Archive for the 'Potatoes' Category

Bangers and mash recipe – with video

* Go to the Bangers and mash recipe

Our cooking method for sausages adds extra flavour to the sometimes ho-hum “bangers and mash” by creating a chunky onion and tomato gravy out of the pan juices. Along with the obligatory mashed potato, this dish really does need some greens as well – green beans or broccoli, plunged into boiling water for just a few minutes. Perfect.

This is a reasonably quick dish – suitable for a weeknight dinner. It’s easy to scale up the recipe for extra guests – say, two sausages minimum per person. Continue reading ‘Bangers and mash recipe – with video’

How to roast a duck, the slow and tender way

Windows video (small)
mp4 video (small)

Go to the recipe for Christmas duck

Let’s talk turkey. Actually let’s talk about something else this Christmas. Let’s talk turkey alternatives.

This is a first for Crash Test Kitchen. We’ve never done a Christmas episode before. So we thought we’d focus on two of the basic elements you want on your table: crispy roast potatoes and a lovely bird.

But instead of turkey, we’ve chosen duck. Continue reading ‘How to roast a duck, the slow and tender way’

Our roast chicken recipe: hot and fast

Windows video (small)
mp4 video (small)

Go to the recipe for hot and fast roast chicken

People do fuss over a roast chicken, don’t they? Doing all sorts of things like draping bacon over the fleshiest bits to keep them moist, mucking around poking seasonings under the skin, stuffing all sorts of things inside them to add flavour, even insisting that you have to roast a chicken breast-down in the pan and then flip it over part way through cooking.

In our opinion, if you keep the cooking simple, getting a good result can be reduced to one decision: buying a decent chicken in the first place. There’s been a lot of publicity about chicken welfare lately, with the focus being on battery laying hens and intensively reared, fast-growing meat birds that can hardly stand up by themselves.

In our house we haven’t gone down the full free-range route, but have settled on buying slow-growing birds that are fed better food in more spacious barns endorsed by animal welfare authorities. In the UK the scheme is called RSPCA Freedom Foods and no doubt there are equivalents elsewhere in the world. Continue reading ‘Our roast chicken recipe: hot and fast’

Duck a l’orange

Windows video (small)
mp4 video (small)

Go to the recipe (duck breasts)
Go to the recipe (whole duck)

When I found whole duck on sale at our local supermarket, I got very excited. And I remembered that we had an episode up our sleeve not yet launched on the wider Crash Test Kitchen viewing public.

Friends and family were coming over for dinner this week and I had planned to do a simple roast chicken – but I had never cooked a whole duck before, and I want to have one next Christmas. So this would be the trial run.

It might be a tad retro, but duck a l’orange remains synonymous with birds that swim. A while back we did a show for the Word of Mouth blog that involved duck breasts and a recipe by Stefan Reynaud. Recipe-wise, what I’ll detail here is how we did the breasts-only version shown in the video, and how I handled the whole bird – a Gressingham duck in our case. Continue reading ‘Duck a l’orange’

No-fuss fish pie

Windows video (small)
mp4 video (small)

While it’s nice to experiment in the kitchen and try exciting and slightly scary things like soufflé and partridge, it’s equally nice to build up a stock of really easy, favourite recipes that you can cook any day of the week. You know, the kind of recipes you don’t even a shopping list for, because the list of ingredients is in your head.

This fish pie recipe is like that for me. It’s fairly quick, easy, tasty and you can substitute different kinds of seafood or vegetables, depending on what you’ve got in the fridge or what’s available at the fishmonger (or, let’s face it, the supermarket). Continue reading ‘No-fuss fish pie’

Going, going, tarragon chicken

Windows video
mp4 video

Go to the recipe for tarragon chicken

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’

Whole lotta rosemary chicken

Windows video
QuickTime video

Here’s how it works. Lenny does the shopping, I do the cooking. At least that’s how it’s supposed to work – it depends on our work schedules, and I have to admit that Lenny probably does more than her fair share.

A couple of weeks ago she left me vague instructions for some sort of chicken dish. Well, she probably gave me quite good instructions, but I’m in the habit of fobbing her off with a “Yeah yeah yeah I’ll take care of it” and then instantly purging my memory.

So there I was with some chicken pieces and a vague recollection of rosemary, garlic and olive oil being mentioned. Continue reading ‘Whole lotta rosemary chicken’

Real Belgian fries, with mussels and mayo

Windows video
QuickTime video

This episode our London-based mate Phil shows us how to make real French fries – so real, in fact, they’re actually Belgian. And his wife Michelle, a genuine chef, chips in (pun for Anglo-Anzac readers) with a tasty and simple egg mayonnaise, plus the mussels that go into a traditional Belgian “moules and frites” feast.

Phil and Michelle know their way around Belgium and its cuisine. Phil is a particular specialist at locating obscure monasteries that run breweries on the side, where the monks only sell their beer to people who show up at the door, and only in bulk.


The secret to the Belgian “frite”, Phil insists, is the twice-cooked sweating method. You give them a blast in the hot oil, let them sit for half an hour, then fry them again. Continue reading ‘Real Belgian fries, with mussels and mayo’

How To Eat An Island

Click here to view the videoWith epicurean delights like maple-smoked sturgeon and salmon, home-made apple cider and excellent local wines on offer, why wouldn’t a quartet of wandering gourmand-wannabes stop by Ile d’Orleans in Quebec?

After a week on the road we picked up our old friends Cristy and Robert (“Speedy” to his mates) in Ontario and whisked them away to the heady delights of French-speaking Canada – cosmopolitan Montreal first, then Quebec City with its old-world charms. Ile d’Orleans hides in the St Lawrence River not far from the capital and is a little rural haven with much to offer a travelling palate.

Click here to VIEW THE VIDEO

Excellent local ingredients also made this a perfect stopover for our next “Canadian Safari” episode of CTK. Continue reading ‘How To Eat An Island’

We Did It All For The Gnocchi – Again

Click here to view the videoWe’ve decided to reprise a couple of our classic episodes – mostly for our iTunes audience, and others who find it easier to view our new MPEG4/QuickTime formats.

Here’s the first episode we posted, known amongst our small but dedicated fan base as “the one with the orange”.

Click here to VIEW THE VIDEO

What we put together here is home-made gnocchi with a very simple, classic pesto. Hope it gets your juices flowin’! Continue reading ‘We Did It All For The Gnocchi – Again’