Monthly Archives: October 2014

Leaving the Dairy, sort of

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It’s simple, we don’t need Dairy, I still use some in desserts because it there is no substitute in some areas. But to have it all the time is nonsense. Seriously, some of the healthiest people are healthier because they don’t do dairy. So Almond milk is in the fridge. People making their own Almond milk please let me know the results.

As with any big change, you may find things strange at first. My chilli chocolate this morning was not so good, until I was a third of a cup down. Then bingo, I realised this was actually nicer than the dairy version. If your dumb enough to use Cadburys with sugar milk and god knows what in it, you have only yourself to blame. Seriously it’s doing you no favours.

It’s a bit like sugar in your tea, those who go without, find sugar in tea awful. Once you have given up sugar in tea, it’s unlikely you will go back. I gave it up when I was 10/11 I think. I also don’t do sugar/fizzy drinks, I hate them. People, who are addicted to these, think they are amazing, now who’s right and wrong?

Willies 100% cacao, almond milk, cardamom, cinnamon, chilli and honey. Healthy, tasty, result!

I have the new River Cottage book on loan from the library. This is one amazing book. It has opened senses to new things. Light and Easy, so steering away from dairy and other unhealthy stodgy things. The recipes are truly wonderful. Healthy, interesting, colourful and f?cking tasty! There that’s the second time I have sworn on my blog that’s how good this book is.

Massala Omelette, Limey bananas Poppy Seed Oatcakes, Scrambled Egg with Kippers? That’s just some of the breakfast ideas. Beetroot burgers, Gooseberry Gazspacho Roasted Fennel and Lemon soup. Nordic Slaw with Rye Crumbs. Quinoa with gooseberry tabbouleh Aromatic Nutty Chicken Rhubarb and Rose Sorbet.  Just the tip of the iceberg!

Recipes: Hugh Fearnley-Whittingstall cooks up recipes from his ...

 

http://www.rivercottage.net/light-easy/

http://www.telegraph.co.uk/foodanddrink/11116673/Recipes-from-Hugh-Fearnley-Whittingstalls-new-book.html

 I have just done the Tomato and Aubergine soup, with some Rye flatbreads on the side. Superb results, do use the optional toasted crushed cumin on top, it makes a big difference.

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Partridge with orange cous cous and healthy slaw!

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Healthy Slaw

Healthy Slaw

Colour on that!

Colour on that!

Spatchcock  is the key to even cooking with this bird, also with quails.  I have again used the House Meat rub. Colour taste and smell perfect results. I am giving jars of this for Solstice , so some of you may get lucky.

The wholemeal cous cous on the side has orange zest , juice and parsley.  Seasoned to taste.

Coleslaw , forget processed mayo from whatever shite brand. I used low fat yogurt, some sweet chili, honey, red wine vinegar. Red cabbage,  carrot, apple and spring onion.

Cous Cous with orange/parsley

Cous Cous with orange/parsley

Acid Pauli /St Pauli

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Skull and crossbones hoody I brownIt was in the mid-1980s that St. Pauli’s transition from a traditional club into a “Kult” club began. The club was also able to turn the location of its ground in the dock area part of town, near Hamburg’s famous Reeperbahn — centre of the city’s night life and its red-light district — to its advantage. An alternative fan scene emerged, built around left-leaning politics, social activism and the event and party atmosphere of the club’s matches. Supporters adopted the skull and crossbones as their own unofficial emblem. St. Pauli became the first team in Germany to officially ban right-wing nationalist activities and displays in its stadium in an era when fascist-inspired football hooliganism threatened the game across Europe.[5] In 1981, the team was averaging crowds of only 1,600 spectators: by the late 1990s they were frequently selling out their entire 20,000-capacity ground.

