Spicy Pulled Pork

20 Mar

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Alright, lads? Long time no see. Thought I’d pop in, check how things were, then probably head off with promises that’ll see you again soon. But I don’t really mean it, just like your dad when he popped out for some fags all those years ago.

Anyway. Here’s some good Mexicanny pulled pork. It goes well with enough frozen margaritas to knock out a chupacabra.

M. E. A. T. ūüź∑ūüź∑ūüź∑ūüź∑ūüź∑

A photo posted by Sarah Douglas (@sarahduggers) on

 

You’ll need:

  • 2kg shoulder of pork – it seems like a lot, it isn’t. Feeds three drunk people EASY. I usually use 3/4kg and rarely have leftovers
  • Bottle of Sol or Corona or similar
  • One of those little jars of chipotle paste, about 100g
  • Big heaped tablespoon of SMOKED paprika, don’t fuck about
  • Tablespoon of dried oregano
  • Half a tablespoon of cumin
  • Four to six cloves of garlic, peeled and crushed with the flat of a knife

I serve mine with wraps or buns, cos lettuce leaves and posho supermarket coleslaw because like I have time to be chopping cabbage in my busy and interesting life.

This takes a bit of time, about 10 hours on low in a slow cooker. If you don’t have one, a big casserole in a low oven would do it, but then you have the ballache of not being able to leave the house.

Cut as much of the fat off the pork as possible with a very sharp knife. You don’t have to waste it: my friend George made this and turned it into some epic crackling. He may even give you the recipe for if you ask nicely enough.

Pop everything else in the slow cooker, give it a stir to mix it all up, put your pork in and, well, you may as well make a start on the tequila, you don’t have to do anything else.

After around eight or nine hours give it a stir and break the meat up. If it is still very wet then whack up the temperature and leave the lid off until it’s less of a stew.

Eat very neatly if you are my best friend Charlotte:

Or like a total mess if you are me:

Would like to be lying in the sun eating a pulled pork burger please

A photo posted by Sarah Douglas (@sarahduggers) on

Jude’s Gin and Tonic Ice Cream

23 Aug

Jude's Gin and Tonic Ice Cream

Gin. Ice cream. Two things I like very, very much. I wouldn’t, however, have put them together. That’s why mere mortals like you and me¬†are never going to rule the world through a frozen dessert benign dictatorship.

If you haven’t heard of Jude’s then you have been seriously missing out, my friend. They’re a small company who have been around since 2002, making excellent ice cream in Hampshire, using a local dairy. I first¬†stumbled across them a few years ago and now they’re my go-to brand for ice cream. Hands down I would pick them over¬†everything else any day of the week. SO, when they asked me to try their new gin and tonic flavour I was clearly not about to turn them down.

And look what I got! Sorry to be an awful brag but omfg!

Jude's Gin and Tonic Ice Cream

The sheer amount of goodness in that box meant I managed to get over the embarrassment of having opened the door in my pyjamas with bed hair a lot quicker than expected.

I was a little bit wary about the idea of Sipsmith gin and cream,¬†I just couldn’t see how that would work at all – but the mix of booze, cr√®me anglaise, tonic water and lemon comes together to create something seriously good.

Jude's Gin and Tonic Ice Cream

There’s a really boozy kick to it too, just enough to hit the spot. My boyfriend and I were totally amazed by just how much eating the stuff was like sipping a really well made G&T. The fact that I was¬†still in my pyjamas just made it feel even more decadent.

Now if you’ll excuse me, I’m going to pretend it’s still actually summer, stock up on this little baby, wear sunglasses indoors and pretend¬†I’m sunning myself in a pub garden with every spoonful.

You can buy Jude’s Gin and Tonic ice cream in 120ml tubs for ¬£2.45 from Selfridges and Ocado¬†

*

Pssst, quick PS: If gin isn’t your thing you must a. seek help and b. give Jude’s¬†salted caramel ice cream a go.

Jude's Gin and Tonic Ice Cream

This stuff makes me incredibly, incredibly happy. It actually has a salty kick to it, which I find you don’t really get with a lot of ice creams unless you really luck out. I would eat it with absolutely everything and may buy big tubs when my boyfriend is out and stash the empty pots at the bottom of the bin so he doesn’t know how greedy I am. I mean, Just look at that!

Jude's Gin and Tonic Ice Cream

Proper Pizza

20 Jul

Right. Yes. I am awful. This is exactly the same recipe as I put up in 2013, but it is brilliant, and while my boyfriend has been away I’ve basically been living off defrosted pizza dough because I can’t be arsed to make anything just for me.

