Wednesday, September 10, 2014

RECIPES!!!!!!!!!!!!!!!!!!!!!!!! YES!!!!!!!!!!!!!!!!!!!!!!!

Hello.  Time for cooking!
What's that?

My main ingredient.

In what??????


Is it ready?!
Here is today's first recipe (sigh)...

#1:Fluorescent jellies Makes 1 large moulded jelly or 6 glasses of jelly
Extra tools:
UV light
6 x clear glasses
Or: 1 large jelly mould and a GLASS/see-through plate to put the jelly on if making a single large moulded jelly
1 pack of leaf gelatin (enough to firmly set 1 litre of jelly, at 1.5x the concentration listed on the gelatin packet)
2 x lemons, juiced
1 litre tonic water (chilled in the fridge)
100g caster sugar

How to make:
Cut the gelatin leaves into small pieces using scissors and put them into a large heatproof bowl. Pour 200ml of tonic water over the gelatin and leave for 10 minutes to start it softening. Put the bowl in a microwave and heat on full power for 50 secs (or place the bowl over a saucepan of boiling water), then add the sugar and stir until both the gelatin and sugar have completely dissolved. Don’t let it boil. Add the sugar and lemon juice and stir until it has dissolved, too.

Add the remaining chilled tonic water, pouring it in as carefully as you can to avoid it fizzing (you want to lock in all those bubbles).

If you are using jelly moulds, lightly grease them inside using vegetable oil on a piece of kitchen paper. Pour the mixture, equally carefully, into your jelly moulds (or glasses if using) and place in the fridge to set for at least 3 hours.

Serve under UV light. The darker it is, the better the effect, so serve at night, with the lights turned out and the UV bulb as close to the jellies as possible!

#2:The legendary bum sandwich. Makes one sandwich.
2 slices white bread
Butter for spreading
Cheddar cheese, grated
Parmesan, grated
Basil leaves
Rocket salad leaves
Olive oil
Salt & pepper
A bum (People usually use their own,but I'll leave that up to you.)
Cut your bread thickly and oil it lavishly with olive oil. Then make up a ‘pesto sandwich’ with generous amounts of cheddar, basil, Parmesan and rocket (or watercress). Drizzle a little oil over the whole lot and season with salt and pepper.

Wrap the sandwich securely in a generous quantity of cling film – this will protect your clothes from greasy ingredients, and the sandwich from any noxious escapes.

Now it’s time to bum that sandwich! Instruct your guests to sit on their sandwiches for as long as possible – ten minutes will give you the basic idea, but an hour would be perfect.(Maybe you could have a game of ''Who can sit on their sandwich the longest?'')

Unwrap the sandwich and cut into finger-thick strips.
#3: Shabu-shabu
Serves 6
Extra tools:
You do need a little gas burner or a fondue pot with burner to make this - a camping stove would be great.
3 chicken breasts, skinned and sliced as thinly as possible
1 whole pork fillet, sliced as thinly as possible across the muscle grain
500g (1lb 2oz) Beef fillet, sliced as thinly as possible
1 Kg (2¼ lb) large cooked shell-on prawns, shells and heads removed and reserved

4 lemongrass stems, bashed with a rolling pin
large handful of fresh coriander, roots and leaves
1 large red chilli, halved lengthways
1 thumb-sized piece of ginger, thickly sliced
The shells from the prawns (if you don’t have these, you’ll need 1 litre fish stock)
2.5 litres (4 pints) water

1 bundle enoki mushrooms
½ Chinese leaf cabbage, broken up into separate leaves, then each leaf halved
250g (9oz) brocolli, broken up into small florets
250g (9oz) carrots, cut diagonally into thin slices

100ml (3½ fl oz) soy sauce
50ml (2 fl oz) mirin (sweet Japanese wine)
50ml (2 fl oz) rice vinegar
2 spring onions, finely chopped
2 tsp ginger, grated
1 egg yolk

To serve: Egg noodles, cooked and drained according to the instructions on the packet, Ponzu sweet seasoned soy sauce (if available) and soy sauce.

Make the cooking broth: put the lemongrass, chilli, ginger, prawn shells and water in a large saucepan and simmer for about an hour. Strain it into your fondue pot and discard the solids.

Prepare the meat and shell the prawns (reserving the shells) then lay out on serving plates and put in the fridge. Lay the vegetables on serving plates too. Make the sauce by combining all the ingredients and mixing with a fork. Divide between three small bowls.

Place a tabletop burner in the middle of the table, and put the fondue pot on it on a low heat so that it simmers gently. Place the plates of meat and vegetables and sauces around the table, and distribute some ponzu and soy in bowls too.

Give everyone soup bowls and chopsticks and encourage them to start cooking their own food – meat and prawns first, then vegetables. Each piece of food only takes about 10-60 second to cook, then it should be fished out, dipped in one of the sauces and eaten.

When all the main ingredients are finished, add the cooked noodles, then ladle them out with the broth for a nice, clean, head-clearing soup.

Thanks for...

Hey,Gus,I brought you something.


FIREWORK SOUP!!!!!!!!!!!!!!!! 



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