Waste Not Want Not Wednesdays – Rachel Khoo’s Cauliflower Cheese Burger and Sticky Red Onion Chutney

So we’re all feeling a little sluggish after Christmas, we’ve eaten and drank our body weight throughout the festivities and we need recharging…. Plus there’s probably a load of leftovers!  No, well it doesn’t matter because this recipe is great made from leftovers or fresh.  I’ve wanted to post this on the blog for some time now but haven’t got round to it.  I’ve literally cooked this recipe so many times, it’s quick and easy and guaranteed not to let you down.  As you know I’m a new lover of the wonderful meaty vegetable that is Cauliflower so this is right up my street.

Ingredients for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Ingredients for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

The ingredients are fairly simple:

For the Burger:

  • 1 Cauliflower boiled
  • Cheddar Cheese
  • Breadcrumbs (generally blitz up slightly older bread, saves it being thrown out)
  • Whole Grain Mustard
  • Mixed herbs
  • Flour
  • Olive Oil for frying
  • Salt and Pepper
  • Cheese to top the burger

For the Red Onion Chutney

  • One red onion
  • Red wine vinegar
  • Brown sugar
  • Olive Oil for frying
  • Salt and Pepper

First things first as they say, chop up the red onion, you’re going to cook it quite low and slow so don’t dice it.  We’re going to make the chutney first so we can set that aside for later.

Preparing the onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Preparing the onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Heat some oil in a pan, when the pan has started to warm add the onions and sauté slowly on a low heat.

Lightly frying the onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Lightly frying the onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Firstly, as always prep all your ingredients, as I always say it works for me to set them aside in small containers ready for putting in the pan… I’m not organised often but I try to be in the kitchen.

Adding the sugar to my onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding the sugar to my onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

When the onions have softened add a table spoon or so of brown sugar.  Basically you’re adding enough to make the onions sticky, stir in the sugar and continue to cook on a low heat.

Adding the red wine vinegar to my onions for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding the red wine vinegar to my onions for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Add two table spoons of red wine vinegar and allow the onions to continue to cook on a low heat until they become sticky, gooey and unctuous.

The Sticky Red Onion Chutney to accompany my Cauliflower Cheese Burger for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

The Sticky Red Onion Chutney to accompany my Cauliflower Cheese Burger for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

When it’s become sticky and luscious set it aside to accompany the burgers later on.

Preparing the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Preparing the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Break the cauliflower up in to florets and, you’re going to blitz them in a food processor so don’t go too mad about it.

Whizzing up the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Whizzing up the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Blitz up in the food processor, you’re basically making minced cauliflower, place the mince in a bowl.

Adding dry herbs and mustard to the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding dry herbs and mustard to the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Place the cauliflower in a bowl, then add add two heaped teaspoons of mixed dry herbs and then add 1 tsp of mustard, you can use Dijon mustard or English mustard but personally Wholegrain is my favourite.

Adding breadcrumbs and flower to the cauliflower for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding breadcrumbs and flower to the cauliflower for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

The next stage you need to grate/blitz up cheese and add to the cauliflower mixture, add as much cheese as you like, it’s all going in the burger.  To the cheese add the bread crumbs, dry breadcrumbs are better (bread from older bread) but you can buy crispy panko bread crumbs.  Lastly add enough flour to hold all the ingredients together.  Mix thoroughly to bring the burgers together.  Shape the burgers into equal sized patties and place in the fridge to allow them to set.

Frying the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Frying the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Take the burgers out of the fridge and fry on a medium high heat, when the burgers are starting to brown on the bottom side turn them over.

Finishing off the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Finishing off the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

Allow to cook on the other side until that is golden brown.

Adding cheese to the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding cheese to the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

I would have put a square of cheese on the burger at this point but I didn’t have any, and I didn’t have any time to cut nice slices of cheese…. So I put a couple of lumps on each burger 😆

Adding cheese to the burgers for my Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Adding cheese to the burgers for my Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

I thoroughly enjoyed this recipe, it’s quick and easy to make and great for a post Christmas meat free meal.

