Monday, 8 September 2014

Duck with Blackcurrant Sauce

This is a great duck dish and the black currants work so well with the Duck please try.

Ingredients for the marinade
2 tbsp of Blackcurrant Jam
2 tsp Worcestershire sauce
2 tbsp olive oil
4 duck breasts skinned
salt and pepper

Knob of butter
1 small onion finely chopped
150 ml of red wine 
200 ml of chicken stock

Gather the Ingredients for the Marinade , make sure u heat the jam so it goes runny and add
to the duck for as long as you can
Then Fry the Duck for a few minutes each side
Then transfer the duck to a baking sheet and bake in the oven at 200 degrees for 15 minutes
 Meanwhile make up your sauce by frying the onions in the butter  then adding the 
wine and stock and mariande heat until it reduces.

 Like so
 When the duck is cooked   cover in foil and let it rest for 5 minutes
 When the sauce is reduced then sieve the sauce so its smooth
 Then Carve the Duck
 A close up
 The Meal

Sunday, 7 September 2014

Tuscan Chicken

This is a great and tasty Casserole to make and not to heavy so perfect for all year round.

Chicken Thighs for 4
one onion finely Chopped
one tin of Plum tomatoes
300 ml of white wine
one sprig of Rosemary
2 Tablespoons of Parsley
Leaves of 3 sprigs of Thyme

Gather the Ingredients
 Brown the chicken for about 10 Minutes then remove
 Fry Onions until soft
 Then add the wine , tomatoes , herbs and the Chicken and bring to a boil.
Then simmer for about 40 minutes
 Close up
 The Meal

Saturday, 6 September 2014

Home Grown Jeon

I decided to make a Jeon with some of the vegetables that i grown in my Garden , and as the summer is nearly over and most of the things will stop growing  past late september apart from some herbs Rhubarb i thought it was a great opportunity to use them in cooking.

150 Grams of Raw prawns
50 Grams of Chives
1/2 Onion
1 Cayenne Chilli
1 Birds eye Chilli
1 Tequilla Pepper
1/3 cup of plain flour
1 egg
1/2 cup of water


Gather Your Ingredients
 Chop the veg and prawns and put into a bowl then add the Flour ,egg and Water
 Mix well and add salt
 Heat oil in a pan and  spread the mixture across the pan like so
Cook for 5 minutes then turn and cook for a further 5 Minutes
 Jeon and Japchae makes a lovely Lunch

Friday, 5 September 2014


Japchae is a Korean Noodle dish which they use as a side dish but i think it can be eaten as lunch.

150 grams of Glass Noodle
80 grams of thinly sliced beef
2-3 Mushrooms
1/2 red pepper
1/2 onion
1 carrot
25grams of Chives
2tbsp of Oyster Sauce
1 Tbsp Soy Sauce
2 Tsp Seasame Oil

Gather Your Ingredients
 Prepare the Veg like so
 Boil Glass noodles till soft then wash with cold water and drain
 fry the Carrots , onion  and mushrooms first for 3 minutes
 Then add the peppers and Chives add salt and pepper and when
cooked take out and leave in bowl
 Then cook the beef
 Then put the vegetable and  noodles back into the pan with the beef then add the 
Oyster sauce , Soy sauce and Seasame oil and mix well and cook till warmed through
 The Japchae

Thursday, 4 September 2014

Coq Au Vin

This dish is as iconic to France as Roast beef is to England and it is surprisingly very easy to do.

3-4 rashers of Bacon cut into cubes
10-20 Shallots
1 Bouquet Garni
2 Cloves of Garlic
1 bottle of French red wine
200 Grams of mushrooms
Some sugar
Salt and Pepper
Enough Chicken for 4 i used 8 chicken Thighs

Gather Your Ingredients
 Brown the Chicken Mushroom and Bacon in the pan with Butter and olive oil for about 10 minutes
Turning the chicken frequently
 Then add wine
 Boquet Garni
 2 Garlic Cloves and about a Dessert spoon of sugar
 Then simmer away for about 1hr or until the chicken is cooked
 About 20 minutes before get the chicken out and keep warm
 Then add mushroom and heat sauce to reduce
 The Coq au Vin

 The Meal

Wednesday, 3 September 2014

French Beans Asian Style

French beans arent the most exciting vegetable in the world so i was wondering what could i do to give them some Flavour . Here is my attempt to do just that hope you enjoy.


3 Tbsp Of Hosin Sauce
300 grams of French beans  halved
1 Tbsp of Oyster Sauce
2 Tsps of Chilli and garlic sauce
1 Teaspoon of Seasame oil
1.5 Table spoons of Soy Sauce

Gather your Ingredients
 Cut the French beans in Half and  Fry
 Add the Sauce and Minced Garlic and fry for a few minutes
When the veg is soft serve for a tasty SideDish

Tuesday, 2 September 2014

Sweet and Sour Chicken

This Dish is a Classic , and i love it with Chicken as the meat tends to be that little bit more tender and more suitable to deep frying than pork in my humble opinion.

Chicken Breast 500 Grams

Marinade Ingredients
1 Tbsp Of Seasame Oil
1 Tbsp of Mirin
1 Tbsp of Mince Garlic
Salt and Pepper

Sauce Ingredients
2 cups of Water
Sugar 7 Tbsps
Vinegar 5 Tbsps
Ketchup 2 Tbsps
Oyster Sauce 1 Tbsps
Soy Sauce 2 Tbsps

Other Ingredients
1/2 Onion
1 Red pepper
2 Pineapple Rings
1/4 Cucumber
1 egg white


Firstly  Gather your Ingredients.
Then cut up your chicken into bite size pieces and make up
the Marinade and Marinade the Chicken for 4 hours.
Make up the Cornstarch Mixture by  adding 1 cup of water to 1 cup of Cornstarch for 4 hours.
Then Drain the water and beat in one egg white.
 Chop Vegetables
 Heat the Sauce Mixture over a Medium Heat
 Add the Veg to the sauce
 Add the Chicken to the Cornstarch mixture
 Then Start Deep Frying
 Cooked Chicken
 Then Boil the Sauce quickly  and add cornstarch mixed with water and keep stiring to thicken the sauce about 3 tsp of cornstarch to 3 tsp of water should do
 The Finished Dish
 The Meal