Showing posts from January, 2014

Ian Walker's Turkey Curry

Hi Everyone!

Over Christmas I had the pleasure of getting a tweet from our former goal keeper Ian Walker.

I asked him what he would like for him to be cooked and he mentioned that Steffan Freund made a lovely Turkey Salad.

So I thought why not try and make a Turkey Curry which has all the balanced health values for a Sport's man.

What you'll need is:

500g of Turkey thigh
100ml light Soy Sauce (Low Salt version)
300ml of full fat or low fat coconut milk
3 Kaffir Lime Leaves
2 Spring Onions
1 Red Chilli

Curry Paste

2 Lemon Grass
4-6 Red Birds Eye Chilli
A thumb piece of Ginger
2 cloves of Garlic
A hand full of Coriander stalks
2 tbsp of Sunflower or Vegetable Oil
1 tbsp of Turmeric

OK, first off throw all the ingredients for the Curry paste into a blender or pestle and mortar and ground to a paste, leave this to let the flavours mingle

Now, season the Turkey thighs cutlets with some Salt and Pepper and sear them off into a pan. Do this in batches if your pan isn't big enough…

#spicetrail Pork Stroganoff Kinda Thingy

Hi Everyone!

Another month of the Spice Trail is here and I've finally done my recipe!

This month's spice challenge was to make use of Paprika. You know, that pepper based powder which is used in a lot of Mediterranean and Middle Eastern cooking, if you're not using it? Why not!

My recipe is for Pork Stroganoff...famously for the use of Beef, but to keep it real I only had dice Pork shoulder.

Here is what you'll need

500g of diced Pork Shoulder
Paprika Sausage (I used Chorizo)
1 large red onion or 3 small red onions
1 bark of Cinnamon
A teaspoon of Tomato Puree (Paste)
2 cloves of Garlic
2 tbsp of Sweet Paprika
1 tbsp of Smoked Paprika
1 tsp of Cayenne Pepper
1 tsp of dried oregano
Four Mushrooms
150ml White wine
250ml Chicken or Vegetable Stock
2 Bay leaves
A sprig of Thyme
A handful of Parsley
Sour Cream or Creme Fraiche
Salt & Pepper

OK first off! Get your pork and season with all the Paprika and Cayenne Pepper, then season with Salt & Pepper!

Then chuck the…

Aubergine Parmagano

Another blog is here!

I brought some Aubergines, Tomato Passatta and Mozzarella and thought what could be done with this?

I decided to do a simple Aubergine Parmagano...

What you will need is

Two white or red onions (finely diced)
Two clove of Garlic
A pinch of dried chilli
A tbsp Tomato puree (paste)
A tbsp Chilli Oil
Two Aubergines (Sliced and salted in a sieve to drain the bitterness)
500g Tomato Passatta
Stick of Cinnamon
Bay leaf
Two hand full of Cheese
A ball of Mozzarella
Extra Virgin Olive Oil
Salt and Pepper
Tablespoon of Balsamic Vinegar
A tablespoon of Oregano
A bunch of fresh Basil
A handful of breadcrumbs

OK, start frying your onion in a good glug of olive oil and slowly fry for ten minutes

While the onions are softly frying chuck in the chopped up Garlic and start dry grilling the discs of Aubergine for 2 minutes each side, make sure it's very hot!

The onions will be going golden. Add the spices (Cinnamon, Bay Leaf and dried Chilli) add the chilli paste & Tomato …

Welsh Rarebit

Happy New Year everyone!

Thought it's been a long while since I had last done a blog, so today felt perfect! Being short on the cash and trying to keep it real, I decided to do comfort food with a low budget.

Welsh Rarebit is like a posh cheese on toast which I did with a twist...well it's actually a well known Chef's idea, but I'll let him nick one of mine if he's good lol

First off I recommend you to make a Chilli and Pepper chutney...if you make from scratch it can be time consuming, but hey it's worth it!

What you'll need for this recipe is....

A loaf of good bread
Two egg yolks
A hand full of grated Cheddar
Salt and Pepper
                                                                                   100g of Creme Fraiche

Throw the Creme Fraiche, egg yolks into a bowl and whisk

 Throw in the grated Cheddar and mix it up till combined.
Now get the toast on the go....

Once the toast is done spread the chutney or a chutney of your choice? Doesn't h…