Just found this link on how to chop stuff up. Flippin’ brilliant. Really. Diagrams, left and right handed, I suppose if you’re ambidextrous you could learn from this how to chop like a robot…
It goes through veggies, meats, herbs; the lot. Highly recommended even if you think you know everything.
3 Men and a Cupboard (or Reggae, Steady-Cook)
We, the fine gentlemen of the Bristol M.C.C. decided to wing it. After rummaging in the cupboard+fridge we came up with chilli con veduras (a.k.a.veg chilli innit? My good readers).
Continue reading “Veg Chilli”
Made a stonking omelette yesterday morning. I’ve never made one before, so I looked up Delia, read the recipe and closed the book. Delia has a knack of making the simplest things really flipping complicated. Anyway…
Continue reading “Fluffy Omelette”
We missed last Friday. Boooo! MCC Sensi got sidetracked at the last minute leaving me and Liam with the ingredients for a dish of mysterious origins…
- 2 Sweet potatoes
- 2 large or 4 small leeks
- Chicken stock cubes
- Couple of onions
- Small pot of double cream
- Fresh thyme or tarragon
- 1 French stick
We managed to figure out that it must be some type of soup, which seemed inextricably complicated to make with no guidance from MCC Sensi (I think I’ll just call him Pat from now on). So in his absence we had a spliff and heated up some filled pasta, covered it in pesto and served with salad. Nice.
Quick and easy man tea, although I really need to learn new ways to cook up fish. It was good despite not adding a little bit of lemon juice, and I forgot to put some ripped up coriander in the pan near the end of frying, next time…
Small piece of swordfish, a big chunk of Tuna, pan fried in 2 seconds of sesame oil, 1 second of chilli oil and 3 seconds of organic sunflower oil. I put the tuna in first as it was quite thicker than the swordfish. I like the tuna a tiny bit pink in the middle, I’m not sure if this is ok or not, but I like it and I’m not dead….yet…
Made a nice Mediterranean salad, ripped up an iceberg lettuce, chopped some cucumber, sliced some spring onions, added some chopped up black olives and gherkins. Whacked it all in a bowl, added 3 seconds of extra virgin olive oil, a dash or two of malt vinegar, a hefty pinch of salt and a few grinds of pepper.
Seeing as I’ve cut down on red meat and have uncontrollable urges to slaughter cows wholesale, tuna steaks and chunky salad with a dollop of proper chilli sauce from the Chinese supermarket is all that it takes to quell my thirst for man food. Also works out about the same price as decent meat.
This is the result of our first night a few weeks ago, if I get this right after 2 weeks, I’ll be chuffed. Forgive me MCC Sensi.
Anyway this is the first thing that I’ve ever properly cooked and the first night of the Mens Cookery Club, so with the help of MCC Sensi and commy chef Liam we made a wicked Thai Green Curry.
Continue reading “Thai Green Curry”