Friday, 17 August 2012
Cooking Chinese takeaway food at home
A lot has been happening in the past few months. I published my first book, named Cooking Chinese takeaway food at home. This is now for sale on the Amazon Kindle. I am also writing another book, this time about British Classics. Hopefully I will be able to include many British recipes that are not normally known outside of their own regional areas. I hope to have this book finished by November.
Monday, 7 March 2011
Moving to Blogger
Today I moved my site away from my own website running Wordpress and moved it to Blogger. Why did I do this? Well, mainly due to the spae being taken up by photographs. I only have a limited space and I just thought I might as well move it now, before it gets too large. This explains why I appear to have posted quite a few posts today. I didn't, I just moved them across!
Screaming hot wings and blue cheese dip
When the need arises and there’s a good film or match on the TV, you need to be able to knock up some really spicy shit to get the endorphins going. This should help. Don’t worry too much about the amounts of ingredients, I know i didn’t!. Try it out, its really quick and easy to do!
Blue Cheese Dip
4 oz Roquefort or similar blue cheese
2 oz Finely chopped onion
2 oz Butter
carton Double cream
sprig Curley parsley (finely chopped)
tps White pepper
tps Cornflour
Melt the butter in a saucepan on low heat. Add the onions and the pepper and cook out for about five minutes trying not to brown them. Add small lumps of cheese and stir until melted and smooth.
Adding the cheese
Add the cream and the parsley. Simmer the cream for a couple of minutes and then add a mixture of the cornflour and water. Stir until thickened and removed from heat. Pur into a clean bowl to serve.
The finished sauce
Screaming Hot Wings
4 oz Butter
10 Chicken wings
2 tps Daves Ghost Pepper sauce (or similar). Use Cayenne sauce for Buffalo Wings.
3 cloves Garlic (Finely chopped)
2 small Limes (Just the juice – lets not get silly about it)
sprig Mint (finely chopped)
1 tps Celery salt
3 tbs Tomato ketchup
1 tps English mustard
2 tbs Crabbies Alcoholic Ginger Beer (Drink the rest while your cooking!)
Cut the chicken into two pieces at the joints and remove the wing tips.
Cutting the wings
Deep fry for about 10 – 12 minutes until golden brown. Remove from fryer and keep on kitchen roll to drain.
The fried wings
Melt the butter in a large pan. (I used a wok, far easier!) and add the the rest of the ingredients stirring all the time. Cook out for a few minutes until sauce has thickened slightly. Add the wings and toss in sauce for a few minutes.
Tossing the wings
Remove and serve with the Blue cheese dip and plenty of ice cold beer.
The finished wings
This went quite well. The wings were really nice and hot but not inedible, and the cheese dip was full of flavour. Definately will make this again!
One important note. When using English Mustard, make sure its the real stuff. There are a few different strengths, I always use Colman’s.
Colman's English Mustard
Blue Cheese Dip
4 oz Roquefort or similar blue cheese
2 oz Finely chopped onion
2 oz Butter
carton Double cream
sprig Curley parsley (finely chopped)
tps White pepper
tps Cornflour
Melt the butter in a saucepan on low heat. Add the onions and the pepper and cook out for about five minutes trying not to brown them. Add small lumps of cheese and stir until melted and smooth.
Adding the cheese
Add the cream and the parsley. Simmer the cream for a couple of minutes and then add a mixture of the cornflour and water. Stir until thickened and removed from heat. Pur into a clean bowl to serve.
The finished sauce
Screaming Hot Wings
4 oz Butter
10 Chicken wings
2 tps Daves Ghost Pepper sauce (or similar). Use Cayenne sauce for Buffalo Wings.
3 cloves Garlic (Finely chopped)
2 small Limes (Just the juice – lets not get silly about it)
sprig Mint (finely chopped)
1 tps Celery salt
3 tbs Tomato ketchup
1 tps English mustard
2 tbs Crabbies Alcoholic Ginger Beer (Drink the rest while your cooking!)
Cut the chicken into two pieces at the joints and remove the wing tips.
Cutting the wings
Deep fry for about 10 – 12 minutes until golden brown. Remove from fryer and keep on kitchen roll to drain.
The fried wings
Melt the butter in a large pan. (I used a wok, far easier!) and add the the rest of the ingredients stirring all the time. Cook out for a few minutes until sauce has thickened slightly. Add the wings and toss in sauce for a few minutes.
Tossing the wings
Remove and serve with the Blue cheese dip and plenty of ice cold beer.
The finished wings
This went quite well. The wings were really nice and hot but not inedible, and the cheese dip was full of flavour. Definately will make this again!
One important note. When using English Mustard, make sure its the real stuff. There are a few different strengths, I always use Colman’s.
Colman's English Mustard
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