tag:blogger.com,1999:blog-90532634478470431182024-03-21T19:16:35.164+00:00Salty SquidSalty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-9053263447847043118.post-74489906412823516702011-09-24T17:22:00.018+01:002011-09-30T19:17:13.083+01:00The Big Belly Bilbao Break<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMkiZABrxOrDqb0h8bD14awiU96HtUGkO7-KdgUSL12jbJpZJG9HQVqTG3Yw9CbVQtFAq7BRoxlrMUiNRjqUQLgggVNuYILG6bGEORFdnejO-ccp_WDY7dbvC8WaCcWlo_vWMIy_VOEdX/s1600/IMG_1045.JPG"><img style="cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMkiZABrxOrDqb0h8bD14awiU96HtUGkO7-KdgUSL12jbJpZJG9HQVqTG3Yw9CbVQtFAq7BRoxlrMUiNRjqUQLgggVNuYILG6bGEORFdnejO-ccp_WDY7dbvC8WaCcWlo_vWMIy_VOEdX/s400/IMG_1045.JPG" alt="" id="BLOGGER_PHOTO_ID_5658196213290444546" border="0" /></a><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br />Their names: forgotten. The food: written down somewhere upstairs that I am too lazy/drunk/food coma'd to go fetch. The important thing: Bilbao rocks in the </span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">pintxos</span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"> league. More so than it did a few years ago. What's my authority on making such a statement? I have no authority, anywhere, just that we really really both seemed to like the </span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">pintxos</span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"> more than last time, which was... what, already four years ago??? And as there is nothing more boring than flicking through someone elses holiday snaps... Here just some of the pintxo bars we've been to:</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZRaIVV_TFPhnoYEJlSnX2VpCeB5mjX7-6RY-0COYhr60oao0oM42r7Kee6RlOee6YqhgMqANmDvsK3_iV7w-HI-gx0t7C9qS4q7aBAFE3AqbrSner8XTyyyrP1AiqcgV3EXmJLR27Cxu/s1600/DSC_0023.JPG"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZRaIVV_TFPhnoYEJlSnX2VpCeB5mjX7-6RY-0COYhr60oao0oM42r7Kee6RlOee6YqhgMqANmDvsK3_iV7w-HI-gx0t7C9qS4q7aBAFE3AqbrSner8XTyyyrP1AiqcgV3EXmJLR27Cxu/s400/DSC_0023.JPG" alt="" id="BLOGGER_PHOTO_ID_5655962791250449186" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XE15-vzIt0tBypCqpKYBVPhC_G-rtKE2oL9Aj6mdWRM7hwdZ2QMt-V2AC0K0DXkDxxEe5UIitki3mfaH9G5Qaojo9RDUrpIjZrzz5TteKI63iU1J84xO28AxDP7BvZfTzstgQq0oZbY-/s1600/DSC_0184.JPG"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XE15-vzIt0tBypCqpKYBVPhC_G-rtKE2oL9Aj6mdWRM7hwdZ2QMt-V2AC0K0DXkDxxEe5UIitki3mfaH9G5Qaojo9RDUrpIjZrzz5TteKI63iU1J84xO28AxDP7BvZfTzstgQq0oZbY-/s400/DSC_0184.JPG" alt="" id="BLOGGER_PHOTO_ID_5655963530472034514" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzSQXWOES_O7O1AUMvo-G6wRdiCGKLtpT2M5vu-xosI5VtsXeRmmTmdJnZG_dZlt_tW7o8GUvPWSyCkOmjxRUW-9PhnMkGdNMHHR0rCX5V2Ob8Ct0P-CsO4xYMpku8If0GJOqK-PhqWko5/s1600/IMG_0713.JPG"><img style="cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzSQXWOES_O7O1AUMvo-G6wRdiCGKLtpT2M5vu-xosI5VtsXeRmmTmdJnZG_dZlt_tW7o8GUvPWSyCkOmjxRUW-9PhnMkGdNMHHR0rCX5V2Ob8Ct0P-CsO4xYMpku8If0GJOqK-PhqWko5/s400/IMG_0713.JPG" alt="" id="BLOGGER_PHOTO_ID_5655963685866162594" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApu89r5UW160mU4fUvNQMzpgrFaoARlGvAzvcEbMuyLj3lgZZUIrPSwuMF-GPj_btnlNipdC_fJuTr8IT3mAmNS_rtddIK91S2oMPIHK6SxAAtKTcTA1BoVEtoI5YrrxUfFPzG-a8mLyH/s1600/IMG_0711.JPG"><img style="cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApu89r5UW160mU4fUvNQMzpgrFaoARlGvAzvcEbMuyLj3lgZZUIrPSwuMF-GPj_btnlNipdC_fJuTr8IT3mAmNS_rtddIK91S2oMPIHK6SxAAtKTcTA1BoVEtoI5YrrxUfFPzG-a8mLyH/s400/IMG_0711.JPG" alt="" id="BLOGGER_PHOTO_ID_5655963827291443586" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8P-4-IYq2izDBfzDjoZxj8_zfYzEaqLKPDg6Z5nLXdBKvRPjOUpUbpaKZO1PqkZKJZTJcyqyVM-_YdjLLF2isBZ9Rtg4HSRhVlLe9oq8tJjxKLXckhFEbhqlEjoOjBwqb12dyRKe-f7vZ/s1600/DSC_0180.JPG"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8P-4-IYq2izDBfzDjoZxj8_zfYzEaqLKPDg6Z5nLXdBKvRPjOUpUbpaKZO1PqkZKJZTJcyqyVM-_YdjLLF2isBZ9Rtg4HSRhVlLe9oq8tJjxKLXckhFEbhqlEjoOjBwqb12dyRKe-f7vZ/s400/DSC_0180.JPG" alt="" id="BLOGGER_PHOTO_ID_5655965509682062322" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodTf8dI24gu3-w5FWP43TS8ibgXh8m7zyH0Qvr01fssZ2lMl8cPJK8g0GhDEqRbBOa2vOpJ7FjilAmcLyUs14RCHK2GhfiWBuG8Kd2da3ijfW50TLgxjHwDTg1l_xKnFjpULOHzCvlt30/s1600/DSC_0195.JPG"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodTf8dI24gu3-w5FWP43TS8ibgXh8m7zyH0Qvr01fssZ2lMl8cPJK8g0GhDEqRbBOa2vOpJ7FjilAmcLyUs14RCHK2GhfiWBuG8Kd2da3ijfW50TLgxjHwDTg1l_xKnFjpULOHzCvlt30/s400/DSC_0195.JPG" alt="" id="BLOGGER_PHOTO_ID_5655964105247011426" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br />Typical lunch in Bilbao's Puerto Viejo:<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_vEeSnUSyM7JSdwh2q44Vyl_4IPfM8yi175iV1idiNrEb9shR2MExVehhJnDv1enVhhK33QS94QcRRfYJbUvdp-N17u6N0tM1cBtWzLJCOLk4QThigXF-vDielP-T4BVp4q6dhf7O2S8/s1600/DSC_0157.JPG"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_vEeSnUSyM7JSdwh2q44Vyl_4IPfM8yi175iV1idiNrEb9shR2MExVehhJnDv1enVhhK33QS94QcRRfYJbUvdp-N17u6N0tM1cBtWzLJCOLk4QThigXF-vDielP-T4BVp4q6dhf7O2S8/s400/DSC_0157.JPG" alt="" id="BLOGGER_PHOTO_ID_5655963020686273074" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMq0JAvNxaOpjAKkqTPjR1BKY6cvh1ipOImyqKoyhzeU9kPotWkgfvcrGCCeCxysGgJXKV9v24sebnFRyt6m4ZwlplGJ7BG6jV-m826z4UIY_tccRekGD888qZY_rvPw-GEtdCZ3r7yf4/s1600/DSC_0160.JPG"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMq0JAvNxaOpjAKkqTPjR1BKY6cvh1ipOImyqKoyhzeU9kPotWkgfvcrGCCeCxysGgJXKV9v24sebnFRyt6m4ZwlplGJ7BG6jV-m826z4UIY_tccRekGD888qZY_rvPw-GEtdCZ3r7yf4/s400/DSC_0160.JPG" alt="" id="BLOGGER_PHOTO_ID_5655963131412762322" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z9l4Jp7vdxKYaYj9P_cAf5pmxjaBCTq5S2rBXubbK2SvZy8IXJQO40sbqp2WWbkbrcFNuqoJAXyEoklkUZj_z9q3ChmgiS3vLECMybgvRfKoTQQYaFq-XssfI2O4CuiLMgt0LshBCg6N/s1600/DSC_0163.JPG"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z9l4Jp7vdxKYaYj9P_cAf5pmxjaBCTq5S2rBXubbK2SvZy8IXJQO40sbqp2WWbkbrcFNuqoJAXyEoklkUZj_z9q3ChmgiS3vLECMybgvRfKoTQQYaFq-XssfI2O4CuiLMgt0LshBCg6N/s400/DSC_0163.JPG" alt="" id="BLOGGER_PHOTO_ID_5655963233487927522" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IUyn61MTbXQTPyy_2yjANy5O_lH1QN8_WSWAkHBWdQpeUTxNhwX0GqbsqVIizq1_FWHdckB8-7tpdwoV8t0BdKmkc_7Xp_uNCgZ7iANnxgNBNSYL2swR6i6uFWvCWJb8AP88unc_XbAp/s1600/DSC_0164.JPG"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0IUyn61MTbXQTPyy_2yjANy5O_lH1QN8_WSWAkHBWdQpeUTxNhwX0GqbsqVIizq1_FWHdckB8-7tpdwoV8t0BdKmkc_7Xp_uNCgZ7iANnxgNBNSYL2swR6i6uFWvCWJb8AP88unc_XbAp/s400/DSC_0164.JPG" alt="" id="BLOGGER_PHOTO_ID_5655963361482547682" border="0" /></a><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family: arial;"><br />There we go, but wait, we'll be back, soon again, with a few more pintxo-related illustrated stories!</span></span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com1tag:blogger.com,1999:blog-9053263447847043118.post-5548033930440073902011-07-05T11:50:00.011+01:002011-07-12T19:39:50.613+01:00A weekend of eating outside<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZUEn9qI3z5zbxksIleTpeXGoFZYPhJmqiLVnPD4Rr44dWTygtxQTno3JOYoyXAXtq05432ZFlZsW1eKUEzA65dT4I9dPtKTOWnr5oRfFz0AqQAGrD4hJE_Ttey-1TpTpywGFMFBcgumq/s1600/IMG_0403.JPG"><img style="width: 400px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5625818897524035218" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZUEn9qI3z5zbxksIleTpeXGoFZYPhJmqiLVnPD4Rr44dWTygtxQTno3JOYoyXAXtq05432ZFlZsW1eKUEzA65dT4I9dPtKTOWnr5oRfFz0AqQAGrD4hJE_Ttey-1TpTpywGFMFBcgumq/s400/IMG_0403.JPG" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"></span></span><br /><br /><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">Mushrooms on toast</span></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrEcQRS5aIMyKhzC2g3jV1yt4HJjjwtAiug4CNgM291ih8r7fcGGC9FlRtNTdyXtv4GyZaMsMPu3GHdTK__-YVVaNbKspY0zhchOxUEBXFC1JoQgY3Uc8nQ4f_LyCwBVS7UfGLuMihiJa/s1600/IMG_0405.JPG"><img style="width: 400px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5625819279811972290" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrEcQRS5aIMyKhzC2g3jV1yt4HJjjwtAiug4CNgM291ih8r7fcGGC9FlRtNTdyXtv4GyZaMsMPu3GHdTK__-YVVaNbKspY0zhchOxUEBXFC1JoQgY3Uc8nQ4f_LyCwBVS7UfGLuMihiJa/s400/IMG_0405.JPG" border="0" /></a><br /></div><br /><br /><div><span style="color: rgb(102, 102, 102);font-family:arial;" >On a rare sunny Sunday in summer, try saying that with a mouthful of raw onions, Team SaltySquid decided to hang, hungoverly outside. Breakfast - also know as food of the un-hungover, was missed like the last bus home when you were sixteen and your parents thought you were watching a movie in a friends, but the truth was you were really watching a movie alone because you had no friends. That or smoking crack. Well, snap out of that haze now and take that crack pipe out of your mouth. This tasty fungus will clear the cobwebs. </span></div><br /><span style="color: rgb(102, 102, 102);font-family:Arial;" >The most important thing about mushrooms on toast is Harissa. A very spicy, salty, garlic, amazingly paste that originated in Moroorroccco (along with the crack too probably!). The shit is amazing. You can add it anything - except porridge - I tried it once and let me you tell you it was disgusting. Soups, stews, toasts, pestos, sauces - anything at all. It will give anything you make a good grab by the goolies. </span><br /><br /><div><span style="color: rgb(102, 102, 102);font-family:Arial;" ></span></div><span style="color: rgb(102, 102, 102);font-family:Arial;" >Anyway, I digress. Toast bread. Instead of butter spread Harissa all over the toast. Add the nicely cooked mushrooms, well seasoned of course, top with some random cheese lying in the back of the fridge and pop under the grill to melt. Put that in your pipe and smoke it!!</span><br /><br /><div></div><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;"><br />Spaghetti with pork & leek sausages, squid and peas</span></span><br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwd_jPSGaqaVHJWU6uJLfoL3s1ehjjXTKtY7TBHk_X7oISZflWFI0dWkkDnLR4DZW9kor-0b4HYc6n6SksE6_I5w3oPeBddqJTI7sSHmrX_3rXk9yQGY2gmIqE7AuNyNw45x60tI9Sm7y/s1600/IMG_0415.JPG"><img style="width: 400px; height: 295px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5625819529640136514" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwd_jPSGaqaVHJWU6uJLfoL3s1ehjjXTKtY7TBHk_X7oISZflWFI0dWkkDnLR4DZW9kor-0b4HYc6n6SksE6_I5w3oPeBddqJTI7sSHmrX_3rXk9yQGY2gmIqE7AuNyNw45x60tI9Sm7y/s400/IMG_0415.JPG" border="0" /></a> </div><br /><br /><div></div><span style="color: rgb(102, 102, 102);font-family:arial;" >If the mushrooms on toast have failed you like a child riding his bike for the first time, then this is for you. Cook your spaghetti, but do it properly. Water - lots of it and boiling. Salty as the sea. </span><br /><br /><div><span style="color: rgb(102, 102, 102);font-family:arial;" >While the pasta does its thing, score your squid tubes with a sharp knife and slice. Cut your sausages in to chunks and have some garlic cooking away in a pan with some oil. Add the sausages and get a good colour on them. Followed by the squid then some frozen peas and a small bit of chicken stock. About a cup. Add the pasta once almost cooked, toss and add lots of fresh parsley and black pepper. </span></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOfNk1r7WeLelDNkwjMHBC_7TamypyXt_OGYhlRt4NziwvaJ-VsHG8W6h5jd-9msEn7r6xXcNb_1ouS1oDYy5f-3J9QXlkNDJbEfh99DKwkU7pCpG8vcZsxST7KdWx3Nq69Y4Ujwcl-mE/s1600/IMG_0416.JPG"><img style="width: 391px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5625819653781011410" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOfNk1r7WeLelDNkwjMHBC_7TamypyXt_OGYhlRt4NziwvaJ-VsHG8W6h5jd-9msEn7r6xXcNb_1ouS1oDYy5f-3J9QXlkNDJbEfh99DKwkU7pCpG8vcZsxST7KdWx3Nq69Y4Ujwcl-mE/s400/IMG_0416.JPG" border="0" /></a><br /><br /><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;"></span></span></div><br /><br /><div><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">Stir-fry with loads of greens and minced beef<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIF1Jco2dn1NJFuxGxFqIqvo37loVos3Yp7LBXrZ6OzdVNXqxtn3jMZQ3bP9x7e-hbzZGdvovyUkGnGcAlfLRqnuqYwr6uS-1H8Ua7u-oBPlw3_w7p5eRtni9Q6zK_hyphenhyphen_6YxqkjYAcx40/s1600/IMG_0404.JPG"><img style="width: 400px; height: 294px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5625820370501674130" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIF1Jco2dn1NJFuxGxFqIqvo37loVos3Yp7LBXrZ6OzdVNXqxtn3jMZQ3bP9x7e-hbzZGdvovyUkGnGcAlfLRqnuqYwr6uS-1H8Ua7u-oBPlw3_w7p5eRtni9Q6zK_hyphenhyphen_6YxqkjYAcx40/s400/IMG_0404.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2-xKAQIgq7hRnjCJdCyZ0O6LV0yhVzxMFP123Vd5LxgsCK5WnuWMXYd8CVt5gpPIQjgVGCjZ4YUwAu0knQnMAOk6eKJYuN6mmjpFR75UR6AlNCiPZtmnLLv7ojhpRtn6VzQNl-eqFvp8/s1600/IMG_0409.JPG"><img style="width: 400px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5625820665692329426" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2-xKAQIgq7hRnjCJdCyZ0O6LV0yhVzxMFP123Vd5LxgsCK5WnuWMXYd8CVt5gpPIQjgVGCjZ4YUwAu0knQnMAOk6eKJYuN6mmjpFR75UR6AlNCiPZtmnLLv7ojhpRtn6VzQNl-eqFvp8/s400/IMG_0409.JPG" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >The trick is to have all your veg ready before you start cooking. Over a high heat cook your onions, ginger, lemongrass. Add an egg and scramble it, followed by the minced beef and garlic and season well. When the meat starts to colour add the veg - carrots, broccoli, green beans - whatever you have and toss well. Add toasted sesame seeds, light soy sauce, dark soy sauce, fish sauce, sugar, fresh chilli and coriander. Toss well and add noodles that you cooked off already and cooled under cold water. </span></div><br /><br /><div><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">Gooseberry & Almond Cake<br /></span></span><span style="color: rgb(51, 51, 51);"><span style="font-family:arial;">stolen from Nigel Slater</span></span><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;"><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishI66xb2caUsw7QHykuBCmuoyrkZttP9kYPZEn1pqwmq6lGzWdvRDT4pnAo_AvDyq5CvNzPSUMW2DaHzl17ZzEZdOPIvEC9860yNiP62rm4UEpGb45Y-NCjyfKS5ocb4gn8Nj1P1CtvEX/s1600/IMG_0406.JPG"><img style="width: 400px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5625821101451723602" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishI66xb2caUsw7QHykuBCmuoyrkZttP9kYPZEn1pqwmq6lGzWdvRDT4pnAo_AvDyq5CvNzPSUMW2DaHzl17ZzEZdOPIvEC9860yNiP62rm4UEpGb45Y-NCjyfKS5ocb4gn8Nj1P1CtvEX/s400/IMG_0406.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwq8Q8SvJj8Ll3EV3_CD5tt7n79TAuzVrLqbH1nhtIzkJ7PmmGADRbOKtdgyYx4rWa-6MH9v1OGqd9JNfBTNqNljru09vhxKLiffKSlkeMffokcLDEtAVFP-6VsLAayWsH0f2FdVuZOAp/s1600/IMG_0414.JPG"><img style="width: 400px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5625821255542188386" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwq8Q8SvJj8Ll3EV3_CD5tt7n79TAuzVrLqbH1nhtIzkJ7PmmGADRbOKtdgyYx4rWa-6MH9v1OGqd9JNfBTNqNljru09vhxKLiffKSlkeMffokcLDEtAVFP-6VsLAayWsH0f2FdVuZOAp/s400/IMG_0414.JPG" border="0" /></a><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;"><br /></span></span><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-family:arial;"><span style=";font-family:arial;font-size:100%;" ><span style="color: rgb(51, 51, 51);">180g butter, 180g muscavado sugar, 2 eggs, 80g ground almonds, 150g Self Raising flour, vanilla extract, 350g gooseberries</span></span></span></span></div><br /><span style="color: rgb(51, 51, 51);font-family:Arial;" >For the crumble blitz the flour and butter and add the sugar. </span><br /><span style="color: rgb(51, 51, 51);font-family:Arial;" ><br />Cream the butter and flour until pale and fluffy. Slowly add the eggs. Fold in the almonds and sift in the flour. Use your hand to incorporate if you want but be gentle. Add the vanilla extract and pour mixture in to a cake tin. Add the crumble a bake at 175c for 60-75mins</span><br /><br /><div><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;"></span></span></div><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;"></span></span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com2tag:blogger.com,1999:blog-9053263447847043118.post-23902389424871448632011-06-27T10:44:00.045+01:002011-07-05T11:49:23.512+01:00Beer and bloating in Austria & Germany<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubJ0N-H1wFBmg63kx5FywPPNJQw8swfE-GCL-UKc1rR1f-thmXuTDAH0pB8xoNghb30WbRAEzS4B_YSlt4i3UemqedCrpkGq5JKLnk6JNCvDDtgw5oxRDUIFblkQhyphenhyphenv54x66Pjye4hO1G/s1600/IMG_0417.JPG"><img style="cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubJ0N-H1wFBmg63kx5FywPPNJQw8swfE-GCL-UKc1rR1f-thmXuTDAH0pB8xoNghb30WbRAEzS4B_YSlt4i3UemqedCrpkGq5JKLnk6JNCvDDtgw5oxRDUIFblkQhyphenhyphenv54x66Pjye4hO1G/s400/IMG_0417.JPG" alt="" id="BLOGGER_PHOTO_ID_5625809006094609714" border="0" /></a><br /><br /><div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">One thing worse than food blogs with 'what I ate' entries, is when the bloggers put up a self indulgent post about their most recent holiday. Here is ours. </span></span></div><p><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">In short, we went to Germany and Austria. First stop was Frankfut where we ate mostly meat. </span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Lots of meat. </span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Huge amounts of meat. Especially sausages! Sausages, Schnitzel, and sautéed potatoes. Always started and followed by beer... enough beer to fill a swimming pool with it.<br /></span></span></p><p><span style="font-weight: bold; color: rgb(51, 51, 51);font-family:arial;font-size:130%;" >Frankfurt</span><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsIkM5XecOj2uVI8WCWO461wLljmRvhEKYiAxiJFi8oWh_V-9X5u9M4nmcUeIIEdzTld-B2x5WoFbCz1GqdhjTKTsOwx50ei9W_HX2vft3WSCzkeymeezwITKKqrA3kxvIlTI2w2-8RPOl/s1600/DSC_0079.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622833972390826514" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsIkM5XecOj2uVI8WCWO461wLljmRvhEKYiAxiJFi8oWh_V-9X5u9M4nmcUeIIEdzTld-B2x5WoFbCz1GqdhjTKTsOwx50ei9W_HX2vft3WSCzkeymeezwITKKqrA3kxvIlTI2w2-8RPOl/s400/DSC_0079.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJx4ki_oF1hyphenhyphen_5pius8BQCSV9W7DWLiQ4PsHRIVzPW50rB-_RF2HBxdtEfoqBp6_Q7GfbrrZaCDtbEhH3_HQtVhMsC2qkD8yYe4FjRsFZ21XlAeHdu7-YQPZzLapZgMUrbXmjIMMTyBJO/s1600/DSC_0090.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622834156231430434" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJx4ki_oF1hyphenhyphen_5pius8BQCSV9W7DWLiQ4PsHRIVzPW50rB-_RF2HBxdtEfoqBp6_Q7GfbrrZaCDtbEhH3_HQtVhMsC2qkD8yYe4FjRsFZ21XlAeHdu7-YQPZzLapZgMUrbXmjIMMTyBJO/s400/DSC_0090.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT48PS8nJXXM7wKnadtQ5pEr1SIuRiHR9R11UAx_39tl1eBgYRlcJEBmlVtw4VMiQ6Nyxhw0dmdIrhyphenhyphenOoE2Gpccg1Cpp6ZoxgADSVrKw6IEDEwkRiyzEvqPozN97zEzfHXs5QlD23ZEtvU/s1600/DSC_0089.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622834335216977826" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT48PS8nJXXM7wKnadtQ5pEr1SIuRiHR9R11UAx_39tl1eBgYRlcJEBmlVtw4VMiQ6Nyxhw0dmdIrhyphenhyphenOoE2Gpccg1Cpp6ZoxgADSVrKw6IEDEwkRiyzEvqPozN97zEzfHXs5QlD23ZEtvU/s400/DSC_0089.jpg" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" >Austria</span><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3YYNLaFO37_AOgYacW6xXI1pRk6hk8_pVDbnDzWfl7i9FQrSExykK3NfGTX-hbeAhyKMFwVYwl0ARRYg81W4Ec6pyTqklm9FvfZVeUsYFrXRiFKbFmrFuLtJCYeJrBXokuwQgfocd8aG/s1600/DSC_0008.JPG"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622854055485175682" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3YYNLaFO37_AOgYacW6xXI1pRk6hk8_pVDbnDzWfl7i9FQrSExykK3NfGTX-hbeAhyKMFwVYwl0ARRYg81W4Ec6pyTqklm9FvfZVeUsYFrXRiFKbFmrFuLtJCYeJrBXokuwQgfocd8aG/s400/DSC_0008.JPG" border="0" /></a><span style="font-size:100%;"><br /></span></p><p><span style="color: rgb(102, 102, 102);font-family:Arial;font-size:100%;" >I had never been to Austria before, nor had I eaten cake in a car before. Two firsts!! We had a six hour drive to Austria so I guess our friend Ingrid figured the best way to keep me quiet was to feed me her Almond cake.</span></p><p><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:100%;" ><span style="font-family:arial;">Ingrid's Mallorquin Almond Cake</span></span></p><p><span style="color: rgb(102, 102, 102);font-family:Arial;font-size:100%;" >8 eggs (separated)<br />250 g icing sugar<br />250 g ground almonds<br />1 tsp cinnamon<br />peel of 1/2 lemon<br />1 tbsp caster sugar<br />few drops Vanilla essence<br />1 tsp baking powder</span></p><p><span style="color: rgb(102, 102, 102);font-family:Arial;font-size:100%;" >Beat the egg whites. Beat the yolks with sugar and Vanilla essence until creamy and pale. Fold in almonds, cinnamon, baking powder and lemon peel. At the end fold in the beaten egg whites carefully. Bake approx. 40 minutes at 175 degrees.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9buvetVp-f0TJtVihJHcKh0tx0YZcHwQuvoMdHoyEL51X234C3Cg4EU0U78R1usljI8rPGSbgzCmifUiDYPIhRIna5gEkHXw8m4vEkPyQip1iX0G9oFeAiBqwg-P6ZRIKoMt2i-Qa1C3/s1600/DSC_0028.JPG"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622835751893566962" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9buvetVp-f0TJtVihJHcKh0tx0YZcHwQuvoMdHoyEL51X234C3Cg4EU0U78R1usljI8rPGSbgzCmifUiDYPIhRIna5gEkHXw8m4vEkPyQip1iX0G9oFeAiBqwg-P6ZRIKoMt2i-Qa1C3/s400/DSC_0028.JPG" border="0" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvRQ7tpdX0r1SxiWysqG07u2LTSo-gAX-K_Vb6oCh88vWJ2BsqAXuTCL9uYH4atkYvHSgvwl8JzmNS5BsvvSnygojhw1BGTUYEJ4mIiU1hK-jPGWk4EvhN-nDTghCK41An9JCn5ehw0E1/s1600/IMG_0418.JPG"><img style="cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvRQ7tpdX0r1SxiWysqG07u2LTSo-gAX-K_Vb6oCh88vWJ2BsqAXuTCL9uYH4atkYvHSgvwl8JzmNS5BsvvSnygojhw1BGTUYEJ4mIiU1hK-jPGWk4EvhN-nDTghCK41An9JCn5ehw0E1/s400/IMG_0418.JPG" alt="" id="BLOGGER_PHOTO_ID_5625809195404088034" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);font-family:Arial;" >We stayed in a place called Mittelberg, second last spot where you can leave your car before starting the climb up the mountains. An amazing place with only locally sourced foods and wines. The place below was definately the best by a long shot. Waitress was serving us wearing a "Dirndl" (a traditional dress </span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">based on the historical costume of Alpine peasants), and</span></span><span style="color: rgb(102, 102, 102);font-family:Arial;" > all the meat is sourced from the mountains around, even the farmers get a mention and a photo! Seriously recommended.<br /></span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCQDzgjVwjKE5IQLjCdXE-7k5wlYHwt8U6yMwCeAC_UxOuFYcW3THE7E7PjsB6dQktm4w4erkK3GVbJv9nHFbziO-RsmD6udUNx_O-TPc-B8_K3m_IgPkT88R1L4ASX8qPeCr8u08RNMP/s1600/Hoheneck+logo.jpg"><img style="width: 400px; height: 115px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622862932540518610" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCQDzgjVwjKE5IQLjCdXE-7k5wlYHwt8U6yMwCeAC_UxOuFYcW3THE7E7PjsB6dQktm4w4erkK3GVbJv9nHFbziO-RsmD6udUNx_O-TPc-B8_K3m_IgPkT88R1L4ASX8qPeCr8u08RNMP/s400/Hoheneck+logo.jpg" border="0" /></a><br /><span style="color: rgb(51, 51, 51);font-family:Arial;" ><br /></span></p><span style="color: rgb(51, 51, 51);font-family:arial;font-size:130%;" ><strong>"Die Walser Ravioli" </strong></span><span style=";font-family:arial;font-size:medium;" ><span style="color: rgb(102, 102, 102);"><br />A lamb a cheese ravioli with crispy shallots to start! Named after the Walser region. I swear I knew that!</span><span style="color: rgb(102, 102, 102);"> </span></span><br /><p style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15LgDF-EBDd6JO6gMtVZXSySloFl0U7G0Tw3cMh4sbJW4rbn73zTNrGCY0qamsv9noNcwZ2yJ-ECADW2Hxrnebw_Mc44lWjNxxTrUqCtBaYvXwgC47riFO5F8pZvZc6jjyNtnjEzVldb3/s1600/maultasche.jpg"><img style="width: 400px; height: 300px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622860510110957266" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15LgDF-EBDd6JO6gMtVZXSySloFl0U7G0Tw3cMh4sbJW4rbn73zTNrGCY0qamsv9noNcwZ2yJ-ECADW2Hxrnebw_Mc44lWjNxxTrUqCtBaYvXwgC47riFO5F8pZvZc6jjyNtnjEzVldb3/s400/maultasche.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOzgtf6X4mmegU972MwX5QcXsVeXte-c1RMDQZn-QcYJLtxl4u4_eNj-ZQZm-Uwz_y4I1AHUr8Qc8550kRQ5e0pTs67MYAMdtCkdIgXsAi00k8uef3q2tcuy7bpxu4F-806tL_q9EURKw/s1600/DSC_0018.JPG"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622854878236434770" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOzgtf6X4mmegU972MwX5QcXsVeXte-c1RMDQZn-QcYJLtxl4u4_eNj-ZQZm-Uwz_y4I1AHUr8Qc8550kRQ5e0pTs67MYAMdtCkdIgXsAi00k8uef3q2tcuy7bpxu4F-806tL_q9EURKw/s400/DSC_0018.JPG" border="0" /></a><br /></p><p style="font-family:arial;"><span style="color: rgb(51, 51, 51); font-weight: bold;font-family:arial;font-size:100%;" ><span style="font-size:medium;">„As Wild mit Blauchruudknöödel ond Türggastrudel“</span></span><span style="color: rgb(102, 102, 102);font-family:Arial;" ><span style="font-family:arial;"><span style="font-size:medium;"><br /></span><span style="color: rgb(102, 102, 102);font-size:medium;" ></span></span>This was deer leg roulade, stuffed with porcini mushrooms, with a polenta strudel, deep fried red cabbage and chocolate dumplings and a vanilla and juniper berry sauce! </span><br /></p><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnndTiNrOeeHJHggGzu_P7lFj_ZhQssq0cp5lYZsTuJ1RHrbdyxZrzk9Rhs3cqTA4PToeiT0ROCk9HxDrQCpTNGdbM0nac8KW5cuGekDs6wGAlFkwK23vWGk_TDN6_j7nOi9XdEJS5PZyq/s1600/DSC_0020.JPG"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622855404949418514" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnndTiNrOeeHJHggGzu_P7lFj_ZhQssq0cp5lYZsTuJ1RHrbdyxZrzk9Rhs3cqTA4PToeiT0ROCk9HxDrQCpTNGdbM0nac8KW5cuGekDs6wGAlFkwK23vWGk_TDN6_j7nOi9XdEJS5PZyq/s400/DSC_0020.JPG" border="0" /></a><br /><span style="font-size:medium;"><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:100%;" ><span style="font-family:arial;"><br /></span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"></span></span></span><span style="font-size:100%;"><span style=";font-family:arial;font-size:medium;" ><span style="color: rgb(51, 51, 51);"><strong>„Bachene Fleischkrapfa“</strong></span><br /><span style="color: rgb(102, 102, 102);font-family:arial;font-size:100%;" ></span></span><span style="color: rgb(102, 102, 102);font-family:arial;" >Lamb mince, wrapped in studdel pastry, deep fried, served with a wild mushroom sauce.</span></span><br /></div><div><span style="font-size:medium;"><span style="color: rgb(102, 102, 102);font-family:Arial;" ><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgru3moxyBLHTSLEqLaPwK3GZ9R-cr-E6KuNbwACUtq2-Afhn_URnNSxnsfAZqDu_yLSKHJKOFpHsTqYcFgE7iNLxz8SAsx_3Jr9EjmRE4XBtNDTWHR8ocbDBSP7kAwbrnf8nERXtrqj2lu/s1600/DSC_0023.JPG"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622855897385508098" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgru3moxyBLHTSLEqLaPwK3GZ9R-cr-E6KuNbwACUtq2-Afhn_URnNSxnsfAZqDu_yLSKHJKOFpHsTqYcFgE7iNLxz8SAsx_3Jr9EjmRE4XBtNDTWHR8ocbDBSP7kAwbrnf8nERXtrqj2lu/s400/DSC_0023.JPG" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">We finished our meals with a regional cheese board with a Quark mouse:</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgID-OhchaJlE8BXHriUt8xj7YVziwvLD_LPFyv9or0BwcrYQLTw8-cDN489ZH6uSOmOp9YTAndP3v8F0GqP8VsHDZWRdX0JvBEHAMuHTvOLfI4yIVZaXhuzoSbUf2dMEKKqWe4B1k1ieuZ/s1600/IMG_0315.JPG"><img style="width: 400px; height: 299px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622871874696548754" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgID-OhchaJlE8BXHriUt8xj7YVziwvLD_LPFyv9or0BwcrYQLTw8-cDN489ZH6uSOmOp9YTAndP3v8F0GqP8VsHDZWRdX0JvBEHAMuHTvOLfI4yIVZaXhuzoSbUf2dMEKKqWe4B1k1ieuZ/s400/IMG_0315.JPG" border="0" /></a><br /><span style="color: rgb(128, 128, 0);font-family:arial;" ><span style="font-size:medium;"><strong style="color: rgb(51, 51, 51); font-weight: bold;"><span style="font-size:100%;"><br /><span style="font-size:130%;">We drank:</span></span><br /></strong></span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><br /><span style="font-family: arial; font-weight: bold; color: rgb(51, 51, 51);">2009 Grüner Veltliner „Ried Kreutless“ Federspiel</span><br /><span style="font-family: arial;">Smoky and nutty with a core of quince. A hint of pink pepper. A decent white to start a meal.</span><br /><span style="font-family: arial;">Vineyard Knoll, Unterloiben, Wachau </span><br /><span style="font-family: arial; font-weight: bold; color: rgb(51, 51, 51);">2007 Cuvée 7², Sieben Sommeliérs Kleinwalsertal</span><br /><span style="font-family: arial;">Ruby-red with violet reflexes. Distinctive flavour of cherries, damson plums and cinnamon. Compact and full-bodied, lots of Tannins, and ripe fruits, really enjoyed that one!</span><br /><span style="font-family: arial;">House-red, in cooperation with the Vineyard Gager, Deutschkreutz</span></span><br /><br /><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">Widdersteinhütte </span></span><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-family:arial;"><br />(</span></span><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-family:arial;">Chalet at the foot of the "Widderstein" peak, 2500 m)</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTREy_vWMM58PlK-8O4e7fBjwRva0Ju6zZSL7N4KPcZx6FHp4j-Y8td_qpBw8wP4Aw48bYlcvjUJu9k8cFzRIAriKDjkTbhNkR4a91iCU2aISdGw9bYkYh5VH3HC2oCbgKh0ORuceFz35G/s1600/IMG_0407.JPG"><img style="cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTREy_vWMM58PlK-8O4e7fBjwRva0Ju6zZSL7N4KPcZx6FHp4j-Y8td_qpBw8wP4Aw48bYlcvjUJu9k8cFzRIAriKDjkTbhNkR4a91iCU2aISdGw9bYkYh5VH3HC2oCbgKh0ORuceFz35G/s400/IMG_0407.JPG" alt="" id="BLOGGER_PHOTO_ID_5625794786451594322" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4zdha3nCWEE63ZeNZrOqmDcYMlTKZkBYwJL92LAX4zfNkvVvtFc2fJ3zz55wez-zIsubELnSgSZSytQuRxLqGFKh9Ga3y-FA2pdu1MEjjrVqSqhpUeEZgfhsr9f7eQcbo5IvIL2m-ji_n/s1600/IMG_0413.JPG"><img style="cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4zdha3nCWEE63ZeNZrOqmDcYMlTKZkBYwJL92LAX4zfNkvVvtFc2fJ3zz55wez-zIsubELnSgSZSytQuRxLqGFKh9Ga3y-FA2pdu1MEjjrVqSqhpUeEZgfhsr9f7eQcbo5IvIL2m-ji_n/s400/IMG_0413.JPG" alt="" id="BLOGGER_PHOTO_ID_5625794938874064690" border="0" /></a><br /><br /></div><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-family:arial;"><span style="font-weight: bold;">"Walser Germknödel"</span></span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br />Like Dampfnudeln, Austrian Germknödel are a flour-based dessert, a proper house-made speciality. "Germ" is the Austrian word for yeast and these yeasted dumplings hide a surprise inside. A spoonful of "Powidl</span><span style="font-family:arial;">" (plum butter) is placed on the dough, which is then formed into a ball. Served either with melted butter or vanilla sauce and poppy seeds crushed with sugar.