My sister and I are clearly not cute enough these days. Annie and Martin ignored us on Sunday morning, and instead went to the Sea Life Centre at Loch Lomond to watch otters at play. M told me they were just like cats, but better at swimming. He said they were quite voracious and impatient for their lunch. Apparently they ran up and down their enclosure squeaking like mad, and then tried to bite the handler's boots while he was feeding them bits of chicken liver and slices of mackerel. I don't much fancy the raw liver, but the mackerel sounds delicious.
Dinner here has been fairly uneventful; keema curry with dhal, spinach and red rice on Saturday, soup made with pork stock and barley on Sunday, and tonight M made tagliatelle con fegattini. Now this last one is a really nice dish and very quick to make on a weekday evening, so here's a recipe.
Soak about 50 grams of dried porcini mushrooms in very hot water for 20 minutes. Take about 200 grams of chicken livers, clean away any fatty or bloody bits, and slice into slivers. Put the pasta on to boil, fry the sliced livers in a drop of olive oil in a non-stick pan, season and add the mushrooms, then a small glass of white wine. Boil fast and when the wine is almost evaporated, add the same quantity of chicken stock. Reduce while draining the pasta. Add the hot pasta to the sauce and toss, serving immediately with a sprinkling of chopped parsley and a grind or two of black pepper. Now that's what you're supposed to do with chicken livers, but you couldn't expect otters to know that, could you?
No comments:
Post a Comment