#food #indian #spicy #chicken
turning on a spit
onion cardamom ginger and chilli
provide the spice and heat
in the tomato sauce
covering the flame cooked chicken
Categories
spicy chicken
Tag: Sauce
I
When i was little
i called them wiggly worms
they were served up on toast
and they were covered in tomato
nowadays they’re a base
for all kinds of topping
Mince, Ham, Carrot courgette
II
Freshly caught from the sea
steamed till its just falling apart
and served up with parsley or lemon butter
or perhaps dropped into batter
and sent into hot fat
before being served with chunky potatoes
and Mushy Peas
III
Its been bubbling away
since dad put in on the hob at lunchtime
Onion , Carrot, Potatoes
Dancing around in a pan
with the best bits of beef from the butcher
and dont forget – the stock cubes
(or the dumplings!)
Perhaps its the parmesan
enveloping the pasta in
sensational flavours
to me – its the basil and tomato
on an attack of the tastebuds
I
Like long blonde hairs
they sit in the silvery tube
waiting to lie in the bubble bath
of water, oil and salt
II
Resolve in the steam ? a surprise
Durum wheat holding out
until the moment arrives
and surrender to the bubbling water
III
Sauce bubbles away as
they sit in the jacuzzi
Tomatoes onions and carrot
combine for the perfect accompaniment
IV
Meat or Veg ?
the obvious question
Mince or Meatballs for the carnivores
Mushrooms and Marrow for the herbivores
Perpetually found in a christmas pudding
luscious fruit sweet, with a stone in the middle
usually found in a jar in a jam or
made into a sauce and served with Dim Sum
#cyw #Macandcheese
Maybe its the twirly pasta i like so much
Allied with the cheese (and occasional onion) that
covers it all over
Could it be the hidden elements – like
Ham, or could it be the variety of cheese you put in
Everything from Emmantal to good old Cheddar
Each different cheese has a taste of its own, giving
something to the dish –
Even Blue cheese – is tasty to more reserved tastes
Salford 24th April 2020
#Napowrimo #Napowrimo.net #Banana #Fruit
An acrostic on one of my favourite fruits
These wonderful fruits – start off green
as they make their long journey to my fruit bowl
kept in cold storage and delivered by boat
exiting one set of islands for another and
navigating their way to the nearest store
The secret is to make sure, the fruit
ripens at the right time
as although its very sweet to eat – its
not appealing to young eyes if they’ve turned more than yellow
so into the frosty vans they travel
paying attention to the temperature
only when the time is right will they
reappear on the shop front
to be bought by the customer
excitable little minds asking
dad or mum to put them in the shopping basket
ending up tween two slices of wholemeal or
accompanied by some nice vanilla ice cream
there’s many ways a banana can be enjoyed
even cooked in a pan and served up with a
nicely made butterscotch sauce
#Discover Prompts #Food #Dish
6th April 2020
While i was busy sketching away
in the kitchen, dad was busy
zipping around with tomatoes and beef
and carrots and onion, creating a wonderful dish, based
round the pasta shells that were
dancing away in boiling water, and a little olive oil
#SoCs #Deep
Salford 4th April 2020
It’s hard to really appreciate the dish
without taking some time over it
the fish – had been swimming with others
free to explore – developing
evading all predators –
from the polar bear in the north
to the seals and penguins in the south
all to be caught by a net
trawled to a port and
cooked up by a chef
battered within an inch of its old life
in oil so hot – it almost leapt onto the plate
and served by a waitress, Annette
while eaten by the regulars with chips and peas
its eaten by the gastronome
with lemon and tartar sauce……Flavour? DEEP!
Categories
Fish and Chips – Kind Of
The noble fish sat on my plate
hadn’t had a battering
it had been enjoying a bath like Cleopatra
getting all warm and tasty
Upon leaving the path it was
wrapped up in a coat of green
to enhance its wonderful flavour
and rested on a bed of buttery potato
And while it lay there in on the plate
lying in its luxury
a cohort of peas stood on a potato ridge
to keep it safe from wondering eyes
But alas all were devoured
in the haze of white and green
grappled apart by trident and sword
by the chef and his guests
The Inkwell 