Sue Veed
Veteran
My best confusion cooking occurred when I was pissed in both the UK and USA
meanings - rather inebriated, and annoyed at being ordered to produce a meal, late
in the day, when it wasn't my turn. I decided to churn out something so disgusting that
I'd never be put in this position again - ordinarily, I don't mind cooking, so long as I
know in advance and can plan a recipe, if it's destined to be something new. This one
had all manner of disparate ingredients thrown in for maximum stomach-churning
effect.
It was served with a frosty glare and an unspoken challenge to complain if you dare.
Against all logical expectation, it was delicious, and I've been asked, rather more
politely, to cook it a few times more. Good job I wrote down the ingredients and
method before too much more wine was consumed. A recent experiment of replacing
the maple syrup with pomegranate molasses tasted fine as far as I was concerned,
but Mrs Veed is adamant that the original recipe should be followed every time.
It's extraordinarily high in calories and cholesterol, and definitely not recommended for frequent consumption, but trust me, it's tasty.
HOT-SMOKED SALMON SWEET CHILLI PASTA
250 gm dry tagliatelle
~150 gm hot-smoked salmon (piece, not the thin-sliced type)
~25 gm butter
~2 tablespoons rapeseed oil
2 small red onions, finely chopped
3 large cloves garlic, finely chopped
1 heaped teaspoon ground coriander
1/2 heaped teaspoon sweet smoked paprika
~12 cherry tomatoes, depending on size
1 level teaspoon mustard powder
1 level teaspoon ground black pepper
1 tablespoon fish sauce
1 teaspoon maple syrup
2 tablespoons sweet chilli sauce
~50 gm grated or thinly sliced cheddar
1/2 glass white wine + 1 heaped teaspoon cornflour stirred in
Gently heat butter and oil, add onion and garlic, coriander and paprika.
Boil a kettle of water, use some to skin the tomatoes, keep the rest to cook pasta.
When the onions and garlic are soft, add tomatoes, mustard powder, black pepper,
fish sauce, maple syrup and sweet chilli sauce. Continue cooking gently until the tomatoes collapse. Add cheddar; keep stirring until melted.
Meanwhile, cook the tagliatelle (in another pan!) for ten minutes or as advised on packet, and drain it.
Flake the salmon into the sauce, then add the wine and cornflour mixture.
Increase heat and keep stirring until thick. Add the drained tagliatelle, mix and serve.
Serves two hungry adults VERY heartily.
meanings - rather inebriated, and annoyed at being ordered to produce a meal, late
in the day, when it wasn't my turn. I decided to churn out something so disgusting that
I'd never be put in this position again - ordinarily, I don't mind cooking, so long as I
know in advance and can plan a recipe, if it's destined to be something new. This one
had all manner of disparate ingredients thrown in for maximum stomach-churning
effect.
It was served with a frosty glare and an unspoken challenge to complain if you dare.
Against all logical expectation, it was delicious, and I've been asked, rather more
politely, to cook it a few times more. Good job I wrote down the ingredients and
method before too much more wine was consumed. A recent experiment of replacing
the maple syrup with pomegranate molasses tasted fine as far as I was concerned,
but Mrs Veed is adamant that the original recipe should be followed every time.
It's extraordinarily high in calories and cholesterol, and definitely not recommended for frequent consumption, but trust me, it's tasty.
HOT-SMOKED SALMON SWEET CHILLI PASTA
250 gm dry tagliatelle
~150 gm hot-smoked salmon (piece, not the thin-sliced type)
~25 gm butter
~2 tablespoons rapeseed oil
2 small red onions, finely chopped
3 large cloves garlic, finely chopped
1 heaped teaspoon ground coriander
1/2 heaped teaspoon sweet smoked paprika
~12 cherry tomatoes, depending on size
1 level teaspoon mustard powder
1 level teaspoon ground black pepper
1 tablespoon fish sauce
1 teaspoon maple syrup
2 tablespoons sweet chilli sauce
~50 gm grated or thinly sliced cheddar
1/2 glass white wine + 1 heaped teaspoon cornflour stirred in
Gently heat butter and oil, add onion and garlic, coriander and paprika.
Boil a kettle of water, use some to skin the tomatoes, keep the rest to cook pasta.
When the onions and garlic are soft, add tomatoes, mustard powder, black pepper,
fish sauce, maple syrup and sweet chilli sauce. Continue cooking gently until the tomatoes collapse. Add cheddar; keep stirring until melted.
Meanwhile, cook the tagliatelle (in another pan!) for ten minutes or as advised on packet, and drain it.
Flake the salmon into the sauce, then add the wine and cornflour mixture.
Increase heat and keep stirring until thick. Add the drained tagliatelle, mix and serve.
Serves two hungry adults VERY heartily.
