I’ve been so ridiculously busy this week that now I’m having to do a load of really quick posts just so I can keep up with my food. I’ll start with the easy ones -that is the ones that didn’t come from my own recipes so there’s not much for me to say about them! 
I’ve decided to forgive Gordon Ramsay for knocking me over the other day. His recipe for salmon with a red wine and crispy bacon sauce is so totally delicious that I have to. It comes from his book, Secrets, which I can’t recommend highly enough, even if he won’t sign it without me buying his autobiography. 
This was Friday night’s dinner and was served with crispy new potatoes and the sad remains of a savoy cabbage. Well, I had to use it up sometime I guess. Of course, I can’t reproduce the recipe for this. For people wanting to have a go at making their own version up, it’s not too hard. Essentially the sauce is reduced red wine with a touch of port with onion, bacon, thyme and rosemary.
Make sure you get the skin nice and crispy! I find the easiest way to do this is to rub a little salt on the salmon skin and then grill it on a medium heat setting. Keep a close eye on it and when the skin has browned slightly, take it away from the heat. I find this gives a nice moist salmon steak with a great crisp skin.
On Sunday I tried out Lea’s recipe for chicken piccata. I thoroughly recommend this! It’s really good. I had to adapt it slightly because I had mini-fillets instead of chicken breasts and I ended up accidentally doubling the sauce quantities. This didn’t bother me as I like sauce but the end product looked very different to Lea’s.
It was totally delicious though! My angel hair pasta has gone walk about, so I had to settle for linguine. Ah, well.
Saturday deserved a bit more attention and so the post detailing it is below. I cooked this kangaroo dish for myself and Andy, who has decided to finance my taste for strange game in return for it being ’skillfully’ (ahem) prepared by me. It appears MJ is freaked out by people eating strange animals. Yay! That’s two people freaked out in one week. I’m getting good at this! 
I’ve been so ridiculously busy this week that now I’m having to do a load of really quick posts just so I can keep up with my food. I’ll start with the easy ones -that is the ones that didn’t come from my own recipes so there’s not much for me to say about them!
I’ve decided to forgive Gordon Ramsay for knocking me over the other day. His recipe for salmon with a red wine and crispy bacon sauce is so totally delicious that I have to. It comes from his book, Secrets, which I can’t recommend highly enough, even if he won’t sign it without me buying his autobiography.
This was Friday night’s dinner and was served with crispy new potatoes and the sad remains of a savoy cabbage. Well, I had to use it up sometime I guess. Of course, I can’t reproduce the recipe for this. For people wanting to have a go at making their own version up, it’s not too hard. Essentially the sauce is reduced red wine with a touch of port with onion, bacon, thyme and rosemary.
Make sure you get the skin nice and crispy! I find the easiest way to do this is to rub a little salt on the salmon skin and then grill it on a medium heat setting. Keep a close eye on it and when the skin has browned slightly, take it away from the heat. I find this gives a nice moist salmon steak with a great crisp skin.
On Sunday I tried out Lea’s recipe for chicken piccata. I thoroughly recommend this! It’s really good. I had to adapt it slightly because I had mini-fillets instead of chicken breasts and I ended up accidentally doubling the sauce quantities. This didn’t bother me as I like sauce but the end product looked very different to Lea’s.
It was totally delicious though! My angel hair pasta has gone walk about, so I had to settle for linguine. Ah, well.
Saturday deserved a bit more attention and so the post detailing it is below. I cooked this kangaroo dish for myself and Andy, who has decided to finance my taste for strange game in return for it being ’skillfully’ (ahem) prepared by me. It appears MJ is freaked out by people eating strange animals. Yay! That’s two people freaked out in one week. I’m getting good at this!
haha!!! =D I feel like a superstar!
Hmmm… methinks I’ll be hitting up the store soon for some more capers so I can make this again!
Dont worry, the photo I took of the chicken picatta I made that night looked nothing like the way it usually does either… but mine doesnt normally look so orange! Did you put extra paprika in? It still looks so yummy! And you can NEVER have too much sauce!!!
Comment by Lea — October 10, 2006 @ 8:54 pm
You know, I feel so bad.. I left out a very important step in my recipe.. (which really didnt matter since you used little bits of chicken anyways)… but if you do use regular chicken breasts next time… flatten them out with a mallet before dredging them in the egg/flour mixture!
Comment by Lea — October 10, 2006 @ 8:56 pm
Actually the extra orange-ness comes partially from the camera. It didn’t look that orange in real life but the camera obviously decided it would orangify the dish.
The thing is, since your quantities were in American (and I’m too lazy to convert cups to ml), I was paying more attention to the method rather than the exact ingredient measurements. Looking at the ingredient list more carefully now, I think I probably used a little bit more paprika.
Comment by ros — October 11, 2006 @ 2:57 am