Tag Archives: tikichris recipes

Recipe: Skrei and Sanguinello | #OhMyCod

Here’s a simple recipe for a fish dish incorporating two sensational seasonals: skrei (Norwegian cod) and sanguinello (blood orange). Continue reading

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Recipe: Banana Split Milkshake

Häagen-Dazs has launched a new seasonal flavour for Autumn/Winter 2016: Honey Walnut & Cream. Mmm mmm good? Uh huh. Oh yeah. Want to add an extra layer of yum to it? Check out my recipe for a banana split milkshake (regular and ‘hard’ versions included) using this delicious limited run ice cream. Continue reading

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Recipe: Maple Walnut Wings | #WingingIt

My maple walnut wings are really moreish, if I do say so myself! I didn’t add any spicy heat to them but chipotle or Tabasco would go well with them (and it’s easy enough to incorporate on your own). I would encourage you to try these as suggested in the recipe first though, to get a taste of just how yummy chicken, maple and walnut are together. Continue reading

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Recipe: Bone Marrow Burgers with Buttermilk Béchamel

My third and final recipe for the Tom Hixson Masterchef Challenge is an especially meaty dish: bone marrow burgers with buttermilk béchamel. Continue reading

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Recipe: Grilled Sausage Dogs with Alabama White Sauce and Jalapeños

Here’s the second recipe for the Tom Hixson Masterchef Challenge: grilled sausage dogs with Alabama white sauce and jalapeños. Continue reading

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Cocktail Recipe: Isla de Encanta

Here’s the recipe for Isla de Encanta, my drink served during London Cocktail Week at The Beachcomber Bar in celebration of the 10th anniversary of my blog. Continue reading

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Recipe: Picanha with Hemp Seed Chimichurri

First up from my recipes for the Tom Hixson Masterchef Challenge is pichanha with hemp seed chimichurri. Continue reading

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Ti Punch Tiki at The Beachcomber Bar | 10X10 with tikichris

As part of my 10X10 celebration of ten years blogging, I teamed up with one of my favourite London bars for a cocktail collaboration. We played around with the recipe for a classic ti punch, adding a touch of tikichris madness to make it truly something special. Head over to The Beachcomber Bar this weekend for a taste. Continue reading

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Recipe: San Daniele Wings with Grana Padano Sauce | #WingingIt

Love ham and cheese? Love chicken wings? D’ever consider combining these two awesome foods into one dish? I did. It works. Continue reading

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Recipe: Walnut Chicken Tacos

Old El Paso’s invitation for me to attend the media preview of its “mini cantina” pop-up at the South Bank a few days back was coupled with an offer to try the newly launched Mini Stand N Stuff tortillas for myself and come up with my own recipe of stuff to put in them. Continue reading

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Recipe: Karma Cola Wings | #WingingIt

Pretty much any cola can be used for this recipe, but I recommend Karma Cola. It’s tastier than others in my opinion. It actually has cola nut as one of few minimal ingredients while not having any science-y preservatives or additives that are in some of the more widely recognised sodas on the market. Continue reading

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Recipe: Golden Champion Ale Brined Wings | #WingingIt

Beer and chicken wings are a match made in heaven, especially when you combine the two for one great recipe. Try this easy recipe for beer brined wings made with Badger Ale’s Golden Champion, a crisp and fruity golden ale, … Continue reading

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Recipe: Coconut Oil, Chipotle and Sesame Wings | #WingingIt

My recipe for coconut oil, chipotle and sesame wings is totally about big flavour indulgence, but there’s an argument to categorise these wings as health food. Nutritious coconut oil is so much better for you than most other oils while superfood sesame seeds are an excellent source for manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fibre. Continue reading

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Recipe: Kimchi Pimento Cheese

America’s so called “caviar of the South” gets some Korean kick with my version of the pimento cheese incorporating spicy kimchi. Continue reading

