Well you know, the education cuts and all,
Looks like she did really well.
Cut out that weed Rocket and Iād 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.
āAn unhealthy pre-occupation with preservation and decayā
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
Iāve 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 āhotā
- 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 doesnāt 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
Cook chorizo with garlic and red wine. Serve with bread and a chilled Manzanilla.
Ok, here you go a @Cobham-Saint family favourite.
Seriously, try it.
One pot cooking at its best.
This is for chorizo & chicken jambalaya (for 4)
Need a deep frying pan with a lid.
Ingredients:
500g (or to preferred volume) - Boneless chicken thighs (better texture than breasts imho) ;edit: chop the fuckers to chunky preferenceā¦
- onion - slice it finely
- red pepper - slice it finely
- 2 garlic cloves (to be crushed)
- 1/2 chorizo ring or more depending on taste.(like what you get from supermarket)
1tablespoon Cajun seasoning - pm me if you canāt find it in supermarket & I can tell you how to make it)
250g plain rice
Standard tin of tomatoes
650ml chicken stock (might need to add more water to taste) - get good chicken stock. Oxo is only ok.
Teaspoon of oil - your choice tbf - but you need to start with this in the pan - yes. Really you doā¦
Brown chicken in oil in pan forā¦until brown ffsā¦
Remove and pop onto side in a bowlā¦keep up here.
Chuck the onion in the pan and fry until soft, best turn the heat down so it doesnāt burnā¦otherwise itāll taste shite.
Thenā¦
After about 4 mins chuck in crushed garlic, Cajun seasoning, chorizo and red peppers and cook on medium heat for about 5 mins. Not too hot.
Then chuck in chicken, rice, stock and tin toms and give it a good stir.
Cover & Bring it up to the boil and reduce to a simmer for about 30mins. Keep checking the rice and stir occasionally and add more water if needed until done as you like your rice.
Serve in bowls.
Back of the net!
s
Are you an android?
Arenāt we all?
Daughters birthday and she wants this, so if anyone wants do a roast leg of lamb a bit different, hereās how.
Ingredients:
Leg of lamb(good quality if available, it will make a difference)
Marinade:
1 tsp cocoa powder
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp oregano
1/4 pint water
1/4 pint Red wine
1/4 pint orange juice
1 clove garlic crushed
2 tbsp muscovado sugar
Mixe the marinade ingredients together. Trim the fat off the lamb and put the lamb in the marinade mixture(use a bag an squeeze all the air out). Leave in the fridge overnight.
Drain the lamb and roast as normal, basting with marinade occasionally.
Take the lamb out when cooked, skim any excess fat out of the pan, then add remaining mixture and reduce.
Have whatever sides take your fancy(all the usual work fine).
A good red to wash it down is a must for me, so as itās my daughters first legal drink i will be opening my last Domus Aurea(which makes me a bit ).
No Apple