Reasonably English, LOL!
Spotted by Paul Mikhailoff
Friday, 13 January 2012
Thursday, 5 January 2012
Mulled for the Cold
Xmas and New Year may well be over but let's face it, it's still cold, dark and bloody miserable outside. To therefore subject oneself aimlessly to a month of abstention, from alcohol in particular, is utter madness to me. I am in fact comfortably sipping on a wonderful glass of Chianti this very second. Have some of that!
I guess the point here is that after a long day at work on a winters day, there is a lot of comfort to be taken from a nice evening glass of red or two - particularly if the wine is served warm, with spices and citrus.
Serves plenty:
- 3 bottles of red
- 175 ml of brandy
- 200g of caster sugar
- 2 lemons
- 3 oranges
- 2 star anise
- 2 bay leaves
- 2 sticks of cinnamon
- 2 dozen cloves
- 1 tbsp of nutmeg
First of all stud one of the oranges with the cloves (go crazy, make a pattern), then loosely squeeze the juice out of the rest of the fruit and chuck them and the juice (skins included) into a large pan with the sugar.
Throw in the bay leaves and allow the sugar to dissolve into a syrup. Now pour in all of the wine, I usually opt for a Rioja Joven (cheap, cheerful, young and bursting with fruit), and add the brandy an all of the remaining spices. Simmer this on a medium heat for 20-30 mins ensuring that it never boils. Leave it to infuse for a little longer before ladling into a vessel of your choice (the humble mug always gets my vote).
Job done. Who needs summer!?
I guess the point here is that after a long day at work on a winters day, there is a lot of comfort to be taken from a nice evening glass of red or two - particularly if the wine is served warm, with spices and citrus.
Serves plenty:
- 3 bottles of red
- 175 ml of brandy
- 200g of caster sugar
- 2 lemons
- 3 oranges
- 2 star anise
- 2 bay leaves
- 2 sticks of cinnamon
- 2 dozen cloves
- 1 tbsp of nutmeg
First of all stud one of the oranges with the cloves (go crazy, make a pattern), then loosely squeeze the juice out of the rest of the fruit and chuck them and the juice (skins included) into a large pan with the sugar.
Throw in the bay leaves and allow the sugar to dissolve into a syrup. Now pour in all of the wine, I usually opt for a Rioja Joven (cheap, cheerful, young and bursting with fruit), and add the brandy an all of the remaining spices. Simmer this on a medium heat for 20-30 mins ensuring that it never boils. Leave it to infuse for a little longer before ladling into a vessel of your choice (the humble mug always gets my vote).
Job done. Who needs summer!?
Friday, 16 December 2011
Monday, 21 November 2011
Forget Angry Birds, make Angry Eggs (Video)
Following the 'angry' theme here is a nifty idea to spice up what would otherwise be bog standard hard-boiled eggs. Simple and seemingly delicious, I will also be adding a pinch of cayenne pepper to the mix...
Monday, 14 November 2011
'Pissed Off' Pasta!
Whilst 'angry' is definitely a more accurate translation of arrabbiata, temperament is ultimately determined by the amount of chili that you wish to use in this ridiculously simple pasta dish. So, if like me you too are a chilli fiend, then 'pissed off' is a far better suited term.
As with any pasta dish there is a lot of debate as to where its regional origins lie, however many seem to agree that Central Italy (Rome) is the true home of 'penne all'arrabbiata'.
Irrespective of where the recipe comes from one thing is for sure, the list of ingredients really does not vary - garlic, chilli, tomatoes, parsley and penne. Here's how I do mine...
Serves 2-3:
approx 300g of penne rigate
2 cloves of garlic (finely chopped)
1-2 large dried chilli (finely chopped)
a handful of cherry tomatoes
1 tin of chopped tomatoes
1 big handful of flat-leaf parsley
Before you do anything get a pan of salted water on the boil and drop in your pasta. Of course you can use any type of pasta but penne rigate is the winner. Rigate means lined/striped which is an important distinction from ordinary penne as the sauce tends to cling better to the former.
Add the garlic and chilli to a frying pan with a little olive oil. Key here is to control the temperature, you really don't want to burn the garlic.
When it begins to take on a little colour chuck in your cherry tomatoes, these will naturally release water bringing the overall temperature down slightly. If you've been distracted and the garlic is turning too quickly then just add a splash of water.
Once the toms have softened a little pour in the tin. Most of a bottle of passata will also do, it just depends on what you have available. Stir and season well.
Your pasta should be pretty much ready by now, drain reserving some of the water and add it all to the sauce. Finally throw in your chopped parsley (never basil), stir well and serve.
As with any pasta dish there is a lot of debate as to where its regional origins lie, however many seem to agree that Central Italy (Rome) is the true home of 'penne all'arrabbiata'.
Irrespective of where the recipe comes from one thing is for sure, the list of ingredients really does not vary - garlic, chilli, tomatoes, parsley and penne. Here's how I do mine...
approx 300g of penne rigate
2 cloves of garlic (finely chopped)
1-2 large dried chilli (finely chopped)
a handful of cherry tomatoes
1 tin of chopped tomatoes
1 big handful of flat-leaf parsley
Before you do anything get a pan of salted water on the boil and drop in your pasta. Of course you can use any type of pasta but penne rigate is the winner. Rigate means lined/striped which is an important distinction from ordinary penne as the sauce tends to cling better to the former.
Add the garlic and chilli to a frying pan with a little olive oil. Key here is to control the temperature, you really don't want to burn the garlic.
When it begins to take on a little colour chuck in your cherry tomatoes, these will naturally release water bringing the overall temperature down slightly. If you've been distracted and the garlic is turning too quickly then just add a splash of water.
Once the toms have softened a little pour in the tin. Most of a bottle of passata will also do, it just depends on what you have available. Stir and season well.
Your pasta should be pretty much ready by now, drain reserving some of the water and add it all to the sauce. Finally throw in your chopped parsley (never basil), stir well and serve.
Thursday, 3 November 2011
and the 'WORST AD OF THE YEAR AWARD' goes to...
...Casillero del Diabloooooooooooooooo, 'Official Wine Partner' of Man Utd apparently...
I just wish they'd managed to get Rooney to pronounce the brand name, that alone would have been enough to make the video go viral.
I just wish they'd managed to get Rooney to pronounce the brand name, that alone would have been enough to make the video go viral.
Tuesday, 1 November 2011
"There's a No Taste Like'a Home!"
For anyone that missed Harry Hill's TV Burp on ITV the other night here is a hilarious extract showing Gino D'Acampo in FULL Italian stereotypical glory.
Toooooooooo funny!
Toooooooooo funny!
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