I love a good pork chop but unless you’re careful they can get dry. Ignore those dreadful things with the fat taken off in the supermarket and get yourself with the skin still on and a good layer of fat on them from your butcher (or meatbox).
I’ve never considered doing anything with pearl barley other than sticking it in broth but since getting The Thug Kitchen Cookbook for Christmas (it’s mother fucking excellent) I’ve been playing around with it.
Winter is here and a lazy Saturday afternoon demanded soup. Ready in 30 minutes, creamy and luxurious, the potato reduces the slimyness that you sometimes get with leeks and the butter ups the creamy feel.
One (of my many) guilty pleasures is cheap Chinese takeaway. I love real amazing Chinese food, but sometimes nothing else will do but crispy friend chunks of chicken in a slightly sweet sauce with enough chilli to make it interesting.
After an amazing pizza at Cal’s Own I decided it was time to have a go at making ricotta.
You will need 2 pints of full fat milk A good splash of white wine vinegar or lemon juice 200g of strong bread flour a pinch of fast yeast pinch of salr a hand full of spinach (fresh or defrosed frozen squeezed dry) half a jar of premade pesto Do Put the milk in a pan and bring almost to the boil Add the lemon or vinegar, turn off the heat and stir a little Leave for twenty minutes to stand.
I’ve not bee very well this week and not able to swallow easily so this super simple pasta dish was perfect.
Editors Note It has been pointed out that in fact my most wonderful girlfriend cooked this for me on Wednesday and that this recipe is not exactly what she did.
A rare vegetarian meal, but one I love hot or cold.
You will need 500g of fresh spinach (I actually used a mi of fresh which needed using up and frozen to make it up) an egg 300ml milk 200g of red lentils a small onion two slices of bread a inch of strong cheese a heaped tablespoon of premade horseradish a heaped tablespoon of tomato ketchup Butter for greasing Do Fine dice the onion Boil lentils and onion in boiling water until lentils are tender.
A little while ago I ran across a Reddit post talking about “Pizza Fries” which looked amazing. I had the left overs of a roast chicken which had been been roasted over tomato, onions and peppers and couldn’t resist having a go.
I hate letting things go to waste, and so discovering a bruised and over ripe mango plus a few past their best chillis in the veg rack was a little upsetting, however it was an excuse to make some mango pickle.
Getting a regular meatbox from the awesome G&S Organics means that we’ve had a glut of roasting joints in the freezer of late, and much as I love a roast with all the trimmings, they’re not the most convenient of foods.