food, reviews and of course coffee
I do like a cooked breakfast now and again. I also like to vary what I have. I saw Traditional Hogs Pudding in my local supermarket and thought, this is similar but different.
The instructions indicate the best way to cook it is slice it and grill, which I did. It was an interesting taste and texture, reminded me of the inside of a sausage roll.
Nice for a change.
Made me smile.
Gareth Richards: “Wooden spoons are great. You can either use them to prepare food. Or, if you can’t be bothered with that, just write a number on one and walk into a pub…”
From BBC.
Too often when I have curry it looks like this!
A brown dish made of some meat with a brown curry flavoured sauce?
As though curry is a single flavour in its own right!
Supermarket curries, though not much better, at least realise that there is more than one kind of curry.
Personally I much prefer to make my own curries rather than have something like you see above.
What about you?
I have been quite impressed with the Seriously Good pasta sauces and very easy to use. Unlike other sauces I have used in the past these taste very fresh, though obviously they’re not! I used the Bolognese and Red Wine sauce in the above picture.
An authentically rich tomato Bolognese sauce which puts the rest to shame. Loaded with balsamic vinegar, red wine and thyme – it’s all you need to make a classic Spag Bol or Lasagne al Forno. Perfection.
I used it with some Casarecce pasta, finished off with some fresh parmesan.
I served it with some Jamie Oliver Italian Sausages, which I was less impressed with.
I do quite like sushi, however I much prefer what I call real sushi over the typical sushi sold in supermarkets. The kind made with raw fish over smoked or cooked!
Sometimes simple food can be delicious and tasty.
This Italian salad I made for lunch comprises some slices of salami and cold roasted pork loin. I served it with some mixed lettuce leaves and tomato, with ripped mozzarella dressed with basil leaves, olive oil and vinegar.
This pork dish was a throw together type of dish and alas the pork was not as tender as I hoped. Though I think that was more down to the pork I used. I had some diced pork and I think it would have been better with medallions of pork fillet, or possibly cooked for a lot longer.
In a large frying pan I browned off some diced pork. Once this was browned it was removed from the pan and I cooked off some diced onions and mixed peppers.
To this I added Sainsbury’s Boeuf Bourguignonne paste from their new Ingredients for Cooks range. I then added some water, on the assumption that the concentrated paste would have sufficient flavour and salt already added.
This I then let simmer for about thirty minutes, before adding a small tin of cooked borlotti beans.
I served this with some plain boiled rice.
I do like the River Cottage programmes and this DVD box set
British celebrity chef and “real food” campaigner, Hugh Fearnley Whittingstall is back in this amazing 10 DVD River Cottage Collection.Well known for his back-to-basics philosophy on cooking, Hugh has resided at River Cottage for a number of years now, cultivating his vegetable garden, raising chickens, pigs and even cattle for his table. He is an ambassador for local, seasonal produce which he cooks to perfection. Whether it be from the wild, the garden or even off the shelf, Hugh offers a variety of remarkable recipes to enthuse & salivate over.This special River Cottage Collection is a delightful feast and follows Hugh on his wonderful investigative culinary journey as he showcases the very principles he stands for; self-sufficiency, food integrity, and the consumption of local and seasonal produce.British celebrity chef and “real food” campaigner, Hugh Fearnley Whittingstall is back in this amazing 10 DVD River Cottage Collection.Well known for his back-to-basics philosophy on cooking, Hugh has resided at River Cottage for a number of years now, cultivating his vegetable garden, raising chickens, pigs and even cattle for his table. He is an ambassador for local, seasonal produce which he cooks to perfection. Whether it be from the wild, the garden or even off the shelf, Hugh offers a variety of remarkable recipes to enthuse & salivate over.
This special River Cottage Collection is a delightful feast and follows Hugh on his wonderful investigative culinary journey as he showcases the very principles he stands for; self-sufficiency, food integrity, and the consumption of local and seasonal produce.
See the instructions here.
I wanted something quick and easy to cook, I decided to cook linguine.
I took a large pan of boiling water and placed the linguine to cook. I also in another pan cooked some sliced green beans.
When the linguine was cooked, I drained it and added a splash of olive oil. I then stirred in some pesto, pine nuts, the rocket and the cooked green beans.
Though nice on its own, I served mine with some chargrilled pork steaks.