Perfect Guacamole

Avocados are quite possibly one of my favourite green things. Creamy, sweet, bright green and jam packed with goodness – the only thing that could potentially make this natty fruit any better… 
mixing it with this little lot..

Quick and sickenly simple guacamole.

INGREDIENTS:

Serves 6 as a dip or smeared on wraps..

  • X3 ripe avocados
  • X1 spring onion
  • X1 fairly large tomato
  • X2 limes
  • X1 clove of garlic
  • 400g of creme fraiche 

Chop the avocado into small pieces, squeeze into the mix the juice of two limes.

Finely chop all of the other ingredients, crush garlic and add the creme fraiche with a sprinkle of sea salt. Mix well.

That’s it. No really, it’s finished – simple as that.

Ready to dip in whatever it is you fancy..

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A Juicy Bird

This lovely yellow little corn-fed chicken will soon have a can of Fosters shoved up her butt… 
Transforming her into a rather juicy bird.

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Otherwise known as beer-butt chicken. The process of roasting a chicken standing upright, balanced on a can of beer. The chicken is steamed from the inside outwards which speeds up the cooking process and makes the meat incredibly moist, juicy and tender with a hint of hoppy flavour.

INGREDIENTS

  • A free-range or corn fed whole chicken
  • salt and pepper
  • 1 can of Fosters (or any other beer you fancy giving it a go with)
  • Fresh thyme
  • 1 Bay leaf
  • Slice of fresh lemon
  • 1 spring onion
  • 1 clove of garlic
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Step 1. Open the can of beer and drink about a third (you knew this recipe was a good idea)

To the can of partially consumed beer add a few sprigs of thyme, a whole gently crushed clove of garlic, spring onion, bay leaf and slice of lemon. Be warned, the beer will undoubtedly fizz and bubble over.

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Butt Chicken, Beer Butt Chicken Recipe, Juicy roast chicken, best roast chicken recipe, roast chicken gravy and coleslaw, fosters roast dinner, can of beer roast chicken

Smother your chicken in olive oil and rub in a good amount of sea salt.
Get yourself a baking tray, remove any elastic ties that may be holding the bird together and stretch open it’s little legs ensuring the hole in the carcass is large enough for the can to fit snugly inside.
Place the chicken on top of the can, standing upright in the baking tray. You made need to reposition legs slightly for balance (the chicken’s  – not your own)
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Place in a hot oven at 200 degrees C for approximately 1 hour for a chicken of about 1kg (slightly less for a smaller bird, slightly longer for a large one – the juices of the meat should be running clear when cooked. You can check this by pulling away a leg, which should come away easily when cooked and taking a peek)
Balance is key here. Arrange oven trays in advance ensuring there is ample space for the upright chicken.
Whilst cooking. Start making your crunchy slaw accompaniment.
INGREDIENTS:
  • Small white cabbage
  • Small red cabbage
  • Large handful of spinach
  • 400g Tub of creme fraiche
  • Handful of parsley
  • Juice of one lemon
  • Celery salt and pepper
Shred the white and red cabbage and slice the spinach into thin ribbons.
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To a large mixing bowl add a tub of creme fraiche, chopped fresh parsley, juice of a lemon, sprinkle of celery salt and lots of cracked black pepper. Stir.

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Add shredded vegetables, mix well and stand to one side.

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When the chicken is cooked, remove extremely carefully from the oven making sure not to topple the upright chicken over.
 For the next step you will need to pairs of hands. The first to hold the chicken with some kind of tongs/prongs. The second to hold the can of beer upright below, the can will be incredibly hot and still filled with lots of hot liquid. Being careful, remove the chicken from the can and place on a board to rest. 
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Pour the can of beer into a baking tray on the stove over a medium heat. Add gravy granules, stir constantly and add let it bubble away and reduce until you have a thick, glossy gravy.
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Slice the chicken, serve with a large serving of crunchy, creamy slaw, lashings of boozy gravy and crusty bread to mop up the juices.

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Butt Chicken, Beer Butt Chicken Recipe, Juicy roast chicken, best roast chicken recipe, roast chicken gravy and coleslaw, fosters roast dinner, can of beer roast chicken
When nobody is looking, return to for a sneaky leftover sandwich. Lashings of butter on crusty bread stuffed with juicy chicken and crisp slaw. All dunked in gravy. 
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Hummus for Tiffany

My big sister has a rather humongous heart. A fairly large portion of which holds a special place for two things…
Hummus & Peanut Butter
This one is for you sistaa…
ALMOND BUTTER HUMMUS
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INGREDIENTS:
– 400g can of chickpeas
– Two heaped table spoons of almond butter (a slightly healthy option – opt for the standard peanut if you fancy -always crunchy)
– One large clove of garlic
– Juice of one small lemon
– Olive oil
– Smoked paprika
– Sea Salt 

Using almond or peanut butter as an alternative to tahini (the traditional hummus ingredient made from sesame) makes the end product a bit sweeter and much nuttier. And I strongly believe that more things in life should be engulfed and immersed in nut butter.

Rinse the chickpeas and add to a blender. Crush the garlic and add. drop in large scoops of almond butter. Top with a hefty glug of good quality olive oil, lemon juice, a sprinkling of sea salt and BLITZ.

Taste for seasoning, add more olive oil to loosen the mixture if necessary. Serve with more oil, a sprinkling of smoked paprika and fresh coriander if you fancy.

Dip, Spread and Enjoy..

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hummus recipe, peanut butter hummus, almond hummus, best hummus recipes, almond butter

We Feast

This weekend I ventured to Wapping for a feast.
Not just any feast, This was ‘We Feast’ where London’s finest gathered to do what they do best – street-food style.
Held at Tobacco Dock Wapping. I made the rather squelchy, windy walk over Tower Bridge and east to the vast old tobacco warehouse sitting just north of the Thames. 
Wet and windy walks are worth it when this kind of grub awaits you.
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Crumbling brick and dark arches lit with twinkling candles and were lined with old wooden benches dressed with bunches of lavender. Steam and smells filled the huge space and live music echoed over the excited chatter and growls of hungry stomachs.

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London’s finest restaurants and street food vendors filled two floors all serving just a couple of dishes – done to perfection.

Miss Manchu and Pisco….

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Wright brother oysters…

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Caravan coffee and brownies…

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I promised myself I would not head for anywhere I have been before. With so much on offer I wanted to try out the new and unknown. But it was friday night and I got over excited. I smelt sizzling beef, my eyes fell upon brioche, soggy with sauce… before I could restrain myself I was half way through a Patty & Bun ‘Ari Gold’. I inhaled. And it was gone.

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Next stop. Pizza Pilgrims. Another repeat offender. Melted cheese, spicy sausage – SOLD!

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Sadly there was simply no room left for Hix Fish Dog or Mishkins Reuben Hero Melt that I had my eyes on.

But there is always a small gap for something sweet. Waffle On buttermilk waffles…

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We Feast, London, Street food, Patty and Bun, Miskins, Hix, Waffle On, Feast, London food events, Tobacco dock, wapping, east london food festival, we feast

I waddled back over Tower Bridge feeling immensely full with a big chocolate-y grin smeared across my chops.
Another successful We Feast weekend. The only drawback was not having a stomach large enough or pockets deep enough to eat everything they had on offer.
Look out of the next feasting event here or follow We Feast on twitter for all the latest.