Posts Tagged ‘Rosemary’
Wednesday, June 22nd, 2011
The other day the missus suggested that I should tackle some indigenous recipes on Hand To Mouth. The kind of food that, for better or worse, the good ol’ US of A is known for. So this is the first of these American Classics, Southern Fried Chicken.
I’m no food snob. I love a bit of fried chicken. A KFC or Junior Spesh after a night out is one of life’s pleasures. But there’s nothing wrong with elevating it a couple of notches either. I use thighs for this recipe, as to my taste they’ve got the right skin to flesh ratio, and of course that tasty dark meat. I also use a good dose of not very traditional herbs and spices in the coating.
Buttermilk isn’t that easy to get in the UK, so if you can’t get it, some live yhogurt will do just as well. Lets get cookin’.
Ingredients (serves 2)
6 chicken thighs
For the ‘marinade’
1 pint (600ml) buttermilk
1 clove of garlic
1/2 an medium onion
Sprig of rosemary
Sprig of time
(more…)
Tags: American, Buttermilk, Classic, Crispy, Egg, French Beans, Fried Chicken, Garlic, Lemon, Mashed Potato, Melinda's Hot Sauce, Onion, Recipe, Rosemary, SFC, Smoked Paprika, Southern, Thighs, thyme
Posted in Dinner, Lunch, Recipes | No Comments »
Monday, August 2nd, 2010
At Hand To Mouth Towers, we don’t have any outside space that allows us to grill meat over an open fire, which can be a bit frustrating during ‘barbecue season’. So when I get the chance to get busy with some hot coals, I try and make it count.
For me the undisputed kings of the grill are Côte de Bœuf or the porterhouse. Both are pretty primal cuts, with plenty of marbling, and if well hung, bags of flavour. Whilst at Forcalquier Market we picked up some amazing rib steaks to barbecue, and they made an awesome dinner.
Ingredients (serves 6)
3 x Côte de Bœuf steaks (around 700g each)
Herbs de Provence
Salt and pepper to taste
Method
You want your ribs to be at room temperature before you grill them, so get them out of the fridge before you start your barbecue. Now get your barbecue super hot. You want to sear and caremelise the outside of the meat when you put it on, so it needs to be as hot as Hades.
(more…)
Tags: Barbecue, Côte de Bœuf, Grill, Herbs de Provence, Mustard, Pepper, Potatoes, Rest, Rosemary, Salt, Steak
Posted in Dinner, Opinion, Recipes, Travel | No Comments »
Monday, February 22nd, 2010
So, catching up, the second course of our valentine’s dinner was baked cod and baby leeks straight from the pages of Jamie at home, which if you don’t have it is a brilliant book (IMHO). The cod is marinaded in a lemon and herb mix before cooking. We had ours served with garlic mash.
Ingredients
10 baby leeks, trimmed
2 x 200g fillets of cod (with skin and sustainable if possible)
4 rashers of smoked streaky bacon
Juice of 1/2 a small lemon
Olive oil
1 large clove garlic finely chopped
2 sprigs rosemary
(more…)
Tags: Bacon, Baked, Bay, Cod, Garlic, Jamie at Home, Jamie Oliver, Leeks, Lemon, Mashed Potato, Olive Oil, Rosemary, thyme
Posted in Dinner, Reading | No Comments »
Thursday, January 7th, 2010
As mentioned in the previous post, I was down in Cornwall for Christmas. My mum always puts on a great spread while we’re down there, but with seven mouths to feed she has her work cut out, and seems to spend too much time in the kitchen. That being the case, for the last few years I’ve given her the night off and cooked a meal for the family.
This year I cooked a slow cooked shoulder of lamb with Cornish style boulangère potatoes and spring greens. The lamb is cooked in a tangy herb, lemon and anchovy marinade (I have to leave out the garlic as my dad can’t stand it, but have included it in this recipe), and the classicly French boulangère are given a South West twist with the adition of Cornish cruncher cheddar cheese.
Ingredients
For the lamb:
2.5 kilo shoulder of lamb
2 lemons (juice and zest)
10 -15 tinned anchovy fillets
Bunch of rosemary
5 large cloves of garlic
Olive oil
(more…)
Tags: Anchovy, Boulangere, Cheese, Cornish Cruncher, Lamb, Lemon, Potatoes, Rosemary, Shoulder, Slow Cook, Spring Greens
Posted in Dinner, Opinion, Recipes, Travel | 1 Comment »
Saturday, November 28th, 2009
It’s probably not on the top of most people’s shopping list, but rabbit is in season, it’s pretty cheap, it’s lean, and it’s really tasty. This recipe for a rustic Italian style ragù takes a bit of time and effort, but trust me, it really is worth it. One tip, if your butcher is any good he / she should sell you the rabbit with the liver and kidneys. Don’t throw these away, they’ll add richness to the dish. The ingredients below will serve 4-6 people.
Ingredients
Olive oil
1 large rabbit (around 1kg with the liver and kidneys), jointed
100g pancetta or smoked streaky bacon, chopped
1 large carrot, diced
1 large stick of celery, diced
1 onion, finely chopped
4 cloves garlic, finely chopped
(more…)
Tags: Celery, Futtucine, Herbs, Onion, Pappardelle, Pasta, Rabbit, Ragu, Rosemary, Tagliatelle, Tomato
Posted in Dinner, Opinion, Recipes | No Comments »
