Archive for Favorite Food

StiGGy’s Super Cranberry Sauce.

A few days before Christmas Day, I like to whip up a batch of my Cranberry Sauce. I’m actually in the Kitchen now whilst I type this and the smell is amazing so I thought I’d share the recipe with you.

Ingredients –

450g of Cranberries

75g Caster Sugar

x1 Large Orange (Rind & Juice)

1 or 2 Clemetines (optional)

x1 Heap Teaspoon of fresh grated Ginger or half this if using dried Ginger

4 or 5 Cloves

x1 Cinnamon Stick (the one’s you find  in the small jars which are about 4-5cm long)

2-3 Tablespoons of Port

Firstly, peel away the Orange rind with a Potato peeler and cut them into fine shreds.

Place the Cranberries, Orange rind, Orange Juice, Caster Sugar, Cloves, grated Ginger and Cinnamon stick into a Pan & bring up to a simmering point, giving everything a good stir.

When the Cranberries begin to burst, place a lid on the pan & simmer for another 5 mins.

Once finished, remove the pan from the heat and stir in the Port.

Once cool, remove the Cinnamon Stick & Clovers (they can be a bit of a pain to find 🙂 ,pour into a serving dish or jars if storing until a later date.

I usually store mine in Jars in the Fridge but before screwing on the lids, I placed a piece of sliced Clementine on top.

Quick ‘n’ easy and taste’s sooooo good!


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Prawn Cocktail With a Twist

Taken from this years Ideal Homes Christmas magazine we thought we’d try out this hot hot take on the old classic dinner party favorite.

The original recipe serves six but we just reduced the ingredients by half for the two of us (apart from the Prawns, cos we love ’em!). I’ve listed the ingredients for six though

Takes 15 mins, plus 30 mins marinating

  • 300g raw Tiger Prawns
  • 1 large red chilli, deseeded & finely chopped
  • 2 garlic clove, peeled and finely chopped
  • juice from grated zest from 1 lemon
  • 150g of baby, spinach, rocket, basil (or whatever green salad leaves you like)
  • 2 small avocado, peeled & cur into chunks
  • 2tbsp olive oil
  • 12 slices of of pancetta, grilled until crisp (we didn’t have any pancetta so we grilled slices of pepperoni until crisp).

1. Mix together the prawns, chilli, garlic, lemon juice & zest in a bowl & season with salt & black pepper. Leave to marinate in the fridge for at least 30 mins

2. When ready to serve, arrange the salad leaves and avocado on to plates. Drain the prawns, reserving the marinade.

3. Heat the oil in a frying pan and fry the prawns over a high heat for 3-4 mins until cooked through

4. Meanwhile, pour the marinade into a pan and simmer for 3-4 mins.

5. Place the cooked prawns onto the plates and drizzle over the marinade.

6. Finally, crumble over the pancetta or pepperoni and serve – delicious

As an alternative to having this as a starter, we decide to bulk this up with a side of seasoned potato wedges and a selection of cool dips.

Likewise, a fuss free marinade could be made with Blue Dragons Chilli sauce & jiff lemon juice.

*Blue Dragons’ chilli sauce is a must in our house when we’re making Nachos

Bon appetit




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Chilli Pancakes

It’s getting close to Shrove Tuesday ( 24th Feb) so I thought I’d practise my tossing (oo-er) and make Curstie and I our favorite Pancakes stuffed with Chilli Con Carne – served with olives, feta cheese and garlic bread.

Pancake batter ingredients- (makes about eight).

100g plain flour
1 egg
300ml Milk
Butter for frying

Everyone has their own technique for flipping pancakes, but I find it easier to pick up the frying pan, tilt it down and shuffle the pancake so a little of it flops over the side and flip towards me.

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