A nice mug of tea and a slice of Victoria Sponge cake here. Salubrious:clap:
Lovely bit of mackerel tonight fried with a bit of flour in butter with some soda bread.
Mackerel…amazing.
Flat mushrooms stuffed with blue cheese and bread crumbs.
Class. Can’t get good mackerel here in the midlands.
Had a lovely feed of mackerel over the weekend on clare island. Straight out of the sea on to the grill. I suggest it could only have been improved by adding some nicer soda bread.
I bought my lady Yotam Ottolenghi’s Jerusalem book recently and she cooked his garlic tomatoes dish as an accompaniment to our dinner today. It’s a very simple recipe but it’s possibly one of the tastiest things I’ve ever had. It was served alongside some salmon done with parsley and lemon and some new potatoes lavished with butter and salt. Simple and delicious.
Give us the lowdown thraw. Sounds good.
It’s very simple. I don’t have the recipe to hand but it’s basically three cloves of garlic sauteed with chili and parsley, set aside, then sliced tomatoes done slowly on the pan, with it all put together then, with all the garlicy-tomato juice served in a bowl. It’s sensational with spuds, if you like your garlic. I’ll post up the proper recipe sometime if you like. As Yotam says in the book, it ain’t rocket science, but people in that region eat the stuff almost every day because it’s so nice.
3 chicken breasts sliced thinly
4 cloves of garlic chopped
4 shallots chopped
3 chillies chopped
First brown the chicken, then remove from the pan, add back into the pan the garlic and shallots, cook until nicely browned, add back in the chicken along with the chilli, quick stir, add in about 1 tbsp of soy sauce, 2 tbsp of fish sauce, 1 tsp of sugar and cook for a further 5 minutes. While this is cooking dry roast some cashew notes and put on some noodles. Once the chicken is down add the cashew nuts and a handful of torn basil leaves. Mix in noddles and serve.
Lovely.
[quote=“TreatyStones, post: 813205, member: 1786”]3 chicken breasts sliced thinly
4 cloves of garlic chopped
4 shallots chopped
3 chillies chopped
First brown the chicken, then remove from the pan, add back into the pan the garlic and shallots, cook until nicely browned, add back in the chicken along with the chilli, quick stir, add in about 1 tbsp of soy sauce, 2 tbsp of fish sauce, 1 tsp of sugar and cook for a further 5 minutes. While this is cooking dry roast some cashew notes and put on some noodles. Once the chicken is down add the cashew nuts and a handful of torn basil leaves. Mix in noddles and serve.
Lovely.[/quote]
Sounds very dry
Fuckin starving reading this thread
It’s not swimming in sauce but its far from dry
You’d probably want to add some Uncle Ben’s sauce to it and a few cuts of bread for dipping you animal.
Could you not use 2 pans to speed up the process rather than having the chicken lying idle?
Ffs, the whole thing takes about ten minutes. The chicken is only out of the pan for a couple of minutes.
Ate in one of his places in London recently.
http://www.nopi-restaurant.com/
Bit pricey but by a distance best meal I ever had. Relaxed enough atmosphere there too. Highly recommended
Cool the jets bro, twas just a simple question. If this is how you react to food questions I don’t know how you’ll handle the Clare yokels.