PS3, Xbox 360, Wii, DS, PSP and PC, Blu Rays and DVDs from Ehub

Monday 31 January 2011

Robert Smith meets Mrs Lovett over a left-over take-away

Rose from a deep cider-induced coma on Sunday morning and as I stumbled, semi-consciousness, towards the kettle I spotted this on the kitchen side.  As I predicted a few days earlier on writing the 'A beautiful day, the pièce de résistance of the Full English' piece, I followed the smell of a reheated take-away and found one of my fellow housemates  lounging on the settee with a plate of cheesy garlic bread slices.

Sophie spent a good few hours in front of the mirror the previous evening pulling ridiculous facial expressions as she painted her face with foundation, different shades of rouge and scratched pencils across her eyes and lips in an attempt to emulate that 'red carpet' look for the 'big girlie night out'.  Now, as she snuggles under the duvet with her cheesy garlic bread, her face looks like a cross between The Cure's Robert Smith and a panda, overnight her hair has changed from a structured style to a Tim Burtonesque Helena Bonham Carter 'Demon Barber of Fleet Street'  Mrs Lovet look.

"Had a restless night?  Bad dreams?", I innocently enquire,.....she responds with a grunt.

Sunday 30 January 2011

The Peel patrons 'Come Dine With Me', Rosemary Chicken with Tomato Sauce.

Good day people.  The third evening of The Peel patrons 'Come Dine With Me' took place last night, hosted by Joolz and Diesel.  By all accounts, it was an evening of much conviviality and absurdity (I've seen the video Stu n Kez ).

Loosely following the 'Come Dine With Me' format it was decided that all the hosts serve 2 mains, followed by a savoury/sweet dessert of crisps, Pringles and chocolate.  Joolz's menu was a tried and tested Red Thai Curry, served with flatbread, and a slow cooked Chicken Casserole, with all the veg trimmings.  It was the first time she had used a slow cooker and she made the classic mistake of not altering the amount of liquid to add to a slow cooked dish, hence she ended up with 'Chicken Casserole Soup'.  She blagged it.

Joolz and Diesel started the evening on -5 points due to a coat hanger malfunction that saw the guest's coats sitting in a heap on the floor (Dougie must have left his wallet in his coat pocket) but they managed to pull it back with the Red Thai Curry and flatbreads, copious amount of alcohol and the entertainment provided by the Xbox Kinect...again, I've seen the video.  Watching middle aged people leaping around the room, concentration etched across their face and in various stages of perspiration and breathlessness and the full middle aged pouch wobbling uncontrollably under a shirt is always an amusing sight to behold.  Kez busted some hot Beyonce moves on the Dance Central and walked away with the championship trophy....in ya face Louis Spence.

The first evening was hosted by Janet and Kez and their menu consisted of Lasagne and Braising Steak, with all the trimmings followed by the savoury/sweet cheesy puff and chocolate dessert.  The guests were greeted by Kes dressed in a romper suit, an adult baby grow.  He insisted it wasn't an 'adult baby' fetish thing...the jury is still out.

The second evening was hosted by Leslie and Stu and their menu was a rib-sticking Lobby (a meat and potato hash) and a Chicken Curry, followed by the now familiar dessert.  Stu's game plan was simple..in theory. Get the guest's sh*t faced on Absinthe, fill their bellies and the points are in the bag. You'd think.  Unfortunately, half-way into the evening, whacked on Absinthe and various other alcoholic beverages, Stu was found sprawled, in the crucified position, on his bed and emitting the sounds of deep, drunken sleep that bellowed throughout the house.

The final evenings host's are Grace and Dougie.  A 5 course meal has been promised...of breakfast cereals (skimmed and full fat milk will be offered).

The results will be in this March.

Anyhows, the weeks menu has been written and shopped for.  Tonight's dinner is Rosemary Chicken with Tomato Sauce.

Rosemary Chicken with Tomato Sauce.

1 tbsp olive oil
8 boneless, skinless chicken thighs
rosemary sprig, leaves finely chopped
red onion, finely sliced
3 garlic cloves, sliced
anchovy fillets, chopped
400g can chopped tomatoes
1 tbsp capers, drained
75ml red wine (optional)

Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.

