sources
lime chicken curry - Delia, How to Cook Book Two, p107
Showing posts with label delia smith. Show all posts
Showing posts with label delia smith. Show all posts
Friday, 4 April 2014
Saturday, 22 March 2014
Thursday, 2 January 2014
Sunday, 15 December 2013
Friday, 25 October 2013
Thursday, 18 July 2013
delia smith's chicken basque
We're at the arse-end of the shopping as Ana's out at a wedding tomorrow and us boys are off on a camping weekend in t'country.
However, rather than the usual panicked raiding of the freezer, with a side-order of marmite on toast, today I'm fully prepared to use up the shriveling green pepper, the random tomatoes and the lonely orange, because having recently lured Ana with Delia's roasted veg and cous cous salad, her chicken basque is lurking fresh in mind.
It certainly looks much prettier than last time, with the added bonus that I didn't burn the rice to the bottom of the pan. If you like paella, but can't be bothered to spend ages at the stove, definitely give this dish a whirl: Despite the rice giving it some heft, the spices and orange really lighten the load, and the chicken is deliciously succulent - it's a perfect summer dinner.
Wine Time
Tomatoes and orange are going to be a hard match but the key here is the fruity acidity they bring to the dish. Rosé is going to work well here, but anything with some fleshy, bright fruit will go well. If you're sticking with Spain, look for a good Rueda which has a nice green apple bite or an Albarino if you're feeling flash. A young red Tempranillo will also work well here, especially if you chill it - gasp!
sources
chicken basque - Delia's Smith's Summer Collection, p130
However, rather than the usual panicked raiding of the freezer, with a side-order of marmite on toast, today I'm fully prepared to use up the shriveling green pepper, the random tomatoes and the lonely orange, because having recently lured Ana with Delia's roasted veg and cous cous salad, her chicken basque is lurking fresh in mind.
It certainly looks much prettier than last time, with the added bonus that I didn't burn the rice to the bottom of the pan. If you like paella, but can't be bothered to spend ages at the stove, definitely give this dish a whirl: Despite the rice giving it some heft, the spices and orange really lighten the load, and the chicken is deliciously succulent - it's a perfect summer dinner.
Wine Time
Tomatoes and orange are going to be a hard match but the key here is the fruity acidity they bring to the dish. Rosé is going to work well here, but anything with some fleshy, bright fruit will go well. If you're sticking with Spain, look for a good Rueda which has a nice green apple bite or an Albarino if you're feeling flash. A young red Tempranillo will also work well here, especially if you chill it - gasp!
sources
chicken basque - Delia's Smith's Summer Collection, p130
Wednesday, 10 July 2013
delia smith's roasted vegetable cous cous salad with harrissa and valli little's courgette spaghetti with pesto
After yesterday's love-in, we're back to marital strife today, although luckily it's dinner/lunch-based rather than anything more tragic.
To be honest we can't hate each other too much as we spent most of the day ignoring the sun, sat on the sofa watching back-to-back Tour de France. It's only when food is required that it all goes slightly awry, firstly with a late-ish lunch. It being summer, the fridge is full of courgettes, and I know Ana loves a courgette, so a Valli Little experimental pretend pasta dish of courgette 'spaghetti' is obviously going to be a winner, particularly off the back of last night's experimental winner, also care of Valli's rainbow rhythms healthy meals:
I could not be more wrong, and not even an extra big glass of lunchtime white can offset her disgust. In fact she only has one mouthful before giving it the widest of berths, and she's more annoyed when I nick off to pick Milo up without making her a replacement lunch. Having eaten two bowls, I think she had a small point - certainly you need to make sure you strip the mint properly, otherwise your pesto ends up 'woody' - but otherwise I think this amazing. It's fresh, lemony and filling - perfect for the Yummington. Still, 1-0 to Ana.
By the time it gets to dinner she's clearly wary, and there is some extended low-level bickering about having Delia's roasted vegetable cous cous salad: She's never had it, it won't taste nice, it looks horrible etc
Luckily I know a blog that will not only prove we've had it before, it'll also indicate that Lady Barnes was pleasantly surprised how tasty it was. Luckily it's even better this time around, mainly because I didn't burn the veg, making it feel lighter than previously, and I also swapped the goat's cheese for the infinitely more Ana-friendly feta. It's a total winner, and means we end the evening with an honorable draw, 1-1.
