I shall brave the shops tomorrow and this is my fayre for the week; a bit different to the usual suspects, I'm looking forward to a week of culinary delights, if they work out the way they're supposed to!
- Irish Stew 1 (I have many versions; Irish Stew 2 next week)
- Tuscan White Bean Soup with frizzled shallots and pancetta
- Parmesan coated fish with walnut Romesco sauce served with Puy lentils
- Spanish Lamb Shoulder with tomatoes and olives
- Spicy salmon with oven roasted cauliflower and broccoli with garlic and coriander
- Roast Chicken with lemon cous cous, fried potatoes and petit pois
- Homemade pizza
Last night, I had a craving, a craving which people in this country usually have after a night on the lash heavy drinking. I was definitely not on the lash but had the craving nonetheless. This delectable, barely edible snack has a few variations, the main being the donner kebab. I personally, have never eaten a donner kebab I'm pretty sure that is a lie, having been on the lash a lot in my younger days and having no idea what I consumed the night before...you're only lying to yourself, Helen!, instinctively knowing that if a mass of meat turning on a big stick smells like that, it probably isn't good for you. I'm not a snob about it, I understand the appeal but I always opt for a chicken kebab; marinaded chunks of chicken, cooked on the bbq, added to pitta bread and smothered in salad and chilli sauce. Mmm mm.
My craving a few nights ago was powerful but having neither the will or the inclination to go in search, I decided to make my own. I used the leftover chicken from the curry which had been frozen; a quick blast in the microwave and it was fine. I made my own version of a pitta by making some paratha dough and rolling it over, like a purse and sealing it shut. I cooked it as usual in the frying pan and it came out well. The salad consisted of shredded lettuce, strips of cucumber and spring onion. The chilli sauce, I would have made as I had all the ingredients to hand but as it is mainly the same ingredients as in spicy onions, I used the remainder of the onions sitting in the fridge and added tomatoes to the mix, blending it to a coarse sauce.