It would seem the world has become most obsessed by fine dining, programs such as BBC’s MasterChef and Great British Menu take the prime- time television slots.
I personally cannot understand what the point of fine dining? I even looked up the definition just to gain some further understanding:
Fine dining restaurants are full service restaurants with specific dedicated meal courses. Décor of such restaurants feature higher-quality materials, with an eye towards the
“atmosphere” desired by the restaurateur, than restaurants featuring lower-quality materials. The wait staff is usually highly trained and often wears more formal attire. Fine-dining
restaurants are almost always small businesses and are generally either single-location operations or have just a few locations. Food portions are visually appealing. Fine dining
restaurants have certain rules of dining which visitors are generally expected to follow often including a dress code. (Wikipedia, 2013)
I have gained nothing from the above definition accept that fine dining requires smart clothes, small food portions that look nice, following specific rules, experiencing a particular “atmosphere” – is it a happy or a sad one? and small locations – sounds squashy. To be honest this does not appeal at all. It sounds like a nightmare. Oh and add to that it costs about a million pounds for one mouthful that claims to be a main course (slight exaggeration).
Anyhow, like every other person I watched the most recent series of Amateur Master Chef – I have been INSPIRED. But not in the way you would quite imagine – I have been inspired to make large portions of food, arranged in an alright fashion on the plate and wait it fills you up. Shock Horror.
I have used my trusty tea saucepan to make all of my dishes.
Seafood Pasta: Taken from BBC Good Food
- 1 tbsp olive oil
- 1 onion , chopped
- 1 garlic clove , chopped
- 1 tsp paprika
- 400g can of chopped tomatoes
- 1l chicken stock (from a cube is fine)
- 300g spaghetti , roughly broken
- 240g pack frozen seafood mix , defrosted
- handful of parsley leaves, chopped, and lemon wedges to serve
- Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
This is what a pan of tomatoes, onion, garlic, stock and paprika looks like… bubbling away nicely.
2. Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. THROW SOME OF THE PASTA AT THE WALL.
You basically throw the pasta at the wall to see if it cooked – all the starch and that. WARNING: not advisable if at home with parents, mother’s could explode…
3. Stir in the seafood, cook for 3 mins more until it’s all heated through and the pasta is cooked, then season to taste.
4. Sprinkle with parsley and serve with lemon wedges.
So there you have it a fool proof easy dish to make that does not require any posh clothing, posh ingredients, an “atmosphere” or a million pounds to be spent on buying it – and it is defiantly more than a mouthful – ‘that’s what she said!’ God I can hear Mr Richard Green saying that in my head (see When Polly couldn’t put her kettle on 3rd of may blog).
“Leave the gun. Take the cannoli.” The Godfather (1972)