theskintfoodie

mid-week meals for the time-poor

mid-week meals for the time-poor Given that I am currently out of work (though I am now volunteering three and a half days a week) I wouldn’t blame you if you were to dismiss any advice from me regarding cooking when you’ve no time as being about as much use as pheromone spray on Gregg []

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slow roast shoulder of pork

slow roast shoulder of pork Gloriously crisp crackling and meltingly soft meat to die for. serves two 1.2-1.5kg bone-in shoulder of pork sea salt crystals 1 onion, quartered 1 dsp flour 125ml cider or wine 125ml chicken stock Score the skin of the joint all over (your butcher will do this for you). Pour boiling []

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spaghetti + broccoli

spaghetti + broccoli serves one80g spaghettia small handful of cherry tomatoesa splash of olive oil balsamic vinegar to drizzle1 tbsp olive oil100g cooked broccoli, chopped1 garlic clove, crushed1 anchovy fillet, chopped25g pecorino, gratedsalt + black pepperCoat the cherry tomatoes with olive oil in a small roasting tin, drizzle over some balsamic and season. Roast at []

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salame piccante, mozzarella, roasted peppers + spinach pizza

salame piccante, mozzarella, roasted peppers + spinach pizza Any hot, cured meats –  such as spianata, soppressata, milano piccante or chorizo  – can be used here . You want to whack your oven up to its highest setting, which in my case is (almost) 250C fan, and, ideally, leave a pizza stone in there for []

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macaroni cheese

macaroni cheese serves one75g macaroni 50ml milk150ml double cream 1 rounded tsp dijon mustard15g pecorino, grated 40g mature cheddar, grated 50g gruyère, grated a splash or two of Henderson’s Relish (or Worcestershire Sauce) black pepper Bring a large pan of salted water to the boil. Add the macaroni and cook as per packet instructions. When []

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poached egg with chorizo + peas

poached egg with chorizo + peas serves two1 small onion, chopped1 garlic clove, chopped100g of cooking chorizo, sliced200g of frozen petit poisup to 250ml of chicken stockblack pepper2 eggs, poached2 tbsps chopped flat-leaf parsleyDry fry the chorizo slowly to release its oils. Remove with a slotted spoon and fry the onion and garlic until soft. []

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duck egg + chicory ‘caesar’ salad

duck egg + chicory ‘caesar’ salad serves one1 duck eggleaves of ½ a head of chicorycream + mustard dressinga few sourdough croutonspecorino shavings1 anchovy fillet, choppedsalt + black pepperBring a pan of water to a vigorous boil. Prick the rounder end of the egg’s shell with a pin, lower into the water and boil for []

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bacon du bedat

bacon du bedat I’m not sure who first created this. I know it features in ‘A Pike in the Basement’ by Simon Loftus, though I saw it in a newspaper a couple of decades ago. It’s really rather good.serves one30g smoked salmon (I use a budget pack of salmon trimmings) 1 dsp mango chutney 3 []

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granola

granola I used to make my granola at a much lower temperature (150C), until I started to wonder why I was slow cooking something that I wanted to be crisp. Then I upped the temperature to 170C for a while. Then I tried 180C and now think that this is probably the ideal temperature to []

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slow cooked breast of lamb

slow cooked breast of lamb If you think about it, breast of lamb should really be ticking all the boxes for the solitary skint foodie. It’s cheap; it’s most often packaged as a 2-3 portion rolled and boneless joint, just right for a Sunday lunch plus leftovers; and it comes with the promise of sweet []

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lancashire hotpot

lancashire hotpot A couple of lamb’s kidneys would be a great addition to this.serves two500g lamb neck chops (or six lamb cutlets)10g flour1 large carrot in small chunks15g butter250g onions, thinly sliced500g king edward or maris piper potatoes, sliced thinly10g butter, meltedapprox. 250ml chicken stocksalt + black pepper Season the lamb (and kidneys, quartered, if using) []

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sausage + peppers

sausage + peppers If you can’t get luganega, use any other good quality sausage, skinned and the meat rolled into small patties.serves two2 tbsps olive oil250g luganega sausage, twisted into little chipolatas (approx 10)½ onion, thinly sliced1 large garlic clove, crushed and chopped1 large red pepper, seeded and sliceda pinch of fennel seeds60ml  white wine200g []

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scrag end of lamb, olive + tomato stew

scrag end of lamb, olive + tomato stew serves two-three1-1.2kg  piece of lamb scrag end1 tbsp olive oil1 small onion, roughly chopped1 small carrot, roughly chopped1 small stick celery, roughly chopped60ml white winea sprig of rosemary1 tin italian cherry tomatoes, drained of their juice10-12 black olives, stoned and halvedabout 500ml chicken stocksalt + black pepperchopped []

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grilled quail

grilled quail Sticky, crisp skin and juicy flesh. Don’t even think about trying to eat these with a knife and fork. serves one2 quaila slice of butter1 garlic clove, crushed1 tsp dried sage1tsp finely chopped rosemary3 tbsps madeira or marsala1 tbsp redcurrant jellysalt + black pepperCut along the backbone of each quail and open them []

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onion gravy

onion gravy serves twoa splash of vegetable oil25g butterapprox 300g red onions, thinly sliced45ml marsala300ml beef stock a good splash of Henderson’s Relish (or Worcestershire sauce)black pepperSplash a little oil into a large frying pan set over a low heat, add the butter and melt. Add the sliced onions and cook, stirring now and then, []

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