Sorry. It’s been a long time since my last post and for that I can only blame work. A bit of a rubbish excuse I suppose, given that one of my aims for this blog was to provide an outlet to get my mind off what I do for a living. Sometimes it’s difficult toContinue reading “Egg Table”
Author Archives: Sam
Post March 29th fun
Until I had my first glass of beer at Tom and Grace’s house, I’m not sure I had really appreciated or comprehended the extent to which I missed the simple pleasure of the company of other people. Sure, I am back at work and see friends from there all the time, but conversations tend toContinue reading “Post March 29th fun”
Alex Pole Ironwork
Well, here’s a thing. Or rather two amazing things. I’ve written before about some of my more negative experiences of social media, but there is no doubt that it can be a great way to connect with like-minded people and, via Instagram, I came across Alex Pole Ironwork; a blacksmith based in Somerset. I’m aContinue reading “Alex Pole Ironwork”
Shawarmarama Chicken Tacos
Ingredients Chicken thighs (I got mine from Philip Warren online butchers) Angus & Oink Shawarma rub Belazu Shawarma paste Lemon juice Sunflower oil Tortilla wraps (I like the small ones, but big ones would work just as well) Cabbage/Carrot/Chipotle coleslaw 6-8 fat mild chillis It all got a bit noughties food fusion here this weekContinue reading “Shawarmarama Chicken Tacos”
Lamb Raan
I love a curry. The old staples of tikka masala, garlic naan and bhajis were always my favourite and as a family we got a takeaway every Friday to the point were they knew us (and our order) by sight. Having munched our way through a massive range of Indian cuisine in nearby Birmingham (TheContinue reading “Lamb Raan”
Leftover Beef Chilli
A little while ago, I made a massive slab of beef rib which, despite us piling into it as though it might be the last meal we had in this life, resulted in a substantial amount of leftovers. It’s usually one of the benefits of cooking big joints and it tends to mean that youContinue reading “Leftover Beef Chilli”
Forerib of Beef
There’s a great section in the book “Salt, Fat, Acid, Heat” by Samin Nosrat in which she describes the beneficial effects of salting joints of meat before you cook them. One could read it and think her advice a little counter-intuitive as, after all, we want juicy, succulent steak and the action of the saltContinue reading “Forerib of Beef”
Braised Ox Cheeks
If you’re feeling a bit glum about the world, then I can only recommend this dish as a means of improving your mood. It’s a piece of cake to make and, although it takes a long time overall, for the chef it’s mostly waiting around for things to happen. The recipe is essentially made like a good old-fashioned stew, of the kind you can find inContinue reading “Braised Ox Cheeks”
Braised Fennel
OK, I know. This is a bit of a cheat in that this is cooked on the hob and not over what one might strictly term live fire. In my head it can be argued that all fire is live to some extent and just because I’m using gas and not charcoal doesn’t make thisContinue reading “Braised Fennel”
The Big Green Egg
We got our Egg 6 or 7 years ago. It’s amazing. Because it’s just the two of us, we decided to go for the small version – this gives us a 33cm grill which is perfect. We’ve had garden parties with 20-odd guests and always had enough room to cook, albeit with some forethought andContinue reading “The Big Green Egg”
Live Fire Journal 