tasty

Simple sides: citrus and herb compound butter

| adamcockle

butterblog

Add extra zipp to steak and seafood, or stir into risotto and scrambled eggs . . .

Ingredients:

  • 250g salted butter (at room temperature)
  • 1 clove garlic (finely chopped)
  • Zest of 1/2 a lemon
  • Zest of 1/2 an orange
  • Pinch of chilli flakes (or more if you like it spicy!)
  • 1tbsp fish sauce
  • 1tbsp maple syrup
  • Ground black pepper to taste

Method:

Place the butter in an electric mixer and, using the paddle attachment, whip the butter on high speed until smooth.  Add in the rest of the ingredients and whip for another minute or two until everything is incorporated.  Splodge your herby, zesty butter onto a large piece of parchment paper or clingfilm and roll into a tight, sausage shape.  Pop in the fridge until firm.  Simply slice off pieces as you need them.

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Crispy breaded pork chops

| adamcockle

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Ingredients:

For the pork:

  • 4 boneless pork chops
  • 50g breadcrumbs (I used panko)
  • 2 medium eggs
  • Flour
  • Salt and pepper
  • Vegetable or sunflower oil

Method:

Trim the fat from the chops with a sharp knife.  Place the chops between sheets of parchment paper or fold inside a piece of clingfilm.  Using a rolling pin (or meat mallet) gently bash the chops until they are 1cm thick.  Take 3 plates – sprinkle one thickly with flour and season the flour generously with salt and pepper,  crack the eggs into another and lightly beat with a fork, and then onto the last plate put the breadcrumbs.

Take your flattened pork chops and first dip into the seasoned flour until well coated, shake of the excess and then dip into the egg followed by the breadcrumbs until thoroughly coated.  You can stop here if you like, but I like to ‘double dip’ by dipping the chops into the egg and then breadcrumbs for a second time – the final product will be extra crunchy!

Cover you chops and place in the fridge for about half an hour to set up.  Remove from the fridge and fill a large, deep frying pan with about 1cm of oil.  Heat the oil on medium high until a pinch of breadcrumbs dropped into the centre of the pan sizzle immediately.  Carefully place the chops into the pan (don’t overcrowd the pan – cook in batches if you have to) and cook for a few minutes on each side until crunchy and golden.  Remove from the pan and leave to drain on sheets of kitchen paper to remove the excess oil.

I served my pork chops with roasted broccoli and green beans, mashed potatoes and a simple gravy.

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Eating out: Spitfire BBQ, Bristol

| adamcockle

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Spitfire BBQ is a new addition to the popular Bristol Harbourside. Boasting ‘caveman style’ cooking and speciality dry rubs and sauces, it promises to be a carnivores paradise.

The first thing that strikes you when you enter Spitfire BBQ is the reassuringly authentic smoky atmosphere. Combined with the cosy American diner style booths and quirky decor, one immediately gets the feeling that the food is going to impress.  The waiting staff are casual, friendly and efficient.  The drinks menu boasts a fine selection of classic cocktails and other more original creations, along with an impressive number of beers and ciders.

And so to the food, and meat is certainly the word of the day.  From starters to sides and mains, meat is the star.  Burgers, sausages ribs and steaks, all topped with, wrapped in and adjacent to even more meaty treats.

My starter was one of the few options that came sans-pork (plenty of that to come later) – the Braai bread, a gorgeous, moist bread dough cooked directly on hot coals and served swimming in scrumptious garlic butter.

This was followed by a main of Spitfire ribs.  These signature ribs are available in three sizes – small, big and huge.  I ordered the ‘big’ – and boy do they mean big!  I was presented with a slab of pork belly that could easily have fed 4 people.  The meat was smoky and charred on the outside, but deliciously melting and moist on the inside, and all coated in a delicious, but not overpowering, BBQ glaze.

