FIRST ONION GARLIC AND CHILLI CROP

FABULOUS FIRST ONIONS, GARLIC AND CHILLIES FROM THE GARDEN AND THIS YEAR MY FIRST LAVENDER CROP !!!  REMINDS ME OF MY NAN AND MY CHILDHOOD

THESE ONIONS I GREW FROM SETS, AND THE GARLIC IS FRENCH TOULOUSE GARLIC, THE RED CHILLI'S CANT REMEMBER WHAT I PLANTED LOL AND LOVE THAT.



CHICKEN AND PRAWN GUMBO! PROBABLY THE BEST GUMBO EVER!

GORGEOUS CHICKEN AND PRAWN GUMBO

THERE IS A SAYING WITH GUMBO IT IS COOKED IN ONE LARGE POT AND WHEN IT COMES TO SERVING "YOU GET WHAT YOU GET"

INGREDIENTS

12 raw fresh prawns shell on

1/2 de-shelled (keep heads & shells)

8oz chicken thigh meat off the bone

1 stick celery fine chopped

1 onion fine chopped

1 green pepper fine chopped

1 tsp cayenne pepper

1 pinch cayenne pepper

1 bunch fresh coriander

1 100g cup of rice

1 small cooking chorizo sausage

25g butter

20g flour

1 bottle tabasco, few drops to personal taste

1/2 lemon for juicing

1 red chilli sliced

2 knobs of butter

Salt and pepper

THE GUMBO

Slice the chorizo chunky, pan fry in a dash of ooil, once cooked remove the chorizo, reserving the fat in the pan, to this add the butter and slowly melt then add the flour and cook on slowly for a couple of minutes to cook out the flour, add the holy trinity, celery, onion & green pepper and cook for 5-10 minutes.  Meanwhile take the prawn heads and shells and pan fry in a dash of ooil and a knob of butter for 5 mins, add 500ml water and bring to the boil, simmer for 5 minutes, strain the stock.

Back to the holy trinity, now start to add the stock to the trinity roux stirring well bring to a gently simmer and cook for approx 20 minutes, this is to cook out the flour.  Now add the chicken, chorizo and prawns to cook, after approx five minutes taste and season with salt and pepper, now add some tabasco and a good squeeze of lemon juice and re-taste.  I often find it is the lemon and tabasco that help me adjust the seasoning to perfection.

TO COOK THE RICE PERFECT

Place the rice in a pan with 200g of water and a knob of butter, bring to a rolling simmer place on the lid and cook for six minutes, take off the heat and quickly take off the lid and drop in a knob of butter, replace the lid asap and do not stir!  Leave for 10 minutes, then take off the lid and fork through your beautiful fluffy rice.

TO SERVE

Place some rice in the bottom of your bowl and then ladel over the gumbo, i like to keep a couple of shell on prawns, chorizo and pieces of chicken back to finish of the prettiness of the dish.  Sprinkle with fine chopped coriander and enjoy.

THE VERY FIRST PLUMS ON OUR TREE

FABULOUS BEEN REALLY EXCITED TO SEE THESE TWO AND ONLY TWO PLUMS ON OUR TREE, THIS IS YEAR THREE AND I HAVE LOVED THIS TREE, PAMPERED THIS TREE AND FEED THIS TREE AND FINALLY THE TREE HAS GIVEN US TWO PLUMS !

MY FLOWERPOT KITCHEN HAND RAISED PORK & GAME PIES TRADITIONAL CORNISH PASTIES AND VENISON RABBIT PIES

THIS WAS MY FARMERS MARKET STALL, I HAVE SUCH A LOVE OF FOOD I WAS LUCKY ENOUGH TO SECURE A STALL AND MAKE BAKE AND SELL MY PIES. 

CUSTOMER REQUESTS ENCOURAGE MY BAKING TO INCLUDED SUMPTUOUS CUSTARD TARTS, LOCAL PORK SAUSAGE ROLLS, TRADITIONAL SKIRT CORNISH PASTIES, STILTON AND PORK PASTIES, LAMB AND MINT AND STEAK AND HORSERADISH PASTIES AMONG ALL THE PIES THAT I MADE.

I LOVED GOING TO THE LOCAL FARMER/GAMEKEEPER AND ORDERING MY LOCAL MEATS AND GAME, I GOT TO COOK WITH RABBITS, PIGEON, TEAL, WOODCOCK, WILD DUCK, PHEASANT, VENISON, SQUIRREL, LOCAL PORK, BEEF AND CHICKEN ALL VERY VERY FRESH AND OFTEN STILL LEFT FURRY !

