Wholegrain egg fried rice recipe

Ingredients

  • 1 cup of rice
  • 2 medium carrots
  • 1/2 savoy or hispi cabbage
  • 5 spring onions
  • 1 shallot
  • 4 cloves garlic
  • 1 teaspoon chinese 5 spice
  • 1 chilli
  • 3 teaspoons xo sauce paste with 1 tablespoon warm water (I got this from Tesco in the world food section Tesco own brand)
  • 2 eggs

Optional

  • Cooked prawns
  • Cooked chicken
  • Crispy pork chunks

Instructions

I used a teacup of uncooked rice to a pan of salted water and cooked to packets instructions. Mine took 25 minutes but aim to have it cooked just before the veg is done so you can add to the pan.

I cooked a duck in the pan first and fried everything in the rendered duck fat but if you are just having this add some oil to a warm pan then fry the spring onions and shallot for a minute or two to soften.

Add the garlic and chilli then cook for a minute to release the flavour.

Add the mushrooms and fry for a minute stiring so the garlic doesn’t burn.

Then add the carrot and shredded cabbage to the pan and mix. You might have to add a little more oil at this point. Cook for a few minutes to soften and cook the veg then add the teaspoon of chinese 5 spice and stir.

When the veg is done, add the cooked rice to the pan containing the veg and stir to combine.

Crack two eggs into the rice mixture and mix into the other ingredients so they scramble in the heat of the pan and veg.

Add the XO sauce and mix to combine. Cook for another 30 seconds then remove from the heat and distribute between two plates.

I didn’t add any meat to my rice as I had a szechuan spiced duck breast on top but if you want that authentic takeaway taste you could add any leftover meat you might have lying around such as chicken, prawns and some pork nuggets you could crisp up in a pan before adding.

Pan fried scotch egg recipe

Always fancied making a homemade scotch egg but not got a deep fat fryer? Fear not we’ve got it covered with a recipe needing only a standard frying pan below.

Ingredients

  • 1 packet sausage meat
  • 50g breadcrumbs
  • 50g plain flour
  • 1 egg beaten
  • 2 eggs whole
  • salt and pepper

Optional

Chopped herbs of your choice such as thyme, rosemary or a whole sage leaf cooked in with the butter and disgarded to flavour the pan.
Cayenne pepper or chopped fresh chilli.

homemade pan fried scotch egg being made

Instructions

Divide the sausage meat into two. Season the sausage meat with Salt and pepper and add any of the optional ingredients. Mix with your hands to combine then divide into two.

Make two doughnut shapes out of the sausage mix leaving a hole in the middle big enough to hold one cracked egg but remembering that the whole will close up slightly when cooking.

I found the donugt too flimsy to handle to dunk into the breadcrumb ingredients so i dabbed the plain flour around the edges of the sausage then brushed the beaten egg mixture around the edges too. Once the egg has coated the edges, dab it with the breadcrumbs to stick to the outside of the sausage doughnut.

Melt some butter in a pan then place the sausage donugts into the pan to brown the one side. After a few minutes turn the sausage over and continue to cook the other side for a couple of minutes. Crack an egg into the whole in the middle and cook for a couple more minutes for the bottom to set and sausage to firm up on the bottom.

Transfer to a baking sheet and cook for around 8 minutes making sure the sausage is cooked but you don’t want to overdue the eggs as they are 10 times better runny.

Enjoy on it’s own with a helping of a good tomato sauce or as part of a mammoth fry up breakfast.

homemade pan fried scotch egg  with breakfast

sweet potato, goats cheese and chilli rosti recipe

Ingredients

  • 1 medium / large sweet potato
  • 2 medium shallots
  • 1 chilli
  • 50g goats cheese
  • 1 egg
  • salt and papper to taste

sweet potato, goats cheese and chilli rosti recipe

Instructions

Peel then either grate or julienne the sweet potato.

Slice the shallots and chilli then combine with the sweet potato and mix by hand to make sure there is an even distribution of the onion. Add a generous helping of sea salt and cracked black pepper.