sources
courgette spaghetti with mint and basil pesto - Valli Little, August 2013, Delicious, p110
roasted vegetable cous cous salad with harissa-style dressing - Delia Smith, Delia Smith's Summer Collection, p106
To be honest we can't hate each other too much as we spent most of the day ignoring the sun, sat on the sofa watching back-to-back Tour de France. It's only when food is required that it all goes slightly awry, firstly with a late-ish lunch. It being summer, the fridge is full of courgettes, and I know Ana loves a courgette, so a Valli Little experimental pretend pasta dish of courgette 'spaghetti' is obviously going to be a winner, particularly off the back of last night's experimental winner, also care of Valli's rainbow rhythms healthy meals:
I could not be more wrong, and not even an extra big glass of lunchtime white can offset her disgust. In fact she only has one mouthful before giving it the widest of berths, and she's more annoyed when I nick off to pick Milo up without making her a replacement lunch. Having eaten two bowls, I think she had a small point - certainly you need to make sure you strip the mint properly, otherwise your pesto ends up 'woody' - but otherwise I think this amazing. It's fresh, lemony and filling - perfect for the Yummington. Still, 1-0 to Ana.
By the time it gets to dinner she's clearly wary, and there is some extended low-level bickering about having Delia's roasted vegetable cous cous salad: She's never had it, it won't taste nice, it looks horrible etc
Luckily I know a blog that will not only prove we've had it before, it'll also indicate that Lady Barnes was pleasantly surprised how tasty it was. Luckily it's even better this time around, mainly because I didn't burn the veg, making it feel lighter than previously, and I also swapped the goat's cheese for the infinitely more Ana-friendly feta. It's a total winner, and means we end the evening with an honorable draw, 1-1.
sources
courgette spaghetti with mint and basil pesto - Valli Little, August 2013, Delicious, p110
roasted vegetable cous cous salad with harissa-style dressing - Delia Smith, Delia Smith's Summer Collection, p106
Thursday, 13 June 2013
delia's roasted vegetable cous cous salad with harissa-style dressing
Despite the weather doing it's level best to prove the contrary, it is actually summer here in Blighty at the moment. So once again we stand on the precipice of trying to find enough variety of salad dishes to get us through the next three months. Or two weeks if the last few years have been anything to go by.
Peter Gordon's book have added a couple of stalwarts to the salad cannon, and we've also picked up the odd thai dish here and there to put alongside our regulars: sesame chicken, polpetine, aloo tikka, mediterranean salad and the couple of halloumi dishes I'm regularly forced to cook. Consequently, ever since I picked it up in Tewkesbury in the grim mid-winter, I've been itching to get Delia Smith's Summer Collection out for a play.
I had a mini-dabble last year when Delicious did a piece on it and included her Chicken Basque recipe in the feature, and I've been drooling over the photos ever since, praying for some sun. Featuring cous cous and salad, this should be an easy sell to Lady Barnes, but the layering in the picture puts her on her guard, as does the look of the roasted veg. I daren't tell her about the goat's cheese. My low-level fears get ramped up when I fail to take into account they didn't have fan ovens back in the day, so the veg ends up slightly more char-grilled around the edges than unctuously roasted.
It surprises us both though as it's much tastier than it looks. Even the burnt bits!
There's a bit of everything going on this dish: The veg (burnt bits aside) is sweet, the dressing is pungent and acidic, and the cheese gives it creaminess: It's really delicious, and very easy to make. Well, it will be next time.
Wine Time
As mentioned above, there's a lot happening here plus the mouth-filling properties of the cous cous, but the two biggest flavour here are the cheese and the rich veg. You're looking for something with weight and acidity, and I'd suggest not too fruity. Chardonnay's apply acidity is a classic roast veg match, but its creaminess would also perfectly snuggle up to the goat's cheese. If you want something a little zingier, go with Chenin Blanc but think Old World Vouvray rather than new world tropicality.
sources
roasted vegetable cous cous salad with harissa-style dressing - Delia Smith, Delia Smith's Summer Collection, p106
Peter Gordon's book have added a couple of stalwarts to the salad cannon, and we've also picked up the odd thai dish here and there to put alongside our regulars: sesame chicken, polpetine, aloo tikka, mediterranean salad and the couple of halloumi dishes I'm regularly forced to cook. Consequently, ever since I picked it up in Tewkesbury in the grim mid-winter, I've been itching to get Delia Smith's Summer Collection out for a play.
I had a mini-dabble last year when Delicious did a piece on it and included her Chicken Basque recipe in the feature, and I've been drooling over the photos ever since, praying for some sun. Featuring cous cous and salad, this should be an easy sell to Lady Barnes, but the layering in the picture puts her on her guard, as does the look of the roasted veg. I daren't tell her about the goat's cheese. My low-level fears get ramped up when I fail to take into account they didn't have fan ovens back in the day, so the veg ends up slightly more char-grilled around the edges than unctuously roasted.
