I’m sure it tastes delightful Kevin but I hope you don’t mind me saying she needs to “up her game” when it come to presentation on this one. A bit too Jackson Pollock for my liking.
Are they running short of plates?
Well you know, the education cuts and all,
Looks like she did really well.
Cut out that weed Rocket and I’d be all over it
Why deconstruct? Why not present in the manner it was supposed to? I can not wait for this fad to die off, most people do not want to eat on brickies shovel or pelicans arse.
That food and menu look lovely though, I hope she did well.
“An unhealthy pre-occupation with preservation and decay”
Pickled onions:
non-spicy: coriander seed, fennel seed, white mustard seed, black mustard seed, white pepper corn, cassia bark, cardamon, bay leaves.
spicy: coriander seed, white mustard seed, black mustard seed, white pepper corn, black pepper corn, bay leaves, pimento, crushed chillies, home grown jalepenos.
Look more like pickled bollocks.
Why is there a strawberry in one?
I am fluent in that
I’ve been a big fan of chorizo since visiting Spain for the first time in 1994. One of my favourite meals is also the simplest.
Serves 2
Ingredients:-
- 300g filled, chilled pasta
- 1/2 of a bendy chorizo sausage
Directions
- Cut the chorizo up into circular discs, about 1/2 centimetre in thickness.
- Boil a pan of water for the pasta
- Bung pasta in when water is boiling (cook for 3/4 minutes)
- Heat a dry frying pan to “hot”
- Bung the chorizo discs in, without fat. They have plenty of their own.
- Shake the pan about a bit until the chorizo juice seeps out and provides a frying environment.
- Flip the discs to get an even cook.
- When the pasta is done, cut the heat on both pots, drain the pasta, and put it into a wok.
- Tip the contents of the frying pan into the wok.
- Place wok on low heat, and stir contents.
- Serve.
Not suitable for veggie, kosher or halal peeps. Sorry, @Intiniki - I know you like your carrots to be ritually slaughtered
My main issue with this recipe is the use of a wok! Just pour the cooked pasta in the frying fan and stir. To mix it up pour sauage on pasta in saucepan. Saves on washing up.
I am trying to avoid a situation where your hungry Sotonian doesn’t spill half the pasta onto the hob.
I fully accept that so-called thrillseekers may seek a life of more excitement and less washing up.
Chorizo is king
I shall share some recipes when I get home (maybe) - am @ Waterloo on train waiting to go home - and have a piss in the woods on way home. Also assuming I have enough battery to do said walk through woods