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new crab & red coleslaw dish

22/6/2017

Another dish here. Ready for the Seafood and fizz weekend at the Greyhound Pub. I just wanted to change things up a bit from the traditional Dressed crab, coleslaw and lettuce.
I made the slaw with red cabbage, red onion, red wine vinegar and olive oil. Garnished with Pea shoots, radish and sun blushed tomatoes.
The guacamole is just Avocado, lime, Bajan hot pepper sauce and salt n pepper.
Happy days!

Fresh dressed Cromer crab salad. Now with Red slaw and guacamole. All part of the seafood and fizz weekend at the Hound. #crab #crabsalad #seafood #chef

A post shared by Knife Of Brian .co.uk (@knifeofbrian) on Jun 22, 2017 at 6:08am PDT

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Salmon & calamari burger

21/6/2017

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This happened. With the Greyhound Pub Fish and fizz weekend coming up, I finally got to make this burger. Inspired by a chat with a mate few weeks back. We have a salmon burger in a squid in burger bun. Will hopefully be served with battered squid rings. It is still a working process, sop bear with me. These are the rare fun moments as a chef.

I'll put up the full recipe soon......maybe.

A post shared by Knife Of Brian .co.uk (@knifeofbrian) on Jun 21, 2017 at 11:23am PDT

This happened. With the @greyhoundips Fish and fizz weekend coming up, I finally got to make this burger. Inspired by a chat with a mate few weeks back. We have a salmon burger in a squid in burger bun. Will hopefully be served with battered squid rings. #chefblog #realfood #realchef #burgerporn #burger #fishburger #ipswich #pubfood #pubchef #suffolkday

A post shared by Knife Of Brian .co.uk (@knifeofbrian) on Jun 21, 2017 at 11:05am PDT

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a cherry pie for the vegan lad

20/6/2017

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I've been craving cherry pie for ages. A guilty childhood pleasure. Now I was a bit cheeky as I found some pastry in the fridge which the wife had bought. Used that for the base. Two tins of cherry pie filling inside. Now the topping. My eldest son does not eat dairy. The pastry I'd already used was dairy free, but was now all gone. So I made a crumble topping using flour, dairy free yoghurt, olive oil and sugar. In his words...."that's peng!" (Means good) □ #chefblog #chefdad #chefsdayoff #cooking #cherrypie #vegan #veganislife

A post shared by Knife Of Brian .co.uk (@knifeofbrian) on Jun 20, 2017 at 1:41pm PDT

I've been craving cherry pie for ages. A guilty childhood pleasure. Now I was a bit cheeky as I found some pastry in the fridge which the wife had bought. Used that for the base. Two tins of cherry pie filling inside.
Now the topping. My eldest son does not eat dairy. The pastry I'd already used was dairy free, but was now all gone. So I made a crumble topping using flour, dairy free yoghurt, olive oil and sugar. In his words...."that's peng!" (Means good)

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sweet potato & wholemeal pasta

19/6/2017

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An improvised dinner tonight. Roasted sweet potato, red peppers and feta cheese all mixed together with some wholemeal pasta.
Once again it was bloody lush. By lush, I mean that the kids actually ate it. They are my toughest clients.

The sweet potatoes were roasted whole, skin on, with a little extra virgin olive oil, salt and black pepper. Once cooked, I allowed them to cool a little then peeled them. Chopped them up a bit and then mixed with the drained pasta and the other bits. The roasted peppers were from a jar by the way.
All good.

An improvised dinner tonight. Roasted sweet potato, red peppers and feta cheese all mixed together with some wholemeal pasta. Once again it was bloody lush. By lush, I mean that the kids actually ate it. They are my toughest clients. #chef #chefdad #realfood #realchef #feta #sweetpotato #basil #pasta

A post shared by Knife Of Brian .co.uk (@knifeofbrian) on Jun 19, 2017 at 12:17pm PDT

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new crab & red coleslaw dish

Salmon & calamari burger

a cherry pie for the vegan lad

sweet potato & wholemeal pasta

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