BBQ No2- Whole Cod (Sustainable) with Pernod, Parsley & Garlic, Roll Of Pork with Apple & Apricots & BBQ Steamed Mussels. Potato Cornichon & Egg Salad, Coleslaw, Cous Cous with Mint, Parsley, Tomato & Capers.

Whole  Cod (DEFO Sustainable) Gutted & Cleaned

Stuffed with Parsley, Red Onion, Big splash of Pernold, Salt & Pepper, Lemon, Garlic, Sprinkle of Fennel Seeds.

Garlic & Parsley Butter

Cous Cous-

Cherry Tomatoes

Mint/ Parsley

Red Wine Vinegar (Big Glug-To taste)

Grated Courgette 

Salt & Pepper

Apples, Apricots (Can be dried)

Salt & Pepper

Sage Leaves (Fresh is best)

Thyme 

Salt & Pepper

Steam Mussels in Foil Bag over BBQ

Add Salt & Pepper

Red Onion

Thyme hidden underneath

Big splash of water so the mussels steam when you do the foil up

Cook for 4mins (Check that they're fully open & give them a shake now & then)

Potato Salad

Potatoes Cooked until Soft (wont stay on the knife)

Cornichons Chopped

Spring Onions chopped

Salt & Pepper

Boiled Eggs

Dijon Mustard

Mayo

Bandini & Teds waiting for their Big BBQ Dins

Red Cabbage Finely Sliced 1/2

White Cabbage 1/2

Grated Carrots x 2

Red Wine Vinegar big splash

Mayo- Not too much

Salt & Pepper

BBQ No2 Pics On The Way... Whole BBQ Cod with Pernod & BBQ Steamed Mussels

1st BBQ of 2011...Baby Cuttlefish in Chilli, Lemon, Coriander, Lemongrass & Garlic....AND BBQ Garlic & Chilli Lamb.

Marinate the Cuttlefish in the following then put on a super hot bbq-

Lemon

Olive Oil

Salt & Pepper

Lemongrass

Garlic

Coriander

Chilli

Salt & Pepper Courgettes, add Oil, put on bbq  

Marinate Lamb with Salt & Pepper

Garlic

Red Chilli

(Thyme or Rosemary work)

Add to BBQ

Bulgar Wheat Salad

Add-

Fresh Mint

Olive Oil

Salt & Pepper

Capers

Tomatoes

Cooked Peas

Coriander

Oooh AND we made a Natural Yogurt Mint dip/sauce to go on top

Just add fresh mint, salt & pepper to yougurt

1st BBQ Of The Year To Come...BBQ Lamb, Cuttlefish & Bulgar Wheat Salad

Sticky Pork Belly (Left Overs) with Chinese Cabbage, Rice, Coriander & Chilli

1 sml Cup Brown Sugar

1 Cup of Chinese Rice Wine Vinegar

4 Star Anise

4 Cloves of Garlic

tsp of Coriander seeds

2inch OIf Ginger, Bruised & Roughly Cut

1/3 Cup Fish Sauce

1/3 Cup of Light Soy Sauce

1/3 Oyster Sauce or Ketchup!!!

Put in the oven on 180 for 40mins

Then Hob for 30 to reduce all the sauce down

Then Grill for 20mins until Caramelised.

It's SO worth it.

Chinese Greens sliced length ways

1inch of Ginger

2 Cloves of Garlic

Light Soy Sauce big old glug

Fish Sauce bigger glug

Stir Fry for 3mins max so just slightly wilted

Try and share with as fewer people as possible..it's that good.

:-)

Sticky Pork Belly (Left Overs) with Chinese Cabbage & Rice to come...

