Writing and thoughts from NE Scotland
A chicken magically appeared in our fridge on Saturday which gave me the opportunity to try what Nick Nairn calls his perfect roast chicken dinner. A bold claim. Normally if I’m doing a roast I stick to pork and beef so it was good to try a decent sized bird for a change and see if I could avoid the common pitfalls of dried out meat and lack of flavour.
Continue reading “Sun… er… Saturday Roast Chicken”
Ah lamb. I love lamb. Tragically, I don’t get to eat nearly enough of it but a recent knee injury has resulted in a couple of my evenings being freed from the iron grip of training. So instead of beans on toast twice a week, I’ve got more time to do something a bit more substantial.
As on those nights when I’m away we do our own thing for tea anyway I don’t feel like I’m being especially unsociable by using last night’s opportunity to cook a couple of lamb chops. Continue reading “Lamb Chops in Rosemary Gravy”
It’s farmers market day! Woo! We headed down to the monthly farmer’s market on the hunt for something tasty for tea. Despite getting sidetracked by a pork pie and some free sausage samples we eventually completed our mission and returned home with a pack of pheasant breasts and a few pigeon breasts (to be blogged another day). Continue reading “Pheasant with caramelised apples”
So we return to the scene of the crime. This is what I was going to cook the night I made our grill explode. *sigh* I put the grill on to heat and closed the door while I fannied about preparing stuff. Of course the high heat of the grill had the predictable effect of superheating the glass inside the oven door until it expanded to the point where it couldn’t expand any more. The resulting explosion of glass scared the crap out of me and ruined the chances of grilling the langoustines I’d bought for tea, so they were boiled instead. Tonight I gave it a second go. Continue reading “Grilled Langoustines”
If you’re in a hurry but don’t fancy beans on toast, or something that goes ping, then spaghetti can provide a brilliant quick and easy meal. This dish is one of my favourites and uses a classic combination of anchovies, olives and capers that shows its face over and over in Italian cooking, especially in the south. Continue reading “Spaghetti with olives, anchovies and capers”
Mince and Skirlie 