My sides consisted of the aptly named dirty fries – chunky, skin on chips topped with pulled pork – and some rather pedestrian onion rings (the only disappointment in an otherwise thoroughly satisfying meat-feast).  This was all washed down with a couple of pints of wonderful FUBAR pale ale from Welsh beer heroes Tiny Rebel Brewery.

In conclusion – leave your vegetarian friends at home and embrace your inner caveman, Spitfire BBQ offers a selection of food guaranteed to tickle any carnivores fancy.

Spitfire BBQ

Tiny Rebel Brewery

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Simple sides: White bean mash

| adamcockle

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A delicious alternative to potato mash . . .

Ingredients:

  • 2 tins white cannellini beans
  • 2 cloves garlic, peeled (I used smoked garlic)
  • 1 bay leaf
  • Chicken stock cube
  • 2tbsp butter (melted and left to cool)
  • Salt and pepper to taste

Method:

Empty the beans into a pan (liquid and all) and pop in the garlic and bay leaf.  Bring up to a simmer and add in the stock cube.  Leave to simmer for 10mins.  Drain the beans but retain the cooking liquid.  Fish out the bay leaf and transfer the beans and garlic to a blender (you can also use a stick blender).  Add the melted butter to the beans and blend on a high speed.  Drizzle in the retained cooking liquid until you have a smooth, thick paste.  Season to taste with salt and pepper.

I served this bean mash with griddled pork chops and some steamed greens, but you can use it wherever you’d normally have regular potato mash.

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Steamed mushroom buns and greens in miso butter

| adamcockle

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Ingredients:

For the dough:

  • 2/3 cup warm water
  • 2tsp instant yeast
  • 2tbsp sugar
  • 1tbsp sunflower or vegetable oil
  • 1 + 1/4 cup bread flour
  • 1tsp salt
  • 1/4tsp baking powder

For the mushroom filling:

  • 250g mushrooms (I used a mixture of chestnut and shitake)
  • 5 spring onions
  • 1 clove garlic
  • 2tbsp oil
  • 2tbsp soy sauce
  • 1tbsp maple syrup (or honey)
  • 1tbsp oyster sauce
  • 1tsp chinese five spice
  • 1/2tsp ground szechuan pepper

For the greens:

  • 1tbsp butter
  • 1tsp miso paste
  • Greens of your choice (I used a mixture of spring greens and baby bak choi)

For the dipping sauce:

  • 4tbsp soy sauce
  • 2tbsp maple syrup (or honey)
  • 2tbsp rice wine vinegar
  • 1tsp chilli oil (or more if you like it spice)
  • 1tsp sesame oil

Method:

For the dough:

Mix the water, sugar, and yeast in a bowl until the yeast has dissolved.  Add the oil and then stir in the flour and salt.  Once the dough comes together in a sticky lump, transfer onto a floured surface and knead until smooth (about 5 to 10 minutes).  Put the dough aside in an oiled, covered bowl until risen to double its size.

For the mushroom filling:

Heat the oil in a large pan on a medium high heat.  Finely chop the garlic and spring onion and cook until the garlic has started to turn golden.  Add the mushrooms and cook until reduced in size and the pan starts to look dry (about 10 minutes).  Add the remaining ingredients and cook for a few more minutes until rich and dark brown.  Transfer to a clean bowl and allow to cool.

For the dumplings:

Punch down the risen dough and separate into small walnut sized balls (you should have about 8 – 10).  Press each ball into a flat circle (about 4inches across) and pop a heaped teaspoon of the cooled mushroom mixture into the centre. Lift the edges of the dough to enclose the filling and pinch and twist the dough to seal.

Place each dumpling on a small square of parchment paper and leave aside for about 20 minutes under a damp cloth. Meanwhile, heat some water in a pan until simmering.  Load the dumplings into a bamboo steamer (or more than one stacked on top of each other) keeping them on the parchment paper pieces.  Leave to steam over the bubbling pan for 10-12 minutes.