In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

Friday 28 January 2011

A beautiful day, the pièce de résistance of the Full English

What a beautiful day. The sun is shining and I've got the day off work.  Had a trip to the town market this morning in preparation for this weekends breakfasts. My fellow housemates insist on a fridge full of ingredients to knock up a Full English (though there will be at least one of them on left-over take-away).  So I've got a bag full of locally sourced bacon, eggs, tomatoes, sausages and the pièce de résistance....Black Pudding.

Black pudding is a true Lancashire delicacy that be can simmered, steamed, grilled or fried.  It is a type of sausage made by cooking pigs blood  with a blend of onion, pork fat, outmeal and secret flavourings until it is thick enough to congeal when cooled.  It is then encased in a length of intestine.  I always buy the rings and my preferred cooking method is simply to simmer, very gently, in a pan of boiling water for 10 minutes then slice down the middle and 'butterfly'.

We even have a festival to celebrate it.  The World Black Pudding Throwing Championships are held every year in Ramsbottom, just outside of Manchester.  A high scaffold is erected and competitors compete to dislodge a stack of Yorkshire Puddings from the ceremonial plinths with the finest Bury Black Puddings.


Of course - the age-old rivalry between Lancashire and Yorkshire has nothing at all to do with this!

Link:       The Bury Black Pudding Company  
                                                         


                               


Thursday 27 January 2011

The Sausage Sandwich v The Bacon Sandwich Condiment Debate results are in..check out the results and vote in this weeks new poll

Good day people.  Well, the first poll is over and the results are in. May I, wholeheartedly, thank the 31% of you who grasp and understand the condiment etiquette of RED SAUCE ON BACON, BROWN SAUCE ON SAUSAGE.  The other 69% are sooo wrong...and a little mad.  The 'vox populi' has been, in many democratic arena and throughout history, proven to be ridiculous and naive, as the following results will yet again verify;

Brown Sauce with Bacon        31%
Red Sauce with Sausage         29%
Red Sauce with Bacon            20%
Brown Sauce with Sausage     11%
No Sauce with Bacon               6%
No Sauce with Sausage            3%

This weeks poll has, somewhat, been influenced by Justine's 10 Second Kebab Dilemma tale.  Have you ever fell out of bed after a night of debauchery with a slight, generally severe, hangover and one the way to the kettle spotted the remnants of the previous nights take-away sitting invitingly on the kitchen side?

So for all of you who have experienced this, forgive me for my presumptuousness but that means all of you,  the question is; 

What is your favourite left-over take-away hangover breakfast

Wednesday 26 January 2011

Why do we open the munchies and continue to chomp until all the contents have been consumed?  I have just destroyed a 6 multi-pack of McCoys, alternating the flavours.....obviously!!  I am now, with sincere apologies to my waist line, thinking about the large bag of dry-roasted peanuts sitting invitingly in the fridge.  You know we all love the the sin, the decadence, of the munchies attack....don't we?

Anyhows, to continue this weeks carnivorous Mexican/Americana theme , tonight's dinner is a gorgeous Philly Cheesesteak Sandwich with Homemade Rosemary and Garlic Potato Wedges and Aioli.  Rump or sirloin steaks marinated in a dry spice rub, sauteed until your preference and sandwiched with sauteed onion and green pepper then layered with thinly sliced cheese and grilled till melted.

The Philly Cheesesteak Sandwich

Rump or Sirlion steaks, one per person
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of paprika
1/2 teaspoon of chili powder
1/2 teaspoon of onion powder (granules)
1/2 teaspoon of garlic powder
1/2 teaspoon of dried thyme
1/2 teaspoon of dried marjoram
1/2 teaspoon of dried basil
3 tablespoon of oil
1 onion sliced
1 green peeper, sliced into thin strips
1 peeled clove of garlic
thinly sliced cheese, I highly recommend Monterey Jack

Place the steaks in a bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over the steaks and rub in well to well coated on both sides.
Heat half the oil in a frying pan over a medium-high heat . Saute beef to desired doneness, and remove from the pan and rest on a plate. I generally saute 4 minutes on one side, flip and 2 minutes on the other. Will give you a medium steak. Remove from pan and set aside to rest.

Heat the remaining oil in the pan, and saute the onion and green pepper until softened.  Add a dash of the resting juice off the steak to the pan.

Preheat the grill.

Lightly toast the bread of your choice, I like Panini's but you could use baguettes or ciabatta, and rub with a peeled garlic clove.  Place steak on on the bottoms of the bread, layer with onion and green pepper, then top with the cheese. Grill until the cheese has melted. Cover with the bread top and serve.

