Wednesday, 23 June 2010

Homemade Beefburger

Using up some left over mince. I read in HFW - the Meat Edition, that you should use at least 200g for each person and just the mince - nothing more...nothing less

So...an uninspiring start...



But that's looking better



And onto the BBQ



Fabulous



A classic combination of toppings



Served with my home made BBQ beans

Saturday, 19 June 2010

Smoked BBQ Ribs

England versus USA. World cup. Perfect excuse.

Take 5 slabs of ribs



Cover with home-made rib-rub and marinade for a24 hours



Stack 'em high on the smoker



Decorate garden in a sad way



Add some South African sausages



and a few chickens



serve with a classic England retro shirt



Sit back and enjoy



Well - the food at least !

Wednesday, 9 June 2010

Chinese Bacon with Bamboo Shoots

At lunch one day last week and I was shopping in China Town. I'd seen the packets of Chinese bacon many times before - but never purchased. Why not I thought.

When I got back...I turned to the bible of Chinese cooking...



As luck would have it, I'd also bought some bamboo shoots. Unfortunately not fresh - but I think they are pretty good anyway




The Chinese bacon comes up shrink wrapped. I didn't know what to expect.




Apparently it's been made into bacon via a slow cure with soy, sugar and various chinese spices.



You have to steam it for 20 minutes...and it ends up like this. It is absolutely superb.....almost a sweet and sour, Chinese crispy duck type of effect.



Thinly sliced and simply stir fried with sliced bamboo shoots, chilli and a splash of soy.





A fantastic meal

Thursday, 3 June 2010

Saveloy and Sauerkraut and 3 mustards!

I'd bought some Saveloy from the local butchers on a whim



One of the benefits of the local eastern European communities are the numerous jars of sauerkraut in the local mini-marts. I'd tried to make it myself once - but it wasn't the best. Maybe again one day?!?



Couldn't decide which mustard - which leaves one choice



Simple. Wish I'd had two now!

Tuesday, 1 June 2010

Oxtail Ragu

Went for a walk with Thomas and ended up with a bag of Oxtail.



The base for the Ragu



After braising for 4 hours



Gorgeous. Sticky, deep flavours.....