Onion Chutney

Ingredients 
1tbsp Extra Virgin Olive Oil
4 Onions (thinly sliced)
4tbsp Balsamic Vinegar
1tbsp Soy Sauce
1tsp Mustard Seeds
3 Garlic Cloves (finely diced)
Red Wine
Black Pepper

Method

1. Heat the oil in a pan and add the mustard seeds. 
2. As they begin to pop a little, throw in the onions and stir. Cook over a medium low-heat for 20 minutes. 
3. Add the garlic and cook for a further 5 minutes. 
4. Finally, add the vinegar, soy sauce and a good slug of red wine, season with salt and pepper (be wary of adding too much salt as the soy sauce is also a seasoning here), stir it through and cook until all the liquid has been absorbed and the texture becomes thick and sticky. 

Store in sterilised jars in the fridge. 

This is the perfect recipe if you’ve got a shed load of onions lying around that need using, plus, I don’t need any excuse at all to make a chutney.

The longer this stays in the fridge to mature, the better it will be. So, if you have the patience (I rarely do), or if you make a huge batch, let it mature for 4-6 weeks before you tuck in and it will be even more delicious.

Serve it with a really good mature cheddar or a blue cheese on some crackers, or mix it with grated cheese and serve on toast making sure to melt the cheese and chutney mixture under the grill. Or if you’re not eating dairy, like me, have it on the side of a salad, or on a cold meat sandwich, something like a good ham. Finally, adding a heaped teaspoon to a gravy will really take it up a notch! 

This is an easy recipe and a flavourful chutney, so you’ve got no excuses! 

Chorizo and Vegetable Bake

Ingredients

1tbsp Extra Virgin Olive Oil

1 Celeriac (peeled and thinly sliced)

5 Medium-Large Potatoes (thinly sliced)

2 Leeks (sliced)

2 Garlic Cloves (finely diced)

1 Chorizo Sausage (cut into small chunks)

Rosemary

½ pint Vegetable Stock

1tbsp Plain Flour

100ml Soy Milk

Method

1. Heat the oil in a frying pan and fry the chorizo for 5 minutes. Add the leeks and garlic and cook for another 5 minutes. 
2. Combine the vegetable stock, the rosemary and the soy milk with the flour stirring continuously to remove any lumps. 
3. In an ovenproof dish creates 2 layers of potato and celeriac, then add a layer of the leek and chorizo mixture. 
4. Repeat until all the ingredients have been used, make sure the top layer is potato and celeriac! Pour over the stock gently then season the top with salt, pepper and a pinch of chilli flakes. 
5. Bake in the oven at 180 for 45-50 minutes or until the top is nice and crispy.

Serve simply with a nice salad. The salad I made is really quick and simple: roughly chop a fresh lettuce, slice up an apple and toss with ½tsp Dijon mustard, 1tsp olive oil, a squeeze of lemon juice and some black pepper.

This recipe makes a really hearty meal out of some simple ingredients and easily takes you towards the daily target of ‘5 a day’ that we all aspire to! Additionally, this is simple to cook and allows you to spend the time this takes in the oven doing other things which makes this a perfect midweek meal. The chorizo is the key in this dish so make sure you get a good one; if you’re in Edinburgh then look no further than Lupe Pinto’s deli in Tollcross - ask for the spicy one, it’s so good! Make sure you fry the chorizo long enough to brown it all over otherwise it may start to fall apart in the oven.

If you’re not off dairy like I am, this would be awesome with some grated cheddar cheese on top. Also, if you don’t have celeriac, just add a couple more potatoes to the recipe - though I highly recommend the celeriac for a slight difference in flavour. Finally, this can also be made into a vegetarian dish if you remove the chorizo, just add a teaspoon of paprika to the leeks in the frying pan. 

Chilli con Carne 'Especial'

Ingredients 
1tbsp Extra Virgin Olive Oil
500g Venison Steak Mince
2 Onions
4 Garlic Cloves
4 Dried Chillies
4 Chipotle Chillies
1tbsp Gluten-Free Soy Sauce
1tbsp Balsamic Vinegar
2tsp Paprika
2tsp Ground Coriander
1tsp Chilli Powder
1tsp Cumin Seeds
2tsp Dried Oregano
400g Tomatoes (chopped)
200ml Water
250g Red Kidney Beans (cooked)
Handful of Fresh Coriander (to garnish)

Method

1. Heat the oil in a large pan and fry the cumin seeds for a minute. Add the steak mince and fry over a medium heat until brown then add the onions and fry for 5 minutes. 
2. In a blender, combine the chillies, garlic, vinegar and soy sauce and blend together until a paste forms. 
3. Add the remaining spices to the meat and onions, stir together and cook for another 2-3 minutes. Now throw in the paste, stir again and cook for a couple more minutes. 
4. Add the tomatoes and water, bring to a boil then cook with the lid on for at least 45 minutes. 
5. Add the kidney beans, season with salt and black pepper and cook with the lid on for a final 15 minutes. 

