Chocolate Mango Madness

Chocolate, desserts, Fruit, Toast-it

So This happened.

Brioche! Nutella! Mango! Chocolate Ice Cream!

Literally toasted Brioche, slathered in Nutella and then loaded with sliced Mango and Chocolate Ice Cream!

Om.

choc

Cured eggs: Day 5

Vegetarian

So yesterday, day 4, the eggs were ready to be removed from the salt and sugar curing mixture.

You need to carefully scoop them out, gently rinse off the remains salt and then dehydrate them in the oven for 2 hours at 50 degrees F.


Then that’s it, you have cured eggs! They can be stored for a month in an airtight container in the fridge.

Enjoy. I know I will 😊

Cured eggs: Day 1

Vegetarian

So after recently learning about cured eggs, and happening to have some spare yolks going today, I’ve decided to give it a go!

  • Mix 250g of sugar and 250g salt
  • Put 1/2 of the mixture in a bowl 
  • Lay the yolks gently on the mix
  • Cover the yolks with the final 1/2 of the salt mix
  • Wrap in cling film so it’s air tight and chill for 4 days.

Now the wait begins, I’ll let you know how it goes folks! 

Paella, plain and simple

Fish, Weight watchers: Around the world

Paella isn’t my favourite dish due to its faffy nature. I don’t love getting my fingers dirty with food and especially not with fish as sometimes it can reduce my enjoyment, but every now and again I’ll relax my issues and I’ll tuck in. 

That time recently came and I put together a fresh, seafood filled dish which actually was really very good.

The rice was fluffy and deep in flavour and the meat was a bountiful array of squid, mussels and prawns. Fresh is the key word here and it really delivered on that front. 

 

Gyoza virgin no longer

Jamie's comfort food, Pork

I love weekends which give you the time to experiment in the kitchen and that’s exactly how I used my time this weekend.

Yesterday I decided to try making Gyoza for the first time. I wasn’t alone, alas Mr Oliver helped me through the media of his comfort foods book.

  
I found it a really straight forward recipe to follow but you defiantly need a good hour or two for the prep.

I enjoyed making the Gyoza dough but found it a real workout session trying to get it nice and thin.

  
But it was all totally worth it!

   
   
The Gyoza were perfectly formed and perfect in taste. They were nice and light (which meant I ate about 15!) and they were fantastic in the dipping sauces (although they were equally tasty without!). The ginger and spice really fired through, a taste sensation!   

   

Chili con tuna?

Fish, Spicy

This has been my dinner for the last two nights, it has very honestly been the result of a cupboard raid based on my lack of shopping!

It’s a typical chili dip with homemade tortillas but I lacked mince 

  and so opted for Tuna. Why not right?

Why not indeed. It was utterly delicious and presented a big punch of Protien!

Next time you do a chili, try the tuna!!!! 

Angostura and lime chicken

Caribbean food made easy: with Levi Roots, chicken

Friday night comes and I just want yummy, slightly naughty, fast food. But, I don’t want a takeaway as quite frankly, those available to me are less than satisfying. So, I ponder through my recipe collection for something that ticks all the boxes.

I tell you ladies and gents, this dish does tick all the boxes!!

This requires the minimal prep of mixing up the marinade and leaving the coated chicken for 40 minutes to soak up all of the flavors. Then it’s simply a matter of baking, cooking some rice and chopping up a quick salad. Easy and no requirement for me to be stood in the kitchen for hours.

As far as levels of yummyness go, I really can not explain what a taste sensation this turned out to be. The chicken was sweet, sticky and wonderfully moist and the salad offered a sweet and zingy side.

This dish would be brilliant in a summer bbq.

   
    
 

The return of MOVIE NIGHT!

Food

For anyone who has read my blog before you may have seen that mid week I have a Movie Night. For me, Movie Night is an excuse to stray away from healthy eating and to have a little splurge on the dark side!

Last night however, the meal wasn’t too unhealthy but it still felt naughty enough to be indulgent.

  

Chilli and home made nacho chips

This was a hodge podge recipe really, made up of things I had to hand.

  • I fried some onion, Chilli and Tomato. 
  • Made a base using beef stock, chili powder and paprika and let this summer for 30 minutes
  • Added the onion mix to the stock along with kidney beans, a dash of ketchup, bbq sauce, worstershire sauce and Quarn mince. I let this simmer for 40 minutes to infuse
  • Boiled some rice
  • Cut plain white wraps into triangles, coated in olive oil and Paprika and baked on 180 for 10 minutes
  • Served! (With sour cream)

Firstly, this could have been made quicker but depth of flavor may not have been as strong.

Secondly, Quarn mince is great! Gav didn’t even know it wasn’t beef.

Third, these home made chips are amazing. Crisp, flavor full and lower cals/fat than bag bought.

A tasty night indeed!

Pasta a la Monday!

Food, Pasta

After a 5.45 am start, a 90 minute gym session, a long day in the office and a pitch black dog walk…tonight my body craved carbs!

I whipped up this simple yet tasty tomato and chicken pasta (it would have been 100% healthy too if not for the cheeky addition of creme fraiche) 

  

  • Boil some Whole wheat pasta
  • Whilst it boiling fry Shallots and Courgette in Olive oil
  • Add a tin of chopped Tomatoes
  • Season
  • Stir in cooked chicken breast pieces and the Creme Fraiche
  • Mix into the pasta and sprinkle with Parmesan to taste.

Easy peasy and done in under 20 minutes. It doesn’t lack on flavor either however if I was dining alone I would have been tempted to slip in a full chili!! 

Happy Monday!

Cooking Veal for the first time

Beef, Food

I accidentally bought Veal, I thought I was buying venison but when it arrived it my house, it was veal! So last night was my first time cooking with veal!

I treat it just like I would a steak really, they were quite thick in portion and so I seared them on a high heat for 3 mins each side and set to rest.

To accompany the Veal I made a port and red currant reduction (400ml port, 100ml grape juice, 2tbsp red currant jam left to simmer for an hour, or until thick), roast parsnips and a black pudding and garlic potato hash.

A filling hearty meal. However, don’t freeze garlic mash potato, when it defrosts the consistency is not pleasant!!!!