Home Cured Pancetta

headchef Charcuterie Leave a Comment

Curing bacon is not difficult. Buy a nice lump of pork belly, coat with cure, refrigerate, turn every day, done. Turning bacon into pancetta essentially just involves finding somewhere to hang it until it’s lost 20% or more of it’s body weight. This post on the daily brine says it all really – read it. All I can add is …

Magnificent Mac ‘n’ Cheese

headchef BBQ, Sides, Snacks, Weekend Specials Leave a Comment

Mac ‘n’ Cheese is a great blank canvas, hence why a Mac n Cheese bar is so popular at festivals and other pop up events these days. Master the basics, then you can start sprinkling on interesting toppings. The only advice I’d give is that ‘crunchy’ should probably be the focus. Dried onion crisps, crumbled slow grilled streaky bacon, or …

Scotch Eggs 2 Ways

headchef BBQ, Snacks, Starters Leave a Comment

Who doesn’t love a scotch egg? Even a crappy one from Sainsbury’s is a glorious feast, but if you’ve never had a freshly made restaurant quality scotch egg with a runny middle and a crunchy outer, served up with a little piccalilli you haven’t lived! They are surprisingly easy to make so long as you have the right equipment (a …

Steak Night

headchef BBQ, Weekday Dinners, Weekend Specials Leave a Comment

Want an awesome dinner on a Saturday night but can’t be arsed to cook for hours? Got to be steak night! Anyone can fry a steak and bung a few chips in the oven, but steak is actually very versatile. This post is going to start by talking about cuts, move on to how to cook it, then finish with …

Apple Ketchup

headchef Sauces Leave a Comment

If you’ve only ever had premade, shop bought apple sauce then believe me, the difference is well worth the effort. If you’re going to the trouble of roasting a big, tasty pork joint, it seems almost criminal to not make your own, you’ll not find anything like this in a jar… Method Chuck it all in a pan and simmer …

Wild Mushroom Soup

headchef Soups Leave a Comment

Method Soak the porcini in 150ml of warm water for 10 minutes. Fry up the wild and chestnut mushrooms in a large knob of butter, remove a few for a garnish later and then add he onion, garlic and thyme Add the porcini, water and all, along with the stock, bring to the boil and simmer, half covered, for 10 …

Roasted Garlic & Almond Soup

headchef Soups Leave a Comment

Really tasty, but perhaps not one to eat before a big night out… Method Break up the garlic and roast in the oven for 30 minutes at 180, then leave it to cool Gently fry the onion for 10 minutes, then add the stock and the cream, bring to the boil and simmer for another 10 minutes Squeeze the cooled …

Chicken, Vegetable & Barley Broth

headchef Soups Leave a Comment

Not your every day chicken and veg soup, the barley adds a lovely depth… Method Put the stock, chopped veg and whole chicken bits into a pan, add 600ml of water and simmer for 30 minutes Remove chicken and set aside, add the barley to the pan and cook for 10-12 minutes Shred the chicken, and return to the broth …

Roast Tomato & Basil Soup

headchef Soups Leave a Comment

Perfect for you tomato growers… Method Peel and roughly chop the onion, take all the green bits off the tomatoes and peel the garlic, then put it all in a roasting tin, mix the whole lot with a good glug of quality olive oil and roast at 220 for half an hour Whizz up the basil with 300ml of warm …