Garnish with fresh coriander and serve with boiled rice cooked with some lime juice.

Why is this Chilli con Carne deserving of the ‘especial’ title I immediately hear you ask, well, first of all, it’s pretty damn delicious and secondly it’s cooked with venison steak mince which is a slight diversion away from a typical chilli con carne. Plus, ‘especial’ sounds impressive and Mexican. Realistically, you can cook this with beef mince but if you can get your hands on venison steak mince I really do recommend giving this recipe a go. Also, the additions of balsamic vinegar and soy sauce add something that you would not normally get from more traditional Mexican food.

This chilli hits all the right spots in terms of flavour, it has spice and heat from the chillies and spices, sweet and sour notes from the vinegar and a real savoury element due to the soy. The choice of venison also gives this recipe a richness that you wouldn’t get from normal beef mince.

As you may have already noticed on this blog, I love Mexican food and although some of the ingredients for this dish are not typically Mexican, this Chilli is a real winner. I think the crucial thing to get right here is the paste and the mixture of spices. If you prefer a sweeter chilli, add a red pepper to the paste and roast the tomatoes before you add them to the sauce. Obviously, if you don’t have a huge heat tolerance, then remove a couple of the chillies from the paste mixture. In terms of the spices, it’s important to fry the dry spices before adding the paste just to bring out their full flavour. It really is worth the extra time investment for this recipe to get that really great end product.

If you have the time, like I did this weekend, simmer the chilli for a couple of hours before adding the beans to intensify the flavour. If you want to make this meal go further, serve with tacos, rice and plenty of salad dressed with lime and coriander. Any excuse to put something in a taco right? Buenos noches amigos!

Banana and Peanut Butter Biscuits

Ingredients
2 Bananas
4tbsp Organic Peanut Butter
250g Gluten-Free Oats
1tbsp Honey

Method

1. Add the bananas, peanut butter and honey to a blender and whizz round until it becomes smooth. 
2. Add the oats and blend again until everything is combined. 
3. Spoon into small, fairly flat biscuit sized shapes on a baking tray and cook in a preheated oven at 180 for 20 minutes or until golden brown.  

Serve with a cup of tea. Seriously.

Another gluten-free, sugar-free, dairy-free snack!? Yep, my sweet-tooth really kicked in this weekend and the girlfriend and I needed something to sneak in to the cinema with us and snack on. Also, this is far cheaper, better tasting and healthier than a £4 pack of Minstrels and some cardboard flavoured popcorn.

I bet you didn’t even realise that biscuits were an option on a diet without sugar or dairy, well, now they are! These crunchy little devils are the perfect sweet snack to satisfy a craving before or after dinner and the ultimate companion to a great British cuppa! You can also add a pinch of cinnamon to the mixture or sprinkle a little on top of half the biscuits just before they go in the oven for a subtle difference in flavour. Also, you can easily add a handful of raisins if you like a bit of fruit in your biscuits.

Finally, a little tip: use crunchy peanut butter, you won’t regret it. 

Ale of the Day: Academic Stout - Alechemy

First of all, apologies for the delay in posting, I do hope it's not stopped you sampling the world’s finest ales without me! If it’s any consolation at all, this ale might be worth the wait. The Ale of the Day this time round is awarded to the good people of Alechemy Brewing for their very tasty Academic Stout. At 4.4% ABV this dark session stout is medium strength.

In the glass, this stout is opaque and almost completely black in colour. It smells of roasted malt and chocolate with hints of fruit and coffee flavours. It is firm and smooth in the mouth and tastes of deep, rich malt combined with more chocolate and fruit. To end, it is smooth and it lingers with a minty subtlety and a slightly toasted finish.

This style of rich, creamy stout is exactly to my taste, and served chilled this ale is a very pleasant drinking experience overall. It’s the sort of ale that makes you savour every mouthful which is a compliment of the highest order. So, pour a glass, sit back and enjoy!

My Score: 9/10

Girlfriend’s Score: 8/10

The wee Drunken Chef Rating: 8.5/10

Alechemy beers are brewed at one of two Alechemy Breweries based in Livingston, West Lothian, Scotland.

