Thank You

Dear all

Thank you so very much for your submissions, love and you lovely followers on Twitter for your interest.
We are heading towards a wonderful creation here with a crack team of programmers, designers and funding even in a credit crunch, not bad for a humble Blog.
We are looking to have something significant and different from all other cooking sites here for you all in the New Year.
In the meantime Chloe and I will endeavour to post some Pod Cooks with our Mother's while CWM is under construction.

Cooking With Mother, the ultimate cooking resource is on it's way.
We are coming at you like Mr Kipling - Exceedingly Good, enjoy the Beat Box Chef without his mother for now; as a musician this really appealed to me.

Beatbox Fame Game
Uploaded by loranger

See you all soon.

Best

Marcos

Nearly There

Hi

We are very close to selecting our design agency and have had loads of submissions to our contribute post.
I promise to put some here.
I am really enjoying the journey Cooking With Mother is taking and these things take a while I suppose.
Please keep submitting I promise more news very soon.

Best

M

Contribute to Cooking With Mother

Hello

I am very excited about the way Cooking With Mother is shaping up and we are looking for contributors.

Have you a cooking podcast that you would like to share on our radio station? Share that special recipe you have cooked with your mother over the phone? Or are you a DJ looking for a radio station where you can be heard? Or are you a News or Food Blogger looking for an audience? If you are any of these then please email us:

contribute(at)cookingwitmother(dot)com

Our unique portal will be a place to chill, cook and learn exciting new recipes from all over the world.
You will be able to stream our unique and specially designed live Video Cooks and Pod Cooks direct to your pda, iPhone or laptop this is real Sat Nav for the kitchen - as well as being the best little kitchen radio in the world.

Kitchen Radio 1 here on Cooking With Mother along with our unique brand of international home cooking will become your indispensable kitchen home page. Why not join in?

We are now in full development - stay tuned.

Best

Marcos

Kitchen Radio

Como estamos?

Sorry for the lack of new podcooks - Mum is in Spain for the Summer and I have been busy gigging writing and creating.
We have also been preparing to film Chef Gareth from an award winning Gastro Pub in Hants who will be cooking with his mother, tasty.

CWM now has a backer and as a result a dynamic website is about to be created for everyone to contribute to.
We shall also be installing our very own "Kitchen Radio" here on CWM broadcasting amazing chunes from all over the world, plays and more.
As well as podcooks, v cooks and recipies from every nationality contributing everyone gets their very own Cook and Mum page to boot.

Stay Tuned..

Best

M

Cooking With Mother "Gail's Sunshine Summer Pudding"

Hi all

It has taken a little while to get this up due to a slight technical problem - we've been partying a bit too much.(Well we had to eat the summer pudding right?)

Gail's Sunshine Summer Pudding V Cooked and Pod Cooked by Chloe and Gail Bell turned out real tasty and our guests Stuart and Sam loved it! As did Bobby and Lucy the following day delish!
Below are all the bits and bats you will need to cook in video and mp3 formats.

The song "Sunshine" features in this edition and the pudding took around 40 minutes to do but you could pull it off in about half an hour if you get your cling film spreading and bread cutting speedy.

Happy Pod Cooking folks and watch out for next weeks instalment as we have "Barr Pate" stay tuned.

Best

Marcos



















Ingredients:

Half a loaf of medium sliced white bread
2 Cartons of frozen Berries 380g per carton
Caster Sugar

Utensils:

Wooden spoon
Saucepan
Colander
1 Mug
A 1 and a half pint clear round pudding bowl
Bread knife
Cling film
Chopping Board

Enjoy

Marcos



















V Cook:



The complete Summer pudding Pod Cook:

FTP to server soon:

Join in Cooking With Mother!

ps. Remember to include your ingredients,utensils and cooking time.

Cooking With Mother "Killer Prawns" - Gambas al Ajillo

V Cook:



Hola

Here we are again with another Cracker on Cooking With Mother.
What a treat for you today - Mum's "Killer Prawns" AKA Gambas Al Ajillo, fitting also to be posting this Classic Spanish dish on the very night Spain win Euro 2008, Ole!

This dish should only take 20 or so minutes to prepare, I took around half an hour, but then I did have a Kilo of quite big prawns to fry.

This is a first for CWM as we are now on Google Video as well as podcasting.

I want to thank Andy and Chloe for all their help in the making of our first Video Cook - no animals were injured in the making of this film but Andy did get a bit drunk (light weight) and Chloe sliced her finger washing up; both of them though behaved selflessly in the production of this Vcook and for this I salute them both.

