Portly Cooks | Lemon Curd Cheesecake

It’s lemony, it’s creamy, it’s got a buttery biscuit base, it’s dead easy… enough of sounding like a Masterchef judge, here’s a dead easy cheesecake. Serves 2 (If you feel like sharing) 8 Digestive Biscuits 50g Butter 2 tbsp Lemon Curd Zest of a Lemon (Put the juice in your gin) 100ml Double Cream 150g…

Portly Cooks | Lemon Drizzle Cake

Lemon drizzle cake is a classic for a reason and it’s so simple to make! 170g/6oz Self Raising Flour 170g/6oz Butter 170g/6oz Caster Sugar 3 Eggs 2 Lemons 1 tbsp Icing Sugar Using a hand mixer, mix together the flour, butter, sugar and eggs to make a batter. Zest one of the lemons and add…

Portly Cooks | Store Cupboard Marinade

Here’s a nice marinade to use some of those store cupboard ingredients and make your pork or chicken a little more interesting. Pork Chop/Chicken 25ml Worcestershire Sauce 25ml Olive Oil 1 Clove crushed Garlic ½ tsp Mixed Herbs 2 tsp Lemon Juice 1 tsp English Mustard (Coleman’s) Mix all the marinade ingredients together than add…

Portly Cooks | Tuna with Lemon and Mint Dressing

Lemon and Mint with Tuna Steak… who would have thought? 250g Tuna Steak 1 King Prawn (To garnish) Juice ½ Lemon 2 tsp Mint Sauce 2 tbsp Oil 1 Spring Onion Heat your pan so that it is smoking hot (I used my griddle pan).  Oil the tuna and then cook on either side for…

Portly Cooks | Creamy Garlic and Lemon, Prawn Linguine

I love prawns but I can’t be faffing around peeling them… I’m aware that this has 2 unpeeled prawns in the photo but pretty no? 10 King Prawns (8 peeled 2 not) 75g Linguine 25ml Single Cream 20ml Chicken Stock ½ tsp Garlic Powder Zest of half a Lemon As always start off by cooking…

Oven Baked Whitebait with Samphire

Now then, this has been a retro classic for quite some time. I’ve even seen it on the menu of The Yorkshire Pudding a restaurant in Central Hong Kong giving expats the taste of home.  I’m talking of course about whitebait. Normally whitebait comes deep fried in a basket with a large slice of lemon,…