I decided to make these little beauties after Anna and I had been out for food before and, because they were fried in the same oil as other things, they were unable to guarantee that they would be gluten free.
Because I don’t work in a commercial kitchen, it was pretty easy to make sure that ours were. And they were also pretty damn delicious. They were crispy on the outside and I cooked them just long enough to keep them crunchy on the inside too, with a little bit of softness so it wasn’t like just eating battered courgettes. Because that doesn’t sound like fun at all.
When you’re talking about healthy food, the word “fried” immediately turns people’s noses up.
Well, it shouldn’t.
Frying food can be healthy! Yeah, that’s right. I said it! Fried food won’t kill you. It’s all in the execution.
The reason it can be quite unhealthy is that people often do it wrong. Cooking at a low temperature or overcrowding the pan means that the intrinsic aspect of frying food is lost. Done right, even deep frying can be healthy…ish.
I was never really that into coleslaw before I met The Noodle. Even before she realised she may be slightly intolerant to gluten, she was one of those godawful weirdos who has coleslaw INSTEAD of a burger bun. Yeah, you read that right. Instead…
Not next to….
Not in the bun…
Why I didn’t just pack up my stuff and call it a day is beyond me… oh yeah, I was in the middle of Africa. She timed that little revelation perfectly. Damn her.
As I said in the previous blog post, for National Rum Day my guests demanded that I made a meal which was:
- Somehow pirate related
- Gluten Free
I knew that I was going to aim for somewhere in the Caribbean area for my recipes as I had just arrived on Nassau in Black Flag and that’s pretty much my only good frame of reference for pirates.
I really wanted to make a Mojito marinated grilled fish, but that violated rule 2. So I had a think, drank some rum (obviously), assassinated some people (in the game, don’t worry) and set about making my Bahamian-inspired, vegan curry and rice.
Ahoy, Land Lubbers!
Are you prepared for National Rum Day this year?
I am! Although, I do have to profess that I was given somewhat of a headstart by the lovely people over at Captain Morgan’s when they sent me a delicious bottle of their Original Spiced Rum and asked me to… drink it. They were pretty laid back about the whole affair, to be honest.
They just wanted me to have a good time and let all of you scurvy dogs know how to make the most out of this holiday with a bottle of fine grog.
I have been umming and ahhing about whether or not to do this post. Lasagna is one of those dishes that everyone has a recipe for. It’s a weirdly personal meal. You can go to 3 different houses and experience 3 completely different tasting lasagnas. My mother even made a vegetarian one once. That was… an experience.
My recipe relies on simplicity and good ingredients, which you will recognise as my calling card when it comes to recipes. Make it good, make it simple.
If you’re wondering why I’ve called it both macaroni cheese and mac ‘n’ cheese in the same title, the answer lies with my mother.
It’s not a long story. Essentially, my mother dislikes it when we English people use American terms. So, when I told her that I was going to make this dish, she politely and sternly told me I would probably be disowned for calling it anything other than Macaroni Cheese.
However, I understand that people will search for both so, in the spirit of inclusion, I’ve called it both.
Not a massively interesting story but, there you go.
As you well know, unless this is the first time you’ve arrived at my site (in which case, hello!), I am not a profoundly talented chef. I’m not going to go into a whole line of false modesty and say I’m the type to burn water. I’m pretty good. I’m just not “technically” good.
With that being said, there are some classic culinary skills which I have been teaching myself for 2 reasons.
Before we start out on this culinary quest, be warned. This is not a quick meal, by any stretch of the imagination.
However, you should not be deterred because the end result is absolutely amazing. It has the perfect balance of sweet, spicy, sticky and meaty that you would expect from something you have spent hours (or, in my case, days) crafting. That’s right, crafting! Not cooking, you are creating a masterpiece right now.
Now, for my non-British readers, Irn Bru. You are probably wondering what this is and, for that, you have my utmost sympathy.
I can’t say that I have one favourite cuisine. Every single country has amazing dishes to choose from, so I refuse to choose. I also hate accidental rhymes so I’m going to rephrase that. I reserve the right to not make a decision. There we go, I feel so much more comfortable with that.
That being said (the favourite cuisine thing, not the rhyming thing), I do have a favourite style of food and that is what I like to call “Cottage Food”. That’s because I’m not referring to it as peasant food. That’s just rude.
You know what I mean, the sort of food that you can imagine someone making in a little house somewhere with a recipe that has been passed down from generation. Meals such as chilli con carne, shepherd’s pie and fish pie. Comfort food, in a nutshell. Just bloody good stodge.