For the greens:

Melt the butter in a medium hot pan until it starts to froth and bubble.  Add in the miso and whisk until it has incorporated with the butter.  Toss in your greens and allow to cook until just tender.  Depending on your miso you may need to add a bit of extra seasoning at this point.

For the dipping sauce:

Mix all ingredients in a bowl. Easy!

Serve the dumplings straight from the steamer with a little bowl of dipping sauce on the side.  Best enjoyed with an ice cold bottle of Tiger beer.

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Chocolate, pecan crumble muffins

| adamcockle
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Chocolate, pecan crumble muffin

Ingredients:

For the muffins:

  • 3 medium eggs (separated)
  • 1 cup caster sugar
  • 1 1/2 cups self-raising flour
  • 1/2 cup of yogurt
  • 1/2 cup of sunflower oil (or melted butter for a richer taste)
  • 1tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 100g dark chocolate chips
  • 100g pecans (toasted in a hot dry pan, chopped and left to cool)

For the crumble topping:

  • 1/2 cup plain flour
  • 1/2 cup caster sugar
  • 2tbsp butter (cold from the fridge)
  • 20g dark chocolate chips
  • 20g pecans (toasted in a hot dry pan, chopped and left to cool)

Method:

For the crumble topping:

Place the sugar, flour and butter in a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.  Stir in the chocolate chips and chopped pecans.  Keep in the fridge until needed.

For the muffins:

Preheat your oven to 180c and put cases into a 12 hole muffin tin.

Beat the egg whites in an electric mixer with the whisk attachment until firm and dry.  In a separate bowl mix together the egg yolks, sugar, yogurt and oil.  Add the flour to the egg yolk mixture along with the baking powder and bicarbonate of soda and then fold in the egg whites with a metal spoon until the mixture is uniform in colour. Finally, fold in the chocolate chips and chopped pecans.

Divide the cake mixture amongst the 12 cases in the muffin tin and sprinkle the top of each one with a generous amount of the crumble topping*.  Place in the centre of the oven for approx. 20mins until a skewer inserted into the centre of each muffin comes out clean.  Remove the muffins from the tin and leave on a wire rack to cool.

Enjoy these muffins with a big mug of sweet, milky tea.

*if you have any left over crumble topping, sprinkle it in an even layer on a lined baking tray and place in the oven once the muffins are done.  After about 5 mins break up the crumble with a fork and return to the oven for a further 5 mins until it is all crispy and golden.  Allow to cool on the tray and then transfer to an airtight container.  This crumble makes a great topping for cakes or pancakes and a perfect filling for cookies.  You could even try sprinkling some over some fruit and yoghurt for breakfast!

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Chocolate, pecan crumble muffin

Chicken salad with tahini dressing

| adamcockle

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Ingredients:

For the salad:

  • 2 chicken breasts
  • 250g new potatoes
  • Bag of mixed leaves
  • 1/2 red onion (finely sliced)
  • 1 red pepper (finely sliced)
  • 100g green beans
  • 2tsp black sesame seeds

For the dressing:

  • 4tbsp olive oil
  • 2tbsp white wine vinegar
  • 2tbsp tahini (sesame seed paste)
  • 1tbsp honey (or maple syrup)
  • Pinch of salt and pepper (to taste)

Method:

For the salad:

Preheat your oven to 180c

Season the chicken breasts generously with salt and pepper.  Heat a small amount of oil (I like to use olive oil) in a frying pan and brown the breasts on both sides before transferring to the oven for about 15 – 20 mins until cooked through.  Leave the chicken aside to rest and cool.

Bring a large pan of salted water to a boil.  Add the potatoes to the pan and bring back to the boil for about 10 mins before adding the green beans and cooking for a further 5 mins until the potatoes are tender.  Drain the potatoes and beans and leave to cool (you can speed this process along by running under cold water).

