky, sweeter than it should be and unctuous is exactly the right way.
Quick tea, very similar to the mushrooms on toast but with added seafood. Lemon peel for flavour, lemon juice to cut the grease.
You will need wholegrain pasta A handful of mushrooms A handful of cooked peeled prawns Zest of half a lemon Juice of a quarter of a lemon A big spoonful of soft cheese A few sprigs of thyme Black pepper Do Slice the mushrooms and dump the thyme and lemon zest in a pan with a dash of oil on a medium heat Put the pasta on to boil Keep the mushrooms moving until they are nicely softened and slightly browned Once the pasta is 2 minutes of being ready dump the prawns (defrosted) an cheese in with the mushrooms Drain the pasta, reserve a few spoonfuls of the water to slacken the mushroom mix if needed Mix lots, season, serve.
Braising steak is sometimes a difficult thing to use. You can use it in stir-frys etc but what it needs it a bit of slow cook to help break down the fibres.
Because I’m a lazy and inattentive cook I quite often leave pans on a bit high and food sticks to the bottom. Your nose will tell you before anything else but there’s something about the way the food separates and bubbles on the very surface that when you see it you just know, “thats stuck”.
This was a quick dish that I could stick on to cook whilst I did a million and one things one evening. It’s a bastardization of flavours and cuisines, but it’s tasty in your face.
Having a freezer clear out we were left with a 2kg chunk of mutton, prime for pot roasting and indeed just roasting. Muttons got a storing flavor than lamb and needs something with some punch.