Craig’s been working on the Tour de France (I’ve used the cycling emoji more over the last ten days than the last two years), which is a totally amazing for him, but I’ve been bloody bored.

I’ve always thought I’d be great at living alone, but in fact I just pace around, sloshing glasses of red wine everywhere and desperately trying to talk to people. I ambushed our upstairs neighbour as she had a fag outside just to interact with an actual human. Poor woman.

Anyway. Pizza. This makes about six to eight portions, I tend to make a batch and then, as I said, freeze a load of it. It defrosts very quickly so it’s a good school night dinner, and who doesn’t love cold pizza for breakfast?


For the dough you need:

  • 500g strong white bread flour
  • 1 tablespoon of salt
  • 330ml tepid water – stick your finger in it and it shouldn’t feel hot or cold
  • ¬†7g yeast (one sachet or measure it out)
  • 2 tablespoons of olive oil
  • Half a tablespoon of brown sugar or honey

Mix the yeast into the water and then stir in the honey or sugar and oil. Give it a good stir.

Combine the flour and salt and pour in your wet ingredients. Mix well with a metal spoon until you’ve got a dough. It’ll be quite wet, but don’t worry.

Turn it out onto a well floured surface and start to knead. You need (HAHAHAHA) to do this for at least ten minutes. You’ll know when it’s done when you’ve got an elastic dough that’s easy to form into a springy ball.

Wipe a large bowl with olive oil and pop the dough in. Cover it with clingfilm making sure it’s air tight. Leave it somewhere warm for an hour or so until it has doubled in size. Here’s a photo from my first post (like I said, I am the worst). But do the clingfilm better:


So a generous one person pizza is a bit of that dough about the size of your fist. If you’re freezing it portion it off and stick each bit in a sandwich bag and chuck it in to sit until you need it.

Heat the oven as hot as it will go with an oven tray in there. Knead the dough you’re using, or the stuff you’ve defrosted, for a few minutes on yet another well floured surface. Roll it out as thin as possible and pop onto a lightly floured bit of tin foil.

Add your toppings, and carefully place the foil onto the oven tray. Cook for around ten to 12 minutes, until the cheese is nice and gooey.

(If you like your base crispy, stick it in the oven for a few minutes until it has started to brown very slightly. You might need to stick a fork in any bubbles that spring up.)

CHEESE ADVICE: The best cheese to use is the blocks of sort of dry mozzarella which you can get almost anywhere. It’s usually got a big thing saying PIZZA! on them. Normal mozzarella is totally fine to use, but you might find a lot of liquid comes out of it while cooking. The grated stuff is great, but it doesn’t melt and spread out as well


I like a bit of rocket on mine to pretend I’m healthy. Plus a load of chilli oil.

Duggers’ Green Chilli¬†

15 Jul

  
Let me start this recipe saying I really fucking hate mince. I hate the texture, I hate anything made with it (except burgers but they are a whole different story), I hate everything about it. I once spent four hours making a shepherds pie and had to stop eating after a mouthful. 

That said, I am poor. Super poor. And mince is cheap and you can freeze it. So a couple of months ago I made my first chilli. And it wasn’t half bad. And by now I’ve just about cracked some sort of cack-handed recipe. It’s pretty cheap, uses up things I have lying around and feeds three people or two with leftovers.  

It is a little spicy, add less cayenne and chilli if you’re a total wimp. 

In it goes:

  • One large white onion, cut into half rounds 
  • At least two cloves of garlic, minced
  • 500g lean beef mince 
  • Tablespoon of smoked paprika 
  • Tablespoon of cayenne pepper
  • Teaspoon of ground cumin
  • One green chilli 
  • One green pepper, cut into cubes
  • A beef stock cube 
  • Can of chopped tomatoes 
  • Can of kidney beans

To serve: plain boiled rice and a handful of grated cheddar. If you are fancy you could swirl through some sour cream. 

In a deep pan sweat the onions and garlic on a low heat. Throw in the mince, turn up the heat and brown it off until it’s all cooked. Keep giving it a good stir to break all the meat up. 

Add the chilli, the paprika, the cayenne pepper and the cumin and stir up to evenly coat everything. 

At this point, if you have one, you can chuck in a glass of red. I did today, but prefer to save it for drinking, to be honest. Especially as that seems far more fiscally sensible. 

Throw in the tin of tomatoes and drain the beans and add them too. Dissolve the stock cube in a cup of water and pour into the pan. Tip in the pepper and give it a good stir. Season with salt and pepper to taste. 

Bring everything to the boil and then turn the heat down. Let the pan gently simmer with the lid on for about half an hour. Check it occasionally to make sure it isn’t sticking. If it starts to, add a tiny bit of water and make sure the heat is properly low. 

