There's only one way of life and that's your own. Anticipating the post gig munchies attack - Blackened Chicken and Jerk Pork

Greetings people.

I am very much looking forward to a weekend of gigs. Starting with the Levellers tomorrow and finishing with Zodiac Mindwarp and the Love Reaction on Saturday means it's gonna be all go this weekend....poor me.

One of the dry spice rubs and a marinade I made on Sunday will be coating chicken breasts and pork steaks in anticipation of the post gig munchies attack. So, here is what will be cling wrapped in the fridge for Friday and Saturday suppers.

Blackened Chicken

A great New Orleans Cajun blackened rub

1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano

Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Lightly coat 4 chicken breasts in the mix, pressing in well. Store the remainding mix in an airtight container in a cool, dry place. 

Leave to marinade in the fridge for 1 hour or overnight. Cook the chicken as desired - bake, griddle or grill till cooked through. 

I'll be serving this late night supper, sliced, with flatbreads, Pico de Gallo (recipe listed), extra sliced onion and a bottle of  Louisiana Hot Sauce.

Jerk Pork Steaks

This jerk marinade will make about 3 cups and can be stored in the fridge for a month. Go easy on the marinade. You want to coat the meat, not completely drown it. Baste some of the marinade on the meat whilst grilling.

5 spring onions, roughly chopped
5 sprigs of fresh thyme, about 1 tablespoon chopped
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers, deseeded and chopped (for that true authentic Jamaican feel.. keep the seeds, if you dare)
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup white wine vinegar
1 onion, roughly chopped
1/2 cup orange juice
2 cloves garlic, roughly chopped
1 teaspoon grated ginger

Put all the ingredients in a food processor or blender and pulse to start then run at a puree speed until everything breaks down to a smooth consistency. This marinade can be used on chicken or fish but I will be pouring it over 6 pork steaks until evenly coated, refrigerated overnight to marinate, then grilled.

I'll be serving the jerk pork with panini bread, sauteed red pepper and onion, steamed buttered corn cobs and the habitual bottle of Jamaican Pepper Sauce.

"If wasn't for stupid Mike". Akin to James Brown, a bit out of breath.

Greetings from the valleys of green and grey my beautiful people

My dear 'Dregs Session' hosts,
Tabitha and Mr Bloody Know-it-all

It's been a couple of days since the last posting and in the intervening period the wierd little Xbox kid is still sulking about the outcome of this weeks poll (see previous posting) and is now challenging me to 1 game of Fifa '11 to overturn his loss on the coin toss. Tabitha, my generous 'Dregs Session' hostess, is still reeling with Mike after he 'advised' her to place her Cheltenham Festival horse racing bets to win, rather than her preferred each-way bets. She would have had a return;

 "If wasn't for stupid Mike, but I can't even shout at him, seeing he's just bought me a new cooker and tumble dryer. But he's still bloody stupid. Mr Bloody Know-it-all".

The second day of the Cheltenham Festival and she's placed each-way bets, so I wish her luck.

Wags, another 'Dregs Session' patriot, won a couple of hundred quid on the racing and didn't bat an eyelid, I won £20 and jumped about, busting some hot East Coast 'booty' moves.

"Get in there, who's the daddy?"...Wags bought me a beer and I was helped to my bar stool, akin to James Brown, a bit out of breath.

Anyhows, as promised here is the very tasty and easy recipe for the pulled pork dish that many of you have requested. I did promise to share some portions with my fellow patrons, but the housemates devoured it all. Please accept my apologies.

Slow Cooked Texas Pulled Pork

2Ilb boneless pork shoulder, fat removed

1/2 cup barbeque sauce

1/2 cup tomato ketchup

1/2 cup cider vinegar

1/2 cup hot chicken stock

3 tbsp light brown sugar

1 tbsp American yellow mustard 

1 tbsp Worcestershire sauce

1 tbsp chilli powder

1 large onion, finely chopped

3 garlic cloves, finely chopped

1 1/2 tsp dried thyme

Mix the barbecue sauce, tomato ketchup, cider vinegar, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme in a jug or bowl. Pour in the slow cooker and place the pork shoulder on top of the sauce and baste. Cover and cook on High 5 to 6 hours or low for 10 - 12 hours until the roast shreds easily with two forks. 'Pull' into shreds and stir well through the juices.

Spoon onto large toasted buttered baps and serve with rosemary and garlic potato wedges (listed in 'recipes') or American-style fries, sauteed sliced red and green peppers and sliced onion and coleslaw.

 

Love, peace and don't bust any East Coast booty moves if you've got a dodgy hip

                                                                      

                                                                            Cluski

My common sense has abdicated it's responsibility, Sausage and Root Veg Hotpot,

Good day beautiful people. I once made the mistake of letting the weird little Xbox kid choose the coming weeks menu for the housemates and myself (I do like to involve him in matters of the commune from time to time). Alas, yet again, my common sense has abdicated it's responsibility to monitor the words that breed like adders in my throat and to keep my mouth shut when the words that explode through my lips will, knowingly, have a detrimental effect on myself or others.

