Feb
26
2008
I was looking around for something different to do with chicken, and I came across this recipe for Zanzibar Chicken by Paul Merrett from one of his appearances on Saturday Kitchen.
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As this was a recipe form the internet, I saved paper, didn’t print it off and just took the laptop into the kitchen.
Gather all the ingredients – fairly simple stuff – including my own chicken stock.
The usual slicing and dicing to prep. I got the opportunity to use my pestle and mortor which was quite nice as I don’t use it that often – it’s quite small.
Brown off the chicken.
Remove the chicken from the pan, and sweat the vegetables in the oil and juices from the chicken.
Add in the spices, coconut milk etc. to make the sacuce, and simmer to thicken.
Serve with rice. This doesn’t look like much, but it smells great.
I really enjoyed this – but it could probably do with more aromatic herbs and spices to lighten it up I think.
Feb
25
2008
More food, another Jamie Oliver Recipe (from Jamie’s Italy) , again, slightly adapted. The original recipe calls only for prawns, but I decided to use a seafood selection – prawns, mussels, squid – that sort of thing. Very quick and easy.
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Get the book ready.
Gather all the ingredients.
Do all the usual prep.
Get the spaghetti started.
Start off with garlic and chilli.
Add the seafood…looks nice already
Stick in white wine and sundried tomato puree.
Add in the cooked spaghetti.
Serve with a nice cold glass of white wine, and a small side salad, in this case radishes, baby plum tomatoes and spring onions. Yum.
This was very nice indeed, and one that I will definately make again. Maybe just with prawns so that Lisa can have some (she’s not keen on mussels or squid )
Feb
23
2008
I have been reading a thread on the James Randi forums for a while which mentions Corn Dogs as a food, without really having much idea what they are. I decided to find out – here is a recipe, and here is another
They actually sound quite nice. I may try that at some point in the near future. It’s hardly gourmet food, but it sounds quite nice, and very Scottish
Feb
21
2008
I forgot to make any posts. I have no excuse. I have a couple more food posts to make, and some updates. As you may see from the Flickr picture links, we changed the panels on the Smart car back to the grey ones in anticipation of the trade-in. It was actually quite fun.
I’ll post more tomorrow, and add the food stuff.
Feb
20
2008
We got this nice lamb from Costco, so as usual I went to Jamie Oliver for a recipe.
We actually had two smallish racks, so I cooked them both and we had plenty left over to make sandwiches the next day.
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Nothing complicated in the ingredients. Pretty straightforward stuff.
The obligatory recipe book
I decided to use a slightly different method for the Dauphinoise Potatoes this time, and used Jamie’s recipe rather than the Nick Nairn recipe that I usually use. The main difference is that the Nairn recipe cooks the potatoes in the milk and cream before they go in the over – Jamie’s recipe just puts everything in the dish and in the oven. Hardly a major variation, but of interest – maybe Anyway, this is the milk, cream and garlic just steeping for a while
If you really want to do Dauphinoise properly, then a mandolin is almost a necessity. You can slice the potatoes thinly by hand, but it’s a right pain. The mandolin does it in seconds.
Ta daa.
To add some interest, I decided to add onions to the Dauphinoise. Thinly sliced by hand this time, because it’s pretty easy to do quickly.
Layer the potatoes and onions in the dish, with some thyme for flavour.
Once all the layers are done, and the liquid, then cover with foil and stick in the oven.
Browning off the lamb on the hob – this got a bit smokey.
Once the lamb is browned, season, and put in the oven.
The lamb comes out of the oven nicely brown and moist.
The potatoes come out nice and brown (the foil was removed for the last 10 minutes to let the top brown)
Serve all together, with some broccoli. Yum.
Overall, this was very nice, and not too much hassle. Lisa wasn’t keen on the thyme in the potatoes so I might miss them out next time.
Feb
10
2008
Yet another Jamie Oliver recipe, that he did on his TV show the other day. It takes quite a while, but most of that is just oven time, so the prep is not that long really.
Pictures show
Gather the ingredients. I made a couple of changes here. I used Wild Oat Stout rather then Guinness, simply because I found it hard to buy a single bottle of Guinness, rather than a four-pack. Normally this would be an excuse to drink the other three, but I was being good I also marinated the beef in the stout in advance, rather than just adding it in the middle. For two reasons – it allowed the beef to absorb more of the flavour of the stout (and vice-versa), and it tenderised the meat a bit more, as I was using flank steak which can be a bit tough.
Get the recipe out to make sure you follow it right – and to show off your fancy book-weight thingy from Lakeland.
Prep the ingredients – dice, slice, chop, grate etc. – generally make everything smaller.
Using Lisa’s fancy Marco Pierre White casserole, soften the onions.
Add the other vegetables…
…then the beef and the herbs.
Finally add the stout, and stick in the oven.
Halfway through, take it out and stir
The filling is done.
Roll out the pastry
Mix the filling with the cheese, put in a dish, and put the pastry on top. Just folding the edges of the pastry in looks a bit rubbish when it’s like this, but after cooking it actually looks quite good.
Ta-daa.
Pie and mash – lovely jubbly.
Feb
09
2008
Yetholm were playing football in Peebles against Tweeddale today, and I was brought on in the final two minutes after our keeper got injured.
We were 3-2 down anyway, so it was really just a matter of seeing out the end of the match.
Unfortunatey within 30 seconds, Tweeddale had been awarded a penalty, so we were then 4-2 down. I went the right way for the penalty, but coudn’t quite get it. Then with the final move of the game, Tweeddale broke through as all our players had pushed up for a last minute effort, and scored again. 5-2. Arse.
Up to this match I had a clean sheet, I had not let in a single goal all season. Now that’s gone
Still, it couldn’t last for ever, and at least I got to play, which doesn’t happen very often.
Pictures are here – I’m not in any of them, obviously, because I was taking them.
Feb
08
2008
It’s worth mentioning that you can leave comments on the posts if you feel like it
You need to Register, but after that it should be easy. It’s actually hard for me to tell, as I can access all sorts of things as the administrator of the site, but I’m sure you can work it out…maybe.
Well, Mum might struggle, but I’m sure Tom can sort it out
Feb
08
2008
Managed to get that sorted out, after much fiddling, and made a few cosmestic changes as well.
Nothing major, just colours on the headings and stuff, but I still need to do some fiddling to get things exactly how I want them.
Fooball at Tweedbank was quite good tonight, we won both games, and I made a couple of good saves. Yetholm are playing Peebles tomorrow, but I may not be going. We are trading in the Smart Car for a new one, and we have sold the yellow panels that are on it. So we need to put the original grey panels (which are in the loft) back onto the car, and we are going up to Edinburgh to do the change over with the guy who is buying the yellow panels (you can do it yourself, but it’s a little tricky, and this guy knows what he’s doing)
Anyway, we have ordered some clips and things that we need to do the swap, but they may not arrive tomorrow – so if they don’t, I’ll be going to the Yetholm match.
Feb
08
2008
Now the list of pages at the top of the left sidebar is annoying me by refusing to indent properly when I add child pages.