FABULOUS TRADITIONAL CORNISH PASTIES, I MADE THIS TOTALLY TRADITIONALLY AND BROUGHT MY SKIRT BEEF FROM FALMOUTH IN CORNWALL, CARROTS AND POTATOES GROWN IN MY GARDEN, PASTRY WAS ALSO A OLD CORNISH TRADITIONAL RECIPE, AND HELPED MY SUCCESS

FRENCH RAISED GAME TERRINE PIE

INGREDIENTS

THE PASTRY

900g plain flour

225g stork or butter, chilled

200g fresh lard

355ml water

1 tbsp salt

Place the flour in a large bowl mix in the salt, then grate the stork or butter and lard into the bowl, mix with a knife, using a cutting action, add the water and bring together to form a ball, knead the pastry for a couple of minutes gently just to bring the pastry together, you don't want to make the pastry one nice mix, it is important to have streaks of the fat and butter running through like flecks, as this puffs up while cooking a little like a rough puff pastry, this is what makes this pastry really fantastic, it is a short pastry with a rough puff hint, most excellent and very versatile.  Once made place in the fridge for approx 1 hour if you can to rest and firm up.  At this point you can freeze this pastry, wrap in baking paper and freeze.  Sometimes I roll out the pastry and use what I need and then I may roll out the left overs into pie size rounds usually 8" and wrap and freeze that so it is ready to go at a moments notice.  As you can imagine I have friends drop in for lunch on the off chance so I just whip out the pastry, stuff and bake and hey presto !

FOR THE PATE STUFFING

50g butter

2 garlic cloves chopped

1 shallot fine diced

450g chicken livers

100ml brandy

1 pinch ground mace

50ml double cream

This is for the middle of the game terrine pie, I love this pate and often eat this with old fashioned Melba toast and lashings of butter mmm!  Ok melt the butter in a pan and add the garlic and shallots, pan fry for approx 5 minutes, now keep on a medium heat add the chicken livers and brown on both sides, cook on for a few minutes and then add the brandy and reduce down, add the mace and double cream and then once upto a simmer take off the heat and leave to cool slightly, taste and adjust the seasoning to your taste, then blend in a super duper blender, I love my magic bullet for this as it removes all lumps, if after blending you still have a few lumps, pass the pate through a sieve.  A really smooth consistency for this pate is very important.

GAME FILLING INGREDIENTS

200g pigeon breast diced

200g rabbit prime meat diced

200g pheasant breast diced

300g venison

40g butter

1 onion fine diced

1 bunch parsley chopped

4 sage leaves chopped

1 tsp salt & black pepper

1 clove garlic fine diced

Melt the butter in a pan and gently fry the onions, no colouring, take off the heat and leave to cool,  place in a large mixing bowl and add all of the game meat, herbs, seasoning and garlic and mix well.

Roll out the pastry and line your greased tin, any shape will do, I am very lucky to have found a old French raised game mould tin, took some time!!!  Fill the pastry lined tin just over 1/3 full, then top with the chicken liver pate and roughly patt down, now fill the rest of the pie with the game filling and then egg wash the top and place the pastry lid on and crimp round the edges and any left over trimmings of pastry make some leaves to decorate the top of the pie with.  Brush with egg wash and bake for 30 minutes at 200 degrees, then cover the top of the pie with tin foil and reduce the heat to 150 degrees and cook for approx 1.30mins.  Take out of the oven and leave to cool for  15 minutes, meanwhile turn the oven back upto 200 degrees.  Take the pie out of the loose tin, the reason I spent so much time looking for this classic French tin is because it comes apart in 4 pieces, so it is easy to use but I do use normal loose bottom tins too.  Once the oven is back upto temperature, egg wash the pastry and place the pie back into the oven to glaze for approx 15 minutes.  Leave the pie to cool completely and once cool place in the fridge over night.

THE JELLY FOR THE PIE

1 pigs trotter & fowl bones

10 whole black pepper corns

1 bay leaf

500ml water

OR

1 can beef consume

1 portion of gelatin

I like to simmer a pigs trotter and bones of the fowl in the water with the bay and pepper corns for approx 1 hr, then strain and leave to cool this is your natural gelatin for the pie.  Or melt the gelatin into the tin of beef consume and leave to cool.  Once the game terrine pie has been completely cooled in the fridge pour in the jelly and place back in the fridge to set, this will take a couple of hours.



HAND RAISED PORK PIE

INGREDIENTS

FOR THE HOT WATER CRUST

100g pork lard

100g butter

450g plain flour

1 tsp salt

1 tsp white pepper

100ml water

To make the hot water pastry, bring the water to a simmer and add the butter and lard, as soon as it is boiling take off the heat.  In a large bowl place the flour and seasoning and make a well in the centre, pour in the hot lard and mix the two together, you will form a hot soft ball of dough.  It is important to work with this crust immediately, so have your pin tin greased and ready to use.  When using a tin and not a pie dolly, I roll out the pastry roughly to size and line the tin.