Buen Provecho

M

Ingredients for Killer Prawns - Gambas al Ajillo:

1 Kilo of Prawns (Shrimps)
Parsley (Local farm)
1 Head of Garlic (Isle Of White)
Rape Seed Oil (Mum uses Olive Oil)
White Wine Vinegar
Malden Sea Salt or any other

Utensils:

1 large frying pan or Wok
Colander
A wooden spoon, tongs or large fork - use something that will not break the prawns when turning them.
A dish of serving

Serving suggestion:

A lovely chilled bottle of Chablis, a fresh green salad and a crusty loaf or baguette to mop up the lovely sauce.

I really hope you enjoy this Vcook and Podcook as much as we did making and eating it, also there is a Chopping Board Gig version of "Temporary Song" for your delectation.
Thanks for reading, listening, cooking and enjoying.

Until the next time.

Agur

Marcos


Pod Cook:
The complete "Killer Prawns" Podcook.

Cooking With Mother "Concoction/Fridge Scrape" AKA - Biryani Surprise!

Wotcha!

What a time, I have begun my debut Album with Pedro Fereira "AKA Producer of The Darkness" and Tom Leader AKA "Best mate of the music" last week.
I held a party at The Cottage for Dads 60th last Sunday and began writing my new play Phone which I am doing with my buddy Peter Jukes.

The dish on this Pod Cook is a smasher, it was supposed to be a Biryani but ended up being a Pasta because we forgot that Biryani needed lashings of Coriander - this dish was complicated it even required a pre-boiled chicken!

Tonight's effort is otherwise known to me and Mum as a "Concoction" or "Fridge Scrape" a salvaged dish from lovely available ingredients which took only an Hour and a Quarter to prepare.

This is what makes it a creation.

We hope you enjoy :-)

Marcos


















Ingredients for Biryani Surprise:

Half a Chicken
4 medium sized onions
2 Cloves of Garlic
Salt
Pepper
9 Tomatoes
Rape Seed Oil or other
Dried Chilli
Chilli Jam "The Happy Medium" or other eg. "Encona"
A splash of Rose Wine
Cheese (I used Cheddar it's all there was in the fridge)


















Utensils:

One small frying pan
A deep non-stick frying pan
A pan with enough space for boiling Spaghetti and half a Chicken
Garlic crusher
A sharp knife
A Colander
One chopping board
A bowl
And a plate

How to cook:



Pod Cook:













Complete Biryani Surprise Podcook.

Cooking With Mother "Tortilla de Patata"

Hola

Here we are again how quick the weeks go by, I am already planning next weeks Pod Cook here on CWM.
Since I have become a member of Hampshire Fare I have to get my food order in a week in advance better for the environment less food miles, fresher, supporting the local producers and frankly it tastes better.
I would like to thank David my landlord at the pub for his kind advice.

Now "La Tortilla" is one of those dishes that has been with me all my life lunches, picnics, Bar B Q, tapas, or just a cold slither for breaky.
Tortilla is so versatile and great for your vegetarian friends and delicious hot or cold.
The best part is it should only take you half an hour to 40 minutes to cook - it took me an hour on the Podcook and I tried to keep the pace up while doing a microwave gig.

We have a new swizzy slide show for you to accompany the Podcook you can hit pause and sync with the audio, but if I were you I would just sling the mp3 in your iPod and cook with mother.

I hope you enjoy La Tortilla as much as we did and please do send in your photos and comments if you cook it would be great to hear from you.
And if you are on Twitter why not follow me.

Cheers for now

M
AD














Ingredients for Tortilla de Patata:

3 medium sized potatoes (Small jacket potato size)
1 large spanish onion
4 eggs
Salt
Olive oil














Utensils:

1 Bowl
1 Large microwave friendly dish
1 small frying pan
A fork or a whisk
1 knife for peeling, cutting and chopping

How to cook:


Pod Cook:












The complete Tortilla Podcook.

Trout with Bainas a la Vasca and Parsley Sauce

Hello

Welcome to back to "Cooking With Mother" what an amazing couple of weeks I have had.
The move from London to the Village has been a life changing experience the cottage the village the shop the pub the butchers and more importantly the people have given both Chloe and me the most amazing welcome.

Above is a snap of the cottage which has the most fabulous kitchen to cook with mum in I could ever have wished for.

The Rainbow Trout in this Pod Cook was caught by my own fair hand whilst learning to fly fish with my uncles - to be honest I only landed the fish uncle Gene caught it.
My other uncle Clive has some snaps on his mobile phone which I will post once aunty Hilary has figured out how to mail them over. Uncles Gene and Clive also describe gutting and filleting the fish for us in a bonus Pod Cast at the end of this post.

