just a note to remind myself how gorgeous this was – so gorgeous, in fact, that I have instructed Pete to save all the pea pods from his bag ‘o’ peas, and I will simmer them down with the rest of the chicken stock, and put it in the freezer.
I’m sure frozen would be fine for the peas, but it really wouldn’t be the same without the pea pod stock.
The recipe is here – go cook it *now*, while fresh peas are in the shops!
I saw this on LJ, and thought of Sasha.
Make a slit in the side of the chilli and remove membrane and seeds. Then you marinate them in vodka for 12 hours+. Then you pipe a mixture of white chocolate, vodka and freshly ground black pepper into the cavities, chill, and finally dip in dark (60%+) chocolate.
The combination of chocolate, pepper, vodka and chilli works remarkably well, but its still difficult to eat more than one of them. The green chillis especially were scary and eating them brought tears to the eyes and profanities to the lips.
Finely chop a shallot, some fresh coriander and a red chili. Combine this with 1lb of Dexter mince, together with some sel gris. Shape into vaguely hamburger-shaped shapes
In a bowl, combine a can of chick peas, some chopped fresh mint, diced cucumber, finely chopped spring onions, some cold cooked potatoes from the fridge, and grated carrot. Make a dressing with walnut oil, white wine vinegar and a splash of shoyu and toss it about a bit
Get Pete to stand in front of a very hot ribbed cast iron pan and cook the burgers
Sprinkle the salad with sesame, pumpkin and sunflower seeds, which have been dry fried, then tossed in a little tamari.
Perfect summer food.
Quick, easy and delicious
Sauté a chopped onion and a few cloves of garlic in some good olive oil. Add half a jar of grilled red peppers from Lidl (these are utterly gorgeous), sliced up. When the pasta is done, drain, add some cubes of feta and the vegetable mess.