Take the lid off and turn the heat up to medium. Let it bubble until the sauce has really reduced and the meat is moist but not soaking in liquid. 

Turn the heat off and pop the lid back on. You need to let it sit now for at least ten minutes. It is even better the next day so, if like me, you are cooking for your lonesome self, you can thank me twice. 

While you’re letting it rest so all the flavours mingle you can cook your rice. 

Serve up on top of the rice with a bit of cheese. Drink lots of beer or red wine and decide you really will go for your first run ever tomorrow, despite the fact everyone will clearly point and laugh. (You won’t go. We all know that.)

  

Cheat’s Thai Red Curry

11 Jul

  

I’m not a huge fan of Thai food in general, but I bloody love a good red curry. I also love being able to make something yummy in under 20 minutes and not have to faff about, and that’s where the cheating comes in…

This is made with shop-bought curry paste. From a jar. GASP!

So, to make enough for two, you need:

  • A jar of red curry paste (I like Waitrose’s own-brand one best)
  • One or two red chillies
  • Two cloves of garlic 
  • Three spring onions
  • A can of coconut milk
  • Teaspoon and a half of fish sauce
  • Two chicken breasts
  • A handful of green beans, the same of baby corn, and again of broccoli (you can use frozen veg too). Really, you can add any veg you like. I’m not the boss of you. 

Mince the garlic and cut the spring onion and the chilli into thin rounds. Very gently fry it all in some vegetable oil or similar in deep pan.

Add two or three tablespoons of the curry paste to the pan and let that fry for a minute or two. 

Pour in the can of coconut milk and add half the same amount of boiling water and your fish sauce. 

Chop your chicken and veg into manageable chunks and once the pot is bubbling tip it all in and let it simmer for around ten minutes until the chicken is cooked through. 

Serve it with plain boiled rice and something rubbish on Netflix. 

 

Rosemary pesto bread

1 Jul

O. M. F. G. Could it be any hotter? I’ve done like six big washes in two days because everything dries within half an hour. It’s amazing. Apart from the fact I got so badly sunburnt on Tuesday. Like, dude. Come on. 

 
And that’s before it got baaaaaad. Also my arm isn’t that fat. I mean, it is, but this is the internet so I can lie about it. 

I’ve had a really cool few days, hanging out on the set of the TV show my friend works on, over here from the States. I basically got in everyone’s way and got filmed putting a burger right in my face. 

Later a load of Americans put me in a phone booth and made me shout “Hello guv’nor” at them. I’d love to say it wasn’t awesome, but that would be a filthy lie. 

  
Anyway. I’ve been off carbs for ages and then went mental, drinking loads of Camden Pale Ale and genuinely put on four pounds in a day, so tonight I thought fuck it, got really drunk on belinis and made my take on Strada’s rosemary pesto bread. 

 (It looked much better before I accidentally flipped it over on itself.)

This is really simple and just uses my pizza dough. Before you make this, chop the top of a head of garlic, rub a little bit of olive oil in, wrap in tinfoil and stick in a medium oven for half an hour to 45 minutes. 

 
It’ll end up just squeezing out of the skin and be incredibly buttery. 

Roll out the pizza dough very thin, pop on some lightly floured tin foil and pop in the oven on the highest heat  until it’s browned slightly. You might need to give any bubbles a poke with a fork. 

Spread over as much garlic as you fancy, but remember after being roasted it will be seriously mellow. Add a bit of passata or pizza sauce, a good few dollops of pesto, and some dried or fresh rosemary, and a pinch of oregano and thyme. Slap some mozzarella on top and stick back in the oven for about 10/12 minutes.

Stick Archer on, drink more and realise that you’ve eaten a starter for three to yourself. 

Flapjacks

4 May

Flapjacks

Flapjacks: nature’s way of telling you you’re too healthy. These are incredibly simple and make you popular at work because lets be honest, you can’t get by on your personality alone.

You need:

  • 300g of porridge oats
  • 300g (seriously, I know…) golden syrup
  • 300g unsalted butter
  • 150g light brown sugar
  • 100g rasins

In a pan melt the sugar, butter and golden syrup together over a low heat. Mix together with the oats and the rasins until everything is coated and nice and caramely.

Line a deep tin with greaseproof paper, pour in the mix (level it out a bit) and bung in the middle of the oven at 180¬įc/gas mark 4 for around 20 minutes, or until the top is nice and golden. It’ll seem quite liquid when it first comes out, but never fear. Leave to cool for about 15, 20-ish minutes and then cut into chunks before it firms up too much.

You’re done, go and purchase people’s love with them.

Flapjacks

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