Wonderful Wednesday Wok. Dunno, really. Another roast dinner?

Everything’s running a bit late, but some of the students cancelled lessons, so I have some more time now. As a noteworthy aside, I have now reached a point where I get over £100/week even when some of my students cancel, so that’s my first tangible goal met. 😀 Now for fluent French (not far off), GCSE German (at least), selling art, get the chickens in (and then the garden goal will be met), finish two books (one’s almost there!) and shrug, deadlift and squat my body weight (currently at 69, 61.5 and 55.4 percent, respectively).

Jon came home for lunch, so we had it at the table, which is looking a lot tidier now my jamming and pickling jars are set to one side. The amount of extra space we have from putting a cabinet in the hallway is amazing. Suddenly all the books fit on the shelf, the kitchen shelf is cleared of the nice china so I can put my jars there, the booze is moved out of the pantry so the biking and gardening gear can live there and everything’s that bit more homely. The garden, by the way, is starting to take shape.

As for the work on the blog, I should be submitting a recipe for roadkill rabbit tomorrow (not half as awful as it sounds) and an essay on the relative priority of femininity Sunday or Monday. Something on the progress of the garden on Sunday or Monday too, depending on when the essay goes up.

Without further ado, here’s what Jon and I had for lunch on Wednesday.

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Recipe 1: Ginger Roast Chicken.

Ingredients:

It’s all in the spices with this one.

-1 chicken

-2tbsp ginger

-2tbsp smoked paprika

-1tbsp cinnamon

-1tbsp pepper

-1tbsp salt

You could try putting onion salt and butter under the skin for extra juiciness, or using honey to glaze it at the end.

Utensils:

-baking tray

Recipe:

1: Rub the chicken with ginger and salt and let it rest a while, at least 35min. If in a warmer area, put the chicken in the fridge while it rests.

2: Add the pepper, paprika and cinnamon. Ensure to evenly cover the skin.

3: Place in a preheated oven at 160C for 90min. Drizzle the honey over the top at the 1h mark.

Recipe 2: Roast Patatas a la Todo.

Potatoes with everything. Or every spice I regularly use, anyway.

Ingredients:

-500g potatoes

-5tbsp olive oil

-1tbsp salt

-1tbsp pepper

-1tbsp onion salt

-1tbsp smoked paprika

-2tbsp mixed herbs

Utensils:

-chopping board and knife

-baking tray

(I cooked ours under the chicken.)

Recipe:

1: Chop the potatoes into 1cm thick circles or wedges with a 1cm thick back.

2: Place them in the baking tray and toss them with olive oil.

3: Add the herbs and toss again to coat the potatoes.

4: Put in a preheated oven at 160C for 90min.

Recipe 3: Spicy Mixed Roast Veg.

Just generally nice, although a couple of bits of swede burnt up, so I’ll need to be more careful next time. Surprisingly, nothing else was even remotely singed. Oh well.

Ingredients:

-25g butter

-200g swede

-2 large beets

-7-8 medium carrots or 5 large carrots

-2tbsp hot chilli powder

-1tbsp smoked paprika

-1tbsp salt

Utensils:

-chopping board and knife

-baking tray

Recipe:

1: Wash, peel and slice the vegetables. Salt them.

2: Make sure they’re dry, maybe put them in the oven whilst it preheats.

3: Melt the butter over them and add the chilli and paprika.

4: Cook in a preheated oven at 160C for 90min.

And that was lunch on Wednesday.

Now off to make an omelet and salad.

I like having Jon home for lunch. 🙂

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