Oxtail Braised in Guinness

What has happened to Autumn? It’s balmy out there. Warm even. The nights are gettting cold but the daytime is positively pleasant. Okay we got the back-end of Hurriance Whatnot but generally speaking the weather is not going to plan. And that’s great except for two things.

First it means we are heading for a vicious winter (the law of Happiness Stan states that pleasant weather is inevitably followed by a spell of unpleasant weather times ten). Second it means that I cannot plunge into a heady mix of ‘winter warmers’, ‘comfort food’ and even ‘unctuous’ creations without them seeming as out of place as fois gras at a vegan convention.

But that won’t stop me. As if. So I decided to get a head start on winter and revert to an old favourite. Oxtail. This time braised in stout (or Guinness by any other name).


The green stuff is a nod to the five-a-day brigade.

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Kale Potato Cakes with Wild Salmon Fillets

Salmon is a staple in this house because it is a protein we will both eat (the kids eat anything, unless its green). But hunting around, looking for exciting things to do with salmon can be quite tedious.

So when the wife came home with a big bag of kale (she does that, comes home with exciting new taste sensations – little pots of stuff, bags of greenery, although I must admit not usually unusual cuts of meat) I thought an opportunity had arisen to come up with something different.

So using all my powers of culinary creativity I came up with…..potato fritters, cakes patties, etc. But there is a sting in the tale – kale holds a secret I was unaware of…..

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