on the subject of food..and refering back to the birthday party..i just found this....
ROWLAND S. HOWARD
CHICKEN WITH COUS COUS AND VEGETABLES
Ingredients
1 large Spanish onion
3 cloves garlic
1 lemon
2 handfuls continental parsley
6 - 8 medium spuds
either new or desiree
2 celery sticks
1 - 2 chopped carrots
2 skinless chicken breast fillets
1 carton chicken stock
2 generous handfuls snowpeas
A cup or so of olive oil and
unsalted butter for cous cous
1 box cous cous (not the
flavoured type, the Moroccan
yellow boxed brand is good)
Method
Chop finely: onion, garlic, celery, carrots. First fry in olive oil, all of the above.
Chop chicken into strips and cook on all sides until no longer pink.
In a seperate pot, par boil spuds, chopped into halves roughly the size of a small
sized new potato. Steam snow peas until just bright green and put aside in ice cold
water to maintain crispness and colour.
Throw spuds, chicken, onion, etc. into pan/pot. Add stock to taste plus seasoning and
about a cup of water (taste along the way), then when spuds are cooked through, simmer
to assimilate flavours. Add a handful of chopped parsley, the snowpeas and juice of one
lemon 5 minutes before serving.
To make fluffy cous cous: In a heavy based pan empty contents of the box, add butter and
seasoning. Boil kettle, then cover with about an inch on top. Stir after 8 to 10 minutes.
Make cous cous about 10 minutes before chicken is ready.
With the cous cous, serve the chicken, vegies and stock.
Garnish with more chopped parsley.
(ROWLAND S. HOWARD
CHICKEN WITH COUS COUS AND VEGETABLES
Ingredients
1 large Spanish onion
3 cloves garlic
1 lemon
2 handfuls continental parsley
6 - 8 medium spuds
either new or desiree
2 celery sticks
1 - 2 chopped carrots
2 skinless chicken breast fillets
1 carton chicken stock
2 generous handfuls snowpeas
A cup or so of olive oil and
unsalted butter for cous cous
1 box cous cous (not the
flavoured type, the Moroccan
yellow boxed brand is good)
Method
Chop finely: onion, garlic, celery, carrots. First fry in olive oil, all of the above.
Chop chicken into strips and cook on all sides until no longer pink.
In a seperate pot, par boil spuds, chopped into halves roughly the size of a small
sized new potato. Steam snow peas until just bright green and put aside in ice cold
water to maintain crispness and colour.
Throw spuds, chicken, onion, etc. into pan/pot. Add stock to taste plus seasoning and
about a cup of water (taste along the way), then when spuds are cooked through, simmer
to assimilate flavours. Add a handful of chopped parsley, the snowpeas and juice of one
lemon 5 minutes before serving.
To make fluffy cous cous: In a heavy based pan empty contents of the box, add butter and
seasoning. Boil kettle, then cover with about an inch on top. Stir after 8 to 10 minutes.
Make cous cous about 10 minutes before chicken is ready.
With the cous cous, serve the chicken, vegies and stock.
Garnish with more chopped parsley.
KittyVomit more super than a can of Tennants,
Fri 20 Jan 2006, 3:19,
archived)
fuck knowshe's an aussie...so it's not going to make sense.
( KittyVomit more super than a can of Tennants,
Fri 20 Jan 2006, 3:23,
archived)
look like mangetouts to me:(
but the hedgehog can never be buggered at all foreskin of the apocalypse,
Fri 20 Jan 2006, 3:26,
archived)
sounds good but the hedgehog can never be buggered at all foreskin of the apocalypse,
Fri 20 Jan 2006, 3:23,
archived)
Blimey!All those lines and not one mention of someone having their head stove in with a loose wardrobe? Or being shot?
(
Shuya Nanahara Sayonara,
Fri 20 Jan 2006, 3:24,
archived)