Duo of Horse Steak with a Warm Bean Couscous

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Published on: March 24, 2013
 

 With all the recent news about ready made meals contaminated with horse meat, I wanted to try it for myself.  Us Brits and the Americans revile horse meat but I’m not entirely sure why?  I can understand the anger over eating horse meat when it was meant to be beef, especially when the horse isn’t the type bred for its meat; but I can’t understand why we don’t eat horse that is bred specifically for[…]


The Pigskin Burger

Categories: Main Course, Recipes, West
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Published on: February 11, 2013
 

 Following one of my favourite Chef’s Richard Blais, I found a series of Burgers that he is currently showcasing on YouTube for Tasted.  One in particular was the Pigskin burger ahead of the Superbowl; It looked amazing!  See the video here. Sadly there isn’t a detailed recipe for this burger – the video gives us a good idea what it involves but there isn’t an exact method or list of ingredients.  So not only do I[…]


Ginger, Fennel and Golden Zucchini Couscous with Venison and Chorizo Sausages

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Published on: February 1, 2013
 

 I have never been a big fan of couscous and nor is my wife, every dish we’ve tried has been too bland.  That was until I decided to give it another go at my local restaurant – The Bridge Brassiere.  I had their Ginger & Fennel Couscous with Venison sausages for lunch.  It was wonderful, and that’s not the usual word I use to describe dishes with couscous!  The ginger and fennel gave the couscous[…]


Roast Chinese 5 Spice Pork Belly with Green Peppers

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Published on: December 13, 2012
 

 One of the first times I had Pork Belly was at a Chinese restaurant following a funeral (I know, not exactly where you would expect to have memorable food experiences) but I was about 10 or 12 years old and I couldn’t get enough of this pork belly.  Crispy skin, melt in the mouth fat, moist and tender pork meat, no little salt and the taste of those spices; It took several more years to[…]


No Roast Char Sau

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Published on: August 15, 2012
 

 This is my all time favourite dish since I was young.  Char Sau in Hakka is roast pork.  It is served in chinese takeaways all over the UK, but I find some of them can be quite dry.  I can eat it everyday, but it’s not a very healthy one as it contains quite a bit of fat and sugar. The most delicious part of the dish is the sauce.  I always find that the[…]


Poached Pork Fillet Roulade on a Polenta Fritter topped with Pepperoni Sauce

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Published on: August 3, 2012
 

 Out of all four courses I made for my dinner party, this was the one that required the most work, both in prep time and cooking.  The result however, was more than worth it.  After a few courses of lighter, subtle flavours I wanted to do something that had a lot of strong, meaty flavours and this dish has it in spades.  I didn’t want to completely destroy everyone’s taste buds though, so I’ve added[…]


Steamed Minced Pork with Salted Duck Eggs

Categories: East, Main Course, Recipes
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Published on: July 31, 2012
 

    Steamed minced pork is a traditional home-cooked meal that most chinese housewives will do.  It’s a very versatile dish that can be changed according to your personal preference.  Salted duck eggs is also another well-known chinese delicacy that is only available in oriental supermarkets.  The taste of salted duck eggs is richer than normal chicken eggs.   Ingredients: 500g of minced pork 2 cloves of garlic (finely chopped) 3 salted duck eggs (cooked[…]


The Spanish Frittata

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Published on: July 26, 2012
 

 Before anyone says it – I know Frittata’s are Italian!  It should be a Spanish “Tortilla de patatas” but I’m really making a frittata that contains spanish ingredients.  What’s the difference between a tortilla and a frittata?  Not much, but a frittata is generally fluffier and is usually finished in the oven, a tortilla is pan fried, flipped and is mixed with fried potatoes. This “Spanish Frittata” is fried potato, eggs, chorizo and onions, pan[…]


Turbot with Chips and a Sweetcorn sauce

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Published on: July 2, 2012
 

 The king of the fish and a very expensive fish too.  Turbot has a rich and delicate flavour, it’s also quite heavy so a large fish won’t feed as much as say, salmon.  It is probably my favourite fish but it’s not very common in the UK and even if it was, it wouldn’t be something I would buy everyday… not at £15-20 per kg.  I managed to spot a whole turbot going for £5[…]


Pineapple Fried Rice

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Published on: June 28, 2012
 

 I chose this dish to be my first ever cooking blog appearance as it is the perfect sum up of how I cook most of the time.  Simple, easy and hassle-free.  I fell in love with this dish the very first time I had it in a Thai restaurant years ago.  Of course at that time, I had no idea how to cook it.  Most of my recipes are a result of = online research+personal[…]


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