Forum Food Corner

  • Thread starter Thread starter Ardross
  • Start date Start date
Thank you K for describing me as looking like a wrecked toff -I'll get you later for that - as for the White Lightning it is a step up from Blossom Hill
 
One merely implies, m'learned chum, that if you were to ever look wrecked, you'd still look like a toff... (Thinks: that should mollify him well enough until Brighton kicks in, and he can stand me another round of Irn Bru.) ;)
 
Recipe. Prawn An Capall. For 2.

Make Pesto. - Ground Pine Kernals, Parmagan, Garlic, EV Olive Oil and Loadsa fresh Basil. (If you don't have time to make this - just buy a 'homemade' jar at a food market. DO NOT use Dolmio or any such shit.) About 12-18 Big Prawns. Shell em. Stir fry for about 30 seconds in a light oil and garlic. Throw in a few Oyster Mushrooms if you like.
Paste the Prawns with the Pesto - sweat them. Add what's left of the Chilean Chardonnay - what you havn't drunk while making the Pesto. High gas then low. Boil the Lingiune. Add Pesto Prawn - add Parma shavings. Open another bottle of Santa Rita. Enjoy.
 
Tonight Matthew I had :

Fish Tagine with Tomatoes Potatoes and Olives - really easy to make and really delicious and nicer heated up the second day
 
Last night was Boots' Moroccan chicken with red and yellow peppers, sweet onions, apricots, and cous-cous. Served with three glasses of pipe-cold tap water. Just scrumptious.
 
Tonight was pasta in a lemon and fennel cream sauce with darn of salmon in a herb butter crust . Any wonder I can't do the Atkins diet :D
 
Last night was roast chicken and vegetables.

Ingredients (serves 4)
4 Large Chicken Breasts (bone and skin still on)
12 small potatoes
4 Parsnips (cut into about six/eight chunks each)
4 Carrots (as above)
4 Onions (quartered)
12 large cloves of garlic
Olive Oil
Salt
Pepper


Method

Place, without the need for any great care in arrangement, all vegetables and chicken into a roasting tin.
Sprinkle with salt and pepper and drizzle with Olive Oil.
Optional: Drizzle with a small bit of Balsamic Vinegar.
Stick in the oven for an hour (chicken should be taken out 15 minutes early, shake the veggies while doing this to avoid them sticking too hard to the bottom, though a bit of a burnt taste off the veggies is nice)
 
Just off to get my fish and oven chips and mushey peas and a mug of black decaff tea. As far as I know, none of these items will have been shagged before I get to eat them, but then it is my boyfriend who is cooking tonight, so who knows! :blink:
 
Don't worry Merlin, if theres any sausage battering to do, I know just the person for that job! :P
 
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