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For Forks Sake: October 2012
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Eat, Live, Indulge and Enjoy. Sunday, 28 October 2012. If you can persuade your fellow diners to move away from crispy duck and try something new then they may thank you for recommending Yuk Sung. The chilli is optional as it gives the whole thing a kick you may or may not want. What’s key is the minced pork and the addition of mint for freshness and spring onion for crunch. Or Hoisin Sauce, dropped into the centre of each little lettuce parcel goes very well indeed. 2 cloves of Garlic finely chopped.
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For Forks Sake: November 2012
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Eat, Live, Indulge and Enjoy. Saturday, 3 November 2012. Two types of beans, tapas style. I love making this, both dishes use up what I have in the freezer, fridge and store cupboard. There’s a very distinct nod towards a couple of tapas dishes I’ve had previously and the inclusion of the sherry vinegar certainly lends that Spanish feel to the dishes. Beans are quite obviously key elements but equally prominent is the inclusion of the bits of salami from the back of the fridge. Butter Beans and Chilli.
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For Forks Sake: Smokey Pulled Pork
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Eat, Live, Indulge and Enjoy. Thursday, 6 August 2015. Pulled pork is pretty much everywhere these days, from On-trend US inspired eateries, restaurants, pubs even fast food joints are doing it, so safe to say it must be pretty tasty right. Too right it is and I love the stuff, I've made it a few times now and over time I have developed this recipe. This recipe in particular gives you soft, meltingly tender meat, that is, Smokey hot from the chipotle and sweet yet sharp, almost the perfect combination.
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For Forks Sake: Harissa Humus
http://for-forks-sake.blogspot.com/2015/08/harissa-humus.html
Eat, Live, Indulge and Enjoy. Sunday, 9 August 2015. There’s not much to say about humus really, a staple of many many parts of the world as wide a mix as there are recipes for the stuff. So why am I posting a recipe then? 1 Can of Chickpeas. 1 clove of garlic pressed. 2 tablespoons of harissa paste. 3 tablespoon of extra virgin olive oil. A Squeeze of Lemon juice. Pinch of sea salt. Put all of the ingredients except the paprika into a food processor and pulse until blended. Next taste, add more seas...
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For Forks Sake: August 2015
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Eat, Live, Indulge and Enjoy. Sunday, 9 August 2015. There’s not much to say about humus really, a staple of many many parts of the world as wide a mix as there are recipes for the stuff. So why am I posting a recipe then? 1 Can of Chickpeas. 1 clove of garlic pressed. 2 tablespoons of harissa paste. 3 tablespoon of extra virgin olive oil. A Squeeze of Lemon juice. Pinch of sea salt. Put all of the ingredients except the paprika into a food processor and pulse until blended. Next taste, add more seas...
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For Forks Sake: Mutton Shepherds Pie
http://for-forks-sake.blogspot.com/2014/03/mutton-shepherds-pie.html
Eat, Live, Indulge and Enjoy. Tuesday, 11 March 2014. Shepherds Pie, really Andrew! Ok so most people can make a shepherds and have their own take on how it should go. I include myself in that as I’ve made it on many occasions but never with mutton. I’ve blogged previously on the merits of mutton and I had an idea to make mutton shepherds pie. Is it worth hunting for the meat and then the inevitable slow cook when you could easily knock up the standard offering? In this case, most definitely it is. IR...
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For Forks Sake: July 2013
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Eat, Live, Indulge and Enjoy. Sunday, 28 July 2013. Chicken and Green Olive Tagine. It’s been a ridiculously long time since I last blogged. Work has kept me away from the kitchen with exception of old faves or frozen portions of previous cooking sessions, reheated. When you work away all week, most of the weekend is dedicated to turning around (washing, iron, pack) to come back and trying desperately to grab some time to relax before another busy week begins. 8 Boneless Chicken Thighs. 2 Tbsp of Paprika.
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For Forks Sake: March 2015
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Eat, Live, Indulge and Enjoy. Tuesday, 10 March 2015. Goat Ragu in Open Ravioli. Goat meat was, until recently, new to me. If I’m honest it’s not something I’d considered really, I don’t know why, it was just something I didn’t really understand and therefore trust. A sort of UKIP approach to cooking, this of course is not good. It took in fact, the gift of a goat leg from my daughter’s boyfriend, Will, to get me to try it. Goat Meat 500g, Trimmed and cut into chunks. 3 Cloves of Garlic finely chopped.
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For Forks Sake: March 2013
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Eat, Live, Indulge and Enjoy. Tuesday, 19 March 2013. Arancini - Deep Fried Risotto Balls. Not the world’s biggest risotto fan but on occasion I do like bowl full of the stuff and until now the problem has been that it’s actually quite filling and I invariably make too much. Knowing what to do with the leftovers other than chuck it in the bin has been an ever-present conscience testing dilemma. You’ll notice there are no quantities as this depends entirely on how much risotto you have. Oil for deep frying.
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For Forks Sake: May 2013
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Eat, Live, Indulge and Enjoy. Thursday, 30 May 2013. Fresh Tomato and Tarragon Pasta. As a hobbyist cook I'm often on the look out for culinary inspiration and of late it’s been in extremely short supply. Perhaps it’s something to do with the weather or late onset of spring depriving me of fresh vibrant ingredients to work with. So thank the Deity of your choosing then for Morrisons. Whoa, wait, Morrisons, the supermarket right? If you’re local to the area try. Has yet to catch up. This just sings of spr...
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