Friday, October 21, 2011

Things we've learnt this week

Things we've learnt this week

  1. Skyline, the movie.  We, ChaCha and I, watched the film Skyline on Sky last night, don't ever do that, it's 90 minutes wasted and there's no way of getting it back, if you want to spend the time more profitably, almost any activity would be better, spend the time practising holding your breath, or trying to push string, or counting your toes, really!  more fun.
  2. Seaweed salt, I've got a grinder that produces a mixture of sea salt and dried seaweed, which is fine and adds a pleasant twist to many dishes, (lightly steamed shredded cabbage for example), but don't ever use it to help make pork crackling crunchy and crispy, 'cos pork that tastes of the sea is not a great thing.
  3. Sangrita, thanks to a delightful afternoon at Wahaca in Covent Garden I'm now an evangelist for quality sipping Tequila, with a slug of Sangrita. What's sangrita ? Glad you asked, it's a bit like a mexican virgin mary and is alternated in sips with good quality blanco and reposado Tequilas. The recipe? there are many but after three attempts my preferred version, tried, tested and tasted goes like this...
  • 500ml of tomato juice
  • 100ml of orange juice
  • juice of a lime
  • 1 tbsp of Lea and Perrins
  • 2 tsp of grenadine
  • tablespoonful of soy sauce
  • dessertspoonful of tabasco,
  • optional - a big pinch of Fajta seasoning, (mix of 1 tsp each, all ground - dried chillis, garlic salt, paprika,cumin, smoked paprika,  coriander and cinnamon).(dont put a teaspoonful of each in the Sangrita, make up the fajita mix, then put a generous pinch of the mixture in the Sangrita, use the rest of the Fajita seasoning for, oh I don't know, seasoning Fajitas ?
  • salt and black pepper to taste
mix, and put in a clean bottle, chill (ideally for a couple of days), shaking a couple of times. Viva Sangrita

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At 10:08 pm, Anonymous Anonymous said...

Very considerate of you to forewarn people of the the horror of "fishy crackling" !!!


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