Valentine

I wanted on Valentine's Day to link to a superb John Hegley poem about Saint Valentine, and the first Valentine's Day missive.

Unfortunately, the rotten shower of bastards that are Fileden have suspended my account for breach of their terms of service. Since I have been using the site to host various MP3 files to be used in Musical Monday posts, among other things, I expect it is that whole sharing copyrighted materials thing that's got their goat up. But it means I am now without a file hosting service and all the Musical Monday posts that had their own music no longer do.

In theory, I could type it up and post it -- but John Hegley is so much better if you can hear him. I think all poetry is better read aloud to yourself or heard read by the poet, than it is read silently on the page. John Hegley makes his pieces into performances, some become songs and others become songs with ukele in them, while others still become songs with ukele and audience participation -- especially from audience memebers wearing glasses. Anyway, MediaFire seem to offer file hosting for what I want so give this link a go.

Instead what I am going to have to do is copy out for your delectation the recipe from my tapas cookery book that I prepared for the girl. I may also include the recipe for the non-tapas dessert I made, and an explanation as to what went wrong with it. But not yet.

The girl and I agreed to keep spending to a minimum for Valentine's gifts, so I figured the best place to get her something special without spending a fortune was Etsy. That's where I found the sterling silver stud earrings pictured above. I would like to link to the seller's page so everyone (if anyone reads here) can see what amazing items they have, but I'd prefer the girl not to see it. I also decided to forego the usual tacky hallmark cards, and have one custom made from someone I admire -- again on Etsy.

I had to make her stay in the living room with the door shut, talking to the cat, while I unloaded things from the car -- because I didn't want her seeing the card, nor the dozen red roses, before I'd had a chance to prepare things. The card and earrings I hid in her bedside drawer for the morning. And if you're beginning to think it all sounds a bit one-sided, I was very pleased the girl remembered that I wanted a new notebook to take to Peru with me -- and so had bought me one as a gift. What's more she even made me breakfast in bed on the Saturday morning. Ain't she sweet? Before you get too put off by the public display of affection, I shall move swiftly on to Saturday night's dinner recipe.

Pollo a la Plancha
Grilled chicken thighs marinated with harissa, garlic and lemon

Serves 4 8 chicken thighs (skin on), boned
2 tablespoons harissa paste
2 garlic cloves, finely sliced
juice of ¹/₂ lemon
olive oil
Maldon sea salt and cracked black pepper, to taste
4 lemon wedges, to serve

Stretch out a piece of clingfilm on a large chopping board, open out 2 of the boned thighs and place them on top. Cover with another piece of clingfilm and bash each one with a meat mallet (or rolling pin) until it's roughly a third bigger than it was originally. Repeat with the remaining thighs and transfer to a large mixing bowl.
Add the harissa paste, sliced garlic, lemon juice, 12 dashes of olive oil, 2 generous pinches of salt and 1 of pepper. Mix everything together to ensure the chicken pieces are well coated. Cover the bowl with cling film and leave to marinate in the fridge for 12 hours.
When you are ready to cook, preheat your oven to 150^oC/300^oF/gas mark 2. Place your griddle plate, ridged-side up, on a high heat. When it starts to smoke, put 4 chicken thighs on top, skin-side down. Chargrill for 4 minutes each side -- thigh meat tends to be slightly pinker than breast meat, but don't let this put you off because it's incredibly succulent. If you find its too pink, cook for an extra minute, but take care not to burn it. When you are satisfied the chicken is cooked, transfer it to an ovenproof dish, cover with foil, and place in the oven to keep warm while you cook the remaining pieces. Serve with lemon wedges on the side.

My own cooking of this differed slightly. I forgot to include and garlic, and had missed originally the part about marinating it for 12 hours. I also used skinless breasts rather than thighs. I don't think it suffered for not marinating, nor for missing the garlic, but expect both would add to the overall flavour. I'd never tried harissa before, which I understand is a North African chilli paste and available in most supermarkets, if you have the patience to look for it. It has a familiar flavour perhaps not too unlike piri piri -- but the lemon and the salt in this recipe give the whole thing a very unique taste. I recommend to anyone buying this book, my copy is from the library and will be returned with some slight food splatterings -- which I think is a compliment to a good cookery book.

Now the dessert was strawberry mousse. Or supposed to be.

I think where I went wrong was with the gelatin. The only gelatin I could buy was in sheets, the recipe here calls for a tablespoon. Trying to break a sheet into pieces small enough to fill a tablespoon wasn't easy, and I guess I just didn't manage enough -- half a sheet seemed like it would be plenty, but the next morning it was still like a strawberry smoothie with a lot of sugar in. It made for an interesting breakfast for me at any rate...