Food, tube, links, weekend of sun and bond-age
1.
Baked fish with tomato, cucumber and ginger salsa
Spicy vegetarian stir-fry
Sunday tofusticks
Baked aubergine rolls filled with mozzarella
Tuna Leek smoked bacon pilaf
Lamb rissoles with tabouli and hommus
Pork and olive rissoles with lemon couscous
Yep, you read that correctly, I'm channelling my inner Aussie and am cooking rissoles.
2.
I promised misumisu84 the duck n cabbage recipe after I'd made it so I could test it first. It was good that I did so, because the recipe wouldn't have worked as it was written down. This is the adjusted one, and the ingredients have been altered so much that I claim this recipe as mine. The original was by Antony Worrall Thompson and can be found on the BBC website.
Serves 2
Preparation time less than 30 mins
Cooking time 30 mins
Ingredients
For the duck and cabbage salad
1 duck breast (skin removed if you're good, leave it on if you're not)
2 tbsp olive oil
salt and freshly ground black pepper
1/2 cabbage, shredded (thin! 2mm wide - not chunky coleslaw)
2 tsp rice wine vinegar
For the chilli glaze
1 tsp chilli flakes
100ml/4fl oz dry sherry
100ml/4fl oz rice wine vinegar
100ml/4fl oz caster sugar
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Rub the duck breast with the olive oil and season with salt and freshly ground black pepper.
3. Heat a small frying pan and cook until skin is crispy and outside is brown. Transfer to oven, skin side up to cook for 20 minutes (note: if the breast is a thick piece, flay it slightly - it's good to have it slightly pink in the salad, but red is nasty).
4. To make the glaze, place the chilli, sherry, vinegar and sugar in a small saucepan Bring to the boil and reduce to a thick glaze. Set aside.
5. In the the last five minutes of cooking the duck, using the same frying pan as before, drain off most of the fat, then add the cabbage and vinegar to the pan. Fry until cabbage is pliable. You still want the cabbage to be a little stiff, not mushy. Set aside.
6. Place duck on a warm plate to rest for one minute.
7. Slice the duck thinly.
8. To serve, arrange the cabbage into the centre of a warm plate, lay the duck slices over and spoon the chilli glaze over both the duck and cabbage.
I'd serve steamed broccoli with sesame and a few drops of soy with this. If you desperately need a starch, sesame ramen, or a nicer noodle, would be okay.
3.
a. The Wiki page for Gintama episodes no longer has the chapter references, or arcs colour coded. This makes me grumble.
b. Ai No Kusabi is getting a remake. I heard about that a while back, but hadn't come across the trailer. The seiyuu's haven't been announced yet, but given that Kentarou Itou did the voice for Riki on one of the recent drama CDs, there's a high chance he'll be doing the voice, rather than Toshiko Seki reprising his anime role. Any way - here's the official page which contains the trailer: http://ainokusabi.jp/. Gotta love those chains.
c. Need more Itou? Found this rather amusing mp3 of, um, Itou's "range" of voices. This is probably not new for some of my stalker friends though.
d. Eden of the East's second episode was as lovely as the first. I'm impatient for the next episode. Hurry up Thursday.
4.
Lovely sunny weekend - PLB and I went out both days, although Sunday was the biggie. Went to Camden and had a general nosey down the good end, bought some socks to replace the ones that have massive holes in them, bought some books ( O: 3 2nd-hand books. I said I wasn't going to buy books in the UK... ) then caught the bus down to Waterloo.
Walked the Southbank, sat on the balcony of the Purcell rooms and listened to the concert going on inside, before heading to the comfy lounge in the BFI to meet Simon and Nige before the four of us watched a super-duper cleaned up copy of Thunderball. I'd managed to forget the entire story, so it was just the same as if I were seeing the film for the first time. Okay, so the underwater fight scene at the end was too slow for modern tastes, but everything else was exactly what you want from a older Bond film.
Had drinks afterwards in the lobby afterwards, where Nige told us what he'd be singing as part of Various Voices choral festival. I'm definitely intrigued to hear 'Waterloo Sunset' done by 2000 choral singers...
Got strangely sick in the night, evil intestinal aches, wrenched my little toe running for the bathroom, more visits to the bathroom a strange vomiting moment - so I slept most of the day. Up to date with my Japanese lists on smart.fm now though.
5.
I have to do more work on Identity. Ya hear me, w0nderd0g? If I don't have a draft finished by tomorrow, you need to withhold party favours and brandish a stick...
