christmas clear out: saucy chicken noodles

Saucy chicken noodles if you don’t mind! I’m not convinced calling this little streak of recipes a Christmas clear-out was a good idea, you know. All it makes me think of is the Boxing Day strain – you know what I’m talking about. When you have to perform the equivalent of trying to drive a car made of meat through a hula-hoop. Anyway: straight to the recipe, and remember, we’ll be back in fighting form soon, just as soon as we’re done with the Personal Project!

Oh one thing! Did you know we have a facebook page? We do. You get regular recipe updates and it’s where we post all of our nonsense videos to boot. Make sure to sign up! Click here, it’ll open in a new window: www.facebook.com/twochubbycubs

The recipe, then…makes enough for two! We almost didn’t post this, it doesn’t look good in the photo, but you know, sometimes you just need a plate of noodles to get on with. Might not win any competitions but so. Get it down you!

chicken noodles

to make saucy chicken noodles you will need:

for the chicken:

for everything else:

  • 300g dried noodles
  • 3 tsp soy sauce
  • 1 tsp honey (1 syn)
  • 1 tbsp fish sauce
  • 2 tsp oyster sauce
  • pinch of white pepper
  • 3 cloves of garlic, finely sliced (save your fingers!)
  • 1/4 tsp freshly grated ginger
  • 1 small onion, quartered and then sliced
  • 2 spring onions, julienned
  • 2 chilli peppers, sliced
  • handful of basil leaves
  • 6 baby corn, quartered
  • 2 tsp mirin (1 syn)

Now I know that looks like a load of ingredients but most of it, you’ll have in the house or can pick up cheap in the supermarket. Don’t be alarmed!

to make saucy chicken noodles you should:

  • this doesn’t take long to cook, so it’s best to prepare everything first and keep close by
  • mix together the chicken marinade mix into a thick paste, and using your hands work it into the chicken chunks – set aside for about twenty minutes to marinade
  • cook the noodles according to the instructions, drain, and rinse with cold water. set aside.
  • in a small bowl, mix together the soy, fish and oyster sauce with the honey, 2 tbsp of water and white pepper – set aside
  • heat a large pan over a medium-high heat and add a little oil
  • add the chicken and stir frequently until cooked – removed from the pan and set aside
  • pour the mirin into the pan to deglaze
  • add the garlic and ginger to the pan and stir for about twenty seconds
  • add the onion, spring onions, chilli peppers, basil and baby corn and cook for about two minutes
  • add the noodles to the pan with the chicken and mix well – cook for another 1-2 minutes
  • serve

This is one of those recipes that looks complicated but do you know, once you have everything chopped and sliced, you can just chuck it in the pan and it makes itself!

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J

absolutely perfect creamy chicken korma

Chicken korma. Korma? I barely knew her! Listen, I had to do it, don’t judge me. Now, rather than a blog post today, I’m going to post a video we’ve made explaining exactly how to syn bananas. Enjoy!

Now that’s an intriguing image, is it not? To the recipe then! A perfect creamy chicken korma that tastes like a proper takeaway without putting an extra roll of blubber on your boobs.

Naturally, because this has syns in it, no fucker will make it. But slop made with a coconut Muller yoghurt will be gobbled up like blowjobs on a stag do. Sigh: nevermind. If you’re brave enough to give this a go, trust me when I say you’ll be rewarded with a lovely, saucy dish. Like me. We served ours with rice and a Broghie for dipping.

Broghie

Wondering what on Earth that broghie thing is? Hard to describe! But it’s just the thing for dipping and adding crunch – like a prawn cracker in consistency only without the oil and fat and fishiness that comes with it. We’re using them a lot for satisfying the crunch that we miss from bread – and they’re only a syn each. Available in most large Iceland stores now.

This makes enough for four.

chicken korma

to make a creamy chicken korma, you’ll need:

  • 4 chicken breasts, chopped into chunks as big as your thumb, assuming you don’t have wee little hands (get some hefty ones from our Musclefood pack!) 
  • 2 white onions (so racist), sliced nice and thin and uniform
  • 1 tsp caster sugar (1 syn)
  • ½ tsp salt
  • 400ml full-fat Greek yogurt (12 syns – but you could use fat-free if you want and remove the syns, but it’s worth it)
  • fresh coriander, just the thing if you want to ruin your meal

For the spice paste

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 2 garlic cloves, crushed
  • 15g dessiccated coconut (4.5 syns)
  • 2 fresh green chillies, finely chopped
  • 1 tbsp grated fresh ginger
  • 2 tbsp tomato purée

Can’t be arsed with all that bollocks? Replace the spice paste with Geetas Korma Paste (80g) for 5 syns. Oh, and if you want to save those sweet sausage fingers of yours, use a mandolin to quickly slice your onions. Saves a lot of time and faff and makes them pretty and uniform. Only a tenner on Amazon!

to make a creamy chicken korma, you should:

  • if you’re using your own spice mix, toast the coriander seeds, cumin seeds, garam masala and turmeric in a warm pan until nice and smelly – transfer into a pestle and mortar and grind the living fuck out of it – you want a nice fine powder – add the rest of the spice ingredients along with 50ml of water and combine
  • with a few squirts of oil, add your chicken and onion into the pan and cook for five minutes on high to brown off the onions and cook the chicken through – then add the spice mix / bought paste and cook until everything is coated and smells amazing
  • turn the heat down and add the sugar, pinch of salt and yoghurt, stirring gently for about five minutes so it doesn’t split – if it does split, that’s fine – it won’t look amazing, but you’re just turning it to shite anyway so who cares
  • add the chopped coriander if you feel you want to ruin your meal with the Devil’s Pubes
  • serve with rice and lime

 

Easy! Like I say, don’t be put off by the syns – it’s worth using the proper ingredients for this for a lovely taste experience. If you eat food that tastes good rather than comprimising all the time, this slog won’t feel like a diet at all.

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J

introducing the low-syn Greggs style festive bake

Oh god, we’ve succumbed. We’re giving in to the tidal wave of barely-literate posts about using Weight Watchers wraps for all sorts of things, from Cornish pasties to incontinence knickers, and making our own recipe for the Greggs festive bake. Well: a Slimming World friendly take on it. If you’re not familiar with what a Greggs festive bake is, let me clarify for you: it’s what mothers who are more earring than human push into their toddler’s mouths instead of a sausage roll at Christmas-time. You’ve got to make an effort for the bairns, after all. If that analogy is a little too mean-spirited for you, swap it out for this one: Greggs is responsible for at least 93% of the crumbs you see stuck in the corner of Northern folks’ mouths. Barely a sentence can be finished in Newcastle without someone opening their mouth and:

  • Greggs opening a new shop in there; or
  • half a stottie falling out.

To put that into perspective, there’s over 29 Greggs stores in Newcastle alone. Hell, there’s even an outlet shop on the West Road that sells their leftover stock off cheaply. I mean, that’s commitment to earning a crust, no?

Anyway, the Festive Bake – a combination of stuffing, chicken, cranberry, pastry, heart disease and I think onion, superheated until it is hotter than the surface of the sun – causes much excitement up here. People talk about the arrival of the festive bake as if it’s the second coming of Jesus – my facebook is awash with people getting a froth on when they go on sale because it heralds the arrival of Christmas. We don’t buy into it – no disrespect to Greggs, but I refuse to go in since they stopped keeping things warm.

Nevertheless, we’re all about giving you what you want, so please, find the recipe below. Before we get to that, though, I wanted to draw your attention to this:

We absolutely nailed it – our revised target was £3,000, and we’ve done it – if we can get it up to £3,200 that means that, with Gift Aid, we’re donating £4,000 to a charity that means the world to us! If you can find a spare quid to donate, please do! As an addendum to that plea, just a word of FUCK YOU to the person who left us a comment bemoaning that we are asking for money. You don’t need to donate, you don’t need to share, you don’t need to do diddly-squat – but we’re not getting a penny of this money, we’re not doing it for us, and anyway, it’s our blog. If you have a problem with the infrequent (and only temporary) Christmas charity requests, you can kiss the most tainted part of my ring! We’re never going to apologise for doing good.

Anyway, hush. No negativity! The recipe makes enough for four.

to make a Greggs style festive bake, you’ll need:

  • two big fat chicken breasts;
  • a nice pack of bacon medallions;
  • one big fat white onion;
  • 330g of Philadelphia lightest (3x HEA) (you might want to use Quark, but please, have some dignity)
  • 4x Weight Watchers white wraps – can’t find them in the shops? No need for tears: just swap out for wraps of near enough the same nutritional content – 1 wrap is a HEB choice
  • 1 tsp dried sage if you’re common, or, if you’re as bent as a butcher’s hook like me and have a herb garden, a few leaves of fresh sage
  • 1 tsp of garlic powder
  • 2 tbsp of cranberry sauce (we use the Tesco Finest cranberry because we’re classy, which works out at 4 syns)
  • Paxo stuffing mix – we use 25g of made-up stuffing in this recipe – to be honest, with the added sage, you could cheerfully leave it out, but we’re all about being authentic – 25g is 1.5 syns

So, assuming I haven’t had a mild brain injury, that works out at 5.5 syns. For the sake of argument, we’ll call the bakes 1.5 syns and get on with it.

