The days are finally getting a little bit longer and brighter, and I’m loving it. It’s not that I don’t like autumn or winter (I love them!), but after December and if there’s a decided lack of snow, my interest tends to wane a little…it’s not even that I long for warmer temperatures, I just prefer to come home and not have it be so pitch black my brain thinks it may as well be the middle of the night!
This dish was created when we were having an abundance of gorgeous tuna — whether we went to the farm shop halls or the local supermarket’s fish counter, slabs of tuna steaks were waiting for us, and often at a much cheaper price than usual. So I mean, we had to buy it then, right…?
And as much as I love a grilled piece of tuna steak, there’s something so amazingly fresh about tuna that it sometimes seems a shame to do anything to it. It’s probably why my family and I love sashimi so much — when you have a piece of fish this good, why try and change anything about it?
So here we have it; a dish that’s a bit of a ceviche and a bit of sashimi combined together. The passion fruit part is a little fussy, but goes wonderfully with the tuna to cut through its richness. It’s pretty handy for serving at a party or gathering, since you can pre-slice the fish and arrange on a plate, and make the dressing, and keep both in the fridge before plating up just before serving.
Feeds 4 as a starter. Read More
Does my blog need yet another chicken wing recipe? Admittedly, the answer’s probably no, but here we are. These recipes are quick, easy and the results are delicious, and this one’s no exception–pop the into the oven, make the easy gochujang-based sauce whilst the wings cook, and then gobble them up. So what more could you ask for really?
These wings are somewhat spicy, sightly tangy, and we chose to serve them as they are with just a quick sesame cucumber pickle, to take the edge off that heat.
Feeds 2 for a quick & light lunch. Serve up with some rice if you want to bulk it up a bit. Read More
My family just loves wings. Partly because they’re usually pretty quick and easy, unless you’re going down the fried route (and even that doesn’t necessarily take too long), but mostly because they’re delicious of course. If you’re a person who hates eating meat on the bone, then there might be a problem. But in my opinion, you should try and change that hatred, cause so far you’re actually doing yourself a disfavour and missing out big time.
These wings are an awesome combo of spicy, sweet and sticky. The rose water is mild, like a slight afternote, so there’s no soapy flavour here at all. If it really messes with your mind to have rose water in this dish, leave it out, I guess…though I do recommend you give it a go, just the once.
Serves 2-3, as a light lunch
Adapted from here. Read More
Ah, figs and cheese on toast. This isn’t really bringing anything revolutionary to the table, but let’s be honest, I’m not even trying to do so. This combo is a classic, and for good reason. This is another assembley-list with figs, but I love figs on toast, and I also just sort of wanted to show off my pictures for this one
Serves 4, as a snack.
You’ll be needing;
4 slices of sourdough bread
4 figs, halved
2 tbsp of runny honey
pinch of sea salt
200g of mozzarella
black pepper for serving
Preheat the oven to 200 degrees C. Lightly oil a small roasting tin, and pop in the fig halves. Drizzle with honey and sprinkle over the sea salt, and roast for twenty minutes. Near the end of the roasting time, preheat the grill (or BBQ, I guess), and grill the bread on one side, before turning over, tearing the mozzarella and scattering it over the toast. Grill again until the cheese has melted, then remove both the toast and figs from the heat.
Serve two fig halves over each slice of toast, and finish with some cracked black pepper if desired.
There was a time when bacon jam seemed inescapable. I think it was roughly the same time period as the craze of baconnaise, but the days of bacon-filled condiments kind of blur together in my mind. But seriously, this stuff was everywhere. You just couldn’t get away from it. Although I did think it sounded interesting at the time, I never ever bought a jar of either condiment. I never looked up a recipe. I just sort of acknowledged its constant presence, and kept on going.
Now, I sort of understand the craze. I’m sure if I had made this recipe back then, I’d have been one of those pushing its popularity. Bacon jam is pretty good. Sure, it’s like you can feel your arteries clogging up, but the stuff is great on toast, and I’m sure it would be an awesome addition to some freshly cooked waffles for brunch.
So here’s my recipe, which I think is pretty awesome as is. I have seen notes about pulsing the bacon jam into a finer texture, to more like that which you’ll find sold in jars at the supermarket, but I like the slightly coarser texture. Read More
They’re certainly messy, but I do like making (and eating) chicken wings. They feel a bit like bar food, but you can pick up a pack of like 20 of them for almost nothing here in England, and they make a great family lunch for all of us, and all things considered, don’t take all that long. I think they’re more popular over in the States, but the UK is slowly catching on in my opinion, since the town close to us has chicken wings popping up on menus all over the place these days.
(One thing that does confuse me though, is that I’ve seen the phrase “boneless chicken wings” (mainly on America-centric websites) and surely then it just becomes a chicken nugget?? It’s just one of those weird little things that niggle me ever since I’ve seen it)
These are just marinated and grilled in a simple soy, ginger, garlic and honey mixture, which is slightly salty and sweet, and served with a quick home-made radish pickle that pickles as you cook the chicken. Obviously, you’ll get the best results if you marinate the chicken wings overnight, but don’t sweat it if you find you’re starting barely an hour before you want to eat. Just make sure to glaze the chicken wings constantly as you BBQ them (which I recommend over the oven, because that BBQ flavour is something you can’t cheat at).
Serves 2-3 as a light lunch. Read More
This is such a simple dish to make, and takes very little time overall. It makes a lovely starter for a dinner party, or even a wonderful accompaniment with a fresh salad. I’ve also tried variations upon the marinade, including; crushed juniper berries, rosemary, crushed garlic and olive oil crushed juniper berries, sage, dried thyme, and olive oil Most have worked very well, so take the guidelines, and play with the flavours! I think the honey here lends a lovely sweetness that cuts against the richness of the meat. Makes a starter enough for 4-5 people.