January 2008

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If you’re like me, you’ve probably boiled a chicken and thought ‘What am I going to do with all this chicken water?’. Well don’t chuck it out.

Mash the chopped whites of a couple of spring onions in a mortar and pestle and then add a teaspoon of cracked pepper and a couple of tablespoons of fish oil. Then add the meat of half a dozen tiger prawns and mash it lightly. Leave for ten minutes.

Chuck the prawn shells and heads into the boiling chicken water and simmer for 5 minutes. Remove the shells and cook the prawn meat for a minute. Place a wedge of lime and coriander leaves in each bowl and ladle in some prawn and chicken water and serve at the start of a meal.


the chic of cheesin' begets munsters

Well it seemed pretty damned nice in the cool confines of the Simon Johnson cheese room but in the light of day we described it as a combination of a well lanolined shearer’s crotch with the appearance of leprosy.

Happy New Year btw.