Finally, the first in what will no doubt prove to be an interminable series of almost-recipes.
The reason being, I tend to buy random stuff and then work out what the hell to do with it. My Twitter followers often pitch in with ideas, I Google a recipe, leave out the bits I haven't got / don't fancy and add in stuff that I like / happens to be in the fridge.
So this started out by buying a box of mussel meat because, uh, it looked interesting.
Matt Clarke, the Kiwi-in-exile brewer at
Hawkshead, suggested making fritters with it. Google threw me
this recipe from what's become one of my favourite foodie sites,
Fisher & Paykel.
I used just the cooked meat, left out the parsley and added a dab more chili. The batter then got slapped into a pan two spoonsful at a time and I spent a lazy afternoon making up the fritters as and when.
Got to say that I wasn't convinced by the look of the batter; it had the look of vomitus about it. But, damn, it was tasty.
Best served when: you can't really be arsed to cook and fancy snacking all afternoon.
Best served with: Matt's
Lakeland Lager. Although I had
Brewdog Punk IPA; robust flavour meets robust flavour.
What I'd do next time: take a photo. D'oh!
