Tag Archives: Food

Christmas Lunch or a Dogs Dinner?

For lunch on Christmas day I cooked duck in a cider and cherry sauce. It all looked great until I plated it up. In traditional Christmas style the plate was overloaded with food, so looked a mess, but it would not be Christmas without a mountain on food on the plate.
Barley our Lurcher also done very well with festive food. He got a lot of duck skin and the left over bones got made into a stock which got added to is evening meal.
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Blog post by Richard Randall

Easington Roast Chicken

Now that it is getting colder, I’m starting to cook more robust dishes to help us ward off the cold and to put a little extra ‘meat on our bones’. Today it was a slow roasted spatch·cocked chicken with a honey, chili, cider vinegar and Soy sauce glaze.
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By Richard Randall

Easington Breakfast

This is a classic Easington breakfast, or it soon will be, at least in our house.

Step one: Poach some aubergine, and chopped fresh ginger, in cider until soft and cooked.
Step two: Place the cooked aubergine, and some raw mushrooms on the base of a grilling tray. Put the wire grilling rack on top, lay rashers of bacon, and fresh tomatoes on it. 
Put the grill tray under a medium grill until the bacon and tomatoes are cooked.

Step three: Once cooked, remove the bacon and tomatoes, and replace the tray with the aubergine and mushrooms back under the grill and turn up high.
Step four: Add water to the cider and ginger residue. Bring to a boil and poach eggs in it.
Step Five: Serve. Bon Appetite!
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By Richard Randall

Easington Ova Spongia (Omelette)

This is a simple dish that I made last night for a light dinner.

  1. I thinly sliced Aubergine, and fried it until fully cooked. I then lined an oven dish with the Aubergine and set it aside.
  2. Next I sauteed finely chopped onion, and garlic until soft and golden.
  3. I then added a teaspoon of curry power to the onions and garlic and continued cooking for a couple of minutes.
  4. Next into the pan with the onions and garlic went chopped mushrooms, and pickled red jalapenos . These I cooked for a further 2 minutes. Then removed from the heat and covered with a lid.
  5. I then whisked up 6 eggs and added them to the same pan, quickly mixing all of the ingredients together.
  6. The mixture was then poured into the aubergine lined dish, and then laced in a preheated oven at 180c for 20 minutes.

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The aromas filled the house, as my egg concoction, aka Easington Ova Spongia, cooked. It was, if I do say so myself, pukka. 🙂

By Richard Randall

Easington Pork Syncerastum

The cooler weather is on the way, so it is now time to start cooking Winter warmer foods. Today I decided to cook Easington Pork Syncerastum.
Joint of Pork
First I diced the pork into medium sized cubes.
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In a frying pan I browned the Pork in coconut oil. Then I added the diced pork to a large saucepan.
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Next I sauteed onions and garlic in the same pan I’d used to brown the pork. Don’t want to waste all the meaty flavours.
Leek
Next I washed a leek and chopped in before adding it to the saucepan.
sweet corn
Then in to the saucepan went a cup of frozen sweetcorn.
Swede
Then I peeled and chopped a swede, and added it to the saucepan
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When all of the ingredients were in the saucepan I added about a pint of cider, and then topped up the saucepan with water. Then I brought the Easington Pork Syncerastum to the boil. Once the pork, vegetables, and cider were bubbling nicely I turned it down to simmer for a couple of hours.

The aromas wafting through the house are almost too much, our stomachs are seriously rumbling ~ we’re really looking forward to lunch. 🙂

The finished meal. Served with mashed potato and carrot.
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And best of all there was extra for the freezer.
Food

By Richard Randall

Pork Vindaloo – Indian Food Made Easy with Anjum Anand

Anjum heads to London to meet Jonathon Readman, who two years ago married his Goan wife, Lorraine. Jonathon never cooks but every Sunday takes full advantage of his Indian connection by enjoying a Goan feast at mother-in-law Clara’s house. Now it’s payback time, and Jonathon is going to attempt to cook Pork Vindaloo for her and his family himself.

Randalls’ Roast Chicken

The joys of self-catering is the fact I can get in to the kitchen and rustle up a healthy and tasty meal. During the last two years of travelling, we have rented apartments whenever possible, as opposed to staying in hotels.
The first proper meal I cooked in the caravan we’re renting in Romney, Kent was roast chicken. Not just any roast chicken, but a Randalls’ Special Roast Chicken.
Stage one was simmering the chicken in a saucepan with cider, garlic, fennel, and lemon. Total simmer time was 90 minutes. Then it was into a pre-heated oven at gas mark 9 for 20 minutes to get the skin nice and crispy.
Obviously once the chicken was in the oven my kitchen duties were not over. Every now and again I had to drag myself away from my iPad to baste the chicken. As time went on aromas of garlic, fennel, and of course chicken slowly filled the caravan. With every baste the chicken became more golden and crispy.
To accompany my cider, garlic, fennel, and lemon roasted chicken, or to call it by its formal name Randalls’ Special Roast Chicken, I also roasted potatoes, parsnips, and carrots.
Eventually after a morning spent slaving over a hot stove, I dished up the best roast we’ve eaten for years – literally. It was seriously delicious. 🙂
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