Waste Not Want Not Wednesdays - Cauliflower Cheese Burger and Sticky Red Onion Chutney

Waste Not Want Not Wednesdays – Cauliflower Cheese Burger and Sticky Red Onion Chutney

If you’ve enjoyed this you can find cauliflower recipes by clicking on the image below.

See more recipes including cauliflower

See more recipes including cauliflower

I’m back on the weekend with a restaurant review and then Tuesday with something Time-Saving.  Keep your eyes peeled for my recipes on a budget, they’ll be coming soon!

Lots of changes going on in my life, very busy at the moment but I’m back to blogging and want to hear from you, if you have any money saving ideas in the kitchen please feel free to get in touch.

Before I end this post I’d like to say big congratulations to my niece Alice who has started on a new chapter of her life this week with a new job over the border.  I’ve very proud of her and to have had her volunteering with Accessible News for the last few years has been a pleasure.

Alice and I

Alice and I

Take care and see you on the weekend!

Cajun Salmon on a Mediterranean Sauce

So on my low carb diet I’ve started eating lots more fish, you know I have always eaten fish but I’m finding it easier cooking creatively with fish than I am with meat… why, who knows 😆

Cajun Salmon on a Mediterranean Sauce - Ingredients

Cajun Salmon on a Mediterranean Sauce – Ingredients

You’ll notice the ingredients are basic, I’ve got tinned tomatoes, garlic, olives, capers, ginger and tomato purée to accompany the salmon.  I also used dried oregano in this sauce which isn’t seen in the picture.  The equipment is straightforward, knife, wooden spoon, frying pan and a wok.

Cajun Salmon on a Mediterranean Sauce - Putting the oil in the wok

Cajun Salmon on a Mediterranean Sauce – Putting the oil in the wok

Firstly spray some oil in the wok and heat it, I’ve used the light spray.  I’m not overly convinced by it but I’m prepared to give it a go.

Cajun Salmon on a Mediterranean Sauce - Chopping the onions in half moons

Cajun Salmon on a Mediterranean Sauce – Chopping the onions in half moons

Chop the onion into half moon shapes, try and keep them thin so they’ll cook quicker.

Cajun Salmon on a Mediterranean Sauce - Fry the onions until they soften

Cajun Salmon on a Mediterranean Sauce – Fry the onions until they soften

Fry the onions until they start to soften, don’t stir them too much, keeping them moving will mean they’ll take longer to cook.

Cajun Salmon on a Mediterranean Sauce - Add the garlic and stir thoroughly

Cajun Salmon on a Mediterranean Sauce – Add the garlic and stir thoroughly

After a few minutes add the ginger, I’d use a small knob of ginger if you’re using fresh or a few strands of the lazy ginger.  Again stir them through and allow them flavours to get to know each other.  I’ve started chopping the strands of lazy ginger up now, but for this recipe I forgot lol.

Cajun Salmon on a Mediterranean Sauce - Add the tomato purée and stir to mix all the flavours together

Cajun Salmon on a Mediterranean Sauce – Add the tomato purée and stir to mix all the flavours together

Add the Tomato Purée and stir through, you should give this time to cook through, here’s an interesting article on cooking with Tomato Purée

Cajun Salmon on a Mediterranean Sauce - Add a tin of tomatoes and some water

Cajun Salmon on a Mediterranean Sauce – Add a tin of tomatoes and some water

Next add a tin of chopped tomatoes, and then add 200ml of water to the can of tomatoes and swish it about, picking up any tomatoes left behind, then pour that in to the pan.  Stir thoroughly so all the ingredients have combined, allow that to cook through for five minutes.

Cajun Salmon on a Mediterranean Sauce - Stir the tomatoes through so all the flavours come together

Cajun Salmon on a Mediterranean Sauce – Stir the tomatoes through so all the flavours come together

Turn the heat down and let it sit on its own, stirring occasionally to allow it to thicken.

