Eddie's Chips

I need to tell you about mi mate Eddie; 'ees a fascinatin' character oo spends arf of 'is life travellin the quiet routes froo fraance gaverrin' awlsorta of vegetables that peeple leave lyin abawt awl ova the place.

I first met Eddie in skool at Ashton in Makerfield grammar way back in the sixties.The long laastin' memory that I 'ave of 'im is at the refectory table at lunchtime. Becawse 'ee awlways wantid to get back to the playground foa a quick fag 'ee would awlways put his dessert in his blazer pocket, complete wiv custard an evrifin. I can fill in a little moa of his character as I offers moa of his personal reccipees ova the next few weeks.
Like I mentioned befoa he spends loads of time trvellin froo france in his little C15 along wiv his dog companion 'Ollie'. He takes 1000 euros that will laast him at least 8 monffs. He spends 50% on deisel, 25%on wine and 25% on dog food. Awl his food is liberated from the fields, skips at the back of supermarches oa dechetteries (foa you norvern 'erberts they are local french 'waste tips', which can be found in any provincial taan).
Becawse he finds loads of spuds that have been left behind arfta the machine has dug up what it can he has loads of ways of cookin' 'em. But, the best way  is in the form of 'chips'. I first encountered this method when I visited 'im in the south of france. He had found a spot on the top of the derelict Roman road that tracts froo the Midi an eventually into southern Spain. Located on the the hill overlookin' the flood plane of the lower Rhone to the south to Arles, the Camargue and then the Med: a bootiful spot.
Arfta peelin'  an choppin the spuds into finga sizes 'ee stores them in a laarge toffee jar filled wiv waatta; the chips stay fresh foa abawt 5 days (Moa like free in the boilin' sun of the Midi)
Usin' sunflower oil heated in a proppa chip pan the chips are dried and then dropped in. They are ready when they are golden brown an' can be squeezed between finga and fum. Piggin' them down as the sun fell behind the horizon wiv that wonderful view was unforgettable. Arfta the meel Eddie went foa a shit in woods takin' just his trusty damp sponge. Sweet.
There will be moa about Eddie in thte next few days, stay tuned.

Noo Research

Sorry, I ain't been postin' anyfink lately becawse I 'ave been researchin' mi noo book. It will be ready in a few weeks so keep an eye out for mi noo blog: it's goin' to ground brakin', honest. Keep on cookin', Nick

Essential ingredienz from awl ova the world

 I will awlways need to add to this list as an when I find moa.

Becawse I 'ave traveled awl ova the world I've able to source Top Draw produce, directly sourced from mi mates oo live in far cornas of the globe. I caan't giv you awl of the names becawse some of 'em need to keep a low profile on account of them bein' sought by local afforitees foa misterminas, peepul smugglin', tax evasion an' graand feft auto.

The worlds best food suppliers                                                                                                                                                         

Jimmi Chink, for products chinese…….……………………………Bangkok

Momo Cackrabaahti, any wet or Mediterranean fish..….............…Bolton

Jose da Souza, Indian spices…………………………………….......Goa

Jonnty the Pig, pork, bacon and ham..………………………………Essex

Cowards, a variety of prime sausages………………………………Clitheroe

The Doc, beer and wine, The Royal Oak……………………………Wigan

Chadwicks, fuck awl…………………………………………………...Staandish

Phillippe Goldstein, Swiss chard, choclit and Rolexes………………Geneva

Harry the Rat, cigs, booze and Viagra……………….………………Mobile

Louis Fernaud, proppa bread………………………….……………..Befnal Green

Fabrice an' Papou Demery, Provencal Produce..................................Le Paradou

Za Za Lulaa, fuck awl...........................................................................Bouches de Rhone
Piri Pi'l, french pizza ingedienz.............................................................St. Gengoux

Jackie Trotta, jellied eels.....................................................................Eel Pie Island

Corrado Fiorentini, paasta, foa orders especes ova 2 milles.............Les Baudets

Dr. Sebastien Begard, Rabbits laarge................................................St. Helene, Cotes D'Or.

Bernard et Natalie Vanerchet, Big fat Pigeons..................................Genouilly, Chalon.

