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On Mon, Mar 15, 2004 at 11:14:51AM +0000, Martin Frost said: > I'd go for some crispy pan-fried potatoes and some dark green vegetables. > Possibly something like roasted tomatoes as well to have something juicy, > as otherwise the experience may be a little on the dry side. I'm experimenting with this ... 1. Stick a couple of sprigs of cherry tomatos, still on the vine, drizzled with olive oil and seasoned to taste in the oven (at about 200c). Then drain two cans of some white beans. Dump them in a sauce pan and season, add some chicken stock and a large table spoon of mustard (dijon is good). Then bring to a simmer for about 5-10 minutes but don't boil. It's really a judgement call. Take them off the heat and mash using a hand masher. Don't worry if they're a bit liquidy since you can always return to the heat. Drizzle in some olive oil and perhaps a knob of butter if you think it's appropriate. Return to a gentle heat. Take the tomatos out fo the voen when they just start to split and serve them with the butterbean (in my case) mash. By leaving them on the vine they look very attractive (well, more attractive than I can usually manage) plus you can get that lovely . I haven't actually tried this with my chicken thingy but I have with lambchops and it was lovely.There's stuff above here
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