Monday, 5 October 2015

Kangaroo Burgers with Bacon

Kangaroo burgers with bacon and spicy mango chutney served with tortilla chips

A few months back, one of my local supermarkets was selling kangaroo leg steaks. I had a great time devising a number of different kangaroo recipes using these steaks and when I saw kangaroo burgers for sale in the same supermarket, I knew I had to give them a try. I wasn't disappointed.

Kangaroo burgers

Ingredients (Serves 1)

2 kangaroo burgers
Vegetable oil
4 strips smoked streaky bacon (standard bacon, USA)
Generous handful mixed green salad leaves of choice
2 soft bread rolls
2 teaspoons spicy mango chutney
Hot and spicy tortilla chips to serve

Starting to griddle kangaroo burgers

You can cook the burgers in a frying pan over a fairly high heat for four or five minutes each side but I prefer to use a cast iron, ridged griddle/grill pan like the one shown above. Put the pan on to preheat on the highest setting until it is literally smoking hot. This will take at least two to three minutes. Lightly oil the burgers (not the pan) and fry for three to four minutes each side, turning once. Lift to a plate, cover with foil and leave to rest for five minutes.

Starting to fry bacon

Pour a little oil in to a non-stick frying pan and fry the bacon for a minute or so each side until done. Lift to the plate with the kangaroo burgers.

Rested kangaroo burgers and bacon strips

Wash the salad leaves through a colander under running cold water and shake dry. Cut the bread rolls open and lay the salad leaves in the form of burger beds on the bottom halves. Lay a burger on each salad bed and top with a teaspoon of spicy mango chutney.

Spicy mango chutney is spread on kangaroo burgers

Lay two bacon strips on top of each burger.

Bacon strips are laid on kangaroo burgers

Close the rolls over and add a generous handful or so of tortilla chips to each plate to serve.

Kangaroo burgers with bacon ready to serve

Saturday, 5 September 2015

Wings in Black Bean Sauce with Noodles

Chicken wings meat and bell peppers in black bean sauce with egg noodles

Just like many millions of other people, I love wings simply roasted or fried and eaten straight off the bone. What I love even more, however, is experimenting with different ways of cooking and particularly serving wings. This recipe idea is one of the many I have come up with recently in preparing my newly published e-book for Amazon Kindle entitled, 21 Bespoke Chicken Wings Recipes. This particular idea of course is not duplicated in the book but the work does contain such unusual recipes as Chicken Wing Dogs with Habanero Sauce, a Wings and Rings Big Bite Sandwich, Crisp and Crunchy Battered Wings with Homemade Sweet and Sour Dip and eighteen more to challenge your thinking of wings and tantalise your tastebuds and those of your family. If you want a whole host of new ideas for preparing and serving chicken wings, the book is now available from and Amazon retailers around the world at a bargain price of just $2.99 in the USA or the present equivalent price in your particular country (around £2.00 in the UK, for example) via the panel below.

Black bean stir frying sauce

Ingredients (Serves 2)

8 to 10 whole raw wings
6 ounce foil pack black bean stir frying sauce
8 ounce pack fresh egg noodles (or two single serving nests of dried noodles)
6 ounce pack mixed sliced bell peppers
Vegetable oil (or similar) for frying

Chicken wings in black bean sauce ready for roasting


Start by getting your oven on to preheat to 400F/200C/Gas Mark 6.

Put the black bean sauce in to a large glass or stone bowl. Add the wings whole (removing the tips is optional) and carefully fold them through the sauce to fully and evenly coat. Lay them out on a roasting tray, skin sides up, in a single layer.

Roasted chicken wings in black bean sauce

When your oven is ready, put the tray in to roast the wings for half an hour. At this stage, remove the tray and set aside until the wings are cool enough to handle. This time period will vary person to person but do be careful not to burn yourself as particularly the inside flesh of the wings against the bones will stay very hot for at least fifteen minutes.

