Good day my friends and a Happy Friday to you all. The weekend is upon us and I am happy to announce my work is over till Tuesday. My shifts allow me one long weekend off every six weeks, so that means the customary Friday 'Dregs Session' at The Peel can be extended and the 4am Saturday morning alarm call can be disabled. Oh what jubilance I feel when I depress the 'alarm off' button. The habitual freshly baked pork pie will still be purchased from 'Bob's Butchers', a few doors down from the tavern. You will soon become familiar with 'Bob's Butchers' at a later date.
Anyhows, an extended 'Dregs Session' allows me a well deserved night off preparing dinner for the housemates. I've left that in the hands of the 'red day, green day' girl, so the housemates can expect a Quorn feast..mmmm. Lucky people.
"Don't want ya waiting for me and messing about preparing the same meal twice, I'll sort me'self out. Thanks anyway".
I made myself sound as sincere as possible and she thanked me for being sooo thoughtful. Take-away curry for me then. Eat none of that Quorn crap and still get the 'Good Guy' badge. Result.
Love, peace and freedom people
Cluski
Friday, 4 February 2011
Thursday, 3 February 2011
What the hell is a 'red day' and a 'green day'?, Wierd little Xbox kid
What the hell is a 'red day' and a 'green day'? One of the female housemates has decided to diet, only she knows why, and her daily consumption and portion size of food types are dictated by what 'colour' day it is. So, last night the fellow housemates and I tucked into a bowl of creamy buttermilk mashed potato and an oven tray of thickly sliced beef brisket, swimming in a Texas gravy of onions, cider vinegar, soy sauce, hickory liquid smoke, Worcestershire sauce, HP steak sauce and a couple of tablespoons of strong black coffee, slow cooked in a low oven for 4 hours. She had 2 Quorn bacon style rashers (a strange pink colour and looking like a pair of child's shoe insole), 2 Quorn burgers (Devoid of any moisture and smelling like dog food), topped with a poached egg and a side of three cherry tomatoes.
I sat opposite and, as she scanned the steaming bowl of mash and sizzling meat tray, I observed her eyes become more glazed and 'glassy'. We tucked in and there was melancholy in the way she ran her fork around the edge of her plate. She had not blinked for 5 minutes. One blink would bring the downfall of the watery glaze that would track it's way down her cheeks and land on the Quorn burger's. Might have been a good idea. She sought sanctuary in the front room, eating her 'dinner' off her lap in front of the TV. We all carried on devouring the buttermilk mash and brisket.
I didn't have the balls to ask her to wash-up.
Anyhow's, tonight there's only the weird little Xbox kid and myself at home for dinner, so a take-away is on the cards. The weird little Xbox kid 'lives' in the last room along a narrow corridor were the illumination of the landing light faintly kisses the back wall. The weird little Xbox kid is the youngest housemate and the only time we have social interaction with him is when he wants to watch Primeval, Doctor Who or Merlin on the big screen. I say social interaction but to be honest there is exiguous evidence of our physical presence as he stuffs his face with peperami sticks and washes them down with Capri-Sun, in silence, eyes glued to the TV.
As it is always served, tonights dinner will be placed on the floor outside his dooor, followed by an emphatic knock to rise above the sound of crackling gunfire and the screams of humans having their throats ripped out and inners consumed by blood thirsty zombies (a good game, I believe). There will be silence as the game is paused and it listen's, attentively, for the retreating footsteps. If you quietly step into the shadows on the landing you will hear the creaking of the hinges as it slowly opens the door. The long, pale arm of Nosferatu will grip the dinner plate and pull it through the small gap, banging the door shut before the bloodcurdling screams of the near decapitated and ripped apart victims recommence.
One day, I'm gonna sneak in and open his curtains and allow it's room be basked in glorious sunlight. That will synthesize it's Vitamin D and cure it's delayed sleep phase disorder. Weird little Xbox kid.
Finally, the female housemate who rooms next door to the weird little Xbox kid will be leaving for University this coming September, so if any of you are looking for lodgings, apply within....be it at your own peril.
Link; Hickory Liquid Smoke from Amazon.co.uk (in sterling)
I sat opposite and, as she scanned the steaming bowl of mash and sizzling meat tray, I observed her eyes become more glazed and 'glassy'. We tucked in and there was melancholy in the way she ran her fork around the edge of her plate. She had not blinked for 5 minutes. One blink would bring the downfall of the watery glaze that would track it's way down her cheeks and land on the Quorn burger's. Might have been a good idea. She sought sanctuary in the front room, eating her 'dinner' off her lap in front of the TV. We all carried on devouring the buttermilk mash and brisket.
I didn't have the balls to ask her to wash-up.
Anyhow's, tonight there's only the weird little Xbox kid and myself at home for dinner, so a take-away is on the cards. The weird little Xbox kid 'lives' in the last room along a narrow corridor were the illumination of the landing light faintly kisses the back wall. The weird little Xbox kid is the youngest housemate and the only time we have social interaction with him is when he wants to watch Primeval, Doctor Who or Merlin on the big screen. I say social interaction but to be honest there is exiguous evidence of our physical presence as he stuffs his face with peperami sticks and washes them down with Capri-Sun, in silence, eyes glued to the TV.
As it is always served, tonights dinner will be placed on the floor outside his dooor, followed by an emphatic knock to rise above the sound of crackling gunfire and the screams of humans having their throats ripped out and inners consumed by blood thirsty zombies (a good game, I believe). There will be silence as the game is paused and it listen's, attentively, for the retreating footsteps. If you quietly step into the shadows on the landing you will hear the creaking of the hinges as it slowly opens the door. The long, pale arm of Nosferatu will grip the dinner plate and pull it through the small gap, banging the door shut before the bloodcurdling screams of the near decapitated and ripped apart victims recommence.
One day, I'm gonna sneak in and open his curtains and allow it's room be basked in glorious sunlight. That will synthesize it's Vitamin D and cure it's delayed sleep phase disorder. Weird little Xbox kid.
Finally, the female housemate who rooms next door to the weird little Xbox kid will be leaving for University this coming September, so if any of you are looking for lodgings, apply within....be it at your own peril.
Link; Hickory Liquid Smoke from Amazon.co.uk (in sterling)
Tuesday, 1 February 2011
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.
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.
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