Squid and Chorizo Pasta

It's a couple of days before we leave for home and I'm trying to use up everything in the house. I had to go to borough market to get stuff for my mom, and I couldn't resist getting stuff for dinner. I bought some Alejandro chorizo hoop picante from brindisa, and then some squid from the fishmonger. I guess I'll just have to freeze the stuff from the fridge. Oh well...

Ingredients

1 1/2 chorizo
squid, cut into bite size pieces and scored
rocket leaves
tagliatelle pasta

Season the squid with salt and pepper. Heat a pan and coat with oil. Fry the squid scored side first, then turn over when golden brown. Reserve.
Cook pasta according to instructions. Drain.
Cut the chorizo into bite size pieces and place in hot pan. Leave to cook until oil comes out.
Toss in the squid with the chorizo. Add in the pasta and coat with the chorizo oil.
Take the pan off the heat and add the rocket leaves. Mix until the leaves are wilted.
Season with salt and pepper.

Going home!

I can feel the excitement...I can hardly sleep...I'm going home! I won't be posting until I get back on april, but I promise to take lots of pictures!

An amazing dinner from my wonderchef husband

It is not everyday that Michael prepares me dinner, but when he does I know it is something special. The meal is centered around my trip to borough market, with the rabbit that I've bought, Michael saved the saddle and designed the whole evening meal around it. I didn't know how much effort he put into the dinner, but I found out that he did some parts of the meal while he was at work. Good thing too, we don't have an industrial slicer at home... Winnie was here (yes we managed to squeeze in a guest at our tiny house) and we had loads of fun tonight. As my husband is very protective of his recipes, he specifically told me to *describe the meal without giving away too much ok?* Alright then...hmp...

Our starter was a millefeuille of salmon and avocado with parmesan crisps. The parmesan crips he made beforehand at work to let them dry out overnight. I might be biased, but I was bowled over by how it was presented. Afterall, I was just expecting dinner, and he did not disappoint. The moment we saw the plate, we knew it was going to be special. Winnie whispered "Is this what you guys have for dinner everyday?" with gooey eyed wonder.



The main course, which was what our whole dinner centered on was almost overcooked because it was a *you girls should stop staring at your magazines and sit at the table so I can bring your food because it's going to be overcooked!* moment. The chef speaks, so we sit.



The saddle was stuffed with herb butter and rabbit liver then wrapped in pancetta. We could hear the sizzling of the pan as he was crisping the pancetta, and the whoosh of the oven as he finished cooking off the rabbit. The vegetables were braised in orange juice (freshly squeezed my my), olive oil, butter and sugar (let's hope this isn't giving away too much). Rabbit juz and basil oil.

Our wine, courtesy of Winnie and Ray, was Beaujolais-Villages 2004 Domaine Des Nugues. It was a good wine (I'm on an alcohol break, we had too much wine at last Saturday's practice dinner for my mom...more on that next time) according to Michael. Thank you guys.



Dinner was amazing.

Leftover noodles

My recent food shopping has left me with many leftovers in the fridge. Not wanting to waste food, I'm constantly coming up with ideas on how to recycle them. I'm not one to make casseroles (a distant memory of a tuna casserole has put me off trying to make them for good). This is what I came up with a tuna steak, some edamame beans, and leftover udon...

Nippon Center

Following my trip to picadilly circus, Winnie and I popped in the nippon center to buy some authentic japanese food. I got some udon noodles, bean sprouts, miso (1kg worth! that's what I get for not reading the label) and thinly sliced organic beef (albeit coming from scotland, it still fresher than what I get from my local grocery store). Together with the wild mushrooms from borough market, I was able to whip up a hearty soup for Michael later that evening.



Ingredients:

Thinly sliced beef
Bean sprouts
Green beans
Wild mushrooms
1L Stock
Miso
Udon noodles

Blanche the bean sprouts and green beans in salted boiling water. Refresh with cold water to stop them from overcooking.
Heat the stock until just boiling, mix in 1 tablespoon of miso paste and simmer gently. Do not boil. Skim off the impurities.
Soften the udon noodles in the miso soup.
Saute the mushrooms in a hot pan. Mix in the bean sprouts and green beans.
Sear the beef in a hot pan until just cooked.
Place all the ingredients in a bowl and ladle the miso soup on top.

Rabbit with mustard sauce and winter baby vegetables

Following my trip to borough market last saturday, I make a rabbit stew for my husband. I bought some winter baby vegetables to pair with the dish. The rabbit turned out great, except I would have wanted to caramelize the sauce. It still tasted great, the rabbit was gamey, and paired really well with the mustard sauce.


I also found some wild mushrooms and decided to make a wild mushroom risotto to go with the dish. Mike really loved it, but he had to have a few extra shavings of parmesan cheese.