BIG/HUGE Sunday Roast- Slow Roast Belly of Pork

Take one huge Belly of Pork

Score the top diagonally, cutting through the fat but not the meat

Rub rock salt into the fat

Salt & Pepper the underside/Add Thyme or Rosemary

Put in the oven for 30-40mins on high to get the fat cooking

Then lower the heat to 140/150 for 4hrs

Prepare Roast Potatoes

Part Boil in Salted water 15mins

Drain water & cover with four, Salt & Pepper

Shake the pan with the lid on the smash the sides of the potatoes 

Cheesey Leeks

Slice leeks (part boil or steam if you want)

Make a White Sauce

25g Butter melt on a low heat

25g plain flour

Pint of milk

80g of mature cheddar

Half a teaspoon of english mustard or mustard powder

White pepper

Steam Carrots & Cabbage

after 4hrs add whatever veg you want to use to make your gravy

Onion x1

Cabbage

Thyme x 3 sprigs

Bay leaves x 2

Salt & Pepper

Add this to the juices in the bottom of the pan & add veg/chicken stock

Put back in the oven for 1hrs on 150

To crispen the fat place under the grill with honey for 20mins

Gravy

Push all the vegetables through the sieve and put the gravy on the hob

Add cornflour to thicken

With a spoon skim off any excess fat.

250g of plain flour

3 eggs

1/2 pint of Milk

Sprinkle of Salt

I always guess my yorkshire pudding mix, you want to aim to have quite a thick sauce, still runny but with substance.

Heat oil in the tin first before adding the mixture.

(Keep mixture in the fridge until you use it and use muffin tins to get extra height.)

1st Attempt At Beetroot Pasta...with Bolognese Sauce

Using up the last bits in the fridge...

Spring Onion x2

Garlic x 2

Grated Carrot x2

Fresh Tomato x1

Minced Beef 1/2 Pack

Salt & Pepper

Tin Tomatoes x 1

Glug of Red Wine

Squirt of Ketchup

Cook on the Hob for 30mins

300g flour

3 Eggs

80g if Blitzed Beetroot

 (I used the beetroot vinegar coz I'd ran out of beetroot so that's why it's pink and not quite dry enough)

Looks like raw pig pasta...upps

Looking Better...

And some for Ted..

Home Made Squid Ink Pasta with Smoked Salmon, Mussels & Garlic Cream Sauce

SAUCE

White Onion x 1

3 Cloves of garlic

2 Leeks

Dry Vermouth Big Splash

Vegetable stock 1/2 pint

2 Star Anise

Pot of double Cream

Salt & Pepper

Add Fish

Clean Mussels & make sure none are open prior to cooking

Pull appart the smoked /or coked smoked Salmon 

Add to sauce 3 mins before serving

Rolling Out & Cutting the Pasta

Cut the pasta into even strips an inch or so thick

Roll them through the pasta roller on 7 (the thickest setting)

Once put through fold in half & repeat several times until it's smooth

Gradually reduce the thickness going down to 4 as the smallest.

Then put through the tagliatelle attachment

Hang over string 

Cook in salted boiling water- The bigger the pan the better

Cook on high for 5 mins

PASTA FOR 8

Use '00' Flour if you can find it or plain Flour

For every 100g it's 1 egg

500g flour with 5 eggs

2 sachets or Squid/Cuttlefish Ink

Make a well in the middle of the pasta and gradually add eggs

MIX WITH A KNIFE until the flour &eggs have bound

Then knead the pasta for 5/10 mins until it's springy & in a ball (if there's cracks add a tiny bit of water)

Leave for 10 mins to stand

When you cut it there should be air bubbles

Smoked Haddock, Mussel & Double Cream Chowder with Home Made Chips & Buttered Loaf

Make up vegetable stock-

Shallots x 2

Carrots Grated x 2

Garlic x 2 Cloves

Celery x 2 stalks

Bay Leaves x 3

Olive Oil/ Salt & Pepper

Once softened add fish stock cubes or vegetable stock (Home Made fish stock bets but NOT necessary) 

Glug of White Vermouth

Simmer fo 20mins

Make sure Mussels are clean and unopened 

Make sure smoked haddock has been pin boned & skins removed

Add Lrg pot of double cream, taste seasoning

Once you're happy with the taste add Mussels & smoked haddock and turn up the heat and cook for 3 mins on high. - Shake your pot to make sure everything cooks as evening as possible.

Check mussels have opened

Add handful of Parsley & Extra blk Pepper

Kinda like an Omelette but with Potato, Spinach & Cheese

Another version of Papaya Salad

Pork Chop & Not Healthy Coleslaw

Beef Satay