Chop the goats cheese into small chunks and add to the potato / onion mix.
Beat the egg and pour into the mixture then use your hands to massage the cheese and egg into the mixture aid the binding process.

Put the oven on around 180C and heat some butter in a large frying pan / skillet. Divide the mixture into 4 patties and add to the hot buttered pan leaving a space between each to not overcrowd the pan.

Cook for around 5 minutes to brown and cook the bottom so that it retains its shape. Turn carefully and cook for another 5 minutes on the other side.

sweet potato, goats cheese and chilli rosti cooking

Once both sides have been browned, add to a baking tray and cook for a further 10-15 minutes until cooked through.

This can be added as a side to a lot of dishes. I enjoyed mine with steak and sauteed kale but would go equally well with chicken or bacon for a tasty brunch or supper.

 

Easy Carbonara Recipe

Ingredients

Should feed 4 people

  • 500g pancetta bacon chopped into small chunks (I used 2 packets of Cure and Simple Pancetta)
  • 2 shallots chopped finely
  • 10 mushrooms of your choice chopped finely
  • 6-8 cloves garlic depending on how many vampires you’re trying to ward off
  • 400g of your favourite noodle pasta (We can’t be having any seashells in this recipe!)
  • 7 egg yolks
  • 100g Freshly grated Parmesan cheese
    NO CREAM!!!

Instructions

Start the pan of salted water on boil so it’s ready when you need it. You might need a decent sized pan to fit all the cooked pasta as it’s surprising how big it expands so don’t be using one you usually warm your tin of beans in as you won’t get very far.

Cook the Pancetta on it’s own in a pan slowly to render out all of the lovely flavoursome fat in the rind. Cook it too quickly especially the air dried type of bacon and it will burn before the rind has rendered and you’re left with soggy gelatinous crap to chew on.
Once the bacon has cooked and has a nice crisp on it, remove from the pan and set aside. Now add the mushrooms to the pan of rendered fat, you might want to add an extra chunk of butter to add to the mushrooms to absorb a bit more artery clogging deliciousness to the mix. Cook for a few minutes then add the chopped shallots to start to brown too.

At the same time add the pasta to the boiling salted water and cook to desired time. I like a bit of bite but depending on if you’re using fresh or dried cook accordingly to the instructions for desired texture.

Add the garlic to the pan of mushrooms, shallots and add the bacon back in to cook for two minutes, add a good grinding of pepper before removing from the heat. Now remove the pasta from the water but before you drain all the water, take a mug of the cooking liquor.

Leave the pasta drip drain for a minute or two before adding to the pan and mixing with the ingredients. Add half of the grated parmesan to the beaten egg and pour evenly over the pasta mixture in the pan.Take a pair of tongs and mix to combine the egg and cheese mixture a bit before adding a couple of splashes of the reserved pasta cooking water. Continue to to combine the contents of the pan whilst sprinkling in the rest of the shredded cheese so you get a beautifully emulsified pasta noodle with helps the bacon, mushrooms and shallots to cling to.

Notice we didn’t add any cream like most commercial offerings? you really don’t need if as you get all the creaminess you need from the egg yolks, cheese and a helping hand from the cooking liquor to give it a bit of extra moisture.Marlborough

Divide into 4 bowls, top with some ground black pepper and a bit more shredded parmesan to taste. Can be enjoyed with a good glass of Marlborough Sauv Blanc and a crispy wedge of garlic bread.

The best corned beef pie recipe ever

Feeds 4-8 depending how hungry you are

Ingredients

  • 2 tins of corned beef (roughly 300g each) chopped into small chunks
  • 6 medium to large potatoes for mashing
  • 3 medium sized carrots chopped finely
  • 4 shallots chopped
  • Around 15g fresh thyme, leaves only leave out the stalks. I used roughly half a 30g pack from Tesco for referrence I didn’t weigh it out.
  • Couple of splashes of Worcestershire Sauce
  • Couple of splashes of Chiptole Tobasco or I used Cholula brand
  • 2 cloves of garlic chopped finely
  • Salt and ground black pepper
  • 1 packet of ready made shortcrust pastry
  • 1 egg beaten
  • butter

corned beef pie ingredients
Instructions

Peel and cut the potatoes into medium chunks and boil in salted water until softened. I left cool completely for a few hours before preparing the rest.I then used a sharp knife and chopped at them wildly whilst in the pan to make it easier to mash later on.

