Apologies for my tardiness recently. Since my holiday I have come back to real life with a bump and I’m finding it hard getting back into the groove of things. I seem to be having a crisis of confidence in blogland, my brain doesn’t seem to be able to think ahead or think creatively at the moment. Though I should feel refreshed and renewed after my first holiday in 3 years, I seem to have left my mojo in Cyprus. I have been preparing posts for blogging but not been happy with the end results so they never made it past draft.
This isn’t much of a recipe if I’m honest but I am loving spatchcocking chickens as it’s so easy and reduces the cooking time. Roast chicken is now on the weekday menu! I found a great video on how to prepare the chicken here
I served this herby chicken with roasted peppers, aubergine, tomato, mushroom and courgette tossed in lemony quinoa which I failed to photograph….. maybe that will become a blog post of its own soon.
Having recently invested in a slow cooker I have been trying out this new way of cooking with various recipes but so far the tastiest and most photogenic thing to come out of it is this amazing slow cooker pulled pork which I found on the Chow website. Its so easy as you just coat you hunk of pork shoulder with the spice rub and sit it on a bed of onion with some stock and wait for the slow cooker to work its magic. I found the pork already tasted so good so I didn’t want to cover it all in BBQ sauce but opted to add some on the side.
If you don’t have a slow cooker you can cook it in the oven as follows: preheat the oven to 220c or gas mark 7. Line a roasting tin with sheets of foil big enough to fold over the top of the pork. Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125c or gas mark ½. Fold the foil over the top to make a sealed parcel of pork. Return to the oven and cook for about 6-7 hours, then turn the heat back up to 220c or gas mark 7 and cook the pork, uncovered, for 10 minutes to crisp up.
The Hairy Dieters: How to love food and lose weight is one of my favourite cookbooks and their Italian Meatballs in Chunky Tomato Sauce recipe has become a staple in my kitchen now. I cannot recommend the book enough. The meatballs are easy and delicious, freeze well and make a quick low calorie dinner with a small serving of pasta and a big salad.
During London’s heat wave I had a serious Mexican food craving to the point where I would consider going the long way home so that I could stop by Wahaca’s pop up Southbank Experience and grab one of their amazing pulled pork burritos. I had some left over spicy tomato sauce in the freezer so decided to whip up some taco inspired pizzas.
You can keep the dough in a well sealed freezer bag in the fridge for 24 hours or freezer for up to 3 months (defrost in the fridge overnight) and any left over tomato sauce can also be frozen.
My old housemate Rob used to make this chilli all the time. It’s the best chilli I have tasted but in an unusual no tomato or peppers kind of way and can imagine it’s not everyones cup of tea. With the addition of red wine and cinnamon, this to me feels like a more authentic, spicier chilli con carne with its depth of flavours. Its quite fiery so I serve it with soured cream to take the edge off some of the heat. This recipe is from Jo Pratt’s The Nation’s Favourite Food
Admittedly, this isn’t a very summery dish but the weather in Cornwall last weekend wasn’t very summery either…..
Mum doesn’t have much of an appetite anymore so every time I go home I try to make her something and for this visit she requested cottage pie. I adapted Gordon Ramsey’s Shepherd’s Pie recipe to make a luxurious cottage pie as I don’t like lamb. I have also increased the liquid quantities to leave enough for a gravy once the mince has been strained into the pie dish.