Thursday, 22 March 2018

Cantonese-Style (sort of) Chow Mein


I've included "sort of" in the title of this post because I'm referring to the cooking style, not the ingredients themselves. Rather than throwing all the ingredients into the wok together, they're separated out and cooked individually, then combined at the end. This gives greater control over how each one is cooked and you're less prone to mistakes (like uneven cooking or burning). 

Thursday, 21 September 2017

Chicken Gyros


Everyone loves a good (or dirty) takeaway; I refuse to believe that there's one person that doesn't! But, they can be expensive and possibly a tad unhealthy to say the least. But making your own can be as cheap or as expensive as you want it to be (think rare breed meats, heritage vegetables, etc.). And, damn, making it yourself tastes so good.

Monday, 27 February 2017

Lancashire Hotpot with Lamb Shanks


In my opinion, Lancashire hotpot is one of the all time best casseroles... though being from Lancashire I might be a tiny bit biased. The fat from the lamb combines with the stock to make a rich sauce, and the top layer of crispy potatoes contrasts drastically with the potatoes lower down which absorb some of the tasty sauce. 

Thursday, 2 February 2017

Nacho Cheese Sauce




Nacho cheese sauce, the gooier and unsophisticated cousin of Mornay sauce, is a thing of beauty. It's simply to make, quick, totally customisable and goes with plenty of foods. I used mine to go on a steak roll and nachos and chilli.

The base of this sauce is a classic Bechamel, then simply adding processed cheese slices and seasonings. Seasonings is where the customisable part comes in; you can have it plain or experiment with different spice combinations or even herbs.


Saturday, 5 November 2016

DIY Doner Kebab



Takeaways may be an easy (and tasty?) option on a Friday night, but they're so expensive. Especially compared to making your own versions at home which are almost guaranteed to taste better.