Luncheon 11/02/08

Well, first of all, I am very sorry, I’ve been very busy at work so I haven’t been able to keep this as up-to-date as I would have liked. Very naughty I know… Well, to be honest, I haven’t really eaten much that’s been special. I’ve made a few salads, done some wonderful things with cous-cous had some Morrisson’s salads, you know the score. Here’s a gallery of a few of the things I’ve been eating since last time:

Some very nasty Tuna salad from Benjy’s

Something random and slimy from Boots

A marvellous sarnie I made

Liquid luncheon

Porky baps from the canteen

Today I could only be arsed to go to Boots so I had the meal deal which has now gone up to £3.20 I might add! Still cheap though, and I had a ‘Tomato and Basil Chicken Pasta Salad’, which came with a box of carrots and dip and an Orange and Passionfruit smoothie. The salad wasn’t bad, slimy and mayonnaisey as usual but that’s par for the course. The chicken was a little dry but the dressing was nice. I even got three whole leaves of spinach as a sort of token effort at justifying the name ‘salad’. We all know my feelings on the misuse of that word! Wasn’t bad though in terms of flavour though, I’ll give them that. Here it is in all it’s glory:

At the weekend I perfected my ‘Special Sauce for Putting on Pan-Fried Seabass mmm it’s Dead Nice’. That’s it’s official name by the way. You make it thus:


~6 spring onions or one and a half shallots, finely chopped
4 tbl spoons of sherry vinegar
2 egg yolks
200g clarified butter
7 big fresh basil leaves, shredded
1 red chilli, deseeded and finely chopped
3 tbl spoons of water
salt and pepper to season

Chuck the spring onions and vinegar in a hot pan and quickly reduce. When the liquid is down to about a third, pour out and reserve. clean the pan and refill with some cold water and put on the hob until boiling. On top of the pan place a glass or metal bowl. Chuck in the egg yolks, water and seasoning and heat while whisking until the mixture has gone pale and fluffy then slowly pour in the clarified butter whisking all of the time. This is the difficult part cos you end up with butter everywhere and all down your arm. The mixture should start to emulsify like a hollandaise and thicken. Lob in the chilli, basil and vinegar and onion reduction, and whisk for a little bit, then take off the heat and keep it warm over the water until ready to serve. Don’t let it go cold before serving or it’ll go proper nasty and congealed, a bit like marzipan but horrible.

Pan fry your seabass (also works well with red snapper, mackerel, and trout) and spread some of this tasty stuff over the top, not loads cos it can be quite tart. Server with rocket and cherry tomatoes and a spoon of mushroom risotto or cous-cous. Absolutely bloody splendid! Very pleased with myself over this one. I also have a tasty recipe for a roasted red pepper sauce that goes amazingly with plaice or skate. I’ll give you that another time though…

In closing, I thought you might like this poster I found in a pub in Cannock yesterday, made me chuckle!

Oh yes and…

project:Adonis weight: 14st 1lb

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