Still Here!

A little late but soon I will bring you a few surprises.

Stir and Trample

Read on if you dare................

http://www.paniconaplate.com/

.....we are being told our food like our air will poison us.

Potty Penguin Bistro v H. Potter

Soon be Halloween and all things black and ghostly. So why not cook up something interesting to go with it. The chef at the Potty Penguin Bistro has come up with just such a dish. Simple. Even the worst cook couldn't make mess of this.

Take four large open cap Mushrooms and slice thickly.
A dessertspoon of mint sauce.
Something to give body - a small tin of mushy peas.
Secret ingredient - 1 Packet M&S Terribly Clever Roast Potato Seasoning.
1.5 litres water.
Add all to pan and bring to boil.
Turn down and simmer for about five minutes.
Allow to cool then liquidise.

You should have a dark mint flavoured soup which can be served hot or cold. For some real fun add to a pot of cream some red vegetable dye then a swirl to each bowl. It doesn't freeze so advise just making it for one meal.

I do wish that Owl would find somewhere else to perch it's quite un-nerving.

Hoveboy's Coconut Rice with Beans

This recipe is one of the nicest accompaniments to breaded chicken and turkey dishes such as southern-fried, Kievs etc, but is very versatile and will go with many other dishes.

The original recipe comes from the side of a can of Gungo Peas, purchased at Morrisons!! I have found that red kidney beans work just as well and are more readily available, although it does turn the rice a slight pinky colour!
Try it and let me know what you think...........

Ingredients

1 400g tin of Gungo peas or Red kidney beans (drained)
1 400g tin of Coconut milk (can be low fat)
1 large onion, finely chopped
1 red chilli, finely chopped seeds removed
1 clove garlic, crushed
400ml vegetable stock, made with 2 oxo cubes
300g long grain or basmati rice, washed
2 tablespoon vegetable oil
salt and pepper, to taste

Method

Soften onion in a thick-bottomed, preferably non-stick saucepan, without colouring.Add the crushed garlic and chilli and cook for a further minute without colour. Add coconut milk, rice, beans and vegetable stock. Bring to the boil, stirring gently. Reduce the heat to low simmer, cover with a lid and simmer until all liquid has been absorbed and rice is tender. Stir occasionally to prevent sticking. Season to taste with salt and pepper and enjoy!!

Serves 4

Will re-heat very well in the microwave or pan. Just add a little water to it first to moisten.

The whole cooking process should take around 20 to 30 minutes.

Greetings from your Chefs at home and abroad.

2011 will add more recipes from the Pink Penguin Bistro plus many from around the gloab.
Stay with us for an epicurian experiance few can can can can, sorry folks the chef got the
tremmmmbles.....http://www.lifeinprovence.com/index.html?....have an Olive and
reeeelax!

Gluten Free

Hi Folks,

Just been surfin and found an interesting site for all you guys who don't like gluten or it don't like you. http://www.bluebonnetrestaurant.com/glutenfree_menu.html

TRIPE - CHINESE STYLE

During the late Sixties, I became friends with the owner of a Chinese restau-rant in York. His Head Chef passed on the following recipe. I don't like 'TRIPE' as cooked in the English fashion, but this is something else.

Eight ounces Tripe, from the Pig, if possible.
The same of garden peas. Ounces, that is.
One and a half pints stock. Chicken is best.
A medium onion.
Three teaspoons sea salt.
One and a half tablespoons corn flour.
The same of lard and also chives.
A pinch of Celery seed.
Two tablespoons of sherry. Medium sweet.
A small teaspoon of chilli sauce.

A glass of Mao-tai for the chef!


Method

Cut each tripe sheet into six strips.
Chop onion.
Simmer both the above in a pint of water with two teaspoons of salt for thirty minutes.
Pour away the water and allow to cool, then slice into matchstick strips.
Put the peas in a liquidizer (if you've got one), or a potato masher and bowl.
Pulverize them.
DON'T FORGET TO DEFROST THE PEAS, IF FROZEN.
Blend corn flour with water.
Put the lard in your wok or a large frying pan.
Add the peas and stir-fry gently over a medium heat.
After a couple of minutes, add the other ingredients in the order of salt and stock.
Bring to boil. Now add the tripe and chopped chives and simmer for ten minutes.
Serve with boiled rice.