Cajun Salmon on a Mediterranean Sauce - Take some olives and capers and wash them

Cajun Salmon on a Mediterranean Sauce – Take some olives and capers and wash them

Take out a handful of olives and a teaspoon of capers, rinse them and set them aside.

Cajun Salmon on a Mediterranean Sauce - Add the olives and capers to the sauce

Cajun Salmon on a Mediterranean Sauce – Add the olives and capers to the sauce

Add the olives, capers and a couple of teaspoons of Oregano/Basil to the sauce and stir thoroughly, you’ll notice I’ve changed pans above.  I’ve kept the olives whole, but you can chop them up if you’d prefer.

Cajun Salmon on a Mediterranean Sauce - Sprinkle the Cajun Powder over the salmon

Cajun Salmon on a Mediterranean Sauce – Sprinkle the Cajun Powder over the salmon

Sprinkle the Cajun powder on the salmon steaks.  Cajun seasoning is one of my favourite seasonings, I really like the deep spicy taste, its warming and comforting and I try and use it in many dishes.

Cajun Salmon on a Mediterranean Sauce - Season the salmon with salt and pepper and spray oil over them

Cajun Salmon on a Mediterranean Sauce – Season the salmon with salt and pepper and spray oil over them

Season the fish with salt and pepper and spray with oil, put the oil on the fish not in the pan because it smokes less.

Cajun Salmon on a Mediterranean Sauce - Place the fish in a boiling hot pan

Cajun Salmon on a Mediterranean Sauce – Place the fish in a boiling hot pan

Make sure the pan is very hot, then add the fish, don’t play with them, just leave them cook.

Cajun Salmon on a Mediterranean Sauce - Cook the fish skinned side down

Cajun Salmon on a Mediterranean Sauce – Cook the fish skinned side down

Cook the salmon for a few minutes, don’t overcook fish you can see the fish cooking as the colour changes.  Cook for the majority on the back and then turn over for the last part, you’ll know when the fish is cooked because it’ll come away the pan.

Cajun Salmon on a Mediterranean Sauce - Turn the fish over and cook further

Cajun Salmon on a Mediterranean Sauce – Turn the fish over and cook further

Turn over when you’re happy with how cooked the salmon is and cook for the last part on the other side, no more than a couple of minutes on a high heat.

Cajun Salmon on a Mediterranean Sauce - Put the sauce on the plate

Cajun Salmon on a Mediterranean Sauce – Put the sauce on the plate

Spoon the sauce on to the plate, the sauce freezes quite well and can be used to accompany rice, pasta or mashed potatoes without the salmon.

Cajun Salmon on a Mediterranean Sauce - When cooked, peel off the skin

Cajun Salmon on a Mediterranean Sauce – When cooked, peel off the skin

When the fish is cooked, peel the skin off, you can eat the skin, my mother likes it, but I’m not so keen.

Cajun Salmon on a Mediterranean Sauce - Put the salmon on the sauce

Cajun Salmon on a Mediterranean Sauce – Put the salmon on the sauce

Serve the salmon on top of the sauce, if you are eating carbs you can have something like rice with this but I had it as it was.

