Saturday, 21 January 2017

Sushi

Lou was out so decided on a 'test night'...

Got a bit carried away in the fishmongers....so much for a cheap meal


Decided to have a cheeky Sake


Fresh Tempura - excellent


Used sriracha chilli sauce for the spicy tuna roll....






Excellent - with some tempura carrot and ginger mayo....




Saturday, 17 December 2016

Xmas Chicken Liver Pate

A nice looking set of ingredients


Always a winner - butter


Check out the flambe



Smoothly does it



It was fantastic


Tuesday, 4 October 2016

Doorstep Kebabs

Slightly randomly I decided to do some Kebabs...on the BBQ...in October....



Did this outside the front door !



Lovely result


Thursday, 9 June 2016

Spatchcock Poussain for One

I've always wanted to try the Spatchcock method for a BBQ'd chicken....and since it was just me I went for a Poussain


Ouch.....


Looking good





You can't beat the Franky's Red Hot Wing Sauce
What a sandwich !




Saturday, 23 January 2016

Korean Chicken Wings

Getting into my wings....and my Korean...





These look great...





A nice deep crisp



And then smothered in the Korean Chilli Sauce. Superb




Saturday, 28 November 2015

BIR Madras


Oh yes !

I think my cooking education is complete. I have mastered (with the aid of this excellent book) the ability to make a Madras that looks, smells, and tastes the same as the best Indian restaurant.

Now for me that is very significant. I am a curry addict. I swear if I had to only eat one type of cuisine for the rest of my life - it would have to be Indian. I do love to cook Indian from scratch, as other entries in this blog testify....but they are never the same as what you get from a good Cuzza. I know they are different, I know it's not traditional, but hey - I also know that I love them. Properly love them. I travel for work a lot, and sitting down in a small cuzza of an evening....just me, a Madras, a couple of pints and my Kindle, and I am a very very happy man.

Now - I can be that happy at home.

So...here we go. As we all know it's about the Curry Gravy.....




Which is a long slow cook of about 12 vegetables and spices - the bulk coming from onions



Which is then blended to a smooth paste



And the interesting bit - you double it with water...and then simmer for 1+ hour....it's amazing - it transforms it from something quite bland to a perfect gravy. You know it's ready when you get the red oil floating on the top.



Since is was a Madras....I also made the recommended tomato puree base...with the addition of Tandoori Masala and Ground Ginger





I also precooked (steamed) the chicken



So there we go - a mis-en-place for a Cuzza restaurant.




A quick fry of the base tomato sauce, garlic and ginger and some cumin, salt, chilli and curry powder.



Added the pre-cooked chicken and pots



And then you add teh gravy - and wow.....a perfect Madras. There she blows.....it was amazing....perfect...superb....



And - plenty of gravy for the freezer for the next one (which won't be long!)

Saturday, 31 January 2015

Maqluba

This is definitely in the 'experiment' category...



Now they look good....


This inspired the cook






Got to be good eh?


And it was