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Showing posts from February, 2014

#spicetrail Cauliflower Cheese Pasta Bake

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Hi everyone,

Another Spice Trail has arrived and I thought that this week was a bit of a challenge!
Carraway Seeds! Many would say baking, but being me I wanted to go against the normality!
So I went for a family favourite Cauliflower Cheese Pasta.

Here is what you will need for four people as a main meal.


4 slices of Streaky Smoked Bacon One large Leek or Two small Leeks One Large Spring onion A few sprigs of Thyme Half a red Onion 2 cloves of Garlic Two teaspoons of Carraway Seeds  200 ml of double cream 150g of strong grated cheddar 250-300 g of any pasta shapes 200 g of Cauliflower
 Pre heat the oven to 170 degrees


 Get a large pot of salted water on the go then start frying off the bacon and render the fat, add some Oil to get it going. Throw in the garlic, onions, Leeks and fry off for 8 to 10 minutes. Boil the Cauliflower while you are doing this,

Add a tablespoon of Carraway seeds and let the heat release the perfumed flavour. Take the Cauliflower our and place into a food pro…

Sausage Risotto

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Hi everyone!

I've been testing out the recipes on +Foodtube Viewing  and what can I say? I tried @aaroncraze1 Jamaican Ginger Cake and it was worth the minimum effort that it required! This week I'm trying the Sausage Risotto which was done by @gennarocontaldo

I made a view changes to make it my own but his message was with me!

To make for one as a lunch you will need:


Two Cumberland Sausage (best you can afford)
One Shallot
Two small Leeks
Two Mushrooms
Sprig of Rosemary
One clove of garlic
325ml of Hot Chicken or Hot Vegetable Stock
A half glass of white wine
Couple of knobs of butter
A wedge of Peccorino

To start fry off the diced Shallots, Garlic, Rosemary, Mushrooms and Sausage meat (discard the casing)
Add the risotto rice and fry off a little...


Now throw in the white wine and wait until this has been absorb and the alcohol has been burned off...


Now pour in gradually the stock 50 ml at a time will do, once the 50 ml has been absorbed add another 50 ml...this will take …

Graham Roberts Asian Inspired Steak

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Hi Everyone,

As another blog goes past another compliment comes through! First from Ian Walker and then none other than Micky Hazard! It was truly a blessing! To top off another week Sir Graham Roberts @grahamroberts4
tweeted me and told me that his favourite dish is Steak. Well he didn't specify which kind of steak? Lamb, Pork or Beef; so I presumed Beef..non other than Rump Steak!

Thinking of a nice tribute to Graham I decided to try something healthy, hearty but something different! I went Asian inspired and I hope he approves.

Here is what you will need...



For the Steak

One good bit of Rump Steak
3 Tablespoons of Dark Soy
3 Tablespoons of Lea & Perrins
A thumb sized knob of grated Ginger
Szechuan Pepper
A quarter of a Lime
Zest of the quarter of a Lime
A drop of Sesame Oil

For the Salad

Four Chestnut Mushrooms or an arrangement of Oyster Mushrooms? (Finely sliced)
Four Horseradishes (finely sliced)
Finely peeled Carrot
Stalks of a handful of Coriander (reserve the leaves)

Hazard Fried Chicken!

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Time for some birthday joy! It's Micky Hazard's 30th birthday!!

To celebrate I made up an easy and I guess balanced recipe for the good man himself!

You will need...



2 legs of jointed Chicken drumsticks and thighs (Free Range if you can, but get what you can afford? I won't tell)
Salt and Pepper
10 tbsp of plain flour
1 tbsp Cumin
1 tbsp Paprika
1/2 tbsp Cayenne Pepper
1 tbsp dried Thyme
1/2 tbsp Onion powder
1/2 tbsp Garlic powder
1 litre of Sunflower or Corn Oil

Well first take your chicken out and pat it dry...moisture will upset the hot oil. Now leave this to get at room temperature.

In a bowl, put all the flour and spices in then combine it all together; don't forget the salt and pepper!



Now in get your oil hot to 180 degrees (be bloody careful!) if you're using a large pan (big enough to fit all the chicken), put a lump of bread or potato in the cold oil and when they turn crisp and brown it's ready! Like this...



Now season your chicken pieces in salt and…