thejoblessfoodie

Author: scottri

  • Gozney S1

    Gozney S1

    I have recently finished building an outdoor kitchen in my garden. I’ve always fancied a brick built one but don’t have space for that, or the skills to build one so that was never a realistic option. When the Gozney Dome hit the market a while back and it looked amazing, good size, not a permanent structure but it was close to £1800 and that’s before adding on accessories. As a Yorkshireman this put me off, I mean, that’s a lot of pizza to cook before its paid for itself.

    But the stars were to align…. When I discovered the referral scheme (<-click me if you want a discount) which gives 10% off for new customers, Black Friday freebies (free cover and peel) and the new cheaper Dome S1 was released.

    While playing with the discount and deals on the Gozney site I checked out by mistake – yes really! And 25 hours later there was a knock at my door from a delivery driver with my dome! In the end it cost just over £1150 with the accessories.

    While it’s still a lot of money, it’s a lot closer to 1k than 2k for the multi fuel dome. So I was happy with the value for money in the end.

    It’s nicely packaged up and there is no real assembly to do other than inserting the chimney, installing a battery and hooking up the gas. It’s heavy though so it’s a 2 man lift if you are being sensible. I struggled on my own but managed to get in place eventually.

    Since the dome S1 is gas only it’s easy to fire up with the electric starter. Your first fire must start on low to avoid thermal shock but after that you can ramp up the temperature faster.

    It takes 30 to 40 mins to fully saturate everything with heat. This is important as the base needs to be hot to cook your pizza from below.

    I cheated and bought some pre made dough to make sure that wasn’t an issue during my first few cooks and I’m happy with the results so far.

    I wouldn’t hesitate to recommend the Gozney Dome S1.

  • Sai Ua

    Sai Ua

    Fragrant, fiery, and packed with herbs, Sai Ua also known as Northern Thai sausage. It’s a bold dish that captures the essence of Chiang Mai cuisine. Traditionally made with minced pork, lemongrass, kaffir lime leaves, galangal, and red curry paste, this sausage is as much about its intense aroma as its flavour. Grilled until golden and slightly charred, it’s often sliced and served with sticky rice and fresh herbs. If you love Thai food that leans into the herby, spicy side, Sai Ua is a must-try—and surprisingly easy to make at home.:

    Ingredients:
    450 grams ground pork
    125 grams kaeng khua red curry paste
    60 grams chopped garlic
    60 grams chopped shallots
    60 grams chopped lemongrass
    60 grams chopped galangal
    60 grams chopped turmeric
    100 grams thinly sliced kaffir lime leaves
    15 grams shrimp paste
    30 grams fish sauce
    30 grams sugar
    5 grams salt

    Instructions:
    1. In a large bowl, combine all of the ingredients.
    2. Mix well to combine.
    3. Stuff the mixture into sausage casings.
    4. Grill the sausages over a hot fire until they are cooked through.
    5. Serve with sticky rice and other Thai dishes.

    **Enjoy!**

    Here are some tips

    Use high-quality ground pork. The best ground pork for sai ua is made from pork shoulder or pork butt.
    Don’t overmix the ingredients. Overmixing will make the sausages tough.
    BBQ this sausages for a smokey flavor
    Serve sai ua with sticky rice and other Thai dishes. Some popular accompaniments include nam prik ong (spicy chili dip), som tam (papaya salad), and larb (click here for my larb recipe ).

    Let’s be honest, this is quite a lot of effort, but you can make this authentic Thai dish at home. And if you do, i’d recommend making a big batch and freezing them – because you’ll want more!

  • Gai Yang (Thai BBQ chicken)

    Gai Yang (Thai BBQ chicken)

    Gai Thai BBQ Chicken: A Flavorful and Easy-to-Make Dish. If you’re a fan of Thai cuisine, you’re probably familiar with gai yang, a popular Thai grilled chicken dish. Gai yang is marinated in a flavorful mixture of herbs and spices before being grilled to perfection. In this article, we’ll introduce you to a similar dish, gai Thai BBQ chicken, which is just as delicious and easy to make at home.

