My main issue with this recipe is the use of a wok! Just pour the cooked pasta in the frying fan and stir. To mix it up pour sauage on pasta in saucepan. Saves on washing up.
I shall share some recipes when I get home (maybe) - am @ Waterloo on train waiting to go home - and have a piss in the woods on way home. Also assuming I have enough battery to do said walk through woods
500g (or to preferred volume) - Boneless chicken thighs (better texture than breasts imho) ;edit: chop the fuckers to chunky preferenceā¦
onion - slice it finely
red pepper - slice it finely
2 garlic cloves (to be crushed)
1/2 chorizo ring or more depending on taste.(like what you get from supermarket)
1tablespoon Cajun seasoning - pm me if you canāt find it in supermarket & I can tell you how to make it)
250g plain rice
Standard tin of tomatoes
650ml chicken stock (might need to add more water to taste) - get good chicken stock. Oxo is only ok.
Teaspoon of oil - your choice tbf - but you need to start with this in the pan - yes. Really you doā¦
Brown chicken in oil in pan forā¦until brown ffsā¦
Remove and pop onto side in a bowlā¦keep up here.
Chuck the onion in the pan and fry until soft, best turn the heat down so it doesnāt burnā¦otherwise itāll taste shite.
Thenā¦
After about 4 mins chuck in crushed garlic, Cajun seasoning, chorizo and red peppers and cook on medium heat for about 5 mins. Not too hot.
Then chuck in chicken, rice, stock and tin toms and give it a good stir.
Cover & Bring it up to the boil and reduce to a simmer for about 30mins. Keep checking the rice and stir occasionally and add more water if needed until done as you like your rice.
Daughters birthday and she wants this, so if anyone wants do a roast leg of lamb a bit different, hereās how.
Ingredients:
Leg of lamb(good quality if available, it will make a difference)
Marinade:
1 tsp cocoa powder
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp oregano
1/4 pint water
1/4 pint Red wine
1/4 pint orange juice
1 clove garlic crushed
2 tbsp muscovado sugar
Mixe the marinade ingredients together. Trim the fat off the lamb and put the lamb in the marinade mixture(use a bag an squeeze all the air out). Leave in the fridge overnight.
Drain the lamb and roast as normal, basting with marinade occasionally.
Take the lamb out when cooked, skim any excess fat out of the pan, then add remaining mixture and reduce.
Have whatever sides take your fancy(all the usual work fine).
A good red to wash it down is a must for me, so as itās my daughters first legal drink i will be opening my last Domus Aurea(which makes me a bit ).
I find the pickling vinegar isnāt as strong as it used to be. Tastes have changed Iām told. I liked the sort that would make your eyes water for a week.
My aged aunt would use the onions home grown by my uncle in his veg patch. They would blow your socks off and curl your toesā¦It was always a joy as a nipper to see the effect on the unwary.