My wife, Fleur, has been on at me to start this project for some time. Her sister, Vanessa Kimbell http://writingacookerybook.blogspot.com/, successfully wrote a cookery book recently and this has provided a lot of inspiration to me that it is something I could do. Vanessa's approach was to blog about the process of writing the book, as well do a lot of marketing work ahead of getting the book finished. My plan is to write a book, see if I like first, then worry about getting it published and then sold. Perhaps not as effective a plan, but Vanessa heaped a load of pressure on herself to get the book finished, and I would prefer to avoid that if possible! I will be using the blog to post the recipes and invite criticism, prior to putting them into a book.
Why "The Oven King"? In short, because nearly every recipe I have involves using the oven. A lot of recipes, like Shepherd's Pie, Lasagne or Roast Chicken, you would expect to cook in the oven. Others, less so. Spaghetti Bolognese? Chilli con Carne? Steak and Chips? All of these recipes I've adapted over time to cook in the oven for at least part of the cooking process, and I believe they taste better for it. I do certainly lean towards a slower cook, using cheaper cuts of meat which have plenty of fat and sinew to add in flavour, and nearly called this blog "The Slow Cook King" but it doesn't have the same ring to it somehow...
Now for some excuses regarding the delay in starting. We are in the middle of renovating our property, and have had no oven since last August. Which is a bit tough for an Oven King! I have been severely tested in providing exciting meals using just one and a half hob rings, and have regularly gone without one of my all time favourite foods - potato (even mash has been impossible as that hob ring and a half never seems to get hot enough to boil water effectively). Fortunately Fleur has stepped into the breach very well although we were probably the only household in Britain that had salad virtually every day this winter!
So, the oven is still not installed, although it will be in the next few weeks. I have some non-oven dishes that I want to share, starting with Chicken Fajitas (sans Old El Paso) tonight. Friday night in our house is "Date Night" which usually involves staying in and cooking some sexy food with a nice bottle of wine. Chicken Fajitas definitely fit that description (although we'll actually be at my in-laws - I'm staying there whilst recuperating from appendicitis) and I'll post up the recipe and pictures tomorrow. Thinking about it, a lot of these recipes are good date food - not too complicated to make but very impressive to the un-initiated. In fact, given Fleur's mum is a retired chef, even the initiated can be impressed!
A little bit of information about me - I am 31 years old, married to the girl of my dreams, currently finishing renovating our house before going back to work, probably as a banker. My love of food stems from a love of eating, and my mother going out one night when I was 14 saying "there's food in the fridge - help yourself." A bit foolish on her part as there was a leg of lamb. I rang my nan, told her "mum's left me to fend for myself, how do you cook roast lamb?" and went and cooked, and ate, the whole thing! Mum came home to find me stuffed and the lamb gone, but was unable to get mad as I'd only followed her instructions. From that moment on I have gradually added to my repertoire, with first Jamie Oliver and then Hugh Fearnley-Whittingstall, having a massive impact on my taste and ideas. It was a very strange day when my mum started calling me to ask for cooking advice, and now whenever I am there I tend to do the cooking for her (it's not that she can't cook - she just knows I love doing it).
Anyway, that's probably enough for me for a first post. See you again tomorrow with some Fajitas!
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