</span></span><br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr87qbd-VmflztOKzNPbvhyphenhyphenH8NDYTaSzHx34bFUqkTl0ja0sbUzCa6xGgPTXMFR4FYLYnpPxcaRdfv8fd5yC0jt_0zwf_MVKf_mBg8hSK41Rt2pCeLOJhJWdvQ5iock09GNKdgAJDNFV1P/s1600/DSC_0108.JPG"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622866620585288482" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr87qbd-VmflztOKzNPbvhyphenhyphenH8NDYTaSzHx34bFUqkTl0ja0sbUzCa6xGgPTXMFR4FYLYnpPxcaRdfv8fd5yC0jt_0zwf_MVKf_mBg8hSK41Rt2pCeLOJhJWdvQ5iock09GNKdgAJDNFV1P/s400/DSC_0108.JPG" border="0" /></a><br /><br /><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><span style="font-weight: bold;"><br /><span style="font-size:130%;">... and "Apfelstrudel"</span></span><br /><span style="color: rgb(102, 102, 102);">(we got the first slice, straight from the oven...!)</span><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8M3RJg2TX9DPv-uSUORfLgG8vKLOzbfdTEYKhHu2ATgeN1cQJWAWpsyuoBiNjB1xAZpmGB8DH7TmGVxPHWL78TmSuPJLVaWXlcw5o72Imv3jKRNtm9jGRKnLQcXA72f0lJcnhZAe5-hpN/s1600/DSC_0111.JPG"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622867385761656306" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8M3RJg2TX9DPv-uSUORfLgG8vKLOzbfdTEYKhHu2ATgeN1cQJWAWpsyuoBiNjB1xAZpmGB8DH7TmGVxPHWL78TmSuPJLVaWXlcw5o72Imv3jKRNtm9jGRKnLQcXA72f0lJcnhZAe5-hpN/s400/DSC_0111.JPG" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">flushed down with a pint of a local "Weizen" beer:</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTu2A-47VJXs6YZPr7o_Vl2J2m1CiSTmwXH_78edhc1wNfohqg-JK8UF-NuYqgwKE6fo7a6Mx3X-6-9bmuzXwnwB6ET57Lx00_OuGkHeNRcuSblqB5Bix-vLtfXN796A0v0Uq6GPUMZNOf/s1600/DSC_0082.JPG"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622868702991510178" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTu2A-47VJXs6YZPr7o_Vl2J2m1CiSTmwXH_78edhc1wNfohqg-JK8UF-NuYqgwKE6fo7a6Mx3X-6-9bmuzXwnwB6ET57Lx00_OuGkHeNRcuSblqB5Bix-vLtfXN796A0v0Uq6GPUMZNOf/s400/DSC_0082.JPG" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Later on we got hungry again (surprise!), this was our chalet-dinner:</span></span><br /><br /><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-weight: bold;font-family:arial;" >Beef & pork sausages with Sauerkraut</span></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84EhBieuwMURkq0xjt6yDHy7fn7PK47wlAcVdTuSfydnkPQyaOgO8ASenlKgQ5eiQIeFw048npMzW7JQnLhxtqH9fqXL1Cx3Ehk7rEu3L9uqNPEk0kQC5Uk6gXEVndmpbBjfaoMlVuh_g/s1600/IMG_0410.JPG"><img style="cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84EhBieuwMURkq0xjt6yDHy7fn7PK47wlAcVdTuSfydnkPQyaOgO8ASenlKgQ5eiQIeFw048npMzW7JQnLhxtqH9fqXL1Cx3Ehk7rEu3L9uqNPEk0kQC5Uk6gXEVndmpbBjfaoMlVuh_g/s400/IMG_0410.JPG" alt="" id="BLOGGER_PHOTO_ID_5625795281901739442" border="0" /></a><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-weight: bold;font-family:arial;" ><br /><br /></span></span></div><div><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-weight: bold;font-family:arial;" ><span style="font-size:130%;">Speck-Knödel with Sauerkraut</span><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_i_1GVN2iZBteXQv7OW8t4Gexs2mzg3TNbKXNmYXk808CGKy8DIVQJh4bNLHIMkRvlMZ9K2KlKAqVVHnldDifzuOFfLfpx_gXHKaEv7iiuTK4AbkcyDRKCsMy5YcGgy7lkv3v4CoQBwe/s1600/IMG_0408.JPG"><img style="cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_i_1GVN2iZBteXQv7OW8t4Gexs2mzg3TNbKXNmYXk808CGKy8DIVQJh4bNLHIMkRvlMZ9K2KlKAqVVHnldDifzuOFfLfpx_gXHKaEv7iiuTK4AbkcyDRKCsMy5YcGgy7lkv3v4CoQBwe/s400/IMG_0408.JPG" alt="" id="BLOGGER_PHOTO_ID_5625795456545244482" border="0" /></a><br /><br /><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-weight: bold;font-family:arial;" >Vegetable Omlette with mountain herbs</span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-weight: bold;font-family:arial;" ><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJyTExSncCjkXsYLcSyyst84frzYq8R8Bk0KS870G3W3dJ6Fv6yS03tmMh62Hz7Km7BGc9vAdkWg3ehkBYaWXajYmo4w45jXxn8GPMILHuTlMBI7xE9pthsszSCTH0rI7HK_0YKNaxW-m/s1600/IMG_0411.JPG"><img style="cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJyTExSncCjkXsYLcSyyst84frzYq8R8Bk0KS870G3W3dJ6Fv6yS03tmMh62Hz7Km7BGc9vAdkWg3ehkBYaWXajYmo4w45jXxn8GPMILHuTlMBI7xE9pthsszSCTH0rI7HK_0YKNaxW-m/s400/IMG_0411.JPG" alt="" id="BLOGGER_PHOTO_ID_5625795668395156882" border="0" /></a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRCnWIvpAVl_MHaY1ue1tchtsCiJDLaahQHIqfSRQMp2BGA6LY0HwwgWmI1M0IcYkjtTgg8XM2b-Hg7hQOqSEBgYqsEnORd8HN3r7E9wP7jtSJFzBNt2JnCc457XSUp9dr4xutBJ8SSEd/s1600/IMG_0412.JPG"><img style="cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRCnWIvpAVl_MHaY1ue1tchtsCiJDLaahQHIqfSRQMp2BGA6LY0HwwgWmI1M0IcYkjtTgg8XM2b-Hg7hQOqSEBgYqsEnORd8HN3r7E9wP7jtSJFzBNt2JnCc457XSUp9dr4xutBJ8SSEd/s400/IMG_0412.JPG" alt="" id="BLOGGER_PHOTO_ID_5625795884548712834" border="0" /></a><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><br /><span style="font-family:arial;">Our last pint at the second chalet, the "Mindelheimer Hütte", shortly before we hit the road down from 2000 metres ... </span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bCROH3qF7_kba8Jl5j2QIJMa-fwbFpP3BwslG5fRxLuymNZFWfVxrB9p6ROJQc5LqP8zJmg7GU86ITDNT7LEBD3oHQqAQ28Y0eRsrGfkrPYG2mMLCgcYcNgeLLn_0cZkZiMJyR2N_G1W/s1600/DSC_0171.JPG"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622873846245301746" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bCROH3qF7_kba8Jl5j2QIJMa-fwbFpP3BwslG5fRxLuymNZFWfVxrB9p6ROJQc5LqP8zJmg7GU86ITDNT7LEBD3oHQqAQ28Y0eRsrGfkrPYG2mMLCgcYcNgeLLn_0cZkZiMJyR2N_G1W/s400/DSC_0171.JPG" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;font-size:100%;" >5 hours, 2 bus trips, few</span><span style="color: rgb(102, 102, 102);font-family:arial;font-size:100%;" > blisters, legs like jelly and absulutely idiotic-looking sunburnt later (despite using SPF 50+), hunted by a vision of spending the rest of the day (and probably night) stuck on the way, </span><span style="color: rgb(102, 102, 102);font-family:arial;font-size:100%;" >covered in mud because </span><span style="color: rgb(102, 102, 102);font-family:arial;font-size:100%;" >cought by a coming up storm, we arrived back in our village, where we luckily found a hotel room to spend the last night. </span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">And there it was again, a thunder storm! On the next morning, back to 29 degrees, we headed back towards Mrs Saltysquids parental residence. Unable to walk for days, we committed to more BBQs, beer in the sun and maybe this time a little more salad and veg...<br /><br /></span></span> </div>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com0tag:blogger.com,1999:blog-9053263447847043118.post-24301861872461957042011-05-16T17:37:00.015+01:002011-06-16T21:10:34.528+01:00Fish Gouijons, Potato-Skewers and Fried Manchego Rolls<div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Blogging, blogging, blogging. Who cares? Really, who cares what we cooked and how we made it and how great it was. <span style="font-style: italic;">You</span> were not there. <span style="font-style: italic;">You</span> didn't taste it. <span style="font-style: italic;">You</span> have no idea whether it was good, burnt or ordered from the local take-away.<br /><br />We take beautiful pictures of our food with well placed spoons and forks, adding dimensions to the photos like they were our own children and we were entering them into a beauty pageant. We fold napkins in a <span style="font-style: italic;">'this isn't folded I just threw it onto the side of the plate/table/board'</span> way that takes so much time to get exact. It's the 'straight out of bed look' for food. We spend hours, minutes or days cooking a meal and for what? For it to go cold while it gets violated by a camera?<br /><br />Food was supposed to taste good not look good and most of the food I eat anyway, is supposed to be eaten bloody hot. And why? Why do we care? Why do you care? <span style="font-style: italic;">Do</span> you even care? It's hard to have a real genuine interest in food and want to learn more about, but you have to sort your way through blogs and text that make everything sound so nice. Everything sounds so perfect. So <span style="font-style: italic;">amazing!</span> So <span style="font-style: italic;">seasonal!</span> So <span style="font-style: italic;">inspiring!</span> Oh! I wish I was there eating that. Rubbing that all over me or maybe Miss Salty Squid if she is drunk enough. It's hard trying to see past all the shite out there. I don't know what the point to this text is, so I guess it will blend in nicely with most of the other blogs out there. </span></span></div><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">We did manage to get a few minutes last weekend however, to think of and cook, three tapas and post about. It felt good. Just wish we could do it more often. </span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /><br /></span></span><div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /></span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><span style="color: rgb(102, 102, 102);"><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-weight: bold;"><span style="color: rgb(51, 51, 51);">Fried Courgette</span></span></span></span></span></span> <span style="font-size:130%;"><span style="font-weight: bold; color: rgb(51, 51, 51); font-family: arial;">& Manchego Rolls</span></span><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAr2Xv0CZAp3B64BHCql3KPfNjvxWwQNkcQjmc46PEYCMY8mGNpdKAqgSob6sJ44xif4Jg5m3NDbG6mvWVUl0V6HnTZhw8FhVwOu83-pb96jmBWHQH-NiAjOFFzNV581I8hDanxunX3vE/s1600/DSC_0006_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5607354811730341858" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAr2Xv0CZAp3B64BHCql3KPfNjvxWwQNkcQjmc46PEYCMY8mGNpdKAqgSob6sJ44xif4Jg5m3NDbG6mvWVUl0V6HnTZhw8FhVwOu83-pb96jmBWHQH-NiAjOFFzNV581I8hDanxunX3vE/s400/DSC_0006_w.jpg" border="0" /></a><br /><br /><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><span style="font-weight: bold;">Ingredients</span>: <span style="font-weight: bold;"><br /></span>Manchego cheese, slice into cheese triangles; a courgette, thinly sliced, some breadcrumbs, a beaten egg and some seasoned flour. Salad leaves if you fancy. </span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /><br />Peel the courgette, then thinly slice and blanch in hot water for less than a min. I prefer to hire a personal trainer, stand him on a box and have him time the one minute. Perhaps the trainer could shout motivating slogans at the courgette - suggestions welcome dear reader. Plunge them under cold water - or in cold water, the main thing is that they get cold and stop cooking and don't loose their colour. Putting them <em>under </em>cold water literally, probably won't do anything. Leave to drain. Breadcrumbalise your manchego and fry in oil until nicely coloured. Remove from the pan and roll up in the courgette. </span></span><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /><br /></span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><span style="color: rgb(102, 102, 102);"><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-weight: bold;"><span style="color: rgb(51, 51, 51);">Potato Skewers with Parma Ham and Sage<br /><br /></span></span></span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbEw0F4wEJ8BA5uzglStflXEs4Vl5jW7Nijvk_ZffIo-8giHn8SWYKM13D_AwuxsligAicI0VZJrICviMxjPxCcg2aYcOelmT5GBPtt8NDEsGLCZzOpIAC8093psFgixsFJ9bz2N4DBtP/s1600/DSC_0021_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5607355816746513746" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbEw0F4wEJ8BA5uzglStflXEs4Vl5jW7Nijvk_ZffIo-8giHn8SWYKM13D_AwuxsligAicI0VZJrICviMxjPxCcg2aYcOelmT5GBPtt8NDEsGLCZzOpIAC8093psFgixsFJ9bz2N4DBtP/s400/DSC_0021_w.jpg" border="0" /></a><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><span style="color: rgb(102, 102, 102);"><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-weight: bold;"><span style="color: rgb(51, 51, 51);"><br /></span></span></span></span></span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><span style="font-weight: bold;">Ingredients</span>: <span style="font-weight: bold;"><br /></span>3 potatoes, washed and cut in thick wedges; fresh sage; Parma Ham; vegetable oil; salt, pepper & smoked paprika; wooden skewers</span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /><br />Roast the potatoes until tender. Remove from oven and season. When cool enough to handle skewer them and some Parma Ham. Stick back into the oven for 10mins to crispen up the ham. Remove and eat. Purple monkey dishwasher.<br /></span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /><br /></span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><span style="color: rgb(102, 102, 102);"><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-weight: bold;"><span style="color: rgb(51, 51, 51);">Fish Goujons with Mayo(s)<br /><br /></span></span></span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMdwHCeQ6WrRIUX6ysUgwQADRcsmXNUg8UCWJsx0p-E2-JIZmMrqdOcog5eqUNeL99JZPYcIX04gIxf8CaQ1_BRdUVfFVkRrgOJbPZ8p3WY9wBCQ5TLlTZEFkTwlZByl-yhH8jxmXHuym/s1600/DSC_0010_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5607356197521610498" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMdwHCeQ6WrRIUX6ysUgwQADRcsmXNUg8UCWJsx0p-E2-JIZmMrqdOcog5eqUNeL99JZPYcIX04gIxf8CaQ1_BRdUVfFVkRrgOJbPZ8p3WY9wBCQ5TLlTZEFkTwlZByl-yhH8jxmXHuym/s400/DSC_0010_w.jpg" border="0" /></a><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><span style="color: rgb(102, 102, 102);"><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-weight: bold;"><span style="color: rgb(51, 51, 51);"><br /></span></span></span></span></span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><span style="font-weight: bold;">Ingredients</span>: <span style="font-weight: bold;"><br /></span>2 white fish fillets (we used Oirish whiting), skin removed; breadcrumbs; beaten egg; flour; salt & pepper; lemon juice<br /><span style="font-weight: bold;">For the mayo:</span> 2 egg yolks; rapeseed oil; white wine vinegar, Dijon mustard; Harissa; tomato puree; fresh herbs (thyme, dill, chives, parsley...)<br /></span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br />Make the mayo by beating the egg yolks in dark room, with a lightbulb hanging from the roof furnished with a solitary chair, with the mustard and vinegar then slowly adding the oil. Finish with the fresh herbs and or the harissa mayo.</span></span></div><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Skin and portion your fish into bit size portions. Breadcrumbalise the fish and fry in oil until golden and the fish is cooked. </span></span><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br />On the stereo:</span></span><br /><span style="font-family:Arial;color:#666666;">Nelly Furtado, Beck. </span><span style="font-family: arial; color: rgb(102, 102, 102);">Tindersticks</span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com3tag:blogger.com,1999:blog-9053263447847043118.post-42929543269433991492011-03-29T21:46:00.018+01:002011-03-30T13:10:09.580+01:00The Supper Club Pop Up Restaurant<span style="color: rgb(102, 102, 102);font-size:130%;" ><span style="font-family:arial;">Sunday 27<span class="blsp-spelling-error" id="SPELLING_ERROR_0">th</span> March,<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ormond</span> Wine Bar, Dublin.</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvH1C-pS6CJap0kNi72I-HvjFXukWTKFs3DGWQwiybrnz1UtDC5T6Bltf21iWqyigADlfU9BIhdpTXpDpssAzb8k8jpMi8oB10L4XzF8kVJNMuPumdsVbTZ_FhRUzx5BREw23J5Dz-1APx/s1600/DSC_0086w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvH1C-pS6CJap0kNi72I-HvjFXukWTKFs3DGWQwiybrnz1UtDC5T6Bltf21iWqyigADlfU9BIhdpTXpDpssAzb8k8jpMi8oB10L4XzF8kVJNMuPumdsVbTZ_FhRUzx5BREw23J5Dz-1APx/s400/DSC_0086w.jpg" alt="" id="BLOGGER_PHOTO_ID_5589827556637834290" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);"><span style="font-size:100%;"><span style="font-family:arial;">On Sunday 27<span class="blsp-spelling-error" id="SPELLING_ERROR_2">th</span>, Salty Squid was very lucky to attend the first night of a new, monthly, communal eating binge in Dublin. Two very talented and slightly insane chefs undertook the ever more insane task of cooking a 10 course tasting menu for 35 hungry people served by kind, friendly wait staff.<br /><br />To say the food was amazing would be an understatement. In fact the whole night itself was great</span></span>. <span style="font-family:arial;">That sing along at the end, was the 11<span class="blsp-spelling-error" id="SPELLING_ERROR_3">th</span> course! Thank god we have no photos. </span><br /><br /><span style="font-family:arial;">Salty </span></span><span style="color: rgb(102, 102, 102);font-family:arial;" >Squid cannot even spell the names of what we were served, nor can our limited <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">grammar</span> or below par writing skills describe how good this was. But we can stick up some photos to try give a sense of how great it was. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Amazeballs</span>.<br /><br />Some background: The Supper Club is the brainchild of chefs, Sandy and John. The whole idea is that once a month they will pop up in a different venue, in Dublin city, and cook a load of amazing food. Visit <span class="blsp-spelling-error" id="SPELLING_ERROR_6">popuprestaurant</span>.<span class="blsp-spelling-error" id="SPELLING_ERROR_7">ie</span> to book or The Supper Club on <span class="blsp-spelling-error" id="SPELLING_ERROR_8">facebook</span> for more information on the next one. Spaces are limited.<br /></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2s7LuxUb9w4uHr6YqkMjP-2ordDfAVIIMkX5kJEOg8rHdZlR2MXUzC7sUwZ4GbqG_PIRJ7qEAH1TMxbHOGgRDZUv1lQ6cCmvRFv6vjNCnebigSHMkSm2cx2zYbo89jVZtiUyvbrKCWtTX/s1600/DSC_0116w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2s7LuxUb9w4uHr6YqkMjP-2ordDfAVIIMkX5kJEOg8rHdZlR2MXUzC7sUwZ4GbqG_PIRJ7qEAH1TMxbHOGgRDZUv1lQ6cCmvRFv6vjNCnebigSHMkSm2cx2zYbo89jVZtiUyvbrKCWtTX/s400/DSC_0116w.jpg" alt="" id="BLOGGER_PHOTO_ID_5589828237422213954" border="0" /></a><br /><span style="color: rgb(102, 102, 102);"><span style="font-size:100%;"><span style="font-family:arial;"><br />Goats cheese, Baby Beets, Pistachio, Aged Balsamic, <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Purslane</span></span></span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwVFx4fANRYUwnlZFKYQ-lA_sKfd-ydhf-b79wY-h6PpmwAIz0gUQLzjRWHigsh-v8XayL-tu4VUHUjYTOg2CmubhDdiUrHGf71YGQHa59hd3tSZYQM3E5bTW3y0nAdSD-tuRhX4mAnQ2/s1600/DSC_0185w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwVFx4fANRYUwnlZFKYQ-lA_sKfd-ydhf-b79wY-h6PpmwAIz0gUQLzjRWHigsh-v8XayL-tu4VUHUjYTOg2CmubhDdiUrHGf71YGQHa59hd3tSZYQM3E5bTW3y0nAdSD-tuRhX4mAnQ2/s400/DSC_0185w.jpg" alt="" id="BLOGGER_PHOTO_ID_5589828806325933042" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);"><span style="font-size:100%;"><span style="font-family:arial;">John & Sandy</span></span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTTLWJOG4YQ0GUTzrViZD1tkl2HbPUItUnTLqEqqvy22XfOp18NlM0NZTdn3xy3GMpYu2lRGghQDCxLaJ_7-OnEgVnF5URQsJCfDe_zUhRp_jRpO33No1IERj6qJm84sic_7GRZLgQskv/s1600/DSC_0108w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTTLWJOG4YQ0GUTzrViZD1tkl2HbPUItUnTLqEqqvy22XfOp18NlM0NZTdn3xy3GMpYu2lRGghQDCxLaJ_7-OnEgVnF5URQsJCfDe_zUhRp_jRpO33No1IERj6qJm84sic_7GRZLgQskv/s400/DSC_0108w.jpg" alt="" id="BLOGGER_PHOTO_ID_5589827765092788882" border="0" /></a><br /><span style="color: rgb(102, 102, 102);"><span style="font-family:arial;"><br /><span style="color: rgb(102, 102, 102);"><span style="font-family:arial;">Sweet Corn <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Veloute</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Lyonnaise</span> Onions, Smoked Bacon, <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Girolles</span>...Sweet Jesus</span></span><br /></span></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_OPYX9_sVbzZPSaENMXOtvyZiXeQonlCKs0pGdwo6Uv4pFbht_Fw_vLcnvs35RA0QUFrPAamUTu1m6Iq6KTsbE2qFLBGPC0MthhKz6Fl_XTDv-_rYROl0G-qqlfklhoLYkzQBa2bBFOt/s1600/DSC_0484w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_OPYX9_sVbzZPSaENMXOtvyZiXeQonlCKs0pGdwo6Uv4pFbht_Fw_vLcnvs35RA0QUFrPAamUTu1m6Iq6KTsbE2qFLBGPC0MthhKz6Fl_XTDv-_rYROl0G-qqlfklhoLYkzQBa2bBFOt/s400/DSC_0484w.jpg" alt="" id="BLOGGER_PHOTO_ID_5589828538332221890" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);"><span style="font-family:arial;">Wine Glasses, Random People Making Friends, Cake Stand</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1ne7P0qisbgoeLT0p5ORPojEegZ3CD_6W5AMHbKnkaTh4opPFkyRVcKnUejIiLCLqg8ZrjXNGQ65_rsPCFxY5bnBsMnT9bsUhh_SRe82ElaWiO270oFJMSqb4xhN6Geg0yt5lPl-8ll8/s1600/DSC_0450w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1ne7P0qisbgoeLT0p5ORPojEegZ3CD_6W5AMHbKnkaTh4opPFkyRVcKnUejIiLCLqg8ZrjXNGQ65_rsPCFxY5bnBsMnT9bsUhh_SRe82ElaWiO270oFJMSqb4xhN6Geg0yt5lPl-8ll8/s400/DSC_0450w.jpg" alt="" id="BLOGGER_PHOTO_ID_5589834808428169634" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);">Dark Chocolate Silk Cake, Honey <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Combe</span>, Coconut Sorbet</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPO_PmBOXwjqOJAqX4IjWzBwY9Ztev09TkYIibk7IBguurziplX9P7qhmDMz1AKqfBpCNb79ItYG4s-kMdwlaS8yVevSbx9kehW2oIQazlCnl6CTP1-yLvfQ2-01OsivGJzK-FpFjUTz35/s1600/DSC_0426w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPO_PmBOXwjqOJAqX4IjWzBwY9Ztev09TkYIibk7IBguurziplX9P7qhmDMz1AKqfBpCNb79ItYG4s-kMdwlaS8yVevSbx9kehW2oIQazlCnl6CTP1-yLvfQ2-01OsivGJzK-FpFjUTz35/s400/DSC_0426w.jpg" alt="" id="BLOGGER_PHOTO_ID_5589834657514263138" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);"><span style="font-family:arial;"><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Petit</span> Fours: <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Bon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Bon</span>, Marshmallow, Chocolate Fudge</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7Nrd6e8bXMSb4mcWX5HLAsxwygEjNzdqcYT-vt4u47s2agJV1W2kLuxwMgy-4XNFFBFEr7KKm06EbHwk3C6PqHbsZ-dAkOvlT6hALHTweoCy19brAb4Z9xI_C3wbCAGiCLc73A0G4uoZ/s1600/DSC_0361w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7Nrd6e8bXMSb4mcWX5HLAsxwygEjNzdqcYT-vt4u47s2agJV1W2kLuxwMgy-4XNFFBFEr7KKm06EbHwk3C6PqHbsZ-dAkOvlT6hALHTweoCy19brAb4Z9xI_C3wbCAGiCLc73A0G4uoZ/s400/DSC_0361w.jpg" alt="" id="BLOGGER_PHOTO_ID_5589834446309308978" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);"><span style="font-family:arial;">Braised Veal Brisket, Gnocchi,</span></span> <span style="color: rgb(102, 102, 102);font-family:arial;" ><span class="blsp-spelling-error" id="SPELLING_ERROR_17">Gremolata</span>, Capers, Desmond Cheese</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkBJ8iuRzZKGVQtVuCBEg2vE1XIIrdUl7updBuOHAyWadF68xH1GNtaaLa7SjrRZHeH9n-x8DDzl7P9uE8teiN5Y-T-qPZ9LpwvV_rtRqVWjRokS9l2AkpEuTyBTubJH0Rkc2KVP_D1g1/s1600/DSC_0321w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkBJ8iuRzZKGVQtVuCBEg2vE1XIIrdUl7updBuOHAyWadF68xH1GNtaaLa7SjrRZHeH9n-x8DDzl7P9uE8teiN5Y-T-qPZ9LpwvV_rtRqVWjRokS9l2AkpEuTyBTubJH0Rkc2KVP_D1g1/s400/DSC_0321w.jpg" alt="" id="BLOGGER_PHOTO_ID_5589834314624819042" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ><span class="blsp-spelling-error" id="SPELLING_ERROR_18">Foie</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Gras</span>, Braised Chicory, Salted Grapes, Golden Raisin</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQFfIQbQ2ElwXJaxrYyjlkkyXCred_7NtiGqfKF8F5yCNWWgD2dzYIQQccb-4XzebH_ugkIItvBrd0OYBJIydJ1NCKINsWN11NT1KciHx2VkA3adw926T_8-OHZQT0CKdcxMvZqy9_h_d/s1600/DSC_0167w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQFfIQbQ2ElwXJaxrYyjlkkyXCred_7NtiGqfKF8F5yCNWWgD2dzYIQQccb-4XzebH_ugkIItvBrd0OYBJIydJ1NCKINsWN11NT1KciHx2VkA3adw926T_8-OHZQT0CKdcxMvZqy9_h_d/s400/DSC_0167w.jpg" alt="" id="BLOGGER_PHOTO_ID_5589834159872339458" border="0" /></a><br /><br /><span style="font-size:100%;"><span style="color: rgb(102, 102, 102);font-family:arial;" >Cod, Clams, Shaved Cauliflower, Baby Gem</span></span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com4tag:blogger.com,1999:blog-9053263447847043118.post-51106961755937491792011-03-26T14:44:00.018+00:002011-03-27T15:59:55.360+01:00An ordinary Saturday<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Qvsrpq9GBzTHSZw1qalHa5vCDOoiC1Lx2sTe7Nilx4umzP-z92Jhgf6W3xU3ruApWk1dWtMtUefGrMpdgU5Dam_Dba3-Ic_DRAUWxoiN9vE-FK7rNCkGKkwmqSxKtwLpw2MfPtT0v2LE/s1600/DSC_0007_w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Qvsrpq9GBzTHSZw1qalHa5vCDOoiC1Lx2sTe7Nilx4umzP-z92Jhgf6W3xU3ruApWk1dWtMtUefGrMpdgU5Dam_Dba3-Ic_DRAUWxoiN9vE-FK7rNCkGKkwmqSxKtwLpw2MfPtT0v2LE/s400/DSC_0007_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5588773582719733570" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBPj_DN2ZrpJaZ5cVld7ODHY06rVX0x1Prhz7oIfzxJYbBVITPMy3f8CunXPPBYrtHbZ9TC1YNrpgeXfjC6c8h2tOmJ_5VOTLJFBM2LbcanjoB8CtbP-mtUET5KFSC9GVUr265FFa7O3B/s1600/DSC_0019_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5588400604236244850" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBPj_DN2ZrpJaZ5cVld7ODHY06rVX0x1Prhz7oIfzxJYbBVITPMy3f8CunXPPBYrtHbZ9TC1YNrpgeXfjC6c8h2tOmJ_5VOTLJFBM2LbcanjoB8CtbP-mtUET5KFSC9GVUr265FFa7O3B/s400/DSC_0019_w.jpg" border="0" /></a><br /><div><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Along with many of Salty Squids' new year resolutions, regularly doing our little blog is lying discarded on the 'failed to keep up' pile along with eating less, frying less and not classing chorizo as a fruit or vegetable. I do hold onto hope that one day I will have a t-shirt that reads ' Chorizo counts towards your five a day'. I think I should stop talking about chorizo about now. </span></span></div><div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-weight: bold;"></span></span></span></span></div><br /><br /><div><span style="color: rgb(102, 102, 102);"><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-weight: bold;">Saturday's Breakfast<br /></span></span> </span></span><span style="font-family:Arial;"><br />Morning time usually comes around early in the day. It heralds a new beginning in which you have 24hrs to eat as much as is possible. Avoid fluids like water which can take up space in your stomach and aim for the healthier drinks, like coffee, wine and coffee. It's important to eat a big breakfast in case you get stuck talking to a chatty neighbour for half and hour where you will find it hard to consume food. Or if like me, it is possible to hang a bunch of grapes from your head and pick at them if you do find your self cornered without a sandwich. </span></span></div><br /><div><span style="color: rgb(102, 102, 102);font-family:Arial;" >Poached eggs, with harrissa, mushrooms and shrubbery should keep you happy for half an hour or so. </span></div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyX85zoce4T-vcNaF97ygcUb-7HAn0rlqYta3jEKtvGmrtzKBipr4JoPngdR0w0YcbpR-MDd0SVLWsbZUqe5-k8cJxvz7zCjmBOu_hFSAohglLguCtqxCjBIieZNk7TL35PmT-N8f_Yp15/s1600/DSC_0001_w.jpg"><img style="width: 400px; height: 269px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5588401453317036898" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyX85zoce4T-vcNaF97ygcUb-7HAn0rlqYta3jEKtvGmrtzKBipr4JoPngdR0w0YcbpR-MDd0SVLWsbZUqe5-k8cJxvz7zCjmBOu_hFSAohglLguCtqxCjBIieZNk7TL35PmT-N8f_Yp15/s400/DSC_0001_w.jpg" border="0" /></a> <span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><span style="color: rgb(102, 102, 102);"><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-weight: bold;"><br /><br /><br /><span style="color: rgb(51, 51, 51);">Saturday's Tart</span></span></span> </span></span></span><span style="color: rgb(102, 102, 102);font-family:Arial;" ><br /><br />Miss Salty Squid is a dab hand at tarts. And there is nothing better to come home to than a home cooked tart. I have no idea how Miss Salty Squid made this, but I know it involved a lot of Irish veg and cheese. </span> <span style="text-decoration: underline;"><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEG8dmzWmi2VRGOSBzUZJapjJbPGe1baYWfGVVUSOD9giw1iIrRK86XnP43mw1yFjN5DVbIhy5DSU8UC1gGAbUbHxocRIhZYSxVfN9zKpFgm0wa7Xy2940tcL9M1VSjrPRrOezRdG7a-e/s1600/DSC_0015_w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEG8dmzWmi2VRGOSBzUZJapjJbPGe1baYWfGVVUSOD9giw1iIrRK86XnP43mw1yFjN5DVbIhy5DSU8UC1gGAbUbHxocRIhZYSxVfN9zKpFgm0wa7Xy2940tcL9M1VSjrPRrOezRdG7a-e/s400/DSC_0015_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5588772858515469810" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEP1J6HDfpih4GGlW5HeQ9D3tZZG7pvsnRCp4GzihkLHuIeutmHGPHxyJlSggyk6apeu_iuAvo1uH-4quOGcjEXzssEOOhaZz0mionbkQsmthWexZnl2Ku8LlJQ-_-5EqcBJzgvWl0OHuv/s1600/DSC_0020_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEP1J6HDfpih4GGlW5HeQ9D3tZZG7pvsnRCp4GzihkLHuIeutmHGPHxyJlSggyk6apeu_iuAvo1uH-4quOGcjEXzssEOOhaZz0mionbkQsmthWexZnl2Ku8LlJQ-_-5EqcBJzgvWl0OHuv/s400/DSC_0020_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5588773006072003378" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99yRNImhf0JG7y0CLcp-m1l0bQJPM5D4Wb6FjE-9ZoZmlb7mqrsVxO8-YD2ALV55jvVClTCkis1D3PqKHMvi-ZEcLw_DXwuOiWmah2xSHFYD-lj8okdHwkI55oCQB86cnr6aSKDXrhgZv/s1600/DSC_0025_w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99yRNImhf0JG7y0CLcp-m1l0bQJPM5D4Wb6FjE-9ZoZmlb7mqrsVxO8-YD2ALV55jvVClTCkis1D3PqKHMvi-ZEcLw_DXwuOiWmah2xSHFYD-lj8okdHwkI55oCQB86cnr6aSKDXrhgZv/s400/DSC_0025_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5588773180408843874" border="0" /></a><br /><span style="text-decoration: underline;"><br /></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">Ingredients: <span style="font-weight: bold;"><br />For the filling</span> <span style="font-style: italic;">(whatever is most fresh at your local market. I went to the Newmarket market in Dublin 8. Here is what I found):</span> 2 handfuls organic cherry tomatoes (different shapes & colours); purple carrots; purple sprouting broccoli; fresh springs of oregano; 3 sweet potatoes; 175 g Irish Goat Gouda; 250g Quark or Ricotta and Feta would also work); few stripes of good bacon; onion & garlic; salt&pepper; some spices, whatever you have or like. <span style="font-weight: bold;"><br />For the pastry:</span> 100 g frozen butter; 100 g flour; each pinch of salt and nutmeg; a bit of cold water </span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /><br />Make the pastry by adding the nutmeg and salt to the flour and then by rubbing the flour and butter together until they form breadcrumbs. Add a beaten egg and combine using a little water if needed. Rap the pastry in clingfilm and flatten it out, as this will make rolling a whole lot easier. Rest and fridge for and hour before rolling it out and lining your tart mould. Bake blind for 25mins covered with greaseproof and some baking balls. </span></span></div><p><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">For the filling sweat off the onions with a bay leaf until soft. Remove the leaf and add the bacon and carrots. Add the peeled chopped sweet potatoes cook until soft. Add the oregano and tomatoes and cook for another few mins. Add the quark and season before pouring the mix into the tart. Arrange the broccoli on top and grate the goats cheese on top and bake for another 30mins.