Meat is plucked from roasted wings

Carefully pluck all the crispy skin and succulent meat from the bones and add temporarily to a small holding dish. If you want to discard some or all of the skin on healthy eating grounds that's fine but do remember it is the skin which contains most of the black bean sauce flavour.

Reheating egg noodles

These fresh egg noodles required simply to be added to a bowl of boiling water for a few minutes to reheat. If you are using dried noodles, refer to the instructions on the pack.

Starting to stir fry bell peppers

Add a tablespoon or so of oil to a deep frying pan or wok and bring up to a high heat. Add the bell peppers and stir fry for a couple of minutes until they are just starting to soften.

Draining egg noodles

Drain the noodles through a large colander or sieve.

Wings meat is added to pan with stir fried bell peppers

Add the chicken pieces to the pan and carefully fold through the peppers over a medium heat for a minute or so just to fully reheat.

Lay the egg noodles on two serving plates and arrange the chicken and peppers on top/alongside.

Noodles are arranged first on serving plate

Wednesday, 19 August 2015

Spicy Mackerel and Roasted Mixed Veg

Pan fried mackerel fillets are served on a bed of spiced roast vegetables

On Monday, a couple of my friends were away on a sea fishing trip out of Oban in Argyll, on the West Coast of Scotland. I was disappointed not to be able to go on the trip but at least they dropped me off a couple of fresh mackerel on the way home. I absolutely love mackerel, especially as fresh as this, and after a quick think and trip to the supermarket, this was the simple, tasty and nutritious dish I came up with for a late dinner.

Roasting vegetable ingredients


12 ounce tray of mixed Mediterranean roasting vegetables
1 medium red chilli pepper
1 large clove of garlic
2 tablespoons olive oil
Salt and pepper
1 fresh mackerel
2 tablespoons plain/all purpose flour
Generous shake of medium chilli powder
Vegetable or sunflower oil for frying
2 or 3 basil leaves, rolled and thinly sliced, to garnish

Vegetables prepared for roasting


Start by getting your oven on to preheat to 220C/450F/Gas Mark 8.
Deseed and slice the chilli and peel and slice the garlic clove. Add them to the tray of vegetables along with the olive oil. Season with salt and pepper and stir carefully but well. Cook in the oven for half an hour.

Fillets removed from freshly caught mackerel

When the vegetables were in the oven, I filleted my mackerel. I simply sliced off the two side fillets before carefully using a v-shaped double cut to remove the central ridge of bones. The dark skin and side bones can carefully be scraped away with your filleting knife.

Boning mackerel fillet

It's not essential but I like to remove the vegetables from the oven half way through cooking and give them a bit of a stir with a wooden spoon.

Vegetables are stirred half way through roasting

The mackerel fillets take literally only two or three minutes to cook in this way, so around five minutes before the veg are due to be ready, scatter the flour on a plate and season with salt, pepper and chilli powder.

Seasoned flour for dusting mackerel fillets

Pour a little oil in to a small, non-stick frying pan and bring it up to a fairly high heat. Pat the mackerel fillets on their skin sides only in the seasoned flour and lay them skin sides down in the pan. Season the flesh sides with more salt, pepper and chilli powder.

Starting to pan fry mackerel fillets

Keep the heat under the pan moderately high. The skin will protect the flesh and ideally crisp up that it is easier to remove. When you can see the mackerel flesh is cooked almost all the way to the top, turn the heat off under the pan, turn the fillets and leave them to complete cooking in the residual heat while you attend to the vegetables.

Mackerel fillets are turned

Take the tray of vegetables from the oven and use a slotted spoon to arrange them in a serving dish.

Roasted vegetables form bed for mackerel fillets

Lift the mackerel fillets on to the vegetables and garnish with the basil to serve. The crispy skins are edible but can be easily lifted off and discarded if preferred.

Mackerel fillets are laid on vegetable bed

Sunday, 16 August 2015

Roast Chicken and Fingerling Potatoes

Roast whole chicken legs and fingerling potatoes with chantenay carrots

Fingerling potatoes are perhaps most often boiled and served with a salad rather than roasted in the oven in this way. This idea did, however, work extremely well and I will definitely cook them again in this way. They took on the full flavour of the chicken and crisped up really nicely.

