Taste of the Sea - Seafood and Samphire Stew

This super simple little dish can be adapted to your own tastes however I love it just as it is. I put together this dish on a day whereby I knew I wanted something wholesome, tasty and healthy. It really does taste like the essence of the seaside. It uses one of the most delicious seaweeds which is so delicious however extremely under used!


Ingredients:
1 Handful of Samphire
1 Handful of Mussels
1 Handful of Calamari Rings
1 Handful of Prawns
2 Pints of Chicken Stock
2 Large Garlic Cloves
1 Large finely sliced white Onion

Method:
- Place a little olive oil into a wok and sweat down the garlic and onion.
- Once the onion has turned translucent add your chicken stock and seafood to the wok.
- Simmer for 10 minutes to intensify the flavours and add your samphire to the pan.
- Season with pepper only, salt is NOT needed as the samphire is salty.
- Serve in large bowls with garlic bread.

Retro Dishes - Devilled Eggs

If you're someone who keeps your eyes pealed on the food industry you'll have noticed there's a huge increase in retro dishes such as fish finger sandwiches, prawn cocktail, vol au vent, chicken kiev and many more!

They're retro and often classics for a reason... they taste delicious! They're normally super simple to make and you can of course give them a modern or alternative twist with added ingredients or a simple change of the way it has been traditionally presented.

I had an abundance of eggs, due to my fiancée's fathers chickens being extremely 'good layers' - as he would say. So I decided for my retro dish to make 'Devilled Eggs'. This super simple little dish makes a delicious dish served in a lettuce leaf as a starter or just as a picnic item or canapé.

Ingredients:

Eggs
Mayonnaise (1 teaspoon per egg)
Paprika
Salt and Pepper
...no really that's it!


 Method:
- Place the eggs into a pan of boiling water on a medium stove and boil for 8 minutes.
- De-shell and slice the eggs in half removing the yolk and placing in a bowl whilst keeping the half an egg white in tact. 
- Using a fork break down the yolks with the mayonnaise, salt and pepper.
- Using a teaspoon place the yolk mixture into the wells in the egg white halves.
- Sprinkle a little paprika onto the eggs and serve.


These might not look amazing but they tasted pretty darn good!

Budget Bevvies

So many drinks cost a fortune to buy! Here's a quick guide to 4 of my favourite beverages which normally cost you pounds out and about but cost you pennies in the comfort of your own home.


Iced Coffee with Syrup
Shop price: £3 Cost to make: 54p

You will need:
- 2 Teaspoons of Instant coffee
- 1/2 Pint of Semi-skimmed milk
- 1 Teaspoon of Maple Syrup
- 2 Tablespoons of boiling water

Method:
Mix your boiling water and instant coffee in a large glass until the granules have dissolved. Add the milk and syrup to the coffee mixture and chill in the fridge for 20 minutes or add a couple of ice cubes and serve immediately.

Fruit Smoothie
Shop price: £2:75 Cost to make: £1

You will need:
- 1 Banana
- 5 Strawberries
- 1 Large handful of blue berries
- 4 Tablespoons of natural yogurt
- 1/2 Pint of skimmed milk
- 1 Teaspoon of honey

Method:
Chop the banana into rough chunks and place in a blender with all the other ingredients, blend until smooth. This delicious smoothie makes a great on-the-go breakfast!

Mojito Cocktail
Bar Price: £6 Cost to make: £1.15

You will need:
- 1 Teaspoon of Caster Sugar
- 1/2 a Lime
- Small handful of Mint leaves
- 50ml White rum
- Soda water
- Ice (plenty!)

Method:
Crush ice and place in a cocktail shaker, squeeze in the lime, mint and sugar using a heavy spoon (or muddler if you have one) mix together, crushing as you go. Add the rum and shake. Pour into a glass and top up with soda water, lime wedges and a couple of mint leaves to garnish.

Cookies and Cream Milkshake
Shop price: £2.50 Cost to make: 48p

You will need:
- 4 Oreo cookies
- 2 Scoops of vanilla ice cream
- 1/2 Pint of full fat milk
- 2 Tablespoons of chocolate sauce or chocolate spread

Method:
Place all ingredients in a blender and blitz until smooth. Serve in a tall glass with whipped cream on top - lets face it if your drinking this the diet has long gone out the window.

Dippy Doo-Dah!

My top three favourite dips and sauces. Why buy them in jars when they're super simple and definitely more delicious when you make them yourself!


Perfect Pesto

You will need:
- 1 Large basil plant
- 1 Small handful of pine nuts
- Extra virgin olive oil
- 2 Large handfuls of Grana Padano or Parmesan cheese
- Black pepper
- 1 Teaspoon of lemon juice

Method:
Tear basil and place in a food processor with the nuts, lemon juice, cheese and a pinch of pepper. Slowly add the oil as you blitz until you reach your desired consistency.

*top tip* Use good quality olive oil for a better pesto. Best served through pasta!

Hearty Hummous

You will need:
- 200g of tinned chickpeas
- 2 Teaspons of lemon juice
- 100ml of Tahini paste
- Extra virgin olive oil
- 4 Tablespoons of water

Method:
Rinse chickpeas in cold water and strain. Place all the ingredients in a food processor slowly adding the olive oil till you reach your desired consistency.

*top tip* Add roasted red peppers and chilli for a rockin' red hummous. Perfect served with warm pitta bread and a glass of white wine.

Gorgeous Guacamole

You will need:
- 2 Ripe Avocados
- 1 Teaspoon of lemon juice
- 1 De-seeded small red chilli
- 1 De-seeded, diced beef tomato
- Extra virgin olive oil

Method:
In a large bowl mash the avocado flesh with the back of a fork (making sure it's still chunky). Finely chop the chill and add to the avocado with the tomato and lemon juice. Follow with a small swirl of olive oil.

*top tip* Serve with nacho's, salsa and margaritas.

Gok Cooks Chinese

Well, as promised I said I'd write a review of Gok Wan's Chinese cookery show and boy have I been proved wrong. Initially I thought it was a little bit all over the place with many dishes sounding similar however with the progression of the series I have been very inspired.

Maybe it's because I've always been a touch intimidated by Chinese cookery or maybe it's because since going to China I never thought I cook could something as authentic and delicious as the food I ate out there. But I must say I've attempted Popa Wan's Soy Glazed Chicken and I was very impressed with how simple yet delicious this dish was.

The show has a simple format with easy to follow instructions broken up with family stories, challenges and visiting industry professionals. I admire how Wan's camp humour is not lost yet it's not thrown in your face! He also doesn't pretend to be a chef which is something I feared he may attempt to do. We all know he's a showman and maybe this is just another string to his bow?

Overall the programme has an easy to follow, friendly format and doesn't drag on. The dishes (or the ones I have tried) are quick, healthy and yummy! I enjoy the information about the cooking utensils, key cooking principles and hope there is more to come from Gok Wan - and don't knock him his knife skills are exceptional!