<br /></span></span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxaMETLxNp_PwWC0GbaJKvc3rJUYvwaROxq6-qAQ2UKAGtXlBDZFCBZFpOkbG7-P44mUiGnDzLp2HZp0sY0oXATRAh59K_7dn6Pol1TFcL4DCYcHOw8-W2hGbYWbSoldcNdGh1JrE0xNa/s1600/DSC_0008_w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxaMETLxNp_PwWC0GbaJKvc3rJUYvwaROxq6-qAQ2UKAGtXlBDZFCBZFpOkbG7-P44mUiGnDzLp2HZp0sY0oXATRAh59K_7dn6Pol1TFcL4DCYcHOw8-W2hGbYWbSoldcNdGh1JrE0xNa/s400/DSC_0008_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5588773395654123538" border="0" /><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXAaEaBwZhTvc8l2vjRdUIGIF6wHwF2h8t_F6QagmMtAV7LyxgEb9Zp_paF3PKFrtzIC32s-QUNN11t28wGnfvRVSOGjZZ5kNcA127B9D6Eot2_zhoJtM9qV2leia9CyhxlOj2m56lsv7/s1600/DSC_0010_w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXAaEaBwZhTvc8l2vjRdUIGIF6wHwF2h8t_F6QagmMtAV7LyxgEb9Zp_paF3PKFrtzIC32s-QUNN11t28wGnfvRVSOGjZZ5kNcA127B9D6Eot2_zhoJtM9qV2leia9CyhxlOj2m56lsv7/s400/DSC_0010_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5588773814094299170" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxaMETLxNp_PwWC0GbaJKvc3rJUYvwaROxq6-qAQ2UKAGtXlBDZFCBZFpOkbG7-P44mUiGnDzLp2HZp0sY0oXATRAh59K_7dn6Pol1TFcL4DCYcHOw8-W2hGbYWbSoldcNdGh1JrE0xNa/s1600/DSC_0008_w.jpg"><br /></a></p>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com1tag:blogger.com,1999:blog-9053263447847043118.post-52690965906279565122011-02-13T17:23:00.009+00:002011-02-13T21:13:40.849+00:00Hangover Chips with Harissa Mayo<span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">Ingredients: </span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">Hangover x 2; organic Irish potatoes x 3 ; an egg yolk; grainy mustard; white wine vinegar, rapeseed oil; <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Harissa</span>; salt, salt salt and pepper</span></span><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><br /><span style="font-family:arial;">'Staying in' on a Saturday, simply means it is possible to drink as much as you like, fall asleep where you are sitting and wake up in the morning, cold, sore and with a slipper in your mouth, on the floor. The hard cold floor below the warm snug sofa with cushions and a sofa cat (it's a cat that smells due to some sort of warming bag thing inside it that you can heat up, which means instead of sharing a bed with Salty Squid and the countless number of random, stuffed rejected animals, Sofa Cat lives on the sofa. What the heck am I talking about Sofa Cat for??) </span><br /><br /><span style="font-family:arial;">Potatoes slice thickly, skins on. Cover in salt, pepper, oil, herbs or spices or whatever you feel. Put onto a baking tray and place on the bottom shelf in a cold oven. Turn the oven up full and wait. </span><br /><br /><span style="font-family:arial;">Or you can mix the egg yolk, vinegar and mustard together and the slowly add the rapeseed oil, whisking all the time while you wait. Finish with <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Harissa</span> and some seasoning. </span><br /><br /><span style="font-family:arial;">After this we had three pizzas. I recommend you do the same. </span><br /></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqa_StCJ_UgH5mVmzlLaQAhZmxW0hUn0WVpBBxhG3_BCtJigmRP9qBDuHpsS3gdvXKwc49iJZ4p9i9h4qtOt02UkvW3bSU7wLkYRI1imP7aFHhkD3hCIPJH_0jIYY6aLFrgK85AhpsEFwA/s1600/DSC_0003_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqa_StCJ_UgH5mVmzlLaQAhZmxW0hUn0WVpBBxhG3_BCtJigmRP9qBDuHpsS3gdvXKwc49iJZ4p9i9h4qtOt02UkvW3bSU7wLkYRI1imP7aFHhkD3hCIPJH_0jIYY6aLFrgK85AhpsEFwA/s400/DSC_0003_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5573226590761029570" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEm1FCu9a9Gw1bSbxa_hdj-vYJyhlgUyppFzNSc6QaiGq5VemqKOYiqRpArUqAS7uTeT7xpzfwRp4BT1J9Y-BskdzltboUSNnZzZW2q6tsg7tM6JT4payOGTtzY5l9VaCqjKWMed_1mSGr/s1600/DSC_0012_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEm1FCu9a9Gw1bSbxa_hdj-vYJyhlgUyppFzNSc6QaiGq5VemqKOYiqRpArUqAS7uTeT7xpzfwRp4BT1J9Y-BskdzltboUSNnZzZW2q6tsg7tM6JT4payOGTtzY5l9VaCqjKWMed_1mSGr/s400/DSC_0012_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5573226731037455362" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwu46hVysyxsa5c6Va_YOY0Ys8SIAun-1XSGtF_GXJ1pmOSt5ykyIeLYX5TDFfqwZCuxZd2tYnoeowsewK99h-JRD-GBEqTT1iO9dxh6EfhaxJq_e8-e-w4FTJWJDXlHxf7IhyATxDEzY/s1600/DSC_0023_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwu46hVysyxsa5c6Va_YOY0Ys8SIAun-1XSGtF_GXJ1pmOSt5ykyIeLYX5TDFfqwZCuxZd2tYnoeowsewK99h-JRD-GBEqTT1iO9dxh6EfhaxJq_e8-e-w4FTJWJDXlHxf7IhyATxDEzY/s400/DSC_0023_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5573226980259602914" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6N9-LKoiEO3AlFFuV3GP918usRUUquRX_R_rxILvqwJ8c2JlUyp9L9uJEtrwBc_0Z8qLo2jBxyviv3h8tV3S39-CiobQhLOzGp5TKv1Xk46pt4DIqeBKe1hCgCyyQLdzQwzhWSrnzs04S/s1600/DSC_0025_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6N9-LKoiEO3AlFFuV3GP918usRUUquRX_R_rxILvqwJ8c2JlUyp9L9uJEtrwBc_0Z8qLo2jBxyviv3h8tV3S39-CiobQhLOzGp5TKv1Xk46pt4DIqeBKe1hCgCyyQLdzQwzhWSrnzs04S/s400/DSC_0025_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5573227185290132418" border="0" /></a>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com2tag:blogger.com,1999:blog-9053263447847043118.post-1871205792804255772011-02-07T10:34:00.006+00:002011-02-07T13:06:27.740+00:00Portuguese inspired Pineapple Cake<span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Blame it on one rainy and restless Sunday afternoon. When there is really nothing else left to do than heating up the oven, putting together a simple cake recipe and waiting until the sweet smell of a holiday oozes of of the kitchen. Despite the other half's this month's resolutions ("No more cakes, please...!", as if anybody would feel like this anyway), yep, this was a prefect day for a cake.<br /></span><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04wi3ZBETGnc0JyIg-r9GQzFnx3H7tI7LSfWktTR7Xub59QE5Ez9uxNL5M8TlTtmzOUiCrC6vZSIDhWqWZ1y8tvXccWTIy3DnhcDlAvObPBGj5SYuUVGyMkaGoxQUyT8oztyXGYLHH2E8/s1600/DSC_0011_wx.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04wi3ZBETGnc0JyIg-r9GQzFnx3H7tI7LSfWktTR7Xub59QE5Ez9uxNL5M8TlTtmzOUiCrC6vZSIDhWqWZ1y8tvXccWTIy3DnhcDlAvObPBGj5SYuUVGyMkaGoxQUyT8oztyXGYLHH2E8/s400/DSC_0011_wx.jpg" alt="" id="BLOGGER_PHOTO_ID_5570895794102160066" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfeF1KzgbMgxSw7a0OkVQgi5DwSZHuE-hX7KZCIS7e8kkMbOPLzxT6Wu0yXKCZevI_QMvgmTXZNBJCUEkt50LuTp3lIJUBjlYTwLN_nQ_qUKJtG7bTrRYTq9Gh2gpqxRdyjJoTRiHJBVv/s1600/DSC_0014_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfeF1KzgbMgxSw7a0OkVQgi5DwSZHuE-hX7KZCIS7e8kkMbOPLzxT6Wu0yXKCZevI_QMvgmTXZNBJCUEkt50LuTp3lIJUBjlYTwLN_nQ_qUKJtG7bTrRYTq9Gh2gpqxRdyjJoTRiHJBVv/s400/DSC_0014_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5570933247520227746" border="0" /></a><br /><br /><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">Pineapple Cake</span><br /></span><span style="color: rgb(51, 51, 51);font-size:130%;" ><span style="font-family:arial;">(Tessa's <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kiros</span> recipe from the "<span class="blsp-spelling-error" id="SPELLING_ERROR_1">Piri</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Piri</span> Starfish" cookbook)</span></span><br /><span style="color: rgb(51, 51, 51);font-size:100%;" ><br /><span style="font-family:arial;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Ingredients</span>:</span><br /><span style="font-family:arial;">350g caster (fine) sugar; 1 fresh pineapple, or 1 canned, drained; 4 eggs, separated; 200g unsalted butter; 200g cake flour (00); 1 tsp baking powder<br /><br /><span style="color: rgb(102, 102, 102);">Heat your oven up to 180 degrees and grease and flour gently a 12 x 4 inch loaf tin.<br /><br /></span><span style="color: rgb(102, 102, 102);">Make caramel, by mixing 115g of the sugar with couple of teaspoons of water in a non-stick sauce pan. Heat up until sugar melts and swirl the pan around (don't stir otherwise sugar will crystallize). When the sugar turns golden brown and starts to burn, pour carefully into the tin and let it cool down.</span><br /><span style="color: rgb(102, 102, 102);"><br />Arrange about 10 pineapple rings (drained) over the base of the tin, overlapping.</span><br /><span style="color: rgb(102, 102, 102);">Whip the egg whites into peaks, and mix the butter with the rest of sugar until it's creamy.</span><br /><span style="color: rgb(102, 102, 102);">Add the yolks, beat well and then sift in the flour. Fold in the egg whites.</span><br /><span style="color: rgb(102, 102, 102);"><br />Spoon the mixture into the tin, and bake for 55 minutes to 1 hour until the top if puffy and golden. Take out and let it cool, then loosen the sides with a knife and turn <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">upside</span> down. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Voilá</span>!</span></span></span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com0tag:blogger.com,1999:blog-9053263447847043118.post-30327588217568183132011-02-04T09:23:00.017+00:002011-02-06T19:12:54.790+00:00Year Of The Rabbit<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqRICimgu8v3npnr-x1FIh0vB7QhluCdKBTpbaksB1U4t6KESEI-clhpU3K6yb74dR86uI6r_E5hqfbzG5ZNQHO4rtFmXQHLOip6mEd-sZJ7GAgYHG_tHbPaeFjX62ft3YaYlpOnkUHQ5/s1600/rabbit_900px.jpg"><img style="width: 337px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5570612702163259346" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqRICimgu8v3npnr-x1FIh0vB7QhluCdKBTpbaksB1U4t6KESEI-clhpU3K6yb74dR86uI6r_E5hqfbzG5ZNQHO4rtFmXQHLOip6mEd-sZJ7GAgYHG_tHbPaeFjX62ft3YaYlpOnkUHQ5/s400/rabbit_900px.jpg" border="0" /></a><br /><br /><span style="color: rgb(51, 51, 51);"><span style="color: rgb(102, 102, 102);font-family:arial;" >The year of the Rabbit. What in gods name does that mean? I have images of giant rabbits taking over the world, stomping building to rubble with their huge feet, shooting lasers from their eyes, pretty much wreaking havoc and being a general pain, which, to a lot of farmers is what the normal, smaller, non-laser shooting rabbits are anyways. I have no idea what the 'Year of the Rabbit' holds fur us, sorry, I mean for us, but an educated guess would leave me to believe that we will all grow a shoe size or two and our hearing will improve. And we will probably be non too fond of Elmer <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Fudd</span>. </span></span></div><br /><div><span style="color: rgb(102, 102, 102);font-family:Arial;" >Right now you are probably wondering what all this has to do with food and our tapas entry? The answer as always Dear reader, is nothing. </span></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8Gy_1gJkyEcTDPx5NrHiu52Eb_lFcCFSaV3a8dy3Seco8jWVdjAdCUxkpQ1789Y_oN55a8NBfpYbdhRaXvTXpRKEhqtkozufgAX7kSGRhoF9vymvuUfliBliai5NyaQBPx__9JYDq0id/s1600/DSC_0007_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5570603095679883026" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8Gy_1gJkyEcTDPx5NrHiu52Eb_lFcCFSaV3a8dy3Seco8jWVdjAdCUxkpQ1789Y_oN55a8NBfpYbdhRaXvTXpRKEhqtkozufgAX7kSGRhoF9vymvuUfliBliai5NyaQBPx__9JYDq0id/s400/DSC_0007_w.jpg" border="0" /></a><br /></div><br /><br /><div><span style="color: rgb(102, 102, 102);font-family:arial;" ></span></div><span style="font-weight: bold; color: rgb(51, 51, 51);font-size:130%;" ><span style="font-family:arial;">Sweet and Sour Sauce</span></span><br /><br /><span style="font-family:arial;"></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family: arial;">Ingredients: 1/2 cup brown sugar; 1-2 tbsp Ketchup; 1-2 tbsp light soy sauce; 1/2 cup pineapple juice (fresh or canned); 1/4 tsp salt; 1/4 cup Chinese Shaoxing wine (or dry Sherry); 1/4 cup Chinese rice vinegar (or Cider vinegar); 2 tsp corn flour, dissolved in 2 tbsp water </span></span><br /><br /><div style="color: rgb(51, 51, 51);"><span style="color: rgb(102, 102, 102);font-family:arial;" >Mix all <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">ingredients</span> together in a small sauce pan and bring to boil. Reduce heat and add the corn flour, stirring well. Keep simmering until the sauce thickens. Use hot or allow to cool down. So simple the Karate Kid could.... oh wait that was Japan right? </span><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgxRMH2DfHs_xK5wmdpjVScVS6WtErY5gpejoBx45k2CauHS0f3ijU7SkmSRHU6qeL_dexD0vwtGRi-pxyXpUttbPjFM_n8CATklOviejgaKRoo1rmXDsX2n-1jAPgNgbr9YLAPf2HlT7/s1600/DSC_0015_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5570613061708331954" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgxRMH2DfHs_xK5wmdpjVScVS6WtErY5gpejoBx45k2CauHS0f3ijU7SkmSRHU6qeL_dexD0vwtGRi-pxyXpUttbPjFM_n8CATklOviejgaKRoo1rmXDsX2n-1jAPgNgbr9YLAPf2HlT7/s400/DSC_0015_w.jpg" border="0" /></a><br /><br /></div><br /><span style="font-weight: bold; color: rgb(51, 51, 51);font-family:arial;font-size:130%;" >Green Beans with Sweet and Sour Pork</span><br /><br /><div><span style="font-family:arial;"></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family: arial;">Ingredients: 200g pork mince; handful of green beans, blanched and halved; 1 x onion chopped; 1 x clove garlic, sliced, 3tbsp home made sweet and sour sauce; some Chinese 5 spice; Szechuan pepper, Chili powder </span></span><br /></div><br /><div><span style="color: rgb(102, 102, 102);font-family:arial;" >Heat your pan and add the onion and garlic and colour on a high heat. Add the pork mince and brown, then add the spices and a splash of rice vinegar or white wine vinegar or whatever you have. Add the blanched green beans, and continue to cook for another minute, add the sweet and sour sauce and stir. Continue to cook on a high heat for another minute, allowing the sauce to caramelise and get sticky on the pan. Serve. Love you long time. </span><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hRHwT22rvWpcmQ0916tiWkjliB7qjjIcKtkB8zNpvRdb8oAUqlob2AhSyG65O6iK6WrGIuVBFqlhimfPtQDjv_0wAbXlCT3tlNX23oasmOkxag-MqRGWX0z_iTtP4Bsp1LH0vvJnBDU6/s1600/DSC_0034_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5570601659144032818" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hRHwT22rvWpcmQ0916tiWkjliB7qjjIcKtkB8zNpvRdb8oAUqlob2AhSyG65O6iK6WrGIuVBFqlhimfPtQDjv_0wAbXlCT3tlNX23oasmOkxag-MqRGWX0z_iTtP4Bsp1LH0vvJnBDU6/s400/DSC_0034_w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24NkCVJZUaFjbxvOqqMoXF1xqbRdYqGNKW8zNOfZqHQ-Fd3WJtxFwJZnkVap4cQstTc7Mlc3NPbiNGtDoh-f4pdmR8Yq7Jrxn_qKCcU83umxLcoVUb2ZwtfMckRh9AljPAvX5wuP_EATK/s1600/DSC_0045_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5570601791617926546" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24NkCVJZUaFjbxvOqqMoXF1xqbRdYqGNKW8zNOfZqHQ-Fd3WJtxFwJZnkVap4cQstTc7Mlc3NPbiNGtDoh-f4pdmR8Yq7Jrxn_qKCcU83umxLcoVUb2ZwtfMckRh9AljPAvX5wuP_EATK/s400/DSC_0045_w.jpg" border="0" /></a><br /><br /></div><br /><span style="color: rgb(51, 51, 51);font-family:arial;font-size:130%;" ><strong>Duck pancakes</strong></span><br /><br /><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"></span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family: arial;">Ingredients: 1 x duck leg; Szechuan peppercorns, Chinese 5 spice; 1/2 cup Oyster Sauce; 1/2 cucumber, thinly sliced into batons; Pak Choi, cooked before hand</span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"></span></span><div><span style="color: rgb(102, 102, 102);font-family:arial;" > </span></div><br /><span style="color: rgb(102, 102, 102);font-family:arial;" >The night before, marinate the duck leg with about 10 <span id="SPELLING_ERROR_11" class="blsp-spelling-error">Szechuan</span> peppercorns, some Chinese 5 spice and Oyster Sauce. Remove from the fridge 30<span id="SPELLING_ERROR_12" class="blsp-spelling-error">mins</span> before cooking. Preheat the oven to about 130, add the duck and cook for about an hour, basting from time to time. Make sure the duck is nice and tender before removing, it may take longer. </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjB1vkWuri38TdMfBWO29EtksUwoOZGogcqGjxfoJ2g4bg0KK3alHZJuCq9Ar9GHA5UunanFCf7cB2meRxuuUzCVtq-rnO3uZevKTgY4ekU_euUmjFJite-Cet_jBEhO44W6mlKmLTZWJ/s1600/DSC_0033_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5570642102077262370" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjB1vkWuri38TdMfBWO29EtksUwoOZGogcqGjxfoJ2g4bg0KK3alHZJuCq9Ar9GHA5UunanFCf7cB2meRxuuUzCVtq-rnO3uZevKTgY4ekU_euUmjFJite-Cet_jBEhO44W6mlKmLTZWJ/s400/DSC_0033_w.jpg" border="0" /></a><br /><div><br /></div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Once cooled, flake the meat from the bone. Lay out your spring roll paper and fill each with some duck, cucumber, pak choi and season. Roll up the pancakes and the dip into a mixture of Chinese 5 spice, Oyster Sauce and Chili powder. Bake in a preheated oven at 180c for 20mins</span></span><span id="SPELLING_ERROR_15" class="blsp-spelling-error"></span><div><span style="color: rgb(102, 102, 102);font-family:arial;" > until crisp and sticky. You BIG American!</span></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTaRh5fkQkMgt2fCkxMxrNg6QmhyphenhyphenVPzH7GNW7FQXehA590vxuhmUCYP3DHDZhDQgblOcTDr07VjzF3JFyomsiIR2KQLkVzTvfpat-uGxUMa47RKfsyA5ZzBVPjyJP76v5LfSb2ckBIdLr/s1600/DSC_0065_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5570641541054270546" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTaRh5fkQkMgt2fCkxMxrNg6QmhyphenhyphenVPzH7GNW7FQXehA590vxuhmUCYP3DHDZhDQgblOcTDr07VjzF3JFyomsiIR2KQLkVzTvfpat-uGxUMa47RKfsyA5ZzBVPjyJP76v5LfSb2ckBIdLr/s400/DSC_0065_w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQbt5WsAO7HWFotdxWV4h_zui_E_0ygAP27YCl3u7ymAMJo9Bvsg4AlSrusUGLu1Q6-C1W3DmCzwQfjOFYofdkCD8Kw7rtxG9P-tmwYqc_bBvkBBiLmaXCCHGkg-6rBcCQGrAm6-PNvyO/s1600/DSC_0062_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5570641747072023826" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQbt5WsAO7HWFotdxWV4h_zui_E_0ygAP27YCl3u7ymAMJo9Bvsg4AlSrusUGLu1Q6-C1W3DmCzwQfjOFYofdkCD8Kw7rtxG9P-tmwYqc_bBvkBBiLmaXCCHGkg-6rBcCQGrAm6-PNvyO/s400/DSC_0062_w.jpg" border="0" /></a><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ><br /><br /><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" >Stir fried crispy Tofu with <span id="SPELLING_ERROR_16" class="blsp-spelling-error">Choy</span> Sum, <span id="SPELLING_ERROR_17" class="blsp-spelling-error">Enoki</span> mushrooms and other <span id="SPELLING_ERROR_18" class="blsp-spelling-corrected">Asian</span> sounding weird things</span></span><br /></div><span style="font-family:arial;"><br /><span style="color: rgb(51, 51, 51);">Ingredients: 100g tofu, chopped up however you want; 50g </span><span style="color: rgb(51, 51, 51);" id="SPELLING_ERROR_19" class="blsp-spelling-corrected">Choy Sum</span><span style="color: rgb(51, 51, 51);">; pickled ginger; 1 x onion chopped; garlic sliced, some chopped chili; bunch of </span><span style="color: rgb(51, 51, 51);" id="SPELLING_ERROR_20" class="blsp-spelling-corrected">coriander</span><span style="color: rgb(51, 51, 51);">; </span><span style="color: rgb(51, 51, 51);" id="SPELLING_ERROR_21" class="blsp-spelling-error">Enoki</span><span style="color: rgb(51, 51, 51);"> mushrooms; </span><span style="color: rgb(51, 51, 51);" id="SPELLING_ERROR_22" class="blsp-spelling-corrected">Chinese</span><span style="color: rgb(51, 51, 51);"> 5 spice; </span><span style="color: rgb(51, 51, 51);" id="SPELLING_ERROR_23" class="blsp-spelling-error">Szechuan</span><span style="color: rgb(51, 51, 51);"> pepper; </span><span style="color: rgb(51, 51, 51);" id="SPELLING_ERROR_24" class="blsp-spelling-corrected">sesame</span><span style="color: rgb(51, 51, 51);"> oil; soy sauce</span></span><br /><br /><div><span style="color: rgb(102, 102, 102);font-family:arial;" >Freeze your tofu the night before, then defrost a bit before it's needed (great tip from a Chinese friend!), this helps it keep it's shape and bite, not that there is much bite to tofu. I should probably lay my cards on the <span id="SPELLING_ERROR_25" class="blsp-spelling-corrected">table</span> here and say my love for tofu and <span id="SPELLING_ERROR_26" class="blsp-spelling-corrected">soy</span> related products is non-<span id="SPELLING_ERROR_27" class="blsp-spelling-corrected">existent</span> since the discovery of a rare breed of humans that frequent the cafe and order soy lattes, <span id="SPELLING_ERROR_28" class="blsp-spelling-error">de</span>-<span id="SPELLING_ERROR_29" class="blsp-spelling-error">caf</span>-<span id="SPELLING_ERROR_30" class="blsp-spelling-error">soya</span>-<span id="SPELLING_ERROR_31" class="blsp-spelling-error">cappa's</span> (what the sweet mother of <span id="SPELLING_ERROR_32" class="blsp-spelling-error">fu</span>** is that!??) and have an air of arse about themselves. But that's a blog entry for another day. </span><br /></div><span style="color: rgb(102, 102, 102);font-family:arial;" ><br />Heat some oil in a pan and fry the tofu. To help hide the taste and texture add some onion and <span id="SPELLING_ERROR_33" class="blsp-spelling-corrected">garlic</span> and pickled ginger. Next add the spices and peppers, followed by the <span id="SPELLING_ERROR_34" class="blsp-spelling-corrected">Chinese</span> cabbage and mushrooms. Add some soy sauce and chili after a min or two and continue to cook. Add the <span id="SPELLING_ERROR_35" class="blsp-spelling-corrected">coriander</span> and <span id="SPELLING_ERROR_36" class="blsp-spelling-corrected">sesame</span> oil. Stir and serve. Five dollar!!</span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKOucmR8bi3Fz52OGMTLpU5TAe5MmBuwF_OnbWOBxA_SRyeb8FX3DD8XJoaDA_C4P6-ReGGgCeO94_U8ZOiwgnU6AnzFUtfjlxbuxXYT0f2QYnX9riHhjq5uPOAr_aXVj9UdmYsLgQxwf/s1600/DSC_0052_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5570602313978176946" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKOucmR8bi3Fz52OGMTLpU5TAe5MmBuwF_OnbWOBxA_SRyeb8FX3DD8XJoaDA_C4P6-ReGGgCeO94_U8ZOiwgnU6AnzFUtfjlxbuxXYT0f2QYnX9riHhjq5uPOAr_aXVj9UdmYsLgQxwf/s400/DSC_0052_w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Jw2fmC-sYRmbd-Z6oH1Yg-CMKe01MaVNbknrNu9UrPsqF0-lfT28u00gGvgQLnMk72YCzX3SIKDhSht0O_X4znYM3Uln04VYZ3GbSjNtYob1NjtSvPg8-J2126GnX-5kU-Dx3qu1IJUo/s1600/DSC_0054_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5570602474610439906" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Jw2fmC-sYRmbd-Z6oH1Yg-CMKe01MaVNbknrNu9UrPsqF0-lfT28u00gGvgQLnMk72YCzX3SIKDhSht0O_X4znYM3Uln04VYZ3GbSjNtYob1NjtSvPg8-J2126GnX-5kU-Dx3qu1IJUo/s400/DSC_0054_w.jpg" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ><br /><span style="color: rgb(51, 51, 51);font-size:130%;" ><strong>On the stereo</strong></span></span></div><div><span style="color: rgb(102, 102, 102);font-family:arial;" >Pitchfork 500 album on shuffle<br /></span></div><br /><div><span style="color: rgb(102, 102, 102);font-family:arial;" ><span style="color: rgb(51, 51, 51);font-size:130%;" ><strong>In the glass</strong></span><br />Arthur Metz, Reisling, Alsace, 2009<br /></span></div><span style="color: rgb(102, 102, 102);font-family:arial;" ></span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com4tag:blogger.com,1999:blog-9053263447847043118.post-85037316956530233632011-01-31T19:36:00.013+00:002011-02-02T20:07:15.804+00:00King Pie The Almighty Pie-y-One Of Pie Town - Pie<div><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">It was a cold dark evening and I wanted pie. Lots of pie. Really lots of pie. So much pie in fact, that if King Pie The Almighty Pie-y-One Of Pie Town came to visit even He would think there was a lot of pie here. Sadly however, King Pie The Almighty Pie-y-One Of Pie Town doesn't exist. And neither does Pie Town. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bollox</span> anyway. </span></span></div><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><br />For this pie, now named King Pie The Almighty Pie-y-One Of Pie Town - Pie. There are, there is, no there are lots of ingredients but do feel free to use less and make a lesser pie. If that's how you are going to show your respect to the late King, then fine, you lesser pie lover.</span></span><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeOhOE2IDsWI0fTQkIbLbRTNaVqDhBQvvbhJVVFCR6vnFOSCNnNMapTYNAKEtsg46nNyviSZlvguZT1sVglMkW4GhvXFfsVbxwxHcSXxrxDE92F53jwxPopW2m_3zO1LokKlbpOzDSQtA/s1600/DSC_0078_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5568437675980987922" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeOhOE2IDsWI0fTQkIbLbRTNaVqDhBQvvbhJVVFCR6vnFOSCNnNMapTYNAKEtsg46nNyviSZlvguZT1sVglMkW4GhvXFfsVbxwxHcSXxrxDE92F53jwxPopW2m_3zO1LokKlbpOzDSQtA/s400/DSC_0078_w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjED8fjeqMhCj-Wjf9il6q0wEOKhheETJWH2GFsYoofkkKET5sSynGwfX1JrlrpVOw_n-wIx1R5xYWDCpLSDflGv6dd_Hq8u9uUjxD4lX11hom8DxzjqKuGvsVqj18fJrusfeCuWirsDsqs/s1600/DSC_0097_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5568438200774396210" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjED8fjeqMhCj-Wjf9il6q0wEOKhheETJWH2GFsYoofkkKET5sSynGwfX1JrlrpVOw_n-wIx1R5xYWDCpLSDflGv6dd_Hq8u9uUjxD4lX11hom8DxzjqKuGvsVqj18fJrusfeCuWirsDsqs/s400/DSC_0097_w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsT8Yp64Cjw-PjrTF4PscBrMQ1339Ky1SnOhoDRfclEWkyfZEreXrmF3SwfII9FORzmhljHhy2mp6H496mPHX_XrpUfnpW0AhRf7Omez5T0uQmfSoLmHFn4HGOxxMrw-1RLOUg0dul9tNJ/s1600/DSC_0098_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5568438446922869922" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsT8Yp64Cjw-PjrTF4PscBrMQ1339Ky1SnOhoDRfclEWkyfZEreXrmF3SwfII9FORzmhljHhy2mp6H496mPHX_XrpUfnpW0AhRf7Omez5T0uQmfSoLmHFn4HGOxxMrw-1RLOUg0dul9tNJ/s400/DSC_0098_w.jpg" border="0" /></a><br /><br /><p><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">You will need: 1 x pack of puff pastry; 1 x squash, peeled and chopped, 2 x Sweet potatoes, peeled and cut into <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">chunks</span>; bunch of kale; bunch of spinach; mushrooms chopped, maybe 500g, or maybe not; 300g goats cheese, I used <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ryefield</span> from <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Sheridans</span>; 500g of walnuts roasted; few cloves of garlic; some spices, I used hot smoked Paprika, cayenne pepper, ground <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ciniminimaoninm</span>.<br /></span></span></p><p><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"> </span></span></p><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">Preheat your oven to 180c and roast the Squash, which was mixed with the ground <span class="blsp-spelling-error" id="SPELLING_ERROR_5">cinionmoninim</span>, and on the same tray roast the sweet spuds which have been mixed with cayenne pepper and paprika. Add some whole cloves of garlic too. Give them all a good season and a drizzle with some oil. Rub the spices into them and the roast until cooked. The sweet spuds will prob cook a bit quicker. Remove when cooked and blitz.<br /><br />At the same time, roast your walnuts for about 10<span class="blsp-spelling-error" id="SPELLING_ERROR_6">mins</span>. Remove and set aside.<br /><br />While the above are roasting, fry off your mushrooms with some rosemary, season well and set aside. In the same pan fry off the kale, season it and set aside. Still using the same pan fry off the spinach for about 30secs, remove and squeeze out the excess liquid.<br /><br />Mix the spinach, kale, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">half</span> of the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">walnuts</span>, slightly crushed and some of the goats cheese together with the pureed veg. Taste and season if needed.<br /><br />Next, roll out your pastry to fit your dish. Line the bottom with the roast veg mix, followed by a layer of mushrooms. Top with the rest of the goats cheese and bake at 180c until brown gooey and golden. About 10 before the end add the rest of the walnuts. It's nice to add some sliced chili also.</span></span><br /><br /></div>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com0tag:blogger.com,1999:blog-9053263447847043118.post-18544812700983827782011-01-23T18:20:00.023+00:002011-02-02T20:14:08.284+00:00No tapas, but still, we have to eat...<span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><span style="font-size:130%;"><span style="font-weight: bold;">Ratatouille with Chorizo-Butter-stuffed-Chicken</span></span></span></span><br /><br />Not exactly a tapas post, but a post none the less. And we managed to get chorizo in there somewhere too! On a cold Sunday with a fridge full of veg, a sort of made up ratatouille was born. Simply sweat off your onion, celery and garlic until soft. Add your tomato paste, fresh tomatoes, chopped veg, whatever you have, we added some courgettes, mushrooms, and roasted aubergine (halve an aubergine, score the flesh, season and rub in some oil and roast alongside some garlic cloves. When done, simply scrape the flesh from the skin into the ratatouille). Add some chicken stock, bay leaves, thyme and rosemary. Cook gentle for about an hour.