Portly Cooks | Moules Frites

Mussel season is back in full swing from now until around about March, weather permitting.  What better way to celebrate the humble mussel than with the classic Moules Frites? 1kg Mussels 175ml White Wine 75ml Double Cream 1 White Onion ½ tsp Garlic Powder 1 large Potato Oil for Roasting The longest part of this…

Portly Cooks | Halibut with Green Bean and Pesto Orzo

Wild Halibut has to be one of the best fish in the sea, well I think so anyway… 200g Halibut Steak 75g Orzo 1 tsp Pesto 50g Green Beans 20g Grated Cheddar 300ml Chicken Stock Start off by heating a large pan or wok, to that add the orzo and a drizzle of oil, make…

Portly Cooks | Onion Bhajis

Onion Bhaji’s are my favourite part of any Indian Take-out, well those and poppadums’ with mango chutney.  The best part about them is that they are dead easy to make too! 1 Red Onion 1 tsp Curry Powder 100g Flour 1 egg Thinly slice the onion and then add to a bowl with the curry…

Portly Cooks | Slow Food: Sausage and Chorizo Casserole

The weather a few days ago got ever so slightly chillier. I love autumn and winter food, it’s the kind of food that gives you a hug, and makes you feel all warm and fuzzy as you hunker down away from the cold weather outside. This one doesn’t even need any pre-cooking in a pan…

Portly Eats | Flammekueche | Amelie Flammekueche, Cambridge, UK

The other week I went to the rather fabulous new food offering in the Grafton Centre, Amelie Flammekueche. This French Fire bread or as I explained it to my friends Alsatian Pizza, (before having to explain its from Alsace and not made from dogs) is fabulous. It is extremely thin dough much like pizza that…

Portly Cooks | Beef on Ciabatta

Continuing the leftover theme from yesterday, today we have a fabulous beef on ciabatta. This is a re-working of a dish I used to make at university sometimes however, that one was with Yorkshire puddings. This uses up the goodness that is leftover gravy! 1 Ribeye Steak 1 Ciabatta Roll (cut in half) 3-4 tbsp…