Post by chrisg on Nov 23, 2014 15:44:05 GMT 10
Been one of those weeks, getting to be pretty busy as always at this end of the year so the BBQ has had to wait as I start a meal in the trusty SC and come home to do the finishing touches.
Earlier in the week I didn't even manage that so did what turned out to be a pretty delicious quick tomato based marinara sauce for pasta, with not insignificant left overs.
Then yesterday had a very small chicken in the SC with a lot of root veg whilst I took eldest daughter out for her birthday. It came out really good for just the two of us but a rich leftover "sauce" sitting in the SC.
Mashed it down this am and with memories of summers of a mis-spent youth in the South of France prodding me decided to go with a bouillabaisse sort of thing which had its origins as how to use up left overs
Tossed in the marinara, two large filets of white fish in chunks, a sliced red capsicum and some also left over mashed potato for thickening, gave it a stir and some herbs and spices and let it go.
Four hours in it smells like Nice in the kitchen
Cheers
Earlier in the week I didn't even manage that so did what turned out to be a pretty delicious quick tomato based marinara sauce for pasta, with not insignificant left overs.
Then yesterday had a very small chicken in the SC with a lot of root veg whilst I took eldest daughter out for her birthday. It came out really good for just the two of us but a rich leftover "sauce" sitting in the SC.
Mashed it down this am and with memories of summers of a mis-spent youth in the South of France prodding me decided to go with a bouillabaisse sort of thing which had its origins as how to use up left overs
Tossed in the marinara, two large filets of white fish in chunks, a sliced red capsicum and some also left over mashed potato for thickening, gave it a stir and some herbs and spices and let it go.
Four hours in it smells like Nice in the kitchen
Cheers