Coconut-Nut Balls

Ingredients
100g Cashew Nuts
50g Almonds
50g Brazil Nuts
5tsp Desiccated Coconut
15 Dates (pitted and roughly chopped)
1tbsp Coconut Oil
2tbsp Water

Method 

1. Add all the nuts to a blender and whizz round until fine. 
2. Add the rest of the ingredients and pulse until the mixture becomes dough-like. Make sure that if any mixture gets stuck to the side of the blender, you re-combine it with the dough. Also, if the mixture struggles to become doughy, add a little more water. 
3. Remove the dough from the blender and roll into small-sized balls. Leave them to set in the fridge for a couple of hours and they are ready to eat. 

This recipe makes around 10-12 small balls, so if you would like to make more, adjust the recipe accordingly. Also, if you want to do something a little different, roll the balls lightly in desiccated coconut or in toasted sesame seeds before you refrigerate them.

These are a delicious healthier snack if you, like me, have a sweet-tooth but are trying to eat a little healthier. Additionally, this recipe is gluten-free, dairy-free and sugar-free, a diet for which sweet snacks are particularly hard to come by, unless you’re willing to pay quite a bit more for them. 

If you don’t like the nuts used in this recipe then feel free to use any combination you wish: pistachios and walnuts would work equally well, for example. Just make sure you use around 200g of nuts in total for every tablespoon of oil. 

Bank Holiday Special: Part 2 - Restaurant Review: Indaba

You could easily walk past this place, miss it completely and just get on with your day; my advice would be not to. Indaba is a tapas restaurant with a South African twist located at 3, Lochrin Terrace in the Tollcross area of Edinburgh. Although this cuisine does sound somewhat different, take it from me, it’s a perfect match! This restaurant appealed to my curious side and as a fan of tapas I looked forward to the idea of sampling several different dishes at once. Suffice it to say, I was not disappointed.

As I dined with a party of 4 as part of a very busy Easter Bank Holiday, I was able to sample quite a large selection from the menu. To give you a quick idea of the variety available, we ordered: Chicken and Apricot Skewers, Mushroom Croquettes, Goats Cheese and Caramelised Onions, Patatas Bravas, Tortilla Española (a potato omelette), Lime & Ginger Sea Bass, Chilli & Tomato Prawns, South African Brouewurst (a sweet and spicy sausage), a Cheese Board, a variety of Cured Meats and a selection of Bread and Olives. Quite a feast, I know. For the reasonable price we paid (just over £20 a head including drinks) the portions were actually quite large, although the cured meat platter would have benefitted from a bit more meat. After the meal, we all decided that we would have happily ordered everything again, which, given the variety, is a compliment in itself.

From a personal perspective, the Tortilla, the Fish and the Chicken were particularly good although my absolute favourite was the Croquettes which were incredibly flavourful and came served with a delicious aioli. Additionally, there was a good wine selection and a decent range of beers on offer, several Scottish and some from around the globe. Overall, for a reasonable price you can experience a variety of different dishes to suit all tastes coupled with great, knowledgeable service and a pleasant, intimate atmosphere. Also, a substantial amount of the menu is gluten-free and the staff are very happy to talk through any other dietary requirements you may have. Finally, the specials board is constantly updated to make sure no matter how many times you go, there’ll always be something new to enjoy and to my delight, the deserts are rotated regularly too!

As I’m typing this out, I find my mind wandering back to my Indaba experience and I have started to salivate pretty dramatically; so before I drool on my keyboard, I’ll leave you with this simple message: don’t miss out on Indaba, and, order the ‘Crying Cake’. Seriously.

The wee Drunken Chef Rating: 7.5/10

Bank Holiday Special: Part 1 - Pale Ale Special

What is a bank holiday for, if not for sampling the finest ales within a short radius of your flat? Well, that was exactly what this Easter Bank Holiday consisted of for me, that, and some superb food, but more on the latter later. You may have noticed so far that the ales I have reviewed have been solely of the darker nature and that is predominantly because I prefer them to their paler counterparts, but also because the colder months call for darker, heavier, more comforting ales. Having said that, when the sun comes out (as it did in abundance this weekend here in Edinburgh) there is nothing more refreshing than a good Pale Ale.

Tempest – Long White Cloud (5.6% ABV)

I’ve wanted to try this one for a while after being recommended it by the awesome staff at the Red Squirrel plus I’ve enjoyed every other Tempest Ale I’ve sampled so far! This is an extra pale ale that is white gold in colour. It smells of tropical fruit and citrus and tastes similar with a honey and hop undertone and a grassy citrus finish. Overall, very refreshing and perfect for an outdoor sunny day!