If you need a good deal on chicken or bacon, our Musclefood deal allows you to create your own hamper – no more packages with stuff you don’t want to eat, like bumholes or lamb. Come, take a look: it’ll open in a new window.

to make a Greggs style festive bake, you should:

  • oven on to 190 degrees, please
  • dice up the chicken, bacon, onion and fingertips – you want everything roughly the same size
  • can’t be arsed with all that knife work – then throw it all in a blender and roughly pulse – you want uniformity, you do not want a puree
  • squirt a few squirts of oil into a hot pan – use Frylight if you must, but honestly, you’re better off using Castrol 4-Stroke than that muck
  • cook everything off, adding the garlic and sage as it heats through, until the chicken is cooked, the onion softened and the bacon a bit crispy
    • if you’re using fresh sage, just chuck the leaves in whole but remember to take them out before you stuff the pasties
  • once all is cooked, stir in the Philadelphia, plenty of salt and pepper, stuffing (if using) and cranberry sauce on a low heat – it’ll soften down and bring everything together – maybe add a touch of chicken stock if you think things are a bit claggy,
  • allow to cool – we actually put ours in the fridge overnight to settle but that’s not necessary
  • stuff your wrap: put the wrap in front of you, place the filling in a rectangle in the middle, then fold in your flaps so the meat doesn’t fall out
  • brush with egg or milk, top with some black pepper and if you’re feeling saucy, a grating of Parmesan, throw them onto a non-stick baking tray then stick in the oven to cook for maybe 25 minutes – keep an eye on them to make sure they don’t burn
  • serve with an ambulance on stand-by

Delicious! These freeze really well too!

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J

cheesy creamy fajita stuffed chicken

Cheesy creamy fajita stuffed chicken – a doddle to make. We’ll get to the recipe in a wee while, but saying as it has been so long since we shot out a holiday entry, I think we’d better fire one out, no? Skip down to the holiday banner if you want that, and scroll right down to the recipe if you’re only here for the food, like a proper stereotypical chunker. You’ll come back to Copenhagen with us in a matter of minutes, but even before that we have a little update on our Christmas Card donation drive:

We’ve had to increase our target because we absolutely smashed the last one! If you’ve enjoyed our recipes or nonsense and only if you can afford to donate a couple of quid, please do! We have had so many people apologising for just donating a couple of quid – please don’t apologise – every last penny is gratefully received! If we get over our target I might make Paul do a salacious nude calendar with a carefully positioned Bonio biscuit covering his one-eyed spitter. Poor guy! But yes, every little bit makes a difference – and thank you all for donating so far! When you add Gift Aid we’re actually already over £3000! But enough about that, let’s ga terug naar Kopenhagen!

click here for part one | click here for part two | click here for part three

You may remember that the last time you joined us in Copenhagen, Paul had almost fallen in a river and laid an egg with sheer fright. I, being a supportive kind soul, had almost given myself a hernia from laughing so hard at his misfortune. Also, I, being a fat greedy bastard, scooped up that hard-boiled egg and had it for a snack later, delighting the other people in the Metro carriage with the smell of overcooked pocket-fresh egg. I like to make friends with the locals.

Paws for thought.

We walked along the riverside until the sound of Danish laughter was faint and less upsetting. Along the way we met a big shaggy dog tied up outside what looked like a little ramshackle caravan. Now, everyone knows you don’t approach dogs you don’t know unless you enjoy the risk of your throat being pulled through your neck by something cute and adorable. We, naturally, ignored that, and took a good ten minutes making a fuss out of our new friend before realising that the caravan was actually a riverside sauna! How did we know? Because we could see a man gazing adoringly through the window at us, steam billowing about him and a fair sweat on his face. Well, that, and the Danish word for sauna is…sauna. Don’t exactly need to be Raymond Babbitt to work that one out.

Though, I confess my disappointment that it isn’t Sphinctenmoistunen or something equally as delicious.

You may notice from previous blog entries that I barely need any encouragement to get nude in public and so, despite Paul’s groaning and heavy-handed watch checking, in we went. Paul’s not a fan of saunas: it’s not so much that he finds the nudity uncomfortable, it’s more that he’s 35% sweat at the best of time – he needs no encouragement to move it along). There was a tiny changing area where you’d struggle to change your mind let alone have two twenty-stone blokes take their clothes off but we managed it with only two accidental penetrations. In we went.

Almost immediately, out we came. I ought to explain – the chap who looked like a normal bearded chap through the fog of steam and a dirty window was merrily wanking away as we went in. Not even a hello or a few lascivious winks to break the ice, no, just furiously masturbating with everything on show. Perhaps he thought I needed somewhere to hang my coat. You must understand that we’re no prudes – if he’d looked like The Mountain from Games of Thrones we’d have welded the door shut and died a happy death – but we’ll be damned if we’re going to sit in a tiny cabin full of aerosol-jizz. I should have realised something was wrong when it smelled just like my room did when I was 14. We dressed hurriedly and scampered back out, with the folks on the riverbank all judging us for wanking off Santa. Superb!

Traumatised and in desperate need of something to take the taste out of our mouths, we decamped into the nearby Café Langebro for a strong beer and a long hard look at our lives. This was a great little pub, full of people who smiled at you when you walked in as though you were bringing great news as opposed to some of the pubs in Newcastle where they’re eyeing up how best to separate you from your kidneys. I never used to be one for daytime drinking but I feel I could really get a taste for it, not least because the beer softened the image of Wankin‘ St Nick in my head. We wandered out, up and over the bridge, with nowhere to go but a city to explore.

Turns out, quite luckily, that the same street lead directly to a corner of Tivoli Gardens – a theme park in the middle of the city. How marvellous! We totally forgot that we had a discount card and paid full price for immediate entry – we had seen Rick Stein flapping his wattle in here but a few weeks ago and were keen to retrace his footsteps, bounding as they’d doubtless be.

Just some of the fantastic gardens on display

Wheeeeee

Now, we both love rollercoasters – we spent a month in Florida riding them so much that I gave myself heart arrhythmia and almost died on the flight home. I say almost died, I experienced a slight panic attack and tipped my gin and tonic over, but let’s not labour over the details. However, we have aged and spread like a melted candle, and now we have to consider not only whether our creaking bodies can take it, but can we actually fit in the seats? It’s always been a phobia of mine that I’ll get to the front of the queue only for some hairy-lipped streak of acne and malice to look at me, taking in my comprehensive tits and expansive belly, and refuse me entry. It hasn’t happened before, thank the Lord, but it’s been certainly been close, with me having to play Fatris when it came to slotting all my squashy body parts into one small bucket seat.

On top of that I have ear problems which mean I get dizzy from peeling the lid off a pot of yoghurt let alone hurtling through the air at 100mph, Paul has a spine made out of damp crepe paper, there’s a strong chance that I’ll be slapped in the face by Paul’s boobs as we go around a loop and, as I mentioned, I have a dodgy heart. In all, they might as well abbreviate those long health warnings at the front of the ride and just put ‘No, Paul and James, you can sit on the wooden bench outside and eat doughnuts, you horrendous beasts’.

Naturally, we ignored the warnings, and squeezed onto most things. I want to give a special mention to the Rutschebanan, one of the world’s oldest wooden rollercoasters. Nestled at the back of the park, it promises thrills, spills and catastrophic damage to your spine. Ancient, wooden, ridden by hundreds of thousands of men over the years and more than capable of making children scream in terror, Paul’s mother has never ridden this rollercoaster. It even comes with its own brakes-man, who has to manually apply the brakes on certain stretches to make sure the whole thing doesn’t come hurtling off the tracks. Fun!

You’re supposed to sit two abreast in the little carriages but there was absolutely bot-all chance that was going to happen – the coaster shook and rattled that much that there was a serious risk of us joining together like wax in a lava-lamp and me being destined to spend my life with my face joined horrendously close to Paul’s arse. We hopped in, pushing small children out of the way and taking one carriage each, and off we went. I tried taking a video but it’s just a blur of jiggling flesh and me shrieking – just like our wedding – so here’s one for you to get your own idea:

Great fun, but let me tell you – you feel every single bump and creak of that coaster. I’m not entirely sure I didn’t swallow a filling – and I didn’t have any to begin with.