It surprises us both though as it's much tastier than it looks. Even the burnt bits!
There's a bit of everything going on this dish: The veg (burnt bits aside) is sweet, the dressing is pungent and acidic, and the cheese gives it creaminess: It's really delicious, and very easy to make. Well, it will be next time.
Wine Time
As mentioned above, there's a lot happening here plus the mouth-filling properties of the cous cous, but the two biggest flavour here are the cheese and the rich veg. You're looking for something with weight and acidity, and I'd suggest not too fruity. Chardonnay's apply acidity is a classic roast veg match, but its creaminess would also perfectly snuggle up to the goat's cheese. If you want something a little zingier, go with Chenin Blanc but think Old World Vouvray rather than new world tropicality.
sources
roasted vegetable cous cous salad with harissa-style dressing - Delia Smith, Delia Smith's Summer Collection, p106
Sunday, 10 March 2013
mother's day curry
Having lost my job on Friday and thrown the SS Barnes into a bit of a spin, the signs for an auspicious Mother's Day take a further battering when we wake up to a gale outside, and then I realise by not going shopping yesterday, I don't actually have anything to cook a special breakfast with other than toast.
The portents of doom are slightly averted by Milo who sneaks into our room to tell Ana not to get up as we're cooking her some secret pancakes, and to give her his (and my) card. But that's about as lucky as it gets for most of the day: I go shopping in the rain and promptly drop our new tax disc in the car park, and then I forget to to buy some flowers. One argument later, followed by a trip back to Waitrose (somebody had handed it in), via our local florists, and the dark clouds lift, literally as well as figuratively.
Is there nothing snake-head fritillaries, a bottle of wine, Delia's lime chicken curry (even for Milo, as we've decided his curryfication needs to start now), and the looming prospect of Scandinavian crime drama cannot cure?
The portents of doom are slightly averted by Milo who sneaks into our room to tell Ana not to get up as we're cooking her some secret pancakes, and to give her his (and my) card. But that's about as lucky as it gets for most of the day: I go shopping in the rain and promptly drop our new tax disc in the car park, and then I forget to to buy some flowers. One argument later, followed by a trip back to Waitrose (somebody had handed it in), via our local florists, and the dark clouds lift, literally as well as figuratively.
Is there nothing snake-head fritillaries, a bottle of wine, Delia's lime chicken curry (even for Milo, as we've decided his curryfication needs to start now), and the looming prospect of Scandinavian crime drama cannot cure?
sources
lime chicken curry - Delia, How to Cook Book Two, p107
Sunday, 6 January 2013
sort of delia smith's paella
Behold - TENTACULARES!
Christ, what is going on in our lives? I don't think I've ever eaten so many fish in such a short period of time, and tonight the shoals currently slipping down our gullets get a little boost with a hearty dose of prawns and some Milo-endorsed squid - featuring tentacles.
Obviously there were too many polpo parts in Ana's paella, but she was proud to partake of the predominantly prawn pieces.
Oddly this is the first time I've used Delia's version, despite it being in my oldest cookbook which Kayosaurus gave to me in the first couple of years of me taking her daughter off her hands. This is mainly because I'm addicted to the 2005 Delicious version, but it's pretty good, which is just as well as I seem to have misplaced the other one.
Wine Time
Paella is a great gutsy dish which can have a whole world of flavour combinations. When in doubt I stick to local wine matches, and if this had chicken in I'd be opting for a young Rioja - Jovan, Crianza or even new wave vintage - or a Tempranillo (same grape, just aged in oak, so it's fresher). This is more shellfish-based, so you could go with a white Rioja, which are quite on-trend currently, but I think the inclusion of the chorizo make it a great match for a bone dry rose; either a deep fuchsia Spanish Rosado or pale Provencal pink.
sources
paella - Delia Smith, How to Cook Book Two, p106
Christ, what is going on in our lives? I don't think I've ever eaten so many fish in such a short period of time, and tonight the shoals currently slipping down our gullets get a little boost with a hearty dose of prawns and some Milo-endorsed squid - featuring tentacles.
Obviously there were too many polpo parts in Ana's paella, but she was proud to partake of the predominantly prawn pieces.
Oddly this is the first time I've used Delia's version, despite it being in my oldest cookbook which Kayosaurus gave to me in the first couple of years of me taking her daughter off her hands. This is mainly because I'm addicted to the 2005 Delicious version, but it's pretty good, which is just as well as I seem to have misplaced the other one.