What is special about this Pod Cook is Gene and Clive have been fly fishing near my village for 30 years or more and have historically always delivered Salmon and Trout to Mum throughout my childhood and now I am going to prepare this fish dish with one I got myself - kinda!
The cooking time for this dish is roughly 1 and a 1/4 hrs.

My advice would be to listen to the podcook at the bottom of this post - load it onto your iPod and just cook, Mum is amazing and you get a tune to get you into it - I really hope you enjoy this instalment of "Cooking With Mother" because I have.

Big Love from Hants.

M
AD














Ingredients for Trout with Bainas a la Vasca and Parsley Sauce:

Fish - We used Rainbow Trout you can use any other fish you like
Salt and Pepper
A bag of the largest new potatoes you can find as they will need peeling
1 head of Garlic
A bunch of Parsley
2 Lemons
Olive Oil
Butter
Whole milk you may use semi skimmed if you prefer
Plain flour

Utensils:

1 Baking tray
Silver foil
1 pan
1 Frying pan
Tongs or serving spoon and fork

Utensils for Parsley Sauce:

A big bunch of Parsley
1 small milk pan
A whisk

How to Cook:














Get your fish and squeeze half a lemon nicely as Mum says over the fillets.



















Place them on a baking tray covered with silver foil season with salt and pepper.

Chop 2 cloves of garlic into thin slices.














Place the garlic evenly over the fish.














Take 6 or 7 good sprigs of parsley.














Wash and chop it up finely.














Then cover the fillets evenly with the parsley.














Now drizzle generously with olive oil.














Cover with more silver foil, put the fish to one side and pre-heat your oven to 175 degrees C or 350 degrees F in old money.














Peel your large new potatoes.














12 spuds serves 4 comfortably I was cooking for 3 so 10 of these Majorcan New Potatoes were more than enough.














Take your 3 bags of green beans.




















Wash them thoroughly and chop the tips off.














Then place the potatoes in the pan with all your beans on top.














Pour 3/4 of a pint over the potatoes and the green beans.














Break up a whole chicken stock cube over the beans and potatoes put a lid on and boil.














Now put your fillets of fish into your pre-heated oven and let it cook while the veg boils - it's now time to make the Parsley Sauce. Parsley Sauce:














Get a small pan - I used a milk pan.














Now Mum said cut a man width of a finger from a block of butter.














Slice the butter.














Place the butter in your pan and drizzle a little olive oil on the butter to stop it burning.




















Gather together your flour and milk, and put your butter and oil on a lowish heat to melt.














Wash and finely chop another 7 or 8 good sprigs of Parsley.














When the butter and oil look melted this is the time to introduce your flour.














Sprinkle 2 level table spoons of flour into the oil.














Season according to taste.














It is important that you never stop mixing with your whisk throughout the sauce preparation - make sure there are no lumps.














Add milk whilst still stirring try to reach the consistency of a nice medium thick sauce, keep mixing adding more milk if required until it boils - do not over boil and keep mixing on a low heat. I cannot tell you how much Mum went on about the mixing in the Pod Cook.














I ended up using 1/2 a pint.




















Introduce the freshly washed and chopped parsley to the sauce whilst continually mixing adding milk more milk if it looks like it is thickening too much.














After 3 minutes on the boil remove the pan from the heat.














At this point take your fish out of the oven.














Remove the top layer of silver foil and put it back in the oven so it can go golden being careful not to over cook it.














Bring both your beans and potatoes to the boil - once boiling put some olive oil in a frying pan and be generous.




















Chop 4 to 5 cloves of garlic in into medium slices.














Fry until golden - NB. Do not burn your garlic as it will make it taste bitter, once golden add the oil with garlic to the beans and potatoes and return to your fish which should be a pale pinky colour when ready.

Plating up:














With tongs or your serving spoon and fork place the beans in the centre of the plate leaving the water behind.














Place the fillet of fish on top of the beans put the potatoes around the side of the plate then slice the remaining half a lemon for decoration on the other side.





















Pour your sauce over your fish and pour some more in the other corner of your plate.














All that is left is for you to enjoy your meal.

I want to thank Mama for a great Pod Cook which appears below, Uncles Gene and Clive for the fish and the gutting and filleting lesson, young Sam Barr my photographer and first mate for all of his help and photography, I want to thank Doug Woodrow for his technical advice and last but not least my lovely Chloe for her support and who loves the fact that I have discovered my kitchen.

Pod Cook:














Rainbow Trout Pod Cook

Preceded by a live kitchen counter version of "Before I Die" the song title has nothing to do with the food.