Add the carrots in a frying pan and cook on a medium heat in a little oil for around 10 minutes. The finer the better as they take bloody ages to cook in a pan otherwise.

Put the oven on to warm at around 180C.

Add the chopped shallots, a little more oil if the pan is dry and continue cooking until they start to soften, brown and the carrots cook a little longer. Add the chopped garlic, stir and continue to cook for another two minutes then add a few splashes of Worcestershire Sauce and stir in again.

Add the chopped corned beef to the pan and mix with the rest of the ingredients and mashing it in with your wooden spoon. Cook for a couple of minutes whilst continuing to mix so that the corned beef softens and breaks down into a mush. Add a generous helping of ground pepper, a bit of salt and a few splashes of the chiptole sauce.

Add the thyme leaves to the pan and mix to combine. Now drop in the chopped cooked potatoes and give a quick stir to mix it with a bit of the other ingredients then use a potato masher to start mashing the potato with the rest of the other ingredients.Try to combine as much as you can but the further cooking will break down the potato further so don’t worry too much.

I added about 50g of butter cut into chunks and mixed into the mash for an extra bit of creaminess.I also added a bit of oil to grease the pie dish so that the mixture doesn’t stick too much.

corned beef pie filling

I couldn’t be bothered to blind bake the bottom of the pastry and just opted for a top piece so then continued to spoon the mixture into the pie dish, making sure to squish it down so there are no empty pockets on the side of the dish.

Smooth out on top so it’s level then drop the piece of rolled shortcrust pastry on top to cover the dish. It might need a little bit of gentle stretching to cover the edges but be carefull not to tear the pastry.

Take a knife and cut around the outside of the pie dish so that there is none overlapping. Then take a fork and press down on the edges of the pasty to crimp and make sure the pastry hugs the pie dish so there’s no gaps.

Once you’ve done a full circle, cut a little crosshair with the knife in the middle to let some steam escape the pie so it doesn’t bubble up.

No to brush the pastry with the beaten egg to give it a lovely golden sheen when it’s cooking trying not to miss any bits of the uncooked pastry. If there’s any mixture left over you can make some little pasties like my nan sometimes does or if you have a little pie dish you can spoon the mixture and top with any leftover pastry .

Add to the oven and cook for around 25 minutes depending on the oven but check from 20 minutes to make sure it hasn’t burned. Remove from the oven and leave to cool for 10 minutes as it will be scolding hot.

Cut into desired wedge size and pair with whatever you fancy from my nan’s favourite peas and gravy or you could go with beans or like I used to have break time in school sandwiched between a buttered roll with a good helping of tomato sauce on top.

This could feed 8 if you had something on the side although I had about an 1/8th of a piece then went back for another helping as I’d just done a bit fo a beasting at the Cardiff Blues bootcamp and was absolutely starving with no bread to go with it :(

Superfood overnight oats

Coconut, chia seed, bee pollen and honey overnight oats

Ingredients

  • 50g oats
  • 125ml protein yogurt
  • splash of whole milk
  • 2 teaspoons chia seeds
  • 1/2 an apple either chopped finely or julienned
  • 2 teaspoons shredded coconut
  • 2 teaspoons honey
  • 2 teaspoons bee pollen

Instructions

Mix the oats, chia seeds, coconut and honey with the splash of milk as i don’t find it mixes as well as just with the yogurt on its own. Add the yogurt, apple and bee pollen and mix to combine making sure it’s fully incorporated so you don’t have clumps of dry oats in the mix.

Leave overnight in a kilner jar to soak and for the bee pollen to break down its outer shell, leaving you with all it’s honey bee goodness. Enjoy for breakfast, mid morning snack or post gym recovery meal. It will leave you feeling full and satisfied for hours.

