Portly Cooks | Sun Dried Tomato Pesto Chicken Skewers

Dead simple skewers for the BBQ. Who doesn’t love stuff on a stick? 1 large Chicken Breast 4 Skewers Pepper Onion 2 tbsp Sun Dried Tomato Pesto ½ tsp All Purpose Seasoning 1 freezer bag Cut the chicken into bitesized chunks and put it in the freezer bag.  Add the pesto and all purpose seasoning…

Portly Cooks | Special Fried Rice with Wings

It’s a take-out classic and this is my go… The rice (I still can’t cook it properly) is boil in the bag but who cares? It’s been made to make your life easier. 1 Chicken Wing 1 Boil in the bag rice 20ml Soy Sauce ½ Ginger Powder ½ Garlic Powder 1 tbsp Flava It…

Portly Eats | Paella | Black Rice VLC, Cambridge Market, UK

You know when it is sunny you don’t really mind how long good food takes? Well I was wandering around town (Cambridge) the other day and overheard the guy on the Black Rice stand saying his Paella would be 20 minutes so I took a seat and waited. Trust me it was more than worth…

Portly Eats | Eggs Benedict | The Ivy Brasserie, Cambridge, UK

Brunch has got to be the best meal to eat out. It is certainly my favourite, and true to form I had my usual brunch fare with added shiny bits on the side because I was dining at The Ivy Brasserie, Cambridge. This recent addition snuggled up to the fabulous Trinity Restaurant in… you guessed…

Portly Cooks | Red Miso Chicken

Something a little different for me at least, I’ve read about miso marinated chicken so I thought I’d give it a go. 2 Skin-on Boneless Chicken Thighs 1 Sachet Miso Soup Paste ½ tsp Ginger Powder ½ tsp Garlic Powder ½ tsp Cayenne Pepper Powder 45ml Soy Sauce 1 Nest Noodles 30g Mangetout 70g Beansprouts…

Portly Cooks | Cajun Fried Chicken

I’ve covered Fried Chicken on here before but this is a new one, for me at least. A little while back I was given a packet of Louisiana Cajun Fish Fry, I have to say I haven’t actually tried it with fish but it makes some cracking fried chicken and can be picked up online…

Portly Cooks | Leftover Hot Crust Pastry Minted Lamb Pies

Here’s an answer for what to do with your leftover lamb. Who doesn’t love a good pie? 220g Lard 200ml Water 500g Plain Flour 250g Leftover Lamb (Shoulder/Leg/Belly… even Chop) 50ml Leftover Gravy 1 Egg (beaten) It’s fairly simple really. In a saucepan bring the water to the boil and then melt the lard into…

Portly Cooks | Prawn Red Curry

Who doesn’t love a good curry? One of my favourites is Thai Red Curry. I wish I could be all cheffy here and say that I know how to cook this fabulous dish from scratch, including the curry paste. That is the essence let’s be honest of the Southeast Asian classic. I cheated with the…