I wanted to have my rabbit drawing finished before posting, but I ran out of time, so decided to post it with a "few hares short of a rabbit"! Actually, to be honest, I ran out of time ages ago, as I started this drawing either last year or the year before! I must get back to it one of these fine days...or even a rainy day would do! I've got a couple of drawings I need to finish, including a couple of paintings. A kick up the proverbial might stir me into moving onwards and upwards with them, but they will all have to wait for a while now as I've other things on my plate at the moment and those new additions have moved up in the order of my priorities!
My Normanton story took over the past few days. It seems so long since I've posted recipes, that with Easter only a couple of days away, I thought I would tempt your taste buds with a couple of ideas.
Me and my big mouth invited a couple of friends to lunch Easter Sunday. I did try my utmost to button my lip in an endeavour to sneak through Easter quietly and alone, but an invitation flew from my lips faster than I could retrieve and bury it! All sorts of excuses had flown around in my mind of how I could get away with not socialising over the weekend. I'd even thought of a "white lie", saying I had a huge transcribing/word-processing job on and I just had to get it finished, but my conscience got the better of me. I wouldn't allow my fantasy folly. It's turned out to be a bit like "be careful what you wish for".
This morning, a couple of hours ago, a knock sounded upon my door. Over the past couple of years or more, every so often, I do transcription work for a university lecturer. There, standing on my doorstep...or, should I say, on the grass outside as there is no 'doorstep', was Janice, my university lecturer with an arm full of cassettes for me to transcribe! I'd placed the hex upon myself. That will teach me to have devious thoughts! I'm not complaining. It is paying work and all donations are eagerly accepted!
Ummmm.....I wonder if I can still get out of putting on Easter Sunday lunch.......
Seafood Fritters With Sweet Chilli Sauce: Place 1/2 cup s.r. flour in a bow. Add 3 eggs, lightly beaten and whisk until smooth. Add whatever mix of seafood you feel like, (you can use seafood extender in this recipe of prawn, crab, bug prices are restrictive) and 1/2 cup grated Parmesan cheese. . Heat a large non-stick frying pan over medium heat. Add a little oil . When hot, add 2 tablespoons of fritter mixture. Flatten the mixture and cook for 2-3 minutes each side or until golden. Repeat with the remaining mixture. Sandwich the fritters together with soft goat's cheese or ricotta and serve on rocket leaves and Sweet Chilli Sauce on the side.
Cucumber & Radish Salad: Combine 2 sliced, peeled Lebanese cucumbers, cut into slices and 1 bunch red radishes, trimmed and quartered in a bowl. Heat a little vegetable oil in frying pan over medium heat, add 1/2 teaspoon each cumin seeds and mustard seeds. Cook for 1 minute or until seeds begin to pop. Add 1 green chilli, halved lengthwise and widthwise. Cook for 30 seconds. Cool, then pour seed mixture over cucumber and radishes. Add 2 tablespoons lime juice, 75g raw cashews, roasted and 1/4 cup coriander leaves. Add salt to taste and toss to combine.
Honey-Chicken Breast: The quantities in this chicken breast recipe are good for 2 servings.
Clean the chicken breast of any skin or sinews. After you've washed it thoroughly and drained it well cut it in large pieces. Sprinkle the chicken breast pieces with salt and pepper. Put them in a pan over moderate heat, using butter to brown them instead of oil. Flip them on the other side when one side is brown. When all the pieces are browned evenly, take them out and place them on a plate.
Scald two tomatoes, and then peel them. Also make sure to remove all the seeds. Cut them into small cubes. Put the tomato cubes in the pan where you browned the chicken. Temper them in the same butter that remained after the chicken browning. After 3 - 4 minutes add clove of garlic, grated lemon skin and the juice from half of a lemon. Temper everything until there's little to none juices remaining in the pan.
Coat the browned chicken breast pieces with honey. Put them in a butter-greased griddle, aligning them horizontally and add the tomato mixture. Put the griddle inside a pre-heated oven and cook on high heat for 4-5 minutes. Serve garnished with basil sprigs.
Berry Mousse: Place 250g fresh strawberries (halved) or blueberries in a medium-sized saucepan. Add 1 cup sugar and 1 tablespoon water. Cook over low heat. Stir gentle until sugar has dissolved. Simmer for 10 minutes or until berries are soft and the liquid syrupy. Process the berry mixture and 1 teaspoon gelatine in processor until smooth. Set aside to cool. Fold through 2 cups whipped cream. Pour into individual serving glasses and refrigerate for 30 minutes or until set. This can be made the day before serving. Decorate with fresh berries.
Bon appetite while I squirm and squeal trying to get out of putting on Easter Sunday lunch!