Rosemary and Garlic Potato Wedges

Beef Dripping, cut into a decent slab, you just toss in olive oil if you wish and omit preheating the roasting tray
Maris Piper potatoes
a few sprigs of fresh rosemary, about 4
a garlic bulb, broken into cloves, unpeeled

Preheat the oven to Gas mark 6/200C/400F
Wash and cut the potatoes into wedges, the quantity is up to you
Bring a pan of water to the boil and parboil the potato wedges for 5 minutes, no longer. Allow to steam dry
Place roasting tray in the oven with the dripping  until hot
Toss the wedges in the hot dripping and throw in the rosemary sprigs and garlic cloves
Roast for 45-60 minutes, keep an eye on them after 45 minutes

Aioli

1 garlic clove, peeled and finely chopped
touch of salt
4 tablespoon ready made mayonaisse
1teaspoon of fresh lemon juice, or to taste

Sprinkle the chopped garlic clove with the salt and 'mash to a paste, I use a pestle and mortar but the back of a knife will suffice. Place in a bowl and add the mayonnaise. Stir well. Add the lemon juice and give a good stir. Cover and refigerate for 30 minutes.

Serve with the Aioli on the side to dip the wedges...enjoy

Love, peace and freedom people

                                       Cluski

Tuesday 25 January 2011

American Horseshoe

Good day people.  Last nights dinner was a Mexican feast, a delicious Beef Brisket Chilli, Pico De Gallo, Baja Sauce and a basket full of Tortillas. It was a proper 'dig in' meal.  The recipes will be up by the end of the week.

Staying with the Mexican/Americana theme, tonights dinner is a classic American Horseshoe. Its cold, wet and grey outside and comfort food is required.  When ya looking for a big gastro-hug comfort dish give the hearty stews, shepherds pie, toad in the hole a miss and try this rib-sticking alternative. Its incredibly easy and if you have children I gaurantee you they will love it. It is a four layered dish, a base of lightly toasted freshly baked bread rubbed with a clove of garlic, topped with a meat sauce, then topped with fries and finally draped in a good layer of cheese sauce.  You choose your favourite meat sauce whether it be bolognese, chilli or savoury mince but I like to keep true to the origin of the dish and knock up a pan of sloppy joe. Instead of a meat sauce you could replace it with a couple of burgers, this dish then becomes a Ponyshoe.  Anyhows, give it a go.

Base

a large unsliced freshly baked loaf,  like a bloomer, granary, tiger or tin loaf
garlic clove, peeled

Slice the loaf lengthways to give you a large base and lightly toast on both sides
Rub the peeled garlic over the whole toasted slice.

Get some oven fries on the go to be ready at the same time as your meat sauce.

Sloppy Joe

oil
1lb lean mince beef
1/2 onion, finely chopped
1/2 green pepper, chopped
1/2 teaspoon garlic powder
1 teaspoon of prepared yellow mustard
1/2 measuring cup tomato ketchup
1/4 measuring cup of BBQ sauce
dash of Worcestershire sauce
salt to taste
ground black pepper to taste

Heat the oil in a pan and brown the mince, remove from the pan and drain in a colander
Add the onion and the pepper to the pan and gently sweat over a medium heat for 15 minutes until soft. Drain off any liquid. Return the mince to the pan and add the garlic powder, mustard, ketchup, BBQ sauce and Worcestershire sauce. Simmer for 30 minutes. Season with salt and pepper.

Cheese Sauce

Step 1: Béchamel White Sauce (Cheese Sauce Base)

Makes a pint 

 

40 g Butter
40 g All-Purpose Flour
1 pint Milk
Pinch of Ground Nutmeg

Place the butter in a medium saucepan and melt over gentle heat. As the butter melts, gradually add the flour, constantly blending with a whisk.
When the butter and flour have combined to a smooth, thick paste, begin to add the milk a little at a time. Keep whisking until you have a smooth, white liquid without lumps.
Turn up the heat and bring the liquid to a boil, stirring constantly. When the sauce begins to thicken, reduce the heat to low and simmer for about 5 minutes. Keep stirring.
Season with nutmeg.

Step 2: Add Your Cheese


Once you have prepared the basic Béchamel to this point, you can add the cheese (or cheeses) of your choice. You will also season your sauce with salt and pepper, but if you're using a rich cheese (like an aged blue), you won't need much.
115 - 225 g of shredded, grated, or crumbled cheese
to taste: salt and pepper

With the Béchamel at a low simmer, add the cheese, a little at a time.
Stir constantly until smooth and completely melted. Note: if the sauce looks too thick, add a little more milk.
Season sauce with salt and pepper, to taste. Remove from heat and serve immediately.