I pushed a blank piece of writing paper under his door and retreated into the darkness of the landing. The emanating sound of crackling gunfire and the bloodcurdling screams of people having their throats ripped out and inners consumed by blood thirsty zombies ceased. Five minutes later, the folded writing paper was pushed back under the door. I picked it up and read his menu;

Monday      -    Spaghetti Bolognese.....OK


Tuesday      -    Lasagne..................OK, pasta again


Wednesday -    Cannelloni................OH NO!!!


Thursday     -    Pasta Bake..............HE'S DONE IT AGAIN..BLOODY PASTA BOY


Friday          -   Pizza.....................AAAAAAAARGH

How am I going to confess my revisiting stupidity to the other housemates?

So, this weeks poll is to decide, through the democratic process (that has been brought into question by a certain 'hacker'), whether I should honour the weird little Xbox kids menu request for next week to the disservice of all the other fellow housemates...and myself.

Anyhows, my confession can wait until I have filled their bellies with a comforting sausage and root veg hotpot. Swedes and parsnips are coming to the end of their season and wont be back to their best till August, so I like to use them in a hearty stew whilst they are still at their best and the days are still cold.

Sausage and Root Veg Hotpot

3 tbsp olive oil
8 good quality sausages (I always buy the butchers homemade)
2 large red onions, finely sliced
4 garlic cloves, crushed
2 parsnips, peeled and cut into chunks
1 swede, peeled and cut into chunks
2 large carrots, peeled and cut into chunks
300ml red wine
400g tin chopped tomatoes
A few fresh rosemary sprigs
200ml chicken stock, hot
Handful of fresh flatleaf parsley, finely chopped

Heat 1 tbsp of the oil over a medium heat in a large pan, then brown the sausages all over. set aside, then heat another 1 tbsp of oil and gently fry the red onions for 10 minutes. Add the garlic and fry for another 2 minutes, then set aside with the sausages.

Heat the remaining oil and quickly fry the root veg for 5 minutes until starting to colour, then set aside with the other ingredients.

Pour the wine into the pan and bubble until reduced by half, return the other ingredients to the pan, then add the tomatoes, rosemary and chicken stock.

Season well, then bring to the boil, cover with a lid and gently simmer for 20 minutes. Remove the lid and bubble for a further 10 minutes to reduce the sauce. Sprinkle with the parsley.

Serves 4 and will freeze.


Love, peace and don't let common sense abandon you

                                                 Cluski

A scuppered solitary and relaxing excursion into the city. Chorizo, mushroom and egg on toast

Good day beautiful people. Due to a forgotten appointment later this afternoon, my plans for today have been scuppered.  The choice was to stay home and cook a Roast Chicken dinner for the returning housemates or take myself off for the day.  I had decided to have a relaxing day with lunch at The Soup Kitchen (Chicken Barley Broth, a selection of freshly baked rolls and a cup of tea) followed by a meditation session at the Buddhist Centre.  Alas, the late afternoon appointment, that I completely forgot about, has prevented this solitary and relaxing excursion into the city.  The housemates gave a very insincere and patronizing response;

'Oh dear, never mind'

that was then followed with.....

"Roast dinner back on then?"

Anyhows, I've just enjoyed a beautiful lunch of Chorizo, mushroom and egg on toast and now chilling with a mug of Yorkshire tea and The Sopranos.....Rock 'n' Roll

Chorizo, Mushroom and Egg on Toast

3 tbsp olive oil

200g cooking chorizo, sliced into rounds

knob of butter, plus extra to serve

350g mixed mushrooms, such as chestnut and portabellini, sliced

4 large shallots, thinly sliced

2 large garlic cloves, finely chopped

Small bunch fresh parsley, leaves picked

4 medium-large free range eggs

1 rustic loaf such as cottage, sourdough, bloomer, sliced

Heat 1 tbsp of oil in a frying pan and fry the chorizo until starting to crisp. remove with a slotted spoon and set aside.  Add the butter to the pan and, once it begins to foam, add the mushrooms and shallots.  Season and fry over a medium-high heat, stirring, for 5 minutes until softened and golden.  Stir in the garlic and fry for 1 minute.  return the chorizo to the pan and heat through, then stir in most of the parsley.

In another frying pan, heat the remaining oil and fry the eggs, leaving enough room for them to spread.  Fry to your liking.

Meanwhile, toast the bread. Butter the toasted slices, divide amongst the plates, then spoon the mushroom and chorizo over the top. Top each with a fried egg and scatter over the remaining parsley.

I've given you the quantities to serve 4.  Easily halved or doubled......enjoy

Love, peace and NEVER make a late afternoon appointment on a free day

                                                                      Cluski

am realy sry i shudve askD :((' ....some kind of obscenity in an incoherent language. Boiled Bacon recipe

 Lunch at Cafe Grumpy.

Do you think I should invest in a personal fridge freezer with a keypad security lock? The reason I ask is because last night I made boiled bacon, roast potatoes and cauliflower cheese for dinner and today I was looking forward to the leftover bacon for lunch with cheese, mustard, pickled onions and crusty bread. What I got was a boiled bacon lunch without the bacon.

The housemate came bouncing in, muttered some kind of greeting, dumped her bag and keys on the table and marched with purpose into the kitchen. The banging of the cupboard doors, the milk bottles rattling against each other as the fridge door swung open and the muffled sound of things being moved about in the larder indicated that a ravenous forage for food had ensued. The bedlam ceased, proceeded with the sound of heavy footsteps ascending the stairs.

Twenty minutes later, she bounced back into the front room with a change of outfit and a newly painted face. She picked up her bag and keys and muffled some kind of farewell. To be honest with you, as a man of considerable years I find it easier to decipher her 'txtspk' than her incoherent language..LOL.

An empty house = a quiet lunch and the lunch time news. I laid a large plate with a slab of cheddar, a slab of Brie, a dollop of mustard, a handful of silverskin pickled onions, a buttered sliced baguette with a freshly brewed pot of Yorkshire Tea on the side. Where's the cold thick slices of boiled bacon? The ravenous forage...a phone call had to be made.

"Hello"

"Hiya, it's only me" 
 
"What's up?"

"What did you have for lunch when you came home earlier?"

"Nothing, we're having lunch at Olivia's, why?"

"I had some leftover bacon from last nights dinner in the fridge, it's disappeared"

"Oh, the meat that was wrapped in foil?"

"Yea"

"Didn't know you wanted it, so I took it. Sorry, I should have asked"

"Took it?"

"Well, me and the girl's are having lunch at Olivia's, so we decided that everybody bring food but not tell each other what they're bringing and see what we end up with for lunch. Olivia is providing the wine"

I hung up. Five minutes later I received a text message;

'am realy sry i shudve askD :(('

I muffled some kind of obscenity in an incoherent language

If you fancy hot boiled bacon for dinner and, if your lucky enough, the cold leftovers for the following days lunch then here's the recipe.

Boiled Bacon

1.4-1.8kg/3-4lb piece of gammon or hock bacon

Stock

2 bay leaves

3 cloves

5 black peppercorns

2 onions, roughly chopped

3 carrots, roughly chopped

5 sticks celery, roughly chopped

Check the weight of the joint before throwing away the plastic covering. The cooking time will be 25 minutes per 445g/1lb plus 25 minutes. Soak the joint in cold water for a couple of hours to remove any excess salt; alternatively, place it in a large pan, cover with cold water and slowly bring to the boil, then discard the water.

Cover the bacon with fresh cold water and add the rest of the ingredients for the stock. Bring slowly to the boil. Skim the surface when needed and cover with a lid . Calculate the cooking time from this point and reduce to a gentle simmer.

When cooked, remove the joint to keep warm. Sieve the stock into a clean pan, catching all the veg and spices in the sieve. Skim the stock, allow to cool and freeze - it's great for soups and stews.

Love, peace and lock up ya fridge

                                 
                                        Cluski

I will seriously have to call into question the credence of our friendship. Caribbean Chicken Stew

'Who should have the pleasure of our company and my money' Looking at the results so far and reading the comments on this weeks poll, I will seriously have to call into question the credence of our friendship if you persist in casting your votes in such a contemptable manner. One thinks a solitary meal is to be had. I shall pass the credit card to the housemates as they turn left and I turn right. I will sit at a table for two in Nandos in anticipation that Liz will join me for a slab of carrot cake. Anyhows, got a few extra mouths to feed tomorrow so here is the recipe for Caribbean Chicken Stew that I will be making for dinner. The chicken is now bathing in all the beautiful seasonings and will sit there till tomorrow evening.   Many traditional West Indian recipes brown meat in oil and sugar. It gives it a rich, dark colour and lovely flavour. This is very similar to the Jamaican Brown Stew Chicken, but I find the extra seasonings really lifts this version to another level. This dish is definately a keeper and a firm favourite with everyone I've cooked it for. I serve this with either rice and peas or sweet potato mash and ALWAYS have a bottle of West Indian Pepper Sauce at hand. Caribbean Chicken Stew 1 whole chicken, cut into pieces and skinned (legs,thighs, breast), or just buy a selection of chicken pieces

For seasoning the chicken:

1 teaspoon curry powder

1 teaspoon all purpose seasoning

1 teaspoon dried thyme (could you fresh if you want)

1 teaspoon dried parsley (optional)

