Tag Archives: recipe

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…

Cocktail Time: Vodka & Cranberry Juice

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Apparently, this particular drink has been named a “Cape Cod” by cocktail afficionados – I have no idea why! Whatever the name, this is a simple and refreshing drink that can be enjoyed at any time, whatever the season.

I had my first vodka and cranberry juice drink in New York City, I believe it was the Broom Street Bar. The drink became a favourite as it makes a refreshing change from the usual, and is really simple to make at home. Here’s how:

Vodka & Cranberry Juice

  • Vodka
  • Cranberry juice
  • Ice

You can mix this drink to your own preference, but I usually have a double measure of vodka. Add ice cubes to a standard tall glass, pour in the double vodka, then top up with cranberry juice. Easy

This should be fairly low calorie drink, especially if you use low sugar cranberry juice. Whatever you choose, I hope you enjoy.

Soundtrack: “(Theme from) New York, New York” by Frank Sinatra.

Platinum Al’s Virtual Hot Tub urges you to drink responsibly.

Rock’n’Roll Drink Time: Jack Daniel’s

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That’s right, it’s not Cocktail Time at the Virtual Hot Tub this week. Instead, it’s just a straight forward tribute to an all time classic, the legendary Jack Daniel’s Tennessee Whiskey. It’s party time right now, so let’s keep this blog short and sweet to commemorate a true favourite.

You know the name, you recognise the brand style, I’m sure you’ve tried the drink. Jack Daniel’s is most commonly mixed with some kind of cola: Tad sang about it with Pepsi, my good buddy Lemmy drank his with Coke (I can verify this from first hand experience).

Also enjoyed straight, over ice or with any number of other mixers, Jack Daniel’s whiskey is a true classic and a must have for any liquor cabinet.

Platinum Al’s Virtual Hot Tub urges you to drink responsibly.

Soundtrack: “Jack Pepsi” by Tad of any Motorhead track.

Cocktail Time: The Steamboat

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Party season is in full swing – and if you need a refreshing alcoholic beverage to sip on your night out, don’t worry: Platinum Al’s got you covered! The Steamboat is a mix of sweet and tangy citrus flavours, you can’t go wrong.

I’ve seen some recipes for a Steamboat cocktail use whiskey, but at the Virtual Tiki Bar, we make this drink using Southern Comfort, lime juice and lemonade. Here’s the info:

Steamboat

  • Southern Comfort
  • Lime juice
  • Lemonade
  • Ice

Simply add a small amount of lime juice to the glass (I use a lime cordial) and carefully add some ice. Pour in two measures of Southern Comfort, then top up with lemonade (full fat works best). Garnish however you feel, a slice of lime works well.

There you go: a classic drink I never get bored of.

Again, I’m not on commission for this drink, I just want to share the appreciation with my discerning readers. Enjoy and drink responsibly.

Soundtrack: Lynyrd Skynyrd.

Cocktail Time: Kraken Rum

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Many a weary old seadog has told a tale of the fearsome sea monster, the Kraken. A huge, tentacled beast, legends say it can tear a ship apart and drag sailors to a watery doom. Only occasionally venturing from the deepest of ocean depths, the Kraken is never the less dreaded by seafarers – the legend of this behemoth is ancient and terrible.

Also, Kraken is brand of spiced rum that’s actually really nice! I haven’t composed one of these drink based blogs for a long while, so with party season upon us, let’s celebrate this enjoyable spirit.

Release the Kraken!

Kraken is a spiced rum and can be mixed many ways, my favourite being with coke (full fat, of course). Ginger beer is also a god option. Kraken has a taste reminiscent of vanilla and caramel, mixed with cola it has a sweet but deep taste that’s a refreshing variation on the typical rum and coke. There are many other recipe suggestions on the Kraken website – check it out here.

I’m not on commission for this, sadly. Hope you enjoy, and drink responsibly.

Soundtrack: anything by King Kraken.

The Kool Aid Experiment

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Along with Sea Monkeys, X-ray specs and Hostess Twinkies and Fruit Pies, one of the many strange and exotic things I was aware of as a child was Kool-Aid. I became aware of this drink via advertisements in American comic books, just like the other alien products that weren’t to be found in UK shops.

Perusing Marvel or DC comics, there would often be a tantalising advert for this fruit flavoured beverage. These images always grabbed me, with their lucid colours and bold statements. Not to mention the weird and wonderful flavours available: Tropical Punch, Watermelon – even Cherry and Grape sounded unbelievably strange to me.

Of course, it would be many years till I’d track down some of this fabled product, as it was nowhere to be found in UK shops. A while back, I picked up a sachet of Kool-Aid from one of those American sweet shops to try and make it properly.

Sachet
Jug

Yes, with Kool-Aid you need to actually make the drink, as it’s sold in powdered form. This isn’t easy, as the instructions are in American and they use quarts and cups and stuff. But with a bit of a Google, I was able to mix together a large jug of water, Kool-Aid powder and a ton of sugar. Not the healthiest of drinks, even though I was very cautious with the sugar.