Cajun Salmon on a Mediterranean Sauce - The Salmon works lovely with the sauce

Cajun Salmon on a Mediterranean Sauce – The Salmon works lovely with the sauce

I really enjoyed making this and even more so eating it 😆 the sauce was deep and flavourful and the spice of the salmon was just right.  I liked the addition of the olives and the capers, they gave the sauce a different dimension.Cajun Salmon on a Mediterranean SauceAs I said earlier I really enjoyed this, it was deep and flavoursome with a mild level of spice, you can ramp up the spice if you want to, that’s totally up to you.  If you enjoy Salmon you could also try one of 2015’s Strictly Suppers recipes, it was the first in the series, Salsa Steamed Salmon.  If you’re not on a carb ban you could try my Quickstep Leftover Fishcakes or if you’re looking for something more substantial than the fishcakes you can try my Quick and easy mid week pan fried salmon with Ainsley Harriet’s Creamy, you can find the recipe here.Wheelie Good Meals Social NetworkingWell that’s three posts this week… I know I’m making up for lost time but it’s all good!  Hope you have a good weekend, Greg my mother and I are off to Caradog’s tonight, looking forward to that a lot.  As always you can get in touch on social media, I’m hopefully going to be working on my youtube channel soon and going to try and work on some videos, as soon as we have one ready you’ll be the first to know.

Take care, enjoy the weekend!

Rich

I’m Back! Oh yea, and it’s our 2 Year Anniversary!

Where do I start, it’s been a while since my last post, too long.  I bet you’re all thinking I’d lost interest, well that’s understandable, I’d had that thought on occasions myself over the last few months… but I haven’t and here I am again!

I haven’t posted since the end of March (actually not as long as I’d thought) but I’ve been oober busy in that time.  The last three months have been manic, don’t get me wrong I’m not complaining but that’s why I’ve been away not that I’d lost interest.

I joined the Labour Party some time ago and became friends with our local Assembly candidate Vikki Howells.  I had the pleasure of being part of Vikki’s team designing her website and meme’s and also overseeing her social media accounts during her campaign:

Some of my work for Vikki Howell's campaign

Some of my work for Vikki’s campaign

Vikki was elected on the 5th of May and has hit the ground running, together we’ve worked on two cases, both with positive outcomes although they’re not yet complete so ssshhh for now!  I’ll keep you posted on things as they go on, but that’s one of the reasons why I’ve been away.

W38 Media my social media and design company

W38 Media my social media and design company

As a result of my work for Vikki my profile has increased, now don’t panic I’m not getting ahead of myself, what I mean is more people have seen my web design/graphic design work and therefore my company W38 Media is busy too, we’re currently working on a number of projects including a website for D Hill & Son Builders.  For more information on W38 Media visit our website here.

My fun at karaoke the last two Friday's in May

My fun at karaoke the last two Friday’s in May

You’ll never believe it but I’ve also made a comeback from my karaoke retirement.  Now I know most of you won’t know this but at one point in my life I was a karaoke DJ, I don’t blow my trumpet often but I wasn’t too bad at it either!  I recently covered two nights at a local pub and I thoroughly enjoyed it, two busy nights and lots of great (ish) singers it was good to be back, will I do it again, who knows?

Our two year anniversary, it's flown!

Our two year anniversary, it’s flown!

Well the reason for this post is simple, Wheelie Good Meals is two years old!  It’s kind of flown under the radar this year but I’m going to celebrate it with not one, not two, not three but four posts by next Wednesday, I know, I know I’ve had trouble doing one the last few weeks but I’m back baby!!

Some examples of my no/low carb diet

Some examples of my no/low carb diet

I’ve been on a low carb diet for months, and while having a few weak moments have been pretty damn good at it   I gave up pasta, rice, bread and potatoes… yes I know potatoes for two weeks which resulted in me getting into a t-shirt the next size down from my normal size.  I’ve since reintroduced potatoes in my life, potatoes were something I ate with every meal, sometimes even for breakfast, three times a day seven days a week.  Now I may have them three or four times a week as opposed to the 15/18 times I would normally have had them.

My daily regime of weights backed with a bit of Johnny Cash

My daily regime of weights backed with a bit of Johnny Cash

I’m even doing my weights almost every day (twice somedays), why you ask yourself well I’m fat… duh!  And yes I know I’ve been fat for years but I didn’t think it would be this enjoyable to do something about it (oh and don’t judge my choice in music lol).  My family especially my brother have been nagging me for years to do it… well now I am.  As my businesses improve and my community involvement increases I need to be as healthy as possible… and to do that I need to lose weight.  Someone asked me how I was doing it the other day and it’s easy…. I’m not going without anything!