With our bones roughly 10cm away from where they should be in our bodies, we slithered over to the nearby Paafuglen restaurant – handy timing, because I was absolutely fuglen starvin‘. We were seated after about eighteen hours – the place was absolutely rammed with elderly folk taking their sweet time gumming the pickled herring, but eventually they found us a seat right at the back. That’s fine, once I have food put in front of me, I don’t look back up until it’s gone. Years and years of Paul feigning something interesting before stealing my food as I gaze in the opposition direction has taught me to be cautious. The greedy sod.

Our waitress gave us a menu and then clocked off for the day. I’m not kidding – we sat there with hungry little bellies and pleading eyes – but she never appeared again. Perhaps she heard our British accents and assumed there would be no tip, I don’t know. How wrong she was – I always like to touch their arm as I leave and say ‘Jesus saves’. Almost thirty minutes passed (with plenty of reserved Britishness: “they’ll be here soon”, “let’s give it one more minute”, “let’s just chew open a vein whilst we wait”) before another waitress finally noticed that Paul had doused himself in the paraffin from the little lantern on the table and was about to set himself aflame in hungry protest. We ordered.

Well, attempted to. Copenhagen is famous in food circles (honestly, it is: we get drunken memos from Delia all the time. I jest, although technically Paul is a food circle, given he’s perfectly spherical) for Smørrebrød (pronounced: I’m sorry, do you speak English?). Smørrebrød is the concept of open sandwiches served on rye bread and they are genuinely one of my favourite things. I adore sandwiches – you could give me an urgent and terminal medical diagnosis sandwiched between two slices of lavishly-buttered bread and I’d remain cheerful.

It’s not like sandwiches in the UK, either. You get a vast mixture of wonderful toppings and exciting flavours and it’s just brilliant. There are entire shops devoted to it – windows packed full of sandwiches topped with meats and cheeses and salads and, eventually, my saliva, dribbling on the window as I am wont to do. Paul and I could easily move to Copenhagen and open such a shop (calling it Yeast Infection, naturally) and live out our Autumn years never tiring of the combinations on offer. I don’t normally recommend other food blogs because, well, they’re usually boring, but I can’t get enough of the ideas on The Danish Sandwich. Take a look and you’ll see what I mean. http://www.danishsandwich.com/

Anyway, I digress. We had decided that we ought to try a couple of these open sandwiches each – we’re big lads, we can handle such extravagance and remember, they’re open sandwiches so you only get one slice of rye bread to barely digest. However, the waitress disagreed with our approach. We spoke our order slowly and with a game attempt at Danish but each time we reached sandwich number three and four she would cross sandwich number one and two off her pad. Maybe she thought we were fat enough or that such decadence was unbecoming but try as we might, we could not convey the fact we wanted to try a range of smørrebrød to her without causing her to frown and sweat as though under intense interrogation. Had I thought ahead I could have prepared a Powerpoint presentation or a business case. After a good five minutes of harsh glottal stops and stuttering we seemed to finally reach agreement and she toddled off. Naturally, I’d forgotten to ask for more water, but I didn’t dare call her back lest she decided we were simple troublemakers and showed us the door.

Our sandwiches arrived shortly afterwards:

Nom nom nom. Urgh, I’m sorry

You’ll notice there’s only two plates. Our order hasn’t so much been lost in translation as strangled to death with good intentions. Nevermind – being brave, fearless tourists we powered through and thoroughly enjoyed the pork belly (me) and chicken salad (Paul) and they were absolutely delicious. The Danish have a wonderful proclivity for adding pickled vegetables to their dishes and it really makes everything come alive – quite a smart way of getting your ‘speed’ food in too by sousing everything in vinegar. I’d suggest it to Mags but she never returns my calls. We paid our bill and left content, but still faintly hungry. Have no fear: we rounded a corner to find an ice-cream stand and each enjoyed a five-scoop bowl which settled the stomach just enough to ease us gently into hyperglycaemia.

The rest of the day was spent drifting around Tivoli Gardens, eating things that we shouldn’t and getting sticky fingerprints on all the rides. It was great: like being 13 (stone) all over again. With sluggishly-beating hearts we left and decided to walk back to the Metro station, with the intention of taking a nap and then heading back out in the evening. We managed four hundred yards before happening across the nearby Ny Carlsberg Glyptotek, a museum dedicated to the largest collection of Ancient Mediterranean art in all of Northern Europe. My excitement knew no bounds. This was me:

Quite

I’ve explained before: I’m a hopeless philistine – I know I should walk around deep in thought and reverie in an art gallery, but the only surprised gasps I let out are when my shin-splints play up. Don’t get me wrong, readers – there were some lovely paintings and cracking pots, but I was more taken by the Blockbusters gargoyles on the wall and this peculiar oil painting which seemed to capture exactly my mood.

Sigh

There was a very pleasant sub-tropical garden dot in the middle of the museum which afforded two things: the chance to rest and the chance to be absolutely horrified by this:

Give me milk!

I mean, no. Babies are creepy enough at the best of times, but crawling on a body like maggots on a corpse? Hell no. You better believe I saw that when I shut my eyes that night in bed. Luckily, I’d have a chance to remonstrate with the Carlsberg family the nvery next day, and that’s where we will leave our tale for now.

Enjoy our holiday entries? Please do give us feedback or share or whatever, it’s what we live for!


stuffed chicken
stuffed chicken

to make cheesy creamy fajita stuffed chicken you will need:

  • 4 chicken breasts
  • 1½ peppers (we used ½ red, ½ orange and ½ green), finely diced
  • 1 onion, finely diced
  • 80g reduced fat cheddar (2x HeA), grated
  • 110g light Philadelphia (1x HeA)
  • 2 tsp chilli powder
  • 2 tsp cumin (or garam masala)
  • 1 tsp garlic powder

Honestly, you’ll never do better than the chicken deals we have – you’ll want big ‘uns for this, we have four deals AND there’s a pack for every budget!

Chips: Actifry. Teaspoon of oil. Tablespoon of worcestershire sauce. You’ll never look back – and they’re cheap on Amazon at the moment.

to make cheesy creamy fajita stuffed chicken you should:

  • spray a large frying pan with a little oil over a medium-high heat
  • add the diced peppers and onions to the pan and cook until softened and the edges are just starting to brown, stirring occasionally
  • tip the mixture into a bowl and add the cheddar and Phildelphia, and mix well
  • meanwhile, in a large bowl sprinkle the chili powder, cumin and garlic powder over the chicken breasts and tumble around until well coated
  • cut a hilarious looking gash into the side of each one, getting a big a space as you can but being careful not to slice all the way through
  • using a teaspoon, spoon the cheesy mixture into each chicken breast, stuffing it well but not overdoing it. don’t worry if you have some leftover mixture
  • next, add a little more oil to the frying pan and put back over a medium-high heat
  • carefully lay the chicken breasts in the pan and cook for 8-10 minutes each side – flip it gently so you don’t squash it, and don’t worry if a little mixture dribbles out
  • serve!

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creamy Thai red chicken curry packed with veg

Creamy thai red chicken curry – look, it’s a bit of a ‘cheat’ meal in that it uses curry paste but so what, it’s better than a slap in the face with a wet willy, no? And look – no preamble this time, we’re going to go straight in. Unlubed. Pucker up.

Actually, before we get to the recipe – just a quick reminder (and you’ll see these for the next few weeks!):

If you’ve enjoyed our recipes or nonsense and only if you can afford to donate a couple of quid, please do! The response has been absolutely phenomenal and honestly, nothing but a massive thank you for both me and Paul to all those who have chipped in. Every last penny goes to Bryson’s Animal Shelter. Please do forgive us our advertising – but it’s for a good cause!

Right! Recipe. Let’s do this. This makes enough for four, serve with rice.


to make creamy Thai red chicken curry you will need:

  • 2 chicken breasts, cut into strips (get some hefty ones from our Musclefood pack!) 
  • 3 tbsp Thai red curry paste (4.5 syns)
  • 2 small courgettes, halved lengthways and then sliced
  • 2 red peppers, sliced
  • 1 medium carrot, sliced
  • 1 red onion, quartered and then sliced
  • 400g tin light coconut milk (14 syns)
  • 1 tbsp cornflour
  • 2 tbsp chopped coriander (optional)

to make creamy Thai red chicken curry you should:

  • heat a little oil in a large frying pan over a medium high heat
  • add the chicken and cook for about three minutes, stirring frequently
  • add the curry paste, courgette, pepper, carrot and onion to the pan and cook for another 3 minutes
  • whisk together the coconut milk and cornflour until dissloved, then add to the pan
  • bring the mix to the boil then reduce to a simmer over a medium heat for 1-2 minutes, or until thickened
  • if using (we didn’t, because it’s rank), stir in the chopped coriander at the end
  • eat!

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J

creamy chicken chipotle pasta with fancy veg

I’m so sick of seeing cajun bloody chicken that we’ve made a newish version: creamy chicken chipotle pasta. You might be thinking, oh, oh you fancy decadent bitches, but please: come for the recipes, stay for the flavour.


