What s for tea tonight ?!
Answers: i made chicken balti this morning so it has has time to marrinade. Yum, will have rice and naan bread too, of course x Hubby and me having a bottle of champus tonight as I been in my job 20 years today, not that it is a real reason to celebrate but a reason to open one of the many bottles of champus we have. We had a son xmas eve last year after 7 years trying and it was my 40th this year, so they stocked up, best open one sooner or later
Mmmm sounds lovely!! I will be having a "quicky" tea as getting my hair cut and also got to get ready to go to a 21st Bday party!!
I had to laugh at "yahooyahooyahoo" answer (in a nice way) dont think a chines is the best thing to be eatin gif ur feeling ill!
Now I know thats my Mother talking because it's probalby the kind of thing I would do!!
congratulations hun and enjoy ur tea, sounds delicious!! xx
A lot of things to eat
ohhhhhhh that sounds delicious! enjoy xxx
Ah,I hope you have a lovely evening.Im getting a Chinese as I feel too ill to cook.x
Congratulations sounds good. Friday night is my "chippy" night - the only night of the week I dont cook. Enjoy x
Ask your bf about it, I guess he has time answering it...Have fun !
I feel like I just stepped into the British Yahoo Answers.
Oops.
Congratulations on your twenty years service! Not many people achieve that nowadays. Had I not quit my job to go self-employed a few months back, I would have been in it twenty years on Wednesday past.
Tonight I am having:
Sweet Chilli Prawns on Coriander Rice
For this recipe, which serves 2, you will need:
12 large prawns (peeled, de-veined* and washed)
1 large onion (quartered and the segments separated out)
1 small can of pineapple chunks in its own juice (drained and the juice reserved)
1 red chilli pepper (deseeded and finely chopped)
2 cloves of garlic (crushed or finely chopped)
Half tsp of freshly grated, peeled ginger root
2 tsp of sugar
2 tsp of cornflour
10 to 12 back and forward gratings of fresh nutmeg kernel
Handful of fresh coriander, cilantro in US (roughly chopped)
125g (4oz) of basmati rice
Salt
1 tbsp sunflower oil for frying
* In order to clean the prawns, first of all hold the tail section in one hand (the left, if you are right-handed) and gently twist off and discard the head. The shell can then be carefully peeled away from the tail, which is the part you will be eating. With a small, sharp knife, make a shallow incision along the length of the back and remove the black "vein" which is in fact the intestine. A good wash in cold water and the prawns are ready to be cooked.
It is going to take a maximum of five minutes to cook your stir fry from beginning to end so get your rice on to boil in salted water. You should start the stir frying process therefore about five minutes prior to the rice being ready.
Heat up your wok until it is smoking hot then add your oil to heat through. Add the onions, prawns, garlic and ginger. Remember that stir frying is so-called because it is imperative to keep the food moving rapidly around the pan at all times. After a minute or two, add your pineapple chunks, chilli pepper, nutmeg, sugar and a generous pinch of salt. The prawns should take approximately 3 minutes to turn completely pink and be cooked, so just prior to this stage, stir the cornflour quickly and well in to the pineapple juice and pour in to the wok. This sauce will rapidly thicken, lushly coating all the other ingredients. Remove your wok from the heat, quickly stir in one third of your chopped coriander/cilantro and cover while you drain the rice. Put your drained rice in to a large mixing bowl with the remaining coriander and stir well.
It only then remains to plate up and enjoy your meal.