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Spice lambs liver

12/12/2016

For those fans of liver out there. Here's a variation for you. Quite literally spice your Lambs liver with a little Turmeric, coconut oil, Garam Masala, chilli flakes and garlic. Long marinade is not essential on this dish. 10 to 15 minutes and it's ready to go. That gives you enough time to dig out your favourite mixed curry spice and fry up those left over potatoes and vegetables together. You know...the ones you've got in the fridge that you told yourself you'd use up for something. Get'em in a pan with a little more oil or butter or even some ghee if you fancy it.
Cook your lamb. Just how you'd normally have it. Pink or cremated. It's your choice.

Enjoy

Spiced Lamb's Liver with Bombay New Potatoes. Something a little different with liver. You don't always have to have it with bacon and onion gravy you know□. Spiced with cumin, chilli and turmeric. Give it a go liver fans! #chef #cookering □ #cookerySchool #chefsofinstagram #ipswich #suffolk #pubfood

A photo posted by Knife Of Brian .co.uk (@knifeofbrian) on Dec 3, 2016 at 4:41am PST

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apple crumble cheesecake

12/12/2016

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Thought it was about time I published the recipe for my Apple Crumble Cheesecake.
I write as I speak, so bare with me.
Right then.

Lets do the roof first!! ;-) Have you ever made a crumble topping before(Rub 250g Flour, 125g Butter and 250g Sugar together until it looks like... well.... crumble mix)? Great! Do that! But this time instead of putting on top of a fruit filling straight away. We are gonna bake it first. So pour the crumble mix onto a non stick baking sheet (or line a tray with silicone paper) Bake at gas mark 5 for 15-25 mins. Keep an eye on it though.

Next....

Peel, core and chunky dice 3 large Bramley apples. Cook them down with a squeeze of a quarter of a lemon, 50g Quality sugar (I like the taste of natural golden caster sugar). Just cook until the apples start to break down. Then set to one side to cool.

Then...

A large pack of digestive biscuits and half a pack of butter (melted)

Smash up the biscuits then mix with butter.

Pack into a Spring latch tin. This is your Buttery biscuit BASS!!!!

Now go get

1kg cream cheese
4 eggs
350g Sugar
Vanilla pod

Chuck all this in a bowl and mix. If you can't get or don't know how to use a vanilla pod. Use essence or paste.

Chef tip- Try to make sure all your ingredients are the same temperature.

Ok. So now you have a tin with your buttery biscuit base in. A bowl with your creamy-cheesy filling. Apple sauciness and some crumbly goodness.

Now build that bad boy.

Pour in the Cream cheese mix.
Gently spoon on the apple mix
Then Sprinkle on the crumble mix

Bake @ gas mark 4 for around 45 mins. The cheesecake should have a little bit of wobble as it comes out of the oven. Should not have risen.

I've attached some pictures to help. Sorry they are in no particular order!

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puttanesca sauce

12/12/2016

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This month I have taken inspiration from my instagram feed. The onset of springtime makes for lighter dishes, potential for al fresco dining and longer evenings.
Affectionately know as Whore's/Tarts/Sluts pasta sauce. This is a simple classic with its origins unknown. Several stories surround this dish but none confirmed. Always a great dinner party conversation starter, if not, a finisher:-)
This sauce is very simple and very flexible. A real entry level sauce which can be leant to fish, meat, pasta or Gnocchi.

https://instagram.com/knifeofbrian/

The Recipe.

olive oil
1 onion (finely chopped)
2 cloves garlic thinly sliced like in Goodfellas movie
4 anchovy fillets (the nice ones, not the dark brown salty ones)
1 small red chilli (finely chopped or a little dried chillies )
2 teaspoons capers (rinsed and drained)
a handful of black olives (pitted and sliced)
2 tins of chopped tomatoes
salt
black pepper (freshly ground)
fresh parsley or/and Basil. Alternatively a light sprinkling of dried oregano

Start with the extra virgin olive oil in a good thick based pan. Added the sliced garlic. Once you start to get that beautiful smell of the garlic filling the kitchen, add the onion, chilli and capers. Allow to sweat. Next drop in the chopped tomatoes and bring to a simmer .
Now add the desired amount of Olives and Anchovies. If you are not a fan of the anchovy go with a splash of Lea & Perrins Worcestershire sauce (a cheeky cheat).
Before serving add a generous sprinkling of herbs and a drizzle of extra virgin olive oil.
Mix with cooked pasta or Gnocchi.

Enjoy. Let me know how you get on if you try this recipe.

Alternative Links:

http://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/25/how-to-cook-perfect-pasta-puttanesca-recipe

http://www.nigella.com/recipes/view/sugo-puttanesca-prostitutes-sauce-908

Thanks,
Brian.

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Butternut squash, chilli and pinenut salad

12/12/2016

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This salad has proved to be one of my most popular at this year events. What I particularly like about it, is that it lends itself to many dishes. Meat of fish, or even as a stand alone vegetarian option.
Delicious and nutritious. It embodies the values of eating whole foods with very little messing about with. Taking a few ingredients and putting them together to create a dish.
Ideal for barbecues. This dish brings colour and something different to any meal.

1 large butternut squash
1 bunch of spring onions
1 red chilli
pine nuts
extra virgin olive oil
smoked paprika
parsley
salt & pepper

Peel and dice the squash into "game dice" size. Wash and dry the squash seeds. I like to season the seeds with some salt and smoked paprika, then roast them for 15 minutes. They add a bite to the final dish.
Roast the diced squash with a little of the olive oil, salt and pepper. This usually takes around 20 minutes at 180c But I suggest you check and make your own judgement. Also add a little water to the roasting tray to keep the squash moist if needed.
While its cooking. Slice the spring onions and chillies to the desired size. That's your call!
Also toast the pine nuts to release their flavour.
Once the butternut squash is cooked, leave to cool for just a few minutes, then mix together with the other ingredients and we're ready!
Correct the seasoning if needed. Garnish with chopped parsley and the seeds.
Simple enough?

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Hello and welcome to something a little different

12/12/2016

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Coming soon....(January 2017)Recipes and cookery tips from my home kitchen. For now, check out this video I put together a while back. It's far from perfect, but its just content for now.

Rabbit season!!!!

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Spice lambs liver

apple crumble cheesecake

puttanesca sauce

Butternut squash, chilli and pinenut salad

Hello and welcome to something a little different

Rabbit season!!!!

Welcome to the recipe page

Archives

Categories

Spice lambs liver

apple crumble cheesecake

﻿puttanesca sauce

Butternut squash, chilli and pinenut salad

Hello and welcome to something a little different

Rabbit season!!!!

Welcome to the recipe page

Archives

Categories

puttanesca sauce