It was a late, cold, snowy night when I last returned from Switzerland. On the way home I went to our local fish and chip shop and whilst waiting, talked with the owner about their amazing chips. He revealed that they used Ramos potatoes and sold me half a bag to try out … they made the most amazing home cooked chips and potato wedges we’ve had.
This dish came from exploring the depths of our larder in search of a winter warming meal and combining a bunch of stuff to make something with Moroccan flavours and vaguely themed on a cassoulet. Whilst being accurate, that wouldn’t have made a snappy recipe title.
So we called it Moroccan Cassoulet instead, simple and descriptive. Very flavoursome, and perfect for a cold winter night.
I’ve been working in Switzerland for most of this week, and whilst it’s been a lot of fun and hard work combined, very little time to do anything constructive with a new recipe. So instead, a simple lunch of ultra crispy chicken legs.
I’ve garnered a wealth of bread-making knowledge from many sources, the most influential being Dan Lepard and Ken Forkish. I decided to combine a Lepard recipe and Forkish technique to bake one of the best breads so far – the sour cream loaf. It has a delicious, tangy faux sourdough flavour and makes the most amazing toast.
Christmas leftovers never seem to run out, the most recent festive season was no exception. We had some smoked ham in the fridge, so I made smoked ham and mushroom carbonara. It turned out to be a diverse and tasty twist on the Italian classic.
Sometimes referred to as “brisket on a stick”, slow cooked beef short ribs are rich, meaty and incredibly tasty. A guaranteed winner at dinner parties and BBQ events, this hedonistic dish is very easy to cook, rewarding the patience of the chef.
Cold winter evenings demand meals to warm both body and soul. This scrumptious side dish of smokey chipotle beans does just that, and is perfect to accompany a range of main courses. Or served with a baked potato cooked in an open fire.
It’s been a fun 2017 here at The Cook’s Digest. We won a blogging award, had a recipe go viral and expanded our horizons . So here’s our best nine cooks of 2017 …
For the last food post of 2017 (probably), I present one of our favourite new meals from the year … spare ribs smoked low ‘n’ slow in our Big Green Egg. A flavoursome and very enjoyable meal to have with friends and family over the holiday season.
My wife and I really enjoy a thick, moist pork chop, served with fresh vegetables. A tasty, cost-effective meal. I recently acquired some rubs and marinades produced by Nando’s, so decided to give them a try. Yeah, with pork … why not?
According to a well-known television drama series, winter is coming. So time to make some winter warming recipes for the cold months ahead, starting with a delicious lamb tagine. Simple to make, tasty and a welcome dinner for chilly winter nights.
There are some things that naturally go together … Ben and Jerry, Samson and Delilah and in the world of food, pork and chorizo. We used this classic combo to make delicious pork and chorizo burgers, served in a brioche bun with smokey cheese, served with triple cooked chips.