aka Carolina gold…
…or, at least, an Englishman’s take on it!
The idea for this sauce came from using the mop sauce from the Spruce eats website.
Continue reading South Carolina Mustard BBQ SauceSouth Carolina Mustard BBQ Sauce
Category Archives: Vegetarian
Mushroom Sauce
This is the simple mushroom sauce that we often have with chicken or turkey meatballs.
I’ve showed the recipe using chicken stock, but it’s also very good with beef stock; unfortunately, I rarely have that. A strong stock is the secret of this sauce – if in doubt, reduce your stock by half before use.
I’ve tried to keep the sauce low in fat, and particularly saturated fat. It’s also easy to adapt for vegetarians, vegans, or people who need a gluten-free diet.
Continue reading Mushroom SaucePizza Dough
I’m a bit ‘on the fence’ when it comes to pizza dough. I quite like this dough, but I also like a higher hydration dough that gives a base with larger air holes. This one is easier to handle, though.
In fact, I really don’t know why I’m writing about making pizza dough; Paul is so much better at it than I am. Hopefully, he will post about some of his pizzas in due course.
St Clement’s Sorbet
Cheese and Onion Pie
I like this pie best as a cold-cutting pie. It’s a great addition to a buffet table. The recipe comes from my grandma, who lived in the North West of England – Lancashire and Westmorland – for many years.
You’ll see from the photo that the bottom’s a little bit soggy – hey, sometimes that happens; it could’ve done with a few more minutes in the oven, but so what, it tastes great.
The recipe’s really simple; I’ve tried it in the past with additions like egg in the filling, but this one’s the best, just cheese and onion like grandma used to make.
Continue reading Cheese and Onion PieSweet BBQ Sauce
This is a basic barbecue sauce that’s based on a commercial one that was available in the UK until recently.
Continue reading Sweet BBQ SauceCheese Roulade with Mushroom and Spinach
A nice meat-free dish that’s been adapted to reduce the fat level. It’s by no means low-fat, but making the sauce without butter or oil has reduced the fat. It could be reduced further by using a lower-fat cheese and skimmed milk.
Continue reading Cheese Roulade with Mushroom and SpinachFig Jam
Until a couple of years ago, I’d never come across anyone with a fig tree. Recently, I’ve met two people growing them locally. This year’s been a good one for figs and I’ve been offered surplus from both people. Whilst I enjoy eating them raw, large quantities have a debilitating effect on my digestive system! Not nice when you’re a wheelchair user.
Continue reading Fig Jam
A Basic Barbecue Rub
When I look at Facebook barbecue groups I’m amazed at the number of people that buy ready-made BBQ rubs.
Why not? I hear you ask.
Well, if that’s the way you want to do it, far be it from me to stop you but with prices often topping £40/kg for what is primarily salt and sugar it seems to me to make sense to make your own!
Playing with Dough – Tomato and Chive Rolls
We have a small garden and grow tomatoes every summer. They taste so much better than shop-bought. We’ve got a few too many at the moment and as we’re out of bread it made sense to try and kill two birds with one stone. I was thinking along the lines of focaccia but then thought I’d have a play.
Continue reading Playing with Dough – Tomato and Chive Rolls