Yachting...

Currently Listening too: "Hamish" - Screaming Citizens (check 'em out click on the name!)

Well I'm back from yachting and still alive, although I came close to running us aground over a pretty famous sandbank! On-board we had a mother watch system which means one crew member is "mother" for 24hrs, duties include making sure the crew are all well fed.

For my main meal I cooked a variation on a dish I used to do in a bar I used to work in:

Chorizo, Spinach and Tomato Pasta

Sorry the pic is a bit dark!

This dish is really simple, just fry off slices of Chorizo Sausage, chopped onion, crush garlic (to taste). Once these are cooked, cover with a tin of chopped tomatoes and add fresh chopped coriander and a bit of black pepper.

Heat through then add a huge helping of spinach, stir in for 30 seconds, take off heat and serve. As you can probably see from the photo I forgot to add the spinach before serving the sauce so I parched it in a pan with water and served as a garnish!

As I do with everything, add a little gratted cheese...

I'm back home again for Easter weekend, but I return to my student digs on Tuesday so expect some more blogging towards the end of the week! HAPPY EASTER...

Bangers & Mash

Currently Listening to: "Pick up the Pieces" - Buddy Rich Big Band

How windy is it outside? Allsorts of random stuff flying down the street (including my house mates James and Hugh). Hope the wind is still up in the morning so I can go for a good kitesurf!

Anyway, cooked a house meal tonight so thought I'd blog it...

I'm sure we can all cook bangers and mash so I wont bang-on (bad pun, I know) with a patronising recipe, so all I'm gonna talk about is the mash.

I used to work in a sort of Bistro bar as a Chef (why they employed me with no official qualification I'll never know) and this is where I learnt to make amazing mash in many interesting flavours. Since then, mash has become one of my signatures but tonight’s was simple:

Firstly, I always leave the skins on give the mash texture. To make the mash creamy I added a splash of double cream and a knob of butter to add some flavour. Then I "seasoned to taste" with bit of salt, a lot of pepper and too much garlic... Mixed in some Llanboidy mature cheddar, job done!