Archive for May, 2013

Chistorra Rehash

chistorra1

This wonderfully vibrant dish is a rehash of an old recipe of mine that has become a firm family favourite, and taken to another level with some wonderful ingredients, such as the curly Chistorra Chorizo from Unearthed. This will be perfect for cooking on a BBQ so expect to see it in a few more recipes of mine. I also teamed it up with an oozy yolked bantam egg from my own chickens.

Gently fry off in a little good olive oil, a chopped shallot and red pepper, a finely chopped garlic clove, and a handful of cubed chorizo until the chorizo starts to crisp a little. Add enough cubed preboiled potato and turn up the heat, allow the potato to saute and crisp on the edges and season with sea salt and fresh ground black pepper.

Meanwhile add a handful of steamed and squeezed ruby chard, kale or spinach would also work well and allow the flavours to mingle for a minute or two. Fry or BBQ the chistorra until browned on both sides and cooked through, and fry an egg in a little olive oil until crisp on the underside and the yolk still soft.

Plate up, crowning the hash with the chistorra and the fried egg. Pierce the egg and allow to ooze.

I served mine up with a crisp romaine lettuce salad, some cubes of bread fried in the russet oils at the bottom of the pan dressed with a little Caesar dressing.

 

Rahilas Fragrant White Chicken Korma

curry

I’m not really one for ready meals it must be said, but this one had piqued my interest, I had seen snippets of the series Food Glorious Food that had recently finished with winner Rahila Hussain, with her series winning Fragrant White Chicken Korma. So when I saw it in M&S and knowing that I had some busy days ahead at work, and so would appreciate the ease of a quick curry.

The curry was sold on its fragrance, which when the tray was pierced was very evident. What wasn’t quite so appealing was the colour and texture, looking quite grainy and an off grey colour. I served mine on a bed of Pilau with some garlic and coriander nan breads, and as suggested sprinkled a little chopped coriander over the top.

As I said the colour wasn’t particularly appealing, and there was no obvious other colours present. When warmed for 4 minutes in a microwave… the fragrance was definitely there. A bit spicier than most other kormas with a nutty yoghurty texture and some good chunks of chicken thigh meat were good, for me thigh meat in a curry is so much preferable to bland breast meat.

It certainly was tasty and appealing, but I really couldn’t see the massive fuss to be honest. I think a good well spiced homemade curry would be preferable to my palate, but maybe I’m just a bit of a food snob…….

If you’ve tried the curry I’d like to hear what you thought?

BBQ bone marrow on sourdough

marrow2

Bone Marrow has been desribed as “gods butter” and you can really see this in this recipe, these were wonderful beef marrow bones, that had been dry aged, the bones were cut in half lengthways, and are really rich, one large bone is enough per person.

I sprinkled the marrow with a little barbecue rub and popped on a medium barbecue with a chunk of apple wood to smoke, make sure the coals are to one side and not directly underneath the bones. Pop the lid of the barbecue on and let smoke for 5-8 minutes before the marrow all melts out, but is warmed through and crisping on the edges.

I toasted a couple of slices of sourdough bread on the grill, and spread the marrow onto the toast, sprinkled with a pinch of finely chopped parsley, and a quick squeeze of lime.

The taste was rich and beefy and the marrow melted in your mouth, the lime just cut perfectly through any fattiness.

marrow1

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Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

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An exploration of all things foodie in Gloucestershire!

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Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

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Fire in my hands - A passion for food in words, photos and recipes...

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Recipe Meanderings from Dartmoor and Culinary Cartoons

thehungrylinguists

tantalise your taste buds