Gherkin powder is great for giving a tangy, vinegar flavour to meat, vegetables, drinks and sauces.  You can use it to transform egg mayonnaise into the perfect tartare sauce for example. Simply Drain a jar of sliced pickles and then dehydrate them until fully dry. Then you just need to give them a few pulses in your spice mill. Enjoy, PK Here are more herbs, spices and ingredients posts.  Dagarful (Parmotrema perlatum) Turmeric Sumac White Pepper Pickled Gherkin Powder Worcestershire Sauce Anderson’s Balsamic Vinaigrette ..read more

If you make your own spice blends and dry rubs, you are going to need a spice shaker. Many of them allow you to adjust the holes being used to get that even application. Look for shakers that allow you to label the contents and/or have a viewing window.  Spice shakers are perfect for spicing biltong or applying your freshly made dry rubs to roasts: If you don’t need adjustable hole sizes and you have some empty spice containers, you can always refill them your spice blends. Look for containers that have the hole sizes you need and a removeable lid: Enjoy, PK Here are some more posts ..read more

There are essential bits of kit that every kitchen should have. Then there are tons of gadgets that make cooking easier.  If like me you love getting a new bit of kitchen kit, try a randomized selection of our posts for inspiration (or browse them all here) : Revel Wet And Dry Blender Beer Can Chicken Roasting Rack Gas Hob Heat Diffuser 16cm Victorinox Swibo Curved Flexible Blade Boning Knife: PK Reviews Plastic Lids For Canned Food Microwave Ovens With Inverter Technology Slow Cookers Philips Pasta And Noodle Maker Ezysafe 3 in 1 Jar, Bottle & Can Opener: A GICICI Review Kitchen ..read more

The cuts of meat that do more work and are hence “tougher” benefit from this cooking technique. The intended result being evenly cooked with the surface being seared. Vegetables are also roasted for the same reason and both meat and vegetables are usually marinated in wet or dry herb and spice mixes first to enhance their flavours. Try a randomized selection of our posts for inspiration (or browse them all here) : PK’s Dry Rub Split Roast Chicken Scott Rea’s Roast Pork With Perfect Crackling Grochow’s BBQ Pulled Pork Chinese 5 Spice And Plum Wine Roast Chicken PK’s NoRecipe Butter Stuffed ..read more

I am happy to say that this dish lives up to the hype. The soft drink’s caramel and sugar provide a depth of flavour and also gives that sought after stickiness. Note: I use bone in chicken legs as they don’t dry out and the bones give a density to the sauce Prep is easy and then 6 hours in the slow cooker.   Simply Put in your slow cooker: 1 kg bone in chicken legs A handful of chopped spring onions 1 tsp of ginger, finely diced 3 Tbs soy sauce 1 can of coca cola Cook on low in your slow cooker for 6 hours. Serve I like to serve each person with a bowl of rice and access to more ..read more

Your slow cooker is an essential piece of you kitchen kit. It allows you to very slowly cook the tougher cuts of meat, turning the meat tender and breaking down the connective tissue. It is also a time saver, put it on in the morning, walk away and on return you’ll have dinner ready! Try a randomized selection of our posts for inspiration (or browse them all here) : PK’s Slow Cooker Whole Chicken PK’s Pea And Ham Hock Soup PK’s Slow Cooked Rabbit Soup PK’s Slow Cooker Chicken Stock PK’s Bouquet Garni PK Makes River Cottage’s Citrus Braised Lamb Shanks PK’s Slow Cooker Lamb Chops Hugh Fearn ..read more

Making garlic confit is delightfully simple. It is garlic cloves slowly cooked in olive oil until they are soft and spreadable. Over the course of 2 hours on a low heat, the garlic looses its bight and takes on a mellow, nutty flavour. You can use it many novel ways, anything from spreads to garnishes to cheese platters. Oh and in all the ways you would normally use raw garlic. I generally use a whole head of garlic (two sometimes) at a time because the confit will keep in the fridge for several weeks. Simply Peel and clean the garlic cloves. Chuck them into a small pot or an oven proof rame ..read more

Their ability to enhance the flavour of your dishes makes sauces and the like an important element in your cooking arsenal. Try a randomized selection of our posts for inspiration (or browse them all here) : How To Make Browned Butter Sauce Dave’s Mint And Balsamic Dipping Sauce The Easiest Nam Jim Dressing Balsamic Vinegar Hugh Fearnley-Whittingstall’s Gremolata Worcestershire Sauce PK’s Chicken Baste #1 Sriracha Hot Sauce Bish’s Burning Mango Salsas Pecorino Cheese And Mayonnaise Dip Jamie Oliver’s Egg Mayonnaise PK’s Essential Pantry Cupboard Contents Japanese Roasted Sesame Dressing ..read more

An air fryer makes for super easy pork belly in 20 minutes. The secret is to leave the pork belly uncovered (and unseasoned) in the fridge overnight. This will reduce the fat’s moisture content and that leads to crispy crispy crackling. Simply Lay a strip of pork belly fat side down. Roll the bottom of the strip up and over to get a roll. Note: if the fat was not scored by your butcher, do that first with a sharp knife. You could tie the roll with butchers string or simply pin it with bamboo skewers like I have below. Season with salt and pepper and then pop the rolled pork belly into your a ..read more

Stocks, broths and soups form an important part of your cooking toolbox. Try a randomized selection for some inspiration (or browse them all here ) : PK’s Slow Cooker Chicken Stock Welchy’s Easy Mushroom Soup Easy Chicken Katsu Udon Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit. First Name (very optional) Email address (required): Leave this field empty if you're human ..read more