Something about Japanese Curry sauce is addictive. Panko Bread Crumbs 6 King Prawns (peeled, tails left on) 1 Egg 45g Sushi Rice 90ml Water For the sauce 165ml Coconut Milk ½ tsp Ginger Powder 1 tsp Curry powder ½ tsp Garlic Powder 1 tbsp Soy Sauce 1 ½ tbsp Honey 1 Spring Onion (Chopped) …
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Portly Cooks | Garlic Butter Mussels
Here’s a lovely one, it takes these banging Brancaster Mussels to the next level. They make a wonderful starter with some crusty sourdough. 250g Brancaster Mussels (or rope grown from the supermarket) 50g Butter 1 Clove of Garlic (Crushed) In a dry pan cook the mussels until they have all opened. Drain the mussels and…
Portly Cooks | Red Curry
If you’re low on time to make something tasty this is a super cheat Red Curry, on the table in the time it takes to cook some rice. 4 King Prawns (3 peeled and De-veined, 1 Whole) 100g Monkfish, chopped into chunks 175ml Coconut Milk 1 Red Curry Paste Tub (I used Blue Dragon) 1/3…
Portly Cooks | Karaage Don
This rice bowl is perfect for using up leftovers or like this one making it from scratch. 1/3 Cup of Sushi Rice 2 tbsp Mirin Karaage (Japanese Style Fried Chicken) 1 Carrot 1 tbsp Edamame Beans This dish is more about construction. Wash the rice thoroughly and then cook in double the amount of water…
Portly Cooks | Yakitori
These Yakitori are lovely little morsels of marinated chicken on sticks, they work as a starter or as a main meal with some steamed rice. 3 Skinless and Boneless Chicken Thighs Cocktail Sticks 15ml Soy Sauce 15ml Sake 15ml Honey 1 clove crushed Garlic Start off by mixing the marinade ingredients together and then put…
Portly Cooks | Gochujang Wings
Sticky spicy chicken wings, what’s not to love? 2 tbsp Gochujang 1 tsp Garlic Powder 1 tsp Honey 25ml Rice Vinegar 1 tsp Soy Sauce Chicken Wings (about 6) Cut the wings in half through the bone joint so you are left with a mini drumstick kind of bit and a flat bit. Mix…
Portly Cooks | Fakeaway Battered Sausage and Chips
Fridays for some are for takeaways, my standard order in the fish and chip shop is battered sausage and chips. I decided I would try and make it myself, when you make your own chips its mad how many you get from one humble spud. So make this for your very own fakeaway at a…
Portly Cooks | Bruschetta
So simple it’s hardly worth putting these on here, but here we go. Half a Baguette 2 Salad Tomatoes 1 Clove Garlic (Crushed) Olive Oil Salt and Pepper Balsamic Syrup (Optional) Cut the baguette into slices and drizzle liberally with the olive oil. Bake in the oven for about 10 minutes at 200c or until…
Portly Cooks | Gyros
I first actually tried Gyros standing, well swaying slightly in front of a street food truck, at some small hour of the morning in Portland, Oregon. It was absolutely delicious and I have finally got round to making my own! 2 Skinless Chicken Thighs 200ml Greek Yoghurt 2 tbsp Olive Oil 1 tsp of the…
Portly Cooks |Zaatar Spiced Sea Bream with Lemon, Garlic and Caper Olive Oil Dressing
Sea Bream is a fabulous fish, it can take a whole load of flavours and this one is particularly fun. 1 Sea Bream Fillet 50g Samphire 25ml Olive Oil 1 Clove Garlic (Crushed) 1 tsp Zaatar 1 tsp Capers 2 tsp Lemon Juice Boil the kettle and then heat a little oil in a frying…
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