The wee Drunken Chef Rating: 9/10

Cromarty – Rogue Wave (5.7% ABV)

Yet another superb ale from the guys at Cromarty here. This is an extra pale ale with a powerful hoppy kick to it. It is a slightly orange golden colour and smells strongly of hops with some pine, citrus and a hint of grapefruit. The taste is very hoppy with a slightly malt bitter finish combined with the subtlety of the grapefruit and citrus. The medium body of the ale gives it a very smooth finish and so it is frighteningly easy to drink.

The wee Drunken Chef Rating: 8/10

Fyne Ales – Hurricane Jack (4.5% ABV)

The grand finale of this epic trilogy comes in the shape of Fyne Ale’s sessional Hurricane Jack. This pale golden ale smells of sweet malt, citrus fruit and plenty of hops! The citrus flavour continues throughout accompanied by more hops and a lemon kick to finish. There is just the right amount of bitterness to make this a truly refreshing summer ale.

The wee Drunken Chef Rating: 8/10

So there you have it – a wonderful selection of pale ales to get you in the mood for the warmer weather, if it ever re-appears of course. Cheers!

Ale of the Day: Best Extra Stout - Coopers Brewery

I know, I know, yesterday I didn’t post an ale of the day, terrible form. It’s actually because I didn’t have one, but have no fear, normal service has been resumed today – it is officially the bank holiday weekend after all. Today’s ale takes us slightly further afield than Scotland, just across the water to Australia for Coopers Best Extra Stout. Brewed naturally using a top fermentation method, this ale is a medium strength 6.3% ABV. Now, the land down under isn’t exactly famous for its stouts but this one definitely holds its own and is certainly far more pleasant than a pint of Foster’s! That’s just my opinion of course…

When poured, it is a dark chocolate brown and smells of cocoa and rich malt. The taste is also very malty with a hint of roasted coffee and a slightly hoppy finish, although it does not linger long on the tongue. The texture is quite distinctive and comes from specially roasted black malts which add a nice smoothness. Overall, this stout is surprisingly complex and thoroughly enjoyable.

My Score: 8/10

Girlfriend's Score: 9/10

The wee Drunken Chef Rating: 8.5/10

Coopers Brewery is the largest Australian-owned brewery and is based in the Adelaide suburb of Regency Park. It is also the world's largest producer of home-brewing equipment.

Crispy Sesame Chicken & Satay Sauce

Ingredients

For the Chicken

2 tbsp Coconut Oil

4 Chicken Thighs (cut into bite-size chunks)

1 egg

50ml Soy Milk

50g Gluten Free Flour

6tbsp Sesame Seeds

1tsp Chilli Powder

½tsp Chinese 5 Spice

For the Satay Sauce

2tbsp Organic Peanut Butter

1tbsp Soy Sauce

Juice of ½ a Lemon

1tsp Honey

Method

1. Combine the flour with the sesame seeds and spices and season with salt and pepper.
2. Beat the egg and milk together.
3. Coat each piece of chicken with the egg-wash and cover in the flour and sesame seed mix.  
4. Heat the oil in a large frying pan and fry the chicken for 10 minutes on each side over a medium heat.
5. Whilst the chicken is cooking, combine all the ingredients for the sauce in a pan and stir together, adding water until you reach your desired consistency.
6. Take the chicken from the pan with a slotted spoon and place on some kitchen paper to remove any excess oil.
7. Dip the chicken in the sauce and thank me later!

This is a good one! Believe me. The chicken is crispy and moreish and the satay sauce is everything you could wish for from a dipping sauce, equally sweet, sour and savoury. You can serve this as part of a meal with some simple fried rice, a vegetable stir fry or some simple steamed veg or serve as a dipping platter to share with friends (or eat all to yourself, I’m not here to judge!). You can also experiment with the seasoned flour, adding more or less spice, some herbs or your own favourite spice blend.

The difficult part of this recipe is the initial coating of the chicken, so be prepared to make a massive mess in the kitchen so that anything less than that is a huge success. Try not to combine too much egg-wash with the flour or it will become stodgy and thick really quickly; shaking off any excess egg-wash before you dip it in the flour will help this somewhat.

In terms of the satay, I’m not going to get into a huge debate about whether crunchy or smooth peanut butter is better for this recipe, I prefer crunchy because I like the texture, but either will do a fine job. Obviously, you can use regular milk and flour if you're not avoiding gluten and dairy. This is actually a really simple recipe and one that doesn't need many ingredients at all. If you serve this to friends, I guarantee that they'll think you've put in a lot more work than you actually have - it's a win win.

