Crispy, tasty and a true British comfort food, fish and chips can be mouth-wateringly delicious. Add some beer into the batter mix, and it’s truly sublime. Make chippy quality fish and chips at home with this simple recipe.
One of my culinary discoveries has been the positive effect BBQ rubs can have on enhancing flavour. A real-deal meal time game changer. I’ve blogged about cooking with rubs in our Big Green Egg, simply because it’s what I normally use.
Recently rain stopped play on a planned al fresco roast chicken. A lot of rain, and high winds. So I used the oven indoors. Turns out that BBQ rubs work with everyday kitchen cooking.
There’s a world of flavour waiting for you to discover. Let’s go explore it …
At a recent dinner party, we were served Beef Tagliata. An Italian dish of slices of rare steak with shaved Parmesan cheese and rocket salad, it is accompanied by a dressing with rosemary, garlic and lemon. And it was wonderful.
I was so impressed that I had to try making it at home. Served with a bottle of Fitou, this was (and still is) a meal to remember.
My mother visited us over the recent holidays, announcing she was now following a vegetarian diet. She also wanted to see what we could cook on our Big Green Egg.
Obvious solution – a vegetarian pizza with her favourite herbaceous plants … smoked tomato, aubergine and mushrooms.
Learn how to cook this for yourself, using an oven or a Big Green Egg.
Frosted cars, ice on the pond and Christmas decorations … all sure signs that winter is upon us. In a frosty climate it can be a challenge to simply raid the fridge and make a fulfilling meal.
So instead, make a delicious and hearty winter beef stew. Cost-effective and versatile, it warms both body and soul during the cold winter nights.
Tired of popcorn, looking for a new snack for movie night? I was, so decided to try something different and make crispy pork rinds (or chicharron). Served with apple sauce or sprinkled with paprika, they are delicious and tasty.
And watching them cook in a deep fat fryer is up there with the top weird and funky cooking experiences I have had.
A friend at work mentioned that he liked bread made using the minimal knead technique. However with work and children (and cats), it took too long on a work night, and the bread was not ready for their dinner time.
I altered the recipe so that dough is prepped before work and baked fresh in the evening. Or prepped in the evening for fresh bread with breakfast.
I enjoyed a bowl of smoked bourbon baked beans at the weekend, paired perfectly with a juicy rib-eye steak. What to do with the leftover beans though? I had planned to make a pizza during the week. A steak pizza for that matter.
In a moment of culinary creativity, my wife blended the remaining beans into a sauce as a passata substitute. It resulted in one of the best tasting meat pizzas that we had.