Crayfish salad

………..with home made Marie Rose sauce, a.k.a No Cooking Required. It is retro food at its best. Continue reading

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Skirt steak with roasted sweet potato wedges

Skirt, as I have written before, is a cheaper cut of steak, slightly tougher than the prime cuts but Continue reading

Spatchcocked poussin with salads and rice

I like poussins for griddling, because they cook quickly and this stops the meat from drying out. Even so, they are better marinated, because they are young birds and are not the most flavoursome.

To spatchcock them all you need to do is cut along the backbone with strong kitchen scissors or poultry shears.

The marinade I used was chipotle chilli powder, epazote, lemon juice, olive oil, salt and pepper. I griddled the poussins skin side down in a ridged cast iron pan and then turned them over and finished them off in the same pan in the oven for about 15-20 minutes.

I made two salads to go with them, a kind of chunky version of guacamole and a chicory and orange salad with an orange juice, cider vinegar and olive oil dressing.

I also cooked some plain white rice to provide some bulk to the dish.

Two meals from pork

This is about cooking something that will be used as two different meals, not about making the best use of leftovers.

I bought a load of pork shoulder steaks and marinated them in a mixture of chipotle chilli powder, honey, wine vinegar, salt, pepper, piri piri sauce, tomato ketchup and smoky barbecue ketchup for 24 hours.

I then roasted these and served some of them with rice and gungo peas and salad.

The remaining steaks I saved with the cooking liquid.

The second dish was pork enchiladas, made with the chopped barbecue pork steaks in corn tortillas and with a sauce made from the saved cooking liquid, together with some sautéed onion, garlic and chilli and tomato passata. Topped with cheese, this was baked in the oven and served with jalapeños, the rest of the rice and peas and an avocado and tomato salad.

Two quite different but equally tasty meals!