Fair warning: the next few paragraphs are proper ranty and if you’re delicate and/or pig ignorant, you’re best scrolling straight to the pictures.


Wondering where we’ve been? Taking a break from the Internet. Does anyone else need to do this every now and then? Do you get tired of wincing at the screen at the eighty-fifth permutation of the word ‘recipe’ you’ve seen that day? I know I do. I’m not one for picking people up on their spelling but I think there’s a Freudian element to the fact that so many of us fat fuckers seem to think the word recipe has a pie in it. When someone tells you to eat your words, it’s a turn of phrase, not a fucking serving suggestion.

Anyway, our tipping point came with the release of the Tesco Christmas advert. Have you seen it? It depicts all manner of family and friends coming together and enjoying a Christmas dinner. It’s about as offensive as a cup of weak tea left out in the sun, but by god, by the reaction it received you’d think it depicted Dr Who shitting in baby Jesus’ manger whilst Dawn French spits a Stormzy song over the top. But why? Because it featured a Muslim family. And see: that just won’t do.

Have a look now on Tesco’s Facebook page and you’ll see what I mean. In between all the Yummy Mummy bloggers with their so achingly obvious attempts at going viral with twee complaints about little Francesca you’ll spot the idiots. The beetroot-faced, barely literate bumholes, crashing their faces over the fact that CHRISMUS HAS NUFFIN TO DO WITH MOSLIMS and LERN HOUR KULTURES AND LANGWISHES and old faithful POLITICAL CORRECTNESS GONE MAD. I’ll have to stop trying to spell like someone’s rearranged all the letters on my keyboard for a cruel bet, it makes my nose bleed.

These are the same shithead mouth-breathing sofa-cows that spend their entire life telling everyone else to integrate into our culture or fuck off home, as though home is some distant sand-blown wasteland as opposed to five streets away in a mortgaged semi, then they’re getting all indignant when they do join in. What do these people think Muslim folk do on 25 December, sit at home shaking their fists at the telly and frothing at the decadence of it all? Whenever I’ve had this conversation with Muslim friends they say the same thing – they get together, give presents and eat far too much food. Apparently that’s not right with SHEILA MAMOVFOUR TURNER from ‘ull (education: SCHOOL OF HARD KNOCKS, UNIVERSITY OF LIFE STILL LERNIN’) however, and they really ought to be banished. It’s pathetic reasoning, the equivalent of me turning all the lights off during Diwali and sitting in the cupboard pouting. I know Diwali is a Hindu festival, so shut up.

The worst part is the fact you can’t even tell the family in the advert are Muslim – you can make a guess that because they’re wearing headscarves they might be, but see, my nana wore a headscarf too, if only to keep her hearing aid from blowing down the street. She certainly didn’t pledge allegiance to Allah (it took her five minutes to lift herself off the settee, so getting on her knees five times a day was definitely off the cards). Plus she wasn’t one for exotic spices: her spice cupboard consisted of baking powder, pre-war Saxo and some whole cloves for sucking when her teeth hurt. But nevertheless, the viewers have made the assumption and got all up in arms, totally ignoring the Sikh family in turbans just a few frames later (presumably because when they typed ‘SEEK’ into google to start voicing their disgust, they just get adverts for private investigators).

That’s because this whole argument has bot-all to do with faith (amazingly how devout of a Christian people become in situations like this, ignoring the fact that the last time they were in a church it was to steal the lead off the windows) and it has nothing to do with political correctness but rather it’s just an excuse for people to be the vile, pathetic racists that they are. Even when they claim they’re not, a quick glance at their Facebook profile shows a endless piss-stream of shit memes, Britain First posts (why? Their leader looks like a potato straining to pass a bladder stone) and ‘proud of my country’. Yeah, you’re so fucking proud of your country that you’ve put the Union Jack upside down on your profile and the only time you fly the England flag is when we’re getting beaten at football and even then it’s a cheap Sports Direct affair with ENGERLAND emblazoned on it.

Try to take these folks on in reasoned discussion and you get three responses:

  • you don’t understand the bigger picture – as though they’re the enlightened ones because they’ve read a leaflet in a flat-roof pub telling them SHANIA LAW IS COMING BE REDDY;
  • you’re part of the problem – that one is a compliment – much rather be ‘part of a problem’ given I’m fairly sure a good chunk of these bellends would cheerfully be part of a Final Solution; or
  • TYPICAL LEFTIE SNOWFLAKE DO-GOODER

That’s the best, isn’t it? Leftie used as an insult as though Hitler, Mussolini and Pinochet were as inoffensive as the first three people to go out on Bake-Off. Snowflake I don’t understand: apparently if you’re against intolerance and pro everyone just getting along, you’re a delicate wee snowflake. I like snowflakes: they’re pretty, cold and capable of being blown all over town, which sounds like me to a tee. Why use the snowflake? Why not use that muddy slush that accumulates behind your tyres after a wintry drive, flecked as it is with dog-shit and broken glass. That’s what those complaining are: shit snow. Shnow, if you prefer. Then finally, do-gooder – I mean, the clue is in the word pairing, yes? Damn your hide, going out and doing good. How dare you! Why would you want to make a positive difference to the world rather than sitting on Facebook spitting bile at folks you don’t know about an issue you barely understand in words you can hardly type.

But what annoys me most of all is the fact that Tesco can’t just turn around to these two-bit racist jizz-streaks and tell them to FUCK RIGHT OFF. Nevermind buying groceries, I’d give the entire board of directors unhurried anilingus if they were direct and brave enough to tell these feeble-minded bigots to stay away from the store and to buy their giant Black Friday Polaroid TVs and crates of shit watery lager from elsewhere. But they’re too afraid to do it, because imagine the backlash?

I’m not afraid, though, albeit I pale in comparison I’m sure. If you’re reading this blog, be aware you’re cooking the recipes and reading the words of a young gay man in a happy modern marriage with another bloke, who counts all sorts of nationalities and faiths as his friends, and who, gasp, has the cheek to give money to people in the street even if they are ‘just going to spend it on drugs’. I have at least two different types of lentils in the cupboard. I worked for Shelter where I helped lots of decent folks into houses rather than having them dying on the street. Meh, maybe I am a do-gooder leftie tit, but see, I’d sooner be a tit than an arsehole.

Sorry folks, but I needed to get that off my chest!

Anyway, yes, that’s why we’ve been quiet. You sicken yourself of vileness and had I not stepped away, I’m sure I’d have an ulcer by now. If you’re planning on sending me a snotty message, don’t bother! Everyone else, enjoy being happy with everyone else. Life’s too short for shite.

to make creamy chicken chipotle pasta you will need:

Haven’t got chipotle sauce? Can’t even say it without spraying spittle everywhere? Don’t worry yer tits, just use a hot sauce.

to make spicy chicken chipotle pasta you should:

  • bring a big pan of water to the boil
  • add the asparagus and boil for 2-3 minutes, then remove with a slotted spoon and rinse under cold water (use a colander)
  • add the pasta to the pan and cook until just al dente, then drain into the same bowl as the asparagus (but don’t rinse it!)
  • in a bowl, mix the chicken chunks with lemon juice, salt and pepper and keep aside
  • add a little oil to a large frying pan over a medium-high heat
  • add the peppers and onions and cook until it starts to go a bit translucent
  • add the garlic and cook for another minute
  • remove the vegetables from the pan and put into a bowl
  • add a bit more oil to the pan and add the chicken and knock the heat up a little bit
  • cook the chicken until it’s brown on all side
  • add the honey, stir and cook for another 5 seconds
  • add the peppers back to the pan, stir then turn off the heat
  • wait a few minutes for it to cool, then add the chipotle sauce, philadelphia and quark and stir well
  • add the pasta and asparagus to the pan, along with the frozen peas
  • give a good stir until it’s well mixed
  • eat!

Hungry for more? Click the buttons below to help us fill your gob!

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Enjoy!

J

creamy chicken and vegetable soup

Creamy chicken and vegetable soup – well, actually, it’s thick enough to almost class as a stew, but you know sometimes you just want a bowl of chicken soup to put hairs on your chest and make yourself feel better? This is that dish. Easy to make, actually tastes decent and rammed full of vegetables to boot. What more could you want? But first, the final part in our Benidorm story – and thank goodness, because boy has this horse been flogged. I’d apologise, but we get plenty of lovely messages from folk who seem to adore our holiday stories, so…if you’re not one of them, click on the shortcut button of the (deep breath) ELDERLY BEWHISKERED CRONE DRESSED IN PEASANT’S CLOTHING WITH A SAGGY OLD ASS to go straight to the recipe. We’ll stay here and not gossip about you, promise.