<br /><div></div><br /><div>We had it with champ, simply add some sliced spring onion to your mash. If you want to you can stuff a chicken breast with chorizo butter and roast it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyseNGHLhRCFFl9YT2JAiKkddc6y_Krssbumh3Y3LZqynek3OUajtkOpT9v28rQrDAjZi6rdwL-T5TeW9mnkgbkM4J9YJk40iX46P_5M6hfOoZoYh8Ij28JZVv2gKuxUOhNzXL17N3nG4/s1600/DSC_0006_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5565849800434887602" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyseNGHLhRCFFl9YT2JAiKkddc6y_Krssbumh3Y3LZqynek3OUajtkOpT9v28rQrDAjZi6rdwL-T5TeW9mnkgbkM4J9YJk40iX46P_5M6hfOoZoYh8Ij28JZVv2gKuxUOhNzXL17N3nG4/s400/DSC_0006_w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3lnbZU7BFEZmASzEnhK0Soo8d3wbWzbhH6_l0zCxqhjpSKu5kOvQF3jSPWLpariBHOsHQ0Ssqhi8iBqiBO3toy09KiJD6RtbFK8A8Nw8BIhn8vhnwF_NIBdvkvd3qiVejFHBQrvnzBpg/s1600/DSC_0010_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5565849998259060994" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3lnbZU7BFEZmASzEnhK0Soo8d3wbWzbhH6_l0zCxqhjpSKu5kOvQF3jSPWLpariBHOsHQ0Ssqhi8iBqiBO3toy09KiJD6RtbFK8A8Nw8BIhn8vhnwF_NIBdvkvd3qiVejFHBQrvnzBpg/s400/DSC_0010_w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCTqmoX7XxeiRy50j3jdTcAxHognE3cI7Zc2s0yXatI_5UYXG4nN9MuTfcL6BnYJ46-R6GZQgeB9KPJo1xNEGAxMSJu5OqR5I9Lzhk3J8_L8fRooxC-SCcyKQzTw7xhhAQHI7jwcAq9zQO/s1600/DSC_0037_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5565850190363119890" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCTqmoX7XxeiRy50j3jdTcAxHognE3cI7Zc2s0yXatI_5UYXG4nN9MuTfcL6BnYJ46-R6GZQgeB9KPJo1xNEGAxMSJu5OqR5I9Lzhk3J8_L8fRooxC-SCcyKQzTw7xhhAQHI7jwcAq9zQO/s400/DSC_0037_w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-Vr61j_0WujY5yXWBGPpPHFFsHQ2jkvbnJkRJzZ2j70N6npaQObKxDd63lz-yRqzNBcHw916bf5Sb9M7Umrj7gR1SJAc0_-pbNasioh32oMVKwElgdcFwxoI87mDgP-s12qOra31fT8k/s1600/DSC_0032_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5565856872384731874" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-Vr61j_0WujY5yXWBGPpPHFFsHQ2jkvbnJkRJzZ2j70N6npaQObKxDd63lz-yRqzNBcHw916bf5Sb9M7Umrj7gR1SJAc0_-pbNasioh32oMVKwElgdcFwxoI87mDgP-s12qOra31fT8k/s400/DSC_0032_w.jpg" border="0" /></a><br /><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /></span></span></span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><span style="font-size:130%;"><span style="font-weight: bold;">Chocolate Sponge Cake<br /></span><span style="font-size:100%;">(filled with with blackcurrant cream)</span><span style="font-weight: bold;"><br /></span></span></span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><span style="font-size:130%;"><span style="font-weight: bold;"><br /></span></span></span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">Salty Squid is partial to some sweet spongy cakeness. Not always, but sometimes. This cake was made by creaming equal parts butter and sugar (I used 125g) until pale and fluffy, like a ghost-sock. Add an egg, fold in 125g of self raising flour, sifted and about 60g of melted dark chocolate. Bake at 180 for about 20mins and allow to cool on a wire rack. </span></span></div><br /><div><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">Slice in half and fill with cream, or if you want you can add some nice homemade jam to your cream and a little bit of Kirsch. A short but sweet post. </span></span></div><div><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mnErnkiwUWrfLjLt0tHrYEVtIjf_pio3wpPXcjwKQD7dRIJhTdAr3YAtZyK-JP2S8HmlfwnT8tljs1irpUPjaTdEbW5FAz6TXnKI7Xn6VXA1tOBsQLTu38hpTjoog0JfLBw-NOpyMrK7/s1600/DSC_0012_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5565851311058243298" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mnErnkiwUWrfLjLt0tHrYEVtIjf_pio3wpPXcjwKQD7dRIJhTdAr3YAtZyK-JP2S8HmlfwnT8tljs1irpUPjaTdEbW5FAz6TXnKI7Xn6VXA1tOBsQLTu38hpTjoog0JfLBw-NOpyMrK7/s400/DSC_0012_w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrhk7miBUkj_dADyu2m2gtjvly_Sq7jAJuwja73OD9AV1ovS1IFDrdcUlFXEOPVHlkFUsuJ4FXwVDEVOWRGpmTTF4jScEFMhaAj7INQnyELjDWEevT6hJUg1c4tPgVDGlTXrATC7KGs72/s1600/DSC_0054_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5565851122543598258" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrhk7miBUkj_dADyu2m2gtjvly_Sq7jAJuwja73OD9AV1ovS1IFDrdcUlFXEOPVHlkFUsuJ4FXwVDEVOWRGpmTTF4jScEFMhaAj7INQnyELjDWEevT6hJUg1c4tPgVDGlTXrATC7KGs72/s400/DSC_0054_w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietkDd54KOnzrifVrFTMcKOsev-ZzXByzKtS-JUbeD6kyG3Q83qBrJOlys8Ty7-lqDdfr8QWBD8fmVSR7XDHq9UwVH4X4woC8NYt6ZwtGVtFDojPK_aWwq2GiEB-jDlzI_mK2xWbVZwuYu/s1600/DSC_0066_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5565856043502744194" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietkDd54KOnzrifVrFTMcKOsev-ZzXByzKtS-JUbeD6kyG3Q83qBrJOlys8Ty7-lqDdfr8QWBD8fmVSR7XDHq9UwVH4X4woC8NYt6ZwtGVtFDojPK_aWwq2GiEB-jDlzI_mK2xWbVZwuYu/s400/DSC_0066_w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIR5Y2lBK07X_XeuiO6JkzC3vVRYZj-b2uOD2BCrz8iVYqE-S6Vm4y7UJEDxqfjI0knzsb2AFmINKLQLYuXDOfHTiD7MBFeOk7RKSbrxeTJJBkSKFW8Mp87L1b5_qWux1Yf8K57R5H94Hd/s1600/DSC_0063_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5565857022848752354" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIR5Y2lBK07X_XeuiO6JkzC3vVRYZj-b2uOD2BCrz8iVYqE-S6Vm4y7UJEDxqfjI0knzsb2AFmINKLQLYuXDOfHTiD7MBFeOk7RKSbrxeTJJBkSKFW8Mp87L1b5_qWux1Yf8K57R5H94Hd/s400/DSC_0063_w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiubq6aS9pG0jkOZbkab3a6JZ9hUWYwPGwdffFVGX2uhE2n0q5LgqcLFOtFwJp8qB_Gyl88b4Y71WGEva7Kc-jVq_s-z20rpv44ZnF5778KiuMG2oGhXkGZKApRDoZbb3OHOAvbjuE4pCG/s1600/DSC_0069_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5565857151300998994" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiubq6aS9pG0jkOZbkab3a6JZ9hUWYwPGwdffFVGX2uhE2n0q5LgqcLFOtFwJp8qB_Gyl88b4Y71WGEva7Kc-jVq_s-z20rpv44ZnF5778KiuMG2oGhXkGZKApRDoZbb3OHOAvbjuE4pCG/s400/DSC_0069_w.jpg" border="0" /></a><br /><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"></span></span></div></span></span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com1tag:blogger.com,1999:blog-9053263447847043118.post-74072773337236752472011-01-09T18:43:00.029+00:002011-01-16T16:59:48.423+00:00Stuffed Cucumber, Morcilla and Leek & Sweet Potato Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKXKKjlieYz5loP-dh7nGJL3HIGjENw2soG5R4dV8_lD72FW09X9bphYVMIRHvZfwjCBqE47tiPQU1fRQfW384haL8C3TjNf_Zxn9rX-ros5_DJ-3-Ii2emcspYqg5LhLO405zVVWG5EH/s1600/DSC_0076_w.jpg"><img style="WIDTH: 400px; HEIGHT: 304px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5560260800054673954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKXKKjlieYz5loP-dh7nGJL3HIGjENw2soG5R4dV8_lD72FW09X9bphYVMIRHvZfwjCBqE47tiPQU1fRQfW384haL8C3TjNf_Zxn9rX-ros5_DJ-3-Ii2emcspYqg5LhLO405zVVWG5EH/s400/DSC_0076_w.jpg" /></a><br /><br /><span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;">A new year and a new post! It was about this time last year since the rent-a-brain duo of Salty Squid had the great idea to start a blog. And oh how great it has been! Salty Squid has had a great year cooking chorizo in various ways a disguising it as a new dish each week. We were also busy finding random reasons to deep fry anything that could fit into the pan. And yes, we did buy a particularly big pan. </span></span><br /><p><span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;">As mentioned at the start of this post, it is a new year, 2011 in fact. And around this time of year we all get a bit caught up in 'food trends' and 'what will be big for 2011'. After browsing many (1ish) blogs on this subject they all seem to concur that tapas or 'tapas style' (real words used on this very blog in like, 2010!!!) will be big in 2011! Rock on we say! That means that Salty Squid has in fact been ahead of the trend by about a year! Look no further dear reader (thanks Ma x), the future of Irish food is right here at Salty Squid! </span></span></p><p><span style="font-family:arial;"><span style="color:#333333;">So sit back, stand up and tuck in to our new post. Just remember, at least you will be able to say you read this blog when nobody else did!</span> </span><span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;"><br /></span></span></p><p><br /><span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;"><strong>Stuffed Cucumber with a) Tomato-Feta, b) Kale-Feta Pesto</strong></span></span><br /><br /><span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;"><strong>Ingredients:</strong> A cucumber; block of feta; 2tbsp cream cheese; 2tbsp tomato paste; smoked paprika; squeeze of lemon juice; bunch of Kale; nutmeg; s&p </span></span></p><span style="COLOR: rgb(51,51,51);font-family:Arial;" >This is really straight forward. Mix about a cup of feta or maybe just over a cup, or perhaps just a little less, depends really, with the cream cheese. Take half of this mixture and combine with the tomato paste and paprika. Give a squeeze of lemon juice - but make sure to do this from a height. As that's what they do on TV. Stand on the counter and place the mix on the floor if necessary to achieve a good height. Although not in that order. As in, place the mix on the floor first THEN climb atop of the counter. Unless of course you have really long arms, then you should be able to climb on top of the counter and then place the mix on the floor. Although, if you have really long arms you probably wont need to stand on the counter and place the mix on the floor, you could probably just raise your arms to a sufficient height to achieve the desired effect. Season to taste. </span><br /><br /><span style="COLOR: rgb(51,51,51);font-family:Arial;" >For the kale pesto, simply fry of the kale in a little stock or water, season and set aside to cool. Mix the cooled kale with the other half of the cheese mix, a little nutmeg here will make it taste like a little nutmeg was added. </span><br /><span style="COLOR: rgb(51,51,51);font-family:Arial;" ></span><br /><span style="COLOR: rgb(51,51,51);font-family:Arial;" >Using a peeler, peel strips of cucumber. Place some filling at one end of the cucumber and roll. Perfect as a food when hungry. </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMqB96ryfHhlpQbvXfAuCQHok0igH_qA60RaCb1zRo1zjQ4rr47MyCa8hUkqzapKi6RPSYp-vQhoNYqIX9T7vrtEBHi_1-c1KoTK9ZjodVZp16ROVf1SN8jj8A8Mkq06Ze1hliyU3tY4M/s1600/DSC_0024_w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5560259318166484498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMqB96ryfHhlpQbvXfAuCQHok0igH_qA60RaCb1zRo1zjQ4rr47MyCa8hUkqzapKi6RPSYp-vQhoNYqIX9T7vrtEBHi_1-c1KoTK9ZjodVZp16ROVf1SN8jj8A8Mkq06Ze1hliyU3tY4M/s400/DSC_0024_w.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil33of-Nx4UnXpytPs67EZh0fkHvCXX4efWhx9ehztbMTRjnS5gLba966ROoPcDyhlPhABH-a_EL_51_epnxLYAst0ySR5yIUcmwb3psh88Z0njTTeO4ThYmNObYLC2VD-nZ4Atz92Shuw/s1600/DSC_0030_w.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5560259443723080818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil33of-Nx4UnXpytPs67EZh0fkHvCXX4efWhx9ehztbMTRjnS5gLba966ROoPcDyhlPhABH-a_EL_51_epnxLYAst0ySR5yIUcmwb3psh88Z0njTTeO4ThYmNObYLC2VD-nZ4Atz92Shuw/s400/DSC_0030_w.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr81t_Mo3D-KwKCdR5DtbbWKn-JUKIq41Ovvmh0Tdn08zKs2je6-0cj0EjTDaRqLw_fys_j40os8dtLIA6-zEKjx_YqmelNwj7Svo8IUu-2bDnNPeoFUmETEzqWWlb7EoU1YEiBribRPUE/s1600/DSC_0031_w.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5560259551255182914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr81t_Mo3D-KwKCdR5DtbbWKn-JUKIq41Ovvmh0Tdn08zKs2je6-0cj0EjTDaRqLw_fys_j40os8dtLIA6-zEKjx_YqmelNwj7Svo8IUu-2bDnNPeoFUmETEzqWWlb7EoU1YEiBribRPUE/s400/DSC_0031_w.jpg" /></a><br /><br /><br /><span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;"><strong>Morcilla with Kale, Chickpeas and Pine nuts</strong></span></span><br /><br /><span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;">Ingredients: Morcilla, casing removed; 1x tin of chickpeas; 2tbsp pine nuts, toasted or 'tewsted' if from a posh neighbourhood; large bunch of kale, chopped; white wine; chicken stock; 3x cloves of garlic, sliced</span></span><br /><span style="COLOR: rgb(51,51,51);font-family:Arial;" ></span><br /><span style="COLOR: rgb(51,51,51);font-family:Arial;" >Heat some rapeseed oil in a pan, add the morcilla and cook for a few mins. Add the garlic and cook for another minute. Add the drained chickpeas and pine nuts. Add the white wine and reduce, followed by about a cup of stock. </span><span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;">Cook for a min or two, just to reduce, you don't want it too wet, it's not a stew. Season well with lots of black pepper.</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsviw_pPyCNCs5B8inJfszgqTN1zrh93IkpgzfQjYYBHPDdTDu-KrYkISwbAOeIrxvob189NknbJC0axo-lyfOmQc3Q-HFABCWtu-wB6Ig0a7IaWrLxpONZBUakizFsyssQoEusC0inkD/s1600/DSC_0013_w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5560259220097651138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsviw_pPyCNCs5B8inJfszgqTN1zrh93IkpgzfQjYYBHPDdTDu-KrYkISwbAOeIrxvob189NknbJC0axo-lyfOmQc3Q-HFABCWtu-wB6Ig0a7IaWrLxpONZBUakizFsyssQoEusC0inkD/s400/DSC_0013_w.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijT8oHEZBENakKlM_pU9FuFQNShiudukdhTAwVhxwX939y6U4rLTp1A1_Upg6wV2FRAhRWqzjuNKAmSbSTvd-uspN-i8A89_ni_aUCiZ7o9qiSFDi_NaXFUb4QWPPdAL5ehuzejuuCmf3u/s1600/DSC_0040_w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5560259713688728546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijT8oHEZBENakKlM_pU9FuFQNShiudukdhTAwVhxwX939y6U4rLTp1A1_Upg6wV2FRAhRWqzjuNKAmSbSTvd-uspN-i8A89_ni_aUCiZ7o9qiSFDi_NaXFUb4QWPPdAL5ehuzejuuCmf3u/s400/DSC_0040_w.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosOAvn1a5UAKyl-z37jN0kvlf9OdjqFZxax1isNy6YnvJJLEu9xwCIWYQJWhT7Lg1YbSMDQgk4_r37eEnVlZvlXq6O9FoNBz_Mc2U2KPijYyv6ZceP2OvXXaTFiHqg-t4uBAdG6U4yMMJ/s1600/DSC_0047_w.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5560259920398017266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosOAvn1a5UAKyl-z37jN0kvlf9OdjqFZxax1isNy6YnvJJLEu9xwCIWYQJWhT7Lg1YbSMDQgk4_r37eEnVlZvlXq6O9FoNBz_Mc2U2KPijYyv6ZceP2OvXXaTFiHqg-t4uBAdG6U4yMMJ/s400/DSC_0047_w.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYluek1cSuG0IsOm65hVMJn1Co8TnNr83lA1mq_yHbtAUrKnvjoBl3O0QR8R_lf-xFHT_LGeJ6TkT04VjZz9Q__lw_pXAnr-LcbiZBbKFAw09HwNJuVc51zYDxtG6bKnng0mGrx8SjShrg/s1600/DSC_0044w.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5560260033878651298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYluek1cSuG0IsOm65hVMJn1Co8TnNr83lA1mq_yHbtAUrKnvjoBl3O0QR8R_lf-xFHT_LGeJ6TkT04VjZz9Q__lw_pXAnr-LcbiZBbKFAw09HwNJuVc51zYDxtG6bKnng0mGrx8SjShrg/s400/DSC_0044w.jpg" /></a><br /><br /><br /><span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;"><span style="FONT-WEIGHT: bold">Leek & Sweet Potato Tart</span><br /><br /></span></span><span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;"><strong>Ingredients:</strong> 3x leeks, cleaned and trimmed and chopped; 1x large sweet potato, peeled, diced and blanched; 1x clove of garlic, chopped; feta and any left over fillings from the cucumbers above; </span></span><br /><br /><span style="COLOR: rgb(51,51,51)"><span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;">For the pastry: 150g flour and butter, pinch of salt, nutmeg, some cold water. </span></span></span><br /><br /><span style="COLOR: rgb(51,51,51);font-family:Arial;" >Roll out the pastry and line your tart mould or moulds </span><br /><span style="COLOR: rgb(51,51,51);font-family:Arial;" ></span><br /><span style="COLOR: rgb(51,51,51);font-family:Arial;" >Sweat the leeks and in some butter and oil until soft, add the sweet potatoes that you cooked earlier to the pan and toss. Season it well, lots of s&p. Remove from the heat and add to the tart moulds. Dot with feta and bake fir about 25mins at 180c</span> <span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;"><br /></span></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoy1V5k-Ml9a-QnJX4WUU9ZIGk10mk-nxU9VKIWrYDx53c5waa_0X_wDUWrc32IfaVtt8kIPaJfrLYJeA3_c7DrFzaYCUB_MKAzRX5goABsRFIWWJrNzBKVCktrf7H7pikc3fJGQJL0wST/s1600/DSC_0050w.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5560260226312405042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoy1V5k-Ml9a-QnJX4WUU9ZIGk10mk-nxU9VKIWrYDx53c5waa_0X_wDUWrc32IfaVtt8kIPaJfrLYJeA3_c7DrFzaYCUB_MKAzRX5goABsRFIWWJrNzBKVCktrf7H7pikc3fJGQJL0wST/s400/DSC_0050w.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWW6ILuEK7Pvfrt916pZFjOmD2ikCtvRh3vkKGRhbLS7pWmMTwlrGK7Idz-rqWo4EKshSeyh9E16o6knzW3PCoSi1FF543ILkWsLnIGOT9K2u-vGKEo7KcNTGY91ae0TKfQ9VQxWmKmS1F/s1600/DSC_0067_w.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5560260463247394018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWW6ILuEK7Pvfrt916pZFjOmD2ikCtvRh3vkKGRhbLS7pWmMTwlrGK7Idz-rqWo4EKshSeyh9E16o6knzW3PCoSi1FF543ILkWsLnIGOT9K2u-vGKEo7KcNTGY91ae0TKfQ9VQxWmKmS1F/s400/DSC_0067_w.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEift4EQ3HgNt6lOnXfs4hTJ2-fZAtbNV5SR6V8_2fLi3-92QYjC0JPvomJMC_2_4ZruRtSoyG4ckVCOFnhEoK7pOv1S72S8X4vl76O5mByrMMyzuqHL45ZqtCCNGVBT75QwEHVwtm4jZ_2P/s1600/DSC_0072w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5560260599460792450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEift4EQ3HgNt6lOnXfs4hTJ2-fZAtbNV5SR6V8_2fLi3-92QYjC0JPvomJMC_2_4ZruRtSoyG4ckVCOFnhEoK7pOv1S72S8X4vl76O5mByrMMyzuqHL45ZqtCCNGVBT75QwEHVwtm4jZ_2P/s400/DSC_0072w.jpg" /></a><br /><br /><br /><span style="COLOR: rgb(51,51,51)"><strong>In the glass:</strong></span><br /><span style="COLOR: rgb(51,51,51);font-family:arial;" >Marques de Caceres, Rioja, Crianza 2006, 13%</span><br /><br /><span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;"><span style="FONT-WEIGHT: bold">On the stereo:</span><br /></span></span><span style="COLOR: rgb(51,51,51)"><span style="font-family:arial;"></span></span><span style="COLOR: rgb(51,51,51);font-family:Arial;font-size:85%;" ><span style="font-size:100%;">Tina Dico, Telegraph</span> </span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com0tag:blogger.com,1999:blog-9053263447847043118.post-18812097067507957112010-12-06T11:29:00.006+00:002010-12-06T11:41:08.062+00:00Xmas cookies are back<span style="color: rgb(51, 51, 51);font-family:arial;" >Citrus Snow Flakes and Chocolate Whirl-Wheels</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwB3uP-qEWNkuQshUpOSYGBvp5nj1uSdR4zH1YHuYwS8IpF1_gTk5pt2zndnI4PRhMwHmJn743Bcl3bMYrpFIoaaRcIy4pfkL8kw5x4VszsB27UKpxwiPbnstqp9VfF6Y5OmFQL7o3YX6/s1600/cookies.jpg"><img style="cursor: pointer; width: 400px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwB3uP-qEWNkuQshUpOSYGBvp5nj1uSdR4zH1YHuYwS8IpF1_gTk5pt2zndnI4PRhMwHmJn743Bcl3bMYrpFIoaaRcIy4pfkL8kw5x4VszsB27UKpxwiPbnstqp9VfF6Y5OmFQL7o3YX6/s400/cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5547532847101240338" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_TCBMJK3hHi3O8m3wZZ6mhLexClWBsnPVtL51kynlBu6NmR6j9DwG-bTDf2pH2pssm0GmZcZCJRclVvBbHYRtysVFxkWTV5o7p5GN1zcfPBj-r7249YV0MU8x7j2H_LHjESfAbQyyQ04P/s1600/DSC_0076w.jpg"><br /></a>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com2tag:blogger.com,1999:blog-9053263447847043118.post-15786758711439712952010-12-04T14:40:00.003+00:002010-12-04T14:42:43.811+00:00Settling in the new place, and the green island turns white...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TJgtWo0U96mDUTspkBmvTblbg-F3lEA-zLHF4IQCck2DG-cp8CdoA3skhcflNgHR0HMFlXygX7lWM5bT9MbLLpZdeJ6rYR_PrLqmaGtC5I3by9PNZ5SS_Bru90CvBBh5AY_fCb1EJsNp/s1600/DSC_0031w.jpg"><img style="cursor: pointer; width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TJgtWo0U96mDUTspkBmvTblbg-F3lEA-zLHF4IQCck2DG-cp8CdoA3skhcflNgHR0HMFlXygX7lWM5bT9MbLLpZdeJ6rYR_PrLqmaGtC5I3by9PNZ5SS_Bru90CvBBh5AY_fCb1EJsNp/s400/DSC_0031w.jpg" alt="" id="BLOGGER_PHOTO_ID_5546837281882873730" border="0" /></a>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com0tag:blogger.com,1999:blog-9053263447847043118.post-36228525546161378732010-11-22T10:06:00.002+00:002010-11-22T10:10:21.405+00:00No Post, Well Except This One<span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">The good news for all of our millions of die hard followers is that Salty Squid has not been dipped in batter and deep fried - nope, just that the 'brains' behind Salty Squid are busy moving house and thus have been away for a while.<br /><br />The great news is that the move should be complete this week and Salty Squid will have a new kitchen and new surrounds to inspire us.<br /><br />We will be back very very soon!<br /><br />Salty Squid x<br /></span></span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com2tag:blogger.com,1999:blog-9053263447847043118.post-6547498441836205512010-10-22T18:42:00.023+01:002010-10-31T16:07:27.643+00:00Goats Cheese & Rocket Bread, Mini Yorkshire Puddings and Autumn Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRracymBlBgxkluuBfgpjh7atEK8MfzZBjN8rRornDslLbPWKuRBR59etFOkMiCP7U0JlBaoP371afyDdFdNyy1Q7UUsDMwRpeDOVoMDqdOHJi_BqC308dEq8he8vwLs3Wz3YjEiZ2Q03A/s1600/DSC_0044w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRracymBlBgxkluuBfgpjh7atEK8MfzZBjN8rRornDslLbPWKuRBR59etFOkMiCP7U0JlBaoP371afyDdFdNyy1Q7UUsDMwRpeDOVoMDqdOHJi_BqC308dEq8he8vwLs3Wz3YjEiZ2Q03A/s400/DSC_0044w.jpg" alt="" id="BLOGGER_PHOTO_ID_5534214989676918210" border="0" /></a><br /><div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br />I get the sneaky feeling that summer is over. When you wake in the morning to find the room even darker than before you went to bed, you do tend to think that it couldn't possibly be morning, until you realise that cold, harsh, dark reality is staring you in the eye and it's time to kick off the 6 duvets and venture out into the wind, the rain and the cold. You can hear the wolves in the distance. You venture out into the cold armed and ready for the armies of the undead that await you. Zombies dragging themselves to zombie banks, Ghosts quietly floating out of ghost estates. You turn on the radio and all you can here is Jedward. You flick through your Ipod only to find all you music erased and Jedward the only option, playing on an continuous loop.<br /><br />How did things end up like this? When was the last time you saw daylight? When is the last time you had human contact. You cough into a tissue and notice blood. It's beginning. It's happening to you. You are infected. Your only option now is to take a video camera and run into the woods.<br /><br />You run. And you keep running. Filming all the time. Shouting out random names - people you know, maybe people you knew, maybe people you thought you knew.<br /><br />You notice a wall ahead, you approach cautiously. There is something written on it but you can't quite make it out. You get a bit closer only to see written in large letters written with blood: 'I KNOW WHAT YOU DID FOR TAPAS LAST NIGHT!!!!!!'<br /><br /><br /></span></span></div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"></span></span><div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"></span></span><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">Potato, Goats Cheese & Rocket Bread</span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><br /><br />Ingredients: 1 x goat and someone that can milk it and also make cheese. Alternatively about 150g of nice goats cheese should do. I used Ryefield; 4 x spring onions, thinly sliced; bunch of rocket mister!, chopped; 175g self raising flour, 1 x potato, peeled and grated; pinch of cayenne pepper; lots of black pepper, pinch (ouch!) of salt; T of mustard; one beaten egg, no witnesses; splash of milk</span></span></div><div><span style="font-family:Arial;"></span> </div><br /><div><span style="font-family:Arial;"><span style="color: rgb(102, 102, 102);">Sift the flour, pepper and salt into a bowl. Grate the potato into the mix and mix. Lots of mixing. Don't get mixed up. Add the rocket and spring onions, mix well (more mixing!) using the back of a knife. Beat the egg, milk and mustard together - and add to the (DEEP BREATH) mix and continue to - (HOLY MOSES!!) mix (I CAN'T STOP IT) well with the knife. Give it a good season of black pepper and (ah for gods sake!?!) mix. Add most of the goats cheese to the cursing MIX - AAARRRRRRGGGHHHHH!!!!!!. Turn out onto a floured tray when it formes a rough dough. Press the rest of the cheese into the mix (NOOOOO THERE MUST BE ANOTHER WORD!!!!!!), give a dust of flour and bake for 40-50 mins at 180c. Simple.</span> </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KYbYQyCd-z8xH5__MgBSBXFfTKZoKBZJJxJqLNpCPU-3muV_X-7-4JHqt31GwwODN92dErWrg7RJ4CXtG3s2wvvt1SSYaSqTmbn1wMXJkUuEVp0ktOxwmnVZirdYTDIEDxnguh1MTwXf/s1600/DSC_0009w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5531669873878611202" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KYbYQyCd-z8xH5__MgBSBXFfTKZoKBZJJxJqLNpCPU-3muV_X-7-4JHqt31GwwODN92dErWrg7RJ4CXtG3s2wvvt1SSYaSqTmbn1wMXJkUuEVp0ktOxwmnVZirdYTDIEDxnguh1MTwXf/s400/DSC_0009w.jpg" border="0" /></a><br /></div><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5531670522287577538" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9R0IIHIpkeHl1VeP6cr9RC60W_m_WM5jv1-WqvDhZoZ1lMfSwkV5pE97q-yhZ4obeY94nzlAIeOlK5teKooc1ViDnLqX64Y7X4zC15rhcac0Z5yRSfaoKTZ7jT49uwUsfA9HjxSmt5Pn_/s400/DSC_0009x.jpg" border="0" /><br /><p style="color: rgb(102, 102, 102);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06S9Qx3WL6tIP2ZfUFb-UJC7gK3UL7BTNgJd6pk8ikS2C-W-S8TLZeLPPaiOPWM5gNwaWhpQcp9CLCIienfbUgFcevkr2vqLhwl1w_ypv4I5SOnzcs893mYyJEdohm5T3E0aWbqVvLz2F/s1600/DSC_0012w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5531670680234550290" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06S9Qx3WL6tIP2ZfUFb-UJC7gK3UL7BTNgJd6pk8ikS2C-W-S8TLZeLPPaiOPWM5gNwaWhpQcp9CLCIienfbUgFcevkr2vqLhwl1w_ypv4I5SOnzcs893mYyJEdohm5T3E0aWbqVvLz2F/s400/DSC_0012w.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMrgNWWZ2-WzdF0AnH3CVwPBNB2a1yqOFcD9JJiPhJdrsUE0hJusGhcXInOHEjgE5ycFG1lxbZX_eFQJAi5jrPqE8L4heB7mQ8J1Jk5hdwrXukewFY8Kj44Y1DxYSSP0PM64dlO_HBxIp/s1600/DSC_0020w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5531670876626802642" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMrgNWWZ2-WzdF0AnH3CVwPBNB2a1yqOFcD9JJiPhJdrsUE0hJusGhcXInOHEjgE5ycFG1lxbZX_eFQJAi5jrPqE8L4heB7mQ8J1Jk5hdwrXukewFY8Kj44Y1DxYSSP0PM64dlO_HBxIp/s400/DSC_0020w.jpg" border="0" /></a></p><br /><div><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;"></span></span> </div><br /><div><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">Steak With Mini Yorkshire Puddings and Pea & Wasabi Purree</span></span><span style="color: rgb(51, 51, 51);font-family:Arial;" ><br />(from the Ballymaloe Cookbook)</span><p style="color: rgb(102, 102, 102);"> </p><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">Ingredients: bunch of f</span></span><span style="color: rgb(51, 51, 51);font-family:Arial;" >rozen peas; some wasabi; a dollop of creme fraiche; 55g plain flour; 1 egg, 150ml milk; 5g butter</span></div><p><span style="color: rgb(102, 102, 102);font-family:arial;" >Preheat the over to 230c. Sift the flour into a bowl and make a well in the centre. Drop in the egg and beat or whisk drawing in more flour from the edges while steadily pouring in the milk. If you are and Octopus this is easy. Once you have mixed in all the flour and milk add the cooled melted butter and allow to rest for an hour or so. </span></p><p><span style="color: rgb(102, 102, 102);font-family:arial;" >Season your meat well and cook in a hot pan with some oil for a couple of mins each side for medium rare. Remove and rest. Don't be a donkey like myself and overcook the meat a little as you can see from the photos! </span></p><p><span style="color: rgb(102, 102, 102);font-family:arial;" >Heat your muffin type tray in the oven. Once hot, grease with a little oil and fill each half way with the batter. Pop back into the oven for 15mins or until crispy brown.</span> </p><p style="color: rgb(102, 102, 102);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxLe7Klomhe0-PCKUXokI3TaH579IwVS4xw59zlj5QdXp8TJacMReNY6sdgzA0xO8kTH1o4QX_0s4YascZBRw1vYNPQcT_QqvKOHyYaMIYLEfBUGDTjkXzY4Apvpr5RAnp1RIAW_474Jl/s1600/DSC_0028x.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5531671221472075410" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxLe7Klomhe0-PCKUXokI3TaH579IwVS4xw59zlj5QdXp8TJacMReNY6sdgzA0xO8kTH1o4QX_0s4YascZBRw1vYNPQcT_QqvKOHyYaMIYLEfBUGDTjkXzY4Apvpr5RAnp1RIAW_474Jl/s400/DSC_0028x.jpg" border="0" /><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOf9GucfS006K7KPGxrSCN6YTC2ivHqwY73J3ZcdKfQLCfwjepAkLKBpi68k4kU4qBEBgvnzoyQfOkQCGy7nEvZw8-ivZhZskMPf0eGZZEZ-Ll_Oy8ywnIIO1EpGYXqtDAe3b_0Ha8vVa/s1600/DSC_0034x.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5531671361699508322" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOf9GucfS006K7KPGxrSCN6YTC2ivHqwY73J3ZcdKfQLCfwjepAkLKBpi68k4kU4qBEBgvnzoyQfOkQCGy7nEvZw8-ivZhZskMPf0eGZZEZ-Ll_Oy8ywnIIO1EpGYXqtDAe3b_0Ha8vVa/s400/DSC_0034x.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxLe7Klomhe0-PCKUXokI3TaH579IwVS4xw59zlj5QdXp8TJacMReNY6sdgzA0xO8kTH1o4QX_0s4YascZBRw1vYNPQcT_QqvKOHyYaMIYLEfBUGDTjkXzY4Apvpr5RAnp1RIAW_474Jl/s1600/DSC_0028x.jpg"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6mfimHrT-7LhmlCgaTA_ArpQ-cHdzJyEsCa3zN3pZ9FgYNg40D5ulC2gLNpo79G2JNr2n6IDy9ZWhmN-rJA_bL7jAfwRjX0Id9ImS6tVXoYZWiF3Gm2ttRwmmPrYXkIAd-KTCYS5UnKD/s1600/DSC_0038x.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5531674949911129906" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6mfimHrT-7LhmlCgaTA_ArpQ-cHdzJyEsCa3zN3pZ9FgYNg40D5ulC2gLNpo79G2JNr2n6IDy9ZWhmN-rJA_bL7jAfwRjX0Id9ImS6tVXoYZWiF3Gm2ttRwmmPrYXkIAd-KTCYS5UnKD/s400/DSC_0038x.jpg" border="0" /></a></p><br /><div><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">Vietnamese Autumn Rolls</span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><br /><br />Ingredients:<br />Rice paper squares; 1 carrot, thinly sliced; 1 courgette, thinly sliced; handful of oyster mushrooms, chopped; handful of bean sprouts; bunch of fresh, chopped coriander; some rapeseed oil for frying<br />For the dip:<br />juice of 1 lemon; 2 tbsp fish sauce; 1-2 tbsp sugar; 1 clove garlic, finely chopped; opt. 1 hot chilli </span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">finely chopped</span></span> </div><p style="color: rgb(102, 102, 102);"><span style="font-family:Arial;">Have a bowl of hot water handy. Dip each sheet of rice paper in to it to soften. Lay on your work top and fill with a little of each of the veggies and herbs. Roll tightly. Repeat until all the filling is used. Heat the oil in a pan and fry, turning until they are coloured each side. </span><br /></p><p style="color: rgb(102, 102, 102);"><span style="font-family:arial;">For the sauce, just mix all the ingredients together.