Indian Aubergine Chutney

Ingredients

1tbsp Coconut Oil

2 Onions (finely diced)

1 Large Aubergine (diced)

Thumb-size piece Ginger (grated)

2 Garlic Cloves (finely diced)

10-15 Cherry Tomatoes (quartered)

1tsp Cumin Seeds

1tsp Mustard Seeds

1tsp Garam Masala

1tsp Curry Powder

2tbsp Balsamic Vinegar

2tbsp Tamarind Paste

Juice of 1 Lemon

80g Raisins

Method

1. Heat the coconut oil for add the cumin seeds and mustard seeds, after they become aromatic (maximum 30 secs) add the onion and fry over a medium-low heat for 10 minutes. Add the ginger and garlic and fry for a further 2-3 minutes.
2. Add the aubergine and tomatoes and the remaining spices and fry for 5 minutes. Add the rest of the ingredients, stir, pop the lid on and cook for 20 minutes. Check occasionally and add a dash of water if necessary. When finished the chutney should be thick and sticky.
3. Leave to cool for 10 minutes then store in a sterilised jar in the fridge.

I know the balsamic vinegar is a bit ‘out there’ and not exactly traditionally Indian, but I’ve made this recipe with malt vinegar before and ended up using balsamic one day when we didn’t have any malt vinegar and it gave the chutney a rich sweetness that it didn’t have before. If you want a little bit of fire, add a teaspoon or two of chilli flakes or add a diced fresh chilli with the garlic and ginger. The chutney’s flavour becomes even better if left for a couple of weeks to mature.

You can serve this as an accompaniment to salads or sandwiches and it is the perfect complement to spicy curry!

Ale of the Day: Brewed Awakening - Cromarty Brewing Company

It’s definitely that time of the day again! Having sampled a truly superb ale with dinner tonight, I feel it is only fair that I sneak in a quick ale of the day post before the clock strikes midnight! Today’s deserving recipient of the prestigious wee Drunken Chef Ale of the Day Award goes to Brewed Awakening, a coffee infused stout from the good people of the Cromarty Brewing Company. Weighing in at 4.7% ABV, this is a medium strength stout infused with locally ground Arabica coffee beans.

This is a really, REALLY drinkable ale. When poured it is very dark brown and slightly reddish. True to its word, the aroma is predominantly coffee with hints of roasted malt, cocoa and some caramel. It remains reminiscent of coffee on the tongue and throughout the aftertaste, and there is a subtle suggestion of milk chocolate and more malt flavour. This ale is so easy-drinking I found mine had disappeared disappointingly quickly! If I’d have had another bottle to hand I would not have hesitated having a second glass. All in all, very pleasant indeed.

My Score: 9/10

Girlfriend’s Score: 9/10

The wee Drunken Chef Rating: 9/10

The Cromarty Brewing Company, opened in 2011, is a family run brewery based in Cromarty in the Highlands of Scotland.

Vegetable Tagine

Ingredients

2 Carrots (chopped into chunks)

2 Parsnips (chopped into chunks)

2 Tomatoes (chopped)

8-10 New Potatoes (quartered)

2 Sweet Potatoes (cut into chunks)

2 Peppers (chopped into chunks)

240g Chickpeas (cooked and drained)

1 Large Onion (diced)

3 Garlic Cloves (finely diced)

1tbsp Extra Virgin Olive Oil

1tsp Cumin Seeds

½tsp Fennel Seeds

1tsp Ginger

1tsp Ground Coriander

1tsp Paprika

1tsp Turmeric

1tsp Cinnamon

Handful of Raisins

10 Pitted Dates (roughly chopped)

Juice of 1 Lemon

1½ pint Gluten-Free/Yeast-Free Vegetable Stock

Fresh Coriander (to garnish)

Method

1. Heat the oil in large pan, preferably one with a lid, and fry the cumin and fennel seeds until they become aromatic – this should take around 30 seconds. Add the onions and garlic and fry for 2-3 minutes.
2. Add the rest of the spices and fry for a further 2 minutes then add all the other ingredients except for the stock, the chickpeas and the lemon juice. Sauté for 5-10 minutes then add the stock and lemon juice. Bring to the boil, stick the lid on, lower the heat and simmer for 45 minutes to 1 hour.
3. 10 minutes before its ready, add the chickpeas and stir. Put the lid back on.
4. Garnish with the fresh coriander and serve.

I served this with Lemon, Chilli and Coriander Buckwheat and some fresh steamed Kale.

Now I know what you’re thinking, what a crazy long ingredients list; but they’re all pretty common vegetables and if you have a well-stocked spice cupboard there’s nothing too outlandish needed for this recipe.