Fingerling potatoes are firstly halved and boiled

Ingredients per Person

3 medium sized fingerling potatoes
2 whole chicken legs
Olive oil
Salt and pepper
3 chantenay carrots
Little bit of butter
Little bit of freshly chopped coriander/cilantro

Whole chicken legs ready for roasting


Wash or if necessary scrub the pottoes but don't peel them and cut them in half lengthways. Add them to a pot of cold, salted water and bring the water to a simmer. Continue to simmer for about ten minutes or until the skin is just beginning to separate from the flesh at the edges. Drain, allow to steam off for five minutes then cover and allow to cool while you cook the chicken legs.

Put your oven on to preheat to 400F/200C/Gas Mark 6. Season the chicken legs on the flesh side with a little salt and pepper. Rub the skin sides of the legs with olive oil and wipe a roasting tray with a little more oil. Lay the legs skin sides up on the tray and season with a little more salt to help the skin crisp up.

Roasted whole chicken legs

Cook the chicken legs in the oven for 25 to 30 minutes or until the juices run clear. Lift to a plate, cover and leave to rest.

Fingerling potatoes are roasted in chicken juices

Turn the oven up to 450F/220C/Gas Mark 8. Turn the fingerling potatoes carefully in the hot chicken juices in the tray with cooking tongs and cook for fifteen to twenty minutes until nicely crisped.

When the potatoes are in the oven, add the washed chantenay carrots to a pot of cold, salted water. Bring to a simmer for about ten minutes or until just softening. Drain and return to the pot. Add a little butter and chopped coriander, swirl to coat and plate up the various components of your meal.

Fingerling potatoes removed from the oven

Wednesday, 12 August 2015

Spicy Beef Pasty and Curry Sauce

Half a spicy beef pasty is served on a bed of thick, homemade curry sauce

If you think about it, the pasty is every bit as variable a concept as the pie. This is my latest pasty recipe, following on from my dedicated pasty recipes page and the previous suggestions I have featured on this blog. It came about simply because I had half a pound of minced/ground beef in my fridge which needed to be used up before it spoiled. All the other ingredients I already had in the house, bar the pastry which I quickly obtained from my small local supermarket.

Flavouring herb and spices are added to beef

Ingredients (Serves Two)

1/2 pound minced/ground beef
1 small red chilli pepper, finely diced (seeding is optional)
1 large garlic clove, peeled and finely diced
1 tablespoon freshly chopped coriander/cilantro (half for pasty and half for sauce), plus extra to garnish
Salt and pepper
1/2 pound premade puff pastry
Flour for dusting pastry rolling surface and rolling pin
1 small beaten egg
Small (8 ounce) can chopped tomatoes in tomato juice
1 teaspoon medium curry powder

Large dinner plate is used to cut a pastry circle to form pasty


Add half the tablespoon of coriander, the chilli pepper and the garlic to the beef. Season with salt and pepper. Use your hands to mash it all up and mix it thoroughly together.

Spiced beef is added to half pastry circle

Roll the pastry out on a clean, dry, floured surface to a square just large enough that you can use a 13-inch dinner plate to cut a circle from it. Carefully arrange the beef filling on half the circle, leaving a one inch or so border. Glaze the border, fold the empty half of pastry over and crimp all the way around.

Glazed spicy beef pasty is ready for the oven

Preheat your oven to 200C/400F/Gas Mark 6. Lay the pasty on a lightly oiled baking sheet and glaze all over with beaten egg. Cut a steam vent in the centre and place in to the oven for half an hour.

Curry sauce is stirred frequently as it simmers

Just before the pasty is due to come out of the oven, empty the tomatoes in to a saucepan. Season with the curry powder and add the second portion of coriander. Stir well and bring to a gentle simmer.

