These are all my designs, drawings, writings in developments. All things in here are none finished products and still in development. If you have any questions or want to use anything for your own project ideas. Please contact me on the email address above.

Salsa Steak and char fried potatoes

Filed under: Food — Sam at 2:48 pm on Tuesday, January 5, 2010

steak-salsa

So Safia (my girlfriend) and I decided to cook a little dinner the other night, a sort of experiment to see how it came out. Anyways, skip to the end and it was amazing and I thought why not write a blog post about the good meals I make so that…

1. I will remember them

2. Maybe someone else may read and enjoy them also.

So today we cooked Salsa Steak and char fried potatoes. This is a mixture of my love of steak, and Safia’s home roots of Mexican yum yums.

Here is what we used to cook them. (feeds 2)

Steaks.

- 2 x rump steaks
- Salt & pepper

Salsa

- 1 x Lime
- 3 x Tomatoes
- 1 x Coriander bunch
- 2 x Spring Onions
- 1 x de-seeded Green Chili
- Salt

Char fried Potatoes.

- Potatoes

So start off by peeling and slicing the potatoes to how you see fit. Then put them on the boil. They usually take around 20 for a medium cut potatoe.

We then finely chopped the tomatoes, coriander, spring onions and the chili  into a bowl. This was mixed together and then we squeezed the juice from the lime into the bowl and finished mixing. Add a little salt and check the flavour and thats pretty much the salsa.

For the steaks, We heat the frying pan with a splash of oil until the pan is smoking. Then Cooking the steaks 1 minute each side or how you want your steak cooked. 2 minutes each side for medium-rare, 4 minutes for well done etc. Then let the steaks sit on the plate for the remainder of 10 minutes from how long you’ve cooked it so the juices can run through the steak for a better flavour.

Then take your potatoes (you know they are done by sticking a knife in them and lifting up. If it falls off the knife they are ready) and fry them for -5 minutes in the juices from frying the steaks. This gives your potatoes and nice flavour, a crusty texture and doesn’t waste the yummy steak juice.. my favourite.

Add the potatoes to your plate and add a good spoon of the salsa to the top of your steak and garish with some left over coriander. Wicked. This is the best meal I’ve eaten in ages. Enjoy.

New Blog Design

Filed under: Random Jabber — Sam at 9:15 pm on Sunday, August 9, 2009

Today I completely re-designed the blog and themed it all together myself. Big Win! It needs a lot more work but i’m very please with it so far. It aligns the design more with my website design and how my new one is going to layout so stay tuned. It work time for this including learning the wordpress kit was about 5 hours. Next I need to carry on working the colour pallete in the CSS and re-work the navigation as currently there is none what so ever.

Goldfish

Filed under: Painting and print — Sam at 11:30 am on Wednesday, March 4, 2009

I drew this goldish as part of a sketch on the 5:19 show http://www.bbc.co.uk/switch/the519show . It animated but I wanted to make a still version to show. So here it is. Enjoy

My goldfish

ChartBlog Demo

Filed under: Flash — Sam at 12:55 pm on Monday, November 17, 2008

My demo of Fraser just moving up and down and breathing. He was built to try and animate the ChartBlog which he writes for the Radio 1 Chart Show. http://www.bbc.co.uk/radio1/chartshow He doesn’t have an on air presence so this was a first attent to make him a face on the blog, without using his photograph.

click on it to activate

Lookalikies

Filed under: Painting and print — Sam at 10:30 pm on Wednesday, August 13, 2008

I was a bit bored and decided to make me as part of a collage of people i’ve been told i look like over the years. Whether you agree or not, see if you can name them all.

Lookalike

.pea

Filed under: Painting and print — Sam at 10:29 pm on Tuesday, July 22, 2008

An illustration i have done inspired by the work of KidRobot and Grama Go! I called it pea but was based on an idea by my good friend Joel Beardshaw.

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