Apologies for the lack of posting last week; between physical illness and some tight deadlines it simply slipped my mind…
Still, I do get to wibble about more food than usual! To start:
Chicken cordon bleu, Hairy Dieters style! Slice yer chicken breasts nearly in half, slap one slice of ham and one slice of Emmental on each one, fold ’em back up, shallow fry over a medium heat for 3-4 mins, turn ’em over and do the other side for 3-4 mins, then just bung ’em in the oven at 200 Celcius until the chicken juices are running clear (which should take about 5-6 minutes or thereabouts). No breadcrumb coating or deep frying, so much lower in calories, but still just as luxurious ^^
Even more delicious was the sausages in onion gravy — the finest traditional thick pork sausages from my local butcher, near-dry-fried in a skillet with the gravy being made in the same pan… wow 😀 One of my favourite dishes, to be sure ^^
That was last week — now for this week. My most recent culinary effort was a chicken-and-veg pie, which turned out… interestingly. This was mostly, I think, because the recipe called for 150g broccoli. Whether it was because I didn’t cut the broccoli florets small enough, or because the broccoli itself was a tad elderly, or some other factor altogether, I know not; whichever it was, it was a bit watery and the flavour of the broccoli didn’t seem to go with the flavours of the other ingredients. That’s not to say the recipe was a total failure — it wasn’t — but I may well leave the broccoli out altogether next time I make this recipe and make up the veg quantities with peas or somesuch.
Next up is that old classic, liver with bacon and onions. Done right — with the liver cooked in the bacon-and-onion gravy and removed from the heat the second the centre loses its pinkness (so that it doesn’t overcook and get tough), possibly served with a dollop of mashed potato, it’s one of the best things in the world! 😀
Work was very intense and exhausting last week, especially towards the end, so for meals this week I went for something that wouldn’t take much effort. Luckily, I had some tomato sauce and olives left over from tortilla-wrap pizzas last week, a five-sixths empty jar of wholegrain mustard that had been sitting in my fridge for a while, and a burning curiosity as to what would happen if I put four different types of meat in the same dish.
I therefore brought out my slow cooker and constructed an epic stew containing:
- Four chunky chestnut mushrooms (chopped)
- Three red onions (coarsely chopped)
- Two carrots (peeled, thinly sliced)
- One entire bulb of garlic (cloves peeled and chopped)
- Casserole-grade beef
- Lean lamb mince
- Chicken breast fillets
- 12 mini cooking chorizos
- The leftover wholegrain mustard (mixed with the sautéing veg)
- A jar of olives in brine (drained, rinsed and added straight to the slow cooker)
- The remaining 1/3 jar of tomato sauce
- A tube of tomato puree (yes, the whole tube)
- The rinsings of the mustard and tomato sauce jars (which, combined with the liquid released by the beef and lamb during browning, meant I didn’t need any extra stock)
It turned out deliciously! 😀 I got 8 portions in total, meaning that I’m fixed for meals for most of this week and I have a few backup portions in my freezer for next week 🙂 Fun fun!
It’s been an intense seven days, work-wise, especially towards the end of last week.
Good thing this week’s recipes are quick and simple! ^^
It turns out that one tortilla wrap, laid out flat and smeared with 3 tablespoons of passata or (if you can’t find passata) a low-fat, low-salt tomato sauce from a jar, makes a darn good small pizza base! 😀 Nice one, Hairy Bikers! 20g half-fat cheddar plus small quantities of flavourful ingredients, a couple of minutes or so under a very hot grill, and you have yourself a lovely little individual pizza for under 300 calories a portion 🙂 Very very tasty, and that recipe is an absolute godsend after a full day of intense proofreading. (Hey, this job is actually pretty intellectually rigorous :P)
I’ll be doing turkey burgers and chips later in the week, when things should have calmed down a bit. I feel a bit weird admitting that I didn’t know you could even get pre-packaged turkey mince before last week XD Still, it should be fun making them 🙂
With the final day of June, LGBTQ Pride Month comes to a close for 2016. The Wiley Blackwell Team hopes to serve the LGBTQ Community by continuing the much needed discussion. As a reminder, all of the curated research collections for Pride Month will be freely available through July 31.
via Let’s Recap LGBTQ Pride Month 2016 — The Philosopher’s Eye