So this weekend I had an amazing opportunity to chef with a great team under Jimmy Garcia!
It was my first time in a professional kitchen but the guys made me really welcome and put me to work!
It was an utterly fantastic experience, I hope there’s more to come!
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 😊
I love a good chilli and it can’t be beaten when you have some lovely big nachos to scoop with!
I’ve recently started making a cheats version of home made nachos, simply cut up some tortilla wraps, drizzle in oil (I use chilli oil) and bake for 5minutes on 180 fan. (Be careful as they can quickly burn)
They are totally tasty with a great crunchy texture.
I was on top culinary form this weekend but failed miserably in the documentation department 😟
I think this was possibly due tho the fact that Gavin was home from China and so I was a tad preoccupied ☺️
Regardless, here’s an update of my antics:
Saturday night: A light dinner of bruschetta and tequila prawns. (Bruschetta: raw red tomato, red onion and garlic, all mixed up with a tossing of olive oil, balsamic vinegar and salt and pepper. Tequila prawns: prawns soaked in tequila, girdled with sweet peppers)
Sunday night: base burgers from the gourmet burger book. These were just a plain ham burger with all the trimmings.
Off the hook: I had some carrots and tofu which needed using or disposing of. So, I found a recipe for a tofu carrot cake! The tofu made the cake super moist!!!!
It’s Sunday evening, normally on a Sunday I would cook something homely and hearty. Something to soak up the weekends alcohol and set me up for the week ahead.
Not tonight however. Tonight I made an Aubergine pate, a recipe from my griddling cook book.
It was truly awful! I actually like Aubergine but certainly not in this format. I ate the crudités but binned the dip.
I’m still hungry and feeling completely dissatisfied 😒
Here’s the recipe just in case you don’t trust me and want to try it your self!
Any of you lovers who have been following my blog will know that my other half Gavin is currently in China. 😓
This is bad enough but what’s worse is that Friday night is usually a fun food night!
Now I’m currently on a super health kick and it doesn’t feel so fun cooking for one on a Friday so I at least tried to make an effort tonight with this chicken and Aubergine melt!
Yes it was nice. I love a nice crispy ciabatta and melted mozzarella is just dreamy.
I sound kind of despondent about It I know. Really, on a Thursday night I may gush a little more about this dish but It just didn’t feel naughty enough for a Friday (for a start I’m sated but not stuffed, that’s great, but feels boring) CONFUSED!
So yep, I’ve said it, Gavin “gets me”.
Each birthday or Christmas Gav goes out of his way to find me a new hot sauce. Not because he is evil and sadistic, but because I 💜 the burn!
This is the latest addition….haven’t tried it yet so I’ll keep you updated when I do.
I have to say, this bottle looks more appealing than some of the last….. Previously my collection has contained 85% pain and the wonderfully named Ass Blaster 😅
Gavin just “gets me”……he’s so intuitive, I don’t know how he does it?
Well maybe it’s because I am always in the kitchen!!!!!! 😋
So as part of my x-mas gift selection he bought me this adorable honey pot and I blooming 💗💗💗💗 it! No longer will I have to suffer sticky honey rings in my cupboard.
Great gift Mr Jones
* le creuset
I have been a little lax on my household responsibilities over this festive period and haven’t yet done this weeks household shop, but that’s not all bad as its given me an excuse to use up all the things that need eating before either:
A. They go off, or
B. They get thrown for being unhealthy (new year starts Monday for me 😊)
So lastnight I pulled a bag out of the freezer that I had quite literally labeled “yummy liquid to be used for stewing”. So I didn’t really have a clue what it was but had vague memories of it being a stock I had cooked some meat in that was simply soooo tasty, I didn’t want to discard it.
I chopped up some onion, courgette and carrot and fried in olive oil.
I then added some chopped up pork sausages that needed eating, added the mystery stock and left to simmer for around 3 hours.
I made some chips and served the mystery stew with chunky buttered bread…..absolutely beautiful.
It was sooo tasty Gav proclaimed I should enter master chef (I wish), shame I won’t ever know how to recreate the recipe!
*note to self: must label better!!!!!!