PORK PIE FILLING

200g belly pork minced

400g pork shoulder finely chopped

8 sage leaves fine diced

2 good sprigs of thyme chopped

1 tbsp salt

1 tsp white pepper

1 tsp black pepper

 1/2 tsp mace

Good pinch of cayenne pepper

Mix all the ingredients together and press firmly into your pie tin, making sure there are no air gaps.  At this stage you can place some boiled eggs if you want to turn this into a gala pie.  Place a disk of pastry on the top and crimp the edges together to form a seal.  Egg wash the pie and place in a pre heated oven 180 degrees for 30 minutes, then turn the heat down and cook on for another 1hr, at this point take the pie out of the oven and turn the heat back upto 180 degrees, when the pie has cooled slightly for 15 minutes remove from the tin and place on a baking sheet, egg wash and pop back in the oven for approx 15-30 minutes to set the glaze on the pie crust.

Once cooled add jelly, as above and put back in the fridge to set the jelly, I often do not add the jelly as I don't really like it.



ULTIMATE JUICY LUCY CHEESE BURGER WITH ONION LOLLIPOP & SWEETCURE BACON

INGREDIENTS
FOR THE BURGER
1kg minced chuck steak (makes 4 burgers)
1 tsp salt
1 tsp ground fresh black pepper
Pinch of white ground black pepper
8 slices American cheese, 8 extra slices for topping
4 seeded American burger bun toasted
8 slices sweetcure bacon
4 middle thick cuts of Spanish onion
ooil
1 BBQ

THE CONDIMENT STATION
1 bottle homemade ketchup (or substitute)
1 bottle homemade brown sauce (or substitute)
1 jar mayonnaise
1 jar jalapenos sliced
Iceberg lettuce
Sliced beef tomatoes
Slice raw Spanish onion

Take the mince meat and mix well by hand with the salt, pepper and white pepper.  Form into 8 equal patties all approx 4oz. To make the burger a Juicy Lucy, take two of the burgers and place two slices of cheese folded half and half again into the centre of the bottom burger, place the other burger on top and press the edges together to form a seal. 

Once the BBQ is white hot coals and ready to cook on, place the burgers on BBQ and don't turn until 3-4 minutes, you want the burger to seal and caramelise, then turn and wait the same time, this will allow all the juices to run back down inside, this will produce a medium well cooked burger, with all the hot cheese inside waiting to ooze out, and you can still have a more well cooked burger just cook on each side for a couple of minutes more each side.

Meanwhile place the thick centre cuts of a Spanish onion, rubbed in ooil on the BBQ, I sometimes skewer them for ease of use turning them if I have many to do.  These onions are fabulous, I like to caramelise them and catch them on the BBQ for that depth of flavour, they are amazing.

At roughly the same time add the sweetcure bacon on the BBQ and cook to your choice I like mine crispy but still bendy.

When the burgers are done, place them on a warm plate to rest, meanwhile place the burger buns on the BBQ to toast the insides,

Now just for the assembly, take the base of a toasted bun, place the burger, top with more American burger cheese, crispy bacon , a onion lollipop and the top of the bun.  All the cheese in the centre will want to start oozing out and then it is over to the condiment station oh la la the choice is yours...

SUMPTIOUS JUICY BBQ BACON BASTED SCALLOPS

FRESH LOCAL SCALLOPS, LAST OF THE SEASON, WRAPPED IN LOCAL SWEETCURE BACON, THIS ENSURES THAT THE SCALLOPS WILL BE KEPT SWEET AND MOIST WHILE COOKING AND BASTED IN BEAUTIFUL BACON FAT

FABULOUS

INGREDIENTS

12 fresh scallops on the shell

12 rashers of sweetcure bacon

12 cocktail sticks optional soaked in water 2hrs

1 BBQ

Gently remove the scallops from their shells, remove the roe, I don't like to eat the roe so it goes to my gorgeous cocker spaniel who loves fish.  On the side of the scallop you will see a small extra line of flesh, this is known as the foot and lift this of gently and you will also find that it peels off a thin membrane of see through skin off the scallop, discard this.  Pat the scallops dry, I never wash my scallops as they are like a sponge and will absorb the water and dilute the honest flavour of the scallop.  Take the bacon and lay a streaker out, place the scallop on one end and roll up, either secure with a cocktail stick or place the unsealed side face down.

