Yes yes, the sizzling rainbow salad will follow.
Long title for what will be a very quick post because damnit, my tea is ready, I have two recipes to post and a weigh-in to report. So let’s wheel out the old knob and see how we’ve done this week…
Oh how cosmopolitan! Classy Paul sent me a text to say ‘Only lost half a pound, but got three pounds of last night’s tea pulling out of the depot as we speak’. It’s always a joy living in this house. We weighed in separately tonight as Paul had to dash home (as much as someone the approximate shape of Saturn can dash) and let the electrician in to fit an outside light in our back garden. See (barely), our local council has taken it upon themselves to tear down the old orange streetlights in our street and replace them with these AWFUL little white LED lamps, which, given how faint and pointless they are, must all be running off the same watch battery. It’s so dark I can look out of the window and see when next door’s TV goes off standby. Actually, that’s a fib, we don’t have immediate neighbours…
…which is lucky, because fuck me is the new light bright. He flicked it on and I half expected Paul to be standing at the fence shaking and bursting into flame like Sarah Connor in Terminator 2. Even the cat put a layer of Piz-Buin on before nipping out to shit in the flowerbed – that wasn’t steam coming off her turd, it was smoke. He advised me that we could adjust it if we wanted to but nah, I like to know that if I stumbled home in the dark and lost a contact lens amongst my tomatoes, I could find it in quite literally the blink of an eye. We’ve also had a couple of outdoor sockets fitted, which will just the thing for us to look at occasionally and think about pressure washing the paving stones.
Anyway, the recipes. Let’s start with sizzling rainbow salad, which is really just a colourful salad but with all the goodness and virtue of eating greens taken out and replaced with juicy, delicious cow. If you want to keep it vegetarian that’s fine, but please ask someone to chop for you least your cockle-esque muscles give out. I’m kidding I’m kidding. Please don’t write to me, I won’t read it. I’ll be too busy wiping the cow juice off my chin and cackling wildly. Until I get CJD and Paul has to take me around the back of the house, my legs disco-dancing independently of each other, and push me into a burning pit with a tractor.
to make sizzling rainbow salad, you’ll need:
- any steak you like – fillet steak, frying steak, rib-eye steak, miss-steak, Mis-Teeq or Stakeford, I don’t care, as long as it mooed and had children (ouch)
- any syn-free noodles
- a cucumber, one that if it was a penis, you’d perhaps reach for a dab more Durex Play than you’re used to
- a carrot, see above
- a few radishes
- if you can get them, a candy beetroot and a golden beetroot, if not, regular beetroot
- two red chilli peppers
- a lime
- spring onions
- crunchy lettuce of any sort you like
- chickpeas from the below recipe
to make sizzling rainbow salad, you should:
- cook your noodles
- peel and slice the cucumber and carrots into thin ribbons using a potato peeler
- very thinly slice the beetroot – I eat it raw, I like the crunch – and I use one of these mandolins for perfect uniform slices (plus it protects your fingers, you don’t want your piano career ruined by circumcised fingers)
- do the same with the radishes
- chop the spring onion and chillis
- cook your steak however you like and slice it into thin strips – we just used bog-standard steak like this – remember you can add stuff like this on if you buy our freezer-filler-wonder-offer from Musclefood, just add whatever you want as extras into the basket – we cook our steak by getting a pan roaring hot, using worcestershire sauce and pepper instead of oil, quickly cooking it off and serving
- assemble in a bowl – noodles, crunchy lettuce, sliced veg, steak, squirt a bit of lime juice over for taste
- if you’re making the chickpeas below, scatter them on too for extra crunch
- very healthy, I’m sure you will agree
OK, onwards. BEFORE WE START.
We explain what tweaking is right here. Our policy is that it’s better to eat something like this than it is to eat a tube of Pringles. Well no, it’s not better, but it’ll keep the scales happy. Hopefully. Up to you to decide what you want to do. To me, chickpeas are syn free, garlic is syn free, you don’t use enough sprays of the oil to be worth synning it, so I’ll be damned if I’m going to be told off for it. GO.
to make roasted garlic chickpeas, you’ll need:
- a bulb of garlic
- two big tins of chickpeas
- a few squirts of olive oil (which might add up to a syn if you’re lucky, plus I’d hope you’re not going to eat them all)
to make roasted garlic chickpeas, you’ll need:
- cut the garlic bulb right through the middle (horizontally left to right rather than straight down the middle) – don’t worry about peeling
- sprinkle with a touch of salt
- put in a low temperature oven for around half an hour, just to soften the garlic flesh, then scoop out (I just scrunch up the bulb with my hand)
- rinse your chickpeas
- put them into a bowl with a few squirts of oil, salt, pepper and the softened sticky flesh of the garlic
- roll those chickpeas around each other – gently, you’re not panning for bloody gold – but enough to get them coated in some garlic, seasoning and oil
- tip out onto a baking tray and bake in a medium oven for around 30-45 minutes, but do keep checking, they can catch quite quickly
- eat as a snack or tumbled into salad. Tumbled?! Oh behave James.
Enjoy!
J
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