K2, I also found a good-sized plastic tub of piment d'Alep, a very interesting spice, not hot-hot, more piquant with a bit of heat. One has to be careful with some spices that lose their power quickly, but you have a freezer.
We've had Syrian restaurants here for quite a while, but there is a new wave with the current refugees.
Salad days grow less and less as we head for June & July, but I have big plans for a Chefs Salad today with grilled fillet of hake and baby calamari tentacles. I just can't make up my mind whether to have spicy rice on the side or Nicola potatoes…….or both.
I dipped chicken bits in a mixture of beaten eggs and herbes de Provence, rolled them in a mixture of flour, bread crumbs, cayenne, black pepper, turmeric, cumin and salt and deep fried them.
It became a crispy golden delicious totally unhealthy meal which I dipped in barbecue sauce to make it even worse, but sometimes you just have to go with your impulses and make up for it another day.
The frying oil became such a mess that I had to flush it down the toilet once it had cooled. I know you are not supposed to do that, but as long as I was breaking rules, I might as well break all of them.
It's the other half of the cottage pie today with fresh vegetables, but tomorrow I have some chicken thighs waiting to become dinner. I might follow in your footsteps Kerouac with deep frying , and make the Korean dish of Honey Butter Chicken . I followed the video put up by Maangchi on YouTube. She recommends double frying the pieces of chicken. I wish I knew why(besides getting crunchy coating) you have to remove the golden fried pieces for a Meer 5 minutes or so before dumping them back in the same hot oil and frying again for about 10 minutes. can't you just fry for longer? This frying on its own will deliver a very bland chicken until the honey butter sauce is poured and coated on the chicken as she does not spice up the flour.
I sautéed some boneless chicken filets in olive oil, nuoc mam and soy sauce along with sliced capiscum, carrot slivers and bean sprouts. It was pretty good, but I will confess that it was a bit too salty because I was almost at the end of my bottle of soy sauce and poured all of it in. One should not do that.
Looking around at my supplies last night, I came up with a sort of pizza that was quite good. I had a not-too-stale mini baguette which I cut in half, then sliced each half the long way so I wound up with four pieces. I made a quick sauce of finely chopped poblano, onion, & tomato seasoned with garlic, and tiny amounts of rosemary, basil, & chile. The baguette pieces were each spread with ricotta then topped with the sauce, then sprinkled with grated queso de Chiapas (sort of like feta), drizzled with olive oil and put into the oven to heat through.
I had it with lettuce and onion salad. This made for a completely satisfying meal, plus I have some of the "pizza" left over.
Yes I think the advertising on the box saying it's steak convinces you that it hasn't been made with cheap cuts of beef as is the case in most pies here. It was beautifully wrapped and I think the colourful box it was in must have cost more than the pie! And it was very delicious.
Yesterday I bought some high quality minced beef at a greatly reduced price because it had the proud label saying "I'm rotting tomorrow -- buy me right now at a discount!" That isn't exactly how it is worded, but that's what it means. Anyway, I cooked it with chopped onions and kebab spices. In another pan, I cooked carrot pieces and courgette slices that had been blanched. In the end, I sprinkled chopped cilantro and mint on top. I would have been horrified by the mint a number of years ago, but my travels in the Arab world corrected my opinion. In any case, I found the end result to be quite tasty.
Tonight was Honey Butter Chicken for dinner. I had wanted to do it since first finding it on YouTube recipes for several versions of the dish but stuck to. Maangchi and her Korean version. Of.course what cook follows the recipe down to the last detail….I don't know any. After seeing the way she applied the batter I decided to make the batter first then add the chicken pieces. It was slightly thicker but my did it cling to the chicken! I kept each batch warm in the oven then re=fried it all. I could hear the sizzle as I put the pieces back which told me it was still very moist inside. The final result was the batter coating was a little thick but very crunchy and "My Customer" said he loved it. I would advise anyone making this divine dish to make the sauce first and put it to oneside. Spicy rice went well with the honey butter chicken.
I spent an entire morning constructing two pasta dishes for this evening's dinner. Both the same but one for us and once for the working family. Why it took so much time is the ingredients. Mushrooms which I bought already chopped up but I inspected every piece to make sure there was no compost attached to them. I wipe it off always. Then a bag of spinach to be blanched and I made the mistake of not chopping it up before blanching with boiling water. You try cutting it smaller…bloody difficult. Then a huge amount of cheese to grate and a sauce to be made. I'm not complaining as I had the rest of 1pm onwards to relax.