Coconut, papaya, chia and honey proats overnight oats recipe

Ingredients

  • Oats (Depending on how hungry you are, I usually add 1 third of a kilner jar as they expand with the wet ingredients)
  • 3 teaspoons chia seed
  • 2 tablespoons desicated coconut
  • 2 teaspoons honey
  • Splash whole milk
  • 125ml greek yogurt
  • 1 papaya chut into chunks

Instructions

Add the oats, coconut, chia seed, honey and a splash of milk to a kilner jar and mix to combine dry ingredients with the milk. Top with the Greek yogurt and mix again until all lumps have been incorporated into the yogurt and milk.

Close the clasp on the kilner jar and refrigerate overnight. Remove from the fridge, add a splash more milk if the mixture is too dry and top with the papaya chunks before spooning into one hungry mouth.

Pork Bahn Mi Recipe

Bhan Mi Pork Seasoning

Ingredients

500g pork fillet cut into 4 pieces
1 shallot chopped finely
3 cloves of grated garlic
1/2 chilli chopped finely
1 1/2 tablespoons fish sauce
3 tablespoons maggi seasoning sauce
1 tablespoon chinese 5 spice

pork bahn mi marinading in seasoning

Instructions

Mix all of the above in a bowl and and pour onto the pork fillet pieces then leave to marinade for a few hours or overnight in the fridge, turning occasionally and spooning the seasoning on top to make sure the meat absorbes all of the flavour on both sides. The longer the better.

Warm the oven up and place on around 180C, once warm place the pork fillet pieces topped with the majority of the chopped chopped pieces of garlick, chilli and shallot that’s been used to marinade it in the oven for around 25 minutes depending on your oven but make sure it’s cooked through. Leave it to rest for 15 minutes then carve into thin slithers.

Carrot and daikon pickles

Ingredients

Pre salting
2 carrots julienned
1/2 daikon julienned (Also known as Mooli as I found out trying to hunt it down in Cardiff and found it named Mooli in Cardiff market opposite the spice stall)
2 teaspoons sea salt
2 teaspons of granulated sugar

carrot and daikon pickle recipe
post salting
3 teaspoons sea salt
6 teaspoons granulated sugar
125ml warm water
125ml distilled white vinegar or rice wine vinegar

Instructions

Julienne the carrots and daikon and place into a deep bowl. I use a potato peeler style juilienne handle I picked up from TK Maxx but i’ve seen them in a lot of kitchen shops for around £5 and it’s my favourite gadgets in the kitchen for making salads and slaws.

Add the salt and sugar from the pre salting ingredients above and mix in with your hands for around 30 seconds then leave for another 3 minutes for the water to leach out. Squeeze the carrot and daikon mixture to release any excess liquid then run cold water into the bowl giving a squeeze and emptying a few times to get rid of the salt mixture.

Dissolve the salt and sugar from the post salting ingredients list in the warm water and when fully dissolved add the vinegar to the mix.

I had two sterilised medium sized mason jars with a clasp and filled each one with an equal mix of the carrot and daikon but use one larger one if you have it. Top with the vinegar solution so that the vegetables are fully submerged. I topped it up with a tiny bit of water as there was just a few straws of veg poking above the mixture then put in the fridge to pickle. Some recipes i’ve seen said you can use them after a quick pickle of 30 minutes but I opted to do them and leave overnight in the fridge.

Bahn Mi Topping

Ingredients

1 packet of pate, I opted for brussels or you could use a chunky Ardennes
hoi sin sauce
mayonnaise
Sriracha sauce (I already had a bottle of Sriracha May in the fridge so just used that instead of mixing both myself)
Jalapenos
Cucumber cut into battons
Small handfull of chopped corriander
1 crispy baguette type bread (Arguably this is seen as the most important item of the dish and to make it authentic the Vietnamese use a crusty french style bread but they don’t have any vietnamese bakeries in Cardiff so i’ve had to opt for a salt and pepper baguette from tesco as i love the pepperiness)

bahn mi recipe toppings

Instructions

Cut chunk of bread to your liking depending how hungry you are and whether you’re sharing or not. Slather a wedge of pate on the bottom of the sliced baguette, topp with the cucumber battons then expertly layer the sliced pork to sit on top.