Baked fish with tomato, cucumber and ginger salsa
Spicy vegetarian stir-fry
Sunday tofusticks
Baked aubergine rolls filled with mozzarella
Tuna Leek smoked bacon pilaf
Lamb rissoles with tabouli and hommus
Pork and olive rissoles with lemon couscous
Yep, you read that correctly, I'm channelling my inner Aussie and am cooking rissoles.
2.
I promised misumisu84 the duck n cabbage recipe after I'd made it so I could test it first. It was good that I did so, because the recipe wouldn't have worked as it was written down. This is the adjusted one, and the ingredients have been altered so much that I claim this recipe as mine. The original was by Antony Worrall Thompson and can be found on the BBC website.
Serves 2
Preparation time less than 30 mins
Cooking time 30 mins
Ingredients
For the duck and cabbage salad
1 duck breast (skin removed if you're good, leave it on if you're not)
2 tbsp olive oil
salt and freshly ground black pepper
1/2 cabbage, shredded (thin! 2mm wide - not chunky coleslaw)
2 tsp rice wine vinegar
For the chilli glaze
1 tsp chilli flakes
100ml/4fl oz dry sherry
100ml/4fl oz rice wine vinegar
100ml/4fl oz caster sugar
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Rub the duck breast with the olive oil and season with salt and freshly ground black pepper.
3. Heat a small frying pan and cook until skin is crispy and outside is brown. Transfer to oven, skin side up to cook for 20 minutes (note: if the breast is a thick piece, flay it slightly - it's good to have it slightly pink in the salad, but red is nasty).
4. To make the glaze, place the chilli, sherry, vinegar and sugar in a small saucepan Bring to the boil and reduce to a thick glaze. Set aside.
5. In the the last five minutes of cooking the duck, using the same frying pan as before, drain off most of the fat, then add the cabbage and vinegar to the pan. Fry until cabbage is pliable. You still want the cabbage to be a little stiff, not mushy. Set aside.
6. Place duck on a warm plate to rest for one minute.
7. Slice the duck thinly.
8. To serve, arrange the cabbage into the centre of a warm plate, lay the duck slices over and spoon the chilli glaze over both the duck and cabbage.
I'd serve steamed broccoli with sesame and a few drops of soy with this. If you desperately need a starch, sesame ramen, or a nicer noodle, would be okay.
3.
a. The Wiki page for Gintama episodes no longer has the chapter references, or arcs colour coded. This makes me grumble.
b. Ai No Kusabi is getting a remake. I heard about that a while back, but hadn't come across the trailer. The seiyuu's haven't been announced yet, but given that Kentarou Itou did the voice for Riki on one of the recent drama CDs, there's a high chance he'll be doing the voice, rather than Toshiko Seki reprising his anime role. Any way - here's the official page which contains the trailer: http://ainokusabi.jp/. Gotta love those chains.
c. Need more Itou? Found this rather amusing mp3 of, um, Itou's "range" of voices. This is probably not new for some of my stalker friends though.
d. Eden of the East's second episode was as lovely as the first. I'm impatient for the next episode. Hurry up Thursday.
4.
Lovely sunny weekend - PLB and I went out both days, although Sunday was the biggie. Went to Camden and had a general nosey down the good end, bought some socks to replace the ones that have massive holes in them, bought some books ( O: 3 2nd-hand books. I said I wasn't going to buy books in the UK... ) then caught the bus down to Waterloo.
Walked the Southbank, sat on the balcony of the Purcell rooms and listened to the concert going on inside, before heading to the comfy lounge in the BFI to meet Simon and Nige before the four of us watched a super-duper cleaned up copy of Thunderball. I'd managed to forget the entire story, so it was just the same as if I were seeing the film for the first time. Okay, so the underwater fight scene at the end was too slow for modern tastes, but everything else was exactly what you want from a older Bond film.
Had drinks afterwards in the lobby afterwards, where Nige told us what he'd be singing as part of Various Voices choral festival. I'm definitely intrigued to hear 'Waterloo Sunset' done by 2000 choral singers...
Got strangely sick in the night, evil intestinal aches, wrenched my little toe running for the bathroom, more visits to the bathroom a strange vomiting moment - so I slept most of the day. Up to date with my Japanese lists on smart.fm now though.
5.
I have to do more work on Identity. Ya hear me, w0nderd0g? If I don't have a draft finished by tomorrow, you need to withhold party favours and brandish a stick...