A few weeks ago, on a (typically) miserable London winter’s day, I was at home by myself and at a loss for what to have for lunch. The pantry (or store cupboard as the English call it) was pretty much bare and all I had in the fridge was a limp bit of broccoli, the dag end of some parmesan and a few dregs of cream which weren’t quite off.
I boiled up the broc in a bit of water to which I’d added some liquid stock, blitzed it in the blender and added salt, pepper, parmesan and cream for what was a surprisingly delicious repast. I couldn’t believe my luck – I’d stumbled upon the recipe for a yummy, warming lunch from a few ingredients that you might just have in your fridge. Continue reading ‘Brocolli soup with left-handedness’
Here’s an episode we prepared earlier. We’ve been doing a few shows for Word of Mouth (WOM), the blog of Observer Food Monthly magazine here in the UK. A lot of you probably didn’t know about these CTK specials, as they were posted only at WOM and didn’t go out in our feed.
It seemed a shame that some of you might miss out, especially the great number who subscribe to CTK via iTunes, so we’ve decided to repost them here for your enjoyment. Even if you’ve seen the episode before, you can now download it to your iPods, Apple TVs and what-not. Continue reading ‘Going, going, tarragon chicken’
Lenny is a whiz with fried rice. Last time she made it I was well impressed, to the point that I would eat it over stuff from a Chinese restaurant any day.
And that’s saying something. I reckon it’s really hard to replicate the flavours of your better-than-average Chinese takeaway. Maybe it’s down to MSG, which in some Asian cultures is literally known as “taste” (oh, if only you could buy good taste in powdered form). We’ve got nothing against MSG, really - it’s either in the food we buy or it isn’t - but we don’t have it in our kitchen, and don’t have any idea how, or how much of it, to use. Continue reading ‘Rice to the occasion’
The leftover Christmas turkey was on its last legs, and sandwiches had long since lost their appeal … time for what Lenny calls a “flavour changer”.
Larb is a simple Laotian dish of spicy mince (usually pork or chicken) that is eaten with sticky rice, also known as glutinous rice. In Laos the rice comes in a little hopper-style basket made of bamboo and woven grass. The lime and chili flavours are heaven together, and ground rice powder adds a bit of crunch. Continue reading ‘We larb turkey’
About us
We're Waz and Lenny, a couple of foodies with a video camera. We're not chefs, and you won't find any of that "here's one we prepared earlier" fakery here - we make mistakes, and the failures get posted along with the success stories. CTK is a podcast and video blog (vlog) rolled into one.
Windows video
mp4 video
Duck in for Christmas
Our roast chicken recipe: hot and fast
No-fuss fish pie
Classic bolognese
Portuguese custard tarts (pasteis de nata)
About the soufflé
One chicken, three ways
Bones about it: Beef stock from scratch
Heart-melting chocolate pudding
Cracking creme brulee
Perfect Steak … in Time for Christmas
Rice to the occasion
Beating the breast
Your sausage habits exposed
Don’t come the raw prawn
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