Monday, 17 November 2014

Char Siu Pork Belly


This is such a simple meal that's infinitely improved by a bit of forward planning and allowing the pork belly to marinate for as long as possible; ideally 12 hours. And, because of it's simplicity, get the best ingredients you can afford.

Tuesday, 11 November 2014

Chicken & Black Bean Noodles


I don't think I've ever met a person that doesn't like Chinese takeaway. I've definitely met those who don't eat it for silly reasons (namely if they're on the d-word... diet... shhh). Obviously, home-cooked Chinese food is better, but it never really tastes the same. But, nevertheless, I endeavoured to cook something that was just a simple stir fry and a massive pile of noodles.

Sunday, 27 July 2014

Toulouse Sausages



The last couple of weekends have been quite odd, as Billy has been working night shifts and sleeps through most of the day. So, I've been trying to keep myself entertained. I'm quite lucky to live so close to the coast and on Saturday I went down to the beach to catch a bit of sun and then wandered up to The Bandstand, where live music was put on. 

Sunday, 20 July 2014

Roasted Peppers


Recently, I seem to be cooking with roasted peppers a lot more, particularly when I make rogan josh paste and red pesto. So, when I found a couple of peppers in the bottom draw of my fridge, that weren't looking particularly great, I thought I'd give it go myself rather than throw them away. As well as using them in curry pastes and pesto, these can be enjoyed as part of an antipasti or on top of a pizza.

Did I mention it's stupidly easy to do?

Monday, 23 June 2014

Rillettes du Porc


I don't think I've ever bought a cookbook at it's original sale price; I find it much more satisfying to buy them cheap. Some great places are car boot sales (as low as 10p), charity shops and second hand book shops. Even WH Smiths can have some good offers on. I picked up Small Adventures in Food by James Ramsden for £1.99 from a cheap shop and immediately started reading it on the train home. 

One recipe in particular caught my eye: duck rillettes. There's a French deli literally a couple of doors down the road from our flat, and my favourite things there is pork rillettes. It's like a very course pate, with strands of pork coated in glorious pig fat. 

I've made a few changes to the original recipe. First, and most obvious, is the use of pork belly instead of duck. This is because, well, I just love pork. Secondly, instead of using all goose fat, I use half goose fat and half lard namely because the former is so expensive (£4 for a 300g odd jar). Lastly, I used sherry instead of brandy - simply, it's just what I had in the kitchen.

So, here's my take on rillettes...