Alligator Pie & Other Good Stuff

November 14, 2009

Indian Butter Chicken

This is my own version. I’ve tried a few and taken my favourite bits from each.
Serves 4

for the marinade:
4 chicken breasts cubed
pinch of salt
1 tspn garam masala
1 tspm ginger
1 tspn chilli powder
1 tbsp chopped garlic
2 tbsp lemon juice
2 tbsp melted butter
2 tbsp olive oil
200 g natural yoghurt (If i don’t have the yoghurt i do without)

For the sauce
2 tbsp butter
1 tbsp garam masala
1 tbsp ginger
1 tbsp chopped garlic
1 tbsp chopped chilli (green preferably, red is fine too)
500g passata
250mls water
2 tbsp honey
200g double cream (single cream works as well if you don’t have double - or for lower fat use natural yoghurt)

Directions:
Mix all the marinade ingredients together in a bowl and toss in the chicken. Refrigerate for 3 - 4 hours, overnight even better. I’ve marinated for only 1 hour previously and it was still good.
Heat large saute pan
melt 2 tbsp butter until melted
add in garam masala, ginger and garlic until softened and it comes together and really starts to small strong.
Add in chopped chillis
Put chicken along with all the marinade sauce in the pan and brown for 5 minutes
Add in passata, water and honey and simmer for at least another 20 - 25 minutes.
Just before serving add in cream until warm through.
Serve over basmati or long grain rice and naan bread.
Enjoy.

If there is leftover sauce, enjoy it later with warmed pita or naan bread as a snack.

November 10, 2009

Balsamic Vinegar & Garlic Pasta

A friend of mine gave me this recipe so I’m not sure whose it was originally. But it is absolutely delicious and fed us for two days running. As usual I tweaked it a little from the original and this is what I came up with.

2 chicken breasts - cubed 

2 sprigs of fresh thyme (or a tablespoon of dried)

3 tbs balsamic vinegar

2 tsp brown sugar

4 tbsp olive oil - I used less as I thought that was a bit oily

10 cloves of garlic (bash them a bit so they’re split open)

1 punnet of cherry tomatoes (cut in half) or 1 tin of chopped tomatoes

salt & pepper

150 g Fettucine or whatever shaped pasta you’d like - I did it with penne and it was fine

50 g grated or shaved parmesan cheese

In a pre oiled (olive oil will do fine) saute pan with a lid, cook chicken until browned all over.  Add in thyme, balsamic vinegar, brown sugar, olive oil, garlic and tomatoes and season with salt & pepper.

Continue to simmer for 25 minutes.

Meanwhile cook your pasta in a pot of water with salt and a drop of olive oil (stops it sticking together).

When the pasta is ready, toss in the tomato dressing.

Serve and top with parmesan cheese.

Enjoy!!

You could also change the chicken for bacon.

November 2, 2009

War of the Worlds Star Trek Edition


My god I am listening to war of the worlds read by members of Star Trek and Star Trek the Next Generation here and it is just amazing.

The dialogue just fits and the words are so real to their time. No wonder the eastern sea board were totally psyched out the night it aired. It’s fantastic and oh so scary. No music at all going on which makes it really stark. Just what it needs as the story, the idea, is a scary stark fictional reality. Raw with just the background noise of war, death, fighting, all filtered through the wonderful honeymoon period of the wireless sound from the early nineteen thirties.  Wow Leonard nemoy’s voice is so eerie. So alone and plaintive. So vulnerable and gravelly and stark. Yes that word again. Brent Spiner has just come on the scene now and he sounds so evil and mad and driven to want to live despite the terrible circumstances. Poor Nemoy sounds tired and like he’s given up. I can’t see him but I can hear all these emotions of despair, tiredness, exhaustion, sadness, loss and finality from him.

Great acting is just so much more obvious in audio only format rather than being spoon fed the scene as in television. I love it.

October 30, 2009

Fentimans Lemonade Banned in Alleged ‘Land of the Free’

hookay.

