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-- -- research i am a research fellow, conducting research into automatic analysis of bird sounds using machine learning . —> click here for more about my research . publications list -- music mcld music - playlists & downloads mcld live dates flat four radio spoonfight a video: beatboxing and livecoding at make art 2010 other my twitter email me ( pgp public key available) the molecules of hiv my recipes my photos synthesising cymbals supercollider code older things: evolutionary sound · mcld software · sponsored haircut · stepmania · oddmusic · knots · tetrastar fractal generator · cipher cracking · cv · emancipation fanzine · -- -- blog inspired by this version this is easy to make. the tricky thing thugh is "pulling" the jackfruit at the end of the cooking - it's a bit labourious but it makes a massive difference to the way the food tastes in the mouth afterwards. please don't skip it! you could ask your guests to pull their own platefuls if that works. serves 3-4. (it keeps fine in the fridge and tastes good next day...) 1 tin young (green) jackfruit (drained) the dry spices: 1 tbsp cayenne pepper 1 tbsp paprika 1 tbsp cumin 1 onion (diced) 2 cloves garlic (finely chopped, or pressed) oil 1/2 or 1 red chilli, according to preference (thinly sliced) 1 box brown button mushrooms (or whatever mushrooms you prefer) (chopped into chunks) 1 red pepper (sliced) 1 fairly large carrot (diced) 1 packet chopped tomatoes 1 splash red wine 1 packet kidney beans, drained 100g dark chocolate 1 small handful fresh coriander preheat a medium grill. coat the jackfruit pieces in the three dried spices. put them on kitchen foil on a baking tray, and put them under the grill for about 15 minutes, turning halfway through. this helps dry the jackfruit out. meanwhile, in a large deep pan, start the base of the stew: fry the diced onion (gently, don't let it burn at all) for about 5 minutes, then add the garlic and the chili. stir. let them fry for a minute or so before adding the mushrooms on top and stirring again. optionally you can let this cook a bit more to get a touch of colour on the mushrooms, but either way, add the carrots, stir, and then add the shopped tomatoes, the red wine, and a splash of hot water (enough to loosen it to an ordinary stew thickness). this is going to bubble for a good half hour, on a medium-low heat, with the lid on (take the lid off near the end if it needs to thicken up). you can start the rice cooking perhaps, if that's what'll be accompanying it. meanwhile, optionally you can griddle the red pepper to get some colour on it. or just add it to the stew directly. when there's about 5 minutes left, take the lid off the stew, and add the chocolate broken into pieces. let it melt and then stir it through. it should make the stew thicken up and become more of a dark brown colour. the main final thing you need to do is "pull" the jackfruit. with a pair of forks - ideally strong ones! - grab each piece of jackfruit one by one with a fork, and with the second fork rake at it to make it come apart into stringy pieces. (don't do this in a non-stick pan, you'll ruin it with the forks.) chop the coriander roughly and mix it in to the stew just before you serve it. serve with rice, crusty bread, slices of lime... as you like. recipes · sat 08 september 2018 aubergine makes a great simple vegetarian/vegan alternative to battered fish and chips. cook it like this. serves 2. takes 25 to 30 minutes. 2/3 ratio of plain flour (100g? dunno) 1/3 ratio of cornflour (50g? dunno) 1/4 tsp salt 1 bottle beer (ideally a flavourful pale ale or bitter) - you won't need all of it 1 medium but fattish aubergine, or whatever you need to get two fillet-like pieces out of it and to serve: oven chips mushy peas preheat the oven for the oven chips. (the aubergine will be going in too, later.) mix the flours and salt in a medium-sized bowl, and then start to pour the beer in, stirring with a fork to get everything combined and beat the lumps out. try to use as little beer as possible to get the batter smooth - you want it to stay nice and thick so it'll form a thick coating. cut your aubergine(s) into big fillets. it'll depend on the size and shape of your aubergines, but for the medium-sized fattish ones i buy you can cut one in half lengthways and that gives two nice pieces, one for each person. but! you need nice big fillet-like pieces with both sides having flat white flesh exposed - so that the batter sticks better, and so that it's easier to fry. so if one side of a fillet is umblemished purple round skin, cut a thin slice off. you can discard that slice or you can keep it to batter+fry as scraps later. put the oven chips in the oven. heat a frying pan with a decent amount of oil for shallow-frying. be a bit generous. dip the aubergine pieces in the batter, turning them around to coat them properly. then immediately pop them into the hot oil. let them fry about 5 minutes on one side - don't move them around much, just let them fry to get a good coating. just before you turn them over for the other side, take the leftover batter and pour a little bit on top of the aubergine, to replenish the raw batter on the uncooked side. then you can turn the aubergine fillet over and fry the other side for 5 minutes. when the aubergine fillets have fried to a nice golden crust on each side, take them out of the pan and put them on a baking tray, and pop them in the oven alongside the chips, to cook for another ten minutes. this will get the inside of the fillets nice and cooked and yielding. during the last ten minutes, you can warm up the mushy peas or sort out whatever you want as accompaniment. you can also batter and fry those leftover pieces of aubergine. or just fry some of the batter to make scraps . warning - the aubergine fillets retain heat really really well. beware of burning your mouth when you tuck in to them! recipes · sun 26 august 2018 i seem to know more and more vegetarians. (the official stats say it's growing and growing in the uk, so it's no surprise.) me too. and for some reason, i was wondering, what does everyone tend to eat, on an ordinary weekday evening meal? although it's nice to share recipes and maybe even food photos, that's a completely different thing from the mid-week everyday cooking. so what do people have on a normal wednesday...? well. i asked them all. this wednesday. here are the answers i got: "lemon and spinach risotto" "pasta with courgettes, toasted pine nuts and goats cheese. then i had some strawberries and blueberries. then i had a pepsi max and some milka because i'm a fatty!" "golden beets + lettuce in lemon vinaigrette, cauliflower rice, grenaille potatoes, olive oil-based chocolate cake" "soba noodles" "runner bean and aubergine keralan curry" "pad thai! home made. no fish sauce. ridiculously delicious." "burrito" "cereal (sorry! my bad!)" "phoned in a curry :)" "pizza with my vegan cheese" "veg casserole and dumplings" "griddled halloumi, fried red onion, coucous and salad" "one-pot gnocchi with halloumi, peppers, courgete, leeks and tomatoes & side salad" "quorn chicken & leek pie, roast potatoes, peas & sweetcorn" "veggie moussaka made with quorn mince and aubergine" "homemade patatas bravas with salsa and sour cream and tomato & cucumber slad with croutons" "okonomiyaki" "soup made from beans, tomatoes, carrots, swede, and broccoli (read: contents of the veg drawer)" "cheddar cheese sandwich, using sourdough spelt bread, rocket and cucumber,with a small amount of mayo" "thai green curry (quorn and general veg) and soba noodles on the side because i had no rice" "skyr with musli (too busy to cook)" "thai takeout over riced cauliflower instead of rice" "lentil lasagne and spinach salad" mmmmmmmmmmmmmmmmmmmm niiiiiiiiiiiice. that all sounds lovely. have we learnt anything? well, quorn gets a decent showing (i notice that because i'm not into it myself), pops up 3 times versus halloumi's 2. at a r

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  ARGS mcld.co.uk

  PORT 43

  TYPE domain

DISCLAIMER
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for .uk domain names. This information and the .uk WHOIS are:
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  NAME mcld.co.uk

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  DNS082.D.REGISTER.COM 216.21.236.82

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  DNS112.B.REGISTER.COM 216.21.232.112

  DNS098.C.REGISTER.COM 216.21.235.98

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