1 teaspoon chicken seasoning

1 teaspoon allspice or mixed spice

1 teaspoon paprika

1 pinch of nutmeg

salt and coarse black pepper to season

juice of 1 lemon

2 teasoons soy sauce

3 cloves garlic, finely chopped

1 large onion, diced

1 small piece of ginger, peeled and finely chopped

1 red pepper, cut into small pieces  For the stew: 2 teaspoons oil 2 teaspoons sugar 2 to 3 tomatoes, cut into small pieces 1 to 2 teaspoons tomato puree 800ml to 1 litre of water 1 piece of coconut creme block (approx 1/6 of the whole block) 1 stock cube (I prefer oxo or bovril cube) 1 Scotch bonnet chilli First, pierce the meat so that the seasoning can penetrate the meat.   Season the chicken with the ingredients mentioned in a bowl and leave overnight in the fridge.   . Gently heat about 2 teaspoons of oil and add 2 teaspoons of sugar for about 5-7 minutes. Keep an eye on the mixture as it can burn easily, but don't stir it. When it turns a mid-golden brown colour, then the sugar has caramelised. Stand well back and quickly tip the chicken only into the pan (do not add the seasoning from the bowl) then cover with a lid and don't touch it for 5 minutes. Turn the chicken pieces over, cover again and cook for a further 5 minutes until it's a lovely rich golden brown colour.    Now add the seasoning from the bowl and cook for a further 3 minutes.   Add the tomatoes and tomato puree and cook for about 3-5 minutes until the tomatoes soften.   Add water, coconut block, stock cube and whole Scotch bonnet chilli.   Bring to the boil and then simmer on low to medium heat for approximately 1 hour. The sauce should not be as thick as a curry and not too watery, so if it looks too watery turn the heat up slightly after about 45 minutes and let the sauce reduce Remove Scotch bonnet chilli   Keep tasting the stew and adjust seasoning with salt and black pepper if needed. Enjoy.......Love and peace people                                          Cluski

A narrowboat, a cat , some chickens and a potters wheel. Best ever Tuna Melt

Good day people. After a momentous and savage battle against influenza, I am now back to full health (well, as healthy as a middle-aged, nicotine and alcohol consumer can expect to be) and that means back to work. It has took many years of employment to conclude that its not really for me. I want to buy and live on a narrowboat, with my cat........ and some chickens....and my potters wheel. 

Long hot summer days meandering the waterways at a leisurely 3mph, foraging the local woods and hedgerows for their surplus of wild foods; fungi, Spring shoots, Summer flowers, Autumn berries, The countryside will be an extension to my larder. The fruit will be made into jams and the Sloe berries will be submerged in gin to work their magic. Sitting on the deck with a book and a glass of wine, surrounded by the huge communal garden reflecting in the stillness of the water, I would display my merchandise; freshly laid eggs, homemade jams and chutneys, bottles of homemade Sloe Gin, and exclusive handmade pottery for the passing traffic along the tow path to peruse and purchase. I wouldn't earn much, but I wouldn't be spending much either.

In my rural isolation, the dawn chorus will gently rouse me from deep sleep. The chopped wood will be glowing red in the stove as the kettle comes to the boil and the gathered breakfast eggs gently fry away as butter melts over hot toast. On cold, wet winter evenings my cat and I will slouch in slumber by the fireside as Mother Nature orchestrates the pleasing and harmonious music of wind and rainfall. My innately lazy self would be very much at home in this enviroment.

£12.95 savings sit in my piggy bank eagerly awaiting the company of more coinage...£87,487.05 to be precise...to finance my dream, so until it is realised I will continue to be provoked, like an irritable, tranquilized bear, at stupid o'clock by a bloody annoying, obstreperous electronic alarm clock...6 days a bloody week. I will continue to offer my labor to an ungrateful employer in exchange for a small recompense. I will continue to walk these overcrowded and noisy streets of concrete and grey. 

All donations kindly accepted and made payable to..........

Anyhows, just the wierd little Xbox kid and myself at home for dinner tonight, so I will be making a quick, easy and delicious tuna melt and serving it with a dressed green salad. This is a lovely, fresh dish. Give it a go.

Best Ever Tuna Melt

2 cans tuna in spring water, drained

1/4 cup mayonnaise

1/4 cup finely chopped celery

1 1/2 tablespoons finely chopped onion

1 tablespoon chopped parsley

3/4 teaspoon red wine vinegar

1 pinch salt

1 pinch freshly ground black pepper

4 slices seedless rye or bloomer bread

8 slices ripe tomato

8-10 slices Monterrey Jack or Swiss cheese

paprika, for garnish

Preheat the grill. 

In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.

Place the rye bread slices on a baking sheet, and grill for 1 minute, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with 2 tomato slices, and top with another cheese slice, cut in half to sit on both tomato slices, if necessary.

Return layered bread to the grill, and grill for 3 to 5 minutes, until cheese is melted.

A beautiful corn fed chicken. A slow cooked Jambalaya

Good afternoon my friends. Tonight and tomorrows dinner is a chicken feast. Just got back from Shepherds Butchers with a beautiful corn fed chicken. Howard kindly cut it into 8 pieces and removed the skin (saved me a job). Within 20 minutes it will be happily marinating in a big bowl of  chopped onion, red pepper, celery, garlic, ginger, lemon juice, soy sauce, curry powder, all-purpose seasoning, dried thyme, chicken seasoning, allspice, paprika, freshly grated nutmeg, sea salt and coarsely ground black pepper.

She will bathe in this aromatic marinade overnight before being browned in oil and sugar and put in a stew pot with the marinade, diced tomatoes, tomato puree, water, coconut creme, a stock cube and a whole Scotch bonnet chilli and left to simmer for a couple of hours. Will probably serve this mouth watering Caribbean Chicken Stew with sweet potato mash. That's tomorrows dinner sorted.

Tonights dinner is Jambalaya and is simmering away in the slow cooker. It will gently bubble away for 7 hours and all I've got to do is steam some rice when ready to serve.