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Recipe: SunGold Smoothie

SunGold kiwifruit is super tasty, go great in a smoothie, and add a little sunshine to any meal. Continue reading

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Recipe: Cointreau Wings with Honey Dijon | #WingingIt

Orange you glad to come across this Cointreau-versial recipes for chicken wings? Continue reading

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Recipe: Quick and Easy Mapo Tofu

This recipe for the classic Sichuan tofu and meat recipe, mapo tofu, is not authentic – at all – but it is quick and easy. And very yummy. What’s especially nice about this basic recipe is that it uses minimal ingredients but packs a flavoursome and savoury wallop. Continue reading

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Recipe: Hazelnut Comté Mac n Cheese

Comté and hazelnut are especially tasty together. Plus, Comté is an smart choice for a hearty and robust mac ‘n cheese. So coming up with a dish that incorporates both ingredients seemed like a smart idea. Continue reading

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Recipe: Tamago Miso French Toast

Talk about a pain perdu! My eggy bread took a long detour through Japan on its way to France! I hope you enjoy my recipe for tamago miso French toast – aka Japanese French toast. Continue reading

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Nachos of the Month: Tabasco Pecan Crab Dip

Hey folks. I’m reviving my Nachos of the Month series to share a recipe to accompany the launch of Manomasa’s Cantina Chips. Just like the type of chips you’d get at the start of a meal at a cantina in Mexico and most Mexican restaurants in the States – these are the UK’s first packaged Cantina chips, and launched into Whole Foods recently in 200g packs (RRP £2.49). They go great with my Tabasco pecan crab dip too! Enjoy. Continue reading

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Recipe: Root Beer Chilli con Carne

Hungry? Here’s another Root Beer Reboot recipe – this one for a rootsy chilli con carne that’s especially excellent for upping the yum factor on a hot dog. Continue reading

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Recipe: Earl Grey Duck (Gressingham)

Here’s an extremely easy recipe that should still impress any dinner guest. Earl Grey is a brilliant marinade for duck breast, infusing the meat with range of light citrus notes and woody tannin flavour while tenderising it even more than it already is resulting in an incredibly succulent dish. Continue reading

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Recipe: Sweet Potato Duck Croquetas (Gressingham)

These sweet potato duck croquetas are crowd pleasers,perfect for BBQs and casual dinner parties. I like to dip my croquetas in an easy-to-make chipotle honey mustard sauce: one part yellow “American” mustard, one part honey and couple of drops of … Continue reading

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Recipe: Squid and Chickpea Barley

Sometime during my recent visits to Sicily, Barcelona and Puglia the elements of this recipe starting fomenting in my ravenous mind. Once home with enough time to play around with my ideas, I was keen to create what’s turned out to be a really scrumptious dish: squid and chickpea barley. Continue reading

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Recipe: Half Dipped Madeleines

When the friendly folks at Bonne Maman UK got in touch with me to see if I’d be up for creating with a recipe using their madeleine as the main ingredient, I was keen to give it a shot. But, I wondered what to do with something that’s already a perfectly complete treat in and of itself. So, I took the easy way out and did very little … and was pleased with the tasty results. I hope you’ll like my ideas for super simple Half Dipped Madeleines. Continue reading

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Recipe: Elvis Oats

As “blogger of the month” for Pip & Nut, I thought I’d come up with a few recipes using its creamy peanut butter. Here’s one for a hearty breakfast that I like to call Elvis Oats. You know about those peanut butter, banana, honey, and bacon sandwiches that Elvis Presley loved so much to eat, right? And I’m sure you’re aware of the sad tale of how the King of Rock ‘n Roll, died “on his throne”. If only Elvis had been a more regular guy, he might still have been rocking with us today. What if there had been a way for the king to have enjoyed his preferred royal dish while adding some much needed fibre to his diet? That’s where my recipe for Elvis Oats comes in. It’s a fibre-filled homage to Elvis’ favourite treat that’s delicious, a little bit indulgent and especially filling. Continue reading