Pfft. Right one wasn’t she, bet she buys her shoes from the market. Tsk. Right, back to the sun for one final trip…

click here for part one | click here for part two | click here for part three | click here for part four | click here for part five | click here for part six | click here for part seven

Part 8! We didn’t think it would take this long to reach climax, but well, it’s been a long week, and there’s worry at work, and sometimes he’s just not that into you. But hey, here we are. Now, rather than bore you with every tiny detail, I’ll sum up the end of the holiday in three key stages. Enjoy! But before we get started, just a quick video to get you slick in the nethers…

Final night

The final night was a long, drawn-out evening of gentle drinking and gambolling about. Nothing much of note save for the fact that Paul decided he had heartburn – we spent around an hour trying to find somewhere that sold El Gaviscon but it wasn’t to be. Don’t worry readers, he spotted a frozen yoghurt shop and decided that this was essentially the same thing as a glass of cool milk. I wasn’t so sure, but let me tell you how amazingly brave he was, choking back his 500ml of frozen yoghurt covered in brownie bites, caramel, Haribo sweets, marshmallow, flake bits, Rolos and chocolate sauce. It’s funny, his heartburn seemed to just melt away with this concoction. Isn’t he a trooper? Because I’m trying to be good I settled for some passion-fruit flavoured yoghurt that was as lurid as a hangover piss, but surprisingly tasty. Paul, still a bit sore from our bickering earlier in the day, wouldn’t share. I’m sure you can agree he’s a poor sport.

Our final meal was in the Italian Garden (we had given up trying to find a decent ‘local’ restaurant at this point, and our cankles were protesting at the thought of mincing over to the Old Town). Paul chose the place because he wanted some stodgy pasta to weigh down the sugar-bomb in his stomach. I agreed with his choice because the waiter was the spit of Gianno d’Marco from nineties Eastenders, who had been the cause of many a teenage erection back in my formative years. I can’t write anything exciting about the food other to say that the chef must have had an almighty tremor – I ordered an exotic mushroom salad and it was positively floating on balsamic vinegar to the point where it was like looking at a mirage of Paul through the vinegar fumes. Paul had pasta. Paul always has pasta and then complains he’s too full and can’t walk. Ten years together and he’s never left a meal without clutching at his belly and/or chest and graphically telling me how quickly he expects to see his dinner again. You can’t buy that sort of class, can you? We paid up, me personally thanking the waiter – he thought I’d left a massive tip but I had to explain that my phone number. He’s never called. Bastard.

Lockdown

Anyway, poor Paul did have to waddle because we were straight over to Lockdown, Benidorm’s Premier Escape Room. Don’t get me wrong, I’m absolutely sure there’s hundred of rooms in Benidorm where desperate young men and women fight to escape before the hour is up, but that’s the consequences of cheap drinks and easy living. We turned up fashionably early which led to us having to wait in the lobby. That would have been fine but we thought we had it to ourselves and were merrily shrieking and clarting about when some poor chap popped his head up from behind the counter where he’d been fiddling with the computer. Ah well. He introduced us into the room – it took us both a while to tear ourselves away from his delicate facial hair and big kind eyes – and left us to it.

The room was Cold War themed, with the curious task of defusing a nuclear bomb thrown in for good measure. It was brilliant! Absolutely brilliant! No point in giving you any spoilers but it was possibly the most interactive one we’ve done so far – tonnes of hidden secrets, attention to detail and hell, even a chance to dress up. What more could a lad want? Whenever we were stuck the phone would ring – we were supposed to reply with a codeword when he spoke but I was lost in a moment and asked ‘what was he wearing’. Paul took the phone and steered us to victory!

I say this each and every time – if you have never done an escape room, get one booked! They’re a great way to spend an hour and as they get more and more popular, the standards keep climbing. Do it!

With that done, we walked back to the hotel, took a drink up to the room and watched the streets hustle and bustle below. It was a great end to the holiday that we thought we’d never want to begin.

Return

Our flight back to Newcastle was at the altogether unseemly hour of 8.30am, which meant having to get up at around 4am to allow enough time to shave, shit, shower, get to the airport, learn how to fly and stand in for the pilot. I can’t deal with 4am: I look like I died four days previously and someone’s just pulled me out of the morgue. I may have told the receptionist who rang me at 3.50am with a wake-up call to fuck right off in my sleep-addled state. I later apologised. I can’t rely on Paul to get us up – he’s constantly saying ‘ten more minutes’ and going straight back to sleep. Our house could be a raging inferno and he’d still be lying in bed telling the firemen he can’t get up until he’d done his ‘stretches’. Pfft. The only thing belonging to Paul that stretches in the morning is his arsehole, and that’s only to release eight hours of shitgas that’s been building up through the night. I’m thinking about seeing if he can have a pilot light fitted on his taint – I can’t remember the last time I woke up not dry-heaving into my pillow.

Regardless, we were out of the hotel in enough time to sit and wait for our ‘private transfer’ back to the airport, which turned up late and in the sort of car you see rotting in fields near illegal caravan parks. We climbed in – gingerly, we didn’t want to disturb his rust collection – and he shot off like we were slingshotting round the moon. Three minutes later we stopped to let in a lovely couple from a less salubrious hotel and I’m going to tell you something now – if you’re a smoker and you’re one of those people who save half your cigarette in your packet for later – you need to know that you absolutely honk. There’s no two ways about it – I can smile politely through most things, but that smell, no way. Especially when you’re hacking away spreading it all around the taxi like a cloud of rancidness.

That was the least of my concerns, anyway – the driver, clearly just passed his test with the Henri Paul School of Motoring, drove us to that airport as though his life depending on us getting there before the sun came up. Don’t get me wrong: I appreciate a fast driver and clearly he wanted to get us to the airport, but at the same time, I’d prefer not to fly home scraped into a strawberry jam pot. Twice I genuinely thought we were about to crash – first he overtook another speeding taxi with about four inches to spare, then he wandered across two lanes of traffic and the hard shoulder whilst he fiddled about with his phone, presumably trying to work out the necessary mph for take-off. I snuck a glance at Paul who was absolutely ashen-faced and then resumed the task of clinging onto the back-seat using the full suction of my own sphincter. I saw death that warm Spanish dawn, and he wears a soiled Benidorm or Bust t-shirt. We gave him a tip (“slow the fuck down!” – hello?) and cleared the area before our taxi companion had a chance to light up the remnant of her stinking tab.

What is there left to say? Our flight back was entirely uneventful – clearly the Spanish sun had calmed the lungs of most of the passengers as, unlike the flight in, it was relatively free of phlegmy coughing. One thing: do Ryanair switch the seatbelt sign on more often than other flights? I was bursting for a piss but every time I stood up for the bog, on came the light – felt like I was doing the hokey-cokey with my bladder. Either they were desperate to clear the aisle to make sure they could peddle their chotchkies and scratchcards or the pilot was a bastard, because that flight was as smooth as a vaselined otter. We landed in a sea of grey clouds and disembarked to a mist of blue smoke as the brethren of the blackened lung lit up, completely ignoring the no-smoking rules. Cases retrieved we made our way home and that’s it, readers – Benidorm done. Are you relieved? Have we left you satisfied and smiling? We always do.

Thoughts

I’m holding my hands up. As I touched upon in part one, we could not have been more wrong about Benidorm. We thought we’d absolutely hate it – that it would be full of rough people shouting incoherently and rustling in their shellsuits. Don’t get me wrong: it was, but by god it was a fun holiday. Doesn’t matter how late we were out or how spit-and-sawdust the pubs we were in, everyone has having a good time, there was no bother, no trouble. The only continuous loud noise I can remember was one of laughter. You don’t go to Benidorm to stroke your chinny-chin-chin at the museums and have yourself an egg-white omelette as you jill yourself off over the Observer, you go for a drink and the company. You’re not going to get Michelin food – hell, you’re hard pushed to find anything you wouldn’t find in the reduced bin at Farmfoods for the most part – but sometimes you need a bit of junk stodge food to fill your hole. There’s lovely parts that we left unexplored – we can always go back, and if we don’t, I’m sure there’ll be a Channel 5 shockumentary on it soon enough. Our trip to Guadalest provided a bit of proper Spain and with the addition of a hire car, we could have seen so much more. Don’t let this blog put you off going – we deliberately did the ‘Benidorm’ experience!

Would I recommend it as a holiday? If you’ve got no airs and graces – definitely. If you’re as common as muck but you consider yourself fancy because you buy name-brand baked beans and aren’t paying off your TV in weekly instalments, then also recommend. If you’re a genuine snob then nah, probably not. It is, after all, a resort where someone has made a career popping things out of her muff.

Still, if that’s good enough for Kate Middleton…


Please remember to leave feedback on the holiday entries: we crave your attention!


