So, folks, last week may have seen the release of my latest Hot Ones-style line-up but it also gave me the idea for something else. A quick and simple recipe, inspired by the show and by one of the companies that I’ve recently featured.
Back when I tried Chilli Bobs‘ Chimera Chilli Sauce, I mentioned that such a tangy sauce would be perfect for eggs and its maker got in touch to say that I absolutely had to try them scrambled.
So here I go, recreating Gordon Ramsay’s recipe and doing exactly what he told us all not to: Adding hot sauce!
Alright, everyone, I’ve been working on this silly little recipe for quite a while now and I’m finally able to show it to you:
My take on the onion bhaji “scotch eggs” that I used to grab from local food markets, before the world got plunged into chaos by this pandemic. An indian classic on the outside, yet oh so gooey and british within:
Delicious with any number of different chutneys, tamarind sauces and green chilli products. Or simply dripping with its own yolk.
Hey folks, it’s the last weekend of the month and, as always, that means that it’s recipe time. For july, though, I felt like going quite a bit hotter than usual and making something with trinidad scorpion.
Why? I’m honestly not sure.
Perhaps being cooped up indoors has got me craving some excitement in my life. Perhaps I’m in the mood for some fiery, acidic flavour. Or perhaps it was simply the desire to see a new number on my recipe page.
Whatever the case may be, I felt like half-arsing a phaal, this month. Making a simple, flavourful and at least semi-faithful recreation of a superhot, british curry, without all the effort involved in the real dish.
One which utilised my old shakshuka recipe as a starting point, in order to do away with the need for fresh ingredients and use only store cupboard essentials.
Well, so long as you, like me, consider indian spices and dried superhot chillies essential…
Hey folks, it’s recipe time again but, if I’m honest, this one was actually supposed to go up last week. I had a few technical difficulties with my camera and had to remake the whole thing from scratch.
So, that’s how my week’s been going, how about yours? I hope that you’re all holding up okay in the midst of this crazy modern mess and I hope that you’re all able to find a nice, secluded spot to go stretch your legs and get some sun. Because, as scary as this pandemic is, going outside is still important to your health.
With no end in sight, right now, it’s essential that you have a way to get all the necessary vitamin D and you’re not going to do it through diet, alone. Fresh fish just isn’t that readily available right now.
What you need is sunshine and that, I’m afraid, is not something that I can provide. But I can share with you a thematically-appropriate rice dish, at least, based on the work of Amano Hina – Weathering with You’s 100% sunshine girl.
A simple, yet delicious, one-pan recipe that deviates slightly from the source material but still combines eggs, rice and crisps for a crunchy, warming meal that’ll add a little brightness at any time of the day. Though, personally, I like to serve it for brunch.
Hey folks, it’s recipe time again but, this month, I’m doing something that I haven’t done in a while – Reviewing someone else’s recipe.
You see, as I mentioned at the beginning of the year, I’ve had plans for ramen for quite a while. Yet my dreams of fiery tonkotsu were scuppered at the very start.
As it turns out, that milky-looking pork bone broth comes not just from making your own stock but from boiling the hell out of it for hours and hours on end. From getting every single ounce of fat and flavour out of the meat, which neither you, nor I, are likely to have the time for.
So I was all set to move on and make something else. Until I saw this:
A dark bowl of coffee curry ramen made by Pixel Tea, as part of his “Gourmet Smash Ultimate” series of Super Smash Bros. inspired dishes.
It caught my attention with its theming – Derived from the favourite food and drink pairing of Persona 5’s protagonist – but also provided a fresh spin on japanese noodle stew and just enough spice that I could make it a feature.
In fact, Pixel’s overview alone was enough to sell me on this one. But the fact that his dish makes use of a custom spice blend, rather than a custom stock, is nothing short of a godsend.
It doesn’t make this a quick meal but it still cuts down the cooking time considerably. From most of a day to around two hours, all prep included.
So let’s see how it works out, shall we?
Happy Star Wars day, everyone! Today’s post has absolutely nothing to do with George Lucas’ famous franchise but my generation was one that grew up in the wake of the original trilogy, receiving every ounce of second-hand excitement imaginable in the run up to Episode One.
And, since I was young enough to enjoy that movie and the games that it spawned, Star Wars has been a positive part of my life for as long as I can remember. I may not be as obsessed with it as some reviewers but I have a lot of respect for the series, all the same, and I just have to acknowledge that today’s date is may the fourth.
Now let’s get on with this weekend’s main feature: A quick and easy, yet utterly delicious egg mayo recipe, featuring Daddy Cool’s Fatalii Attraction.
Because, now that I’m coming to the end of my third bottle, I feel like I should show you how I use the stuff.
Hey folks, I’ve got a confession to make: Just this month, I’ve finally caught biber fever.
Not that one, though. I have no interest in twenty-tens pop stars, catchy as they may be, since that’s neither my genre nor my era.
No, I’m a 90s punk rock kid at my core, with a love of chiptune and rap metal on the side. The biber that I’ve fallen for isn’t a singer but the turkish for chilli. More specifically, the rich, vaguely paprika-like pul biber that I was recently introduced to by Rafi’s Spicebox.
So today, we’re going to be making up something equally middle eastern, adapted from a jewish friend’s home cooking.
For march’s main recipe, we’re going to be reworking the modern vegetarian classic that is shakshuka.