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!
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!
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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.
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)
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.
This is not so much of a recipe but more of a suggestion. I'm giving you a method if used for a few years now. The recipe changes every time due to the ingredients used. For instance, I used Stokes ketchup this time but have used Heinz in the past. For this, you will need:
Cover with foil and then shove it in the oven at around 150°c for 4 hours. At this time the sauce should be have come together. Baste the meat and re-cover. continue cooking for around 2 hours at 140c. The meat should feel soft and very tender once finished. Allow to cool in the sauce. Ideally this dish can be made the day before required. It is easier to cut into portions once cooled. The sauce can be drained off too. left in the fridge over night the fat will lift to the top and can be discarded. leaving you a very tasty, sticky barbecue sauce. I will work out a scaled down recipe, with the exact measurements in for you soon. Check back with me later.
Method:
Start with the onions and garlic in the pan. Sweat them off slowly. When I say "sweat" this is the process of cooking without colour. Just until they start to soften. Next add the smoked paprika, chilli and cumin to the pan and continue to stir for a couple of minutes. Add the minced beef. I like to use a bigger wooden spoon to help smash up the beef in the pan. You want to keep it moving and break down the lumps of minced beef. After a few minutes of the heat, you'll notice some liquid coming out of the beef. Just keep stirring. Don't drain it!! This juice will act as your timer! When the juice has all but evaporated, you'll start to hear the sizzle of the meat in the pan. This is when you should add the Tomato puree. Yes, all of it! mix it in. Then add the tin of chopped tomatoes and the drained and rinsed kidney beans. From this point you should let it cook on the stove for around 30 minutes. Keep and eye on it and stir as required. Be careful as it may start to burn at the bottom. This is where you need to know your good pans. Don't be afraid to transfere it to another pan if you need to. So, after 30 minutes, make up a little bit of the bouillon into a strong liquid stock required amount to your dish. add a little salt n pepper if you want. Serve with rice, baked sweet potato or even over a tortilla chip! This recipe will make more than enough. This is where you portion up the rest and freeze it. Lovely! Cheers Brian's tip: Goes great with a glass of Merlot *OXO cube or Aromat powder.
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
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.
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! 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.
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. 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.
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? |
Welcome to the recipe pageI intend to add a few recipes each month. Maybe a few videos. Recipes are 100% Free to you. If you feel you'd like to donate to help keep me motivated. Please DONATE via Buy Me A Coffee LINKS which are scattered around the website and HERE! Archives
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