Take pulled pork to a whole new level with my spicy goulash recipe, perfect for the slow cooker.
The slow cooker, it is fair to say, has brought about a huge shift in cooking, for those of us who don’t have a lot of time in the evening to create wonderful meals.
I mainly use it for pulled pork to be honest with you, but I saw this next recipe on the telly, and tweaked it until it became a household favourite.
The FatLads Best Three Falafel Recipes. Gotta Eat em All!
Considering I gave a whole book to my favourite food in Pizza, Falafel has been underused in the FatLad arsenal, yet it is my number two, all time favourite food.
Continue reading “The Three Best Falafel Recipes, known to man”
The first pizza I ever tried, and it still holds a special place in my heart.
You know, I have been waiting to do this recipe for a while, because I very rarely make these, but yet eat a lot of them when I am out in restaurants.
Taking my patented veggie mince recipe to the next level, in my awesome vegetarian Chili.
If you haven’t checked out my Vegetarian Mince Meat recipe, you are going to need to create a batch for this recipe.
I have also created a new tomato sauce recipe, this time made out of the finest tomatoes, roasted and then turned into sauce.
Continue reading “Vegetarian Chili”
FatLad looks for a sweeter alternative to his usual tomato sauce recipe, using the mighty Pepper!
As we continue into the month of healthiness, pasta comes up time and time again.
Why? Because you don’t have to eat a massive amount to feel full.
Whilst I have posted my super duper tomato sauce recipe, I wanted to sweeten it up with the use of peppers.
This recipe is useful for many different dishes, not just pasta!
PreHeat the oven to 200C/400F/Gas Mark 6.
1. Put the peppers, onions and garlic into a roasting tray, covering them liberally in olive oil, salt and pepper.
2. Place in the oven and bake for 30mins.
3. Place all ingredients in the roasting tray into a food processor, along with the tin of chopped tomatoes.
4. Blitz until it resembles a fine paste.
5. Push the sauce through a fine sieve, so that we get all of the juice from the pulp.
Simmer on the hob for 20-30mins, or until your pasta is ready to serve!
Bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Wikipedia
Nutritional Information courtesy of Nutrition and You
Corned Beef is a staple in my sandwich making artillery, this one is the real deal, created completely from scratch.
Recently, I have become very interested in the method of brining meat, in order to make it as juicy as possible.
The reason I choose corned beef, is because it was staple in our household when I was growing up.
Whether it was in sandwiches, mixed into mash or simply served with peas and gravy, it was a much loved treat.
This one takes a while to make, but it is definitely worth it.
1. Put everything but the brisket into a large pan. Boil until the salt and sugar disappear.
2. Take the brine off the heat and leave to cool completely.
The brine must be very cool, before it hits the meat.
3. Cut the brisket up into pieces, and put them in a container that can be covered.
4. Cover entirely with the brine. It must be completely covered for this to work.
5. Put the lid on, then put in the fridge for 5 days. Yes, it does take that long, so get ahead of yourself. Turn the meat over once every single day.
Now we wait…
6. Chop up some Carrots, celery and onions and add to a large saucepan.
7. Put in the brisket, once you have rinsed off the brine.
8. Cover with water, and bring to the boil.
9. Simmer for 2 hours.
Now its done, pull apart or slice to your liking. Don’t worry if it isn’t red, like corned beef usually is.
That’s because we used sea salt instead of pink pickling salt. The outcome is the same no matter how you cook it.
Loads of new recipes coming soon to use this bad boy!
Fajitas, one of my dessert island meals, made from scratch. Spicy!
You know yourself, buying an Old ElPasso is as simple as pressing an online button and having it delivered in the Tesco truck.
But if your like me, you crave the rub after it’s gone, and I for one, want to continue using it on other foods.
How do you turn the humble hotdog into an awesome breakfast?
What do you like on a hotdog?
Me? Well a good premium sausage, some onions and mustard, inside a fluffy finger roll.
I love them.
Every time the lady goes to M&S for the £10 deal, she always gets me the Potato Croquettes.
Didn’t know the name of this dish before I googled it. I do know it tastes mega.
I made a gallon (or so it seemed) of vegetable stock recently, and spent a day making soup.
Now, if you read this blog a lot, you will know I am not brilliantly in love with soup, so I began looking at other recipes to use it.
That’s when I came across this recipe. The mixture of potato, onion and garlic really makes it.
Pre-heat your oven to 140C/275F/Gas Mark 1.
1. Slice the potatoes as thinly as you can and keep them aside in cold water.
2. Slice the onions into rings.
3. Chop all of the cloves up as finely as you can.
4. Cover the bottom of a baking dish in butter, and then add in a layer of potatoes.
5. Add rings of the onion on top of the potatoes.
6. Cover the to of the onions in one garlic clove. Salt and Pepper the layer to taste.
7. Follow steps 4-6 until you have at least 3 layers of the vegetables.
8. Pour the stock over the whole thing, until it just comes up to cover the top layer.
9. Put into the oven and cook for three hours.
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