A knob of butter (huh huh)

A good number of frozen prawns

A non stick pan

3 eggs

15 grinds of black pepper

a dollop of cayenne pepper

 

 

Being a bit of a novice in the cooking stakes I have been mostly trial and erroring and strangely successful in the throwing stuff together fashion, this recipe being one of those such times.  And here we go. . . .

 

Put the pan on the hob, throw in a goodish knob of butter (grin) and let the butter melt maybe just a little too much, then slide in those lovely frozen prawns and watch the ice break down and turn into a sludge with the butter - quite foul!  (The first time I did this I poured the water away - well it had been mixed with extra virgin oil (snigger) - this time I decided to see how much would evaporate and then thought I'd try a little cayenne in the prawns.  Tapping away on the cayenne bottle I was a little distressed to see a sizable dollop fall into the pan, but never fear I mixed it all in and let some of the liquid evaporate.

 

Meanwhile, take three eggs, bash them on the edge of the sink - one at a time - and pour the fluid into a bowl.  Get the black pepper grinder and if you are like me, give that grinder 15 turns (there is no such thing as too much pepper) letting the ground black pepper fall into the eggy mixture of course.  Pick up a fork and try to whisk the eggs - at this point turning off the heat under the pan and admiring the brown sludge surrounding the prawns - When your wrist begins to ache you have probably whisked the eggs enough, pour that deliciously yellow gloop into the pan and then turn the heat back on.

 

At this time I wanted to go onto the balcony and have a cigarette but egg cooks really really fast and it stinks when it burns, so I refrained from smoking and instead settled for cheese from the fridge - similar, ne? - as the egg cooked, I moved it around with a plastic spatula - plastic is far better than metal in a non stick pan and less likely to have one shouted at by one's room mate - getting all that runny yukkyness to mix with the brown sludge and become a most delightful spicy concoction.  After a few moments I decided that it was done, poured the delicacy into a bowl and sprinkled it liberally with pre grated cheese from the fridge.

 

Take a peek at the peppery spice feast below!

 

 

A couple of chicken breasts

A yellow pepper (capsicum)

An aubergine (eggplant, nasu)

A Vamp of garlic (4 or 5 cloves)

An hilly afternoon snow of Cayenne (not a sprinkling nor a blizzard something in between)

A friend of a friend of cumin (so not a good friend amount nor just an accquaintance)

Tin foil

Fish broiler

Garlic press

Mixing bowl

 

 

Right then, firstly, pick up the tin foil and make sure you pull off enough to wrap up all the ingredients inside of the broiler because those japanese broilers don't do well with excessive amounts of tin foil.  Put the tin foil into the grill tray and leave until the other preparations are finished.

 

Grab the mixing bowl and put it somewhere nearby - I can't stress how important this oft overlooked tidbit is!  Choose your veggy and cut the bugger up, I've been informed by my room mate that the way to tackle an aubergine is to lop off the ends then cut down the middle, turn it 90 degrees and cut through the new middle - leaving you with 4 triangular bits.  I like to keep these bits together and then cut them into slices (or chunks if you prefer).  Put the sliced (chunked) aubergine into the nearby mixxing bowl. 

 

Grab the pepper - yellow I think is the sweetest colour and certainly the most pleasing to my eye - lop off the top, I like to cut just under the stalk so that I can pull it out and use the top of the pepper as well, but each to their own.  Looking into the pepper you can see the nasty seed thingy, cut away it's joins to the pepper and remove it then cut the pepper into quarters in the way described for the aubergine. Lie the quarters seductively on their backs and flay the white flesh away from the inside, dispose of the stuff you aren't cooking and then slice up the remainder and through it into the mixing bowl - glad I mentioned it now aren't you.

 

Take the vamp of garlic breaking it down into individual cloves, cut off the bottoms and then remove the outer covering (I like to take the clove and place it beneath the blade of my knife and then whack the blade - facing away from me of course - try picturing the clove as an adversary or ex-partner or family member so you can give it a right good thump).  With the outer covering (skin) removed put teh cloves into the press and crush the buggers, making sure to collect the pressed/crushed garlic in the 'bowl for mix'.  Next up the Cayenne and Cumin *snigger* (I love to put cumin --ooops forgot an in-- in my food )  chuck as much as you can stand into the MB and then give it a right good mixing with your hands!

 

Stage 2

 

Take the chicken breasts from the tray and place it into the grill tray - on top of the tin foil of course.  Arrange it in the centre of the tray.  Now the difficult part.  Pick up the Mixing Bowl and tip the contents on top of the chicken breasts, move the stuff around a bit until it is pleasing, now get your mobile phone and take a picture of it, as you can see below.

 

Fold over the tin foil trying to seal the goodies as much as possible!

Put the tray in the broiler and a mid to high heat!

Leave it for quite well over an hour!

Remove the tray from the broiler!

Put the tray on the nearest clean unmelting surface!

Open up the tin foil and smell the goodness!

Serve or leave it in the tin foil until tomorrow's lunch!

 

Tastes so good it is like your tongue and stomach is being molested by a drunken salaryman on a local train of foodiness!