Brew Shack Hot Chicken

Brew Shack Hot Chicken

Anybody who likes cooking and also likes their fair share of comedy has probably already seen ‘Something’s Burning’ with Bert Kreischer. Bert is a stand up comedian best know as ‘The Machine’ and a famous accessory to theft for the Russian mafia. Seriously, google it. He is a hilarious comic and if you aren’t aware of the show mentioned above it is a YouTube based platform for Bert to welcome a variety of famous faces into his (studio) kitchen to cook with largely hilarious results.

I love Bert. He loves life and his brand of party hard comedy is something that doesn’t usually rear it’s head in the UK due to our generally vanilla attitude to brash, vibrant personas. I just feel like people such as him see the joy in things and make everything fun, I mean the path he chose in life is to literally spread joy. So much so that I would watch 20 minutes of him just making toast talking to Brian Callen or Bill Burr let alone something like Nashville Hot Chicken, which is what the latest episode gave us featuring his wife and musician Wheeler Walker Jr. It’s a really easy watch and I fully recommend it, check it out below.

 

 

If you are in the UK and have never been to the USA I’m guessing like me, you have never heard of Nashville Hot Chicken. After watching the above episode I started googling and did a bit of research and I found it to be right up my street, as it is essentially fried chicken with a seriously spicy kick. So naturally I made my own version but I have never been a fan of deep frying at home so decided it best to do a breaded version to save the mess and hassle. Thanks for the inspiration Bert.

This was the result:

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Would be rude to not leave you with the recipe I guess… Serves 2.

What you will need:

  • 4 boneless chicken thighs
  • 250g flour
  • 250g breadcrumbs
  • 2 tbsp. cayenne pepper
  • 1 tbsp. Paprika
  • pinch salt and pepper
  • 3 eggs
  • Hot sauce (just choose your level… I’m not taking responsibility if you melt your face)
  • Mayonnaise
  • Pastry brush
  • 3 clean, shallow bowls

 

Method:

  1. Preheat oven to 175C (Fan)
  2. Bowl 1 -Flour, Cayenne, Paprika and Salt/ pepper, Bowl 2 – beat the eggs, Bowl 3 – Breadcrumbs
  3. Roll the chicken thighs in the flour mixture, then dip in the egg and hit the breadcrumbs.
  4. Bake for 30 minutes, turn over then bake again for another 30
  5. Remove from the oven and turn again, brush the now crispy chicken with hot sauce and place in the oven for a final 5 minutes
  6. Mix 3 parts hot sauce with 4 parts Mayonnaise.
  7. Serve. Devour. Enjoy.

BEER MATCH:

A fruity hop forward golden ale such as Kona Brewing Co’s Big Wave

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Simple cod burger with gnocchi sardi salad

So, its now April apparently and it very much seems like March was one of those months that disappeared faster than a horse running at the national. The months seem to fly now that the clocks have changed and even though it is incredible to be having some lighter evenings to relax outside, it just seems like time goes a little bit faster when your enjoying yourself in pub gardens and having barbeques at home.

All the more reason to make the most of all this sunshine were currently having! The bank holiday was an absolute beauty weather wise and there certainly was no shortage of people taking their chance to have a pint by the canal at my local, the Fox and Anchor near Coven.

It is not very often I rave about a chain pub but I do love the Fox as it has a great ambiance in the winter when they light the log fires and even more so when they are buzzing with summer beer garden seekers. I even got a little bit sunburned. Which is not exactly hard as I burn like an ant under a blow torch.

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Now that we have all emerged from our wintery cocoons its time for some lighter food to compliment the bottles of Corona on the lawn (slice of lime optional but advised). White fish comes to mind as its quick, fresh and light on the pallet while being full of protein and really satisfying, paired up with this pasta salad which is the true star of this dish,makes a great meal. Enhanced further by the fact that its full of all the good stuff you can fit in without it becoming unbalanced, you’ll be feeling very pleased with yourself afterwards. No guilt. No hastle.

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Try this recipe on for size next time your feeling lazy on one of these warmer evenings.

Serves 4

For the burger:

  • 2 cod loins. Both halved.
  • 4 wholemeal buns.
  • Tartar sauce.
  • Soy sauce.
  • Pepper.
  • Few salad leaves of your choice.
  • Olive oil.

Pasta salad:

  • 400g gnocchi sardi.
  • 1 small box of cherry or small variety of tomatoes, all halved.
  • 1 courgette, diced.
  • 1 red and 1 orange pepper, diced.
  • 1 small can of sweetcorn.
  • 3 spring onions, finely chopped.
  • handful fresh parsley, finely chopped.
  • 5 tablespoons of zero fat Greek yoghurt.
  • 5 tablespoons light mayonnaise.
  • 1 tablespoons dijon mustard.
  • salt and pepper to taste.