Once your BBQ is ready to cook over hot white coals place the scallops bacon flap side down and cook for approx 2 minutes each side or a moist perfectly cooked scallop, I like to catch my bacon just a little as this adds texture and that fabulous BBQ smokey flavour.  If you want a more well done scallop cook until you have a bouncy texture when you test them.



LAMB ROGAN JOSH WITH LEMON RICE AND A LENTIL AND SPINACH DHAL

FULL OF GENEROUS FLAVOUR ONE OF THE BEST LAMB CURRIES YOU CAN EAT

INGREDIENTS

500g leg of lamb rough chopped

2 tbsp oil

3 tbsp ghee
2 garlic cloves fine chopped

1 tsp sugar1 tin tomatoes chopped

salt & pepper to taste

1 bunch chopped coriander

MARINADE FOR THE LAMB

150g plain yogurt

1 tsp garam masala

1 tsp curry powder

Mix all the marinade ingredients together and add the chopped lamb, mix well so every piece is coated, cover with cling film and place in the fridge to marinate for at least a couple of hours.

WHOLE SPICES

2 bay leaves

5 cardamon pods crushes

2 inch piece cinnamon stick

2 cloves

1 tsp cumin seeds

GROUND SPICES

1 tsp garam masala

2 tsp chilli

1 tsp coriander

1 tsp fennel

1 tsp ginger

1 tsp cumin

1/2 tsp cayenne pepper

Heat the oil and ghee in a heavy based saucepan over a medium heat, add all of the whole spices and fry for about 45 seconds, then add the garlic and stir in for 30 seconds and finally add the marinated lamb pieces, let them catch just a little as this add's depth to flavour, cover and cook for approx 20 minutes.  The oil and ghee should separate from the meat, at this point tip the saucepan at a angle allowing the oil and ghee to drain into a well in the saucepan, hold the saucepan there and add the sugar into the oil, stir in and caramelise this to a lovely deep brown colour, once done place the sauce pan flat and mix the sizzling bubbling caramelised sugar oil back into the meat.

Now add all the the ground spices, except the garam masala, add the tomatoes and puree, you may need a dash of water or more if the sauce is to thick, as you are going to cook this sauce on for another 1 hour on a mild heat, just simmering, you will need to stir this regularly throughout as it will start to stick a little and you don't want any of this to burn.

To finish season to taste and add the coriander and garam masala. 

LEMON RICE

1 cup of rice

2 cups of water

2 cardamon pods crushed

1 inch cinnamon stick

1 clove

1 knob of butter

1 lemon juiced then cut into pieces

(or) 2 preserved lemons chopped

1 pinch of turmeric

1 pinch garam masala

Place all the ingredients except the butter in a saucepan and bring to a simmer, place the lid on and cook for 6 minutes only, take off the heat, remove the lid and add the butter, replace the lid immediately and leave to one side for 10 minutes, don't be tempted to take the lid off or to stir the rice, after this you will have perfect cooked fluffy rice.  Add the turmeric and garam masala and fork through, if you want multi coloured rice, take out 1/3 or the rice and mix with the turmeric then return to the pan and fork through.

LENTIL DHAL

100g yellow split lentils

1 chicken stock jelly

300ml water

1 tbsp ghee

1 shallot fine diced

1 tsp garam masala

3 cloves garlic thinly sliced

1 bunch coriander chopped

Place the lentils, water and chicken stock in a pan and bring to a rolling simmer, place the lid on and simmer for approx 20 minutes, the lentils will be ready when you stir and they fall apart and mix evenly with the stock.

Meanwhile heat the ghee and gently fry the onion and garlic to a chewy soft level, careful not to burn, add the garam masala and pour this all into the lentil dhal, add coriander and season to taste if required.  You should have a lovely medium thick consistency, if the dhal is a bit loose then you can simmer on the thicken.

BUTTER FRIED SPINACH

2 tbsp ghee

100g fresh spinach

1 clove garlic fine chopped

1/2 small onion fine diced

1 tomato de-seeded fine chopped

1 green chilli fine chopped

1 pinch ground cumin

1 pinch ground coriander

Heat the ghee and gently fry the garlic and onion for a couple of minutes, add the tomato, chilli and ground spices, fry for 1 minute and then add the spinach and wilt.  Season to taste if required.



SOFT WHITE CORN FLOUR TACOS WITH CHILLI CHICKPEAS

WHITE CORN TACOS WITH CHILLI CHICKPEA AND CORIANDER

TOPPED OFF WITH SOUR CREAM AND AVOCADO

WHITE CORN FLOUR TORTILLA DOUGH

FOR THE TACOS

1 cup of white masa corn flour (Casa Mexico.com)

1/2 cup water

Mix the water into the corn flour and bring to a dough ball, knead for five minutes until you have a smooth dough.  Divide into 6 equal balls and leave to rest for five minutes.