Fentimans make wunnerful drinks. The UK drinks company, around for 104 years are one of my favourite drink companies. Just to be clear, they make SOFT DRINKS, like Ginger Beer, Curiosity Cola (move OVER Coca Cola - this truly is the REAL thing!),  Seville Orange Jigger and a host of other delicious refreshments which are suitable for GENERAL CONSUMPTION.They are available in the UK, Ireland and the good ‘ol US of Democratic A.

In an astounding display of democracy today, the Attorney General of the great state of Maine, ruled that Fentimans botanically brewed drinks can no longer be sold to minors due to the LESS than 0.5% alcohol content (the company says it’s closer to 0.3%).The Office of the AG stated that Fentimans drinks are considered ‘imitation liquor’ due to the (minute) alcohol content. To put this into context, you would have to drink 28 bottles of the stuff to consume the equivalent alcohol levels found in a pint of beer. To be even clearer, you would have to drink over 7.5 Litres of Lemonade. Besides the obvious tummy ache resulting in drinking 7.5 L of anything, not to mention the epic trips to the loo - how long would this take to achieve without your eyebrows swimming? I cannot think of anyone who would willingly drink over 7.5L of something to achieve a pint buzz. If yutes wanted to get drunk, they would simply get their hands on beer or spirits or some other liquorously evil beverage. It’s a lot less work to get pissed on a pint of beer than 28 bottles of Lemonade and it’s cheaper. Under 21’s wouldn’t be bothered spending over $50 to get a buzz when they can get a couple of cans for a couple of dollars. Nevermind Under 21’s, I and most people I know wouldn’t spend $50 on a pint of beer! Only morons and people who drink Bling or Kona Nigari  water would consider this and if they’re that way inclined they most likely wouldn’t be able to chug 7.5L anyway - they might break a nail.

Okay so now that we’ve established it’s REALLY HARD if not impossible to get drunk on Victorian Lemonade, I must point out that another strike against the Fentimans brand came from their bottle packaging. The AG believe that the GLASS (wicked stuff that glass) bottle was similar to beer bottles and therefore insinuated that the "appearance, taste and smell is designed to carry the impression to the purchaser that the beverage has an alcohol content." So by their logic, Root BEER should be banned as well. Yes? No? Especially if it’s in a glass bottle and the fact is says BEER on the label. Does this mean that ANY glass bottled beverage gives the impression of containing alcohol because it looks similar to alcohol? Is that not what this piece of legislation is saying or should I say insinuating?  Personally I much prefer the glass bottle, it’s recyclable, reusable and there is less chance of product contamination than plastic bottles which have long been suspected of leeching Bisphenol A which can lead to infertility, obesity and several types of cancer. This sounds very much like a witch hunt to me - right locale anyway - they’re experts in the practice around those parts aren’t they?

Fentimans have NEVER marketed their drinks than anything other than soft drinks. They do not promote imitation liquor drinks simply because they don’t make them! Their marketing is a heavily stylised turn of the century, retro feel which appeals to a more mature consumer. Not to mention - they make soft drinks! (Oh have I said that before?). They do have a Shandy available admittedly, which again is less than 0.5% alcohol - but it’s marketed upfront as a Shandy brewed drink and is FDA approved for general consumption. Unbelievably this story broke on the back of some student bringing a bottle of the Lemonade to school and upon seeing the label indicating the less than 0.5% alcohol content, brought it to a teacher in case he would get in trouble for drinkin’. The snow ball rolled from there - all the way to the AG’s office where it should have been flamed and melted away. But, the Maine, ban everything bandwagon ensured the snowball kept rolling. Way to go Maine! What’s next? Slush Puppies can contain up to 2% Ethanol. Watch out Maine or you will have a whole generation of 5 year old alcoholics on your hands!  Mouthwash can contain up to 27% vol alcohol - you may actually fail a breathlyser test if you’ve very recently rinsed your yak hole. Apple Cider is also fermented and therefore could have a small amount of alcohol in it from the fermentation process. Over the counter cough syrup is far more accessible to Under 21’s if they want a buzz.  And oh, some contain codeine - isn’t that an opiate?

