Time for some comfort food
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Presenting a concoction I call ‘I’m sorry but I don’t have time to be ill’ chicken soup
It’s got a whole stocked chicken with onion, celery, carrots, beansprouts and sweetcorn in a miso and dashi stock with a quantity of chili, ginger, garlic and coriander I would describe as ‘aggressive.’
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More air fryer delights, took on trying to make
Fried chicken.
Went pretty well, double pané with spiced flour, egg, breadcrumbs and some fried onion flakes for some umami hit.
Very moist and very crispy! I liked it
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A take on a quick Khao Soi Gai…
Halfway through mise en place, I decided to bulk it out and make it more of a curry noodle dish than soupy noodles.
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Batch meal experiment. Kinda made up the recipe on the hoof with Iain M Banks credited for inspiration for using the term velouté as a descriptive in his novel “Surface Detail” which I finished last w/end.
Tenderloin of pork & sausage casserole in a cider & chicken stock velouté sauce. (Roux based white mother sauce)
600g of tenderloin of pork fillet + 6 Cumberland & 3 Aberdeen Angus sossers (570g). Leeks, Chantenay carrots & celery + pearl barley, thin green chillies fer a bit of a spicy 
kick & crushed garlic. Weston’s Stowford press cider & chicken stock + President slightly salted butter & plain flour fer t’ velouté .
Now in the oven with lid on fer a bit of a slowish cook at gas mark 3.
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Pork fillet & sausage casserole in a chicken stock & cider velouté with creamy & buttery mash with fresh chives, cracked black pepper 'n sea salt
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Using some leftovers. There were a few meatballs in the freezer and I had pomegranate seeds, parsley and pistachios kicking about. So went for a kinda Lebanese pilaf
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Despite dying from tooth pain, I’ve managed to batch build some Rationalised Leyland Pasta Bake.
I’ve even managed to fucking well eat some!
On the up! 
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That looks tremen 
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Made pesto for the first time in years, used this recipe for the ratios and cashews instead of pine nuts because that’s all we had. Very nice.
Had it with sprouts cooked in the style of an Italian cabbage recipe I found recently - caramelise halved sprouts (covered for 5 mins or so) then add some finely chopped garlic and fry gently to soften it, then a big splash of chicken stock, reduce it down covered then add parmesan off the heat.
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In Canada that is a Toronto style pizza (toppings over cheese), Montreal style has toppings under cheese. I prefer the juicier Montreal.
Your pizza looks very good and nice though 
Middlings?
🫨
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