</span></p><p style="color: rgb(102, 102, 102);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65SJYpQMr9D_vPoRmF8zOLyfjZQKnKD0NN4GSjjL0A0yGooO0vodI05m_eAd6HvcRm6RRK9ThYYW1wxkc5Pv58jo7JrdiZk4xDsz5a14v_1T-RkYVqx5T8Ya65A_G4yVRyaFRvgYNbQ5z/s1600/DSC_0012wx.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5531671750117503602" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65SJYpQMr9D_vPoRmF8zOLyfjZQKnKD0NN4GSjjL0A0yGooO0vodI05m_eAd6HvcRm6RRK9ThYYW1wxkc5Pv58jo7JrdiZk4xDsz5a14v_1T-RkYVqx5T8Ya65A_G4yVRyaFRvgYNbQ5z/s400/DSC_0012wx.jpg" border="0" /><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDp6CrLgBsItezHSL8QnnJVPWYTx5kk6CcqMhlwzPBrlpw_4p2PDkjvxusBL-v5h8GwK-HGD016DWGIrcm4taRu2Dxt5ZoMSnye8gvdmxhs3hc2F0V2bYIHF25OpNgqdQMoLMBGWdJp5O/s1600/DSC_0015x.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5531671926926825890" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDp6CrLgBsItezHSL8QnnJVPWYTx5kk6CcqMhlwzPBrlpw_4p2PDkjvxusBL-v5h8GwK-HGD016DWGIrcm4taRu2Dxt5ZoMSnye8gvdmxhs3hc2F0V2bYIHF25OpNgqdQMoLMBGWdJp5O/s400/DSC_0015x.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDp6CrLgBsItezHSL8QnnJVPWYTx5kk6CcqMhlwzPBrlpw_4p2PDkjvxusBL-v5h8GwK-HGD016DWGIrcm4taRu2Dxt5ZoMSnye8gvdmxhs3hc2F0V2bYIHF25OpNgqdQMoLMBGWdJp5O/s1600/DSC_0015x.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9p85EVZa7INHHVWmKXJdHbfTy2yb-qUdIdNYPEpHOuE3sWvIyRYJoQHwLwEZdHOcAfdcE9kVuCS_-YpGV01GKE8BBNQOXD4MBA-UC9A5K2M9EtZdrznnBbnqG-daYTprHMSJgyr3zrxT/s1600/DSC_0020x.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5531672066990060018" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9p85EVZa7INHHVWmKXJdHbfTy2yb-qUdIdNYPEpHOuE3sWvIyRYJoQHwLwEZdHOcAfdcE9kVuCS_-YpGV01GKE8BBNQOXD4MBA-UC9A5K2M9EtZdrznnBbnqG-daYTprHMSJgyr3zrxT/s400/DSC_0020x.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDp6CrLgBsItezHSL8QnnJVPWYTx5kk6CcqMhlwzPBrlpw_4p2PDkjvxusBL-v5h8GwK-HGD016DWGIrcm4taRu2Dxt5ZoMSnye8gvdmxhs3hc2F0V2bYIHF25OpNgqdQMoLMBGWdJp5O/s1600/DSC_0015x.jpg"><br /></a></p><p style="color: rgb(102, 102, 102);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCFd5sfs8-jN4eWm3xrv7Oeo3f77jB3iMxvjhaYzt03bn0yzoNfi877UjhFrpOARV7Iwd8HsgjcU-qCRikSfO7VXHv2Opd8YvSrms7sTh12dQ1vIGQAZotw1xpKyqxKtj5XSqeVqZN9pH/s1600/DSC_0022x.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5531672418161461394" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCFd5sfs8-jN4eWm3xrv7Oeo3f77jB3iMxvjhaYzt03bn0yzoNfi877UjhFrpOARV7Iwd8HsgjcU-qCRikSfO7VXHv2Opd8YvSrms7sTh12dQ1vIGQAZotw1xpKyqxKtj5XSqeVqZN9pH/s400/DSC_0022x.jpg" border="0" /></a></p><p style="color: rgb(102, 102, 102);"><span style="text-decoration: underline;"></span></p><div><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;"><br />In the glass</span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br />Basiano, Tempranillo, 2009, 23.5%</span></span> <span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;"><br /></span></span><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;"></span></span></div><br /><div><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">On the stereo</span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br />Pantha Du Prince; Basement Jaxx<br /><br /></span></span></div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"></span></span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com7tag:blogger.com,1999:blog-9053263447847043118.post-27798017468658122292010-10-03T16:19:00.024+01:002010-10-18T09:08:17.603+01:00Nachos, Sesame Chicken Wings, Prawns On Toast<div> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGo0tjzWVmntGHvDhOIAt0A6SHFpJ3-sRqxuklSC261oFUsemilMJpgxNRRcD8-z_q7njDjWKdkIjL-KRTtXJ2y9r2prqeqvewBdK_sQsOAiLhS-djtt-gkpQ-T0_8dW2qbgVKY_ZmCmD/s1600/DSC_0003w.jpg"><img style="width: 400px; height: 264px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5523864187096918818" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGo0tjzWVmntGHvDhOIAt0A6SHFpJ3-sRqxuklSC261oFUsemilMJpgxNRRcD8-z_q7njDjWKdkIjL-KRTtXJ2y9r2prqeqvewBdK_sQsOAiLhS-djtt-gkpQ-T0_8dW2qbgVKY_ZmCmD/s400/DSC_0003w.jpg" border="0" /></a><div> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlQcVLMKDES_tLgjOYRgQ_OAdeRuG8Xkmuga0Z_tutq8IOOPOAo1L5-XcoENia6daEVwFJMT4ddFttbjt7XRszHLc8xus3a_xRkJMhZg0KFkaHH6UZH9j5CMN1_QZC9fm4EZcgHKDycp9/s1600/DSC_0008w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5523864292742991218" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlQcVLMKDES_tLgjOYRgQ_OAdeRuG8Xkmuga0Z_tutq8IOOPOAo1L5-XcoENia6daEVwFJMT4ddFttbjt7XRszHLc8xus3a_xRkJMhZg0KFkaHH6UZH9j5CMN1_QZC9fm4EZcgHKDycp9/s400/DSC_0008w.jpg" border="0" /></a><div> </div><br /><div> </div><span style="color: rgb(102, 102, 102);"></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Another week and another post - well apart from the fact that we didn't post last week, but who's counting? We are actually. We have also been struggling a little with time lately and as the Salty Squid ethos is something along the lines of only doing something that you love and enjoy, well we tend not to do a post if it's not going to be given 100% love and attention. But we will be trying so much harder not to miss any more postings!</span><br /><br /><span style="font-family:arial;">Please bear in mind that the Salty Squid ethos is free to change repeatedly to suit us and be used as an excuse for whatever we need an excuse for. But lets not get bogged down in all this legal This is a food blog, by food eaters, about eating food so let's get to business.</span></span> <div><div><span style="color: rgb(102, 102, 102);"></span> </div><br /><br /><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">Nachos With .... </span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"><br /><br />Ingredients: Corn or flour tortilla; an avocado, good cheddar, creme <span id="SPELLING_ERROR_0" class="blsp-spelling-error">fraiche</span>, <span id="SPELLING_ERROR_1" class="blsp-spelling-error">chilli</span> - lots of <span id="SPELLING_ERROR_2" class="blsp-spelling-error">chilli</span>, beans or mince - I used chickpeas!; onion, garlic, paprika, fresh tomatoes, <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">coriander</span></span></span></div><p style="color: rgb(102, 102, 102);"><span style="font-family:Arial;">There is something very comforting about nachos. Surprising really considering that what we have here is heart-stopping <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">amounts</span> of melted cheese on posh crisps - with some salsa, guacamole, <span id="SPELLING_ERROR_5" class="blsp-spelling-error">chilli</span> straight from the mine and bucket-fulls of creme <span id="SPELLING_ERROR_6" class="blsp-spelling-error">fraiche</span>. Yep a real surprise. </span></p><p style="color: rgb(102, 102, 102);"><span style="font-family:Arial;">Make the tomato and <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">coriander</span> salsa by chopping your fresh tomatoes, <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">coriander</span>, crushing a clove of garlic and giving it all a good mix and an even better seasoning. <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">Refrigerate</span> overnight if possible or until needed. This gives the flavours a chance to mingle. But I have bored a tiny hole in our fridge and spent many a night spying on such <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">salsas</span> and have never seen them mingle. A little bit of small talk but honestly, there is just awkward silences. </span></p><p style="color: rgb(102, 102, 102);"><span style="font-family:Arial;">Cut your tortillas into <span id="SPELLING_ERROR_11" class="blsp-spelling-error">tri</span>angles and fry until golden and crispy, sprinkle with salt and paprika and set aside. Repeat until all the tortilla has been fried. </span></p><span style="color: rgb(102, 102, 102);font-family:Arial;" >For the guacamole, crush your avocado, and mix it with red onion and lime juice and a tiny blob of creme fraiche. Season. </span><br /><p><span style="color: rgb(102, 102, 102);font-family:Arial;" >To assemble, plate some tortillas first with a healthy topping of grated <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">cheddar</span> and pop into the oven to melt the cheese, Remove, add another layer of nachos, followed by more cheese, guacamole, salsa and creme <span id="SPELLING_ERROR_13" class="blsp-spelling-error">fraiche</span>. Sprinkle with <span id="SPELLING_ERROR_14" class="blsp-spelling-corrected">sliced</span> fresh chillies. </span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjW2eDKQb8vUTZR1eYnEoF-uLitFpEcZAORJBQGUyjlt0X5ZlxQAXAXHnrYi8hsp33laY2BYaQlorEz7AgHZJG4GfojnJfNscTGPJV0zNpSU9cy9FoQYs0Th47vc-cWgYNrmmcjICesph/s1600/DSC_0015w.jpg"><img style="width: 400px; height: 278px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5523864011252178386" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjW2eDKQb8vUTZR1eYnEoF-uLitFpEcZAORJBQGUyjlt0X5ZlxQAXAXHnrYi8hsp33laY2BYaQlorEz7AgHZJG4GfojnJfNscTGPJV0zNpSU9cy9FoQYs0Th47vc-cWgYNrmmcjICesph/s400/DSC_0015w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuW2wqEuP_BC086fUDk9XYdCsffqH99Pfsz2GGKgpfB0GZY0ZivjqEr1M-6CqsYhMmGHzHpZRSrOF2_3BI3-bAdv6L1EqA7zCYF0H0Dy1ZpJP4BuBBoboTtWMyMhDtjEAEgBKWhiEBQPWQ/s1600/DSC_0020w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5523840968494753234" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuW2wqEuP_BC086fUDk9XYdCsffqH99Pfsz2GGKgpfB0GZY0ZivjqEr1M-6CqsYhMmGHzHpZRSrOF2_3BI3-bAdv6L1EqA7zCYF0H0Dy1ZpJP4BuBBoboTtWMyMhDtjEAEgBKWhiEBQPWQ/s400/DSC_0020w.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UEJNydyDlhdkdzv64cNIayPfGMwTIhC6p-qR0eKhERQwSdbvwf9gdPA8akTXcZMD3h4oIump2sdFMwlkP-xOp6CNxEPpDI2lwbvJn9Jjl3YOUgJTAU_KfrbzBH9RoKogA6SCvQg_mjcg/s1600/DSC_0023w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5523863840250060514" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UEJNydyDlhdkdzv64cNIayPfGMwTIhC6p-qR0eKhERQwSdbvwf9gdPA8akTXcZMD3h4oIump2sdFMwlkP-xOp6CNxEPpDI2lwbvJn9Jjl3YOUgJTAU_KfrbzBH9RoKogA6SCvQg_mjcg/s400/DSC_0023w.jpg" border="0" /></a><br /><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /></span></span><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;"><span id="SPELLING_ERROR_15" class="blsp-spelling-error">Darina's</span> Sesame & Ginger </span></span><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">Chicken <span id="SPELLING_ERROR_16" class="blsp-spelling-corrected">Wings</span></span></span><br /><br /><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">Ingredients: 400-500g chicken wings<br />For the marinade: 30 ml soy sauce;</span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"> 30 ml</span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;"> red wine ; </span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">30 ml honey</span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">; 2 tsp (or as much as you can take) freshly grated ginger</span></span>; <span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-size:0pt;"></span></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">30g <span id="SPELLING_ERROR_17" class="blsp-spelling-error">untoasted</span> sesame seeds</span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /><br />Clean the chicken wings and separate joints if not already done. Mix all ingredients for the marinade together in a saucepan and bring to boil for 2-3 minutes. Allow to cool down and then combine with the chicken wings. Set aside for at least couple of hours, or overnight if you're better prepared than me.<br /><br />Take the chicken wings out of the fridge and bring them to room temperature. <span id="SPELLING_ERROR_18" class="blsp-spelling-error">Pre</span>-heat the oven to 180c and bake the chicken wings for 30-40 minutes, until golden brown and sticky. </span></span></p><p><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">This recipe was robbed from the <span id="SPELLING_ERROR_19" class="blsp-spelling-error">Ballymalloe</span> Cookbook.<br /></span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1i58rZi0l9If48hPEjrng5QSylGgpZmeEE2c35YJ8S2htO-3pN-9VIeHbs7wdEkPQB7yOl7qQng4ml6FZwFZ0N9KBP4jyUmHat8X_3e-Brd5YJWcJ1niK-Fkd7G8WshHKawrlEHLMjxwe/s1600/DSC_0026w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5523864587935912434" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1i58rZi0l9If48hPEjrng5QSylGgpZmeEE2c35YJ8S2htO-3pN-9VIeHbs7wdEkPQB7yOl7qQng4ml6FZwFZ0N9KBP4jyUmHat8X_3e-Brd5YJWcJ1niK-Fkd7G8WshHKawrlEHLMjxwe/s400/DSC_0026w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvbXwPe8FZI2plknXX5x242oxTx6AJSsvULmtftZDdb9AA56IYzAnBlzzR_Dd_92qJG3iLVDYt8o3a8X61fQp4YF43cg98VMURUE1kaPFNyA7QMPIuCBm6oH609C7q7IiwcFYiQQs-QCB/s1600/DSC_0035w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5523864728227989570" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrvbXwPe8FZI2plknXX5x242oxTx6AJSsvULmtftZDdb9AA56IYzAnBlzzR_Dd_92qJG3iLVDYt8o3a8X61fQp4YF43cg98VMURUE1kaPFNyA7QMPIuCBm6oH609C7q7IiwcFYiQQs-QCB/s400/DSC_0035w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih95JUDyzPqKY2iosCXJrTnjADlEROGZwdNIvYd4Wuzctl4PCQo7LqaCaK71oQXhGO97goYdTfHHiA52y91ErQwu7JgNLiFjuLZK3DOgZAjwC2En52RaWN-EhaWo7hD9_ASnG-gvmI9L6r/s1600/DSC_0038w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5523864926159656626" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih95JUDyzPqKY2iosCXJrTnjADlEROGZwdNIvYd4Wuzctl4PCQo7LqaCaK71oQXhGO97goYdTfHHiA52y91ErQwu7JgNLiFjuLZK3DOgZAjwC2En52RaWN-EhaWo7hD9_ASnG-gvmI9L6r/s400/DSC_0038w.jpg" border="0" /></a><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /><br /></span></span><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">Prawns On Toast</span></span><br /><br /><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">Ingredients: Prawns, fresh or frozen; garlic; <span id="SPELLING_ERROR_20" class="blsp-spelling-error">chilli</span>, lemon juice</span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /><br />Clean the prawns if using fresh ones. A nice shower will do or a bath if time allows. Prawns do like a nice bubble bath - but be careful as they do tend to fart and giggle and try blame it on the bubbles. Don't <span id="SPELLING_ERROR_21" class="blsp-spelling-corrected">believe</span> them.</span></span></p><p><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Heat some oil in a pan and add the prawns, garlic and <span id="SPELLING_ERROR_22" class="blsp-spelling-error">chilli</span>. Cook for a couple of <span id="SPELLING_ERROR_23" class="blsp-spelling-error">mins</span> until the prawns are done. Add a generous helping of parsley and serve on some toasted sourdough</span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-size:0pt;"><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlgTfWRO54ZGdC_mpihxDrlaozdsFLB8f4GGVF7dW8u6_tnsTzzuPQfC-GGS6xf0ymOPCmu7at9Tj55TcQONolwghdpDtj6J8jJcVKe9JY0eWbDpZ1DGDQ3XaRXT1Nvt-RVic9FC2yc26/s1600/DSC_0042w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5523870264655135090" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlgTfWRO54ZGdC_mpihxDrlaozdsFLB8f4GGVF7dW8u6_tnsTzzuPQfC-GGS6xf0ymOPCmu7at9Tj55TcQONolwghdpDtj6J8jJcVKe9JY0eWbDpZ1DGDQ3XaRXT1Nvt-RVic9FC2yc26/s400/DSC_0042w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqj8rmBpKVBjZq8_bFnDEfn6ONjqxEakAsYbEMpgs7X_oH1ktBYPG6gIup86ekmqprqrKQYgAzJt6Ss-KyFyZasiPUhPLalEKv5gsy2DlXDmqW4rjuhUH__xOPxA1d6NcKKJI4sWGVqvs1/s1600/DSC_0044w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5523870523676349986" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqj8rmBpKVBjZq8_bFnDEfn6ONjqxEakAsYbEMpgs7X_oH1ktBYPG6gIup86ekmqprqrKQYgAzJt6Ss-KyFyZasiPUhPLalEKv5gsy2DlXDmqW4rjuhUH__xOPxA1d6NcKKJI4sWGVqvs1/s400/DSC_0044w.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEBFn2k7vNI7QY7vb2BbE1kVNky0NNjtl75GRNzx-GZIVxj3IUC2JjVZxhohkIpB7A1D5sJHMMkLQVestWZTaQ7oZo4QxXmn4y47kNoYZvAnUeS3Gdtay-1an5qZUO790-fb_VsoUezCZ/s1600/DSC_0057w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5523870669135471698" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEBFn2k7vNI7QY7vb2BbE1kVNky0NNjtl75GRNzx-GZIVxj3IUC2JjVZxhohkIpB7A1D5sJHMMkLQVestWZTaQ7oZo4QxXmn4y47kNoYZvAnUeS3Gdtay-1an5qZUO790-fb_VsoUezCZ/s400/DSC_0057w.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1J29qc7E64SdSj8hYhwlyfbKL4Bhcq2Fl3eg9MkGtLn0praCtPye8O4EvpB7vPuYtgarKEvYezeHA9rYYSu6q66lgqXyoUr7U8ZZQjUexPc2jxY4tBB6goFDUvV_NPFS_2ZlPqOFbl3YZ/s1600/DSC_0049w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5523870810174317106" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1J29qc7E64SdSj8hYhwlyfbKL4Bhcq2Fl3eg9MkGtLn0praCtPye8O4EvpB7vPuYtgarKEvYezeHA9rYYSu6q66lgqXyoUr7U8ZZQjUexPc2jxY4tBB6goFDUvV_NPFS_2ZlPqOFbl3YZ/s400/DSC_0049w.jpg" border="0" /></a><br /><br /><br /><span style="color: rgb(51, 51, 51); font-weight: bold;font-family:arial;font-size:130%;" ><span style="font-size:0pt;"><strong></strong></span></span><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">In the glass</span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br />Chateau Cotes Du <span id="SPELLING_ERROR_24" class="blsp-spelling-error">Gros</span> <span id="SPELLING_ERROR_25" class="blsp-spelling-error">Caillou</span>, Saint <span id="SPELLING_ERROR_26" class="blsp-spelling-error">Emilion</span>, 2008</span></span> <span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;"><br /></span></span></p><p><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">On the stereo</span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br />The Cure, David Bowie, retro baby</span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"><br /></span></span></p><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"></span></span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com7tag:blogger.com,1999:blog-9053263447847043118.post-68708410237304050682010-09-26T18:07:00.012+01:002010-09-30T10:14:45.593+01:00Fish Rillettes, Leek Fritters and Liver on Toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JdQTQcENB_ESXLbE-pmJRXOlcOugOeXK5anR5kaLEHUAgVUSs2AaFpKpgrMp49o7ZtDVU7ROsCKM3TCejvenRBlUcSqaS2t6b8UbCdVgR6NueYEzvoO2EDB8i_kYLKJRindi2Nt_OQme/s1600/DSC_0045_x.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5521273647353004626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JdQTQcENB_ESXLbE-pmJRXOlcOugOeXK5anR5kaLEHUAgVUSs2AaFpKpgrMp49o7ZtDVU7ROsCKM3TCejvenRBlUcSqaS2t6b8UbCdVgR6NueYEzvoO2EDB8i_kYLKJRindi2Nt_OQme/s400/DSC_0045_x.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVZCbYsleCzlLVCBRQGWiL0kVARVajZfaTOQfHV47lkMAvcsP5mlrKf9UfpJvVEXUQOgndjcWM_jfIBDAeYl9UWT-r9o-Fg3YDaiMRVH_QqaWxN1Eg7TNyE9_-yGAxfR95UPpHz9EymFO/s1600/DSC_0058_x.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5521273755662244338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVZCbYsleCzlLVCBRQGWiL0kVARVajZfaTOQfHV47lkMAvcsP5mlrKf9UfpJvVEXUQOgndjcWM_jfIBDAeYl9UWT-r9o-Fg3YDaiMRVH_QqaWxN1Eg7TNyE9_-yGAxfR95UPpHz9EymFO/s400/DSC_0058_x.jpg" /></a><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;"><br />Salty Squid starts to get very excited around this time of year. After a summer of eating nothing but leaves and hay, Mr Salty Squid is looking forward to stuffing his face with stews, <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">casseroles</span>, hot pots, curries, mash potato, and baby elephants. And what of the beautiful picture above, you ask? Well that was a plum and chocolate cake Miss Salty Squid whipped up. It has nothing to do with this weeks tapas, nor does the rant about stews etc, but hey, that's the essence of Salty Squid, pointless, in a meaningful kind of way. </span><span style="font-family:arial;"><br /><span style="font-size:130%;"><span style="COLOR: rgb(51,51,51); FONT-WEIGHT: bold"><br /><br />Mackerel and Tuna <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Rillettes</span> With Toasted Croutons</span></span></span> <span style="COLOR: rgb(51,51,51);font-family:arial;" ><br /><br />Ingredients: 2 fillets of fresh <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">mackerel</span>; 1 tin tuna steak; 1/2-1 red onion; handful chopped chives; 2 egg yolks; white wine vinegar; 2-3 tsp Dijon mustard; rapeseed oil; salt & pepper; 2-3 tbsp capers; juice of 1 lime; 1/2 baguette or few slices of bread or toast...</span> <span style="font-family:arial;"><br /><br />First, bake the <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">mackerel</span> fillets in oven, 180 degrees, for 15-20 min. Allow to cool and carefully flake the fish (taking out all <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">fish bones</span> you can find). Set aside and prepare the mayonnaise, by whisking the egg yolks together with the vinegar and mustard. Slowly add the rapeseed oil, while whisking like a world champion whisker. Drain the canned tuna and add to the <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">mackerel</span> flakes. Combine with finely chopped red onion, capers (which you fry for 2 min in a hot pan first), as much mayonnaise as you desire, and chopped chives. Season, and enjoy with some toasty fingers!<br /><br /></span><span style="font-family:arial;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBZZBSMdIwcUsHITeDKT4a66ldBs_XHkInfTMbXajAMBMMT33vd1MVUanLrDc8kJZf1Sbp452Oyx6X-1In2qNmiX1M34LEe1hR-shDkARceyFDjVbBaj07en2v265cLlc2aQZpKLxEInJ/s1600/DSC_0003_w2.jpg"><img style="WIDTH: 400px; HEIGHT: 265px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5521274268507182770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBZZBSMdIwcUsHITeDKT4a66ldBs_XHkInfTMbXajAMBMMT33vd1MVUanLrDc8kJZf1Sbp452Oyx6X-1In2qNmiX1M34LEe1hR-shDkARceyFDjVbBaj07en2v265cLlc2aQZpKLxEInJ/s400/DSC_0003_w2.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SVjGQYgUg0N83FYqMVyx-Qr300swYy59eM9l3PmeBZLQ5U3gS0eyZYY0ZemGzcTh2lFauizKvRYRvTXjVQjbMFpTJ3igadiXeSVZ9e0NY1p4r56_LTg6501AzZFQwiqtxP_xmUeHdJhW/s1600/DSC_0021_x.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5521271844465576466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SVjGQYgUg0N83FYqMVyx-Qr300swYy59eM9l3PmeBZLQ5U3gS0eyZYY0ZemGzcTh2lFauizKvRYRvTXjVQjbMFpTJ3igadiXeSVZ9e0NY1p4r56_LTg6501AzZFQwiqtxP_xmUeHdJhW/s400/DSC_0021_x.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLcbUpr0gQc8BL1-3yIH8LlAG3yZnOR-ZjVsl0iK5ODldE4FqeL200tmHahkuZcrX2CK65HGl5troKbkqLXvJob7Cz6TOXS1enDH-lMqkJ4eVDNODeFY5HUWQTz24gJ0LNLGL3nSy0tSH/s1600/DSC_0015_x.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5521271974832804242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLcbUpr0gQc8BL1-3yIH8LlAG3yZnOR-ZjVsl0iK5ODldE4FqeL200tmHahkuZcrX2CK65HGl5troKbkqLXvJob7Cz6TOXS1enDH-lMqkJ4eVDNODeFY5HUWQTz24gJ0LNLGL3nSy0tSH/s400/DSC_0015_x.jpg" /></a><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;"><br /><br /></span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;"><span style="font-size:130%;"><span style="COLOR: rgb(51,51,51); FONT-WEIGHT: bold">Leek Fritters</span></span></span> <span style="COLOR: rgb(51,51,51);font-family:arial;" ><br /><br />Ingredients: 2 Leeks, one in the sink the other in a bucket; 1x red onion diced; 1/2 tsp of whatever spices you have, I used <span id="SPELLING_ERROR_8" class="blsp-spelling-error">tumeric</span>, <span id="SPELLING_ERROR_9" class="blsp-spelling-error">ciminaminoninon</span>, <span id="SPELLING_ERROR_10" class="blsp-spelling-error">fenugreek</span>, <span id="SPELLING_ERROR_11" class="blsp-spelling-error">chili</span> powder and hot madras curry powder; 1x egg white well beaten and one whole egg, 110g flour, 1tbsp baking powder; .</span> <span style="font-family:arial;"><br /><br /></span><span style="font-family:arial;">Gently cook the leeks and red onions until soft. Add the spices and mix well. Set aside to cool. Whisk the egg white like a mo'-<span id="SPELLING_ERROR_12" class="blsp-spelling-error">fo</span>' and gently fold in the onions. It's best to make a better batter by mixing the flour, baking powder and egg together - whisking in some milk until its has the consistency of a troubled teenager. Add this to the onion mix - sorry I mean gently fold into the onion mix. I came up with this recipe and if <span id="SPELLING_ERROR_13" class="blsp-spelling-error">Yotam</span> <span id="SPELLING_ERROR_14" class="blsp-spelling-error">Ottolenghi</span> and his Plenty cookbook have a problem with well they can just sue me**</span></span><br /><br /><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;">** suing not recommended, your book rocks <span id="SPELLING_ERROR_15" class="blsp-spelling-error">Yotam</span>, I have a wife and kids - sue them!***</span></span><br /><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;">*** original joke by Homer Simpson - please don't sue me either Homer!</span></span><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;"></span></span><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;"><br /></span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;">Heat some oil in a pan and spoon in the better-batter, say 2 tbsp per fritter. Serve with a squeeze of lemon juice and some creme <span id="SPELLING_ERROR_16" class="blsp-spelling-error">fraiche.</span><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5362tx3x5Omo5uSaTvNFeKBtnEVEoZwDyskrD1sPffV9m96sWCVQBVnoTxAl8IT6k-WXegaz_wvvf70x-VGI8Qcr7cCpaqzS8z_TuussqDVEnlcils1xkHKf0ZC2NnLP6GiyOMFMSOdD/s1600/DSC_0024_x.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5521272454283885026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5362tx3x5Omo5uSaTvNFeKBtnEVEoZwDyskrD1sPffV9m96sWCVQBVnoTxAl8IT6k-WXegaz_wvvf70x-VGI8Qcr7cCpaqzS8z_TuussqDVEnlcils1xkHKf0ZC2NnLP6GiyOMFMSOdD/s400/DSC_0024_x.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfL5oOA-5HW6f1b5lqKZEODVAGEckGEEkn09r80qYuTaGMdb6cuT1MYChhyb2TFXL4yH_T87t-DYCSZ6q02Nqj1D0OOQcO8zjCzEhvHTS0tNsbXgaF5PqS2qHdLfAk9NnLgoU7A4kVyHO/s1600/DSC_0026_x.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5521272754386945730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYfL5oOA-5HW6f1b5lqKZEODVAGEckGEEkn09r80qYuTaGMdb6cuT1MYChhyb2TFXL4yH_T87t-DYCSZ6q02Nqj1D0OOQcO8zjCzEhvHTS0tNsbXgaF5PqS2qHdLfAk9NnLgoU7A4kVyHO/s400/DSC_0026_x.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjiOrRZALeeZD69qKq-fHziuUzJKfQclLivL7FSdQaSibCUsiDAxEkw-faoEKM1XzHu5Fys75c-EApxiUejOuFF77zAd5TxK6kyhMJzSuF7qCAJQ8FPLNY8qhFIp_W1lehc1d2WwbOdYo/s1600/DSC_0031_x.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5521272880043054498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjiOrRZALeeZD69qKq-fHziuUzJKfQclLivL7FSdQaSibCUsiDAxEkw-faoEKM1XzHu5Fys75c-EApxiUejOuFF77zAd5TxK6kyhMJzSuF7qCAJQ8FPLNY8qhFIp_W1lehc1d2WwbOdYo/s400/DSC_0031_x.jpg" /></a><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;"><br /><br /></span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;"><span style="font-size:130%;"><span style="COLOR: rgb(51,51,51); FONT-WEIGHT: bold">Liver on Toast with Sherry Vinegar</span></span></span> <span style="COLOR: rgb(51,51,51);font-family:arial;" ><br /><br />Ingredients: 100g of fresh lambs liver; some sherry vinegar; bread, slice and toasted</span><br /><br /><span style="font-family:arial;">Get your pan good and hot, maybe some Barry White and dimmed lights will do the job. Add a drop of oil and fry the liver for about 2<span id="SPELLING_ERROR_17" class="blsp-spelling-error">mins</span> each side. Remove from the pan. <span id="SPELLING_ERROR_18" class="blsp-spelling-corrected">De-glaze</span> the pan with some sherry vinegar. Slice and arrange the liver on the toast and pour over the sauce. </span><span style="font-family:arial;"><br /></span></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rD8wZXSu2ZtHrmJ4sSqa5eKpiRd9kB_bTP_4liVoXAtOVv9mNL1jMkv2reHYKqIKRfra8kH5nAp2Rzb_Z6jYZLlwpTmNBRBB_sXBYJmQbOG0pNLLtFLQOksU5v42zDeULK6is3QqWtNY/s1600/DSC_0036_x.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5521273089852823890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rD8wZXSu2ZtHrmJ4sSqa5eKpiRd9kB_bTP_4liVoXAtOVv9mNL1jMkv2reHYKqIKRfra8kH5nAp2Rzb_Z6jYZLlwpTmNBRBB_sXBYJmQbOG0pNLLtFLQOksU5v42zDeULK6is3QqWtNY/s400/DSC_0036_x.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyA1sA88Hoz4AUm7g22U3k8nqOLZsNcL8CBlq4rSAmE4XrC0IgJcRl_9QvRs-MZ9imEFE03bywiC72GukjUzRP28aCGJifVxBJ4UabDSP55viMRtegOQb1YTWAqIBEbLMrpxyLevJFOjZ0/s1600/DSC_0035_x.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5521273208505487938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyA1sA88Hoz4AUm7g22U3k8nqOLZsNcL8CBlq4rSAmE4XrC0IgJcRl_9QvRs-MZ9imEFE03bywiC72GukjUzRP28aCGJifVxBJ4UabDSP55viMRtegOQb1YTWAqIBEbLMrpxyLevJFOjZ0/s400/DSC_0035_x.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hcSSVBO7eTD03y4qHVohhHGW_-8fSoqdLFGVLZFtjjwBBgJF0yDXsH1jNAvw5nA8ftFp_0cti53OckO3-l5wzzg_-jYXVXchDRUIhuQb9OrFsP0Z6V7Y7UOc6AvbHg7jcy8A5cf_wZ6T/s1600/DSC_0043_x.