Monday, 15 October 2007

Sticky pork

This, is, the goods. Man oh man. So very sticky.
I like to serve it with angel hair noodles, and a cabbage salad lightly drizzled in sesame oil. Hot, cold and noodley, all mixed up on the same plate.

And good with that aussie wine, too.

K, I hungry now.

Wet rice good

I really like making risotto. Sure, you spend most of your time standing there, stiring the fugger, but it's rewarding (notice that only losers say that kinda shit? huh.)

Ok, came across this tasty little recipe on the interwebz. I was a bit dubious - after all, the guy: looks like he'd be happier making risotto halfway up a mountain, even with the name Hugh Fearnley-Whittingstall (but hell, so would I!) but it also contains NO GARLIC!!!!!
That's how you can tell it's British.
But deep frying sage leaves? Friggin' inspired. They crumble so nicely as a garnish. Num. And add some deep fried prosciutto, and Bob's a close relative.
So, without further ado, here's a link.
My tips? I put in about as much garlic as I can stand. Which is about a head. And I add prosciutto, deep fried and chopped small, as garnish. The butter makes the whole thing amazing, and it doesn't need cheese.
Add white wine = tasty dinner.

I'm considering trying some more of the recipes on the BBC site, as this one works pretty well. After all, Clarissa Dickson-Wright features too.
I'll let you know.