Wings

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Wings – where to even begin? There are wings and there are wings. I want wing perfection, and why not? A plate of wings is well into 3 figures on the calorie count so why bother wasting it on soft, limp, greasy monstrosities that even the majority of professional kitchens refer to as buffalo wings. For the record, Brew Dog …

Tomato and Beef Dripping Salad

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From Tom Kerridge’s show, this is a cracker to serve at a BBQ or along side something hot off the smoker. I served it with ribs the other day and it was an absolute winner… Method Cut the red onion in half through the ends then cut them lengthways into thick slices so as the end bits are keeping each …

Magnificent Mac ‘n’ Cheese

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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 …

Perfect Yorkshires

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This recipe comes from a card I received when I visited the Marylebone uber-butcher, The Ginger Pig. What they don’t know about beef isn’t worth knowing, so it follows that their yorkie puds will be awesome… Method Set the oven to 220°C Add the dripping to whatever container you’re using – experiment with different containers, deep muffin tins produce tall …

Cracking Crackling

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Perfect crackling is a lot easier than a lot of people think it is, check out the Roast Pork recipe here, which covers how to do it when there’s a big lump of meat involved, however, these cracklin’ strips are so easy they are virtually fool proof! I usually make these with the skin left over on sausage making days …

Quick Breads

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I didn’t really ever consider the existance of ‘quick bread’ until that is, I saw last night’s episode of the Great British Bake Off. All of a sudden, the Saturday morning loaf might actually be ready by lunchtime… Basic Soda Bread Quick breads work by generating the lift gas due to the reaction of bicarb of soda and something acidic, …

Focaccia

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I always thought I didn’t really like focaccia, but I promise you this beauty bears no resemblance to the heavy stodge that you buy from the supermarket and reheat at home. Focaccia is a light, crispy bread, heavy on olive oil and infused with a variety of additional ingredients. The general rule is if it cooks inside 15 minutes, it’s …

Ciabatta

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I love ciabatta, its a close run thing between this and sourdough for King of Breads if you ask me. Here is the summary of what I learned on a Italian breads course at the excellent Bread Ahead bakery school in Borough Market. The key, as ever, is super high quality ingredients. Going the extra mile to source organic, stone-milled …

Creamed Corn

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This American dish is a staple of the mid west, and is a great accompaniment to a BBQ as its cheap, easy to make and goes well with char grilled meats. The one thing it definitely isn’t though, is easy on the waistline! Method Whisk the flour and milk together in a jug Add everything else to a pan and …

Spicy Red Cabbage

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This suggestion from Abel & Cole is easy and tasty. Don’t over do the chilli, just a hint of heat is best. This is fantastic as a side to the Ultimate Chicken Pie. Method Slice/shred the cabbage and chop the chilli Melt the butter in a little oil Fry the cabbage with the chilli and cumin seed for 4-5 minutes …