You can’t have bangers and mash without gravy. Gravy is the sauce of life. The fuel of winter. That which lubricates our very soul. I could go on but I fear I may alienate our honoured reader. Anyway, if your experience of gravy is a brown lumpy mess, let me enlighten you. (Actually, it is quite lumpy but that’s because of the mushrooms).
- 1 medium red onion
- About 8 – 10 mushrooms
- A splash of balsamic vinegar
- A splash of soy sauce
- 1/2 pint of chicken stock
- salt and pepper
Continue reading “Onion and Mushroom Gravy”
Ok. To start with I shall give the dictionary deffinition of “braise”. Mainly because, if you you asked me, my answer would begin – um, er, well um, you know it’s sort of….blah, blah. So; “braise” v. to fry (food) lightly, then stew slowly in a closed container”. Now you know. We had braised cabbage with our very English bangers and mash, of which you can see a picture a few posts ago. A picture that my wife pointed out, looks rather phallic. Well, it is a men’s cookery club.
- A splash of Olive Oil
- A splash of water
- 4 pinches of fennel seeds
- Savoy cabbage (the wrinkley one)
Continue reading “Braised Savoy Cabbage”
This chutney complimented the Dahl last week in a sweet and saucy kind of way. Again, like many of the details of a good meal, you think that this is one of those things that you buy from the shop to save time. But let me tell you, you can’t buy this kind of flavour or the satisfaction in creating it when you nip down to Sainsbury’s and grab it off of a shelf.
- 1 Kilo of Tomato’s (About 9 large ones), quatered and skinned
- 2 big cooking apples, peeled and sliced
- 2 large green chilli’s, de-seeded
- 1 large onion, finely diced
- 1 large man thumb of ginger, finely chopped
- 4 large punches of sugar
- 1 mugfull of Malt vinegar
- Cummin Seeds, good pinch of
Continue reading “Quick Green Chilli Chutney”
Ok, I admit it, I don’t know how to spell it. Suffice to say that I will stand corrected by the hoards (!) of readers appalled at my ignorance. Anyway we made chapata bread to go with the Dahl we made last week. It was an un-necessary detail that actually rounded the meal off beautifully.
- 1 D-cup of Whole meal flour
- 1 D-cup of chick pea flour
- Olive Oil
- 1/2 a mug of warm water
“D-cup” are your standard fair bra sizes, but before you grab your better halfs bra from the wardrobe, you may want to put your hands together to form a bowl and fill that up instead.
Continue reading “Chapati, Chiapatta, Chiapata”
Ahhh, pudding. And about flippin’ time. What is a life without pudding? A bit thinner I suppose. But as winter looms forth and generous baggy clothing becomes the general attire, those worries can be placed upon the metaphorical shelf of life until the spring begins to warm us again. As redeye said to me the other day “have you got something under your shirt”? Alas, “No”, began my curt reply. It also finished there, too. This Tiramisu is so ambrosial, one portion is never enough.
- 4 eggs (separated)
- 4 Tablespoons of sugar
- 1/2 a cup of double cream
- A cup of strong coffee
- A teaspoon of honey
- Packet Amaretti biscuits
- 500g Tub of mascarpone
- Vanilla essence
- 4 squares of good quality chocolate (grated)
Continue reading “Tears Of My Sue AKA Tiramisu”
That’s right, men & women of earth, fellow blog-a-teers, crap chefs & struggling waitresses…We are NUMBER ONE. Read it & weep. Following an extensive survey* we have been voted the funniest, the best & the most popular food blog in Europe (* by my mum)
Again, we did this a couple of M.C.C’s ago along with the tiramisu. An old classic- Sausages, mash, braised savoy cabbage & onion gravy…Mmm, as English as an estate agent in a lavender shirt, fat knotted tie & a pair of brown shitflickers gettig out of a new mini. I mean, brown shoes with a dark suit? What’s that about? & if ever there’s a car that says “SMUG”. Beep, beep, pip, pip…F£$k off. I digress…
We made this the other week, & instead of Ameretto( cuz I have an allergic reaction to alcohol called alcoholism) I put in a tear from my ex girlfriend. Aaah the bitter sweet taste. Recipe coming soon (please Phatty)
I’ve just been to Gran Canaria for a week. Bloody great, generally the food was fantastic. My way to normally find the best places to eat are to look for where the locals are sitting, usually the grumpy old men types and generally this works well.
In one particular case I can’t tell how wrong this was.
Those things on the right (the fullest bowl) were like chicken McNuggets, but worse (believe it), the luminous orange things in the middle were weird crab things that had claws hanging out of them to just to convince you they might have real food in them… The potatos were nice though with Mojo (pronounced mocho) sauce… I have to find that recipe.
I’ve just added some pictures to some of the previous recipes (Veggie burgers and relish). It’s just struck me that the quality of the photos really does a massive injustice to the quality of the food that we’ve been cooking up at the MCC. We’ve always used the cameras built into our phones and always thought this ok, definatley conveniant. We started with the Sony Ericsson w800i and now we use the new Nokia N73, which is much better but still gives that washed out look and lack of depth…
So any budding foodie photgraphers that have any tips please leave us some comments and tips.. Please!