Method:

  1. Cook the pasta to pack instructions.
  2. Add the pasta to a large mixing bowl and stir in all of the other ingredients apart from the courgette.
  3. Preheat a frying pan on a medium heat, add a tiny bit of oil and fry the courgette until it starts to brown a little, then remove and mix into the salad.
  4. Give a good few turns on a salt and pepper mill.
  5. Chill for 20 minutes.
  6. Use the preheated pan and add a little more oil.
  7. Add the cod loin halves and fry on a medium heat for around 4 minutes. Turn over and repeat.
  8. Turn the heat up to high and add a tablespoon of soy sauce, give the pan a shake so it reaches all of the fish, do this for around 30 seconds and repeat on the other side.
  9. Cut the rolls and put around a teaspoon of tartar sauce on both halves. Lay a few leaves on the bottom half, followed by the soy fried fish, along with anything else you want to add. (Go crazy, its a blank canvas).
  10. Finish with one big sprinkle of black pepper, cap it off with the top half of the bread and serve with a big spoon full of the pasta.

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Its another very simple but very effective recipe to fill a void after a hard day at work when the evening is best spent enjoying the sunshine outside!

Throwback Thursday: The chilli pepper.

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The Trinidad scorpion pepper, this one is a mean customer

This is an old post from the previous blog that was very popular when I first wrote it. Thought some people might find it useful or interesting… plus its very much in the spirit of ‘#tbt’

So, the chilli pepper. One of my favourite natural ingredients (garlic being another) and usually ends up in my sauces, salads, chopped up in wraps or sandwiches or scattered over the molten cheese of a pizza. I’m getting hungry just writing this! Here’s some interesting facts about the chilli.

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  • The chili has been used in the Americas since around about 7500 BC and one of the first Europeans to experience the fiery kick of a chilli was actually Christopher Columbus.
  • They were used for medicinal purposes in Spain after they were brought back by a member of Columbus’s crew.
  • They were traded with the Portuguese and spread through colonies throughout Asia, including their introduction into Indian cuisine.
  • New variations of chilli are still being created today.

What can I do with them though?

Everybody knows you can cut them up and put them in chilli’s or curries, that’s a great application for them as they have become a staple in the countries of those dishes origin. But how about getting a little more creative with it? Try these quick little ideas sometime or simply use them to inspire your own creations. these are just a few of my favourites.

Devils grilled cheese on toast

ingredients:

  • 2 thick slices of good quality bread. (bloomer/tiger bread is good cut into slices around 2cm thick)
  • 60g strong cheddar cheese
  • 60g red Leicester cheese
  • 2 tablespoons tomato puree
  • 1 teaspoon Worcester sauce
  • 1 tea spoon of mild chilli powder
  • 2 jalapeno chilli peppers, finely chopped (keep the seeds!)
  1. Preheat the grill at a medium to high heat.
  2. Mix the tomato puree, Worcester sauce and the chilli powder well.
  3. put the bread under the grill until it starts to brown on the one side.
  4. remove the bread from the grill and evenly spread the spicy puree evenly over both slices
  5. scatter all the cheese and chopped peppers over the untoasted side of the bread, return to grill and toast until melted, then remove and enjoy!.

Habanero hot sauce

  • ½ cup water
  • ½ cup white rice vinegar
  • ½ cup sugar
  • 1 teaspoon minced garlic
  • 2 habanero peppers, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground paprika
  • 1 tablespoon ketchup
  • Pinch of white pepper
  1. Add the water and vinegar to a saucepan and bring to the boil on a medium heat.
  2. Add the sugar, garlic, peppers, ginger, paprika, white pepper and ketchup.
  3. Simmer for 5 minutes.
  4. Strain into a serving dish to serve.

This works great for a BBQ or even a dip for a Saturday night in watching a movie or some really bad TV. Very warming on a winters eve but equally inviting in the heat of summer. perfect.

Are they good for me?

Red chilies contain large amounts of vitamin C and small amounts of carotene. Yellow and especially green chilies (which are essentially unripe fruit) contain a lower amount of both. In addition, peppers are a good source of most B vitamins. So in short, yes. they are. They are also said to kick start your metabolic rate, which could help fat burning.

Hottest chilli out there?

They’re measured by something called the scoville scale. check it out below

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Now that’s a little snippet of what the chilli is all about and how you can use it, next time you get chance jump in your kitchen and use it in something new. Throw them in an omelette or through some noodles or salad. They’re really versatile, and add a third dimension to many a dish. Don’t be scared, get cooking!

Phil

Freshly baked ciabatta bread

So I’ve been mulling over this particular article for a while and today is the day I finally get my act together and get it live. I have never been, and have never claimed to be particularly good at baking, although recently I have a much keener interest in it.

