I’ve published a few ways of cooking some delicious steak, especially rib-eye. Time to look at how to augment the dishes even further, starting with this tasty Madeira and mushroom steak sauce. It’s perfect with many cuts of steak, including filet mignon.
I saw a recipe for Hoisin Sriracha Chicken and thought “this looks lovely, I’ll make it tonight”. Sadly we were out of Sriracha sauce but did have ancho chili paste. So I used that instead.
And thus Ancho Chili and Hoisin Chicken was born. The spicy and vibrant ancho chili paste paired perfectly with hoisin flavours. The dish was completed with a tasty side of peppers stir fried in toasted sesame oil with a little pineapple juice.
Wild garlic is in season at the moment, and I’m fortunate enough to have parents-in-law with this wonderful herb growing in their back garden. My wife picked some and used it to make a tasty, fresh wild garlic leaf pesto sauce.
We had this with some pappardelle pasta, which was served with smoked chicken and asparagus. Utterly delicious. It can also be used for vegetables, or as a dip.
A glaze or marinade can make the humble chicken shine, especially when there is a flavoursome dry rub used as a base. After trying some commercial products that were too salty and sweet, I decided to make my own.
Enjoy this simple, effective and very tasty homemade glaze for cooking chicken in a covered BBQ, Big Green Egg or conventional oven.
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.