Pealed and deveined prawns. Head, shells and tail simmered in olive oil with two crushed cloves of garlic until the shells have turned dark pink. Strain the oil into a pan add chillies and bring to a medium to high heat. Add the prawns and stir for about minute. Add two cloves of sliced garlic and stir for an additional minute. Take off the heat add fresh coriander squeeze of lemon and serve with…
BBQed Salsicciamo Calabrese with chilli, fried sweetcorn with garlic, chilli, butter, beer, Worcester Sauce, garnished with fresh coriander, and crisp French fries (had to finish the pack some how. Melted the cheese with a blowtorch this time!
BBQed chicken sausage, Pico de gallo (finely minced onion, chopped chillies, chopped tomatoes, and fresh coriander, salt, and a little vinegar), more crisp French fries for extra crunch, and served on a buttered toasted bun.
Frankfurter, caramelised onions, sauerkraut, crisp French fries, English mustard, butter, and Emmental. Assembled then toasted on the BBQ till the cheese had melted. Pretty good!
The marinade • Gochujang paste • Tabasco • Fish sauce • Potato strach • Malt vinegar • Olive oil The pork was covered in the marinade and left in the fridge for two days. Then grilled on the BBQ on a high heat. Served with home made bread, grilled onions and a broad bean salad.
Some times you just make something that stands out. Pork shoulder marinaded over night in lemon juice, chilli, garlic, allspice, black pepper and salt. Asparagus seasoned the night before with chilli and smoked salt. Both grilled on the barby with a charcoal and a sizeable chunk of apple wood. The asparagus grilled first and then drizzled with olive oil oil and malt vinegar, plus a twist of black…
Lunch is served after all, Emmental, streaky bacon, butter and English sparkling wine.
Done and cooling.
Glazed with honey and flower
Buns devided up, the plan was to make six but ¯\_(ツ)_/¯
Batter, fermented for 12 hours. • 500g flour • Mixed spices (all spice, nutmeg, cinnamon, powder ginger.) • 85g sugar • 1tsp salt • Zest of one lemon • 125g of raisins, sultanas & Vostizza currants • 275ml milk • 45 grammes salted butter
So pretty!
• Grilled peppers • Fresh bread toasted on one side and buttered • Octopus tentacle • Tabasco • Olive oil • Cheese stuffed pickled peppers So very good!
Squid rings added into the pan with the chilli, spring onion, and garlic garnish. Phenomenally flavoursome!
Chopped spring onions, Birds Eye chillies, finely sliced garlic, with some of the oil used for deep frying the squid. Allowed to go for long enough the garlic to start crisping up.
Squid rings being fried at 180°C.
Squid rings mixed into the seasoning, potato starch and egg.
400g sliced into small rings.
Beaten egg and two chopped spring onions, two chopped Birds Eye chillies, and two finely sliced garlic cloves.
Seasoning: • Teaspoon white pepper • Teaspoon red Sichuan pepper • Teaspoon MSG • Teaspoon smoked salt • 50g potato starch The peppers were toasted in frying pan before being crushed into the rest of spices.
So this is it, chopped open to show it’s eeggy goodness.
And done! Look the part don’t they?
Cooked for about 3 ½ minutes at 170°C. Pretty!
So eggs ready to go in the fryer, one done with Worcester Sauce crisps the other two just done with panko. Rolled in flour dunked in egg. Then rolled panko. And repeat flour egg panko. It works!
Beaten egg for for flouring and crumbing, crushed Worcester Sauce crisps, O and sausage meat.
Sausage meat and spices. thyme (about a tea spoonful), sage (about the same), smoked paprika (also), black pepper. Next time I’m adding salt too.
And done! Certainly looks the part.
Add the pak choi and add some beer to thin it out a bit.
In go the beans and again simmered for 10 minutes.
Adding in the sausages, I browned them in the dish earlier now cooking them for 20 minutes in the tomato, onion, and, peppers.
Simmering the vegetables, no cabbage yet, but all the rest.
And the pak choi. In the tins, butter beans, black beans, and tined cherry tomatoes.
Onions, dried chillies & chopped romano peppers
Minced pork, sour dough bread crumbs, minced garlic, chilli, nutmeg, stout, Worcestershire source, white pepper, and horse radish. Grilled on the BBQ, and combined with soft boiled egg, caramelised red onion. Lovely!
Turns out the bread loaf isn’t patty shaped, so some adjustments are required.
Caramelised onions on the sandwich, salt, malt vinegar, and Worcestershire source. They had got through soft and stating to crisp on the edges.
Burgers being grilled, the enamelled plate makes doing crumbly things like aq burger so much easier than just the grill.
Assembling the burger, soft boiled egg, still working on my technique!
Streaky bacon, Lincolnshire sausage, black pudding, fried potatoes (bubble but no squeak) and two eggs. Since this was lunch a pint of Guinness too, although it is a good combo for breakfast too!
Served with a generous dollop of brown sauce—the best sauce …
The rolls having been cooked, on the bbq. Had a chunk of apple wood to give extra flavour. Such a simple assembly, but, looks so good.
Well to be fair shop bought puff pastry, and butcher bought chestnut stuffing, but I did wrap them in puff and egg glaze them.
• 400g scallops • 1 cup milk • 1 large spring onion • 30g butter • 2 tbsp flour • 3 or 4 Puff pastry sheets • 1tsp turmeric • 1tsp ground cumin • 1tsp ground coriander seed • ½ tsp ground fenugreek • 2 small chilis • puff pastry Sear the scallops in butter and white wine, then chop them to make them fit in the pie. Then bake at 130°C for about ½ an hour.
Surprisingly satisfying seeing them ready to eat.
Brushed with egg to give the finished items a nice glaze.
Milk spices and spring onion all combined simmered for about 10 minutes till it thickened.
Made lamb burgers they were pretty special, and for the first time. I made wow wow sauce, and it is pretty wow!. I think more people should try it.
I love the look of the sauce glossy and the pickles add a lovely contrast. Wow Wow sauce • Large nob of butter • Flower • Beef stock • Port • Pickled walnuts • Gherkins • Mustard powder
• Sour Doug bread crumbs• Worcestershire source • Nutmeg • White pepper • salt • garlic • MSG
Dry gin, made by me, Noilly Prat Dry vermouth, pimento stuffed olive. It’s a classic.