Slow Cooked Jambalaya

450g skinless, boneless chicken breast fillets or chicken thighs, cut into 2.5cm chunks  450g smoked pork sausage 2(400g) tin chopped tomatoes, one with the juice, one drained of the juice
1 large onion, chopped 1 large green pepper, chopped
125g celery, chopped  250ml chicken stock 2 teaspoon dried oregano
2 teaspoon dried parsley  2 teaspoon Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme  450g frozen cooked and peeled prawns (optional) In a slow cooker, mix together the chicken, sausage, tomatoes, onion, green pepper, celery and stock. Season with oregano, parsley, Cajun seasoning, cayenne pepper and thyme.  Cover and cook for 7 to 8 hours on Low for 3 to 4 hours on High. Stir in the prawns, if using, during the last 30 minutes of cook time.  Serves 6   Have a good day people Love, peace and freedom

Derby Day Blues. Pico de Gallo Chicken Quesadillas and Reggae Reggae Nachos

Good morning people and a happy weekend to you all. Today is the big derby game and I would usually be found in The Peel watching the big screen as Manchester City make Manchester United look like a Sunday pub team (hope, I don't come to regret that remark) and, purely out of gentlemanly conduct, I would offer my deepest condolences to the despondent United fans, of which will make up 95% of the audience. But, as you are all aware, I've been fighting against a very very, yes VERY, serious influenza strain all week. I'm happy to announce the battle seems to be swaying in favour of my last surviving brave little cells.

Alas, I'm still housebound and don't want to harm my surviving little cells by soaking them in alcohol. They need their strength to finish the fight. The housemates have made the decision to join me for the game. They say it doesn't feel right that they will be out having a beer and jolly up with our friends, watching the game, whilst I'll be sat here with just the cat for companionship. So, they have cancelled their plans and have decided to keep me company, at least for the duration of the event.. They have also invited a couple of friends round. I'm very touched by their thoughtfulness and altruism. Its got nothing to do with my offer to provide food and beer.

Pico de Gallo Chicken Quesadillas 

In Mexican cuisine,Pico de Gallo is also called salsa fresco and is a refreshing condiment that will go with a lot of dishes; chili, curry, grilled meat, just about everything. You could even fold it into scramble eggs for a 'Huevos a la Mexicana', just make sure you leave out the lime juice if you try this. The following recipe can be adapted to your own taste. Add more of an ingredient you like or less of an ingredient your not as keen. You coud also add a peeled, deseeded and diced cucumber, if you wish. Feel free my friends.

For the Pico de Gallo
6 plum tomatoes, deseeded and diced

1 large onion, diced

small handful chopped fresh coriander

2 tbsp jalapeno pepper, seeded and finely chopped (you can use the jalapeno's out of a jar)

1 clove garlic, very finely chopped

1/2 tsp garlic powder
2 tsp salt
1/2 tsp black pepper

1 pinch ground cumin (optional)
1 tbsp olive oil
1 tbsp white wine or cider vinegar

Place all the ingredients in a big bowl and stir well. Clingfilm and refigerate for at least 6 hours or overnight. How easy is that?

For the chicken filling 
1 tbsp olive oil

3 skinless, boneless chicken breasts

1 onion, thinly sliced

1 green bell pepper, thinly sliced

3 cloves garlic, finely chopped

6 (12 inch) flour tortillas

350g/12oz of grated cheddar or my preference, grated Monterey Jack cheese (add more if you like)
Put in enough cold water to cover the chicken, add the salt.
Bring the mixture to a simmer, cook for 5 minutes.
Turn off the heat and cover tightly.
Let the chicken sit in the hot water for 10 minutes.


To cook the chicken for this dish I always 'steep' the breasts. This is a very easy way to cook the chicken that will give a lovely moist and tender result.


Put the chicken in a saucepan and add enough cold water to cover, add a good pinch of salt. Bring the water to the boil, then turn down to a simmer. Simmer for 5 minutes, no longer. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 15 minutes. Remove the chicken and cut one in half to make sure its cooked through. Any sign of pink, place back in the hot water and replace the lid. I have never had to do this because it has always been cooked through, but it is better to be on the safe side and check. Slice into strips.


Meanwhile, heat the oil in a frying pan on a medium heat and saute the sliced onion and green pepper until tender , about 15 minutes. You are looking to sweat the onion and pepper so don't have the heat too high or you will end up frying them. Stir in the minced garlic and saute for a couple of minutes. Mix in half of the pico de gallo and sliced chicken breast meat. Set aside; keep warm.


Heat a frying pan, large enough to fit the tortilla, on a medium heat. Heat one flour tortilla. Spread  a  small handful of cheese on the tortilla and top with 1/3 the chicken mixture. Sprinkle another small handfull cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from the pan and cut into quarters. Repeat with remaining ingredients. You will end up with 3 whole quesadillas cut into 12 quarters. If you want to make more then just increase the ingredients accordingly. Serve quesadillas with the sour cream,  guacamole and remaining pico de gallo.

