Stay peeled/tuned/awake for the M.C.C. Summer Hummer Salad Extravaganza coming to a theatre near you, which, in wack-speak means me & Red-eye had a cup of coffee @ Q.V. and decided ” ‘Bout time for more kitchen capers, it’s hot, vegetables cheap, salads are easy, bang-zoom-let’s go-go”. Whatever did happen to the “Real” Roxanne?… probably running a felafel franchise or is a rep for Nisbetts in Brooklyn.
(Sorry Pat, but I don’t think anyone is buying into this whole Hip Hop-Catering self-referencing, Ed.)
As part of last weeks MCC, apart from the Piri Piri Prawns we also did Tuna teaks with salsa. How to cook the Tuna I’ll save for a general fish steak tip as opposed to a full-on recipe. The salsa was rocking and is fully worthy of its own entry, so here it is.
Continue reading “Summer Salsa”
Make an x shaped slit on the top of the tomato with the tip of a small knife. Cut the green core out of the other end. Boil the kettle, put tomato in a bowl and cover with hot water. After a minute or so the skin will start to split. Run it under a cold tap to avoid the flesh going mushy, and peel skin off with sharp edge of knife.
Proceed with recipe of choice i.e. salsa. For tomato concasse, cut in half after skinning, scoop out the pips and cut flesh into small diamonds(or tiny Leaning Towers of Pisas, if you wish. Knock yourself out.)
Just getting to grips with this whole posting malarky, so please bear with me. Any road up- Yes, it’s Offishscale, the (soon to be) MIGHTY M.C.C. is bizzack for the zero..er…six, so word to Mrs. Beeton, and let’s get involved. Got any comments, ideas, questions..? Then hit us up, and we’ll do what we can.Okay? okay. Be seeing you. Pat. (M.C.C. Sensi)
So the MCC finally gets back together again. And about time too.
The Sensi and I do a bit of a mad one in Sainsbury’s and go on a mad fish bender. We start with the raw deveined prawns. I wasn’t sure what “deveined” meant , apparently it’s when the all the gak gets removed from the spine, you know all the brown nasty bits.
So this recipe is the simplest and most flippin’ delicious dish that you can imagine for such little effort. I can honestly say that this is probably the nicest prawn dish that I’ve ever had… Not bad considering Pat just made it up on the fly.
Continue reading “Piri Piri Prawns”
After Over a year away, we’re back. The MCC is again in full force with the culinary skills of the Patmeister and the ignorance of his two disciples eager to learn the dark arts of the preperation and cooking of food.
First up is the fantastic Piri Piri Prawns… I’m salivating just thinking about it.