Simple Baked Mac 'N' Cheese

Mac 'n' cheese is one of those comfort foods that just about everyone loves, and with good reason. As soon as I discovered this little gem it became an instant favourite and it's actually surprisingly versatile.

You will need:
350g elbow macaroni
50g butter
50g plain flour
700ml milk
250g vintage cheddar, grated (do not buy pre-grated cheese)
100g gouda, grated (do not buy pre-grated cheese)
½ tsp black pepper

Method:
1. Pre-heat the oven to 200°C.
2. Cook the pasta, in boiling salted water, for 2 minutes less than the time recommended on the packet, drain and set aside.
3. Melt the butter in a medium sized saucepan over a medium heat, slowly stir in the flour and cook for about 1 minute.
4. Add in the milk, a little at a time, whilst stirring constantly this will help to prevent lumps. 5. Once all the milk is added allow the sauce to simmer for about 5 minutes, stirring constantly, until it starts to thicken.
6. Once thickened take the sauce off the heat and stir in 200g of the cheddar, all the gouda and the black pepper.
7. Pour out into a large ovenproof dish, sprinkle over the remaining cheese and put into the oven to bake for 15 - 20 minutes until the cheese on top has melted and browned off.

Notes:
Grill some bacon until it's really crispy, break it up into small chunks and sprinkle it over the top just prior to serving for a real treat.

Summer Solstice

Darkness is finally falling on the summer solstice and I'm holding a one man candle lit vigil, watching as the last vestiges of natural light fade from the sky, looking forward to the return of the dark time of year, long nights and cold weather.

Review: The Balti Garden, Castle Bromwich

Now this place was neither particularly good, nor was it particularly bad, it was just mediocre. I visited with pretty high expectations, having had it highly recommended by several local people, and I think this might be partially the reason why I found it somewhat lacking. Had I gone in just on a whim, not expecting good things, I think I would have had a better experience.

I went in with several people from the local area and we where literally the only customers in the place which, as it turned out, was probably a bit of a sign. Unfortunately the quietness meant that the waiter was super attentive, something which I found to be quite annoying. I do not need someone leaning over me so they can fill my glass with water from the carafe in the centre of the table, nor do I need them to rearrange the cutlery that I've just moved out of the way so I can have more space. Despite being slightly space invadery the service was good, the order was taken quickly and efficiently (even though one of our group ordered something that wasn't on the menu). The staff were friendly and polite and the food was cooked and delivered to the table quickly, as ordered, piping hot and all at the same time.

So far so good, unfortunately this is were it derailed ever so slightly. The food, whilst obviously freshly cooked, wasn't of the best quality. This isn't always an issue with Indian food, cheap meats and vegetables that have been well seasoned and cooked correctly will often make some of the best curries. Unfortunately this wasn't the case, I had a tandoori lamb biryani and it left a lot to be desired. The meat wasn't particularly well seasoned, it was cut into tiny pieces, meaning it had cooked too fast, and was somewhat chewy. The sauce and the rice weren't very flavourful and both seemed to be quite greasy.

Baring in mind this place was highly recommended, I left feeling a little let down and somewhat disappointed. I genuinely wanted it to be better, the restaurant itself was clean and seemed well looked after, the staff were attentive and friendly, it was the food itself that let it all down.

When Only The Filthiest Of Grilled Cheeses will Do...

When only the filthiest of grilled cheeses will do...

Salt and pepper bloomer, buttered on the outside, filled with a mixture of vintage cheddar and gouda and pan grilled to melty middled, crispy crusted perfection.

A Big Dish Of Beef Chow Mein

I LOVE NOODLES! need I say more?

For the sauce you will need:
4 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp rice wine vinegar
1 tsp honey
2 cloves of garlic, crushed
1 inch piece of ginger, grated
1 tsp cornflour

For the noodles you will need:
400g rump steak
250g dried medium egg noodles
2tbsp vegetable (rapeseed) oil
1 large onion, diced
2 cloves of garlic, crushed
1 inch piece of ginger, grated
1 carrot, cut into matchsticks
100g chestnut mushrooms, sliced
6 savoy cabbage leaves, roughly sliced
100g bean sprouts
2 spring onions, sliced

Method:
1. In a bowl mix together the soy sauce, oyster sauce, vinegar, honey, garlic and ginger.
2. Place the steak in the bowl with the sauce, cover and allow to marinade for about an hour, while the steak comes up to room temperature.
3. Put a pan, with enough water to cover the noodles, on a high heat and bring to the boil. Add in the noodles and cook for about 1 minute less than the recommended cooking time.
4. Drain in a colander and place until cold running water for about a minute to stop the noodles cooking any further. Gently tease through the noodles with your fingers to separate them and put them aside in the colander to continue to drain.
5. Pour half the oil into your wok and put over a high heat, when the oil is just smoking take the steak out of the sauce and place into the pan and cook for about 2 minutes each side. Remove the steak from the pan onto a plate and tent with foil to rest.
6. Add the rest of the oil to the pan and allow to get hot before adding the onions, stir fry the onions for about 2 minutes to soften.
7. Add in the garlic, ginger, carrots and mushrooms and continue to stir fry for 2 - 3 minutes.
8. Add in the cabbage and bean sprouts and stir fry for a further minute.
9. Add the noodles and spring onions to the pan, stir the cornflour into the remaining sauce, add to the pan and stir fry for about a minute until the sauce has thickened and nicely coated the noodles and veg.

