This is a recipe I’ve been chasing for a long time and well-made chicken wings are a joy. Korean wings from Hang Fire Southern Kitchen in Barry have been a recent joy. I’ve made dry, crispy wings, but absent a good dip they were merely only OK so this month we encountered the monthly magazine… Continue reading The Ultimate Chicken Wing Recipe.
Garlic is a most important ingredient. It’s rare in our house we don’t use it. Whether it’s starting a tomato sauce by frying an onion or crushing into teryaki sauce it’s unthinkable to cook without it. You shouldn’t taste it in the dish, but it rounds out the finished product nicely. The example above was… Continue reading Garlic
Homemade pizza. It’s pretty hard to go wrong with this. The ingredients: Pizza base. You can buy this pre-made from the supermarket. Please don’t, it’s awful. We have a sneaky trick to a good base. Get your bread maker to do the kneading cycle on either your own bread recipe or supermarket bread mix. So… Continue reading Home made pizza
Bay Leaves are funny things. Straight off the tree, they’re lovely and aromatic. Throw them into a beef casserole and RagÃ¹ and they disappear. But the weird thing is that even if they don’t have the up-front taste of dried, powdered cumin, or fresh coriander, you’d miss them if they were gone. Essential recipes that… Continue reading Bay Leaves
I make no apologies for this, but it’s something that’s irritating me as we go round the supermarket. We mostly go around the edge, because that’s where the real food is to be found. The burgeoning of “free from” food is beginning to wind me up. I’ve had my DNA tested by 23andme, I’ve lived… Continue reading “Free from” Food
Tofu in itself isn’t the most exciting thing in the world. But that doesn’t stop a billion or more Chinese, Japanese and vegetarians around the world eating it. It comes in many textures from silky to solid. The one we pick up is solid and once it has the liquid drained from it, is a… Continue reading Panko Tofu
This Japanese Flaked Mackerel with Vegetables a variation of this dish which has become one of our staples since mackerel turns up often on the supermarket last day shelf and freezes so well. This dish thrives on the basis that “soy/mirin/sake makes everything better”. We originally got our recipe from [easyazon_link identifier=”1840917431″ locale=”UK” tag=”thenomr03-21″]Everyday Harumi:… Continue reading Japanese Flaked Mackerel with Vegetables
Felafel Have you ever wondered how to make felafel? Felafel is one of those things you don’t think too much about, especially after a night on the tiles. Being British, it probably came to the UK both with our adventures in the Middle East and also with immigration. Certainly it didn’t enter the English language… Continue reading Felafel
It was decided we would have a vegetarian dinner since we’d been having meat just a little too often, despite my O- blood group being allegedly quite meat oriented. It’s bullshit, but what the heck. We had some Quorn mince in the freezer. Quorn is not the worst thing in the world. We survived on… Continue reading Classic Bolognese/RagÃ¹/Tomato Sauce
I’m British. I love sweet and sour. Bite me. Last night we had chicken in the fridge, and a small can of pineapple chunks in the cupboard so what better to do but sweet and sour chicken? Actually, sweet and sour pork would have been marginally better, but whatever. Chicken Balls Dinner was actually a… Continue reading Sweet and sour chicken balls
I cook a lot. I also eat a lot and I even have a cookbook coming out as soon as I can persuade the illustrator to put some pretty pictures in. The big question is, which web sites do I go for recipes to cook whatever I just got from the supermarket? 9/10 times… Continue reading Which recipe web sites do YOU use?