Portly Cooks | Leftover Mash Gnocchi

I’d never made gnocchi before making this dish, mainly because I’m not all that keen on mash potato… roast potatoes are clearly always much better right? Sorry about the cup measures and actual measure mix… it’s what I used to scoop out the mash. 1 cup leftover Mashed Potato 1.5 cups Flour 1 egg Oyster…

Portly Cooks | Ceasar Salad

You know when you get a craving for something and nothing else will fix it? Well this is the result of one of those cravings. I love Ceasar salad but very rarely make it, sometimes it’s the simple things that are the best. 1 Chicken Thigh 1 Handful mixed Salad Leaves 25g Grated Parmesan 1…

Portly Cooks | Gochujang Wings

Sticky spicy chicken wings, what’s not to love? 2 tbsp Gochujang 1 tsp Garlic Powder 1 tsp Honey 25ml Rice Vinegar 1 tsp Soy Sauce Chicken Wings (about 6)   Cut the wings in half through the bone joint so you are left with a mini drumstick kind of bit and a flat bit.  Mix…

Portly Cooks | Fakeaway Battered Sausage and Chips

Fridays for some are for takeaways, my standard order in the fish and chip shop is battered sausage and chips. I decided I would try and make it myself, when you make your own chips its mad how many you get from one humble spud. So make this for your very own fakeaway at a…

Portly Cooks |Breaded Gurnard Tostada with Sweetcorn Chilli Salsa

Gurnard is a fantastic little fish, although when whole they look a little depressed don’t let their glum expression put you off, the flavour is fab!  This one is a nice and easy way to try gurnard if you’re a little unsure about trying different fish. 2 Fillets Gurnard 1 small tin Sweetcorn 2 Salad…

Portly Cooks | MARINADE MONDAY | Tomato and Balsamic

Stuff ‘Meat Free Monday’ this is Marinade Monday!  Tomato and Balsamic to be precise!   For the Marinade 2 tbsp Tomato Puree 1 tbsp Oil 1 tbsp Balsamic Vinegar 1 tsp Basil ½ tsp Garlic Powder ½ tsp Cayenne Pepper For the rest 2 Chicken Thighs (De-boned) 150g Cherry Tomatoes 50g Shredded Lettuce For the…

Portly Cooks | Beer Butt Chicken

A few weeks ago at the launch of the Cambridgeshire Cookbook I got talking to Felicity from Balkan Pottery about her roast chicken pot.  It’s a great old style cooking pot with a little sealed funnel in the middle not unlike a funnel cake tin, but this one you can fill up with fun things. …

Portly Cooks | Blue Cheese and Bacon Trottole Tricolore

When I lived in Abruzzo, Italy I cooked this one maybe twice a week. It’s dead easy and perfect for those evenings you really can’t be bothered to do anything fancy. It doesn’t look pretty but its tasty. 75g Trottole Tricolore 50g Blue Cheese 2 Rashers Bacon Rocket and Parmesan to garnish Cook the pasta…

Portly Cooks | Squid and Prawns

Fried calamari is one of my favourite starters. I decided to make it for lunch with some prawns too for good measure. 1 Small Squid (cleaned and cut into rings) 5 King Prawns (shelled) 1 tbsp Seafood Sauce 1 cup Flour Oil for frying Put the flour, squid and prawns in a bag and give…