For the dressing:

I like to make my dressings in a small jar.  Add all of the ingredients to the jar, pop on the lid and give it a vigorous shake so that all the ingredients combine.  Give it a taste and adjust the seasoning to your liking.  I find that any salad which includes potatoes benefits from a generous amount of salt in the dressing.  If you don’t have a jar you can simply whisk all of the ingredients together in a bowl.

To finish:

Cut the chicken breast into thin slices and mix together with all of the other salad ingredients and the dressing (all the ingredients come together particularly well if the potatoes are still a bit warm).  Sprinkle with the sesame seeds and serve with some crusty bread.

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Coffee cake with caramelised walnuts

| adamcockle

thatsnutsyoblog

Ingredients:

For the cake:

  • 3 medium eggs (separated)
  • 1 cup caster sugar
  • 1 1/2 cups self-raising flour
  • 1tbsp cocoa powder
  • 2tsp instant coffee (dissolved in a splash of water)
  • 1/2 cup of yogurt
  • 1/2 cup of sunflower oil (or melted butter for a richer taste)
  • 1tsp baking powder
  • 1/2tsp bicarbonate of soda

For the icing:

  • 100g unsalted butter (at room temperature)
  • 200g icing sugar
  • 1tsp instant coffee

For the caramelised walnuts:

  • 1/2 cup caster sugar
  • 1/2 cup water
  • 100g walnuts

Method:

For the cake:

Preheat your oven to 180c and grease and line a 20cm cake tin.

Beat the egg whites in an electric mixer with the whisk attachment until firm and dry.  In a separate bowl mix together the egg yolks, sugar, coffee, yogurt and oil.  Add the flour to the egg yolk mixture along with the baking powder and bicarbonate of soda and then finally fold in the egg whites with a metal spoon until the mixture is uniform in colour.  Transfer the mix into the cake tin and bake for approx. 40mins until a skewer inserted into the centre of the cake comes out clean.  Remove the cake from the tin and leave on a wire rack to cool.

For the caramelised nuts:

Put the sugar and water in a small pan and heat on medium until the sugar has dissolved and become a pale amber colour.  Remove from the heat and stir in the walnuts until they are all coated and then transfer them immediately onto a lined baking sheet.  Use a pair of forks to separate the nuts as best you can and allow to cool.  Once cooled, roughly chop the walnuts (making sure that you keep some whole).

For the icing:

Beat the butter in an electric mixer with the blade attachment until smooth.  Add the icing sugar in two batches and beat on high until pale and smooth.  Add the coffee and beat again.  You may need to add a splash of milk to your icing to gain the ideal consistency.

To finish:

Spread a thick layer of icing on top of the cooled cake and sprinkle generously with the caramelised walnuts.  You may need to press down gently on the nuts so that they sink into the icing a little.

Cut into thick slices and serve with steaming cups of good quality coffee.

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Coffee cake with caramelised walnuts

Honey-glazed Meatballs

| adamcockle

Pork meatballs with spring onion and black sesame, coated in a sticky honey and soy glaze.

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Ingredients:

For the meatballs:

  • 6 good quality pork sausages
  • 3 spring onions (finely sliced)
  • 2tbsp black sesame seeds
  • pinch of chilli flakes (or more if you like things spicy)

For the glaze:

  • 1tsp sesame oil
  • 1tsp chilli oil
  • 2tbsp dark soy sauce
  • 2tbsp light soy sauce
  • 2tbsp rice wine vinegar
  • 4tbsp runny honey

Method:

Mix all glaze ingredients in a bowl and put aside.

Remove sausage meat from skins and mix all meatball ingredients together in a bowl (you may need to add some beaten egg if the ingredients don’t come together).  Shape the mix into small manageable balls (I like to keep them to bite-sized morsels because my chopstick skills are questionable) Pop the meatballs on a baking try and cook in a medium oven for about 15 minutes.

Remove the meatballs from the oven and whack the heat up to full.  Pour the glaze over the meatballs and return to the oven for 5 to 10 minutes, or until the the glaze has gone dark and sticky.

Serve with boiled white rice and stir-fried veggies.

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