The Hidden Glasgow Forums

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chilli.

I was getting too fat, so around 6 weeks ago, I decided to cut down on the swally, seemingly to no avail. Lo and behold, today when I got dressed, I tightened my belt to find that it was going an extra notch.
I celebrated by having a kilo of cottage pie, 300g of dry roasted nuts and some swally.

Later on I will celebrate the fact that it's Sunday by having a heroically large serving of chicken pakora.

Breakfast for tea tonight for us.

I'm surprisingly sober for a Sunday night. I went to the three Judges as per usual, but only had three pints

Tried this tonight along with a few other tapas, it was delicious, cheap too.

Durachdan,

Eddy

http://www.youtube.com/watch?v=Q6s7Jt8IckU

a fry up wins tonight.

haggis truffles,mash,vinegared pea puree,peppercorn sauce.cherry pie & vanilla ice cream for afters.

I moved house on Friday. I'm still exhausted. I'm so tired that I didn't go to the Three Judges after work. I came hom and slpet in my chair, had a bowl of porridge for my tea and I'm heading for bed at quarter to ten. Getting older is pish.

hungryjoe wrote:Getting older is pishing when you least expect it.

Aye.

Tried sea bass baked in the oven with soy sauce, seasame oil, ginger, syboes, tonight. Very nice with some noodles.

Roast Monkfish with sautéed potatoes and a shallot and red wine sauce - wonderful.

Durachdan,

Eddy

PS - Got the fish at the new Morrison's, cheap at their very good seafood counter.

dimairt wrote:Roast Monkfish with sautéed potatoes and a shallot and red wine sauce - wonderful.

Durachdan,

Eddy

PS - Got the fish at the new Morrison's, cheap at their very good seafood counter.

Sounds lovely, got the recipe?

RDR wrote:

dimairt wrote:Roast Monkfish with sautéed potatoes and a shallot and red wine sauce - wonderful.

Durachdan,

Eddy

PS - Got the fish at the new Morrison's, cheap at their very good seafood counter.

Sounds lovely, got the recipe?

Fish -1 tbsp olive oil; monkfish tail, bones and membrane removed; juice of half a lemon

Sauce - 3½fl oz red wine; 1 shallot ; salt and pepper; half an ounce of cold, unsalted butter

Potatoes - olive oil; new potatoes cut into rounds

Crank up the oven to 200C/400F/Gas 6.
Heat the olive oil in an ovenproof frying pan, fry the fish for 2-3 minutes on each side, until lightly golden-brown.
Transfer to the oven for 8-10 minutes, until cooked through.Squeeze the lemon juice over the fish.
For the sauce, in a small saucepan, bring the red wine to a gentle simmer until the volume has reduced by half.Add the chopped shallot to the saucepan and continue to gently simmer for five minutes, or until the shallot is soft. Season with salt and freshly ground black pepper.Immediately before serving, whisk the cold butter into the sauce.
Heat the olive oil in a frying pan and fry the potatoes until golden-brown and tender. Season and add a good handful of finely chopped parsley and garlic at the end.


Durachdan,

Eddy