Sunday, July 30, 2006
Tuesday, July 25, 2006
Whoa, it's been some time!
It's been hot, and OK, not as hot as a few other places but I'm very sensitive to the heat. I resemble a paranoid vampire when the sun is about.
Ok, since my last post I became a year older. I took my parents and little sis out for a meal in Manchester; I took them to Piccolino's and we were all very impressed. I had the turbot with gnocchi, wonderful light dish and left lots of room to finish off my sister's lasagne :-D What? Bad for to swap plates? Is it really? (Mona you make these reviews look easier than they are :-))
My dad and I finished on a couple of malt whiskies, Lagavulin for those of you with interest.
They also got me a food processor. I've been meaning to get one for ages but they beat me to it (freeing me to buy something else :-))
So to christen it I thought I'd go Thai/Chinese on some free range chicken. I dumped in a load of fresh coriander, garlic, ginger, chilli, cayenne pepper, cumin, ground coriander, lime juice and S&P. There might have been other things, I was excited :-) I blended them while drizzling a little (olive) oil into the mixer. The mix was poured into a freezer/fridge bag and introduced to the chicken breast quite intimately. I left it over night to marinade [I also created one for that night without the curry spices].
Served on rice they were great. The mini sauce I had that night reminded me of a Peruvian (South American) sauce, the name escapes me... but it's green and spicey. My bro will know, I'll ask him at some point.
No pics, I'm lazy at the best of times, when it's hot I'm... well, you can imagine!
Ok, since my last post I became a year older. I took my parents and little sis out for a meal in Manchester; I took them to Piccolino's and we were all very impressed. I had the turbot with gnocchi, wonderful light dish and left lots of room to finish off my sister's lasagne :-D What? Bad for to swap plates? Is it really? (Mona you make these reviews look easier than they are :-))
My dad and I finished on a couple of malt whiskies, Lagavulin for those of you with interest.
They also got me a food processor. I've been meaning to get one for ages but they beat me to it (freeing me to buy something else :-))
So to christen it I thought I'd go Thai/Chinese on some free range chicken. I dumped in a load of fresh coriander, garlic, ginger, chilli, cayenne pepper, cumin, ground coriander, lime juice and S&P. There might have been other things, I was excited :-) I blended them while drizzling a little (olive) oil into the mixer. The mix was poured into a freezer/fridge bag and introduced to the chicken breast quite intimately. I left it over night to marinade [I also created one for that night without the curry spices].
Served on rice they were great. The mini sauce I had that night reminded me of a Peruvian (South American) sauce, the name escapes me... but it's green and spicey. My bro will know, I'll ask him at some point.
No pics, I'm lazy at the best of times, when it's hot I'm... well, you can imagine!
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