* Stir fry some random greenery. * Once it's about half done, add a scoopful of green thai paste. * A bit later, add coconut milk until the sauce is the right consistency. * Once the contents of the pan are properly hot, drop in two eggs and turn the heat down. * Stir the whites just enough to stop them sticking. Don't mess with the yolks.
purely for an "... and ham" joke
That's just a bonus. The main motivation was that today is shopping day so if I wanted any protein in my fried plants it was going to have to be egg!
I assume so, but I use the reduced fat sort which is a lot like milk in terms of consistency. I suppose I could have added a load of coconut flour, but the result might come out weird since that stuff's really sweet tasting.
This was specially yummy black pud made by Andy-the-prizewinning-blackpud-maker in Lancashire. On his recommendation I caramelized an (eating) apple in butter, seared the sliced-up pudding in the butter, then deglazed the pan with cider and ate with loads of mash. It was good advice :)
Ooh, so it'll be proper northern black pud with big squares of fat in it, rather than scottish pud which tends to have too much oatmeal in it really? Excellent. And that sounds *gorgeous*.
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("Lunch of Kings" sounds like a bun with little strips of fried monarch and some lettuce and mayonnaise in it...)
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Do tell.
Also, were they invented purely for an "... and ham" joke ?
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* Stir fry some random greenery.
* Once it's about half done, add a scoopful of green thai paste.
* A bit later, add coconut milk until the sauce is the right consistency.
* Once the contents of the pan are properly hot, drop in two eggs and turn the heat down.
* Stir the whites just enough to stop them sticking. Don't mess with the yolks.
purely for an "... and ham" joke
That's just a bonus. The main motivation was that today is shopping day so if I wanted any protein in my fried plants it was going to have to be egg!
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Is there protein in coconut milk? I feel like there should be, but can't guarantee it (and the answer is possibly 'not enough', anyway).
I have half a tin of coconut milk to use up, I may have to give this a whirl.
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I assume so, but I use the reduced fat sort which is a lot like milk in terms of consistency. I suppose I could have added a load of coconut flour, but the result might come out weird since that stuff's really sweet tasting.
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I have recently discovered that our local Co-op stocks black pudding :-)
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I very rarely have leftover mashed potato, no matter how much I make the night before...
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Hungry now.