All posts filed under: Cooking

Apple, Fennel & Russet Squire Sausage Roll Bites

As I’m sure you all know by now, there’s nothing I love more than trying a new cheese, I’m completely and utterly cheese obsessed. When an e-mail pops into my inbox letting me know about a new cheese, my eyes light up! And this happened recently when I learned about the new Russet Squire cheese from Curds & Croust. Curds & Croust is a Cornwall based cheesemaker that uses the best Cornish milk sourced from within 30 miles of the dairy, making top quality curds that they put a lot of care and attention into. And as for the ‘croust’, this is a Cornish term for a tasty snack often associated with the best baked bread and the finest Cornish cheese. The team at Curds & Croust craft a number of delicious cheeses, ‘Boy Laity’ (a Cornish camembert), Miss Wenna (a Cornish brie), The Truffler (a Cornish truffle brie) and now Russet Squire. All of the cheeses are overseen by master cheesemaker, Martin Gaylard, who has been dedicated to crafting prestige soft cheeses since boyhood. …

Quick & Easy Beef Wellington Recipe

For Tim’s birthday this year, I thought I’d have a go at making a beef wellington. This was going to be no easy feat considering his birthday was mid-week and I’d have to prepare and cook it after getting back from work at 7pm. I’d never made one before so it was a massive gamble, but I actually managed to do a pretty great job – I don’t mean to sound arrogant, it’s more that I was genuinely astounded at how well it turned out, it may well have been a fluke! Either way, I got lots of lovely comments from people on social media when I posted photos of it, so I thought I’d share the recipe as it really wasn’t very difficult! Recipe: Makes 2 individual beef wellingtons, one per person Ingredients Jus-Roll puff pastry 320g ready rolled sheet 2 organic steaks, approx 200g each 150g chestnut mushrooms, roughly chopped 1 tbsp finely chopped fresh thyme 50g chicken liver pate 6 slices of Parma Ham 1 egg (beaten to make an egg wash) Olive …

Gin Ice Cream with Brockmans Gin

I was recently introduced to Brockmans Gin. It was established eight years ago by a group of friends who wanted to create a gin that was so easy to drink, you could pour it neat over ice (!) and it would be good to go, while combining 11 different botanicals to give it a truly unique taste. It is created from a beautiful recipe of botanicals, sourced from all over the world. These naturally grown aromatic botanicals are steeped in pure grain spirit for many hours to release their oils and aromas. Thereafter, Brockmans is distilled in a 100 year old traditional copper still. The distinctive gin notes and the aroma of coriander married with the softer notes of blueberry and blackberry help deliver an exquisite new taste experience and an intensely smooth gin. Juniper: From Tuscany in Italy: grown wild, their beautiful juniper spice gives a perfumey note to the gin, with hints of pine and lavender. Blueberries: From Northern Europe: a unique and original addition of blueberries provides a dry fruity smoothness and …

National Curry Week 2016

Living in Tooting, we’re fortunate to be very close to a number of excellent local curry restaurants, although we do enjoy cooking curry at home. Over the past few years we’ve tried out a few curry ‘kits’, some of which include a few fresh ingredients, others which just include the spices, and they’ve always been really good. I’m a bit embarrassed to admit that at university I used to buy the jar mixes of various curry sauces (hey, I was a student after all!) but I wouldn’t touch one any more, knowing how delicious the curries are that you can create with one of these kits. Did you know that this week is National Curry Week here in the UK? To celebrate, the fab team at Kingfisher sent me a box of Kingfisher beers and a curry spice kit from Tyga, as well as some peanut sprinkles from The Cheeky Food Company. I was looking forward to cooking up a storm! Kingfisher has always been my go-to beer when dining out for a curry. It’s India’s …

Cooking Cabrito Goat Meat and ‘Goatober’

Growing up in Cyprus, we were quite literally surrounded by goats – we didn’t eat them (that we knew of!), but we ate cheese produced from their milk on a near daily basis. I was therefore so saddened to learn recently that a huge number of male goats (estimated 40,000 per year) are killed at birth because they are simply not needed. Goats cheese is in such high demand that goats are being bred for the female goats to continue to produce milk. There’s an interesting article about this on Munchies here, if you’d like to read more into this (and I recommend you do). Now a number of companies, such as Cabrito, are encouraging people to eat goat meat and to ensure these billies aren’t dying in vain. I recently tried out goat meat for the first time at Gourmet Goat in Borough Market – an absolute must-try if you’re in the area. It was delicious with a unique and very ‘meaty’ flavour. After this, I was keen to try it out at home, …

Pork Chops with Mango, Peach and Halloumi Recipe

Tim and I are very different cooks. He is meticulous in his cooking – he will scour our shelf of recipe books and peruse for hours (literally!) before deciding on one and buying all of the necessary ingredients. This always results in a perfect and delicious dish. I tend to wing it! I take a look in the fridge, see what we’ve got, and just chuck stuff together. Occasionally it doesn’t quite work, but thankfully it usually does! This happened recently, as I’d bought some Yorkshire Halloumi at the Malton Food Lovers Festival when I was up visiting my Mum. I was very excited to discover Yorkshire Halloumi and couldn’t wait to experiment with it, so this is what I came up with… Ingredients – serves two  1 red chilli 1 mango 2 peaches 2 pork chops 250g halloumi Salt and pepper Olive oil (for cooking) Method Pre-heat the grill to a medium heat (this is for the halloumi). Chop up the red chilli into small pieces. You can taste how hot the chilli is by …

Chicken with 40 Cloves of Garlic Recipe

I adore cooking with garlic and so I couldn’t wait to try out some recipes from my new cook book, quite literally titled ‘Garlic’ by Jenny Linford, published by Ryland Peters & Small. It’s such a pretty book, with over 65 recipes, broken down into six chapters: Mellow, Sunshine, Comfort, Fiery, Go Wild and Celebratory. I decided to try out a recipe from the ‘Mellow’ section – Chicken with 40 cloves of garlic. Yes, you read that right, 40 cloves! Here’s the recipe: Ingredients – serves 6 1.8kg/4 lb free-range chicken 25g/1 and a half tablespoons butter 1 tablespoon olive oil 40 garlic cloves, separated but unpeeled. 100ml/one third of a cup of vermouth or dry white wine freshly squeezed juice of half a lemon 200ml/1 cup good-quality chicken stock a handful of fresh tarragon sprigs salt and freshly ground black pepper A lidded flameproof casserole dish, large enough to hold the chicke Method Preheat the oven to 180C/350F/Gas 4. Season the chicken with salt and pepper. Heat the butter and olive oil in a …