Dutchy

This is a Beef Stew with a difference I cooked for Cast Iron Wednesday.

This is my latest video, Meat & Potato Pie for #nationalpieweek also a new idea i am trying to grow Memory Cook #memorycook. Memory Cook is a dish that is inspired by someone, a loved one past or presence, a guiding figure teacher work colleague or simply a place you have visited, post a video on YouTube or simply a picture on WoodSmokeForum or Social Media and use the #memorycook.

Short Rant! It’s National Pie Week, a Pie is not a casserole with a Pastry Top through on by a fancy TV Chef, no, a Pie has a Pastry Top and Pastry encasing it’s contents. Rant Over! PS, look out for my National Pie Week Video Tomorrow! #nationalpieweek #memorycook

Haha, lucky to pick it up on EBay, never seen one before, likely never see another one as it’s from the 1880’s. Need to re-plate the bottom as it’s getting a bit this with rust.

Latest video, Brazilian Spiced Pineapple cooked on a 1880 French Rôtisserie Ingredients: 1 Pineapple Coconut Milk 150 g Sugar 1 1/2 Tsp Ground Cinnamon 1 1/2 Tsp Ground Clove

Thanks for the feedback Arian 👍 The bread mix was a store bought mix from Asda, and it was a multigrain loaf. I have started to include the ingredients list on YouTube, and I will start putting them on the Forum post.

Yes, thought I would show it after you was talking about making a Rocket Stove from a Gas Cylinder. Took it last year Anglia Tailgate, I see it will have to make an appearance at the Midland Tailgate!

Here’s my latest video, Bread cooked in a Homemade Vuurvakie Braai Oven.

So I have had this 1880 French Rôtisserie for about 10 months, and it always puzzled me the correct operation. It was made in the 1880 and came with out any instructions!! I have used with the pan in the bottom with the charcoal grate sitting in this. The normal way you would set up a BBQ, charcoal underneath. The problem I had with this set up was, when you inserted the retaining skewer it would catch the coals, so I would leave a gap in the coals, plus you could not cook anything with a large diameter. Today I was videoing it, when I opened the top, it always puzzled me why the top hinged. Then I had a light build moment 💡The rack and the charcoal grate sit in the top! The opposite of what you would normally think! If you have any thoughts or different set ideas, or know someone who has used one 😂 I would be interested to know.

Here’s my latest video, Kilner Jar Breakfast, easy recipe, great to cook and chill/freeze, then use for a quick Breakfast or Camping Weekends!

Yes it will, we had 2 servings out of this for Dinner, then froze the rest for a further meal.

This is my latest video, bit of a twist on a Meat Layer (Schichtfleisch) it’s made with Homemade Bacon!

Jerk Chicken cooked on an Argentinian Grill, quick lunch while filming. Rub Ingridients. 1 1⁄2 teaspoons ground allspice 1 1⁄2 teaspoons dried thyme 1 teaspoon curry powder 1 1⁄2 teaspoons paprika 1 teaspoon sugar 1⁄2 teaspoon salt 3⁄4 teaspoon black pepper 1 1⁄2 teaspoons cayenne pepper 1⁄4 teaspoon grated nutmeg 1⁄4 teaspoon ground cinnamon 1⁄8 teaspoon ground cloves

Here’s my video for Chicken Tenders.

Toad In The Hole cooked in a Cast Iron Pan on a Joy Stove. Come visit my website

Haha, had to watch it back, more like Norman Wisdom!

This is my Festive Cook, Spicy Turkey Leg.

This is my video on how to make Homemade Bacon, some might agree, some will not agree, but this is my method.

This is my latest video, Eggs Provençal, shot for #CastIronWednesday Come over to YouTube and take a look, if you like what you see, why not Subscribe and hit that Bell!

Do you want one?

Which sticker is that? This one? or this?

Not a Cottage Pie, as people who live in Cottages keep Bees and make Honey, do Water Colour Paintings or Knit. People who live on Ranches keep Live Stock, so its a Ranch Pie!

This is my take on a Lamb Tagine, cooked in a cast iron Tagine. Full Video Here Ingredients 1Tbs Oil 500g Lamb Rump 2Tbs Ras-El-Hanout 2 Medium Chopped Onions 3 Chopped Garlic Cloves 350ml Lamb Stock 1 Tin Chopped Tomatoes 1 Tin Chick Peas 25g Dried Apricots 6 Saffron Strands 1 Tbs Honey Method Combine the Lamb and Ras-El-Hanout in a bowl and refrigerate over night Add the oil to the Tagine Put the Saffron Strands in a small container and add 2 Tbs of hot water Add the Lamb and brown all over Remove the Lamb from the Tagine Add the Onions to the Tagine and cook until they are just turning translucent. Do not brown Add the Garlic and cook for a further minute Remove the Onions from the Tagine to a bowl. De-glaze the Tagine with the Lamb Stock Add the Onions and Lamb back to the Tagine Add the Tinned Tomatoes and cook for 2 minutes Add the Chick Peas and stir in Add the Dried Apricots Add the Saffron Strands and the water Add the honey, stir well, put the Tagine lid on and cook over a low heat for 2 hours