After a recent visit to the Riverford Field Kitchen the kind people at Riverford Organic Farms, sent through a box of Organic Veg for me to try, there were some wonderful ingredients, as you would expect at this time of year celeriac, broccoli, carrots, spring greens, potatoes, and a couple of essentials such as mushrooms, and though not seasonal some ripe vine tomatoes. It was the celeriac that jumped out at me for my first recipe to pair with some smoked mackerel that was lurking in the fridge.
I grated a third of the celeriac, and added a finely chopped spring onion, a tablespoon of self raising flour, a whisked egg, and a pinch of salt and pepper.
Warm a frying pan with a little rapeseed oil in, make a pile of a couple of tablespoons of the celeriac mix in the pan, and flatten down with the back of a spatula, fry for a couple of minutes over a medium heat until browned, and flip over to brown the other side. I served mine with a couple of slices of honey smoked mackerel, and a dollop of sour cream with some finely chopped spring onion stirred through.
I’ve found BBQ Nirvana in the rolling hills of South Devon, I was invited to the Launch Party for Outdoor Gourmet, a new outdoor cooking shop that supplies a wide range of outdoor cooking equipment to the discerning outdoor chef, we were entertained and fed by local chef Peter Gorton, who cooked up some treats using fantastic Pipers Farm meat, such as smoked pork belly, and chicken wings, balsamic mushrooms, home smoked salmon, and a moreish chocolate cake warmed in a wood fired oven.
It was great to be able to get hands on with some of the new gear available to those wanting to expand their BBQ repertoire, the Kamado Joes are simply stunning ceramic BBQ’s, but there were also Fornetto wood ovens, Bradley smokers and plenty more, BBQ gadget heaven.
I’ve been wanting to try one of these for a while, my BBQ chum Quinzil over at BBQ Masterclass has been tempting me with his cooking of these wonderful Boerewoers South African sausages in all weathers, so I thought I’d like to have a taste myself. They are an essential part of a good Braai (South African BBQ) it is such a part of their culture over there to cook outdoors, we must surely be able to learn a lot from these guys.
I got the sausages from the ever expanding range of meaty masterpieces at Andrew Gordon Butchers and thought I’d cook them up on my griddle for a few minutes each side until cooked through, I wanted to enjoy the Boerewoers simply by itself, but had to taint the meat with a couple of pickles and a little chilli sauce on the side.
I was really impressed with how meaty these were, with tantalising warm spices, they were a real treat on a cold night
It’s great to use leftovers as much as we can to avoid waste, but mostly because you can make really fantastic meals out of them. The pork was wonderful and crisp but still juicy, reminiscent of crispy duck.
Using a handful of the leftover Porchetta fried until crisp in a teaspoon of rapeseed oil in a hot wok, I added 2 tbsps of char sui sauce and cooked for 30 secs until the meat was coated and crisp. A handful of stir fry greens and chopped chillies and cooked for another 30 secs, followed by enough noodles for each person. I splashed in a little fish sauce and soy sauce, a squeeze of lime juice and a dash of Sriracha chilli sauce, and cooked for a minute more.
I finished off with a little coriander leaf, a drizzle of sesame oil and Sriracha.
As much as I love sharing wonderful food with family and friends, sometimes it’s nice to slope off for a lovely indulgent foodie treat, and on a recent visit to the lovely town of Axminster to visit the market stalls, I thought what a treat to pop into the River Cottage canteen there for a coffee and bit of food.
Although the organic bacon sandwich had a certain attraction, I really fancied the comforting sweetness of these Spelty Dropped Scones drizzled with lashings of honey, and a double espresso.
Great value for money at £3.50 for 3 very generous full flavoured pancakes, I really savoured my little treat.
While watching this afternoons Six Nations rugby England V Italy with an Italian colleague, I had to have a think what would be a suitable foodie accompaniment, with the nice cold obligatory beers.
In the spirit of the game it had to be an Italian speciality such as these perfectly porky porchetta rolls. I had a cracking boned and rolled pork shoulder from Aberdeen Butcher Andrew Gordon to play with. I made up a herb rub with a couple of cloves of garlic, a sprig each of rosemary and sage, 1tsp fennel seeds, 3 tbsps olive oil, and a sprinkle of sea salt and black pepper, blitzed up in a herb grinder. I worked this rub into the meat (not the skin) and worked it right in. Save a little to drizzle over the cooked meat at the end.
I then popped the joint into a baking tray and rubbed sea salt and black pepper into the skin and poured a glass of white wine in. I cooked the joint at a low temperature 120degc for around 5 hours until the meat starts to fall apart. I then lit the grill and got the crackling going until it puffed up and crunchy.
I allowed the meat to rest for 15 minutes, and made up a herb drizzle, with a little of the herb rub, another 2 tbsps olive oil and the zest of half a lemon.
Pile the melt in the mouth pork into a warm ciabatta roll and drizzle with the herb mix.
Enjoy with a cold beer, good friends and a good game of rugby.
A hard shake is basically an alco milkshake, a pleasure for us grown ups, with a bit of a cheeky kick, and you might be asking now what ingredients would I use in mine, well it wouldn’t take a genius to guess it may have chipotle chillies, chocolate and ummm bourbon. I used my favourite Buffalo Trace for this, but would be good with Jim Beam or Makers Mark.
Basically I soaked a chipotle chilli in a measure of bourbon until starting to soften, and blitzed this in a blender with a couple of scoops of chocolate ice cream, a scrape of seeds from a quarter of a vanilla pod and a small glass of whole milk until smooth.
As you’ve probably seen before on my blog this is a proven flavour combination and works great in this hard shake, give this a go as a grown up treat.