Tag Archives: cooking

Student Kitchen: Chevron Sausages

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As many of our younger family members will be returning to college or University soon – or going for the first time – I thought I’d do something altruistic for my latest blog. It seems like an opportune time to share some of my culinary expertise with those students, and help them find their feet in the crazy adult world.

This recipe, readers, is a classic I developed in my student years. It became a trusted dish that I ate regularly, so I hope it’ll help out those who are just learning their way around a kitchen. It’s a simple start, from which you can develop to the legendary skills that I possess.

Chevron Sausages

Ingredients:

  • Pack of sausages
  • Tin of baked beans
  1. Heat up the grill.
  2. When ready, place four sausages on the grill tray and cook for the recommended time. You may want to turn the sausages over to ensure they’re cooked evenly.
  3. Open the tin of baked beans with a tin opener.
  4. Place half of the tin of baked beans in a saucepan, and heat on the hob for several minutes. You will know they’re ready when the sauce starts to bubble slightly.
  5. Remove the cooked ingredients and arrange on a plate as shown in the image. An oval shaped plate is best.
  6. Safely stash the remaining beans and sausages in the fridge for the next evening’s meal.

And there you have it, a simple meal for any student strapped for cash and with limited knowledge. By using half of the sausages and half of the beans for one meal, I was able to feed myself for two nights.

I should also point out that I when I was a student, I used the cheapest ingredients available – i.e. supermarket value versions. And I also used a frying pan to cook the sausages, rather than the healthier option of grilling them. Because I was clueless.

Chevron sausages would be an easy meal I would cook for two years whilst I was a student. Two nights a week, for two years. It was cheap so I could spend less money on food and more on booze.

And now I’ve shared this masterpiece with the new generation. University – three years of loneliness, misery, stress, depression, being cold and hungry all the time. I still have nightmares…

Munch’n’Scrunch Brunch

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Here we are at Platinum Al’s Virtual Hot Tub, with a new recipe for you hot tubbers to enjoy. It’s been a while since I last featured some food ideas, and I hope you can dig this morning treat as much as I do.

Originally concocted from leftovers, this recipe is now a favourite in its own right. It’s easy to make and tastes phenomenal!

Munch’n’Scrunch Brunch

Ingredients

  • Chorizo (thin slices)
  • Cherry tomatoes
  • Balsamic vinegar
  • Spray oil
  • Salt
  1. Preheat oven to 180°C.
  2. Take a baking tray, cover it in kitchen foil and place the tomatoes on the tray.
  3. Spray the oil over the tomatoes. Then add balsamic vinegar and season with salt.
  4. Place the tray of cherry tomatoes in the oven and cook for twenty minutes.
  5. After 20 minutes, take the tomatoes out of the oven and stir. Add the slices of chorizo and scatter them amongst the tomatoes.
  6. Return to the oven and cook for a further 8 to 10 minutes – or longer, depending on how crispy you want the chorizo.
  7. Remove from the oven and serve.

This Mexican inspired meal makes a great breakfast, or even better as a brunch. If you can think of a better name, please let me know. Enjoy!

Pandan Leaf, Prestatyn

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Pandan Leaf Restaurant, Prestatyn

I just wanted to add a brief post about an amazing restaurant I visited not long ago; because if you’re in the area, I highly recommend it!

A while ago I stayed with the family in Talacre, North Wales.  For a meal one evening, we headed into Prestatyn town centre – not far away – where I’d been advised of an excellent restaurant.

Although not too far away from home, we were twenty minutes away and didn’t have any idea on local places to eat.  Luckily, a colleague of mine lives local and was able to advise.

Pandan Leaf is on the high street in Prestatyn, and really easy to find.  Not least because it’s quite exotically – and beautifully – decorated.  They specialise in authentic Asian food, with a great variety to choose from.

On my visit, I shared the Malaysian banquet for two people.  Starters consisted of Penang pork rolls; vegetable spring rolls; Malaysian chicken satay and dry spare ribs.  There was plenty to eat, and it was delicious – including the best spring rolls I’ve ever had!

Large portions were also served up for the main courses.  There were three dishes: Malaysian Sambal chilli prawn; beef rendang and chicken curry – with fantastic coconut rice.  Beautiful dishes, I couldn’t pick a favourite – they were all superb.

With some decent drinks and really friendly, expert service, our family trip to Pandan Leaf was a total success.  Everyone in our party – including ages from seven to seventy – loved it.

A return trip is definitely on the cards.  Despite the distance, it’s something we’d all love to do.  If you’re ever in the area, don’t miss your chance to sample this wonderful food for yourself.

Pandan Leaf, 96 High Street, Prestatyn LL19 9BE

01745 798042

The Pandan Leaf website is here.

The Facebook page is here.

Thanks Laura for the recommendation!

Pasta Sauce recipe

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Here’s a recipe for pasta sauce. I would recommend this sauce to be served with meatballs (and pasta of your choice).

Now I’m not one for bragging, but my pasta sauce is gaining quite a reputation as a fine example of the art. And what’s the key ingredient?

AUDACITY.

Do not be afraid, be bold – and this sauce will create itself. The more daring you are the better the results will be.

Pasta Sauce 

  • Onion
  • Green or red pepper
  • Chopped tomatoes (tin of)
  • Salt
  • Pepper
  • Garlic paste
  • Tomato puree
  • Worcestershire sauce
  • Tabasco sauce
  • Tomato sauce
  • Chilli powder
  • Olive oil
  • Mixed herbs (including Oregano)
  • Sugar
  • Optional: Salsa sauce

Heat some oil in a large pan. When the oil is hot, chop the onion and pepper and put in the pan. Stir and cook the onion and pepper, add some salt and pepper to season.

Add the tin of tomatoes and simmer. After a few minutes, add the tomato puree. Then add Tabasco and Worcestershire sauce – as much as you dare. You will need to add the garlic paste (about half a teaspoon) next, not forgetting to flow the salt and pepper too.

Now is the time to add the rest of the ingredients as you like. Be liberal with your chilli powder – if you dare – and add more Tabasco and Worcestershire sauce. If you have some salsa sauce (try Lidl) or dip, throw a bit of that in. I also like to add a squirt of tomato sauce. Some folks like to add a teaspoon full of sugar, to counter act the acidity of the tomatoes – this is up to you. This is a very simple recipe, I’m sharing it as the message is to play around and see what works. You will notice that I’ve not stated any measurements above as this is the fun part – experiment and see what you can add.

Finally, don’t forget to add the mixed herbs. A generous amount of Oregano will develop an authentic Italian aroma.

Simmer the sauce for a good ten minutes. You will have cooked your meatballs in the oven by now, add them to the sauce when ready.

Prepare the pasta of your choice, and serve together with the meatballs and sauce when ready. Finally, finish with some parmesan cheese.

I hope you enjoy the pasta sauce. Do not be constrained by exact quantities with this recipe – fly free like the brave eagle over the plains, and the joys of exquisite pasta sauce shall be delivered to you.