The result was a fairly pleasant fruit flavoured drink, which was best served cold with ice. I chose the grape flavour as that was fairly out of the ordinary for a soft drink. It was a bit grainy due to the powder and not the easiest to mix. I was fairly hyper after all that sugar though.

In conclusion, I enjoyed my grape flavoured Kool Aid, but it didn’t set my world alight. It was an interesting experiment, but not one that I’m likely to repeat too soon. Too much faffing about, and I ended up with far too much of the purple juice. Still, I’ve now answered another yearning question from my childhood – I finally know what Kool Aid tastes like.

Cocktail time: Captain Morgan Tiki

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I’ve got just enough time left in 2023 to update you on another favourite drink of mine. This is a drink I took a gamble on a while ago, and have thoroughly enjoyed.

Captain Morgan Tiki is a variation on the famous rum brand, incorporating pineapple and mango flavours. It even comes in a cool looking glass bottle that’s shaped like a Tiki statue at the bottom.

No need for any real recipe advice with this drink, just serve with ice and add lemonade for a refreshing, summery drink. 

Once piece of advice I will divulge: when you’ve finished the bottle (it won’t take long), wash it out and when dry, pop in some lights – a chain of small LED style lights will do. The groovy bottle shape makes an interesting outdoor light feature. Then go and buy another bottle.

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!

Chicken Nachos

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Welcome back to the Virtual Hot Tub, where I’ll be sharing a recipe for a dish that has become a big favourite around these parts. Inspired by one of my favourite restaurants, this Mexican style dish is simply out standing. The Food Blog has been quiet for a while, so let’s jump straight back into action!

Chicken Nachos

This is a great recipe, which you can adapt to your taste – whether that be in terms of spiciness or experimenting with ingredients.

Ingredients:

  • Chicken breast
  • Tortilla chips
  • Chipotle paste
  • Feta cheese
  • Guacamole
  • Soured cream
  1. Place the chicken breasts in an oven proof dish, and add the chipotle paste (add this to your taste). Take a table spoon of water, and add to the dish – placing around the outside of the chicken and chipotle paste, not over it.
  2. Cover with kitchen foil, and cook for approximately 35 minutes. The length of time will depend on the size – for example, smaller chicken breasts will require less.
  3. When cooked, remove from the oven and shred/cut the chicken into small pieces.
  4. Then put the chicken back in the dish and stir it into the sauce.
  5. Cover with kitchen foil again, and cook for another 5 minutes.
  6. Put the tortilla chips on a plate. We recommend cheap or own brand tortilla chips – these work better for us as they have a less over-powering flavour.
  7. Add the chicken over the top of the tortilla chips, then crumble feta over.
  8. Finally, add the soured cream and guacamole to taste.

And there you have it! A delicious Mexican style meal that’s exciting and full of flavour. I hope you enjoy it!

A big shout out to the amazing Death by Tacos in Chester, for the inspiration behind this dish. They created something similar for my daughter a while back which she loved – we’ve been back for more and had to devise a similar type of recipe!

Cocktail Time: Absinthe

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Over the years of my adventures as a bounder and general ne’er-do-well, I have occasionally been known to frequent the more bohemian and hedonistic establishments to be found in town and city. Relaxing in the company of poets, artists and dancing girls, one finds the nerves relaxed and the mind expanded – particularly when imbibing the Green Fairy, la fée verte: absinthe.

Absinthe has a formidable reputation. It’s been made illegal in many countries in the past and has been blamed for murder and madness. But if we take things carefully, I’m sure we’ll be OK. Though potent, it’s not as intimidating as considered – and is very enjoyable when prepared correctly.

Preparing absinthe is in itself a ritual, and requires certain specifically designed items. The glass is usually ornate and stemmed, sometimes with a small reservoir at the bottom. The spoon is perforated or slotted.

I’m no expert, but the following steps explain the method I’ve found to prepare and enjoy this drink.

  • Pour approx 1 ounce of absinthe into the glass; some guides recommend turning the glass to allow the liquid to coat the lower area.
  • Place the absinthe spoon across the top of the glass (mine has a small ridge to keep it in place).
  • Place an ice cube on the spoon.
  • Slowly pour ice cold water over the ice cube so it flows into the glass, dissolving the ice cube – 4 to 5 ounces is recommended, but experiment to find your preferred taste (maybe not too much in one sitting, though).
  • Mix any ice cube into the liquid, it should turn cloudy (which is known as louche). You’re then ready to drink.

The liquorice taste of absinthe (or other similar spirits) is not something I wasn’t a fan of originally, but I’ve learned to like. The ritual of preparation – and the paraphernalia – as well as the history, adds a lot to the experience.

Absinthe is now widely available in the UK. The version in the photos is from Andorra, and slightly higher percentage than found on these shores at 85%…

Enjoy your drink, friends – but please treat absinthe with the respect it deserves and drink responsibly!