Take the tortilla press or a rolling pin, place a sheet of baking paper or cling film  either side of the dough ball then roll or press the dough ball into approx 6" tortilla disk.

To cook place a heat a flat griddle or non stick frying pan and pre heat to a moderate high heat and cook the tortilla for approx 30 seconds each side, keep warm this is important by wrapping in a warm tea towel.

FOR THE CHILLI CHICKPEA FILLING

4 tbsp ooil

1 onion finely diced

1 tbsp ginger fine chopped

1 tin chickpeas, rinsed & drained

3 spring onions chopped

1 fresh red chilli fine diced

1 tsp dried red chilli flakes

2 tsp black mustard seeds

4 tomatoes de-seeded and chopped

1 tsp cayenne pepper

Big pinch of salt and fresh black pepper to taste

1 bunch coriander chopped

CHILLI CHICKPEA

Heat the ooil and gently fry the black mustard seeds for 2 minutes, then add the onions, once softened add the ginger, spring onions, chilli, chilli flakes, cook on for approx 5 minutes. Take the chickpeas, drain and rinse well, in a blender pulse to a rough chop, add to the pan and cook for a few minutes, add the cayenne, coriander and tomatoes, after a few minutes add the salt and pepper to taste.

AVOCADO DIP

1 rip avocado

1 pinch salt and pepper

1/4 juice of lime

Mash all the ingredients together and season to taste.  Chunky or smooth guacamole choice is your

TO ASSEMBLE THE TACOS

Take some sour cream and place it on the base of the taco, layer the chilli chickpea and top with the avocado, and then in true taco eating style, stuff your face...

FABULOUS PINEAPPLE POOL PARTY FOR OSCAR

SCOOPED OUT PINEAPPLE BOWL FILLED WITH FRESH SWEET AND
SHARP BLUEBERRIES, RASPBERRIES, STRAWBERRIES
& SWEET RED GRAPES

SCOOPED OUT PINEAPPLE FILLED WITH TOMATOES FROM THE
GLASS HOUSE AND ENGLISH CUECUMBER

COOL CARVED OUT PINEAPPLES FILLED WITH ORANGE
 SQUASH FOR THE KIDS A FUN AND COOL WAY
TO HAVE YOUR DRINKS

CARVED OUT HALF OF A PINEAPPLE USED AS A
 BOWL FOR  COCKTAIL SAUSAGES

LOVE LOVE LOVE 1970'S PRAWN COCKTAIL, UPGRADED SLIGHTLY
 BY SERVING  FRESH PRAWNS IN A LEMON ZESTY MAYO
SAUCE WITH AVOCADO, CORIANDER & CAYENNE PEPPER

FABULOUS FRESH GUACAMOLE

CAPTAIN OSCAR AND HIS SHIPMATES HAVING A EXCELLENT

POOL PARTY ONLY LESSON LEARNED WAS NOT TO GIVE

THE BOYS AND I ALSO MEAN GROWN UP BOYS!

WATER SHOOTERS !!!  US GIRLS WERE UNDER SERIOUS

ATTACK AT ONE POINT

REALLY LOVELY DAY

PRAWN COCKTAIL

500g cooked large prawns

200g mayo

2 tbsp tomato ketchup

1/2 lemon juiced

1/2 tsp cayenne pepper

1 tsp Tabasco (optional)

1 bunch coriander

2 iced gems, leaves separated

Salt and pepper optional

Take the mayo and add the tk, lemon juice, Tabasco, coriander mix well and season to your taste with salt and pepper and possibly a hint more lemon juice, add the prawns and cayenne pepper.  Take the leaves of the iced gem and individually place on a platter and fill each leave with the prawn cocktail and dust with a hint more cayenne pepper.

AVOCADO GUACAMOLE

1/4 lime juiced

1/4 onion fine chopped

10 sprigs coriander

1 pinch salt and black pepper

1 lrg ripe avocado

I love to make this in my pestle and mortar, I find it really satisfying.  Take the lime juice, onion, coriander and pound to a liquid, then add the avocado and bash to the consistency you require, I like my guacamole to be moderately smooth but chunky, taste and add seasoning or more lime juice.

PINEAPPLE DRINK CUPS

Fresh ripe pineapple

Bendy straws

Take the ripe pineapple and slice of the top approx 3 inches thick for the lid to the cup, make a small triangle cut out on one edge for the straw to pop through.

Run a knife around the inside of the pineapple and scoop out the centre, keep for fruit and topping the Hawaiian pizza with, replace the lid with the straw and then when ready fill with fruit juice, squash or a cocktail !!!

