Beignets and Mardis Gras

Beignets and Mardis Gras. As a family, we love pancakes for breakfast and we certainly don’t wait for Pancake Day. This year as Honey is older I think I will have to invest in a second pancake pan to keep up. Number one daughter Lilly is a dab hand at pancake batter and can now measure out the ingredients pretty much by eye. So at least some of the work in the kitchen is shared. But this weekend as a back to school treat I made us all Beignets. They are like a sweet doughnut, but the beignet is traditionally square-shaped and without a hole. Beignets are considered the forerunners of the raised doughnut and are a favourite during Mardis Gras.

Mardi Gras

Fat Tuesday or Mardi Gras

Fat Tuesday or Mardi Gras and the world famous Carnivals in Rio de Janeiro and New Orleans developed from the Christian tradition of eating special rich foods before the fasting season of Lent. The word carnival itself comes from “carne levar” (to take away meat) which is often omitted from the diet during Lent. Alongside the partying, street parades, partying and partying ( can you tell I’m a fan ) is the food. In New Orleans take your pick of Gumbo, Etouffee, Jambalaya, Crawfish Pie, Fried Calamari, Andouille Sausage, Beignets and King Cake.

It is said no Mardi Gras celebration is complete without a King Cake, also known as Twelfth Night Cake. This cake is actually a sweetened yeast bread, similar to brioche, baked in a ring shape. A king cake is frosted with gold, green, and purple icing. As you mix the batter is mixed the maker of the King Cake hides a token in the cake. These tokens can be a dried red bean or a figurine of a baby, representing Christ as a child. When the cake is cut and shared, the finder of the hidden treasure is said to enjoy good luck for the coming year. This is a tradition almost identical to a silver sixpence dropped into a Christmas plum pudding.

What are beignets?

In New Orleans beignets are often enjoyed with café au lait, café au lait is strong dark roast coffee and chicory, served with equal part hot milk. The place to try a beignet is the landmark Cafe du Monde coffee stand, established in the New Orleans French Market in 1862 and still operating today, twenty-four seven. Beignets are THE menu, nothing else is served and you can expect a wait in line if you arrive during peak hours and even longer if you want a table. So
here is my recipe for the second staple of a New Orleans Mardi Gras, traditional Cajun Crocialles or Beignets, crisp deep fried dough dipped in sugar. The recipe requires a two to three hour resting period so while you wait, go grab yourself a drink and as they say in New Orleans ‘ Laissez les bon temps rouler ‘ or Let the good times roll!

Coffee and Beignets
These really are delicious you will need to make more than you think. You serve dusted with vanilla sugar or icing sugar. A little unorthodox I like a mix of cinnamon and caster sugar for dipping and some chocolate sauce if you are feeling really indulgent.

My Thanksgiving Ham Recipies

During the holiday season particularly for Christmas and Easter and Thanksgiving in America, many families include a large cooked ham in the culinary celebrations. I first enjoyed this tradition when I was invited along with my then boss Steven ( the short wearing Springbok ) and his family to dine with Russ and Teresa. They lived with their lovely family near Cambridge and Teresa worked in the Red Lion with us. As a serving member of the American air force man, Russ bought a Thanksgiving ham of epic proportions, ingeniously spirally sliced and then glazed, from the massive air force hypermarket on the local base. It was a stunning meal with great company and a great day.

The Thanksgiving meal has evolved like a traditional English Christmas dinner into a celebration of good food and a table laden with sides, sauces, and vegetables. Roast turkey or Thanksgiving ham, sweet potato casserole topped with fluffy toasted mallow pieces, cornbread dressing ( a type of stuffing ), cranberry sauce, creamed potatoes, mac ‘n’ cheese, wild rice pilaf, green beans with creamed mushrooms, glazed carrots and lots of pan gravy. Then to finish a veritable array of pies from pecan to pumpkin. Yummy.


