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 uninspiring start...

But that's looking better

And onto the BBQ


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.....