This is my variation of a recipe published in Bon Appetit Magazine. I’ve changed it to include walnuts, increased the apple amount to 1/2 of an apple and scaled it down to two servings. Maple syrup on them is good but the pancakes are fine as is. Any apple seems to work, these were made with Cosmic Crisp.
This recipe is a bit of a fraud; it’s my take on Paul’s Chicken & Rice Sausage Burger. The major difference is the use of chicken breast instead of thighs – I’m on a low-saturated-fat diet – and the addition of spring onions, also called scallions.
This fermented snack stick uses both a barbecue rub recipe and a commercial sauce. The sauce, while low in pH, is not sufficient to lower the pH to a safe range without fermentation. The sauce in the recipe, Sweet Baby Ray’s Original Barbecue Sauce, was chosen for its wide availability. If desired, it can be replaced with a similar sauce.
Other than a couple of sauces and rubs, I’ve not posted about barbecue, mainly because we don’t do a massive amount and often don’t cook the classics: briskets, ribs and pulled pork.
That said, we do cook some and now that Paul’s part of Local Food Heroes – he lives in the home of BBQ, the southern US of A – it’s about time we started!
Continue reading BarbecueA simple midweek kind of meal that’s also good to feed a crowd.
Raise the subject of beef burgers on any barbecue forum or social media site, and you open a can of worms! From those for whom the smash burger is everything to those who insist on a certain mix of beef cuts, those who won’t season until cooking is finished, and those who add everything but the kitchen sink!
Now, don’t get me wrong, I love a lightly seasoned burger made of chuck beef that I’ve ground/minced myself, but in the real world, that’s not always possible.
A burger from supermarket mince? How…My friend Cathy was kind enough to give me half a puffball. I thought I’d add some of it to the mushroom soup as fried croutons. It was a whopper.
This recipe came from a family friend from Taiwan. It is a marinade and basting sauce that is equally good on barbecued chicken or duck. Because of the large amount of sugar, it is important to cook the poultry with indirect heat to minimize char.
Continue reading Cinnamon Chicken or DuckIn 2014, I wrote:
“Until recently, I’ve never been really happy with using water instead of stock for the vegetarian soups; vegetable stock powder invariably gives a celery flavour to the whole soup, and to be honest, even when I’ve made vegetable stock, I’ve never been really happy with it.“
“However, I think I’ve found the answer, at least for mushroom soups. Dried Porcini absolutely transforms them. I’d never bothered with it until now because of the price. But recently I’ve been looking for things that help to lower my calorie intake and have been surprised; it’s not always the lower-calorie items that are best. For example, you get far more ‘bang for your buck’ from, say, high-calorie Stilton than a reduced-calorie cheese. Just try it: tiny pieces of Stilton will add flavour, whereas you’d need double the amount of the lower-calorie product. Well, when I was thinking along these lines, I also realised that the same applies to using very small amounts of expensive items, and there’s no doubt that Porcini is expensive: £60 – £80 per kilo, but if you only use 10 g it’s only 60p, or about 10p per bowl.“
That’s as true now as it was then; well, except that the price is £110 – £125 a kilo now!
Aka hummus, hommos and even humus!
I’ve called this ‘A Taste of Houmous’ as it’s by no means a typical recipe. On the one hand, it plays fast and loose with traditional recipes by using a non-traditional ingredient, but on the other, it just applies logic to the ingredients.
Read more & get the recipe…
