Stovies

Got this recipe from a Scottish friend (thanks Glynis!) and im totally making it because it sounds like something im going to love.
How to make stovies - fry some link sausages. Peel some potatoes and onions. In a deep pan place a layer of sliced potatoes, then a layer of sliced onions, then a layer of the cut up cooked sausage. Keep going till everything is used. Generously salt and pepper, then add enough water to cover the bottom of the pot. Bring to a simmer and cover. Cook for 20 minutes, or until the tatties are mush, then mash with a masher.....totally delicious, but do taste better with square/Lorne sausage.
Add more pepper as you mash. Best eaten with French bread and butter.

Britain's BIG Fry Up!

I need to go here. Or better still, I wish a local cafe would create something similar. Not saying it would be easy, far from it, the potatoes would make it harder for me because im not a fan of hash browns in a fry up, but I would certainly do a much better job than the guy in this video. Ive eaten large fried breakfasts in Ireland (not this big obviously but big) and always finished them with room for a bit more so I would be confident in getting my £15 back. Im starving now.

Sausage Vindaloo

Ladies and moshers I give you another unique dish, created by yours truly, check out the Sausage Vindaloo™
What you will need ~

sausage
vindaloo paste
chili
onion
I show you how below ~



And here is the delicious result ~



Now the Sausage Vindaloo™ is an awesome meal which will be largely ignore by vegetarians and poosies but ignore them, they be nitwits. I have created another brilliant meal which will see you through many alcoholic rounds and a few metal gigs.

Music to eat to ~ Walls Of Jericho, Mary Beats Jane, Over Kill

Ready The Toads!

Toad in the hole with chips

On the luncheon menu today my dear moshers was Toad In The Hole served with chips and a slice of bread (see above photo). One of Britain's traditional meals it is usually served with vegetables and gravy (onion gravy mostly) but I decided to hit the chip pan instead because veggies aren't really that metal apart from fried tomatoes which are totally metal.
Sadly no real toads are involved in the making of the dish (aren't toads meant to be hallucogenic?) and all it consists of is sausages in the batter used for Yorkshire pudding. That all makes for some fantastic stodge, and we just luurve a bit of stodge here! It keeps you going on the Ale long after the lightweights have folded into an alcohol induced slumber.
My only bit of advice when making Toad In The Hole is don't make the batter too thick or it can taste very fatty/lardy. Try to judge the amount by the amount of sausages you're chucking into it. Its quick too, 220 oventemp for 40 mins and you are ready to eat.

Music to eat to ~ Uriah Heep, Magnum, Saxon, Wolfsbane

The Veggies Have Landed

Without the egg, this is safe for vegetarians

Ok readers of this blog should know by now that its author and Metal Chef is a carnivore. I LOVE meat and am fine if it clogs my arteries and puts fat on my ass. Hey everything has a price right? But occasionaly I do wander into the realm of vegetarians (dont worry, I dont stay too long), in order to mix things up a little.
More often than not its a pretty bland affair on offer but persist and you can find some great grub (food). The vegetarian sausages and burger were passable in the meal above, just be sure you have enough egg yolk, beans and sauces to give it an extra zing.
Suprisingly this was pretty filling and could really set you up for a night behind the ale pumps. Not sure its wise to make this platter too often however. You might find yourself joining Greenpeace and drinking nettle tea.

Music to eat to ~ Korn (Quorn ~ geddit?)

The Devil's Pudding

Treat Your Arteries to Black Pudding

One would think congealed blood tasted terrible. One would be so very wrong! Black pudding (also called blood pudding and blood sausage) well and truly kicks ass. All it is is a sausage made by cooking blood (after its congealed) with onions, pork fat and oatmeal. Most animals crimson fluid can be used including pig, sheep, cows, goats and ducks. Are you listening PETA? Hehehe.
Black Pudding is usually fried and added to a cooked breakfast, but ive made tasty sandwiches with them and had them with chips (fries). Ive also had White Pudding in Ireland and its basically the same thing, apart from the obvious colour difference.
Looking to stodge up before embarking on an all nighter on the booze? Black Pudding is your food! And some Fish & Chip shops encase the Blutwurst (German for Blood Sausage) in batter which is handy. (Its also a refreshing change from Kebabs). Your arteries will thank you. Probably.
Seriously, this is a wonderful bit of grub. Don't let the congealed blood thing put you off because you eat worse when you tuck into a bucket of chicken nuggets. (And I love them too).

Music to eat to ~ Crowbar, Amon Amarth, Death, Machine Head.

Oggy, Eggy and Chippy

Who slipped the fried onions in?

First of all, what exactly is an 'Oggy'? Well it has nothing whatsoever to do with Max Boyce's stage intro. Oggy is what I used to call sausages when I was a child. Well I say 'used to', I still do actually. And the above culinary delight that I cooked a few days ago is standard fare in greasyspoons up and down the country. Sausage, egg, chips and fried onion. (Not sure if the onion would be added as this was something I decided to lob in the frying pan at the last minute).
Perfect meal before going and getting Jagerbombed to the sound of thrash metallers Sacred Reich but it is missing something. Bacon! When I was devouring this plate of fried holiness, I was constantly looking under the pile of chips for a rasher of swine, and it did feel less of a meal without it. Another mistake was using one those jumbo sausages they have in chippy's instead of the regular types used in breakfasts. It felt like half fried, half oven baked; a sort of mad cross between eating chip shop grub and a fry up.
Still good stodge mind, setting you up for a good nights headbanging.