PINEAPPLE FRUIT BOWL

1 fresh pineapple

100g blueberries

100g raspberries

100g red grapes

50g strawberries

Take the pineapple and slice in half from the top to the bottom equally, scoop out the middle and chop into small chunks and place in a bowl, add the rest of the fruit to the bowl and then fill the the pineapple bowl with the fruit and serve.  With the other half fill with cherry plum tomatoes and cuecumber.

GLORIOUS BANGERS AND MASH WITH ONION GRAVY

FABULOUS BANGERS AND MASH WITH ONION GRAVY

 

 

INGREDIENTS

Good quality butcher sausages

2 glug's of ooil

2 large onions sliced
2 tsp un-refined brown sugar

300ml water (ish)

1 knorr chick jelly (optional)

4 large King Edward potatoes

100g butter

salt and pepper

1/2 tsp vinegar optional

First peel the potatoes and place in seasoned water and boil for approx 20 mins until knife tender, meanwhile, heat a non-stick pan, add a tsp of ooil and cook the sausages gently turning regular until cooked.

At the same time heat a pan, add the rest of the ooil and pan fry the sliced onions and pan fry gently for 15 minutes, add the sugar and caramalize for another 5 minutes.  Add the water, a knob of butter and reduce to the consistency you require for your gravy, sometimes I add some chicken stock to deepen the flavour, season to taste.

Once the potatoes are ready, push them through a ricer for a smoother texture back in to a warm pan, add lots of butter and seasoning, I like to add some vinegar, this is what my nan always did and it adds a lovely taste to the mashed potatoe, well not that my dad agrees!

JERK CHICKEN WINGS GATOR'S USA STYLE

GATORS USA JAMAICAN JERK & MOLASSES CHICKEN WINGS

INGREDIENTS
1 kg wings

50-70ml molasses or honey

1 tsp all spice
2 habaneros fine chopped
1/2 lime zested
1 tsp lime juice
1/2 tsp ginger paste
salt & black pepper
3 sprigs fresh thyme
1 large glug ooil
BLUE CHEESE DIPPING SAUCE
250g blue cheese
200ml double cream

JERK MARINADE
Put all the ingredients except the wings and molasses in a large pestle and mortar and pound all the ingredients to a paste, once sort of smooth add the molasses and pour over the wings and rub in well.  Place the wings if you can in the fridge for a min of 30mins but the longer the better, I usually marinate in the morning and cook in the evening.  Place the wings in a roasting tin and cook for approx 30 minutes at 180 degrees.  They are now cooked, but i like to now follow Gators cooking for added depth and flavour, I take the wings and now griddle or BBQ for a few minutes to dry out the marinade and seal extra flavour into the wings, also crisping up the skin, then you can serve now or have a additional wet stage where you toss the wings in more of the marinade and serve.  I love my wings with blue cheese dipping sauce.

BLUE CHEESE SAUCE
Bring the double cream to just a simmer turn off the heat and add the blue cheese crumbled, stir till melted, if you feel the sauce is too thin add more blue cheese.

FANTASTIC CORN, CHILLI & CORIANDER SOUP

SOOOOO SWEET AND SUMPTUOUS CORN, CHILLI AND CORIANDER SOUP



INGREDIENTS

3 corn on the cob

1 ltr chicken stock (or veg)

1 small onion diced

1 bunch coriander chopped

2 red chillies sliced

1 stick celery fine diced

dash ooil

1 large knob of butter

Salt and pepper

Heat a non stick frying pan to a high heat and sear the corn on the cob for a few minutes on each side catching some of the kernels, once done slice off the corn kernels in to a saucepan, add the onion and chillies, add a glug of ooil and a large knob of butter and pan fry medium for approx 7 minutes, not colouring the onions.

Add the chicken or vegetable stock and bring to a simmer for approx 5 minutes, add the coriander and then take off the heat and blend to a smooth consistency, if if feels too thick add some water or stock, taste and adjust the seasoning with salt and pepper to taste.

EXCELLENT CORN TACOS WITH PULLED PORK AND CHIPOTLE DRY RUBBED CHICKEN

POUNDED ROASTED TOMATO SALSA

TOPPINGS FOR THE TACO'S, PICO DE GALLO, ROASTED TOMATO SALSA, GRATED CHEDDAR, CRISPY ICEBERG LETTUCE, SOUR CREAM AND GUACAMOLE

DRY PAN FRIED CORN WITH CORIANDER

BBQ PULLED PORK BUTT

CHARGRILLED CHICKEN WITH CHIPTOLE DRY RUB SEASONING

THE TRADITIONAL WHITE CORN TORTILLAS

OVER STUFFED TACO YUMMY...