    Ingredients:–
    1 whole chicken, cut into pieces
    3 cloves of garlic, minced
    1 tablespoon of coriander seeds, ground
    1 tablespoon of cumin seeds, ground
    1 tablespoon of turmeric powder
    1 tablespoon of paprika
    2 tablespoons of fish sauce
    2 tablespoons of soy sauce
    1 tablespoon of brown sugar
    Juice of 1 lime
    Salt, to taste
    Vegetable oil

    Instructions:
    1. In a large bowl, mix together the garlic, coriander seeds, cumin seeds, turmeric powder, paprika, fish sauce, soy sauce, brown sugar, lime juice, and salt. Stir well to combine all the ingredients.
    2. Add the chicken pieces to the bowl and mix well to coat them with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
    3. When you’re ready to cook the chicken, preheat your grill to medium-high heat. Brush the BBQ grates with vegetable oil to prevent the chicken from sticking.
    4. Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken pieces on the grill and cook for 6-8 minutes on each side, or until the chicken is cooked through and the skin is crispy and golden brown.
    5. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving.
    6. Serve the gai Thai BBQ chicken with steamed rice, or your favorite Thai side dishes such as papaya salad, cucumber salad, or grilled corn on the cob.Enjoy your delicious gai Thai BBQ chicken, and impress your family and friends with your Thai cooking skills!

  • Pact coffee

    Pact coffee

    Coffee enthusiasts! Pact was one of the first subscription coffee services I tried, i have tried loads since, but it’s remained my favorite coffee.

    Let’s talk about the coffee – it’s absolutely delicious! They have a wide range of single-origin and blended coffees that are roasted in small batches to ensure maximum freshness. Personally, I love making espresso at home (invest in a decent machine, its worth it), and their beans are perfect for that. But whether you prefer drip coffee or French press, they have a bean and grind for you. One of my favorite things about Pact Coffee is their subscription service. It’s super easy to set up, and you can choose how often you want your coffee delivered and one of the best bits is its easy to delay or speed up individual deliveries.

    It’s not just me who loves Pact Coffee – several of my friends and family have become Pact customers. So, if you’re looking for high-quality, ethically sourced coffee that’s delivered straight to your door, I highly recommend checking out Pact Coffee. Trust me, you won’t be disappointed!

    If you use my referral code we both save £5.

    https://www.pactcoffee.com/coffee-plans/signup?voucher=RICHARD-853932

  • Thai Pork Larb

    Thai Pork Larb

    Thai Pork Larb is a traditional dish that is often found in Northern Thailand. The dish is known for its bold flavors and use of fresh herbs and spices. The combination of tangy lime juice, salty fish sauce, and spicy chilies make for a mouthwatering flavor profile that is both savory and refreshing. Larb can be made with a variety of proteins such as chicken, beef, or even tofu, but the pork version is particularly popular. It is often served with sticky rice or as a side dish to a larger meal. If you’re a fan of Thai cuisine, you won’t want to miss out on this flavorful and easy-to-make dish.

    Recipe

    Ingredients:

    • 500 grams ground pork
    • 2 tablespoons vegetable oil
    • 75 grams chopped shallots
    • 3 cloves garlic, minced
    • 1 tablespoon chopped lemongrass
    • 1 tablespoon chopped ginger
    • 1 tablespoon chopped Thai chilies
    • 30 ml fish sauce
    • 30 ml lime juice
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 30 grams chopped fresh cilantro
    • 30 grams chopped fresh mint
    • 30 grams chopped green onions

    Instructions:

    1. In a large skillet over medium-high heat, heat the vegetable oil. Add the shallots, garlic, lemongrass, ginger, and Thai chilies, and cook for 2-3 minutes, stirring occasionally, until the shallots are soft.
    2. Add the ground pork to the skillet and cook for 8-10 minutes, stirring occasionally, until the pork is browned and cooked through.
    3. In a small bowl, whisk together the fish sauce, lime juice, sugar, salt, and black pepper.
    4. Add the fish sauce mixture to the skillet with the pork and stir to combine.
    5. Remove the skillet from the heat and stir in the cilantro, mint, and green onions.
    6. Serve the pork larb warm or at room temperature, garnished with additional cilantro and lime wedges, if desired.

    If you make this, share your pics on Instagram and tag @thejoblessfoodie