I have started from the ground up and started with making my own bread and I can confirm I am now hooked. Its hard to describe the feeling of accomplishment when it goes right and you end up with a really attractive end product emitting that soul warming smell that makes your home seem that little bit more special. Its a hard feeling to beat.

So rather than me harping on about it, here’s a recipe for you to do it yourself. I challenge you to do this once and not want to do it again!

Ingredients

500g strong white flour
450 ml Luke warm water
1/2 teaspoon sugar
1 ½ teaspoon dry Yeast
1 ½ teaspoon salt
2 tablespoons garlic granules
2 tablespoons oregano and\or 1 tablespoon cracked black pepper
Olive Oil

Method

Pre heat oven to 200C or gas mark 8

In a large bowl mix with clean hands flour, sugar, herbs and yeast

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Pour in the water and salt and mix in the bowl with your hands for 5 minutes. The mixture will be like a very thick paste.

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Lift parts of the dough up and fold it over itself to push in a few air pockets. Work the dough in the bowl for 5 minutes. If you have a food mixer, beat it with a dough hook but still finish off with the hand method to push the air pockets in.

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Flour a work surface and continue to work the dough until smooth.

Add 1 tablespoon of oil directly to the dough and mix into it by kneading for a few more minutes.

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Allow to prove in a clean bowl drizzled with a little more oil to stop it sticking, covered with cling film for about 1 hour or until it doubles in size.

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Pour the dough onto a well floured work surface and fold over like an envelope length ways to create the ciabatta ‘look’. At this point you can leave it as a loaf, cut into rolls or get creative and twist them up. Once shaped leave to prove for a further 20 minutes.

Lift dough onto a floured baking tray and (sprinkle some flour onto the top of the bread/s to create a more rustic look) bake for around 25 minutes, until golden and when tapped sounds hollow. Leave till cool on a wire rack or a spare grill pan for 15 minutes before serving.

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Changing of the seasons

It has been a while since my last proper article and I am very sorry!. Preparation for the trip to London took over my schedule in between work.

Normal service will now be resumed with plenty of things in store in the coming weeks to get your taste buds squeaking with excitement and your empty belly impatiently grumbling for your next feed. Today had a very Autumnal nip to the air and it really started to hit home that summer is fizzling out quicker than anybody would like to admit. The abrupt change in the weather shifts my focus from the bright and colourful al fresco lunches in the garden to hearty, warming soups and huge roasts with beautiful crisp root vegetables and thick, rich gravy. The conkers are preparing to drop and the leaves are slowly making the transformation from their emerald green to their rustic, golden brown and that means a change in direction for everybody interested in seasonal culinary adventure. Put the kettle on and dust off your casserole dishes. Its going to be good!.

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Autumn is a great time to break out your crock pots or slow cooker. As I always say, never be afraid to try new things, and now is as good a time as any to make a change. A great suggestion for a seasonal alternative to the norm is rabbit. There are over 40 million rabbits in United Kingdom and we seldom use them in our modern day cooking, Which is a shame as now is the perfect time to get them. It’s just after mating season has passed giving them chance to feed and recharge so they are back in prime condition around now. Don’t let the image of them being a pet put you off, they were once a staple in this country and usually at under £5 for a whole rabbit, it can really save you some money too. Ill be developing a rabbit stew recipe for you very soon.

What’s new?

This coming month (October) will be Burger month on Gecko, celebrating my amazing experience with the www.simplybeefandlamb.co.uk battle of the burgers competition where, even though I didn’t win, I felt I did myself and the blog justice in showing the passion I have for cooking and food in general. It was an amazing experience where I met some incredible people and also learned a few things too from some talented cooks. I will be writing a full run down in the next 24 hours about my experience but thank you to everybody who made my presence there possible and supported me along the way.

So I hope everybody is still enjoying the last of their summer creations and prepared for all of the delights that the transformation into easily my second favourite season of the year.

Phil

Summer collection (MKT repost)

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What an amazing few weeks were having here in the UK. The sun is beaming down with such intensity I cannot go inside for fear of missing out, but even then cant go from under the shade due to me burning like a rose petal in a furnace with the slightest lick of a UV ray!. It even smells summery in the garden most days with the humidity and the flowers, the only draw back being the mammoth sized bee’s flying around the flower beds, but I can deal with that.

I have a few things I have done this week to post all together in what I am calling the Gecko summer collection. Both super easy, One is for my friends at ‘forever’ and the other one is just purely indulgent on my part. Lovely, full flavoured beauties that can compliment your barbecue or give you something to pick at after you have finished watching the rugby highlights, Wimbledon or the German F1.

First up, for the ‘Forever together’ detoxers and healthy people among us:

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My ‘Sunshine salad’ Approx 400 calories per serving give or take

3 eggs, boiled.

