Monday, 28 March 2011

BBQ No2- Whole Cod (Sustainable) with Pernod, Parsley & Garlic, Roll Of Pork with Apple & Apricots & BBQ Steamed Mussels. Potato Cornichon & Egg Salad, Coleslaw, Cous Cous with Mint, Parsley, Tomato & Capers.

Whole  Cod (DEFO Sustainable) Gutted & Cleaned
Stuffed with Parsley, Red Onion, Big splash of Pernold, Salt & Pepper, Lemon, Garlic, Sprinkle of Fennel Seeds.

Garlic & Parsley Butter
Cous Cous-
Cherry Tomatoes
Mint/ Parsley
Red Wine Vinegar (Big Glug-To taste)
Grated Courgette 
Salt & Pepper

Apples, Apricots (Can be dried)
Salt & Pepper
Sage Leaves (Fresh is best)
Salt & Pepper

Steam Mussels in Foil Bag over BBQ
Add Salt & Pepper
Red Onion
Thyme hidden underneath
Big splash of water so the mussels steam when you do the foil up
Cook for 4mins (Check that they're fully open & give them a shake now & then)

Potato Salad
Potatoes Cooked until Soft (wont stay on the knife)
Cornichons Chopped
Spring Onions chopped
Salt & Pepper
Boiled Eggs
Dijon Mustard

Bandini & Teds waiting for their Big BBQ Dins

Red Cabbage Finely Sliced 1/2
White Cabbage 1/2
Grated Carrots x 2
Red Wine Vinegar big splash
Mayo- Not too much
Salt & Pepper

BBQ No2 Pics On The Way... Whole BBQ Cod with Pernod & BBQ Steamed Mussels

Saturday, 26 March 2011

1st BBQ of 2011...Baby Cuttlefish in Chilli, Lemon, Coriander, Lemongrass & Garlic....AND BBQ Garlic & Chilli Lamb.

Marinate the Cuttlefish in the following then put on a super hot bbq-
Olive Oil
Salt & Pepper

Salt & Pepper Courgettes, add Oil, put on bbq  

Marinate Lamb with Salt & Pepper
Red Chilli
(Thyme or Rosemary work)
Add to BBQ

Bulgar Wheat Salad
Fresh Mint
Olive Oil
Salt & Pepper
Cooked Peas

Oooh AND we made a Natural Yogurt Mint dip/sauce to go on top
Just add fresh mint, salt & pepper to yougurt

Thursday, 24 March 2011

1st BBQ Of The Year To Come...BBQ Lamb, Cuttlefish & Bulgar Wheat Salad

Sticky Pork Belly (Left Overs) with Chinese Cabbage, Rice, Coriander & Chilli

1 sml Cup Brown Sugar
1 Cup of Chinese Rice Wine Vinegar
4 Star Anise
4 Cloves of Garlic
tsp of Coriander seeds
2inch OIf Ginger, Bruised & Roughly Cut
1/3 Cup Fish Sauce
1/3 Cup of Light Soy Sauce
1/3 Oyster Sauce or Ketchup!!!

Put in the oven on 180 for 40mins
Then Hob for 30 to reduce all the sauce down
Then Grill for 20mins until Caramelised.
It's SO worth it.

Chinese Greens sliced length ways
1inch of Ginger
2 Cloves of Garlic
Light Soy Sauce big old glug
Fish Sauce bigger glug
Stir Fry for 3mins max so just slightly wilted

Try and share with as fewer people as's that good.


Wednesday, 23 March 2011

Sticky Pork Belly (Left Overs) with Chinese Cabbage & Rice to come...

