Have you heard? The World Cup is upon us. I’m not writing about the World Series (what is that about, World Series, comprising the USA and Canada?) I’m writing about the beautiful game, 22 men on a pitch running around for 90 minutes trying to get a ball in a net.
Only it’s not such a beatiful game if you’re English. It’s been 48 years since we won the World Cup. 48 years. Longer than I have been on this planet. And here I am watching a warm up game; England v Ecuador. Ecuador. Where the hell is that? Not too far from Miami I guess, as that is where they are playing. And losing.
Know the difference? Mexicans do. Its like calling a Burger in a bun a sandwich. Oh, hang on a minute Americans do that..Well its like calling potato crisps, chips…okay I give up.
After the brain searingly hot Thai Curry from last time lets calm things down a bit with a starter from Spain – Stuffed Mushrooms. These were discovered in Tenerife and I’ve taken some liberties (that is I’ve made the recipe up because I was a bit jolly when I ate them and can’t really remember what was in them but they were good!). Essential ingredients shown below – as always the wine is optional (but, in a way, essential too). PS I’m watching Gordon Ramsay having a nightmare in an American Kitchen (‘Zekes’ episode for those who watch it) while I write this, so do hang on in there…
Fungi – it ain’t pretty when its raw…
Cooking with wine is all about simplicity. As the Great Gordon says ‘Simple ingredients, prepared well blah blah..’ Today its an inebriated version of Spanish omelette.
If you have seen the other posts relating to ‘Cooking with Wine’ you might notice a recurring theme – a large pan of fried onions and peppers – well that’s the secret – do what you do well; in this case chopping and frying onions (ps the pan is a gift from the better half’s Grandmother and it is a gem of a utility item – from the ‘Ready, Steady, Cook’ range). For Spanish omelette (sorry Spain) you will need: Continue reading