Let’s do this thick chicken and vegetable soup, then. You can leave out the pasta if you like, it makes it super-thick, but really boosts the meal. The recipe we based this on is here! Please don’t be put off by the look of this, it tastes grand!


chicken and vegetable soup

to make creamy chicken and vegetable soup, you’ll need:

  • four big handfuls of shredded/chopped chicken – use leftovers from a roast, or follow our recipe here to slow cook / Instant pot it
  • two cloves of garlic, minced (save your fingers with one of these)
  • two large chopped onions
  • one large green pepper
  • one large red pepper
  • 1 stick of celery
  • one large leek
  • two large carrots cut into thin matchsticks, or sliced thinly
  • 1.25l of chicken stock
  • 1 tsp of hot sauce (google it, you can buy it in any supermarket, or leave it out)
  • half a teaspoon of dark soy sauce
  • one big bag of spinach
  • a couple of ‘nests’ of dried egg noodles
  • 220g of Philadelphia Lightest (2xHEA)

Damn, this is simple – add whatever veg you want, change it out, do what you like! Also, if you’re planning on stocking up on chicken, don’t forget you can build your own hampers with Musclefood now – so many chicken deals, just look!

to make creamy chicken and vegetable soup, you should:

  • super easy – prepare all of your vegetables (bar the spinach) by chopping them nice and small and chuck them in a big pan with some spray olive oil and sweat everything down until softened with the garlic
  • chuck in the soy sauce, hot sauce and stock and simmer for a good forty minutes until the vegetables are soft, I went for thirty minutes
  • add the spinach and pop the lid back on until everything has wilted down – then add the chicken and noodles (break them up a bit) and heat through until the noodles are softened
  • before serving, stir the Philadelphia in – make sure you stir it until it has completely absorbed into the sauce, then serve!

How easy. JUST LIKE YOU! Want more recipes?

poultrysmall lunchsmall    soupsmallonepot

Cheers!

J

six slimming world sandwich fillings

Now, it’s been a while since we did a load of recipes on one post, and, although you might think that this is a holiday blog dotted with the odd moan about Mullers, we’re a recipe blog first of all! So, here’s a helpful wee post of Slimming World sandwich fillings that frankly wouldn’t justify a post of their own. Sandwiches are the one thing I truly miss on Slimming World – that and not measuring my worth by mass-produced shiny weight-loss stickers.

These fillings, with the addition of chopped lettuce, veg or whatever the hell you want, make for great fillings for wraps and bread. But, as you know, we’re huge fans of the broghie here – 1 syn each, they’re like giant crackers which act as the perfect platform for whatever nonsense you want to top them with. I’d rather have four of these buggers for four syns than blow it all on a sandwich. You can buy them in Iceland across the country, so no excuses! But, no time for flim-flam, let’s go to the recipes…

egg and cress – syn free

  • pretty simple, this one – boil an egg for ten minutes, peel, mash with a fork and mix with 2 tablespoon of natural yoghurt, with plenty of salt and pepper and, if you’re feeling sexy, add a dash of mustard

chinese chicken – 1.5 syns for the lot

  • make the pulled chicken by sticking four chicken breasts in a slow cooker overnight with 250ml of stock, or even better, put them in an Instant Pot with 250ml of water, cook on high pressure for 12 minutes and then shred – easy!
  • once cool, mix with 2 tablespoons of hoisin sauce and 2 tablespoons of natural yoghurt and a tiny bit of five-spice, together with cubed cucumber (not the seeds, use the flesh) and sliced spring onion – easy!

ham and pease pudding – syn free

  • spread pease pudding onto your bread, broghie or wrap and layer with slices of wafer thin ham and tomato – yeah, not much to this one, but I just want to put a special plea out there that if you haven’t tried pease pudding, give it a go. Yeah, it looks like baby poo, but it tastes damn fine

cheese savoury – syn free

  • to make enough for two, mix together your HEA of Red Leicester (30g) with their HEA of 40g extra mature lighter cheddar, add thinly sliced red onion, cubed pepper with enough fat-free natural yoghurt to bind it together

beef with red onion and mustard – barely a syn

  • layer slices of beef (or you could use leftover pulled beef from our amazing bloody mary beef) with thinly sliced red onions, mini gherkins and 1 tsp American style mustard (1 tbsp, if you bother synning it)

houmous and crunchy veg – syn free

use one of our delicious syn-free houmous recipes and top with chopped onion and chopped peppers

How easy was all that? If you’re wondering, they’re Le Creuset plates, from Amazon. Hope you enjoyed. One other bit of housekeeping – see that row of buttons below? They’re share buttons – share all over!

J

creamy tequila chicken tagliatelle

Creamy tequila chicken tagliatelle! Right – no farting about because it’s a long entry tonight! So, if you can’t be arsed to read, just click here and it’ll whizz you straight to the recipe. No sarky comments this time!

click here for part one | click here for part two | click here for part three | click here for part four | click here for part five | click here for part six

I can’t quite believe we’re on part seven – I’m sorry if you’re not a fan of the holiday entries. When Paul first suggested Benidorm I thought the only thing I’d get from it was a urine infection and fleas, but clearly I had a much better holiday than I first expected! When you last left us we had deliberately gassed an old lady, I’d set my face on fire and we’d seen a Meat Loaf tribute act more Martin Mull than Marvin Lee. Think about it, that works. In this, our penultimate entry, we take a trip out.

Guadalest

After so many hours of being around braying English folk and all that that entails we decided we absolutely must try and get out of the town and go somewhere more…Spanish. A quick nose on Tripadvisor for places reachable by bus (we couldn’t hire a car because guess who had left the documents at home?) turned up Guadalest, a pretty village about forty minutes away. There was one bus there and one bus back – and this story isn’t going to go the way you might be expecting. We turned up at the bus stop nice and promptly in the morning, awaiting our carriage through the mountains. The bus turned up late, with an exasperated looking driver sat in front of what looked like 200 old folk squeezed behind him. If he had braked hard enough I reckon they would have all melded into one another, like that bit in Terminator 2 when the evil Terminator gets obliterated into pools of mercury, only to reform. Yeah, imagine that, only with the addition of 800 barely-sucked Murray Mints scattered about. We had more chance of getting on the Mayflower than we did this bus. Perhaps that’s for the best: long-time readers may recall the last time we went on a coach-trip, it didn’t go well. So we elected for a taxi which didn’t so much as drive us to the village as warp space and time to get us there before I’d even had a chance to say ‘how much, guv’nor’ in broken Spanish. We were going that fast it was like looking at a watercolour through the windscreen. However, once we stopped…

Not a SKOL ashtray in sight.

Just out of shot is a big old dam. You may remember I’m scared of dams. I know, I’m awfully brave.

Anyway, what treasures did Guadalest have clutched to her busom? Quite a lot, actually, although you wouldn’t spend the summer there. I reckon you’d die of boredom within two days. But for a day out, there was plenty. We ambled around the streets, buying trinkets from little shops, cooing at the pretty houses and desperately pleased that we had arrived before the Saga-louts, who were but a distant mumbling on the horizon. First on the tour was Museo de Microminiaturas, a charming wee museum which gave you the opportunity to gaze in wonder down a microscope lens at some stunning vista depicted on a grain of rice. The Spanish lady behind the counter laughed politely when I said I was experienced in finding tiny pleasures in the dark, but I could tell we’d never speak again. We walked around earnestly at first, oohing and aahing at a village carved into a flea, or a woman with her fanny out balanced on the head of a match, but I’m not going to lie, it’s difficult to remain enthralled by the eighth time you’ve rounded a corner only to see another row of magnifying glasses in front of you. The artist, Manuel Ussà, must have been a saucy bugger mind – I’ve never seen so many spread-eagled forms, even in miniature format. We didn’t want to look boorish by nicking out after five minutes so we stretched out our admiration for a good twenty minutes, before the deafening sound of dentures being sucked landed upon us and the elderly had arrived to serve as a distraction. We slipped out.

See?

Something familiar about this…

After a few minutes more climbing the stairs of the town and gasping theatrically into our sleeves we happened across another museum, the Museo Micro-Gigante. This sounds more like my cup of tea, the big wind-socked size queen that I am. We hastened indoors, paid for our tickets and were ushered past the entrance curtain…into a room full of magnifying glasses. It was another museum of miniatures.

Why? What town needs two museums dedicated to the world of the microscopic? Are they rivals? Do they hate each other? Do you reckon it might boil over one day and one of the owners will nip into the other museum and throw a cup of boiling water over their exhibits, cooking the rice and bankrupting them? Who knows. We again feigned interest in teensy-tiny things, me drawing on my year long experience of dating someone with a penis like a cat’s nipple*, and wandered about. Once we were sure we weren’t being watched, we ran upstairs, took a picture with the giant horse (hence the Gigante part of the name) and ran straight back out.

Oh I say!

 

*You might think I’m harsh drawing attention to my ex’s tiny willy, but he was an absolute bellend. A horrid, mean bellend. You don’t need a big knob to make someone happy, but it sure helps act as a distraction when you’ve got a personality like a blown-out arsehole.