Wine Time
Paella is a great gutsy dish which can have a whole world of flavour combinations. When in doubt I stick to local wine matches, and if this had chicken in I'd be opting for a young Rioja - Jovan, Crianza or even new wave vintage - or a Tempranillo (same grape, just aged in oak, so it's fresher). This is more shellfish-based, so you could go with a white Rioja, which are quite on-trend currently, but I think the inclusion of the chorizo make it a great match for a bone dry rose; either a deep fuchsia Spanish Rosado or pale Provencal pink.
sources
paella - Delia Smith, How to Cook Book Two, p106
Saturday, 9 June 2012
delia smith's chicken basque
With zero in the bank account, and my life partner/banker living it up on the Isle of Wight things are looking bleak. Well, not bleak, boring because I suspect it's probably frowned upon for an almost-40-year-old to spend the weekend playing Lego and watching Horrible Histories on his own all weekend.
I did make a pretty bloody spectacular truck mind, and I accidentally managed to run 16K when I decided to drag my arse off for a time-consuming run down to Putney Bridge and back the other side to Chiswick, and failing to take into account the strength of the prevailing wind coming back.
Even better, whilst recovering in the sunny garden with a chilled rosé and the latest copy of The Middle Aged Woman's Bible, I stumbled upon tonight's dinner. It ticked all boxes: It looked delicious, it was summery and crucially, I had all the ingredients either in the freezer or malingering in the fridge:
It's from Delia's Summer Collection, which they've just reissued and to be honest it all looks brilliant. I might have to lurk around the local second hand shops as I'm sure they're going to be stuffed with copies of the 20 year old original.
I think it's a lot like a one-pot version of paella with less of the pfaff, and naturally I ate far too much, and it was only much later I realised Lia had cooked this for us over Easter, and I've got the recipe on my phone from her book. A definite winner, and it makes a change from our usual Delia fare.
Wine Time
This is a big old, mouth-filling meal with an hearty amount of earthy spices and piquant chorizo, so I think you could get away with something quite punchy, like a youngish Rioja, or a peppery and rustic Southern French or Spanish red, or even a Spanish Rosada rather than the more elegant provencal rose.
sources
Chicken Basque - Delia Smith, Delicious, July 2012, p66
I did make a pretty bloody spectacular truck mind, and I accidentally managed to run 16K when I decided to drag my arse off for a time-consuming run down to Putney Bridge and back the other side to Chiswick, and failing to take into account the strength of the prevailing wind coming back.
Even better, whilst recovering in the sunny garden with a chilled rosé and the latest copy of The Middle Aged Woman's Bible, I stumbled upon tonight's dinner. It ticked all boxes: It looked delicious, it was summery and crucially, I had all the ingredients either in the freezer or malingering in the fridge:
It's from Delia's Summer Collection, which they've just reissued and to be honest it all looks brilliant. I might have to lurk around the local second hand shops as I'm sure they're going to be stuffed with copies of the 20 year old original.
I think it's a lot like a one-pot version of paella with less of the pfaff, and naturally I ate far too much, and it was only much later I realised Lia had cooked this for us over Easter, and I've got the recipe on my phone from her book. A definite winner, and it makes a change from our usual Delia fare.
Wine Time
This is a big old, mouth-filling meal with an hearty amount of earthy spices and piquant chorizo, so I think you could get away with something quite punchy, like a youngish Rioja, or a peppery and rustic Southern French or Spanish red, or even a Spanish Rosada rather than the more elegant provencal rose.
sources
Chicken Basque - Delia Smith, Delicious, July 2012, p66
Sunday, 15 January 2012
delia smith's lime chicken curry
There's an unhappy person in the flat today, somebody who possibly had a leetle bit too much to drink at the New Stepping Stones parents drinks last night. Consequently the menfolk had to decamp to Brentford fountains for a splash, whilst Ana reflected on her evening whilst camped in bed.
We finally drag ourselves out to Richmond en famile so speccy Ana Barnes can get her eyes tested (and consequently buy some x-rays), and even manage to squeeze in a quick reviving frothy coffee and Black Forest Gateau at Patisserie Valerie. Tea Box was closed *sigh*.
Spirits are further revived with a hearty bowl of Delia's Lime Chicken Curry...