3 Basil leaves

Big handful of mixed leaves of your choice.

3 spring onions

1 Medium sized red chili

4-5 sundried tomatoes

6 thin slices of cucumber

Vinaigrette of your choice. (I used a raspberry one that I picked up at the food festival last week)

Method:

1) Put your handful of leaves in a large bowl, tear up any big ones roughly. keep it comfortably bit sized throughout!

2) chop the chili, basil, spring onion, cucumber and sundried tomatoes and add to the bowl.

3) Lightly drizzle with your vinaigrette and gently toss .

4) Place the salad onto a plate and slice to eggs in nice thin sections.

5) Scatter the egg around the salad and top with a slight, waist friendly hint of cheese to add an alternative texture to the dish.

…Now I don’t care where in the world you are, you shouldn’t resist at least trying this!. Its super easy but very satisfying when the modd doesnt allow you the motivation to make something too taxing. Salads are a quintessential part of summer eating and this is a fresh, tasty way to spend lunch in your garden.

Number two, Another fairly healthy one but this one will make your mouth feel as hot as it is outside.

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My ‘Oriental noodles with grilled salmon and firecracker sauce’.

To serve 2 you’ll need:

4 small Pak choi

handful of button mushrooms

4 baby corns

1x dried noodles. (usually flat packed in packs of four)

mixed peppers, sliced length ways.

4 spring onions

2 decently sized pieces of salmon fillet

Pinch sea salt

for the Firecracker sauce:

1 cup vegetable stock

2 tablespoons red cooking wine

1.5 tablespoons of soy sauce

1 teaspoon garlic

1/2 teaspoon ginger

2 long chili’s (I used 1 green and one red)

1 tablespoon of honey.

This is a beautifully aromatic sauce that smells amazing and provides intense taste while providing a real punch. If you aren’t a fan of the spice just leave the fresh chili’s out and add a touch of mild powder or none at all even.

Method for the sauce:

1) Add the stock and wine and bring to a gentle simmer. Chop the chili’s finely.

2) Once at a simmer add the honey, garlic, ginger and chili’s (including the seeds!)

3) Now leave on a medium heat for around 15 minutes until it reduces a little, then take it completely off the heat.

Method for the noodles:

Preheat your grill at a medium to high heat. (mines goes from 1-4 I put it on 3)

1) Add the salt to some water in a saucepan and bring to the boil. Then add the noodles and leave for approximately 5 minutes on a high heat.

2) Pat dry then add a little salt and pepper to one side of each salmon fillet and place under the grill. grill for around 4-5 minutes each side. the flesh should release a milky, mayonnaise sort of looking fat into the grill pan and will flake really easily once cooked. (Keep an eye on it and don’t over cook it as it really is key to the dish to have that lovely salmon on top!)

3) Chop the corn into thirds, the mushrooms into halves and the Pak choi into quarts.

4) When the noodles start to loosen and separate in the pan, add the corn and leave for 3 minutes to simmer on a medium to high heat.

5) Add the Pak choi, mushrooms, spring onions and the peppers and cook for a further 3 minutes. I prefer my veg a little crunchy so cook for a little while longer if you need to.

Serve a decent grasp of the veggie noodles onto a plate, top with the grilled salmon and serve the sauce on the side to top as much as your brave enough too!

Now my advice is to get in the kitchen real quick while somebody else grabs the garden furniture, run outside with this pair of fabulous summer platters, and smash it with a nice cold glass of ginger beer or elderflower cordial before it starts to rain again!

Phil

Strawberry and vanilla ice cream cake

Firstly happy saturday to you all, and today I’m going to give you a sweet treat to serve after your imminent barbecue or to nibble on yourself gradually, doing away with the whole thing without realising it. Its your cake so its your choice after all, either way its refreshing, sweet and a tint bit naughty.

First off you’ll need the following:

A cake tin
1 box of soft scoop vanilla ice cream, melted
1 pack of oaty biscuits
150g melted butter
Clear honey to drizzle
100g of finely chopped strawberries
Mint leaf to finish.

Method:

1) Crush the biscuits in a bowl until your left with a rough powder (the odd chink doesn’t matter) and add the butter.

2) Mix well until bonded and the butter is evenly spread, roll around the bowl leaving no crumbs behind!

3) Spread the mixture onto the base of a greased cake tin and press down. Making sure it is even and tightly packed. Chill for 20 minutes.

4) Remove from fridge and add a swirl of honey on top of the base. Scatter the strawberries (sort of) evenly.

5) Cover with the melted ice cream to the top of the tin and freeze (make sure its even or it will freeze at an angle!) for 3 hours.

7) Remove from freezer 4-5 minutes before serving, cut into triangles and serve with a single mint leaf, a slice of warm brioche and a small drizzle of honey. Winner.

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