MeatnTings

MeatnTings My business is Dough Eyed Pizza in York. This is just a page of stuff I cook at home.

Made kedgeree tonight. Poached some smoked haddock in milk, gently fried onions in plenty of butter, then added a good t...
13/06/2026

Made kedgeree tonight. Poached some smoked haddock in milk, gently fried onions in plenty of butter, then added a good tablespoon and a half of curry powder and let it cook out. The rice went in next to soak up all that buttery, curried goodness before adding the smoked haddock poaching liquor and letting it gently absorb.

Finished it off by folding through the flaked haddock, fresh parsley and the juice of two lemons, then topped it with jammy soft-boiled eggs cut into quarters. Simple ingredients, but one of those dishes that’s far better than the sum of its parts.

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08/06/2026

Lasagne pizza. Boshed out some pizza for tea at home in the new Dome XL. Home made ragu, bechamel, pasta, pecorino, fior di latte. Dough made with the Evo 6 spiral mixer.

07/06/2026

Balling up some 75% hydration dough made with b**a preferment. A little oil on top of your dough helps but too much can hinder. Needs to be just right.

12/05/2026

Chicken thighs marinated in yoghurt, fresh green chilli, coriander, lime juice, garlic, ginger, salt, pepper and cumin. Whizz everything up in a blender and mix it with the yogurt. Marinate the chicken in it for at least a couple of hours. Grill over hot coals. Use the marinade as a hot sauce after assembly. Make sure you bottle some of it up before you add the raw chicken to it.

25/04/2026

Fire. Wine. Outside.

25/04/2026

S’mores

19/04/2026

Nice morning out with the fam and the SL. Cars, bikes, planes, helicopters and boats.

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