Mushroom and Truffle Risotto

Mushroom and truffle risotto served with spiced duck breast

We had this as a side dish last week with Dizzy Pig Peking duck breast. After posting about that meal, I had a couple of requests for the risotto recipe … happy to oblige! This is really tasty, and goes well as part of a main course or a dish in its own right.

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Honey Glazed Carrots with Cumin

Honey glazed carrots with cumin served as a shared side dish

Another recipe in the “interesting side dishes” initiative, this time cooking carrots in a sous vide with honey and cumin. The resulting dish is some lovely, tasty, glazed vegetables suitable for a wide range of main courses.

Try these winter warming beauties out for yourself with this simple recipe.

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Potato Wedges with Truffle Oil and Rosemary

Potato wedges with truffle and rosemary

Another simple yet effective side dish. Enhance your everyday potato wedges by cooking them with freshly cut rosemary along with rapeseed and truffle oils. The oil flavour combination subtly blends with the aromatics from the rosemary to create a stand-out side dish.

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Leftover Vegetable Hash

Tasty vegetable hash served for lunch

Whilst at a local farmers market I was impressed with the array of vibrant, fresh vegetables. I bought a selection and took it home for meals during the week. After consuming some tasty sides over a few days, my wife made a delicious vegetable hash with the leftovers.

Make yourself a simple, tasty and very healthy vegetarian dish with this easy recipe.

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Sautéed Potatoes with Red Pepper and Chorizo

Sautéed potatoes with red pepper and chorizo, asparagus and steak

In an effort to make side dishes more interesting, and inspired by seeing a chef sautéing potatoes to go with pork chops, we came up with sautéed potatoes with red pepper and chorizo. A simple, effective and very tasty side that works well with a variety of mains … and breakfast.
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Sweet Potato and Aubergine Curry

Sweet potato and aubergine curry

A recent restaurant experience demonstrated that true curry is so much more than a cliché of unbearably hot and heavy sauces. Indian food was revealed to be a wonderful, varied and delicious cuisine to experience.

My wife and I decided to explore this at home. To begin with, a simple, healthy and very tasty vegetarian curry.
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Truffle and Parsley Chips

Truffle and parsley chips with a truffle and mayonnaise dip

Bored of having the same chips/fries every time? Try kicking it up a notch … or three … by adding some tasty chopped parsley and truffle oil, along with a mayonnaise dip on the side. Delicious.
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Spicy Roast Parsnip Soup

Spicy roast parsnip soup served with some crusty bread

Bring warmth to a cold winter night with this delicious and healthy roast parsnip soup. Infused with exotic flavours of cumin, turmeric and garam masala, it’s easy to make and very cost-effective. Enjoy with homemade crusty bread as a starter, quick meal or late night snack.
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Smokey Bourbon Baked Beans

Smokey bourbon baked beans with ribeye steak and chips

I watched Jamie Oliver’s “American Road Trip” a couple of weeks ago. One recipe that stood out was when he cooked baked beans cowboy-style whilst camping in the great outdoors. Looked great with strips of steak seared on a cast iron pan over a campfire.

So we decided to made our own version at home … very simple and definitely several notches above your standard tin of baked beans.
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Black Bean Coconut Rice

Black bean coconut rice served with a double pork chop

Side dishes are often overlooked, with focus given to the main event. Yet they can be fantastic in their own right, a true co-star instead of a supporting cast member.

Black bean coconut rice is just such a dish. It’s a superb companion for meals with a bit of a kick.
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Duck ‘n’ Dexter Roast Potatoes

Duck 'n' Dexter Roast Potatoes - flavoursome and fluffy

I have been embroiled in a friendly-ish competition with my mother-in-law (who is an excellent cook) to cook the best roast potato. My current method is the culmination of this endeavour, to which a dinner guest once commented:

“he has studied to Heston Blumenthal levels of obsession, [these] were emphatically the finest roasties I have had ever.”

Praise indeed for humble spuds transformed into Duck ‘n’ Dexter Roast Potatoes.
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Triple Cooked Duck Fat Chips

Triple cooked duck fat chips and t-bone steak

On most pub and steak joint menus nowadays you’ll find triple cooked chips (or fries), served as either a standard side dish or bar snack.  This incarnation of the humble chip is a relatively new phenomenon, devised by Heston Blumenthal in the early 1990s and served at his restaurant, The Fat Duck, in 1995.

The standard recipe does work but takes a while, and the chips can fall apart sometimes. So I created a simpler variation, adding in a duck nuance for extra flavour.

The result … triple cooked duck fat chips.
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