No, its Chorizo, Cumberland & Andouille sausages with mushrooms and borlotti beans in a rich tomato based sauce bit you can't see it in the photo.
Sounds lovely. Bought some squid the other day. Determined to try an make it the way they do in Spain. Have tried various methods and can’t get it right.. they don’t batter them. I’m pretty certain it’s seasoned flour then fried. I’ve also tried adding cornflour. And that pudding powder type stuff which name I can’t think of.. What are your thoughts being the in house chef?
We never batter them here but just cook them on a very high heat in a little oil with crushed chilli, sugar and fish sauce with a dash of lime juice.
Made corned beef hash yesterday before I started on the booze. Not sure what the plan is food wise today.
Lesson learned with this Bulleit Bourbon, it's 45% and I've had a generous double with coke on the last 2 days and it's hurting me in the mornings. Also because of the offer on that Brooklyn Lager I've been drinking that other than my usual Estrella and again it's too be respected. It's Easter Sunday though so one more day then I'll take it easy.
I may have been very drunk last night. I have drank every night since Tuesday. Think I need a week off the booze.
Lamb for us too. Also had enough of the booze but there's a bottle of red open and once that's gone it's inevitable I'll open another. I tell you what does not work though. Kronenburg red in 'winter'. That stuff is lovely when ice cold and drank on a hot summer's day. Any other time, not so much.
We've got all my brood round tomorrow so we're having an indian tapas! Loads of little dishes, beef, lamb, chicken and bengali fish.