Traditional Baked Ham

Ask your butcher to source a traditionally prepared dry cure ham and to tie it for you. A dry cure ham will shrink less during cooking and produce a better quality easier to cut joint of meat. Now for the crafty part, poaching the ham before finishing the joint in the oven also improves the carving quality and produces a flavoursome stock from which you can make traditional pea and ham soup. I added a selection of my favourite glazes for you to try out.

1 whole or piece of boned and rolled dry cured ham around 3 to 4 lb is a nice joint

( ask your butcher to weigh it this is important for cooking times )

1 to 2 White Onions, peeled and quartered

2 large Carrots, peeled and halved

2 sticks of Celery, washed

2 Bay Leaves

4 Cloves

Around 10 whole Coriander Seeds

5 or 6 Black Peppercorns

Place the ham in the pan and cover with cold water. Place on the cooker and bring to the boil. Carefully take to the sink and pour out the water and wash off any scum from the ham. This initial boiling will help reduce excess salt in the finished ham. Cover again with cold water and add the carrots, celery, coriander seeds, and peppercorns. Pierce the bay leaves with the cloves, pin to the onions and add to the pan. Bring back to the boil, turn down to a gentle simmer and cover with lid. Cook for twenty minutes per pound of raw weight. Once the cooking time is finished turn off the heat and leave to go cold in the cooking liquor. This can be done the night before.


For the Delicious Glazes and Baking

 Wholegrain Mustard and Honey

4 tablespoons Soft Brown Sugar

4 tablespoons Runny Honey

2 tablespoons Wholegrain Mustard

Mix the sugar and mustard together in a small bowl. Rub in half of the mustard and sugar mix. Pour over one tablespoon of honey and put in the oven. After fifteen minutes spread on the remaining sugar, mustard, and honey. Finish off glazing in the oven for another fifteen minutes turning the oven down if the ham starts to burn. Remove and serve hot or cold.

Spicy Mustard with Apricot and Peach Preserve

4 tablespoons of Apricot Jam or Preserve

1 fl oz Peach Schnapps

3 tablespoons Dijon Mustard

¼ teaspoon freshly ground Black Pepper

¼ teaspoon Cayenne Pepper

Heat the preserve in a small thick bottomed pan until it melts whisk in remaining ingredients until thoroughly combined. Spread half the mixture over the ham and place in the oven. After fifteen minutes spread on the remaining mix. Finish off glazing in the oven for another fifteen minutes turning the oven down if the ham starts to burn. Remove and serve hot or cold.

Wicked Bourbon and Coca-Cola Glaze

1 can of Coca Cola

2 fl oz Bourbon Whiskey

2 oz Soft Brown Sugar

½ teaspoon ground Allspice

½ teaspoon Cayenne Pepper

¼ teaspoon freshly ground Black Pepper

Pour the coca cola into a small heavy bottomed pan. Reduce by two-thirds, simmering over a medium heat until you achieve a thin syrup. Add the sugar, whiskey, and spices and reduce again by half. Spread half the mixture over the ham and place in the oven. After fifteen minutes spread on the remaining mix. Finish off glazing in the oven for another fifteen minutes turning the oven down if the ham starts to burn. Remove and serve hot or cold.

Cinnamon and Mustard

2 oz Soft Brown Sugar

1 tablespoon French Mustard

½ tsp ground Cinnamon

¼ tsp freshly ground Black Pepper

Mix the ingredients together in a small bowl. Spread half the mixture over the ham and place in the oven. After fifteen minutes spread on the remaining mix. Finish off glazing in the oven for another fifteen minutes turning the oven down if the ham starts to burn. Remove and serve hot or cold.

Traditional Spiced Christmas Ham

2 tablespoons soft Brown Sugar

2 tablespoons English mustard

½ teaspoon ground Allspice

¼ teaspoon freshly ground Black Pepper

A large handful of Cloves

Mix all the ingredients, except the cloves, together in a small bowl. Spread half the mixture over the ham and then stud the fat with cloves pushing the pointed ends down in towards the meat. Place in the oven, after fifteen minutes spread on the remaining mix. Finish off glazing in the oven for another fifteen minutes turning the oven down if the ham starts to burn. Remove and serve hot or cold.


