Food Heroes

Food Heroes

Keith Floyd - simply the best
Bruce Poole - great quality and skill personified
Rick Stein - for fantastic recipes, boundless enthusiasm, and for bringing an educated approach to food programming, that isn't always present.........
Nigel Slater - for a writing style that I don't think can be beaten
Giorgio Locatelli - because my wife fancies him, and he made her birthday by signing her menu, and coming out to say hello... (sometimes its the little things...)
Ross Hunter - owner of Surrey Hills Brewery - an old friend who followed his dream
Antonio Carluccio - his passion his food, and his country, are infectious
Eric and Sarah Guignord - who run the brilliant The French Table in Surbiton - my new favourite place! Great food and excellent service every time.


All of these are my food heroes, and many, many more

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Chicken and Cashew Nuts

This dish is fairly rustic in style - everything cut into fairly large dice. It makes it very easy to prepare, and the different textures all compliment each other in the finished dish. The peppers retain their crunch.

350g chicken thighs
2 onions
1 red and 1 yellow pepper
100g cashew nuts (roasted)
1 garlic clove
2 tbsp oil
3 tbsp soy sauce
1 tsp sugar


1 Cut the chicken breasts into 2 cm cubes
2 Dice the onion and peppers
3 Chop the garlic
4 Heat the oil in a wok or large frying pan
5 Add the onions and garlic
6 As soon as they begin to soften add the chicken
7 Stir constantly until the chicken has coloured all over
8 Add the soy and sugar.
9 Add some water - approx 1/2 a glass
10 Leave to simmer for 5-6 minutes over a medium heat
11 Add the cashews and peppers
12 Cook for a further 2-3 minutes

Serve with plain boiled rice

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