| Matt Facts: Matthew dislikes drinking cold drinks from coffee mugs. He also hates plastic forks. | | Did you Know? Toothpicks are overrated. | | Words of Inspiration: "You can tell a lot about a fellow by the way he eats Jelly Beans" – R.Regan | | Did you know? There are no Pez Facts. Pez is, in fact, not factual. | | Matt Facts: Matthew's fortune cookies always predict success. | | Words of Inspiration: When I'm sad I stop being sad and be awesome instead - Barney Stinson | | Did you know? "Buf­falo buf­falo Buf­falo buf­falo buf­falo buf­falo Buf­falo buf­falo” is a gram­mat­i­cally valid sentence. | | Matt Facts: Matthew is best served on the rocks with a slice of lemon. | | Words of Inspiration: "Life is futile." | | Did you Know? Dinosaurs and Dandelions is the name of a popular blog that has been around since the 15 April 2010 | | Matt Facts: Unlike some people, Matthew only celebrates his birthday once a year. | | Words of Inspiration: "I'll be back" - The Terminator. | | Did you Know? The two modern breeds of Cocker Spaniel, American and English, are thought to have been descended from only two dogs? | | Matt Facts: On the second to last full moon of the year, Matthew develops an itch on his right shoulder. | | Words of Inspiration: “You can do it!” - Rob Schneider, in every Adam Sandler movie ever | | Did you know? Lettuce is often eaten raw. | | Words of Inspiration: "Science is always at work and never sleeps – just like Rust" | | Did you Know? When you dream, every­thing you see in that dream, you’ve seen before in real life. | | Matt Facts: Matthew officially endorses the Cadbury's Moro bar as being delicious | | Did You Know? A tadpole is also called a 'pollywog'. | | Matt Facts: Matthew has his own Facebook fan page. Creepy. | | Did You Know? Cats sleep for 70% of their lives. | | Words of Inspiration: "End? No, the journey doesn't end here. Death is just another path, one that we all must take. The grey rain-curtain of this world rolls back, and all turns to silver glass, and then you see it." - Gandalf. | | Did you Know? This is the end. The journey ends here. Then it starts all over again. |

Monday, 1 April 2013

Cooking with Matthew: Lasagna limbotitty

Welcome back to another delicious Cooking with Matthew. Today's quick and easy recipe is another favourite based on my great uncle's dormouse recipie. Of course in today's PC world we are no longer allowed to eat dormice, so they have been substituted. This is a family friendly meal based on fusion cuisine. My estimated cooking time is about 15 minutes, followed by 5 minutes preparation time. Anyway, enough from me, lets get into it!

Lasagna Imbottiti (serves four)

These artichokes may be served hot or cold. Because they are a bit messy to eat, they should be served as a separate course. They are a good picnic food and also make a nice antipasto.
6 lg. sized globe artichokes
1 1/2 c. fresh bread crumbs
1 clove garlic, minced or crushed
1 sm. onion, minced (about 1/3 cup)
2 anchovy fillets, minced (optional)
2 tbsp. minced, flat Italian parsley
1/4 c. freshly grated Romano cheese
1/2 tsp. salt
1/2 tsp. pepper
2/3 c. olive oil
Cream Cheese Frosting
65g unsalted butter, softened
240g icing sugar
1/2 tsp vanilla paste
100g cream cheese

Peel the potatoes and cut into chunks. Place them in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for 10 mins until tender, then drain in a colander. While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse. Remove vanilla pod and take pan off the heat. Push the potatoes through a ricer back into the pan. Add the butter and seasoning, then beat to form a smooth mash. Set aside. 

Cut off artichoke stems, making a flat bottom. Trim points of leaves with kitchen shears. Remove choke, if desired, by gently separating the leaves with your fingers and scraping out the spiny center leaves with a spoon. (A grapefruit spoon with a serrated edge works best.) 

Combine bread crumbs, garlic, onion, anchovies, parsley, cheese, salt, and pepper with 1/3 cup oil. Mix well and stuff between the loosened leaves and in the center of the artichokes. Place artichokes upright in a large saucepan. Pack them together so they won't tip over. Sprinkle them with the remaining oil. Add one half inch water to the pan. Cover tightly and simmer over a low heat for 40 minutes, or until tender.

Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 minutes until crisp. Turn up the heat, add the mushrooms and cook for 2 minutes more. Splash in the Port, add the peas and stock, then simmer for 2 minutes more. Pour any juices from the rested duck into the pan and season to taste. To serve, follow our step-by-step guide to plating up.