For those who work in ‘Big Corporations’ you may well know that it’s ‘Strategy Season’.
You know when Elmer Fudd goes mad with a double-barrel shotgun during Rabbit-Hunting Season? Well it’s just the same in ‘Big Corporations’ during Strategy Season – little Fudds stride the corridors of power with PowerPoint slides in hand, hunting for strategies that will see them through to next year.
And what, you may well (and rightly) ask, has all this got to do with Goulash? Not a great deal, but given the amount of time I am currently spending on PowerPoint, recipes need to deliver results that satisfy my short-term strategic objective (that is: feed me, I’m hungry) whilst also satisfying the time-poor nature of the day-to-day.
My longer term aspiration (stop feeding me, I’m on a diet) will be satisfied in the second stage of the development cycle, which will begin when my waistline fails to align correctly with my suit trousers and I enter a corporate condition known commonly as ‘you fat bastard’.
Until this stage is reached there is Goulash.
This is the second post in a series I am calling ‘Lazy Food’. The first post related to making cupcakes. This is the second. It will probably be the last.
A while back I tried doing a series entitled ‘Around the World in 80 Beers’. I did 8 and then got bored (not of drinking the beers, I’ve drunk thousands, just writing about it: ‘Hey, I drank some beers, got drunk, fell asleep watching Family Guy; that’s it’).
The key to creating ‘Chinese Chicken Curry for People Who Are So Lazy They Can’t Even Pick Up The Phone And Order Take-Out’ is getting your chicken to take on the texture of take away chicken. You know, all soft and wet and squashy. You don’t want firm fibrous chicken that has the chewiness of real meat.
No, you need the kind of chicken you get at 3am from the local Mr Wong after a night out, amorphous gloop that is undifferentiated from the soggy onion and floppy green peppers. You also need, and I cannot over-stress the importance of this, ‘Goldfish Chinese Curry Sauce’. You really need that.
Look at this, what do you see?
It’s Spring! No really, it really is. Mind you sitting here right now in conditions that can only be described as ‘shite’, I’m wondering whether spring has already given up, summer won’t bother (again) and we’ll just go straight into autumn.
Nevertheless, in a desperate attempt to remain optimistic I decided to do something seasonal – lamb! However I wasn’t really in the mood for a big plate of meat and vegetables so I decided to do a taster plate.
Little samplers of lamb served with various sauce/condiment creations. I started with a leg of lamb and a lamb fillet and took it from there…
Some may remember that I am actually on a diet. Difficult to believe given the amount of food I cook (and now eat – I tried not eating stuff I make but that’s actually more difficult than I thought it would be).
However I do still try to create things that are low fat and low carbs – here’s one such creation: