Two Of My Favourite Things Come Together - Prawn Couscous

Two Of My Favourite Things Come Together - Prawn Couscous

   October 25, 2020       Vussey

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 Versatile, Tasty, One To Share.

This is such a great recipe because it is so versatile, and I love anything where I can switch it around depending on what I have or how I’m feeling, and this is exactly that kind of meal.

The Prawns can be baked in the oven as I have done here, I prefer them done that way, though be careful to not overcook them, or pan fry them if you prefer, it really doesn’t make much of a difference to the final result. I prefer to keep them in the same dish, marinade them, then pop them straight in the oven.  That’s easier and also less washing up! Plus, you get to drizzle on all those lovely juices. If you want to devein the prawns, you can do this either before the marinating process, which I do as this allows the marinade to get deeper into the prawn itself, or you can do this as you eat - this is entirely subjective.

The couscous too can be changed for anything else you might prefer, salad would be a nice alternative. I personally, love couscous, it is one of the easiest and quickest dishes to prepare in the kitchen which means it’s great for a mid week meal when you’re busy.  With the couscous, I have added some pretty basic flavours, however you can add anything you fancy, anything which compliments the prawns, which of course, asparagus does.

Now you might have wondered why my recipe mentions asparagus ends? Whether it was a mis-print and no it wasn’t. I love to use as much of the food I buy as possible with very little wastage. To this end, asparagus is a perfect example. Like most people, I snap off the ends and use the tips in most recipes, however I don’t then chuck those ends, but put them in the fridge for another meal like this one for example. So for this, I take those ends, peel them, and thinly slice from the best end until I get to the very dry and woody part. That’s good for stock.

So those are my asparagus ends - still sweet and lovely and great to cook with.

And this, this is a great dish, try it.

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Another Old Favourite, Chilli Con Carne

Another Old Favourite, Chilli Con Carne

   October 10, 2020       Vussey

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 Some Like It Hot!

But here’s my version, and it is less hot, but really good.  In my household, I have to cater for many tastes, some like it hot, and some not so, therefore, I give my Chilli Con Carne a bit of a kick, so it defines the dish, but for the more discerning fire eaters, I lay the table with some Jalapeño’s to top it off. I also like to serve with small sides of homemade salsa, and guacamole.

As always, I like to use really good ingredients in this Chilli, and the tinned tomatoes are not only tasty, but are the perfect consistency. I use these ones from Mutti you can get them from good supermarkets. The smokey tomato and hot chipotle chilli pastes are from the Marks & Spencer Cook With range, its a fabulous collection. I notice that more and more cooks are adding chocolate now to their chilli, though I have used chocolate in my recipe for as long as I have been making it. It adds the depth of flavour and a richness that you can’t get from anything else when you’re making the flavours from scratch, it really is not the same without it. I use mostly Galaxy which is soft and silky and melds into the dish perfectly, and when I can’t get hold of it, I will use a good Belgian chocolate, but always milk chocolate.

So here it is, try it!

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A Real Crowd Pleaser, Pulled Pork - Perfect!

A Real Crowd Pleaser, Pulled Pork - Perfect!

   September 02, 2020       Vussey

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 No Time For Faff?  No Problem, Make Pulled Pork

Easy yet so satisfying and a versatile dish too. If you have a busy day, the oven does all the cooking and the end result is a dish which tastes as though you have been slaving away for hours! 

Exceptional flavours that can only come from long low slow cooking - those flavours you put together with the pork is up to you, but I have given my recommendation below in the recipe here for Spicy Pulled Pork.  I like a hit of heat to cut through the unctuous melting pork.

For more information on the added ingredient I chose to give a twist and depth to the mix, look at Daily Dose, the 60ml cold pressed ginger, which is actually a blend of ginger, lemon cayenne and agave. This is lovely and fiery, which is why I decided to add it, though this is entirely optional. 

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Victory Tower

Victory Tower

   August 31, 2020       Vussey

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Standing Elegantly Tall It Gave Me An Idea...

Walking through the grounds of the beautiful Blenheim Palace, I felt inspired to make my very own Victory Tower - the Victory Plait.

I felt what I made should remind me of the tower, have some elegance about the flavours and be popular with everyone.  

So that being said, If you make nothing else from this blog then make this Victory Plait. You will find you’ll make it time and again, not only to snack on at home, for lunch or dinner, but also to take to friends, parties, or make for a special occasion. It truly is versatile, as it looks good and has flavours which elevate it to the next level. 

Try it for yourself, find the recipe below.

For info:

The sausagemeat I have used was really good quality packet sausagemeat however, depending on where I shop, I might buy really good quality sausages and skin them.

For those of you that are disappointed I haven’t made my own pastry - I really like to use puff pastry for this, and ready made is best unless you have loads of time on your hands.

 

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Really Satisfying, This Soup Will Please For Any Occasion

Really Satisfying, This Soup Will Please For Any Occasion

   August 16, 2020       Vussey

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 Not Just Comforting, So Good

Soup is probably one of my favourite meals to make as I find it an incredibly easy and interesting dish to do, not to mention that you can change it up each time so it’s an experiment and you never know how it’s going to turn out which makes it all the more exciting. 

There are so many different flavour combinations you can try, it is endless, so it really is a good meal to make when you have leftovers in the fridge.

I like to add a little twist each time too, something I have in my store cupboard or fridge, so this time I have added the Pelagonia aivar which I really like as an accompaniment with all different foods, and something I use occasionally in dishes.