Baked and rested spicy beef pasty

Take the pasty from the oven and transfer to a wire rack. Leave it to rest for ten to fifteen minutes. While the pasty is resting, continue to simmer the sauce as gently as possible, stirring frequently.

Spicy beef pasty half is laid on bed of curry sauce

Divide the curry sauce between two deep plates. Cut the pasty in half and lay one half on each curry sauce bed. Garnish with the last of the coriander.

Tucking in to spicy beef pasty with curry sauce

Monday, 10 August 2015

Spicy Pork Tenderloin Fillet en Croute

Spicy pepper and garlic stuffed pork tenderloin en croute

Salmon en croute (in pastry) is probably a dish with which many people will be familiar and this is simply a variation on the concept, using fillet of pork tenderloin and some added spicy ingredients to liven it up a little bit. The spice ingredients are of course entirely optional and could simply be omitted if you wish.

Boiled potatoes are allowed to steam

Ingredients per Serving

1 large baking potato, peeled and chopped in to one inch chunks
6 inch (approximately) piece of pork tenderloin fillet
2 teaspoons diced mixed bell pepper slices
1 large garlic clove, peeled and grated
Olive oil
Smoked paprika
Black pepper
1/4 pound puff pastry
Flour for rolling pastry
1 small egg, beaten, to glaze
6 mangetout, halved


The potato firstly has to be cooked by boiling and subsequently allowed to cool. Add to a large pot with plenty of cold water. Season with salt. Bring the water in the pot up to a simmer and continue to simmer for around fifteen minutes until the potatoes are just softened and no more.

Drain the potatoes through a colander or sieve. Leave to steam off and allow the excess moisture to escape. This should take around five minutes. Cover and set aside until required.
Fillet of pork tenderloin

This was the smallest piece of pork tenderloin fillet I could find on the day in question. The first step was to remove the silvery blue skin from it. I know that most people probably use a small knife to scrape it off but I actually find it easier to peel it off with my fingers. Be careful if using a knife not to damage the meat. Alternatively, you could ask your butcher to remove the skin on your behalf.

Prepared pork tenderloin fillet portion

I cut the required portion from the fillet and then cut a trough through the centre, going about half way through the meat.

Combining peppers and spices

I buy small packs of bell pepper slices from my local supermarket and they are ideal for this recipe. Take a couple of pieces of each colour and dice. Add to a bowl with the grated garlic clove, a sprinkling of both smoked paprika and black pepper and a little drizzle of olive oil. Stir to combine.

Pork tenderloin and peppers ready to be wrapped in pastry

Roll out the pastry on a floured surface to approximately an eight inch by eight inch square. Lay the pork tenderloin in the centre of one half of the square as shown above and carefully spoon in the spiced peppers with a teaspoon. Don't over fill.

Pork tenderloin fillet is wrapped in pastry and crimped

Glaze the pastry around the pork with beaten egg before folding over the second half to snugly cover. Trim as required and carefully crimp the three open edges.

Let the pastry rest while your oven preheats to 220C/450F/Gas mark 8. Lift the parcel on to a lightly oiled baking sheet and glaze all over with more beaten egg. Make four or five shallow slits across the pastry to serve as steam vents during cooking. Put the tray in to the oven for twenty minutes or until the pastry is beautifully golden.

Pork tenderloin en croute is rested on wire rack

Remove the tray from the oven and lift the pork tenderloin fillet on to a wire rack. Allow to rest for ten to fifteen minutes.

Potatoes and mangetout are fried in oil and paprika

While the pork fillet is resting, you can use some of the time to finish preparing the potatoes. Start by pouring a little olive oil in to a small, non-stick frying pan and bringing it up to a fairly high heat. Add the potatoes and mangetout. Season with a generous pinch of smoked paprika and some black pepper. Stir fry with a wooden spoon for two or three minutes until the potatoes are just starting to crisp.

Lift the pork tenderloin en croute on to a serving plate and arrange the potatoes and mangetout alongside.

Spicy pork tenderloin en croute with paprika spiced potatoes and mangetout