...and the Sherlock finale - Yay! Although Boo, because it's finished. But Conan Doyle revived him - Yay! But it's work tomorrow - Boo! This could go on.
sources
lime chicken curry - Delia, How to Cook Book Two, p107
We finally drag ourselves out to Richmond en famile so speccy Ana Barnes can get her eyes tested (and consequently buy some x-rays), and even manage to squeeze in a quick reviving frothy coffee and Black Forest Gateau at Patisserie Valerie. Tea Box was closed *sigh*.
Spirits are further revived with a hearty bowl of Delia's Lime Chicken Curry...
...and the Sherlock finale - Yay! Although Boo, because it's finished. But Conan Doyle revived him - Yay! But it's work tomorrow - Boo! This could go on.
sources
lime chicken curry - Delia, How to Cook Book Two, p107
Friday, 9 December 2011
delia smith's lime chicken curry
Hurrah, it's Ana Louise's birthday! She's off to the country for a weekend of what I can only presume is two days of stitching samplers, reading the good book and singing psalms of salvation with her fellow sisters of the not-at-all fallen virtue - Lucy, Spandy and Kendra.
However, before her weekend of purity she first has to get through a single night of devilment featuring Mrs Sam Carter, Mr Davisss Taylor, Mr Benjamin Jack Taylor, a whole host of booze and Mrs Delia Smith's patented Lime Chicken Curry:
Did she manage it? What do you think...
sources
lime chicken curry - Delia, How to Cook Book Two, p107
However, before her weekend of purity she first has to get through a single night of devilment featuring Mrs Sam Carter, Mr Davisss Taylor, Mr Benjamin Jack Taylor, a whole host of booze and Mrs Delia Smith's patented Lime Chicken Curry:
Did she manage it? What do you think...
sources
lime chicken curry - Delia, How to Cook Book Two, p107
Saturday, 19 November 2011
delia smith's toad in the hole
What a great day! Okay, so Ana's in Oslo buying reindeer jumpers in H&M - like you can't get those in Blighty - but despite her absence it's still briliant: It's a beautifully sunny and crisp, Milo's on ace form and Kayosaurus is in town so we can share the childcare in a totally-fair 5-95% split, which allows me to sleep all morning.
We have pancakes for brunch, attempt to tidy the nursery garden in the sun, go shopping, romp around Palewell park, AND we watch Home Alone (which is aces incidentally). We also manage to eat dinner together, which was almost a success but not for any Milo based reasons.
It turns out toad in the hole could well be my culinary bete-noir. This time the batter isn't as blackened as my last attempt, although the sausages are, but it's much more welded to the bottom of the dish. Definitely more oil needed in the bottom next time:
Still, Delia's gravy is blimmin' nice.
Even better, whilst I'm snuggled up with Milo, Kay has done all the washing-up so all I've got to do when I eventually get up, is settle in for the return of Forbrydelsen II. Yay for Saturdays! Not THE Saturday's *obvs*, they're ghastly...
sources
toad in the hole with roasted onion gravy - Delia Smith, How to Cook Book One p164
We have pancakes for brunch, attempt to tidy the nursery garden in the sun, go shopping, romp around Palewell park, AND we watch Home Alone (which is aces incidentally). We also manage to eat dinner together, which was almost a success but not for any Milo based reasons.
It turns out toad in the hole could well be my culinary bete-noir. This time the batter isn't as blackened as my last attempt, although the sausages are, but it's much more welded to the bottom of the dish. Definitely more oil needed in the bottom next time:
Still, Delia's gravy is blimmin' nice.
Even better, whilst I'm snuggled up with Milo, Kay has done all the washing-up so all I've got to do when I eventually get up, is settle in for the return of Forbrydelsen II. Yay for Saturdays! Not THE Saturday's *obvs*, they're ghastly...
sources
toad in the hole with roasted onion gravy - Delia Smith, How to Cook Book One p164
Wednesday, 30 June 2010
lime chicken curry
Short post today, mainly because I didn't cook. The lure of Midsomer (sadly a repeat but Liza Goddard does turn up as one of Barnaby's old flames), meant all I did was chop and marinade the chicken, the ana's did the rest:
It's one of the better ones of recent memory, I think because a) I didn't cook it, and b) because she uses a good strong chilli, which you need to stand up to the creamy coconut milk. She's the best!
The plan almost works, only I don't take into account the arrival or rather non-sleeping of a key member of our family. Luckily I've seen Picture of Innocence about 10 hundred times.
