Chicken in a White Wine and Mushroom Sauce

My recipe, it's quite simple but very tasty.

Ingredients

-chicken thighs
-mushrooms cut
-onion chopped
-garlic chopped
-salt pepper
-brandy
-white wine
-stock
-flour
-butter
-milk
-olive oil

Method

Sauté onions, garlic and 'shrooms in seasoned olive oil

Add the thighs, and sauté a little longer. Add brandy, allow to reduce then add wine and stock.

Simmer for 45 minutes or so.

Then thicken with a flour, butter, milk roux.

Gluten Free Sausages

When I was buying my supplies of sausages, bacon and kidneys the other day from my chum Derek Stott, of D and D Family Butchers, I got to talking with him about the gluten free pork sausages that he also makes.

They contain no bread/rusk to bind them so the meat content is higher than a normal sausage.

Out of curiosity I bagged a couple of them as well, jut to test out.

As you can see from the video, in their uncooked state they are much pinker than a normal pork sausage.

I cooked them in the butter that I had sautéed my kidneys in the day before, for added lusciousness.

I had my doubts, when cooking them, that given the absence of binding agent they would fall apart or split. However, as you can see, they held their form and shape perfectly.

The texture was more crumbly than a normal sausage, but the flavour was most porkisome!

Bacon and Sausages

Not everyone may realise but in addition to excellent cuts of meat, my chum Derek Stott (of D and D Family Butchers) also makes his own sausages on the premises (eg Kempton Breakfast, Pork, Lincolnshire etc).

I regularly buy his Lincolnshire sausages (a flavoursome mix of pork, and herbs) with, naturally, smoked back bacon.

Here is a fry up feast, where all the ingredients (apart from the fried bread and eggs) are roasted in the oven in the same roasting tray in olive oil.

I think it's resonantly self explanatory from the video as to what to do.

The result, when washed down with two cans of Red Stripe, is marvellous!

Sauteed Lamb's Kidneys

Christmas Tree Flavoured Crisps - An Abomination!

NOPE. pic.twitter.com/e1EAv2qGZZ

— Natasha Hinde (@tashahinde) October 3, 2018

Modern Dining Etiquette

Kimchi Taste Test

I have just conducted a kimchi taste test of three UK produced kimchis.

Without a doubt my vote goes to Eaten Alive, well fermented and with a spicy kick!

Chuseok and Spam

Chuseok, or Harvest Festival, has begun in Korea; and in the South a traditional and popular gift is Spam.

Seemingly South Koreans love Spam.

For why?

"“Because Spam is both salty and high in fat, it compliments the spicy, tangy elements of Korean food very well – particularly kimchi, as the flavours balance each other out.”

Introduced in the South in the 1950's by the US army, to feed the starving war torn population, it has never looked back.

A very happy Chuseok to my Korean friends!

Chef Sam's Sausage Fest at The Independent Brighton

Pork Chops At Their Finest

Rostick Restaurant Voted Restaurant of The Year 2018

Kudos to Lornezo Cinalli and the good people of the Rostick Restaurant in Eastbourne (which I reviewed this July) for being voted, by readers of the Eastbourne Herald, Restaurant of The Year 2018.

A well deserved award!

Sara From English's of Brighton Live at The Tabasco Oyster Opening Championships

Go Sara, Go!

Tabasco Oyster Opening Championships

Good luck to Sara of one of my favourite Brighton restaurants, English's!

You Can't Beat a Barnsley Chop!

A Plump Succulent Bird - What's Not To Like?