INGREDIENTS

1/2 iceberg lettuce shredded

1 pot sour cream

1 avocado

1 onion fine diced

3 tomatoes de-seeded and fine chopped

2 tomatoes roasted and peeled

1 bunch coriander chopped

1 lime

Salt and pepper

200g cheddar or manchaego

1 corn on the cob

50g butter

1 chicken breast

DRY RUB INGREDIENTS

1 tbsp BBQ spice or blackened spice

1 tsp cayenne pepper

1 pinch garlic powder

salt and pepper to taste

BBQ PULLED PORK

1 pork shoulder

50ml liquid smoke

2ltr coke cola

1 pack BBQ spice mix

water to top up

WHITE CORN TORTILLAS

225g masa harina

1 pinch of salt

1 tbsp ooil

300ml hot, not boiling water

TO MAKE THE BBQ PULLED PORK BUTT

Take the pork and rub with the BBQ spice and liquid smoke, place in a deep roasting tin, pour in the coke and water to cover the pork, cover the roasting tin with tin foil.  Place in the oven at 160 degrees for 2-3hrs.  Once cooked, peel off any fat and discard, using two forks pull the meat apart, this should fall apart with no effort, if it is resistant, cover and place back in the oven for another 30-60 minutes.  Let the pulled pork soak up all the cooking BBQ juices, if you feel the juices are too loose pop tray back in the oven with out a lid and on 200 degrees reduce the stock to the required thickness.

TO MAKE THE CORN TORTILLAS

It is so worth making your own tortillas, they take only a few minutes and taste amazing.  Place the masa harina, salt and ooil in a bowl, add half the water and mix, add the rest slowly while bringing the dough together to a ball.  knead for five minutes until the dough is smooth but still a little sticky, cover with a damp cloth and leave for 30 minutes.  Take a 50 pence size piece of the dough and place on a square of cling film, top with more cling film and roll out in to a 6" circle.  To cook pre heat a non stick flat griddle or pan and place the tortilla, two at a time if you can, cook for approx 30 seconds each side, you want to puff up a little and slightly char each side.  Take a tea towel and warm it in the tumble dryer or microwave and wrap the cooked tortillas in to keep warm while you cook the rest just before serving.

DRY RUB CHICKEN

Take chicken breasts or a whole chicken, and rub the seasoning all over and inside cavities, cook the chicken and shred with two forks.

ROASTED TOMATO SALSA

In a hot non stick pan

PICO DE GALLO

One of my favourites, take the 3 toms chopped and de-seeded and mix with the finely chopped onions, coriander and season with salt and pepper, and adjust the final flavour with lime juice.  You can add anything to this like red and green peppers, diced avocado etc.

ROASTED TOMATO SALSA

Take three tomatoes and roast off on a dry pan, peel the skin off and place in a pestle and mortar.  Add chopped onion, coriander some salt and black pepper corns, a hint of lime juice and dash of ooil.  Pound together well and add some red or green chilli.

GUACAMOLE

Such a simple and gorgeous dip and topping, take a really ripe, (this is really important) avocado, scoop out and place in a bowl, season with salt and pepper, add a squeeze of lime, finely dice some red pepper, a garlic clove maybe and a little onion, I like to really finely dice these and mix into the avocado,  mash together with a fork, I don't like to blend as it becomes one mush of flavour.

DRY PAN FRIED CORN

take a corn on the cob, this maximise the flavour of the corn, in a hot hot non stick pan add the corn and toss, let some of the kernels catch a little as this caramelises the sweetness in the corn, do this for a couple of minutes, turn the heat down and add a generous knob of butter, season to taste, some fresh coriander can enhance this dish further.

LET THE PARTY BEGIN

Take a taco, fill with what ever you fancy and top with what ever you fancy, eat and enjoy and repeat.

BEST EVER CRAB SHACK OLD BAY BAKE EATING EXPERIENCE EVER

THE BEST EVER CRAB SHACK

MY VERY FIRST CRAB SHACK U.S.A, LOVED IT.  FRESH ALASKAN QUEEN CRAB, WHOLE LOBSTER, SHRIMP, CORN ON THE COB, STEAMED RED POTATOES AND ANDOUILLE SMOKED SPICY CREOLE SAUSAGE, ALL STEAMED WITH OLD BAY SEASONING.  JUST FANTASTIC SO JUICY AND THE FLAVOUR I HAVE NEVER EATEN SUCH SWEET CRAB MEAT, I LOVED THE THEATRE OF HAVING A BIB TIED AROUND MY NECK, THE CLAW CRACKERS AND THE CRAB MEAT PICKER, WHICH HAD "STOLEN FROM JOE'S CRAB SHACK" PRINTED ON IT, SO IT WOULD HAVE BEEN RUDE NOT TO!

