JONJO THE MISER wrote: » Finishng the last of my finest aldi ales, im hungry and wish to cook so whats in thr menu folks?
Sharkey 10 wrote: » how much are they?
OutlawPete wrote: » Jonjo, go back to bed .. it's 2.30 AM not PM. You've being playing too much online Poker in the dark again.
JONJO THE MISER wrote: » my good man there 3.99 for 4, thinkng of having mash spuds rrashers and a few sauses:D
SPANISH RICE WITH PORK AND SPINACH Large supermarkets now stock rice called paella or la bomba. Get it. Nothing else will do. The important thing with Spanish rice dishes is not to stir while they are cooking. Have faith! Serves six as a main course 350g pork fillet 7 tbsp olive oil 100g chorizo, skinned and cut into chunks 300g piece of bacon, cut into chunks 2 large onions, roughly chopped 2 red peppers, halved, de-seeded and sliced 4 cloves garlic, peeled and finely chopped 2 tsp smoked paprika ¼ tsp dried chilli flakes 300g paella rice 1.2 litres hot chicken stock or water 650g spinach, washed and destalked 1 lemon Cut the pork fillet in half lengthways, then into slices crosswise. Season. Heat three tbsp of the oil in a broad, shallow pan and quickly brown on all sides. Set aside. Turn down the heat and add another three tbsp oil and the chorizo and bacon. Sauté for a couple of minutes, then add the onions and peppers and cook over a medium-to-low heat for 20 minutes until the vegetables are soft. Add the garlic, paprika and chilli and cook for a couple more minutes, then add the rice. Stir it into the juices, then add the hot stock and seasoning. Bring to the boil, then turn down to a simmer. Allow to cook for 15 minutes, until there is just a little moisture left in the bottom of the pan (most will have been absorbed). The rice should be almost tender by the end, and you shouldn't stir it during the cooking – just leave it. While the rice is cooking, wilt the spinach in the final spoonful of oil and season. Distribute it over the top of the rice and tuck in the pork. Check for seasoning, turn down the heat very, very low, cover the pan and leave for five minutes. Squeeze on the lemon juice and serve.
orourkeda wrote: » With a bit of luck I'll be sucking on 2 tittie nipples later.
The Master wrote: » lol, I had smoked salmon on brown bread and some caviar for my supper this evening. How I detest you poor people!
Dravokivich wrote: » The Master wants for nothing :rolleyes:...
OutlawPete wrote: » Well, going by his "Location" - he does indeed 'want' for something, like most of us solitary men ..
empirix wrote: » did you really only join in nov 2009 and amass 5500+ posts, you no lifer!!:eek:
