Food

On Sunday I'm making

Starter - Pate to have with the red onion mermalade and beetroot chutney I made at xmas time

Main - Beef bourgiuignon, gratin dauphinoise and spiced carrots

Pudding - nofuckingideayet (suggestions pls!)

I'm waiting for the invite Kat....

My PM must be broken or something

BTW. Soak the tatties in milk before you cook the gratin..

where can i buy crayfish still in the shell in east london?

bermondsey fish market?

BTW. Soak the tatties in milk before you cook the gratin..

This is making me laugh. Only because I have an irish colleague here who whenever he sees a "nice irish lass" has to pass comment (in a thick west coast accent) on her "milky white tats".

We were at Piccolo Diavolo on Old Compton Street last night. The smell from outside was irresistible, and weakened our trembling knees. Once inside, after being ignored for too long, we sat down to realise there was no whiff at all. Not a dicky-bird. Almost like piped music – perhaps they emit delicious fragrances from hidden pipes outside.

Anyway, good pizza, well versed and familiar Italian bonhomie by the waiter who seems to never tire of his shtick, even though the waitress couldn’t hide her dead-eyed dissatisfaction with her lot. Pouring beer just isn’t pushing her buttons anymore. Decent place though, nice to be around gesticulating, vibrant people, laughing at not much.

I've decided on warm german apple cake for pud.

Spiced carrots - toast cumin seeds and seeds from 2 cardamon pods.
Put sliced carrots, spices, garlic, thyme, oil and butter in pan - sweat carrots. Add 2tsp sugar and orange zest. Lid til carrots are soft. Salt/pepper.

Brave - Thanks for the milk tip, I've not done dauphinoise before. Invite is in the PM post. I hear its as good as royal mail.

OK team. I have a whole raw chicken giving me a cheeky wink from the kitchen counter in that way that only a dead headless bird can do.

So - what to make. Suggestions please. Not too time consuming, and no silly gay chef "take some grated truffles from the packed that lurks at the back of your fridge next to the vintage cooking champagne" nonsense either thanks very much for asking.

Winner gets a celebratory honouring burp at about 8:30. All to play for eh?

Jerk it
http://helengraves.co.uk/2010/03/food-from-the-rye-jerk-chicken/

Cock Oh Van INNIT!

Either spatchcock it and marinade in BBQ-esque flavours (light oil, ketchup, tomato puree, Worcestershire sauce, brown sugar, garlic, chilli) and griddle.

Or roast a whole bulb of garlic, halved, and a whole lemon, halved also, until soft (don’t burn either – reasonable heat for about 20 minutes). Once the lemon has roasted, fry the cut halves in a searing pan until they caramelise to your liking, then squeeze out all the pulp/juice, which has become less sour than usual, puree the cloves, which will be good and soft, and mix with the lemon and oil. Season heavily. Baste the bird as it cooks with this mixture. Roast. Eat. Thank me. The faff with the lemon is totally worth it – it becomes rich, sweet, sticky, totally gorgeous.

– it becomes rich, sweet, sticky, totally gorgeous.

That's practically cannibalism for me. Hmm, jerking my chicken in the kitchen. Has a certain appeal. May need a G+T to loosen up a bit first...

All good so far - keep 'em coming. I got 3-4-10 on these birdular bastards, to there's scope for a gobble off!

That's practically cannibalism for me. Hmm, jerking my chicken in the kitchen. Has a certain appeal. May need a G+T to loosen up a bit first...

You're cooking, right?

Practically on fire, as per!

3 chickens for £10 is pretty obscene. I'd rather pay £8 for a single really good bird from a decent butcher than 3 factory farmed ones from Sainsburys

I'm going to Oceano, in Leyton. Done.
I feel like having some cod.

O cantinho tomorrow(today) I M so excited, gonna eat all the things Teenslain and Nuno haz told me to. nom nom.

I totally messed up foody plans last night... Rode up to Vauxhall, nothing. Back down into Kennington. ... *burp

South Lambeth Rd FTW

Hard to beat roast chicken for satisfaction vs reward

Salt and pepper inside and out, half a lemon up it's jacksie, into the oven for 20 mins at 220 deg then turn down to 180 for 20 mins per pound (weight printed on wrapper, its in the bin).

So - what to make. Suggestions please.

Personally I prefer it with a can of Scrumpy, buy I might just be filthy. Lots of salt/pepper/garlic salt, covered in lime juice, a couple of lime halves and some garlic cloves in there before the can goes up. 5 minutes prep, 90 mins? unattended cooking, best chicken ever.

*can 2/3 full and just in a regular over, none of that BBQ business...

Here, chicky chicky chicky....

Did you make then dance like in the sledgehammer video.

Now how about scrambled eggs and smoked salmon for breakfast?

3 chickens for £10 is pretty obscene. I'd rather pay £8 for a single really good bird from a decent butcher than 3 factory farmed ones from Sainsburys

You're right. And I've not bought them before for that very reason, and prob won't again. But there were 1,000 of the bastards there sell-by today, that would have been in a skip otherwise, so figured better that someone actually eats them that that for a pointless ending.

Generally, I don't buy any meat or veg from the supers. We eat less of it, and get it from the butchers/grocers.

http://www.rodiziopreto.co.uk/
went to the one in putney today with some friends.
We decided to make it a regular thing.
fuck me. so good.
chicken hearts ftw!!!!!!