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.
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.