Food of the Milos
It's a Julia day today despite his desire to stay and play with Tilly before she goes home, so things look bleak when we leave. In fact I'm fully expecting tears all the way but lawks and crivins, he's on top form all the way! He has toast with pate and Philadelphia for breakfast, rice and bolognese with a yoghurt for lunch, and then ana gives him a mini scoff chilli for dinner. I wish that was my daily food intake.
sources
lime chicken curry - Delia, How to Cook Book Two, p107
It's one of the better ones of recent memory, I think because a) I didn't cook it, and b) because she uses a good strong chilli, which you need to stand up to the creamy coconut milk. She's the best!
The plan almost works, only I don't take into account the arrival or rather non-sleeping of a key member of our family. Luckily I've seen Picture of Innocence about 10 hundred times.
Food of the Milos
It's a Julia day today despite his desire to stay and play with Tilly before she goes home, so things look bleak when we leave. In fact I'm fully expecting tears all the way but lawks and crivins, he's on top form all the way! He has toast with pate and Philadelphia for breakfast, rice and bolognese with a yoghurt for lunch, and then ana gives him a mini scoff chilli for dinner. I wish that was my daily food intake.
sources
lime chicken curry - Delia, How to Cook Book Two, p107
Sunday, 9 May 2010
mediterranean halloumi salad & delia's bangers braised in cider
The thought of Delia's bangers leaves me in a cold sweat - bleurgh! It's a few hours away though, so rest easy.
It being a Sunday we do the usual things: *More* gardening, a haircut for small people, a trip to Barnes Bookshop for three more Julia Donaldson/Axel Scheffler books (Tiddler, Charlie Cook's Favourite Book and The Smartest Giant in Town), mooching around the pond and painting. Monkey manages almost the whole day without a snoopy-snooze before collapsing on ana whilst watching Peter Rabbit at about 1700 - an hour before bed. Curses!
This presents a dilemma. Stick him in bed and risk him waking up at 3am, hungry. Or wake him up and battle through the tears to get back on schedule. Which is where Delia's bangers come in: We wake him up with the lure of sausages!
The recipe is one of her new Waitrose cards, (taken from her 1973 Frugal Food book it says on the back), and it's pretty darn tasty. I swap the cider for apple juice for the monkey but it's still dreamy. However, I think it's more an autumn/winter warmer than a spring/summer meal...
With magic replete with sausage, bathed, read to and in bed, we have another leaf-based meal - mediterranean halloumi salad.
We definitely like different things about this dish. I find the halloumi too salty, but I adore the ripe tomatoes and olives. I think ana takes the opposite view.
sources
Delia's bangers braised in cider - Waitrose Recipe Collection #3 from Delia's Frugal Food
mediterranean halloumi salad - Delicious, June 2010, p24
It being a Sunday we do the usual things: *More* gardening, a haircut for small people, a trip to Barnes Bookshop for three more Julia Donaldson/Axel Scheffler books (Tiddler, Charlie Cook's Favourite Book and The Smartest Giant in Town), mooching around the pond and painting. Monkey manages almost the whole day without a snoopy-snooze before collapsing on ana whilst watching Peter Rabbit at about 1700 - an hour before bed. Curses!
This presents a dilemma. Stick him in bed and risk him waking up at 3am, hungry. Or wake him up and battle through the tears to get back on schedule. Which is where Delia's bangers come in: We wake him up with the lure of sausages!
The recipe is one of her new Waitrose cards, (taken from her 1973 Frugal Food book it says on the back), and it's pretty darn tasty. I swap the cider for apple juice for the monkey but it's still dreamy. However, I think it's more an autumn/winter warmer than a spring/summer meal...
With magic replete with sausage, bathed, read to and in bed, we have another leaf-based meal - mediterranean halloumi salad.
We definitely like different things about this dish. I find the halloumi too salty, but I adore the ripe tomatoes and olives. I think ana takes the opposite view.
sources
Delia's bangers braised in cider - Waitrose Recipe Collection #3 from Delia's Frugal Food
mediterranean halloumi salad - Delicious, June 2010, p24
Friday, 16 April 2010
lime chicken curry
The eagle-eyed amongst you will have spotted we've skipped a day. Taking advantage of the fact ana is away I meet Mr Gregory McPartlin esq for some delightful drinks around London's trendy Shoreditch.
We started here, but moved along to the chintzy homeliness of here on the basis we were far too untrendy for the Bells. Certainly Greg's hair wasn't asymmetric enough. Full of pork scratchings and Doom Bar, we have a quick Guinness (or two) in the Wellington before meeting some of Greg's co-colleagues in The Big Chill Bar. It's left-over broccoli and cauliflower pasta cheese for tea.