My family shelf in my office

My family shelf in my office

My lack of potatoes led to Vikki buying me Mr Potato Head, you can see here on my family shelf in work, along with (of course) Postman Pat, Hayleigh, and two of my beautiful Godchildren.  My attitude now is, if I want potatoes, I eat potatoes!  If I want Rice… yes you’ve guessed it I eat rice.  I have probably had pasta and bread no more than five times since I started this lifestyle change a few months ago.  I’ve learned that if you cut something out your body mind wants it more so the secret is don’t cut it out.  Deprivation is the key to failure in my mind!  I’ve reduced my alcohol consumption down, no I haven’t given it up, I’m not a monk and like a drink!

We’ve got a Time-Saving Tuesday post coming up later on in the day which will be a review of Weight Watchers Hunters Chicken.  We also have a recipe coming up on Friday which is Cajun Salmon with a Mediterranean Sauce.Wheelie Good Meals Social Networking

Later on in the week I’ll fill you in on my latest dinner parties, yep parties I’ve had two lol and also Greg, my mother and I are off to Caradog’s so maybe there’ll be a cheeky review coming up, can’t wait!  Come back soon for more tasty treats, you can visit us on Social Media, you can see the details above.  We’re going to be more active on these platforms now that the busy period is over.

Thanks for ready

Rich signature

Things I Didn’t Like – Mother’s Day 2016

I know this post title sounds cryptic but bear with me, for Mother’s day this year Heather (my sister), Graham (my brother-in-law) and I decided to cook for our two mother’s – and as they’re like a double act that wasn’t hard to do. As always Heather came up with the idea Christmas time and, after, some discussions and some delayed emails we decided on a menu of taster dishes which we’d prepare in advance and on the day – there was one snag…. Jeremy Corbyn.

Mother's Day 2016 - Labour Leader Jeremy Corbyn and I at the Annual Kier Hardie Lecture

Mother’s Day 2016 – Labour Leader Jeremy Corbyn and I at the Annual Kier Hardie Lecture

Don’t get me wrong the Labour Leader doesn’t normally affect my plans but Saturday 5th March he was guest speaker in the Kier Hardie Lecture in Rhondda Cynon Taff and I had tickets! Was I going to pass that up for my beloved family…. no! 😆 , no I’m not that harsh Heather and I worked a compromise where her and Graham did some things in advance in their house and I prepared some in advance at home and we brought it all together on the day (well they did mainly, I just sat around 😀 )!

Mother's Day 2016 - The joys of soaking bread for the Gazpacho

Mother’s Day 2016 – The joys of soaking bread for the Gazpacho

Now, you’re probably wondering why the post is titled the way it is, well let me start with Thursday – I was making Gazpacho, I will publish the recipe in a the week, but let me tell you, it was not my favourite thing to cook. I hate getting my hands dirty and this recipe called for soaking bread (see above) in water for twenty minutes, squeezing the bread dry then ripping it up into chunks, before blending…. yuck :mrgreen: !

Mother's Day 2016 - The Gazpacho garnished with croutons and finely diced peppers, cucumber and spring onions

Mother’s Day 2016 – The Gazpacho garnished with croutons and finely diced peppers, cucumber and spring onions

Was it worth it, it really was! I had my doubts I’d only tried Gazpacho once or twice and couldn’t really get passed the cold soup thought. This was really refreshing, and great with the added garnishes of croutons, finely diced pepper, cucumber and spring onion. This was a real surprise with me, even though I made it I thoroughly enjoyed it, and so did everyone else.