By this time Paul was hungry – it had been at least two hours since he’d doubled his weight – and so we set about finding somewhere for a bit of lunch. Guadalest isn’t quite awash with beautiful places to eat but we did manage to find a lovely little café in the main square – even if it did have plastic chairs that creaked ominously underarse. Paul ordered some peri-peri chicken and I went for the healthy choice of a chef’s salad. His looked delicious – good quality chicken, well spiced and grilled to perfection. Mine looked like the little polystyrene tub of salad you get with your Chinese takeaway that sits and sweats under your chow mein. I’d have gained more nutrition from eating the napkin. It really annoys me that people can’t make a decent salad – iceberg lettuce belongs in nothing at all, the tuna was tinned and sweaty and the tomatoes, well, if you can’t grow a decent tomato in sunny Spain then frankly, you don’t deserve to serve lunch to the public. What makes this all the more offensive to me were the two asparagus stalks that had been slapped on the top – grey, thin and slimy. It was like having Voldemort’s cock pressed on my salad.

Naturally when the owner came around we were full of compliments and good cheer and ‘oh we’ve never had better!’, despite the fact I’d tipped most of my salad into the carrier bag we were carrying our trinkets in. Even now my Guadalest fridge magnet smells of onions and disappointment. We left a tip regardless because we’re nice like that.

Squint.

Tasteful!

A trip around the castle followed, then more bric-a-brac shopping (shown above) (I’m sorry, I really am, but if you’re wondering which lout rearranged the lovely letter-tiles you use to make up your house name into ‘El Homo’, it was I) and then onto the final museum – the Museo de Saleros y Pimenteros. That’s the museum of salt and pepper shakers, for the uncultured amongst you. I mean, really. A museum dedicated to some poor sap who decided to start collecting salt and pepper shakers and wasn’t able to tell her friends to stop bloody giving them to her for Christmas. I’m underselling it – this pepper collection was not to be sneezed at.

Ah bugger off.

We went inside and spoke to a charming woman who seemed positively delighted to see us. I can’t imagine there’s many visitors, to be honest, but that’s a great shame because it was actually very, very interesting! Here me out, won’t you – there’s well over 20,000 pairs of shakers in here, in every conceivable forms. They’re separated out first into theme and then into colour and the whole effect is just great – a real treat for the eyes. There’s not much to read (how many words can be said about condiment containers?) but your eyes are drawn to all sorts of oddities – shakers shaped like Diana and Charles, two little penis-shaped shakers (you have to shake the salt for a good five minutes but then poof, you get a proper spurt of salt for your efforts) and my favourite, two big bears cuddling in the corner. There’s something heart-warming about collections like this – your first thought is why bother, but then the real question is – why not? Better than collecting bodies in a cellar.

My favourite picture of the holiday.

Closer.

Closer still.

As we had the place to ourselves (I imagine we had just missed the morning rush which must surely have been like Black Friday at Brighthouse) we were able to devise a game where one of us would nip around the corner, take a picture of a random shaker and then task the other with finding it. It was all very Famous 5 until Paul bent down to snap a photo and broke wind with possibly the loudest fart I’ve ever heard him do. I’m surprised the curator didn’t rush in sure that the shelves had collapsed. Mortified – as they would have doubtless heard this in Catalonia never mind the entrance lobby – we made a dash for the exit, only to be stopped by the sweet-faced old lady owner who wanted to know what we thought. We didn’t want to give her short shrift but I was also conscious of the fact that there was a cloud of effluence billowing out from under the exit door and had she smelled it, it could have finished her off. So, I feigned being deaf. I know that’s dreadful but it works – I pointed out my ears and made some complicated hand gestures which I hoped at least looked like we had thoroughly enjoyed ourselves. It worked, mind – she gave us a beatific smile as we left.

We ducked into a church to rest our ankles and have a look around. The statues were a little…unique.

Poutin’ for Jesus – we also put out a prayer that whatever cruel curse that gave Paul a tiny desktop fan of a right ear would soon be lifted.

Let’s hear it for Mary – she’s got one eye on your sins, the other eye on the other side of the room.

Ah yes, The Slutty Shepherd and his Doughnut Carrying Dog     

We slipped out when the nuns came in to strike us down.

It was almost time for the return bus back to Benidorm and, aware of the fact we could easily skittle a few old biddies out of the way to ensure a seat on the bus, we wandered over to the bus-stop. However: no such luck. All those dear folk on the outbound bus were dutifully waiting in one bluey-grey mass, waiting to board. I suppose what comes up a mountain must come down. We were stuck: no obvious place to call for a taxi, no payphones, even Google couldn’t assist. Bugger. We walked around bickering in that passive-aggressive ‘well I knew we should have gone to Portugal’ way of ours until Paul spotted two stations of relief – a public toilet (I was bursting) and a tourist information centre, which, against all odds, was open. We asked for a taxi and he sat us outside in the sun to wait.

Aware that the taxi was coming all the way from Benidorm and thus we were in for a long wait, I diverted myself to the public toilet to while away the time dropping off my dinner. I was met outside by the type of bloke you see in local newspapers pointing furiously at leaves in his garden whilst his wife considers her life-choices in the background. A tedious, boring fart. He saw me heading over and I swear his eyes lit up with eagerness at the sight of someone fresh to talk to. His opening line was: “I’VE just been in there and it ABSOLUTELY stinks”. I applauded him on a job well done and told him to try the Salt and Pepper Museum if he fancies the smell of a lingering shit. I went inside and crashed the lock across, making sure to keep my foot pressed against the door for good measure. It did smell, but hey, it’s a toilet, not the Tom Ford counter, and I’m not dabbing the toilet water behind my ears so let’s crack on. Ten minutes later I emerged (it was a slow mover up the charts) only to find he had waited for me outside. He picked up the conversation as though I’d merely blinked out of existence for a moment, rather than disappeared  a dump. “APPARENTLY IT’S THE DRAINAGE SYSTEM” he bellowed at me, as though I’d spent the last ten minutes in the lavatory staring mystified at the u-bend. I had no idea how to react, so I nodded politely and made to cross the car-park to the relative safety of Paul, who I could see chuckling away to himself.

Thankfully, the guy didn’t follow me, but did leave a final exclamation ringing around my ears that “IT’S BECAUSE we’re SO HIGH UP, SEE”. I waved him away. It begs a bigger question, however – he was still hanging around outside the toilet twenty minutes later when our taxi arrived. Either his wife had an awful lot of meat and was struggling in the ladies or he was absolutely mental. There was no suggestion that he was cottaging or being inappropriate, but what other explanation could there be? Even as our taxi pulled away he was staring at the toilet door with a concerned look. I like to think he’s there even now, yelling about poo and the standards of the toilet paper.

That was Guadalest. Now, onto the food.

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Double dip time!





to make creamy tequila chicken tagliatelle you will need:

Remember, you can leave out the booze if you like, but it adds a certain tang! Oh and this serves 2 – two very big-fatty portions!

to make creamy tequila chicken tagliatelle you should:

  • add a little oil to a large frying pan and heat over a medium-high heat
  • add the garlic and jalapeños and cook for a few minutes
  • add the chicken stock, tequila and lime juice, whack the heat up a little and cook until it’s reduced a bit glaze-like
  • remove from the pan and leave to cool for a few minutes, then stir in the philadelphia, quark and soy sauce – then keep aside
  • now is a good time to bring a big pan of water to the boil and cook the tagliatelle
  • in another pan (or under the grill if you prefer) add a little oil and add the chicken breasts
  • sprinkle over the salt and pepper and cook over a medium-high heat for about 4 minutes each side or until cooked through
  • put the chicken on a plate and add the peppers and onion to the empty pan and cook for a few minutes, stirring every now and again
  • chop the chicken into 1″ cubes and add back into the pan with the onions and peppers
  • give a good stir, cook for a minute or two and then add the cheese sauce
  • mix well and add the drained pasta, and mix again
  • eat

Still not satisfied? Don’t worry – we’ve got tonnes of other recipes you can try. Just click one of the buttons below to find more!

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cheesy bacon chicken goujons – my word, so good

Cheesy bacon chicken goujons. Cheese? Bacon? Chicken? I’ll prep the defibrillator for your stopped heart and Paul will fetch a mop for the slug trail you’re leaving. These are bloody lovely – normally we’d suggest dipping them into a ranch dip but frankly, as I don’t want to hasten your consultant to eternal slumber, let’s keep the syns low and serve with beans. We’ll get to the recipe in a moment, you understand, but first, nonsense. If you can’t be arsed to read, just click on the OVER-AGED RIPE STINKER below:

Thank god they’ve left. Someone had their make-up gun set to whore, am I right? Let us begin…hey, remember though, I love getting feedback on the holiday entries. I read them all!

click here for part one | click here for part two

We decided, given our somewhat alcohol-tinged gadabouting the previous night, that we would do the Very British Thing and have a day by the pool, only moving to eat, burn and bask. Normally we’re quite good at getting “out and about” when we go on holiday but you know what, sometimes all a boy wants to do is lie back, singe his titties and ogle the lifeguards. Actually, scratch that last bit – the lifeguards looked about 12 years old and would struggle pulling the plug out of an empty bath. I had no high hopes that if I suffered cardiac arrest from doing half a minute of gentle swimming that they’d be able to hoist my bloated corpse out of the jacuzzi area. I’d be left there for time evermore, bubbling away in the heated jets and turning into James soup.

