Portly Cooks | Okonomiyaki

Okonomiyaki (what you like fried) is classic street food from Japan, I’m not saying this is the most traditional way to make Okonomiyaki but it’s my way… 4 Green Cabbage Leaves (I used Sweetheart) Half a cup Flour 1 egg Milk Garlic powder For the sauce 2 tbsp Ketchup 1 tbsp Worcestershire Sauce 1 tbsp…

Portly Cooks | Monkfish Parcel

This is not the prettiest looking thing in the world but its super tasty and dead easy to make! 150g Monkfish (you can use any white fish you like though) 1 nest of Egg Noodles 10ml Sake 10ml Mirin 10ml Soy Sauce ½ Garlic Powder 10ml Honey Handful of Spinach Baking Paper Boil the kettle…

Portly Cooks | Kaprao

I was given this lovely little recipe by one of my students and it’s awesome! 2 Slices of Belly Pork 2 tbsp Oyster Sauce 1 tsp Soy Sauce 1 tsp Thai Seven Spice ½ Garlic Powder 1 tsp Fish Sauce Cut the pork belly into thin strips or chunks and leave to one side. in…

Portly Cooks | Breaded Sprats

I never know what to do with Sprats and they always look so nice! I decided the only thing to do was to coat them and fry them! These make a perfect starter or nibbles if you are doing a dinner party too. 5-10 Sprats 100g Breadcrumbs 1 Egg Oil for frying Simple really, beat…

Portly Cooks | Chorizo Wings

Wings are one my favourite parts of a chicken and they’re also super cheap, they average about £3 for 12 from the supermarket. Cut them into the flat bit with the two bones and the bit like a mini drumstick, and you got yourself 24 wings! 6 wings cut in half at the joint A…

Portly Cooks | Hake & Samphire with Chilli and Lime Dressing

Hake is a fabulous fish and I had some new dressing I wanted to try out. The dressing in question; Scarlett & Mustard Auntie Frog’s Chilli and Lime Dressing. I’d never tried any of their stuff before but I thought that this one would be a good addition to some fresh fish. The lime really…