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Dishy David

@dishy_david

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Weights 🏋️‍♂️ & Plates 🍽️
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Filipino Chicken Adobo

This is the national dish of the Philippines, and like all traditional dishes, it has many variations, including versions with pork and beef. The essential elements, however, are the perfect balance of soy sauce, vinegar, black pepper, and sugar, which form a rich, sticky glaze that tastes like it’s been slow-cooked, even though it hasn’t!

Ingredients

Chicken and Marinade
- 750g chicken thigh fillets, boneless and skinless (5 - 6 pieces)
- 3 garlic cloves, minced
- 85ml soy sauce (ordinary all-purpose or light, not dark soy sauce)
- 110ml white vinegar
- 4 fresh bay leaves or 3 dried bay leaves

For Cooking
- 2 tbsp oil, divided (vegetable, canola, or peanut)
- 3 garlic cloves, minced
- 1 small brown onion, diced
- 375ml water
- 2 tbsp brown sugar
- 1 tbsp whole black pepper (or substitute 2 tsp coarse cracked pepper)

Serving
- 2 green onions/scallions, sliced (for garnish)

Method
1. Combine the chicken and marinade ingredients in a bowl. Marinate for at least 20 minutes or up to overnight.
2. Heat 1 tbsp of oil in a skillet over high heat.
3. Remove the chicken from the marinade (reserve the marinade) and sear in the pan until browned, about 1 minute per side. Do not cook through. Set the chicken aside.
4. In the same skillet, heat the remaining oil. Add garlic and onion, and cook for 1.5 minutes.
5. Add the reserved marinade, water, sugar, and black pepper. Bring to a simmer, then reduce heat to medium-high and simmer for 5 minutes.
6. Add the chicken, smooth side down. Simmer uncovered for 20-25 minutes, turning the chicken after 15 minutes, until the sauce reduces to a thick, syrupy consistency.
7. If the sauce is not thick enough, remove the chicken and let the sauce simmer alone until it thickens, then return the chicken to the skillet to coat in the glaze.
8. Serve the glazed chicken over rice and garnish with sliced green onions and crispy chicken skins.

#easyrecipes #londonfoodie #chickenadobo by @dishy_david

First BBQ of the season 🔥☀️

A beautiful sunny Sunday in London means only one thing, dust off the old BBQ (literally) and get some meat grilling! The first of many to come this summer hopefully 🤞 This meal I kept things simple with some pork belly slices and chicken wings, both covered in a Louisiana style rub cooked low and slow over the embers. by @dishy_david

Pork Medallions with Blue Cheese sauce

This is my go-to for a one-pan, 30-minute weeknight dinner! Perfect for date nights or entertaining, it’s easy enough for any skill level. Super tender pork tenderloin with salty blue cheese sauce, can’t really go wrong!

Ingredients:
800g pork tenderloin
2 Tbsp olive oil
2 Tbsp butter, divided
2 shallots, finely chopped
60ml white wine,
140g blue cheese, cubed
180ml double cream
Salt
Freshly ground black pepper
1 tsp chopped fresh parsley

Method
1. Trim the tenderloin, removing silverskin and excess fat. Cut into eight 2-inch medallions, flatten slightly, and season with salt and pepper.
2. Heat olive oil and 1 Tbsp butter in a large pan over high heat. Sear half the medallions for 2-3 minutes per side until browned and firm. Repeat with remaining pork.
3. Melt remaining butter in the pan, add shallots with a pinch of salt, and sauté for 30 seconds, scraping up browned bits.
4. Deglaze with white wine. When almost evaporated, add cream and blue cheese, simmering for 3 minutes until smooth and thick.
5. Return pork and juices to the pan, cooking for 2-4 minutes until firm and slightly pink inside. Season, garnish with parsley, and serve. by @dishy_david

🥩 BLACKLOCK 🥩

Beautifully done 700g Prime Rib steak and first time trying the 350g Lamb Rump steak! The beef is always a showstopper, but the lamb really packed a flavour punch and came out on top for me! @blacklockchops

Which one would you prefer? by @dishy_david

Easy Pork Cassoulet

Rich, warming and filling - this easy pork cassoulet is a delicious casserole for cooler days. Topped with crispy breadcrumbs it is a nutritious stew that is tasty enough to serve to guests as a dinner party dish and yet economical enough for everyday dining.

Ingredients
* 150g Smoked Streaky Bacon, sliced into thick lardons
* 500g pork belly, cut into 5cm slices
* 600g dried haricot beans, soaked in cold water overnight
* 6 Cumberland sausages
* 75g lard
* ��1 celery stick, roughly chopped
* ��1 small onion, roughly chopped
* ��1 large carrot, roughly chopped
* ��6 whole garlic cloves, peeled but left whole
* ��1 bouquet garni
* ��1.2 litres chicken stock
* ��8 pinches of Maldon sea salt flakes
* ��2 pinches of freshly ground black pepper
* ��50g dried breadcrumbs
* ��Half a bunch of fresh flat-leaf parsley, roughly chopped

