Waiter-go

OK, so I might write a food blog. I might eat lots of food. I might enough recipe books to cook for the Spanish Armada. But - when I go out to eat, I don't expect to be made to feel a, silly b, thick c, angry.

I had the pleasurable company of each of these feelings last night when I attempted to have a slightly special meal with my man to celebrate some amazing things he's achieved recently. (Really, he's amazing.)

Instead of 241-ing it (weekday eating out standard), I decided to go for a mid-range splash out and head to Jamie's Italian in Bristol. I've been to the Bristol and Cardiff branches once before. Both times we enjoyed a great atmosphere, friendly service and, above all, amazing food. Needless to say I had some fairly high expectations last night, but from previous experience rather than celebrity-chef endorsement.

Yesterday I went sustainable (go fish!) and chose sardines. I soon learned this was a big mistake. Perhaps stupidly of me, I assumed they might have attempted to fillet the buggers before they served them up to me. Instead I got three beautiful but whole bones-and-all sardines and spent the entire meal (here comes another list) a, fishing out bones b, choking on bones and c, spitting out half chewed mouthfuls. Nice.

Chivalrous as ever, my man insisted on a swap. I finished off his, frankly claggy, carbonara and he went ahead and smiled through his struggle with the sardines.

Disappointed and hunger unsatisfied (sardines were served with a bit of rocket - it was £9), I thought I'd mention something to the waiter. I am not a verbal complainer (I use twitter for that), but I mentioned that I didn't feel like I'd really had a meal because I'd spent the entire time a, fishing out bones b, choki... - well, you get it.

Role reversal time. Imagine I'm the waiter. Here's my response:
"Oh no, what a shame. Sounds like you haven't had the best of times with this meal. Unfortunately they are served whole but I know what a pain they are to de-bone. I'll feed back to the chef about the filleting. Did you enjoy the rest of your meal? Is there anything else I can do?"

Aah, what a nice waiter I am (inadvertently I also seem to have changed sex here - but go with it).

Instead I got:
(shrugs, grunts) "Yeah they come served whole".
(Walks off, chats to other staff who turn and stare at me)

And the moral to this story/play is - I won't be going back there for a while then. Bravo. 

Thought for the day...

"To summarise, we need to eat more vegetables and less flesh because vegetables are the foods that do us the most good and our planet the least harm."
From Hugh-Fearnley Whittingstall's piece, The joy of veg in The Guardian.

Sceptics may say he's just trying to promote another book, but whatever you think, it's an article which got me thinking (and triggered a fairly fiery debate with my boyfriend).
For me, the most frustrating thing here is that he's preaching to the converted. This article needs to be in a less liberal newspaper if it's going to have any impact. But then, why would they listen to a man with a double-barrelled surname?...

Like this? Visit the Meat-Free Monday campaign.

Roast dinner risotto

I have just stuffed my face with the best risotto I have ever cooked. 
This blog will  not be accompanied by a photo because a, it wasn't meant to be a culinary adventure and b, I ate it far too quickly to stop for a Kodak moment. This was, however, a definite advert for thrifty eating. I used surplus roast chicken from yesterday's dinner and plenty of ingredients that were just clogging up the fridge. 
It's good to share, so next time you've cooked a roast chicken - give this a try.


Natto's accidental roast chicken risotto
(Serves 2)
Ingredients
2 knobs of butter
1 tbsp olive oil
One small white onion, finely chopped
2 cloves garlic, crushed
2 cups of risotto rice (arborio is fine)
One glass of white wine
1 pint of chicken stock (I used Knorr powder)
5 button mushrooms, sliced
Zest of half a lemon
A few sprigs of thyme
2 portions of leftover roast chicken meat
4-5 spring onions, finely chopped
1/3 head of brocolli - use the smallest branches or cut into small pieces
4 runner beans, de-stringed and sliced
A cup of frozen peas
Salt and pepper
Grated cheese to serve (I used cheddar but if you have parmesan in the fridge it's probably a better choice)


Give it a go...
Heat one knob of butter and the olive oil in a large saucepan. Add the onions and cook slowly until they begin to soften, then add the garlic. Cook for about five minutes until it smells amazing. 
Add the rice and fry for about a minute, stirring into the onion and garlic mix. Add the wine and stir occasionally until it has been completely absorbed. 
Now start adding the stock, one ladle at a time, allowing the stock to be absorbed before adding the next. After you're about halfway through the stock, add the mushrooms, spring onions, lemon zest and the leaves from the thyme. 
Keep ladling the stock as before but now get the veg cooking. You can cook the brocolli, runner beans and peas in the same saucepan - they'll only need about 7-10 minutes. At this stage add the chicken and the second knob of butter to the risotto. 
By the time the veg is cooked, your stock should all be absorbed into the rice. Drain it thoroughly and gently combine with the risotto. 
Season with plenty of pepper and, if required, salt. Serve with grated cheese.


Hopefully I've not forgotten anything. I can't wait to roast another chicken so I can make this again!


Nx

My favourite cookbooks

#1 - My jotter 

Initially bought for taking to uni, ten years later it's rammed full of recipes on scrap bits of paper, splashed with fish sauce, melted butter and tomato puree.

This traditional exercise book, stolen from my sixth form college (sorry KEVICC) is a bible for favourites: my speciality lemon drizzle cake, cheat's pizza, bestest pad thai and the only spaghetti bolognese recipe I'll ever need. I should probably upgrade to a recipe binder but I'm really quite attached to 'natfish's recipes'.  

#2 - Good Housekeeping New Step-By-Step Cookbook

My sisters and I were each given a copy of this by our mum about five years ago. It's been in our family for much longer however, with an older version gracing her shelf for many years before.  It's the source of failsafes - Victoria sponge, Fish pie, lasagne... you name a classic recipe, there'll be something in there. It might not be haute cuisine, but it's pretty indispensible to my collection.



#3 - Cook Yourself Thin

I kid you not. This is a great little book. And where did this series disappear off to anyway? The closest I can get is following Gizzi on twitter. This has some great ideas for saving on calories without losing the flavour (no, i don't work for them). Plus, it taught me how to cook really nice fluffy fragrant rice.



#4 - The Cranks Recipe Book

I've told you my Cranks love story before. It's absolutely stunning food which has left a lasting impression on me. Don't be scared off by the vegetarian subtext. It's wholesome, warming food and for me, it smells like home. Get a copy for the homity pies, cheese scones, soups and fruit cakes. Delicious.