All posts tagged: Cooking

For What Ails You: Aromatic & Hot Chicken Soup Powerhouse [Recipe]

So, I told you all about my curry eggs cold smasher the other day. Yes, it is a cracker, but it didn’t smash my cold quite as quickly as I wanted to. So, there was nothing for it, I had to call in the reserves: chicken soup, with a twist. There is scientific evidence that supports the notion that chicken soup is in fact Jewish pencillin (as it has always been said to be). It tastes great too and is not too traumatic a recipe for when you are poorly, as long as you have a chicken in the house. I didn’t but a friend kindly brought one round for me and so I was set.

A Remedy for a Head Cold & Jet Lag: Eggs Poached in a Simple Homemade Curry [Recipe]

Singapore was great. My first visit, I was greeted by a vibrant and very friendly city that is obsessed with food. I ate what I could, but never enough. There are so many different dishes to try. I am heading back quite soon on a stopover to complete my list. Which is lost, but more on that in a minute. As great (and brief) as the trip was, it didn’t end well. My phone, with so many of my photos, all my notes and recorded interviews was MIA. I left without it and have had no luck tracking it down. When I got home my flatmate asked if I had a cold and I realised, fark, I do! I had put it down to hay fever the previous days. I don’t like to moan – especially on here – but after a night of absolutely no sleep and a stonking head cold, with a missing phone, and falling behind with work as I can’t think straight, I feel like crap. But, there is a solution. …

Recipe: Hot Wings with Blue Cheese Dip (Because We Must)

Some days demand chicken wings. Today is one. The best bit of the chicken for snacking on, the skin to flesh ratio being somewhere in the region of can-solve-most-of-lifes-problems, chicken wings are also very reasonable. Even in my local posh butcher, a kilo of lovely free range wings costs just over £5. Everyone should have a recipe for hot wings in their repertoire. So easy and so gorgeous, spiked hot crisp wings dipped into a soothing cool blue cheese dip is all that you have ever wanted after a bad day. Or any day. Frank’s Louisiana Hot Sauce is what makes the wings sing, you could make your own, and it is the kind of thing that I often do, but in this case, truly, Frank’s have done all the work and made a great sauce. So, like every other hot wing fanatic on the planet, I use that. They take little work. I roast the wings until the skin is just crisp, prepare the hot sauce which takes, oh, 2 minutes, then douse the wings …

Crisp and Fluffy Raised Waffles [Recipe]

So hopefully you have all got your waffle irons right now, and are ready for some waffle slinging action. I have another waffle recipe and it is a cracker. The US and Europe have distinct culinary influences. I never heard of Julia Child until I was obsessed with cookbooks, well into adulthood, and foraging for inspiration amongst culinary bookshelves. I grew up with Darina Allen, and later other grand dames like Claudia Roden, Madhur Jaffrey and Elizabeth David. In the US, Julia Child was the first port of culinary call for most, and similarly their different cultural influences point to different everyday recipes, which brings me neatly to the raised waffle, or waffle at all, in fact. 

Movember: Getting my Mo On with a Cook Off [Video]

Remember , remember the Mo of November. Moustaches aren’t just for hipsters, you know. Movember has swung round again, and while I can’t grow a moustache to support them – quiet down the back! – I did get involved in the #mofoodfight, a fun video cook off to generate interest in and awareness of Movember, and their new book Cook Like a Man: The Ultimate Cookbook for the Modern Gentleman (priced at a ridiculous £5.98 on Amazon right now, and a very reasonable £9.99 in the shops). I dragged my carcass to a studio at way too early o’clock of a morning (hey! I am self employed, I don’t get up before 7am, you know), and it wasn’t long before I was cooking on camera with Pete Brown, maestro of beer and cider and all things in between.


Roast Pork Belly with Apples, Cavolo Nero & Marcona Almonds

I am up to my oxters in bacon and pork belly, testing recipes and cures for my next book, Project: BACON, and making bacon boxes to send to people who subscribed for them. Something had to give, and today, it was me. I stole 1kg of the pork belly earmarked for a cure that would transform it into chilli bacon, and roasted it instead. I needed it. I had too much wine last night and I am pretty fragile (er, maybe hungover) today. It is a typical routine really: work hard, play hard, fall over, roast some pork belly. I love the stuff and it is so comforting. I have two pork belly recipes in Comfort & Spice, and one is a slow roast over 6 hours, but at 11am I decided that I wanted it and I wanted it NOW so this is the quicker version which results in a firmer meat, and not a tender yielding meat that results from the slow roast. A few years ago I was going through a pretty …

Chorizo Jam

Recipe: Chorizo Jam (and ONIONS! Why do you hurt me so?)

Gird your loins, there is another chorizo recipe coming through. But this one is fabulous – even more than the others – even if I do say so about my own recipe my very self. Hey! It is chorizo week after all. Self declared and right now confined to, er, one London household, but I think this thing could get really big, you know? No? But I want to talk about onions too. Onions. So important, yet so traumatic. One slice, and that acid sting stirs up and before long there are tears running down my face. Sometimes it drives me crazy (shakes fist at the sky!), other times I almost enjoy the gentle release and relish in the temporary sadness. Sadness is ok you know, as long as it is not ever present. I thought that chopping onions in my food processor might ease the pain, but no. A small London kitchen has nowhere to hide from an onion ambush. And really, it is ok. Onions are onions, and a culinary war wound are those tears …