Thought I would share this particular soup with you this time as it has a great depth of flavour I think you’ll love!  By the way, the sweet stands for the sweet potato, for those who haven’t guessed, and the soup is not sweet, just succulent. Try it.

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Fantastic Potato Mash Topped Fish Pie

Fantastic Potato Mash Topped Fish Pie

   August 12, 2020       Vussey

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Piled With Fish and Packed Full Of Flavour

This is one of my favourite dishes and is a family favourite too. Fish pie is one of those recipes which most people will have done at one time or another and I’m  almost certain that most will make it differently - one thing is for sure though,  when thinking of making this dish, ensure the following:

• The ingredients are easy to come by
• The method is easy enough to follow
• The end result is fabulous

If you want to ensure all those three points, then look no further, and follow my recipe, you will not be disappointed. 

Once you have tried and tested it, you may then want to change up the fish - occasionally,  when I feel like making more of a luxurious version, I will use monkfish and when I can’t get hold of undyed smoked haddock (I don’t like to use the dyed, yellow smoked haddock), I will use smoked cod.  I will also change the sauce and herb variation on occasion. 

I like to add the sweet potato to my mash as white potato has no real flavour all on it’s own, and if I were making it for me only, I would make the mash with just sweet potato and butter beans.

However, I will always use raw fish. I never cook the fish beforehand, as I find that this way I end up with the fish perfectly cooked and not overdone as it’s cooked twice, and the juices from the fish whilst cooking blend in with the sauce - for this reason, keep the sauce very thick. 

So, try it, taste it, and let me know what you think.

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Try My Tiny Twist on The Classic Bruschetta

Try My Tiny Twist on The Classic Bruschetta

   August 05, 2020       Vussey

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A Game of Two halves

My take on the Italian Bruschetta, closely linked, however I sometimes like to change it up according to what I fancy and this is an example of one of those times. With this particular recipe I swapped out the oil and garlic rub on the toasted bread for butter.  I love to taste the silkiness of the melting salty butter on hot griddled bread, and no more so than when it is topped with freshness and a burst of flavours! With butter, though, how could I have called it Bruschetta!

The two dishes, the bacon and tomato dish are best served together on the bread, however can be served separately, making the two halves.

I don’t like food waste, and try to use as much as I possible can. The asparagus ends are the pieces that you would normally throw away, the ends you normally snap off, however I save them, once snapped, in the fridge, and then use as much of that end as I can. You will find they are a perfect little addition to this dish.

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More Heaven Than Hell, This Simple Eggs In Purgatory Is Delightful

More Heaven Than Hell, This Simple Eggs In Purgatory Is Delightful

   July 29, 2020       Vussey

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A Quick Comfort Dish - You Have To try This Old Favourite

It really is comfort food at its very best. I have enjoyed this most when tired, at the end of a long day when there is nothing I want to cook, I cant think what I want to eat and then I remember this dish!   It’s also great for breakfast when you fancy something a little different, and instead of bread on the side, some crispy bacon compliments it fantastically.

The beauty of this dish is that it’s made solely from store cupboard ingredients, so truly is one of those dishes which you can whip up whenever you are lost for anything to cook.  On the flip side, you can give it a twist by adding a whole host of different ingredients to the tomatoes. 

A real winner!

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Who doesn’t Love a Curry?

Who doesn’t Love a Curry?

   July 20, 2020       Vussey

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This is an Uncomplicated Curry Recipe Anyone Can try, Everyone Will Love

The beauty of this recipe is that when you make it for guests they will think you have been cooking for hours, however it’s child’s play, so quick and simple, so much so I passed it on to my son when he was at Uni.  It was especially good for him because he was able to adapt it according to what meat he had leftover, or what he could afford and it became a real hit.

I have described It here using leftover chicken from the roast which is excellent for this recipe, and have loved it using wild king prawns which can be deveined, shelled and put in towards the end, so succulent. Any fresh meat, fish, shellfish or vegetables are ideal.

I use a bought ready made curry paste as this is what makes the dish easy and quick, these pastes are excellent as they have been developed using all the correct spices which would take you a lot longer to perfect, therefore all the hard work has been done for you. All you need to do is make the decision on which one is right for your recipe!

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Steak Tender, Full of Flavour and Salad with Delicate Asian Notes, this Dish Really Does Take You on a Journey.

Steak Tender, Full of Flavour and Salad with Delicate Asian Notes, this Dish Really Does Take You on a Journey.

   July 17, 2020       Vussey

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How do you like your steak cooked?

With this dish there really is only one answer to that question......

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Fillet Steak Tartare

Fillet Steak Tartare

   July 16, 2020       Vussey

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The Raw Deal!

To make the most of this recipe, make sure you use the best fillet steak, organic if possible, and the best eggs. Good produce, produce good results!

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Using leftover rice - Spicy Stir Fried Rice with Sausage

Using leftover rice - Spicy Stir Fried Rice with Sausage

   July 14, 2020       Vussey

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A satisfying supper perhaps?

This is a modest dish I like to make each time I have leftover rice, which is every time I make anything with rice! Always make sure you store the rice in the fridge over night, and ensure you heat it until it is piping hot before serving.  I made this with sausage, however, to be honest, I use whichever ingredients I have available at the time, as long as they are tasty and complement each other. It’s good to experiment with such a simple dish.  Go on and try it!

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