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The Bicycle Thief

The Life and times of a Killer cook

Category: Chicken

A Mexican stand off – Elotes, Guac and spiced chicken

Elotes

You can’t book this joint, you turn up and hope there’s a place at the bar or at one of the ramshackle tables around the room. More often than not there isn’t…but you’ve come tantalisingly close, you make it through the heavy black curtain that hangs inside the joint’s front door right onto the main… Read More A Mexican stand off – Elotes, Guac and spiced chicken

September 2, 2015November 18, 2015 iamrorykelly8 Comments

Chicken with Sumac & Coriander

Cous Cous

  So this dish is all about Sumac – an incredible spice typically native to the Middle East and certain parts of Italy (and North America) – it’s tart, punchy and has a knock out deep dark purple colour to it. It’s a little other-worldly and feels oddly ‘in-organic’ but its serious stuff when it… Read More Chicken with Sumac & Coriander

July 29, 2015November 13, 2015 iamrorykelly6 Comments

Devilled Pugliese Poussin

Devilled Chicken

If you’ve been kicking around my blog  for a while you’ll know I’m all about balance, not just in terms of food but in terms of life in general (well, I’m as balanced as I can be…there are wagons I occasionally and positively love to fling myself off). So I sat thinking about the last… Read More Devilled Pugliese Poussin

May 20, 2015September 10, 2015 iamrorykelly2 Comments

Purple sprouting broccoli……..with Sichuan oyster chicken

Stir Fry

I grow a lot of my own veg, what I don’t I get from my local Green Grocer ‘Robbie’ but right now I am in veg nirvana – my purple sprouting broccoli is now….well…..sprouting! It went into the raised beds last July which seems like a lifetime ago but its been well worth the wait….it… Read More Purple sprouting broccoli……..with Sichuan oyster chicken

April 21, 2015September 10, 2015 iamrorykelly5 Comments

How I learned ‘spice’ – chicken and peas!

Palestinian

Spice alchemy is probably the single most important kitchen skill I have – things can be chopped, diced, boiled and fried but any monkey can be trained to nail these but to know how to combine spices is to know God………but that might be a slight exaggeration……….or not………. I learned spice alchemy from my Indian… Read More How I learned ‘spice’ – chicken and peas!

April 1, 2015December 16, 2015 iamrorykelly8 Comments

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2019 Blog Awards – Finalist

Rory Kelly Cooks

Rory Kelly Cooks

RSS The Bicycle Thief

  • “I’m hungry…let’s get a Taco….”
  • Flatbreads stuffed with Spinach and Feta….and a stabbing..
  • Ceviche and getting lost in Barcelona
  • ‘The Beach Bucket’ – Battered & Beer’d Shrimp with Skins
  • Pork Stroganoff …….. my tricky Russian phase..

Who is this guy?

iamrorykelly

iamrorykelly

I like to describe myself as a pop-up chef - I'm not a planner - I stick my head in the fridge and see what I can do with whats staring back at me! Now this leads to disasters...which you will never hear about and spectacular miracles which you will. I'm not 'passionate' about cooking..that's the biggest cliche in the business. I am passionate about live and food is just one small part of it.

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The good stuff in pics :)

Chicken
frittata
Mousaka
Pie
Pork
Pork
Salmon
Soup
Pasta
Spinach and Cheese Ravioli
Pasta
Fresh Egg Linguini
Falafel
Falafel
Kebabs
Spring lamb Kebabs
Spanish Churros
Funky Churros
Muffin
Carrot Cake Muffin
BBQ Prawns
Herb’d and BBQ’d Gambas
Lamb and steaks
Welsh Lamb steaks
Gambas
Get ’em soaked
Chicken Skewers
Simple Spiced chicken
Spinach and Ricotta
Crispy and Creamy
Oven Finish
Oven Finish
Lamb Shank
Low and Slow Lamb Shank
Pesto
Peppery Rocket Pesto
Parma Ham
The classic Parma Pizza
Bean Chili
Big Bean Chilli
Spiced Beef
Chickpea salad
The All In chickpea salad
North African Chicken Wings
Stuffed Sweet pepper
Greek ‘style’ stuffed peppers
Lamb Shanks
The best low and slow lamb shanks
Street food
Flaming the corn
Pizza Parma
Thin and Crispy Parma Pizza
Pickled Eggs
Funky Pickled Eggs
Fish Goujons
Crusted Monkfish Goujons
Christmas Beef
New Years Spiced Reuben
Final
Sausage pasta
Spiced Sausage – winner
Chinese Ribs
Paint with the glaze

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