Food thread

[Jovial Monk]

MMMMMMMMMM1

bit late to eat dinner, but I couldn't tear myself away from the program about Yellowstone Nat. Park. But now wolfing down a pork curry and saffron rice, gooooood!

[Jovial Monk]

Seafood paella
Serves 4
From: Jane Lawson "Spice Market"

1 ripe tomato
125ml white wine
1 red onion, chopped
12-16 black mussels, beards removed & scrubbed
125ml EVOO
1/2 red onion extra, finely chopped
1 bacon rasher, finely chopped
4 garlic cloves, crushed
1 red capsicum, finely chopped
90g chorizo, thinly sliced (I bought cooked, easier to slice I thought)
1 pinch cayenne pepper
220g paella or arborio rice (medium grain rice)
1/4 tsp saffron threads
500ml chicken stock, heated (I use the cartons of Campbell's stock)
85g fresh or frozen peas
12 small prawns, peeled & veined
2 cleaned squid tubes, cut into rings
115g firm white fish fillets, cut into bits
1 large handful flat leaf parsley, finely chopped

Peel & chop tomato, put aside
Heat the wine and and onion in a saucepan over high heat. Add the mussels, cook shaking pan for 5 minutes. Remove from heat, discard any unopened mussels then drain reserving the liquid

In a large, heavy based frypan add the oil and heat then add the extra onion, bacon, garlic & capsicum, cook five minutes until softened. Add chopped tomato, chorizo and cayenne pepper, season with salt and black pepper. Stir in the reserved liquid then the rice and stir again. Blend saffron with the hot stock, stir into the rice mixture, bring to the boil then turn heat to low and cook for 15 mins uncovered.

Put the peas, prawns, squid rings and fish on the rice, push them into the rice, cover and cook on low heat for 10 minutes turning over halfway through, until the rice is tender and the seafood cooked through. Add the mussles for the last 5 mins to reheat. Let rest 5 mins, add parsley & serve.

My dinner tonight.

[Jovial Monk]

PHUCK! just realised I phorgot to buy the phucking phish!

[Jovial Monk]

Who cares about phish? Everyone loved the paella!

BUT, a more serious matter and let it be a lesson for you, kiddies: I must have bought the saffron without looking closely--it was saffron powder and so fucking useless

Only the little threads--pistils--are the real mccoy.

But, as I said, it was lovely.

[JWFrogen]

Did you put a Happy Chunky Monk kid’s toy at the bottom of the paella?

[Jovial Monk]

Why, do you want one?

[JWFrogen]

Do you have Spiderman this week?

[Jovial Monk]

I had spiderman last week and will have him next week.

[Jovial Monk]

Every fucking bone aches, every fucking muscle aches, every nerve. . .BUT cleaned up a couple beds and now have a heap of corn and bushbeans planted! Much goodness over summer!

Have two more beds to clean and plant, a patch in the herb patch to be patched with capsicums.

After a beer or two will make some panna cotta (cooked cream puddings) and lightly poach some raspberries to be served with the panna cotta.

Best of all, have tomorrow and Wed off, wah hoo!

[Jovial Monk]

Back from a stroll down Jetty Rd, clutching in my hot little hands "Tagines, Spicy stews from Morocco." Hmmmm, nice little book, beautifully produced and I can't wait to cook the first tagine on Sunday! Tagines are meat stews with fruit and/or nuts, or just vegetarian stews cooked for a long time over very low heat.

Now I need to get me a tagine--the pot tagines are cooked in. Mouth watering already


Sigh. . .food for the spirit aka literature but I will be stretched on the rack, bastardised on the bastinado, glowing coals heaped on eyes and genitalia (do you read gelateria as genetalia like me???) if I described the other two books I bought! S ss ccc iii oh oh uh uh F ff i i . . .i books, one humerus, one ss ppppace opp pp era types.

Ah fuggit, "Monstrous Regiment" by Terry Pratchett and something by Alistair Reynolds! (I feel brave saying this since Heebeejeebee is still at Noosa for 4 weeks or so.