Wouldn't want to be a canary in a cage with eyes like that looking from above, would you? It's hello, but it is not hello as you and I know it...
Today's cookery tip:
One part whiskey and one part balsamic vinegar= canary marinade.
Basically, you can apply this tip to any meat, but on this occasion, I am applying to the canary I caught earlier.
Take a small frying pan and heat oil until it is very hot. Drop the canary in and cook each side at four minutes apiece. Bung it on a warm plate and, as the canary marinade sauce in the other pan is still very hot, pour it over the meat and serve with your favourite beverage...mine is beer (none of that cold lactic muck in a saucer). If the sauce isn't thick enough, you could add some maple syrup.
Perfect on a cold winter's evening (and before the owner gets home from work)...
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