Posts Tagged ‘experment’

Creamy Crabtastic Pasta

Wednesday, August 11th, 2010
Frozen white crab meat and pasta.

This was the first time I’ve tried real crab before, or at least, in recent memory. It tastes, oddly enough, of Crab Sticks, but the texture is slightly hairy. The dark meat has more flavour and more of a pate type texture. I wasn’t in love with it, texture wise, but the taste was right up there. I was expecting almost a prawn/lobster type taste, and although it wasn’t too far off, it wasn’t the same.
If you know someone who likes a bit of crab, this is a nice one to show off a crab’s crabbiness.

Jamie Oliver’s Risotto (with peas and aspagous)

Saturday, January 2nd, 2010
Finished

I’ll admit to it, I hate cooking with rice. I can never get it quite how I like it, it’s eaither over or under done. I’ve not gotten around to buying a metal strainer eaither. I like eating it, just hate cooking it. I was sitting at the doctors, going through the “20 minute meal” Jamie Oliver app, and he showed me how it’s done. It looked a bit of a palarava, but I was determind to try it, and it turned out good (the second one, the first one I wasn’t keen on.)

Sweet Chilli Jam (or sauce if it doesn’t settle)

Wednesday, December 23rd, 2009
A lovely christmas prezzy.

Have I come up trumps, or have I come up trumps. Oh boy, this is a great recipe. There was a bit of flaffing about, cutting up all the vegetables (and braving ASDA a few days before Christmas), but I think this one is worth it, and it makes so much that if you give 3/4 of it away as a gift, you’ll still have enough to last you a good while. There is a Sweet Chili sauce I buy from the local butchers, “So!Go sweet chili”, it’s about ÂŁ4 a bottle, and although it lasts a little 200ml bottle. It’s great stuff, but if I was charging that for this stuff, I’d be a millionaire after the 5th batch, and let me tell you, it’s a damn sight better.

Chicken Scratchings ! (Now I know why you can’t get these in the shops)

Monday, December 21st, 2009
CHICKEN SCRATCHINGS !

It was cheaper for me to buy chicken fillets with the skin on, than to have them with the skin off. I didn't need them in what I was cooking, and didn't what to just chuck them away. When having a roast chicken, the best bit is the crispy skin... so can I do this ...