Saturday, 21 January 2017


Lou was out so decided on a 'test night'...

Got a bit carried away in the much for a cheap meal

Decided to have a cheeky Sake

Fresh Tempura - excellent

Used sriracha chilli sauce for the spicy tuna roll....

Excellent - with some tempura carrot and ginger mayo....

Saturday, 17 December 2016

Xmas Chicken Liver Pate

A nice looking set of ingredients

Always a winner - butter

Check out the flambe

Smoothly does it

It was fantastic

Tuesday, 4 October 2016

Doorstep Kebabs

Slightly randomly I decided to do some Kebabs...on the October....

Did this outside the front door !

Lovely result

Thursday, 9 June 2016

Spatchcock Poussain for One

I've always wanted to try the Spatchcock method for a BBQ'd chicken....and since it was just me I went for a Poussain


Looking good

You can't beat the Franky's Red Hot Wing Sauce
What a sandwich !

Saturday, 23 January 2016

Korean Chicken Wings

Getting into my wings....and my Korean...

These look great...

A nice deep crisp

And then smothered in the Korean Chilli Sauce. Superb

Saturday, 28 November 2015

BIR Madras

Oh yes !

I think my cooking education is complete. I have mastered (with the aid of this excellent book) the ability to make a Madras that looks, smells, and tastes the same as the best Indian restaurant.

Now for me that is very significant. I am a curry addict. I swear if I had to only eat one type of cuisine for the rest of my life - it would have to be Indian. I do love to cook Indian from scratch, as other entries in this blog testify....but they are never the same as what you get from a good Cuzza. I know they are different, I know it's not traditional, but hey - I also know that I love them. Properly love them. I travel for work a lot, and sitting down in a small cuzza of an evening....just me, a Madras, a couple of pints and my Kindle, and I am a very very happy man.

Now - I can be that happy at home. we go. As we all know it's about the Curry Gravy.....

Which is a long slow cook of about 12 vegetables and spices - the bulk coming from onions

Which is then blended to a smooth paste

And the interesting bit - you double it with water...and then simmer for 1+'s amazing - it transforms it from something quite bland to a perfect gravy. You know it's ready when you get the red oil floating on the top.

Since is was a Madras....I also made the recommended tomato puree base...with the addition of Tandoori Masala and Ground Ginger

I also precooked (steamed) the chicken

So there we go - a mis-en-place for a Cuzza restaurant.

A quick fry of the base tomato sauce, garlic and ginger and some cumin, salt, chilli and curry powder.

Added the pre-cooked chicken and pots

And then you add teh gravy - and wow.....a perfect Madras. There she was amazing....perfect...superb....

And - plenty of gravy for the freezer for the next one (which won't be long!)

Saturday, 31 January 2015


This is definitely in the 'experiment' category...

Now they look good....

This inspired the cook

Got to be good eh?

And it was