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5521273354328981010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hcSSVBO7eTD03y4qHVohhHGW_-8fSoqdLFGVLZFtjjwBBgJF0yDXsH1jNAvw5nA8ftFp_0cti53OckO3-l5wzzg_-jYXVXchDRUIhuQb9OrFsP0Z6V7Y7UOc6AvbHg7jcy8A5cf_wZ6T/s400/DSC_0043_x.jpg" /></a><br /><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;"><strong><br />In the glass</strong></span></span><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;">Chateau Cotes Du Gros Caillou, Saint Emilion, 2008</span></span><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;"><br /><strong>On the stereo</strong></span></span><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:arial;">Arcade Fire, Nick Cave<br /></span></span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com1tag:blogger.com,1999:blog-9053263447847043118.post-53648198721015817182010-09-19T17:39:00.017+01:002010-09-22T15:11:34.208+01:00Black Pudding Croquettes, Eden Smokies, Duck with Parsnip<div><img style="width: 314px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5518681715607312114" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGviJtkunWQjnZrxxr07VUeenqK2Mb5TvZGvszrt6q75gdPzJ7Elkw8-vZRKcSwE8YYWB7b3R4x-Qj3xw-eKSPkG6gOWGMprOzEZKozJWk18T7q00VLNVfZciIBDLxBOrhM4kN1IyvBVvq/s400/DSC_0034_w_3.jpg" border="0" /><br /><br /></div><span style="color: rgb(102, 102, 102);font-family:arial;" >Looks can be <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">deceiving</span>. Think of that ugly duck we all heard about as kids. Where is he or she now? Probably writing <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">agony</span> duck columns in some duck tabloid newspaper for all the other ugly ducklings. Giving them advice about how it doesn't matter what's on the outside or how you look, it's what's inside that counts. A bit like this weeks tapas entry. </span><br /><br /><div><span style="color: rgb(102, 102, 102);font-family:arial;" >You see, the black pudding <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">croquettes</span> may not look like a, eh swan? but they taste really really good. Any left overs are particularly good the next morning with scrambled eggs with <span id="SPELLING_ERROR_3" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Harissa</span></span> on toast. Yes we could have breaded these babies up - but we chose not to and we are standing by that decision. Kinda. The point is, they taste so nice regardless. As do the Eden smokies - which are so easy to make and, if you scale up the recipe, they are a perfect thing to give you a big kiss on a cold autumnal eve. Assuming that kissing smoked fish is your thing. If not ! Fear not ! Kill the <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">aforementioned</span> duck and have it with parsnip crisps! Enjoy!</span></div><br /><div><br /><span style="color: rgb(51, 51, 51); font-weight: bold;font-size:130%;" ><span style="font-family:arial;">Black Pudding Croquettes With Sweet <span id="SPELLING_ERROR_5" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Woodruff</span></span> & Whiskey Jelly</span></span><br /></div><br /><div><span style="color: rgb(0, 0, 0);"><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">Ingredients: 3 potatoes; black pudding (as much as you can handle); 1/2 red onion; 3 tbsp cider vinegar; 2 tbsp <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">Dijon</span> mustard; salt & pepper</span></span> </span><br /><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;"></span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:Arial;">Cook your potatoes in salted water until done, drain and mash without adding any milk, cream or butter. Season. Peel the black pudding and cook in some oil for a <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">couple</span> of <span id="SPELLING_ERROR_8" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">mins</span></span>. Add to the mash along with the mustard, sliced red onion, vinegar and mix. Taste and adjust your pants. </span></span></div><br /><div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:Arial;">Form croquette shapes using your hands and allow them to rest for about 30<span id="SPELLING_ERROR_9" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">mins</span></span> in the fridge. You can get croquette beds that fit in fridges in good kitchen supply stores. </span></span></div><div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:Arial;"></span></span></div><br /><div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:Arial;">You should probably roll the croquettes in some breadcrumbs for a nice golden finish - alas Salty Squid didn't. We just fried them off and the finished result - while tasting great, they were a bit harsh on the eye. </span></span></div><div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:Arial;"></span></span></div><br /><div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:Arial;">For the jelly, just add some hot water to some <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Woodruff</span> jelly - add a drop or a pint of whisky, mix well and leave in the fridge to set for two hours or so. </span><br /></span></div><div><span style="color: rgb(102, 102, 102);font-size:100%;" ><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mQ_7KlcLwP2K-yULNDqtwqOiV1Dgufe5zE9u1gAOvNDOBslyuJm1AKN2fAXksphx5WqDu2YRXSlgdLd5VLPGuiAC6FggAdboNKVwkcxr_hM5Hdba30VSvX7TbklsT_IaDi2KPp7SQpBj/s1600/DSC_0011_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5518683958827653666" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mQ_7KlcLwP2K-yULNDqtwqOiV1Dgufe5zE9u1gAOvNDOBslyuJm1AKN2fAXksphx5WqDu2YRXSlgdLd5VLPGuiAC6FggAdboNKVwkcxr_hM5Hdba30VSvX7TbklsT_IaDi2KPp7SQpBj/s400/DSC_0011_w.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCUsKAi5etgl9i4o6RYsV_uYafhLaHwaYVaqRLMz_9N3lEsF46Cd0l3DpK0b5b1gXb6ShNlaGcX8DX0MHh65kGJD0ycXC7V0aeLt9K58aQkcfTPUsTGQi5mAl91vGQluvXiocChn6VAEL/s1600/DSC_0004_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5518680165422216866" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCUsKAi5etgl9i4o6RYsV_uYafhLaHwaYVaqRLMz_9N3lEsF46Cd0l3DpK0b5b1gXb6ShNlaGcX8DX0MHh65kGJD0ycXC7V0aeLt9K58aQkcfTPUsTGQi5mAl91vGQluvXiocChn6VAEL/s400/DSC_0004_w.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5k0MyGc6RRTR9nr7_Q3LKBrhUde8phhTtT5oGbpGnpcWxQxpET0oqmp3bxFp833U759WyRSFYs12GVSTsss9nOWDPt-mR_6Iaxl8byxqUlhevCet-6sWZ96paUOHfIlRUz1jyvemb_Sa/s1600/DSC_0018_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5518679451755782402" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5k0MyGc6RRTR9nr7_Q3LKBrhUde8phhTtT5oGbpGnpcWxQxpET0oqmp3bxFp833U759WyRSFYs12GVSTsss9nOWDPt-mR_6Iaxl8byxqUlhevCet-6sWZ96paUOHfIlRUz1jyvemb_Sa/s400/DSC_0018_w.jpg" border="0" /></a><br /><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;font-size:130%;" ><strong><br /><span style="color: rgb(51, 51, 51);">Eden Smokies</span></strong></span></div><br /><div><span style="color: rgb(102, 102, 102);font-family:Arial;font-size:100%;" ></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="color: rgb(0, 0, 0);font-family:arial;" >Ingredients: 350g smoked cod, diced; handful of cherry tomatoes, halved; few spring onions, springs removed; 3tbsp of creme <span id="SPELLING_ERROR_11" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">fraiche</span></span>, yum; lots and lots of black pepper, ah-chew; couple of elbow fulls of grated cheddar, cheesy</span></span><span style="font-size:100%;"><br /></span></div><span style="font-size:100%;"></span><br /><span style="color: rgb(102, 102, 102);font-family:Arial;font-size:100%;" >This is best done on a camping stove set up on the back of a trailer. Heat your pan or <span id="SPELLING_ERROR_12" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">whoever's</span></span> pan, I really don't care, on a moderate heat, not so moderate that anything goes, but not so <span id="SPELLING_ERROR_13" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">un</span></span>moderate (another salty <span id="SPELLING_ERROR_14" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">makey</span></span> <span id="SPELLING_ERROR_15" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">uppy</span></span> wordy) either. Add the smoked cod and cook for a minute. Next add the tomatoes and spring onions and continue to cook. Add 2 of the tbsp of creme <span id="SPELLING_ERROR_16" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">fraiche</span></span>, then the third, Stir well - as in stir the pan well, not run to the end of the garden with a huge - HUGE wooden spoon and stir the well. In fact, you might not even have a garden. Or a well. Or if you do have a garden with a well, maybe you don't have a big enough wooden spoon. </span><br /><br /><div></div><div><span style="color: rgb(102, 102, 102);font-family:Arial;font-size:100%;" >Portion up the creamy mess into small individual dishes and pop under the grill. Or you can just sprinkle cheese over the lot and stick your pan under the grill for a minute, trying to lick some of the crispy cheese off the pan as it grills. Painful but worth it. Then serve.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglaLED6Xc6YCCqCErSzwNOtfnqrf2XoH5o42WvdpgggLJ2V233CUC22EH1H0d9U3SE3HbxTGJd6wlmsUgnaYTy5UVEITeeJGVyl-Txz1ab_IX37uXwcmzJN4-xdDrEeNLVWjKG6Dvq9CBj/s1600/DSC_0016_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5518680347877770562" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglaLED6Xc6YCCqCErSzwNOtfnqrf2XoH5o42WvdpgggLJ2V233CUC22EH1H0d9U3SE3HbxTGJd6wlmsUgnaYTy5UVEITeeJGVyl-Txz1ab_IX37uXwcmzJN4-xdDrEeNLVWjKG6Dvq9CBj/s400/DSC_0016_w.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKP7HqMQ-aMJml7f0q81gVnRBwNRjRfmotkewa_3hmT7s6K99yLw9KrlHATdhotBezZZApaaifeJPGz_OjdHeRjonkrZkO8sy-Sh3b_EoA89tTlrKyEmv-ueeSfZWlgKmEbGUEDuVrpc-P/s1600/DSC_0038_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5518680596323676962" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKP7HqMQ-aMJml7f0q81gVnRBwNRjRfmotkewa_3hmT7s6K99yLw9KrlHATdhotBezZZApaaifeJPGz_OjdHeRjonkrZkO8sy-Sh3b_EoA89tTlrKyEmv-ueeSfZWlgKmEbGUEDuVrpc-P/s400/DSC_0038_w.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDASd3uMjKW8TeJW8uYPM9fVZyv0btlJrmyK5mA3hXLgdwQEcT377UZwAPTPy7Ezkh9vz_AelU-pNZSI7FfNbtvzyA0YlY5C-uO4AQeHqcfhyphenhyphenidixAq5bx6ppI_xtxRb_NNbUCtB5VnhQy/s1600/DSC_0036_w.jpg"><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5518680746735974898" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDASd3uMjKW8TeJW8uYPM9fVZyv0btlJrmyK5mA3hXLgdwQEcT377UZwAPTPy7Ezkh9vz_AelU-pNZSI7FfNbtvzyA0YlY5C-uO4AQeHqcfhyphenhyphenidixAq5bx6ppI_xtxRb_NNbUCtB5VnhQy/s400/DSC_0036_w.jpg" border="0" /></a></div><br /><br /><div><span style="font-weight: bold; color: rgb(51, 51, 51);font-size:130%;" ><span style="font-family: arial;">Pretentious Pan-Seared Duck Breast with Parsnip Crisps and Roast Parsnip Puree and Red Wine and Quince Jus (yeah whatever)</span></span><br /><span style=";font-family:Arial;font-size:130%;" ><strong><br /></strong></span><span style="color: rgb(51, 51, 51);font-family:Arial;font-size:100%;" >Ingredients: Duck breast, fat well scored ideally 3 goals per game; parsnip, a little bit shaved, the rest chopped; clove of garlic; smoked paprika, a bit of milk, a bit of red wine; a bit of quince; a bit of love</span><span style="font-size:100%;"> </span></div><div> </div><br /><div><span style="color: rgb(102, 102, 102);font-family:Arial;font-size:100%;" ></span></div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family: arial;">Heat the oven to 180c. Add the chopped parsnip, clove of garlic and smoked paprika to a tray and drizzle with oil. Mix it all together and stick it into the oven until the parsnip is soft and cooked. Blitz, using a bit of milk to loosen it and give it a pureeeyeey consistency. Season well. Loads of black pepper.<br /><br /></span><span style="font-family: arial;">For the parsnip crisps, heat some rapeseed oil in pan, add the thinly shaved parsnips, fry until golden, remove and drain on some kitchen paper. Sprinkle with salt.<br /><br /></span><span style="font-family: arial;">Heat a pan on a medium heat, add the duck breast skin side down. Don't add any oil or butter to the pan as you want to render all the fat out of the duck breast. Continue to cook skin side down for about 5 mins until the skin is brown and crisp. Drain the fat from the pan and flip the breast over the the flesh side. Seal the flesh for about 2 mins then turn again back to the skin side for another 3-4 mins before giving the flesh side another final blast for a min or two. Remove and rest the breast for about 10mins before slicing it with a sharp knife. You can cook it for a bit less if you prefer it more rare.<br /><br /></span><span style="font-family: arial;">Arrange the breast on top of the puree with the crisps on top of the duck. Drizzle with the red wine, which you made by reducing some wine (which also had some quince paste thrown in) to a syrupy consistency and seasoned well.</span></span><br /><div style="color: rgb(51, 51, 51);"><span style="font-size:100%;"><span style="color: rgb(102, 102, 102);font-family:arial;" ><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVOvtEsqZllxfC_VhSuwOiDPK9Aid2hqCigk8KO6Yhbj2Wu7lyw3ji2JiQr0hNnhK0aonjqgqwS8RYGvESmrTq3ti5KORfZIX5Dlr9HXbhrJThiy7YU3SEvTZiAK23PTrURtOjyJlQcHO/s1600/DSC_0044_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5518681071105773282" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVOvtEsqZllxfC_VhSuwOiDPK9Aid2hqCigk8KO6Yhbj2Wu7lyw3ji2JiQr0hNnhK0aonjqgqwS8RYGvESmrTq3ti5KORfZIX5Dlr9HXbhrJThiy7YU3SEvTZiAK23PTrURtOjyJlQcHO/s400/DSC_0044_w.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH26nIEz4RHhOAZL0SIlCbGJpo8k15BXeCnzyGJfWHRl9l_E6LJ6fFUG65QVCczMNXczG33qyC8D_QVEQRgDJdZiWd1FoZM7QyilV3Ii0_iVbG9_Ktw3CT5Q__xccEyb47kAZMPsTiNPXJ/s1600/DSC_0051_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5518681194852962706" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH26nIEz4RHhOAZL0SIlCbGJpo8k15BXeCnzyGJfWHRl9l_E6LJ6fFUG65QVCczMNXczG33qyC8D_QVEQRgDJdZiWd1FoZM7QyilV3Ii0_iVbG9_Ktw3CT5Q__xccEyb47kAZMPsTiNPXJ/s400/DSC_0051_w.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEAJXiFz5vNlbzq7xBSGFEY7H3jHGJopYHx5_uyYI0rBD-A0iARAFkJa0hoqi1U3ikcR4parYtXn4by6zvkk9RB45w4MzXiERnqnMl0WohJyVRBhHSjbxoVxTrW0Dw_ISZxp5_KxoJYMF/s1600/DSC_0054_w.jpg"><img style="width: 400px; height: 268px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5518681311105878706" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEAJXiFz5vNlbzq7xBSGFEY7H3jHGJopYHx5_uyYI0rBD-A0iARAFkJa0hoqi1U3ikcR4parYtXn4by6zvkk9RB45w4MzXiERnqnMl0WohJyVRBhHSjbxoVxTrW0Dw_ISZxp5_KxoJYMF/s400/DSC_0054_w.jpg" border="0" /></a><br /><span style="font-size:100%;"><span style="color: rgb(102, 102, 102);font-family:arial;" ><br /><br /></span></span><span style="font-weight: bold; color: rgb(51, 51, 51);font-family:arial;font-size:130%;" >In the glass</span></div><span style="color: rgb(102, 102, 102);font-family:arial;font-size:100%;" >Domain Grand <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Nicolet</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Rasteau</span>, 14.5%</span><br /><br /><div></div>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com0tag:blogger.com,1999:blog-9053263447847043118.post-30427918946709033802010-09-12T16:41:00.021+01:002010-09-12T19:17:22.912+01:00Chourico Cake, Steamed Moules, Courgette Volcanoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjJ3ak_bWzQqkra6yzqvFA_Q_AtZITvV6RbwHGH0ddrx1pc3gO-N_kZzIUFankU4Ncm1jROZRyGu9-auHa1_B7i6xyZqIqWEiUCve6y64BLJ5By28o5rVslTaRywCXXdbxDUQXQqX5jjE/s1600/DSC_0044_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjJ3ak_bWzQqkra6yzqvFA_Q_AtZITvV6RbwHGH0ddrx1pc3gO-N_kZzIUFankU4Ncm1jROZRyGu9-auHa1_B7i6xyZqIqWEiUCve6y64BLJ5By28o5rVslTaRywCXXdbxDUQXQqX5jjE/s400/DSC_0044_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5516085166488744674" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6_8KW5hEAc-TvkNA17HCzjplCB9eH_GTX0M3Bk0qgLY-UTrxFJJIt7ZR_9gb06jLN8XFQpp6BSlLWC4i40f1NXbUHJsMkYmW-ETmp45XZx5ECuv2lP2jEzRMlIPCsq5TnGb50YdEXUDs/s1600/DSC_0046_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6_8KW5hEAc-TvkNA17HCzjplCB9eH_GTX0M3Bk0qgLY-UTrxFJJIt7ZR_9gb06jLN8XFQpp6BSlLWC4i40f1NXbUHJsMkYmW-ETmp45XZx5ECuv2lP2jEzRMlIPCsq5TnGb50YdEXUDs/s400/DSC_0046_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5516085327953636082" border="0" /></a><br /><br /><div></div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">On a week where tickets for The National sold out faster than baseball bats at a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Jedward</span> gig, it would be hard to imagine how the weekend could be enjoyable. I am still asking myself as to exactly how that happened. </span><span style="font-family:arial;"><br /><br />Another question I was asking this week was how did I manage to get covered in red wine whilst catching up with some friends earlier this week. I remember the amazing <span class="blsp-spelling-error" id="SPELLING_ERROR_1">foie</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">gras</span> terrine and the excellent dark celeriac puree that came with the rack of pork, I just don't remember how wine jumped from Miss Salty Squids glass (YES! the very same 'angel' that takes these beautiful photos and cooks some top nosh , eh nosh) and landed on me. All over me. Down the back of my shirt, over my right shoulder and down the front of my shirt to my belly button fluff holder. Perhaps I was getting a bit too much pleasure from the food? I don't know. It was as if Miss Salty Squid suddenly found a tiny frog on her hand and tried to shake it off. While holding a glass of wine. Quite a big glass of wine in fact because even after giving me the tie-dyed shirt luck there was STILL wine in her glass! You know it's time to leave a restaurant when the waitress brings your a spray of carpet cleaner.<br /><br />Alas, ticket-less, shirtless (kinda) and stuffed on rich food, Salty Squid waddled into this weeks tapas determined to make something that will set the tone for the week ahead. Fresh Irish mussels, a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">chorizo</span> cake and courgette volcanoes....what more does one need, apart from tickets to the National and a new shirt? </span></span><span id="SPELLING_ERROR_6" class="blsp-spelling-error"><br /><br /><br /></span><span style="font-weight: bold; color: rgb(51, 51, 51);font-size:180%;" ><span style="font-family:arial;"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Chourico</span> Cake </span></span><br /><div style="color: rgb(51, 51, 51);"><span style="font-size:100%;"><br /></span></div><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-family:arial;">5 eggs; 100 g melted/cooled butter; 4-5 tbsp olive oil; 185 ml milk; 310 g flour; 2 tsp baking powder; salt; 250 g chorizo (the best quality you can get); chopped fresh coriander/parsley; 1 small onion; 2-3 garlic cloves - finely chopped. </span></span><br /><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">When oh, when will we run out of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">chorizo</span> recipes? Or when will we turn into <span class="blsp-spelling-error" id="SPELLING_ERROR_7">chorizo</span> ourselves? One excellent way around 'not' having <span class="blsp-spelling-error" id="SPELLING_ERROR_8">chorizo</span> again is to cook a recipe from the excellent '<span class="blsp-spelling-error" id="SPELLING_ERROR_9">Piri</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Piri</span> Starfish' cookbook from Tessa <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Kiros</span>.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0MZAGtHVpX563Sru0ZBFYiWVPASG1a003sIWaetCY2KqavNFA-bt2dTHUd8dm7OESx9op_qb4zcjWZhL51VwI3Hp-q3eXP_rLHn4e3jVsLyLh7ahWC3Zn8rgfYpLu4Hggv7MW2kaWDCx/s1600/DSC_0037_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0MZAGtHVpX563Sru0ZBFYiWVPASG1a003sIWaetCY2KqavNFA-bt2dTHUd8dm7OESx9op_qb4zcjWZhL51VwI3Hp-q3eXP_rLHn4e3jVsLyLh7ahWC3Zn8rgfYpLu4Hggv7MW2kaWDCx/s400/DSC_0037_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5516085034867034642" border="0" /></a><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><br /><span style="font-family:arial;">Sweat the onions and garlic off until soft. Add the chopped <span class="blsp-spelling-error" id="SPELLING_ERROR_12">chorizo</span> and cook for about 5 <span class="blsp-spelling-error" id="SPELLING_ERROR_13">mins</span>. Add the chopped coriander and set aside to cool. Season.</span></span><p><span style="color: rgb(102, 102, 102);"></span></p><p><span style="color: rgb(102, 102, 102);"></span></p><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Beat the eggs until fluffy and add the butter and oil, continuing to whisk. Mix the baking powder and salt into the flour and whisk into the mix. Then add the milk and continue to mix until it is all nice and smooth. </span></span><span style="color: rgb(102, 102, 102);"><br /><br /></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Add the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">chorizo</span> and mix well. Pour the mix into a greased and floured cake tin and pop into a <span class="blsp-spelling-error" id="SPELLING_ERROR_15">pre</span>-heated oven at 200c for about 25-30<span class="blsp-spelling-error" id="SPELLING_ERROR_16">mins</span>. </span><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3l3R05N71TCGfOXD2kelpPbwftKYQvJPKXKgmyH_KEcOEiyaCw1tEIJHK9OggVu-yh89cN6GkLduHW-Ah-M59hMiPVZxz_Y2eKk8Sx79u7Q8E8vI-dqwj55pgnEw43RT67cr74pSyUc4E/s1600/DSC_0018_w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3l3R05N71TCGfOXD2kelpPbwftKYQvJPKXKgmyH_KEcOEiyaCw1tEIJHK9OggVu-yh89cN6GkLduHW-Ah-M59hMiPVZxz_Y2eKk8Sx79u7Q8E8vI-dqwj55pgnEw43RT67cr74pSyUc4E/s400/DSC_0018_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5516082305217097586" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbSOaULmDfXMZV8xRYAZkfu0f_W3TtUUHiiB55J33OMbiIG7JmIFTxw9uU-iM4NT3-On5dB_-Nt_yFvFHQvCvHMLI_U_hTaHh0sqrpyWL3cYsIo0eIqNN7-aHnok-HYEmf0wp4Apfid3C/s1600/DSC_0027_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbSOaULmDfXMZV8xRYAZkfu0f_W3TtUUHiiB55J33OMbiIG7JmIFTxw9uU-iM4NT3-On5dB_-Nt_yFvFHQvCvHMLI_U_hTaHh0sqrpyWL3cYsIo0eIqNN7-aHnok-HYEmf0wp4Apfid3C/s400/DSC_0027_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5516082551716416930" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWz1by-21G87Fp8fzZaSDPDHIqI6hFg5To4yedL7ZiKeLL8MLNbUf8qXdA4ceKonw0xChxNljjHwfBCDLMfey3SpRLfJUYdV29rW9V6HkLcA47ncYLJeRPnD_WpcVlqUabmYFIodHQn2y9/s1600/DSC_0031_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWz1by-21G87Fp8fzZaSDPDHIqI6hFg5To4yedL7ZiKeLL8MLNbUf8qXdA4ceKonw0xChxNljjHwfBCDLMfey3SpRLfJUYdV29rW9V6HkLcA47ncYLJeRPnD_WpcVlqUabmYFIodHQn2y9/s400/DSC_0031_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5516082717290042482" border="0" /></a><br /><br /><p style="font-weight: bold; color: rgb(51, 51, 51);"><span style="color: rgb(51, 51, 51);font-size:180%;" ><span style="font-family:arial;">Moules Mariniére with Crémant-cream</span></span><span style="color: rgb(102, 102, 102);font-family:arial;" ><br /></span></p><p style="font-weight: bold; color: rgb(51, 51, 51);"><span style="color: rgb(102, 102, 102);font-family:arial;" ></span><span style="color: rgb(51, 51, 51);font-size:100%;" ><span style="font-weight: normal;font-family:arial;" >600g fresh mussels; enough garlic to cancel Season 3 of True Blood; couple of shallots; chilli; a sarcastic handful of parsley; cream to taste; butter to cook; a big pot with a lid; white wine or Crémant</span></span><br /></p><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV64KXlrq62bJAzW57h0L-2tHy5It1rIMjX6v4-u3OCiaNuG1jrEZp8ZNDFvxTo7btIv36YAtsXKuOMnnKBagxWzNRPPRjTUQs6gTvoHh-oKUtZb01iM58IDTIAT7evIRqsig7eBMmOFXF/s1600/DSC_0017_w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV64KXlrq62bJAzW57h0L-2tHy5It1rIMjX6v4-u3OCiaNuG1jrEZp8ZNDFvxTo7btIv36YAtsXKuOMnnKBagxWzNRPPRjTUQs6gTvoHh-oKUtZb01iM58IDTIAT7evIRqsig7eBMmOFXF/s400/DSC_0017_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5516083060700882786" border="0" /></a><br /><br /></div><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Wash your mussels in plenty of cold water. I really want to make jokes about mussels here but I am going to rise above it. Nope, not going to do it. It's childish and we here at Salty Squid are really really mature. Half German remember!! For washing the mussels, I like to fill the bath with water, add the mussels then dive in myself in full scuba diving gear and pretend that I am actually catching them myself, but you don't have to do do this. </span></span><div><span style="color: rgb(102, 102, 102);font-family:Arial;" ></span></div><br /><span style="color: rgb(102, 102, 102);font-family:Arial;" >Perhaps, placing them into a big bowl or pot and leave the cold tap running over them for few <span id="SPELLING_ERROR_28" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_22">mins</span></span> would better suit your lifestyle. If the shells are open gently smack them off your neighbours car - they should close. If not, feed them to <span id="SPELLING_ERROR_29" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_23">Jedward</span></span>. </span><br /><br /><span style="color: rgb(102, 102, 102);font-family:Arial;" >Finely chop the garlic and shallots and <span id="SPELLING_ERROR_30" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_24">chilli</span></span> and cook gently in butter until soft. Not coloured. Add some white wine or <span id="SPELLING_ERROR_31" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_25">Crémant</span></span>*, the mussels, crank the heat up to 11 and put the lid on. Shake the pot about from time to time - well you are only cooking them for 3 or 4 <span id="SPELLING_ERROR_32" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_26">mins</span></span> so don't go for a trek in the hills or anything. Once they have opened, add the cream and parsley and remove from the heat. Serve with crusty baguette.</span><span style="color: rgb(102, 102, 102);font-size:85%;" ><br /><br /><span style="font-family:arial;">* we <span class="blsp-spelling-error" id="SPELLING_ERROR_27">happend</span> to be drinking <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Crémant</span>, and were not going to but some vino just for this - 15 <span class="blsp-spelling-error" id="SPELLING_ERROR_29">eur</span> budget and all that!</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5t0FGaYCxFwjotjDKGTiqqpx178Al6zHlModx-K5q0wEcYtYQlmdwgqtSawBE1WdP4B46Q79PtJTDOwn4ieHjrhaXBmkT1l3BGqDs2Cr9Y37PS7TGHKe_RuAqyK9bZGccHPvePfTfLCCt/s1600/DSC_0058_w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5t0FGaYCxFwjotjDKGTiqqpx178Al6zHlModx-K5q0wEcYtYQlmdwgqtSawBE1WdP4B46Q79PtJTDOwn4ieHjrhaXBmkT1l3BGqDs2Cr9Y37PS7TGHKe_RuAqyK9bZGccHPvePfTfLCCt/s400/DSC_0058_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5516083240407538146" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWadTFRlNEHxjAKsz1NadroGu5an5qIOfRNvchWkdxoA864ExblgWNN4LX1MtIkmNIPQjnKAbyr-wP1046kr7BX6UIjTZJ36I1-MUifw49aI2y6aeXpmlle6_kPodshyjrt2lajJJW77r/s1600/DSC_0070_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWadTFRlNEHxjAKsz1NadroGu5an5qIOfRNvchWkdxoA864ExblgWNN4LX1MtIkmNIPQjnKAbyr-wP1046kr7BX6UIjTZJ36I1-MUifw49aI2y6aeXpmlle6_kPodshyjrt2lajJJW77r/s400/DSC_0070_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5516083427699683986" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZTFs7d-qRBZNzCI2Akntwat3vhNFqDhoIEcutmxrEYIxYtzBhmNM-_YBW49NLL7lMOQM3l4vgctTJ-VdxISg8Zc4n9xooFRrrn7TQDZb_vsgerdYlziNYhEJhcbf-kq0-mAnu1d_vwbM/s1600/DSC_0066_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZTFs7d-qRBZNzCI2Akntwat3vhNFqDhoIEcutmxrEYIxYtzBhmNM-_YBW49NLL7lMOQM3l4vgctTJ-VdxISg8Zc4n9xooFRrrn7TQDZb_vsgerdYlziNYhEJhcbf-kq0-mAnu1d_vwbM/s400/DSC_0066_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5516083614544379234" border="0" /></a><div><span style="color: rgb(102, 102, 102);font-family:Arial;" ></span></div><br /><span style="font-weight: bold; color: rgb(102, 102, 102);font-family:Arial;font-size:130%;" ><br /></span><span style="font-weight: bold; color: rgb(51, 51, 51);font-size:180%;" ><span style="font-family:arial;">Courgette Volcanoes w/ Fennel & Ginger purée</span></span><br /><span style="color: rgb(51, 51, 51);font-size:100%;" ><br /></span><div style="color: rgb(51, 51, 51);font-family:arial;"><span style="font-size:100%;">2 x courgettes; 2 x fennel; knob of ginger, finely chopped; 2 x onion chopped; 2 x garlic crushed; 1 celery stick chopped; bunch of coriander; 500ml chicken stock; thin slices of Parmesan; thin slices of prosciutto</span></div><span style="color: rgb(102, 102, 102);font-family:Arial;" ><br />Depending on the size of the courgettes, cut the into 3 or 4. Remove the seeds with a knife. Cook one of the onions and some garlic until soft. Add the <span id="SPELLING_ERROR_34" class="blsp-spelling-corrected">courgettes</span> and the hot chicken stock and cook until the courgettes have softened a little - about 3 <span id="SPELLING_ERROR_35" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_30">mins</span></span>. Remove them and set aside. Reserve the cooking stock. </span><br /><br /><div></div><span style="color: rgb(102, 102, 102);font-family:Arial;" >To make the fennel puree, sweat of the rest of the onions and garlic and the celery and ginger. Once softened, add the fennel which has been roughly chopped and cook for a few <span id="SPELLING_ERROR_36" class="blsp-spelling-error"><span class="blsp-spelling-error" id="SPELLING_ERROR_31">mins</span></span>. Add the chicken stock and cook until the fennel is soft. Blitz and pass through a sieve. Season to taste. </span><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><br /><span style="font-family:arial;">Line the courgettes on a baking tray and fill them with the puree. Arrange a slice of Parmesan and a slice of prosciutto on top and place under a hot grill until the ham is crispy. Devour at once! </span></span><div><span style="color: rgb(102, 102, 102);font-family:Arial;" ></span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdNktfcMWWX5alaXTWxfXf9hYsVzvxMtSvGLBmbLU0Sk4DaOLf0NNBI2kWxwBQer9zgZqVsCYIrZG-XKpJAyc38n0PP4g8LLA6P6sGDPsVz6uBICnGTtb9atjLui_opdS9khiCLftA1TI/s1600/DSC_0047_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdNktfcMWWX5alaXTWxfXf9hYsVzvxMtSvGLBmbLU0Sk4DaOLf0NNBI2kWxwBQer9zgZqVsCYIrZG-XKpJAyc38n0PP4g8LLA6P6sGDPsVz6uBICnGTtb9atjLui_opdS9khiCLftA1TI/s400/DSC_0047_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5516084157365628610" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCTn0yBUGtDxWavsFmtWn0_PeW4wkQRY5jReXCb3n_SnvF0qkBeKrV2iPuVXus4qx8NP7Cub7d_vNPUS2gwCl1Ny6gpguxBOy16wEMEWlZUkKKY7gdOTCfl3Q64-2VWY_PRicpHsrWgKK/s1600/DSC_0053_w.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCTn0yBUGtDxWavsFmtWn0_PeW4wkQRY5jReXCb3n_SnvF0qkBeKrV2iPuVXus4qx8NP7Cub7d_vNPUS2gwCl1Ny6gpguxBOy16wEMEWlZUkKKY7gdOTCfl3Q64-2VWY_PRicpHsrWgKK/s400/DSC_0053_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5516084312245919666" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByqlOB3fPkdCK5zpWT67LKOvj0JX9L-021HcT3LKKoauxfE17mLbWLN9XOycuxFZFgWTMmOuUzJ_Fdh4Czk5HG7uXYlvCqLa_b6v97EqxyW0Ny1mkRUyPyX368KeXxa7o6bw7RuyvhDSL/s1600/DSC_0055_w.