Friday, 1 November 2013

Heston's Tripple Cooked Chips

Always wondered if this would make a difference...

The first thing is to poach them and then dry them out in the fridge/freezer...



Then they are lightly fried in a warm oil




And finally - fast fried in a hot oil...and served it would seem with two massive steaks - chuckle!



And yep - very much worth it!

Sunday, 6 October 2013

Salt Beef

So on a whim I bought this book...Charcuterie...after it appeared on some list of "Cookery Books you must own". It is a great book - although let down (like so many of my american books) with no pictures. However, I'd made some bacon from it which was lovely, so the next level up was some salt beef (which the Americans refer to as Corn Beef - oh how I laughed).

So it all starts with a brine....







And after 5 days it looks - well...quite revolting actually.



However, stage 2 transformed it. A slow 3 hour simmer. I was worried it might dry out the brisket...but....



not at all....pink, moist, tender and well...fantastic...



Served up with some Gherkins, the onion and carrot from the poaching liquid...and some horseradish mash. A superb Sunday evening meal.



But oh so much better was my lunch the next day.....



So good - I made another one for my evening meal...



Which gave me a damn good excuse to crack one of these....

Tuesday, 24 September 2013

Beef Strogonoff

Any meal that starts with this set of ingredients has to be good doesn't it ?



Giving the beef a good whack..



And a liberal season with the mustard and paprika



Nice start...



Trying to keep the beef tender....



And then mixed



before adding the lemon and cream.

Man this was good......

Friday, 13 September 2013

Peppered Cod with Balsamic Teriyaki and Vinegared Veg

Following on from my previous Masterchef evening success  I decide to go the whole hog and cook a Nobu meal. If you've got the book you'll understand. it's lovely, and actually the recipes are reasonably simple - but it takes a bit of sourcing for the decent set of ingredients you really need to do his cuisine justice.

Anyway - this one wasn't so complex...

I also decide to try some quick pickled veg. Essentially a stir fry with the additional of some Rice Vinegar at the end to absorb into the veg. It was mostly made up - and very very nice.





So the Teriyaki was bolstered by some heavily reduced balsamic. Everyone should make their own Teriyaki - its dead easy and this version was sublime with the cod.



Plenty of pepper - the dish could take it





A picture.......



And served with the pickled veg. A great meal.




Monday, 9 September 2013

Roast Partridge for One

My wife was away for the week, and I'd decided I didn't do enough 'Masterchef' dishes (i.e. a bit more complex and presentation based).

So a trip to the local butchers - and I was back with a local partridge (living in the Chilterns - there's a few of 'em about !)



A quick brown off - before a blast in the oven.



Greens and bacon to make the perfect bed



Cumin cauliflower - with a last minute addition of butter...



And there she blows. Fantastic. I was lucky to have some lamb gravy left over from the weekend, which was enlivened with some white wine.



Any good Greg ?

Saturday, 7 September 2013

Sloooow cooked Shoulder of Lamb


It started to get a bit autumnal...a perfect excuse for a long slow cook of a cut of cheap meat. Well - maybe not that cheap....



Anything cooked over a bed of this is gonna taste better - right ?



the obligatory stuffing of garlic and rosemary



After 4 hours.....



I think they call this - falling of the bone....

Friday, 16 August 2013

General Tso's Chicken

One of the most famous dishes from Hunan regional Chinese cuisine, and this from the amazing Fuschsia Dunlop's Revolutionary Chinese cooking. Go get it. Now!

If you've never tried Chinkiang vinegar you are in for a treat - it's got a very distinct sweet undertone - lovely. It's one of the main ingredient in 'Fish Fragrant Pork - one of my top 10 meals I think.



The chicken is battered and fried



Before being wok finished with a tomato based vinegar sauce.



Awesome.....




Tuesday, 13 August 2013

Italian Sausages

I've just discovered a great Italian shop/deli in Maidenhead. It's kinda weird - housed in a light industrial unit in a small backstreet of the town - but walk through the doors and suddenly you are in Italy. Pasta, coffee, cheese, wine - it's all there and smelling great!

Anyway - I can't resist a bit of Italian sausage - and so bought this little beauty



Roasted off a few peppers



And made a quick tomato sauce...








Finished with some herby potatoes - a lovely little dish