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Category: Iron Kitchen

Cooking for myself has been an interest of mine all of my adult life. It is not simply something I do because I need to, I also enjoy cooking as well as discovering new ideas and working with new ingredients. While I am not a professional, or even trained in any way in cooking, I consider myself a ‘hobby chef’. Here are some off the things I enjoy cooking most, from hearty one pot meals to more elaborate fare.


Steak Burger Wraps

Before I begin, there is a little story to the birth of this dish. If you wish to read, continue on. Otherwise, feel free to skip down to the actual recipe below.

Very recently, I have taken a whole new career direction into my hands. With this came a few realizations regarding health as well as ensuring I take the time to eat properly. This was helped along, as you may imagine, by my love of cooking in general and this is not a hobby I was prepared to quit for the sake of playing video games. Gaming regularly had never been something that stopped me cooking my own meals before, but streaming them to an online audience changes things somewhat. It would be like a news anchor continually stepping away from the broadcast to make themselves a sandwich. Of course this never happens as they rotate with others at different times of day. I don’t have that specific work dynamic so I opted for a schedule that would leave me a chunk of free time to prepare my own food, eat it, let it digest, and clean up after myself before I go back online for a few hours more.



Porchetta

Over Christmas and the New Year I visited a good friend in Canada. I came away with a cookbook as a Christmas gift. Once I got home I began marking down some recipes I wish to try out. I have tried two of them already this year, and the porchetta marks the third on my list. A porchetta is an Italian style rolled pork roast with crackling and is popular in various regions of North America. It is made with a liberal amount of herbs such as rosemary and sage, as well as having garlic included in the rub. There may be regional variations too, though I decided to stick with a classic basic to get the technique down.



Stuffed Texas Cornbread

Some years ago I was given a copy of a cookbook by my one of my favourite chef pairings, The Hairy Bikers. The cookbook is called Mums Know Best, and I highly recommended it. This is my version of one of the recipes in that book, which they called Texas Cornbread. However, having done a little wider reading of more recipes I soon realized that what everywhere else calls Texas Cornbread is not the same as the book’s version. The book’s version of Texas Cornbread has minced beef sandwiched between two layers of cornbread batter and baked, while the recipes online seem to be simply cornbread with chillis chopped into it, and sometimes cheese. So, for want of not stepping on any cultural toes, I will call mine Stuffed Texas Cornbread.