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgByqlOB3fPkdCK5zpWT67LKOvj0JX9L-021HcT3LKKoauxfE17mLbWLN9XOycuxFZFgWTMmOuUzJ_Fdh4Czk5HG7uXYlvCqLa_b6v97EqxyW0Ny1mkRUyPyX368KeXxa7o6bw7RuyvhDSL/s400/DSC_0055_w.jpg" alt="" id="BLOGGER_PHOTO_ID_5516084531283620146" border="0" /></a><br /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 102);font-size:130%;" ><span style="font-family:arial;">In the glass</span></span><br /><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family:arial;">Crémant De Loire, 12.5%</span> <span style="font-family:arial;">Bodegas Abanico, Eternum Viti, Toro 14.5%</span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;font-family:arial;" >On the stereo<br /></span></span><span style="font-family:arial;"><span class="blsp-spelling-error" id="SPELLING_ERROR_37">Lali</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_38">Puna</span>, Red Hot <span class="blsp-spelling-error" id="SPELLING_ERROR_39">Chilli</span> Peppers (why?), The National (Cry!)</span></span><p><span style="color: rgb(102, 102, 102);"></span></p><div><span style="color: rgb(102, 102, 102);font-family:Arial;" ></span></div>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com0tag:blogger.com,1999:blog-9053263447847043118.post-33528326247298883272010-09-05T16:14:00.018+01:002010-09-06T11:47:51.580+01:00Salty Holidays<span style="color: rgb(102, 102, 102);font-family:arial;" >After a 2 week break, we are proudly back, introducing a new blog layout - again ;)</span><span style="color: rgb(102, 102, 102);font-family:arial;" ><br /><br />Actually if we do the maths - which we wont, it's more or less a four week break with random comings and goings - and also the week our blog deleted an entry itself and re-added it in a font we can't change or do anything with. What an August that was! </span><br /><br /><span style="font-family:arial;"><span style="color: rgb(102, 102, 102);">We also kinda disappeared from the tweeting and gossiping pages... which if any of you have ever followed us on twitter, this means we have gone from one tweet a month to... one tweet a month - <span id="SPELLING_ERROR_0" class="blsp-spelling-error">ish</span>. </span></span><br /><span style="font-family:arial;"></span><span style="font-family:arial;"><span style="color: rgb(102, 102, 102);"></span></span><br /><span style="font-family:arial;"><span style="color: rgb(102, 102, 102);">But fear not as a break is as good as a holiday - and as part of this break was a holiday and while on holiday we did break something (tray of food jumped off a table all by itself) - Salty Squid is back, more eager and hungry than ever. </span></span><br /><span style="font-family:arial;"></span><span style="font-family:arial;"><span style="color: rgb(102, 102, 102);"></span></span><br /><span style="font-family:arial;"><span style="color: rgb(102, 102, 102);">However, until our tapas blog kicks off next week, here are a few photos of what we were up to while holiday-ing or breaking. Not that you care. But you can pretend you do! Stand by stomach, here comes banana.<br /><br /></span></span><span style="font-size:0pt;"><span style="color: rgb(102, 102, 102);font-family:arial;" ></span></span><span style="color: rgb(102, 102, 102);font-size:100%;" ><span style="font-family: arial;">Late August saw Miss Salty Squid celebrate another 21st (a-hem!). I made this - under the strict supervision and stern eye of Caroline from Nelly's Cafe on South Circular Road. Black forest gateaux was the aim - Black forest roulade was the result! </span></span><br /><br /><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ><span style="font-size:130%;"><span style="font-weight: bold;">Black Forest <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Roulade</span></span></span></span><br /><span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnhfBxowSiYoGstt6QNtS74gli8Q1vRat59T1aR1kBhH6d9E1SIFBGEEA8iVjpYyfkOE6B7t18mE1K19-DofrjEWIJi5w-gcyq_V6EHo-VY7ULj77ogIbUS-vhB2Jx3R3L7OALNde45np/s1600/DSC_0032_w.jpg"><span style="color: rgb(102, 102, 102);font-family:arial;" ><img style="width: 275px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5513462235004878034" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnhfBxowSiYoGstt6QNtS74gli8Q1vRat59T1aR1kBhH6d9E1SIFBGEEA8iVjpYyfkOE6B7t18mE1K19-DofrjEWIJi5w-gcyq_V6EHo-VY7ULj77ogIbUS-vhB2Jx3R3L7OALNde45np/s400/DSC_0032_w.jpg" border="0" /></span></a><span style="color: rgb(102, 102, 102);font-family:arial;" > </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Je82Xre7eYxp80a9OFA0nlT_AKqOKbkLPW_wRrnyZk0J-2u_jSqAiN6zW3Nd7o7tgP6ENzP49QtCS07YijPyuEPrhKdnr_4uFYxxCAvqR8ckaO8V60bmb6O-uXkqCC9MaoPDyB9gZMso/s1600/DSC_0030_w.jpg"><span style="color: rgb(102, 102, 102);font-family:arial;" ><img style="width: 275px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5513462358299885106" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Je82Xre7eYxp80a9OFA0nlT_AKqOKbkLPW_wRrnyZk0J-2u_jSqAiN6zW3Nd7o7tgP6ENzP49QtCS07YijPyuEPrhKdnr_4uFYxxCAvqR8ckaO8V60bmb6O-uXkqCC9MaoPDyB9gZMso/s400/DSC_0030_w.jpg" border="0" /></span></a><span style="text-decoration: underline;font-family:arial;" ><span style="color: rgb(102, 102, 102);"><br /></span></span><br /><span style="font-size:0pt;"><span style="color: rgb(102, 102, 102);font-family:arial;" ><br /></span></span><p><span style="color: rgb(102, 102, 102);font-family:arial;" >Fresh <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Porcini</span> mushrooms, freshly picked from a German forest - the most efficient foraging ever:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpy-3qE0sG-d1_vBccRuWLS9qTTsxwcCwAefWQl3jD7kSJHeCdfIhe57W3XhhYqd4Gd1iVhbxZoZGPISE-barnGl6hAzgxWEkUo_pz_PfT79kmhuwe9zZ5Kf99h50jOomKfDwMh32c2o2/s1600/Image059_w.jpg"><span style="color: rgb(102, 102, 102);font-family:arial;" ><img style="width: 300px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5513461096534909826" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpy-3qE0sG-d1_vBccRuWLS9qTTsxwcCwAefWQl3jD7kSJHeCdfIhe57W3XhhYqd4Gd1iVhbxZoZGPISE-barnGl6hAzgxWEkUo_pz_PfT79kmhuwe9zZ5Kf99h50jOomKfDwMh32c2o2/s400/Image059_w.jpg" border="0" /></span></a><span style="color: rgb(102, 102, 102);font-family:arial;" > </span></p><br /><span style="color: rgb(102, 102, 102);font-family:arial;" ><span style="font-size:130%;"><span style="font-weight: bold;">Fresh <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Porcini</span> Mushrooms</span></span></span><br /><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURRO5NxqeZtLL-xWnC1Cp-r9OzwqvRZF7RmRitO0J4V2qL8aNi_bEXFGRI_EulDfaFPW5Xp52pzC3e1ErT9wYPbF5IxYM8Z-mvJGtUdspDhyphenhyphen-qBp1Qe3qG2lrsxy0LleMBaOsb9sTALdH/s1600/DSC_0098_w.jpg"><span style="color: rgb(102, 102, 102);font-family:arial;" ><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5513452685467989394" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURRO5NxqeZtLL-xWnC1Cp-r9OzwqvRZF7RmRitO0J4V2qL8aNi_bEXFGRI_EulDfaFPW5Xp52pzC3e1ErT9wYPbF5IxYM8Z-mvJGtUdspDhyphenhyphen-qBp1Qe3qG2lrsxy0LleMBaOsb9sTALdH/s400/DSC_0098_w.jpg" border="0" /></span></a><span style="color: rgb(102, 102, 102);font-family:arial;" > </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTnIUqxxTx1gXUjHcYVLeTptx_kEaC0hr-pQ3zvl2c7cEChZVg80n2nypUxyopMuJL42iAjOR440lXIZWMICabL-aLKL9ULU9WXXP5Cp-JNOx4COExyp-EqWri11DVYx0gfSR2S__XEcm/s1600/DSC_0102_w.jpg"><span style="color: rgb(102, 102, 102);font-family:arial;" ><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5513460836817903650" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTnIUqxxTx1gXUjHcYVLeTptx_kEaC0hr-pQ3zvl2c7cEChZVg80n2nypUxyopMuJL42iAjOR440lXIZWMICabL-aLKL9ULU9WXXP5Cp-JNOx4COExyp-EqWri11DVYx0gfSR2S__XEcm/s400/DSC_0102_w.jpg" border="0" /></span></a><span style="color: rgb(102, 102, 102);font-family:arial;" ><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLASW5vjglRRQIdgByzuwFGFKqtyQzkPH0INGobPshyphenhyphen8ZveHI5rUZ9SlghVSd7YGj_q0KeeqiiLGZRcy6BmKr4gDUefXVRToBOVTqXS4WjS6PDvo6Ip2toteZKV2kKNDhrLzYvPTmYj8K2/s1600/DSC_0115_w.jpg"><span style="color: rgb(102, 102, 102);font-family:arial;" ><img style="width: 279px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5513461615668517170" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLASW5vjglRRQIdgByzuwFGFKqtyQzkPH0INGobPshyphenhyphen8ZveHI5rUZ9SlghVSd7YGj_q0KeeqiiLGZRcy6BmKr4gDUefXVRToBOVTqXS4WjS6PDvo6Ip2toteZKV2kKNDhrLzYvPTmYj8K2/s400/DSC_0115_w.jpg" border="0" /></span></a><span style="color: rgb(102, 102, 102);font-family:arial;" > </span></p><span style="color: rgb(102, 102, 102);font-family:arial;" >Fresh <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Porcini</span>, butter, parsley and s&p. I have never envied a plate before but <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">every time</span> I look at this picture, I really really envy this plate. Stupid <span id="SPELLING_ERROR_7" class="blsp-spelling-error">delf</span>. </span><br /><br /><p><span style="color: rgb(102, 102, 102);font-family:arial;" ><span style="font-size:130%;"><span style="font-weight: bold;">Vegetable Moussaka</span></span><br /></span></p><p><span style="color: rgb(102, 102, 102);font-family:arial;" >Only back two days and already Miss Salty Squid is full cooking mode. Yesterday's vegetable Moussaka......perfect thing to greet you as you walk in the door on a wet Saturday eve!!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_zo5xPJ9d1UA7p-zKQ3exixTdQPo_SA0wQ-ksW5nVVQ2FOjH7iZQxpmiIzpo5T1od6BFg6DG2JFK4kPppqYDnmQOOX2GUBdWTxskWbwT695aFhRCYHACVbHj_sZ9YdC6Ib1KvvW2RH7P/s1600/DSC_0144_w.jpg"><span style="color: rgb(102, 102, 102);font-family:arial;" ><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5513465111524992946" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_zo5xPJ9d1UA7p-zKQ3exixTdQPo_SA0wQ-ksW5nVVQ2FOjH7iZQxpmiIzpo5T1od6BFg6DG2JFK4kPppqYDnmQOOX2GUBdWTxskWbwT695aFhRCYHACVbHj_sZ9YdC6Ib1KvvW2RH7P/s400/DSC_0144_w.jpg" border="0" /></span></a><span style="color: rgb(102, 102, 102);font-family:arial;" > </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mBR4Q9hAHan4f0Z-pzOK_I_JG6jusr6vxBVaIdShOUfHRDAJfCbwqzwAiz8I4xUqTLFwvNv3PVhoBhjexc9TUdKLAByH9HwDS80pWKibuQ8FtnlEFh8RVrTSda8Owqu40wqONU2Iarjp/s1600/DSC_0135_w.jpg"><span style="color: rgb(102, 102, 102);font-family:arial;" ><img style="width: 268px; height: 400px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5513465241519697618" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mBR4Q9hAHan4f0Z-pzOK_I_JG6jusr6vxBVaIdShOUfHRDAJfCbwqzwAiz8I4xUqTLFwvNv3PVhoBhjexc9TUdKLAByH9HwDS80pWKibuQ8FtnlEFh8RVrTSda8Owqu40wqONU2Iarjp/s400/DSC_0135_w.jpg" border="0" /></span></a><span style="font-family:arial;"><span style="color: rgb(102, 102, 102);"><br /><br /></span></span></p><span style="font-family:arial;"><span style="color: rgb(102, 102, 102);"></span></span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com6tag:blogger.com,1999:blog-9053263447847043118.post-66648397512396013632010-08-10T11:06:00.015+01:002010-10-18T18:11:18.567+01:00Sardines On Toast, Fresh Fig Salad, Peppers w/ Roast Onion & Pork stuffing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHW_XeCb9JGQ3BV3cuE7OUt5iz52EdQQtbbbHHNZeaAH72RuCaHgltym73JWSM-7WFoM_eomYkGgnsL0404C9dQ-jX0nOKQ5B0A2UqVEw-6XgRrzbgL1TNW3amE_PTWS4wxxm5AFV86JML/s1600/DSC_0004w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5507507171659607058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHW_XeCb9JGQ3BV3cuE7OUt5iz52EdQQtbbbHHNZeaAH72RuCaHgltym73JWSM-7WFoM_eomYkGgnsL0404C9dQ-jX0nOKQ5B0A2UqVEw-6XgRrzbgL1TNW3amE_PTWS4wxxm5AFV86JML/s400/DSC_0004w.jpg" /></a><br /><br /><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >This weeks tapas friday was a taste of Spain, I think I stole some inspiration from some of the Spanish cookbooks I have - apart from the figs and feta.</span><br /><br /></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ></span><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ></div><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;">Sardines on toast reminds me of my dad, eating them for tea when I was a kid. The smell and look of them turned me off them for a long, long time. It's funny that now I can't get enough of them. </span></span><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ></div><span style="COLOR: rgb(102,102,102);font-size:100%;" ></span><span style="font-size:100%;"><br /><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >The onion puree is similar (identical) to the one I did a couple of weeks ago. It is just so nice. I did tart it up with cider vinegar etc. Really worth trying.</span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><br /></span><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:130%;"><strong><br /><br />Roasted Sweet peppers w/ roast onion & pork stuffing</strong></span> </div><span style="COLOR: rgb(102,102,102);font-size:100%;" ></span><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="COLOR: rgb(102,102,102)"><br />Ingredients:</span><span style="font-size:100%;"><br />3x sweet peppers, onions, garlic, oregano, 25g creme fraiche, 1tbsp cider vinegar, breadcrumbs, some leftover pork shoulder from the terrine you all made last week. </span></div><span style="COLOR: rgb(102,102,102);font-size:100%;" ></span><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:100%;"><br />First off, roast the peppers until the skin blackens, peel them then marinade in good olive oil with some garlic and 'erbs. If you can do it overnight it's better but not so important.<br /></span></div><span style="COLOR: rgb(102,102,102);font-size:100%;" ></span><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:100%;"><br />Next up, roast the onions, garlic, oregano with a good bit of salt and pepper until the onions and garlic are soft. Squeeze the garlic out from the skin and combine with the onions, creme fraiche and cider vinegar. Blitz to a paste. Add some breadcrumbs and flake in the cooked, tender, juicy pork shoulder. Season well</span></div><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:100%;"><br />Remove the peppers from the marinade and gently tear (by accident), or cut along one side. Fill with the onion puree and roast at 180c for about 15mins, slice and serve on bread. </span></div><span style="COLOR: rgb(102,102,102);font-size:100%;" ></span><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:130%;"><strong><br /></strong></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5OiMJyNEXMivyFEwhfHHtropap9EJFaNvgid94LtFf7pbLLfv_jRMbh0aVkRSx5QkDiMVvBX8dAWkzId17WgmTqyu_n6DJC1kGI_5y6ikB2rvaBP455pCilE81Fz7AUPCkMYW6U2i8fA/s1600/DSC_0021w.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5507506448285044114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5OiMJyNEXMivyFEwhfHHtropap9EJFaNvgid94LtFf7pbLLfv_jRMbh0aVkRSx5QkDiMVvBX8dAWkzId17WgmTqyu_n6DJC1kGI_5y6ikB2rvaBP455pCilE81Fz7AUPCkMYW6U2i8fA/s400/DSC_0021w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxjcoM6tqX59AuvoVb3mrAQ-ECxe5cxkO2vCPzCa-91GNl42BavdIaK6ycvZZ9dyJVZzq_7x3RjlGxHeJoPnTepb3uTo2mcwjLCms031tTSH1ont_BsC74_kgh1ad_wxgwTovfYNmjVAC/s1600/DSC_0019w.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5507506842861838738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxjcoM6tqX59AuvoVb3mrAQ-ECxe5cxkO2vCPzCa-91GNl42BavdIaK6ycvZZ9dyJVZzq_7x3RjlGxHeJoPnTepb3uTo2mcwjLCms031tTSH1ont_BsC74_kgh1ad_wxgwTovfYNmjVAC/s400/DSC_0019w.jpg" /></a><br /><br /><span style="font-size:130%;"><strong><br />Fresh Figs, Feta with balsamic reduction</strong></span></div><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:100%;"><br /><strong>Ingredients:</strong></span> </div><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:100%;">6 fresh figs; some feta; balsamic<br /></span></div><span style="COLOR: rgb(102,102,102);font-size:100%;" ></span><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:100%;">Slice the figs any way you like. Crumble over a good quality feta. Reduce some balsic vinegar and drizzle over the dish. I could try to make it sound harder or complicated but nope, that's it. </span></div><span style="COLOR: rgb(102,102,102);font-size:100%;" ></span><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:130%;"><strong><br /></strong></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6rTlW9rQ4GDSfS-tE7M5ZIfTndZpNRGwFoyP7XoBoZGGUBjHqla09AeRtgDk3m1523iIz0YD2MqnYqArC-hG0kGE8kZGEJmkNl_PfeXtWw-HmKbVITUgBF72DJUNHTluGQbBApi0gsPe/s1600/figs.jpg"><img style="WIDTH: 400px; HEIGHT: 294px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5507507030470501762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6rTlW9rQ4GDSfS-tE7M5ZIfTndZpNRGwFoyP7XoBoZGGUBjHqla09AeRtgDk3m1523iIz0YD2MqnYqArC-hG0kGE8kZGEJmkNl_PfeXtWw-HmKbVITUgBF72DJUNHTluGQbBApi0gsPe/s400/figs.jpg" /></a><br /><span style="font-size:130%;"><strong><br /><br />Sardines on toast w/ fresh tomato sauce </strong></span></div><span style="COLOR: rgb(102,102,102);font-size:100%;" ><strong style="FONT-FAMILY: trebuchet ms"></strong></span><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:100%;"><strong><br />Ingredients:</strong></span></div><div style="COLOR: rgb(102,102,102)" face="trebuchet ms"><span style="font-size:100%;">4x fresh sardines fillets, black olive tapanade, rustic bread, toasted, 3x good tomatoes, onion and basil or oregano<br /></span></div><span style="COLOR: rgb(102,102,102);font-size:100%;" ></span><div style="COLOR: rgb(102,102,102)" face="trebuchet ms"><span style="font-size:100%;"><br />For the sauce, sweat off a chopped onion until soft. Slice the tops off the tomatoes and scoop out the seeds. Finely chop and set aside. Add the tomato paste, cook for a min and add the tomatoes. Cook on a low heat for about 20mins. Taste and season. Remove from the heat. </span></div><div style="FONT-FAMILY: trebuchet ms; COLOR: rgb(102,102,102)"><span style="font-size:100%;"><br />Clean the sardines and pat dry. Arrange flesh side down on a baking tray, drizzle with olive oil and season really well. Grill on a high heat until cooked and the skin is crispy.<br /></span></div><span style="COLOR: rgb(102,102,102);font-size:100%;" ></span><div style="FONT-FAMILY: trebuchet ms; COLOR: rgb(102,102,102)"><span style="font-size:100%;">Smear some tapenade onto your toasted bread, arrange the fish on top. Tear up some basil, add to the sauce and spoon over the fish and eat!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUo9scd7AkFzJzpiYFIMevMS3CQTzYm4-owK2dZD9yG06uCowUwgTswrHfQ0SRPZ06yygzKjUDmtQ_UE24PIQ-XkgYNK4GWtqlO5oMpxxxk8x2mFuBmukS3BZjtNaBbXvd8sqq7vEfTtrn/s1600/DSC_0026w.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5507507355416499170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUo9scd7AkFzJzpiYFIMevMS3CQTzYm4-owK2dZD9yG06uCowUwgTswrHfQ0SRPZ06yygzKjUDmtQ_UE24PIQ-XkgYNK4GWtqlO5oMpxxxk8x2mFuBmukS3BZjtNaBbXvd8sqq7vEfTtrn/s400/DSC_0026w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bcJ-gI2YfxfF08giB-9D7gZxHSkwa-P2cl3y1gMK8Ryo60Uxwoe5deB1lcSgtt9ft0HYbsdPVGLRcdGgFdJkkkBfbCXCgrzqbZ0psdfbAsoX-GwrQpZ0P8rBxpordO55hyphenhyphenblv2mhIgTk/s1600/DSC_0027w.jpg"><img style="WIDTH: 268px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5507507478400440642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bcJ-gI2YfxfF08giB-9D7gZxHSkwa-P2cl3y1gMK8Ryo60Uxwoe5deB1lcSgtt9ft0HYbsdPVGLRcdGgFdJkkkBfbCXCgrzqbZ0psdfbAsoX-GwrQpZ0P8rBxpordO55hyphenhyphenblv2mhIgTk/s400/DSC_0027w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdr-q12646FXXAAi_ZC70vKm2zoYs2wEIDSstm8Kko064uxqeSAb5jrn4cIFH2J1XW3Pk8J7BC6bSGRvCy5FMtfTVNpQ8SncabL-_GH17nRM99BlObC5mWZb4e6AhM2YQO89fiuFKDbTnp/s1600/DSC_0034w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5507507631605522514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdr-q12646FXXAAi_ZC70vKm2zoYs2wEIDSstm8Kko064uxqeSAb5jrn4cIFH2J1XW3Pk8J7BC6bSGRvCy5FMtfTVNpQ8SncabL-_GH17nRM99BlObC5mWZb4e6AhM2YQO89fiuFKDbTnp/s400/DSC_0034w.jpg" /></a><br /><br /><br /><span style="font-size:100%;"><br /><br /></span></div>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com0tag:blogger.com,1999:blog-9053263447847043118.post-78461593755908060052010-08-04T20:40:00.034+01:002010-10-18T18:14:36.091+01:00Roast Beet Gazpacho, Butter Beans & Peas On Toast, Salty Squids' Country Terrine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8Q9TMWEQL3HvP1GH9__0YBMltRtHoC1krXdrReKCT1fjiHgrhYL6UuVNP-tuEfh7UVFsY8ro88QfvoEzEFvJIaC59eV_uBflWEA3FHFP2SMx4ojGWNdhBYKSiqvSPiznbHIGMxcsf3gs/s1600/DSC_0021w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5502002020605289490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8Q9TMWEQL3HvP1GH9__0YBMltRtHoC1krXdrReKCT1fjiHgrhYL6UuVNP-tuEfh7UVFsY8ro88QfvoEzEFvJIaC59eV_uBflWEA3FHFP2SMx4ojGWNdhBYKSiqvSPiznbHIGMxcsf3gs/s400/DSC_0021w.jpg" /></a><br /><br /><span style="font-family:arial;"><span style="COLOR: rgb(102,102,102)">Looks like the Internet gremlins have struck! Yes we had this post up last week - late again admittedly, but then we noticed yesterday that this post had gone for a walk. Fear not, as we can stick it back up with a pretty rushed vague text. </span><br /></span><br /><br /><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><div style="COLOR: rgb(51,51,51);font-family:trebuchet ms;" ><span style="COLOR: rgb(102,102,102)">Beetroot Gazpacho</span><br /><br /></div><span style="FONT-WEIGHT: bold"><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ></span></span><div style="COLOR: rgb(51,51,51);font-family:trebuchet ms;" ><span style="FONT-WEIGHT: bold"><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >Ingredients: </span></span><br /></div><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >Beetroots, creme <span id="SPELLING_ERROR_2" class="blsp-spelling-error">fraiche</span>, dill, cucumber, diced, garlic<br /></div><div style="COLOR: rgb(51,51,51);font-family:trebuchet ms;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfnQPCA3h5JBw86PJQ6qEPLlTH0ygC0mXZxektVvg8XbvxoUx2t43TRNLMoOjY5TUaj-QQEn0f5ZWrBaQuToLPjqpndLR_EoISyKhps_L6x2JRU4eI7_bPE-zU6rt1fntU3X0oZlYicVN/s1600/beetroot.jpg"><img style="WIDTH: 400px; HEIGHT: 294px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501643064590876306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfnQPCA3h5JBw86PJQ6qEPLlTH0ygC0mXZxektVvg8XbvxoUx2t43TRNLMoOjY5TUaj-QQEn0f5ZWrBaQuToLPjqpndLR_EoISyKhps_L6x2JRU4eI7_bPE-zU6rt1fntU3X0oZlYicVN/s400/beetroot.jpg" /></a><br /><br /></div><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ></div><div style="COLOR: rgb(51,51,51);font-family:trebuchet ms;" ><span style="COLOR: rgb(102,102,102)">Roast the beets with some garlic. Remove when done and when cool enough to handle, peel and grate some of them and blitz the rest. Mix with the diced <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">cucumber</span> and chill.</span> </div><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ></div><div style="FONT-FAMILY: trebuchet ms; COLOR: rgb(102,102,102)">Mix some lemon juice with creme <span id="SPELLING_ERROR_4" class="blsp-spelling-error">fraiche</span> and arrange a blob on top before serving<span style="COLOR: rgb(102,102,102)"><br /></span><br /></div><div style="COLOR: rgb(102,102,102)" face="trebuchet ms"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZr1gn-tc9hybYN_H_ifX8Y-83EuuzRn1kMvj0ZhPrsnG_W5BQflNcfODapY0P3CkiTuoHMic8nXB5e0Bemi9D1-8-7HeVZ_Q49XVy6UlApoMJHjoBimW0pToZt_MQL8dqUxuiVZwYPj5/s1600/DSC_0043w.jpg"><img style="WIDTH: 290px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501647080917677746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZr1gn-tc9hybYN_H_ifX8Y-83EuuzRn1kMvj0ZhPrsnG_W5BQflNcfODapY0P3CkiTuoHMic8nXB5e0Bemi9D1-8-7HeVZ_Q49XVy6UlApoMJHjoBimW0pToZt_MQL8dqUxuiVZwYPj5/s400/DSC_0043w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9gQ2CpiFXHXm_6OeZhuHuTPVrLibiLUhgN5W-8rSkI-tp3xLo7ZgSrY_Hc7LE45m5Jea0sCuJW25XBh-x5qdjgRQSCAdGIpdDza3r7px_MsPbr94iypq-lJc2cqB52VC1d9RyGenn7Rl/s1600/shots.jpg"><img style="WIDTH: 400px; HEIGHT: 284px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501647331219386562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9gQ2CpiFXHXm_6OeZhuHuTPVrLibiLUhgN5W-8rSkI-tp3xLo7ZgSrY_Hc7LE45m5Jea0sCuJW25XBh-x5qdjgRQSCAdGIpdDza3r7px_MsPbr94iypq-lJc2cqB52VC1d9RyGenn7Rl/s400/shots.jpg" /></a><br /></div><div style="COLOR: rgb(51,51,51);font-family:trebuchet ms;" ><br /><br /><span style="COLOR: rgb(102,102,102)">Butter Beans & peas on toast<br /></span></div><div style="COLOR: rgb(102,102,102)" face="trebuchet ms"><span style="COLOR: rgb(102,102,102)"></span></div><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><div style="FONT-FAMILY: trebuchet ms; COLOR: rgb(51,51,51)"><span style="COLOR: rgb(102,102,102)"></span></div><span style="FONT-WEIGHT: bold"></span><div style="COLOR: rgb(51,51,51)" face="trebuchet ms"><span style="COLOR: rgb(102,102,102)"><span style="FONT-WEIGHT: bold">Ingredients: </span><br />Fresh butter beans, removed from pods, <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">frozen</span> peas, mint, garlic, bread, stomach</span></div><br /><p><span style="COLOR: rgb(102,102,102)">Cook the peas and beans <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">separately</span> in salted water until cooked. Drain and mix together with some mint. Roughly mash with a fork. Slice your bread and toast. When done, rub with a clove of garlic, spoon over the beans and peas and shave some <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Parmesan</span> over the top. Easy <span id="SPELLING_ERROR_8" class="blsp-spelling-error">peasy</span>, or <span id="SPELLING_ERROR_9" class="blsp-spelling-error">beansy</span></span></p></span><div style="COLOR: rgb(102,102,102)" face="trebuchet ms"><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6SR8ev7iiHtt-DYw9trbbJeztSPtfAu9VLZoHIm8rES3y3ARbIZpNOrwBfzWq7G8lkvZ-aRjx172I2InJzd25mEoE6tfroB47Y8Q75lpPKqJti-Q7olIGuVa0iGA4m9oRgXtFelOmEaZU/s1600/peas2.jpg"><img style="WIDTH: 400px; HEIGHT: 293px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501982915574470482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6SR8ev7iiHtt-DYw9trbbJeztSPtfAu9VLZoHIm8rES3y3ARbIZpNOrwBfzWq7G8lkvZ-aRjx172I2InJzd25mEoE6tfroB47Y8Q75lpPKqJti-Q7olIGuVa0iGA4m9oRgXtFelOmEaZU/s400/peas2.jpg" /></a><br /><br /><br /><div style="COLOR: rgb(102,102,102)" face="trebuchet ms"><br /></div><br /><div style="COLOR: rgb(51,51,51)" face="trebuchet ms"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZW7E_PK6uBE04h-KccyjWfdGF6ntT3wiwiAE2h1WXDzsoh2PY9eSTnQ1ofkOjuQm7a40gVwmQhNnKi8_QBYytp3FyrboU_F4WeqxwjVQk1NRuIQl7SidHx3F1GkcReLCjfYTr1xSmN5zK/s1600/DSC_0072w.jpg"><img style="WIDTH: 400px; HEIGHT: 283px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501650461047686802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZW7E_PK6uBE04h-KccyjWfdGF6ntT3wiwiAE2h1WXDzsoh2PY9eSTnQ1ofkOjuQm7a40gVwmQhNnKi8_QBYytp3FyrboU_F4WeqxwjVQk1NRuIQl7SidHx3F1GkcReLCjfYTr1xSmN5zK/s400/DSC_0072w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUEpNDc_Y9rgGISIn_2VJtotGMxQq3cfAoEFeGhgIE6y2XyXIxu8ZNyiVwDCxpI_Xn-dXhIuQdTqQfYm5G2ui55qSFvkmZVfWUcZCFW1m2OsB1Gpzp5OADct5Wd8iO8mMFGmfN2Z5ZCxo/s1600/peas.jpg"><img style="WIDTH: 400px; HEIGHT: 294px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501650600120239106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUEpNDc_Y9rgGISIn_2VJtotGMxQq3cfAoEFeGhgIE6y2XyXIxu8ZNyiVwDCxpI_Xn-dXhIuQdTqQfYm5G2ui55qSFvkmZVfWUcZCFW1m2OsB1Gpzp5OADct5Wd8iO8mMFGmfN2Z5ZCxo/s400/peas.jpg" /></a><br /><br /><span style="COLOR: rgb(102,102,102)"><span style="font-family:trebuchet ms;"><br />Salty Squids Country Style Terrine</span></span></div><div style="COLOR: rgb(102,102,102)" face="trebuchet ms"><span style="FONT-WEIGHT: bold"></span></div><div style="FONT-FAMILY: trebuchet ms; COLOR: rgb(102,102,102)"><span style="FONT-WEIGHT: bold">Ingredients: </span><br /><span id="SPELLING_ERROR_14" class="blsp-spelling-error">Pork shoulder (400g-ish), some chopped up and some minced, 2x chicken breast, onions, garlic, bay leaves, cream, oregano, 2x eggs, <span id="SPELLING_ERROR_10" class="blsp-spelling-error">dijon</span> mustard, patience. </span></div><div style="COLOR: rgb(102,102,102)" face="trebuchet ms"></div><div style="COLOR: rgb(102,102,102)" face="trebuchet ms">Fry off the onions and garlic until soft. Add the meat and cook until coloured a little. Blitz the eggs and cream and herbs with some nutmeg. Remove the meat from the heat and let cool a little. Mix the eggs and meats together with the bay leaves, spoon into bread tins and bake in a water bath for 2-2.5hrs. </div><div style="COLOR: rgb(102,102,102)" face="trebuchet ms"></div><div style="FONT-FAMILY: trebuchet ms; COLOR: rgb(102,102,102)"></div><div style="FONT-FAMILY: trebuchet ms; COLOR: rgb(102,102,102)">This will need about 48hrs in the fridge to set. </div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDA01ShwEF6QpKYpjkgQ1RmS2ykHxVE_AJcFWlRxRP3UUlFXDm7RXtlMT286ryPDWeddQjzeSnuhMFfGnkvIA9jqlqOnTzpimQkZCwzbgANjykfOd8YkND6iRvDY0maO84cpBJnI7n5ia/s1600/terrine.jpg"><img style="WIDTH: 400px; HEIGHT: 292px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501985683899591538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDA01ShwEF6QpKYpjkgQ1RmS2ykHxVE_AJcFWlRxRP3UUlFXDm7RXtlMT286ryPDWeddQjzeSnuhMFfGnkvIA9jqlqOnTzpimQkZCwzbgANjykfOd8YkND6iRvDY0maO84cpBJnI7n5ia/s400/terrine.