How I AeroPress

This is how I make coffee with the AeroPress — more of a note to myself really as I’d completely forgotten how to use it.

  1. Stick the plunger into the larger cylinder, just so the rubber widget lines up with the end of the larger cylinder.
  2. Turn the entire AeroPress upside down.
  3. Add 15g of coffee.
  4. Add 30g of boiled water (twice the weight of coffee), stir if you want.
  5. Leave to relax for 30 seconds.
  6. Fill up the rest of the cylinder with boiled water, stir, leave to relax for 60 seconds.
  7. Add filter to the plastic end bit, pour some water through it — don’t burn yourself.
  8. Screw on the plastic end bit and plunge!

Casserole bread

I’m not much of a baker, but this recipe turns out decent bread in a relatively short amount of time.


  • Self raising flour, 4 1/3 cups
  • Fast action dried yeast, 7 grams (or 1 sachet)
  • Salt, 1/2 teaspoon
  • Sugar, 1/2 teaspoon
  • Water, lukewarm, 2 cups


  1. Take a large bowl and add 1 cup of flour, yeast, salt, sugar and water then mix with a wooden spoon.
  2. Cup by cup, add the remaining flour, stirring after each until it all starts to come together.
  3. Dust the counter with a little flour, and empty the dough out and give it a good knead for 5 minutes or so.
  4. Put the dough back in the bowl, cover with a tea towel and leave to rest for 1 hour.
  5. Take a heavy casserole pan and dust with flour.
  6. Give the dough a brief knead, shape into a ball, place in the casserole pan and leave for another 30 minutes.
  7. Preheat oven to 225℃.
  8. On top of the dough ball, score an × with a sharp knife.
  9. Put the lid on the pan and bake for 35 minutes.
  10. Take the lid off and bake until the top of the loaf has turned brown.

Lunch pasta sauce

This pasta sauce is tasty, super quick to knock together and makes enough for 2.


  • Tin of whole tomatoes, ½
  • Pickled chopped garlic, 1 teaspoon
  • Pickled chopped ginger, 1 teaspoon
  • Worcestershire sauce, 1 teaspoon (or 2/3 anchovies)
  • Balsamic vinegar, 1 teaspoon
  • Tomato purée, 1 teaspoon
  • Olive oil, 1 teaspoon
  • Basil, dried, 1 teaspoon
  • Oregano, dried, 1 teaspoon
  • Salt + pepper


  1. Throw all the ingredients in the blender and blend until smooth.
  2. Optionally, leave in the fridge for an hour or two to let the flavours develop.
  3. Pour the sauce into a pan, reduce for 5-10 minutes then add cooked pasta — I like linguine.

Red onion ribs

These tangy ribs were really excellent — they take a bit of preparation but are well worth the effort.


  • Rack of pork ribs, 2
  • Dr Pepper, 2 litres
  • Red onion, 2 medium, chopped
  • Garlic, 4 or 5 cloves, peeled
  • Lime, 2, juiced
  • Tomato ketchup, 4 tablespoons
  • Soy sauce, 4 tablespoons
  • Tabasco, few shakes
  • Tomato purée, 1 tablespoon
  • Olive oil, 1 tablespoon
  • Worcestershire sauce, 2 tablespoons
  • Bourbon, 25ml
  • Salt + pepper


  1. For the marinade: blend the red onion, garlic, lime, olive oil and salt + pepper until smooth then add to a strong freezer bag with the racks of ribs. Give the bag a roll so the ribs are evenly covered with the marinade and leave overnight in the fridge.
  2. For the barbecue sauce: take a small pan and add the tomato ketchup, soy sauce, Worcestershire sauce, tabasco, tomato purée and bourbon and slowly bring to the boil then set aside.
  3. Preheat the oven to 180℃.
  4. Place a shallow roasting rack1 into an oven tray, lay the ribs on the rack then pour the red onion marinade on top of the ribs, distributing it evenly.
  5. From the corner of the oven tray (not over the ribs!), pour the Dr Pepper until it’s about 1/4 of the way up the ribs.
  6. Using hardy catering foil, wrap the top of the oven tray twice ensuring it’s well sealed then place on the middle tray in the oven and cook for 100 minutes.
  7. Take the oven tray out, remove the foil and brush generously with the barbecue sauce, returning the ribs to the oven uncovered for 10 minutes.
  8. Repeat the above step twice until the ribs are dark and sticky then leave to rest for 10 minutes.
  9. Finally(!) cut the racks into individual ribs and eat!

  1. I’m using a shallow roasting rack because when the roasting tin is covered, the foil shouldn’t be touching the ribs as it’s likely to stick. 

Sweet and sour chicken wings

This is a quick and easy recipe for tasty half-time chicken wings.


  • Chicken wings, 12
  • Soy sauce, 4 tablespoons
  • Worcestershire sauce, 2 teaspoons
  • Lime, 2, juiced
  • Cumin powder, 2 teaspoons
  • Garlic, 4 or 5 cloves, minced
  • Ginger, 4cm, grated
  • Sugar, 2 teaspoons
  • Salt + pepper


  1. Combine the ingredients in a sealable tub followed by a good stir and put in the fridge for a few hours.
  2. Turn the tub upside down every 30 minutes so the wings get an even coating of the marinade.
  3. Preheat the oven to 180℃, lay the wings out on a roasting rack and reserve the marinade.
  4. Roast for 30 minutes on the middle tray until they’re crispy, brushing the wings with the marinade every 10 minutes or so.
Tag: recipe