Instructions
1. ��First, brown off all your meat starting with the lardons, sausages and pork belly, remove when caramelised.
2. ��Preheat the oven to 120°C and with the left over fat in the casserole pot over a low heat, add the celery, onion, carrot, and 5 of the garlic cloves and cook gently for 5 minutes. Add the bouquet garni, browned sausages, bacon, pork belly and beans into the pot and pour in the chicken stock. Bring to the boil, skimming as necessary and then season with the salt and pepper.
3. ��Transfer the casserole to the oven and cook uncovered for 3 hours, stirring every hour.
4. ��The beans will be soft toward the end and the juice should have thickened. Remove from the oven. Crush and chop the remaining garlic clove and mix with the parsley and breadcrumbs and sprinkle over the cassoulet, dotting small pieces of the remaining lardons on top.
5. Return to the oven and cook for another 30 minutes, or until the breadcrumbs have browned.
6. Serve hot and bubbling. by @dishy_david

Giant Cous Cous Salad 🥗

Very refreshing cold salad to make ahead of time and goes well with pretty much everything! Just threw together cooked giant cous cous, sliced cucumbers, halved cherry tomatoes, dill, parsley, red wine vinegar, olive oil, salt and pepper. Ideal for BBQ season right around the corner 🔥☀️ by @dishy_david

Gazpacho (Cold Summer Soup)

With the sun finally blessing us with its presence in London, this definitely calls for a nice refreshing soup (which is actually quite healthy too!). Just blitz up all the ingredients and put the soup in the fridge to cool down before serving up with a bit of parsley and finely chopped red onion / cucumber.

Ingredients:

Makes roughly 4 servings:

8 tomatoes
1 cucumber
1 green bell-pepper
1/4 red onion
1 garlic clove
Chunk of stale bread
1 tbsp red wine vinegar
Generous glug of olive oil (About 3 to 4 tbsps)
Salt & pepper to taste by @dishy_david

Summer is here and so are Mediterranean lunches in the garden ☀️🌱🍅

Refreshing Gazpacho soup for starters, and an Olive Focaccia stuffed with mozzarella, tomatoes, pesto and seasoned with balsamic vinegar. Deliziosa! 🤌

Plus, couldn’t say no to a glass of Rosé with lunch 🍷

Which one would you be finishing off first? by @dishy_david

Welsh Rarebit (no rabbits harmed in the filming of this)

Growing up in Wales myself, I honestly don’t remember this being that common! Cheese on toast was my staple, but fair play this does take it up a notch.

Ingredients:
25g Butter
25g Flour
1 tsp English Mustard
1 tbsp Worcestershire sauce
200ml of Guinness (or Ale)
220g of Cheddar Cheese
Sourdough Bread

Method.
1. On a medium heat on the hob, make a roux with the butter and flour until sand like in texture, add in the Guinness and mix until thick in texture. Add the mustard and Worcestershire sauce, along with the grated cheese. Mix until the cheese has melted completely and a thick sauce has formed. Season with a pinch of salt and pepper.
2. Let this cool and put in the fridge for at least 4 hours, or until set.
3. Under a grill, toast one side of your bread until golden brown, flip over and spread the cooled cheese mixture until fuller covered. Put back under the grill until the mixture has melted and a golden brown skin has formed.
4. With a knife, make small indentations in the cheese in a cross hatch form, this is to make cracks where your final dash of Worcestershire sauce can get into.
5. Enjoy! by @dishy_david

A sneak peak behind the curtain of an upcoming Spring Pork Cassoulet cook.

#shotonmoment #foodphotography #momentlens #londonfoodies #castironcooking #homecooking #foodfilm #foodblogger by @dishy_david

Saucy Chicken Puttanesca

The renowned Neapolitan tomato sauce, brimming with olives, garlic, capers, and anchovies, is typically served with long pasta. In this rendition, chicken legs are delicately oven-braised in the puttanesca sauce until tender, creating a simple, one-pan meal perfect for a weeknight.

Ingredients:
- 1.35 kg skin-on, bone-in chicken thighs and drumsticks or whole legs
- Flakey salt
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 6 garlic cloves, thinly sliced
- 4 oil-packed anchovy fillets
- ½ tsp crushed red pepper flakes
- 2 tbsp double-concentrated tomato paste
- 1 cup Castelvetrano olives, crushed, pits removed
- 1 cup dry white wine
- 2 tbsp drained capers
- 2 fresh bay leaves (optional)
- 2” strips lemon peel, plus lemon wedges for serving

Method:
1. Preheat oven to 350°F (175°C). Pat chicken dry with paper towels and season with salt.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 7-10 minutes. Transfer chicken to a plate, leaving 3 tablespoons of fat in the skillet.
3. Reduce heat to medium. Add garlic and anchovies to the skillet, cook until garlic is softened, and anchovies have dissolved, about 2-3 minutes. Stir in red pepper flakes and tomato paste, cook for 3 minutes. Add olives, wine, capers, bay leaves (if using), and lemon peel. Simmer until most of the wine has evaporated, about 5-7 minutes.
4. Arrange chicken in a single layer (skin side up) in the skillet. Pour in 1 cup of water and bring to a simmer. Transfer skillet to the oven and bake, uncovered, until sauce is thickened, and chicken is cooked through, about 20-25 minutes (30-35 minutes for whole legs).
5. Transfer chicken to a platter, reduce the sauce until thick and bring back the chicken to be covered in the sauce. Serve with lemon wedges.

#castiron #castironcooking #castironskillet #londonfoodies #onepanmeal #weeknightmeals #chickendinner #puttanesca #saucy #shotonmoment by @dishy_david

Tonkotsu Ramen 🍜

They never miss over at @tonkotsu.ramenbar
Super luscious pork broth, pork belly slices, noodles and a tea soaked egg, what more do you want on a rainy day?

#ramenlovers #tonkotsuramen #londonfoodscene by @dishy_david