Luckily for my slightly-hungover state today, the ana's are back and not only do I get lovely baby hugs when I get home, but I also get to watch The Mentalist whilst my lovely wife cooks classic Delia lime curry. She's aces, and so is the curry (even though she may have been ever-so slightly heavy handed with the chilli).
sources
lime chicken curry - Delia, How to Cook Book Two, p107
We started here, but moved along to the chintzy homeliness of here on the basis we were far too untrendy for the Bells. Certainly Greg's hair wasn't asymmetric enough. Full of pork scratchings and Doom Bar, we have a quick Guinness (or two) in the Wellington before meeting some of Greg's co-colleagues in The Big Chill Bar. It's left-over broccoli and cauliflower pasta cheese for tea.
Luckily for my slightly-hungover state today, the ana's are back and not only do I get lovely baby hugs when I get home, but I also get to watch The Mentalist whilst my lovely wife cooks classic Delia lime curry. She's aces, and so is the curry (even though she may have been ever-so slightly heavy handed with the chilli).
sources
lime chicken curry - Delia, How to Cook Book Two, p107
Sunday, 14 February 2010
lime chicken curry
How Valentine's change when you additional chums in your gang. In the old days we'd have had a lazy mid-morning brunch, maybe go to the pub in the afternoon and had a lovely meal out in the evening.
Has much changed? Hmmmm... Today we had a lazy morning watching Gigglebiz and Grandpa in my Pocket on iPlayer whilst drinking milky, then we went to the Wetland Centre to look at the miniature donkeys and rabbits in the rain, and then bath and bed. Happy Valentine's Day!
Actually, we did manage a romantic meal of ana's choice (delia's lime chicken curry), with some fizzy pop using my mum's excellent gift of Victorian style champagne glasses. Then we watch David Dimbleby - ah the romance!
Food of the Milos
Two boiled eggs for a mid-morning breakfast snack, and jacket potato, cheese, avocado and tomatoes for dinner. I can't remember what he had for lunch - we had snacks at the Wetland centre and he didn't have an afternoon catnap. Maybe it was just that, and the rest of snacks. Let's go with that.
sources
lime chicken curry - Delia, How to Cook Book Two, p107
Has much changed? Hmmmm... Today we had a lazy morning watching Gigglebiz and Grandpa in my Pocket on iPlayer whilst drinking milky, then we went to the Wetland Centre to look at the miniature donkeys and rabbits in the rain, and then bath and bed. Happy Valentine's Day!
Actually, we did manage a romantic meal of ana's choice (delia's lime chicken curry), with some fizzy pop using my mum's excellent gift of Victorian style champagne glasses. Then we watch David Dimbleby - ah the romance!
Food of the Milos
Two boiled eggs for a mid-morning breakfast snack, and jacket potato, cheese, avocado and tomatoes for dinner. I can't remember what he had for lunch - we had snacks at the Wetland centre and he didn't have an afternoon catnap. Maybe it was just that, and the rest of snacks. Let's go with that.
sources
lime chicken curry - Delia, How to Cook Book Two, p107
Saturday, 9 January 2010
lime chicken curry
It would appear the ana's didn't stick to the no-drink-January pact. To be honest I gathered that when she came home last night and described her dinner as 'three bottles of wine'. Naturally it came back to bite her today, and the first three-quarters were spent with the Best Local Wife pining away in bed, possibly with consumption.
This had two outcomes, I was pretty much left to myself during the daytime nap, so I made Pumpkin Soup. Here are some step-by-step photos to inspire the Bad Lucy.
Basically St Hugh's recipe calls for you to quarter and de-seed the pumpkin, and lob in a couple of cloves of garlic still in their skins (I used some more of the smoked stuff which should've been part of my mum's Christmas present, apart from I forgot it). Drizzle over some olive oil and grind some salt over it, before roasting for 35-45 minutes at 200C:
Once they've cooled slightly, scrape the pumpkin out of it's skin into a saucepan, slip the garlic out of the skin and add 500ml veg or chicken stock. Blitz it and then bring to the boil. Voila!
How smug am I? Sorry Lucyfer...
The second consequence of drunken ana was her curry craving. Seeing as this is one of her staple dishes, I marinated the chicken and she cooked it. She must have been still suffering though, because she accidentally poured in about 3/4 of a bottle of fish sauce into it, and her eyes can't have been working too well by the look of her blurry fioto:
Weirdly despite all the fish sauce, you still needed to add more salt to it. That's strange, no?
