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! 

Root beer cake

Cake

I like to please the fella every once in a while and as he is fond of root beer, I thought I’d envelope it in to a cake!

Super simple, just use the usual sponge cake recipe but add 3tbsp of root beer to give the sponge that added flavour.

Also, whip up a typical cream cheese frosting but again, add root beer to taste. Be careful here, add it slowly. If you add too much it will be too runny to use!

Whisky burger

Beef, Hamburger gourmet

Last night I made a whisky burger and there was no mistaking the whisky. Boy did it pack a punch!

I used the Hamburger gourmet book and it stated to use bourbon but as Gav isn’t too fond of that type of whisky I used a really peaty Scottish whisky called Smokehead. It was flipping amazing, really powerful and smoky.

It’s a really straightforward pattie, literally just 125g mince, doused in whisky and shaped. Griddle it for 2 minutes each side and it’s done. It was served in a brioche bun with rocket and a simple cheese sauce (chedder, water, chopped pepper)

A great Saturday night plate of food.

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!   

   

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!!!!

  

A DIRTY emergency

Food, Food general, Foodie, Kitchen

Crisis averted every one, panic over! Phew 😯

My online grocery order was delivered this evening. I’ve been super healthy this week, gym, good food, no alcohol and to my delight I’ve lost 3 pound. So…… Tonight was my night off so I had planned to make a venison burger.

To my HORROR, the venison wasn’t delivered!!!!! So I had to be creative in order to make a tasty treat for the particular reason to prevent me ordering a takeaway.

I found steak, I had bread buns and I had cheese. All popped together with some Cajun spice and onion, the steak burger was created. Holy yum!

No too unhealthy but bad enough to give me my dirty fix. Not too shabby.