Recipe Face

A load of random photaes!

They are all food that was made in my flat. I made none of it but ate most of it. It was good times!

I didn’t eat the petals here. They were there to make it look a bit high class. Did it work? YOU BE THE JUDGE.

I like this salad picture, I’m not sure why. It does actually make me want lentils some, which is a rare occurrence to say the least.

Lamb and accoutrement!

INTERNET.

I am back. Armed with pictures of food i made; which as well all know is pretty much a RECIPE - which i just spelt reciPIE; and should definitely be the name of a blog… (google says no; quick, someone make it!).

This is…. LAMB AND COUS COUS; a recipie by moi.

To make this:

Find a friendly butcher: the friendlier the better.

Ask them for some tasty lamb cutlets.

THEN. Get some cous cous, and mix in some tastyness.

To do this, if you are too foolish to figure it out, Add boiled water to a dish of cous cous with some stock in it (vegetable - DUH). Add some flavoured stuff. This can literally be ANYTHING; I used chilis and lemon juice. You can use artichokes and chocolate spread. But it will be rubbish, that was an example (for absurdist effect!).

So let the cous cous absorb the water (you should have put twice as much water in as there was cous cous), while off the heat. (You should also have read the packet if you didn’t know that.)

Whence it is absorbed, fork the cous out of it. Add some butter and salt and pepper.

Then stick it on a plate. Stick a lamb on top of this (fry the lamb before doing this, just in some oil and seasoning - it’s good lamb from a friendly butcher, so don’t try and do too much to it).

Then eat it and watch your friends be super impressed. If they are not. Get new friends!

Chili Rellenos

If you’ve spent a good amount of time in California and then perchance happen to find yourself living in Scotland, one thing you may miss the most is REAL, delicioso Mexican food.  This is also a recipe that will ‘wow’ your British guests who have probably never even heard of a Chili Relleno, let alone eaten one. This recipe is based off of a recipe I found on a mexican food website.

Ingredients:

• Approximately Two Fresh Poblano Peppers per person, but as these are a rare commodity in Edinburgh, I used Cubanelles.  Any sweet and mild pepper will probably do.
• Monterey Jack Cheese (this cheese flows like water in the US, but not in the UK, so check your local international food store) Enough to put a few thin slices in each pepper.
• White Flour
• Eggs, maybe 1 egg per two peppers
• Corn or Vegetable Oil
• Salsa Verde

Prepping the Peppers

Turn your oven on broil.  Wash the peppers and place them in a baking dish.  When the oven is hot put the baking tray in the upper middle of the oven and wait for the peppers to start to char and turn black in places.  Don’t worry about making them too charred, you will later peel the skin off and the more cooked it is the easier it is to take the skin off.  Take the peppers out, flip them over and char the other side.

When the peppers are sufficiently charred, place them in a sealed plastic bag to steam for about five minutes.

After the peppers have steamed, slowly peel off the skin.

This is a bad photo, but you get the idea.

Gutting the Peppers

Take the now peeled pepper and gently cut a T shape at the top near the stem to open the pepper up and remove the seeds from inside. Make sure the slit in the pepper in small enough so that you can close it up again once the cheese is in.

Stuffing

Place a few slices of the Jack cheese in the pepper.

Battering

Whisk the egg whites into stiff peaks and beat the yokes separately.  Add the two together with a few big pinches of flour.  Dip a stuffed pepper into a bowl of flour and coat thoroughly.  Then dip in the egg mixture and generously coat.

Frying!

Put the corn oil in a frying pan, maybe about .5 cm deep.  When the oil is hot enough to sizzle, put a battered pepper in to fry.  Cook each side until golden brown.  Serve the peppers soon after being cooked, I kept mine warm in the oven while waiting for the rest to be fried.

Serving

Serve with rice, refried beans and lots of salsa verde on top. and then eat your little heart out.

A starter I made that is SPANISH OMELETTE

That above is what you get when you make an omelette and put chorizo next to it. Or maybe more accurately, when you get your friend Hannah to organise it.

ANYWAY.  Here is how you make it:

!!Spanish Omelette!!

A few Big Tatties* are needed, a few big ‘uns. You have to chop em fine enough so they cook through (cook in a decent sized frying pan), if you don’t your tortilla will be starchy and rubbish and while your friends may still ‘say’ they like it, they will be lying.

Throw in some onions and garlic and a bit of salt and pepper after letting the tats cook through a wee bit.

Add a few eggs** which you had previously beat the crap out of with a whisk (or fork: if you are street). Allow this to cook through. COVER THE PAN. That helps.

You shouldn’t need to flip it. If you do it will probably break and your friends will disown you; this is deserved this if you flipped it.

DONE.

Eat it with something tasty on the side or add it in (chorizo is good either way; On the side it needs boiled for a 15 minutes though); either way definitely eat it.

Notes: *Tats are potatoes. ** Anything bigger than a chickens egg may well be overkill, or possibly overcool. It is hard to tell at this time.