You could always just make a packet cheese sauce up if ya can't be bothered making your own.

To assemble: place the garlic-infused toast on a plate, spoon over a layer of meat sauce, topped with the fries and pour over a good lashing of cheese sauce...Dig in and enjoy

                   Love, peace and freedom people

                                                          Cluski

Monday 24 January 2011

The 'Dregs' Session, Justine's 10 Second Kebab Dilemma and Emu's Pie Fondue

For those of you not acquainted with the 'Dregs Session' then please allow me to enlighten you. A 'Dregs Session' takes place at your local tavern and usually runs from 3pm through to 7pm Monday to Friday. The profile of the patrons you will find slouching at the bar generally consist of working stock, scattered with a few retired folk. The patrons will be made up of both genders, but the XY chromosomes will be more prominent. The attire on show usually consists of Hi-Vis jackets, rigger boots, steel toe-caps, multi-pocketed combat trousers covered in dirt or paint, official uniforms, casual wear (the retired and taxi drivers only) and the odd suit. The phrase comes from wanting to shred the 'dregs' of the working day, either vocally or contemplatively, in a relaxed atmosphere with the help of alcohol. The conversations will range from your crappy day at work, horse racing, football, who had to be carried to the waiting taxi, semi-conscious, and 'belted in' the previous weekend and plenty of banter. If ya lucky you'll have a 'Brendan'. An educated man of history and current affairs, a political animal who will educate and debate. I must stipulate that this gathering only ever happens at your local taverns.

'Twas an early evening like this, a few days ago, that I found myself slouching at the bar in my local tavern, hugging a cold Carling. I must profess I regulary find myself in this position. The conversation got around to this blog and 'The Sausage Sandwich v The Bacon Sandwich Condiment Debate'. Justine, who went for no sauce on either...strange girl..recounted the following Kebab story;

After a 'messy' night out, she stumbled home with new born giraffe legs, via Ali's Kebabish. Hugging a large Donner on Nan dressed with wilted salad covered in both yoghurt and chilli sauce close to her chest she was ready to growl at anyone who even looked at her delicious, wrapped gastro-porn.

With the giraffe legs and a dizzy head she climbed the stairs with the tightly held kebab and a plate, falling onto the bed. She unwrapped, plated and began to munch down on the gorgeous seasoned lamb, salad, sauces and warm nan. She fell asleep.

The morning light hurt her eyes. The plate sat empty across her dressed torso.

"Did I eat all that Kebab?"

At this point of the story she informed me that she had not yet bought a headboard for her bed.

Two weeks later her cat was hiding somewhere in the house. After a long search, she heard muffled cries coming from the the small gap between the mattress on the bed and the wall. She put her hand down the gap, gripped and pulled out...HALF OF A KEBAB.

She looked down, lovingly, at the dried mess in her hand, blew off the dust, and said aloud.."mmmmm, I love you, ya still looking good, could I?"

Emu is a very dear long standing friend and a regular patron of 'The Dregs Session' but my culinary endeavours are always met with "What you eating that shite for?" What you need to know about Emu's palette is that it only gets to experience Spaghetti Hoops, Iceland £1 'Ding' meals, Warbies bread, Hollands pies and The Welcome Chippy's Burger, topped with a pea fritter. Now, this is a man who is still traumatised because he can longer get his hands on tinned Goblin Steak n Kidney Puddings. One the very few occasions we've gone out as a group for a meal, he will always ask for the Sausage, Chips and Beans Kid Meal...We are paying £15 for a main, he is paying £3.95..not as daft as he looks, and he gets a free colouring book and box of crayons. Anyhows, here is his 'recipe' for what I call 'Emu's Pie Fondue'. This is only applicable with Cheese n Onion, Meat n Potato or Steak n Kidney pies.



Emu's Pie Fondue   


Choose one of the aformentioned Hollands pies, can only be Hollands
A portion of chips
Ketchup, meat n potato or steak and kidney only

Remove the 'lid' from the pie
Eat the 'lid'
Micro or unwrap the chips, if chippy bought
Dip the chips into the filling
Once empty, eat the pastry case

NB: IF USING MEAT N POTATO OR STEAK N KIDNEY, STIR THROUGH KETCHUP BEFORE DIPPING

Enjoy................

