Food

Dead easy Smoked Haddock Chowder tonight.

This recipe...

:-)

I don't want to be back. 4 days of pastries, cakes and steaks in Portugal. As well as amazing sardines, etc. etc. etc.

Miso soup and Udon Noodles tonight.

First time I've had miso soup. Can't believe what I've missed out on for so many years!

Judging by that mug in the background switching to drinking proper coffee is going to be another eye-openener for you!

^ Not my mug... Housemate's honest!

I already have an Areopress at home and a Gaggia Classic at work.

It is a good size for a huge mug of tea though!

try miso + hangover

It's a tiki drink mug, right? For a "zombie"?

I'm going to try that smoked fish chowder. Looks like the rad.

It's a tiki drink mug, right? For a "zombie"?

I'm going to try that smoked fish chowder. Looks like the rad.

It is the Rum Zombie... A pub in Brighton on St. James Street does them (the mug glows in the dark too... Wooooo.....). You do get to keep the mug BTW, I didn't nick it Officer!

I love fish chowder, it's a soup but not a soup if you get my meaning?

try miso + hangover

Next time I get shitfaced I shall...

I'm chewing on little chunks of Jamon (Patanegra), toast and red leicester.
Winter snack.

It is the Rum Zombie... A pub in Brighton on St. James Street does them (the mug glows in the dark too... Wooooo.....). You do get to keep the mug BTW, I didn't nick it Officer!

I love fish chowder, it's a soup but not a soup if you get my meaning?

I get you. I'm sure it tasted lovely, though the pic does look a lot like spew.

So I did the perfect duck breast last night with the perfect skin and perfect pink in the middle.
Caramalised onions in butter and poured residual butter into the mash.
Added the snowpeas to up it to the 3 veg count.
Served with some of my home-made plum sauce.

Half the duck was eaten standing up in the kitchen just after I plated.
This may be one of the most delicious meals I have made for myself.
I can't stop looking at the picture.

ughhhhh that looks amazzing

how did you do the duck? wheres the breast from?

Waitrose, some non-Waitrose supplier.

Lightly season breasts.
Normal pan fry skin-down first.
Length of time was quite a while, despite it being med-rare, as the fillets were quite large. I used the finger to thumb technique for testing doneness.
Finish with a quick re-fry on the skin side to crisp up again.
I tried to rest the meat, but I was just way too hungry!

^^^ Nom!

Can of chestnuts. Managed about half, properly filling

Waitrose, some non-Waitrose supplier.

Lightly season breasts.
Normal pan fry skin-down first.
Length of time was quite a while, despite it being med-rare, as the fillets were quite large. I used the finger to thumb technique for testing doneness.
Finish with a quick re-fry on the skin side to crisp up again.
I tried to rest the meat, but I was just way too hungry!

A really good tip is to put the duck breasts skin side down into the pan when its cold, heat off, taking up to a moderate heat slowly before getting to cooking temperature. This gives the fat lots more time to render down - perfect duck and crispy skin every time.

That technique does work beautifully. You must should let them rest though, use the rendered fat for cooking the accompaniments (like bacon).

Werd. Also great on your Christmas roast spuds.

Or as a palate cleansing shooter between christmas baileys

Tonight's food wasn't too good. So no picture.

Avoid this!

In a similar recipe, tried Tim Maddam's (Hugh's 3 Good Things) Pasta
Was ok, sausage was the highlight, needed loads of parmesan for more unami.
Should have done Allegra's pasta instead - the winner.

The BBC one with breadcrumbs is the best variation of the theme imo:

http://www.bbcgoodfood.com/recipes/6974/spaghetti-with-anchovy-chilli-and-breadcrumbs

Nigel Slater's one is very good.

*Spaghetti with bacon & breadcrumbs
From 'Appetite' - Nigel Slater

Per person:
White bread - 2 thickish slices, crusts removed
Spaghetti - a thick handful, about 125g or so
Butter - a thick slice
Olive oil
Bacon - 2 good-sized rashers
Parsley - a small bunch, the leaves only, roughly chopped.

Whiz the bread to rough crumbs in a food processor, or grate it by hand (preferable - because of the different sized crmbs you'll get).
Put on a pot of generously salted water for the pasta, and cook the spaghetti for about 8-9 minutes.
Meanwhile, melt the butter in a frying pan with a little olive oil to stop it burning. Cut the bacon into small strips and fry it in the butter until the fat is golden. Scoop the bacon out with a slotted spoon (important!) into a large, warm serving bowl. Add a bit more butter and oil to the butter and bacon fat in the pan and add the breadcrumbs. Stir them occasionally in the sizzling butter until they have turned golden. Keep an eye on them because they can burn very quickly just when you think they will never brown.
Drain the pasta and toss it with the hot crumbs and any of their butter, the bacon and pasley, and a little olive oil to moisten and flavour.*

I like kale, it's a good winter veg but it didn't seem to work this time.

Ho, hum...