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8V-hh3ZHwDUenompBTEFVU0NznOe99XqaUIcc6VRbqudql8EJh3axkvu43o_alxtuVNaV7_o5iKvk253Qy9fDuImOtK62xEQ193LlMZXW4kLdoOd_28C70PckMJ1LmQmLHOOZj_kr6Y5U/s1600/DSC_0089w.jpg"><img style="WIDTH: 297px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501996993418177298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8V-hh3ZHwDUenompBTEFVU0NznOe99XqaUIcc6VRbqudql8EJh3axkvu43o_alxtuVNaV7_o5iKvk253Qy9fDuImOtK62xEQ193LlMZXW4kLdoOd_28C70PckMJ1LmQmLHOOZj_kr6Y5U/s400/DSC_0089w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5viLKqCwIDkrpFpd3WiCKH3-ovvRye6wu8XkwVe7Gc92y_w8ZoUD0JZteJTuOcpS1DhRl95eKGlD8fieMzf2ucgWZHeL4pyooiDbEnBfQtbM_F7rtC7AzJiHxCgt-P_Ag1Gqd3t-0zdqr/s1600/DSC_0087w.jpg"><img style="WIDTH: 295px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501997221615597826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5viLKqCwIDkrpFpd3WiCKH3-ovvRye6wu8XkwVe7Gc92y_w8ZoUD0JZteJTuOcpS1DhRl95eKGlD8fieMzf2ucgWZHeL4pyooiDbEnBfQtbM_F7rtC7AzJiHxCgt-P_Ag1Gqd3t-0zdqr/s400/DSC_0087w.jpg" /></a><br /><br /><span style="COLOR: rgb(102,102,102)"><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="FONT-WEIGHT: bold">Shopping List:</span></span></span><span style="COLOR: rgb(102,102,102)"><span style="font-family:Trebuchet MS;"><br /></span><span style="COLOR: rgb(102,102,102)"><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ></span></span></span>Because this original entry was <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">removed</span> we cant do the shopping list as we don't have a clue anymore<br /><br /><span style="COLOR: rgb(102,102,102)"><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="FONT-WEIGHT: bold">Drinks: </span><br /><span id="SPELLING_ERROR_21" class="blsp-spelling-error"><span id="SPELLING_ERROR_12" class="blsp-spelling-error">Rosé</span></span> <span id="SPELLING_ERROR_22" class="blsp-spelling-error"><span id="SPELLING_ERROR_13" class="blsp-spelling-error">da</span></span> <span id="SPELLING_ERROR_23" class="blsp-spelling-error"><span id="SPELLING_ERROR_14" class="blsp-spelling-error">Peceguina</span></span>, 2009, 13.5%</span></span><br /><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><br /><span style="FONT-WEIGHT: bold">On the stereo: </span><br />Can't remember what we listened to either.<br /></span></span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com1tag:blogger.com,1999:blog-9053263447847043118.post-86223629198248543752010-07-27T09:05:00.016+01:002010-12-26T13:56:43.622+00:00Stuffed Chicory, Corn On The Cob 3 Ways, Minute Steak<span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;font-size:100%;" >If this were school, I would have detention by now, and probably a lot of late slips - as they were called in my </span><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;font-size:100%;" >school. If you got three late slips in a week, you got Wednesday detention - any more than that and you got both Wednesday AND Friday detention. Can you imagine the drama, detention on a Friday afternoon while stressing to get home and do Tapas Friday - although, maybe I could spend my detention time productively and actually start the text and thus stop delaying these blog posts!! This was to be posted on Sunday, maybe Monday if I could swing it. Thursday didn't even come into it. The good news is that you wont have to wait very long for the next post as the Salty Squid kitchen gets ready for tomorrows Tapas Friday, but first, here is what we had last week. Sorry it's late guys. Enjoy. </span><br /><br /><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102); FONT-WEIGHT: boldfont-family:trebuchet ms;font-size:130%;" ></span></span><br /><br /><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102); FONT-WEIGHT: boldfont-family:trebuchet ms;font-size:130%;" >Stuffed Chicory </span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;"><br /></span></span><br /><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;font-size:85%;" ><span style="FONT-WEIGHT: bold;font-size:100%;" >Ingredients: </span><span style="font-size:100%;"><br /></span></span><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;font-size:100%;" >chicory, onions, garlic, mustard, cream, s&p, shallot, chicken stock, walnuts</span><span style="font-size:100%;"><br /></span><br /><span style="font-size:100%;"><br /></span><br /><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" >Roast the onion and garlic in a hot oven with some ‘<span id="SPELLING_ERROR_0" class="blsp-spelling-error">erbs</span> until soft and tender. Blitz to a paste adding Dijon mustard and cream to get a thick consistency. Season well. </span></span><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" ><br /></span></span><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" ><br /></span></span><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" >Remove the outer layers of the chicory and slice finely. Dice your shallot and cook it slowly in oil until soft. Add the chopped chicory and cook for another minute. Add the rest of the chicory that you have separated but not chopped. Add some hot chicken stock and continue to braise for about 15<span id="SPELLING_ERROR_1" class="blsp-spelling-error">mins</span>. Remove the chicory leaves and fill the centre with the roast onion and garlic puree, top with some toasted walnuts and seal them with a chop stick. Stomach rumbling!!!</span></span><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" ><span style="font-size:85%;"><br /></span><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmCROHaZlZuzSTWFmRxfYmWmayM5Nilgw32QloIxv6LUjIZivLCsn7WGjSfyRIDkgvKpseRjpZviNUfV_uu4-dFulUk5UIh7U6fcnSUS2PrIH47n3B2R5dt641UaWsOr2UzUB0bQLOl3t/s1600/DSC_0009w.jpg"><img style="WIDTH: 288px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5498494991791469058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmCROHaZlZuzSTWFmRxfYmWmayM5Nilgw32QloIxv6LUjIZivLCsn7WGjSfyRIDkgvKpseRjpZviNUfV_uu4-dFulUk5UIh7U6fcnSUS2PrIH47n3B2R5dt641UaWsOr2UzUB0bQLOl3t/s400/DSC_0009w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyEmKUqnvUCCR9tXKz2-MUVivYZLAJtkwhseq3LtAD-2nju44bg8ythHR1zkN15gZWza94OgxRpG1XVpaAH1FLwK8SOvoXJMV8U_yGAqjB-OVYK9PL5klobVw6uCfu530UQODpHeRT91J/s1600/DSC_0010w.jpg"><img style="WIDTH: 400px; HEIGHT: 279px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5498495149153164626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyEmKUqnvUCCR9tXKz2-MUVivYZLAJtkwhseq3LtAD-2nju44bg8ythHR1zkN15gZWza94OgxRpG1XVpaAH1FLwK8SOvoXJMV8U_yGAqjB-OVYK9PL5klobVw6uCfu530UQODpHeRT91J/s400/DSC_0010w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupdWAErPcQB4XurzF6VZaHwZa7l3eBAt2o9gFXDJ9v3v8ALI7HRTt5I4aVKL6vty3bCXTkXDIAlaJV2gomuofNnSMpfpMsvHmgQ69be4NfyL_6FKpzZon3NBP6BCAhx3RiaHnvRth3jEV/s1600/DSC_0011w.jpg"><img style="WIDTH: 283px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5498495279170522786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupdWAErPcQB4XurzF6VZaHwZa7l3eBAt2o9gFXDJ9v3v8ALI7HRTt5I4aVKL6vty3bCXTkXDIAlaJV2gomuofNnSMpfpMsvHmgQ69be4NfyL_6FKpzZon3NBP6BCAhx3RiaHnvRth3jEV/s400/DSC_0011w.jpg" /></a><br /><br /><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102); FONT-WEIGHT: boldfont-family:trebuchet ms;font-size:130%;" ><br />Minute Steaks</span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;"><br /></span></span><br /><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;font-size:100%;" ><span style="FONT-WEIGHT: bold">Ingredients: </span><br />Sirloin steak, garlic, butter, elbow grease, s&p</span><br /><span style="font-size:100%;"><br /></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;">First of all, remove your meat from the fridge (stop laughing down the back!), to bring it to room temp about 30<span id="SPELLING_ERROR_2" class="blsp-spelling-error">mins</span> before cooking. Line a board with cling film, lay the steak on top and season well on both sides, cover with more cling film and proceed to beat the living be-<span id="SPELLING_ERROR_3" class="blsp-spelling-error">jasus</span> out of it with something heavy. I used an old oak tree that has been growing outside for thousands of years. Slice into mini steaks and fry in a hot pan for about a minute on each side, throwing a blob of garlic butter into the pan towards the end. Lie atop some sliced baguette and top with more of the butter and drizzle with truffle oil. </span></span><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;"><br /></span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;">I made the garlic butter with truffle oil but the flavour was lost so learn from my mistake. Just get some butter at room temp, add some minced garlic (use the wide end of your knife to crush the clove – sea salt with help to grind it too), finish with a squeeze of lemon juice – a great simple little tip, distilled on me from my stern instructor. </span></span><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" ><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0999zyephs_69Ue-fO_1D_yUsQkCD1XXtHIbO7mNLacF20bAzKqSLgIy6MzO6x39hokMSfYcLVfn8VAFy1my864Rs98ikFGiOYrKl400RczNhgb1CCtpUMH3wGlwYek6N6k3YXdn5r8M/s1600/DSC_0018w.jpg"><img style="WIDTH: 280px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5498495821971373186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0999zyephs_69Ue-fO_1D_yUsQkCD1XXtHIbO7mNLacF20bAzKqSLgIy6MzO6x39hokMSfYcLVfn8VAFy1my864Rs98ikFGiOYrKl400RczNhgb1CCtpUMH3wGlwYek6N6k3YXdn5r8M/s400/DSC_0018w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHa8hpj-U1yc5PoYL6f_8VQF0s6aNyOoJYcUBicvZ00VwSWtLTurkZwOe06F0ep7TLJ2eHG-TnptYPiMI23kh_svqHDtgTJWBmNSxthwZz-JaFZ6J2in0E5WfqyChem0HZRIypVZE63XDE/s1600/DSC_0022w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5498495956674650898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHa8hpj-U1yc5PoYL6f_8VQF0s6aNyOoJYcUBicvZ00VwSWtLTurkZwOe06F0ep7TLJ2eHG-TnptYPiMI23kh_svqHDtgTJWBmNSxthwZz-JaFZ6J2in0E5WfqyChem0HZRIypVZE63XDE/s400/DSC_0022w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Fjo15CoYMM_yWw4_EHNtH_YGh-HWiieTrsqWyUppzwmIclWZOrQXrDn0lvjDa0cwmn5ELH7mpd04mLSL_qD7pcZsoUqpoa2gLdFpex8vS5-ijjFIpF5xs8LiIRYpIxl2NzojPiVaiqBI/s1600/DSC_0027w.jpg"><img style="WIDTH: 309px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5498503192090397986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Fjo15CoYMM_yWw4_EHNtH_YGh-HWiieTrsqWyUppzwmIclWZOrQXrDn0lvjDa0cwmn5ELH7mpd04mLSL_qD7pcZsoUqpoa2gLdFpex8vS5-ijjFIpF5xs8LiIRYpIxl2NzojPiVaiqBI/s400/DSC_0027w.jpg" /></a><br /><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" ><br /></span></span><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102); FONT-WEIGHT: boldfont-family:trebuchet ms;font-size:130%;" ><br />Roast Corn On The Cob</span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;"> <strong>3 Ways</strong><br /></span></span><br /><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;font-size:100%;" ><span style="FONT-WEIGHT: bold">Ingredients: </span><br />Fresh corn, husks removed, <span id="SPELLING_ERROR_4" class="blsp-spelling-error">harissa</span>, lime, butter, smoked paprika</span><br /><span style="font-size:100%;"><br /></span><div><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;">Cook the corn in boiling salted water for about 20<span id="SPELLING_ERROR_5" class="blsp-spelling-error">mins</span>. Remove and lay on individual sheets of tinfoil. Rub one with butter, s&p, another with <span id="SPELLING_ERROR_6" class="blsp-spelling-error">harissa</span>, lime juice and olive oil and the third with smoked paprika, pepper and olive oil. Wrap them up and roast in the oven for about 10<span id="SPELLING_ERROR_7" class="blsp-spelling-error">mins</span> at 180c. You will just want more of these, really good and easy. </span></span><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" ><br /></span></span></div><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" ></span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEP5ELF6kadIraezXBA-cOhNMJSAN0CID6LWK80jPKmhZoKJm4nF0KDwKjAPWNKUtMLxP5g-BUsEhX44LKgNpsus04KL2P60pSbCpuCdVzmmAy0swPhLbrQZTcL3_g6ga921y4Ns9c3fZz/s1600/DSC_0034w.jpg"><img style="WIDTH: 279px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5498503463465703522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEP5ELF6kadIraezXBA-cOhNMJSAN0CID6LWK80jPKmhZoKJm4nF0KDwKjAPWNKUtMLxP5g-BUsEhX44LKgNpsus04KL2P60pSbCpuCdVzmmAy0swPhLbrQZTcL3_g6ga921y4Ns9c3fZz/s400/DSC_0034w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyVovhRJLHm3zQECE9mNwFEOfV8CYqgSTu_aEwGyo5DDJSElGugaIj3C1mlHkYzALVoOrMcTQOXrQ2KZkE8fLUaOqW2yF9tiO6eRb1HlVHag3SAluK0idUEYztquHPgzZLRj1DVejdv0-/s1600/DSC_0032w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5498503608054154402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLyVovhRJLHm3zQECE9mNwFEOfV8CYqgSTu_aEwGyo5DDJSElGugaIj3C1mlHkYzALVoOrMcTQOXrQ2KZkE8fLUaOqW2yF9tiO6eRb1HlVHag3SAluK0idUEYztquHPgzZLRj1DVejdv0-/s400/DSC_0032w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96DMsI7J41yG5hgCs7jj-wnP9Ge9r0k3tpemiC5pp5PoTKbh6b5mre8-URMI1eFnnU2ZsmqIbG1KKye5eeU0OY3hWpbwjKgpvFLYB2Lsyc8f0JIKa6rTYlq67-VaOk_Q9lOI0YPav5QY_/s1600/DSC_0038w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5498503737819063522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96DMsI7J41yG5hgCs7jj-wnP9Ge9r0k3tpemiC5pp5PoTKbh6b5mre8-URMI1eFnnU2ZsmqIbG1KKye5eeU0OY3hWpbwjKgpvFLYB2Lsyc8f0JIKa6rTYlq67-VaOk_Q9lOI0YPav5QY_/s400/DSC_0038w.jpg" /></a><br /><br /><br /><br /><span style="COLOR: rgb(102,102,102)"><span style="font-size:85%;"><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:130%;"><span style="FONT-WEIGHT: bold">Shopping List:</span></span></span></span></span><span style="COLOR: rgb(102,102,102)"><span style="font-family:Trebuchet MS;font-size:85%;"><br /></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >Fresh Corn €1.50 </span></span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><br />Fillet Steak €6.20 </span></span><span style="font-size:100%;"><br /></span><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >Chicory €1.18 </span></span><span style="font-size:100%;"><br /></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >Walnuts €2.85</span></span><span style="font-size:100%;"> </span><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="BACKGROUND-COLOR: rgb(255,255,0)">'<span id="SPELLING_ERROR_8" class="blsp-spelling-error">erbs</span> and other veg</span> €2.65<br /><span style="BACKGROUND-COLOR: rgb(255,255,0)">Cream</span> </span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >€1.50 </span></span><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >................................. </span></span><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >Total €13.88 </span></span><br /><br /><span style="COLOR: rgb(102,102,102)"><span style="font-size:85%;"><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:130%;"><span style="FONT-WEIGHT: bold">Drinks: </span></span><span id="SPELLING_ERROR_15" class="blsp-spelling-error" style="font-size:100%;"><br /><span style="font-size:100%;">More Planter's Punch (white rum, orange juice, lemon juice, lime juice, Grenadine)<br /></span><span id="SPELLING_ERROR_27" class="blsp-spelling-error" style="font-size:100%;"><span id="SPELLING_ERROR_9" class="blsp-spelling-error">Rosé</span> <span id="SPELLING_ERROR_10" class="blsp-spelling-error">da</span> <span id="SPELLING_ERROR_11" class="blsp-spelling-error">Peceguina</span>, 2009, 13.5%</span></span></span></span></span><span style="font-size:100%;"><br /></span><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;font-size:85%;" ><br /><span style="FONT-WEIGHT: bold;font-size:130%;" >On the stereo: </span><span style="font-size:100%;"><br /><span style="font-size:100%;">Arcade Fire, </span><span id="SPELLING_ERROR_12" class="blsp-spelling-error" style="font-size:85%;"><span style="font-size:100%;">Sia</span><br /><br /></span></span></span>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com4tag:blogger.com,1999:blog-9053263447847043118.post-31998558462815178472010-07-18T13:47:00.021+01:002010-12-26T13:58:42.344+00:00Roast Spiced Squash, Sausage Rolls, Sweet Potato & Goats Cheese Croquettas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dChuqYqYG9JSv-ShMeDCUypa_XiluTYPJFCO9jWLHVxLXsze6jidJspufSA6HlJOt0O_yU3Ki0fvf95anx8md9qDDP6brVuPZlRyMcuFYGx5yVqe718GOt7gmfYbOtxy06X8slLjoIYR/s1600/DSC_0016w.jpg"><img style="WIDTH: 400px; HEIGHT: 311px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5495227845275447490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dChuqYqYG9JSv-ShMeDCUypa_XiluTYPJFCO9jWLHVxLXsze6jidJspufSA6HlJOt0O_yU3Ki0fvf95anx8md9qDDP6brVuPZlRyMcuFYGx5yVqe718GOt7gmfYbOtxy06X8slLjoIYR/s400/DSC_0016w.jpg" /></a><br /><div><span style="font-size:100%;"><br /><span style="COLOR: rgb(102,102,102); FONT-WEIGHT: boldfont-family:trebuchet ms;font-size:130%;" >Roasted Butternut Squash with Sweet Spices, Lime and Chili </span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;"><br /></span></span><br /><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;font-size:100%;" ><span style="FONT-WEIGHT: bold">Ingredients: </span><br />1 butternut squash; 2 tbsp cardamon pods; 1 tsp all ground spice; 2 limes; 4-5 tbsp olive oil; salt & pepper; handful of fresh, chopped coriander; juice of 1 lime; 100 g <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Greek</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">yoghurt</span>; 30 g <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Tahjini</span> paste; 1 green chili</span> </div><br /><div><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;">This recipe was stolen, altered and passed off as our own from the excellent 'Plenty' cookbook by <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Yotam</span> <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Ottolenghi</span>.</span></span></div><br /><div><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" >Make the spicy marinade by grounding the <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">cardamon</span> and removing the shells. Mix it with the ground spice and some olive oil and chopped <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">coriander</span>. Slice your squash as desired and toss with the marinade. Season and roast for about 15-20<span id="SPELLING_ERROR_7" class="blsp-spelling-error">mins</span> depending on their size.</span></span><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" ><br /><br />Mix the <span id="SPELLING_ERROR_8" class="blsp-spelling-error">yoghurt</span> and <span id="SPELLING_ERROR_9" class="blsp-spelling-error">tahjini</span> <span id="SPELLING_ERROR_10" class="blsp-spelling-corrected">together</span>. Remove and segment the limes and marinade in olive oil. </span></span><br /></div><p><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" >Once the squash is cooked remove from the oven onto a plate. drizzle with the yogurt and segmented limes. This was pretty heavy on the <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">cardamon,</span> <span id="SPELLING_ERROR_12" class="blsp-spelling-error">Yotam</span>, not sure if I would agree with you there - but my god the Saffron tagliatelle with spiced butter on pg 260 means I will go easy on you. Drool on keyboard.</span></span><br /></p><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwLxqHaPnnbgaLMTeF_wQvLS_AedYq2kNnvY6c5YjBbip5_h2Oj8iGOZ9HeM4_BlW3VEFOodmQnoLS0uXfvOad8li3h7E1WCdlozOrSko7MC_qnsVJ5g2pk_91HNyHQoW-c0Ke5TiuL7l/s1600/DSC_0009w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5495229433533894658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwLxqHaPnnbgaLMTeF_wQvLS_AedYq2kNnvY6c5YjBbip5_h2Oj8iGOZ9HeM4_BlW3VEFOodmQnoLS0uXfvOad8li3h7E1WCdlozOrSko7MC_qnsVJ5g2pk_91HNyHQoW-c0Ke5TiuL7l/s400/DSC_0009w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn0MhinMAt7DFn44iMhYtn7D09-27qGFf42yWOwxmSkQSmoEB4wJpbao_nlhRPFhVq6NlkPyLbH_GhBGIHvOJOkLy8sqCJV6LNoAQii3iwh9aF75LdwngQcajkhCJw-1cU_JRcLjirlvN/s1600/DSC_0018w.jpg"><img style="WIDTH: 307px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5495230909862354930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn0MhinMAt7DFn44iMhYtn7D09-27qGFf42yWOwxmSkQSmoEB4wJpbao_nlhRPFhVq6NlkPyLbH_GhBGIHvOJOkLy8sqCJV6LNoAQii3iwh9aF75LdwngQcajkhCJw-1cU_JRcLjirlvN/s400/DSC_0018w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8UyD-tAEAxAFQ2w2Buh2Uyw_cT6u9kFQhapXuA3rfy8H_u2RWJwUZHM1PHkLXHNUqhPSjZGPFoGZwbOHcoUyDMxNsKv7K2wfzzTiN1zoiHr_xdgr19XX16o3PzWpY6KUuz0rQfzFQdsx/s1600/DSC_0026w.jpg"><img style="WIDTH: 284px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5495231135592870610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8UyD-tAEAxAFQ2w2Buh2Uyw_cT6u9kFQhapXuA3rfy8H_u2RWJwUZHM1PHkLXHNUqhPSjZGPFoGZwbOHcoUyDMxNsKv7K2wfzzTiN1zoiHr_xdgr19XX16o3PzWpY6KUuz0rQfzFQdsx/s400/DSC_0026w.jpg" /></a><br /><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><br /><span style="font-size:130%;"><span style="FONT-WEIGHT: bold">Sausage Rolls</span></span></span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;"><br /></span></span><br /><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;font-size:100%;" ><span style="FONT-WEIGHT: bold">Ingredients: </span><br />4 good quality sausages; a </span><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;font-size:100%;" >handful fresh, chopped coriander; 1 red chili; salt & pepper; 1 onion; 200 g flour; 100 g (frozen) butter; little cold water; 1 egg yolk (for egg wash)</span><br /><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;">Make the pastry by mixing the flour and grated butter together with a knife adding a little water if 'kneaded' (bad-<span id="SPELLING_ERROR_13" class="blsp-spelling-error">dom</span>-dish!). (Long silence). (Longer silence). (Sound of man coughing in the distance). Bring it together with your hands and form it into a ball and chill the pastry for 30<span id="SPELLING_ERROR_14" class="blsp-spelling-error">mins</span>. </span></span></div><br /><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" >While waiting for the lazy pastry, remove the casing from the sausages and mix the meat with the <span id="SPELLING_ERROR_15" class="blsp-spelling-corrected">coriander</span>, <span id="SPELLING_ERROR_16" class="blsp-spelling-corrected">chilli</span> and diced onion and season well. </span><br /><div><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" ></span></div><br /><div><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" >Remove the pastry from the fridge and give it a little knead. Roll it out into a thin <span id="SPELLING_ERROR_17" class="blsp-spelling-error">roundy</span>, neat, <span id="SPELLING_ERROR_18" class="blsp-spelling-error">eggy-</span>type shape. Or if you are like me, try to roll it this way, but you will probably end up with pastry that looks more like Africa or Thailand. </span></div><br /><div><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" ></span></div><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;" >Form a sausage shape with the eh, sausages, this is confusing, at one edge of the pastry and roll it into the shape of an, eh, other sausage. Slice along the tops with your <span id="SPELLING_ERROR_19" class="blsp-spelling-corrected">laser</span> eyes and bake at 180c for about 25<span id="SPELLING_ERROR_20" class="blsp-spelling-error">mins</span> maybe. Oh don't forget the egg wash!</span><span style="font-size:100%;"><br /></span><div><span style="font-size:100%;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yWo84xtriwgZEr-zqlk5yxbT2IzvDWy88iCobREJSqxntLsssIzJBZ-zclHIy8pmabvEgvutIhoQbFqH4U3wgy574oPhAm0lHcRF6ILrxBQRDjuU9Vngdaw6ZXIHtRfsV9j78DEHlF1B/s1600/DSC_0036w.jpg"><img style="WIDTH: 286px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5495272412655051906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yWo84xtriwgZEr-zqlk5yxbT2IzvDWy88iCobREJSqxntLsssIzJBZ-zclHIy8pmabvEgvutIhoQbFqH4U3wgy574oPhAm0lHcRF6ILrxBQRDjuU9Vngdaw6ZXIHtRfsV9j78DEHlF1B/s400/DSC_0036w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRphrUkqQhc91xPcLt4LI1pGxR2mggs8QtcHrnwEZWUjHA2yO0JtERMr84Cl5I3JOgvpAmoaGk4XJ7slIbnxwEQn8R1iORft60IrPRs1UN-ytzMX_L0sd7Lv-itdcP2t_JVvefppH9RWU/s1600/DSC_0038w.jpg"><img style="WIDTH: 289px; HEIGHT: 400px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5495273477311504354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRphrUkqQhc91xPcLt4LI1pGxR2mggs8QtcHrnwEZWUjHA2yO0JtERMr84Cl5I3JOgvpAmoaGk4XJ7slIbnxwEQn8R1iORft60IrPRs1UN-ytzMX_L0sd7Lv-itdcP2t_JVvefppH9RWU/s400/DSC_0038w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZTKPwdV5bWt8GpiVwkK_JFtUOavPnKIHUNiFPvLw6i8m3svZkxVp1vG8e2ZaHhmT2bMmk6Nh5upebL20d4nCJEFYejqqqJHJdeJssE-PDfnMQ_SiuzmIrixlod8YYLMTS-pTMb0BT8uo/s1600/DSC_0041w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5495273655006106546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZTKPwdV5bWt8GpiVwkK_JFtUOavPnKIHUNiFPvLw6i8m3svZkxVp1vG8e2ZaHhmT2bMmk6Nh5upebL20d4nCJEFYejqqqJHJdeJssE-PDfnMQ_SiuzmIrixlod8YYLMTS-pTMb0BT8uo/s400/DSC_0041w.jpg" /></a><br /><br /><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;"><br /></span></span><span style="FONT-WEIGHT: bold;font-size:130%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >Sweet Potato & Goats Cheese <span id="SPELLING_ERROR_21" class="blsp-spelling-error">Croquettas</span></span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="font-family:trebuchet ms;"><br /></span></span><br /><span style="COLOR: rgb(102,102,102);font-family:Trebuchet MS;font-size:100%;" ><span style="FONT-WEIGHT: bold">Ingredients: </span><br />2 sweet potatoes; goats cheese ; 4 garlic cloves - roasted; salt & pepper; flour mixed with paprika, breadcrumbs</span><br /><span style="font-size:100%;"><br /></span></div><div style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:100%;">Roast the sweet potatoes (and garlic) until tender. Remove the <span id="SPELLING_ERROR_22" class="blsp-spelling-corrected">garlic</span> from it's skin and mash with the sweet potatoes - season and allow to cool. Once cooled mix the goats cheese with the sweet potatoes and a beaten egg. Shape into whatever size you prefer and toss in flour, shaking off the excess before dipping into a beaten egg and finally into breadcrumbs before frying them off until golden and crispy.</span><span style="font-size:100%;"><br /><br />I served them with a smoked paprika mayo. Mix and egg yolk with some Dijon mustard, white wine vinegar, smoked paprika and salt. Slowly add the rapeseed oil whisking all the time until it reaches your preferred <span id="SPELLING_ERROR_23" class="blsp-spelling-corrected">consistency</span>. </span><br /><br /></div><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;font-size:100%;" ></span><div><span style="font-size:100%;"><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >I cannot believe that something so easy and tasty has not passed my lips before.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3dQyW-a-EyG9ziPjbkCcwP5HgksSaRCwgxbC8YSKCLbEX2INd11xaWECMJh2zv-w3xzKVEn0033xaVMVwyXGEOkCBllkpTLY8Zwo5yyZltcWyRaNB7fVjC5n9feEjuiu1LUhaiI-u5Qz/s1600/DSC_0046w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5495274766489868322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3dQyW-a-EyG9ziPjbkCcwP5HgksSaRCwgxbC8YSKCLbEX2INd11xaWECMJh2zv-w3xzKVEn0033xaVMVwyXGEOkCBllkpTLY8Zwo5yyZltcWyRaNB7fVjC5n9feEjuiu1LUhaiI-u5Qz/s400/DSC_0046w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF6OsaPade8t7FWXbprJrVEp0yt02SA2KTx_TNoAk38LH1YAztQq6deJ9DNDOET09bKKvvUGreo9L5HpPKtHmnTbeujruLFmyhO50tVKnPVICvZi24Fi8m0J4aLAJFb5Yf5HnfwUDL54s/s1600/DSC_0054w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5495274947060789410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF6OsaPade8t7FWXbprJrVEp0yt02SA2KTx_TNoAk38LH1YAztQq6deJ9DNDOET09bKKvvUGreo9L5HpPKtHmnTbeujruLFmyhO50tVKnPVICvZi24Fi8m0J4aLAJFb5Yf5HnfwUDL54s/s400/DSC_0054w.jpg" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidl6wtJqm2PIExwi8byPuvMZwPtsnLq8WFtTZkwLsc4uKV2IciFC561GrL_jWLgXAFvcVP5_pRzfIvMkgwwU95j7h1-AUi8SsBUh6sNERTQmulTmUxgB0dkZs8jvx_AqFBHO7xk3iGuaGw/s1600/DSC_0058w.jpg"><img style="WIDTH: 400px; HEIGHT: 268px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5495275075467477858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidl6wtJqm2PIExwi8byPuvMZwPtsnLq8WFtTZkwLsc4uKV2IciFC561GrL_jWLgXAFvcVP5_pRzfIvMkgwwU95j7h1-AUi8SsBUh6sNERTQmulTmUxgB0dkZs8jvx_AqFBHO7xk3iGuaGw/s400/DSC_0058w.jpg" /></a><br /><br /><br /><span style="COLOR: rgb(102,102,102)"><span style="font-size:85%;"><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:130%;"><span style="FONT-WEIGHT: bold">Shopping List:</span></span></span></span></span><span style="COLOR: rgb(102,102,102)"><span style="font-family:Trebuchet MS;font-size:85%;"><br /><span style="font-size:100%;">Butternut squash</span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" > €2.00 </span></span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><br /><span id="SPELLING_ERROR_24" class="blsp-spelling-corrected">Coriander</span> €2.00 </span></span><span style="font-size:100%;"><br /></span></div><div><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >Goats Cheese €3.00 </span></span></div><div><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >Limes €1.20</span></span><span style="font-size:100%;"><br /></span></div><div><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span id="SPELLING_ERROR_25" class="blsp-spelling-error">Tahjini</span> Paste €3.49<br /><span id="SPELLING_ERROR_26" class="blsp-spelling-error">Chillis</span> </span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >€2.50<br />Sweet Potatoes </span></span><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >€2.25</span></span></div><div><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >......................................................... </span></span></div><span style="COLOR: rgb(102,102,102);font-size:100%;" ><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" >Total €16.44 </span></span><br /><div></div><br /><div><span style="COLOR: rgb(102,102,102)"><span style="font-size:85%;"><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;" ><span style="font-size:130%;"><span style="FONT-WEIGHT: bold">Drinks: </span></span><span id="SPELLING_ERROR_15" class="blsp-spelling-error" style="font-size:100%;"><br />Planter's Punch (white rum, orange juice, lemon juice, lime juice, Grenadine)<br /><span id="SPELLING_ERROR_27" class="blsp-spelling-error">Pojega</span></span><span style="font-size:100%;"> </span><span id="SPELLING_ERROR_16" class="blsp-spelling-error" style="font-size:100%;"><span id="SPELLING_ERROR_28" class="blsp-spelling-error">Valploicella</span></span><span style="font-size:100%;"> </span><span id="SPELLING_ERROR_17" class="blsp-spelling-error" style="font-size:100%;"><span id="SPELLING_ERROR_29" class="blsp-spelling-error">Ripasso</span></span><span style="font-size:100%;">, 2007, 13%</span></span></span></span><br /><span style="COLOR: rgb(102,102,102);font-family:trebuchet ms;font-size:85%;" ><br /><span style="FONT-WEIGHT: bold;font-size:130%;" >On the stereo: </span><span style="font-size:100%;"><br />Chet Baker</span><span id="SPELLING_ERROR_18" class="blsp-spelling-error" style="font-size:100%;">, Harry <span id="SPELLING_ERROR_30" class="blsp-spelling-error">Belafonte</span></span></span> </div>Salty Squidhttp://www.blogger.com/profile/10710361286465172352noreply@blogger.com8