 REGGAE REGGAE NACHOS

2 tbsp olive oil
1 red onion, diced
1/2 Scotch bonnet chilli, deseeded and finely chopped
400g chopped tomatoes
1/2 x 295g bottle Levi Roots Love Apple Tomato sauce
1/2 tsp ground allspice
2 x 200g bags tortilla chips
200g jar sliced jalapeno chillies
2 x 125 balls mozzarella, torn
small handful coriander, chopped

Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan, then soften the onion and chilli for about 10 mins. Stir in the tomatoes, tomato sauce and allspice. Bubble for 1 min, then remove from the heat.

Take a large ovenproof dish or plate and pile on the tortilla chips. Cover with the tomato sauce, then sprinkle with the sliced jalapeños and mozzarella.

Place in oven for about 15 mins until cheese is melted. Scatter with coriander.

I like to serve guacamole and soured cream on the side.

Me, Gloria and Mary sat on a roof eating cottage pie

Gloria

I'm still here and it's stupid o'clock. My third day confined to my sick bed and after a night of high fever inducing delirious dreams with an angel at my head and the devil at my feet I feel like Ebenezer Scrooge as he awoke on Christmas morning, relieved that he made it through the night. I realise I'm really missing my food. Sometime during the night, between being pursued through Narnia by the armies of the White Witch and finding myself in a hall of mirrors with the mad guy from The Texas Chainsaw Massacre,  I was sat in the company of Gloria Swanson and Mary Pickford. We were tucking into a cottage pie, red cabbage, pickled onions and crusty bread on the roof of The Merril Department Store...Don't ask, I have absolutely no idea.

Mary

Anyhows, I've cooked a lot of cottage pies, varying the ingredients and quantities looking for a perfect balance of taste and texture. I think I've found it with this version. It has become the housemate's favourite comfort dish. There is enough here to feed 8-10 people, but I alway's make two dishes..one for dinner, one to freeze. Give it a go, I'm confident it will become one of your 'keepers'

 COTTAGE PIE

3 tbsp olive oil
1kg/2lb lean beef mince
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato puree
850ml/1 1/2 pints beef stock (I use Bovril stock cubes for their deep meaty flavour)
a dash of gravy browning, about a 1/4 tsp
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves


FOR THE MASH
2.2kg/5lb Maris Piper potatoes, peeled and chopped
1 cauliflower, broken into florets (optional)
225ml/8fl oz milk
25g/1oz butter
200g/7oz strong cheddar cheese, grated (more if you want)
freshly grated nutmeg


Heat 1 tbsp oil in a large saucepan and fry the mince until browned - you may need to do this in batches. Set aside in a colander to drain any fat as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Add the stock, gravy browning,Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Taste and season well but go careful on the salt as the Bovril stock is quite salty, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash.  Either steam the potatoes (my preference) or place the potatoes in a large saucepan in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.

TIP: I like to add extra veg, so I usually steam a whole cauliflower, broken into florets, and add them to the potatoes before mashing together.

Spoon meat into 2 ovenproof dishes. To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato. Spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or follow the steps (below) to freeze.

Freezing
Make sure the pie is completely cold, then cover it well with cling film and freeze. Always freeze the pie on the day that you make it. Defrost in the fridge overnight, then cook as per the recipe. Alternatively, to cook from frozen, heat oven to 180C/160C fan/gas 4, cover with foil and cook for 1½ hrs. Increase oven to 220C/200C fan/gas 7, uncover and cook for 20 mins more, until golden and bubbling.

Feeling very indisposed today. A hot restorative bowl of Jewish Penicillin.

Morning people. I will omit the usual prefix because this morning is not 'good'. I am feeling very indisposed today. Overnight the little 'tickle' in my throat has turned into a full blown scratching and inflamation of my pharynx. My head is banging and my bones are heavy and throbbing. It's 05:45 and I think a duvet day on the couch and an easy restorative dinner is about as much as my frail, sickly body can manage. Oooh, the pain.

The planned roast dinner is definately off, so I will be preparing a simple Roast Chicken and Garlic Soup, also known as Jewish Penicillin.

Anyhows, hope you all have a good day and please don't be worrying about me. I will keep you updated with my advancement on the oncoming battle for survival  :(

Roast Chicken and Garlic Soup

garlic 4 large whole bulbs plus 3 cloves sliced

olive oil 1-2 tbsp

cooked chicken giving approx 300g

spring onions 1 bunch, chopped

chicken stock powder or cubes made up, or fresh, 1 litre

Heat the oven to 200c/fan 180C/gas 6.  Put the whole garlic bulbs on a baking sheet and drizzle with a little oil.  Roast for 35 minutes or until soft and squishy when you press them.  Leave to cool.  Squeeze the garlic from each clove into a bowl.

Take all the meat off the chicken and roughly shred it.  Discard the skin and bones.

Put 1 tbsp oil in a saucepan and fry the garlic slices until golden.  Remove and set aside.  Add the spring onions to the pan and fry over a medium heat.  After a minute or so, add the squeezed roasted garlic and fry for 1-2 minutes.

Add the stock and bring to the boil, then reduce the heat, cover and simmer for about 10 minutes.

Ladle the soup into a blender and whizz until smooth.

