Category Archive: Noms

Sep 26

Savoury Lorne Sausage

Well, Lorne Sausage (or square sausage, if you like) is a staple of the Scottish breakfast and it’s particularly awesome. This is my take on it, including a sage & onion mix and basic crumb coating that my local butcher used to add when I was a wean 🙂 Ingredients: 750g minced (ground) pork & …

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Sep 01

Ziti

I think this is more of an Italian-American dish that straight Italian – someone who knows will no doubt tell me. It’s similar to a Lasagne, but without the need to make two sauces. It’s cheap, it goes a long way and it’s delicious. So, here’s what’s needed. 500g hot Italian sausage (mix together 500g …

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Aug 14

Basic Italian Sausage

This is a lightly spiced sausage meat which works great for any red meat-based Italian food (your lasagnes, bolognese and what have you) as well as for stuffing into skins if you’re so inclined. A word about the ground pork / port mince first, though; if you’re going to use a packet from the supermarket, …

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Jun 06

British Indian Restaurant style base curry gravy

Hello all. So, I’ve been experimenting a lot with curry cooking the way it’s done in British Indian Restaurants. These dishes have a unique taste and texture of their own, distinct from traditional Indian and Pakistani cooking. I expect this has come about from a requirement to rapidly produce a wide range of dishes in as short …

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Jun 06

Indian Restaurant style “Mix Powder”

So, in most of the BIR style curry recipes I make, I use what’s called a “mix powder”. This is just a blend of the spices common to just about every British style curry there is. It’s easy. Just punt the following spices into a jar, shake ’em up, and you have mix powder. 4 …

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Apr 16

Sneakaliscious Chilli Con Carne

Chillies

Nothing complicated here – no weird and wonderful chillies that you need to travel 50 miles to buy. All off the shelf stuff, but tastes amazing and gets better after a couple of days. If you decide to make a huuuuuuuge pot of it, either portion it and freeze it or heat the whole pot …

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Sep 17

Spicy Pulled Pork in the Slow Cooker / crockpot

[EDIT] So, I’ve found that it’s generally easier to get a 2kg chunk of shoulder than a 3kg one, so I’ve tweaked the recipe over the last few months. It turns out that the only thing that changed, other than the pork-weight, was the amount of salt – reduced from 3tbsp to 2tbsp. Results are …

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Feb 08

Christmas Pudding Ale seasonings

This is a message from the future! For once, it came out magnificently on the first attempt so I’ve stuck with this recipe ever since.  So I’ve devised a recipe for what I’m hoping will be a nice Christmas Pudding Ale. The Youngs one, if I remember correctly, is just a winter warmer mixed with …

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Oct 13

Chicken Korma (Restaurant Style)

Normally the curries I make tend to be closer to actual Indian food than the type of things you buy in a British Indian restaurant, but it’s nice to have a change sometimes. This is a pretty straightforward but very yummy Korma recipe. First off, make a curry paste (sort of) by mixing together two …

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Jun 30

Tasty Noms

Okay, so, my little Scotch Bonnet plant, Stingy, has babies. So I thought I’d cook a couple of them. I chose two small chillies – a red and an orange. Given that the chillies are at their hottest when they’re green, I thought it would be a fairly safe experiment. It was – what dropped …

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