Food of the Milos
Waffles and crumpets for breakfast, a babyccino and half a lemon muffin in Nero, and surprisingly no lunch before bed. He didn't really have anything after he woke up either, which is unusual, but managed to eat some rice cakes when we went for a walk. He did however, have a large portion of last night's pasta, an apple and a fruit puree pot.
sources
pumpkin soup - Hugh Fearnley-Whittingstall, River Cottage Year, p 199
lime chicken curry - Delia, How to Cook Book Two, p107
This had two outcomes, I was pretty much left to myself during the daytime nap, so I made Pumpkin Soup. Here are some step-by-step photos to inspire the Bad Lucy.
Basically St Hugh's recipe calls for you to quarter and de-seed the pumpkin, and lob in a couple of cloves of garlic still in their skins (I used some more of the smoked stuff which should've been part of my mum's Christmas present, apart from I forgot it). Drizzle over some olive oil and grind some salt over it, before roasting for 35-45 minutes at 200C:
Once they've cooled slightly, scrape the pumpkin out of it's skin into a saucepan, slip the garlic out of the skin and add 500ml veg or chicken stock. Blitz it and then bring to the boil. Voila!
How smug am I? Sorry Lucyfer...
The second consequence of drunken ana was her curry craving. Seeing as this is one of her staple dishes, I marinated the chicken and she cooked it. She must have been still suffering though, because she accidentally poured in about 3/4 of a bottle of fish sauce into it, and her eyes can't have been working too well by the look of her blurry fioto:
Weirdly despite all the fish sauce, you still needed to add more salt to it. That's strange, no?
Food of the Milos
Waffles and crumpets for breakfast, a babyccino and half a lemon muffin in Nero, and surprisingly no lunch before bed. He didn't really have anything after he woke up either, which is unusual, but managed to eat some rice cakes when we went for a walk. He did however, have a large portion of last night's pasta, an apple and a fruit puree pot.
sources
pumpkin soup - Hugh Fearnley-Whittingstall, River Cottage Year, p 199
lime chicken curry - Delia, How to Cook Book Two, p107
Wednesday, 30 September 2009
veggie rabbits & lime chicken curry
Last night's accidental squiffyness thankfully doesn't result in any payback this morning, which is just as well as it's the first Saturday of the rugby season *AND* my first driving lesson since Toscano starts bright and sunny.
The driving lesson passes remarkably well, and when I get back I'm immediately ready to take the beastie off for the rest of the morning. We do the usual chasing squirrels and birds in the park thing, and get back for a smackerel of lunch - some of the mutant veggie rabbits! I think you'll agree Sarah, they're almost as good as the sandwich art...
After lunch he goes to bed, and I go to rugby. I'm a bit apprehensive after Ronald's little tweak, but it goes okay despite having to lurk on the blindside. First game back, we stuff London Welsh, one try in the bag and I hereby dedicate it to S R White Esq - it was a cracker as well!
The anas and milo meet me at the club for a quick drink, then we have to dash back for Ocado. Whilst we're waiting we have a couple of brewskis out the front with Steve from upstairs. Monkey in bed, we have classic Delia curry for dinner.
Food of the Milos
Toast for breakfast, a smorgasbord of the mighty veggie rabbits and scrambled egg for lunch, and Swedish meatballs, avocado, and tomatoes from the garden for dinner. He also had a large orange juice with ice, sat at the bar, in the rugby club. His mother has gin.
sources
veggie rabbits - Annabel Karmel, Top 100 Finger Foods, p24
lime chicken curry - Delia Smith, How to Cook Book Two, p107
The driving lesson passes remarkably well, and when I get back I'm immediately ready to take the beastie off for the rest of the morning. We do the usual chasing squirrels and birds in the park thing, and get back for a smackerel of lunch - some of the mutant veggie rabbits! I think you'll agree Sarah, they're almost as good as the sandwich art...
After lunch he goes to bed, and I go to rugby. I'm a bit apprehensive after Ronald's little tweak, but it goes okay despite having to lurk on the blindside. First game back, we stuff London Welsh, one try in the bag and I hereby dedicate it to S R White Esq - it was a cracker as well!
The anas and milo meet me at the club for a quick drink, then we have to dash back for Ocado. Whilst we're waiting we have a couple of brewskis out the front with Steve from upstairs. Monkey in bed, we have classic Delia curry for dinner.
Food of the Milos
Toast for breakfast, a smorgasbord of the mighty veggie rabbits and scrambled egg for lunch, and Swedish meatballs, avocado, and tomatoes from the garden for dinner. He also had a large orange juice with ice, sat at the bar, in the rugby club. His mother has gin.
sources
veggie rabbits - Annabel Karmel, Top 100 Finger Foods, p24
lime chicken curry - Delia Smith, How to Cook Book Two, p107
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