This is only the second time I’ve cooked scallops. The first time I’ve cooked scallops in their shell. The method I’ve used today is extremely simple but wow did these taste good! I know a lot of people aren’t sure what to make of scallops but trust me, if they are cooked well, they are unbelievably tasty. Continue reading Super Quick Scallops in the Shell
Got a chance to barbecue some food today. So here I have my version of Sicilian Inspired Citrus Chicken. Very simple but really delicious too. I am no expert so the instructions provided below are simply for those who wish to give it a go. I also made a video which you can find by clicking here. The video was just for fun and provides no instructions. Continue reading Sicilian Inspired Citrus Chicken
Yesterday was my first smoke in a while. I’m still quite new to this so every cook is an adventure and I seriously enjoy every moment of it. This time I decided to try smoking a whole turkey breast and some pork ribs. I also cooked some cheesy garlic bread and jacket potatoes as sides. I’m always slightly nervous that I might ruin the meat when I am smoking due to my inexperience but this time I was thrilled with the outcome. Continue reading Smoked Pork Ribs and Turkey Breast.
It has been a couple of weeks since I cooked these beauties but they are certainly worth a mention. It’s not my creation so I will not take any credit. This recipe was taken from the Dreaming Of The Good Life blog. If you like tasty food I would definitely suggest that you go have a look at all of the recipes.
If you like a kebab I seriously suggest you make this your go to recipe for a last minute meal on the BBQ. It took me no time at all and it was packed full of flavour. Just be careful not to overcook it or you’ll regret it.
Click Here if you want to go straight to this recipe. Enjoy!
Here are some more pictures from that cook.
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Written by Tomos Newland-Jones @MrNewland66
So I fancied cooking something a little different. Something with a little spice. Mexican to be specific. I could have cooked chilli, fajitas or enchiladas but I’ve done that so many times! In the end I decided to try something new and make taquitos! Continue reading Cooking: Taquitos
This isn’t breaking news. I’m certain that many of you already know but I am still thrilled to share this news with you. Anybody that has read my blog would know that Hang Fire Smokehouse are incredible. They were voted ‘Best Street Food’ by the BBC, launched Wales’ first craft soda and obviously cook the most incredible Barbecue food – you should do anything they can to go and eat their food. However, I realise that this is not always possible and so the announcement that they are releasing their very own cookbook is incredibly exciting. Now you can cook their food at home! Continue reading Hang Fire Smokehouse Announce Cookbook Deal!
Today I fancied beef burgers and so I made some. I was also in a more experimental mood that usual so decided to try something a little different. At least for me anyway. Whisky! Today I cooked Whisky beef burgers with red onion, red onion chutney and gouda cheese in a brioche bun. Continue reading Cooking: Whisky Beef Burgers with Red Onion Chutney.
Recently, I had the great opportunity to try something new. Hokkei. A new twist on the traditional Chinese takeaway, Hokkei serves Hong Kong inspired food, utilising authentic ingredients and innovative cooking techniques in order to deliver the best dishes possible.
The chefs, Larking and Dale, were both in fact MasterChef competitors and through the show became good friends. Armed with the know-how and passion for cooking, they decided to open a Chinese takeaway with a difference. No “Untraceable and unethical ingredients, low quality, stodgy food and sloppy service”. Surely their food must be brilliant right? Continue reading Hokkei: Peking Duck Baos and Rice Noodle Salad
I’ve pulled this straight from Wikipedia to show just how much research that I have done 🙂
“Gumbo is a dish that originated in southern Louisiana from the Louisiana Creole people during the 18th century. It typically consists primarily of a strongly flavored stock, okra, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and groundsassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo). Continue reading Cooking: Chicken Gumbo!
This is not really an instructional post. After all… It is just a steak. I still wanted to tell you about it because I enjoyed it so much!
This was a piece of Welsh rump steak bought for just £2.97! No idea why it was that cheap. May have been reduced, may have been on offer but I grabbed it anyway. I was too excited to notice, to be honest. I’ve cooked good steaks before. I know all the rules – oil and season the meat, allow the meat to reach room temperature, place on to a really hot pan and don’t move it around too much. This time, I decided to try something new and use a herb brush to butter the steak. I wasn’t sure how much flavour could really be added to the meat by simply brushing it with butter using a herb brush, but it was brilliant! I am guessing that this is not new for many of you, but there might be a few people that are yet to try this and I seriously suggest that you give it a go. Continue reading Cooking: Awesome Steak!