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
Chinese Chicken Curry Takeaway
I was about to put on today how to make the chinese curry sauce that you get in takeaways. You know the one, it’s like no curry that you have ever tasted outside of a chinese takeaway, but it’s delicious anyway.
Well, that is until I found out that the standard curry concentrate that most takeaways use can now be bought in Tesco’s. You can make this up yourself, but most takeaways buy it in 5 kilogram buckets and as you can now get it yourself in, a somewhat smaller pack, from Tesco, its better to use the real stuff.
It has been marketed as Cooks chinese curry, or Goldfish Chinese curry, but is now simply Chinese Curry concentrate. You will be able to find it in the ethnic section at Tesco.
Chinese curry concentrate
Here’s a recipe for Chinese chicken curry. It should only take about three minutes to knock one of these up when you get home from the pub. (Obviously it’ll take a bit longer if you have to go out again to get a chicken breast – Damn!)
1 Chicken breast
1 small onion
Curry concentrate
1/4 pint of either water, milk or coconut milk. (Your preference)
Get your wok on and heat it up nice and hot. Splash some vegetable oil in it and leave it until its slightly smoking. Add the chopped chicken breast and stir fry for a minute. Add the roughly chopped onion and stir fry for another minute. Add a tablespoon of the curry concentrate, and the liquid. Stir the mixture until the liquid starts to boil. It will become thicker. You can add more liquid until you get the right consistency.
Slap on a plate with some chips or fried rice and enjoy!
Well, that is until I found out that the standard curry concentrate that most takeaways use can now be bought in Tesco’s. You can make this up yourself, but most takeaways buy it in 5 kilogram buckets and as you can now get it yourself in, a somewhat smaller pack, from Tesco, its better to use the real stuff.
It has been marketed as Cooks chinese curry, or Goldfish Chinese curry, but is now simply Chinese Curry concentrate. You will be able to find it in the ethnic section at Tesco.
Chinese curry concentrate
Here’s a recipe for Chinese chicken curry. It should only take about three minutes to knock one of these up when you get home from the pub. (Obviously it’ll take a bit longer if you have to go out again to get a chicken breast – Damn!)
1 Chicken breast
1 small onion
Curry concentrate
1/4 pint of either water, milk or coconut milk. (Your preference)
Get your wok on and heat it up nice and hot. Splash some vegetable oil in it and leave it until its slightly smoking. Add the chopped chicken breast and stir fry for a minute. Add the roughly chopped onion and stir fry for another minute. Add a tablespoon of the curry concentrate, and the liquid. Stir the mixture until the liquid starts to boil. It will become thicker. You can add more liquid until you get the right consistency.
Slap on a plate with some chips or fried rice and enjoy!
Chicken and sweetcorn soup
I love chicken and sweetcorn soup. It’s tasty, filling and hot. After working outside in the winter, or getting in a bit worse the wear for beer, its one of the easiest things you can cook. Please be aware that I certainly don't condone working with hot liquids or cookers when drunk. Ha ha. Yeah right.
You will need:
1 chicken breast
1 corn on the cob or small can sweetcorn
1 tsp MSG (Optional)
Couple of Spring Onions
1 tbs Sesame oil
1 tbs Cornflour
1/2 Pint chicken stock
Salt and Pepper to taste
Heat a wok until just smoking. Add the sesame oil. Slice the chicken into very fine slices. Add to the wok and stir. Add the finely chopped spring onions and sweetcorn. (if using a cob, just run a sharp knife along core of the sweetcorn and the nibs can go straight into the wok. Stir fry for about a minute or two until the chicken is cooked.
Add the chicken stock and the MSG, salt and pepper.
Leave to simmer for five minutes so that the flavours can develop. Cream the cornflour with some water and add to the simmering liquid. Once the soup reaches boiling again, its ready to serve!
Enjoy. Now wasn’t that easy? Just like the local chinese takeaway! Don’t forget to add the chicken like I did last time. It’s always a disappointment when you sit down to eat!
You will need:
1 chicken breast
1 corn on the cob or small can sweetcorn
1 tsp MSG (Optional)
Couple of Spring Onions
1 tbs Sesame oil
1 tbs Cornflour
1/2 Pint chicken stock
Salt and Pepper to taste
Heat a wok until just smoking. Add the sesame oil. Slice the chicken into very fine slices. Add to the wok and stir. Add the finely chopped spring onions and sweetcorn. (if using a cob, just run a sharp knife along core of the sweetcorn and the nibs can go straight into the wok. Stir fry for about a minute or two until the chicken is cooked.
Add the chicken stock and the MSG, salt and pepper.
Leave to simmer for five minutes so that the flavours can develop. Cream the cornflour with some water and add to the simmering liquid. Once the soup reaches boiling again, its ready to serve!
Enjoy. Now wasn’t that easy? Just like the local chinese takeaway! Don’t forget to add the chicken like I did last time. It’s always a disappointment when you sit down to eat!
Writing a blog
This website is dedicated to the archaic and usually random utterings from a software developer living in Blackpool. Obviously as Blackpool is not the UK equivalent of Silicon Valley, don’t expect any groundbreaking code or even much to do with software.
Instead, treat yourself to my inane ramblings with the comfortable feeling that at least someone else hates computers far more than you do!
Most of my posts will probably involve cooking! I recently discovered my joy in cooking that was completely extinguished when I worked as a chef
Instead, treat yourself to my inane ramblings with the comfortable feeling that at least someone else hates computers far more than you do!
Most of my posts will probably involve cooking! I recently discovered my joy in cooking that was completely extinguished when I worked as a chef
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