Weekend Top Tip


As we are about to hit peak season for barbecues in the UK and everyone loves a char-grilled burger this is just a simple tip to help your delicious homemade burger keep its shape when cooking. All meat contracts slightly as it cooks and as the proteins in your burger heat up it will pull together. To keep a nice round shape simply press your thumb gently into the center of the burger as you put it on the grill leaving a slight imprint. As the meat contracts, the burger will not end up the shape of an orange but retain its perfect burger patty pattern.


My Mardis Gras Cajun Gumbo

And so it is Fat Tuesday or Mardi Gras, and today I am cooking a Cajun classic, Gumbo. Gumbo is a type of stew from southern Louisiana combining the ingredients and techniques of a melting pot of cultures, including French, Spanish, German, West African, and Choctaw. In general, a Creole gumbo generally contains shellfish, tomatoes, okra and filé * powder. Native words for either of the last two ingredients are the likely root of the word gumbo. A Cajun gumbo is generally based on a dark roux made from fat and flour and is spicier. Both use a ‘ Holy Trinity ’ of ingredients,  chopped onion, celery and green pepper as a base,  developed from the classic mirepoix. Andouille sausage * or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then the meat is added. The dish simmers for a minimum of three hours, with shellfish, filé and extra spices added near the end.


*Gumbo filé powder is a necessity for cooking authentic Creole or Cajun cuisine. Filé powder is the powdered leaves of the sassafras tree. When ground, they have a rich, spicy flavour with a hint of eucalyptus. Andouille sausage is a staple of Cajun and Creole cooking brought to the United States by French immigrants to Louisiana. It is a course pork sausage flavoured with garlic, pepper, onions and wine.

If you are going to cook Cajan then you can get in the mood with this version of the Hank Williams classic. My Gumbo recipe is no exception, the only time I waiver from the truly authentic is adding a little extra butter to my chicken, sausage, and prawns to produce a rich sauce to top the finished dish. As they say in New Orleans,

” Laissez les bons Temps Rouler -let the Good Times Roll “

My Cajun Gumbo                               serves 4

12 large prawns, peeled and de-veined

4 chicken breasts, butterflied

200 gr Andouille sausage, sliced

200 gr Long Grain Rice

150 gr Butter

50 gr Flour

1 litre quality Chicken Stock

50 ml Olive Oil

1 Large Onion, peeled and finely chopped

4 sticks of Celery, washed and chopped

1 Green Bell Pepper

6 Cloves of Garlic, peeled and finely chopped

4 tablespoons of Cajun-style seasoning

2 tablespoons Filé powder ( available from a good Deli )

2 Bay Leaves

1 teaspoon Tabasco hot sauce ( you can use more if you prefer )

Juice of 1 Lemon

Sea Salt and freshly ground Black Pepper

Freshly chopped Parsley

In a medium bowl mix the prawns, chicken half the sausage and 2 tablespoons of the Cajun style seasoning. In a large heavy-bottomed, saucepan heat the oil over a medium heat and cook the onion, pepper, and celery for ten minutes without burning. Remove from the pan and reserve. Melt half of the butter and stir in the flour. Cook out the roux over a gentle heat, stirring continuously until a dark nut brown. Add the cooked trinity, the seasoned chicken, garlic, bay leaves, the sausage, the remaining Creole seasoning, and Tabasco sauce. Pour in half of the chicken stock and bring to a gentle simmer. Cook over the lowest possible heat for two and a half hours. Stir occasionally to prevent sticking.

In a second pan, cook the rice by bringing the remaining stock to the boil, add the rice and place on a tight cover. Simmer for five minutes then remove from heat and leave to steam for ten more minutes. Add the prawns to the gumbo and reduce the cooking liquor down by a third until the prawns are cooked. Add the filé powder, the lemon juice, butter, and check the seasoning. Finish the gumbo with chopped parsley then divide the cooked rice into bowls using a slotted spoon and top with a piece of chicken, prawns, sausage and some cooking liquor.

