Sous Vide Cajun-Spiced Chicken Thighs with Oregano Asparagus

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Sous Vide Chicken Breast

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Watch “ChefSteps Tips & Tricks: Best Way To Truss A Chicken” on YouTube

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Slow cooker chicken

1kg thighs

Remove fat, in slow cooker. Add garlic and chilli, salt and pepper, thyme.

Heat 2 cup chic stock in mwave, then add

4 hours on low I  slow cooker.

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Rotisserie chicken

truss chicken


1 (3 pound) whole chicken
1 pinch salt
1/4 cup butter, melted
1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper

Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

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Minestrone soup


Minestrone soup from Jamie’s 15-Minute Meals by Jamie Oliver


Chicken & Soup

6 rashers of smoked pancetta, finely sliced
olive oil
2 sprigs of rosemary, strip leaves
2 small carrots, diced
2 sticks of celery, diced
1 red onion, diced
2 chicken stock cubes
1/2 a head of cauliflower, chopped
1/2 a head of broccoli, sliced, separate the stalks
100g basmati rice
100g dried macaroni
2 x 150g skinless chicken breasts
1 handful of frozen broad beans
1 handful of frozen peas
200g baby spinach
Parmesan cheese, to serve


Cook the rosemary and pancetta until crispy in olive oil in a large casserole pan. Then remove it all into a bowl, leaving the oil. Add carrots, celery, onion into the pan, turn to high heat, add salt & pepper and crumble in stock cubes. Add the broccoli stalks and cauliflower to pan along with the rice and macaroni, then cover with 1.5 litres of boiling water and the lid. Cook for approx 8 mins. Add the broccoli florets to pan, along with broad beans, peas and spinach, cover with the lid.
Add more boiling water to soup if you prefer it brothy. Serve soup with shavings of parmesan.

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Watermelon, radish and noodle Asian salad

For the salad:

200g thin rice noodles

sesame oil

800g watermelon

2 little gem lettuces

1 handful radishes

1/2 bunch of fresh mint

1/2 bunch fresh coriander

For the chicken:

8 free-range skinless, boneless chicken thighs

1 tbsp Chinese five-spice

olive oil

2 tbsp sweet chilli sauce

2 tbsp sesame seeds

For the dressing:

2 tbsp low-salt soy sauce

1 tbsp fish sauce

1/2 – 1 fresh red chilli

1/2 a thumb-sized piece of ginger

2 spring onions

2 limes

1 small clove of garlic

Ingredients out • Kettle boiled • Large frying pan, high heat • Medium frying pan, medium heat • Liquidizer
In a bowl, fully submerge the noodles in boiling water • On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the large frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until nicely charred and cooked through • Drain the noodles and toss with 1 tablespoon of sesame oil on a big serving platter • Put ¼ of the noodles into the medium frying pan, tossing regularly until nice and crunchy.
Remove the watermelon skin, cut the flesh into erratic chunks and add to the platter • Trim the lettuces and cut into small wedges, halve the radishes, finely slice the top leafy half of the mint and most of the top leafy half of the coriander, and scatter over the platter • Put the coriander stalks into the liquidizer with the soy and fish sauces, chilli, peeled ginger, trimmed spring onions, a splash of water, 1 tablespoon of sesame oil and the lime juice • Squash in the unpeeled garlic through a garlic crusher, then whiz until smooth.
Drain away any excess fat from the chicken pan, put back on the heat, drizzle with the sweet chilli sauce and toss with the sesame seeds • Pour the dressing over the salad and toss gently with clean fingers until well coated, then break over the crispy noodles • Transfer the chicken to a board and serve with an extra sprinkling of coriander leaves.
694 calories per serving.
Taken from Jamie’s 15-Minute Meals eBook, published by Michael Joseph. Recipe © Jamie Oliver 2012. Photos © Jamie Oliver Enterprises Limited 2012, by David Loftus. 

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Piri piri prawns with fetta


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Beef brisket bloody mary

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Learning Arduino

I dusted of my old mac book air – because everything techy is more fun on a mac and quickly discovered the Arduino IDE. A simple install and a little fiddling around with COM ports and my Arduino was connected via USB.

Poken around a little further and found the code samples, to my horror they are written in c++ – I don’t know c++ – I have always adamantly refused any programming language that uses those damn curly brackets all over the place (java, jacasvript, and c++)!!!

I am now suddenly realising that I am well out of my depth, after all I don’t know c++ and I don’t know anything about electronics.

A little more googling and I discover the Open Source Hardware Group and their Programming Electronics Academy, and more specifically this fantastic 12 part youtube series on Arduino hardware and software.

A few hours later and I have blinked an LED and start to have some idea about the way the micro controller things and the structure of the c++ programming language.

Before I start my own project I am going to have to find some tutorials specifically on access control arduino systems to learn the ropes.

Well, seems I am not the first to set out on this mission as there are literally thousands of open source projects.

One catches my eye, it’s basic, well documented and only requires a fee parts. Arduino RC522 RFID Door Lock.


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