Mother's Day 2016 - The starters in all their glory

Mother’s Day 2016 – The starters in all their glory

The starters are above, working our way around the table starting at the top left hand corner (by Heather’s hand) we have:

  • Garlic Sautéed Mushrooms,
  • Toast for Pâté (shop bought Pâté under Heather’s Hand)
  • Prawn Cocktail Spoons
  • Beetroot, Horseradish Crème Fraîche and Warm Smoked Salmon Shells,
  • Gazpacho Espresso Cups
  • Garnish for the Gazpacho (finely diced pepper, cucumber, spring onion and croutons)

There wasn’t anything on here that I didn’t like but there were some surprises, I had always been put off Horseradish by mother who doesn’t like it but we are both converts now, I know you can get different strengths but Graham mixed it with the Crème Fraîche and it was excellent with the picked Beetroot and Smoked Salmon. For the Beetroot pickle I was a bit scared, I had to deviate off my normal recipe which usually goes down very well with the family, especially Heather. I didn’t have any Balsamic Vinegar (which isn’t like me) so I used White Balsamic Vinegar instead (150ml of White Balsamic Vinegar, 250ml of Red Wine Vinegar, Brown Sugar, Salt and Pepper to taste). On the theme of things I didn’t like I’ve been proved wrong here, twice once with the Gazpacho and secondly with the Horseradish.

Mother's Day 2016 - The main courses ready to be eaten

Mother’s Day 2016 – The main courses ready to be eaten

Again, starting top left hand corner and working our way around we have:

  • Pork Three Ways starting with Pork Belly Squares,
  • Potato and Apple Rostis,
  • Pork Cheeks in a Paprika Sauce
  • Chicken and Chorizo Risotto,
  • Wraps
  • Sweet Potato Fries,
  • Salad Garnish
  • Pulled Pork in the middle by the Hoisin Sauce

There wasn’t anything here I didn’t expect to like, but I hadn’t tried Pork Cheeks before, and they were a revelation, so much that I finished them off the next night. The sauce was awesome, there was a hint of smokiness from the paprika but it wasn’t too heavy. I also loved the Sweet Potato Wedges, Graham roasted them with some Herbs De Provence Alice (my Niece) had bought for me. The Risotto was also excellent, and was another dish that acted as my tea the next night and the night after for that matter. Graham and Heather made all of the main course, and it was all superb, and, as you can imagine I’ll be pinching their recipe for Risotto and the Pork Cheeks soon for you all! We went for Pork as the main component for this course because it’s my mother’s favourite meat.

Mother's Day 2016 - Our mini deserts

Mother’s Day 2016 – Our mini deserts

Here are two of our three deserts, Strawberry tartlets and mini Raspberry Pavlovas. Graham and I can take no credit for this course, well not as far as I know anyway because Heather did it all… in fact I’m now calling her Heather Berry.

Mother's Day 2016 - Mini trifles as part of the desert course

Mother’s Day 2016 – Mini trifles as part of the desert course

Oh yes, wait there’s more mini shop bought mince pies and mini Strawberry and Kirsh Triffles. These were awesome, and a great way to end our meal, the recipes, and processes for these will follow soon.

Heather, Graham and I after the meal

Heather, Graham and I after the meal

We all had a fantastic time, Graham’s mother enjoyed herself, my mother enjoyed herself and even enjoyed the Horseradish Crème Fraîche. The biggest revelations of the night for me were Gazpacho which was extremely refreshing, so much so I finished the last one off and Graham’s Pork Cheeks (that’s not an insult) and his risotto….. recipes to follow, I hope!

It’s important to remember when planning a dinner party, manage your expectations.  Make some things in advance, buy some things and get as much preparation done as early as you can – and most importantly enjoy yourself.  And if you can’t think of what to cook, make a taster menu, lots of little things gives people more choice and it can often be easier than three larger courses.

I couldn’t go without telling you about the other thing I ended up eating that I didn’t like…. I was going to leave this paragraph out because there’s not mushroom for it…. but then I realised I was such a fun guy I had to put it in… 😳 Yep you guessed it I think I’m starting to like mushrooms, garlic mushrooms in the starter, well let’s just say I polished quite a few off.