        

Pour into a saucepan, add the shredded chicken and warm through.  Season to taste.

Serve and scatter the fried garlic slices over the top.  Serves 4

Love, peace and freedom people

                                      Cluski

One of the housemates favourites..Chicken Parmigiana with Steamed Buttered Rice

Good day people. Hope I find the viewing populace in good health.  Last night's dinner was a very tasty Meatloaf, served with rosemary and garlic roast potatoes, honey roasted carrots and parsnips, steamed brocolli and homemade meatloaf gravy. It was devoured at pace by the fellow housemates.

Tonight's dinner is one of the housemates favourite..Chicken Parmigiana with Steamed Buttered Rice.

CHICKEN PARMIGIANA

For the Tomato Sauce;
a few sprigs of basil
olive oil
3 cloves of garlic, peeled and finely sliced
3 anchovies
1 fresh red chili
2 x 400g tins of tomatoes
sea salt and freshly ground black pepper

For the Chicken;
200g of fresh breadcrumbs
a few sprigs of fresh thyme, leaves picked
a handful of freshly grated Parmesan cheese
1 lemon
150g plain flour
2 large free range eggs, beaten
4 chicken breasts, flattened to a thickness of 2cm
1 x 125g of buffalo mozzarella cheese

Preheat your oven to gas 6/200C/400F. Pick the leaves of the sprigs of basil and put them into a small bowl of water to keep them fresh. Finely chop the stalks. Put a pan on a medium heat and add a splash of olive oil, the chopped basil stalks, garlic and anchovies and cook for a few minutes. Prick the chili a few times and add to the pan. Allow everything to sizzle for a minute or so, then pour in the tinned tomatoes. Bring to the boil, then turn the heat down and simmer for 20 minutes. season to taste with salt and pepper

If you can't be bothered to make the sauce from scratch, you could always use a large jar of good quality pasta sauce.

Meanwhile, prepare your chicken. Mix the breadcrumbs in a bowl with the thyme leaves and Parmesan. finely grate your lemon zest into the breadcrumbs, mix again, then lay out three plates in front of you. Put the flour on one and season it with salt and pepper, pour the eggs on to the next plate and put the herby breadcrumbs on the third. Dip the chicken, one at a time, into the flour until well coated. Shake off any excess, then dip into the egg. Let the mixture drip off, then lay the chicken in the breadcrumb mixture. Sprinkle a handful of crumbs over the top and press them down. Make a real point of getting breadcrumbs on to every part of the chicken.

Heat a large non-stick frying pan over a medium heat and add a good splash of olive oil. Let it heat up a bit, then add your chicken. If your pan isn't big enough, you may have to do this in batches, adding a little extra oil if needed. Cook for a few minutes on each side until lightly golden, then transfer to a plate lined with kitchen paper to drain. Get yourself a snug-fitting baking dish and spread the tomato sauce in the dish. Lay your chicken on top, side by side. Tear the buffalo mozzarella into pieces and dot these over the dish with a few basil leaves.

Bake in the oven for 20 minutes until golden, bubbling and deliciously cooked. Sprinkle the rest of the basil over.

STEAMED BUTTERED RICE

400g Basmati or other long grained white rice
600ml (1pint) water
a knob of butter

Put the rice into a large bowl and wash it in several changes of water until the water becomes clear. Drain and transfer to a heavy saucepan with the water. Make sure the water comes to 1 inch above the surface of the rice. If necessary, adjust the amount of water.

TIP: place the tip of your thumb onto the surface of the rice and the water should be level with your first thumb joint.

Bring the water to the boil and add the butter. Continue boiling  until most of the surface liquid has evaporated. This should should take about 15 minutes. The surface of the rice should be pitted with small indentations.

At this point, cover the pan with a very tight-fitting lid, move to the smallest burner, turn the heat down as low as possible for as possible and let the rice cook unditurbed for 15 minutes. Remove from the heat.

There is no need to 'fluff' the rice. Just let it rest, covered for 5 minutes before serving.






 

The Peel patrons 'Come Dine With Me', Rosemary Chicken with Tomato Sauce.

Good day people.  The third evening of The Peel patrons 'Come Dine With Me' took place last night, hosted by Joolz and Diesel.  By all accounts, it was an evening of much conviviality and absurdity (I've seen the video Stu n Kez ).

Loosely following the 'Come Dine With Me' format it was decided that all the hosts serve 2 mains, followed by a savoury/sweet dessert of crisps, Pringles and chocolate.  Joolz's menu was a tried and tested Red Thai Curry, served with flatbread, and a slow cooked Chicken Casserole, with all the veg trimmings.  It was the first time she had used a slow cooker and she made the classic mistake of not altering the amount of liquid to add to a slow cooked dish, hence she ended up with 'Chicken Casserole Soup'.  She blagged it.

Joolz and Diesel started the evening on -5 points due to a coat hanger malfunction that saw the guest's coats sitting in a heap on the floor (Dougie must have left his wallet in his coat pocket) but they managed to pull it back with the Red Thai Curry and flatbreads, copious amount of alcohol and the entertainment provided by the Xbox Kinect...again, I've seen the video.  Watching middle aged people leaping around the room, concentration etched across their face and in various stages of perspiration and breathlessness and the full middle aged pouch wobbling uncontrollably under a shirt is always an amusing sight to behold.  Kez busted some hot Beyonce moves on the Dance Central and walked away with the championship trophy....in ya face Louis Spence.

