Today, Eru is mostly loving.... things....
With so many people starting blog posts on what they hate, I figured I might buck the trend and post some things in life I love and see if anyone else agrees. I might even find a few converts ^^
TV Shows: Spaced
As we know, British comedy is some of the best out there, and Spaced became a cult hit in the late 90's/early 2000. Appealing to the geek audience, it was a stepping stone for Simon Pegg and Nick Frost (Shaun of the Dead, Hot Fuzz). It has an amazing amount of re-watchability, and I still put it on now for a good giggle 10 years later...
Books: Round Ireland with a Fridge
I first read an extract of this on a train ride to Edinburgh, and ended up buying it immediately. Anyone who has ever visited Ireland will instantly recognise the celtic charm of people Tony meets along the way.
I found 2 problems with this book. One is that you will laugh out loud - you *will* laugh long and hard. And people passing by will look at you strangely (I experienced this first hand on a flight to Berlin). The second is that if you buy this book, it is so awesome, you'll lend it to a friend, who will lend it to a friend, who will lend it to a friend. I'm on my 5th copy. So if anyone has a dog-eared first edition copy, please return it...
<span>"Whilst in Ireland for an International Song Competition, Tony Hawks was amazed to see a hitch-hiker, trying to thumb a lift, but with a fridge. This seemed amazingly optimistic - his Irish friends, however, thought nothing of it at all. "I had clearly arrived in a country", writes Tony, "where the qualification for ‘eccentric’ involved a great deal more than that to which I had become used". Years pass... but the fridge incident haunts our author.
Until one night, heavy with drink, he finds himself arguing about Ireland with a friend. It is, he insists, a "magical place", so magical in fact, that a man could even get a lift with a fridge. The next morning there is a note by the bed. "I hereby bet Tony Hawks the sum of One Hundred Pounds that he cannot hitch hike around the circumference of Ireland with a fridge within one calendar month." The document was signed. The bet was made. This book is the story of Tony’s adventures through that incredible month. The people he meets, the difficulties, the triumphs. The fridge."
Food - Venison and Wild Mushroom Stroganoff
Oh Jamie Oliver, how I love thee. You taught me so much in so little time, and this dish has become a time honoured classic in the Rin household.
• 200g white rice
• extra virgin olive oil
• 1 medium red onion, peeled and finely chopped</span>
• 1 clove of garlic, peeled and finely sliced
• 300g venison loin, fat and sinews removed, trimmed and sliced into finger-sized pieces
• sea salt and freshly ground black pepper
• 1 tablespoon paprika
• 250g mixed exciting and robust mushrooms, wiped clean, torn into bite-sized pieces
• a bunch of fresh flat-leaf parsley, leaves picked and finely chopped, stalks finely chopped
• a knob of butter
• a good splash of brandy
• zest of 1/2 a lemon
• 150ml crème fraîche or soured cream
• a few little gherkins, sliced
Cook the rice according to the packet instructions until it’s just undercooked and drain in a colander. Put the rice back in the pan, cover with tinfoil and leave to steam – this will give you incredibly light and fluffy rice.
Heat a large frying pan on a medium heat and pour in a glug of extra virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan on to a plate. Keep to one side.
Season the meat well with salt, pepper and paprika. Rub and massage these flavourings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or two before adding the parsley stalks (you can do this in two pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy.
You don’t have to set light to the hot brandy, but flaming does give an interesting flavour so I always like to do this. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the crème fraîche and season to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up – it doesn’t need long as it’s been cut up so small.
Serve your fluffy rice on one big plate and your stroganoff on another. Simply spoon the remaining crème fraîche over the stroganoff, then sprinkle over the sliced gherkins and parsley leaves. Eat at once!
Expect more of my favourite things sometime in the future :)