The Skull and Crossbones symbol had always been associated with St Pauli in one way or another. Hamburg fostered the most famous pirate of Germany Klaus Störtebeker and the symbol had been used by the house occupants at Hafenstrasse, but the one who should be credited with finally bringing the symbol to the terraces is probably Doc Mabuse, the singer of a Hamburg punk band. As the legend tells, he first grabbed the flag from a stall while passing drunk through the Dom on his way to the Millerntor-Stadion.[6]

Now that’s my team!

 

Acid Pauli  Listening to Acid Pauli, a set from  Suma Beach, Istanbul. Now that’s my D.J.! Seriously Acid Pauli is Well Weapon!

Great Food

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Lots of great Food, some not so good. My Doppelganger experiment is still ongoing, not sure on the first trial. I ate them, so they can’t have been that bad. I would love to see what Polish sausages are like after the brining treatment. I am thinking the next sausages I buy are too good for brine.

Speaking of good meat West Peak Farm delivered again. Ugborough and Ermington Sustainable are where you will find the best Hogget/Mutton/Lamb. Having tried much meat in Michelin Establishments(Clare Smyth, Gordon Ramsay, Jason Atherton & more) , Farmer Sharpe (Queen/Royal meat advisor), Various high end butchers in London and beyond, I can honestly say last week’s chops were the best I have had. Flavour and tenderness were there. Usually its one or the other or neither.

I used Pitt Cue basic rub again, this is a superb mix, very versatile. I even used with flour on fish. Floured Whiting with spice cheap easy healthy, ubber tasty. Hopefully you get to try some of the excellent produce from West Peak I may buy all the chops, watch out.

Also more Levi Roots, Mr. Jamaica’s Jamaican Porridge, is well worth playing around with. I had to rush on ‘National Porridge Day’ so Gordon’s baked Porridge was not done. The first attempt at his was amazing; I used Vanilla sugar instead of vanilla essence & condensed milk. My next efforts were good, but not as good. Coconut milk and Porridge it’s the future!

Next up its Tagine time , actually Gordon’s Mutton Hogget Tagine Oh yes it’s all coming together now, as dondylion would say, for those unfamiliar with dondilylion. The Tagine Cooking pot cost £4 from a charity shop.

My first Tagine was pretty good, a few tweaks, for a great result. Apple Coriander Cous Cous on the side.

http://www.channel4.com/programmes/noel-fieldings-luxury-comedy/videos/all/s2-ep5-deleted-scene-dondylions-silver-village

Also if like me, you don’t think Joey Ramone is a miracle. Bono sorry your wrong on this one, I am right.

http://www.channel4.com/programmes/noel-fieldings-luxury-comedy/videos/all/s2-ep5-deleted-scene-joey-and-the-whale

£4 from a charity shop!

£4 from a charity shop!

Best Hogget ever! Ugborough/Ermington Sustainable! West Peak Farm!

Best Hogget ever!
Ugborough/Ermington Sustainable! West Peak Farm!

 

Mr Jamaica's  Jamaican Porridge C.O. Levi Roots.

Mr Jamaica’s Jamaican Porridge C.O. Levi Roots.

Autumn

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Coconut Chilli Mussels

Coconut Chilli Mussels

Best Mussels from Teignmouth

Best Mussels from Teignmouth

And everything is beautiful
Only because everything is dying

Autumn has shown its face today, yesterday I was pleased to see the Pheasants over Fleet Estate. I had little time to pick up chestnuts or wait for the tide to uncover mussels. Thankfully my fishmonger has some today, Teign mussels are superb, some of the best I have had. I am not a massive fan of Exmouth mussels. Autumns bounty is amazing, in Devon we have some of the best produce on the planet, so don’t go buying the worst.

Experiments with pickling sausage are interesting. I have a feeling Polish Serdelki are needed? Time will tell as I have some Traditional bangers pickling, my Pitt Cue book says any good cooked sausage. Next week a trip to the Polish shop is planned.