Mothers Day Meals by Dave Hole

Mothers Day Meals by Dave Hole

I’ll be back on the weekend with a 6 Nations post but until then have a good week, I know this hasn’t been Time-Saving Tuesdays but there’s plenty of them to come. Thanks to Dave for this excellent logo, and Happy belated Mother’s Day to all you mams and mams to be out there. Don’t forget to get in touch with your ideas, pictures, comments etc, I’d love to hear from you.Wheelie Good Meals Social NetworkingIncidentally the Kier Hardie Lecture was an excellent event with 1000 people turning up to see and listen to him Jeremy Corbyn speak. Thanks to Greg as always for his company, photography and driving, a really good day all round.

Strictly Suppers 2015 #5 Cha-Cha-Char Grilled Tuna

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna in a Soy, Honey, Chilli and Lime Sauce with Asda Mashed Potatoes

Good morning all, how is everyone?  It’s almost December the 1st so I’ve now started singing Christmas songs and thinking about what I’m going to be cooking over Christmas, especially Boxing night.  One thing is for sure, I know Adam, Heather and I wont be in the kitchen as long as we were last year and I know Heather wont be doing the dishes for six months 😆

Once again sorry this is later than planned but I’ve had a hectic weekend again and time ran away from me. This is my own recipe, it’s easy, tasty and can be cooked in less than 40 minutes. The theme for this week’s dance is the Cha-Cha-Cha and is a mash up of last year’s theme’s. We’ve not had great success in the Cha-Cha-Cha style this year with lots of competitors ranking it as their lowest Dace. The highest score for a Cha-Cha-Cha this year is Peter Andre (30) and the lowest is good old Iwan Thomas (13).

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna Ingredients

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna Ingredients

The ingredients are simple for this one, there is an addition of chilli flakes which are not featured in the photograph above. The Tuna Steaks were lovely, a bit small but they were decent quality.

The equipment I used to make Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The equipment I used to make Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

There wasn’t much equipment used in this recipe, it’s all in the photograph above. The little mug on the left is a Christmas present from Heather last year; it’s a measuring mug and is so handy because it’s easier than lugging a great big jug around.

Measuring out 300ml of the Dark Soy Sauce for the Tuna marinade for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Measuring out 300ml of the Dark Soy Sauce for the Tuna marinade for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The first thing we need to do is create the marinade, I used 300ml of Dark Soy Sauce as I was marinating two tuna steaks, measure that out.

Pouring in the honey for the Tuna marinade for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Pouring in the honey for the Tuna marinade for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Once I did that I added 2 Tbs of Honey to the Soy Sauce and stirred it through so that it all mixed. Next you need to add the chilli

My chilli flakes I used to pep up the Tuna marinade for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

My chilli flakes I used to pep up the Tuna marinade for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

This is chilli I’ve had in the cupboard since Adam was a boy, it’s probably not safe to use, but I won’t say anything if you don’t! You can use chilli powder or a fresh chilli, or you can substitute it for Garlic and Ginger if you wanted to, it’s your choice.

The marinade ready to go on the Tuna for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The marinade ready to go on the Tuna for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Stir the chilli thoroughly to ensure all the ingredients have combined then add the lime juice, I used 2 Tbs, like with all the ingredients you can use as much or as little as you like.

The Tuna marinating ready for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The Tuna marinating ready for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Marinate the Tuna in the sauce for 10 – 20 minutes; you don’t want to do it for too long otherwise the lime will start to cook the fish.

Warming the sauce through ready to serve this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Warming the sauce through ready to serve this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Once the fish is marinated pour the sauce into a saucepan and warm through. You’ve got a couple of options here, you can reduce it so that it becomes a glaze, a nice sticky syrupy sauce to go over the tuna… that’s what I would have liked to do. I’d have liked to do some chefy drizzles and swirls just to ponse the plate up a bit… but no! Being the pillock that I am  😳 didn’t have time to reduce the sauce to a glaze consistency so ended up having it as a rather runny sauce. I’m not complaining it was really tasty but, not as I planned it. Turn the heat on to high under the griddle pan.

