tag:blogger.com,1999:blog-5566828350692313875.post4450190154660396324..comments2023-04-12T13:38:09.239+01:00Comments on FatFranGetsFin: Weekly Blog #12FatFranhttp://www.blogger.com/profile/04128736504509337139noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-5566828350692313875.post-1719234292134451452013-04-26T12:55:51.793+01:002013-04-26T12:55:51.793+01:00That's alright, I understand completely :)That's alright, I understand completely :)Nickyhttps://www.blogger.com/profile/14014546311920762759noreply@blogger.comtag:blogger.com,1999:blog-5566828350692313875.post-85712711614436744302013-04-26T11:50:35.401+01:002013-04-26T11:50:35.401+01:00Thanks Nicky. I can't really put the poussin ...Thanks Nicky. I can't really put the poussin "recipe" on here because it's not mine and I'm not sure he'd want me publicising it...in any event, he just gave me a list of ingredients and no guidance re the quantities so it was a matter of guesswork based on having eaten it at his restaurant! The ingredients should be somewhere in my favourites on twitter if you scroll through. Sorry!FatFranhttps://www.blogger.com/profile/04128736504509337139noreply@blogger.comtag:blogger.com,1999:blog-5566828350692313875.post-61820984550087382672013-04-26T11:35:40.909+01:002013-04-26T11:35:40.909+01:00This is my favourite of your posts - definitely he...This is my favourite of your posts - definitely heading the right way, good for you :) (And please may I have the recipe for the poussin?)Nickyhttps://www.blogger.com/profile/14014546311920762759noreply@blogger.comtag:blogger.com,1999:blog-5566828350692313875.post-76631451041459768422013-04-24T09:04:45.879+01:002013-04-24T09:04:45.879+01:00I'm in favour of treats.
Small non-edible but ...I'm in favour of treats.<br />Small non-edible but awesome treats.<br />I'm not necessarily very good at it, but I think it's a good idea to build in the idea of non-food-based rewards.<br />I might market the idea to weightwatchers and become rich :)Miss Whiplashhttps://www.blogger.com/profile/17170690244653668290noreply@blogger.comtag:blogger.com,1999:blog-5566828350692313875.post-14032207980755170722013-04-23T18:09:51.614+01:002013-04-23T18:09:51.614+01:00Well done Jennie! So glad it didn't go to was...Well done Jennie! So glad it didn't go to waste - he was too good to be discarded!<br /><br />No weight loss rewards programme as such...although I am working towards something that was agreed with my mum about a year ago. If I get to a certain dress size, I get one of her prize possessions which is pretty exciting! I should probably treat for each stone along the way but I'm not sure what with. FatFranhttps://www.blogger.com/profile/04128736504509337139noreply@blogger.comtag:blogger.com,1999:blog-5566828350692313875.post-19755599986607953512013-04-23T17:37:20.668+01:002013-04-23T17:37:20.668+01:00I was JUST going to say that - I'm very glad I...I was JUST going to say that - I'm very glad I managed to scoop (some of) the piggy remains into the fridge, albeit slightly messily :)<br /><br />The haddock looks gorgeous - I love salsa verde - maybe tomorrow - I have ling, I think...<br /><br />And I'm also pinching that mackerel!<br /><br />Is there a weight loss rewards programme? 1lb = 1 stachel or similar? I think I would need rewards.Miss Whiplashhttps://www.blogger.com/profile/17170690244653668290noreply@blogger.comtag:blogger.com,1999:blog-5566828350692313875.post-28735543972771042892013-04-23T17:02:31.936+01:002013-04-23T17:02:31.936+01:00And to think you were so determined that you wante...And to think you were so determined that you wanted to ditch the pig on Saturday night! Glad that you didn't and got to have leftovers. INCREDIBLE pig. I want to eat him all the time.<br /><br />The mackerel ounds delicious - I love mackerel so I'll definitely give it a try. <br /><br /> FatFranhttps://www.blogger.com/profile/04128736504509337139noreply@blogger.comtag:blogger.com,1999:blog-5566828350692313875.post-14709235372491173492013-04-23T16:41:05.227+01:002013-04-23T16:41:05.227+01:00Wahay! And what a delicious week it was.
I think...Wahay! And what a delicious week it was. <br /><br />I think that cooking feels easier when it's light and sunny. <br /><br />That little piggy...amazing. You know the best bit? I stir-fried the leftovers with ginger, spring onion and hoi sin - among the best things I've ever eaten. Every weekend should have a pig.<br /><br />Had a nice thing for lunch I thought you might like: buy a fresh mackerel, filleted. Lay a piece of foil on a baking tray and lightly oil it. Season the skin with salt, lay skin side down on the tray, season the top. Around 8 minutes in the oven at 210°C. While it's cooking, mix cucumber, lettuce and spring onions with a dressing made of soy, teeeeeny drop of sesame oil, mirin and a small squeeze of hoi sin. Dress the salad thing, eat with the fish (and rice if you want rice).<br /><br />It was ace and took 10 minutes (sans rice). I'm totally going to do with sizzled garlic, chilli and spring onion thing.The Shedhttps://www.blogger.com/profile/01464898095881984697noreply@blogger.comtag:blogger.com,1999:blog-5566828350692313875.post-26218156228413902082013-04-23T11:55:45.975+01:002013-04-23T11:55:45.975+01:00Thanks!
So the bream: dry off the fillets and add...Thanks!<br /><br />So the bream: dry off the fillets and add salt/pepper just before you put in the pan. Heat the frying pan to super super hot and put the fish in skin side down. Press down with a fish slice so that the whole of the skin is in contact with the pan. You leave the fish skin side down until it's almost entirely cooked through - about 4 minutes or so and then turn the fillet over to cook for about 30 seconds on the flesh side. Put them on a plate to rest and then, in the same pan, sizzle some thinkly sliced garlic, and very thin batons of chilli and ginger for a minute or two, pour in a little sesame oil and soy sauce and then pour this over the fish and thinly sliced batons of spring onion. Delish.FatFranhttps://www.blogger.com/profile/04128736504509337139noreply@blogger.comtag:blogger.com,1999:blog-5566828350692313875.post-38722907085953034922013-04-23T11:38:28.706+01:002013-04-23T11:38:28.706+01:00Go you! Tell me how you cooked that bream please? ...Go you! Tell me how you cooked that bream please? Also, loving the domes of rice. Looks so much more appealing!Christabelhttps://www.blogger.com/profile/11021544409999799314noreply@blogger.com