Yum. I’m writing and trying to put out the fire in my mouth with some lovely Rioja left from last night’s steaks.  I meant to cook a pasta with spicy chorizo, rocket on top kinda thing, but having seen Jamie Oliver on tv earlier this evening making spaghetti with prawns, I reconsidered. I took my prawns out of the freezer, they’ve only been there for 2 hours- I decided it wasn’t enough for 2- and made a sauce out of red onion, the whole red chilli, a clove of garlic, a handful of cherry tomatoes, some cooking chorizo, thinly sliced, a few green beans for colour, passata, Knorr chicken bulionette and pretty much no seasoning at all. Florek told me on the phone on the way home, that he’d rather not have prawns on his pasta, so I divided the sauce in half, threw prawns in mine, added a touch of double cream to turn down the heat a touch and then mixed with spaghetti. Finished with some basil and fresh rocket leaves.  I loved it, can’t remember when I enjoyed my prawns so much, they were perfect. Rioja de la Concordia with it- money. 🙂

From the latest GF, one of the meals that are supposed to be enjoyed by children. Well, mine wouldn’t be, as I seriously spiced up my satay sauce. 🙂

First I made a marinade out of 5 tbsps of smooth peanut butter, 160 ml can of coconut cream, 2 tbsps of soy sauce, 2 tbps of mango chutney and zest of 1 lime. Chicken breast cut into chunks went in, only for 2 hours, next time I’ll leave it overnight.

I grilled the chicken in the marinade together with chunks of mango, which was the most disappointing bit of an otherwise delicious dish. It wasn’t ripe enough. While waiting for Florek I tasted some chicken and loved how tender and flavoursome it was. I served it with a simple rocket salad, lots of fresh coriander and a satay sauce- same like the marinade, but nicely fired up with gochujang- Korean pepper paste, a little tip from Judy Joo. Lovely stuff.

Wrapped into warm and cosy tortillas, it’s filling and delicious. Will be made again,  but ripe mango or without it altogether. 🙂

I feel like it’s the beginning of the new and exciting road for me and the noodles in general. This dish was super simple and really tasty, I’d have another bowl straight away, but must leave it for a certain Florian, who’s late for dinner yet again.

GF has run a nice little article about noodles in general, about ramen, udon and other noodles and I thought it’s time to broaden the horizons, as all the noodles I ever cook are the egg ones in a stir fry. Ocado brought all the goods today, including shiitake mushrooms and the udon noodles. Next time I’ll try dry or frozen udon,  the ready- to-wok one was yummy though.

Simple sauce made of 4 tbsps of mirin, 2 tbsps of soy sauce, 1 tbsp caster sugar and 1 tbsp Worcestershire sauce got made first, chopped 2 shallots, some chinese cabbage ( instead of the white one, I like the delicacy of it), about 10 shiitake mushrooms, good handful of spring onions,fried it up on sesame oil, added the noodles, when cooked, then the sauce and let it cook until sticky and piping hot.  A final garnish of more spring onions and ready to eat.

Loved it, the only thing I’ll definitely be changing is the size of the portion, the author reckons 250 g of udon noodles feeds 2 people. I used 300 g and I’m thinking- popcorn and soon, for the new episode of “The Walking Dead”. 🙂

I made spring rolls once, they were not great, as far as I remember. Greasy and messy, which made them heavy and not great too eat. Before I started today I’ve done some research and the result was much better than last time.

I used chicken thighs, which I blitzed in small pieces as soon as I was able to cut them ( about 1,5 hour into defrosting), seasoned well with soy sauce, sesame oil and mirin, tossed with some cornstarch and left to marinate for about 2 hours. Then quickly fried in the wok.

The veggies recommended in the recipe I used were cabbage and carrots. My remaining cabbage went into coleslaw yesterday, so I used a carrot, juliened, plus some mange tout, alongside crushed garlic, ginger, and a shallot. I fried veggies having removed the chicken from the wok and wiped it, as per the recipe. Once the veggies looked good, chicken went back in and oyster sauce was to be added, sadly I had none.

That was the stuffing, which I left to cool on the colander, so that the excess of oil could be discarded.

I used filo pastry, sliced into squares. Placed about a tbsp of the filling at the top of the diamond, then rolled tightly and neatly, sealed the end with cornstarch and water and kept under the clingfilm, as filo dries very quickly. Right before serving I deep fried them in the wok and then served with a little dip made with sweet chilli sauce, soy and sesame oil. A touch of coriander would have been added in the ideal world.

Very pleased.