My Cajun Seasoning

3 tablespoons Smoked Paprika

2 tablespoons Onion Powder

2 tablespoons Garlic Powder

1 tablespoon Hot Mustard Powder

1 tablespoon Cayenne Pepper

1 tablespoon Dried Oregano

1 tablespoon Dried Thyme

1 tablespoon Salt

½ tablespoon ground Bay Leaves

½ tablespoon ground Black Pepper

Mix in a food processor and store in an airtight container.

Super Bowl 50 & The Best Buffalo Wings Ever

Sunday is a milestone in American sport the fiftieth Super Bowl. Now I am no expert on the game but I know that the Super Bowl is always celebrated in some style. I imagine that for the fiftieth the celebrations will be spectacular and as millions gather in bars or at home to watch, food plays a massive role. So what are the top snacks piled on the table tops across the USA? Heaps of Nachos with spicy dips, bacon stuffed crispy potato skins, beer broiled Hot dogs smothered in onions, cheese, mustard and ketchup, buttered corn-on-the-cob and sticky BBQ ribs all washed down with ice-cold beer will all be popular but THE Super Bowl snack is the Buffalo Wing.

As a professional chef a long time ago potato skins were what your potato came in and they were as likely as not peeled off. The only time you saw a chicken wing in a hotel or restaurant kitchen was in a stock pot. At home the chicken carcass, neck and wings made a base for hearty soups, and nothing was wasted. With the advent of commercialization of poultry farming and of mass refrigeration throughout the food supply chain from a producer, supplier, distributor and in the home, customers became ever more able to pick and choose their favourite part of the bird. People wanted the thigh, breast and leg consequently butcher’s almost paid the chef to take away the wings which no one wanted.

And then……

On October 30, 1964, in Buffalo, New York, at the now legendary Anchor Bar*, the owner Teressa Bellissimo created a late-night snack for her son and his friends. At hand, a surfeit of chicken wings, which she deep fried, dressed in a sticky, sweet chilli flavoured butter sauce and served them with celery sticks and a creamy, blue cheese dip. The buffalo wings, they are from Buffalo, I knew you were going to ask me about that, became popular and for a while they were free on the bar for regulars. Is it me but do all fridges seem to have celery and blue cheese lurking within ready for late night culinary inspiration, and anchovies and olives and Parmesan, actually that is more like a small deli and perhaps for another article.

Since that day chicken or ‘ Buffalo ’ wings have become a little more popular and on Sunday night, it is estimated a mammoth 1.25 billion wings will be eaten during the 50th Super bowl. Chicken wings are now universally popular and come in numerous sauce varieties from sweet, oriental to smoked or hickory style.

* The city of Buffalo has designated July 29 as “Chicken Wing Day,” and today, the Anchor Bar serves up more than 70 thousand pounds of chicken per month. The Anchor Bar original recipe for hot sauce is now sold commercially.


Buffalo Wings.jpg

Oven baked Buffalo Wings

 makes approx. 24 pieces

Buffalo Wings are a personal favourite I love the mix of spicy chicken, cool full of flavour blue cheese dip and crisp celery. This easy convenient recipe bakes the wings instead of frying. It is a little more healthy –  just and so much easier.

For the Wings

1 kg Chicken Wings (about 12 wings)

3 tablespoons Butter

4 Cloves of Garlic, peeled and very finely crushed

6 tablespoons good Tomato Ketchup

1 tablespoon bottled Hot Pepper Sauce

1 tablespoon Honey

2 tablespoon Dry Sherry

1 tablespoon Smoked Paprika

½ teaspoon Cayenne Pepper

Sea Salt and freshly ground Black Pepper


For the Blue Cheese Dip

125 ml Sour Cream

125 ml Mayonnaise

100 gr crumbled, mild Blue Cheese ( I use Danish Blue )

1 tablespoon quality Cider Vinegar

1 Clove Garlic, peeled and very finely crushed

A generous pinch or two of Celery Salt

Freshly ground Black Pepper

Celery sticks

The parts of the wing used will also vary from person to person and restaurant to restaurant. Some will cut off the wing tip and separate the remaining wing pieces. Some cook all three parts together. I know some people who will eat the wing tip bone and all if it is fried up nice and crunchy. A good butcher will prepare the wings as you like.

