Tried & Tested Hangover Cures.

Takes quite a bit to beat this Nigel Slater invention. Chilli feta. Great for when you have over indulged the night before, it combines: chilli heat, hot / cold salty cheese and crusty bread to mop up any alcohol left in your system. An added bonus is that pretty much all of the ingredients can be bought from your local independent med shop, rather than the express versions of big name stores that blight Southsea.

ingredientspickled veggood to gofryingdonebrunch

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Iridescent Torpedos.


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Comfort Food – Smoked Fish Chowder.

The concept of comfort food is a deeply personal yet beautiful thing. It changes from one person to another. It’s a dish that has the power to invokes feelings of warmth, security and content. For me that dish can only be one thing: smoked fish chowder. As a kid, if my mum was cooking this in the kitchen I knew everything was alright in the world. Even if I had school the next day. This is a feeling I still get to this day. Below is a pretty simple recipe, note that I have called it smoked fish, because you can use haddock, cod or anything else. A lot of recipes say to avoid dyed smoked fish, but hey, I like it and I think it adds to the dish. Mum, this one is for you.

450g smoked cod or smoked haddock
1 pack of smoked lardons
1 bay leaf
2 tbsp light olive oil
50g butter
2 onions, finely chopped
2 leeks, thinly sliced
3 celery sticks, thinly sliced
140g/5oz frozen sweetcorn
900g potatoes, diced
3 garlic cloves
600ml milk
Chopped fresh parsley

Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
Heat the oil and butter in a deep saucepan. Add the lardons and fry to until coloured. Followed by the vegetables and garlic. Fry over a high heat until starting to soften. Stir in the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
Mash lightly with a potato masher or fork to create a level of luxurious thickness. Add the milk and fish. Simmer for 3 minutes, taste and season if needed (plenty of cracked pepper for me). Sprinkle with chopped parsley to serve with crusty bread.

smoked codsmoked lardonsonionsceleryleeksweet cornspudsparsleydonebread

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Southsea Thai Food & Craft Festival 2014

Once again we come to my favourite food event in the local calendar; the Southsea Thai Food & Craft Festival. A cornucopia of thai food, beer, produce, song, dance and much more. Like all the other years I’m still not learning about the chilli quantity in papaya salads. Mine was so hot I went into the future. Thankfully, like with most Thai food, the heat is sharp but short. And before you know it you are going back for seconds. Great job all, already looking forward to next year.

tomssaladskewerspad thaiducknoodles

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Chilli Gifts.

A bevvy of beautiful coloured fuego and super chillies courtesy of a good friend. In fact the former being pretty much the exact same colour as the new kitchen. Will premier them in tomorrow night’s con carne.

fuego and super chillis

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Catch Of The Day.

Not exactly the mackerel we were expecting. However an undulate ray, various dogfish and a lobster from the Thefano wreck will do just fine. Quick spot of water skiing and home. Life is alright down here right?

solentanchorundulated raydog fishdog fishkissHarrywreck markerlobsterlobsterwater skiing50quid 2

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Feeling The New Punk IPA Graphics.

brewdog punk ipa

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