The first evening was hosted by Janet and Kez and their menu consisted of Lasagne and Braising Steak, with all the trimmings followed by the savoury/sweet cheesy puff and chocolate dessert.  The guests were greeted by Kes dressed in a romper suit, an adult baby grow.  He insisted it wasn't an 'adult baby' fetish thing...the jury is still out.

The second evening was hosted by Leslie and Stu and their menu was a rib-sticking Lobby (a meat and potato hash) and a Chicken Curry, followed by the now familiar dessert.  Stu's game plan was simple..in theory. Get the guest's sh*t faced on Absinthe, fill their bellies and the points are in the bag. You'd think.  Unfortunately, half-way into the evening, whacked on Absinthe and various other alcoholic beverages, Stu was found sprawled, in the crucified position, on his bed and emitting the sounds of deep, drunken sleep that bellowed throughout the house.

The final evenings host's are Grace and Dougie.  A 5 course meal has been promised...of breakfast cereals (skimmed and full fat milk will be offered).

The results will be in this March.

Anyhows, the weeks menu has been written and shopped for.  Tonight's dinner is Rosemary Chicken with Tomato Sauce.

Rosemary Chicken with Tomato Sauce.

1 tbsp olive oil
8 boneless, skinless chicken thighs
1 rosemary sprig, leaves finely chopped
1 red onion, finely sliced
3 garlic cloves, sliced
2 anchovy fillets, chopped
400g can chopped tomatoes
1 tbsp capers, drained
75ml red wine (optional)

Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.

In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

Why do we open the munchies and continue to chomp until all the contents have been consumed?  I have just destroyed a 6 multi-pack of McCoys, alternating the flavours.....obviously!!  I am now, with sincere apologies to my waist line, thinking about the large bag of dry-roasted peanuts sitting invitingly in the fridge.  You know we all love the the sin, the decadence, of the munchies attack....don't we?

Anyhows, to continue this weeks carnivorous Mexican/Americana theme , tonight's dinner is a gorgeous Philly Cheesesteak Sandwich with Homemade Rosemary and Garlic Potato Wedges and Aioli.  Rump or sirloin steaks marinated in a dry spice rub, sauteed until your preference and sandwiched with sauteed onion and green pepper then layered with thinly sliced cheese and grilled till melted.

The Philly Cheesesteak Sandwich

Rump or Sirlion steaks, one per person
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of paprika
1/2 teaspoon of chili powder
1/2 teaspoon of onion powder (granules)
1/2 teaspoon of garlic powder
1/2 teaspoon of dried thyme
1/2 teaspoon of dried marjoram
1/2 teaspoon of dried basil
3 tablespoon of oil
1 onion sliced
1 green peeper, sliced into thin strips
1 peeled clove of garlic
thinly sliced cheese, I highly recommend Monterey Jack

Place the steaks in a bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over the steaks and rub in well to well coated on both sides.
Heat half the oil in a frying pan over a medium-high heat . Saute beef to desired doneness, and remove from the pan and rest on a plate. I generally saute 4 minutes on one side, flip and 2 minutes on the other. Will give you a medium steak. Remove from pan and set aside to rest.

Heat the remaining oil in the pan, and saute the onion and green pepper until softened.  Add a dash of the resting juice off the steak to the pan.

Preheat the grill.

Lightly toast the bread of your choice, I like Panini's but you could use baguettes or ciabatta, and rub with a peeled garlic clove.  Place steak on on the bottoms of the bread, layer with onion and green pepper, then top with the cheese. Grill until the cheese has melted. Cover with the bread top and serve.

Rosemary and Garlic Potato Wedges

Beef Dripping, cut into a decent slab, you just toss in olive oil if you wish and omit preheating the roasting tray
Maris Piper potatoes
a few sprigs of fresh rosemary, about 4
a garlic bulb, broken into cloves, unpeeled

Preheat the oven to Gas mark 6/200C/400F
Wash and cut the potatoes into wedges, the quantity is up to you
Bring a pan of water to the boil and parboil the potato wedges for 5 minutes, no longer. Allow to steam dry
Place roasting tray in the oven with the dripping  until hot
Toss the wedges in the hot dripping and throw in the rosemary sprigs and garlic cloves
Roast for 45-60 minutes, keep an eye on them after 45 minutes

Aioli

1 garlic clove, peeled and finely chopped
touch of salt
4 tablespoon ready made mayonaisse
1teaspoon of fresh lemon juice, or to taste

Sprinkle the chopped garlic clove with the salt and 'mash to a paste, I use a pestle and mortar but the back of a knife will suffice. Place in a bowl and add the mayonnaise. Stir well. Add the lemon juice and give a good stir. Cover and refigerate for 30 minutes.

Serve with the Aioli on the side to dip the wedges...enjoy

Love, peace and freedom people

                                       Cluski