I’ve seen whole fish being fried and served in Chinese restaurants, with some sort of spicy clear “sauce” poured over at the table. Tonight I took a stab at something similar, based on what was lurking in the kitchen.
In my opinion lamb should be cooked very hot and fast, or very slowly, and my preference is for hot, fast and hard, bloody in the middle and black on the outside.
I’ve never been nervous about posting a recipe before, but since a friend linked me to this famous take down of Jamie Olivers fried rice I did consider it twice.
The Caribbean combo of thyme, allspice, habanero, nutmeg and cloves always remind me of sunshine and good times, and when I first saw Levi Roots making Pepper Pot stew on TV years ago, I really wanted to try it.
A super quick tea that I felt was worth a write up. This went from the bag to my face in less than 15 minutes, thanks to microwave rice and fish under the grill.
I’ve not written a post here for ages, life has been crazy busy, but I’ve a little side project to share and here makes as much sense as anywhere else.
I’m writing this on my iPad because my laptop has died, and so far the experience is painful. however, last night’s tea was a good way too use up a pepper and leek that were well past their best.
Orzo is one of those things I love, then forget exists, then read about and rember I love it. Thus it was this week, when I read Nigella’s Chicken In A Pot with Lemon and Orzo
For a couple of Fridays in a row we had the same super tasty, super quick tea. The fish cooks in a tinfoil packet on the same tray as the oven chips so there’s less washing up.
When I saw La Cloake had published the perfect Bostin baked beans I couldn’t resist. Then when I was in Block&Bottle and the chap next to me only wanted half a piece of guanciale (cured pork cheek) I couldn’t resist having a go.