For consistent, even cooking in the oven I cut up the wings by first removing the wing tips, they can go into the freezer ready for the stockpot. Then cut wings into two pieces, at the joint. Put chicken wing pieces in a large glass bowl, season generously, cover with cling film and set to one side. ( Make sure you thoroughly wash the board you cut the raw chicken on ).

In a medium, heavy-bottomed saucepan melt the butter and sauté the garlic over a low heat, without burning for two minutes. Add the ketchup, hot pepper sauce, dry sherry, smoked paprika and cayenne pepper and cook for five more minutes stirring constantly. Remove from the heat and allow to thoroughly cool down. When cold pour all but a couple of tablespoons of the marinade over the chicken pieces in the bowl. Cover with fresh cling film and place in the refrigerator and marinate for at least two hours.

Preheat your oven to 375F / 190C / Gas mark 5. Drain the chicken pieces and place on a wire rack over a metal roasting pan. Bake for thirty to thirty-five minutes, until the chicken is tender and no longer pink. The sticky marinade may char, don’t worry this all adds to the flavour. Remove from oven and baste with reserved marinade.

Serve with celery sticks and blue cheese dip

For the Blue cheese dip, combine dip ingredients – sour cream, mayonnaise, blue cheese, vinegar, and garlic – in a blender or food processor. Blend or pulse until smooth. Cover and chill. The dip can be made ahead and will keep for a couple of days in the refrigerator.


What to Drink? Medium spiced Buffalo wings are best paired  German-style Riesling wines or hoppy Continental-style Pilsner lagers and IPA beers.



Allergens in this recipe are;

  Flour   Milk    Celery

Sausage, Apple and Thyme Hash

Sometimes you just want simple, full flavoured food. Something more than a snack but perhaps nothing as complicated as a full meal. Hash is a great and easy to prepare dish that can be made with beef, corned beef from a tin is great but flakes of your own cured salt beef is better, confit duck and pulled pork. Hash is a dish made from diced or chopped meat, potatoes, and flavourings such as onions, spices and herbs that are mixed together and then cooked. The name is thought to come from the French verb ‘ hacher ‘ meaning to chop. Corned beef hash became especially popular in Britain, during and after the second world war, when rationing limited the availability of fresh meat.

Sausage Hash

You can add just about anything you want to use up in your fridge and ramp up the heat with lots of pepper and chillies if you so choose. I like the sweetness in this recipe that you get from the onions and apples, a classic flavour combination with pork sausage and make sure there is a real good grind of black pepper for a little kick.

Sausage, Apple and Thyme Hash                                             serves 2

6 grilled, good quality Pork Sausages, from your local butcher

500 gr boiled Baby Potatoes, sliced

2 large Spanish Onions, peeled and finely sliced,

2 Red Peppers, de seeded and sliced

2 Crisp Green Eating Apples

2 fresh free range Eggs ( Duck Eggs if you can get them )

80 ml Vegetable Oil

50 gr Butter

½ teaspoon freshly picked Thyme leaves

Sea Salt and freshly ground Black Pepper

A handful of curly Parsley, washed and finely chopped

Heat half of the oil and the butter in a large, heavy-bottomed frying pan until foaming. Add the onions and sauté for five to ten minutes, over a medium heat, until they start to soften but not colour. Add the potatoes, peppers, apples and thyme, stir and cook for ten more minutes until the potatoes are starting to colour. Place the sausage pieces in the pan and finish cooking, stirring occasionally. After ten more minutes, the sausages should be thoroughly heated through and the potatoes nicely golden brown. Season generously and keep warm. In a second frying pan, heat the remaining oil and fry the eggs. Stir in all most all the parsley into the hash, transfer into bowls and top with the eggs and remaining parsley.