Rib-Eye Steaks with Smoked Garlic

Monster rib-eye steak served with roasted vegetables

Sometimes a simple meal with friends can be just as memorable as an extravagant event. Last night we feasted on monster rib-eye steaks with smoked garlic, cooked on a large Big Green Egg, with vegetables roasted on the minimax. Served with some lovely red wine, these were about the best steaks we have cooked.

And by “we”, I mean my wife. 🙂
Continue reading“Rib-Eye Steaks with Smoked Garlic” Continue reading “Rib-Eye Steaks with Smoked Garlic”

English Breakfast Scotch Eggs

English Breakfast Scotch Egg

The rustic pub scotch egg, when made using Cumberland sausage infused with black pudding, has a few of the ingredients for a traditional English breakfast.

After the last article, I was challenged by a Facebook correspondent to see if I could work bacon into the recipe … after all, everything is better with bacon. Well why stop there? Let’s throw some mushroom in for good measure. And thus it was born.

I present to you the hand-held meal that is the English Breakfast Scotch Egg.Continue reading“English Breakfast Scotch Eggs” Continue reading “English Breakfast Scotch Eggs”

Glazed Double-Cut Pork Chops with a Spice Rub

Double-cut pork chops cooked and ready for glazing

I recently found a great recipe for double-cut pork chops. This used a spice rub from Dizzy Pig that is inaccessible where I live, so I made my own rub based on the ingredients of their product. It resulted in some of the finest pork chops I have ever tasted. Enjoy!Continue reading“Glazed Double-Cut Pork Chops with a Spice Rub” Continue reading “Glazed Double-Cut Pork Chops with a Spice Rub”

Adventures with The Big Green Egg

Rib-eye steaks flame grilled on a Big Green Egg

I recently added a Big Green Egg to our collection of cooking appliances. This is more than just a kitchen gadget though … partly because it is normally used outside.

A Big Green Egg is a free-standing, outdoor (mostly) charcoal-fuelled ceramic oven that can be used to cook pretty much anything. And for most dishes and meals it cooks much better than a conventional oven.Continue reading“Adventures with The Big Green Egg” Continue reading “Adventures with The Big Green Egg”

Ras El Hanout and Maple Syrup Popcorn

Ras-el-hanout and Maple Syrup Popcorn

Popcorn has been going through a bit of a resurgence lately. Tastes and flavours from salted caramel through white cheddar and even Worcester sauce and sun-dried tomato are now readily available at supermarkets and online.

With the addition of an inexpensive popcorn maker to the kitchen, these can mostly be made at home. Our standard popcorn comes in from left field, using Ras el Hanout and Maple Syrup to add a spicy kick to movie nights. Or … writing a blog post :).
Continue reading “Ras El Hanout and Maple Syrup Popcorn”

Rustic Pub Scotch Eggs

Rustic Pub Scotch Eggs with Tamarind and Date Dipping Sauce

I’m a sucker for a really great scotch egg. Add in a kick-ass dipping sauce, a cool cider and a sunny beer garden and that’s a great afternoon.

On a trip to a rustic pub in the sleepy village of Cartmel, I discovered the finest scotch eggs I had ever tasted, along with an outstanding taramind-based dipping sauce. My wife, who normally cannot stand scotch eggs, was instantly converted.

The chef, Gareth Webster, was kind enough to share the recipe for both eggs and sauce. They can be made at home and well worth the effort.
Continue reading“Rustic Pub Scotch Eggs” Continue reading “Rustic Pub Scotch Eggs”

Gareth’s Tamarind and Date Dipping Sauce

Gareth's Tamarind and Date Dipping Sauce

This is a simple recipe for a great dipping sauce, with a couple of off the wall ingredients to give it a bit of a kick. Superb with Rustic Pub Scotch Eggs as well as pretty much anything cooked al fresco in the Great British Summer … whenever that might happen. Continue reading “Gareth’s Tamarind and Date Dipping Sauce”