I love Moroccan food, seriously, anything that tastes both sweet and spicy is right up my street. This recipe is delicious, and really versatile. You can make it with practically any meat; a personal favourite recipe of mine is to use really good sausages, like the ones from the Castle Terrace Farmer's Market, they're incredible! You may want to consider adding a teaspoon of honey to that recipe as you don’t get all the sweetness from the vegetables like you do here. Also, if you don’t fancy buckwheat (or you’ve never heard of it!), you can serve it with cous cous or rice, or pretty much anything to be honest.

It’s really important to simmer this dish for at least 30-40 minutes just to make sure all the vegetables are cooked all the way through and aren’t still hard. You can substitute the fresh tomatoes for tinned if you need to, the same goes for the chickpeas. Lastly, if you’ve got the time or patience this recipe is awesome in a slow cooker if you cook it on low for 8 hours after step 2!

Coconut & Lime Salmon, Mushroom Fried Rice and Honey & Black Pepper Cabbage

Ingredients

For the Salmon

2 Fresh Salmon Fillets

Juice of 1 Lime

2 tsp Desiccated Coconut

1 tsp Curry Powder (optional)

For the Rice

100g boiled Rice (cooked)

1 egg

2 Garlic Cloves (finely diced)

1 Green Chilli (finely diced)

10 Large Chestnut Mushrooms (chopped)

1 tsp Black Mustard Seeds

1 tbsp Coconut Oil

1 tbsp Gluten Free Soy Sauce

2 Spring Onions (sliced)

For the Cabbage

½ Medium Cabbage (sliced)

1 tbsp Honey

Black Pepper

Method

1. Preheat the oven to 180. Place the salmon fillets on a large sheet of foil and cover them with the lime juice. Sprinkle over the curry powder (if using) and top with the desiccated coconut. Wrap the foil around the salmon to create a parcel and cook in the oven for 10 minutes.
2. Cook the cabbage in a steamer, give it about 7-10 minutes. Meanwhile, beat the egg in a small bowl and season with salt and pepper. Fry in a large pan or wok until just cooked and remove.
3. In the same pan, heat the coconut oil and add the mustard seeds, fry for 30 seconds and add the chilli and garlic and cook for 5 minutes.
4. Add the mushrooms and cook for a further 5 minutes over a medium heat. Throw in the rice and mix it all around. Add the soy sauce and the cooked egg.
5. Fry the cooked cabbage in a separate pan with the honey and black pepper for a few minutes.
6. Unwrap the salmon parcel and place under the grill for a further 2 minutes to crisp up the coconut topping.
7. Garnish the rice with the spring onions and serve with a couple of lime wedges.

This dish was born because my girlfriend doesn’t really like the taste of fish on its own, but really enjoys fish as part of a meal. The crispy coconut topping just adds a different texture and the optional curry powder takes away the fishy flavour somewhat. Although the method looks fairly long and you have to multi-task a bit when cooking, this dish is pretty simple; it can be prepared, cooked and be ready to eat in 30-40 minutes if you get your game face on and in even less time if you’re using leftover rice.

I’m a huge fan of cabbage and used white cabbage this time, although to be honest it would work equally well with green, savoy or cavolo nero. The sweetness of the honey is great with the subtle fire of the cracked black pepper and transforms what many people would consider a ‘boring’ vegetable into a cracking side dish. Like I mentioned earlier, the mushroom rice is perfect for using leftover rice, which if you’re anything like me, you’ll almost definitely have in the fridge.

Because this dish is so quick to prepare this makes a great midweek dinner. It’s really light, surprisingly filling and pretty damn flavoursome, even if I do say so myself!

Ale of the Day: Carynx Black Saison - Alechemy

This weekend, I had the pleasure of my first ever Holyrood 9a experience, just off of Cowgate in Edinburgh. In typical wee Drunken Chef fashion I immediately enquired about the selection of dark ales on tap and having experienced Alechemy brewing before, I was intrigued by limited edition Carynx.

This distinctive ale brewed in celebration of Alechemy’s 200th brew is a unique take on a Saison ale using a blend of dark malts and a mixture of hops. Traditionally Saison ales are pale slightly more carbonated ales and have a fruitier, spicy taste and aroma. The Carynx however is dark, almost black when poured thanks to the addition of the malts but retains the spicier, fruitier notes of a true Saison. Also typical of a Saison, the Carynx is a medium strength 6% ABV.

The aroma is slightly citrusy and peppery with a hint of the roasted malt. The flavour is more peppery and less citrusy with more roasted malt plus a little spice and a nice subtle bitter finish. The body is a lovely medium and although I’m not usually a fan of heavily carbonated ales, this one has a great mouthfeel and texture. Overall, this unique ale is well deserving of its place as Ale of the Day.