BIG/HUGE Sunday Roast- Slow Roast Belly of Pork

Take one huge Belly of Pork
Score the top diagonally, cutting through the fat but not the meat
Rub rock salt into the fat
Salt & Pepper the underside/Add Thyme or Rosemary
Put in the oven for 30-40mins on high to get the fat cooking
Then lower the heat to 140/150 for 4hrs

Prepare Roast Potatoes
Part Boil in Salted water 15mins
Drain water & cover with four, Salt & Pepper
Shake the pan with the lid on the smash the sides of the potatoes 

Cheesey Leeks
Slice leeks (part boil or steam if you want)
Make a White Sauce
25g Butter melt on a low heat
25g plain flour
Pint of milk
80g of mature cheddar
Half a teaspoon of english mustard or mustard powder
White pepper

Steam Carrots & Cabbage

after 4hrs add whatever veg you want to use to make your gravy
Onion x1
Thyme x 3 sprigs
Bay leaves x 2
Salt & Pepper
Add this to the juices in the bottom of the pan & add veg/chicken stock
Put back in the oven for 1hrs on 150
To crispen the fat place under the grill with honey for 20mins

Push all the vegetables through the sieve and put the gravy on the hob
Add cornflour to thicken
With a spoon skim off any excess fat.

250g of plain flour
3 eggs
1/2 pint of Milk
Sprinkle of Salt
I always guess my yorkshire pudding mix, you want to aim to have quite a thick sauce, still runny but with substance.
Heat oil in the tin first before adding the mixture.
(Keep mixture in the fridge until you use it and use muffin tins to get extra height.)

Sunday, 20 March 2011

1st Attempt At Beetroot Pasta...with Bolognese Sauce

Using up the last bits in the fridge...
Spring Onion x2
Garlic x 2
Grated Carrot x2
Fresh Tomato x1
Minced Beef 1/2 Pack
Salt & Pepper
Tin Tomatoes x 1
Glug of Red Wine
Squirt of Ketchup

Cook on the Hob for 30mins

300g flour
3 Eggs
80g if Blitzed Beetroot
 (I used the beetroot vinegar coz I'd ran out of beetroot so that's why it's pink and not quite dry enough)

Looks like raw pig pasta...upps

Looking Better...

And some for Ted..

Sunday, 13 March 2011

Home Made Squid Ink Pasta with Smoked Salmon, Mussels & Garlic Cream Sauce

White Onion x 1
3 Cloves of garlic
2 Leeks
Dry Vermouth Big Splash
Vegetable stock 1/2 pint
2 Star Anise
Pot of double Cream
Salt & Pepper

Add Fish
Clean Mussels & make sure none are open prior to cooking
Pull appart the smoked /or coked smoked Salmon 
Add to sauce 3 mins before serving

Rolling Out & Cutting the Pasta
Cut the pasta into even strips an inch or so thick
Roll them through the pasta roller on 7 (the thickest setting)
Once put through fold in half & repeat several times until it's smooth
Gradually reduce the thickness going down to 4 as the smallest.
Then put through the tagliatelle attachment
Hang over string 
Cook in salted boiling water- The bigger the pan the better
Cook on high for 5 mins

Use '00' Flour if you can find it or plain Flour
For every 100g it's 1 egg
500g flour with 5 eggs
2 sachets or Squid/Cuttlefish Ink
Make a well in the middle of the pasta and gradually add eggs
MIX WITH A KNIFE until the flour &eggs have bound
Then knead the pasta for 5/10 mins until it's springy & in a ball (if there's cracks add a tiny bit of water)
Leave for 10 mins to stand
When you cut it there should be air bubbles

Thursday, 10 March 2011

Smoked Haddock, Mussel & Double Cream Chowder with Home Made Chips & Buttered Loaf

Make up vegetable stock-
Shallots x 2
Carrots Grated x 2
Garlic x 2 Cloves
Celery x 2 stalks
Bay Leaves x 3
Olive Oil/ Salt & Pepper
Once softened add fish stock cubes or vegetable stock (Home Made fish stock bets but NOT necessary) 
Glug of White Vermouth
Simmer fo 20mins
Make sure Mussels are clean and unopened 
Make sure smoked haddock has been pin boned & skins removed
Add Lrg pot of double cream, taste seasoning
Once you're happy with the taste add Mussels & smoked haddock and turn up the heat and cook for 3 mins on high. - Shake your pot to make sure everything cooks as evening as possible.
Check mussels have opened
Add handful of Parsley & Extra blk Pepper

Kinda like an Omelette but with Potato, Spinach & Cheese