Belated wurbles

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 πŸ˜€ 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! πŸ˜€

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