Just finished the Christmas pate for dinne ron toast, very nice too. Also just spunked out two grand on this years holiday, two weeks in Cantabria in August. I almost literally can not fookin' wait. I'll get to eat barnacles!!! Will have a day in San Sebastian too and inflict my brood one on of their top restaurants. Anyway, red pepper and goats cheese risotto should anyone wish to try this, I made it up last night and it worked a treat, should serve four; 0.5l of chicken stock, preferably home made. 1 very large glass of dry white wine, I used Pinot Grigio 300g of Arborio risotto rice 1 small red pepper, finely chopped 1 red onion, finely chopped 1 stick of celery, finely chopped 2 cloves of garlic, finely chopped 75g of mild goats cheese 1 'knob' of butter 1 tablespoon olive oil 2 tablespoons of fresh basil - chiffonaded salt and pepper to taste To start, get your stock in a pan simmering Heat butter in large seperate frying pan and then add the garlic, onion, celery, peppers and softly fry for ten or fifteen minutes, don't allow to brown. Once this is done, add the olive oil and when heated add the rice and stir in until all oil and butter is soaked into the rice, which will go translucent. Add the wine, bring to the simmer and then stir slowly until all has been soaked into the rice. Add a ladle full of the stock and do the same. Repeat adding the ladles full of stock until all the stock is gone over a period of 20-25 minutes, if you run out of the stock use boiling water. The risotto should now be creamy with a bit of bite, not too sloppy and not too dry. Take off the heat, stir in the goats cheese and the basil chiffonade and put a lid on the pan and leave for a couple of minutes. Season to taste and serve on hot plates with a chicken accompaniment, I did roasted thighs skin on but breast or leg will do. It's all about the timing and keeping an eye on this one. Enjoyo!
Well my not going out or drinking and diet is doomed. As tonight I'm going to a Chinese buffet place. Possibly followed by a few pints of Butty Bach . Then tomoro a mate is coming down before he is back on the cruise ships for a night on the smash..
Just had brocolli and stilton soup. Good way of getting rid of the remaining Christmas stilton and ****ing lush to boot. I've not drank a drop since new years eve, you're a weak man sweaty. I'll be a slip of a man by the end of the month.
nice one for the bolognese, will try and make it this week. my time off the sauce also didn't last, hard to resist a pint at the football. making a roast chicken tonight and want to try and make some stock and then soup, which i've rarely done, with the carcas. any ideas or recipes?
I like doing a chicken and sweet corn risotto with the stock or make boulongere potatoes. I'm going to make a French onion soup tomoro. Doing roast beef tonight.. Goose fat roast potatoes & parsnips and curly kale.
Try that rissoto I posted back a page or so, it's proper nice! A good stock will not be wasted on that. You'll like the spag boll too, if you've time make sure you add that full can of water and simmer for a couple of hours. Still off the booze!!! Oh yes.
Am sure my roast dinners are better when I'm hungover. Was tremendous. The beef was really rare. I also tried something new with the roast parsnips.. I par boiled them, then let them cool down doused them in a little olive oil then on a separate plate I sprinkled some plain flour a good amount of salt then rolled the parsnips in the seasoned flour. Then roasted them in goose fat.. They were tremendous.
Those yorkies looked the bollocks I got to say. Goose fat also or were they done in the beef dripping? Had beef stew today. And more brocolli and stilton soup. Back in bloody work tomorrow and I can't fookin sleep!
They were cooked in vegetable fat. Only difference was I ran out of plain flour and thought the mixture was a bit thin so put some self raising flour in and they went crazy.. Also I have a new oven which seems to cook things better.
working from home today so having a stuffed pepper from M&S whilst stock is simmering. Going to use some for the risotto and also make soup.
I'm doing a French onion soup tonight. . If you have some stock left over keep a bit back and have some boulongere potatoes.
What's with the name change Rusholme? Well I think it's you because of the seal thing in your sig. I'm a man of limited attention span all these name changes just confuse me.
Bit of an in joke here, blink and you'd have missed it. I'm banned from the the Liverpool board, not entirely sure why but I think it's something to do with disagreeing with one or two of you on a couple of issues! The nail on the head was me referring to Raheem Sterling as feckless, which of course he is as anyone with three kids by three different mothers by the age of 17 obviously would be. Bow took objection to this, primarily because he didn't have a ****ing clue what it meant so erred on the side of caution because we don't want to upset Donga now do we? Anyway, I was at this time also described as Chief Antagonist. When Alan was given mod status (with no vote!) I was jokingly handed the honorary title of Chief as compensation for not becoming the mod I so desperately yearned to be. Hence, the Chief. Sweats is the fuhrer!
