A course made from coarse ingredients

I looked up the meaning of the word "Hash" and I did find a definition that said "A coarse mixture of ingredients"

I think that meaning somes up about everything that I cook. I try to keep coarse language to a minimum. After all there is only one Gordon Ramsay, but I think the word hash can easily be added to everything I cook. Never looks like the picture does it?

Anyway this offering does have hash in the titles and in my view the final result lived up to the definition. Sausage and Leek Hash a very simple weekend supper. Which was fortunate because I had just done a long walk and I didn't have much energy left to spend time cooking in the kitchen. But I did need some brownie points and my turn was long overdue. 

This course might be a coarse mixture of ingredients it was but it tasted ok and who cares what it really looks like when you can wash it down with a beer. Give it a go.

Beer, food and views in Norway or if you eat you're in

Bergen Norway. A place well worth a visit but make sure that you take plenty of money. You will need it!!

With money you can eat and if you eat you're in the Hate Cuisine gang

Something Fishy in Norway

Hate Cuisine have just completed a short tour to Bergen in Norway. Lovely place to visit but this is not a travel blog its a food blog. So what do you try that might be a bit different? Well in Norway its got to be fish. Regular readers will know that Hate Cuisine think highly of Cod and Chips but in Norway I decided to go for something more exotic.

Prawns, Caviar, Monk Fish and ............ Whale Meat. Great food really fresh and at risk of upsetting the greens the Whale Meat was nice. Tasted just like ...... No not chicken but steak.

Ohhhh just one more thing before you head off to Norway. Take loads of money its expensive but worth it and not just for the Whale Meat and don't expect to hear ABBA songs.

Faking for Food

We at Hate Cuisine enjoy our food and would go to some lengths to satisfy our aching stomachs but at the end of the day what we eat is what we buy. But check this link out from Sky News. "Pandering" around someone for that extra steak or the last cake may be the way to go.

This Panda like us enjoys a nice bun but faking pregnancy to get it is what we at Hate Cuisine says is a step to far. And anyway we don't have the right body parts.

But welcome our newest Ai Hin Hate Cuisine star 

Please can with have a Kate Moss beer glass

Just heard that a London restaurant has in tribute to Kate Moss designed a champagne glass shaped on her left breast. This is to honour Kate's 25 years in modelling.

Now Hate Cuisine rates Kate Moss although she does not go for our fast food diets, but Kate how ever much we like you and either of your breasts.We at Hate Cuisine don't do Champagne that often. Please can we have a nude Kate Moss beer glass? How about something like this.

American Classics

Going through my bits and pieces the other day I found some old unused book vouchers from Christmas about 2 years ago. Is it me or is it hard to find the time to read and anyway I have a kindle. But a kindle is not great for books with pictures and I do like cookbooks with pictures. Well I do try and make the food look the same even if it doesn't taste the same.

Anyway I decided to use them up and buy the American Cookbook by Caroline Bretherton and Elena Rosemond-Hoerr.

My first go of trying to make an American Classic was Cornbread with Spicy Chow Chow. Its quite hard finding the ingredients from the local supermarket. After much searching and a bit of bad temper the ingredients were bought and a couple of days later this was my effort.

Ok I didn't buy the flag but I thought it made a good a good picture and like I said good cookbooks have nice pictures.

Chicken Skewers and Cucumber Dip

Why do we like cooking food on a stick? And then how do you eat it? Do you risk putting it in your mouth and skewering both your cheeks?

Anyway I decided to give this dish a go. Suddenly I cried out for help. What do I do with the pak choi? I decided to treat it like lettuce. It looks a bit limp but was ideal to spoon up the dip.

A nice fresh dish and to avoid splinters I decided to take the chicken off the sticks.