So, on that alluring note, we decided (against our alcohol-souzed brains’ better judgments) to rise early and go downstairs for the buffet breakfast, which was thoughtfully included in our hotel booking. Good food soaks up booze, after all – but catastrophe. We got to the buffet floor only to find a queue of elderly people all sucking their teeth and murmuring. It was like a sequel to Cocoon, only with Spanish dubbing. By joining the queue we actually lowered the mean age of the queue by forty eight years. It was like being on the flight to Corsica all over again, where I was absolutely sure we’d accidentally boarded a pilgrimage to Dignitas. The queue shuffled as slowly as you can imagine it would (if you’ve ever tried doing your lunch shopping in Marks and Spencer when they’ve put the £10 meal deal on, you’ll catch my drift – that’s right, isn’t it Alan?) and when we eventually arrived at the front we were shouted at by some officious bloke on the desk who couldn’t understand my room number of 2002. He asked me to repeat it every which way possible – Paul was set to do some interpretative dance – before finally caving in and letting us through. Here, mate – I’m not that fucking enamoured with bright red overcooked Spanish sausages that look like diseased dogs’ dicks that I’m running a breakfast racket, alright?

Oh and you better believe that this repeated itself over and over throughout the holiday. Every morning the same problem, the same jobsworth man with a face full of woe, the same discussion. On the penultimate day I actually took a picture of the room number on our door as proof but Paul wouldn’t let me show it.

We sat down to breakfast. Actually, I sat down, Paul was dispatched to find coffee and orange juice. I can only presume he walked to Seville for the oranges because by the time he reappeared he’d grown a grey beard and a zimmer frame. Turns out he’d just picked them up by osmosis from being trapped in a crowd of the elderly at the omelette station. Coffee downed for fortitude we went for our food, promising each other that we would be healthy. Paul wandered off to the yoghurts and fruit station, I went straight for the gold – cooked breakfast. I know, Englishman aboard and all that shite, but I wanted something to line my stomach and a fucking Activia yoghurt and some sawmill muesli wasn’t going to cut it.

Now, do you know, this was actually a very good breakfast. I’ll refrain from listing all the delicious things they had, not least because I don’t want you getting a wide-on when I mention fried bread, fried bacon, fried eggs and fried milk (not even kidding). However, it was here that I met my holiday nemesis. I met me! I was reaching for the ladle for the beans when some fat fuckface actually pushed my arm out of the way to get there first. I followed his arm, slightly aghast, only to realise it was attached to the body of someone who was almost my double – same glasses, same shaved head, same beard, same build – honestly, if I ever needed a stunt double this would be my guy. I mean, it wasn’t a complete replica – his cheap trainers let him down and he was almost certainly wearing Lynx as opposed to my Tom Ford – but it was so close. He was 100% definitely on my bus too – I could tell by the way he was pursing his lips in a ‘yeah and what’ face at me.

In any other timeline, where Paul had blinked out of existence, it would have been at the very most ten minutes before we were having animalistic hot twin-sex over the hash-browns, but because he was rude, that was it, no chance. We made our way down the queue together, me behind tutting at his choice of fried egg over poached, me sighing theatrically when he put the mushrooms spoon in with the cubed potatoes, him huffing when I took the last bit of bacon. The tension was palpable. Also, he was one of those people who feel the need to tower their food at a buffet rather than eating like a normal person. I was hoping, praying even, that the sole of his Aldi trainers would come loose and send him crashing to the floor, but alas, God, you let me down again.

Now, it doesn’t end there. When I got back to our table and breathlessly (well, it was a long buffet) recounted my tale of meeting my double to Paul, he told me a similar story – he too had bumped into ‘me’ and then, to top it off, had then spotted him making his own way back to his table where he sat down with a ‘Paul’ – Mama Cass with a five o’clock shadow. Turns out we’d stumbled across an evil version of ourselves: just like when Sabrina the Teenage Witch met her evil twin Katrina. There’s a reference everyone will get! We christened them Jim and Saul and, much like the breakfast maître d’, they would haunt our holiday.

One thing we did notice: they were always miserable as sin. Every time we did spot them the bigger one had a face like he’d lost a fiver and found a pound and his long-suffering husband was trailing behind him like a condemned man. Paul and I have lots of faults, but we’re always bloody laughing.

With breakfast demolished and the chest pains subsided we returned for our room for Paul to ‘drop the kids off’. This took twenty five minutes, all time that I spent anxiously bouncing about on the balcony looking at all the sun-loungers disappearing under rolls of pink flesh. Have you seen videos on the tourists waiting for the bell so they can dash out and claim the sunbeds?

Actually, this is just over the road from where we were staying. I’d seen this video a week or two previous to the holiday and knew that we had no chance of a sun-lounger by the poolside. I kept trying to urge Paul to hurry up but ‘it was a slow mover up the charts’ apparently and we were in for the long-haul. So frustrating! By the time he had birthed, showered, dressed and suncreamed it was knocking onto 11am and yes, indeed, by the time we got down to the genuinely lovely pool there wasn’t a sun-lounger to be had. We wandered around ashen-faced before Paul let out a yell and made a dash as quick as a fat man with troublesome bowels dared – he’d spotted a couple leaving (possibly because we were blocking their sun) and their loungers were ours!

Anyway, here’s a video from our pool, together with our voices and faces and hairy shoulders. You poor sods.

What followed were a good few hours of relaxing, soaking up the sun and reading, mixed with a few little splashes in the pool. It was lovely, but I’ll be damned if I can make an interesting couple of paragraphs about it. So instead, let me touch on something else which I’ve mentioned before – don’t worry about your body when you’re on holiday! There were far too many ladies, bless, hiding their less than toned bodies behind giant towels or worse, sitting in a t-shirt sweating away. I know the feeling, I’ve done it myself – you’re worried that you’ll look awful when you step out in a bikini (OK I haven’t done that before) or go for a swim. Why though? Why giving a flying fuck what people around that pool think of you?

For a start, no-one is bloody looking anyway, and if they are it’s only to try and read the page of Take a Break that has been inked on your tit from lying out in the sun too long. Then there’s the small fact that, unless you are spectacularly unlucky, you’re never going to meet this same group of people ever again, unless you’re watching a Judge Rinder marathon. So for goodness sake, you spend so much money to get out there, let the wobbly bits, untanned streaks, saggy boobs and spaniel-ear-ballsacks hang loose. You’re a long time dead! The best looking people around that pool were the ones who walked with a bit of confidence, misguided or not. Schlepping around like a Babushka in your eighty-seven layers, face dripping with heat exhaustion, is never going to be a good look.

Now, let’s do the recipe and pick up this story next time. I can sense a lot of teeth gnashing going on. Least I hope it’s your teeth.

REMEMBER, leave us some feedback on the holiday entries!


Cheesy bacon chicken goujons. I mean, you just WOULD.

cheesy bacon chicken goujons cheesy bacon chicken goujons

to make cheesy bacon chicken goujons you will need:

Oh god, look, just google panko. It’s a breadcrumb you can buy from most supermarkets. Or make your own. Technically this is 2.25 per serving, but if you’re going to shit the bed over quarter of a syn, why don’t you just go back to your ready-meals and crying into your Chat magazine?

to make cheesy bacon chicken goujons you should:

  • preheat the oven to 200ºC
  • lay a sheet of baking paper over a large baking sheet or tray
  • cook the bacon until it’s well done – we used our Optigrill which did the job perfectly but you can do yours however you like – make sure its really crisp!
  • put the bacon into a food processor (if you’re after a decent one you can’t beat a Magimix) and blitz until a quite coarse sand-like consistency
  • tip the bacon into the panko and add the cheese, and mix well – it’s not a bad idea to split the mixture into two bowls because as it starts to get a bit ‘claggy’ from the egg it won’t stick as well.
  • cut each chicken breast into 2/3 long slices
  • dip each goujon into the egg mix and roll in the panko until well coated
  • lay each goujon onto the baking sheet and spray with just a little oil (don’t go mad, it only needs a bit of a mist to help it brown off – this does the job perfectly!)
  • bake in the oven for 20 minutes (there’s no need to turn)

Enjoy! These really were lovely – good work.

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