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Sunday, 20 December 2015


Zizzi (Review)

I went here for a meal with my wife and eldest son. Its a good chain restaurant. The vibe is relaxed and its always good value.

I went for a Rustica Sofia (£12.95. The pizza has spicy chicken, pepperoni, spicy sausage,  green chillies, mozzarella and rosemary. I would have preferred a better dispersal of the toppings and a few more chilles on the pizza.

My wife went for the Calzone Pollo Spinaci (£11.75)

Roast chicken, speck, Spinach mushrooms, thyme in a creamy mozzarella and bechamel, topped with coppa ham. This was so much better than my pizza! after having a bite I was struck down with a case of food envy.

My eldest had the  bambinis kids menu (£6.95). He started with carrot, cucumber and dough sticks. He was not overly impressed,  followed by pizza and ice cream and a chocachino.

All in all its a nice place to go. Not had a bad experence there and have just been on a team Chrismas lunch there and we had a great time.

What they say:

Individually Italian.

Website: click here

Saturday, 12 December 2015

Thai Fish Cakes

Thai Fish Cakes


450g Cod, skinned and cut into cubes
4 kaffier lime leaves, stems removed and torn roughly
1 egg white
1 tbsp Green Thai Paste
55g green beans, finely sliced
2 green chilli, finely sliced
1 small bunch of coriander, finely chopped
salt to taste
vegetable oil for shallow frying

1. Add the fish, egg white, lime leaves, pinch of salt, chillies and curry paste to a food processor and whizz until smooth.
2. Take out the mixture and add it to a bowl. Add the green beans and coriander and mix.
3. Add a bit of oil to your hands, it helps prevent the mixture sticking to your hands. Make approximately 13 patties and place them on a lightly oiled plate and chill in the fridge for 15 minutes to firm up the fishcakes.
4. Heat oil in a frying pan, and fry the fishcakes in batches, place them on a tray and keep them warm in the oven on a low heat (50 degrees) until you cook the remaining batches.
5. Serve with sweet chilli and Siracha dipping sauce.
6. Enjoy

Wednesday, 2 December 2015

Chicken Pakoras

 Punjabi fried chicken! Chicken pakoras

Everyone loves fried chicken! This is my take on it. My mum was making vegetable pokoras which were amazing. I will post the recipe at a later date. I adapted her recipe I making these for the first time. They were a hit and I will definatedly be making these again. I will play around with the flavours and add another version. 

2 chicken breast fillets, cut into bite size pieces
2 cloves garlic
1 inch piece fresh ginger, chopped roughly
2 green chillies, chopped
Juice from ½ lemon
1 tsp salt
2 tsp garam masala
1 tsp cumin seeds (crushed)
1 tsp red chilli powder
100g gram flour
Handful of coriander, chopped
Handful of baby spinach leaves
1 medium onion, thinly sliced
Vegetable oil for deep frying


  1. Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dmini food processor blend to a paste.
  2. Place chicken in a bowl and add the paste, mix in  and let it marinade for 30 minutes (longer if you can).
  3. Heat up the oil in a karahi/wok to a medium heat
  4. Add the freshly chopped coriander, spinach, onion and add the gram flour. 
  5. Mix together using one hand.
  6. Add a water a little at a time as required to ensure the chicken is coated in a thick batter.
  7. Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then its goof to go. 
  8. Place the pieces of chicken batter into the oil, one at a time and fry until crisp and golden brown. (If you want make one first to check the flavours and adjust according to your taste)
  9. Move the pakoras around, be careful not to overcrowd the karahi.
  10. Once golden brown and crisp remove from the oil and set on some kitchen paper.
  11. Enjoy