Friday, July 10, 2009

Adobo of chicken and pork

WELL it's my last day at Meeja Wales and somehow I have been lumbered with taking charge of the South Wales Egg Cup. Editor Mike Troublat Hill is moving into a new house while the Boss and the Big Boss are both away. I think maybe I am expected to do my own leaving speech as well, such is the staffing situation within these four walls.
Not only that but we seem to be struggling for a decent lead story. Surprisingly, no cats have been found stuck up trees in Grangetown today but, as always, we will do our best.
The cricket, too, seems to be going from bad to worse. Ricky "punter" Ponting made England suffer with 150 yesterday while opener Simon Katich also managed a ton. As I look at the screen the Aussies have amassed over 400 and still have six wickets left. Lumby days.
Still, met Mrs Rippers in the boozer for a nice leaving do lunch where I knocked back sausage and mash before returning to mission control. Tonight I will be heading out to the new old O'Neills and the City Arms, the two hostelries which most value my custom.
News of my departure seems to have spread prematurely around the streets of Cardiff. My newsagent mentioned as much the other day - though I think he assumes I have been sacked.
"Hello, Richard," he said, as is his wont. "I notice your picture is no longer on the letters page of the Egg Cup. What's happened?"
Oh yeah, my favourite job. Editing the letters of the Egg Cup. If I ever question why I decided to quit this salubrious establishment I will just think back to the mind-numbing days of sifting through the incoherent ramblings of Betty from Splott of a morning.

The other day I cooked a very interesting dish, having bought a cooked chicken and joint of gammon from Sainsbury's. It is called Adobo of chicken and pork and this is what you do...
A cooked chicken
Cooked pork leg with fat
2 tsp sugar
4 tbsp sunflower oil
5 tbsp wine or cider vinegar
4 plump garlic cloves (crushed)
1/2 tsp black peppercorns lightly crushed
1 tbsp light soy sauce
4 bay leaves
1/2 tsp ground turmeric

Cut chicken and pork into big pieces
Heat oil in wok and add vinegar, garlic, peppercorns, soy sauce and bay leaves. Stir well.
Stir in turmeric and add salt
Bring to boil, cover and simmer.
Add meat, reduce the liquid and cook for 10 to 15 mins.
Serve with brown rice.