THE MEAL IS SERVED WITH THREE POTS OF MELTED BUTTER FOR DIPPING.  THE OLD BAY SEASONING WAS SO FLAVOURSOME THAT I ACTUAL HAD TO SUCK IT FROM ALL THE SHELLS TOO, THIS WAS NOT A PRETTY EATING VENUE, BUT WHO CARES, ALL YOU COULD HEAR WAS MOANS OF SATISFACTION ON EVERY TABLE...



SNOW CRAB, SEARED SCALLOPS AND MUSSELS IN A LIGHT KENDALL JACKSON WHITE WINE SAUCE, WITH HINTS OF GARLIC, PEPPER AND CITRUS NOTES





I WAS SO EXCITED AND LOVED THIS EATING EXPERIENCE, I CAN'T WAIT TO COOK THIS AT HOME, I HAVE BEEN ONTO THE FOOD NETWORK STORE AND FOUND THE STEAM POTS, WHICH HAVE TWO TIERS, THE TOP TIER FOR THE CRABS, WHICH STEAMS TO PERFECTION KEEPING THE DELICATE MEAT AWAY FROM THE WATER TO ENSURE SWEETNESS, NOT SOGGINESS, AND THE BOTTOM LAYER TO CATCH ALL THE JUICES, THIS LAYER ALSO HAS A TAP TO DRAIN OFF THE STOCK WHICH YOU CAN USE FOR CHOWDERS, SOUPS ETC.

OF COURSE ON THE TRIP HOME, I HAD MY SUITCASE PULLED AND INSPECTED, THIS WAS DUE TO HUNDREDS OF SPICE TUBS AND COOKING EQUIPMENT I CAN'T GET OVER HERE, I HAVE SO MUCH OLD BAY I AM STOCKED FOR YEARS!  THE HARDEST PART IS TRULY TRYING TO PROVE TO CUSTOMS THAT THIS WAS ALL FOR PERSONAL USE, I MEAN HAVE THEY NEVER COME ACROSS SOMEONE WHOSE LIFE IS WONDERFULLY OBSESSED BY COOKING, EATING AND SHARING...

LOBSTER LINGUNE WITH ROASTED TOMATO AND MARSCAPONE SAUCE

 

SO SIMPLE AND SO MOORISH

INGREDIENTS

1 pre ordered/cooked lobster

2 shallots fine diced

1/2 tsp sugar

1 clove garlic fine diced

1 small medium red chilli diced

1 tin Italian plum tomatoes chopped

OR 8 fresh tomatoes, 3 garlic cloves & 2 shallots

1/2 tub marscapone cream cheese

Seasoning

8 basil leaves torn

2 portions linguine pasta

Dash ooil and a knob of butter

For the lobster knob butter and ooil to re heat

To roast the tomatoes, cut in half and toss in ooil, place in a roasting tin and throw in some whole garlic cloves in their skin, a couple of shallots just cut in half and season with salt and fresh black pepper.  Roast at 180 degrees for half an hour, then push the tomatoes through a sieve, take the garlic and squeeze it out of the skin into the tomato pulp and add one of the roasted onion, blend to a smooth consistency.

Take the lobster, cut in half and pull out the meat from each tail, keeping whole and put to one side, take the lobster claw and remove the claw meat whole, place in a frying pan with some ooil and butter to re-heat for two minutes when you are ready to serve the pasta.

To make the sauce, gently fry the shallots and garlic in a dash of ooil and butter for appox ten minutes, add the tomatoes and the sugar, simmer for another five minutes, using a hand blender puree the tomatoes until smooth in the saucepan, add the marscapone and red chilli then bring back to almost a simmer, taste and add salt and pepper as needed.

Put a deep pan of water, with a pinch of salt on to boil for the pasta, when just cooked, drain and return to the pan with a ladle of the sauce and coat the pasta, serve with more sauce and the butter warmed lobster, finish off with a little fresh parsley.

SUPER FAST CHEESE CAMEBERT & HAM ON TOAST

YUMMY DECEDENT PERFECT CHEESE ON TOAST

INGREDIENTS

French bread or any bread

1 slice of traditional ham

3 slices of le rustic Camembert

1 tsb flat leaf parsley

1 large knob of butter

Take the french bread, I like to remove some of the bread filling to create a more crispy toast with out too much bread, place under the grill to toast, mean while place the ham with the le rustic on top  under the grill for a few minutes to soften, spread the toast with lots of butter and place the ham and cheese on top and pop back under the grill to finish of melting, serve immediately.