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    Chicken skewers, tomato and spinach salsa and pea chutney

    13 January 2019 - By 

    This is a triumph, honestly.  I’m continually impressed by the recipes in The Doctor’s Kitchen, they are always so well considered and packed with flavour. This was done exactly as described except for two items:   Firstly, I probably quadrupled the quantity of cherry tomatoes in the salsa and have no regrets.   And secondly, due to a lapse in organisation I failed to thaw the peas… But I charged on regardless and found that it created the most delightful, sweet and sharp granita that worked actually incredibly well.  This would work with so many dishes, possibly more suited to…

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    Beetroot, Carrot and Soba

    13 January 2019 - By 

    There’s no accompanying picture in the recipe to this gothic looking dish, so I can’t confirm whether it’s supposed to look quite so dramatic.  However any such treatment of beetroot will surely end up with a similar product, giving a certain sense of zombie roleplay to the occasion…  The appeal of which may vary depending on who you ask. I only had one portion of soba (that portion that is bound with a little paper clasp) left as it happened, so I’d suggest that this would benefit from doubling up and using two portions in the future. Additionally a fine…

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    Spiced Cauliflower Soup

    9 January 2019 - By 

    This is a lovely warming soup, quick, easy and cheap to make in bulk.  Perhaps I’d turn down the heat a notch, but then on another day this could easily be just the ticket. Crisping the crispy onions up in the oven seems a faff, but is well worth it.  I also squeezed a little lime over the soup just before serving to great affect. The only negative I can possibly attribute is that it was party to my hand blender blending its last, the motor giving up just as the final chunks of cauliflower were liquidised.  Highly irritating. From…

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    Slow-cooked Sausage Casserole

    6 January 2019 - By 

    This is an unbelievably simple recipe, with only 5 ingredients in the casserole.  There is no depth of flavour here in truth, there are certainly modifications you could make to boost that, such as browning off the meat, adding some alliums, perhaps.   But I feel this misses the point of this particular recipe. The beauty here is the effort to outcome ratio is off the charts.  With hard morning in the garden, digging up and scrubbing clean some red bricks that are soon destined for great purpose, I wanted to refuel and resume the productivity.  On such days the…

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    Turkey Schnitzel

    6 January 2019 - By 

    This whole thing was a powerful collection of flavours, picked chillies and artichoke hearts, anchovies and capers. They ride close to the edge, but it’s delicious and really brought all together by the egg. As much as it did work, I think next time I might be tempted to leave the capers out of the sauce, just to tone things down one notch. Love the process of marinating the turkey in buttermilk… Well, actually Greek yoghurt and lemon in this case, because buttermilk is not always at hand. The crisp onions, coconut flour and sesame seed coating was lovely and…

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    Shepherd's Pie & Peas

    3 January 2019 - By 

    This is roughly taken from Gordan Ramsay’s recipe.Although I added a mix of beef mince and turkey mince, which I thought worked very well, as did the suggested grating of the carrot and onion rather than finely chopping, as you might typically for this. Very nice, super-comforting. My only change would be to leave it for another ten minutes to allow the topping to crisp, or perhaps to add a short blast under the grill before serving. From https://www.thecoast.net.nz/life/food-recipes/gordon-ramsay-s-shepherds-pie/

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    Christmas slow-cooker filet of beef, glazed carrots and sour cream mash

    3 January 2019 - By 

    The sour cream and chive mash is exceptional, and just an awful thing to do to your body. but I wholeheartedly recommend it. It works wonderfully with some Dijon mustard. The filet of beef was the most expensive joint I’ve ever bought, and I was terrified of ruining it by the fact that I had to cook it in the slow cooker. But I needn’t have been, it was quite delicious, amongst the finest beef I’ve ever eaten, in fact. Sour-cream mash from:https://food52.com/recipes/14497-monica-s-sour-cream-and-chive-mashed-potatoes Slow cooker beef from:https://www.aspicyperspective.com/slow-cooker-honey-garlic-beef-tenderloin/ Glazed carrots from:https://www.jamieoliver.com/recipes/vegetables-recipes/sweet-glazed-carrots/

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    Turkey Burger & Kohlrabi slaw

    3 January 2019 - By 

    Turkey meat is quietly climbing onto my list of favourites. Inexpensive, more flavoursome than chicken and lean. It takes a little more care to keep moist, but giving it that deserved attention is well worth it. The addition of sausage meat here gives a significant leg up on the challenge keeping the meat moist. And the number of flavours packed into them means this was a real winner. The method of allowing the burger mix to rest in the fridge to firm up is a good one, and was particularly beneficial here as I made these probably larger than any…

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    Gammon and duck eggs

    3 January 2019 - By 

    Really good, lovely, luxurious combo with the rich duck eggs and the gammon a real treat. The pork scratchings gravy on the other hand is rather gilding the lilly,and can easily be omitted. From Tom Kerridge – Dopamine Diet, pg. 234