re: Quinoa - the Chef Eats Here

[Guest guest]

Quinoa is available at any good wholefood shop in the grain section.

 

It is best cooked by dry roasting it first. Putting it in a dry skillet

or frying pan and turning it over and over until it goes a golden brown

and pops a little. There is a real knack to this that make you look as

good as any Naked Chef [ easy now Suz ... it is a TV programme ].

 

Once done pour two or three times the water on and boil it for a while

then let it sit and steam. Chuck in a few fresh herbs on tops, some olive

oil and some lemon juice or rice vinegar and let it sit soaking the

flavour all up.

 

Server on some green salad, may be a little rocket, cress, with a little

spoon of Kalamata olive pate and a couple of ring of red pepper. It

should have the consistency of dryish mashed potatoes. The Quinoa not the

pepper.

 

Great yinnie Summer " grain " . It is of course a seed not a grain like

millet, another Summer grain that coaks the same way, or Buckwheat, a

yang Winter grain. Good eaten cold later as a salad but it does not keep

for very long. If you dont know millet, then go arm wrestle a parrot for

some of his dinner, it is great too. Buckwheat has the same proportion of

protein as steak does approx for that Muscle Mary look you are working.\

 

John - the Chef Eats Here

 

> Are you thinking of Tigh Na Mara? I was staying at another vegan B+B

> in Dornie and they said it had shut down. There was a nice one in Isle

> of Skye too.

 

Yeah, would you believe, it is in a place called Dunvegan!

 

big joke to English people whose civil servant father retire to little

bungalows in the suburbs called " Dunroamin ' etc but this place really

is called Dunvegan. Been there, it is in the middle of the no where of

nothing except some really great broch [?] ruins. Amazing prehistoric

house still standing, just kicking about a field with a load of sheep. No

security or anything.