Grow It, Catch It, Cook It

Tasty food, made simple, for everyone.

Healthy

Quick And Easy

Desserts

Leftover fun

  • Indian

    Indian

    Try a randomized selection of some of our Indian cuisine for some inspiration (or browse them all here) : 

    View recipe: Indian
  • Salads

    Salads

    Try a randomized selection of some of our salad ideas for inspiration (or browse them all here) : 

    View recipe: Salads
  • Southeast Asian

    Southeast Asian

    Try a randomized selection of some of our southeast asian inspired recipes for inspiration (or browse them all here) : 

    View recipe: Southeast Asian
  • Beef Dishes

    Beef Dishes

    Try a randomized selection of some of our beef recipes and tips for inspiration (or browse them all here) : 

    View recipe: Beef Dishes
  • Kid Friendly Meals

    Kid Friendly Meals

    Try a randomized selection of some of our kid friendly recipes for inspiration (or browse them all here) : 

    View recipe: Kid Friendly Meals
  • Chicken Dishes

    Chicken Dishes

    Try a randomized selection of some of our chicken posts for inspiration (or browse them all here) : 

    View recipe: Chicken Dishes
  • How Do I Use Pomegranate Fruit?

    How Do I Use Pomegranate Fruit?

    The pomegranate shrub is a hardy plant originally hailing from the Mediterranean.

    It’s large round red-purple fruit look and smell amazing. Pomegranates are used in cooking and baking, uses ranging from juices, smoothies, wines, teas, garnishes, jams and fillings.

    The outside of the fruit should feel firm and straw like when lightly squeezed. 

    The fruit is full of tiny little soft berries that contain a small edible seed and lots of juice. Their taste is slightly sour and the texture is akin to passion-fruit seeds.

    I like to cut the fruit in half and then bend each half back on itself. The berries should pop out of the white pulp holding them with ease.

    I haven’t tried it yet but apparently you can put the seeds in a blender and then strain to get juice that you can put in your smoothies or tea blends.

    My favourite use of the berries is as a salad garnish for looks and texture.

    Enjoy,

    PK

    Here are more ingredients and salad posts:

    View recipe: How Do I Use Pomegranate Fruit?
  • Slow Cooker Coq Au Vin Blanc

    Slow Cooker Coq Au Vin Blanc

    Coq Au Vin is a French culinary masterpiece, despite its simplicity and traditionally less expensive ingredients.

    I make a slightly quicker red wine version but I also like to make a slow cooker version, using white wine, that takes 2 to 3 hours.

    Note: I think the thigh and leg (bone in) pieces are the best choice here, as they don’t dry out.

    Simply use the ingredients from the red wine version I linked above but:

    • After using the oven dish, put everything post browning the chicken into the slow cooker.
    • Use 2 cups of dry white wine instead of red.
    • Increase the amount of stock to 2 cups.
    • Cook on low for 2 to 3 hours.

    I still like to reduce the sauce.

    Serve with crusty bread and rice:

    Enjoy,

    PK

    Here are more chicken dishes and French cuisine posts:

    View recipe: Slow Cooker Coq Au Vin Blanc
  • What Are Mushy Peas?

    What Are Mushy Peas?

    Simply put, Mushy Peas are a United Kingdom wide staple.

    Peas, apparently Marrow Peas, are slowly boiled down to a semi-mushy mash of peas and butter.

    They are the star of the show if you ask me.

    Growing up, I only ate them with fish and chips but you can pair them with a wide range of savoury options.

    Here I have made them a bed for a pork cutlet:

     

    Oh for a pie floater 🙂

    Enjoy,

    PK

    Here are more ingredients and English cuisine posts:

    View recipe: What Are Mushy Peas?
  • Chinese 5 Spice And Plum Wine Roast Chicken

    Chinese 5 Spice And Plum Wine Roast Chicken

    This marinade is something special. The Chinese 5 spice and plum wine permeates the meat, giving it an amazing taste and aroma. The addition of sugar (or honey if you prefer) brings a lovely red glaze.

    In this recipe I have slow cooked the marinaded chicken on my rotisserie but it works in an oven just as well:

    Steps

    Ingredients

    Making the marinade

    1. In a mixing bowl add the:
      • 1 cup of plum wine
      • 2 Tbsp soy sauce
      • 2 Tbsp oyster sauce
      • 2 tsp Chinese 5 spice
      • 0.5 cups of raw sugar
    Cooking the chicken

    If you are using your oven, set the temperature to 180c and cook for an hour or longer. You are chasing an internal temperature of 75c.

    I like to use my charcoal Weber or rotisserie on a much lower burn but with the goal to achieve the same internal temperature for safe eating.

    Every now and then, baste the chicken with the remaining marinade to get that nice red glaze:

     
    Serving

    Let the roast rest for about 15 minutes under foil if you can.

    I like to serve it alongside rice, plum dipping sauce and steamed vegetables drizzled with soy sauce.

    Note: the leftovers are great cold the next day in a salad and the like.

    Enjoy,

    PK

    Here are some more chicken recipes and posts about seasonings and marinades: 

    View recipe: Chinese 5 Spice And Plum Wine Roast Chicken