Love, peace and freedom people

Cluski

Oklahoma breakfast

Oklahoma is probably the best cafe/gift shop in Manchester. Just off Shudehill in the Northern Quarter it is a place to while away a hour or so and catch up with the newspapers. A full review will follow shortly.

Sunday 23 January 2011

Sunday morning planning. A pot of Yorkshire tea.

Whilst everybody in this house has a Sunday morning lie-in, I generally find myself planning the forthcoming weeks menus over a pot of Yorkshire tea.  Do I plan a week of comfort food? A week of specific cuisines? How many dishes can I make today and freeze for quick dinners if my fellow housemates have plans and need to catch something hearty whilst on the move?

I'm thinking a Mexican/Americana theme which will allow me to spend a couple hours today making a fantastic Chilli using beef brisket, dried chipotle chillies and hot coffee, Sloppy Joes for a Horseshoe dinner and some dry spice rubs for Philly Cheese Steak.

Another advantage of pre-planning is an economical one.  Your shopping list will consist of only the ingredients you need to cook the weeks dinners, hence you will not be grabbing at any 2 for 1's or other offers you may see in the supermarket just because its an 'offer'.  You will be surprised how much money you will save and your food waste will be dramatically reduced......Rock n Roll.

                                                                             Love and peace people

                                                                                                       Cluski

Friday 21 January 2011

Jamaican Brown Stew Chicken with Yard Gravy


Scotch bonnet chili




Though the sun is shining it's another cold day, so a one pot comfort dish is required for tonights dinner.  This is a very traditional Jamaican dish that has heat and is packed with flavour.  An easy dish to make but requires the chicken to marinate overnight.  I tend to serve it with steamed buttered rice and flatbreads.  Give it a go.

16 pieces of chicken (leg, thigh, breast), skinned
juice of 1 lemon
1/2 tsp salt
2 tbsp all-purpose seasoning
1/2 tsp coarse ground black pepper
2 tsp chicken seasoning
400ml/ 14fl oz vegetable oil
3 spring onions, chopped
2 onions, chopped
1 Scotch bonnet chilli, deseeded and chopped (available in Asian shops)
1 garlic clove, chopped
1/2 red pepper, deseeded and chopped
1/2 green pepper, deseeded and chopped
knob of butter

Rub the chicken all over with the lemon juice to remove traces of the skin.  Put the chicken in a non-metallic dish and sprinkle over the salt, the all-purpose seasoning, black pepper and chicken seasoning.  Get your hands in and rub the seasonings in to give the meat a good flavour.  Cover the dish with cling film and refrigerate overnight.

Heat the oil in a large pan until really hot

Remove the chicken from the seasoning, reserving the seasoning mix for later.  Gently fry the chicken on all sides for about 5 minutes until browned, you will need to do this in batches. When all the chicken has been browned carefully scoop out most of the oil, leaving a small amount in the bottom.  On a gentle heat 'sweat' the spring onions, onions, chilli, garlic and peppers in the remaining oil for about 5 minutes.

Return the chicken to the pot, tip in the reserved seasoning mixture. Pour in 450ml/16fl oz of boiling water or vegetable stock, add the butter, then cover and simmer for about 30 minutes until the chicken is cooked through and the liquid is reduced to a nice gravy. If the gravy looks too thin, remove lid, increase heat slightly and simmer for another 10-15 minutes.

This will serve 4-6 peaople, or will reheat nicely.  Use any leftovers within 2 days.

                                                                                               Love and peace people

                                                                                                                          Cluski

Thursday 20 January 2011

The Sausage Sandwich v The Bacon Sandwich Condiment Debate

We all love, vegetarians excluded, sausage sandwiches and bacon sandwiches.  Whether for breakfast, lunch or a quick late supper we all know how we like them.  From crispy to flashed grilled or fried, toast or bread, kept whole or sliced in two, but the long running debate focuses on the condiment and which, as culinary law dictates, goes with which or, god forbid, they are omitted altogether.  This is the poll for today.

                                            Love and peace people

                                                                    Cluski

Welcome to this new blog

The purpose of this blog is to share with you my culinary endeavours, recipes and reviews of my favourite eateries,taverns and all things food and drink.  There will also be plenty of waffle.  I hope you will contribute your own recipes, tips, reviews and participate in the polls

                           Love and peace people

                                                        Cluski