I'm having chicken thighs stuffed with chorizo stuffing and spinach with roasted sweet potatoes. Roast beef sarnie for lunch.
Just cut out white pasta/rice, white bread, crisps, chocolate and sugary drinks and then exercise every day/other day. Diets are too harrowing and you'll only stick it all back on once finished
Got the thighs from sainsburys already stuffed so its just chopping a few spuds and shoving everything in. Well apart from spinach.
I'm on the ****ing diet shakes today. All i had yesterday was a diet shake and baguette for me tea, twas a nice baguette mind, had serrano ham, chorizo, gem lettuce, sliced tomato, beetroot, guerkins and mayo oh and slices of blue brie.
I've done it before and didn't have any of the side effects so I should be ok this time around. Had sausages with herbs and whole grain mustard for lunch very nice.
Dont know what the **** i am going to have for dinner tonight. I really need to go shopping. Also thinkking i need to add some more dished to my repertoire.. Anyone ever made a decent paella before? quite fancy doing a chicken and chorizo paella. may do some risotto's also if anyone has any decent recipe's.
You still calling the Atkins or the as it's now known Paeleo diet? AKA caveman diet? I've also been cutting down on carbs but the notion that cavemen also didn't eat fruit, grain or nuts is bollocks I reckon. Anyway, been cutting down on bread and pasta mostly. However, last night for tea I had cheap super market sausages, over chips and baked beans. It was like being at school, tasted ****ing brilliant.
I've posted a couple of recipes on here for risotto, one was using goats cheese. Go back a few pages (a good few pages)or give me a bit and I'll knock one up.
See I cant stand the contamination of sausages or chips with the bean juice. makes everything soggy. Cheap sausages are fine in my book. the expensive ones are still made of ears, noses and arseholes just more of it in the meat content.
thought you had.. I wanna make a paella. though they should really only be made on a plancha.. which is basically a massive griddle pan.
From one of the Moro cookbooks which are worth investing in.............. - 7 tbsp olive oil - 350g pork fillet, halved lengthways, then sliced across roughly into 7mm strips. - 120g mild cooking chorizo, cut into little pieces - 2 large Spanish onions, finely chopped - 1 large green pepper, halved, seeded and finely chopped - 4 garlic cloves, finely chopped - 250g calasparra (Paella) rice - 1 tsp sweet smoked Spanish paprika - 2 noras peppers, soaked in water [1 Ancho chili is a good alternative but test the heat they are very mild but can be hot on occasion] - 900 ml hot Chicken stock or water - 500g spinach, washed and drained - 1 lemon, in wedges - sea salt and black pepper In a 30-40cm paella pan or frying pan, heat the olive oil over a high heat, then stir-fry the pork for a few seconds so it is still a little undercooked. Season with salt and pepper. Remove from the pan with a slotted spoon and put aside. Turn down the heat to low/medium and fry chorizo for a minute. Add the onion and green pepper and cook for 20 minutes, stirring occasionally. Add the garlic and cook for a further 5-10 minutes. At this point the mixture (sofrito) should have caramelised and taste sweet. Stir the rice into the pan to coat in the flavoursome mixture (up to this point everything can be cooked in advance. the next stage requires a further 20 minutes). After a further minute, season with salt and pepper (as this is the time to season the rice perfectly). Add your paprika and noras peppers, drained of their water, followed by the hot stock, and simmer for 15 minutes or until there is just a thin layer of liquid around the rice. Meanwhile, in a large saucepan or wok, briefly wilt the spinach with a little salt, either by braising or steaming, and put aside with the pork fillet. Evenly scatter the pork over the rice, followed by the spinach. With the back of a spoon, gently push the pork and spinach partially into the oily liquid that remains at the bottom of the pan. Cover the paella tightly with foil and let it sit for 3-5 minutes. Serve with lemon wedges and a tomato salad.
Saffron is used in some paellas but not in all, the most famous being the seafood paellas that the you see the yellow rice in. I've got 2 Moro cookbooks and there are loads of different paellas in them once you've got the method right you can just use whatever you have to go in them. I prefer chicken thigh to the posrk so use that more often. As long as you get the heat right and don't be tempted to stir it's an easy dish.
If your chips are crispy it cannot make them soggy. Simple. I have never done a proper paella on a proper pan etc. so can't give a recipe. If you do need a good risotto one though look no further as I love to do a risotto.
Do you find you get a bit pissed when making a risotto? I always end up downing loads of vino when I make one.
