Portly Cooks | Victoria Sponge Cake

Everyone loves a good bit of cake to go with their cuppa or coffee, this is as simple as it gets, the classic Victoria Sponge. 8oz Self Raising Flour 8oz Caster Sugar 8oz Butter/Stork 4 Eggs For the filling 2oz Icing Sugar 1oz Butter 2 tbsp Jam (use your favourite) Put the flour, sugar, butter…

Portly Cooks | Slow Cooked Lamb Shank in Minted Gravy

Oooo Lamb Shank, this is up there in the top 3 of answers to the question, ‘What would your final meal be?’  It’s an indulgent meal perfect for a Sunday roast or a fancy mid-week treat, all this one needs is time, and you get that awesome smell of dinner wafting through the house when…

Portly Cooks | Tavuk Siş

People love stuff on sticks the world over! This one is inspired by Turkish Tavuk Siş, chicken, essentially tasty marinated chicken on a stick! What’s not to love? Wheel out the BBQ and get grilling. 3 Chicken Thighs (Boneless and Skinned) For the Marinade 3 tbsp Yoghurt 1 tsp Zaatar 1 tsp Paprika 1 tsp…

Portly Cooks | Smoked Haddock Risotto

I’ve called this a risotto but it’s got a lot less faff than a risotto, there’s no stirring required, just let the rice do its thing. 200g Smoked Haddock 45g Risotto Rice 45ml White Wine 45ml Water (from cooking the fish) 3 Spring Onions Poach the fish in water, once cooked leave to one side. …

Portly Cooks |Spicy Squid Udon Noodles in Oyster Sauce

1 Squid Tube (cut into rings) 1 Pack Udon Noodles 100g Tenderstem Broccoli 2 tsp Chilli Oil For the sauce 2 tsp Oyster Sauce 15ml Soy Sauce 15ml Sake/Shaoxing Rice Wine 10ml Rice Wine Vinegar ½ tsp Garlic Powder Steam the broccoli until tender and then start with the rest. Mix together the ingredients for…

Portly Cooks | Ebi Katsu

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)  …

Portly Cooks | Roast Asparagus Risotto

If you have a few leftover asparagus spears in your fridge, this will make a good easy dinner. 6 Asparagus Spears 45g Risotto Rice 90ml Water 20g Parmesan 1 Chicken Oxo Cube Heat the oven to 200c. Then cut the asparagus spears in half. Boil the bottom halves for 4 minutes and then in a…

Portly Cooks | Burger Buns

Take your homemade burgers to the next level by making the buns too. Makes 4 Buns 1 tsp Dried Yeast ¼ Cup Warm Water ¼ Cup Milk 1 Egg (Beaten) 1 tbsp Oil 1 tbsp Sugar Pinch of Salt 2 Cups Bread Flour Start off b y activating the yeast in the warm water. Mix…

Portly Cooks | Crispy Pork Belly with Tonkatsu Dipping Sauce

Crispy pork belly is hard to resist when it’s on a menu whether as a starter or a main course it’s always in contention for the dish of choice.  This one is crispy and salty and comes with a lovely tonkatsu dipping sauce too! 500g Pork Belly 2 tsp Shaoxing Rice Wine Salt For the…