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Recipe: Peanut Butter and Pickle Chicken Melt with Sriracha Dijon Dip

As “blogger of the month” for Pip & Nut, I thought I’d come up with a few recipes using its creamy peanut butter. Here’s my first go: a peanut butter and pickle chicken melt with sriracha Dijon dip. Sound like a mouthful? That’s the idea! But if the prospect of blending peanut butter, pickle, cheese, chicken, hot sauce, mustard, and honey into one bite seems a little odd or even off putting, I’d suggest you at least try this mighty ensemble – you might be surprised how yummy (and not really all the unusual) it tastes. And if you reckon such a sandwich may well indeed do the trick to appease mega-flavour craving taste buds, you could find it’s actually even better than you imagine. Continue reading

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Recipe: Duck Tacos with Blueberry Salsa (Gressingham)

Yes, duck and blueberry pair remarkably well as a flavour combo. Shredded duck leg is an excellent option for tacos, and blueberry salsa is a perfect sidekick to serve with such a succulent dish. Continue reading

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Recipe: Lavender Duck Fried Rice (Gressingham)

Considering how easy it is to cook duck breast, it’s amazing how much robust flavour it can add to even the simplest of recipes, such as this one for a lightly floral and somewhat zingy egg fried rice. Duck breast is such a juicy and tender meat too. One of the things I like best about this dish is how the chunks of meat blend with the tiny grains of rice and bits of onion for a succulent and multi-textured bite. Continue reading

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Recipe: Three Bacon Butty with Lardo and Iceberg Lettuce

Having trouble choosing which was the best type of bacon to use, I simple decided to layer this epic sandwich with three of my favourite cures (English style back, American style streaky, and Italian pancetta) along with plenty of crisp iceberg lettuce for good measure and a couple of ultra thin slices of super savoury lardo to up the flavour to the next level of yum. The bread? I reckon it’s gotta be a crusty roll for added crunch with a bit of soft, sop-it-up texture on the inside. Continue reading

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Recipe: Duck Mai Tai (Gressingham)

Here’s a recipe incorporating the elements of one of my favourite cocktails – the Mai Tai – and what’s fast becoming my favourite meat to cook with – duck! This ‘ducktail’ recipe calls for rum, but the alcohol cooks off leaving just its robust and sweet tropical flavour to meddle with the fruit juices and roasted almond yumminess. Continue reading

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Nachos of the Month: Honey Roasted Ham and Emmental Sincronizadas

Nachos! They’re an easy assemblage and an awesome snack. I’ve teamed up with tortillas with spirit brand Manomasa to create some recipes to help you best enjoy your next crunch time. A crunch Mexican style take on the classic ham and Swiss sandwich, my latest recipe – honey roasted ham and Emmental sincronizadas – is an especially quick and hassle free treat. Enjoy. Continue reading

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Nachos of the Month: Manchego with Anchovies, Almonds, and Olives

Nachos! They’re an easy assemblage and an awesome snack. I’ve teamed up with tortillas with spirit brand Manomasa to create some recipes to help you best enjoy your next crunch time. Here’s my latest creation: tortilla chips with Manchego, anchovies, almonds, and olives. Continue reading

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Recipe: Babybel Inside Out Cheeseburger

So I was craving a cheeseburger the other day, had some Mini Babybel Originals in the fridge and wondered what if … ? And the answer was yummy! So, I thought I’d share this fun and easy recipe for making oozy introverted cheeseburgers with you. Continue reading

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Nachos of the Month: Grapefruit and Scallop Ceviche

Nachos! They’re an easy assemblage and an awesome snack. I’ve teamed up with tortillas with spirit brand Manomasa to create some recipes to help you best enjoy your next crunch time. Here’s my first recipe: a zesty grapefruit and scallop ceviche. Continue reading

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