The next bloggers in my #fdbloggerfriends series are Jess and Josh Cook. Hailing from Brighton, this food loving couple are owners of one of my favourite blogs out there; I love their recipes and restaurant reviews. Read on to find out more…
We’re a couple living down on the seafront in Brighton with our cat, Bella. Our blog is all about food with Josh doing most of the cooking/recipe development and Jess (me!) running all our social media accounts and doing the blog writing. You can find us at https://jessandjoshcook.com
We met through mutual friends and for a while I was Josh’s boss at work, which was fun whilst it lasted (not!) and our passion for cooking together all started when we headed down to the Brighton Foodies Festival last year on one of our first dates.
By day Josh works in a call centre as a Market Research Analyst and I work as a Logistics Admin at a training provider, by night we’re usually cooking (but sometimes baking) or trying out a new Brighton restaurant.
We’re TV fanatics and when we find a new series to watch, we binge watch it like mad. We’ve just watched every series of Game of Thrones in a couple of week and also love The Walking Dead, Hell’s Kitchen and Person of Interest. When Josh is at work my guilty pleasure shows are Keeping Up with the Kardashians, Desperate Housewives and Sex & The City.
5 interesting facts about us:
- I grew up in Spain so I’m fluent in Spanish
- Josh has a brown belt in Karate
- We’re both from big families. I’ve got 3 sisters and 1 brother and Josh has 1 sister and 3 brothers!
- Josh built his computer from scratch, he’s a bit of a tech whizz
- I’m a pretty big wrestling fan!
I’ve always been a food lover, and got my first cook book when I was less than 10 years old and loved cooking dinners for the family out of it. Josh has always been quite picky with food and before meeting me didn’t eat fruit, vegetables or much seafood.
However, since cooking together we’ve experimented with so many more dishes and cuisines than we would have otherwise and now Josh eats most things and we’re both converted seafood fanatics! Cooking is our main hobby and our lives just wouldn’t be the same without it! We get to much pleasure from making something new or trying a new restaurant, we find it so much fun.
I think I can safely say for the both of us that our last meal on earth would be a medium rare steak with roasted bone marrow jus. Josh would have chips and I would have mac n cheese as a side, with a bottle of red wine to share!
Soon after we met we began cooking lots of new things together so we decided to start up a joint Instagram just for photos of our food cause I had the feeling it was annoying people on my main Instagram! After doing that for a few months, a fellow blogger friend urged us to start a blog for our recipes so we did!
What are your favourite posts?
This is our most popular recipe and I just love it, it’s the first recipe where people other than friends and family have cooked it and sent us pics! https://jessandjoshcook.com/2016/05/23/recipe-bbq-honey-popcorn-chicken-jess-josh-cook/
I loved writing this review of one of our local restaurants because I had such a lovely birthday evening there: https://jessandjoshcook.com/2016/04/13/review-cafe-chilli-jess-josh-cook/
Our day out to the Foodies Festival this year is a fave of ours, we got so many pics and tried so much great food: https://jessandjoshcook.com/2016/05/01/foodies-festival-brighton-jess-josh-cook/
Mushroom & Prawn Risotto
Risottos are so simple to make but incredibly tasty and we usually make them when we’ve got a few leftovers that need using up before our next food shop.
Ingredients – Serves 2 – Takes 30 Minutes
- 115g Arborio rice
- 100g your choice of mushrooms
- 100g ready to eat prawns
- Handful of frozen peas
- Handful of chopped basil
- 30g grated parmesan
- ¼ cup of white wine
- 1tsp chopped garlic
- 500ml boiling water
- 2 chicken stock cubes
- 2 tbsp butter
- olive oil
- salt & pepper
- 1 tsp balsamic vinegar
- 1 tbsp natural yoghurt
Mix the boiling water and stock cubes until dissolved and put in saucepan on low heat.
In another saucepan, add olive oil and 1 tbsp butter on medium heat.
Once melted, add the garlic, chopped basil and mushrooms, cook until softened (5 minutes)
Add the Arborio rice and cook for 2 minutes until translucent.
Add wine and reduce until almost evaporated.
Add the vinegar, peas and ⅓ stock and allow to reduce.
Continue to add stock until all the stock is gone and risotto is nicely reduced but is still runny in consistency.
Mix in the prawns.
Add grated parmesan, remaining butter, and yoghurt
Season with salt & pepper
Garnish with a little chopped basil and serve (it should sort of flow on the plate and not stick!)
Links to our social media
Twitter – https://twitter.com/jessandjoshcook
Facebook – https://www.facebook.com/jessandjoshcook/
Pinterest – https://uk.pinterest.com/jessjoshcook/pins/
Instagram – https://www.instagram.com/jessandjoshcook/