The Tuna on the griddle pan for this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The Tuna on the griddle pan for this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

When the griddle pan is piping hot add the fish, make sure that there is some marinade on them so they won’t stick. Cook them for two minutes on each side, or more if you like your fish well cooked.

Asda Mashed Potatoes Snack Pot to go with this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Asda Mashed Potatoes Snack Pot to go with this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

I served this with Snack Pot Mashed Potatoes from Asda… wow! This was a find, the mash is creamy and tasty, with crisp almost crouton like onions going through it. I had this when my parents went away one night and I’m hooked, it’s really worth trying. Cook this as per the instructions, I almost guarantee you won’t be disappointed!

The Tuna cooked in the Griddle Pan ready to serve this week's Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

The Tuna cooked in the Griddle Pan ready to serve this week’s Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

When the fish is cooked to your liking take it off the heat, otherwise it’ll carry on cooking. I like it pink in the middle, there’s nothing worse than overcooked Tuna, it goes like old shoe leather in texture. I’m not one of these people who says oh you should have it cooked like this, cook it as you like it, but if you don’t know how you like it, give it a chance a bit pink in the middle, you won’t regret it. I suppose the only thing I’d say is if you are eating frozen tuna that’s 10 for £5 it’s probably best to cook that all the way through but fresh tuna you can eat a bit pink in the middle and often fish monger tuna is Sushi grade, which means you can eat it raw.

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna in all it's glory!

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna in all it’s glory!

Serve with the potatoes and the sauce, honestly this is lush. The sauce is salty, spicy but with the tang of the lime and the sweetness of the honey. The mashed potatoes are creamy and rich with the crunch of the onions going through them and the Tuna is the icing on the cake. Give this a go there is so much you can do to it, you could add spring onions to the sauce or ginger and garlic. Have a play that’s what cooking’s all about!

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Strictly Suppers #5 Cha-Cha-Char Grilled Tuna

Remember you can download my step-by-step instructions here, if you give it a go send in your pictures – I’d love to see them.

I cooked this recipe with my mother and my Aunty Doll watching me, my Aunty Doll isn’t the most adventurous when it comes to food, she’s like my father! She keeps telling me how much my uncle would like my cooking, he’s a lot more adventurous (like my mother) so I’m going to have to cook for him one day. Aunty Doll is a bit of a legend in my family, and while I love all my aunties and uncles equally I think everyone would agree Aunty Doll is awesome, saying that mind I don’t live with her 😆 ! Thanks to my mother Mags and Aunty Doll for their help!

Next week I’m hoping to give you something sweet for our sixth installment of our Strictly Suppers range. I’m hoping it will be based on the Viennese Waltz… what do you think it’ll be?

Tomorrow's Time-Saving Tuesday's Dolmio Pasta Corbonara and Uncle Ben's Chilli Con Carne and Rice

Tomorrow’s Time-Saving Tuesday’s Dolmio Pasta Corbonara and Uncle Ben’s Chilli Con Carne and Rice

I said I was back to normal last week, well I’m still a bit out on my timings but I’m getting there. My new business W38 Media is taking a lot of time (cheap plug I know) as well as my first business Accessible Wales (another shameless plug) Tuesday we’ve got a review of Uncle Ben’s Chilli Con Carne and Rice Snack Pot and Dolmio’s Pasta Carbonara…. it’s one not to be missed.

Mystery Bag Meals Information

Mystery Bag Meals Information

I’m looking for a mystery bag, ideally I’d like one before Christmas, any suggestions, if you do please get in touch (see the picture above).Wheelie Good Meals Social Networking

Don’t forget get in touch, I’d love to hear from you using the methods above. Send in your thoughts, pictures, ideas – just basically get in touch, I’d love to hear from you. I hope you enjoyed strictly, I am more disappointed this week with the Elimination, I haven’t seen it, only read the results so perhaps I can tell you more tomorrow!

 

See you tomorrow

Rich signature