My Score: 8.5/10

Girlfriend’s Score: 9/10

The wee Drunken Chef Rating: 8.75/10

Alechemy beers are brewed at one of two Alechemy Breweries based in Livingston, West Lothian, Scotland. I should also point out that I’m not consistently misspelling Alchemy, it is in fact Ale-chemy. Have one for me, cheers for reading!

Ale of the Day: Capital Porter - Barney's

Time for another ale of the day post, it is the weekend after all! May I introduce you to a real favourite of mine, brewed right here in Edinburgh by Barney’s Brewery: The Capital Porter. Brewed 100% naturally, this porter is 4.2% ABV, which is medium-low strength.

When poured, it is a deep, dark browny red colour and smells predominantly of black treacle, malt and coffee. On the palate it begins sweeter than a regular porter and ends with a light-medium bitter finish leaving a longstanding milk chocolate and malt aftertaste – which, all in all, is absolutely delicious. This is, in my opinion a very easy drinking porter. My advice with this one is to serve it more at room temperature to really appreciate the taste. The day I find this beer on tap will be one of the happiest of my life, I’m sure of it.

My Score: 9/10

Girlfriend’s Score: 8.5/10

The wee Drunk Chef Rating: 8.75/10

Barney's Beer is brewed on the site of the original 1800’s Summerhall brewery in Edinburgh. All of the beer brewed there is done so using traditional techniques with no pasteurisation and a 100% natural brewing process.

Lamb Madras

Ingredients

500g good quality lamb (I use shoulder fillets, trimmed and cut into large bite-size pieces)

2-3 Medium Onions (roughly chopped)

3 large tomatoes (chopped)

2tbsp Coconut Oil

Salt

400ml Coconut Milk

For the Spice Paste

5tsp desiccated Coconut

2.5cm fresh Root Ginger

6 Garlic Cloves

3 tsp Paprika

3 tsp Ground Coriander

4 Black Peppercorns

1 ½ tsp Cinnamon

1 tsp Cumin Seeds

½ tsp Fennel Seeds

Method

1. Add the oil to the pan and allow it heat up, add the onions and cook over a medium heat for about 15 minutes allowing them to brown.
2. Add all the ingredients for the spice paste to a blender and whizz until a thick paste has formed. Add some water if necessary.  Add the paste to the pan and cook on low for 15 minutes.
3. Fry the lamb in the onions and paste for 10 minutes then throw in the tomatoes and cook for a further 10 with the lid on. Add salt to taste.
4. Add the coconut milk, stir and simmer for 20-30 minutes. If you feel the sauce is too thin and watery, cook with the lid off for a while.

Serve with boiled rice, fresh coriander, some chutney and a huge glass of ale, cheers!

At the minute I’m really feeling a homemade aubergine chutney, the recipe for which I’m sure I’ll post on here soon. If you want to do something slightly different with the rice, add a pinch of turmeric and some lemon juice.

For me, the important thing about any curry is the onions. A while back, I read in a curry cookbook that the more you cook the onions in a curry dish, the sweeter the dish is by the end of it. So, make sure you really get a nice brown colour to the onions and that they soften completely before you add the spice paste. What I also like to do is cut the onions into very different sizes to give a bit of variety to the texture. 

As always, if spicy food isn’t your bag, cut down on the amount of chillies or combat the heat with sweetness by using a teaspoon of honey. Also, if you’re not a fan of lamb, feel free to use chicken thighs or some king prawns. Finally, a quick little tip for the rice: fill a standard tea cup with rice and cook it with two of the same cupfulls of water, bring to the boil, put on the lid and lower the heat until all the water is absorbed; this should lead to perfectly cooked rice. 

Overall, this is a really simple, really tasty and healthy option if you fancy a curry!

Ale of the Day: Midnight Sun - Williams Brothers Brewing Company

Now, I know what you’re thinking, 2 posts in and no mention whatsoever of ale. Well, fear not, because I’m about to rectify that. This post is dedicated to my ale of the day: Midnight Sun, brewed in Alloa by the Williams Brothers Brewing Company. This ale is a Porter Style and so is dark by name and nature, very dark in fact, black like the midnight sun, for example. It is 5.6% ABV, which is medium strength.

It is described on the bottle as a rich, dark and spicy porter and rather like a famous paint company; it does exactly what it says on the tin (bottle). It smells of cocoa and caramel from the malt and there is a hint of spice to the aroma. It tastes great and is really easy to drink without being too overpowering, although there is slightly too much carbonation for me personally. The main flavour comes from the roast malt and there is a subtle coffee finish. Overall, this is a very well rounded ale. My advice is to serve it slightly chilled, so give it half an hour in the fridge before you pour it. However my girlfriend prefers hers at room temperature so try either and do whatever ends up suiting you.