To counteract todays wet and windy weather,something with Chili in it, Caribbean perhaps? So that’s Levi Roots and coconut chili mussels then. Teign Mussels used were as I predicted superb, ‘Ivy fish’ another winner. Its all things Squash/Pumpkin soon lookout. Ermington ! http://www.marysmeals.org.uk/what-you-can-do/porridge_day/

World Porridge Day  10th October!  Guess what I have for breakfast tomorrow?

 

Dartmoor Ribs (in a Pitt Cue Styleee)

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Pitt Cue Pork from West Peak Farm/ Ugborough Sustainable

Pitt Cue House Rub on Pork from West Peak Farm/ Ugborough Sustainable 

On the side Cous Cous, squash, apple, spring onion, coriander.

On the side: Cous Cous, squash, apple, spring onion, coriander.

Back on the ribs again, the local meat Guru has given me some quality pork ribs (thank you). I have the Pitt Cue book from the Library. I am using their House rub, which I made this morning. I brined the ribs first for an hour or so. Heston’s brine recipe is simple and works well. Brining ribs is the key to success.

I am as I type awaiting a foil package of rubbed ribs to cook, I going for an hour. Time will tell. I will finish them of open if needed. . An hour was enough, 20 mins open at 180 degrees in a fan oven.

The Pitt cue book is amazing, I’m going to max it from the library for sure. Solstice presents are defiantly in there.

Pitt Cue House Rub

Ingredients

  • 10g Fennel Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Black Pepper
  • 1 tsp Coriander Seeds
  • 100g Dark Brown Sugar
  • 10g Garlic Powder
  • 100g Salt
  • 15g Smoked Paprika
  • 30g Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Cayenne Powder
  • Toast the Fennel Seeds, Black Pepper, Cumin and Coriander in a dry pan until you start to smell their fragrances; turn off the heat and let the Spices cool down
  • Once cooled whizz the whole Spices up with the Sugar, Garlic Powder, Salt, Paprika, Smoked Paprika, Dried Oregano and Cayenne Powder

I used good old Pestle and mortar to grind my spices you may have a spice grinder, I’m old school. I love using the pestle.

  • The end result will be a fine powder, that has lots of uses.                                                                                                                                                                                                                              I put Squash on the side as its in season at the moment

Chefs note remember to rinse brine off thoroughly, this was a bit salty, next one will be amazingly better. The ribs were as expected superb. Ugborough Sustainable that’s where the best meat is.

Pitt Cue House rub on amazing pork!

Pitt Cue House rub on amazing pork!

 

*Around the corner, I hope is sea buckthorn curd, the more I read the more I want to make this. Sea buckthorn meringue tart/pie could be on the blog soon. This is the meat guru’s idea, genius. That said I have wanted to do something with sea buckthorn for ages. I didn’t realize exactly what it was. Now I do.

Pizza.

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Horseradish,beetroot,smoked mackerel

Horseradish,beetroot,smoked mackerel

More people should experiment with Pizza.  Todays Pizza was cooked by a 6 year old, it was superb. So why are you still paying a fortune for a crap pizza? Pizza cost peanuts to make. I don’t mind paying for a good pizza, people of Plymouth, there are no good pizza places in Plymouth. I believe Totness could offer some hope. In fact Totness offers real hope where food and life is concerned.

My favourite Pizza places are in San Benedetto , Grottammare, Pizza Pilgrims London , and Solo Pizza Munich.

http://www.solopizza.de/

pizzapilgrims.co.uk

Also in Totness I met some amazing people from the 12 tribes community http://commonloaf.com/ there bread and other products are for real. While I am not a Christian , I take the good from any community, there is some real good coming from these guys. Christianity would be a lot better if it dropped the hate. Not preached by all, but some are preaching it. It needs to stop! My friends are gay I love them. There is nothing wrong with being gay! Some gay people are being murdered, tortured, imprisoned for loving. This not acceptable , don’t allow it,don’t help those who are responsible.

Horseradish, Smoked Mackerel, beetroot.

Horseradish, Smoked Mackerel, beetroot.