Marcel Vanerchet, anyfink grown in the gardin.................................St. Martin du Tartre

Olivier Daudey-Malfondet, Charolais beef........................................Charolles, Macon
Ricky Gondinga, jerky, jabbies, roo an' walaby.................................New South Wales
Shirley Calongooly, bush tucker, personal massage..........................Darwin
Porky Mc Donald, anyfink pig.............................................................Perff, W. Australia 
Billy Bob Pigfucker, anyfink free ee can get 'is 'ands on...................Tarascon

Dodgy Don an' Swiss Philippe

I got a nice wittle triangular trade route goin' on wiv these geezas. From Swiss Phil I imports vegetables, choclit an' Ski clobba but 'ee awlso does a tasty line in damaged precision watches which liberates from some bonded warehouse in Geneva. I then unloads them wiv Dodgy Don oo shifts 'em on to daaft footbawlers an' their shag 'appy girlfriend Wags daan at the Bridge.Evribody gains an' evrifins sweet as.

Bread an' butta puddin'
This is a piece of piss to make but nevva the less is impressive foa the 'erberts in the norf in particular. If they open a tin of rice puddin' an' poa on some custard they fink that they is Gawdon fackin' Ramsee.

Usin' either good quality sliced bread oa any of those clevva Italian fruity type breads spread liberally wiv  butta then coat wiv a tangy orange marmalade. Arrange the slices in a 8 inch diameter dish wiv a depff that corresponds to yoa knob: in my case abawt 7.5 inches but onli 5 inches in yoa case: tee hee.
In a sawse pan gentli heat arf a pint of milk wiv a little shugga an' a vanilla pod. At this point it is possible to add some fruit such as currants raisons....sex..etc..etcra.
Poa the milk into the dish, place in a pre-eatid oven (mark 7) foa 25 minits then 15 minits at 5/6. It's bootiful. You can awlso drizzle creme anglais, ice cream oa even some of that femme frais when it is served at the table.

Jonty the Pig

This is Jonty the Pig, bizarlee 'ee 'as a strikin resemblance to mi fat bruvva Keef. This man produces the best poawk in the saff east. It's daan to wot 'ee feeds 'em but awlso cawse they are 'appy an' content:   awlso, becawse 'ee is shaggin' 'em aswell. His hocks are the biggest I have ever seen, they are fick, juicy an' tenda. Just like Jonty.

Pig Pea an' Bean soop 


Obviously this is based usin' Jonty's best shoulda. Just enuff fat foa flavva but lovely tenda meat.
Chop the meat into cube sizes, seer in a pan wiv sweatid onions. Add one sliced mild chilli, grainy Dijon mustard, Worscesta sawse, free cloves of garlic, black peppa, one bay leef. When the meet is seeled add one arf pint of chickin stock ('ome made of course).

As the mix is simmerin pour in the beenz. Barlotti, Cannillini, black eyed peas an anyfin that you likes in the world of beenz.

When the stew begins to ficken an the meet 'as fallin add the fresh gardin pees. Arfta too minutes the meel is ready. Serve wiv 'ome made crusty bread.
This is great foa cold nights. It warms yoa tart up plenty, just right foa enjoyin'.

The Burlington Project

Becawse you 'ave enjoyed mi recipees why don't you 'ave a look at mi uvva blog. It's abawt two blokes buildin' a very unique car but awlso gettin pissed evri night in the local Pub an' tawlkin shite. You will find it at 

www.nigeljosephparr.blogspot.com

Sit daan wiv yoa julie an enjoy.

Drawin' Tie Birds. Motalita

It's easy drawin these bird's. Try inventin' your own when you gets used to the technique.

Here is annuvva easy recipe.


Seared seabass wiv Choritzo


Now this saands like a crap combination but I tried it mi local Michelin star restaurent 'Aux Annees Vin', in Buxy, Chalon sur Soane an' it was perfect an' a reel surprise. 
Place one large fillet of bass in a red hot griddle an' sear foa too minits each side. Meanwhile, cut thin strips of Choritzo an' place on the fish, just like rows of pennies, as it's restin  in the pan foa an extra free minits. Serve wiv a simpul green salad an' a bockkle of Montagny Premier Cru. It's the dogs.