Portly Cooks | Toad in the hole

It can’t be fancy food all the time and this mid-week dinner is a classic for a reason! For the Toad in the hole 4 Cumberland Sausages 70g Plain Flour 100ml Milk 2 Eggs 1 tbsp Oil for cooking For the onion gravy 1 large Red Onion 1 tsp Brown Sugar 1 tsp Worcestershire Sauce…

Portly Cooks | Prawn Dumplings

Who doesn’t love dumplings they are the ultimate in comfort food! Here is a simple recipe for you to make them at home for yourself. For the cases 1 Cup Flour ½ Cup Warm Water For the filling 300g Raw King Prawns 1 Spring Onion (Finely diced) ½ tsp Chopped Garlic 1 Tsp Shaoxing Rice…

Portly Cooks | Mushroom Bolognaise

Bolognaise is one of my favourite ever dishes. This one is meat free and is (if I say so myself) rather good. 4 Large Field Mushrooms 1 Tin Chopped Tomatoes 1 tbsp Tomato Puree 1 Red Onion 100ml Red Wine 1 tsp Paprika 1 tsp Garlic Powder 85g Spaghetti Using a food processer blitz the…

Portly Cooks | Chicken with Crinkle Cut Veg

Who doesn’t love a bit of chicken now and then? This one is made a little bit more jazzy as it has crinkle cut veg thanks to my nifty crinkle cutter! You can of course just use a regular knife if you’re not a sucker for a gimmick kitchen tool. 1 Leg portion of Chicken…

Portly Cooks | Langoustine

Try these Langoustine as a starter, light lunch or chuck them on the BBQ! 4 Langoustine Handful of Salad Lemon Wedge This cannot be simpler, heat a griddle pan or your BBQ. Cut the shellfish in half lengthwise. Insert the point of the knife into the head of the langoustine and cut down through the…

Portly Cooks | Blowtorch Scallops

I got to try out a new toy with this one! 3 Scallops 8 spears of Asparagus 75g Linguine 1 tsp Sun Dried Tomato Pesto Thumb sized piece of Chorizo 25g Butter Trim the asparagus of the woody bit at the end, you can either snap it or cut it. Once you’ve done that cut…