Notes:
Serve in high sided bowls with the steak thinly sliced and spread over the top of the noodles.

Jonathan Davis: Everyone

I walk into this place ‘cause I need help
Satan don’t want me 'cause I’m not like them
They don’t like me 'cause I frighten them
They don’t want me 'cause I’m not like them

Live the lies of a priest of the Son
Of the God that has gone and left us idle
Perfect crimes of the church of the lamb
That has left at the stake for its survival
Caught the wind of the wings of the man
At his heart that is hard to educate you
You're so blind full of faith for the Son
That you choose to ignore fill the gage, everyone

I fall quick from grace, if I don't pay them
They won't let me in if I disobey them
They don't like me 'cause I frighten them
They don't want me 'cause I'm not like them

Live the lies of a priest of the Son
Of the God that has gone and left us idle
Perfect crimes of the church of the lamb
That has left at the stake for its survival
Caught the wind of the wings of the man
At his heart that is hard to educate you
You're so blind full of faith for the Son
That you choose to ignore fill the gage, everyone

Look at them, they really need me
One more soul assimilated
Silent judgement feeds the now
One more soul is never-ending
Thus control your free thinking
Questions are never allowed
What makes you so pure?
Wanting this, obscure
I will never bow down
Bow down!

Live the lies of a priest of the Son
Of the God that has gone and left us idle
Perfect crimes of the church of the lamb
That has left at the stake for its survival
Its survival
Its survival

Everyone, everyone
Its survival
Everyone, everyone

Jonathan Davis: Black Labyrinth

I'm not actually a huge Korn fan, I like their music but I can largely take it or leave it. With that said Jonathan Davis' new solo album, Black Labyrinth, is excellent. I've listened to it all the way through a couple of times now and I can honestly say that I've really enjoyed it. I feel like I've connected with it, in a way that I don't often do, and I think I can tell where he is coming from. Several of the tracks on this album are extremely emotionally charged and that comes across well in the lyrics, his voice and the musical styles he uses. This is a real departure from his work with Korn and I feel that is to his benefit, it portrays him in a completely different light and really showcases his versatility as an artist. Black Labyrinth is definitely one of my favourite albums this year.

Jamaican Style Curried Mutton

Over my lifetime I've known a few people of Caribbean and Jamaican descent and food has always seemed to be a big part of their lives, as such the food from that area has always appealed to me. Jerk chicken, rice and peas, cornbread, fried dumplings, jamaican patties, curry goat are among some of my favourite things to eat and when I visit street food markets I can usually be found hovering around anyone serving decent Jamaican/Caribbean food. This is my attempt at replicating some of those flavours at home.

You will need:
1 tbsp vegetable (rapeseed) oil
1 large onion, finely diced
3 cloves garlic, crushed
1 inch piece of ginger, grated
2 scotch bonnet chillies, chopped
2 sprigs thyme
3 tbsp curry powder
1.5 tsp allspice
500g mutton, diced
1 tin chopped tomato
250ml lamb stock
1 large potato, chopped (*optional)
Pinch of salt and pepper

Method:
1. Pour the oil to a large high side pan, with a lid, and warm over a medium heat.
2. Add the onions and cook for 2 - 3 minutes, until softened.
3. Add the garlic and ginger and cook for another minute or so.
4. Add the chillies, thyme, curry powder and allspice and cook for 2 - 3 minutes, until fragrant.
5. Turn up the heat to medium/high and add the mutton to the pan and cook for 5 minutes, until browned.
6. Add the tomatoes and stock, increase the heat and bring to the boil, boil for 10 minutes.
7. Turn down the heat, cover and leave to gently simmer for 2.5 hours.
8. Add the potato and gently simmer, uncovered, for 30 minutes.
9. Check the seasoning and add salt and pepper to taste.

Notes:
I personally like to eat this with a side of rice and peas and fried dumplings, this is also great with roti flat breads and fried plantains.

Quick Rice and Peas

You can’t have Jerk Chicken or Curry Mutton without Rice and Peas, it just wouldn’t be right, here’s a quick simple recipe that gives a decent result every time.

You will need:
1 tin red kidney beans
1 tin coconut milk
Water (use one of the empty tins as a measure)
400g basmati rice, rinsed
1 small onion, finely chopped
1 clove garlic, crushed
1/4 tsp dried thyme
1/4 tsp allspice
1 tsp salt

Method:
1. Drain the brine from the kidney beans into a large saucepan, add the coconut milk, water, onion, garlic, thyme, allspice and salt and then, over a medium/high heat, bring up to the boil.
2. Once the mixture is boiling add the rice, stir, turn down the heat and simmer for about 20 mins, until the rice is almost cooked and almost all the liquid is absorbed. If the rice starts to dry out before it’s cooked add a little more water.
3. Once the rice is almost cooked, gently stir in the beans, take off the heat, cover with the lid and allow to stand for 5 minutes to absorb the remaining liquid and warm the beans.

Notes:
This makes a great side dish for Jerk Chicken or a Jamaican style curry.

The Question

How can I help you stop being so sad?
I'm just going through a dark period.
How long is this dark period likely to last?
Well it started in about 1985 and has slowly been getting worse ever since.