My Score: 7/10

Girlfriend's Score: 7/10

The wee Drunken Chef Rating: 7/10

Williams Brothers Brewing Company is a Scottish family-owned microbrewery, founded and operated by brothers Bruce and Scot Williams. It is based in Alloa, Clackmannanshire, in central Scotland.

Spicy Pulled Pork

Ingredients 

1 tbsp Olive Oil
1kg Pork Shoulder
1 Large Red Onion (finely diced)
3 Garlic Cloves (finely diced)
4 Serrano Chillies (roughly chopped)
15 Cherry Tomatoes (quartered)
Juice of 1 Lime
Handful of fresh Coriander (roughly chopped)

For the Dry Rub
2 tsp Paprika
½ tsp Chilli Powder
½ tsp Cumin seeds
½ tsp Cayenne Pepper
1 tsp dried Oregano
Freshly ground Salt & Black Pepper

Method

1. Add all the ingredients for the dry rub to a pestle and mortar and grind together.
2. Rub the mixture onto the pork thoroughly and leave to sit for a minimum of 2-3 hours (this can also be left overnight).
3. Add the oil to a large pan and brown the pork on all sides, don’t be afraid to let the spices blacken a little on the outside of the pork. It’s all good for the flavour.
4. When the pork is browned, add it to the slow cooker pot.
5. Fry all the other ingredients apart from the lime and coriander leaves over a medium-low heat in the same pan, so they take on the flavour from the leftover pork juices. Stir occasionally, and let it cook for 15 minutes. Add to the slow cooker pot.
6. Add the lime juice and just enough water to go half way up the pork, put the lid on and cook on high for 6-8 hours. You can turn the pork from time to time if you feel it needs it.
7. Remove the pork from the pot and pull it apart with two forks, this should be really easy.
8. Add the pork back to the pot with the coriander leaves, and leave on low for 30 minutes.

Serve with coriander and lime rice or have in tacos with plenty of salsa and guacamole. There’ll be plenty of leftover sauce in the pan, but don’t discard it, it makes a great base for a chilli con carne or a soup.

This is a really versatile recipe so mess about with the dry rub mixture, add more or less spice, or change it up completely. Bear in mind that this is a really spicy dish, so if you’re not a huge spicy food person, use less chilli, or add some honey and fresh orange juice for sweetness to combat the heat. My girlfriend and I really enjoy spicy food and we both agreed that this was pretty damn hot, even for us!

Home-made Pineapple Hot Sauce

Ingredients

1 tbsp Coconut Oil

2-3 Garlic Cloves (crushed with the back of knife)
Thumb-size piece Fresh Root Ginger (diced)
Half a Red Onion (roughly chopped)
1 Large Fresh Red Chilli (halved)
3 Chipotle Chillies (halved)
100g Fresh Pineapple
10-15 Cherry Tomatoes
5 tbsp Apple Cider Vinegar
Juice of 1 Lime
½ tsp Five Spice
Freshly Ground Sea Salt to season

Method

1. Add oil to frying pan. When heated, add all ingredients except vinegar, lime juice, five spice and seasoning. 
2. Cook for 10-15 minutes over medium heat, until browned and softened. Feel free to add a bit of water if it becomes too dry. Just before the end of the cooking process, add the vinegar. Don’t move the mix around too much in the pan, let it stick and get caramelised, just give it a quick stir now and again. 
3. Place all ingredients, including the seasoning in a blender and whizz until smooth. If needs be, add a few splashes of water. 
4. Taste and season/add more lime according to your own taste. 

Store in fridge – consume within 4-6 weeks.

This is something I’ve wanted to make for a while now! I’m a huge fan of hot food and am consistently the guy asking for extra-hot sauce in any Mexican restaurant. The difference between this and a traditional hot sauce is the addition of the pineapple to give this sauce a sweet kick. If you want to make it sweeter, you can add more pineapple or a tablespoon or two of honey. Obviously if you’re a real hot-head, you can add more chillies, or hotter chillies, such as habaneros. Habaneros are especially great in this sauce because they have a sweeter flavour when cooked.

I actually made two slightly different batches this time, one with extra pineapple and the five spice powder, and one without. The five spice makes the sauce smell fantastic, and gives it a slightly more Caribbean twist. Just play around with whatever suits your personal taste. 

Serve this sauce with tacos, fajitas and everything Mexican, for something slightly different, serve it with a vegetable frittata or add a spoonful to some plain boiled rice.