Suffice to say I would be far more concerned with young people over indulging in cough syrup or easily bought Solpadeine than having a six pack of Victorian Lemonade.

Fentimans are available in Ireland in Fallon & Byrne (Dublin) and The EcoShop (Wicklow) and probably elsewhere so please add other retailers in the comments section below.

Next round of Fentimans is on me!

October 22, 2009

I Feel The Need

to write. Alas, I don’t have time. Will dream up some doozy for later.

October 21, 2009

Apologies..

Filed under: Uncategorized

for changing my theme over the last few weeks. I’m trying to see what fits us here at Alligator Pie HQ.

Fluffy Scrambled Eggs

recipe for 1 serving

2 eggs
tspn butter
glug of milk
salt & pepper

how to:
put eggs into bowl and then use an electric mixer to whizz them up till they are seriously fluffy
halfway through add in milk and seasoning
keep mixing till there is more froth on top than liquid underneath
melt butter in pan
pour in eggs and allow to set on the bottom
DO NOT STIR - rather LIFT the eggs around the pan for about 2 minutes
put ‘em on hot buttered toast and eat - they are so silky and fluffy like this. delish

Turkey & Parmesan Meatballs

makes 6 - 8 depending on how big you make them - you can also use beef mince or pork mince - i use turkey because it’s low in fat
1 tablespoon chilli oil
450 g turkey
salt & pepper
garlic chopped
handful of parmesan cheese (or gruyere or any strong aromatic cheese)
rosemary - heaped teaspoonful if dried, or two branches of fresh

how to cook:
mix up (with your hands) turkey, salt & pepper, garlic, parmesan cheese, rosemary
shape into balls
flatten them slightly and cover and leave in fridge for 30 mins (if you have the time, you don’t necessarily need to do this)
heat up pan with chilli oil
fry on medium heat until juices run clear and they are cooked through
eat

Savoury Rice

serves four

rice (60g uncooked per person)
turmeric
tbsp oil
about four cups of whatever chopped vegetables you’re adding - these can be: sweetcorn, onion, peppers, mushrooms, peas or whatever else tickles your fancy *
salt & pepper

2 chicken stock cubes - oxo work the best because they crumble well

boil rice as per instructions make sure you add in 1/2 tspm of turmeric and mix well at the start so the water is orange - this colours the rice and makes it looks much nicer (and taste nicer too) - drain and leave to one side

put oil in large flat pan and add your onions and mushrooms if using (don’t use a wok as there is so much veg it tends to steam instead of quick fry)
when onion has softened add the rest of the vegetables and/or meat, salt & pepper
add in your lovely yellowy fluffy rice
crumble the chicken stock cubes over the mixture
fry on a high heat for about 4 mins stirring to mix the rice with the veg
put onto a plate and enjoy (throw some chopped parsley on top for a nice fresh taste once it’s plated)

*You can also add in sliced ham or back bacon, sausages, or cooked chicken if you want to make it into a full meal

Tomato & Red Wine Pasta Sauce

recipe for two:
chilli oil (you can make this with olive oil and stick some chillis into it)
pinch of rock salt
freshly ground pepper
garlic x 2 chopped
about 20 PLUM tomatoes halved or quartered(plum are better than cherry - more flesh, sweeter and less pips)

handful each of fresh oregano and basil
two stems each of thyme and rosemary
3 bay leaves - whole so you can pick them out before serving
good glug of red wine

put halved tomatoes into a bowl and season with salt and pepper
chop oregano and basil
heat up pan
put tablespoon of oil in and allow to heat
put in chopped garlic
drop in tomatoes - enjoy the sizzle!
throw in oregano, basil, bay leaves and thyme and rosemary (leave on the stem to pick out before serving)
allow to sweat off for about 5 mins
add the glug of wine and let reduce for 5 mins or until desired consistency
pick out the thyme, rosemary and bay leaves
throw in whatever pasta you’ve cooked
mix and serve






















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