Iām sure it tastes delightful Kevin but I hope you donāt mind me saying she needs to āup her gameā 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 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