Spread a good dollop of your mayo on the top half of the bread wheather you want to go spicy and add some Sriracha is up to you. I did but Mwsh didn’t want any as she was being a pussy this morning. Sprinkle some chopped corriander so it sticks to the mayo combo then add a little squirt of hoi sin over the pork.

Top the pork with a few slices of jalapenos and a generous helping of the carrot and daikon pickle. You may have to stand on the baguette to shut it and if you’re going to use a knife and fork get the hell off my blog right now! Enjoy at your leisure, just make sure you have a few napkins to wipe your brow and contents off your face and beard. Enjoy with a beer unless you’re sat in front of your PC in work :(

Coconut chia seed and strawberry overnight oats proats recipe

Ingredients

  • 1 packet of coconut, chia seed instant porridge or your favourite flavour
  • 1 liberte high protein yogurt (I’ve used strawberry and blueberry and both equally as good)
  • Couple of teaspoons of ground oats to bulk out
  • 2 teaspoons of desiccated coconut
  • 100 ml of whole milk (depening on thickness you might want to top up in the morning before you devour the bowl)
  • Handfull of your favourite fruit. I used sliced strawberries but you could add desecated coconut, chopped nuts, blueberries, extra chia seeds or mixed frozen berries to keep costs down)

Instructions

I use a glass kilner jar with clasp to allow me safe transport to work as plastic Tupperware boxes have exploded more than once in my bag and left me pulling the last few strands of hair out damping down and sponging as it’s leather and won’t go in the washing machine.

Mix the instant oats with the yogurt to make sure all the oats are coated otherwise they will be dry and chewy if not fully incorporated. Add the milk a bit at a time till you get a good consistency but remember the oats will absorb the liquids overnight so you always need a bit more than you think but can top up in the morning if too dry.

Put in the fridge overnight and top with your favourite fruit in the morning at your leisure.

Sweet potato, bacon and courgette frittata recipe

Ingredients

  • 2 medium sweet potatoes diced
  • 1 medium red onion
  • 3 – 4 rashers of bacon depending how see through they’ve been cut
  • ¼ chorizo sausage chopped
  • 6 free range eggs
  • 1 courgette
  • 1 chilli chopped
  • 2 cloves of garlic chopped
  • Slithers of your favourite cheese or enough to grate and melt on top to liking (I used a mixture of brie, Welsh Seaweed and Welsh Cheddar but you can leave out all together if you wish)

Instructions

Peel and dice the sweet potato and heat on a medium heat in a high sided frying pan or wok with a bit of olive oil. Whilst that is softening up chop the onions, chorizo, chilli, garlic and rashers of bacon into small lardons.

Use a spiralizer or julienne on the courgette but discard the soft centre as this has too much moisture and doesn’t hold a decent shape or consistency. When the potato starts to soften a bit after about 8-10 minutes add the onions and chopped bacon and give a good stir. Continue cooking until the bacon starts to crisp a bit and the fat renders along with the onions starting to brown for a another 5 minutes depending on the power of your hob.

Now add the chilli, garlic, chorizo and courgette strips to the pan and stir to incorporate everything. Continue cooking for a few minutes and whilst it’s cooking crack 6 eggs, add a bit of sea salt and pepper and whisk for a few minutes by hand to fluff them up and get some air into the mix so the frittata has a bit more volume to it than a standard omelette.  Once the courgette and chorizo has cooked a bit drizzle the freshly whisked eggs to evenly to the pan trying to coat everything.

I dropped a few nuggets of leftover brie, some Welsh Seaweed Cheese that I’d picked up from Riverside Market in Cardiff on Sunday and a little bit of some Welsh Cheddar to fill in the gaps. Add as much cheese to your liking or skip all together if you’re cutting the calories. Continue to cook for a few minutes so the bottom of the egg mixture cooks but put the grill on a medium high whilst it’s cooking and finish off under there so the top cooks and cheese melts into the frittata mixture below.

I halved it between two plates but I was pretty full after my half so could easily do 4 meals with a side salad or 3 on its own. Can be eaten warm or I had it the following day for lunch in work and was equally delish eaten cold.